June 2018 M T W T F S S « May 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30
Tag Archives: recipes
Everyone has their own version of guacamole. I have tried multiple friend’s recipes as well as multiple restaurants and never had the same guac twice. Although they all have their own unique twist, I enjoy them all! We love guacamole as a snack accompanied with tortilla chips as well as on burritos!
Here is my version. Feel free to alter and make it your own!
4 avocados (soft enough you can make an indent in them but not ripe enough that they are mush)
1/4 cup of diced red onion
1/2 cup of diced tomato
2 tbsp. lime juice
1 tbsp. of minced garlic
1/4 tsp. cilantro leaves
1/2 tsp. ground cumin
1/4 tsp. red pepper flakes
1/4 tsp. creole seasoning
salt and pepper to taste
Begin by peeling, pitting and mashing the avocados in a large bowl. Finely dice the red onion and tomato and add to the bowl. Add the spices, lime juice and use a potato masher to mash everything together, then use a fork to mix the ingredients well. Adjust seasoning to taste. Serve immediately at room temperature with your favourite chips or as a topping for burritos or another meal of your choosing! Enjoy!
Sometimes I disappoint myself with the concoctions I create. Other times I’m amazed! Luckily for my starving husband and I, this recipe was the later. In fact we couldn’t get enough!
1 tbsp. of vegetable oil
1 yellow onion diced
1/2 cup of diced extra firm tofu
1 can of kidney beans, drained
1 cup of finely chopped fresh kale
3 cloves of garlic
1 can of coconut milk
3 tbsp. of curry powder
1/2 tsp. of black pepper
2 cups of brown rice
1/4 tsp. of roasted red pepper flakes
In a pot cook the brown rice as per package directions. When the rice is about halfway through cooking begin prepping the rest of the meal. Dice the onion, tofu and kale. In a large saucepan heat the oil for a minute or two. When the oil is heated add the onion and garlic. Cook the onion until it begins to soften, usually a minute or two, then add the curry powder, red pepper flakes, tofu and kale. Cook until the kale has weakened, the tofu has browned slightly and the onion has turned an opaque colour. This took about 10 minutes. Now add the can of kidney beans, coconut milk and pepper. Stir well and bring to a simmer over medium-high heat. Adjust seasonings as necessary. We love flavour so I added more curry powder in at this point. By now the rice should be completed. Add it to the mixture, give it a good stir and cover, letting it simmer over low heat for about 15 minutes or until most of the coconut milk has been absorbed. Serve and enjoy!