Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
Ingredients
1/4 cup finely chopped onion
1/4 cup finely chopped tomato
1/4 cup finely chopped cucumber
1/4 cup finely chopped Capsicum or green pepper
1 small green chili such as jalapeno (Seeds intact)
1 Tbsp finely chopped cilantro or coriander leaves
1/2 tsp lemon juice
Salt & pepper to taste
Optional ingredients:
* radishes
* carrots
Directions
1. Chop all vegetables finely. Depending on your spiciness tolerance use more or less of the chili
2. Mix all ingredients well and serve.
3. Serve with Potato Chickpea Curry Wraps
Yield: 2 servings
Posted in /Cooking/Soups on Saturday, July 15, 2017
Sometimes my avocados don't ripen in time for the recipe I bought them for and 3-4 days later they need to be used. That's when I break out this recipe. It's creamy goodness with just the barest hint of heat.
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Posted in /Cooking/Snacks on Saturday, July 15, 2017
I got tired of paying $10 a box for energy bars so I decided to make my own. Later I priced how much it costs to make them from scratch, and I only ended up saving 50 cents. They're just as tasty and I can edit the recipe as I please, so in the end its worth it.
Makes 8 large bars or 16 small square-shaped bars
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Posted in /Cooking/Side_Dishes/Sauces on Saturday, July 15, 2017
meta-author: Tammy
meta-markup: textile2
h1. Ingredients
480 mL (1 can) Coconut milk
2 Tbsp Soy sauce
2 Tbsp Rice wine vinegar
2 Garlic cloves
1 tsp Brown sugar
1 tsp sesame oil
1 cup peanuts
Chili peppers to taste
h1. Directions
1. Place all the ingredients in the blender in order as they're listed
2. Pulse to start blending
3. Run until smooth
4. Enjoy
Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
This is a perfect summer BBQ side dish.
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