BAKED BRIE WITH FRUIT (really nice appetizer for guests!)
4 and 1/2 oz. brie 1/2 tsp powdered sugar 1 tsp sliced almonds Fruit such as strawberries, grapes, apples, pears
Scrape rind off top of brie. Place in round small baking dish. Rub powdered sugar on top. Sprinkle with almonds. Bake in 350 degree oven for 8-10 min. Serve with fruit, and water wafers.
In a large stock pot combine oil, onion, parsley, mushrooms, celery, carrot (and any other hard veggies you are using). Cook over medium heat until onion and celery are translucent. Add all other ingredients and bring to a boil. Once at a boil, cover and lower temp to a slow simmer, stirring occasionally until all veggies are soft.
NOW-you can either leave the sauce chunky as is OR with an immersion blender or countertop blender, you can puree the sauce down. Once sauce is finished, taste test your seasonings.
Soak 1 cup of raw cashews about 8 hours. Strain, rinse in fresh water & strain again. 1 tsp apple cider vinegar 3 to 4 tbsp lemon juice 3 tbsp water 1/4 to 1/2 tsp sea salt or Herbamare seasoning 1/8 garlic powder 1/4 tsp dill
Puree in a good blender till creamy and smooth. Serve over steamed broccoli or asparagus. Or chill it for a raw veggie dip.
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ReplyDeleteBAKED BRIE WITH FRUIT (really nice appetizer for guests!)
ReplyDelete4 and 1/2 oz. brie
1/2 tsp powdered sugar
1 tsp sliced almonds
Fruit such as strawberries, grapes, apples, pears
Scrape rind off top of brie. Place in round small baking dish. Rub powdered sugar on top. Sprinkle with almonds. Bake in 350 degree oven for 8-10 min. Serve with fruit, and water wafers.
HOMEMADE RED SAUCE
ReplyDelete*great for noodles, lasagna, pizza etc...
2 1/2 bottles of Bionaturae brand tomato sauce
2 Tbls olive oil
1 med. onion, roughly chopped
1/2 c chopped fresh parsley
1/2 lb mushrooms (omit if yeast issues)
1 stalk celery, chopped
1 large carrot, shredded
2 Tbls balsamic vinegar
2 Tbls dry basil
1 Tbls oregano
2 tsp salt
1/2 tsp pepper
cubed butternut squash (optional)
cubed sweet potato (optional)
heaping handful of greens (kale or spinach) (optional)
grated zuchinni (optional)
grated summer squash (optional)
In a large stock pot combine oil, onion, parsley, mushrooms, celery, carrot (and any other hard veggies you are using). Cook over medium heat until onion and celery are translucent. Add all other ingredients and bring to a boil. Once at a boil, cover and lower temp to a slow simmer, stirring occasionally until all veggies are soft.
NOW-you can either leave the sauce chunky as is OR with an immersion blender or countertop blender, you can puree the sauce down. Once sauce is finished, taste test your seasonings.
This freezes well in small batches.
PACKET SHMACKET TACO SEASONING
ReplyDelete*Enough for 1LB. ground meat
2 tsp onion powder
1 tsp ancho chili powder
1/2 tsp crushed dried red pepper
1/4 tsp dried oregano
1 tsp salt
1/2 tsp ground cumin
Stir all spices together before adding to meat.
CASHEW CREAM DILL SAUCE
ReplyDeleteSoak 1 cup of raw cashews about 8 hours. Strain, rinse in fresh water & strain again.
1 tsp apple cider vinegar
3 to 4 tbsp lemon juice
3 tbsp water
1/4 to 1/2 tsp sea salt or Herbamare seasoning
1/8 garlic powder
1/4 tsp dill
Puree in a good blender till creamy and smooth. Serve over steamed broccoli or asparagus. Or chill it for a raw veggie dip.