The other day we made chips and dips for dinner. We used the black bean dip and tortilla chip recipes from Ebi-kuns new cookbook Honest Pretzels, the recipes were easy to follow. I also thinly sliced sweet potato and we brushed them with olive oil and baked them along with the tortillas.
We also made guacamole, a tip for those in Japan (where avocado is quite expensive) add a small tub of silken tofu and blend, makes it go much further. The other dip was roasted pumpkin, yum.
Delish!!
ReplyDeleteI just wanted to thank you for reviewing this book the first time which led me to the ones for younger kids. My son and I are having tons of fun with Pretend Soup.
ReplyDeletewe love Pretend Soup and still uses recipes from that too :o)
ReplyDeleteCan I come to dinner please?
ReplyDelete