Vegan and Gluten-free Cherry Cheesecake Muffins

Vegan and Gluten-free Cherry Cheesecake Muffins

INGREDIENTS: 
Makes 10-12 muffins

• 2 c. all-purpose gluten-free flour (I used Bob’s Red Mill)
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 c. coconut sugar
• 1/3 c. vegan cream cheese, softened
• 1/2 c. plain vegan yogurt
• 1 flax egg (1 T flax meal mixed with 3 T water)
• 1/4 c. agave syrup
• 1/4 c. canola oil
• 1/4 c. cherry or orange juice
• 1 tsp vanilla
• 3/4 c. fresh cherries, pitted and quartered
• 2-3 T vegan cream cheese for swirling into tops of muffins (optional)

DIRECTIONS:

1. Preheat oven to 350. Line a 12-cup muffin tim with cupcake liners or spray a 12-cup muffin tin with cooking spray.
2. In a small bowl, sift together flour, baking powder and salt.
3. In a large bowl, beat cream cheese, sugar, flax egg, yogurt, juice, oil and vanilla with an electric mixer.
4. Add flour mix to wet cheese mix and use a rubber spatula or wooden spoon to stil until incorporated. Fold in cherries. Spoon batter into muffin pan, almost to the rim. You should have 10-12 muffins.
5. Optional Step: Using a ¼ teaspoon, spoon tiny dollops onto the tops of each muffin. Use a toothpick to make a few “swirling motions” to marble the cream cheese into the top.
   
6. Bake for roughly 25 minutes or until a toothpick inserted in center comes out clean. Turn muffins out onto wire rack to cool. Enjoy!
   

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Buttermilk Rosemary Pound Cake

Buttermilk Rosemary Pound Cake

INGREDIENTS:

• 3 Cups of all-purpose flour
• 1/4 Teaspoon of baking soda
• 1/2 Teaspoon of salt
• 1 Cup of butter
• 3 Cups of white sugar
• 6 Eggs
• 3 Teaspoons of fresh lemon juice
• 1 TBSP of fresh rosemary, chopped
• 1 Teaspoon of vanilla extract
• 1 Cup of buttermilk

DIRECTIONS:
Preheat oven to 325° F.  Butter 1 9-inch or 10-inch loaf pan.  Mix together the flour, baking soda, and salt. Set aside.  In a large bowl, beat butter with sugar.  Mix in the eggs, one at time, beating well after each addition.  Stir in the lemon juice, vanilla extract and chopped rosemary.  Gently mix in flour mixture alternately with the buttermilk. Do not over mix.  Pour batter into the prepared pan.  Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan, it is done.  Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Serve warm with honey.

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Preserved Lemon with Chickpeas and Parsley Pesto

Preserved Lemon with Chickpeas and Parsley Pesto

INGREDIENTS:

• 8 ounces pasta of choice
• ⅓ cup plus 2 teaspoons olive oil, separated
• 15 ounce can of chickpeas, thoroughly drained
• 2 garlic cloves, minced
• 2 cups coarsely chopped, fresh parsley
• ⅓ cup toasted almonds, roughly chopped
• 2 cups loosely packed baby spinach
• 2 quarters preserved lemon, chopped (equal to 1/2 lemon; substitute zest and 1 tablespoon lemon juice if no preserved lemons on hand)
• ⅓ cup reserved pasta water
• sea salt and freshly ground black pepper to taste

DIRECTIONS:

1. Bring a pot of water to a boil. Add a drizzle of olive oil and then cook pasta according to directions. Reserve 1/3 cup of the cooking water and then drain. Set aside in pot to keep warm.
2. While pasta is cooking, heat a medium skillet over a medium low flame. Add two teaspoons olive oil. Add one clove of the minced garlic and stir for about 30 seconds, until fragrant. Add the chickpeas. Saute for about 10 minutes, stirring occasionally.
3. Meanwhile, prepare the pesto. Combine the remaining clove of garlic with the 1/3 cup of olive oil, the parsley and the almonds. Puree in a food processor until a coarse paste has formed.
4. Toss the warm pasta with the spinach leaves to wilt them. Add the pesto, chickpeas, preserved lemons and gently toss. If a little dry, add some of the reserved pasta water for creaminess.
5. Taste to see if the preserved lemons provide enough salt. Season to taste with sea salt if desired, along with freshly cracked black pepper. Best served immediately.

