Nicole Cara's Cookbook

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Guide To Cutting Corners

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Quinoa Avocado Salad

I made this once on a whim for a dinner party and it turned out to be the biggest hit! It's simple and has great fresh flavors. The homemade dressing compliments everything really well. Plus, it's vegan! Thank you to Feel Good Foodie for the original recipe! INGREDIENTS 1 cup uncooked quinoa 1 cup grape tomatoes halved 1 large cucumber diced 1/4 cup red onion finely chopped 2 large ripe avocados chopped 1/4 cup chopped cilantro DRESSING: 1/4 cup olive oil 1 Tbsp red wine vinegar 1 Tbsp lime juice 1 tsp Dijon mustard 1 garlic clove minced 1/2 tsp salt INSTRUCTIONS Cook the quinoa, let it cool down then refrigerate Whisk all the dressing ingredients together Cut up the tomatoes, cucumber, red onion and cilantro and place in a bowl. Once I'm ready to serve is when I'll combine everything together leaving the avocados for the last bit to remain as fresh a possible. I leave the dressing on the side in a separate bottle so friends can decide how much they want. Some prefer

Homemade Taco Seasoning

If I'm being completely honest, I made this seasoning purely for the fact that I didn't want to go to the grocery store... I found a recipe online and brought out my collection of spices and began the science of measuring and combining. This recipe is very simple and you could find most of these spices already living in your pantry! It has a great natural flavor and taste and is also a much healthier option rather than store bought seasoning. COMBINE : 1 Tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 teaspoon sea salt 1 teaspoon ground black pepper 1/4 teaspoon minced garlic Feel free to add more of your favorite spice to personalize it! I ended up adding a little bit more garlic powder because I love garlic. It's really simple, fast and I think next time I'm going to bulk up the recipe so I can save a jar for more in the future! Try it out and let me

Chocolate Chip Cookies (for High Altitude)

Believe it or not, chocolate chip cookies were always the toughest thing for me to make. I would either burn them, melt the butter too much, add too much flour and I could never get the cookie to look just right. I've tried a couple different recipes and this recipe I actually found ton the back of a Toll House milk chocolate chip wrapper, and it turns out to be the perfect recipe! Keep in mind, this recipe will be best for places in HIGH ALTITUDE (3,500 to 6,000 feet). INGREDIENTS 2 1/2 cups all purpose-flour 1 tsp baking soda 1 tsp salt 1 cup (2 sticks) butter, softened (half melted is fine) 1/3 cup brown sugar 2/3 cup granulated sugar 1 tsp vanilla extract 2 large eggs 11.5 oz (1 3/4 cups) milk chocolate chips DIRECTIONS Preheat the oven to 375°F Combine the flour, salt and baking soda in a small bowl and set aside. Put the butter, granulated sugar, brown sugar and vanilla in a large mixer and beat until creamy. Add eggs one at a time, beating well a

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Guide To Cutting Corners

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