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Ginger Infused Roasted Carrot Soup

Ingredients 5 purple onions (sweet onions) 1/4 cup + 1 tbsp. olive oil (divided) 2 tsp. Kosher salt (divided) 1 tbsp. brown sugar 2 tbsp. balsamic vinegar 1/4 tsp. garlic powder 2 lbs. carrots 2 1/2 cups water 1 inch cube of fresh ginger, peeled 2 cups unsweetened almond milk Directions Cut purple onions in half rounds. Sauté the onions with the balsamic vinegar, brown sugar, garlic powder, 1/4 cup of oil and 1 tsp. salt on a low flame for 30-40 minutes. Transfer the onion mixture to a pot and add 2 1/2 cups of water and approximately 1 inch chunk of ginger. Bring to boil and then simmer low flame for 2 hours. Preheat oven to 400 Peel the...

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Low-Fat Corn and Jack Quesadillas - Love That Spice

Ingredients 3 large ears of corn with husks removed (boil just until corn turns bright yellow but is delightfully crispy) 4 large low-fat flour tortillas 1 cup of shredded reduced-fat  Monterey Jack Cheese (4 ounces) 1/2 cup black bean salsa 2 green onions Low-fat sour cream 4 teaspoons of olive oil 1/2 cup fresh cilantro rough chop Yucatan Rojo Blend by Love That Spice   Place tortillas on a work surface. Evenly divide cheese, salsa, green onions and corn on half of the tortilla and sprinkle with Yucatan Rojo Blend. Fold tortilla over the filling to make the quesadilla. Now repeat 3 more times to make the rest of the quesadillas. Next place each tortilla in a skillet with 1/2...

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