Quinoa and Bean Pilaf

Apr 13, 2013 by

It has been a while since I’ve had some quinoa. Thankfully, the lifestyle challenge that I am participating in with some friends encouraged me to find recipes using my favourite grain. My friends couldn’t have asked me to join at a better time. I  needed to shake things up a bit, specifically with regards to my eating habits.

I have worked so hard to eat well and to set an example for my children. My health has been okay over the past few years (only a few chronic pain episodes) but my husband and children have taken priority. I take care of them in every way. But if it is one thing I have to remember – if Mommy isn’t well, everyone suffers. Now that wasn’t meant to be a harsh statement in any way. Those who know me will understand me clearly. My priority should be to take care of me, so that I can take care of the ones I love. It sounds simple as I type, but when day-to-day routine comes around, I really don’t have time to figure things out. It’s really just go, go, go!

And that’s why it is important to get rid of old habits and create new ones that will stick. I was reminded over the past few weeks that preparation is the key to success. Last week’s challenge was to commit to eating whole grains and legumes,  and not to consume meat. Eating well has never been a problem for me. It has been preparation that seems to get me. New routines have caused me to find whatever I can prepare quickly, and clearly that isn’t always best. I’m working on improving that. I enjoy planning and being prepared, so this challenge has really allowed me to dust off that skill of mine. Of the few things I made, I really wanted to share this Quinoa dish. I adapted this Bean and Pilaf recipe from The Food Network, and as always I used what I had available to me when it came to the ingredients.

 Quinoa and Bean Pilaf_1

 

Since the start of the challenge, I have made a few things that I really enjoyed and wanted to share some of them here. I shared the photos on my Facebook page and will continue to do so occasionally during the challenge. I will post the really good ones.

Quick Meals LC2013

  

Quinoa and Bean Pilaf

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4-6

Ingredients

  • Grapeseed oil for sauteeing
  • 1 Scallion, thinly sliced
  • 1 Celery stalk, thinly sliced
  • 2 Cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 Cup Quinoa, rinsed and drained
  • 2 Cups Chicken or Vegetable Broth
  • 1 Carrot, washed, scraped and sliced
  • 1/2 Cup Sweet Corn
  • 1/2 Cup Edamame
  • 1 19oz can Dark Kidney Beans, rinsed and drained
  • 2 Cups Baby Spinach
  • Shredded Cheddar Cheese for serving
  • Salt and pepper

Instructions

  1. In a medium pot, sautee scallions and celery over medium heat for about 5 minutes.
  2. Add garlic and a pinch of salt and pepper
  3. Stir in the tomato paste
  4. Add the quinoa and then the broth. Gently stir to combine
  5. Add the carrots and beans, then cover and bring to a simmer
  6. Check every 5 minutes until the broth is fully absorbed
  7. Add the sweet corn and edamame. Stir to combine
  8. When the liquid is fully absorbed, remove pot from heat and stir in spinach
  9. Transfer to plates and top with shredded cheese
  10. Serve and enjoy hot
http://lovelypantry.com/2013/04/quinoa-and-bean-pilaf/

 

Red Kidney Beans have been a part of my diet for the better part of my adult life. I usually use it one dish – my Rice and Peas. I’m loving the versatility of beans. An awesome way to get fiber and protein.

 Dark Red Kidney Beans

 

As always, when cooking with delicate greens like spinach, you add at the very end once the pot has been removed from the heat source.

 

Quinoa and Bean Pilaf_3

 

This one pot dish could easily be a mid-week supper. It is easy to make, filling and wonderfully good for you.

 Quinoa and Bean Pilaf_2

 

If you are looking for a quick and healthy meal, try this one. It is easy to customize based off what you have available in your fridge or pantry.

 

 

Quinoa and Bean Pilaf_4

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Chicken with Sauteed Asparagus and Lemons #SundaySupper

Apr 7, 2013 by

Keeping the food budget under control is an important aspect of running a home. I learned this from experience. While trying to cut food costs, creativity is a must. I try not to go too wild at the grocery store but, as a food blogger I see so many possibilities whenever I go shopping! But no matter what, I try to make my meals healthy and attractive – especially the budget friendly meals!

