ngredients:
1 small bunch of kale, stemmed and shredded
2 large carrots, grated
1 pint cherry tomatoes, halved or quartered
2 green onions, sliced thin
1 small cucumber, diced
1 small bunch cilantro, roughly chopped
juice of 2 limes
1/4 cup olive oil
1 can white cannellini beans
1-2 chile peppers, seeds and membranes removed
sprinkle of salt and pepper
1 avocado, peeled and sliced
4 corn tortillas for wrapping (or use lettuce wraps, or just eat as a salad)
Instructions:
In a large mixing bowl, combine the kale, carrots, tomatoes, green onions, cucumber, cilantro, beans, and avocado. Add the lime juice, olive oil, chiles, a sprinkle of salt and pepper and toss everything together to mix.
Monday, July 27, 2015
Thursday, September 18, 2014
Shepard's Pie with Black Eyed Peas
Comforting and packed with nutrients.
Ingredients:
3 large potatoes
8 tbs butter
1 chopped yellow onion
3 large carrots, chopped
2 large stalks celery, chopped
1 1/2 cup broccoli, chopped
3 sprigs fresh parsley
1 large stalk fresh rosemary or thyme, chopped
1 large clove garlic, minced
1/2 cup water or vegetable broth
15 ounces cooked black eyed peas
1/2 jar marinated portobello mushrooms, with juices
salt and pepper to taste
Peel and quarter potatoes, boil in salted water until tender, about 20 minutes.
While the potatoes are cooking, melt 4 tbs butter in a large pot. Saute onion, carrots, celery, broccoli, and herbs until almost tender, about 8 minutes over medium heat. Add garlic, and sauté until all vegetables are tender, about 2 minutes longer. Season to taste with salt and pepper.
Add half cup of vegetable broth and cook, uncovered, over low heat for 2 minutes. Stir in black eyed peas and marinated mushrooms.
Mash potatoes in a bowl with remainder of butter, season to taste. Transfer vegetable mixture to individual ramekins, or a medium sized casserole dish. Broil for a minute to get brown on top. Garnish with fresh herbs.
Serving suggestion: grate shredded cheese and sprinkle atop the mashed potatoes before broiling to melt.
Ingredients:
3 large potatoes
8 tbs butter
1 chopped yellow onion
3 large carrots, chopped
2 large stalks celery, chopped
1 1/2 cup broccoli, chopped
3 sprigs fresh parsley
1 large stalk fresh rosemary or thyme, chopped
1 large clove garlic, minced
1/2 cup water or vegetable broth
15 ounces cooked black eyed peas
1/2 jar marinated portobello mushrooms, with juices
salt and pepper to taste
Peel and quarter potatoes, boil in salted water until tender, about 20 minutes.
While the potatoes are cooking, melt 4 tbs butter in a large pot. Saute onion, carrots, celery, broccoli, and herbs until almost tender, about 8 minutes over medium heat. Add garlic, and sauté until all vegetables are tender, about 2 minutes longer. Season to taste with salt and pepper.
Add half cup of vegetable broth and cook, uncovered, over low heat for 2 minutes. Stir in black eyed peas and marinated mushrooms.
Mash potatoes in a bowl with remainder of butter, season to taste. Transfer vegetable mixture to individual ramekins, or a medium sized casserole dish. Broil for a minute to get brown on top. Garnish with fresh herbs.
Serving suggestion: grate shredded cheese and sprinkle atop the mashed potatoes before broiling to melt.
Friday, September 5, 2014
Mediterranean Chickpea Salad
Ingredients:
1 can garbanzo beans
1/8 cup flat leaf parsley, chopped
1/2 cup red bell pepper, diced
1/2 cup roma tomato, diced
1/8 cup green olives, sliced
1/8 cup red onion, finely chopped
1/2 tbs freshly squeezed lemon juice
Pinch Salt and Pepper
0.5 head leaf lettuce, rinsed and chopped
Monday, April 28, 2014
Rhubarb Tea
Ingredients:
8 stalks rhubarb
1 lemon, peeled into strips
8 cups water
Honey to taste
Mint (optional)
Directions:
1. Cut each stalk into 1 inch chunks
2. Add those to 8 cups water in a large sauce pan
3. Add a couple of strips of lemon peel
4. Bring all of that to a boil the decrease heat until you have reached a gentle simmer. Simmer for 30 minutes then turn off the heat and let cool for a couple of hours.
