I change this recipe a little bit from the original recipe. I added two Granny Smith apples into the soup instead of one, three more heads of garlic, 1 tablespoon of chicken consommé, full fat instead of light coconut milk, and three cans instead of two of the chickpeas. This recipe was absolutely delicious!
This recipe is a great weeknight meal! It’s quick and kid approved! Just remember to take out the turkey in the morning.
I like to substitute turkey instead of beef but either is a yummy choice.
This salad has so many ingredients I love! The flavor is fresh and delicious. Sometimes I make it and keep it in the fridge, munching on it theoughout the week for lunch while other times it can make a great dinner!
Ingredients
1 box Orzo
1 lemon (juice and zest)
1 block feta cheese
2 cups chopped arugula
1/2 or more to taste toasted pine nuts
tsp salt
2 TBSP olive oil
Cook orzo, set aside and cool by running cold water over it. Once trained place in a large bowl. Add in the juice of one large lemon and the zest of one large lemon, the olive oil and the salt and toss with a fork. Next, add in chopped arugula , crumbled feta and toasted pinenuts that have cooled completely and toss together. Place in the refrigerator so all of the flavors come together.
OK I know you’re skeptical and so was I but listen if you’re looking to get a carb fix and want something that’s tasty this is a good alternative. I made it last night for myself well I made the full fat cheesy version for my family. It definitely was not the same but it was so much healthier and satisfy the craving I was having. Try it once and let me know what you think. PS try dipping tortilla chips into cheesy dip, like a queso.
Ingredients for the sauce:
Two medium yellow potatoes quartered
One large carrot peeled and diced into 1 inch chunks
One small yellow onion diced
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon mustard powder
1 teaspoon salt and pepper to taste
3 cups vegetable broth
1/2 cup raw cashew pieces
3 tablespoons nutritional yeast
Place all vegetables in a sauce pan and cover with vegetable broth. Bring to a boil. One spoiled cover and reduce to simmer for 10 minutes.
With a slotted spoon remove the vegetables and place in a blender, add one and a half cups of the reserved liquid,Add the cashews and all seasoning and blend.
Poor cheesy sauce over already cooked macaroni noodles.
I like to toast some Panko breadcrumbs with some ghee and top the macaroni and cheese with the breadcrumbs. Yummy yummy yummy
Easy PEasy right?
I love Sunday night dinner. Everybody’s home, we are relaxed and cozy and there’s nothing better to top off the night and end the weekend then a nice warm comforting dinner that puts a smile on everyones face. Mexican food is THAT food in my family!
Chile Colorado:
1 to 2 packages of stew beef from your local meat counter
10 cloves of garlic
16 ounces of canned chopped tomatoes with sauce
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon salt
1 tablespoon dried oregano
1 tablespoon garlic powder
1 tablespoon onion powder
Place all ingredients in a crockpot on low for eight hours
When ready, use a slotted spoon to remove tomatoes garlic and beef from the crockpot and shred with two forks. Note: You can also keep chunky and serve on its own with sour cream, cheese, and green onions:)
Fry corn tortillas flat in vegetable oil until browned on both sides and lightly salt.
Cook refried beans in a pot ( if canned) and warm. Note: if making your own ,place one package of refried dried beans in a crockpot after soaking all night. Add chicken or vegetable stock to cover +3 inches more, +4 cloves of garlic, plus one yellow onion diced, +2 tablespoons of oregano on low for eight hours. Watch to make sure it does not require more liquid. After eight hours use an immersion blender to blend the beans)
We like to top our tostadas with beans, pepper jack and cheddar cheese, chili Colorado shredded, shredded lettuce and sour cream topped off with sirracha sauce .
Enjoy!
You will need:
1 Pillsbury pie crust (the kind you roll out, not the frozen one. If you want to make your own, see below)
6 apples (cored, peeled and sliced. Green work best but use whatever you have)
1TBS Nutmeg (ground)
1TBS Cinnamon (ground)
3 TBS Corn Starch
2 and 1/2 Cups of Brown Sugar
1 Cup Oatmeal
1 Stick of Salted Butter
To assemble:
Follow directions on the Pillsbury pie crust and place into a pie dish.
In a BIG bowl, combine all of the sliced apples, cinnamon, nutmeg, corn starch and 1 C brown sugar and mix. Put entire mixture into the pie dish. Next, in a bowl, combine 1 Cup of oatmeal and 1/2 Cup brown sugar. Set aside. Next, on the stove top, melt one stick of butter with 1 C of brown sugar on medium. When it begins to boil, stir constantly for 3 min. Pour this mixture into the oat and brown sugar mixture. This is your crumble, toffee topping! After combined, use your spatula and spread over the apples. Will look crumbly and messy.
Before placing pie in the oven, cover the edges with aluminum foil so that they do not burn. Also, depending on the size of your pie dish, this pie might leak sugar in the oven. Place a cookie sheet in your oven to collect any spill over.
Bake at 400 degrees for 40 min. to 50 min. You will know it is done when your pie crust looks done and it is bubbly all over.
Wait at least 1 hour to serve. Tastes great with ice cream when it is warm, but I personally love it best the next day after it has been in the fridge for 1 day.
**Lot’s of sugar in this recipe, so serve small pieces:-)
In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.
Foodie Karma 