Ingredients 1 cup quinoa uncooked 2 cups water 1 cup cucumber chopped 1 cup fresh lemon balm (or mint) chopped ⅓ cup red onion chopped 1 cup roasted and salted pistachios chopped 1 15 ounce can chickpeas drained and rinsed Zest of 2 lemons 2 lemons juiced (about 1/4 cup) 1/4 cup extra virgin olive oil sea salt to taste ground pepper to taste 1 cup crumbled feta cheese INGREDIENTS
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Made street taco size tortillas for dinner tonight. These little non-circular weirdos only have 9.4 mg of sodium compared to the 205 mg for store bought. This is why I love making homemade essentials.
#taconight Ingredients: 2 cups flour 3 Tbsp olive oil 3/4 hot water 1/4 tsp kosher salt Makes 16 little weirdos Instructions: I just mixed it all in a bowl (or you can use a kitchenaid with a dough hook), kneaded about 1-2 minutes until it forms a dough, then divided them into 16 little dough balls. Rolled them out and then placed on a pan (medium heat) until they started to bubble a little and then flipped. Kept them warm in a towel until I had them all done. I think the only thing that took a while was the rolling out. But since they are small you could use a tortilla press if you have one. INGREDIENTS 1/2 tablespoon olive oil 4 eggs, beaten ½ cup carrots, diced 1 clove fresh garlic, minced 1/2 cup boneless pork cutlets (or chicken) cut into short, thin slices 1 1/2 cups short grain rice (like Calrose Botan Sushi Rice) 1 1/2 cup chicken broth 1 green onion stem, chopped 1 tablespoon soy sauce (or more if you like) DIRECTIONS
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