5. Strain the tea and add honey to desired sweetness.
6. Chill completely then serve with mint and more lemon peel.
8 stalks rhubarb
1 lemon, peeled into strips
8 cups water
Honey to taste
Mint (optional)
Directions:
1. Cut each stalk into 1 inch chunks
2. Add those to 8 cups water in a large sauce pan
3. Add a couple of strips of lemon peel
4. Bring all of that to a boil the decrease heat until you have reached a gentle simmer. Simmer for 30 minutes then turn off the heat and let cool for a couple of hours.
5. Strain the tea and add honey to desired sweetness.
6. Chill completely then serve with mint and more lemon peel.
Braised Coconut Spinach Rice with Lemon
Recipe calls for rice to be cooked ahead of time.
Ingredients:
2 tsp olive oil
1 small yellow onion, peeled and chopped
4 large cloves garlic, peeled and minced
1 TBS grated ginger
2 cups cooked rice
1 bunch spinach, washed, trimmed, and cut into bite-sized pieces
1 large lemon, zested and juiced (about 2 TBS)
13.5 ounce can coconut milk
1 tsp salt
1 tsp ground ginger
To Serve:
Whole roasted sweet potatoes
Cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish
To Roast Sweet Potatoes:
Preheat oven to 350 F. Rub the sweet potato half with olive oil to lightly coat. Place in baking pan with the cut side up. Bake for 40-50 minutes, or until tender. Cool slightly before serving.
While the potatoes are baking, heat the olive oil in a heavy pot over medium heat. Add the chopped onion and cook for about 5 minutes, or until the oven in beginning to brown. Add the garlic, ginger, and marinated portobello mushrooms. Cook for 3 minutes, stirring frequently.
Add the cooked rice and stir well, until it is coated with the onion and garlic mixture.
Toss in the chopped spinach, one handful at a time. This will take about 5 minute, stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, then pour in the coconut milk and stir in the salt, optional ground ginger and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the rice is warm through, stirring regularly to prevent rice from sticking. Taste and add more salt and lemon juice, if necessary.
Serve hot over roasted sweet potatoes, with cilantro leaves and optional toasted unsweetened coconut to garnish.
Ingredients:
2 tsp olive oil
1 small yellow onion, peeled and chopped
4 large cloves garlic, peeled and minced
1 TBS grated ginger
2 cups cooked rice
1 bunch spinach, washed, trimmed, and cut into bite-sized pieces
1 large lemon, zested and juiced (about 2 TBS)
13.5 ounce can coconut milk
1 tsp salt
1 tsp ground ginger
To Serve:
Whole roasted sweet potatoes
Cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish
To Roast Sweet Potatoes:
Preheat oven to 350 F. Rub the sweet potato half with olive oil to lightly coat. Place in baking pan with the cut side up. Bake for 40-50 minutes, or until tender. Cool slightly before serving.
While the potatoes are baking, heat the olive oil in a heavy pot over medium heat. Add the chopped onion and cook for about 5 minutes, or until the oven in beginning to brown. Add the garlic, ginger, and marinated portobello mushrooms. Cook for 3 minutes, stirring frequently.
Add the cooked rice and stir well, until it is coated with the onion and garlic mixture.
Toss in the chopped spinach, one handful at a time. This will take about 5 minute, stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, then pour in the coconut milk and stir in the salt, optional ground ginger and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the rice is warm through, stirring regularly to prevent rice from sticking. Taste and add more salt and lemon juice, if necessary.
Serve hot over roasted sweet potatoes, with cilantro leaves and optional toasted unsweetened coconut to garnish.
Veggie Banh Mi (Vietnamese Sandwich)
Avocado Cream Sauce:
2 ripe avocados
2 TBS white wine vinegar
1 1/4 cup cashew cream (see recipe below)
Juice and zest of 1 lemon
salt and pepper to taste
Toss all ingredients into a food processor or blender. Blend together until thick and creamy. Add water if you feel you need a thinner sauce.
Cashew Cream: (soak overnight)
1 cup raw cashews rinsed very well under cold water
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse. Place them in the blender with enough fresh cold water to just cover them. Blend on high for several minutes until very smooth.
Pickled Carrots:
1/4 cup rice or white wine vinegar
1/2 cup cold water
2 TBS agave nectar or honey
1/4 tsp sea salt
2 medium carrots
2 TBS fresh ginger root, peeled and shredded
Combine the vinegar, water, gave, and salt in a small glass bowl. Stir until the salt and sweetener dissolve. Add the shredded carrots and ginger and toss to combine. Let sit for one hour (or make them the night before).
