When I don’t know what to post on my food section, I turn to Google! I googled healthy summer recipes and got a lot of interesting recipes I want to try. What really caught my eye was something I had seen in the past but never actually got to try: Spinach Avocado Soup. This soup is served cold and is so refreshing. It’s the perfect summer meal or snack. So here is the recipe!
Things you will need: 2 big handfuls spinach 3/4 cup vegetable broth 1 Persian cucumber, sliced 1 celery stalk, sliced 1/4 cup avocado 2 whole green onions, sliced 1/4 cup basil leaves (optional) 2 tablespoons nutritional yeast 1/4 teaspoon garlic powder 1/4 teaspoon sea salt Pinch of pepper 1/2 tomato, chopped (to top the soup) Directions: All you need to do is put all these ingredients in a blender until all ingredients are smooth. After, feel free to top with chopped tomato and chopped avocado. Thanks Google and Blogilates! This recipe is awesome, and I absolutely loved the flavor of the soup. I’m not going to lie, I was a little skeptical when trying it, but it was so yummy! I am almost certain avocado lovers will love this! As always, if you try this recipe send me a picture and tell me how you like it!
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Last Wednesday, I took a huge leap out my comfort zone of New Mexican food and made Beef Stroganoff. It was my first time making it, so I asked Anthony to have mercy on me. The recipe was surprisingly easy. I honestly thought I would have trouble with making this because the only way I had made it in the past was with Hamburger Helper. So here is the recipe I found on the internet and decided to try.
Things you will need: 1 ½ pounds of cube steak (I used beef stew meat) 2 tablespoons olive oil 2 tablespoons butter 8 ounces of sliced mushrooms 1 can of beef broth 1 can of cream of mushroom soup Salt and pepper (to taste) 1 cup sour cream Cooked egg noodles Directions: I started by putting oil and butter in a pan and cooking my meat at a medium heat. Once cooked, remove meat and add mushrooms to pan. Cook mushrooms for a few minutes until they are tender. Put the meat back into the pan then add cream of mushroom and the beef broth. Lower heat and cook for at least 30 minutes. Add salt and pepper and sour cream about 5 minutes before it is done. You can serve this over cooked noodles or just mix noodles into the soupy mixture. I mixed the noodles into the mixture. I am proud of making something new. I am especially proud that Anthony liked it because he doesn’t like the taste of sour cream and he didn’t even taste the sour cream. A job well done if I do say so myself. If you try this recipe, show me a picture on Instagram, and tell me how it came out! When I first encountered Shepherd’s Pie my mom was reading Harry Potter and the Order of the Phoenix. I hadn’t read the book yet, but my mom said they talked about this dish that she really wanted to try. About a week later, my mom made this dish and we both loved it! So, for all you Harry Potter nerds out there, here is the recipe:
2lbs of ground beef 4 cups of mashed potatoes (Instant or fresh) 1 or 2 cans of corn 2 packages of brown gravy. Optional: shredded cheese to top So, this recipe is super simple and takes maybe 20 minutes to complete. It really depends on if you make mashed potatoes or just cheat and use instant like I do. I start by browning my ground beef on medium heat. Drain the grease then season meat with the powdered brown gravy. Next, start making the mashed potatoes. Like I said, I usually use instant mashed potatoes, so I just follow the directions on the box. Once the potatoes are made, I then prepare the casserole. I put the ground beef on the bottom of the casserole dish. Then I drain the juice from the cans of corn then pour the corn on top of the beef. I then put the mashed potatoes on top. If you chose to use cheese, just put it on top of the mashed potatoes. Bake in oven at 350 degrees for about 10 minutes. While the casserole bakes, make the second package of powdered gravy. Take out of the oven, serve, top with gravy and enjoy! Just fyi this picture is not mine, I forgot to take a picture when I made it last week. So, I have mentioned that I wanted to do a collaboration with someone and I finally did for my food section. I made a cheesecake with my friend Gabriela. I really suck at baking, so I asked Gaby to help me. She and I had a blast baking together because both she and I kind of just wing everything. So here is the recipe for our cheesecake!
Things you will need: 1 ¼ lbs bar of cream cheese, room temperature ¾ cup sugar ½ tablespoon fresh lemon juice (we used lime juice) ¼ teaspoon coarse salt (we used regular salt) 2 large eggs ½ cup sour cream, room temperature. A little bit of vanilla (we just eyeballed it good luck) 1 ½ packages of graham crackers 1 stick of butter Directions: Preheat oven to 350 degrees. Crush the graham crackers and melt the butter. We then mixed the crackers and the butter to make the crust for the cake. Next, we put all the ingredients in a big bowl and mix them until batter is a smooth consistency. Pour batter onto the crust and bake for about 2 hours. Gaby and I baked it in a tub of water, so it baked in exactly 1 hour. Let cool for a few hours (Gaby and I took off to distract ourselves from eating it) serve and enjoy! |
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October 2020
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