SmallStepsLittleSeeds

A deli cious spicy dip that we make at home for Indian flat breads and sometimes even served as a side with Quinoa.       Heat olive oil in a pan, and add sliced red on ions, cloves, star anise , and caraway seeds.  St ir fry until fragrant on high heat.  Add in d iced large Russet potatoes and stir fry for a few mi nutes. Next, add chil i p owder, garam masala, curry powder and water. Mix all ingredients well together , cover the pan , and le ave the ingredients to cook on medium heat.  *Y ou do not need to head to a special ty store to obtain these ingredients. Before I fo und a n In dian specialty store nea rby, I used spices and cur ry powder that I bought from a local gorcery mart . They taste just as good ! The only difference will be the pricing. If you are going to make dishes that require these spicing often, then you'll find that purchasing them from a speciality store more cost effi cient . After 20 minutes, add coconut c ream , wh ole milk, and crushed

A delicious appetizer that's really simple to make , and will be a hit with both, adults and kids.  First , c lean mushro oms and remove their stems. Line baking pan with foil and brush it with olive oil. Next, s tuff the mushrooms with pre-cooked cubed chicken p ieces. Cut up Provolone into smaller pieces and p lace a layer over each mushroom .  To season, sprinkle   ground sea salt , black pepper , and dried I t alian herbs. B ake at 40 0 ° F for 15 minutes . Happy trying , and remember to have fun in the kitchen !   Ingredients: 1 and 1/2 teaspoons of o live oil 12 baby B ellas (stems removed) 1/4 cup of pre-cooked chicken pieces    4 slices of P rovolo ne cheese 1 teaspoon of dried I talian herb s   Ground sea s alt and black pepper to taste

Heat sesam e oil in a non-stick pan. Add in sliced sweet onions and dried Szechuan peppers/ Chile de arbol. Stir fry ingredients until fragrant. Ne xt, add in diced chic ken pieces and stir fry o n high heat for about two minutes. Add water and baby B ellas . Cover, and le ave them to cook on medium heat.  About five minutes before rem oving from heat, add in lettuce leaves, ground black pepper, and s ea salt to taste. Serve with quinoa , rice , or any grain of your cho ice.   Ha ppy trying , and remember to have fun in the kitchen !   Ingredients: 2 tablespoons of s esame oil 1 cup of sliced sweet on ions 5 pieces of dried Szechuan peppers/ Chile de arbol 2 cups of diced chicken pieces 1 cup of quartered baby Bellas 5 pieces of shredded lettuce leaves    1 tea spoon of ground black pepper (or more , according to your hea t preference)  Ground sea salt to taste