Flexitarian, full of recipes. Never precise but precisely delicious. Unless, I’m baking, then there will be some ingredient measurements. Cooking is more about cooking to your taste, unless it’s for a group:) Baking is more of a science so measurements are a bit more necessary. A lot of my evening meals come from what is close to going bad. I don’t like waste as stated above so I try to cook up everything before it goes to waste. When I was a kid I always wondered why everything my dad made was so good… “Spit” is the secret ingredient to a delicious dish. When I got older I realized spit was butter🤦🏽♀️ No pictures here, just words and date of post!
If anyone can help me make a drop down list so I can organize the recipes better or if you have a masterclass I should watch, let me know! Please:)
Creamiest hummus: posted June 15, 2020
I’ll list the ingredients below. Flavor to your palette. If you prefer a spicier hummus, go for it! This snack was made to reduce waste! I don’t have a food processor so I use my blender. If you are a beginner and don’t know how to season yet, add the spices and salt slowly, blend and taste. Need more salt? Add it. Want it more spicy? Go for it but the more you blend and incorporate the spices, the spicier it taste.
- 1 can of Garbanzo Beans, I prefer organic but do you
- garlic~ 2 cloves, I prefer to mince it a bit before throwing it in the blender
- lemon or lime, I had half of a lime left in the fridge, #nowaste
- cayenne, paprika, chile pepper
- himalayan salt or whatever you have
- tahini
- olive oil
- water
- whipped aquafaba
- Sriracha, as a topper, depending on how I feel.
Blend and taste! If it is as you like, then enjoy or chill first. My blender gets it warm and sometimes I enjoy that. It usually makes enough for, my wide mouth pint jar. I believe thats the size.
Elote: posted June 16, 2020
I am planning to get out of Dodge so #nowaste is the goal. So, here is a rough draft to a quick snack. I start by cleaning my lime and tearing off some of the husk. I break off the bottom and tear off the silk at the top. Then I break it in half and throw it in my double boiler (found in a little town at a random thrift store😍). Boil with the lid on. 5-7 minutes give or take. I need to start timing things. Sorry. Let the corn cool if you need to before removing the husk. Then dress and enjoy.
Ingredients, listed in order of how I add them to the corn. I prefer this order to get the chili spices covered with lime before grating the parmigiana over the top. I like the nutty-cheesy flavor to come through:)
- Mayo, I prefer vegan mayo, less calories, etc. and no egg flavor
- Chili pepper, I used the first one I found.
- Line(autocorrect🤦🏽♀️), use as much as you want. I usually use half of a line<— not a line of cocaine, a LIME!
- Parmigiana reggiano, I had some in the fridge and didn’t want to open anything else. Use what you want or have.
- Cilantro, if you want it.
Ecoandie Express 