Posted in /Cooking/Entrees/Vegetarian on Saturday, July 15, 2017
If you have the rare occasion to have extra quinoa left over or are just trying to cut out bread or you just have a craving for some amazing pizza these bowls will hit the spot.
Posted in /Cooking/Snacks on Saturday, July 15, 2017
Sometimes homemade is just BETTER! These are soft and chewy and can be made with whatever special ingredients you want.
Posted in /Cooking/Soups on Saturday, July 15, 2017
1 cup dry lentils
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon dried parsley
2 bay leaves
3 1/2 cups vegetable broth (2 cans)
1 1/2 cups water
1 (14 1/2 ounce) can diced tomatoes
fresh ground black pepper, to taste
1. Rinse lentils.
2. Place all ingredients except the pepper into a 4-6 quart slow cooker.
3. Cover and cook on low for at least 12 hours, or high for at least 5 hours.
4. Season with pepper and remove the bay leaves before serving.
Posted in /Cooking/Side_Dishes on Saturday, July 15, 2017
This is a stuffing that has a bit more flavour. Just remember that if you're going to cook your stuffing in a turkey cavity you will need to check the stuffing's temperature too.
Posted in /Cooking/Side_Dishes on Saturday, July 15, 2017
1 pound baby potatoes
2 Tbsp butter, melted or olive oil
1 lemon
salt to taste
Honey to drizzle over
1. Preheat the oven to 400F
2. Scrub and half potatoes, then toss them with butter and salt
3. Juice the lemon onto the potatoes and leave the squeezed the lemons with the potatoes.
4. Spread the potatoes out onto a parchment lined baking sheet. Bake for approximately 10 minutes.
5. Remove the potatoes from the oven and flip them over. Bake for another 10-12 minutes.
6. Place roasted potatoes in a bowl and drizzle with honey, toss to coat.