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Celery Salad with Parmesan Cheese

Celery Salad with Parmesan Cheese

Simple Celery Salad with Parmesan Cheese I discovered this celery salad recipe in a pinch one afternoon, when the only fresh vegetable on hand was a bag of celery. The recipe didn’t sound very impressive, but I decided to give it a go anyway. Now […]

Coconut Curry Cauliflower

Coconut Curry Cauliflower

Coconut Curry Cauliflower This low calorie dish is simple to make and is the perfect bag lunch. You can warm it up or eat it at room temperature. This Coconut Cauliflower Curry recipe was adapted from the one on the SkinnyMs website. Ingredients 2 cloves […]

No Cook Pizza Sauce for St. Louis-Style Pizza

No Cook Pizza Sauce for St. Louis-Style Pizza

This fresh and light pizza sauce is a perfect complement to yeast-free St. Louis-style pizza.

Ingredients

5 oz crushed tomatoes
3 oz tomato paste
1/2 Tbl sugar
1/2 tsp salt
1 tsp chopped fresh basil
1/4 tsp dried oregano
1 teaspoon garlic powder

Method

In a medium bowl, whisk together tomato puree, tomato paste, sugar, salt, basil, garlic powder and oregano.

St. Louis Style Pizza

St. Louis Style Pizza

This no-yeast pizza dough is super light and crispy. Like most fresh pizza dough, this one freezes well. So if you’re making just one pie, place the second disk in a high quality freezer bag and freeze immediately. This St. Louis-style Pizza recipe is adapted from […]

Tomato-Cauliflower Curry with Corn

Tomato-Cauliflower Curry with Corn

Tomato-Cauliflower Curry with Corn This Tomato-Cauliflower Curry with Corn recipe was adapted from the one on the Food Network website. Ingredients For the curry 2 Tbl vegetable oil 1/2 small onion, chopped 2 large cloves garlic, finely chopped 2 tsp grated peeled fresh ginger 1 […]

Pickled Jalapeños and Carrots

Pickled Jalapeños and Carrots

There is nothing better on nachos, tacos or a sandwich of any kind than Taquería-style pickled jalapeños and carrots. This recipe was adapted from the Epicurious.com website.

Pickled Jalapeños and Carrots

Ingredients

1 lb jalapenos
1 lb carrots
1 cup white vinegar
1/4 cup sugar
1/2 red onion

Method

  1. Bring vinegar and sugar to a slight simmer.
  2. Stir.
  3. Add remaining ingredients.
  4. Turn heat down to as low as it’ll go.
  5. Cover and steep for 1 hour.
  6. Remove from heat.
  7. Store in airtight container.

This Pickled Jalapeños and Carrots recipe makes about 1.5 quarts.
Approx. 12 calories per tablespoon.


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