creamy roasted squash soup

by Jackie Newgent  |  November 26, 2013  |  0 Comments
(Click on photo for full-size image!) Makes 6 servings: 1 1/3 cups each Butternut squash is one of my favorite veggies to enjoy during the holidays, especially when roasted. How about you? And when roasted and pureed into a soup, it’s divinely comforting. I’ll be enjoying this creamy vegetarian-friendly soup often. I hope to hear you slurping up its sweet and savory goodness often, too. Happy holidays! Calories saved: 90
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lemon-dill cannellini dip

by Jackie Newgent  |  November 21, 2012  |  0 Comments
(Click on photo for full-size image!) Makes 5 servings: 1/4 cup each I’m an appetizer kind of gal. That means sometimes I prefer a plate of tasty bites rather than the actual meal. So here’s a lovely dip that I just whipped up for any appetizer table. So why do dip? Dunking into them can actually be a delicious way to boost veggie intake. On the other hand, some dips are so excessively high in calories that they’re not worth the couple minutes of indulgence. However, when you can turn a dip into a still indulgent one with nothing but “good” ingredients … go for it. That’s what this creamy (now beany) concoction is all about. It’s worthy of scooping...
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rustic sweet potato “flan”

by Jackie Newgent  |  November 23, 2011  |  0 Comments
Makes 10 servings The sweet potato has a regular presence on my holiday table. Yours? Perhaps it shows up in a rich casserole-like preparation, like the original recipe that I was provided by a childhood friend of mine. (Thanks, Linda!) No worries about that recipe richness now. I’ve cut the calories here by 1/3! This delectable new side dish is reminiscent of a luscious baked custard—hence the name “flan.” It now has sweet and savory intrigue rather than superfluous sweetness. And you’ll find more layers of flavors. (By the way, no need to fret about the number of ingredients; this is still a simple fix.) So serve up this palate-pleasing delight more often than just for a celebration. Enjoy it...
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