1/4 cup miso paste
1/2 cup canola oil
1/2 rice wine vinegar
1 t fish sauce
1 T soy sauce
2 T brown sugar (more to taste)
1 t dark sesame oil
mayo to taste, if desired
1. Put all ingredients in a blender or food processor, blend until an emulsion forms
Monday, July 18, 2011
Parmesan Broiled Whitefish
4 6-8 oz Tilapia or Whitefish fillets
4 T Greek Yogurt (Or, 2 T Greek Yogurt and 2 T light mayo, as you prefer)
1/2 cup shredded Parmesan
2 T melted unsalted butter
2 T lemon juice
1/2 t basil
1/2 t tarragon
1/2 t garlic
1/4 t onion powder
sea salt and pepper to taste
1. Mix 1/4 cup of the Parmesan with all ingredients except fish, then coat fillets in mixture and let marinate for 15-20 minutes.
2. Transfer fillets to a baking sheet or broiling pan covered tightly in foil and scoop up any extra marinade to cover the top. Sprinkle with remaining parmesan and broil for 5-7 minutes or until topping is browning and fish is flaky.
Serve with veggies and brown rice for a filling, low calorie meal!
4 T Greek Yogurt (Or, 2 T Greek Yogurt and 2 T light mayo, as you prefer)
1/2 cup shredded Parmesan
2 T melted unsalted butter
2 T lemon juice
1/2 t basil
1/2 t tarragon
1/2 t garlic
1/4 t onion powder
sea salt and pepper to taste
1. Mix 1/4 cup of the Parmesan with all ingredients except fish, then coat fillets in mixture and let marinate for 15-20 minutes.
2. Transfer fillets to a baking sheet or broiling pan covered tightly in foil and scoop up any extra marinade to cover the top. Sprinkle with remaining parmesan and broil for 5-7 minutes or until topping is browning and fish is flaky.
Serve with veggies and brown rice for a filling, low calorie meal!
Wednesday, June 29, 2011
Balsamic Vinaigrette Pasta Salad
1 box whole wheat rotini
2-3 large zucchini, cut on the diagonal
2 red, orange, or yellow bell pepper, cut in fourths
1 cup grape tomatoes, cut in half
1-2 small red onions, sliced in thin half-moons
2 cups baby spinach, fresh
1/2 cup balsamic vinaigrette
1 cup feta cheese, crumbled
salt and pepper to taste
1. Brush zucchini and pepper with olive oil and grill (flipping once) until just charred in parts and tender. Cut zucchini into fourths and peppers into bite sized pieces.
2. Mix all ingredients in a large bowl, stirring well. Serve cold!
2-3 large zucchini, cut on the diagonal
2 red, orange, or yellow bell pepper, cut in fourths
1 cup grape tomatoes, cut in half
1-2 small red onions, sliced in thin half-moons
2 cups baby spinach, fresh
1/2 cup balsamic vinaigrette
1 cup feta cheese, crumbled
salt and pepper to taste
1. Brush zucchini and pepper with olive oil and grill (flipping once) until just charred in parts and tender. Cut zucchini into fourths and peppers into bite sized pieces.
2. Mix all ingredients in a large bowl, stirring well. Serve cold!
Whole Wheat Coconut Rolls
1/2 cup shredded coconut
2 T sugar (or 1 1/2 agave nectar)
1 package active dry yeast
1/2 cup warm water
3 1/2 cups whole wheat pastry flour, plus more for kneading
3/4 t salt
1 cup coconut milk
3 T butter OR non hydrogenated vegetable shortening, melted
1. Briefly mix coconut, water, sugar, and yeast in a small bowl and set aside until it become swollen and bubbly, about fifteen minutes. While this mixture is sitting, mix flour and salt together in a large bowl. Add the yeast mixture and stir with a wooden spoon until a dough forms.
2. Turn dough out onto a well-floured surface and knead until dough becomes elastic and soft (5-6 minutes). You will need to dust with additional flour frequently. Form a ball out of dough and dust all over with flour before transferring to a large, clean bowl. Cover bowl with a damp kitchen towel and set bowl in a warm place to rise about an hour and a half, or until dough is doubled.
3. Pull dough into eight pieces and form each piece into a ball. Place rolls on a cooking sheet on parchment about 3-4 inches apart. Set in a warm spot (uncovered) and leave to rise about 45 minutes, or until doubled in size.
4. During final rise, preheat oven to 350 F. Bake rolls until they are golden brown, 35-45 minutes. Serve fresh and warm with honey and butter, or just by themselves.
2 T sugar (or 1 1/2 agave nectar)
1 package active dry yeast
1/2 cup warm water
3 1/2 cups whole wheat pastry flour, plus more for kneading
3/4 t salt
1 cup coconut milk
3 T butter OR non hydrogenated vegetable shortening, melted
1. Briefly mix coconut, water, sugar, and yeast in a small bowl and set aside until it become swollen and bubbly, about fifteen minutes. While this mixture is sitting, mix flour and salt together in a large bowl. Add the yeast mixture and stir with a wooden spoon until a dough forms.
2. Turn dough out onto a well-floured surface and knead until dough becomes elastic and soft (5-6 minutes). You will need to dust with additional flour frequently. Form a ball out of dough and dust all over with flour before transferring to a large, clean bowl. Cover bowl with a damp kitchen towel and set bowl in a warm place to rise about an hour and a half, or until dough is doubled.
3. Pull dough into eight pieces and form each piece into a ball. Place rolls on a cooking sheet on parchment about 3-4 inches apart. Set in a warm spot (uncovered) and leave to rise about 45 minutes, or until doubled in size.
4. During final rise, preheat oven to 350 F. Bake rolls until they are golden brown, 35-45 minutes. Serve fresh and warm with honey and butter, or just by themselves.
Cabbage and Leek Latkes
3 cups thin shredded green cabbage
2 leeks, white and green parts only, cut into matchsticks
1/4 cup whole wheat pastry flour or matzo meal
1/2 t sea salt
1/4 t ground black pepper
2 eggs, beaten (additional egg if necessary)
1/2 t garlic powder
1. Toss cabbage and leeks together in a large bowl. Squeeze the greens to wilt them slightly. Add the rest of the ingredients and mix thoroughly. If mixture is too dry, add an additional beaten egg and a tablespoon or so of whole wheat pastry flour.
2. Heat a griddle or skillet over medium to medium-high heat. Working in batched, drop 1/3 cup of batter onto the skillet and press it out to make a round. Spray the top of the cake with oil and flip after 4-5 minutes, cook until golden-brown on both sides.
Serve alongside any main dish or with a savory sauce!
2 leeks, white and green parts only, cut into matchsticks
1/4 cup whole wheat pastry flour or matzo meal
1/2 t sea salt
1/4 t ground black pepper
2 eggs, beaten (additional egg if necessary)
1/2 t garlic powder
1. Toss cabbage and leeks together in a large bowl. Squeeze the greens to wilt them slightly. Add the rest of the ingredients and mix thoroughly. If mixture is too dry, add an additional beaten egg and a tablespoon or so of whole wheat pastry flour.
2. Heat a griddle or skillet over medium to medium-high heat. Working in batched, drop 1/3 cup of batter onto the skillet and press it out to make a round. Spray the top of the cake with oil and flip after 4-5 minutes, cook until golden-brown on both sides.
Serve alongside any main dish or with a savory sauce!
Black Bean Quesadillas with Chipotle Carmelized Onions
4 whole wheat taco-size soft tortillas
1 whole yellow onion
1 can black beans
8 oz mixed Mexican cheeses (or whatever cheese you like!)
1 t butter
1 T olive oil
Homemade Taco Seasoning
1/4 t chipotle seasoning
garlic powder
salt
1 t brown sugar
Black Beans:
1. Put on can of black beans in a small saucepot and add about a teaspoon of taco seasoning, a sprinkle of salt and a dash of garlic powder. Simmer for about ten minutes and taste, adjusting seasoning as necessary. Simmer until sauce thickens, about 15 minutes.
Carmelized Onions:
2. Slice onion into half circles. Heat olive oil over medium-high heat and add onion, chipotle seasoning, a sprinkle of salt, a dash of garlic powder and the brown sugar. Stir until onions are soft and golden and carmelized.
Assembly:
3. Melt butter over medium heat in medium skillet. On one tortilla, make a thin layer of cheese, 1/2 of the bean mixture, 1/2 of the onions and another sprinkle of cheese. Top with the second tortilla and put another thin layer of cheese on top. Place quesadilla in skillet and cook until cheese is melting. Put under broiler until top cheese is melted and bubbly. Cut into wedges and serve with Sour Cream Avocado Dip!
1 whole yellow onion
1 can black beans
8 oz mixed Mexican cheeses (or whatever cheese you like!)
1 t butter
1 T olive oil
Homemade Taco Seasoning
1/4 t chipotle seasoning
garlic powder
salt
1 t brown sugar
Black Beans:
1. Put on can of black beans in a small saucepot and add about a teaspoon of taco seasoning, a sprinkle of salt and a dash of garlic powder. Simmer for about ten minutes and taste, adjusting seasoning as necessary. Simmer until sauce thickens, about 15 minutes.
Carmelized Onions:
2. Slice onion into half circles. Heat olive oil over medium-high heat and add onion, chipotle seasoning, a sprinkle of salt, a dash of garlic powder and the brown sugar. Stir until onions are soft and golden and carmelized.
Assembly:
3. Melt butter over medium heat in medium skillet. On one tortilla, make a thin layer of cheese, 1/2 of the bean mixture, 1/2 of the onions and another sprinkle of cheese. Top with the second tortilla and put another thin layer of cheese on top. Place quesadilla in skillet and cook until cheese is melting. Put under broiler until top cheese is melted and bubbly. Cut into wedges and serve with Sour Cream Avocado Dip!
Sour Cream Avocado Sriracha Dip
1/2 cup light sour cream
1 whole avocado
1/2 t garlic powder
Sriracha and salt to taste
Mix all ingredients well, adjust salt and sriracha to taste, serve with quesadillas, chips, veggies, or whatever you want!
1 whole avocado
1/2 t garlic powder
Sriracha and salt to taste
Mix all ingredients well, adjust salt and sriracha to taste, serve with quesadillas, chips, veggies, or whatever you want!
Turkey Tamale Pie
1 lb ground turkey
1 cup dry polenta (or 2 tubes prepared)
1 1/2 cups pinto beans, cooked (or one can)
1 1/2 cups black beans, cooked (or one can)
1 cup frozen corn
1 can diced tomatoes
1/2 cup salsa
1 can Rotel
2 t cumin
1/4 t cayenne
1 t oregano
1/2 t salt
1/2 cup chopped cilantro
2 cups shredded Mexican cheese blend
sour cream to top
1. Prepare polenta, then spread in the bottom of 1 9x9 baking dish OR 6 au gratin dishes. Refrigerate until ready to bake.
2. Preheat oven to 350 degrees. Drain salsa, tomatoes, rotel, and beans. Brown turkey in a skillet over medium-high heat and season with taco seasoning. Set aside.
3. Mash the beans coursely in a large bowl and add corn, cilantro, tomatoes, salsa, rotel, and spices. Mix well.
4. Assemble by spreading a layer of turkey over polenta, then a layer of bean mixture. Top with cheese and bake for 20-30 minutes or until heated through. Serve with cilantro and sour cream garnish!
1 cup dry polenta (or 2 tubes prepared)
1 1/2 cups pinto beans, cooked (or one can)
1 1/2 cups black beans, cooked (or one can)
1 cup frozen corn
1 can diced tomatoes
1/2 cup salsa
1 can Rotel
2 t cumin
1/4 t cayenne
1 t oregano
1/2 t salt
1/2 cup chopped cilantro
2 cups shredded Mexican cheese blend
sour cream to top
1. Prepare polenta, then spread in the bottom of 1 9x9 baking dish OR 6 au gratin dishes. Refrigerate until ready to bake.
2. Preheat oven to 350 degrees. Drain salsa, tomatoes, rotel, and beans. Brown turkey in a skillet over medium-high heat and season with taco seasoning. Set aside.
3. Mash the beans coursely in a large bowl and add corn, cilantro, tomatoes, salsa, rotel, and spices. Mix well.
4. Assemble by spreading a layer of turkey over polenta, then a layer of bean mixture. Top with cheese and bake for 20-30 minutes or until heated through. Serve with cilantro and sour cream garnish!
Vietnamese Garlic Shrimp in Black Bean Sauce
2 t Chinese rice wine
1 t soy flour
1 lb large shrimp, peeled and deveined
3 T Canola Oil
1 T thinly sliced scallions
1 T grated peeled fresh ginger
2 cloves garlic, peeled and put through a press
3 T fermented black beans, coarsely chopped or smashed
Salt to taste
1. In a medium bowl, combine flour and wine with a whisk. Add shrimp and mix well. Meanwhile, heat oil in a wok or stir fry ban until hot, but not smoking. (Test by dipping spatula in the shrimp mixture then in the oil...it should sizzle).
2. Add scallions, ginger, garlic, and black beans and stir a few times. Stir the shrimp mixture and add it to the pan. Add 2 T water and cook, stirring constantly, until shrimp are opaque. Taste the sauce, add salt if necessary, and serve immediately.
1 t soy flour
1 lb large shrimp, peeled and deveined
3 T Canola Oil
1 T thinly sliced scallions
1 T grated peeled fresh ginger
2 cloves garlic, peeled and put through a press
3 T fermented black beans, coarsely chopped or smashed
Salt to taste
1. In a medium bowl, combine flour and wine with a whisk. Add shrimp and mix well. Meanwhile, heat oil in a wok or stir fry ban until hot, but not smoking. (Test by dipping spatula in the shrimp mixture then in the oil...it should sizzle).
2. Add scallions, ginger, garlic, and black beans and stir a few times. Stir the shrimp mixture and add it to the pan. Add 2 T water and cook, stirring constantly, until shrimp are opaque. Taste the sauce, add salt if necessary, and serve immediately.
Garlic Smashed Potatoes
2 lbs small Red Bliss or Yukon Gold potatoes (1 1/2-2 inch)
6 T olive oil
1 head garlic, peeled and separated into cloves and halved
Salt, pepper, thyme
1. Adjust your oven racks to the very top and bottom positions and preheat oven to 500 F. Scrub potatoes. Cover a rimmed baking sheet very tightly with nonstick foil, arrange potatoes on the baking sheet. Place garlic clove halves between potatoes. Pour 3/4 cup water into the pan and cover entire pan tightly with foil. Bake on bottom rack for 25-30 minutes.
2. Remove the (top) foil and let potatoes cool for 10 minutes. Drizzle half (3 T) of the olive oil over the potatoes and roll around the pan until coated. Space the potatoes evenly on the baking sheet, place a garlic clove half atop each.Take a second baking sheet and place it above potatoes, pressing down evenly until they are 1/3 to 1/2 inch thick. Season with salt, pepper, and thyme and drizzle with remaining 3 T olive oil.