Today’s theme for #SundaySupper is budget friendly meals. Such awesome inspiration! Our hosts today are Lane from Supper For A Steal and Pam from Blueberries And Blessings. Please be sure to check the recipe’s from the links below.

Over the past few weeks, I have been making a few changes to my diet. Kindly pardon my lack of posts recently. All will fall into place soon. I will show you some of what I have been making very soon. Today’s recipe is a refreshing spring dish. I deviated from my original idea which was lemon chicken (didn’t turn our the way I hoped)…and ended up with this recipe. Panko crusted chicken breasts with Sauteed Asparagus with Lemon Slices and Capers.

 

Chicken & Sauteed Asparagus with Lemon_1

 

 

Chicken with Sauteed Asparagus and Lemons #SundaySupper

Ingredients

  • 5 Chicken Breast Cutlets (or 2 chicken breasts, thinly sliced)
  • 1 Tbsp Dijon Mustard
  • 1/2 Cup Panko Breadcrumbs
  • 3 Tbsp Grapeseed Oil
  • 1 bunch Asparagus, washed and trimmed
  • 1 Lemon
  • 2 Cloves garlic, Sliced
  • 1 Tbsp Capers, rinsed
  • Salt & Pepper

Instructions

  1. Brush both sides of each piece of chicken with mustard, then sprinkle with salt and pepper
  2. Coat each piece with the breadcrumbs
  3. In a large skillet, heat grapeseed oil over medium high heat
  4. Brown garlic in the oil. Discard garlic.
  5. In batches, brown each piece of chicken on both sides until nicely browned and cooked through. Transfer to a plate and set aside
  6. Slice the lemon in half. Cut one half into slices.
  7. In a large skillet, add a tablespoon of oil and bring to a medium heat.
  8. Gently sautee the asparagus for about 6 minutes. Add the capers and the lemon slices. Add the juice of the other half of the lemon.
  9. Sautee for about 3 minutes more
  10. Sprinkle with salt and pepper (to taste)
  11. Plate and serve
http://lovelypantry.com/2013/04/chicken-with-sauteed-asparagus-and-lemons-sundaysupper/

 

This recipe is easy, healthy and affordable. Could anyone resist spring asparagus? Bright lemons? Not me. It also fits well into the changes I’m making to my diet. I will be reducing my processed carbohydrate intake for the next few months. So this means more fresh ingredients in my kitchen, as it should be.

I really do like to cook my chicken in oil fragrant with garlic. It gives such wonderful flavour.

 

Chicken with Sauteed Asparagus and Lemon_2a

Chicken & Sauteed Asparagus with Lemon-42

 

Such an easy and affordable spring recipe. Do you have great, tasty, healthy budget recipes? Please tell me about them in the comments below.

 

Chicken & Sauteed Asparagus with Lemon-55

Chicken & Sauteed Asparagus with Lemon and Capers

 

Here are the amazing budget friendly recipes from the #SundaySupper team.

Starters, Soups, and Salads

Main

Sides

Drinks and Desserts

 

 ***

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Announcing the Food & Wine Conference sponsored by Sunday Supper!It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference

 

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Roast Chicken With Orange Gremolata #WeekdaySupper

Feb 27, 2013 by

I love being in the kitchen. A while back, cooking used to be a leisurely hobby that I loved to do from the desire to nurture my family. On occasion, I will have the time to prepare wonderful meals that keep me in the kitchen and on my feet for a few hours. Being a stay at home Mother to my children allows me to support my family in a way that only I can, at the moment. As the kids get older and become more active and busy with life outside of the house, my cooking time gets cut down. Soon, I will have to start focusing on how I will prepare meals when I return to the working world. It’s okay if I cook on a Friday night now, but at some point – I’m pretty sure that will become history :-) I will need someone to cook for ME.

