Posts categorized under "Recipes"

Cilantro Avocado Sauce

May 2, 2020  |  Sauces
  • 1/2 avocado cut into chunks
  • 1 cup packed fresh cilantro about 1 bunch
  • 1/2 clove garlic germ removed, roughly chopped
  • 1/2 cup Greek yogurt
  • 2 tbsp lime juice about 1 large lime
  • 1/4 tsp sea salt
  • 2 tbsp water

Blend all ingredients until smooth. Add water if needed.

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Carrots with Raisins and Dates

March 28, 2020  |  Other, Sides

Ingredients

  • 5 medium-sized carrots
  • 1 medium-sized onion
  • 4 tbsp butter
  • 1/4 cup raisins
  • 1/4 cup pitted dates, cut into 1/4″ slivers
  • 1/2 tsp salt
  • 1/4 tsp sugar

Preparation

  • (Optional, peel carrots), slide diagonally into 1/4″ thick ovals
  • Cut onion into 1/4″ half-rings
  • Melt butter and add carrots, onion, raisins, and dates, fry for 5 minutes.
  • Add salt and sugar, fry for another 5 minutes until carrots are tender.
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Almond Milk (and Crackers)

February 9, 2020  |  Other
  • Soak 1 cup almonds in cold water overnight, or boil for 10 minutes and let sit for 1 or 2 hours.
  • Add 6 cups water and blend at high speed for about 2 minutes.
  • Strain in nut milk bag. If immediately using almond meal for another recipe, there’s no need to strain very thoroughly, though keep in mind the almond meal will have extra water, so use less in those recipes.
  • Pour the milk back in the blender, and add:
    • 1 tbsp maple syrup
    • 1/2 tsp vanilla extract
    • 1/4 tsp salt
  • Blend for about 20 seconds until well mixed.
  • Pour in containers and refrigerate for up to a week.

Recipe originally from Minimalist Baker.

This recipe will yield 1 cup of almond meal; it can be used to make crackers, muffins, etc. The easiest way to use up the almond meal is to make crackers.

Combine:

  • 1 cup of almond meal
  • 1 cup of whole wheat flour
  • 2 tbsp flaxseed meal
  • 4 tbsp oil
  • partially ground rosemary (quantity untested yet, try 1 tbsp?
  • Salt, pepper
  • Garlic powder
  • Onion powder
  • Mix until it forms a thick paste; add oil or water as needed
  • Roll out on parchment paper, cover with another layer of parchment paper, and roll into a thin sheet.
  • Remove top layer of parchment and lay down on a cookie sheet.
  • Use metal spatula to trace a grid, to separate crackers after cooking.
  • Cook at 325F for about 20 minutes or until crispy and golden.
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Cream of Potato with Celeriac and Cheddar

January 29, 2020  |  Soups

Ingredients

  • 1 onion, sliced thin
  • 3 cloves garlic, sliced thin
  • Sage (about 2 tbsp)
  • Thyme (about 2 tsp)
  • 1 lemon (zested and juiced), or equivalent amount of lemon juice
  • 1 celery root (celeriac), cut in small cubes
  • 4 or 5 medium potatoes, roughly cut in small cubes
  • 4 cups chicken broth (cubes are fine)
  • 10% cream (about 1/2 cup or more)
  • Cheddar cheese, cut in small cubes (about 1 cup)

Instructions

  • Cut celeriac into small cubes.
  • Toss with olive oil, salt/pepper, and cook at 425F until golden on all sides (toss a few times throughout). They should be crispy, but not too close to burnt.
  • Meanwhile, add onion and garlic in a large pot with butter, olive oil, or lard.
  • After about 5 minutes, add herbs, salt/pepper, lemon, and for cook a few more minutes to make herbs fragrant, and onions maybe start to brown.
  • Add chicken broth and potatoes, bring to boil and cook for about 15 minutes, until potatoes are soft.
  • Remove from heat and puree soup with a hand blender.
  • Turn heat back on, add cream and stir, adjust salt/pepper.
  • Add water if soup is still fairly thick.
  • Add celeriac and cheddar cubes, serve.
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Butternut Squash Tahini Buddha Bowls

December 12, 2019  |  Mains

NOTE: Previously made by cubing and cooking squash in seasoning mix with olive oil, adding sesame seeds and kale near the end of cooking. Then served on quinoa with the dressing.