3. Roast potatoes, uncovered, on the top rack for 15 minutes. Transfer to the bottom rack and roast about 20 more minutes, or until they are well browned. Serve immediately and enjoy!
Makhouda D'Aubergine
1 large eggplant, peeled and quarter inch diced or diced in food processor
salt
1/4 cup olive oil
1 medium onion, finely diced
1 red bell pepper, finely diced
8 large eggs
1/2 cup (packed) chopped fresh cilantro and parsley
4 garlic cloves, put through press
8 oz gruyere cheese, cut into 1/4 inch cubes
1/2 cup whole wheat bread crumbs
1 t bharat OR 1/2 t black pepper, 1/4 t cinnamon and 1/2 t rosewater)
harissa or cayenne pepper (to taste)
1. Salt eggplant dice and drain for about 20 minutes in a strainer. Preheat oven to 400 F and in a medium skillet, heat olive oil over medium heat. Add eggplant, onions, and red peppers and cook, stirring occasionally, for 20 minutes or until soft and golden. Transfer to a strainer to drain off as much oil as possible.
2. While the eggplant mixture is draining, mix eggs until scrambled. Add cheese, herbs, garlic, and breadcrumbs. Mix in eggplant mixture and add bharat, harissa, and salt.
3. Grease a 2 qt souffle dish and pour the mixture in, baking on the middle rack for 40 minutes. Mixture should puff and turn golden and knife inserted in the center should come out clean. Allow to cool for 10 minutes before serving!
salt
1/4 cup olive oil
1 medium onion, finely diced
1 red bell pepper, finely diced
8 large eggs
1/2 cup (packed) chopped fresh cilantro and parsley
4 garlic cloves, put through press
8 oz gruyere cheese, cut into 1/4 inch cubes
1/2 cup whole wheat bread crumbs
1 t bharat OR 1/2 t black pepper, 1/4 t cinnamon and 1/2 t rosewater)
harissa or cayenne pepper (to taste)
1. Salt eggplant dice and drain for about 20 minutes in a strainer. Preheat oven to 400 F and in a medium skillet, heat olive oil over medium heat. Add eggplant, onions, and red peppers and cook, stirring occasionally, for 20 minutes or until soft and golden. Transfer to a strainer to drain off as much oil as possible.
2. While the eggplant mixture is draining, mix eggs until scrambled. Add cheese, herbs, garlic, and breadcrumbs. Mix in eggplant mixture and add bharat, harissa, and salt.
3. Grease a 2 qt souffle dish and pour the mixture in, baking on the middle rack for 40 minutes. Mixture should puff and turn golden and knife inserted in the center should come out clean. Allow to cool for 10 minutes before serving!
Whole Grain Pita Bread
1 pkg dry active yeast
1 t honey
1 1/4 cups warm water (divided)
3 cups whole wheat pastry flour
1/4 cup olive oil
1 t salt
cornmeal for sprinkling
1. Mix yeast, 1/2 cup warm water and honey in a large mixing bowl. Let stand until it becomes foamy, about five minutes. Whisk about 1/2 cup flour into yeast mixture, cover with plastic wrap and let stand in a warm place for 45 minutes (should double and become bubbly). Stir in oil, salt, 3/4 cup warm water and remaining 2 1/2 cups flour. (If it is crumbly, add more water)
2. When a dough has formed, turn out onto well floured surface and knead, only incorporating enough flour to keep it from sticking. When the dough is smooth, roll into a ball and place in a large, oiled bowl, rolling it around the bowl to coat. Cover with plastic wrap again, let stand for about an hour.
3. Punch the dough down and divide into eight balls of similar size. Flour a rolling pin, flatten 1 ball and roll out on a floured surface until about 6 inches across. Transfer dough round to a cookie sheet sprinkled with cornmeal. Repeat with the rest of the balls, then cover with a clean kitchen towel and let stand for half an hour.
4. Preheat oven to 500 F. Brush rounds with olive oil, then set four of them directly on the oven rack (Or a screen, if the oven rack makes you nervous!). Cook for three minutes, then flip and cook for a minute and a half on the other side. Cool two minutes then wrap in a kitchen towel. Serve warm. (To make ahead, allow pitas to cool completely, wrap in foil and put in a Ziplock, then freeze for up to a week. Warm in foil in a 350 degree oven for 10-12 minutes!)
1 t honey
1 1/4 cups warm water (divided)
3 cups whole wheat pastry flour
1/4 cup olive oil
1 t salt
cornmeal for sprinkling
1. Mix yeast, 1/2 cup warm water and honey in a large mixing bowl. Let stand until it becomes foamy, about five minutes. Whisk about 1/2 cup flour into yeast mixture, cover with plastic wrap and let stand in a warm place for 45 minutes (should double and become bubbly). Stir in oil, salt, 3/4 cup warm water and remaining 2 1/2 cups flour. (If it is crumbly, add more water)
2. When a dough has formed, turn out onto well floured surface and knead, only incorporating enough flour to keep it from sticking. When the dough is smooth, roll into a ball and place in a large, oiled bowl, rolling it around the bowl to coat. Cover with plastic wrap again, let stand for about an hour.
3. Punch the dough down and divide into eight balls of similar size. Flour a rolling pin, flatten 1 ball and roll out on a floured surface until about 6 inches across. Transfer dough round to a cookie sheet sprinkled with cornmeal. Repeat with the rest of the balls, then cover with a clean kitchen towel and let stand for half an hour.
4. Preheat oven to 500 F. Brush rounds with olive oil, then set four of them directly on the oven rack (Or a screen, if the oven rack makes you nervous!). Cook for three minutes, then flip and cook for a minute and a half on the other side. Cool two minutes then wrap in a kitchen towel. Serve warm. (To make ahead, allow pitas to cool completely, wrap in foil and put in a Ziplock, then freeze for up to a week. Warm in foil in a 350 degree oven for 10-12 minutes!)
Kofta Meatballs
For Kofta Meatballs:
1 1/2 lbs ground turkey (or chicken, lamb, or beef)
1 yellow onion, peeled and coarsely grated
1 cup whole wheat breadcrumbs (I used panko)
1 long green chili, seeded and minced
1 t garam masala
2 T chopped cilantro/coriander leaves
1/2 T grated fresh ginger
1 t salt
1. Heat over to 400 F and line a large cookie sheet with parchment.
2. Mix all ingredients with your hands until very well combined. Roll mixture into walnut-sized balls and place on the parchment-lined cookie sheet. Bake for about 20 minutes.
3. While they are baking make sauce. Simmer kofta for 20 minutes or until cooked through.
1 1/2 lbs ground turkey (or chicken, lamb, or beef)
1 yellow onion, peeled and coarsely grated
1 cup whole wheat breadcrumbs (I used panko)
1 long green chili, seeded and minced
1 t garam masala
2 T chopped cilantro/coriander leaves
1/2 T grated fresh ginger
1 t salt
1. Heat over to 400 F and line a large cookie sheet with parchment.
2. Mix all ingredients with your hands until very well combined. Roll mixture into walnut-sized balls and place on the parchment-lined cookie sheet. Bake for about 20 minutes.
3. While they are baking make sauce. Simmer kofta for 20 minutes or until cooked through.
Cumin Tahini Dip
2 cloves garlic
1 t sea salt
1 1/4 cups Greek Yogurt (plain)
8 T tahini paste
Juice of one lemon
1 1/2 t ground cumin
1. Grind up salt and garlic cloves with a mortar and pestle. (I used the outside of a melon baller and a metal bowl, and it worked just fine!) Combine with other ingredients and chill until needed. Serve with a drizzle of olive oil and warm pita breads!
1 t sea salt
1 1/4 cups Greek Yogurt (plain)
8 T tahini paste
Juice of one lemon
1 1/2 t ground cumin
1. Grind up salt and garlic cloves with a mortar and pestle. (I used the outside of a melon baller and a metal bowl, and it worked just fine!) Combine with other ingredients and chill until needed. Serve with a drizzle of olive oil and warm pita breads!
Coconut Curried Chicken
4 boneless skinless chicken breasts OR 2 lbs boneless skinless chicken thighs cut into 1/2 inch chunks
Salt and pepper to taste
1 1/2 T olive oil
2 1/2 T Madras Curry Powder
1 onion, thinly sliced
4 cloves garlic, minced or put through a press
1 can coconut milk
1/2 can coconut cream
1 can diced tomatoes
1 (small) can tomato sauce
1 T turbinado sugar (or to taste)
1. Heat oil in large skillet with curry powder (medium heat), stirring often for 3-5 minutes or until very fragrant. Add onions and garlic, toss to coat, and cook for about a minute. Add chicken and increase temperature (medium-hot), stirring a few times, for 7-10 minutes or until meat is thoroughly cooked (but not overdone).
2. Add tomatoes, tomato sauce, coconut milk and cream, and sugar. Reduce heat to medium. Stir well and simmer, uncovered, for 30-40 minutes. Taste about halfway through and adjust seasonings as necessary!
Coconut Brown Rice
1 1/2 cups brown jasmine or basmati rice
1 can coconut milk
4 T coconut cream
2 cups water
1/2 t salt
1 T coconut oil, or similar
1. Use a regular-sized pot with a tight fitting lid. Rub pot with oil. Add all ingredients and bring to a boil over medium-high heat, stirring regularly.
2. Lower the temperature to a low simmer, cover, and cook for 45 - 60 minutes, or until liquid is absorbed. Once liquid is absorbed, turn off heat but do not remove pot; allow rice to sit on burner, covered, for 5-10 minutes. Fluff with a fork and serve.
3. Toast 2 T sweetened coconut flakes in a skillet, if desired, to top rice with. You can also top with fried shallots or both, which is what I did!
1 can coconut milk
4 T coconut cream
2 cups water
1/2 t salt
1 T coconut oil, or similar
1. Use a regular-sized pot with a tight fitting lid. Rub pot with oil. Add all ingredients and bring to a boil over medium-high heat, stirring regularly.
2. Lower the temperature to a low simmer, cover, and cook for 45 - 60 minutes, or until liquid is absorbed. Once liquid is absorbed, turn off heat but do not remove pot; allow rice to sit on burner, covered, for 5-10 minutes. Fluff with a fork and serve.
3. Toast 2 T sweetened coconut flakes in a skillet, if desired, to top rice with. You can also top with fried shallots or both, which is what I did!
Steel Cut Oats with Variations
Steel Cut Oats (serves 1)
1/4 cup steel cup oats
1 cup water
1/4 cup milk or milk substitute of your choice
Bring water and milk to a boil, add oats, reduce heat to a low simmer, and stir. Continue stirring occasionally until oats are thick to your liking, about 25 minutes.
Apple Cinnamon Oats
Make steel cut oats as detailed above, but in the last five minutes of cooking add:
1/2 apple, cubed
1 T turbinado sugar
1/4 t cinnamon
pinch of nutmeg
3 walnuts, chopped (optional)
Banana Oats
In the last minute of cooking, add:
1 banana, sliced
1 T turbinado sugar
Top with half and half, Greek yogurt, or soy creamer.
Raisin Oats
In the last five minutes of cooking, add :
2 T raisins
Pinch of cinnamon
1 T turbinado sugar
Top with half and half, Greek yogurt or soy creamer
1/4 cup steel cup oats
1 cup water
1/4 cup milk or milk substitute of your choice
Bring water and milk to a boil, add oats, reduce heat to a low simmer, and stir. Continue stirring occasionally until oats are thick to your liking, about 25 minutes.
Apple Cinnamon Oats
Make steel cut oats as detailed above, but in the last five minutes of cooking add:
1/2 apple, cubed
1 T turbinado sugar
1/4 t cinnamon
pinch of nutmeg
3 walnuts, chopped (optional)
Banana Oats
In the last minute of cooking, add:
1 banana, sliced
1 T turbinado sugar
Top with half and half, Greek yogurt, or soy creamer.
Raisin Oats
In the last five minutes of cooking, add :
2 T raisins
Pinch of cinnamon
1 T turbinado sugar
Top with half and half, Greek yogurt or soy creamer
Soyrizo Breakfast Scramble
1/2 package (1 link) Soyrizo sausage
1 T EVOO
1/2 yellow onion
4 corn tortillas, cut into strips or squares
5 eggs
Garlic powder
Sea salt
Sriracha
1/2 avocado, cut into salad-sized squares
Cotija or Queso Blanco cheese
Sour cream
1. Let EVOO warm in a medium high skillet. When ti is warm, add Soyrizo and crumble with spatula while it cooks. When Soyrizo is just beginning to brown, add onions (season with salt, garlic powder, and sriracha) and cook until they are soft. Then add tortilla strips and cook until they are browning.
2. Scramble eggs with about 1 t sriracha, 1/2 t garlic powder and 1/4 t or so salt. Once tortilla strips are browning, stir skillet well before adding eggs. Stir, allow to cook, and stir again, repeating until eggs are no longer shiny. Crumble cheese on top, remove from heat, and cover for two minutes or until cheese is melted.
3. To serve, pile onto plates, top with avocado squares and a dollop of sour cream. Delicious!
1 T EVOO
1/2 yellow onion
4 corn tortillas, cut into strips or squares
5 eggs
Garlic powder
Sea salt
Sriracha
1/2 avocado, cut into salad-sized squares
Cotija or Queso Blanco cheese
Sour cream
1. Let EVOO warm in a medium high skillet. When ti is warm, add Soyrizo and crumble with spatula while it cooks. When Soyrizo is just beginning to brown, add onions (season with salt, garlic powder, and sriracha) and cook until they are soft. Then add tortilla strips and cook until they are browning.
2. Scramble eggs with about 1 t sriracha, 1/2 t garlic powder and 1/4 t or so salt. Once tortilla strips are browning, stir skillet well before adding eggs. Stir, allow to cook, and stir again, repeating until eggs are no longer shiny. Crumble cheese on top, remove from heat, and cover for two minutes or until cheese is melted.
3. To serve, pile onto plates, top with avocado squares and a dollop of sour cream. Delicious!
Vietnamese Stir Fry with Black Bean Sauce
3 medium boneless skinless chicken breasts, cut into 1 inch cubes
3 t soy flour
2 t plus 2 T rice wine OR dry sherry
4 t tamari or regular soy sauce
1 t plus 1/2 t salt
2 t plus 3 T canola oil
2 T fermented black beans, rinsed
4 t minced garlic
4 t minced ginger
2 t dark (thick) soy sauce
2/3 cup chicken (or vegetable) broth
1 large red onion, cut into thin wedges
1/2 t red pepper flakes
2 carrots, halved lengthwise and thinly sliced on the diagonal
2 scallions, shredded or chopped
1. In a medium bowl, combine chicken, soy flour, 2 t of rice wine, light soy sauce and 1 t of salt. Stir, then stir in 1 t of oil and continue stirring until combined. Set aside.
