Wednesday, April 1, 2015

All Natural Haroset

My husband may this recipe a few years ago as his version on Haroset and I love it.  It is so delicious I could eat it all year round, but he only makes it for me during passover.  So I learned the recipe and now I can make it myself.  Just like everything else I cook, it is super easy. 

Start with your ingredients. Apples, dates and figs are the staple, then I added raisins, walnuts, almond slivers, and sunflower seeds.  Really any nuts/seeds combo works. 


Step 1: 
Dice up all your ingredients and throw them in a bowl or container 



Step 2: 
Add Spices: 
2 small dashes of cayenne pepper
Cover ingredients with cinnamon 
a few dashes of Ginger Powder
a few dashes of salt

Step 3: 
Coat with honey and put in about a 1/4 cup of red wine, any open bottle will do :) 

Step 4: 
Place lid on container and shake it up 
Let the Haroset sit over night and it is ready to eat. 



ENJOY!! 

Got an easy recipe that you love and want to share, 
please email them to abbie@strollersessions.com.

If you make what we post, tell us about it!  

#byebyebabyweight 
#borntoburpee

~Abbie



Sunday, March 29, 2015

Creamy Avocado, Artichoke & Kale Dip

CREAMY AVOCADO, ARTICHOKE & KALE DIP
 
Prep time
Cook time
Total time
 
Recipe type: Appetizer, Dip
Serves: 6-8
Ingredients
  • 2 cups chopped curly kale
  • ½ tablespoon olive oil
  • 1 14-ounce can whole artichoke hearts, drained
  • 2 small avocados
  • 2 tablespoons fresh lemon juice
  • 16 oz of sour cream 
  • 1 pack of Vegetable Soup Mix
  • 1 garlic clove, minced
  • ¼ teaspoon sea salt
  • black pepper, to taste
Serving Ideas
  • tortilla chips
  • pita chips
  • rice crackers
  • sliced vegetables

Instructions
  1. Add the kale and olive oil to a skillet over medium-low heat. Cook the kale until it wilts and becomes tender, stirring occasionally (5-6 minutes). Transfer the kale to a cutting board and chop into small pieces. Let cool.
  2. While the kale is cooking, quarter the artichoke hearts.
  3. Transfer the avocado, kale, and artichoke hearts to a bowl and gently mix together with a spoon while adding sour cream and dry vegetable soup mix.
  4. Transfer the dip to a serving dish. Serve alongside tortilla chips, pita chips, rice crackers, or sliced vegetables.
  5. This dip is best enjoyed fresh, but will keep for 1-2 days in the refrigerator. Store leftovers in an airtight container with a layer of plastic wrap pressed up against the dip to prevent browning.

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