Vegetable vindaloo is a traditional Indian dish, made with fragrant spices, tomatoes, and a variety of vegetables. Vindaloo comes from a Portuguese dish of marinating meat in wine. It became incorporated into Indian culture, and changed from wine to vinegar. In this recipe I use traditional potatoes, carrots, and cauliflower, but you can experiment with…
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Mexican Quinoa Salad
This quinoa salad kicks up the heat and is packed with protein, fiber, and lots of micronutrients! Add in the greens, and you’ll add in additional fiber, protein, and calcium. I always try to get those greens in! One tip, I presoak my quinoa, as I find it cooks better, is easier to digest, and…
Creamy White Bean Tomato Ragu
WOW! I feel as if it has been forever since I posted a recipe! Hard to believe summer has left us and fall is upon us. Fall has been unseasonably warm here in Buffalo, NY, and the garden has continued to produce for us, which is great, because I am sooo behind in taking care…
Maple Peach Jam
Peaches are in full swing, and preserving them is an easy thing to do (although easier once the free-stone peaches come into season). Like tomatoes (see this post on preserving tomatoes) you need to skin peaches if you’d like to use them for straight up canning or jam. Our kids love peach jam! I use…
Vegetable Bouillon
Making your own vegetable bouillon is a great thing to have on hand to flavor rice and soups. It makes all the difference in weeknight rice and lentil dishes. Store bought bouillon has preservatives in it, and its freshness is lost as it sits unrefrigerated on a shelf. This bouillon is made using any collection…
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