Cox5 Recipes - User contributions [en]

Meatballs with Creamy Thai Style Sauce

2024-05-07T01:46:16Z

Jillian:

''from'' Healthy in a Hurry, Danielle Walker
‎ Serves 4 to 6

'''''Jillian's Notes'''''
 I've never actually made this according to the recipe. I throw all sorts of veggies in and it's always great (never even tried the radishes).This is from a paleo, gluten free, whole 30 friendly cookbook so several ingredients can be substituted with their traditional equivalent (soy sauce for coconut aminos, white sugar for coconut sugar, peanut butter for almond butter, etc.). The homemade sauce and seasoning blend (at the bottom of the page) are delicious, but you can also use a store-bought peanut/almond sauce and tagine seasoning for a shortcut. We serve this over rice.

'''Ingredients'''
*24 cooked frozen meatballs
*3 green onions, white and tender green parts
*2 bunches small white radishes, stemmed and halved (or quartered if large)
*2 heads baby bok choy, ends trimmed and leaves separated
*1 red bell pepper, seeded and thinly sliced
*1/3 cup creamy Thai-Style Almond (or peanut) Sauce *see note
*1 (13.5-ounce) can full-fat coconut cream
*1 1/2 teaspoons Tagine Seasoning *see note
*1 teaspoon fine sea salt
*1/4 cup loosely packed fresh cilantro leaves
*1 fresh red chile, thinly sliced

'''Method'''

In a Dutch oven, combine the meatballs, white parts of the green onions, the radishes, bok choy, bell pepper, almond sauce, coconut cream, tagine seasoning, and salt. Set over medium-high heat and bring to a boil, then turn down the heat to medium-low, cover, and simmer for 10 minutes. Uncover and continue to simmer for 3 to 5 minute, until the sauce has thickened and the meatballs are cooked through.

Remove the pot from the heat and top with the green parts of the green onions, the cilantro, and chile. Serve immediately.

'''''Make It Ahead:'''''
Prep and combine all of the ingredients except the cilantro and red chile in a resealable bag or airtight container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator before cooking.

'''''To Use an Electric Pressure Cooker:'''''
Place all of the ingredients except the cilantro and red chile in the pressure cooker, add 1/4 cup chicken Bone Broth, select the manual button, and cook at high pressure for 5 minutes. Quick release the pressure and serve as directed.

'''''To Use a Slow Cooker:'''''
Place all of the ingredients except the cilantro and red chile in the slow cooker and cook on low for 8 hours or on high for 4 hours. Serve as directed.

<blockquote>'''Thai-Style Almond (or peanut) Sauce:'''
‎ Makes 3/4 cup

*1 clove garlic, crushed
*1/4 cup tahini
*1/4 cup unsweetened almond or cashew butter (or peanut butter)
*2 tablespoons freshly squeezed lime juice
*1/4 cup coconut aminos (or soy sauce)
*2 tablespoons coconut sugar (or white sugar)
*1 teaspoon peeled and grated fresh ginger
*1 to 2 tablespoons water
*Fine sea salt and freshly ground black pepper

In a small bowl, whisk together the garlic, tahini, almond butter, lime juice, coconut aminos, coconut sugar, and ginger. Slowly whisk in just enough of the water to create a thick and creamy sauce. Season to taste with salt and pepper. Store in an airtight container in the refrigerator for up to 1 month.

'''Tagine Seasoning:'''
 Makes 1 3/4 cup

*1/4 cup ground cumin
*1/4 cup ground coriander
*2 1/2 tablespoons fine sea salt
*2 tablespoons ground cinnamon
*1 tablespoon plus 1 teaspoon ground ginger
*1 tablespoon plus 1 teaspoon ground turmeric
*1 tablespoon ground nutmeg
*1 tablespoon freshly ground black pepper
*2 teaspoons ground allspice
*2 teaspoons cayenne pepper

In a bowl, stir together all of the ingredients, mixing well. Store in an airtight container in the pantry for up to 6 months.

Meatballs with Creamy Thai Style Sauce

2024-05-07T01:44:35Z

Jillian:

Meatballs with Creamy Thai Style Sauce

2024-05-07T01:43:08Z

Jillian:

''from'' Healthy in a Hurry, Danielle Walker
‎ Serves 4 to 6

'''''Jillian's Notes'''''
 I've never actually made this according to the recipe. I throw all sorts of veggies in and it's always great (never even tried the radishes).This is from paleo, gluten free, whole 30 friendly cookbook. So, several ingredients can be substituted with traditional equivalent (soy sauce for coconut aminos, white sugar for coconut sugar, peanut butter for almond butter, etc.). The following homemade sauce and seasoning blend are delicious, but you can also use a store-bought peanut/almond sauce and tagine seasoning for a shortcut. We serve this over rice.

'''Ingredients'''
*24 cooked frozen meatballs
*3 green onions, white and tender green parts
*2 bunches small white radishes, stemmed and halved (or quartered if large)
*2 heads baby bok choy, ends trimmed and leaves separated
*1 red bell pepper, seeded and thinly sliced
*1/3 cup creamy Thai-Style Almond (or peanut) Sauce *see note
*1 (13.5-ounce) can full-fat coconut cream
*1 1/2 teaspoons Tagine Seasoning *see note
*1 teaspoon fine sea salt
*1/4 cup loosely packed fresh cilantro leaves
*1 fresh red chile, thinly sliced

'''Method'''

In a Dutch oven, combine the meatballs, white parts of the green onions, the radishes, bok choy, bell pepper, almond sauce, coconut cream, tagine seasoning, and salt. Set over medium-high heat and bring to a boil, then turn down the heat to medium-low, cover, and simmer for 10 minutes. Uncover and continue to simmer for 3 to 5 minute, until the sauce has thickened and the meatballs are cooked through.

Remove the pot from the heat and top with the green parts of the green onions, the cilantro, and chile. Serve immediately.

'''''Make It Ahead:'''''
Prep and combine all of the ingredients except the cilantro and red chile in a resealable bag or airtight container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator before cooking.

'''''To Use an Electric Pressure Cooker:'''''
Place all of the ingredients except the cilantro and red chile in the pressure cooker, add 1/4 cup chicken Bone Broth, select the manual button, and cook at high pressure for 5 minutes. Quick release the pressure and serve as directed.

'''''To Use a Slow Cooker:'''''
Place all of the ingredients except the cilantro and red chile in the slow cooker and cook on low for 8 hours or on high for 4 hours. Serve as directed.

<blockquote>'''Thai-Style Almond (or peanut) Sauce:'''
‎ Makes 3/4 cup

*1 clove garlic, crushed
*1/4 cup tahini
*1/4 cup unsweetened almond or cashew butter (or peanut butter)
*2 tablespoons freshly squeezed lime juice
*1/4 cup coconut aminos (or soy sauce)
*2 tablespoons coconut sugar (or white sugar)
*1 teaspoon peeled and grated fresh ginger
*1 to 2 tablespoons water
*Fine sea salt and freshly ground black pepper

In a small bowl, whisk together the garlic, tahini, almond butter, lime juice, coconut aminos, coconut sugar, and ginger. Slowly whisk in just enough of the water to create a thick and creamy sauce. Season to taste with salt and pepper. Store in an airtight container in the refrigerator for up to 1 month.

'''Tagine Seasoning:'''
 Makes 1 3/4 cup

*1/4 cup ground cumin
*1/4 cup ground coriander
*2 1/2 tablespoons fine sea salt
*2 tablespoons ground cinnamon
*1 tablespoon plus 1 teaspoon ground ginger
*1 tablespoon plus 1 teaspoon ground turmeric
*1 tablespoon ground nutmeg
*1 tablespoon freshly ground black pepper
*2 teaspoons ground allspice
*2 teaspoons cayenne pepper

In a bowl, stir together all of the ingredients, mixing well. Store in an airtight container in the pantry for up to 6 months.<blockquote>

Meatballs with Creamy Thai Style Sauce

2024-05-07T01:42:22Z

Jillian: Created page with "''from'' Healthy in a Hurry, Danielle Walker ‎ Serves 4 to 6 '''''Jillian's Notes''''' I've never actually made this according to the recipe. I throw all sorts of veggies in and it's always great (never even tried the radishes).This is from paleo, gluten free, whole 30 friendly cookbook. So, several ingredients can be substituted with traditional equivalent (soy sauce for coconut aminos, white sugar for coconut sugar, peanut butter for almond butte..."

''from'' Healthy in a Hurry, Danielle Walker
‎ Serves 4 to 6

'''''Jillian's Notes'''''
 I've never actually made this according to the recipe. I throw all sorts of veggies in and it's always great (never even tried the radishes).This is from paleo, gluten free, whole 30 friendly cookbook. So, several ingredients can be substituted with traditional equivalent (soy sauce for coconut aminos, white sugar for coconut sugar, peanut butter for almond butter, etc.). The following homemade sauce and seasoning blend are delicious, but you can also use a store-bought peanut/almond sauce and tagine seasoning for a shortcut.

