November 2, 2014 § Leave a comment
Can’t think of something to make with your veggies, or want something healthy to eat right now? Hello ranch dip, and thank you for making all vegetables wonderful! Obviously this is something I like to keep on hand. It starts with olive oil mayonnaise, and Melissa Joulwan provides wonderful instructions for making that over at her website The Clothes Make the Girl.
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June 3, 2014 § 1 Comment
My vegetable garden is currently heavy with basil, and I’ve been wildly missing cream sauces since foregoing dairy a few months back. I’ve tried a few recipes using coconut milk in place of cream and have been happily surprised with how much the coconut flavor disappears when some of the other ingredients have strong flavors. My husband, who hates coconut to the point of being paranoid about it whenever trying something I’ve cooked, was even fooled with a clam chowder recipe containing a whole can of coconut milk because the chicken broth and clam juice rendered the coconut unnoticeable. So I figured a cream sauce was worth a shot and threw this together for a quick lunch. « Read the rest of this entry »
December 6, 2013 § 1 Comment
Growing up in the Northwest, we don’t encounter a lot of Southwestern culture. While I loved Mexican food, it never even occurred to me to try making it. So I was thrilled to learn that some of my favorite Mexican dishes can be easy to make, and taste wonderful homemade. This enchilada recipe is adapted from South of the Border Chicken Enchiladas in Don’t Panic More Dinner’s in the Freezer. This book and its predecessor provide some great recipes and a ton of guidance on cooking meals in bulk, then freezing them so they’re available quickly on busy days. The quantities below are for one meal, but even if you don’t freeze the enchiladas completely assembled (I haven’t tried freezing coconut tortillas, so I don’t know how that will work out), the sauce alone is easy to make in large quantities and freeze. « Read the rest of this entry »