The American Food Store

The American Food Store Easy,Fresh and Affordable...We always Provide the best Foods!

01/21/2022

"EndIess pai-n makes even the most easy task more difficuIt, I don't need to tell you that much. Thankfully, his new chews are helping all who suffer from aches bring back the bodies ability to fight back against pain."

Ingredients1 can any type of canned vegetable (this works for any unsweet vegetable)1/2 tsp salt1/2 tsp garlic powder1/2...
12/29/2021

Ingredients
1 can any type of canned vegetable (this works for any unsweet vegetable)
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbs butter

Ingredients1 tbsp coconut oil1 shallot minced1 red pepper diced, seeds removed3 garlic cloves minced3 tbsp red curry pas...
07/16/2021

Ingredients

1 tbsp coconut oil
1 shallot minced
1 red pepper diced, seeds removed
3 garlic cloves minced
3 tbsp red curry paste
1 tsp curry powder
1 tsp sugar
4 cups butternut squash diced
14 oz. chickpeas drained and rinsed
14 oz. full fat coconut milk
1 1/2 cups vegetable broth
3 cups spinach
salt and pepper to taste
for toppings:

3 tbsp cilantro or more
1 tbsp lime juice or more
Instructions
Heat oil in a large skillet or dutch oven over medium heat. Add the shallot, red pepper and garlic cloves and sauté for 3 minutes. Then, add the curry paste, curry powder, sugar, and butternut squash and sauté for 1 minute.
Add in the chickpeas, coconut milk and broth and bring mixture to a boil. Then, reduce heat to a simmer, place lid on top and simmer for 8-10 minutes or until the squash is soft. Remove lid and stir in the spinach. Add salt and pepper as needed.
Top curry with cilantro, lime juice and/or chopped peanuts.

ingredientsProduce1/2 tsp Asafoetida3 Bay leaves1 lb Butternut squash or pumpkin or winter squash1 tsp Coriander, ground...
06/22/2021

ingredients
Produce
1/2 tsp Asafoetida
3 Bay leaves
1 lb Butternut squash or pumpkin or winter squash
1 tsp Coriander, ground
1 Tomato, medium with juices
Condiments
1 tsp Lemon juice
Baking & Spices
2 Cardamon pods, whole
1 tsp Chili powder
1 Cinnamon stick
2 Cloves, whole
1/2 tsp Fenugreek seeds
1 tsp Kosher salt
1/2 tsp Mustard seeds
1/2 tsp Turmeric, ground
Instructions
Heat oil in a large skillet or dutch oven over medium heat. Add the shallot, red pepper and garlic cloves and sauté for 3 minutes. Then, add the curry paste, curry powder, sugar, and butternut squash and sauté for 1 minute.
Add in the chickpeas, coconut milk and broth and bring mixture to a boil. Then, reduce heat to a simmer, place lid on top and simmer for 8-10 minutes or until the squash is soft. Remove lid and stir in the spinach. Add salt and pepper as needed.
Top curry with cilantro, lime juice and/or chopped peanuts

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2861 Carolyns Circle
Dallas, TX
75202

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