'''Ingredients'''
*24 cooked frozen meatballs
*3 green onions, white and tender green parts
*2 bunches small white radishes, stemmed and halved (or quartered if large)
*2 heads baby bok choy, ends trimmed and leaves separated
*1 red bell pepper, seeded and thinly sliced
*1/3 cup creamy Thai-Style Almond (or peanut) Sauce *see note
*1 (13.5-ounce) can full-fat coconut cream
*1 1/2 teaspoons Tagine Seasoning *see note
*1 teaspoon fine sea salt
*1/4 cup loosely packed fresh cilantro leaves
*1 fresh red chile, thinly sliced

'''Method'''

In a Dutch oven, combine the meatballs, white parts of the green onions, the radishes, bok choy, bell pepper, almond sauce, coconut cream, tagine seasoning, and salt. Set over medium-high heat and bring to a boil, then turn down the heat to medium-low, cover, and simmer for 10 minutes. Uncover and continue to simmer for 3 to 5 minute, until the sauce has thickened and the meatballs are cooked through.

Remove the pot from the heat and top with the green parts of the green onions, the cilantro, and chile. Serve immediately.

'''''Make It Ahead:'''''
Prep and combine all of the ingredients except the cilantro and red chile in a resealable bag or airtight container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator before cooking.

'''''To Use an Electric Pressure Cooker:'''''
Place all of the ingredients except the cilantro and red chile in the pressure cooker, add 1/4 cup chicken Bone Broth, select the manual button, and cook at high pressure for 5 minutes. Quick release the pressure and serve as directed.

'''''To Use a Slow Cooker:'''''
Place all of the ingredients except the cilantro and red chile in the slow cooker and cook on low for 8 hours or on high for 4 hours. Serve as directed.

<blockquote>'''Thai-Style Almond (or peanut) Sauce:'''
‎ Makes 3/4 cup

*1 clove garlic, crushed
*1/4 cup tahini
*1/4 cup unsweetened almond or cashew butter (or peanut butter)
*2 tablespoons freshly squeezed lime juice
*1/4 cup coconut aminos (or soy sauce)
*2 tablespoons coconut sugar (or white sugar)
*1 teaspoon peeled and grated fresh ginger
*1 to 2 tablespoons water
*Fine sea salt and freshly ground black pepper

In a small bowl, whisk together the garlic, tahini, almond butter, lime juice, coconut aminos, coconut sugar, and ginger. Slowly whisk in just enough of the water to create a thick and creamy sauce. Season to taste with salt and pepper. Store in an airtight container in the refrigerator for up to 1 month.

'''Tagine Seasoning:'''
 Makes 1 3/4 cup

*1/4 cup ground cumin
*1/4 cup ground coriander
*2 1/2 tablespoons fine sea salt
*2 tablespoons ground cinnamon
*1 tablespoon plus 1 teaspoon ground ginger
*1 tablespoon plus 1 teaspoon ground turmeric
*1 tablespoon ground nutmeg
*1 tablespoon freshly ground black pepper
*2 teaspoons ground allspice
*2 teaspoons cayenne pepper

In a bowl, stir together all of the ingredients, mixing well. Store in an airtight container in the pantry for up to 6 months.<blockquote>

Pancakes (GF, V)

2022-08-14T15:12:52Z

Jillian:

''from'' Isa Does It

makes 6 pancakes

Ingredients:
*1 1/2 cups all-purpose flour
*3 1/2 teaspoons baking powder
*1 teaspoon salt
*2 tablespoons granulated sugar
*1 cup almond milk (or your favorite non-dairy milk)
*2 teaspoons apple cider vinegar
*1 tablespoon ground flaxseed
*1/2 cup water
*3 tablespoons canola oil
*1/2 teaspoon pure vanilla extract

In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center.

Measure the milk into a large measuring cup or small bowl. Add the vinegar and ground flaxseed, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.

Pour the milk into the center of the dry ingredients. Add the water, canola oil, and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn't need to be smooth; just make sure you get all the ingredients incorporated.

Preheat a pan or griddle over medium-low heat and let the batter rest for 10 minutes.

Lightly coat the griddle with oil. Add 1/3 cup batter to the griddle for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan if needed, and cook for another 3 minutes or so. The pancakes should be a little under an inch thick and golden brown. Let the pancakes rest on a cooling rack covered with aluminum foil until ready to serve. To reheat, place pancakes on a baking sheet covered with foil in a 300F degree oven for 5 minutes or so.

**** Not-So-Vegan:

Skip the flaxseed and water (stick with the almond milk & ACV) and add 2 eggs. It will be thick but turns out delicious.

Pancakes (GF, V)

2022-08-14T15:12:22Z

Jillian:

''from'' Isa Does It

makes 6 pancakes

Ingredients:
*1 1/2 cups all-purpose flour
*3 1/2 teaspoons baking powder
*1 teaspoon salt
*2 tablespoons granulated sugar
*1 cup almond milk (or your favorite non-dairy milk)
*2 teaspoons apple cider vinegar
*1 tablespoon ground flaxseed
*1/2 cup water
*3 tablespoons canola oil
*1/2 teaspoon pure vanilla extract

In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center.

Measure the milk into a large measuring cup or small bowl. Add the vinegar and ground flaxseed, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.

Pour the milk into the center of the dry ingredients. Add the water, canola oil, and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn't need to be smooth; just make sure you get all the ingredients incorporated.

Preheat a pan or griddle over medium-low heat and let the batter rest for 10 minutes.

Lightly coat the griddle with oil. Add 1/3 cup batter to the griddle for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan if needed, and cook for another 3 minutes or so. The pancakes should be a little under an inch thick and golden brown. Let the pancakes rest on a cooling rack covered with aluminum foil until ready to serve. To reheat, place pancakes on a baking sheet covered with foil in a 300F degree oven for 5 minutes or so.

**** Not-So-Vegan -

Skip the flaxseed and water (stick with the almond milk & ACV) and add 2 eggs. It will be thick but turns out delicious.

Pancakes (GF, V)

2022-08-14T15:11:46Z

Jillian:

''from'' Isa Does It

makes 6 pancakes

Ingredients:
*1 1/2 cups all-purpose flour
*3 1/2 teaspoons baking powder
*1 teaspoon salt
*2 tablespoons granulated sugar
*1 cup almond milk (or your favorite non-dairy milk)
*2 teaspoons apple cider vinegar
*1 tablespoon ground flaxseed
*1/2 cup water
*3 tablespoons canola oil
*1/2 teaspoon pure vanilla extract

In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center.

Measure the milk into a large measuring cup or small bowl. Add the vinegar and ground flaxseed, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.

Pour the milk into the center of the dry ingredients. Add the water, canola oil, and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn't need to be smooth; just make sure you get all the ingredients incorporated.

Preheat a pan or griddle over medium-low heat and let the batter rest for 10 minutes.

Lightly coat the griddle with oil. Add 1/3 cup batter to the griddle for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan if needed, and cook for another 3 minutes or so. The pancakes should be a little under an inch thick and golden brown. Let the pancakes rest on a cooling rack covered with aluminum foil until ready to serve. To reheat, place pancakes on a baking sheet covered with foil in a 300F degree oven for 5 minutes or so.

**** Not-So-Vegan ****

Skip the flaxseed and water (stick with the almond milk & ACV) and add 2 eggs. It will be thick but turns out delicious.

Pancakes (GF, V)

2022-08-14T15:11:04Z

Jillian:

Pancakes (GF, V)

2022-08-14T15:10:36Z

Jillian:

Squash and Caramelized Onion Tart

2021-12-19T17:08:52Z

Jillian: Created page with "''from'' Chris Morocco for Bon Appetit 6–8 servings '''Ingredients''' CRUST *1 cup whole wheat flour *1 tsp. kosher salt *1 cup all-purpose flour, plus more for surface..."

''from'' Chris Morocco for Bon Appetit

6–8 servings

'''Ingredients'''

CRUST
*1 cup whole wheat flour
*1 tsp. kosher salt
*1 cup all-purpose flour, plus more for surface
*10 Tbsp. chilled unsalted butter, cut into pieces

FILLING AND ASSEMBLY
*4 Tbsp. extra-virgin olive oil, divided
*4 medium yellow onions, thinly sliced
*Kosher salt
*3 garlic cloves, thinly sliced
*2 Tbsp. Dijon mustard
*Pinch of cayenne pepper
*4 oz. coarsely grated sharp cheddar or Gruyère
*½ small butternut squash (a lengthwise half, about 1¼ lb.), seeds removed
*1 delicata squash (about 1 lb.), halved lengthwise, seeds removed
*1 small sweet potato
*1 small red onion
*2 sprigs thyme
*2 Tbsp. unsalted butter
*Flaky sea salt

'''SPECIAL EQUIPMENT'''
An 11"- or 12"-diameter fluted tart pan with removable bottom or a 9"-diameter springform pan

'''Preparation'''

'''CRUST'''
Step 1
Whisk whole wheat flour, salt, and 1 cup all-purpose flour in a large bowl to combine. Add butter and work into dry ingredients with your fingers, smashing between your palms to flatten, until largest pieces are the size of a nickel. Drizzle in 6 Tbsp. ice water and rake in with your fingers. Gently squeeze handfuls of mixture together until a shaggy dough forms. Turn out onto a work surface and knead until only a few dry spots remain. Pat into a disk and wrap in plastic. Chill until very firm, at least 2 hours or up to 3 days.

Step 2
Roll out dough on a lightly floured surface to about ⅛" thick. Transfer to tart pan. Lift up edges and allow dough to slump down into pan. Gently press into corners and trim excess. (If using springform pan, trim dough to 1½" up sides of pan). Freeze until firm, 15–20 minutes, or cover and chill up to 12 hours.