#SundaySupper is a movement that encourages families to eat together at least once a week, typically on a Sunday but this could be any day of the week based on a families scheduling. As an extension of #SundaySupper, we are pleased to share with you #WeekdaySupper! We will be sharing quick and easy meals every day of the week. How awesome is that? Today I am sharing with you a #WeekdaySupper that is super easy and flavourful with wonderful fresh ingredients ~ Roast Chicken with Orange Gremolata. I found this lovely recipe in the Weight Watchers New Complete Cookbook. I totally forgot I had it.

What I loved about this recipe the most, is that it used fresh ingredients to season and infuse flavour into the chicken. I didn’t change the ingredients, I just changed how I prepared it. The instructions required me to “grill” and turn each piece every 10 minutes until it was cooked through. Well, this is a mid-week supper. I could be doing something else while the chicken is in the oven. So, I roasted the chicken! Its my favourite way to prepare chicken these days anyhow.

 

Chicken with Orange Gremolata_2

 

WeekdaySupper

Roast Chicken With Orange Gremolata #WeekdaySupper

Prep Time: 20 minutes

Cook Time: 30 minutes

This recipe was slightly adapted from Weight Watchers, The New Complete Cookbook.

Ingredients

  • 8 Chicken Thighs, skin on
  • 1/2 Cup Chopped Fresh Parsley
  • Grated zest of an Orange
  • 3 Garlic Cloves, minced
  • 1 Tbsp Olive Oil + some to brush over chicken
  • 1 Tsp Cumin
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • Additional Salt & Pepper

Instructions

  1. Preheat oven to 375C (Roast)
  2. Prepare Gremolata: In a small bowl, mix parsley, garlic, oil, parsley, cumin, salt and pepper. Reserve 3 tbsp for garnish
  3. Lightly brush chicken with olive oil. Season chicken thighs with salt and pepper
  4. Place about a teaspoon of the Gremolata under the skin of each chicken thigh.
  5. Roast chicken for about 30-40 minutes or until cooked through
  6. Serve with rice and garnish with fresh gremolata
http://lovelypantry.com/2013/02/roast-chicken-with-orange-gremolata-weekdaysupper/

 

The first question that came to mind when I saw this dish was “What is Gremolata?”. Gremolata is an Italian Condiment that typically consists of Parsley, Lemon Zest, Garlic and Oil. There are many variations, some substituting the parsley for herbs like rosemary, mint, sage or cilantro. Additions may include capers and chopped nuts. Gremolata can be served with pasta, most meats as well as fish. Lots of possibilities with this one. I’m sure I will be trying out some other recipes using Gremolata.

 

Orange Gremolata Ingredients

 

I was surprised how quickly this came together. So fresh and fragrant.

 

Orange Gremolata - ingredients

Orange Gremolata

 

A teaspoon of Gremolata goes a long way. I spread it evenly under the chicken skin.

 

Chicken with Orange Gremolata-3

Roast Chicken with Orange Gremolata

 

Dinner is served in no time. My husband found this meal to be different from what we normally have so I got a nod for choosing this recipe. I hope you enjoy it as much as we did.

 

Chicken with Orange Gremolata-4

Roast Chicken With Orange Gremolata

 

Dinner during the week can be easy, flavourful and healthy too. ;-) Enjoy!

