Welcome to the book blast for 30 Noodles by Raw Munchies. It’s a book designed with the raw food vegan in mind. And how can you not love noodles? The author was kind enough to allow me to share a recipe with you, and I went for the meatballs. I mean, meatballs and noodles go together, right? Alternative recipes are always welcome here.
Please be sure to check out the recipe and other fun from the 30 Noodles cookbook. Be sure to leave the author a comment and/or question. And of course, if you follow the book tour, you will find even more recipes to try, as well as getting more chances to win the giveaway at the end. The author also has included a bunch of other fun giveaways and resources for you to check out, so make sure you scroll all the way down to the end! Continue reading “Meatball Recipe from 30 Noodles by Raw Munchies with Giveaway”
Have you been wondering how to make refried beans without being a slave to the stove? Do you want some good flavor to accentuate your favorite dishes? When my sister and I were living together, she used to make a lot of Mexican meals from scratch and she taught me a lot. I always loved her beans and eventually had her tell me how she did them. Then I made my own adaptations to fit my own palate. So here you go.
Note: To truly cook refried beans from scratch, you need to start with a bag of pinto beans and boil them on the stove for a couple of hours until they are soft. Time can range anywhere from 1 1/2 to 2 1/2 hours or more. When I have a craving for refried beans, I don’t usually feel like waiting quite that long. So I choose to use canned beans. I also like the taste of the canned beans a little bit more, but add enough of my own flavor. Continue reading “How to Make Refried Beans”
Who says you have to keep on making your favorite dishes exactly the same way? Traditionally, refried beans are made from pinto beans. This version also incorporates red kidney beans for an interesting alternative for something just a little bit different. It’ll give your snacks and meals a different flavor, plus add a little bit of color.
This quick and easy recipe is perfect for busy weeknight meals or whenever you want a healthy, meatless side dish for your favorite Mexican or Tex-Mex entrees. Use it in some of my other upcoming recipes that are coming soon!
Prep time: 10 minutes
Cook time: 15 minutes
Tip: For a more flavorful and authentic variation, substitute bacon grease for the olive oil in this recipe.
Continue reading “Easy Refried Beans with Pinto and Kidney Beans”
A tropical fruit pie may be just the thing you need to satisfy that craving for something sweet as you dream of warmer days and sitting along the beach or poolside. I have to admit that I would also love a little adult beverage with an umbrella in it while I having these dreams, but a good dessert would suffice. And can’t we say they are relatively healthy because you’re getting your vitamin C and all of those antioxidants in the pineapple?
What’s best about these tropical pie recipes is that they are super easy to make. They don’t require a lot of prep work. You just need to buy a graham cracker crust (unless you’re going to make your own). The ingredients are just stirred together and poured into the crust. No baking required! The beauty comes when you pull them out of the refrigerator, slice them up, and then garnish them.
No Bake Tropical Pudding Pie
- 20 ounce can of crushed pineapple with juice
- 8 ounce can of sliced pineapple, drained
- 1 package of instant vanilla pudding mix
- 8 ounce container of sour cream
- 3 Tablespoons of sweetened coconut
- 8 Maraschino cherries
- 1 graham cracker crust
Pour the crushed pineapple and its juice into a large bowl. Add the sour cream and the dry vanilla pudding mix. Blend with a spoon and pour into the graham cracker crust. Top with sliced pineapple, cherries and coconut. Refrigerate until ready to serve.
No Bake Whipped Tropical Pie
- 1 large container of whipped topping
- 15 ounces of crushed pineapple, drained
- 1 cup of sweetened flaked coconut
- 1 can of sweetened condensed milk
- ¼ cup of lemon juice
- 1 cup of chopped pecans
- 2 graham cracker crusts
- 16 maraschino cherries with stems
Starting with the whipped topping, mix the ingredients together, stirring to blend. Pour into the two graham cracker crusts and refrigerate until ready to serve. Slice and sprinkle each piece with a few pecans and a cherry.
Which one are you going to make first?
A fresh batch of salsa verde is the perfect accompaniment to all kinds of meals from breakfast to dinner, from eggs to enchiladas or chicken. Stir it into your soup or chili for a flavorful kick or serve it as a dipping sauce with tortilla chips. The possibilities are as limitless as your imagination and this salsa verde recipe is quick and easy to make. It’s done in well under an hour and this batch is enough for about four to six people. Double or triple as needed! You can also put the extra in the freezer for later, but I doubt you’ll have a lot of leftovers.
(I do have a couple of affiliate links in here for products that I think you’ll find useful as you’re preparing your salsa verde. If you make a purchase through one of these links, I may earn a small commission to help me earn a few pennies toward supporting my websites, at no extra cost to you.)
What is salsa verde?
You’re probably most familiar with a more “traditional” salsa, which is usually red in color thanks to its tomato base. It can range in heat from a mild to a spicy flavor. Verde is Spanish for green. As you can see, most of the ingredients in this recipe are also green in color. The base is tomatillos.
Ingredients for salsa verde:
You should be able to easily find all of these ingredients at your local grocery store. When the weather permits, though, I highly recommend checking out your local farmers markets to get the freshest and tastiest ingredients. Or you can even grow them in your own garden! You’ll need the following:
- 1 lb tomatillos
- 2 medium jalapeno peppers
- 3-4 cloves fresh garlic, peeled
- 2 T. extra virgin olive oil
- 4 green onions, chopped
- 1/4 c fresh cilantro leaves (Use less if you have the “soap gene,” of course.)
- 1/4 c fresh lime juice
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 T. honey (optional)
- Sea salt and black pepper, to taste
How to make salsa verde:
- Preheat oven to 400 degrees.
- Line a rimmed baking sheet with parchment paper or a Silpat baking mat.
- Husk the tomatillos and cut them in half.
- Arrange the halved tomatillos in a single layer on the prepared baking sheet, along with the whole jalapeno peppers and garlic cloves. Drizzle them with olive oil and gently toss to coat.
- Place the baking sheet of vegetables in the preheated oven for about 15-20 minutes, or until they are tender. Remove from the oven and allow them to cool for several minutes.
- Once cooled, cut the jalapenos in half and remove all of the seeds.
- Transfer the roasted vegetables to a blender or food processor.
- Add green onions, cilantro, lime juice, ground cumin, and oregano. Pulse the ingredients until they are combined, but keep the mixture somewhat chunky.
- Add honey for sweetening if needed. Salt and pepper to taste.
- Serve immediately or freeze for later.