Food Minia

I just made a delicious salsa verde and I HAVE to share the recipe because it is so amazingly good!  The green salsa has a wonderful citrus bite to it with some other lovely textures and flavors.  I first had this served to me over enchilada's and I was in heaven.  I'm telling you, this sauce is so tasty that I want to bathe myself in it. Here we go! Ingredients: 3 1/2 lbs tomatillos, papery husks and stems removed, rinsed 1 medium onion, peeled and cut into 1 inch chunks 5 large serrano chili or jalapeno peppers (or any peppers that you have on hand) 5 large cloves garlic, peeled 1 firmly packed cup roughly chopped fresh cilantro 2/3 cup fresh lime juice 1 tablespoon sea salt Directions: Step 1: Place the tomatillos, onion, peppers, and garlic on a foil-lined baking sheet.  Bake the vegetables at 500 degrees F for 20-35 minutes, turning them occasionally,  until blackened in spots and the tomatillos are soft, collapsed, and leaking. Step 2: Place the roasted ingredients in a b

These muffins tastes so good and won't make you feel guilty for eating more than one. Ingredients 1 1/2 cups whole wheat flour 3/4 cup Stevia 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup canola oil 1 egg 1/3 cup milk 1/2 cup unsweetened applesauce 2 cups tundra blueberries   Directions Preheat oven to 400 degrees F. Grease 12 muffin cups, or line with paper liners. Whisk together the flour, Stevia, salt, and baking powder in a large bowl. Whisk canola oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full (ice cream scoop works well). Bake muffins in the preheated oven until they rise and the tops are golden bro

I found an error in our Nomemade cookbook and I wanted to post the correction here. Use 1 1/2 cups of water NOT 1/2 cup. The full corrected recipe is listed below... 3 1/2 cups mountain cranberrries (aka lingonberries) 1 1/2 cups water 2 cups mashed bananas 7 cups sugar 3 oz. Certo liquid pectin Simmer the cranberries and water together, in a large saucepan, for 7 minutes.  Add the bananas and sugar, and bring the mixture to a boil.  Add the Certo, and bring it back to a boil for 1 minute.  Remove the jam from the heat, and pour into clean jars for sealing.