Archive for the ‘Other’ Category

Butternut Coconut Curry Recipe

October 18, 2014
  • Prep: 35 min
    Cook time: 4 hours
    Makes 9 servings


    1 small onion, chopped

    1 T EVOO

    1.5 t brown sugar

    1.2 t curry powder (or 4 T curry paste)

    1 garlic clove, minced

    1/2 t ground cinnamon

    1/4 t ground ginger

    1/8 t salt

    1 medium butternut squash (about 2.5 lbs), peeled and cubed

    1 cup chicken/veggie broth

    1 can coconut milk

    1/2 cup uncooked basmati rice, jasmine rice or quinoa (or cook separately)

    3 cooked, cubed chicken breasts


  1. In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer.
  2. In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.

Adapted from:



May 18, 2014

When you don’t want to run to the store.

2 c water
2/3 c dishwashing soap (I used up and up brand)
1/4 c corn syrup

No Bake Peanut Butter Bites

April 29, 2012

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.


Single Serving Ready to Eat Chocolate Chip Cookie Dough

February 22, 2012

1 tbsp Milk

3 tbsp Flour

2 tbsp Sugar (white or brown)

1 1/2 tbsp Butter

Splash of vanilla extract

Pinch of salt 

1 T Chocolate Chips 

D-LICIOUS 250 calories per serving as shown.  Will update with a healthier version.  Update: there is no healthy good version.  Just eat the calories.  They’re worth it. 


Adapted from :

Homemade Breadcrumbs

August 27, 2011

Tke day old bread and cut into cubes, process in the food processor. Bake at 300 degrees turning halfway for 10-15 minutes. Put the breadcrumbs back into the food processor with the spices and you’re good! Store in the freezer to keep them fresh for a long time.

1 lb bread
1 t garlic powder
1 t thyme
1 t parsley
1 t oregano


Caesar Butter

August 21, 2011

Awesome for corn on the cob.

4 T room temp butter
2 T Caesar dressing
2 t parm
1 t parsley


Martha Stewart’s Pie Crust

April 1, 2011

Makes two 8- to 10-inch single-crust pies or one 8- to 10-inch double-crust pie
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2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.


Pickled Banana Peppers

December 9, 2010


2 cups Red Wine Vinegar

2 cups White Wine Vinegar

2 T Salt

2 T Sugar

1/2 T Coriander Seed

1/2 T Black Peppercorn

1/2 T Fennel Seed

1/2 T Mustard Seed

1/2 T Cumin Seed

20 or so Banana Peppers (you can pre-chop them if you’d like them to absorb more flavor)

Instructions: Boil ingredients and do the pickling thing!

Alternative Recipe:

3 cloves garlic (added after the boil)

1/2 qt vinegar (2 cups)

2/3 cups water

1/3 cup sugar

1/2 T dill seed

1/2 T dried mustard seed

1/4 T pickling salt

Roasted Garlic

April 5, 2010

I saw this in a magazine and I’m now officially obsessed with putting roasted garlic in everything.  I love LOVE garlic, and this is a very deep, perfect garlic flavor without being overpowering.  Just this week I’ve put it in mac & cheese (my secret indulgence), atop fresh veggies, grilled chicken, in humus, and I’m making more tomorrow for the garlic bread recipe. Can’t wait to try that!

Take a head of garlic and cut off the top so that each clove is exposed, place it in some tinfoil and onto a baking sheet.  Fill the head of garlic with EVOO and S+P, and bake at 400 for 45 minutes, covered tightly. 

When the heads are cooled off, squeeze the garlic out of the cloves.  Keeps for about 5 days in the fridge.

Roasted Garlic Hummus

April 5, 2010


2 cans chickpeas, drained (you can also sub white beans)

1 head roasted garlic


1/4 cup EVOO

Directions: Drain the chickpeas, and put in food processor w/ salt.  Pulse a few times.  It’s going to be a little thick, so strain in the EVOO.  Add the roasted garlic and pulse a few more times.  DONE!

From Sandra’s Money Saving Meals