2. In a small bowl, mash up fermented black beans with garlic, ginger, and the dark soy sauce. In a small bowl or measuring cup combine broth and 2 T rice wine. Set aside.
3. Heat a large skillet or wok over high heat. Stir in remaining 4 T canola oil and add red onion and red pepper flakes. Stir fry with a spatula fir 30 seconds or so, or until onions begin to wilt. Push the onions to the sides of your wok or skillet and put chicken in the middle, spreading it into an even layer. allow it to cook for one minute. It should be starting to sear. Stir fry for about one minute.
4. Add carrots and black bean mixture, stir for 30 seconds. Swirl in the broth and rice vinegar mixture, sprinkle with 1/2 t of salt, and stir fry 1-2 minutes or until chicken is cooked through. Stir in scallion and serve over rice, rice noodles, or similar, immediately after cooking.
3 t soy flour
2 t plus 2 T rice wine OR dry sherry
4 t tamari or regular soy sauce
1 t plus 1/2 t salt
2 t plus 3 T canola oil
2 T fermented black beans, rinsed
4 t minced garlic
4 t minced ginger
2 t dark (thick) soy sauce
2/3 cup chicken (or vegetable) broth
1 large red onion, cut into thin wedges
1/2 t red pepper flakes
2 carrots, halved lengthwise and thinly sliced on the diagonal
2 scallions, shredded or chopped
1. In a medium bowl, combine chicken, soy flour, 2 t of rice wine, light soy sauce and 1 t of salt. Stir, then stir in 1 t of oil and continue stirring until combined. Set aside.
2. In a small bowl, mash up fermented black beans with garlic, ginger, and the dark soy sauce. In a small bowl or measuring cup combine broth and 2 T rice wine. Set aside.
3. Heat a large skillet or wok over high heat. Stir in remaining 4 T canola oil and add red onion and red pepper flakes. Stir fry with a spatula fir 30 seconds or so, or until onions begin to wilt. Push the onions to the sides of your wok or skillet and put chicken in the middle, spreading it into an even layer. allow it to cook for one minute. It should be starting to sear. Stir fry for about one minute.
4. Add carrots and black bean mixture, stir for 30 seconds. Swirl in the broth and rice vinegar mixture, sprinkle with 1/2 t of salt, and stir fry 1-2 minutes or until chicken is cooked through. Stir in scallion and serve over rice, rice noodles, or similar, immediately after cooking.
Basic Burgers
1 lb beef, ground
1 medium yellow onion
5 cloves garlic
1/2 t salt
1/4 t black pepper
1/2 t sriracha (more, if you like spice!)
20 whole grain crackers, crushed or food-processed until fine crumbs
1 egg, lightly beaten
1. Put onion and garlic cloves in a food processor and pulse until ingredients are almost liquid.
2. Combine all ingredients and mix well with your hands or with two forks. Cover and allow to sit for at least an hour in the refrigerator.
3. Shape 1/4 of the mixture into a patty, repeat until you have four patties. Cook either in a skillet or on a grill!
1 medium yellow onion
5 cloves garlic
1/2 t salt
1/4 t black pepper
1/2 t sriracha (more, if you like spice!)
20 whole grain crackers, crushed or food-processed until fine crumbs
1 egg, lightly beaten
1. Put onion and garlic cloves in a food processor and pulse until ingredients are almost liquid.
2. Combine all ingredients and mix well with your hands or with two forks. Cover and allow to sit for at least an hour in the refrigerator.
3. Shape 1/4 of the mixture into a patty, repeat until you have four patties. Cook either in a skillet or on a grill!
Healthy Oven Fried Chicken
4 large chicken breasts, cleaned and halved
1 large container of plain yogurt, 1 cup reserved
"Egg Wash"
2 egg whites
1 T Dijon mustard
1 t salt
reserved cup of yogurt
"Crispy Crust"
20 whole grain crackers, put through food processor until fine
3 cups corn flakes, put through food processor until fine
1 t garlic powder
1/2 t cayenne pepper
1/4 t paprika
1/4 t mustard
1 t parsley
About 1/2 t ground sea salt
1. Mix chicken pieces with yogurt and allow to marinate, refrigerated, for at least a few hours. This step can be omitted if necessary, but the end result will suffer for it!
2. Preheat oven to 375 degrees. Mix all ingredients for crispy crust in a pie dish or shallow bowl. Mix all ingredients for egg wash in a medium mixing bowl. Line a cookie sheet with parchment paper and arrange each of these elements in an assembly.
3. Remove a piece of chicken, wiping off excess yogurt. Dip in the egg wash until coated, shake off excess egg wash. Drop into crumbs, then flip, using fingers to press crumbs over any bare spots on the chicken. Lay chicken onto cookie sheet, and repeat for all pieces.
4. Bake for twenty-five minutes, flip, and bake an additional twenty-five minutes or until juices run clear. Enjoy!
Turkey With Sweet Potato Dumplings
2 T EVOO
2 yellow onions (small to medium)
4 cups (combined) carrots, celery, and corn, or whatever vegetables you prefer, chopped and raw or frozen
1 1/4 cups whole wheat pastry flour
1/4 cup whole wheat flour
2 cups vegetable or chicken broth
3 cups cooked shredded turkey
1 cup mashed sweet potato (1 3/4 lb sweet potato)
2 t baking soda
1 1/2 cups buttermilk*
Spices:
Salt and Pepper to taste
1/2 t sage
1 T dried parsley
1 T dried garlic
1. Preheat oven to 400 F. Heat the EVOO in a large skillet over medium-high heat, then add onions. Cook until onions are beginning to caramelize, then add other raw vegetables and all spices. If you are using frozen corn, add it when carrots are beginning to soften.
2. When vegetables are becoming tender, add 1/4 cup whole wheat flour and stir well. Allow to cook for two minutes before adding broth and stirring well again. Cover and reduce heat to medium-low, simmer mixture until it thickens; two or three minutes.
3. Stir in turkey and taste, adjust seasoning as necessary, then transfer mixture to a 9x13 baking dish. Set aside.
Dumplings:
1. In a medium or large bowl, gently combine 1 1/4 cups whole wheat pastry flour, sweet potatoes, baking soda, buttermilk, 1/2 t salt and 1/4 t pepper. Do not over-mix. Drop batter in 8 large spoonfuls over the turkey and vegetables, bake for 30-35 minutes or until dumplings begin to brown.
* You can use 1 1/2 cups milk with 1 T white vinegar in substitution for the buttermilk
2 yellow onions (small to medium)
4 cups (combined) carrots, celery, and corn, or whatever vegetables you prefer, chopped and raw or frozen
1 1/4 cups whole wheat pastry flour
1/4 cup whole wheat flour
2 cups vegetable or chicken broth
3 cups cooked shredded turkey
1 cup mashed sweet potato (1 3/4 lb sweet potato)
2 t baking soda
1 1/2 cups buttermilk*
Spices:
Salt and Pepper to taste
1/2 t sage
1 T dried parsley
1 T dried garlic
1. Preheat oven to 400 F. Heat the EVOO in a large skillet over medium-high heat, then add onions. Cook until onions are beginning to caramelize, then add other raw vegetables and all spices. If you are using frozen corn, add it when carrots are beginning to soften.
2. When vegetables are becoming tender, add 1/4 cup whole wheat flour and stir well. Allow to cook for two minutes before adding broth and stirring well again. Cover and reduce heat to medium-low, simmer mixture until it thickens; two or three minutes.
3. Stir in turkey and taste, adjust seasoning as necessary, then transfer mixture to a 9x13 baking dish. Set aside.
Dumplings:
1. In a medium or large bowl, gently combine 1 1/4 cups whole wheat pastry flour, sweet potatoes, baking soda, buttermilk, 1/2 t salt and 1/4 t pepper. Do not over-mix. Drop batter in 8 large spoonfuls over the turkey and vegetables, bake for 30-35 minutes or until dumplings begin to brown.
* You can use 1 1/2 cups milk with 1 T white vinegar in substitution for the buttermilk
Spicy-Cool Dip
Spicy-Cool Dip
1 16 oz. container of light sour cream
1 T sriracha, to taste
Mix 1 T of sriracha in with the tub of sour cream. Taste and adjust sriracha as desired.
Suggestions:
1. Finely chop two cloves of garlic and brown them in a bit of olive oil with sea salt. Allow to cool and stir in with the dip.
2. Use to make a layered dip; beans, avocado, spicy-cool dip, and cheese.
3. Mash 1/2 of an avocado and mix in with dip (you'll need more sriracha).
4. Use a little inside enchiladas for an unexpected kick!
5. Serve alongside hummus with a tray of veggies, pita chips, and blue corn chips...it will be a very pretty presentation, and vegetarian/vegan friendly if you have mixed company!
1 16 oz. container of light sour cream
1 T sriracha, to taste
Mix 1 T of sriracha in with the tub of sour cream. Taste and adjust sriracha as desired.
Suggestions:
1. Finely chop two cloves of garlic and brown them in a bit of olive oil with sea salt. Allow to cool and stir in with the dip.
2. Use to make a layered dip; beans, avocado, spicy-cool dip, and cheese.
3. Mash 1/2 of an avocado and mix in with dip (you'll need more sriracha).
4. Use a little inside enchiladas for an unexpected kick!
5. Serve alongside hummus with a tray of veggies, pita chips, and blue corn chips...it will be a very pretty presentation, and vegetarian/vegan friendly if you have mixed company!
Gyro-Style Chicken Over Quinoa
2 lbs boneless, skinless chicken breast, thinly sliced
1 1/2 T oregano
4 cloves garlic, finely chopped or put through a press
2 t salt
1/2 t ground black pepper
3 T lemon juice, divided
2 T EVOO, divided
1 cup plain yogurt
1 cucumber, seeded and grated
8 cups cooked Quinoa
2 onions, cut into half-circles
1. Mix chicken, oregano, garlic, salt, pepper, and 2 T lemon juice well in a large bowl. Cook half the chicken in one T of olive oil until finished, then repeat to cook the rest. Set aside. While the chicken is cooking, in a separate skillet, cook the onions with EVOO, oregano, salt, and pepper until browning/caramelizing. Remove from heat and set aside.
2. Mix cucumber, yogurt, 1 T lemon juice, and salt and pepper to taste in a bowl. Stir well.
3. Assemble plates with quinoa, chicken, onions, and finely, cucumber sauce. Enjoy!
1 1/2 T oregano
4 cloves garlic, finely chopped or put through a press
2 t salt
1/2 t ground black pepper
3 T lemon juice, divided
2 T EVOO, divided
1 cup plain yogurt
1 cucumber, seeded and grated
8 cups cooked Quinoa
2 onions, cut into half-circles
1. Mix chicken, oregano, garlic, salt, pepper, and 2 T lemon juice well in a large bowl. Cook half the chicken in one T of olive oil until finished, then repeat to cook the rest. Set aside. While the chicken is cooking, in a separate skillet, cook the onions with EVOO, oregano, salt, and pepper until browning/caramelizing. Remove from heat and set aside.
2. Mix cucumber, yogurt, 1 T lemon juice, and salt and pepper to taste in a bowl. Stir well.
3. Assemble plates with quinoa, chicken, onions, and finely, cucumber sauce. Enjoy!
Basic Quinoa
1 cup quinoa
2 cups vegetable broth (or water)
1. Rinse quinoa in a very fine strainer (some varieties come pre-rinsed, making this step unnecessary, though it's probably still a good idea). When water runs clear, transfer to a pot and add vegetable broth or water/salt.
2. Bring to a boil over high heat, then reduce to medium-low and cover. Simmer for 15-20 minutes or until liquid is absorbed. Set aside for 5-10 minutes, then fluff with a fork and serve!
2 cups vegetable broth (or water)
1. Rinse quinoa in a very fine strainer (some varieties come pre-rinsed, making this step unnecessary, though it's probably still a good idea). When water runs clear, transfer to a pot and add vegetable broth or water/salt.
2. Bring to a boil over high heat, then reduce to medium-low and cover. Simmer for 15-20 minutes or until liquid is absorbed. Set aside for 5-10 minutes, then fluff with a fork and serve!
Taco Seasoning
2 T chili powder
1/2 t chipotle powder
1 t garlic powder
1/2 t onion powder
1/2 t oregano
1 t paprika
1 T cumin
2 t sea salt
1 t black pepper
Mix all ingredients well and you're ready to go!
1/2 t chipotle powder
1 t garlic powder
1/2 t onion powder
1/2 t oregano
1 t paprika
1 T cumin
2 t sea salt
1 t black pepper
Mix all ingredients well and you're ready to go!
Taco Stew
1 pound ground turkey
2 large onions, chopped
6 cloves garlic, finely chopped or put through a press
2 T EVOO
2 large sweet potatoes, peeled and chopped
4 cups black beans (two cups mashed, 2 cups whole)
1 can diced tomatoes
1 can rotel tomatoes
2 cups corn
4 T taco seasoning
1 cup medium salsa
1. Brown turkey in a large soup pot or dutch oven, using 1 T of taco seasoning to flavor. Remove meat and set aside, then add EVOO, onions, and garlic to the pot and cook with another tablespoon of taco seasoning.
2. After one minute, add sweet potato chunks and stir well. Cook, covered, for five minutes.
3. Add all remaining ingredients and spices and simmer until potatoes are tender, approximately 30 minutes. Serve with sour cream and cheese, optional.
2 large onions, chopped
6 cloves garlic, finely chopped or put through a press
2 T EVOO
2 large sweet potatoes, peeled and chopped
4 cups black beans (two cups mashed, 2 cups whole)
1 can diced tomatoes
1 can rotel tomatoes
2 cups corn
4 T taco seasoning
1 cup medium salsa
1. Brown turkey in a large soup pot or dutch oven, using 1 T of taco seasoning to flavor. Remove meat and set aside, then add EVOO, onions, and garlic to the pot and cook with another tablespoon of taco seasoning.
2. After one minute, add sweet potato chunks and stir well. Cook, covered, for five minutes.
3. Add all remaining ingredients and spices and simmer until potatoes are tender, approximately 30 minutes. Serve with sour cream and cheese, optional.
Peruvian Roasted Chicken
1 1/2 t canola oil
1 1/2 T sweet paprika
1 T cumin
1 1/2 t fine sea salt
1 t ground black pepper
5 cloves garlic, finely chopped
2 1/2 T white wine vinegar
2 large sweet onions, peeled and thickly chopped
1 chicken, cut into 10 pieces OR 6 boneless chicken thighs, trimmed
2 red or yellow bell peppers, seeded and chopped
1 lemon sliced
1. Preheat oven to 425 degrees and oil a large roasting pan.
2. Combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Toss onions with 2 T of the spice mix until well-coated. Rub the remaining paste into the chicken and place each piece into the pan. Cover with onions and peppers, then add lemon.
