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illhavethesame 1 year
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Curried chickpeas with sweet potatoes and spinach
1 onion, diced
Grated fresh ginger
4 cloves garlic, grated
Sautee together. Add:
1 can chickpeas, drained
1 t turmeric
1.5 t garam masala
1 T cumin
.5 t harissa seasoning
2 t chili paste
1 t salt
1 can coconut milk
1 bay leaf
1 dried chili
1 chopped cooked sweet potato
Lime zest and juice
Fresh spinach, at the end
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illhavethesame 3 years
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Roasted Glazed Sweet Potatoes
2 medium sweet potatoes, peeled, sliced and microwaved in water for 7 minutes
Top with:
1/4 c coconut oil
1/4 c brown sugar
1 T maple syrup
1 t cinnamon
Pinch salt
1/4 c chopped pecans
Bake 20 minutes at 375 covered. Uncover for another 5 minutes to thicken up. Cool a few minutes before serving.
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illhavethesame 3 years
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No Bake Smoked Salmon Appetizer
Slice a cucumber on the bias so it has more surface area. Top with whipped cream cheese and a slice of scallion. Layer the smoked salmon on top. ( You can usually find this near the seafood case in the grocery store)
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illhavethesame 3 years
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Chicken Soup with Greens and Beans
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1 medium onion, diced small
2 carrots, diced small
3 cloves garlic, diced small
2 chicken breasts, cooked and shredded
( I like bone-in)
1 head curly endive, washed and chopped
1 can of white beans, drained and rinsed ( I used
2 t. Crushed red pepper flakes, black pepper and salt
1/4 c grated parm or romano cheese, plus more for serving
Olive oil
6-8 cups chicken broth or stock
Put a few swirls of olive oil in a large Dutch oven or soup pot. Add the onions and carrots. Allow to cook, stirring occasionally for about 5 minutes. Should be looking soft. Add the garlic, salt, pepper, and crush red pepper. Stir in, about 2 more minutes. Add 6 cups chicken broth and the greens. Allow to simmer about 12-15 minutes, until the greens have begun to soften. Stir in the chicken, beans, and cheese. Add the remaining 2 cups of broth, if you need it. Simmer about 10 more minutes until all has heated through and combined. Serve with more cheese and red pepper flakes.
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illhavethesame 3 years
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Black bean hummus
Blend all ingredients together until smooth. Add water if needed for texture.
1 can black beans, drained and rinsed
3 cloves garlic
1 tablespoon tahini
1 lime, juiced
2 tablespoons olive or other mild oil
1 tablespoon crushed red pepper flakes
1 tablespoon cumin
2 teaspoons salt
2 tablespoons fresh cilantro (optional)
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illhavethesame 3 years
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Rolo pretzel turtles
Pretzel, rolo. 200 degrees 4 minutes. Top with pecan half. Refrigerate 10 minutes.
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illhavethesame 4 years
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Veggie spring rolls with spicy peanut dipping sauce
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Filled with butter lettuce, basil, carrots, cucumbers, scallions, and avocado.
Peanut butter sauce with lime and chili garlic paste.
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illhavethesame 4 years
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Quinoa Veggie Salad
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The key is to dice everything small!
1.5 c cooked quinoa
roma tomato, carrot, cucumber, red pepper, shallot, radish, fresh herbs-parsley, dill, and chives
1/3 cup grapeseed oil, 1/4 cup red wine vinegar, juice of 1 lemon. Salt and pepper
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illhavethesame 4 years
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Chickpea Salad
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1 can chickpeas/garbanzo beans, drained
1 red pepper, diced small
1 carrot, diced small
1 shallot, diced small
2 celery stalks, diced small
1 T celery leaves, chopped
2 T parsley, chopped
For the dressing, whisk together:
Juice of 1 lemon
1T red wine vinegar
2 T grapeseed or mild oil
Salt, pepper, 2 cloves of garlic, minced
Pour dressing over all ingredients and allow to sit for at least a few hours to over night.