To assemble the sandwiches:
2 demi baguettes split in half.
avocado cream sauce
1 cucumber cut into slices
1 red onion, finely sliced
1/4 cup cilantro leaves
A few spoonfuls of pickled carrots
Spread the sauce on the bread and layer the vegetables. Serve immediately.
Saturday, March 22, 2014
Asparagus and Wild Rice Frittata
Delicately seasoned with basil and lemon rind, this frittata spotlights the contrasting flavors of asparagus, green onions and grape tomatoes. Wild rice brings an earthy nuttiness and makes the dish a light meal in itself.
Note: recipe calls for rice to be cooked ahead of time. See package directions. Serves 4
Ingredients:
cooking spray – we use olive oil or coconut oil
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large eggs
4 large egg whites
1 leek, washed, green part trimmed away, and thinly sliced 1 cup asparagus, sliced into 1 inch pieces
1 garlic clove, minced
1 bunch (up to 1 cup) green onions, thinly sliced
1/2 cup grape tomatoes, halved
1/2 cup wild rice, cooked according to package directions 1/4 cup fresh basil, thinly sliced
1 teaspoon lemon rind, grated
1 ounce goat cheese, crumbled (optional – not included)
Preheat broiler. Prepare a large nonstick skillet with cooking spray.
In a medium sized bowl, combine water, salt, pepper, eggs and egg whites. Whisk until ingredients are mixed and set aside.
eat the prepared skillet over medium high heat. Sauté the leek, asparagus and garlic for 2 minutes or until the garlic begins to become fragrant. Add the green onions and sauté for 1 minute, or until the asparagus begins to soften, but is still crisp.
Add the grape tomatoes, cooked rice, sliced basil and lemon rind. Stir to combine thoroughly and cook for 1 minute, or until the rice and vegetables are heated through.
Reduce heat to medium. Spread out the vegetable rice mixture in an even layer in the skillet. Sprinkle with the crumbled goat cheese. Pour the egg mixture into the skillet and cook for 4 minutes, or until the eggs have almost set. Wrap the handle of the pan with foil and broil for 4 minutes, or until the frittata is golden brown.

Thursday, March 13, 2014
Spring Health Bowl
Ingredients:
1 can Cannellini Beans, drained
1 jar marinated Crimini Mushrooms, drained
Sugar Snap Peas, rinsed and stemmed
2 avocados cut into small chunks
1 head red leaf lettuce, rinsed and cut up for salad
Dijon dressing
Lemony Carrots
Lemony Carrots:
1 pound carrots cut into 1 1/2 inch pieces
1 lemon, sliced
2 TBS olive oil
kosher salt and black pepper
Directions:
Heat oven to 425 F. Toss the carrots, lemon, oil, 3/4 tsp salt, and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until tender. 18-20 minutes.
Classic Mustard Vinaigrette:
1/3 cup olive oil
2 TBS red wine vinegar
1 TBS Dijon mustard
salt and pepper to taste
Directions:
Combine all in small bowl, stir.
To assemble bowl:
In four large salad bowls, place equal amounts of the prepared lettuce. Sprinkle on all of the remaining ingredients evenly, finishing up with the lemony carrots and lastly the mustard vinaigrette. Enjoy!
1 can Cannellini Beans, drained
1 jar marinated Crimini Mushrooms, drained
Sugar Snap Peas, rinsed and stemmed
2 avocados cut into small chunks
1 head red leaf lettuce, rinsed and cut up for salad
Dijon dressing
Lemony Carrots
Lemony Carrots:
1 pound carrots cut into 1 1/2 inch pieces
1 lemon, sliced
2 TBS olive oil
kosher salt and black pepper
Directions:
Heat oven to 425 F. Toss the carrots, lemon, oil, 3/4 tsp salt, and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until tender. 18-20 minutes.
Classic Mustard Vinaigrette:
1/3 cup olive oil
2 TBS red wine vinegar
1 TBS Dijon mustard
salt and pepper to taste
Directions:
Combine all in small bowl, stir.
To assemble bowl:
In four large salad bowls, place equal amounts of the prepared lettuce. Sprinkle on all of the remaining ingredients evenly, finishing up with the lemony carrots and lastly the mustard vinaigrette. Enjoy!
Quinoa Stuffed Bell Peppers
Ingredients:
4 large bell peppers
1 cup uncooked quinoa
2 small zucchini, cut into small pieces
1 small onion, diced
1/3 cup cilantro, finely chopped
2 cloves garlic, minced
1 28oz can enchilada sauce
1 tsp salt
1/2 tsp black pepper
Instructions:
1. Start by cooking your quinoa. For 1 cup of dry quinoa, it will take 1 1/2 cups of water. Cook 18 minutes. Remove from the heat and allow to finish cooking by steaming 5-10 minutes more. Fluff with a fork and set aside.
