If you like food, we'll get along *^_^*
I realized that earlier this autumn I said that I had made my own pumpkin puree for my recipes but never thought about showing you how to create your own. It’s super easy and once you try it will be really hard for you to go buy the canned version again. Today I’ll be making butternut squash puree but you can use this same technique for making pumpkin puree, other squash and even potatoes.
The secret is all in the roasting… Hope you find this post informative 🙂
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These sauces are good with fries, raw veggies, sandwiches and more! Try them out and bring me back some comments!
2 tablespoon of Mayonnaise
1 tablespoon + 1 teaspoon of Dijon mustard
2 teaspoons of crushed, dried Rosemary
Pinch of crushed black pepper
2 tablespoon of Mayonnaise
1/4 teaspoon of coriander seed, crushed
1/2 or 1 teaspoon of grounded Cardamon
1/4 teaspoon of ginger powder
Pinch of Cayenne Pepper
2 tablespoon of mayo
1 teaspoon of honey
2 teaspoon of crushed dried thyme
Pinch of cayenne pepper
I know what most of you are going to say… “I don’t like Brussels Sprouts” but think again.. when was the last time you tried? You were probably very young and now that your taste have changed you didn’t think about trying them again? Give it a shot, it’s worth it!
I asked myself the same question, not too long ago, when I saw a bag of these little things at the grocery. I looked at them for a moment than I thought about all the food that I was not eating as a kid that I now enjoy… maybe it was going to be the same for the sprouts? I decided to give them a shot but I was very skeptical about the whole thing.. I remembered my mom making some when I was younger and I HATED my first experience with Brussels Sprouts, till I tried this very simple recipe…
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