healthy... the tasty way
I saw edamame hummus a couple times before finally making some. When I finally made it, the first thing I learned is that it has a much lighter taste than chickpea hummus. And when I tried it with my favorite hummus crackers, which are made of flax seeds, it wasn’t good. The flax seeds tasted way too much and overpowered the light edamame taste. And
I love dips. Salsa and tortilla chips. Hummus and… anything (mostly my fingers). Garlicky Creamy Spinach Dip and bread. Dips are awesome. I rarely eat sweet dips. Not because I don’t like them, I just don’t think about them. I discovered the joys of dipping fruit in a sweet dip this summer, when I made Angela’s Energize Me Creamy Fruit Dip. And then I made
Good afternoon! Part of Diran’s Christmas present was a fondue – he never had any. So last night, I made a fondue for him; I even bought him meat ;-). Wine Grower’s Fondue step by step Step 1: Make the bouillon Ingredients: 2 carrots, chopped 1 branch of celery, chopped 1 medium white onion, chopped 10-20 cilantro leafs 3 garlic cloves, pressed 1 bottle (750
I made this dip last night – I wanted something I can grab and eat during midterms. I made this dip for the first time 3 or 4 years ago and it is incredible. First, grab your ingredients. Break cream cheese in cubes to soften quickly. Cut spinach in strips. Remove cloves from garlic bulb. And squeeeeze! All 12 of them! Heat oil and cook
