This was great! My only mistake is I accidentally purchased hot jalapeño green chilies so it made it spicy! I added 1 cup of broth to the puréed beans, it made them smoother. I didn’t add the cheese to the chili, only as a chili topping. I added 2 cups of broth (3 cups total with the puréed beans). I served with avocado, cilantro, green onions and cheese. My husband said it would be good the next day over rice.
This recipe was pretty good. I ended up roasting the sweet potatoes instead of microwaving. They got pretty soft though. I didn’t add the peanut butter but the raisins were a nice addition. I thought maybe a little cinnamon would have added nicely to this dish, I’ll try that next time if I make it again.
I made this to meal prep for my upcoming baby. I did not add the berries to the recipe, I was afraid it would be too soggy. I did end up having to use the whole can of the coconut milk. The consistency was very sticky! I even added some brewers yeast, which is supposed to be a milk enhancer for new moms. I tried one this morning, it was great! These will be a great freezer staple for this mom-to-be.
I had herb ricotta leftover from Easter. I searched ricotta recipes and found this! To save time I piped the ricotta into a gallon bag, snipped the corner and squeezed and cut small pieces as it came out of the bag directly into boiling water. I used low sodium chicken broth with my boiling water. When the gnocchi was done I placed it on a paper towel liner plate. To complete the dish, I pan fried ham in butter, added peas and fresh pesto. I also pan fried the gnocchi to golden brown in that process ( I don’t like mushy gnocchi). It was delicious. I topped with more Parmesan and fresh parsley.
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