'''FILLING AND ASSEMBLY'''

Step 3
Place a rack in lower third of oven; preheat to 350°. Swirl 2 Tbsp. oil in a large skillet to coat bottom and add yellow onions; season with kosher salt. Set skillet over medium heat and cook onions, stirring occasionally and making sure to scrape bottom of pan, until very soft and deep golden brown, 15–20 minutes. Add garlic and cook, stirring occasionally, until onions are caramelized and deeply browned, 25–30 minutes (if any pieces get super dark and stick to the pan, a few drops of water should dislodge them). Let cool.

Step 4
Brush mustard over chilled dough, then sprinkle with cayenne. Stir cheese into caramelized onion mixture and spread across crust in an even layer.

Step 5
Using a mandoline or very sharp knife, thinly slice both squashes crosswise. Cut sweet potato and red onion in half lengthwise, then thinly slice crosswise with mandoline. Arrange vegetables in concentric circles, with rounded edges facing up, starting from the outside edge, leaning slices against the crust, and working your way inward. Drizzle remaining 2 Tbsp. oil over vegetables and season with kosher salt.

Step 6
Bake tart until edges of vegetables are browned (a few spots may even get deeply browned) and crust is golden brown, 75–90 minutes.

Step 7
Melt thyme and butter in a small saucepan and cook just until butter is bubbling. Brush over tart with a pastry brush and sprinkle with sea salt.

Butternut Mac (GF, V)

2021-12-19T17:03:02Z

Jillian:

''from'' Chloe Flavor

Serves 6

'''Ingredients:'''

Butternut Mac
*About 5 cups (20 ounces) peeled and cubed butternut squash
*2 tablespoons olive oil
*2 1/4 teaspoons sea salt
*Freshly ground black pepper
*1 pound elbow macaroni
*2 cups water, plus more as needed
*1/2 cup raw cashews (soaked)
*1 garlic clove
*1/2 teaspoon dried rosemary
*Toppings: Smoky Shiitake Bacon (recipe follows) and smoked paprika

Smoky Shiitake Bacon
*About 1 cup (4 ounces) shiitake mushrooms, de-stemmed and thinly sliced (about 1/4 inch thick)
*2 tablespoons olive oil
*1/4 teaspoon sea salt, plus more as needed
*1/4 teaspoon smoked paprika
*1/4 teaspoon garlic powder

'''Butternut Mac:'''

To roast the butternut squash, preheat the oven to 440F. On a small rimmed baking sheet, toss the squash with the olive oil, 1/4 teaspoon of the salt, and season with pepper. Roast for about 30 minutes, until fork tender, turning occasionally with a spatula during baking.

Bring a large pot of heavily slated water to a boil over high heat. Add the pasta and cook to al dente according to the package directions. Drain the pasta and return it to the pot, off the heat.

In a blender, combine the roasted butternut squash, water, cashews, garlic, rosemary, adn remaining 2 teaspoons of salt. Blend on high speed for about 2 minutes, until very smooth. Add the sauce to the pot with the pasta and toss to coat. Taste and adjust the seasoning. If the sauce is too thick, add water, 1 tablespoon at a time, until the desired consistency is reached. Top each serving with Smoky Shiitake Bacon and dust with smoked paprika.

'''Smoky Shiitake Bacon:'''

Preheat the oven to 375F.

On a large rimmed baking sheet, toss the mushrooms with the olive oil and salt. Arrange the mushrooms in a single layer. Bake for 20 to 30 minutes, turning occasionally with a spatula, until lightly browned and very crisp. Remove from oven and toss with the smoked paprika and garlic powder. Season with salt to taste. Store in an airtight container at room temperature for up to 3 days.

Butternut Mac (GF, V)

2021-12-18T21:15:48Z

Jillian: Created page with "''from'' Chloe Flavor Serves 6 Ingredients: *About 5 cups (20 ounces) peeled and cubed butternut squash *2 tablespoons olive oil *2 1/4 teaspoons sea salt *Freshly ground b..."

''from'' Chloe Flavor

Serves 6

Ingredients:
*About 5 cups (20 ounces) peeled and cubed butternut squash
*2 tablespoons olive oil
*2 1/4 teaspoons sea salt
*Freshly ground black pepper
*1 pound elbow macaroni
*2 cups water, plus more as needed
*1/2 cup raw cashews (soaked)
*1 garlic clove
*1/2 teaspoon dried rosemary
*Toppings: Smoky Shiitake Bacon (recipe follows) and smoked paprika

Pancakes (GF, V)

2021-12-18T20:44:34Z

Jillian: Created page with "''from'' Isa Does It makes 6 pancakes Ingredients: *1 1/2 cups all-purpose flour *3 1/2 teaspoons baking powder *1 teaspoon salt *2 tablespoons granulated sugar *1 cup almo..."

Mushroom Stroganoff (GF, V)

2021-12-18T20:34:07Z

Jillian: Created page with "''from'' Isa Does It Serves 4 Ingredients: *8 oz. fusilli *3/4 cup cashews, soaked for at least 2 hours *1 1/2 cups vegetable or mushroom broth *1 tablespoon olive oil *1..."

''from'' Isa Does It

Serves 4

Ingredients:
*8 oz. fusilli
*3/4 cup cashews, soaked for at least 2 hours
*1 1/2 cups vegetable or mushroom broth

*1 tablespoon olive oil
*1 medium yellow onion, quartered and thinly sliced
*1/2 teaspoon salt, plus a pinch
*4 cloves garlic, minced
*8 oz. cremini mushrooms, thinly sliced
*1 teaspoon dried thyme
*1/2 cup dry white wine
*2 tablespoons tomato paste
*Several pinches of freshly ground black pepper
*Chopped fresh flat-leaf parsley, for garnish (optional)

Bring a large pot of salted water to a boil for the pasta. When it's boiling, cook the pasta according to the package directions. Drain and set aside.

Drain the cashews and add them to a blender along with the vegetable broth. Blend until very smooth, with only a slight graininess. This could take anywhere from 1 to 5 minutes depending on the strength of your machine. Scrape down the sides with a rubber spatula now and again to make sure you get everything.

Preheat a large, heavy-bottomed pan over medium heat. Add the oil and saute the onion in the in the oil along with a pinch of salt for about 5 minutes, until translucent. Add the minced garlic and saute for 30 seconds or so.

Now add the mushrooms and thyme and cook until the mushrooms are lightly browned, about 5 more minutes. Add the wine, tomato paste, remaining 1/2 teaspoon salt, and pepper, stir, and turn the heat up to high. Let the wine reduce by about half. This should take 5 minutes or so. Turn the heat back down to medium.

Pour in the cashew mixture. Stir until well combined and let thicken for about 5 minutes. Taste for seasoning. Serve over pasta, and garnish with fresh parsley, if you like.

NOTES:
*Add soy sauce and Trader Joe's Umami Blend after adding the cashew mixture.
*Sub fresh thyme for dried.

Sugar-Butter Cookies

2020-01-02T18:53:03Z

Jillian:

Mom's Sugar Cookies

*1 1/2 cup powdered sugar, sifted if clumpy
*1 cup softened butter
*1 teaspoon vanilla extract
*1/2 teaspoon almond extract
*1 large egg
*2 1/2 cup flour, sifted
*1 teaspoon baking soda
*1 teaspoon cream of tartar

Cream together the sugar, butter, extracts and egg. Sift the dry ingredients together in a separate bowl and slowly add to the sugar mixture until well blended. Refrigerate until firm. Roll out on a lightly floured board to 1/4 thick and cut in delightful shapes. Bake 7-8 minutes at 375 degrees.

[[category:Desserts]]

Miso Soup

2020-01-02T18:52:30Z

Jillian:

Mom's Miso Soup:

*3 1/2 c. Dashi Liquid
*Just under 3 T. Miso
*Wakame
*drained, cubed Tofu
*chopped Green Onion

Bring dashi to a boil, add green onions, simmer till tender. Turn off heat. When liquid is still, whisk in miso, add wakame and tofu. Enjoy! (Never boil miso, as it will destroy the probiotics.)

Doubling:

*7 c. Dashi Liquid
*5 1/2 T. Miso

Miso Soup

2020-01-02T18:52:10Z

Jillian:

Miso Soup

2014-03-20T22:26:06Z

Jillian:

Mom's Miso Soup:

*7 c. water
*1 package of dashi (8gms)
*finely chopped fresh green onion

Boil til onions are tender. Turn off heat. Gently whisk in:

*6 1/2 to 6 3/4 T. miso

When completely blended, stir in dehydrated items and add diced tofu. Let stir for a couple of minutes, then enjoy! (Preferably in a wood miso-soup bowl!)

Miso Soup

2014-03-20T22:25:30Z

Jillian: Created page with "Mom's Miso Soup: *7 c. water *1 package of dashi (8gms) *finely chopped fresh green onion Boil til onions are tender. Turn off heat. Gently whisk in: 6 1/2 to 6 3/4 T. mi..."

Mom's Miso Soup:

*7 c. water
*1 package of dashi (8gms)
*finely chopped fresh green onion

Boil til onions are tender. Turn off heat. Gently whisk in:

6 1/2 to 6 3/4 T. miso

When completely blended, stir in dehydrated items and add diced tofu. Let stir for a couple of minutes, then enjoy! (Preferably in a wood miso-soup bowl!)

Garlic Sauce

2013-05-06T17:35:44Z

Jillian: Created page with "* 1/2 stick (1/4c.) unsalted butter or vegan butter * 2T. EV Olive Oil * 4 cloves garlic, finely minced * 2T. all-purpose flour (or GF all-purpose/rice flour) * 2 1/2c. chicken s..."