 

This Week’s  #WeekdaySupper Recipes:

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Herb Roasted Salmon with Steamed Cabbage & Peas for #SundaySupper

Feb 17, 2013 by

We’ve been having so much for with our #SundaySupper  posts. We have delighted in so many wonderful themes since the start of the year. Some of which were indulgent and totally enjoyable. We are thinking about our waistline this week. This is the “Skinny” edition of #SundaySupper! Our wonderful host is Sunithi from Sue’s Nutrition Buzz. Sue is a Registered Dietician and knows all about good, healthy food! You may remember I made a salad that Sunithi made from a past #SundaySupper event to celebrate the first #SundaySupper anniversary. As always, I’m excited to see the line up. Perhaps feasting the recipes with my eyes will make my waistline appear smaller. We’ll see. :-)

For today’s recipe, I didn’t use a book or online source. I drew inspiration from a breakfast dish my Dad used to make for me. Some Saturday mornings, he would make saltfish and cabbage with boiled dumplings and green banana. Totally delicious, satisfying and good for you. But since I’m doing a skinny dish, I decided to go easy on the carbs ~ for today. As for the salmon, I just used some simple ingredients and made a quick marinade. I’ve learned that salmon doesn’t need a lot of ingredients to make it taste good. A few herbs did the trick.

 

Herb Roasted Salmon Steamed Cabbage & Peas

 

Herb Roasted Salmon with Steamed Cabbage & Peas

Ingredients

  • 2 Salmon Steaks
  • 4 Tsp Olive Oil
  • 1 Tsp Dried Oregano
  • 1/2 Tsp Dried Thyme
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 1 Garlic clove, minced
  • ***
  • 1/2 Green Cabbage, core removed and cut into strips about half an inch thick
  • 1/2 Medium Onion, thinly sliced
  • 1 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 1/4 Cup Unsalted Chicken Broth
  • 1 Cups Sweet Peas (I used frozen)
  • Salt & Pepper

Instructions

  1. Preheat oven to 425
  2. In a small bowl, add olive oil, oregano, thyme, salt, pepper and garlic
  3. Coat the salmon with the herb mixture
  4. Place salmon in an oven proof pan (or baking sheet) lined with foil
  5. Roast for 20 minutes or until cooked through
  6. ***
  7. In a large skillet, heat olive oil and butter. Mix to combine.
  8. Add onion and saute until softened, about 5 minutes
  9. Add the cabbage strips, a handful at a time
  10. Sprinkle a pinch of salt and pepper to taste
  11. Add broth and cover for about 10 minutes
  12. Toss the cabbage to ensure the top gets a chance to soften
  13. Add peas to the centre of the skillet on top of the cabbage
  14. Cover for about 5 minutes, then stir to get the peas evenly distributed
  15. Add additional broth if needed/desired
  16. When cabbage is softened and peas warmed through, serve with salmon
http://lovelypantry.com/2013/02/herb-roasted-salmon-with-steamed-cabbage-peas-for-sundaysupper/

 

I absolutely adore salmon. Roasting it is so easy and wonderful. I like mine well done with just a little crispiness at the edges. Salmon is one of the best sources of Omega-3 Fatty Acids – a perfect brain food! It is also an excellent source of protein. Salmon has a wonderful flavour that is quite distinct. It can be prepared in so many ways. I’ve steamed it in parchment, baked it, pan seared it and of course, I’ve roasted it too.

 

Herb Roasted Salmon

Herb Roasted Salmon

 

When it comes to cabbage, I will admit that I do not have it enough. It is awesome if you are trying to lose or maintain weight. Its low in calories plus it is packed with nutrients! I used a whole head of cabbage for this dish, which I realized afterwards that I didn’t need that much. Half will do. I made the appropriate adjustments in the recipe.

I’ve always loved peas. It wasn’t my intention to add the peas but I bought a few bags of organic frozen peas on sale recently, so I figured I should use it up! If I have to buy preserved vegetables, I prefer the frozen kind. Green peas are rich in vitamins and aid in the metabolism of fats, carbs and protein. I think it’s a great tasting veggie and pairs wonderfully with the cabbage.

 

Steamed Cabbage with Green Peas

Steamed Cabbage with Green Peas

 

With a few simple ingredients, you can make a healthy, figure friendly meal in no time! I absolutely enjoyed this dish. In fact, I think I feel skinny already ;-)

 

Herb Roasted Salmon Steamed Cabbage & Peas

Herb Roasted Salmon Steamed Cabbage & Peas

 

Be sure to check out the other “skinny” recipes being shared by the #SundaySupper team!