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Perfect Veggie Burgers

Perfect Veggie Burgers

INGREDIENTS:

• 1/3 cup quick-cooking barley
• 3 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 small stalk celery, chopped
• Kosher salt
• 2 cloves garlic, chopped
• 5 tablespoons barbecue sauce
• 1 medium carrot, finely grated
• 1 cup canned pinto or black beans, drained and rinsed
• 1/3 cup breadcrumbs
• 1/3 cup walnuts, chopped
• 2 teaspoons soy sauce
• 2 large egg whites
• 2 tablespoons chopped fresh parsley
• 6 soft buns, split
• Onion rings, for topping

DIRECTIONS:

Prepare the barley as the label directs. Let cool completely.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely.
Add the barley, beans, breadcrumbs, walnuts, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.
Preheat the broiler. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook the patties until golden brown, about 6 minutes per side. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.

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Smoked Trout and Quinoa Salad

Smoked Trout and Quinoa Salad

INGREDIENTS:

• 1 smoked trout fillet
• 1 bunch of asparagus
• half a red onion, sliced
• 1 handful of cherry tomatoes, sliced in half
• 1 jar of marinated artichokes
• rocket leaves
• olive oil
• balsamic vinegar
• black quinoa
• stock cube
• salt and pepper

DIRECTIONS:

1. Soak the quinoa 30 minutes. This germinates it a bit. Or something. Makes it more vitaminy.
2. Drain. Add more water, and a stock cube, and bring to the boil. Cook 15 minutes, then drain.
3. Add immediately while hot to the rocket leaves in a salad bowl and toss through, to wilt them a bit.
4. Blanch the asparagus and add.
5. Add tomato, artichoke and onion. 
6. Flake the fish into……..flakes.
7. Add salt and pepper. Be generous. They are cheap.
8. Add olive oil and balsamic.
9. Toss. The salad.

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Grilled Tofu Asian style

Grilled Tofu Asian style

INGREDIENTS:
DRESSING

• 1 small carrot, peeled and coarsely chopped
• 1/2 cup prepared carrot juice
• 2 tablespoons white or yellow miso, (see Note)
• 2 tablespoons rice vinegar
• 2 tablespoons canola oil
• 1 tablespoon coarsely chopped fresh ginger
• 1/2 teaspoon minced garlic

TOFU & GREENS

• 28 ounces water-packed firm tofu, drained and rinsed
• 2 tablespoons honey
• 2 tablespoons canola oil
• 2 tablespoons reduced-sodium soysauce
• 1 tablespoon black bean-garlic sauce, (see Note)
• 2 teaspoons minced garlic
• 10 ounces mixed Asian greens, or baby spinach

DIRECTIONS:

1. To prepare dressing: Puree carrot, carrot juice, miso, vinegar, oil, ginger and garlic in a blender or food processor until smooth.
2. To prepare tofu: Slice each tofu block crosswise into 5 slices; pat dry with paper towels. Combine honey, oil, soy sauce, black bean-garlic sauce and garlic in a small bowl. Spread half the marinade in a large baking dish and top with the tofu slices. Spread the remaining marinade over the tofu, covering completely.
3. Preheat grill to medium-high. Oil the grill rack (see Tip). Grill the tofu until heated through, 2 to 3 minutes per side. To serve, toss greens with the dressing. Divide among 6 plates and top with the tofu.

Tips & Notes

• Notes: The color of miso (fermented soybean paste) depends on how long it's aged. In general, the lighter the color, the milder the flavor. It will keep, in the refrigerator, for more than a year.
• Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black beans, garlic and rice wine. It can be found in the Asian-food section of large supermarkets or at Asian markets. Use it in stir-fries and marinades for beef, chicken or tofu.
• Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

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Coconut Cupcakes

Coconut Cupcakes

INGREDIENTS:

• 3/4 pound (3 sticks) unsalted butter, room temperature 
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut

For the frosting

• 1 pound cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners’ sugar, sifted

DIRECTIONS:

1. Preheat the oven to 325 degrees F. 
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well. 
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut. 
4. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. 
5. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth. 
6. Frost the cupcakes and sprinkle with the remaining coconut.

