Showing posts with label blog. Show all posts
Showing posts with label blog. Show all posts
Friday, August 19, 2011
Welcome !
Hello fellow readers, I would like to welcome you to my new blog Happy Homemaking. I have had several blogs all trying to portray who I am. After several Identity crisis later I defined myself in 2 words and decided to keep it that way. I am a homemaker, stay at home mom of 5. So I will bring to the the table what I do on a daily basis: I cook, clean, shop, budget, throw parties, take care of my children, help with homework, helping other moms and dads make money at home, book vacations, support my children's school PTA at one of them I'm a treasurer, fundraising, clothes mending, arts and crafts and other DIY projects, and all the joys of being a mom it's a full time job. So these are the things I will be bringing to you all. I hope you enjoy.
Friday, June 24, 2011
BitterSweet
Hello my fellow readers here is a blog share link that I love it's called BitterSweet ! If you love vegan food or are thinking about trying out some delicious vegan recipes please check Bitter sweet out you will be pleased.
Those whose preferences lean toward the spicy will love this salad. Adjust the heat by increasing or decreasing the amount of jalapeño and chipotle chile.
1 (7-ounce) can chipotle chiles in adobo sauce
2 pounds small red potatoes
Cooking spray
1 1/2 cups fresh corn kernels (about 3 ears)
1/2 cup chopped celery
1/2 cup finely chopped red onion
1/2 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1 jalapeño pepper, seeded and finely chopped
1/4 cup fresh lime juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Remove 1 chipotle chile from can. Chop chile to measure 2 teaspoons. Reserve remaining chiles and adobo sauce for another use. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch cubes. Place potatoes in a large bowl.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Add corn, celery, and next 5 ingredients (celery through jalapeño) to potatoes; toss gently.
Combine 2 teaspoons chopped chipotle chile, lime juice, salt, and black pepper, stirring with a whisk. Drizzle the lime juice mixture over potato mixture, and toss gently. Cover and chill 1 to 24 hours.
[NOTE: This came out a little dry for me. I suggest adding more lime juice or other liquid or just increasing the amount of the dressing if it seems dry. -SV]
From the Fatfree Vegan Email List archives
Here is a yummy recipe from one of my favorite vegan sites.
Southwestern Potato Salad
Posted By SusanV (admin) On May 11, 2011 @ 10:27 am In Featured Recipes,Recipes with Photos,Salads | 1 Comment
Southwestern Potato Salad
Submitted by: Courtney (from Cooking Light)Those whose preferences lean toward the spicy will love this salad. Adjust the heat by increasing or decreasing the amount of jalapeño and chipotle chile.
1 (7-ounce) can chipotle chiles in adobo sauce
2 pounds small red potatoes
Cooking spray
1 1/2 cups fresh corn kernels (about 3 ears)
1/2 cup chopped celery
1/2 cup finely chopped red onion
1/2 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1 jalapeño pepper, seeded and finely chopped
1/4 cup fresh lime juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Remove 1 chipotle chile from can. Chop chile to measure 2 teaspoons. Reserve remaining chiles and adobo sauce for another use. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch cubes. Place potatoes in a large bowl.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Add corn, celery, and next 5 ingredients (celery through jalapeño) to potatoes; toss gently.
Combine 2 teaspoons chopped chipotle chile, lime juice, salt, and black pepper, stirring with a whisk. Drizzle the lime juice mixture over potato mixture, and toss gently. Cover and chill 1 to 24 hours.
[NOTE: This came out a little dry for me. I suggest adding more lime juice or other liquid or just increasing the amount of the dressing if it seems dry. -SV]
From the Fatfree Vegan Email List archives
Article printed from Fatfree Vegan Recipes: http://fatfreevegan.com
hope you enjoy!
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