Posts Tagged by recipe redux

The Recipe ReDux – Cranberry Oatmeal Breakfast Cookies

Once again it’s time for the monthly Recipe ReDux challenge. This is the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Each month there is a theme and this month’s theme is: Break Out of Breakfast Boredom Cooks aren’t always pressed for time in the mornings – they just need new ideas.  Talk about a perfect theme. […] read more

The Recipe ReDux – Mediterranean Yogurt Chicken

Once again it’s time for the monthly Recipe Redux challenge. This is the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Each month there is a theme and this month’s theme is: A New Ingredient for the New Year We’ve been asked to pick a new ingredient that you’ve been wanting to try and cook or bake […] read more

Recipe ReDux part 2 – Pomegranate and Meatball Soup

Since I was already making some Pebbled Persian Bread for this month’s Recipe ReDux challenge I wanted to make a dish suitable to serve with it. The book I was using,Flatbreads & Flavors: A Baker’s Atlas by Jeffrey Alford and Naomi Duguid suggested this soup. They said that Persian cooking is known for its use of sweet and sour in savory dishes. It certainly did sound good and I love soup so this was a […] read more

Recipe ReDux – Pebbled Persian Bread

This month’s Recipe ReDux theme is grab a book and cook. The Recipe ReDux has been around for 54 months. For this theme we were took cook something from page 54 or 154 of a cook book. Sounds easy enough right? As I’ve become to rely more on the internet for recipe ideas the number of cookbooks I own has gone down. Once I started looking through them I ran into a few problems…..no actual […] read more

Peach Almond Linzer Shortbread Bars

Over the summer I spend a little time making sugar free and reduced sugar jams for the coming year. This year I ended up with an abundance of peach, peach/orange, strawberry and blueberry. With the hard work out of the way I then spend the rest of the year trying to figure out how to use them up. One of my favorite ways is to incorporate the jam into these shortbread bars. I’ve made changes […] read more