The Allergy Chart

Guacamole

Type: Appetizer, Mexican, Dip, Vegan
Prep Time: 10 min
Total Time: 10 min
Makes: Like 2 cups maybe

Allergy Information:
Contains: tomatoes, raw onions, citrus (lemon or lime juice)
Options: tomato-free, onion-free, citrus-free

Ingredients:                                                

3 ripe avocados
2 tomatoes (optional)
1/2 red onion (or onion powder, if allergies necessitate)
2 cloves of garlic (I've also used garlic powder)
a handful of cilantro1 lime (or 2 tsp of lemon juice)
salt and pepper

Directions:

1. scoop out avocados
2. dice onion into small pieces and add to guacamole
3. Mix in garlic, chopped cilantro, salt, and pepper
4. squeeze in lime juice (or add lemon juice)
5. Stir
6. Dice tomatoes. Add and stir.
7. Serve with chips!

Eat that day, or the day after. The longer guacamole is kept, the more color it will lose. If you don't use lemon or lime juice, it will go brown really fast, so eat quickly!

I Painted My Room Also

Again, I know I need better pictures. But I'd have to clean, then take the pictures, then upload them... who knows how long that will take...

I Painted My Apartment

The Living Room :) I know I should get some better pictures up, but this is what I've got for now

Power in Perspective

Watercolor. We have the choice to see the good and move towards it, even if it means leaving things behind. Sometimes that process reveals beauty in ourselves we didn't realize we owned.

Pineapple Chili Chicken (Sweet and Spicy)

Type: Main

Prep time: 30 min

Total time: 30 min

Serves: 8

Allergy Information:

Contains: pineapple (juice), tomato (ketchup)

Options: 

Ingredients:

2 lbs. Chicken
1/2 C water
1/2 C Apple Cider vinegar
1/2 C sugar
1 tsp ginger powder
1 tsp garlic powder
1 tsp chili powder
1/2 tsp red pepper flakes
1 tsp ketchup
1/4 C honey
1/4 C pineapple juice
1 tsp cornstarch

Instructions:

1. Pour water and vinegar into a saucepan, and bring to a boil over high heat. 
2. Stir in sugar, ginger, garlic, chili powder, red pepper, ketchup, and honey
3. Simmer for 5 minutes. 
4. Stir  pineapple juice
5. Stir in cornstarch.
6. Pour sauce over chicken in skillit
7. Cook til done

Silky Cashew Pie

Type: Dessert, Vegan (option)

Prep time: 50 mins

Total time: 5-7 hours 

Serves: 12

Allergy Information:

Contains: cashew, coconut, lemon, nuts.

Options: walnut-free, chocolate-free, peanut-free, vegan

Ingredients:

FILLING                                                            FLAVOR OPTIONS

1 1/2 C  raw cashews (soaked overnight)*        peanut butter

1/4 C     lemon juice                                           berry of choice (fresh or frozen)

1/3 C     coconut oil (melted)                             caramel syrup

3/4 C     canned full fat coconut milk                 chocolate syrup (Hershey's is Dairy-Free)

1/2 C     maple syrup or honey

CRUST

1 C        pitted dates (if using dry, soak in warm water for 10 minutes)

1 C        raw walnuts or pecans

Instructions:

1. Add dates to a food processor** and blend until small bits remain and it forms into a ball. Remove and set aside.
2. Next add walnuts or pecans and process into a meal.** Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more walnut meal. Optional: add a pinch of salt to taste
3. Lightly grease a standard, 12 slot muffin tin.
4. Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. Set in freezer to firm up.
5. Add all filling ingredients to a blender and mix until very smooth.
6. Taste and adjust seasonings as needed. If adding peanut butter, add 1/4 cup to the blender and mix until thoroughly combined. If flavoring with berries, chocolate, or caramel, wait and swirl on top of plain cheesecakes (optional).
7. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
8. Set out for 1o minutes before serving

Notes

*To quick soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.

**If no food-processor is available you can use a nut-chopper or just use a knife. It's more time-consuming, but I've done it.

Baked Fiesta Cups

Type: Main, Appetizer, Mexican
Prep Time:
Total Time:
Makes: 18 cups

Allergy Information:

Contains: gluten, eggs, tomatoes.
Options: Dairy-free, corn-free

Ingredients:                                                

CUPS:                                                         OPTIONAL TOPPINGS:

1 roll   ground turkey                                   Avocado
2 T      taco seasoning                                 Sour Cream
1 can   corn (optional)                                 Cilantro
1 can   beans of choice (I like black)
1 can   tomatoes with green chilies
1 can   refried beans
1 cup   shredded cheddar (optional)
36        won ton wrappers

Directions:

1. Defrost turkey, Preheat oven to 350, and spray cupcake pans (18 cups)
2. Line each cup with one won ton wrapper
3. Spoon some refried beans into each cup
4. Top filled wontons with another won ton wrapper
5. Add turkey, seasoning, corn, beans, and tomatoes with chilies into medium-sized sauce pan.
6. Cook on medium, stirring occasionally, until turkey is cooked through. Mixture will be soupy.
7. Use slotted spoon to add filling into each cup
8. Sprinkle cheese on top
9. Bake at 350 for 18 minutes
10. Cool before eating