Posted in /Cooking/Entrees/Vegetarian on Monday, July 10, 2017
I stumbled upon this recipe by accident when I happened to have leftover pumpkin puree. It wasn't enough puree for pie or cookies so I went looking for something I could use the leftovers in.
Posted in /Cooking/Side_Dishes/Salads/Dressing on Monday, July 10, 2017
2 tablespoons cider vinegar
1 tablespoon honey
1 1/2 teaspoons grated peeled ginger
2 tablespoons sesame oil
1/3 cup vegetable oil (or other neutral oil)
1/2 teaspoon kosher salt
pepper to taste
1/4 teaspoon garlic powder
Posted in /Cooking/Side_Dishes/Salads/Dressing on Monday, July 10, 2017
1/4 cup buttermilk
1/4 cup sour cream
1/2 cup crumbled blue cheese
juice and zest of 1/2 a lemon
salt and hot sauce to taste
Posted in /Cooking/Side_Dishes on Monday, July 10, 2017
5 Tomatoes, seeded and diced small
1 Red onion, brunoise (extremely small dice, but not minced)
3 cloves garlic, minced
1-3 jalapenos - brunoise
Lime Juice - to taste
Salt and Pepper - to taste
3 cups fresh pineapple diced small - Optional
1/2 cup Colourful bell pepper diced small - Optional
Posted in /Cooking/Side_Dishes/Salads/Dressing on Monday, July 10, 2017
I usually buy to much sour cream for a recipe here or there and when I have left overs I like to make this creamy dressing.
