Hopefully it makes my life a little bit easier for the initial hurdles.
Thursday, January 18, 2018
30 cups down
Since I've been both frantically and passively working on prepping my kitchen freezer and my parents for stress free new baby time the past 36 hours have been broth creation. Roasting beef bones to then stew overnight to add veggies from the freezer stockpile of veggie odds and ends this morning. All told there was 30ish cups , which is over 7 pots of really big stews/soups /rice flavoring. We made up a chili with it this evening and sent the rest off to the freezer depths. The most torturous bit was waking up to the amazing smells and not actually having any food involved with it yet!
Monday, January 15, 2018
Quinoa de hummus
Very filling and nutritious and vegetarian, vegan even? Huh, I was just out of feta which I heard went well with the spinach/quinoa /chickpea conglomerate. So almond butter and extra salt and garlic for mine!
1 cup quinoa
1 can chickpeas
1 cup pureed spinach
Juice of a small lemon
2 tblspn tahini
1 heaping tblspn almond butter
2 tsp garlic powder (or more, your taste)
Salt and pepper
2 tblspn olive oil
1 cup quinoa
1 can chickpeas
1 cup pureed spinach
Juice of a small lemon
2 tblspn tahini
1 heaping tblspn almond butter
2 tsp garlic powder (or more, your taste)
Salt and pepper
2 tblspn olive oil
After time the next day it was still a fleet of garlic, vampires beware !
Thursday, January 11, 2018
Tears of curry fry
Start with your oil and make it the flavor base of the dish. My case was for lots of cloves of garlic and a medium sized serrano pepper.
Proof of leftovers, we were all a bit starved beforehand.
Disclaimer, it made everyone cry and sniffle except for the wimp of the family who managed to go last and not pick up a single pepper flake!
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