Creamy Tofu and Green Pea Dip Makes about 2 cups 12 ounces silken tofu, drained 1 1/2 cups green peas, defrosted if frozen 2 teaspoons extra virgin olive oil Juice of 1 lime 1/4 cup loosely packed cilantro leaves 1 scallion, roughly chopped 1 jalapeño, seeded and roughly chopped (optional) 1 teaspoon salt 1/4 teaspoon cumin seeds, toasted and ground
Epices (Haitian blended spices) Ingredients: 8 sprigs of thyme 1/4 red pepper 1/2 shallot, peeled 3 garlic cloves, peeled 1 scallion, chopped 3-4 sprigs of fresh parsley 1 Maggie® chicken broth 1/2 scotch bonnet pepper 1/2 tsp of black pepper 1/2 tsp of Adobo® seasoning 1/2 cup of water 1/2 lemon, juiced Description Combine all ingredients into a blender. Blend into a puree for 2 minutes. Baste the freshly, blended spices onto your choice of meat. Let marinate overnight in the refrigerator.
Spicy Thai Noodles----I made this recipe a few weeks ago!! OMGee!! But silly me I did not pin it and had to hunt it down again. So now it is pinned. I added some chopped chicken and a little PB2 to the soy sauce mix and it was divine!! Def not that healthy but good to have every once in awhile!