3. Roast for about 45 minutes, basting with pan juices every 15 minutes or so. When chicken is well done and vegetables are tender, remove from the oven and allow to rest for five minutes. (The original recipe says this is better the next day!!) Serve with brown rice and a salad!
1 1/2 T sweet paprika
1 T cumin
1 1/2 t fine sea salt
1 t ground black pepper
5 cloves garlic, finely chopped
2 1/2 T white wine vinegar
2 large sweet onions, peeled and thickly chopped
1 chicken, cut into 10 pieces OR 6 boneless chicken thighs, trimmed
2 red or yellow bell peppers, seeded and chopped
1 lemon sliced
1. Preheat oven to 425 degrees and oil a large roasting pan.
2. Combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Toss onions with 2 T of the spice mix until well-coated. Rub the remaining paste into the chicken and place each piece into the pan. Cover with onions and peppers, then add lemon.
3. Roast for about 45 minutes, basting with pan juices every 15 minutes or so. When chicken is well done and vegetables are tender, remove from the oven and allow to rest for five minutes. (The original recipe says this is better the next day!!) Serve with brown rice and a salad!
Vegan Stuffing
1 lb whole wheat bread, cubed
3 T EVOO
4 garlic cloves, minced or put through a press
1/2 large red onion, finely chopped
1 1/2 cups celery, finely chopped
1/2 cup fresh parsley, minced
1 t sage
1 t thyme
1/2 t each salt and pepper
2-3 c vegetable stock
1. Heat oven to 400 degrees and toast bread on a cookie sheet. Once lightly browned, set cubes aside in a large bowl.
2. Reduce oven heat to 350 degrees. While oven cools, cook vegetables and spices in 2 T olive oil until all ingredients are soft. Add veggies and spices to bread crumbs along with remaining 1 T olive oil. Stir until everything is well mixed.
3. Add two cups of vegetable stock slowly, stirring until everything is absorbed. If stuffing is dry, add more until desired texture is reached. Stuffing should not be soggy.
4. Transfer to a greased baking dish, cover with foil and cook for 25 minutes. If a crunchy topping is desired, uncover dish and bake an additional 10-15 minutes.
3 T EVOO
4 garlic cloves, minced or put through a press
1/2 large red onion, finely chopped
1 1/2 cups celery, finely chopped
1/2 cup fresh parsley, minced
1 t sage
1 t thyme
1/2 t each salt and pepper
2-3 c vegetable stock
1. Heat oven to 400 degrees and toast bread on a cookie sheet. Once lightly browned, set cubes aside in a large bowl.
2. Reduce oven heat to 350 degrees. While oven cools, cook vegetables and spices in 2 T olive oil until all ingredients are soft. Add veggies and spices to bread crumbs along with remaining 1 T olive oil. Stir until everything is well mixed.
3. Add two cups of vegetable stock slowly, stirring until everything is absorbed. If stuffing is dry, add more until desired texture is reached. Stuffing should not be soggy.
4. Transfer to a greased baking dish, cover with foil and cook for 25 minutes. If a crunchy topping is desired, uncover dish and bake an additional 10-15 minutes.
Vegan Quinoa with Vegetables
1 cup quinoa, rinsed
2 cups vegetable broth, plus 1/4 cup more
2 T EVOO
4-6 cloves garlic, put through a press or minced
1 red onion, diced
1 cup sliced mushrooms (baby portobello work well!)
1 - 2 cups sliced Kale
(Add any other vegetables that you'd like that go with the flavor profile)
salt and pepper to taste
1 T parsley (dried)
1. Bring broth to a boil and add quinoa, lowering heat to a simmer. Cover and let cook for 20 minutes.
2. While quinoa cooks, heat EVOO in a large skillet. Add onion and garlic, cooking and stirring often until onions are beginning to soften. Add kale, salt, pepper, and parsley and stir, then cover skillet. Let cook for 2 minutes, covered, and then add mushrooms. Add about 1/4 cup vegetable broth, stir, and cover again.
3. After letting vegetables cook another two minutes, add quinoa, stir well, and remove from heat. Allow to sit for at least ten minutes to let the flavors meld before serving. Use as a very healthy side dish or vegan main course!!
2 cups vegetable broth, plus 1/4 cup more
2 T EVOO
4-6 cloves garlic, put through a press or minced
1 red onion, diced
1 cup sliced mushrooms (baby portobello work well!)
1 - 2 cups sliced Kale
(Add any other vegetables that you'd like that go with the flavor profile)
salt and pepper to taste
1 T parsley (dried)
1. Bring broth to a boil and add quinoa, lowering heat to a simmer. Cover and let cook for 20 minutes.
2. While quinoa cooks, heat EVOO in a large skillet. Add onion and garlic, cooking and stirring often until onions are beginning to soften. Add kale, salt, pepper, and parsley and stir, then cover skillet. Let cook for 2 minutes, covered, and then add mushrooms. Add about 1/4 cup vegetable broth, stir, and cover again.
3. After letting vegetables cook another two minutes, add quinoa, stir well, and remove from heat. Allow to sit for at least ten minutes to let the flavors meld before serving. Use as a very healthy side dish or vegan main course!!
Creamy Avocado Soup
1 T EVOO
1 onion
1 jalapeño, deseeded and chopped
2 tomatillos, husks removed, washed, and chopped
4 cloves garlic, chopped
1/2 t chipotle powder
2 avocados, peeled and depitted
3/4 cup milk
1/2 cup sour cream
1 cup vegetable broth
salt to taste
1. Combine oil, jalapeño, tomatillo, garlic, onions, salt, and chipotle powder in a skillet, cook until onions are translucent and all ingredients are tender.
2. Put remaining ingredients in a blender, pulse until blended, then add onion and pepper mixture and blend until well mixed.
3. Pour soup into a pot over low heat, stir often until warmed through. Serve with a sprinkle of quesadilla cheese and a bit of sour cream, if you like!
1 onion
1 jalapeño, deseeded and chopped
2 tomatillos, husks removed, washed, and chopped
4 cloves garlic, chopped
1/2 t chipotle powder
2 avocados, peeled and depitted
3/4 cup milk
1/2 cup sour cream
1 cup vegetable broth
salt to taste
1. Combine oil, jalapeño, tomatillo, garlic, onions, salt, and chipotle powder in a skillet, cook until onions are translucent and all ingredients are tender.
2. Put remaining ingredients in a blender, pulse until blended, then add onion and pepper mixture and blend until well mixed.
3. Pour soup into a pot over low heat, stir often until warmed through. Serve with a sprinkle of quesadilla cheese and a bit of sour cream, if you like!
Sweet Potato and Black Bean Chicken Enchiladas
Chicken, Sweet Potato, and Black Bean Enchiladas
2 chicken breasts, trimmed
2 cups chicken broth, plus some extra
2 onions, cut in half-circles
2 T olive oil
2 cups sweet potatoes, peeled and cubed
4 cups black beans
1 pound queso blanco, crumbled or grated
15 white corn tortillas
Seasonings:
Chipotle powder (to taste)
Chili powder
Cumin
Salt
Garlic powder
Black Pepper
1. In a medium skillet, heat 1 T olive oil over medium-high heat. Add about 1 t salt, pinch of chipotle powder
, 1/2 t chili powder, 1/2 t cumin, 1 t garlic powder, and a sprinkle of black pepper and cook in oil until fragrant. Add chicken breasts and pour broth over them until it's about halfway up the sides of the chicken.
2. Allow to simmer, covered, until chicken is cooked through and comes apart easily with a fork, turning over every five to so minutes to ensure even cooking. If liquid levels get too low, add additional broth. When chicken is cooked, remove from heat and shred with two forks. Add a sprinkle of parsley and return chicken to heat, stirring until broth and spices are completely absorbed. Remove from pan and set aside.
3. Add 1 T olive oil and onions to the pan and cook over medium heat. Season with a pinch of cumin and chili powder, 1/2 t brown sugar and a bit of salt, cook until beginning to caramelize and brown. Remove from pan and set aside. While these cook, parboil the sweet potatoes for about three minutes, then drain.
4. Dump black beans into pan with a little bit of their own liquid (from the can or cooking at home) or some additional chicken broth. stir in 1 t chili powder, 1/2 t cumin, 1 t garlic powder, 1/4 t chipotle powder, and salt to taste, stir frequently until simmering, then add sweet potatoes. Allow to simmer together for a minute or two, then remove from heat.
ASSEMBLY:
1. Preheat oven to 450 degrees. Heat a little bit of broth in a small skillet. For each enchilada, dip the tortilla in the hot broth VERY briefly on each side, then place on a plate. Working quickly, add a little bit of onions, a little bit of chicken, a little bit of black beans and sweet potatoes, and a sprinkle of grated queso blanco. Roll each enchilada up and place them seam-side down in a 9x13 Pyrex
dish (or something similar).
2. Once all the enchiladas have been rolled, use any extra beans, sweet potatoes, chicken, and onions over the top of the filled tortillas. Use a generous helping of cheese over the enchiladas and bake until cheese is melted and just beginning to brown. Serve with sour cream!
2 chicken breasts, trimmed
2 cups chicken broth, plus some extra
2 onions, cut in half-circles
2 T olive oil
2 cups sweet potatoes, peeled and cubed
4 cups black beans
1 pound queso blanco, crumbled or grated
15 white corn tortillas
Seasonings:
Chipotle powder (to taste)
Chili powder
Cumin
Salt
Garlic powder
Black Pepper
1. In a medium skillet, heat 1 T olive oil over medium-high heat. Add about 1 t salt, pinch of chipotle powder
, 1/2 t chili powder, 1/2 t cumin, 1 t garlic powder, and a sprinkle of black pepper and cook in oil until fragrant. Add chicken breasts and pour broth over them until it's about halfway up the sides of the chicken.2. Allow to simmer, covered, until chicken is cooked through and comes apart easily with a fork, turning over every five to so minutes to ensure even cooking. If liquid levels get too low, add additional broth. When chicken is cooked, remove from heat and shred with two forks. Add a sprinkle of parsley and return chicken to heat, stirring until broth and spices are completely absorbed. Remove from pan and set aside.
3. Add 1 T olive oil and onions to the pan and cook over medium heat. Season with a pinch of cumin and chili powder, 1/2 t brown sugar and a bit of salt, cook until beginning to caramelize and brown. Remove from pan and set aside. While these cook, parboil the sweet potatoes for about three minutes, then drain.
4. Dump black beans into pan with a little bit of their own liquid (from the can or cooking at home) or some additional chicken broth. stir in 1 t chili powder, 1/2 t cumin, 1 t garlic powder, 1/4 t chipotle powder, and salt to taste, stir frequently until simmering, then add sweet potatoes. Allow to simmer together for a minute or two, then remove from heat.
ASSEMBLY:
1. Preheat oven to 450 degrees. Heat a little bit of broth in a small skillet. For each enchilada, dip the tortilla in the hot broth VERY briefly on each side, then place on a plate. Working quickly, add a little bit of onions, a little bit of chicken, a little bit of black beans and sweet potatoes, and a sprinkle of grated queso blanco. Roll each enchilada up and place them seam-side down in a 9x13 Pyrex
dish (or something similar).2. Once all the enchiladas have been rolled, use any extra beans, sweet potatoes, chicken, and onions over the top of the filled tortillas. Use a generous helping of cheese over the enchiladas and bake until cheese is melted and just beginning to brown. Serve with sour cream!
Pumpkin Spice Cupcakes with Pumpkin Spice Ganache
Pumpkin Spice Ganace
8 oz chocolate (I recommend Ghirardelli
60% cacao chips)
1 cup heavy cream
1-2 t pumpkin pie spice
1. Heat cream and spices over medium heat until lightly bubbling. Remove from heat, pour over chocolate and cover for five minutes. Remove cover and whisk until well blended. Cover again, chill in fridge for forty five minutes. Beat with mixer just until light brown color and peaks are achieved, then spread over cupcakes with a knife or spatula!
Pumpkin Spice Cupcakes
1/2 cup butter, room temperature
1 3/4 cup whole wheat pastry flour
2 t baking powder
1/4 t baking soda
1/3 cup brown sugar
1 egg
1/2 cup pumpkin (canned or roasted)
1 large banana, mashed
1 t vanilla
1/4 cup milk
1 1/2 t pumpkin pie spice
1/4 t nutmeg
1/4 t cinnamon
1. Preheat oven to 350 and prepare two muffin pans with liners.
2. Cream butter and sugar together with hand mixer or stand mixer until fluffy. Add vanilla and egg, blend, and then add pumpkin and banana and continue to blend. Add flour, baking soda, baking powder, and spices. Add milk and mix until batter is smooth.
3. Fill baking cups 3/4 of the way and smooth out the tops, then bake for twenty minutes.
8 oz chocolate (I recommend Ghirardelli
60% cacao chips)1 cup heavy cream
1-2 t pumpkin pie spice
1. Heat cream and spices over medium heat until lightly bubbling. Remove from heat, pour over chocolate and cover for five minutes. Remove cover and whisk until well blended. Cover again, chill in fridge for forty five minutes. Beat with mixer just until light brown color and peaks are achieved, then spread over cupcakes with a knife or spatula!
Pumpkin Spice Cupcakes
1/2 cup butter, room temperature
1 3/4 cup whole wheat pastry flour
2 t baking powder
1/4 t baking soda
1/3 cup brown sugar
1 egg
1/2 cup pumpkin (canned or roasted)
1 large banana, mashed
1 t vanilla
1/4 cup milk
1 1/2 t pumpkin pie spice
1/4 t nutmeg
1/4 t cinnamon
1. Preheat oven to 350 and prepare two muffin pans with liners.
2. Cream butter and sugar together with hand mixer or stand mixer until fluffy. Add vanilla and egg, blend, and then add pumpkin and banana and continue to blend. Add flour, baking soda, baking powder, and spices. Add milk and mix until batter is smooth.
3. Fill baking cups 3/4 of the way and smooth out the tops, then bake for twenty minutes.
Sweet Potato Fries
2 medium-sized sweet potatoes
1 t molasses
1 T olive oil
1/2 t salt
1/4 t chipotle powder
1/2 t brown sugar
1. Preheat oven to 450 degrees. Cut sweet potatoes into even pieces. You can skin them first if you desire, or leave the skin on and scrub well. Transfer potatoes to a bowl of cold water, making sure they are all covered. Allow to soak for at least thirty minutes and up to four hours. Drain and rinse well.
2. Fill a large pot a little above the halfway mark with water, put on high heat until boiling. Add potatoes and parboil for 2-4 minutes. Drain and rinse in cold water until cool enough to touch.
3. Toss all remaining ingredients in a Ziplock bag
, seal, and squeeze until mixed. Then toss in potatoes and shake until all pieces are evenly coated. Transfer to large cookie sheet covered with parchment. Spread fries out enough that they don't touch; fries should not be crowded or they will not cook correctly. Place cookie sheet in preheated oven
4. Every seven minutes, stir and flip fries. Once this has been done four or five times - or once the fries look done - set oven to broil at five hundred degrees and broil fries until they begin to brown, checking them every minute or so to ensure that they do not burn. Serve immediately!