Main ingredients

  • 4 cups cubed butternut squash 
  • 1 teaspoon olive oil
  • 1 teaspoon Ras El Hanout seasoning (see below)
  • salt/pepper
  • 2/3 cup couscous 
  • 4 cups spinach leaves
  • 2 cups chickpeas (drained and rinsed, if canned) 
  • sesame seeds/chopped parsley, for topping 

Tahini dressing

  • 1 tablespoon olive oil
  •  2 tablespoons toasted sesame oil 
  • 1/4 cup tahini (sesame seed paste)
  • 2 tablespoons fresh lemon juice
  • 2 scallions, chopped 
  • 1 tablespoon soy sauce
  • 1 large garlic clove, chopped 
  • 1/4 teaspoon each salt/freshly ground pepper 

Ras El Hanout seasoning

  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
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Pumpkin Millet Muffins

December 1, 2019  |  Snacks

Wet Ingredients

  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1/2 cup brown sugar (original recipe: 3/4 cup)
  • 1/2 tsp vanilla
  • 1-1/2 cup pumpkin puree
  • 1/2 cup rolled oats (MIX IN AT END OF WET INGREDIENTS!)

Ingredients to roast

  • 1/2 cup millet
  • 1/4 cup pumpkin seeds

Dry Ingredients

  • 1 cup unbleached flour
  • 3/4 cup whole wheat flour
  • 2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg

Instructions

  • Preheat oven to 350F
  • Roast millet until golden
  • Roast pumpkin seeds until golden
  • Combine wet ingredients and mix well (add oats at the end)
  • Combine dry ingredients and mix well
  • Stir dry ingredients, and seeds, into wet but don’t mix too much (barely combine)!
  • (Original recipe has pumpkin seeds added on top of muffins)

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Buddha Bowls

November 17, 2019  |  Mains

Ingredients taken from Lucky Belly restaurant

Base:

  • Quinoa, or
  • Brown rice, or
  • Greens

Protein:

  • Tofu, or
  • Chicken, or
  • Falafel

Beet Box:

  • Kale
  • Pears
  • Diced roasted beets
  • Feta
  • Shredded carrots
  • Roasted honey peanuts
  • Arugula pesto vinaigrette

Cali:

  • Dried cranberries
  • Green apples
  • Feta
  • Shredded carrots
  • Roasted honey peanuts
  • Balsamic vinaigrette

V-Power:

  • Kale
  • Quinoa
  • Roasted sweet potatoes
  • Pickled cabbage
  • Shredded carrots
  • Cucumbers
  • Hummus
  • Lemon vinaigrette
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Mom’s Lasagna

November 7, 2019  |  Mains

Ingredients

  • 1 lb lasagna pasta
  • 1 onion
  • 1/2 lb ground porc
  • 7 oz ricotta cheese
  • 1 tsp chopped parlsey
  • 9 tsp grated parmigiano reggiano

Sauce

  • 1 onion, diced
  • 1 lb ground beef
  • 1 celery stalk
  • 2 garlic cloves
  • 1 tsp oregano, basil, parlsey
  • 1 cup chicken broth
  • 5 1/2 oz tomato paste
  • 1 bay leaf
  • 1 tsp sugar
  • 28 oz tomato can

Prepare the sauce. Cook oil in a casserole, add onion and cook 1 min at medium-high. Add beef and spices (oregano, basil, parsley, salt, pepper). Mix and cook 3 to 4 minutes.

Add all other sauce ingredients and adjust seasoning as needed. Partially cover and simmer the tomato sauce for 1h.

Preheat the oven at 375.

Boil lasagna pasta for 12 minutes and rinse in cold water.

Add oil to a pan, add the chopped onion and cook 2 minutes. Add ground pork, salt and cook 7 to 8 minutes at medium high heat.

Place ricotta cheese and parsley in a large bowl and mix well. Add cooked pork, season to taste and mix well.

Lightly butter the lasagna dish and add a small quantity of tomato sauce at the bottom.

Layer pasta, then layer pork/ricotta mix. Layer with sauce, then a third of the cheese, then pasta. Then pork/ricotta, tomato, cheese, pasta. Add a bit of butter on top.

Cover with aluminium foil and cook at 375 for 20 minutes.

Remove foil, add remainder of cheese, cover again and cook 40 minutes.

Remove foil, add a bit of warm tomato sauce. Serve.

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Pumpkin Millet Muffins

October 16, 2019  |  Snacks
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 3/4 cup brown sugar
  • 1/2 tsp vanilla
  • 1 1/2 cup pumpkin puree
  • 1/2 cup rolled oats
  • 1/2 cup millet
  • 1/4 cup pumpkin seeds
  • 1 cup unbleached flour
  • 3/4 cup whole wheat flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly grounded nutmeg

Preheat oven to 350F. Grease a large muffin pan and line with muffin cups if you like. Combine eggs, oil, buttermilk,, sugar, vanilla and pumpkin in a large bowl and mix, until no lumps. Stir in oats. Toast millet in hot dry skillet until lightly browned and fragrant. Toast pumpkin seeds and add millet and seeds to bowl.

In separate bow, sift dry ingredients. Add dry mix to wet mix and gently stir to combine. Do not overmix, or the muffins will be dry and tough.

Fill muffin cups with batter, sprinkle tops with pumpkin seeds and bake 25 minutes, or until inserted toothpick comes out clean.

*Oat bran would be a good substitute for oats, and even flax seeds, instead of the millet, in a pinch.

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