* 1/2 stick (1/4c.) unsalted butter or vegan butter
* 2T. EV Olive Oil
* 4 cloves garlic, finely minced
* 2T. all-purpose flour (or GF all-purpose/rice flour)
* 2 1/2c. chicken stock (or vegetable stock)
* 1T. fresh basil, chopped
* salt & pepper to taste

1) Place a saute pan over medium heat and add butter and olive oil

2) Add garlic and saute until fragrant and soft

3) Add the flour and cook for 1 minute

4) Add chicken stock and simmer until thickened, then add the chopped basil

5) Taste and then season with salt and pepper

Serve over any kind of pasta, top with your choice of protein or some fresh cut tomatoes

Tofu au Vin

2013-04-22T03:08:47Z

Jillian:

(4 SERVINGS)

'''Ingredients'''

* 1 14oz. pckg. extra firm tofu
* 2T. EV Olive Oil
* 1T. balsamic vinegar
* 3/4t. salt
* 1/2t. ground pepper
* 1c. frozen pearl onions, thawed
* 2 med. carrots, halved lengthwise & sliced
* 2T. & 1t. all purpose flour
* 2 cloves garlic, minced
* 1 bay leaf
* 8oz. mushrooms, sliced
* 2c. light-med. bodied red wine (Merlot, Pinot Noir, Beaujolais Nouveau)
* 2t. butter

'''Directions'''

1. Drain, rinse, and pat tofu dry, cut into cubes. Heat 1T. oil in a large nonstick skillet over med-high heat. Add tofu and cook in a single layer, stirring every 1-2 minutes, until golden brown, 7-9 minutes. Transfer the tofu to a shallow dish big enough to fit in one layer. Sprinkle with vinegar, 1/4t. salt and 1/4t. pepper; gently toss to combine.

2. Heat the remaining 1T. oil in the pan over med heat. Add onions, carrots, garlic, and bay leaf; cook, stirring often, until beginning to soften, about 3 minutes. Add mushrooms; cook, stirring until they release their liquid, 3-5 minutes more. Sprinkle the vegetables with flour; stir to coat.

3. Add wine, remaining 1/2t. salt, and 1/4t. pepper to the pan and cook, stirring, until the wine has reduced slightly and sauce has thickened, 4-6 minutes more. Return tofu to the pan, add butter and stir until heated thoroughly, 1-2 minutes. Remove bay leaf before serving.

Serve with noodles and sauteed spinach.

Tofu au Vin

2013-04-21T06:32:15Z

Jillian: Created page with "(4 SERVINGS) '''Ingredients''' * 1 14oz. pckg. extra firm tofu * 2T. EV Olive Oil * 1T. balsamic vinegar * 3/4t. salt * 1/2t. ground pepper * 1c. frozen pearl onions, thawed * ..."

(4 SERVINGS)

'''Ingredients'''

* 1 14oz. pckg. extra firm tofu
* 2T. EV Olive Oil
* 1T. balsamic vinegar
* 3/4t. salt
* 1/2t. ground pepper
* 1c. frozen pearl onions, thawed
* 2 med. carrots, halved lengthwise & sliced
* 2T. & 1t. all purpose flour
* 2 cloves garlic, minced
* 1 bay leaf
* 8oz. mushrooms, sliced
* 2c. light-med. bodied red wine (Merlot, Pinot Noir, Beaujolais Nouveau)

'''Directions'''

1. Drain, rinse, and pat tofu dry, cut into cubes. Heat 1T. oil in a large nonstick skillet over med-high heat. Add tofu and cook in a single layer, stirring every 1-2 minutes, until golden brown, 7-9 minutes. Transfer the tofu to a shallow dish big enough to fit in one layer. Sprinkle with vinegar, 1/4t. salt and 1/4t. pepper; gently toss to combine.

2. Heat the remaining 1T. oil in the pan over med heat. Add onions, carrots, garlic, and bay leaf; cook, stirring often, until beginning to soften, about 3 minutes. Add mushrooms; cook, stirring until they release their liquid, 3-5 minutes more. Sprinkle the vegetables with flour; stir to coat.

3. Add wine, remaining 1/2t. salt, and 1/4t. pepper to the pan and cook, stirring, until the wine has reduced slightly and sauce has thickened, 4-6 minutes more. Return tofu to the pan, add butter and stir until heated thoroughly, 1-2 minutes. Remove bay leaf before serving.

Serve with noodles and sauteed spinach.

Sweet Potato Tacos

2013-04-13T01:00:55Z

Jillian:

''for the sweet potatoes''
*2-3 sweet potatoes, cubed
*1 tsp cumin seed
*1/2 tsp dried chilli flakes
*some olive oil
*pinch of salt and pepper

''for the kale''
*big squeeze fresh lime juice
*splash of olive oil
*splash of siracha sauce (or tabasco, but if you don't own siracha....go buy some)
*pinch of cumin powder
*dash chili powder
*dash of sea salt
*2 medium leaves of kale, washed and dried, stems removed and roughly chopped into bite-sized pieces (or just the big bag of pre-chopped pieces)

''for the black beans''
*1 garlic clove, minced or pressed
*1/2 cup cooked or canned black beans, rinsed and drained

Serve on corn or flour tortillas, Cheese is optional but not necessary.

First of all, put all ingredients for sweet potatoes into the baking dish, and roast them for 20-30 minutes at 400F.

Meanwhile, combine the lime juice, olive oil, siracha, cumin, chili powder, sea salt, and kale. Toss to mix well and set the bowl aside to marinate. All seasoning is to taste, so keep tasting and adjusting!

Warm the beans and minced garlic with a couple of tablespoons of water. You can do this in your smallest sauce pan on the stove over medium-low heat (sauté the garlic in a drizzle of olive oil before adding the beans). Add little splashes of water as necessary. Use a fork to mash up the beans a little and add salt to taste, if necessary.

Once everything's done, assemble your tacos and enjoy!

Sweet Potato Tacos

2013-04-13T00:58:40Z

Jillian: Created page with "''for the sweet potatoes'' *2-3 sweet potatoes, cubed *1 tsp cumin seed *1/2 tsp dried chilli flakes *some olive oil *pinch of salt and pepper ''for the kale'' *big squeeze fres..."

''for the sweet potatoes''
*2-3 sweet potatoes, cubed
*1 tsp cumin seed
*1/2 tsp dried chilli flakes
*some olive oil
*pinch of salt and pepper

''for the kale''
*big squeeze fresh lime juice
*splash of olive oil
*splash of siracha sauce (or tabasco, but if you don't own siracha....go buy some)
*pinch of cumin powder
*dash chili powder
*dash of sea salt
*2 medium leaves of kale, washed and dried, stems removed and roughly chopped into bite-sized pieces (or just the big bag of pre-chopped pieces)

''for the black beans''
*1 garlic clove, minced or pressed
*1/2 cup cooked or canned black beans, rinsed and drained

Serve on corn or flour tortillas, Cheese is optional but not necessary.

First of all, put all ingredients for sweet potatoes into the baking dish, and roast them for 20-30 minutes at 400F.

Meanwhile, combine the lime juice, olive oil, siracha, cumin, chili powder, sea salt, and kale. Toss to mix well and set the bowl aside to marinate.

Warm the beans and minced garlic with a couple of tablespoons of water. You can do this in your smallest sauce pan on the stove over medium-low heat (sauté the garlic in a drizzle of olive oil before adding the beans). Add little splashes of water as necessary. Use a fork to mash up the beans a little and add salt to taste, if necessary.

Once everything's done, assemble your tacos and enjoy!

Green's Kale Salad

2012-09-13T19:36:30Z

Jillian: Created page with "'''Makes 16 cups''' 2 bunches Kale '''Dressing:''' *1/4 c. apple cider vinegar *1/4 c. canola oil *1/4 c. packed brown sugar *2 cloves garlic, crushed *2 T. Bragg Liquid Aminos..."

'''Makes 16 cups'''

2 bunches Kale

'''Dressing:'''
*1/4 c. apple cider vinegar
*1/4 c. canola oil
*1/4 c. packed brown sugar
*2 cloves garlic, crushed
*2 T. Bragg Liquid Aminos or soy sauce (see note)
*1 T. red pepper flakes, or to taste

'''Instructions:'''

Wash the kale in cold water, pat it dry, and with a sharp knife, trim off the tough portions of the stems and discard them. Chop the kale into bite-size pieces and place in large salad bowl; set aside.

'''For Dressing:'''

Combine vinegar, oil, brown sugar, garlic, Bragg Liquid Aminos or soy sauce, and red pepper flakes in a saute pan. (I use a bit less red pepper flakes than called for) Simmer the mixture over moderate heat for 3 minutes, stirring frequently. Remove the pan from the heat and immediately pour the hot mixture over the kale; mix well to thoroughly coat all of the leaves with the dressing. Allow the kale to sit for 10 minutes or more before serving.

'''Note:'''

Bragg Liquid Aminos is a liquid form of vegetable protein made from soy beans and purified water. It provides 16 essential amino acids and is produced without additional salt or preservatives. You can find it at Whole Foods.

'''Per (1-cup) serving:''' 80 calories (40.7 percent calories from fat), 4g fat, 0mg cholesterol, 110mg sodium, 11g carbohydrates, 1g dietary fiber, 2g protein

Chicken, Shiitake, & Wild Rice Soup

2011-12-17T08:02:39Z

Jillian: Created page with "Servings: 6 • Size: 1-1/2 cups • Old Points: 5 pts • Points+: 6 pts Calories: 237.6 • Fat: 4.3 g • Protein: 14 g • Carb: 35.4 g • Fiber: 1.7 g *1 tbsp butter *1..."