1 t molasses
1 T olive oil
1/2 t salt
1/4 t chipotle powder
1/2 t brown sugar
1. Preheat oven to 450 degrees. Cut sweet potatoes into even pieces. You can skin them first if you desire, or leave the skin on and scrub well. Transfer potatoes to a bowl of cold water, making sure they are all covered. Allow to soak for at least thirty minutes and up to four hours. Drain and rinse well.
2. Fill a large pot a little above the halfway mark with water, put on high heat until boiling. Add potatoes and parboil for 2-4 minutes. Drain and rinse in cold water until cool enough to touch.
3. Toss all remaining ingredients in a Ziplock bag
, seal, and squeeze until mixed. Then toss in potatoes and shake until all pieces are evenly coated. Transfer to large cookie sheet covered with parchment. Spread fries out enough that they don't touch; fries should not be crowded or they will not cook correctly. Place cookie sheet in preheated oven4. Every seven minutes, stir and flip fries. Once this has been done four or five times - or once the fries look done - set oven to broil at five hundred degrees and broil fries until they begin to brown, checking them every minute or so to ensure that they do not burn. Serve immediately!
Flourless Chocolate Cake
Flourless Chocolate Cake
18 oz. dark chocolate (Chocolate chips are fine! I used Ghirardelli 60% cacao.)
1/4 t salt
1/2 c water
3/4 c sugar
1 c unsalted butter
6 eggs
1. Waterproof a 10 inch springform pan
by wrapping it in heavy duty foil
, then grease pan. Preheat oven to 300 degrees.
1. Mix water, sugar, and salt and heat over medium-low heat until salt and sugar are completely dissolved. Remove from heat.
2. Melt chocolate in a double boiler. When warm and smooth, add butter in half-inch pieces, beating each piece in before adding another. When all butter is incorporated, beat in the sugar water.
3. Beat in eggs one at a time, slowly. When all eggs are incorporated, pour batter in prepared pan and place pan in a larger pan. Pour boiling water into larger pan until it is halfway up the sides of the springform pan. Put the entire thing into the oven and bake for 45 minutes.
4. Remove cake from oven: the center should still look wet. Allow the cake to cool in it's pan and then chill for 24 hours. When cake is completely chilled, dip pan in hot water for ten seconds and unform the pan. Cut into small pieces and serve with fresh whipped cream.
18 oz. dark chocolate (Chocolate chips are fine! I used Ghirardelli 60% cacao.)
1/4 t salt
1/2 c water
3/4 c sugar
1 c unsalted butter
6 eggs
1. Waterproof a 10 inch springform pan
by wrapping it in heavy duty foil, then grease pan. Preheat oven to 300 degrees.1. Mix water, sugar, and salt and heat over medium-low heat until salt and sugar are completely dissolved. Remove from heat.
2. Melt chocolate in a double boiler. When warm and smooth, add butter in half-inch pieces, beating each piece in before adding another. When all butter is incorporated, beat in the sugar water.
3. Beat in eggs one at a time, slowly. When all eggs are incorporated, pour batter in prepared pan and place pan in a larger pan. Pour boiling water into larger pan until it is halfway up the sides of the springform pan. Put the entire thing into the oven and bake for 45 minutes.
4. Remove cake from oven: the center should still look wet. Allow the cake to cool in it's pan and then chill for 24 hours. When cake is completely chilled, dip pan in hot water for ten seconds and unform the pan. Cut into small pieces and serve with fresh whipped cream.
Basic Curries (Indian, Thai, Japanese)
Classic Indian Curry
3 T EVOO
2 cups cubed yukon gold potatoes
1 cup carrots, chopped
2 yellow onions, chopped
1 green bell pepper, chopped
6 cloves garlic, diced or put through press
1 cup chopped mushrooms
1 cup peas, fresh or frozen
1 pound chopped chicken breast, lamb, steak, or shrimp
1 can coconut milk
1 can coconut cream
Spices
4 t curry powder
4 t garam masala
1 t cayenne pepper
1 t ginger
2 t cumin
salt and pepper to taste
dash of paprika and turmeric
1. Parboil potatoes and carrots for ten minutes, drain. Warm EVOO in large skillet. If cooking with meat, add that now and cook until just browning. If cooking with shrimp, saute in skillet while parboiling the potatoes, then set aside. Add potatoes, carrots, and onions, and cook until onions are translucent. Add bell pepper, cook about five minutes longer, then add all spices and coconut milk.
2. Simmer this for about thirty minutes, then add remaining ingredients (and shrimp, if applicable) and simmer another ten minutes or until sauce is creamy and vegetables are tender. Serve over brown rice!
Japanese Curry
2 c yukon cold potatoes, chopped
2 large carrots, chopped
2 yellow onions, chopped
2 stalks celery, chopped
1 lb of chicken, lamb, or beef, chopped
2 T EVOO or canola
1 - 2 cups water
Japanese curry roux (blocks or homemade)
salt and pepper to taste
1. Cook meat in oil until just browned. Add vegetables and cook together until onions are translucent. (Parboiling might be helpful for the carrots and potatoes, if you are in a hurry!).
2. Add water and curry roux, still well, adjust salt and pepper as necessary. Serve overbrown rice!
Thai Curry
2 c sweet potatoes, cubed
1 lb lamb or beef
2 yellow onions, chopped
1 c fresh or frozen peas
1 can coconut milk
1/2 c vegetable broth
1 T brown sugar
1 T lime juice
1/3 c chopped cilantro
1-2 t Thai curry paste
Salt to taste
1. Brown meat, add sweet potatoes, onions, curry paste, lime juice, and cilantro. Cook ingredients together until onions are translucent. Add all remaining ingredients and simmer for half an hour or until meat and potatoes are fork tender. For a creamier curry, add coconut cream instead of (or in addition to) coconut milk!
3 T EVOO
2 cups cubed yukon gold potatoes
1 cup carrots, chopped
2 yellow onions, chopped
1 green bell pepper, chopped
6 cloves garlic, diced or put through press
1 cup chopped mushrooms
1 cup peas, fresh or frozen
1 pound chopped chicken breast, lamb, steak, or shrimp
1 can coconut milk
1 can coconut cream
Spices
4 t curry powder
4 t garam masala
1 t cayenne pepper
1 t ginger
2 t cumin
salt and pepper to taste
dash of paprika and turmeric
1. Parboil potatoes and carrots for ten minutes, drain. Warm EVOO in large skillet. If cooking with meat, add that now and cook until just browning. If cooking with shrimp, saute in skillet while parboiling the potatoes, then set aside. Add potatoes, carrots, and onions, and cook until onions are translucent. Add bell pepper, cook about five minutes longer, then add all spices and coconut milk.
2. Simmer this for about thirty minutes, then add remaining ingredients (and shrimp, if applicable) and simmer another ten minutes or until sauce is creamy and vegetables are tender. Serve over brown rice!
Japanese Curry
2 c yukon cold potatoes, chopped
2 large carrots, chopped
2 yellow onions, chopped
2 stalks celery, chopped
1 lb of chicken, lamb, or beef, chopped
2 T EVOO or canola
1 - 2 cups water
Japanese curry roux (blocks or homemade)
salt and pepper to taste
1. Cook meat in oil until just browned. Add vegetables and cook together until onions are translucent. (Parboiling might be helpful for the carrots and potatoes, if you are in a hurry!).
2. Add water and curry roux, still well, adjust salt and pepper as necessary. Serve overbrown rice!
Thai Curry
2 c sweet potatoes, cubed
1 lb lamb or beef
2 yellow onions, chopped
1 c fresh or frozen peas
1 can coconut milk
1/2 c vegetable broth
1 T brown sugar
1 T lime juice
1/3 c chopped cilantro
1-2 t Thai curry paste
Salt to taste
1. Brown meat, add sweet potatoes, onions, curry paste, lime juice, and cilantro. Cook ingredients together until onions are translucent. Add all remaining ingredients and simmer for half an hour or until meat and potatoes are fork tender. For a creamier curry, add coconut cream instead of (or in addition to) coconut milk!
Borscht
2 or 3 beets peeled, and diced
3 cups yukon gold potatoes peeled and sliced
6 cups vegetable stock
1 large red onion
2 T unsalted butter
2 carrots, peeled and sliced
2 fennel bulbs (white parts only), chopped
1/4 head cabbage, chopped
pinch of dill
2 T honey
2 T apple cider vinegar
1 cup tomatoes, pureed
salt and pepper to taste
Sour cream, sharp cheddar, and dense, whole grain bread can be served with this dish.
1. Combine broth, beets, and potatoes in pot, cook until all are tender. Drain the liquid and reserve, set beets and potatoes aside.
2. In a second pot, melt butter and add onion, cooking until it is soft. Add carrots, fennel and cabbage and the reserved liquid from the potatoes and beets, simmer until all ingredients are tender.
3. Add the remaining ingredients and simmer for half an hour over low heat. Serve with sour cream, cheddar, and whole grain bread.
3 cups yukon gold potatoes peeled and sliced
6 cups vegetable stock
1 large red onion
2 T unsalted butter
2 carrots, peeled and sliced
2 fennel bulbs (white parts only), chopped
1/4 head cabbage, chopped
pinch of dill
2 T honey
2 T apple cider vinegar
1 cup tomatoes, pureed
salt and pepper to taste
Sour cream, sharp cheddar, and dense, whole grain bread can be served with this dish.
1. Combine broth, beets, and potatoes in pot, cook until all are tender. Drain the liquid and reserve, set beets and potatoes aside.
2. In a second pot, melt butter and add onion, cooking until it is soft. Add carrots, fennel and cabbage and the reserved liquid from the potatoes and beets, simmer until all ingredients are tender.
3. Add the remaining ingredients and simmer for half an hour over low heat. Serve with sour cream, cheddar, and whole grain bread.
Rustic Roasted Chicken and Vegetables
3 boneless skinless chicken breasts, trimmed (adjust depending on how many you are feeding)
3 russet potatoes, cubed
3 medium yellow onions, sliced
3 carrots, sliced
4 T olive oil
2 t salt
3/4 t pepper
2 t garlic powder
1 t Worcestershire sauce
1 t dried parsley
Preheat oven to 400 F. Toss all ingredients in a 9x13 pyrex or similar dish, cover with foil and bake for approximately 30 minutes. Uncover and continue baking until all ingredients are beginning to brown.
Creamy Black Bean Soup
3 small yellow onions, chopped
1 green bell pepper, deseeded and chopped
6 large cloves garlic, chopped or put through press
1 jalapeno, seeded and finely chopped
1 fresh tomato, chopped
1 can fire roasted chopped tomatoes
2-3 cups cooked black beans
2 T extra virgin olive oil
2 c veggie stock
2 t salt (more to taste if necessary)
1/4 t ground black pepper
1 t chili powder
1 t chipotle powder
1/2 t cumin
dash of cinnamon
2 T heavy cream (OR Greek Yogurt)
1. Warm olive oil in a large dutch oven or soup pot over medium-high heat and add onion. Season onions as they cook with dash chili powder, chipotle powder, cumin and salt, stir well and cook 2 minutes before adding garlic. When onions are translucent then add both peppers, cook an additional 2 or 3 minutes.
2. Add remaining ingredients (except cream or yogurt), adjusting stock for consistency. Ingredients should be just covered by liquid. Simmer until flavors are incorporated, stirring occasionally, about 30 minutes. Remove half to three-fourths of the soup and blend in blender or food processor. Stir blended soup back into the rest, add the cream, and allow to come back to a low simmer. Serve with sour cream and sharp cheddar, if you like!
1 green bell pepper, deseeded and chopped
6 large cloves garlic, chopped or put through press
1 jalapeno, seeded and finely chopped
1 fresh tomato, chopped
1 can fire roasted chopped tomatoes
2-3 cups cooked black beans
2 T extra virgin olive oil
2 c veggie stock
2 t salt (more to taste if necessary)
1/4 t ground black pepper
1 t chili powder
1 t chipotle powder
1/2 t cumin
dash of cinnamon
2 T heavy cream (OR Greek Yogurt)
1. Warm olive oil in a large dutch oven or soup pot over medium-high heat and add onion. Season onions as they cook with dash chili powder, chipotle powder, cumin and salt, stir well and cook 2 minutes before adding garlic. When onions are translucent then add both peppers, cook an additional 2 or 3 minutes.
2. Add remaining ingredients (except cream or yogurt), adjusting stock for consistency. Ingredients should be just covered by liquid. Simmer until flavors are incorporated, stirring occasionally, about 30 minutes. Remove half to three-fourths of the soup and blend in blender or food processor. Stir blended soup back into the rest, add the cream, and allow to come back to a low simmer. Serve with sour cream and sharp cheddar, if you like!
Kaya Toast
For the coconut jam:
1 cup coconut milk (stir well before measuring, it will seperate)
1 cup granulated sugar, divided
8 pandan leaves, washed and tied in a knot (find these frozen or fresh at the Asian market or order online. There really is no substitute!!!)
1/8 t kosher salt
3 eggs
3 egg yolks
1. Mix half of the sugar and the coconut milk together in a small saucepot. Stir in salt and pandan leaves, then bring mixture to a boil over high heat. Make sure to keep pandan leaves submerged while the mixture heats up. Once boiling, remove the mixture from the heat and allow to steep for ten minutes.
2. Remove the pandan leaves from the mixture, squeezing them to allow any excess liquid back into the mixture. Be careful not to burn your fingers! Discard the leaves.
3. Put a medium sized pot of water on the stove over medium-high heat. Whisk the eggs, egg yolks, and remaining sugar together in a medium sized stainless steel bowl. Whisk the coconut milk mixture to create a custard base.
4. When the pot of water is at a simmer, place the metal bowl over it (creating a double-boiler) and gently cook the custard base, stirring constantly with a rubber spatula. There is no shortcut or substitute here...you must stir constantly! When the mixture has reached a thick, custardy consistency, remove from heat immediately.
5. Take a large bowl and fill it halfway with ice and water. Place a medium bowl in the ice water and strain the hot custard into it. Stir until cool, then cover and place in the refrigerator until needed.
For the toast assembly: (aka, the Easy Part)
2 T coconut jam
2 pieces whole wheat bread, toasted
Vegan butter or salted real butter
1 t dark soy sauce (available at Asian markets or online)
a dash of ground white pepper
1 soft fried egg (Cook over low heat until white is just opaque! You don't want this egg overdone.)
1. Butter the toast, spread jam evenly over both pieces, the place together to create a sandwich. Halve the sandwich, then cut into fourths.
2. Place egg on a small plate and top with a dash of white pepper and the dark soy sauce. Serve alongside the egg.
Notes: When we eat our kaya toast, we have the toast and the egg on two separate plates. We cut the egg into four pieces, releasing the yolk and providing one piece of egg for each mini-sandwich of toast.
