Rainbow Scarf

Some days I will do this thing where I spend all this time looking at other peoples’ amazing work and saving this and that for hours before I actually get to crocheting. I swear it’s a whole separate addiction. As I was perusing the many Facebook crochet groups I belong to I came across someone making […]

via Rainbow Crystal Waves — Vibrant Yarn

Tamale Pie

Ingredients:

¾ cup yellow cornmeal

1 cup beef broth

1 lb. ground turkey

1 tsp. chili powder

½ tsp. ground cumin

15 oz jar chunky salsa (I use mild)

16 oz. can whole-kernel corn

¼ cup sliced black olives

1/2 cup shredded cheese

Directions:

In a large mixing bowl, mix cornmeal and broth and let stand 5 minutes . Stir in the beef, chili powder, cumin, salsa, corn and olives. Pour into a greased slow cooker. Cover and cook on LOW 5 to 7 hours or until set. Sprinkle with cheese before serving.

Cranberry Parfait

Ingredients:

1 cup old fashioned oats

¼ cup maple syrup

¼ teaspoon cinnamon

2 tablespoons coconut oil, melted

1 cup yogurt

¼ cup dried cranberries

Zest of 1 orange

 

Directions:

Mix the oats, maple syrup, cinnamon and coconut oil in a bowl. Layer the yogurt, oat mixture and cranberries in serving glasses and top with orange zest.

Lemon Asparagus Soup

Ingredients:

2 tablespoons extra virgin olive oil

2 garlic cloves, chopped

1 shallot, chopped

2 cups vegetable broth

2 cups water

2 pounds asparagus, sliced

1 potato, peeled and cubed

1 pinch nutmeg

1 tablespoon lemon juice

1 teaspoon grated lemon zest

Salt and pepper to taste

Directions:

Sautee the garlic and shallot in the olive oil until translucent. Add the rest of the ingredients and cook on low heat for 20 minutes. Puree in batches until smooth.