Author Archive | Kristen Desmond

Couscous Salad with Winter Squash and Cranberries

Yield: 6 servings The component parts (squash, couscous, onions) of this salad need to be cooked and cooled prior to being mixed together, so I suggest starting early. Added bonus – this salad gets better as it sits, anyway. I used the goat cheese and walnuts – they make delicious additions! Ingredients: 1 medium butternut squash (or […]

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No-Bake Nut Bars

Yield: 9 bars These tasty little bars make for a simple, healthy snack. Substitute your favorite nuts and dried fruit for a variety of combinations. Ingredients: 1 cup raw or roasted almonds 1 tablespoon minced fresh ginger 2 tablespoons sesame seeds 1 cup golden raisins ½ teaspoon salt 2 tablespoons honey Procedure: Add all ingredients, except […]

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Spicy Orange Chicken Stir-Fry

We were in Philadelphia for the weekend running the ING Distance Run, a half marathon (13.1 miles) course in the historic downtown area and along the Schuylkill River. It was a gorgeous morning for running and I am pleased to report that a good race was had by all. Six weeks, and counting, until the NYC Marathon! Getting back into town after […]

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Zucchini Bread

Yield: 2 loaves (or, 1 loaf and 8 muffins) This recipe comes from Heidi Swanson’s 101 Cookbooks blog. There is a lot to love about this delicious quick bread. The cinnamon and curry powder combination is surprisingly sweet and spicy. I did not use the crystallized ginger, but only because I did not have it on hand. […]

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Cornmeal-Olive Oil Cake

Yield: One 9-inch cake This little cake is moist, delicious, and versatile. For dessert, you can top it with whipped cream, ice cream, berries, fruit, simple syrup, or some combination thereof. It is especially delicious with Poached Peaches in Rosemary-Honey Syrup. For breakfast, you can serve it like a breakfast bread — warm, with butter and honey. Ingredients: 3/4 […]

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Sesame Noodle Salad

Yield: 4 servings This is a great side salad for chicken or fish, or toss in some shrimp, and call it a complete meal. Ingredients 1/4 cup honey 1/4 cup soy sauce 4 teaspoons sesame oil 1 pound soba noodles, cooked until tender (sub: whole wheat spaghetti or udon noodles) 1/2 cup green onions, thinly sliced […]

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Spicy Black Beans with Chorizo and Chipotle Cream

Yield: 4 servings The original recipe calls for using dried beans, but you can use canned beans as well. I used buffalo and pork chorizo, which is pretty lean and tasty. I served this dish with brown rice, whole wheat tortillas, and roasted vegetables. Delicious! Ingredients for beans: 2 tablespoons olive oil 2 links fresh chorizo sausage (6 to […]

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