1 cup coconut milk (stir well before measuring, it will seperate)
1 cup granulated sugar, divided
8 pandan leaves, washed and tied in a knot (find these frozen or fresh at the Asian market or order online. There really is no substitute!!!)
1/8 t kosher salt
3 eggs
3 egg yolks
1. Mix half of the sugar and the coconut milk together in a small saucepot. Stir in salt and pandan leaves, then bring mixture to a boil over high heat. Make sure to keep pandan leaves submerged while the mixture heats up. Once boiling, remove the mixture from the heat and allow to steep for ten minutes.
2. Remove the pandan leaves from the mixture, squeezing them to allow any excess liquid back into the mixture. Be careful not to burn your fingers! Discard the leaves.
3. Put a medium sized pot of water on the stove over medium-high heat. Whisk the eggs, egg yolks, and remaining sugar together in a medium sized stainless steel bowl. Whisk the coconut milk mixture to create a custard base.
4. When the pot of water is at a simmer, place the metal bowl over it (creating a double-boiler) and gently cook the custard base, stirring constantly with a rubber spatula. There is no shortcut or substitute here...you must stir constantly! When the mixture has reached a thick, custardy consistency, remove from heat immediately.
5. Take a large bowl and fill it halfway with ice and water. Place a medium bowl in the ice water and strain the hot custard into it. Stir until cool, then cover and place in the refrigerator until needed.
For the toast assembly: (aka, the Easy Part)
2 T coconut jam
2 pieces whole wheat bread, toasted
Vegan butter or salted real butter
1 t dark soy sauce (available at Asian markets or online)
a dash of ground white pepper
1 soft fried egg (Cook over low heat until white is just opaque! You don't want this egg overdone.)
1. Butter the toast, spread jam evenly over both pieces, the place together to create a sandwich. Halve the sandwich, then cut into fourths.
2. Place egg on a small plate and top with a dash of white pepper and the dark soy sauce. Serve alongside the egg.
Notes: When we eat our kaya toast, we have the toast and the egg on two separate plates. We cut the egg into four pieces, releasing the yolk and providing one piece of egg for each mini-sandwich of toast.
Pumpkin Turkey Chili
1 pound ground turkey
2 T extra virgin olive oil
2 medium yellow onions
8 cloves garlic put through a press
1 bell pepper, deseeded and chopped
2 jalepenos, deseeded and chopped
1-2 T brown sugar
1 15 oz can diced tomatoes (or Rotel, if you want VERY spicy chili)
2-3 cups pumpkin puree (canned or not)
2 cups kidney beans, cooked (or one can, drained and rinsed)
2 cups black beans, cooked (or one can, drained and rinsed)
2-3 cups vegetable broth (one cup reserved)
3 T chili powder
1 T cumin
1 t paprika
pinch of white pepper, ground black pepper, cinnamon, and allspice
1/2 t Sriracha
1/2 t Tamari
dash of Worcestershire sauce
1 t garlic powder
salt and pepper to taste
1. Cook turkey in a dutch oven or large pot over medium-high heat until just brown. Add onions and garlic and reduce heat to medium. Continue to cook, stirring regularly, until onions are just translucent (you may season meat and onions with some of the salt, pepper, chili powder, and cumin and half the brown sugar if you want to enhance the flavor). Add green pepper, jalapenos, cook for about five minutes.
2. Add tomatoes, pumpkin, 2 cups of the broth, and beans. Stir until blended, then add the remaining seasonings. Stir well and add reserved broth if necessary to achieve desired consistency. Allow to simmer for at least 30 minutes, stirring often and adjusting seasonings for flavor.
2 T extra virgin olive oil
2 medium yellow onions
8 cloves garlic put through a press
1 bell pepper, deseeded and chopped
2 jalepenos, deseeded and chopped
1-2 T brown sugar
1 15 oz can diced tomatoes (or Rotel, if you want VERY spicy chili)
2-3 cups pumpkin puree (canned or not)
2 cups kidney beans, cooked (or one can, drained and rinsed)
2 cups black beans, cooked (or one can, drained and rinsed)
2-3 cups vegetable broth (one cup reserved)
3 T chili powder
1 T cumin
1 t paprika
pinch of white pepper, ground black pepper, cinnamon, and allspice
1/2 t Sriracha
1/2 t Tamari
dash of Worcestershire sauce
1 t garlic powder
salt and pepper to taste
1. Cook turkey in a dutch oven or large pot over medium-high heat until just brown. Add onions and garlic and reduce heat to medium. Continue to cook, stirring regularly, until onions are just translucent (you may season meat and onions with some of the salt, pepper, chili powder, and cumin and half the brown sugar if you want to enhance the flavor). Add green pepper, jalapenos, cook for about five minutes.
2. Add tomatoes, pumpkin, 2 cups of the broth, and beans. Stir until blended, then add the remaining seasonings. Stir well and add reserved broth if necessary to achieve desired consistency. Allow to simmer for at least 30 minutes, stirring often and adjusting seasonings for flavor.
Onion Garlic Chicken (Two Ways!)
2 large chicken breasts, trimmed and cut into 2 inch pieces or strips.
1 T olive oil
2 yellow onions
6 cloves garlic, put through a press or minced
Salt and Pepper
Parsley (to taste. I use about 1 T dry)
1. Warm olive oil in a pan over medium heat. Add chicken pieces, allowing space between them so they don't steam. After two minutes (or so, use your judgment on "doneness") turn pieces over and cook another side. Do this until all sides are white. Add salt and pepper during this process.
2. Add onions, garlic, and parsley, stir often until onions are beginning to brown. Serve with sauce, over rice or potatoes, in fajitas, or however you like!
OR
1. Combine all ingredients in a pyrex baking dish. Roast at 400 degrees until chicken is done.
(You can keep covered with foil for the first 20 minutes of roasting or so to ensure moisture and keep chicken from burning.)
1 T olive oil
2 yellow onions
6 cloves garlic, put through a press or minced
Salt and Pepper
Parsley (to taste. I use about 1 T dry)
1. Warm olive oil in a pan over medium heat. Add chicken pieces, allowing space between them so they don't steam. After two minutes (or so, use your judgment on "doneness") turn pieces over and cook another side. Do this until all sides are white. Add salt and pepper during this process.
2. Add onions, garlic, and parsley, stir often until onions are beginning to brown. Serve with sauce, over rice or potatoes, in fajitas, or however you like!
OR
1. Combine all ingredients in a pyrex baking dish. Roast at 400 degrees until chicken is done.
(You can keep covered with foil for the first 20 minutes of roasting or so to ensure moisture and keep chicken from burning.)
Mushroom Cream Sauce
4 T unsalted butter
4 garlic cloves
1 shallot
1/2 t sage
6 oz sliced portobello mushrooms
1 cup heavy cream
1/2 cup milk
1. Melt butter in a medium skillet or saucepan over low heat. Add garlic, shallot, and sage. Cook together until translucent, then add mushrooms.
2. Stir mushrooms until the butter is just browning, then add heavy cream and milk. Stir almost constantly until sauce is bubbling very lightly and velvety in texture. Remove from heat and serve immediately!!
4 garlic cloves
1 shallot
1/2 t sage
6 oz sliced portobello mushrooms
1 cup heavy cream
1/2 cup milk
1. Melt butter in a medium skillet or saucepan over low heat. Add garlic, shallot, and sage. Cook together until translucent, then add mushrooms.
2. Stir mushrooms until the butter is just browning, then add heavy cream and milk. Stir almost constantly until sauce is bubbling very lightly and velvety in texture. Remove from heat and serve immediately!!
Brown Rice Risotto
2 T olive oil
2 cups short-grain brown rice
1 shallot, finely chopped
4 cloves garlic, chopped
4-6 cups vegetable broth
1/2 lb. mushrooms (baby portobello or shitake)
Sal and pepper to taste
1/2 stick unsalted butter, cut into pieces
1 cup grated Parmesan
1. In a large skillet over medium heat, toast rice in olive oil. Stir constantly until all grains are coated in olive oil, then add shallot and garlic. Toast until aromatic, then add one cup of stock, or enough to just cover rice. Turn heat down to a simmer.
2. Stir very frequently, waiting until stock is almost entirely absorbed before adding another cup. Continue this process for about an hour, waiting about 40 minutes before adding the mushrooms. Taste the rice often, adjusting salt and pepper as necessary. Risotto is done when rice is tender yet still nutty in flavor.
2 cups short-grain brown rice
1 shallot, finely chopped
4 cloves garlic, chopped
4-6 cups vegetable broth
1/2 lb. mushrooms (baby portobello or shitake)
Sal and pepper to taste
1/2 stick unsalted butter, cut into pieces
1 cup grated Parmesan
1. In a large skillet over medium heat, toast rice in olive oil. Stir constantly until all grains are coated in olive oil, then add shallot and garlic. Toast until aromatic, then add one cup of stock, or enough to just cover rice. Turn heat down to a simmer.
2. Stir very frequently, waiting until stock is almost entirely absorbed before adding another cup. Continue this process for about an hour, waiting about 40 minutes before adding the mushrooms. Taste the rice often, adjusting salt and pepper as necessary. Risotto is done when rice is tender yet still nutty in flavor.
Easiest Whole Wheat Bread
5 c whole wheat flour
1 t salt
1 packet (or 2 1/2 T) Dry Active Yeast
1 T honey
2 1/2 c tepid water
1. Put flour and salt in a large mixing bowl, mix well. Add yeast, mix again. Make a "well" or space in the middle of the dry mixture and add honey and water.
2. Mix the dry ingredients into the water with your hand, making sure to get all the flour on the bottom and sides. Mix until the dough is slippery and elastic and comes cleanly away from the bowl.
3. Lift dough into a large loaf pan, smooth the top with a spatula, and cover with a damp towel. Once this is done, set bread in a warm area and preheat the oven to 400 degrees. When the dough has risen (about 30-45 minutes) uncover and place in the oven. Cook for 35-40 minutes.
1 t salt
1 packet (or 2 1/2 T) Dry Active Yeast
1 T honey
2 1/2 c tepid water
1. Put flour and salt in a large mixing bowl, mix well. Add yeast, mix again. Make a "well" or space in the middle of the dry mixture and add honey and water.
2. Mix the dry ingredients into the water with your hand, making sure to get all the flour on the bottom and sides. Mix until the dough is slippery and elastic and comes cleanly away from the bowl.
3. Lift dough into a large loaf pan, smooth the top with a spatula, and cover with a damp towel. Once this is done, set bread in a warm area and preheat the oven to 400 degrees. When the dough has risen (about 30-45 minutes) uncover and place in the oven. Cook for 35-40 minutes.
Gypsy Soup
Olive Oil (it's for sauteing, just keep it on hand!)
2 yellow onions, chopped (more if they are small)
4 cloves garlic, chopped
3 smallish sweet potatoes, peeled and chopped
3 stalks of celery, chopped
1 green bell pepper, cleaned and chopped.
2 medium fresh tomatoes, chopped.
1 1/2 cups cooked chickpeas (start with 3/4 cup dry, if cooking them up before hand)
4 cups vegetable stock
(Cooking Books has the seasonings listed separately, which I like. I've kept it that way here.)
Seasonings:
2 t paprika
1 t turmeric
1 t dried basil
2 t salt
pinch of cinnmon
pinch of cayenne (more for a hotter flavor!)
2 bay leaves
1 1/2 T tamari
1. Warm oil in a dutch oven, then saute onions, celery, garlic, and sweet potatoes for five minutes. Add all seasonings except tamari, then add water. Cover and let simmer for 15 minutes.
2. Add the remaining vegetables and chickpeas and let simmer for an additional 10 minutes, longer if you prefer your vegetables to be more tender. Stir in tamari last and serve.
2 yellow onions, chopped (more if they are small)
4 cloves garlic, chopped
3 smallish sweet potatoes, peeled and chopped
3 stalks of celery, chopped
1 green bell pepper, cleaned and chopped.
2 medium fresh tomatoes, chopped.
1 1/2 cups cooked chickpeas (start with 3/4 cup dry, if cooking them up before hand)
4 cups vegetable stock
(Cooking Books has the seasonings listed separately, which I like. I've kept it that way here.)
Seasonings:
2 t paprika
1 t turmeric
1 t dried basil
2 t salt
pinch of cinnmon
pinch of cayenne (more for a hotter flavor!)
2 bay leaves
1 1/2 T tamari
1. Warm oil in a dutch oven, then saute onions, celery, garlic, and sweet potatoes for five minutes. Add all seasonings except tamari, then add water. Cover and let simmer for 15 minutes.
2. Add the remaining vegetables and chickpeas and let simmer for an additional 10 minutes, longer if you prefer your vegetables to be more tender. Stir in tamari last and serve.
Fall Baked Apples
4 sweet apples - red delicious, honeycrisp, etc. (or however many fit in a deep pie dish)
3 T melted butter
1/4 cup white whole wheat flour
1/4 cup quick oats
1/2 cup brown sugar
pinch of salt
1/2 t vanilla
1 t cinnamon (additional for sprinkling apples)
honey
1. Preheat oven to 350 and grease pie dish.
2. Core apples, set in dish and drizzle with honey, then sprinkle with cinnmon. Mix butter, flour, oats, sugar, salt, and vanilla together with a spoon until well mixed.
3. Scoop mixture into apples and leave some on top. Put an inch of water in the bottom of the pie dish, tent foil over the top, and put into the oven.
4. Cook for 30 minutes, remove foil, bake for an additonal 15-20 minutes. Check for done-ness.
3 T melted butter
1/4 cup white whole wheat flour
1/4 cup quick oats
1/2 cup brown sugar
pinch of salt
1/2 t vanilla
1 t cinnamon (additional for sprinkling apples)
honey
1. Preheat oven to 350 and grease pie dish.
2. Core apples, set in dish and drizzle with honey, then sprinkle with cinnmon. Mix butter, flour, oats, sugar, salt, and vanilla together with a spoon until well mixed.
3. Scoop mixture into apples and leave some on top. Put an inch of water in the bottom of the pie dish, tent foil over the top, and put into the oven.
4. Cook for 30 minutes, remove foil, bake for an additonal 15-20 minutes. Check for done-ness.
Whole Wheat Soda Bread
3 cups whole wheat pastry flour
1 1/2 t baking soda
1/2 t sea salt
1 cup low-fat buttermilk (plus a bit more in reserve)
1. Preheat oven to 450 degrees. Put dry ingredients in a bowl and whisk until combined. Make a "well" in the middle and pour buttermilk into it. Combine with a wooden spoon until dough starts to form, then mix with hands.
2. Knead dough until a nice ball is formed. If dough is too dry add 1 T of buttermilk, knead well, and check. Continue until dough is desired consistency. Use your hands to form dough into a round disk that is about 1 1/2 inches thick. Score the top so that the bread will pull easily into quarters when baked.
