I want to take advantage of the weather this summer, we have a small Teardrop camper and an 85 pound doodle. Does anyone have recent experience crossing the border into Canada with a pet? I know we need our passports and the dog’s vaccination records, but any suggestions that would reduce the friction of traveling across the border would be helpful!
3 parts water to one part red beans, with a chopped onion (bayleaf if you want) in the Instapot, separately rice made in the Instapot with a can of tomatoes, water and garlic.
Soooo easy! Mushrooms sautéed in wine and garlic, onions caramelized in olive oil, mixed in a bit of green chili salsa on toasted soft corn tortillas!
Some bastard in Laurelhurst threw eggs at a protester who was resting after climbing a hill, speaking out to save children’s lives.
For shame!
Blend one part lemon juice, one part dijon mustard 2 parts olive oil, a handful of parsley and a few bunches of scallions until liquefied. Pour the dressing in the bottom of your bowl, add cooked pasta, toss to coat thoroughly, add sliced kalamata olives, and sliced picked artichoke hearts. Before serving, toss again with mandolined ripe red pepper
Home made salsa and !! toast your cornchips in the oven a few minutes to freshen and crisp!!
Wonton wrappers sealed around grated air fried tofu, mushrooms, carrot, scallion and water chestnuts. Grate and squeeze a block of tofu, then air fry 20 minutes dry, stirring frequently until it drops its liquid and then add chopped water chestnuts, grated carrot, sliced scallion and enough of the sauce to thoroughly moisten, then add time until it’s desiccated to your liking ( in terms of texture longer is chewier)
Separately air fry chopped mushrooms dry several minutes until they drop their water, then add olive oil and fresh minced garlic, stir to coat, and fry a little longer to cook off the garlic and crisp up the mushrooms. Mix the mushrooms into the tofu mixture.
Seal a tablespoon or so (see picture) thoroughly (pinch hard!) into wonton wrappers with a wet finger.
Don’t overfill or they will break open in the pan.
Fry covered in a medium pan with olive oil and a bit of water for a couple of minutes, and then uncovered until the water evaporates and the potstickers are shiny and translucent.
Sauce is one part rice wine vinegar to three parts soy sauce, one part sugar, half a part toasted sesame oil, clove of garlic, knob of ginger and a handful of scallions liquefied in a blender
The garlicky spinach was sauteed from fresh tho!
Sauteed mushrooms in a dry pan until they drop their moisture, and then added garlic, olive oil, and white wine and finished the saute. In a casserole dish, layered with mandolined Yukon Gold potatoes, onions caramelized in olive oil, and topped with crumbled cooked vegan meatballs. Baked barely covered with veg broth half an hour covered and an hour uncovered 350 degrees.
After removing from oven, stirred to distribute the juices and added a can of drained green beans.
Was absolutely delicious.
Dressed in equal parts lemon juice, toasted sesame oil, olive oil, and 1/2 part Dijon mustard. Salt to taste, atop mandolined cucumber, peppers, celery, and scallions. Canned garbanzos and toasted sesame seeds.
Sandwiched mandolined Yukon Gold potatoes between onions caramelized in olive oil, covered with veg broth half an hour covered half an hour uncovered 350 degrees
Mixed olive oil, lots and lots of dijon mustard, garlic and salt in a bag, shook dried cubed Yukon Gold into the mix and then roasted low and slow, covered with foil for the first 20 minutes
Roux of butter and flour, whisked in milk and melted in cheddar layered with mandolin cut Yukon Golds… cooked covered for an hour, another hour uncovered… perfect