Servings: 6 • Size: 1-1/2 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 237.6 • Fat: 4.3 g • Protein: 14 g • Carb: 35.4 g • Fiber: 1.7 g

*1 tbsp butter
*1 small onion
*1 tbsp flour
*8 cups (64 oz) fat free low sodium chicken broth
*1 cups water
*2 chopped carrots
*3 garlic cloves
*2 celery stalks
*4 skinless chicken thighs
*4.5 oz long grain rice and wild rice combo (I used Carolina)
*1/2 cup long grain white rice
*4 oz. shiitake mushrooms, sliced
*2 tbsp light sour cream (vegans can use vegan sour cream or leave it out)
*salt and fresh pepper

Melt butter in a large pot on medium heat, add onion and saute until soft nut not browned, about 3-4 minutes. Add flour and saute another minute.

Add chicken broth, water, carrots, garlic, celery, and chicken thighs, cover and simmer 20 minutes. Add wild rice mix along with it's seasoning, long grain rice, mushrooms, salt and pepper to taste and simmer on low, covered 25 minutes, stirring occasionally.

Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste and serve.

Zucchini Enchiladas

2011-12-17T07:58:13Z

Jillian: Created page with "Servings: 4 • Serving Size: 1 large enchilada • Old Points: 5 pts • Points+: 7 pts Calories: 258.7 • Fat: 13.5 g • Protein: 22 g • Carb: 30.2 g • Fiber: 16.9 g ..."

Servings: 4 • Serving Size: 1 large enchilada • Old Points: 5 pts • Points+: 7 pts
Calories: 258.7 • Fat: 13.5 g • Protein: 22 g • Carb: 30.2 g • Fiber: 16.9 g

*cooking spray
*1 tsp olive oil
*2 cloves garlic, crushed
*2 medium scallions, chopped
*1/4 cup cilantro, chopped
*2 medium zucchinis, grated
*kosher salt and fresh ground pepper
*1 1/2 cups grated reduced fat mexican blend cheese (Sargento)
*4 Large La Tortilla Factory Low Carb tortillas
*chopped scallions (optional)
*chopped cilantro (optional)

Enchilada sauce:

*1 garlic cloves, minced
*1 tbsp chipotle chilis in adobo sauce (optional for more heat)
*1 cups tomato sauce
*1/4 tsp chipotle chili powder (to taste)
*1/4 tsp ground cumin
*1/2 cup fat free vegetable broth
*kosher salt and fresh pepper to taste

For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.

Remove from heat and add 1/2 cup cheese; mix well.

Divide zucchini between in each tortilla, roll and place seam side down in baking dish.

Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish

Shoyu Tamago (Soy Sauce Eggs)

2011-12-17T07:49:43Z

Jillian: Created page with "Makes 4 servings Ingredients: *4 hard boiled eggs *5 tablespoons tamari soy sauce Method: 1. Pour the soy sauce into a pan that is approximately 10 inches in diameter. Heat t..."

Makes 4 servings

Ingredients:

*4 hard boiled eggs
*5 tablespoons tamari soy sauce

Method:

1. Pour the soy sauce into a pan that is approximately 10 inches in diameter. Heat the soy sauce of medium-high heat. When the soy sauce starts foaming up, reduce the heat to medium heat and carefully add the eggs. Roll the eggs around in the soy sauce to coat them, and continue rolling them around the pan until the eggs are a dark mohagony color and the soy sauce has been reduced to a thick sludge.

2. Remove the eggs, letting any extra soy sauce drain off, and place on a plate to cool.

3. When the eggs have cooled completely, pack them into lunches or enjoy one as a snack

Chocolate Mousse Cheesecake

2011-12-17T07:48:20Z

Jillian: Created page with "NOTE: to make things easier, make the cheesecake and crust on one day and the mousse and ganache on the next day. Cheesecake lasts longer than mousse. Keep this cake refrigerated..."

NOTE: to make things easier, make the cheesecake and crust on one day and the mousse and ganache on the next day. Cheesecake lasts longer than mousse. Keep this cake refrigerated and will last up to 2-3 days but is best eaten the day it's made.

Layer 1: Oreo Cookie Crust

*30-32 Oreo cookies (or chocolate sandwich cookies) for a high crust
*4 Tbsp unsalted butter (1/2 stick), melted
*1-2 tsp espresso powder (optional)

Crush cookies in a food processor or in a ziploc bag with a rolling pin or mallet. In a bowl or food processor, pour melted butter on top of the crushed cookies and add the espresso powder (optional), and mix or pulse well. Place the oreo mixture at the bottom of a springform pan. Smooth out the mixture with the bottom of a measuring cup or glass. Wrap the bottom of the pan in a double layer of aluminum foil. Place the crust in the freezer while you make the cheesecake.

Layer 2: Tall & Creamy Cheesecake

For the cheesecake:
*1 pound (two 8-ounce boxes) cream cheese, at room temperature
*2/3 cup granulated sugar
*1/4 teaspoon salt (I always use kosher salt)
*1 teaspoon pure vanilla extract
*2 large eggs, at room temperature
*2/3 cup heavy cream (or sour cream or combination)

Put a kettle or pot of water on to boil. Preheat the oven to 325 degrees Fahrenheit.

Working in a stand mixer (or large bowl with hand mixer), preferably fitted with a paddle attachment, beat the cream cheese at medium speed until it is soft for about 4 minutes. With the mixer running, add the sugar and salt, and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla extract. Add the eggs one by one, beating for a full minute after each addition to yield a well-aerated batter. Reduce the mixer speed to low, and stir in the heavy cream or sour cream.
Put the foil-wrapped springform pan in the roaster pan, and pour in a few cups of the hot water in the pan around the springform pan (I do half before putting the cheesecake mixture, to reduce my chances of getting water in the cheesecake and to get everything ready.)

Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter should fill only half of the pan. Put the roasting pan in the oven and pour the rest of the boiling water into the roaster to come halfway up the sides of the springform pan.
Bake the cheesecake for 1 hour and 15-30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat, and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.

After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.
When the cake is cool, cover the top lightly and chill the cake for at least 4 hours or overnight. Make the mousse once the cheesecake has cooled.

Layer 3: Mousse au chocolat/French Chocolate Mousse
adapted from Tyler Florence on Food Network

*6 ounces semisweet baking chocolate, chopped (I used Callebaut; use good chocolate)
*3 tablespoons unsalted butter, softened
*2 tsp espresso powder (added to intensify chocolate flavor, optional)
*3 eggs, separated
*1/2 teaspoon cream of tartar
*1/4 cup plus 2 tablespoons sugar
*1/2 cup heavy cream, cold (do not use half-frozen cream; the whipped cream will curdle)
*1/2 teaspoon vanilla extract

Place the chocolate and butter in a heatproof bowl, and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a whisk until smooth. Add in the espresso powder. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.

In another bowl, beat the egg whites until foamy. Add the cream of tartar, and continue to beat. Gradually whisk in 1/4 cup sugar, and continue beating until stiff peaks form.

Beat heavy cream in a chilled bowl with chilled beaters until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse but make sure you blend in the cream well. Place the mousse on top of the cooled cheesecake while still in the springform pan.

Cover the mousse cheesecake with foil, being careful to not let it touch the mousse. (If your springform is too small for this, just use less mousse in the cheesecake and instead eat them in ramekins while you prepare the ganache!) If making the ganache immediately, place mousse-covered cheesecake in the freezer as you make the ganache (the cheesecake should NOT be in the freezer for more than 30 minutes). If making the ganache later, place the cheesecake in the refrigerator for a few hours. Either way, the ganache must be cool before you can pour it on top of the cheesecake.

Top layer: Espresso Ganache

*1/2 cup heavy cream
*4.5 ounces bittersweet chocolate, chopped (I used Callebaut semi-sweet and milk chocolate)
*1 tsp espresso powder (optional)
*1 1/2 tsp dark rum (I used vanilla extract instead)

Heat the cream in a small sauce pan over medium heat. Heat it up just BEFORE it boils. Place the chocolate in the cream, and remove from heat. Stir the mixture until smooth. Stir in the espresso powder and rum or vanilla extract. Allow the ganache to cool for about 15 minutes before pouring the mixture on top of the mousse cheesecake.

Release the springform pan. With an offset spatula, smooth the ganache while starting at the center of the cake and working outward. (I did a "crumb" crust by placing a thin layer of the warm, not hot, ganache on top, allowed it to cool in the freezer for 30 minutes, then I poured more on the cheesecake after releasing the springfrom pan so that it could pour down the cake.) Don't do exactly what I did, though. Just pour ganache on top once it has cooled. Keep in mind that the cold temperature of the cake will cause the ganache to firm up quickly, and you may have to pour more on top.

Save the rest of the ganache for decorations (if you whip the ganache when it's cold, you can pipe a beautiful decoration) or save it for something else.

Sweet Pepper Pasta Toss with Kale

2011-11-22T20:21:56Z

Jillian: Created page with "Ingredients *1 (8 ounce) package uncooked farfalle (bow tie) pasta *1 tablespoon olive oil *1 medium red bell pepper, chopped *1 medium yellow bell pepper, chopped *1 cup roughl..."

