Mediterranean Sweet Potatoes and Roasted Chickpeas with a Lemon Tahini Cashew Cream Sauce – http://wp.me/p7QBUu-1VM
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Thank you! Glaslow tapas that are super easy and pocket friendly…
Cheese stuffed peppers, mini egg cups similar to quiche but easier to make…
Make sure to break out the mimosas for this gem!
Divine Special Tapas – http://wp.me/p7UuZ9-dt
This is a story of my rocking Guacamole who started at the bottom now we there!
Avacados aren’t always perfect and in this recipe I heal these beaten avacados into beautiful life through this guacamole salad.
This picture above is my breakfast variation that I top the dish with a fried egg.
This dish feeds 10 to 12 as the way I made it but as always the ratios can be reduced or increased to make more or less.
This tossed pasta dish is simple and easy.
16 Oz fettuccine uncooked pasta
1 pkg mild breakfast sausage
5 tomatoes 3/4 in cut
Cilantro to garnish
Fried egg to top optional
In medium sauce pan cook your pork until all the pink is diminished.
Heat water to boil on high and in large pot when the water is boiling add pasta and cook till tender.
In medium pan use a tbls of olive oil and heat pan.
Thinly slice the zucchinis and cook on med high. About 2 min in add a splash of water and cover to quickly cook the zucchinis.
Add salt and pepper to the zucchini.
Once all three are cooked add together to a large tossing bowl and add your leek raw and sliced.
Top with fresh chopped tomatoes.
Fry and top with egg and or cilantro to kick it up a notch.
Sorry in advance that I wasn’t able to take pictures when I was making this dish. I have had company for the holidays like most and got carried away with the many other things the holiday brings.
This soup is ultra delicious and not very difficult to make.
1 lb ground lamb
1 small onion diced
16 Oz frozen kale
1/2 stalk celery diced
1/2 bunch cilantro fine minced
1/2 bunch parsley fine minced
2 lbs potatoes
1/2 gallon unsweetened soy milk
1 tbls ea; salt,pepper, paprika
In large 12 quart soup pot brown ground lamb adding diced onion and spices.
In large soup pot peel and chopped rustic 2 lbs of potatoes and boil until tender.
Drain potatoes when cooked.
Add to large pot with lamb, cooked drained potatoes, soy, celery, and kale.
Cook about 30 min on medium stirring frequently.
Then add cilantro and parsley.
Super fun kid rated 8 broccoli and cheese soup topped with funyon chips.Serves 12
1 small onion diced
2 tbls flour
2 tbls butter
1 tbls salt , 1 tbls pepper
5 piece celery diced small
1 14 oz bag frozen broccoli
1 cup melt able cheese
1/2 gallon unsweetened soy milk
1 bag funyon chips
In large 12 quart soup pot melt your butter on med high. When melted add your small diced onion and cook till glossy looking.
Add your 2 tbls of flour stirring quickly.
Add celery and soy.
Throw in your frozen broccoli.
Add your cheese chopped up and lower to medium.
If there are any veggies uncovered by liquid add water until covered.
Simmer about 30 min until cheese is melted.
Top with funyon onion chips and serve.
Super easy healthy and fun party dip that can used on top of anything.
1/2 a bunch of cilantro
1/2 a bunch of flat leaf parsley
2 roasted jalapeños
1 pint yogurt plain
Roast your jalapeños in saute pan till tender.
Then add all the ingredients to blender, food processor.
Pour and enjoy!!
This dip is great with chips crackers and anything you wanna experiment with.
I am always trying to find fun ways to encourage my kids to eat healthy. This recipe is super easy and cooks in 7 minutes.
Meat free option as well.
Vegetable ragu ( thick chunky vegetables in red sauce)
Mozzarella cheese and fresh basil
And I used salami in these. (Optional)
Preheat your oven to 375°
Heat your vegetable ragu and spoon desired amount on your tortilla.
Top with your desired among of cheese.
Top with your chopped salami. (Optional)
Cook at 375° for 7 minutes.
Top with fresh basil and enjoy!
The sauce is so good you could eat it alone and a lot of times I do.
This recipe took about 45 minutes to reduce and 30 to prep.
Sauce: 18 to 20 tomatoes
8 0z raw mushrooms
6 individual pieces of celery
1 smaller onion
1 medium carrot
16 Oz dry red wine
Dried basil 1/8 cu
Dried oregano 1/8 cu
1/4 cup fresh basil
Garnishes and salad:
Jalapeño yogurt ( recipe on other blog post)
Preheat oven to 400° .wash and place tomatoes in baking pan and bake about 25 to 30 minutes till the outside skin on tomatoes crack.
While cooking dice your onion, carrot, and celery keeping the celery separated for later.
In saute pan on top of stove use a little olive oil and heat to medium high.
Add the carrots and onion to pan stirring frequently while the onion swears and carrot tenderizes.
Once the onions have sweat and look a bit glossy add the 8 Oz uncooked mushroom.
While cook in check tomatoes and remove from oven. You can chill them in the freezer for a few minutes, or even prep that part the day before.
When cooled enough to touch, peel the skins off and squeeze the seeds into separate dish.
This can also be used and I will do a separate blog on this but we will not use this for our ragu today.
Place the meat from your tomatoes in blender and liquify.
Add to your pan with onion, mushroom, and carrots and go ahead and add your wine.
Reduce for 30 minutes.
Add about 1/8 cup of dried oregano and another 1/8 cup of dried basil.
Add the diced celery.
Add your fresh basil (chopped).
On plate I served for vegetarian night, spring mix and topped both with blue cheese. Delish.
I dressed my spring mix with the jalapeño yogurt sauce I love so much not listed in this recipe but on my stuffed turkey breast recipe.