This quick and easy 4 ingredient dip was made with hands on ingredients. So check out those pantries! I'm sure you'll be able to whip this up for unexepected guests in no time. And they give you ohhhs & ahhhs!
This is a quick and simple vegetarian curry with lots of flavor, tons of protein, and not alot of fat. I recommend using a real flavorful, mild curry powder, or one that you've mixed yourself. My "Simple, Sweet and Mild Curry Blend" works well with this dish. However,if you do like heat, feel free to add some cayenne or crushed red pepper to suit your taste.
I made this for my sister last night, and she raved so spontaneously that I realised this was probably good enough to post here! :-) Personally, I would use less of the bell peppers, but she loves them! You can also add some fresh corn kernels, if you have them... play around with this recipe as much as you want!
A phenomenal amount of flavor and healthy to boot! Ease up on (or omit entirely) the jalapeno and cayenne if you're a lightweight like me. In fact, I just use one 4-oz can of mild diced green chilies instead.
This soup is a favorite pantry meal for my family. Easy, easy, easy to make and nutritious. I got the recipe from the back of a soup can but have improvised this soup many times. Feel free to adjust seasonings as you like.
This is a wonderful addition to the chip and vegie dips out there. For a slightly more Mediterranean version, substitute dried thyme for cumin and chopped basil for cilantro. Gently heat the dip to warm it, then mix in a few ounces of crumbled goat cheese or feta cheese and serve with pita wedges. Prep time does not include 1st soak
A recipe from my college days, adapted from a friend. It's very quick and made with inexpensive ingredients that most people will have on hand. This will make a filling, nutritious, low-fat dinner for 2 people if served with a green salad. If you have leftovers, an easy way to save them is to mix the beans and rice together before refrigerating. This mixture is awesome spread and
I know the title seems somewhat bizarre, but the slight "hint" of semi-sweet chocolate gives this vegetarian chili a real depth of flavor. It reminds me somewhat of a sweet, yet spicy mole sauce. This recipe was adapted from one I found in the "Moosewood Restaurant Celebrates" cookbook.