Please make this avocado pasta. It’s quick. It’s relatively healthy, depending on the pasta you use. It’s tasty. And it really is done in 15 minutes. No complaints here.
I decided to change up my lunch routine today. Usually, I make a salad or have a bowl of leftover soup. But today, I wasn’t feeling it. Dinner is going to be late. I needed something that was going to stick to my ribs. So I made pasta. With avocado. And it was brilliant. And will most assuredly stick to those ribs well into the evening.
I followed Angela’s recipe, and it led to this wonderful dish. Creamy. Delicious. To make the avocado goop, I didn’t use a food processor as she recommends, and I mashed it with a fork. It worked!
The only downside? No leftovers. Avocado doesn’t really do well if you want to save it. The upside: if you have leftover avocado goop, use chips and eat it like guacamole.
Happy Wednesday, friend!
Sometimes you get sick. And that just stinks.
Kleenex. Soup. Cold and Sinus medicine. Tea. More Kleenex. Who has time to be sick? Over-rated.
When I’m sick, I want to consume two things: tea and soup. I know that everyone says that they’re good for you, but are they actually? Is it going to make me get better any faster, or does it just feel good to consume hot liquid? Either way, I’m fine with it. Give me my tea and my soup. Just not in the same container.
This recipe comes from Heidi, the lovely woman behind the recipes and the camera over at 101 Cookbooks. She has a lovely, simple recipe for vegetarian split pea soup. If you’re more of a give-me-a-ham-bone-in-my-pea-soup kind of person, here’s the recipe for you.
The best part about this recipe? Short essential ingredients list. Really, all you need to make this bowl of deliciousness happen are:
- split peas
- 2 onions
I would recommend following Heidi’s recipe, and then adding salt and pepper to suit your tastes. It might just be my poor, sick taste buds, but I found it a bit bland without some additional salt and pepper.
The best part about a pot of soup? Gobs of leftovers!
Happy weekend, everyone!
I wanna know: What do you have planned for this weekend before Thanksgiving?
A couple of weeks ago, Dad got some huge boxes of apples to cook down for winter. Perfect for apple butter!
First things first, make applesauce. This recipe calls for 20 cups of applesauce. That’s a lot. Feel free to adjust the recipe in accordance to how much apple sauce you make.
Once your apples are sufficiently mashed into 20 cups of applesauce (measure as you transfer it to larger pot), add:
- 10 cups sugar
- 3 Tbs cinnamon
- 1/2 tsp. allspice
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
Stir it all up!
Now, it has to cook on low-ish heat for 3 to 4 hours. The longer it cooks, the thicker it gets, so it’s really all about personal preference. While it cooks, stir it periodically so that it doesn’t stick on the bottom of the pan.
Since we had so much, we canned it up. Smaller batches, obviously, wouldn’t need to be canned.
Thanks for all the help, Dad!