tasteovers by jackie

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pomegranate-smashed butternut squash

Posted by on Nov 25, 2018 in tasteovers by jackie | 0 comments

POMEGRANATE-SMASHED BUTTERNUT SQUASH

If you haven’t tried it yet, pomegranate juice makes a clever culinary liquid, not just a beverage. In late fall and all winter long, I love using a combination of pomegranate juice and arils in cooking to add rich color, antioxidants, and naturally-derived sweetness with a hint of tartness. The juice is delightful when paired with butternut squash, like I do in this recipe. Serve this up just like you might mashed potatoes or sweet potatoes for a scrumptious change of taste—-and to punch up gorgeousness on your plate. It makes an ideal Meatless Monday or holiday dinner side, too!

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roasted orange bell pepper soup

Posted by on Nov 22, 2018 in tasteovers by jackie | 0 comments

Roasted Orange Bell Pepper Soup

I love pureeing a vegetable soup to make it creamy … no actual cream required! This is one of my go-to recipes for that. It gets extra velvetiness from white beans. Beyond the creaminess, you’ll adore the scrumptious balance of sweet and savory here. The roasting of the peppers gives it depth of flavor. And you’ll love that this soup can do double-duty; use it as a colorful (and nutrient-rich) gravy. The vivid deep-orange color is lovely!

Note: The theme for this month’s Recipe Redux is “Souper Soups on the Move.”

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creamy vegan pumpkin pasta “alfredo”

Posted by on Oct 21, 2018 in tasteovers by jackie | 0 comments

creamy vegan pumpkin pasta alfredo

In need of some carbs … good carbs? You’ve found the right recipe! It’s no fettuccine Alfredo; it’s better!

I was loosely inspired by the extra-rich pasta dish to make this Fall twist on it that’s more healthful and more flavorful! Rather than butter and parmesan cheese, I went with extra-virgin olive oil and creamy treenut cheese. You’ll get bonus velvetiness and a boost of color from a mixture of pumpkin puree and vegetable broth. You’ll also love the garlicky accent, crunchy pine nuts, and aromatic fresh basil leaves in this inspired “Alfredo” dish. Pick your favorite pasta shape. Altogether, it’s really, really comforting!

You absolutely won’t have leftovers if you’re serving this for four! But since you’ll only use part of the pumpkin and broth from their cans or other packaging for this recipe, be sure to transfer the unused portion to jars or containers and store in the fridge for a few days or the freezer for up to a few months. Then you’ll have those “leftovers” for the next time you want to whip up this recipe … which doesn’t have to be made just during Fall. Pair it with sautéed greens or a kale or spinach salad for a Meatless Monday-friendly, crave-worthy dinner!

Note: The Recipe Redux theme this month: “Fresh from the Pumpkin Patch.”

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candied pumpkin spice pecans

Posted by on Oct 21, 2018 in tasteovers by jackie | 0 comments

candied pumpkin pie spice pecans

I’m nuts about nuts! I actually have over a dozen jars filled with various nuts on my kitchen island so that I can grab a handful anytime for any reason. During the fall, I find myself reaching for super nutritious pecans most often since they’re super versatile and pair so well with seasonal foods, like butternut squash, pumpkin, apples, and pears. I love them as the star of the show, too. That’s what this recipe is all about.

The pecans are glazed with a just-right sweetness from coconut nectar. You can use pure maple syrup, if you prefer. The pumpkin pie spice provides that distinctive pumpkin pie-like flair, of course. And the pinch of sea salt punches up taste and provides balance for the sweetness. A handful of these pecans makes a delightful snack. They’re also ideal for tossing into salads or sprinkling onto so many seasonal dishes. Hope you make a batch or two … soon!

Disclosure: One of my current clients is The American Pecan Council. However, I was not paid to develop this recipe on their behalf. The recipe and opinions expressed in this post are my own.

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sweet potato hash brown breakfast skillet

Posted by on Sep 30, 2018 in tasteovers by jackie | 2 comments

Sweet Potato Hash Brown Breakfast Skillet

If you’re looking for a weekend breakfast or brunch dish for two, this colorful Sweet Potato Hash Brown Breakfast Skillet is an ideal pick. Everything goes into one skillet—and it’s served from the skillet. So, you don’t have to worry about lots of pots to cleanup. But the best part is this is a scrumptious, 100% satisfying meal-in-one. And it’s an awesome way to get veggies. Try it … for lunch or dinner, too. (I do!)

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tree nut cheese, caramelized grape & pecan crostini

Posted by on Sep 22, 2018 in tasteovers by jackie | 2 comments

One of my first original food creations that I was so proud to show off as a kid was potato chip and bologna canapés. Yes, that’s little rounds of bologna on top of potato chips. As much as I’d like to say that the recipe stood the test of time, it’s definitely not part of my recipe repertoire anymore. But I still love making canapés. I created this plant-based, party-ready version one day out of edible odds and ends I had on hand … and it’s now one of my favorites. I prefer to call them crostini rather than canapés since it seems friendlier. I think my younger self would give this two thumbs up. Hope you enjoy its just-right (vegan) cheesiness, fruitiness, and nuttiness it as much as I do!

Note: The Recipe Redux theme for this month is “Kids that Cook.”

Disclosure: One of my current clients is The American Pecan Council. However, I was not paid to develop this recipe on their behalf. The recipe and opinions expressed in this post are my own.

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simple middle eastern scramble

Posted by on Aug 30, 2018 in tasteovers by jackie | 0 comments

simple middle eastern scramble

When in doubt for what to fix for dinner, I scramble up some eggs for my entrée. Yep, I think of eggs as an anytime food, not just a breakfast-time fix. Then I top them with whatever I have on hand that I think will taste good together—-or that I don’t want to go to waste. I seriously don’t know if I’ve ever made the exact same version twice. That’s part of the fun!

Today, I had a serious amount of fresh mint growing in one of the pots on my balcony; so, I figured I’d create a scramble with middle eastern flair. In addition to the fresh mint leaves, I topped these eggs with a sprinkling of harissa to punch up flavor and color and toasted pine nuts for crunch. It’s definitely not your ordinary egg dish!

Do try this version. And do enjoy with whatever edible odds and ends you have available … so nothing goes to waste. Think of the eggs as your canvas and go for it from there. Try these topping combinations: pico de gallo, black beans and fresh cilantro; basil, tomato and mozzarella; fresh parsley, fresh dill and feta cheese; soy sauce, scallions and sesame seeds; or leftover whatever! And don’t forget to pair it with a delightful salad to make it a meal.

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grilled fig salsa with whipped avocado & baked tortilla crisps

Posted by on Aug 21, 2018 in tasteovers by jackie | 2 comments

Grilled Fig Salsa with Avocado Dip and Baked Tortilla Crisps

I get so excited in August since I know football season (Go Buckeyes!) is getting underway. That also means it is time for sporty new snacks. Here’s my latest … basically a delicious upgrade to traditional chips, salsa, and guacamole. The chips are extra crisp. The salsa is rather figgy. And the avocado dip is velvety smooth. Enjoy them all together. Game on!

Note: The Recipe Redux theme for this month is “Crunchy Snacks.”

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