October 17, 2008
It’s the time of year when grocery stores signal the arrival of fall by packing produce shelves with one of the season’s most versatile foods – pumpkin puree. As you organize your recipes for this year’s big feast, make sure to count this pumpkin bar recipe among your arsenal of crowd-pleasing desserts.
This recipe originally appeared in a 1976 issue of Better Homes and Gardens under the title of “Paul’s Pumpkin Bars.” But year-after-year as trays of the bars were served up at my family functions, we adapted the dessert to be our own by spicing it up with cloves and ginger.
Posted by Kelly Senyei on October 17, 2008
October 9, 2008
Marinated flank steak was always a crowd-pleaser in our household growing up. And while the meat alone may satisfy carnivorous cravings, marinating the steak overnight in honey, soy sauce and ginger will serve to kick up the juiciness. Grilling the steak on a pannini rather than a barbecue will provide an evenly heated cooking surface while also sealing in the multiple flavors of the marinade.
Posted by Kelly Senyei on October 9, 2008
October 9, 2008
Green beans are one of my favorite vegetables because they pair well with a wide variety of ingredients. While this recipe emphasizes the combination of carmelized onions and soy sauce, the addition of two or three Tablespoons of brown sugar will instantly transform the beans from salty to sweet. Either variety is a great accompaniment to the Honey Soy Flank Steak.
Posted by Kelly Senyei on October 9, 2008
October 9, 2008
These veggie rounds are healthy, pack a lot of taste and are simple to make. The thickness of the zucchini rounds depends on your preferences, but I usually make ¼-inch slices so they are thick enough to hold the mozzarella but also thin enough to get crispy on the edges. Feel free to use this simple preparation and substitute squash or baby eggplant for the zucchini!
Posted by Kelly Senyei on October 9, 2008
October 9, 2008
You may be thinking that pasta alone is a heavy meal, but fried spaghetti? This is by far one of my favorite signature Noni dishes. And while the type of pasta used is up to you, Noni prefers a tubular noodle such as penne or rigatoni because it holds up during the frying. Using jarred tomato sauce eases the workload, but don’t forget to add the additional seasonings to kick up the taste of the meatsauce. Serve the fried spaghetti with a big salad and Monster Cookies for dessert!
Posted by Kelly Senyei on October 9, 2008
