Thank you to anyone that tries my recipes in return, or photographs them. The recipe is vegan, dairy-free, gluten-free, high protein, and low calorie. It’s spicy, refreshing, filling, full of fiber and plant-based protein. I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Mexican bean salad is a vegan meal perfect for busy days. Shake salad dressing again prior to serving and drizzle the top with as much salad dressing as you prefer. Chop all salad ingredients and combine in a large salad bowl. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! Combine all salad dressing ingredients and shake or whisk them together then set aside. The black bean tastes earthy and makes this dish ultimately Mexican when combined with avocados and jalapenos. Enjoy it as a meal, a dip or as a side dish. Those two changes do so much to make recipes healthier without compromising taste. This salad is a great addition to your go-to recipes list because it is versatile, easy to make and also very healthy. I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. I bake and eat A LOT of cookies and muffins. ![]() Cover and refrigerate for 15 minutes until chilled, or enjoy immediately. Pour the dressing over the salad and toss to combine. Give it a taste and add more salt and pepper to suit your tastes. Make the dressing by whisking together all the ingredients. Combine everything in a large bowl and set aside. Pour the dressing onto the mixed chickpea salad and stir to combine. Prep the veggies (dice the bell pepper, halve the tomatoes, etc). I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. For the dressing: in a small bowl, add olive oil, white wine vinegar, lime juice, minced garlic, salt and pepper. I do not eat red meat, and try to limit other animal products, too. I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). Season to taste and pour over the corn salad. Make the dressing by whisking the lime juice into the olive oil and add the honey. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. So yeah - that means I eat on the job, too. I also work part-time at the fromagerie next door. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job.) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. 2) Then, add the remaining ingredients to the three bean salad, toss well, and allow it to sit at room temperature for at least 10 minutes to meld and marinate. When hot, add the corn kernels in a single layer and cook for about 3-4 minutes. Also, chop the cilantro and transfer all those ingredients to a large mixing bowl. I say the “we” part loosely because it’s mostly my husband doing the planting and keeping them alive.My husband and I married straight out of college in July of 1992. In a Cast Iron Skillet: Heat a 10-inch cast iron skillet over medium hot heat. Now that I’m into it, I don’t think we will go without planting herbs again. And then I began to think it would be so nice to just go in my backyard and pick a few leaves from my own plant. ![]() My interest definitely increased when I started cooking with fresh herbs. You can absolutely say I’m a novice when it comes to gardening. Thankfully I’ve used the herb sooner than later because with a little research I learned that cilantro plants like moderate temperatures (spring and fall).Īnd you should replant seeds every 2 to 4 weeks if you’d like to enjoy cilantro more than a month or so.Īs the MSU Extension states about cilantro “Just because the herb is used in hot and spicy dishes does not mean the growing conditions should be the same!” Good to know! As you may guess the one I’ve used the most so far is the cilantro plant. ![]() I’ve been putting at least a few of my herb plants to good use lately.
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