2. Prepare your peppers to be stuffed. If the peppers are round and fat, cut off the top to open up the pepper. If the shape is long and narrow, do not cut off the top. Cut the pepper in half lengthwise from stem to bottom. With a sharp paring knife and your fingers, trim out the ribs and seeds until the pepper is clean inside. If they do not sit flat, trim a tiny bit off the bottom so they are stable. Be careful not to cut through the pepper.
3. Heat oil in a medium pan or skillet over medium heat. Add the onion and zucchini and cook, stirring until the onions are soft and translucent and zucchini is beginning to brown, but still firm. Turn heat down to medium low if the onion starts to brown. Add the garlic and cook 1 minute, stirring. Remove from heat.
4. In a large bowl, combine cooked quinoa, zucchini, onion, garlic, chopped cilantro, and salt and pepper together.
5. Place bell pepper halves in a large baking dish, cut side up, and fill each pepper firmly with the quinoa mixture, mounding it a little on top.
6. Pour can of enchilada sauce over all the peppers. Cover pan with foil, and bake in 350 oven until peppers are hot all the way through, and tender, about 35-40 minutes.
Serve as soon as possible.
4 large bell peppers
1 cup uncooked quinoa
2 small zucchini, cut into small pieces
1 small onion, diced
1/3 cup cilantro, finely chopped
2 cloves garlic, minced
1 28oz can enchilada sauce
1 tsp salt
1/2 tsp black pepper
Instructions:
1. Start by cooking your quinoa. For 1 cup of dry quinoa, it will take 1 1/2 cups of water. Cook 18 minutes. Remove from the heat and allow to finish cooking by steaming 5-10 minutes more. Fluff with a fork and set aside.
2. Prepare your peppers to be stuffed. If the peppers are round and fat, cut off the top to open up the pepper. If the shape is long and narrow, do not cut off the top. Cut the pepper in half lengthwise from stem to bottom. With a sharp paring knife and your fingers, trim out the ribs and seeds until the pepper is clean inside. If they do not sit flat, trim a tiny bit off the bottom so they are stable. Be careful not to cut through the pepper.
3. Heat oil in a medium pan or skillet over medium heat. Add the onion and zucchini and cook, stirring until the onions are soft and translucent and zucchini is beginning to brown, but still firm. Turn heat down to medium low if the onion starts to brown. Add the garlic and cook 1 minute, stirring. Remove from heat.
4. In a large bowl, combine cooked quinoa, zucchini, onion, garlic, chopped cilantro, and salt and pepper together.
5. Place bell pepper halves in a large baking dish, cut side up, and fill each pepper firmly with the quinoa mixture, mounding it a little on top.
6. Pour can of enchilada sauce over all the peppers. Cover pan with foil, and bake in 350 oven until peppers are hot all the way through, and tender, about 35-40 minutes.
Serve as soon as possible.
Sunday, February 23, 2014
Dan's Waffles
1/4 Cup Barley Flour (or substitute flour of choice)
1/4 Cup Buckwheat Flour (or flour of choice)
1/2 Cup Ground Flax Seed
1/2 Cup Oats (rolled is fine)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 Cup coconut oil (melted)
1/3 Cup Honey
2 eggs
1 1/4 Cups Almond Milk (or 1 cup of water)
Combine dry ingredients first then add all remaining ingredients to bowl and mix until combined.
I use some of the coconut oil to grease the waffle iron.
Top the waffles with frozen mixed berries and whipped coconut milk.
1/4 Cup Buckwheat Flour (or flour of choice)
1/2 Cup Ground Flax Seed
1/2 Cup Oats (rolled is fine)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 Cup coconut oil (melted)
1/3 Cup Honey
2 eggs
1 1/4 Cups Almond Milk (or 1 cup of water)
Combine dry ingredients first then add all remaining ingredients to bowl and mix until combined.
I use some of the coconut oil to grease the waffle iron.
Top the waffles with frozen mixed berries and whipped coconut milk.
Roasted Veggie Wraps with Garbanzo Bean Spread
Ingredients:
2 bell peppers, sliced into strips or bite-sized pieces
2 Roma tomatoes, sliced into bite-sized pieces
1 large onion, sliced into strips
8 oz asparagus
.5 lb summer squash, sliced into bite-sized pieces
Fresh spinach leaves
Juice of 1/2 lemon
Tortillas or other wrap of choice
Olive oil for the pan
Sea salt
For the bean spread:
15 oz can garbanzo beans, drained
2 cloves garlic, peeled and minced
2/3 cup water
Directions:
Preheat oven to 400
Prepare all of the veggies. Remove woody ends from asparagus and cut stalks crosswise in half, then in half again.
