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Rabbit Chow Chili is a vague, throw-whatever-in-a-pot kind of recipe that I created after becoming a vegetarian. I had just come home for winter break from Columbus College of Art and Design, and my family was having chili (which I couldn't eat) so I made my own. I might get teased for eating rabbit food, but everyone agrees that my chili is worth chowing down on!
This gluten free almond flour based cookie recipe is perfect for that time of the month, the full moon, or any other time moon madness hits and turns you into a C. Monster. Excellent for krakens and cookie monsters alike. The illustration was created for the Crush Illustration Collective monthly challenge.
ingredients for a salmon and asparagus bake
preheat the oven broiler to high heat, place 4-6 salmon fillets on a large, lined baking tray. rub fillets with garlic and parsley; pour over 1/3rd cup of lemon juice and olive oil, and season with salt and pepper. arrange around 24 spears of asparagus around the salmon, and place lemon slices on top. broil for 8-10 minutes. serve and enjoy!!!
This is magic one because it made my hubby actually looking forward to eat tones of veggies (instead of thinking about this as a punishment ;). Whole concept is loosely based on Jam type of Thai salads which was I ate most often when we stay there(6 month all together) and I missed dearly so I just start making those at home. One day I run out of eye bird chili but I had can of chipotle in my fridge which gave it a bit of Mexican twist. For sure this is not your authentic Thai meal but just the way I cook at home. Sometimes I use glass noodles, sometimes rice tagliatelle and sometimes quinoa (or just veggies). If I don't have palm sugar I use anything sweet from date syrup to plain white sugar (come one! it's just a little spoon). It will work with nearly any veggies and fruits - just think a mixture of crunchy, soft, creamy, tangy, salty, spicy a bit sweet goodness. One thing important is to heat up the dressing and then mix all the ingredients in a same, still hot pot, to make salad not really cooked or anything but also not fridge-cold. We eat it crazy spicy but it will be ok mild. Have fun!