Sizzling Skinny Appetizers & Soups

 Healthy Skinny Mains & Sides

Guilt Free Skinny Desserts & Snacks

Wine Pairing Recommendations for Skinny Sunday Supper by ENOFYLZ Wine Blog

***

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special skinnified recipes!

Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the#SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite healthy recipes with us!

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Mushroom and Bacon Pasta

Jan 29, 2013 by

You have no idea how excited I get when I find a good recipe. I mean a really good recipe. One that I wouldn’t mind having in weekly rotation. A recipe that is surprisingly pleasant to the palate. A recipe that is easy to make and works well when you really don’t know what on earth you are going to make for dinner tonight. I’ve had a few nights like that recently.

My friends, as simple as this recipe is, I think its lovely. I even managed to get my son to eat it. He questioned the mushrooms for a moment (I didn’t put a lot in his plate) but he finished his serving quite happily. I LIVE for moments like that!! I can’t wait for my daughter to follow suit and actually enjoy food. My husband enjoyed it immensely and  I will say, it is hard to impress him if there is no meat on his plate!

 

Mushroom & Bacon Pasta_1

 

Mushroom & Bacon Pasta

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Ingredients

  • 12oz Rigatoni
  • 4 Slices Bacon
  • 1 Tbsp Olive Oil
  • 8oz Porcini Mushrooms
  • 1 Onion, chopped
  • 1 Tsp Dried Thyme
  • 2 Cloves Garlic, minced
  • 3/4 Cup Chicken Broth
  • 3 Tbsp Mascarpone
  • 3 Tbsp Fresh Parsley, chopped
  • 6 Tbsp Parmesan Cheese
  • Salt and Pepper

Instructions

  1. Prepare pasta according to package instructions
  2. In a large hot skillet, add bacon and cook until crispy. Remove from skillet and place on a paper towel to absorb oil. Chop bacon into bits
  3. In the same skillet, add olive oil
  4. Add onion, thyme and garlic. Saute for about 3 minutes on medium high heat.
  5. Add mushrooms and cook for about 5 minutes
  6. Add broth and bring to a gentle boil. Add mascarpone and stir to combine
  7. Drain pasta and add to skillet
  8. Toss until combined and coated in the creamy sauce
  9. Transfer to serving plates and sprinkle generously with parmesan

Notes

Adapted from Prevention.com

http://lovelypantry.com/2013/01/mushroom-bacon-pasta/

 

I guess I cheated and added bacon to this dish. Bacon is the magical ingredient that seems to give (almost) any dish the upper hand. I had a vision and I ran with it. I adapted a Mushroom Pasta recipe and decided to add bacon because I thought it would pair nicely with the mushrooms. I also substituted white wine for chicken broth.

 

Mushrooms in skillet with chicken broth and mascarpone

Mushrooms in skillet with chicken broth and mascarpone

 

I’ll be honest, mushrooms are not my favourite food. But in a recipe like this? I will have it and I will enjoy it. I love a good pasta dish. This certainly satisfied any carb cravings I had. I also loved how the mascarpone just melted into the broth and gave it such a creamy sauce-like texture…without the cream! Brilliant!

 

Mushroom and Bacon Pasta

Mushroom and Bacon Pasta

 

I’m always looking for easy meals that can nourish and satisfy. I believe this is definitely one of them.

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Skillet Corn and Edamame with Spinach and Bacon for #SundaySupper

Jan 13, 2013 by

Today is a very special day for #SundaySupper. We are celebrating our very first birthday! For one year, #SundaySupper has been inspiring families with home cooked meals every Sunday. Most Sundays, you will read my accolades about the #SundaySupper family and the camaraderie we share. The internet is a huge place, and I feel quite privileged to have found a very special group with whom I can break bread with and get to know through their weekly posts. I remember my very first #SundaySupper post. I joined in April 2012. The theme was Budget Friendly Meals and I made Baked Butternut Squash & Asparagus Risotto. I loved that recipe. And I still bake my Risotto to this day. There were about 12 of us participating that day. Who knew that #SundaySupper would become such an integral part of my blogging experience. We get to learn about cuisine from all over the world. We learn about family history and traditions.