Ingredients

*1 (8 ounce) package uncooked farfalle (bow tie) pasta
*1 tablespoon olive oil
*1 medium red bell pepper, chopped
*1 medium yellow bell pepper, chopped
*1 cup roughly chopped kale
*4 cloves garlic, chopped
*1 pinch dried basil
*1 pinch ground cayenne pepper
*salt and ground black pepper to taste
*8 ounces feta cheese, crumbled
*(I added Kalmata Olives, Zucchini & Squash, and extra Kale)

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic (Zucchini, squash, & olives). Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.

In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

Nutritional Information

Amount Per Serving Calories: 432 | Total Fat: 17g | Cholesterol: 50mg

Baked Eggs with Roasted Vegetable Hash

2011-10-28T06:06:38Z

Jillian: Created page with "active time: 15 min total time: 45 min *Butter for greasing dish *10 large eggs *1 cup whole milk *1 1/2 teaspoons salt *1/2 teaspoon black pepper *5 oz Swiss cheese, coarsely..."

active time: 15 min
total time: 45 min

*Butter for greasing dish
*10 large eggs
*1 cup whole milk
*1 1/2 teaspoons salt
*1/2 teaspoon black pepper
*5 oz Swiss cheese, coarsely grated (1 1/2 cups)
*10 oz cremini mushrooms, trimmed and coarsely chopped (1/4-inch pieces)
*1 large sweet potato (8 to 10 oz), peeled and coarsely chopped (1/4-inch pieces)
*1 large shallot, halved and thinly sliced
*3 tablespoons olive oil

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Butter a 2-quart shallow baking dish (about 2 inches deep).

Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth, then whisk in cheese. Pour into baking dish. Bake in upper third of oven until puffed, golden, and set, about 20 minutes.

Meanwhile, toss together mushrooms, sweet potato, shallot, oil, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a 17- by 13- by 1-inch baking pan. Spread vegetables in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 18 minutes.

Serve eggs with roasted vegetables spooned on top.

Read More http://www.epicurious.com/recipes/food/views/Fluffy-Baked-Eggs-with-Roasted-Vegetable-Hash-233975#ixzz1c3OrQHXs

Corn Chowder

2011-10-22T15:45:38Z

Jillian: Created page with "Serves 4 INGREDIENTS *1 Tbsp unsalted butter *1 strip of bacon or 1 teaspoon of bacon fat (substitute 1/2 Tbsp of butter for vegetarian option) *1/2 large yellow onion, chopped..."

Serves 4

INGREDIENTS

*1 Tbsp unsalted butter
*1 strip of bacon or 1 teaspoon of bacon fat (substitute 1/2 Tbsp of butter for vegetarian option)
*1/2 large yellow onion, chopped (about 1/2 cup)
*1/2 large carrot, chopped (about 1/3 cup)
*1/2 celery stalk, chopped (about 1/3 cup)
*3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved (see steps for taking corn off the cob)
*1 bay leaf
*3 1/2 cups milk, whole or low fat
*1 medium Yukon Gold potato, or Russet, peeled and diced
*1/4 red bell pepper, chopped (about 1/4 cup)
*Kosher salt and fresh ground pepper
*1/2 teaspoon fresh thyme leaves
*(I add a tsp. of chicken stock powder in lieu of bacon)

METHOD
*In a large saucepan, melt the butter over medium heat. Add the bacon strip (skip this step for vegetarian option, just add more butter) and fry until the bacon renders its fat, but doesn't begin to brown, 3 or 4 minutes. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.

*Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.

*Discard the cobs, the bacon strip, and the bay leaf. Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.

*Raise the heat, add the corn kernels and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.

Root Vegetable Mac & Cheese

2011-10-22T09:13:03Z

Jillian: Created page with "Serves 8-10 as a side dish *salt & pepper *1/2 lb.carrots, sliced 1 in.thick *1/2 lb.celery root bulb, trimmed, peeled, cut into 1 in.cubes OR butternut squash *1/2 lb.parsnips,..."

Serves 8-10 as a side dish

*salt & pepper
*1/2 lb.carrots, sliced 1 in.thick
*1/2 lb.celery root bulb, trimmed, peeled, cut into 1 in.cubes OR butternut squash
*1/2 lb.parsnips, peeled and sliced
*1 lb.whole grain elbow macaroni
*4 T.butter
*1 sm.onion, finely chopped
*2 lg.garlic cloves, finely chopped
*3 T.flour
*2 c.whole milk
*1 T.Old Bay
*21/2 c.grated sharp yellow cheddar (about 9 oz.)
*1/2 c.pickled vegetables or giardiniera salad, drained & finely chopped

Bring a pot of water to boil. Salt it, add the carrots and celery root or parsnips, and cook until tender, about 10 min. Drain then transfer to a food processor and puree. (or just leave the vegetables in bite size pieces)

Meanwhile, bring a 2nd large pot of water to boil. Salt it, add the pasta and cook 2 min. shy of Al dente. Drain and return to the pot.

While the pasta is working in a large saucepan, melt butter over med. heat. Add the onion & garlic and cook for a few minutes, then whisk in the flour. Whisk in the milk & simmer until thickened, about 3 min. Season with salt & pepper and Old Bay. Add in 2c. cheddar and melt, stirring in a "figure 8" motion with a wooden spoon.

Preheat the broiler. Stir the pureed veg. and cheese sauce into the pasta. Transfer to a casserole dish and top with the remaining 1/2c. cheddar. Broil until bubbly & brown, about 5 min. To serve, top with the pickled veg.

Flounder Bonne Femme

2011-07-22T04:20:43Z

Jillian: Created page with "YIELD: serves 6 INGREDIENTS *6 large fillets of sole (or flounder) *1 pound fresh mushrooms *1 onion, chopped *1 1/2 cups dry white wine *1 cup chicken stock *2 sprigs parsley..."

YIELD: serves 6

INGREDIENTS

*6 large fillets of sole (or flounder)
*1 pound fresh mushrooms
*1 onion, chopped
*1 1/2 cups dry white wine
*1 cup chicken stock
*2 sprigs parsley, chopped
*Juice of 1 lemon
*Salt and white pepper
*1/2 cup (1 stick) butter
*2 tablespoons flour
*1/2 cup heavy cream
*1 egg yolk

DIRECTIONS

Place half the sliced mushrooms in the bottom of a buttered shallow pan,
add half the chopped onion, half the parsley, and salt and white pepper.

Place the fillets over this mixture and layer the rest of the mushrooms,
onions, parsley and seasoning over the fillets. Add the wine and dot with
the butter.

Cover with buttered wax paper and cook on top of the stove until the
liquid reaches the boiling point. Then place in a 350-degree F. oven for
10 minutes. Remove the liquid to a saucepan and let it simmer until it is
reduced to half the original quantity.

Blend 1/2 cup butter with 2 tablespoons flour and add to liquid, stirring
slowly. Then add cream, mixed with the egg yolk. Make sure fillets are
thoroughly dry, then pour the sauce over them and place them under the
broiler until they are browned.

Grilled Breakfast Pizza

2011-07-08T01:22:34Z

Jillian: Created page with "INGREDIENTS *12 ounces, weight Prepared Pizza Dough *Olive Oil, For Drizzling On Pizza Dough *3 whole Eggs *3 strips Cooked Bacon, Cut Up In Pieces *1 cup Grated Mozzarella *1/4..."

INGREDIENTS

*12 ounces, weight Prepared Pizza Dough
*Olive Oil, For Drizzling On Pizza Dough
*3 whole Eggs
*3 strips Cooked Bacon, Cut Up In Pieces
*1 cup Grated Mozzarella
*1/4 cups Grated Parmesan
*1 pinch Kosher Salt
*1 pinch Freshly Cracked Pepper
*1 Tablespoon Minced Flat-leaf Parsley
*1 Tablespoon Minced Chives
*1 whole Scallion, Trimmed And Thinly Sliced

DIRECTIONS

Generously dust the surface of your kitchen counter with flour and roll pizza dough to a 1/4-inch thickness. Drizzle both sides of dough with olive oil and set aside on a plate. Gather all the toppings and dough and move outside next to the grill.

Once your grill is nice and hot, place the pizza dough on the hottest part of the grill, making sure to check it every 30 seconds or so to ensure proper cooking. Once grill marks appear, flip it and move the dough to a place on the grill that does not have direct heat. Crack the three eggs onto the dough and cover for 2-3 minutes. Once the eggs are just about set, sprinkle the cheeses, bacon and salt and pepper. Cover for an additional 1-2 minutes, or until cheese is melted. Move promptly to a plate and sprinkle with parsley, chives and scallions.

NOTE: If you’re not in the mood to spark up the grill, then here’s the way to cook it in the oven. My advice is to get yourself a “pizza stone” from Lowes or Home Depot. Simply pre-heat your oven to 450F, roll out the dough, crack the eggs on top, sprinkle with mozzarella and parmesan cheese, then add the pieces of bacon and salt and pepper. Cook in the oven for 8 to 12 minutes, checking on it after 5 minutes and rotating it if necessary. When the crust is golden, the cheese is melted and the eggs yolks are cooked to medium, remove from the oven.

Chocolate Coffee Cupcakes with Coconut Frosting

2011-07-07T03:58:29Z

Jillian: Created page with "YIELD: 24 cupcakes PREP TIME: 20 minutes COOK TIME: 30 minutes INGREDIENTS: *1 box Devil’s Food cake mix + ingredients needed to make the cake according to package instruction..."