3. Bake for 25 minutes, then lower oven temperature to 325 and bake for an additional 15 minutes. Keep an eye on it...if it looks too dark, make a tent of foil and cover it loosely. When bread is done baking, you can cut into it immediately or wrap it in a towel for six hours.
1 1/2 t baking soda
1/2 t sea salt
1 cup low-fat buttermilk (plus a bit more in reserve)
1. Preheat oven to 450 degrees. Put dry ingredients in a bowl and whisk until combined. Make a "well" in the middle and pour buttermilk into it. Combine with a wooden spoon until dough starts to form, then mix with hands.
2. Knead dough until a nice ball is formed. If dough is too dry add 1 T of buttermilk, knead well, and check. Continue until dough is desired consistency. Use your hands to form dough into a round disk that is about 1 1/2 inches thick. Score the top so that the bread will pull easily into quarters when baked.
3. Bake for 25 minutes, then lower oven temperature to 325 and bake for an additional 15 minutes. Keep an eye on it...if it looks too dark, make a tent of foil and cover it loosely. When bread is done baking, you can cut into it immediately or wrap it in a towel for six hours.
Irish Potato, Cheddar, and Corn Soup
3 T butter
1 1/2 yellow onions, chopped
5 cloves garlic, chopped or crushed
1 T flour
32 oz vegatable broth
salt and black pepper to taste
pinch of cayenne
pinch of white pepper
1 T parsley
1/2 t basil
2 1/2 cups diced yukon gold potatoes
1 cup frozen yellow corn
2/3 cup milk
1 T heavy cream
2 cups shredded sharp cheddar
1. In a large saucepan, melt butter over medium heat. Add onion and garlic and saute for five minutes before adding flour. Mix until coated.
2. Add vegetable broth and turn the heat up, whisking until smooth. Whisk in seasonings and allow soup to come to a boil. Add potatoes and simmer for 20 minutes. Mash potatoes lightly, then stir in milk, heavy cream, and corn.
3. After letting soup heat back up (wait until you see a bubble or two) then remove from heat and add cheese, stirring until melted. Serve hot!
1 1/2 yellow onions, chopped
5 cloves garlic, chopped or crushed
1 T flour
32 oz vegatable broth
salt and black pepper to taste
pinch of cayenne
pinch of white pepper
1 T parsley
1/2 t basil
2 1/2 cups diced yukon gold potatoes
1 cup frozen yellow corn
2/3 cup milk
1 T heavy cream
2 cups shredded sharp cheddar
1. In a large saucepan, melt butter over medium heat. Add onion and garlic and saute for five minutes before adding flour. Mix until coated.
2. Add vegetable broth and turn the heat up, whisking until smooth. Whisk in seasonings and allow soup to come to a boil. Add potatoes and simmer for 20 minutes. Mash potatoes lightly, then stir in milk, heavy cream, and corn.
3. After letting soup heat back up (wait until you see a bubble or two) then remove from heat and add cheese, stirring until melted. Serve hot!
Marinara Sauce Semi-From Scratch
Quick Marinara Sauce
Combine in saucepan on medium heat:
2 small cans tomato paste
2 cans diced tomatoes
2 8 oz cans tomato sauce
1 t salt
1/2 t pepper
1 T Garlic powder
1 T italian seasoning
1/2 T parsley
pinch of sugar
pinch of allspice
1/2 t of worchestershire sauce
1/2 t red wine vinegar (optional)
Stir until well blended and cover, simmer on medium low for at least 30 minutes, stirring occasionally. If it starts to burn, turn down heat.
Not-As-Quick Marinara
1 large red or 2 small yellow onions
5 garlic cloves, chopped
2 small cans tomato paste
2 cans diced tomatoes
2 8 oz cans tomato sauce
1 t salt
1/2 t pepper
1 t Garlic powder
1 T italian seasoning
1/2 T parsley
pinch of sugar
pinch of allspice
1/2 t of worchestershire sauce
1/2 t red wine vinegar (optional)
1 lb ground turkey, chicken, or beef (optional)
1. Chop onion and garlic and set aside. Add diced tomatoes, tomato paste, and tomato sauce to pot, then add all seasonings. Stir well, cover, and simmer over low or medium-low heat.
2. While sauce simmers, begin browning meat in skillet. When meat is just brown, add onion and garlic and cook until onions are translucent and flavors are well blended. If you aren't using meat, begin cooking onions and garlic in skillet in a Tablespoon or so of olive oil. Season with salt and pepper and italian seasonings, if desired.
3. After sauce has simmered for at least thirty minutes, add meat or onions and garlic, and let simmer for at least another thirty minutes. Serve with crusty bread over whole-wheat pasta. Delicious!
Combine in saucepan on medium heat:
2 small cans tomato paste
2 cans diced tomatoes
2 8 oz cans tomato sauce
1 t salt
1/2 t pepper
1 T Garlic powder
1 T italian seasoning
1/2 T parsley
pinch of sugar
pinch of allspice
1/2 t of worchestershire sauce
1/2 t red wine vinegar (optional)
Stir until well blended and cover, simmer on medium low for at least 30 minutes, stirring occasionally. If it starts to burn, turn down heat.
Not-As-Quick Marinara
1 large red or 2 small yellow onions
5 garlic cloves, chopped
2 small cans tomato paste
2 cans diced tomatoes
2 8 oz cans tomato sauce
1 t salt
1/2 t pepper
1 t Garlic powder
1 T italian seasoning
1/2 T parsley
pinch of sugar
pinch of allspice
1/2 t of worchestershire sauce
1/2 t red wine vinegar (optional)
1 lb ground turkey, chicken, or beef (optional)
1. Chop onion and garlic and set aside. Add diced tomatoes, tomato paste, and tomato sauce to pot, then add all seasonings. Stir well, cover, and simmer over low or medium-low heat.
2. While sauce simmers, begin browning meat in skillet. When meat is just brown, add onion and garlic and cook until onions are translucent and flavors are well blended. If you aren't using meat, begin cooking onions and garlic in skillet in a Tablespoon or so of olive oil. Season with salt and pepper and italian seasonings, if desired.
3. After sauce has simmered for at least thirty minutes, add meat or onions and garlic, and let simmer for at least another thirty minutes. Serve with crusty bread over whole-wheat pasta. Delicious!
Bekah's Vegan Pumpkin Bread
3 1/2 c whole wheat flour
4 T soy flour
2 t baking soda
1 1/2 t salt
2 t cinnamon
1/2 t nutmeg
1/4 t cloves
1/4 t ginger
3 c brown sugar (or a mix of brown/white)
2 1/2 c cooked mashed pumpkin
3/4 c canola oil
1c water (more or less, depending on how watery your pumpkin is)
1. Preheat oven to 350 degrees F and grease two bread pans.
2. Mix flour, baking soda, salt and spices in a large bowl. Add remaining ingredients and beat until well blended.
3. Divide batter equally into the greased pans and bake for 70 minutes. Check for done-ness but do not overbake!
4 T soy flour
2 t baking soda
1 1/2 t salt
2 t cinnamon
1/2 t nutmeg
1/4 t cloves
1/4 t ginger
3 c brown sugar (or a mix of brown/white)
2 1/2 c cooked mashed pumpkin
3/4 c canola oil
1c water (more or less, depending on how watery your pumpkin is)
1. Preheat oven to 350 degrees F and grease two bread pans.
2. Mix flour, baking soda, salt and spices in a large bowl. Add remaining ingredients and beat until well blended.
3. Divide batter equally into the greased pans and bake for 70 minutes. Check for done-ness but do not overbake!
Easy Dark Chocolate Truffles
8 oz. dark chocolate chips (I use Ghirardelli)
1/2 cup heavy cream
2 T unsalted butter
unsweetened cocoa (again, I use Ghirardelli)
1. Heat cream and butter over medium-high heat until butter is just melted.
2. Stir into chocolate chips, stirring until all chocolate is melted and mixture is smooth.
3. Let cool, then refrigerate overnight.
4. Scoop out chocolate with melon baller or spoon, roll in cocoa powder and set on parchment. Refrigerate until ready to serve!
1/2 cup heavy cream
2 T unsalted butter
unsweetened cocoa (again, I use Ghirardelli)
1. Heat cream and butter over medium-high heat until butter is just melted.
2. Stir into chocolate chips, stirring until all chocolate is melted and mixture is smooth.
3. Let cool, then refrigerate overnight.
4. Scoop out chocolate with melon baller or spoon, roll in cocoa powder and set on parchment. Refrigerate until ready to serve!
Barbecue Baked Beans (from scratch!)
1/2 package bacon (nitrate free is best!)
2 onions, chopped
5 cloves garlic, minced
1/4 cup olive oil
2 T tomato paste
2 1/2 T molasses
1 1/2 T apple cider vinegar
1 t chili powder
1 t mustard
1/2 cup brown sugar
1/2 t white pepper
1/4 t allspice
Salt to taste
1 cup chicken broth
6 cups cooked great northern or navy beans (drained)
1. Preheat oven to 325 F. Chop bacon roughly, cook in large, oven proof skillet over medium-high heat until it releases it's fat, then add onions, garlic, and olive oil. Stir and cook until onions are translucent, then add tomato paste, molasses, apple cider vinegar, chili powder, mustard, brown sugar, pepper, allspice, and salt. Cook these ingredients together for about one minute, stirring continuously, and bring heat down to medium.
2. Add chicken broth and stir well, using broth to get all the scrapings from the bottom of the pan. Then add beans. Stir together until beans are well incorporated, then cover skillet with lid or foil and transfer to the oven.
3. Allow beans to cook for one hour, then uncover, stir, add more chicken broth if needed (but only if needed!) and place back into the oven uncovered for thirty minutes. Remove from the oven, let sit for ten minutes or so, and serve.
2 onions, chopped
5 cloves garlic, minced
1/4 cup olive oil
2 T tomato paste
2 1/2 T molasses
1 1/2 T apple cider vinegar
1 t chili powder
1 t mustard
1/2 cup brown sugar
1/2 t white pepper
1/4 t allspice
Salt to taste
1 cup chicken broth
6 cups cooked great northern or navy beans (drained)
1. Preheat oven to 325 F. Chop bacon roughly, cook in large, oven proof skillet over medium-high heat until it releases it's fat, then add onions, garlic, and olive oil. Stir and cook until onions are translucent, then add tomato paste, molasses, apple cider vinegar, chili powder, mustard, brown sugar, pepper, allspice, and salt. Cook these ingredients together for about one minute, stirring continuously, and bring heat down to medium.
2. Add chicken broth and stir well, using broth to get all the scrapings from the bottom of the pan. Then add beans. Stir together until beans are well incorporated, then cover skillet with lid or foil and transfer to the oven.
3. Allow beans to cook for one hour, then uncover, stir, add more chicken broth if needed (but only if needed!) and place back into the oven uncovered for thirty minutes. Remove from the oven, let sit for ten minutes or so, and serve.
Whole Grain Cornbread
1 cup white whole wheat flour
1 cup fine-ground cornmeal
1/2 t salt
4 t baking powder
1 carrot, finely grated
1 T honey
1 egg
1 cup milk
1/4 cup butter (softened/room temperature)
1. Preheat oven to 425, grease baking dish. (We used a deep-dish pie dish that we've used for cornbread since forever, more or less. You can bake yours in a square though, 8x8 works well!)
2. Combine all dry ingredients and then sift together into a large mixing bowl. Add the rest of the ingredients and beat just until smooth. (Don't get too overzealous on this step!)
3. Bake for 25 minutes or until done.
1 cup fine-ground cornmeal
1/2 t salt
4 t baking powder
1 carrot, finely grated
1 T honey
1 egg
1 cup milk
1/4 cup butter (softened/room temperature)
1. Preheat oven to 425, grease baking dish. (We used a deep-dish pie dish that we've used for cornbread since forever, more or less. You can bake yours in a square though, 8x8 works well!)
2. Combine all dry ingredients and then sift together into a large mixing bowl. Add the rest of the ingredients and beat just until smooth. (Don't get too overzealous on this step!)
3. Bake for 25 minutes or until done.
Pizza Sauce
1 small can tomato paste
1 regular can diced tomatoes
1 T italian seasonings
1 t garlic powder
Pinch of sugar
1/2 t salt
1 t parsley
Combine all ingredients in a small saucepan, mix well. Allow to simmer at least 1/2 hour on low heat. Add any seasonings that you like!
1 regular can diced tomatoes
1 T italian seasonings
1 t garlic powder
Pinch of sugar
1/2 t salt
1 t parsley
Combine all ingredients in a small saucepan, mix well. Allow to simmer at least 1/2 hour on low heat. Add any seasonings that you like!
Polenta pizza
1 T extra virgin olive oil
1/2 cup whole milk
2 1/2 cups water
1 cup polenta (course cornmeal)
1 t garlic powder
1/2 cup shredded natural parmesan
Salt
Freshly ground black pepper
Pizza sauce (see recipe below!!)
Italian cheese
Italian sausage
Green Pepper
Red onion
Mushrooms
1. Oil pizza pan or cookie sheet with a little Extra Virgin Olive Oil. Combine milk and water with a teaspoon of salt in a medium saucepan, and bring just to a boil before reducing heat to medium. Stir in cornmeal in a steady stream, whisking continuously to avoid lumps. Turn heat to low, simmer for 10 or 15 minutes while whisking frequently. Whisk in water if it becomes too thick.
2. Whisk in 1 T olive oil and shredded parmesan cheese as well as a 1/2 t black pepper and garlic powder. Immediately spread onto cookie sheet about 1/2 inch thick and even. Sprinkle with salt and pepper, cover with plastic wrap, and place in the refrigerator to cool. During the last 15 minutes or so of the cooling process, preheat oven to 450 degrees.
3. When polenta is firm and cool (you can leave it overnight if you wish!) remove wrap and place in the 450 degree oven and bake for 25 or 30 minutes. Polenta should begin to brown, edges should be crispy. While crust cooks, chop red onion, green pepper, and mushroom. Brown sausage, when it is just beginning to brown add onion and saute together until meat is brown and onions are softening. Then add green pepper. Add mushrooms about a minute or two before you finish the toppings. (Of course, you can use any toppings you like!!)
4. Remove polenta crust from oven, spread on pizza sauce and then layer toppings on. Cook until cheese is bubbly and toppings are warm. Allow pizza to sit for a few minutes, then dig in!!!
1/2 cup whole milk
2 1/2 cups water
1 cup polenta (course cornmeal)
1 t garlic powder
1/2 cup shredded natural parmesan
Salt
Freshly ground black pepper
Pizza sauce (see recipe below!!)
Italian cheese
Italian sausage
Green Pepper
Red onion
Mushrooms
1. Oil pizza pan or cookie sheet with a little Extra Virgin Olive Oil. Combine milk and water with a teaspoon of salt in a medium saucepan, and bring just to a boil before reducing heat to medium. Stir in cornmeal in a steady stream, whisking continuously to avoid lumps. Turn heat to low, simmer for 10 or 15 minutes while whisking frequently. Whisk in water if it becomes too thick.