We are celebrating this week’s birthday event by choosing recipes from contributors that have inspired us during the past year. Honestly, it took me a few days to decide on a recipe from past #SundaySupper events. I finally decided on a very colourful and healthy salad that was part of the event titled  “100 recipes every mom should have“  by  Katie Workman. This event was held in July so I was unable to participate since I was on vacation. But I felt like I didn’t skip a beat. Every recipe for our #SundaySupper events is listed on the Family Foodie website for ongoing inspiration.

I was inspired by a post from Sunithi, from Sue’s Nutrition Buzz. Her post was titled “Skillet Spinach Corn with Edamame and Bacon Bits“. Absolutely delightful! This recipe totally fit in with my current mindset which is to eat healthy! The ingredients are items that I generally have on hand and the combination of colours is just absolutely visually appealing. Sue always posts healthy recipes which I have always appreciated. I know you will love and appreciate this recipe from our #SundaySupper archives.

Skillet Corn Edamame with Spinach and Bacon

Skillet Corn Edamame with Spinach and Bacon

 

 

Skillet Corn and Edamame with Spinach and Bacon for #SundaySupper

Recipe Type: salad
Author: Lyn, adapted from Sue’s Nutrition Buzz
Prep time:
Cook time:
Total time:
A warm salad filled
Ingredients
  • 1 Cup Sweet Corn
  • 1 Cup Edamame
  • 2 Heaping handfuls of baby Spinach
  • 2 scallions, chopped
  • 1/2 Red Sweet Pepper, slice and diced
  • 1/4 Cup Cilantro, chopped
  • 1/2 Cup Red and Orange Cherry Tomatoes
  • 2 Slices Bacon
  • 1/2 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Cumin
Instructions
  1. In a serving dish, place spinach to cover most of the dish.
  2. In a skillet, cook bacon until crispy. Transfer to a dish lined with paper towels to absorb the oil. Break up into bits.
  3. Drain the skillet of most of the oil, reserving about a tablespoon
  4. Add scallions to the hot skillet and sautee for about a minute
  5. Add corn, edamame, sweet pepper, salt & pepper and cumin to the skillet. Sautee for about 4 minutes
  6. Add cilantro and fold in gently
  7. Add tomatoes and fold in and allow to warm through for about a minute
  8. Using a large spoon, transfer the contents of the skillet to the bed of spinach.
  9. The heat from the salad will cause the spinach to soften nicely
  10. Top the salad with the bacon bits. Serve warm and enjoy

 

Skillet Corn Edamame with Spinach and Bacon - main ingredents

Skillet Corn Edamame with Spinach and Bacon – main ingredients

 

The main change to the original recipe – I did not add the spinach to the skillet. It will soften when the corn and edamame are placed on top. I also changed the title just a bit because of this change. I also did not use any oils. I just used some of the fat rendered from the bacon. It gave the salad such flavour!

I can see this salad being served with most meats as a side dish. I had it myself as a main dish and it certainly hit the spot. The salty bacon, the creamy edamame, the cilantro, the sweet corn, the tomatoes, sweet pepper..they all combined very well together.

 

Skillet Corn Edamame with Spinach and Bacon-7a

Skillet Corn Edamame with Spinach and Bacon

 

Here are the recipes from the #SundaySupper family. They all look wonderful! This must have been a big task! After all, How do you choose just one recipe from 52 weeks of fabulous Sunday Supper Recipes?

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:

 Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

Sunday Supper Desserts and Snacks: 

 Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

 

Announcing a New Addition:  Tablescape by An Appealing Plan, Anniversay Dinner featuring Cheesecake with Fresh Berries orginally posted by The Messy Baker Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

 

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