YIELD: 24 cupcakes PREP TIME: 20 minutes COOK TIME: 30 minutes

INGREDIENTS:
*1 box Devil’s Food cake mix + ingredients needed to make the cake according to package instructions
*1 cup strong coffee, cooled
*1 pound (two 8-ounce packages) cream cheese at room temperature
*3/4 pound (3 sticks) unsalted butter at room temperature
*1 teaspoon vanilla extract
*1 teaspoon coconut extract
*1 1/2 pounds powdered sugar, sifted
*3/4 cup shredded coconut

DIRECTIONS:
Before mixing cake batter, replace one cup of the water called for in the cake mix instructions with the coffee.

Mix the cake batter according to package instructions. Pour batter into a cupcake pan and bake as directed; allow to cool.

Toast the coconut in the oven. Preheat the oven to 350 degrees F. Spread the coconut onto a baking sheet, bake in the oven for 2 minutes, check and toss the coconut then bake another 2 minutes or until all the coconut is slightly toasted.

To make the frosting, use a stand or hand mixer to cream together the cream cheese, butter, vanilla and coconut extracts. For this, medium-low speed is best; beat for about 2 minutes.

Slowly add the powdered sugar while the mixer is on low and mix until smooth.

Frost the cupcakes and sprinkle with the toasted coconut.

Roasted Brussel Sprouts with Butternut Squash & Chestnuts

2011-07-06T14:16:32Z

Jillian: Created page with "INGREDIENTS *1 pound Brussels sprouts, trimmed and halved *1 pound butternut squash, peeled and cut into 1" dice *1/2 pound chestnuts, shelled and skinned *3 tablespoons olive o..."

INGREDIENTS

*1 pound Brussels sprouts, trimmed and halved
*1 pound butternut squash, peeled and cut into 1" dice
*1/2 pound chestnuts, shelled and skinned
*3 tablespoons olive oil
*salt and freshly ground pepper
*1 teaspoon fresh thyme
*1 tablespoon butter (optional)

DIRECTIONS

Preheat oven to 425

Combine all ingredients except butter and toss. Season with salt/pepper

Evenly spread mixture on a baking sheet, and roast in the oven until the vegetables are cooked through and brown. (about 20-25 minutes)

Remove the vegetables from the oven. (option: stir in the butter)

Transfer to a platter and serve.

Better than Mashed "Potatoes"

2011-07-06T14:08:01Z

Jillian: Created page with "YIELD: Serves 4 INGREDIENTS *Nonstick cooking spray *2 1/2 cups roughly chopped cauliflower *Salt and freshly ground black pepper *1/2 cup Greek yogurt INSTRUCTIONS Preheat ..."

YIELD: Serves 4

INGREDIENTS

*Nonstick cooking spray
*2 1/2 cups roughly chopped cauliflower
*Salt and freshly ground black pepper
*1/2 cup Greek yogurt

INSTRUCTIONS

Preheat the oven to 450˚F. Line a baking sheet with foil and spray it with cooking spray.

Spread the cauliflower out on the prepared baking sheet. Season it with salt and pepper to taste. Top the cauliflower with another sheet of foil, and roll up the edges to form a sealed package.

Roast the cauliflower for 20 minutes. Remove the top foil, being careful of the steam, and continue roasting the cauliflower until it is tender, another 15 to 20 minutes.

In the bowl of a food processor, combine the cauliflower with the yogurt. Puree until the mixture is smooth. Season with salt and pepper to taste, if desired, and serve.

Chicken Pot Pie with Mashed Potatoes

2011-07-05T06:09:11Z

Jillian: Created page with "YIELD: 6 servings PREP TIME: 20 min. COOK TIME: 1 hr. TOTAL TIME: 1 hr. 20 min. INGREDIENTS Filling: *2 tablespoons unsalted butter *2 Yukon gold potatoes, diced *2 onions, dic..."

YIELD: 6 servings
PREP TIME: 20 min.
COOK TIME: 1 hr.
TOTAL TIME: 1 hr. 20 min.

INGREDIENTS

Filling:
*2 tablespoons unsalted butter
*2 Yukon gold potatoes, diced
*2 onions, diced
*2 leeks, diced
*1 carrot, diced
*2 teaspoons minced garlic
*1/2 cup white wine
*1 1/2 cups chicken stock
*1 cup milk
*1/2 cup all-purpose flour
*Kosher salt and freshly ground black pepper
*4 boneless chicken breasts
*1 tablespoon vegetable oil
*1 tablespoon chopped fresh thyme leaves
*1 tablespoon chopped fresh Italian parsley leaves

Topping:
*5 Yukon gold potatoes, diced
*3/4 cup heavy cream
*1/4 cup unsalted butter
*Kosher salt and freshly ground black pepper
*Special equipment: food mill, 6 (1 1/2 cup) ceramic ramekins

DIRECTIONS

Preheat the oven to 400 degrees F.

In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper.

Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side.

For the topping: Put the potatoes in a large pot and cover with water, season with salt.

Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste.

To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.

Ricotta & Vanilla Bean Puddings

2011-07-05T06:00:23Z

Jillian: Created page with "YIELD: 10 servings PREP TIME: 12 min. INACTIVE TIME: 2 hr. 20 min. COOK TIME: 1 hr. 15 min. TOTAL TIME: 3 hr. 47 min. INGREDIENTS Butter, for greasing the muffin cups 1 (15-oun..."

YIELD: 10 servings
PREP TIME: 12 min.
INACTIVE TIME: 2 hr. 20 min.
COOK TIME: 1 hr. 15 min.
TOTAL TIME: 3 hr. 47 min.

INGREDIENTS

Butter, for greasing the muffin cups
1 (15-ounce) container whole milk ricotta cheese, at room temperature
1/2 cup mascarpone cheese, at room temperature
3 eggs, at room temperature
1/4 cup heavy cream
1/4 cup maple syrup
3 tablespoons sugar
1/8 teaspoon fine sea salt
1 vanilla bean

Sauce:
2 cups fresh, or frozen and thawed, cranberries
1/2 cup water
1 large orange, zested and juiced
1/2 cup sugar, plus extra, as needed

DIRECTIONS

For the puddings: Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F.

Butter 10 nonstick muffin cups and line the bottom of each cup with a disk of parchment paper. Set aside.

In a blender, combine the ricotta cheese, mascarpone cheese, eggs, heavy cream, maple syrup, sugar, and salt. Using a paring knife, split the vanilla bean in half and scrape the seeds into the blender. (Reserve the seeded vanilla pod for the sauce.) Blend the mixture until smooth. Pour the batter into the prepared muffin cups. Bake for 35 to 40 minutes until puffed and lightly browned. Remove the muffin cups from the oven to a wire rack and cool for 30 minutes (puddings will deflate during cooling). Refrigerate the puddings, in the muffin cups, for 2 hours. Using a thin, flexible spatula, carefully remove the puddings from the muffin cups and discard the parchment paper from the bottom of the puddings.

For the sauce: In a medium saucepan, combine the reserved vanilla pod, cranberries, water, orange juice, orange zest and 1/2 cup sugar over medium heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat and gently simmer until the mixture has thickened and the liquid has reduced by half, about 30 to 35 minutes. Cool for 20 minutes. Remove the vanilla pod and sweeten with extra sugar, to taste, if necessary.

To serve: Arrange the puddings on small dessert plates and spoon the sauce over the top.

Low-Cal Mac & Cheese

2011-07-05T05:55:47Z

Jillian: Created page with "YIELD: 4 servings COOK TIME; 30-60 min. INGREDIENTS for MAC & CHEESE: Nonstick cooking spray 4 ounces whole-wheat elbow macaroni 1/2 cup Onion-Garlic Puree 1/2 teaspoon dry mu..."

YIELD: 4 servings
COOK TIME; 30-60 min.

INGREDIENTS

for MAC & CHEESE:
Nonstick cooking spray
4 ounces whole-wheat elbow macaroni
1/2 cup Onion-Garlic Puree
1/2 teaspoon dry mustard
Pinch of cayenne pepper
1 cup shredded 50% reduced- fat cheddar, such as Cabot
1/3 cup nonfat Greek yogurt
Salt
1/4 cup whole-wheat panko breadcrumbs, such as Ian's All-Natural
1/4 cup grated Parmigiano-Reggiano cheese

for ONION-GARLIC PUREE
1 large Vidalia onion, roughly chopped
9 garlic cloves, roughly chopped
1/2 cup water
Salt
freshly ground black pepper

DIRECTIONS

Onion-Garlic Puree: Combine the onion, garlic, and water in a microwave- safe bowl. Season with salt and pepper to taste. Cover the bowl tightly with plastic wrap, and microwave on high for 10 minutes.

Pour the mixture into a blender and blend until it is completely smooth. Season with salt and pepper to taste, if desired. Store in a covered container in the refrigerator for up to 72 hours.

Mac & Cheese: Preheat the oven to 425°F. Spray an 8×8- inch baking dish with cooking spray, and set it aside.

Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions, 7 to 9 minutes; drain.

While the pasta is cooking, bring the Onion- Garlic Puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in the cheddar until it has melted. Remove the pan from the heat and whisk in the yogurt.

In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly. Season with salt to taste. Pour the macaroni into the prepared baking dish, and sprinkle the panko over the top. Top with the Parmigiano- Reggiano.

Bake until the cheese has melted and the macaroni is hot throughout, about 10 minutes. Serve immediately.

Raw Tuscan Kale Salad

2011-07-05T05:49:24Z

Jillian: Created page with "PREP TIME: 10 min. COOK TIME: 5 min. INGREDIENTS *1 bunch Tuscan kale (for ex: black or lacinato)''Regular kale works fine'' *2 thin slices country bread, or two handfuls good,..."

PREP TIME: 10 min.
COOK TIME: 5 min.

