What with all the running around, shopping, making homemade gifts and attending holiday parties, there’s not a lot of time for everyday kind of nourishment. Bloggers to the rescue. Here’s a sampling of survival dinner strategies for these last two weeks of December.
Over at Albion Cooks, we’ve got an easy, thrown together kind of tasty pizza with goat cheese sauce and vegetables.
Madeater’s larder is stocked with plenty of food. Here’s a shot of Raclette with pickled vegetables.
A nourishing soup with tofu and buckwheat noodles has both easy and healthy covered. Brought to us by Food and Paper.
Check out Cooking with Amy for an easy Brie & Bacon Fettuccini made with stuff you might just have laying around in your refrigerator.
These gorgeous parsnip and carrot latkes from Gluten Free by the Bay are maybe a little more labor intensive than the rest of the bunch, but I couldn’t resist, they look so good. Make them and add a salad and there’s dinner.
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Thansk so much for the link! The funny thing is, the veggie latkes are actually easier and quicker than the potato latkes because they don't have to be squeezed or drained to remove the liquid. I swear they took about 20 minutes to make. I am going to try making latkes from celery root and cauliflower tonight if I have the time... Mmm.
Thanks for posting my recipe! I've been told that seaweed, tofu, and buckwheat are a hard combo to sell this time of year when temperatures drop. Point taken. But if you ever find yourself waking up in the middle of the night and thinking, gosh, I should really be eating more tofu and seaweed, this recipe is for you. If you've never experienced this sort of thing, you just might once you've tried this soup.