Spread the prepared peppers, tomatoes, asparagus, and summer squash out in a single layer on a baking pan (you may need to use 2 pans to give veggies enough space.)
Generously drizzle with olive oil and season with sea salt and pepper to taste. Toss a few times to distribute evenly.
Roast for about 20-25 minutes, until vegetables are tender, stirring halfway through so veggies cook evenly.
While the vegetables are roasting, make the bean spread:
In a skillet over medium heat, add a drizzle of olive oil and the minced garlic. Saute for about 1 minute. Add the beans and carefully mash with a fork.
Add 2/3 cup water and let cook on medium heat about 8 minutes or until thickened, stirring often. Add any optional herbs or lemon juice.
Assemble the wraps: smear the bean spread on tortilla, top with roasted veggies, and fresh spinach. Roll up and enjoy!
2 bell peppers, sliced into strips or bite-sized pieces
2 Roma tomatoes, sliced into bite-sized pieces
1 large onion, sliced into strips
8 oz asparagus
.5 lb summer squash, sliced into bite-sized pieces
Fresh spinach leaves
Juice of 1/2 lemon
Tortillas or other wrap of choice
Olive oil for the pan
Sea salt
For the bean spread:
15 oz can garbanzo beans, drained
2 cloves garlic, peeled and minced
2/3 cup water
Directions:
Preheat oven to 400
Prepare all of the veggies. Remove woody ends from asparagus and cut stalks crosswise in half, then in half again.
Spread the prepared peppers, tomatoes, asparagus, and summer squash out in a single layer on a baking pan (you may need to use 2 pans to give veggies enough space.)
Generously drizzle with olive oil and season with sea salt and pepper to taste. Toss a few times to distribute evenly.
Roast for about 20-25 minutes, until vegetables are tender, stirring halfway through so veggies cook evenly.
While the vegetables are roasting, make the bean spread:
In a skillet over medium heat, add a drizzle of olive oil and the minced garlic. Saute for about 1 minute. Add the beans and carefully mash with a fork.
Add 2/3 cup water and let cook on medium heat about 8 minutes or until thickened, stirring often. Add any optional herbs or lemon juice.
Assemble the wraps: smear the bean spread on tortilla, top with roasted veggies, and fresh spinach. Roll up and enjoy!
Fried Rice with Cashews and Kale
Ingredients:
2 1/2 cups cooked rice
2/3 cup cashews, toasted, chopped
1/2 yellow onion roughly chopped
3 stalks celery chopped
1/2 bunch kale, chopped
1 cup chopped carrots
1 TBS water
Juice of 1/2 lime
1 clove garlic, minced
Oil for the pan
Salt and Pepper to taste
Serve with soy sauce or tamari
Directions:
When using raw cashews, I recommend toasting them for a few minutes. Toasting helps release essential oils and makes them more fragrant and flavorful. To toast the cashews, preheat oven to 350. Spread the cashews out in a baking sheet lined with parchment paper. Toast for about 5-7 minutes, checking vigilantly. Stir and flip the nuts about halfway through the toasting time to ensure the nuts are toasted evenly. Once nuts are fragrant and lightly golden, remove from heat and from their baking sheet, otherwise they will continue toasting and could burn. Chop and set aside.
In a pan over medium high heat, add a drop of cooking oil, then saute all of the ingredients except the rice and cashews for about 7 minutes. Add the rice and cashews and cook for another 5 minutes, stirring frequently. Season to taste. Enjoy!
2 1/2 cups cooked rice
2/3 cup cashews, toasted, chopped
1/2 yellow onion roughly chopped
3 stalks celery chopped
1/2 bunch kale, chopped
1 cup chopped carrots
1 TBS water
Juice of 1/2 lime
1 clove garlic, minced
Oil for the pan
Salt and Pepper to taste
Serve with soy sauce or tamari
Directions:
When using raw cashews, I recommend toasting them for a few minutes. Toasting helps release essential oils and makes them more fragrant and flavorful. To toast the cashews, preheat oven to 350. Spread the cashews out in a baking sheet lined with parchment paper. Toast for about 5-7 minutes, checking vigilantly. Stir and flip the nuts about halfway through the toasting time to ensure the nuts are toasted evenly. Once nuts are fragrant and lightly golden, remove from heat and from their baking sheet, otherwise they will continue toasting and could burn. Chop and set aside.