INGREDIENTS

*1 bunch Tuscan kale (for ex: black or lacinato)''Regular kale works fine''
*2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
*1/2 garlic clove
*1/4 teaspoon kosher salt, plus a pinch
*1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
*3 tablespoons extra-virgin olive oil, plus additional for garnish
*Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
*1/8 teaspoon red pepper flakes
*Freshly ground black pepper to taste

DIRECTIONS

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

Cheesy Broccoli-Potato Mash

2011-07-05T05:45:32Z

Jillian: Created page with "YIELD: 6 servings TOTAL TIME: 30 min. INGREDIENTS (1 pound Yukon Gold potatoes, cut into wedges *3/4 pound broccoli crowns, chopped (4 cups) *3/4 cup shredded fontina cheese *1..."

YIELD: 6 servings
TOTAL TIME: 30 min.

INGREDIENTS

(1 pound Yukon Gold potatoes, cut into wedges
*3/4 pound broccoli crowns, chopped (4 cups)
*3/4 cup shredded fontina cheese
*1/2 cup nonfat milk, heated
*1/2 teaspoon salt
*Freshly ground pepper, to taste

DIRECTIONS

Bring 1 inch of water to a boil in a large pot. Place potatoes in a steamer basket and steam for 10 minutes. Place broccoli on top, cover and steam until the potatoes and broccoli are tender, 6 to 8 minutes more.

Transfer the broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, cheese, milk, salt and pepper and continue mashing to desired consistency. Serve immediately.

NUTRITION

Per serving: 135 calories; 4 g fat ( 3 g sat , 1 g mono ); 16 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber

Shrimp and Okra Hush Puppies

2011-07-05T05:41:33Z

Jillian: Created page with "YIELD: 8 servings (about 2 1/2 dozen) INGREDIENTS *1 cup self-rising yellow cornmeal mix *1/2 cup self-rising flour *1 cup medium-size raw shrimp, chopped *1 teaspoon Creole se..."

YIELD: 8 servings (about 2 1/2 dozen)

INGREDIENTS

*1 cup self-rising yellow cornmeal mix
*1/2 cup self-rising flour
*1 cup medium-size raw shrimp, chopped
*1 teaspoon Creole seasoning
*1/2 cup frozen diced onion, red and green bell pepper, and celery, thawed*
*1/2 cup frozen cut okra, thawed and chopped
*1 large egg, lightly beaten
*3/4 cup beer
*Canola oil

DIRECTIONS

Stir together cornmeal mix and flour in large bowl until combined.

Sprinkle shrimp with Creole seasoning. Add shrimp, onion mixture, and okra to cornmeal mixture. Stir in egg and beer just until moistened. Let stand 5 to 7 minutes.

Pour oil to depth of 4 inches into a Dutch oven; heat to 350°. Drop batter by level tablespoonfuls into hot oil, and fry, in batches, 2 to 2 1/2 minutes on each side or until golden brown. Drain on a wire rack over paper towels; serve immediately.

Note: Keep fried hush puppies warm in a 225° oven for up to 15 minutes. For testing purposes only, we used McKenzie's Seasoning Blend for diced onion, red and green bell pepper, and celery.

Inside-Out Lasagna

2011-07-05T05:38:08Z

Jillian: Created page with "YIELD: 4 servings INGREDIENTS 8 oz. whole wheat rotini or fusilli 1Tbsp. EV olive oil 1 small onion, chopped 3 garlic cloves, sliced 8 oz. sliced white mushrooms (about 3 1/2c...."

YIELD: 4 servings

INGREDIENTS

8 oz. whole wheat rotini or fusilli
1Tbsp. EV olive oil
1 small onion, chopped
3 garlic cloves, sliced
8 oz. sliced white mushrooms (about 3 1/2c.)
1/2tsp. salt
1/4tsp. ground pepper
1 14oz. can diced tomatoes with Italian Herbs
8c. baby spinach
1/2tsp. crushed red pepper
3/4c. part skim ricotta cheese

DIRECTIONS

Bring a large pot of water to boil. Add pasta; cook until just tender, 8-10 min. Drain and transfer to a large bowl.

Meanwhile, heat oil in a large nonstick skillet over med. heat. Add onion and garlic and cook, stirring, until the mushrooms release their liquid, 4-6 min.

Add tomatoes, spinach, and crushed red pepper. Increase heat to med.-high; cook, stirring once halfway through, until the spinach is wilted, about 4 min.

Toss the sauce with the pasta. Dollop each serving with 3Tbsp. of ricotta.

NUTRITIONAL INFORMATION

364 cal; 9g. fat; 55g. carb; 16g. protein; 7g. fiber

Asian Slaw with Ponzu Dressing

2011-07-05T05:24:57Z

Jillian: Created page with "PREP TIME: 10 min. YIELD: 4 servings If you are not serving immediately, combine the dressing, but do not add the dressing until just before serving. INGREDIENTS *1/4 head cab..."

PREP TIME: 10 min.
YIELD: 4 servings

If you are not serving immediately, combine the dressing, but do not add the dressing until just before serving.

INGREDIENTS

*1/4 head cabbage, shredded
*1/4 lb snow peas, cut on the diagonal into matchsticks
*2 carrots, cut into matchsticks
*1/4 fennel bulb, sliced as thinly as possible
*1/3 cup ponzu sauce
*1 tablespoon sesame seeds
*1/2 teaspoon dark or toasted sesame oil
*salt

DIRECTIONS

To make the dressing, in a bowl, whisk together the ponzu, toasted sesame oil, sesame seeds and salt.

In a large bowl, combine the cabbage, snow peas, carrots and fennel. Add half of the dressing, toss to combine and taste. Keep adding additional dressing until you get the desired flavor.

Tomato Sauce with Onion and Butter

2011-07-05T05:18:02Z

Jillian:

INGREDIENTS

*1 whole onion
*1 28-ounce can of whole, peeled tomatoes (from San Marzano if you can find them)
*5 tablespoons of butter
*Pasta of your choice

DIRECTIONS

Place the butter, onion and tomatoes (roughly chop the tomatoes first) into a pot and simmer uncovered for 45 minutes, until it looks like droplets of fat float freely from the tomato.

Remove the onion and discard. (or enjoy it with some salt and pepper)

Serve over pasta. Pair with grilled Italian Sausages.

Tomato Sauce with Onion and Butter

2011-07-05T05:16:06Z

Jillian: Created page with " INGREDIENTS *1 whole onion *1 28-ounce can of whole, peeled tomatoes (from San Marzano if you can find them) *5 tablespoons of butter *Pasta of your choice DIRECTIONS Place..."

Curry Spiced Pomme Frites & Cucumber Dip

2011-07-05T05:10:41Z

Jillian: Created page with "YIELD: serves 2 INGREDIENTS *1 Russet Potato (about 10 oz.) *1 Tbsp. Melted Coconut Oil or Ghee *Heaping 1/2 tsp. Curry Powder *Few generous pinches of Salt Cucumber Dip *1/3 ..."

YIELD: serves 2

INGREDIENTS

*1 Russet Potato (about 10 oz.)
*1 Tbsp. Melted Coconut Oil or Ghee
*Heaping 1/2 tsp. Curry Powder
*Few generous pinches of Salt

Cucumber Dip
*1/3 Cup Seeded and Finely Diced Cucumber
*1 Tbsp. Chopped Mint
*1 Tbsp. Chopped Parsley
*1/2 Cup Whole or Lowfat Greek Yogurt
*Salt + Pepper to taste

DIRECTIONS

Preheat the oven to 415′

Using a mandoline or sharp knife, cut the potato into 1/8” slices, lengthwise. Pat them dry with a dishtowel or paper towel. Layer up like-size pieces, and cut them into small matchsticks, more narrow than a ballpoint pen.

Toss the matchsticks gently with the curry mix. Matchsticks should be coated, but not soggy. Line a rimmed baking sheet with parchment and put lay as many as you can in a single layer, this will have to be done in shifts. Sprinkle with a few pinches of salt. Bake them on the middle rack for 10-14 minutes, rotating the pan halfway through. Watch them closely, you want them to have some brown spots, but not turn to charcoal. Mine were super thin, so they got a bit charred.

While they bake, mix the diced cucumber, both herbs, yogurt and a pinch of salt and pepper together and set aside.

Eat them hot from the oven with the yogurt dip. You can use the same parchment for the second round, or prepare a second baking tray and put it in as soon as the first batch is done. Repeat process of spreading them out in a single layer with a few pinches of salt on top.

Prosciutto and Fig-Spread Sandwich

2011-07-05T04:57:44Z

Jillian: Created page with "PREP TIME: 15 in. TOTAL TIME: 15 min. YIELD: serves 4 INGREDIENTS *Fig Spread *1 baguette or Italian bread *8 slices prosciutto *8 thin slices Asiago cheese *8 to 12 arugula l..."

PREP TIME: 15 in.
TOTAL TIME: 15 min.
YIELD: serves 4

INGREDIENTS

*Fig Spread
*1 baguette or Italian bread
*8 slices prosciutto
*8 thin slices Asiago cheese
*8 to 12 arugula leaves

DIRECTIONS

Cut 1 baguette or Italian bread into four 5-to-6-inch pieces; split each piece horizontally.

Spread 1 to 2 tablespoons Fig Spread on all 8 halves; layer 4 halves with 2 slices prosciutto, 2 thin slices Asiago cheese, and 2 or 3 leaves of arugula. Top with remaining bread halves. Serve.