Merry Christmas Jim and Ginny!
I thought that having a digital copy of our recipe exchange might make things easier to find again, as well as link for recipes on the internet.
So, without further ado...
Here's your Christmas Recipes!
This yummy deliciousness is what we had for Thanksgiving. It's definitely better with the fresh cilantro, but we've done without as well. We cook our own beans, and so add 1 cup of vegetable or chicken stock. The recipe calls for cans without rinsing. We've liked the Herdez Mild Salsa, as is recommended.
Steve doesn't care for these, I'm completely addicted. I like with either rosemary or dill (we grow both in the garden...yummy!) The kosher salt at the end does make a difference for a the taste without needing a ton of it. I usually double the recipe and take them to work for a week. In the past I've never liked cooked (or raw) carrots, but these I'll gladly eat!
I thought that having a digital copy of our recipe exchange might make things easier to find again, as well as link for recipes on the internet.
So, without further ado...
Here's your Christmas Recipes!
1) 5 Ingredient Black Bean Soup
This yummy deliciousness is what we had for Thanksgiving. It's definitely better with the fresh cilantro, but we've done without as well. We cook our own beans, and so add 1 cup of vegetable or chicken stock. The recipe calls for cans without rinsing. We've liked the Herdez Mild Salsa, as is recommended.
2) Squash Bisque -
We rarely have leftovers, this is SO delicious! Note that the recipe calls for fresh sage, which is a different measurement from dried sage. Ooops! I already made that mistake! We used olive oil for sautéing instead of vegan butter (eew), almond milk instead of coconut, and added 1 extra onion. It sounds crazy, but garnishing with ground pistachios makes it just perfect. Steve already grinds his own for salads, so it's a no brainer for us!
And as a Christmas Bonus...
3) Balsamic Baby Roasted Carrots
Steve doesn't care for these, I'm completely addicted. I like with either rosemary or dill (we grow both in the garden...yummy!) The kosher salt at the end does make a difference for a the taste without needing a ton of it. I usually double the recipe and take them to work for a week. In the past I've never liked cooked (or raw) carrots, but these I'll gladly eat!
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