This is really easy to make and is a great fresh ice cream made with real strawberries and no preservatives that tastes great. Make it while strawberries are still in season.
Ingredients
About 15 – 20 med to large strawberries
3/4 cups of heavy cream
4 tbsp of sugar
Directions
Add all ingredients into a blender and blend. You can leave some chunks if you’d like or blend till completely smooth. Chill mixture in the refrigerator for about an hour then freeze in ice cream freezer till it firms up some. Then put in freezer for final firming. Severe and enjoy!
1/2 cup of old fashioned rolled oats (not instant)
2/3 cup of puffed millet
2/3 cup of brown rice syrup
1 tbsp of vanilla extract
1 tsp of cinnamon
1 tbsp of coconut oil
Optionally 1 – 3 tbsp of honey or more if you like it sweeter. I didn’t use any since it is very lightly sweet from the brown rice syrup
Preheat oven to 325 degrees. Mix all dry ingredients (except cinnamon) in a bowl and wet ingredients and cinnamon in another bowl (microwavable) and stir. Microwave wet ingredients for 1 minute, then pour over the dry ingredients while stirring until evenly incorporated. Now put the mixture into a 9 x 13 baking pan lined w/parchment paper starting from one side and only fill as much of the pan as you need to to get the bars to the thickness desired. Then use another piece of parchment on the top to pack it firmly and form it into the desired shape (Should be a sheet of the mixture about 1″ thick). Bake for 25 minutes, remove, and press down and pack tightly again. Then let cool. When cool it should be hard. Pick up from pan using parchment and cut into bars on a cutting board with a sharp knife.
This is a flavorful vegetarian curry and can easily made to be vegan. I like to make it spicy with extra pepper powder and extra hot peppers. It goes great along with naan.
Ingredients
1/3 cup of urad daal
1/3 cup of red kidney beans (rajma)
1/3 cup of channa dal
1 small onion finely chopped
1 tbsp ginger paste
4 oz tomato sauce
4 cloves of garlic smashed and minced into a paste
1 tsp cumin seeds
2 tbsp canola oil
1 tbsp butter (olive oil for vegans)
1/2 to 1 tsp garam masala
1 tsp cayenne pepper
1/2 tsp tumeric powder
1 -2 Serrano pepper minced or finely sliced
2 tbsp minced cilantro (optional)
1/4 cup cream (coconut cream can be used for vegan substitute)
water listed in recipe below.
Directions
Soak red kidney beans, urad daal, and channa dal overnight OR add to pan cover with 4″ of water and bring to a boil, remove from heat and cover, then let set for an hour. Then pour off water and add in water to cover by at least 3″ and bring to a boil and then reduce heat and simmer just under boiling for about 2 hours till kidney beans are tender. Strain them, put them in a bowl and set aside. In a frying pan or sauce pan heat pan then add canola oil and cumin seeds and fry till they start to pop. Now add in onion and fry for about 2 minutes, then add garlic and ginger and fry for an addition 2 minutes. Add in dry spices (garam masala, cayenne pepper, tumeric) and fry for another minute, then add tomato sauce and fry for another 3 minutes. Add 1 tbsp of butter (olive oil can be use for vegan substitute) and add back lentils and beans set aside earlier along with 1 cup of water. Smash up the lentils and beans some, stir and cook adding additional water to make into a paste consistency as shown in picture, about 30 minutes stirring occasionally. If you’d like you can sprinkle a little extra garam masala on top and stir in at the end of the cook time along with the cream. Top with cilantro, serve and enjoy.
This dish is one of my regulars. I try to make a really large batch, but it always lasts only for 2 meals for 4 people and then it is gone. I like it a little spicier, so if you like it less spicy reduce the red pepper flakes in half. It is pretty quick to make since I adapted it from a slow cooker recipe to something that is finished in about 45 mins.
Ingredients
2 lbs of ground beef (or for vegan/vegetarian ground beef substitute)
1 cup of chopped onion
4 cloves of minced garlic
1/2 teaspoon of salt
1/2 teaspoon of dried oregano
1/2 tsp red pepper flakes
1/2 tsp black pepper
2 tbsp chili powder
1 28oz can of crushed tomatos
1/2 box of elbow macaroni boiled in salted water and set aside
Directions
Start macaroni cooking while preparing sauce and drain and set aside when done. Brown and crumble hamburger in a 2 qt saucepan (skip if using vegan/veg substitute and just fry garlic and onion in about 1 tbsp of olive oil and add hamburger substitute with other ingredients). During last part of browning hamburger add in garlic and onions and fry for about 2-3 minutes. Drain any extra fat if not using lean beef. Add in all other ingredients except macaroni stir and bring to a boil, then reduce heat and simmer for about 25 minutes. Now put some of the cooked macaroni in a serving bowl, top with some sauce stir, then serve and enjoy.