In a pan over medium high heat, add a drop of cooking oil, then saute all of the ingredients except the rice and cashews for about 7 minutes. Add the rice and cashews and cook for another 5 minutes, stirring frequently. Season to taste. Enjoy!
Tuesday, February 4, 2014
Cucumber Tomato Feta Salad
INGREDIENTS:
about 1 pint of halved or quartered cherry tomatoes
2 medium field cucumbers, halved lengthwise, seeded, and diced to about 1/2-inch
1/2 of a medium red onion, diced
1/2 cup crumbled feta
1/4 cup shredded fresh basil leaves
1 tbsp red wine vinegar
1/2 tsp raw sugar or honey
2 tbsp olive oil
1/2 tsp freshly ground black pepper
1/2 tsp sea salt, or to taste
In a large bowl, combine cucumbers, tomatoes, onion, basil and feta cheese. Toss to mix.
Whisk olive oil, vinegar, sugar or honey, pepper and salt in small bowl. Taste dressing and adjust seasonings if necessary. Drizzle dressing over salad, toss, taste and adjust seasonings. Serve immediately, or allow to sit at room temperature for about 30 minutes for the cucumbers to soften and the flavors to blend.
Chickpea and Tomato Salad
The amounts are really loose on this salad. I just add more or less, depending on how big a dish I want to make. I also sometimes add cucumbers.
Salad:
1 can Chickpeas
1 handful fresh Basil
1 pint Grape Tomatoes
3 cloves crushed Garlic
Dressing:
Apple Cider Vinegar
White Wine Vinegar
Salt
Honey
Salad:
1 can Chickpeas
1 handful fresh Basil
1 pint Grape Tomatoes
3 cloves crushed Garlic
Dressing:
Apple Cider Vinegar
White Wine Vinegar
Salt
Honey
100% Whole Wheat Bread
100% Whole Wheat Bread—This fluffy bread is fast and easy to make
Grind 8 cups wheat into flour
In Bosh Mixer:
6 c wheat flour
1/3 c vital wheat gluten
2 T salt
3 T yeast
Add:
6 c warm water (can use applesauce for some of the liquid)
2/3 c oil
2/3 c honey
Mix 2 minutes on low (#1) to dissolve yeast. Then add 1 c wheat flour at a time until the sides of the Bosh mixer come clean (about 6-8 more cups). Knead on medium low (#2) for 8-10 min. Let sit for 15 minutes (optional). Turn out onto an oiled surface. Divide into 5 loaves and place in greased pans (4 x 8”). Let the dough raise until it is just over the top of the pan (30 min?). This bread only has to raise once!
Bake at 350° F. for 30 minutes.
Grind 8 cups wheat into flour
In Bosh Mixer:
6 c wheat flour
1/3 c vital wheat gluten
2 T salt
3 T yeast
Add:
6 c warm water (can use applesauce for some of the liquid)
2/3 c oil
2/3 c honey
Mix 2 minutes on low (#1) to dissolve yeast. Then add 1 c wheat flour at a time until the sides of the Bosh mixer come clean (about 6-8 more cups). Knead on medium low (#2) for 8-10 min. Let sit for 15 minutes (optional). Turn out onto an oiled surface. Divide into 5 loaves and place in greased pans (4 x 8”). Let the dough raise until it is just over the top of the pan (30 min?). This bread only has to raise once!
Bake at 350° F. for 30 minutes.
Monday, February 3, 2014
Red Lentil Carrot Soup
6 large carrots, peeled and chopped
2 large onions, chopped
1 cup red lentils, uncooked
12 cups chicken broth
salt and pepper to taste
Directions:
Carmelize onion in large sauce pan with butter. Once the onion begins to be translucent, add broth. Add in carrots and lentils and bring to a boil. Reduce heat and simmer for 30-45 minutes, or until veggies are tender. Blend soup until smooth. Season to taste with salt and pepper. Garnish with green onion.
2 large onions, chopped
1 cup red lentils, uncooked
12 cups chicken broth
salt and pepper to taste
Directions:
Carmelize onion in large sauce pan with butter. Once the onion begins to be translucent, add broth. Add in carrots and lentils and bring to a boil. Reduce heat and simmer for 30-45 minutes, or until veggies are tender. Blend soup until smooth. Season to taste with salt and pepper. Garnish with green onion.
