Archive for the tag “appetizer”

homemade salsa

{ homemade salsa }

this is our family’s go-to salsa.  i’ve been making it for years.  this recipe comes from my dear friend Liz. 

it’s super simple and it’s super de.lish!  the secret is that it’s made with canned tomato sauce and crushed tomatoes, so you can make it year round.  it’s tastier and fresher than store brought and with no preservatives, it keeps in the fridge for a long time.   i think it’s best in the summer ~ when you have some homegrown tomatoes.

5 fresh tomatoes { or 6-7 Roma tomatoes }
1 medium onion, chopped
1 bunch fresh cilantro, chopped
6 – 8 jalapeno’s, seeded and chopped { depending on how hot you like it }
1 bunch fresh cilantro, chopped
1 – 28 ounce can tomato sauce
1 – 28 ounce can crushed tomatoes
juice of one lemon
2 – 3 garlic cloves, chopped
salt, to taste

…….

Chop fresh tomatoes, onion, cilantro and jalapenos with a food chopper { or you can process in a food processor or blender for just a few seconds }.

Add tomato sauce, crushed tomatoes and lemon juice.  Stir. Then add garlic and salt to taste. You can also add a little sugar for sweetness!

Enjoy!

 

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Healthy Ranch Dip

I can’t remember where I got this recipe … but, I’ve been making it for years.  My girls love it with veggies. 

1 6-oz. container plain goat milk yogurt
1 cup Vegenaise
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon parsley
dash sea salt & pepper

Mix well and chill.  This dip stores very well in the refrigerator.

Serve with assorted raw veggies … or it’s great on salads, smoked salmon, baked potatoes, or tomato sandwiches.  Sooo good!  Enjoy!

hummus

{ hummus }

I absolutely love this recipe ~ and it’s so easy to make.  Enjoy.

2 cups dry chickpeas – cooked for 20 minutes in about 10 cups of boiling water
2 cups water
1 ½ cups olive oil { I use cold pressed }
Juice of 1 lemon
2 cloves garlic, crushed
2 tablespoons ground cumin
1 tablespoon sea salt
¼ teaspoon cayenne pepper

…….

Combine all ingredients EXCEPT chickpeas in the blender { i use a Vita-Mix }; blend for 10 seconds.
Add cooked and drained chickpeas in small amounts until the hummus is blended together and smooth.

Makes 4 -5 cups

note:  i’m not a great chef,  but i do love good food!  so, i’m happy to share some of our family favorite recipes.

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