Every good recipe collection needs one-pot suppers like this Sweet 'n' Hot Chicken that tastes so great PLUS is so easy on the clock, the waistline and the family budget. It's featured in this week's Kitchen Parade column .

Today's Vegetable Recipe: Fresh cauliflower florets braised in low-fat coconut milk and curry spices. Easy. Weight Watchers 1 point. Low carb. Vegan. ~recipe & photo updated 2008 and 2011~ ~ more recently updated recipes ~ 2005: After yesterday's Thanksgiving food excess, nothing appealed except hot, flavorful and virtuous comfort food. And did I ever luck out with this terrific cauliflower curry inspired by The Remarkable Palate. It was excellent! It worked as a side dish, even with most of the rich-tasting coconut milk left in the pan to further lighten the calories. But it would also make a great vegetarian supper, paired with, say, brown rice to soak up the coconut 'gravy', and maybe a few carrots tucked into the cauliflower. 2008: This is a really good cauliflower dish. I let it cook some longer this time so that the coconut milk was absorbed into the cauliflower and some of it broke down to form a coconuty-cauliflowery gravy - very good. 2011: This time

A traditional southern biscuit laced with cooked sweet potato, a great way to use up leftover mashed sweet potatoes from dinner, say. (Naturally, if you've got a hankering for sweet potato biscuits asap, you can bake or microwave the sweet potato, special.) The biscuits are soft and pretty and easy to make, no mixer required, just a few pantry ingredients. Traditional in the American South. Year-Round Kitchen Staple. Great for Meal Prep. Weeknight Easy, Weekend Special.

Today's vegetable recipe: Fresh or frozen green beans cooked in well-salted water, then tossed with lemon juice, a little oil and if you like, toasted pine nuts. ~recipe & photo updated in 2007~ 2005: After several days in a row of cooking Thanksgiving-appropriate vegetables (you know, those with sugar and cream and butter) and Thanksgiving tomorrow -- "just plain beans" tasted soooo good.That said, this bean recipe isn't so plain -- those are toasted pine nuts peeking out, plus lemon brightens the whole experience. If you're looking for a last-minute simple vegetable for your Thanksgiving table, these beans would be great. 2007: This simple 'lemon zest, juice & olive oil' has become my favorite treatment for every-day green beans. And when the fresh beans are good, they're simply fabulous, otherwise, yes, frozen still works. In my sensibility today, the pine nuts add more expense and calories than they contribute in flavor or texture -- I call

This blog's about vegetables, right? So you think a mere cookie rates an exception? No way! Just like Day 199's Secret-Ingredient Chocolate Cake , today's cookies are moistened by a root vegetable. This one is orange. This one is ... sweet potato! And the cookies are great! The sweet potato replaces fat in the way applesauce is so often called upon to do in low-fat baking. And the orange zing really shines through -- these are a definite keeper! *** yes, Domestic Goddess, these taste great *** I experimented with a real short-cut for the sweet potato: baby food. In fact, the baby food puree had lots more flavor than the sweet potatoes cooked a couple of days ago for Sweet Potato Puff and Sweet Potato Biscuits. For the Record: This is A Veggie Venture's official entry in the online Cookie Swap going on over at Domestic Goddess through November 27th. There's still time for YOU to bake! That said, as good as they are, these cookies wouldn't work for a c

Today's latest Thanksgiving recipe, a "puff" of mashed sweet potato laced with bourbon. It's a sweet potato casserole for grown-ups, no marshmallows but a good glug of bourbon. Real Food, Fresh & Seasonal. Budget Friendly. Little Effort, Big Taste. Weeknight Easy, Weekend Special. Naturally Gluten Free.