Quinoa, Rice and Tomato Pilaf

This Quinoa, Rice and Tomato Pilaf is delicious and very nutritious. Cultivated in the Andes for over 5,000 years, quinoa (pronounced KEEN-wah) has been called "the mother grain" and "the gold of the Incas." Technically, it's not a grain but a seed, though it is used in virtually all the same ways as other whole grains. It's gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.​

By Leslie Blythe

One Pot Harissa Chicken with Chickpeas and Yogurt

This One Pot Harissa Chicken with Chickpeas and Yogurt is a fuss-free dish that’s easy to make at home. Spicy, fragrant harissa reduces and coats the chicken and chickpeas as they roast, and a creamy yogurt harissa sauce finishes it all off. Harissa is what my husband calls the ketchup of north Africa. Harissa is a Tunisian hot chili pepper paste made with roasted red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It's so good, I can't wait to make it again!

By Leslie Blythe

Chicken, Snow Peas and Baby Corn with Hoisin Sauce

This Chicken, Snow Peas and Baby Corn with Hoisin Sauce is a very easy and fast way to have dinner on the table after a busy day. The sweet and tangy Chinese hoisin sauce makes a great pairing with the chicken.

By Leslie Blythe

Cheddar Cheese Coins

These Cheddar Cheese Coins are really addictive and great to serve with drinks. They are made in a food processor and rolled into logs, which can be stored in the fridge or freezer to slice a bake later.

By Leslie Blythe

Béarnaise Sauce

Béarnaise is one of the best sauces to serve with beef and, made the traditional way, also one of the hardest to make. Béarnaise Sauce is a variation of the classic Hollandaise Sauce, which is one of the five French “mother sauces” that every chef worth his salt works so hard to perfect. Unlike Hollandaise, which is a holy trinity of butter, lemon, and eggs, Béarnaise Sauce is based on vinegar and wine infused shallots and is basically a Beurre Blanc fortified with egg yolks and flavored with Tarragon.

This version is a fast and foolproof way to get the taste of classic French cuisine with little effort—the calories, unfortunately, stay the same….

By Leslie Blythe

Rosemary-Orange Cornbread Madeleines

These Rosemary-Orange Cornbread Madeleines have a twist of added flavor. If you don't have a madeleine pan, you can make them into regular muffins. Another variation would be lemon zest and fresh thyme.

By Leslie Blythe

White Grapefruit Tiramisu

White Grapefruit is a fresh, citrusy spin on the traditional Italian dessert.This light and fluffy White Grapefruit Tiramisu is made with Layers of grapefruit soaked ladyfingers, silky smooth mascarpone, and cream.

By Leslie Blythe

General Tso’s Cauliflower

This General Tso's Cauliflower is a lightened-up version of this classic takeout. It's every bit as delicious and satisfying as the fried version. Plus, it pleases vegetarians and meat-eaters alike
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By Leslie Blythe

Crispy Caramelized Sweet Potatoes

These Crispy Caramelized Sweet Potatoes use a mandoline. By thinly slicing the potatoes and standing them upright, the edges become crispy. There is also a brown sugar-ginger glaze which makes them caramelized in the oven.

By Leslie Blythe

Balsamic Brussels Sprouts in a Slow Cooker

Slow Cookers offer a healthier, low-fat method of cooking and require the minimum amount of effort. I am all for minimum effort! Because I did not have room on my stove top or in the oven I decided to try these Balsamic Brussels Sprouts in a Slow Cooker. This simple appliance works really well.

By Leslie Blythe