Tag Archives: cumin

Dips

easy blender salsa

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I just turned on my computer for the first time since Tuesday – solely to get this recipe up!

It’s been a staple in our home for a long time but since our Christmas party last weekend, I’ve been asked for it multiple times.

Really, I only made a couple small adjustments from that created this, due to a personal preference. It’s supposed to be a copycat recipe of Chili’s popular salsa. Honestly, Mike and I can’t decide which we like better!

Print the recipe .

I’ll be back on the blog soon. Traveling to the States with a baby is more exhausting than most of you know. ;) Lots to do, people to see and rest to never catch up on. Ha. But it’s great to be back, for sure! More soon!

Soups

good ol’ chili

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If you’re looking for a super simple chili recipe, this is for you.

It’s hearty!

It’s meaty!

It’s full of frijoles!

And just like many soups, it was just as tasty reheated.

I enjoy a variety of types of chili dishes – chicken, vegetarian, lighter, heartier… so I should share more recipes in the future…

But here is a classic! It’s easy to make (in a slow cooker) and great for a cold winter evening for all you not living on the Equator and in a different hemisphere than us. ;)

Print the recipe .

Main Dishes

gf stuffed bell peppers with picadillo rice

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Looking Back: Originally posted on Jun 2, 2012.

Neither Mike nor I have to eat gluten-free but somehow I ended up with this vegetarian gluten-free cookbook a few years back (because we DO enjoy vegetarian eating quite often).

This was a favorite – we ate every last grain of rice!

I slightly adapted the recipe (particularly removing olives, because…I’m sorry, who can stand those) ;), but mostly it came straight from the book, “125 Gluten-Free Vegetarian Recipes” by Carol Fenster, Ph.D.

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Breads

gluten-free bread crumbs

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Looking Back: Originally posted on Apr 15, 2012.

It makes me chuckle that I even posted this a couple years ago, but here it is – the easiest one-ingredient recipe ever!

If you want a more consistent color, cut off the crusts before processing. I didn’t want to waste…

I used this for a topping on a wonderful gluten-free tomato basil soup, but the ideas are quite endless.

For the recipe and a few different seasoning variations, .

(From 125 Gluten-Free Vegetarian Recipes by Carol Feuster, Ph.D.)