 INGREDIENTS
1 red onion chopped 1 bulb / 6 cloves Garlic chopped 1T Oregano 1T Basil 1t Cayenne 1t Paprika 1T Chile Powder Chesapeake Todd's Dirt (from Amazon) 2 cans Clams strained 1 jar Mushroom Pasta Sauce DIRECTIONS Saute chopped onions and chopped garlic in Instant Pot. Add the rest of the herbs and spices and mix well in the pot. Mix in clams stirring well. Mix in Pasta sauce. Warm for 3 minutes on manual. Enjoy with spaghetti or pasta of your choice or Zucchini Noodles, topped with non-dairy Parmesan cheese.  INTRODUCTION New Mexico is the chile capital of the U.S. Pearl Pacheco is a born and raised true blue New Mexican. Recently, I have had the pleasure of being treated to the most amazing home-cooked New Mexican food. Enchiladas are my favorite. Pearl agreed to share her recipes on my recipe blog. This is not restaurant food. Dairy free, gluten free enchiladas cannot be found in restaurants. Traditionally enchiladas have oodles of cheese, and are usually made with corn or flour tortillas. I have not eaten enchiladas in years. Well, Pearl made these amazing dairy free, gluten free, corn free, enchilada dish that I dove into with relish. Her enchiladas are the real thing sans gluten, corn and dairy. These recipes have chicken, red chile, and/or green chile, and tortillas made from vegetables. There's even a recipe for a special vegan version. Thanks for sharing, Pearl!  INGREDIENTS & DIRECTIONS 2 lbs boneless skinless chicken thighs cut into small pieces. Cook in Instant Pot for 7 minutes or 1 whole boned and skinned rotisserie chicken cut into small pieces For Red Chile Enchiladas: Boil a handful Red Chile Pods until soft. For Green Chile Enchiladas: Use about 1 cup Roasted Hatch Green Chiles, Place in blender with 1 T Cumin powder 4 - 6 cloves Garlic 1 red onion 3T Hot Chile Powder (Omit for Green Chile Enchiladas) Strain in colander. Thicken sauce with 2T Arrowroot powder Add chicken to sauce and set aside. Warm gluten free or corn or wheat tortillas (I use Mikeys gluten free greeen, yellow or purple tortillas) with a little coconut oil to soften. Layer in a 9 x 9 square or 9X 13 oblong pan with tortillas, sauce and ending with cheese. (I use dairy free cheddar or Mexican 3-cheese from Daiya or Follow Your Heart) . Bake at 350F for 15 - 20 minutes or until cheese is melted. This simple recipe is from Sabrina Ann Zielinski.
INGREDIENTS · 16 oz glass spray bottle · 14 oz distilled white vinegar · 1⅓ oz liquid Castile soap · 3 drops wintergreen essential oil (EO) · 3 drops clove essential oil · 3 drops cinnamon essential oil · 3 drops orange essential oil INSTRUCTIONS 1. First put EOs and soap in bottle and mix 2. Next, pour in vinegar. 3. Tighten lid and shake vigorously. 4. Spray on weeds as needed. NOTES Be careful because this will kill neighboring plants so try not to spray on anything you want to live. Link: Homemade Ant & Wasp Killer  INTRODUCTION
I make this dish is stages, to make it hassle free. The prep takes place over several days in short spurts. On the last day I put it all together. I don't wish to spend all day in the kitchen, so breaking up the prep stage makes it easier. The list of ingredients is l-o-n-g. And the process seems to be complicated. Breaking the process into steps, it truly is not. So here goes. At the beginning of the process, collect all your ingredients. INGREDIENTS
1.5 c Samba (preferred) or brown Basmati Rice 2c Chicken bone broth or Vegetable broth 1 roast or rotisserie chicken deboned and cut into 1/2" to 3/4" cubes 2 T Chicken Curry Paste 1 large or 2 Asian Eggplants cubed 2 Red onions chopped (by hand or in food processor) 10 Curry Leaves 1T Cardamon Powder 1T Ceylon Cinnamon Powder 1/2 t Ground Cloves 1T Garlic powder 1T Ginger 1T Onion powder 1T Turmeric Powder 1/2 cup regular coconut milk 2T Stoneground mustard 1T Dried Shrimp Powder 1T Shredded Dried or fresh Coconut 1T Lime juice 1T tamarind paste 1/2 c Coconut Milk Salt to taste. DIRECTIONS Step 1: Rice Cook rice with the broth, salt and spices in the Instant Pot on the RICE setting. Set aside until assembly. Step 2: Eggplant 2 large eggplants 1t Salt 1T Turmeric
Step3: Shrimp Blachang Dry roast the coconut until golden Dry roast dried Shrimp powder until golden Mix in bottle, and save until assembly. Step 4: Onion and Tomato Sambal Blend 1 or 2 large tomatoes in a blender or food processor and set aside. Saute 10 curry leaves and 1 chopped onion until onion is golden or lightly caramelized. Add salt to taste and 1T tamarind paste Step 5: Assembly Marinate the cubed chicken (cooked or raw) in the curry paste, cardamon, cinnamon, garlic powder and ginger powder and onion powder for at least 30 minutes or overnight in fridge. Place 6-10 curry leaves and 1 cup chopped onions in Instant Pot on Saute mode, stirring to prevent sticking to bottom. Saute until onions are soft but not caramelized. Add cubed chicken stirring to blend and prevent sticking. Add prepared Eggplant, Shrimp Blachang, Onion and Tomato Sambal and coconut milk and stir to blend well. Set Instant Pot to manual, and cook for about 7 minutes. Allow the juices to be thickened, not too runny. Add rice and mix well. Check for salt to taste. Note: If using raw chicken, make the curry ahead according to package instructions and use in this recipe at the assembly stage.. |
About This PageHealthy eating is an important part of holistic self-care. This page contains tried and true quick, easy, delicious and nutritious recipes intended to enhance health and wellness. Archives
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