2. Whisk in 1 T olive oil and shredded parmesan cheese as well as a 1/2 t black pepper and garlic powder. Immediately spread onto cookie sheet about 1/2 inch thick and even. Sprinkle with salt and pepper, cover with plastic wrap, and place in the refrigerator to cool. During the last 15 minutes or so of the cooling process, preheat oven to 450 degrees.
3. When polenta is firm and cool (you can leave it overnight if you wish!) remove wrap and place in the 450 degree oven and bake for 25 or 30 minutes. Polenta should begin to brown, edges should be crispy. While crust cooks, chop red onion, green pepper, and mushroom. Brown sausage, when it is just beginning to brown add onion and saute together until meat is brown and onions are softening. Then add green pepper. Add mushrooms about a minute or two before you finish the toppings. (Of course, you can use any toppings you like!!)
4. Remove polenta crust from oven, spread on pizza sauce and then layer toppings on. Cook until cheese is bubbly and toppings are warm. Allow pizza to sit for a few minutes, then dig in!!!
Turkey Keema
1 lb ground turkey meat
1 1/2 small onions, chopped
1 T olive oil
3 cloves garlic, minced
2 T garam masala
1 t salt
4 t tomato paste
3/4 cup beef broth
dash of cayenne pepper
dash of cumin
dash of curry powder
1/2 cup coconut milk (more depending on desired consistency)
1. Brown turkey in a pan, while cooking, break turkey into small pieces with a spoon. Drain off the fat, and set aside. Saute onions over medium heat in oil until translucent, about 5 minutes, then add garlic and continue to cook for about a minute longer before adding turkey back in.
2. Add in garam masala and salt, let cook about a minute, then add in beef broth and tomato paste. Use cayenne, cumin, and curry to season to taste. (feel free to season as you like during this stage as well) Simmer for ten minutes or so, then add in the coconut milk. Simmer an additional five minutes (at least) and serve!
1 1/2 small onions, chopped
1 T olive oil
3 cloves garlic, minced
2 T garam masala
1 t salt
4 t tomato paste
3/4 cup beef broth
dash of cayenne pepper
dash of cumin
dash of curry powder
1/2 cup coconut milk (more depending on desired consistency)
1. Brown turkey in a pan, while cooking, break turkey into small pieces with a spoon. Drain off the fat, and set aside. Saute onions over medium heat in oil until translucent, about 5 minutes, then add garlic and continue to cook for about a minute longer before adding turkey back in.
2. Add in garam masala and salt, let cook about a minute, then add in beef broth and tomato paste. Use cayenne, cumin, and curry to season to taste. (feel free to season as you like during this stage as well) Simmer for ten minutes or so, then add in the coconut milk. Simmer an additional five minutes (at least) and serve!
Whole Grain Naan
1 .25 oz package of dry active yeast
1 cup warm water
1/4 cup honey
3 T milk
1 egg, beaten
2 t salt
4 1/2 cups white whole wheat flour
1/4 cup melted butter
(optional) 4 cloves minced garlic.
1. Pour yeast into a large bowl with 1 cup warm water. Add 1 t of sugar or honey to proof the yeast and allow to sit for ten minutes or until frothy.
2. Stir in honey, milk, egg, salt, and enough flour to make a soft dough. Do not use more flour than you need! (If the dough is too stiff it will not cook correctly.) Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside (someplace warm) to rise. Let it rise 1 hour, until the dough has doubled in volume.
3. Punch down dough, pinch off pieces the size of a golfball or so, roll into balls and set on a tray. cover with a towel and allow to rise until doubled in size again, about 30 minutes. Meanwhile, preheat a griddle, skillet, or grill to high heat and melt the butter. (I used an electric griddle, and it was set at 400 degrees) If you wish, you can add the minced garlic to the melted butter and brush the garlic-butter mixture onto the naan instead of straight butter.
4. Take one ball of dough, roll it out on a cutting board with a little flour, and brush on a light coating of butter. Then transfer to the cooking surface butter-side down. Brush butter on the other side and allow to cook until bubble have formed, about a minute or two. Do not overcook! Flip naan and allow to cook for another minute or so, then remove from the grill.
Naan should be served as fresh as possible. You can keep it in foil in a warm oven to retain heat while you get everything else on the table. If you prefer, you can make the dough the day before, refrigerate it, and pull it out when you are ready for it. Feel free to try different flours or substitutions!
1 cup warm water
1/4 cup honey
3 T milk
1 egg, beaten
2 t salt
4 1/2 cups white whole wheat flour
1/4 cup melted butter
(optional) 4 cloves minced garlic.
1. Pour yeast into a large bowl with 1 cup warm water. Add 1 t of sugar or honey to proof the yeast and allow to sit for ten minutes or until frothy.
2. Stir in honey, milk, egg, salt, and enough flour to make a soft dough. Do not use more flour than you need! (If the dough is too stiff it will not cook correctly.) Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside (someplace warm) to rise. Let it rise 1 hour, until the dough has doubled in volume.
3. Punch down dough, pinch off pieces the size of a golfball or so, roll into balls and set on a tray. cover with a towel and allow to rise until doubled in size again, about 30 minutes. Meanwhile, preheat a griddle, skillet, or grill to high heat and melt the butter. (I used an electric griddle, and it was set at 400 degrees) If you wish, you can add the minced garlic to the melted butter and brush the garlic-butter mixture onto the naan instead of straight butter.
4. Take one ball of dough, roll it out on a cutting board with a little flour, and brush on a light coating of butter. Then transfer to the cooking surface butter-side down. Brush butter on the other side and allow to cook until bubble have formed, about a minute or two. Do not overcook! Flip naan and allow to cook for another minute or so, then remove from the grill.
Naan should be served as fresh as possible. You can keep it in foil in a warm oven to retain heat while you get everything else on the table. If you prefer, you can make the dough the day before, refrigerate it, and pull it out when you are ready for it. Feel free to try different flours or substitutions!
Perfect Brown Rice
1 cup brown rice
6 - 9 cups water
salt to taste
1. Bring water to a boil and rinse rice in a strainer for thirty seconds. When water boils, add rice, stir once, and allow to boil (uncovered) for 30 minutes.
2. Pour rice into strainer and allow to drain for just ten seconds, then pour back into the pot and put the lid on tight! Let sit for ten minutes (off of the heat), fluff with a fork, add salt, and serve.
6 - 9 cups water
salt to taste
1. Bring water to a boil and rinse rice in a strainer for thirty seconds. When water boils, add rice, stir once, and allow to boil (uncovered) for 30 minutes.
2. Pour rice into strainer and allow to drain for just ten seconds, then pour back into the pot and put the lid on tight! Let sit for ten minutes (off of the heat), fluff with a fork, add salt, and serve.
Veggie Korma
1 1/2 T olive oil, or whatever you prefer to cook with!
1 1/2 small onions, diced
6 cloves garlic, minced
2 yukon gold potatoes, cubed and parboiled until almost fork tender
4 carrots, cubed and parboiled until almost fork tender
1 fresh jalapeno pepper, seeded and diced (2, if you prefer it very spicy)
3 T ground, unsalted cashews
1 4 oz can tomato sauce
1/2 red bell pepper
1/2 green bell pepper
1 can coconut cream (or coconut milk)
2 t salt
1 1/2 T Curry powder
1 1/2 T Garam Masala
1/2 t ginger powder
1/2 t cayenne pepper
dash of black pepper
dash of cumin
dash of chili powder
If you are adding meat to the recipe, cube and saute with onions over medium-high heat, unless you are adding shrimp. In that case, saute in oil and set aside. Add back in when you add peas, and peppers, in the final 10 minutes of cooking.
1. Heat oil over medium heat for a few minutes before adding onion. Cook onion for a few minutes, then add minced garlic. If you are using fresh ginger instead of powder, add 1 t with the garlic and saute with onions for about a minute.
2. Add potatoes, carrots, jalapeno, cashews, curry powder, garam masala, tomato sauce, salt, pepper, cayenne, ginger powder (if not using fresh), cumin, and chili powder. Simmer (stirring often) until potatoes and carrots are tender, 10 or 20 minutes.
3. Add peppers, peas, and coconut cream or milk. Reduce heat to low, cover, and simmer for at least ten minutes, stirring occasionally. (extra simmering will bring out more of the flavor!)
* Korma could be made with beef, lamb, chicken, or shrimp added.
1 1/2 small onions, diced
6 cloves garlic, minced
2 yukon gold potatoes, cubed and parboiled until almost fork tender
4 carrots, cubed and parboiled until almost fork tender
1 fresh jalapeno pepper, seeded and diced (2, if you prefer it very spicy)
3 T ground, unsalted cashews
1 4 oz can tomato sauce
1/2 red bell pepper
1/2 green bell pepper
1 can coconut cream (or coconut milk)
2 t salt
1 1/2 T Curry powder
1 1/2 T Garam Masala
1/2 t ginger powder
1/2 t cayenne pepper
dash of black pepper
dash of cumin
dash of chili powder
If you are adding meat to the recipe, cube and saute with onions over medium-high heat, unless you are adding shrimp. In that case, saute in oil and set aside. Add back in when you add peas, and peppers, in the final 10 minutes of cooking.
1. Heat oil over medium heat for a few minutes before adding onion. Cook onion for a few minutes, then add minced garlic. If you are using fresh ginger instead of powder, add 1 t with the garlic and saute with onions for about a minute.
2. Add potatoes, carrots, jalapeno, cashews, curry powder, garam masala, tomato sauce, salt, pepper, cayenne, ginger powder (if not using fresh), cumin, and chili powder. Simmer (stirring often) until potatoes and carrots are tender, 10 or 20 minutes.
3. Add peppers, peas, and coconut cream or milk. Reduce heat to low, cover, and simmer for at least ten minutes, stirring occasionally. (extra simmering will bring out more of the flavor!)
* Korma could be made with beef, lamb, chicken, or shrimp added.
Barley Chili
1 lb lean ground beef
2 onions chopped
5 cloves garlic minced
2 T whole wheat flour
1 t parsley
1 t Worcestershire sauce
2 t chili powder
1 t cumin
pinch of thyme and basil
1 t oregano
3/4 cup barley (hulled)
1 can kidney beans
2 can black beans
2 cans chili beans
Salt and Black Pepper
1 can tomatoes with green chilies
3 cups water
2 T beef bullion
1. Since you are using hulled barley instead of pearled, start by rinsing the barley and boiling it for 30 minutes. While this is boiling, you can chop the onions, mince the garlic, and continue on the step 2.
2. Brown lean ground beef with onions and garlic. I've always found that stew, soup, and chili recipes turn out beautifully when they are seasoned at each step, so when I made this recipe I sprinkled some salt, pepper, cumin, and chili powder on the beef.
3. Drain the barley.
4. Drain beef, add 2 T whole wheat flour and stir well, then add the rest of the ingredients (including barley!)
and stir well.
5. Bring chili to a boil and then lower heat to keep it at a steady simmer, stirring regularly for an hour or until barley is tender.
6. Serve with all natural sharp cheddar and sour cream, or whatever garnishes your heart desires!
2 onions chopped
5 cloves garlic minced
2 T whole wheat flour
1 t parsley
1 t Worcestershire sauce
2 t chili powder
1 t cumin
pinch of thyme and basil
1 t oregano
3/4 cup barley (hulled)
1 can kidney beans
2 can black beans
2 cans chili beans
Salt and Black Pepper
1 can tomatoes with green chilies
3 cups water
2 T beef bullion
1. Since you are using hulled barley instead of pearled, start by rinsing the barley and boiling it for 30 minutes. While this is boiling, you can chop the onions, mince the garlic, and continue on the step 2.
2. Brown lean ground beef with onions and garlic. I've always found that stew, soup, and chili recipes turn out beautifully when they are seasoned at each step, so when I made this recipe I sprinkled some salt, pepper, cumin, and chili powder on the beef.
3. Drain the barley.
4. Drain beef, add 2 T whole wheat flour and stir well, then add the rest of the ingredients (including barley!)
and stir well.
5. Bring chili to a boil and then lower heat to keep it at a steady simmer, stirring regularly for an hour or until barley is tender.
6. Serve with all natural sharp cheddar and sour cream, or whatever garnishes your heart desires!
Chipotle Lime Soft Tacos
Ingredients:
4 whole wheat tortillas (soft taco sized)
2 T olive oil
1/2 t ground cumin
1/4 t cinnamon
1/4 t salt
1/4 t black pepper
5 cloves garlic, minced
2 tablespoons fresh chopped cilantro
1 pound tilapia fillets
2 tablespoons fresh lime juice
1 - 1 1/2 cups shredded cabbage or coleslaw mix
Cream Sauce:
1 cup light sour cream
1 chipotle chili (seeded and minced) OR chipotle seasoning to taste
1/4 t salt
1/4 t garlic powder
1. Mix cream sauce ingredients together and cover, refrigerate until needed.
2. In a skillet set at medium-high heat, add the seven ingredients from the olive oil through the cilantro. Saute those ingredients for 2 minutes.
3. After the 2 minutes, add the tilapia and cover and cook for 3 minutes or until fish is fully cooked (flaky and opaque). You can flip the fish once halfway through to ensure even seasoning and cooking! Then add in lime juice and let cook for 1 additional minute.
4. Heat the tortillas according to the package instructions. Lay each of the warmed tortillas on a cutting board and place one-quarter of both the cabbage and fish on the center of each tortilla. Then top each with equal amounts of the Chipotle Cream Sauce.
5. Fold the tortillas over to form tacos and serve.
4 whole wheat tortillas (soft taco sized)
2 T olive oil
1/2 t ground cumin
1/4 t cinnamon
1/4 t salt
1/4 t black pepper
5 cloves garlic, minced
2 tablespoons fresh chopped cilantro
1 pound tilapia fillets
2 tablespoons fresh lime juice
1 - 1 1/2 cups shredded cabbage or coleslaw mix
Cream Sauce:
1 cup light sour cream
1 chipotle chili (seeded and minced) OR chipotle seasoning to taste
1/4 t salt
1/4 t garlic powder
1. Mix cream sauce ingredients together and cover, refrigerate until needed.
2. In a skillet set at medium-high heat, add the seven ingredients from the olive oil through the cilantro. Saute those ingredients for 2 minutes.
3. After the 2 minutes, add the tilapia and cover and cook for 3 minutes or until fish is fully cooked (flaky and opaque). You can flip the fish once halfway through to ensure even seasoning and cooking! Then add in lime juice and let cook for 1 additional minute.
4. Heat the tortillas according to the package instructions. Lay each of the warmed tortillas on a cutting board and place one-quarter of both the cabbage and fish on the center of each tortilla. Then top each with equal amounts of the Chipotle Cream Sauce.
5. Fold the tortillas over to form tacos and serve.
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