1 1/2c raw cashews, soaked 3/4c water 2T fresh lemon juice 2t apple cider vinegar 1/2t fine sea salt
1/4c coconut or rice milk (optional)
1t chives (optional)
1/2t garlic powder (optional)
Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
Place the drained cashews in a high-speed blender or food processor.
Add the water, lemon, vinegar, and salt. Blend on high until super smooth. Add optional spices. You might have to stop to scrape down the blender now and then or add a touch more water to get it going. To make a bit creamier and not quite as thick, add coconut or rice milk.
Transfer into a small, air-tight container and chill in the fridge. It makes 2+ cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week.
12 roma tomatoes
1 large sweet onion1 large green pepper
1 small orange or green pepper
1 small-medium yellow or white pepper
3 small jalapeno peppers
1/4c white vinegar
2-3T minced garlic
2T lime juice
1/4c light brown sugar
1t black pepper
1. Dice/chop/puree veggies how ever you like. Mix in the rest of the ingredients.
3. Keeps for about 1 week and/or freezes great!
3c dry pinto beans, rinse to clean
water, veggie broth, chicken broth (you choose!)
1/2 medium onion, don’t chop…just peal outside layer/skin
2T minced garlic or 4 garlic cloves. If using garlic cloves, remove skin and add whole.
cilantro, dry or fresh
black beans instead of or in addition to pinto
1. Add beans to slow cooker. Add enough water/broth to fill the slow cooker 3/4 of the way full. Add onion and garlic (as well as any other additional items).
2. Cook on low until beans are soft, about 8-10 hours OR about 6hrs on high…stir occasionally during cooking process. You may have to add more water/broth as beans absorb liquid, so check on them periodically.
3. Strain beans or pour off juice; saving the juice in a separate bowl.
4. Use a hand blender/pureer to mash the beans. Add additional juice as needed for the consistency you want. You’ll want to leave them slightly runny because they will thicken as they cool off.
1-2 gluten-free baguette (I can only find small loaves and make 2)
olive oil for brushing
garlic powder, lightly sprinkle
OR…go my husbands route and grab a bag of garlic bread/toast from the freezer (and follow the bags instructions).
Set the oven to 350F
Crack the egg into a large mixing bowl and beat well with a fork. Add the turkey, bread crumbs, onion, garlic, salt, onion powder, oregano, thyme, pepper, ketchup, and A1. This is when my handmixer comes out…I don’t handle raw meat. Be careful not to over mix.
Scoop out the meat into approximately 40 balls and roll the balls round with your hands (I reluctantly did this). I used my 1T measuring spoon. I made them smaller for dipping and ease of cutting…make any size you like!
Set the meatballs on a baking sheet and cook for 20-25 minutes.
After you put the meatballs in the oven, pour the marinara sauce into a 10 inch cast iron skillet and place in the oven along with the meatballs for the last 10 minutes of cooking, to heat up the sauce.
Remove both pans from the oven and transfer the meatballs to the skillet, nestling them into the sauce. Return the skillet to the oven and cook for another 10 minutes, If you made your meatballs smaller or larger, the cooking time may vary.
Remove the skillet again and top with the cheese. Return to the oven to melt the cheese. Set under the broiler if you want it to brown, but watch carefully.
The gluten-free baguette: slice, long way, down the center so it will lay open in two halves. Brush with olive oil and sprinkle with garlic powder. Place on a cookie sheet and into the oven for 5-6 minutes.
2T minced garlic
1 (10z) package of frozen chopped spinach, thawed and drained
1 (14oz) can of quartered artichoke hearts
10oz alfredo sauce
1c mozzarella cheese, shredded
1/3c parmesan cheese, grated
1/2 (8oz) package of cream cheese (you can also use veggie cream cheese!!!)
OPTION 1. Mix all ingredients together and bake in a covered 8×8 baking dish at 350 degrees for 30 minutes. OPTION 2. Mix all ingredients together and toss into a crockpot on med/low for 30-40 minutes…till all the cheese melts. OPTION 3. Add all ingredients together in a sauce pan and heat on med/low till cheeses melt. Serve right away or pour into a “keep warm” crockpot.
This is a HUGE hit for parties. I had to find a recipe when I discovered I was out of Pampered Chef’s beer bread mix once…and I haven’t purchased it from PC since.
2 1/2c self-rising flour
1/2c all purpose flour
1/4c brown sugar
1t baking powder
1/2t onion powder
3/4t Italian seasoning (optional)
1/4c butter, melted
1. Preheat oven to 375 degrees. Lightly grease 9×5 bread pan.
2. In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared bread pan. Top with melted butter.
3. Bake 45-55 minutes, until toothpick inserted in the center comes out clean. Cool on wire rack.
4. Once bread is completely cooled cut into cubes and serve with dill dip.
I purchased dill dip seasoning ONCE from Pampered Chef, looked at the ingredients, and discovered I had everything in my cupboard. Make this dill dip a day ahead of time. Great with fresh veggies, beer bread, veggie chips, and potato chips.