Mushroom Barley Soup
Mushroom barley soup
Serves 4
Ingredients:
1 cup pearled barley
2 tablespoons olive oil, divided
1 medium yellow onion, diced
3 large carrots, diced
20-25 baby bella mushrooms, sliced
4 handfuls spinach, washed
4 cups low-sodium vegetable broth
1 bay leaf (fresh), 2 if dried
1 tablespoon fresh thyme leaves
Kosher salt and fresh black pepper
Directions:
In a medium-size pot, heat 1 tablespoon of olive oil over medium-high heat.
Add barley, stir thoroughly to coat and saute for 1 minute.
Add 3-1/2 cups of water to the barley and bring to a boil.
Cover, reduce heat to medium-low, and simmer until tender for 30 to 35 minutes.
Meanwhile, heat the olive oil in a large pot over medium-low heat.
Add the onions, 1/2 teaspoon kosher salt and 1/2 teaspoon fresh pepper, cover and cook until the onions are translucent, roughly 6 to 7 minutes.
Add the carrots and cook for 5 to 6 minutes.
Add the mushrooms to the pot, increase heat to medium-high, cover and cook for an additional 3 to 4 minutes, or until the mushrooms have softened and given off their juices.
Add the vegetable broth, bay leaves and thyme to the pot and simmer, uncovered, for 10 to 12 minutes.
Remove and discard the bay leaves.
Add the cooked barley to the pot and cook for an additional 3 to 5 minutes or until broth thickens up just a bit.
Adjust salt and pepper to taste.
Serves 4
Ingredients:
1 cup pearled barley
2 tablespoons olive oil, divided
1 medium yellow onion, diced
3 large carrots, diced
20-25 baby bella mushrooms, sliced
4 handfuls spinach, washed
4 cups low-sodium vegetable broth
1 bay leaf (fresh), 2 if dried
1 tablespoon fresh thyme leaves
Kosher salt and fresh black pepper
Directions:
In a medium-size pot, heat 1 tablespoon of olive oil over medium-high heat.
Add barley, stir thoroughly to coat and saute for 1 minute.
Add 3-1/2 cups of water to the barley and bring to a boil.
Cover, reduce heat to medium-low, and simmer until tender for 30 to 35 minutes.
Meanwhile, heat the olive oil in a large pot over medium-low heat.
Add the onions, 1/2 teaspoon kosher salt and 1/2 teaspoon fresh pepper, cover and cook until the onions are translucent, roughly 6 to 7 minutes.
Add the carrots and cook for 5 to 6 minutes.
Add the mushrooms to the pot, increase heat to medium-high, cover and cook for an additional 3 to 4 minutes, or until the mushrooms have softened and given off their juices.
Add the vegetable broth, bay leaves and thyme to the pot and simmer, uncovered, for 10 to 12 minutes.
Remove and discard the bay leaves.
Add the cooked barley to the pot and cook for an additional 3 to 5 minutes or until broth thickens up just a bit.
Adjust salt and pepper to taste.
Tri-Color slaw with Lime Dressing from The Kitchn
This makes a delicious slaw to put inside fish tacos. So colorful and pretty.
Ingredients:
1/2 head green cabbage, cored
1/2 head red cabbage, cored
1 pound carrots, peeled and shredded
1 large bunch cilantro, leaves roughly chopped
3 limes, juiced (about 1/3 cup)
2/3 cup neutral oil, such as peanut or safflower
1 to 2 teaspoon sugar
Kosher salt and freshly ground pepper
Shred the cabbage finely in using a chef's knife, a mandoline, or a food processor's shredding blad. In a very large bowl, toss together the shredded cabbage with the shredded carrots and chopped cilantro.
Whisk the lime juice and oil together in a bowl or measuring cup, and whisk in the sugar. Toss with the slaw, and season generously with salt and pepper (it may need more than you think it will at first, and this salad definitely needs its salt!).
Best served within a day or two, cold from the fridge, but you can refrigerate it for up to 3 days or until it loses its crispness.
Ingredients:
1/2 head green cabbage, cored
1/2 head red cabbage, cored
1 pound carrots, peeled and shredded
1 large bunch cilantro, leaves roughly chopped
3 limes, juiced (about 1/3 cup)
2/3 cup neutral oil, such as peanut or safflower
1 to 2 teaspoon sugar
Kosher salt and freshly ground pepper
Shred the cabbage finely in using a chef's knife, a mandoline, or a food processor's shredding blad. In a very large bowl, toss together the shredded cabbage with the shredded carrots and chopped cilantro.
Whisk the lime juice and oil together in a bowl or measuring cup, and whisk in the sugar. Toss with the slaw, and season generously with salt and pepper (it may need more than you think it will at first, and this salad definitely needs its salt!).
