Easy recipe for a weeknight!
Get the recipe here.
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Celebrating a Milestone
The fashionista cook is celebrating an important milestone. The blog has reached 2,000 followers! Thank you!
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Pumpkin Cassoulet with Carmelized Onions and Roasted Garlic — the fashionista cook
It’s that time a year for pumpkins! I served it as a side dish to a grilled chicken. But, it can also be a great vegetarian dish. You do need extra time to make this, it does require at least an hour of baking. For the recipe click here.
via Pumpkin Cassoulet with Carmelized Onions and Roasted Garlic — the fashionista cook
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Recipe | Halloween brownie cupcakes with orange and green sponge and buttercream swirl — Art and Soul
These brownie cupcakes are a colourful, easy Halloween bake While scouring the internet for Halloween baking inspiration, I came across the idea for these brownie and sponge cupcakes at two sisters. They manage to get a much stronger orange colour in their sponge – they must have better food colouring! I used my own recipes […]
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Laura Biagiotti Fall 2018
Fish Chowder from Fundy, New Brunswick, Canada
Found this great little cookbook while visiting New Brunswick, Canada this month. We got the chance to have lunch in the quaint coastal town of Fundy, known for the fish chowder. I believe this may be the recipe. It is absolutely delicious! The directions does state to put all the ingredients together at the same time however, I cooked the onions and vegetables first before putting in the fish.
Adapted from Flavors of New Brunswick from Karen Powell.
Fundy Fish Chowder
Ingredients
- 2 pounds while fish, cubed
- 1/2 pounds salmon, cubed
- 1 cup baby clams, canned with juice
- 1 cup baby shrimp, canned or fresh
- 1/2 cup dry white wine
- 4 cups chicken stock
- 2 cups evaporated milk
- 2 cups potatoes, peeled and cubed
- 1/2 cup red pepper, minced
- 1/2 cup mushrooms, minced
- 1 cup celery, minced
- 1/2 cup onion, minced
- 1/2 cup carrots, peeled and diced
- 1/8 cup bacon, cooked and crumbled
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried dill
Directions
Place all ingredients in a deep pot. Simmer over low heat for about an hour, stirring often.
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French Chicken Casserole a la Normande
Wide-Leg Pant Trend
Autumn inspiration — Cooking Without Limits
September was a really warm month, more like a summer month not autumn. In the last 2 days we start feeling that fall has come around so I was thinking about fall recipes that make my rainy days happy. Baked brown sugar pumpkin with mushrooms Boletus mushrooms cream soup Beetroot and chickpeas burger Skewers Risotto […]
via Autumn inspiration — Cooking Without Limits
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A Fall favorite – Tuscan-inspired butternut squash soup — The Art of Being Fabulous
I can eat soup any time of year, no matter how hot it is; but Fall soups are some of my favorites! Here’s a recipe for a wonderful tasting soup. Tuscan-inspired butternut squash soup Makes: 4 servings Total time: 1 hour, Cook time: 45 minutes Prep time: 15 minutes Ingredients 2 cups (16 ounces) of […]
via A Fall favorite – Tuscan-inspired butternut squash soup — The Art of Being Fabulous