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illhavethesame 4 years
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Bean and cheese burritos
1 can refried beans
1/4 cup taco or enchilada sauce
2 t cumin
1 t garlic
1 t paprika
1 t black pepper
6 soft taco shells
8 oz cheese, shredded
1/4 small onion diced small
1 Roma tomato, diced
Mix beans with spices and taco sauce. Split up into the shells. Top with onions and tomatoes, then most of the shredded cheese. Roll and place in 13x9 baking dish. Top with the rest of the cheese. Bake @350 for about 12 minute until cheese is melted.
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illhavethesame 4 years
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Vegetarian baked beans
These can be made on the stove top, slow cooker or instant pot.
4 cans Navy beans or 1 lb dried beans, cooked
1 large onion, diced small
2 cloves garlic, diced
1 small can tomato paste
3T molasses
3T hot sauce
1T Worcestershire sauce
1/3 cup brown sugar
1T olive oil
1/3-1/2 cup water
1T ground mustard
Salt and pepper
Saute the onions until soft, add garlic and tomato paste and saute a few more minutes. Add the remaining ingredients, except the beans, and simmer for a few minutes, stirring occasionally.
Add the beans to the pan and allow to cook on low for 20- 25 minutes minimum. If in a slow cooker, leave on low for up to 2 hours to let flavors come together.
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illhavethesame 4 years
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Lemon ricotta cake
I made gluten free by subbing Bob's Red Mill cup for cup gf flour.
https://bakednyc.com/bakingsociety/2013/08/01/a-summer-report-from-italy-lemon-ricotta-cake-recipe/
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illhavethesame 4 years
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Roasted tomato confit
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Easy and light appetizer. It takes a few hours but prep is quick. Linked below.
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illhavethesame 4 years
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Gluten Free 7 Layer Magic Bars
The only gluten free ingredient is the Graham cracker crumbs. You can use regular, of course.
Preheat oven to 350.
Line a 13x9 with wax paper and spray with cooking spray.
1 stick of butter, melted
1.5 cups Graham cracker crumbs ( I used gluten free)
1 cup chopped pecans or walnuts
1 cup chocolate chips
1 cup butterscotch chips
1.5 cups shredded coconut
1 can sweetened condensed milk
Mix the butter and crumbs together and press into the pan. Sprinkle nuts, chips, and coconut in layers on top of the crust. Pour the sweetened condensed milk over top.
Bake for 25-30 minutes or until edges are staying to brown slightly. Allow to cool completely before cutting.
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illhavethesame 5 years
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Lentil Veggie Salad
1 cup French lentils, cooked according to package
1 large shallot, diced small
2 garlic cloves, minced
2 carrots, diced small
2 celery stalks, diced small
1/4 red pepper, diced small
Juice of 1 lemon
1/4 cup Olive oil
Salt and pepper
Mix all ingredients together. Serve room temperature or cold.
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illhavethesame 5 years
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This is a great side dish, potluck plate, or yummy lunch!
You need:
2 cans cannellini or great northern beans, drained and rinsed
2 roma tomatoes, diced
1/2 red bell pepper, diced
1 shallot, minced
2 garlic cloves, grated
Handful of fresh basil, chopped or torn
1/4 cup olive oil
2 tablespoons white balsamic or red wine vinegar
Salt and pepper
Mix all ingredients together and allow to sit for a few hours before serving. Can be made one night in advance.
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illhavethesame 5 years
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Chicken kabobs
Super easy summer dinner!
1 lb. Chicken breast, cut in slices and skewered
Marinade:
1/4 c. Soy sauce *I use gluten free
Juice of 2 limes plus zest
1/4 c. Olive oil
3 cloves garlic, minced
1 tsp. Black pepper
1 tsp. Crushed red pepper
1 tablespoon cilantro
Mix all marinade ingredients and pour over chicken. Allow to sit 2-8 hours. Skewer any chosen veggies, such as peppers, zucchini, and mushrooms. Do not forget fresh pineapple. Drizzle the veggie kabobs with oil. Cook all on the grill for 16-20 minutes, flipping so all sides are cooked. Enjoy!
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