Best served within a day or two, cold from the fridge, but you can refrigerate it for up to 3 days or until it loses its crispness.
Stuffed Baked Sweet Potatoes with Kale Salad
For the baked sweet potatoes:
4 medium to large potatoes (yams)
1. Wash and cut out any blemishes on the skin
2. Position rack in center of oven; preheat to 350. Pierce sweet potatoes in several places with fork; place on rimmed baking sheet. Bake until very tender when pierced with fork, about 1-1 1/2 hours. Remove from oven and cool slightly.
3. Use knife to crack the sweet potatoes open lengthwise in preparation for adding the toppings. No scooping, or mashing.
For the topping:
2 cups kale, rinsed well
1 shallot, peeled and finely chopped
4 TBS almonds, sliced into slivers
1 tomato, diced
2 avocados, thinly sliced or diced
.33 lb shiitake mushrooms
Olive oil for sauteing
Directions:
1. Wash kale well. Remove kale leaves from thick stems and chop into small pieces.
2. Warm a large skillet and add a dollop of olive oil. Add the chopped shallots and saute for about a minute, until shallots are beginning to look translucent, and then add in the chopped kale. Saute until kale leaves are just wilting, and bright green.
3. Transfer steamed kale mixture to large bowl. Salt to taste.
4. Fold in slivered almonds, tomatoes, and avocado.
5. Clean, slice and saute shiitake mushrooms in the warmed skillet. Add a little more oil to prevent sticking. When mushrooms are browned, remove from heat and set aside.
Pile the toppings onto the potatoes. Garnish with green onions.
4 medium to large potatoes (yams)
1. Wash and cut out any blemishes on the skin
2. Position rack in center of oven; preheat to 350. Pierce sweet potatoes in several places with fork; place on rimmed baking sheet. Bake until very tender when pierced with fork, about 1-1 1/2 hours. Remove from oven and cool slightly.
3. Use knife to crack the sweet potatoes open lengthwise in preparation for adding the toppings. No scooping, or mashing.
For the topping:
2 cups kale, rinsed well
1 shallot, peeled and finely chopped
4 TBS almonds, sliced into slivers
1 tomato, diced
2 avocados, thinly sliced or diced
.33 lb shiitake mushrooms
Olive oil for sauteing
Directions:
1. Wash kale well. Remove kale leaves from thick stems and chop into small pieces.
2. Warm a large skillet and add a dollop of olive oil. Add the chopped shallots and saute for about a minute, until shallots are beginning to look translucent, and then add in the chopped kale. Saute until kale leaves are just wilting, and bright green.
3. Transfer steamed kale mixture to large bowl. Salt to taste.
4. Fold in slivered almonds, tomatoes, and avocado.
5. Clean, slice and saute shiitake mushrooms in the warmed skillet. Add a little more oil to prevent sticking. When mushrooms are browned, remove from heat and set aside.
Pile the toppings onto the potatoes. Garnish with green onions.
Roasted Butternut Squash with Penne Pasta from: Jill Whelan
1 medium butternut squash (or 1 package Costco prepared squash)
1 1/2 cup diced onion
3 cloves minced garlic
1/2 tsp crushed red onion flakes
3 TBS oil (olive or avocado)
1 TBS lemon juice
2 tsp salt
1 lb Penne Pasta
1/2 cup minced parsley
1/2 cup grated parmesan
Salt and Pepper to taste
Preheat Oven to 375
Peel Squash using heavy knife. Cut, scoop out seeds, and dice. Place squash in mixing bowl, add onion, garlic, chili flakes, olive oil, lemon juice, and salt. Toss and mix well.
Place mixture in a large roasting pan, roast for 45 minutes, or until golden brown, stirring occasionally.
Cook pasta and place in large serving bowl. Mix in the squash, parmesan, salt and pepper.
1 1/2 cup diced onion
3 cloves minced garlic
1/2 tsp crushed red onion flakes
3 TBS oil (olive or avocado)
1 TBS lemon juice
2 tsp salt
1 lb Penne Pasta
1/2 cup minced parsley
1/2 cup grated parmesan
Salt and Pepper to taste
Preheat Oven to 375
Peel Squash using heavy knife. Cut, scoop out seeds, and dice. Place squash in mixing bowl, add onion, garlic, chili flakes, olive oil, lemon juice, and salt. Toss and mix well.
Place mixture in a large roasting pan, roast for 45 minutes, or until golden brown, stirring occasionally.
Cook pasta and place in large serving bowl. Mix in the squash, parmesan, salt and pepper.
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