The one veggie my grandsons will eat, consistently, is broccoli. They don’t particularly like broccoli slaw, due to the texture. I found that by pulsing it in the food processor makes all the difference. This recipe comes together in literally 5 minutes and stays in the refrigerator for a few days.
Also, I paired it with an Ina Garten recipe passed on from my sweet niece. I did a little tweaking with the original but for the most part, it is all Ina!
The first recipe is for the broccoli slaw and the second for the Cous-Cous Salad.
Tofu is amazing! However, not by itself. To me, the stuff straight out of the package is somewhat disgusting. It deserves to be baked, fried, broiled, sauteed and blackened.
I love garlic but when cooking with it there is a fine line between getting it crispy and burning it. Make sure to keep the heat at a medium-high temperature and be sure to keep stirring it when cooking.
I had some fresh basil and cilantro that on hand so I decided to toss it in the rice. The result was YUM!
I had a bag of fingerling potatoes and 3 Portobello mushrooms in my refrigerator and decided to get creative.
I love potatoes and usually end up eating them once every 2 weeks (but would honestly eat them every night if I could)!
Although my potato-of-choice is french fries, I try to opt for preparing healthier options.
This is a meal that comes together quickly and is great for leftovers. You can get 12 tacos out of this recipe and still have some of the Avocado Cream sauce to spare.
And, this start-to-finish recipe is ready in less than an hour!