Quinoa Butternut Salad
Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
This is a lovely warm quinoa salad.
Stuff by Tammy
Making delicious foods and loving life!
Barley Risotto
Posted in /Cooking/Side_Dishes on Saturday, July 15, 2017
I received a sample package of quick cooking barley at the Sysco food show. This barley is locally grown in Alberta and Saskatchewan. Using barley rather than rice is a nice twist on classic risotto.
Thai Coconut Squash Soup
Posted in /Cooking/Soups on Saturday, July 15, 2017
This is one of my roommates favorite soups it is just the right amounts of heat and sweet. And yields 10 healthy servings.
Lunch time questions
Posted in /Cooking on Saturday, July 15, 2017
Over the past few weeks I've been bring leftovers for lunch at school, and I've had a few questions about how I've made certain things. Let me answer a few of those questions here.
Enchilada Sauce
Posted in /Cooking/Side_Dishes/Sauces on Saturday, July 15, 2017
Ingredients
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (or gluten-free flour)
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
1/4 tsp cayenne pepper
1/4 tsp ground chipotle
1/4 tsp smoked paprika, etc.
Few jalapenos rings
Juice from 1 lime
Salt/pepper
Directions
1. In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder.
2. In a medium saucepan, heat olive oil over medium heat.
3. Add tomato paste, and the bowl of flour and spices.
4. Cook 1 minute, whisking continuously.
5. Whisk in broth, increase heat, and bring to a light boil.
6. Add jalapeno rings and lime juice
7. Reduce to simmer. Cook about 8 minutes or until slightly thickened, whisking occasionally.
8. Salt/pepper to taste.
9. Puree with immersion blender or stand blender
Serve with