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Greek Vegetable Salad

Greek Vegetable Salad

INGREDIENTS:

• 1 large Cucumber, chopped
• 2 Roma (plum) Tomatoes, chopped
• 1 (5 ounces) jar pitted Kalamata Olives
• 1 (4 ounces) package Feta Cheese, crumbled
• 1 Red Onion, halved and thinly sliced
• 1/2 (10 ounces) package Romaine Lettuce Leaves
• 1/2 (10 ounces) package Baby Greens

Vinaigrette Dressing:

• 6 tablespoons Olive Oil
• 1 teaspoon Garlic Powder
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1 teaspoon Dijon Mustard
• 1 teaspoon Fresh Lemon Juice
• 1 1/2 cups Red Wine Vinegar

DIRECTIONS:

Add chopped cucumber, chopped tomato, Kalamata olives, feta cheese, sliced red onion, romaine lettuce, and baby greens to large serving bowl.

Vinaigrette Dressing:
In a small bowl, whisk olive oil, garlic powder, dried oregano, dried basil, Dijon mustard, fresh lemon juice, and red wine vinegar.

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Thin Frittata

Thin Frittata

INGREDIENTS:

• 1/2 cup Cauliflower
• 1/2 cup Broccoli
• 1/2 cup French-Style Green Beans
• 1/2 cup Spinach
• 2 strips Bacon (I used Morning Star Veggie Strips)
• 2 ounces Ground Sausage (I used LightLife Gimme Lean Soy Sausage)
• 4 tablespoons Pico de Gallo
• 1/4 cup Crumbled Feta Cheese (or Cottage Cheese)
• 1 large Egg
• 1-1/2 cup Egg Whites
• Note— You can put nearly anything into the frittata. Bell peppers, mushrooms, onions, etc. Just make sure that you cut the pieces to be small!

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit. In a pan, prepare the ground sausage and bacon according to package or until cooked thoroughly. Cut up vegetables into tiny pieces and add to the pan to cook alongside the soy/meat products. Pour egg whites and egg into a 13x9” cookie sheet (must have edges!) or a baking dish. Break up sausage and bacon into tiny pieces and sprinkle on the egg, along with the cheese and vegetables. You can use a fork to evenly spread the contents if needed. Put in oven for 30 minutes. Cut into squares. Enjoy.

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Vegan Frittata

Vegan Frittata

INGREDIENTS:

• A block of extra firm tofu, drained
• 2 potatoes cooked and chopped into small pieces
• 1 onion chopped
• a handful of mushrooms chopped
• some mixed dried herbs
• tsp tumeric
• tsp paprika
• grated vegan cheese
• 1/2 cup non dairy milk
• 2tbs nutritional yeast
• 4 cloves garlic, crushed

DIRECTIONS:

1. Preheat the oven to 180 degrees
2. Oil a casserole dish
3. Fry the onions until sweating and add the garlic and fry for a minute or two longer
4. Add the potates and the dried herbs, tumeric and paprika and half the tofu, mix together.
5. Blend the remaining tofu with the milk, nutritional yeast, grated vegan cheese and add to the mixture.
6. Pour into the dish and put in the oven for about 20 mins.  After 20 mins, take it out, add some cheese on top and put back in the oven for about five minutes.
7. Remove from the oven and let sit for at least ten minutes for it to set.

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Buffalo Chicken Wrap

Buffalo Chicken Wrap

INGREDIENTS:
Serves 4

• 2 tablespoons hot pepper sauce
• 3 tablespoons white vinegar
• 1/4 teaspoon cayenne pepper
• 2 teaspoons extra-virgin olive oil
• 1 pound chicken tenders
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons nonfat plain yogurt
• 1/4 cup crumbled blue cheese
• 4 8-inch whole-wheat tortillas
• 1 cup shredded romaine lettuce
• 1 cup sliced celery
• 1 large tomato, diced
• Freshly ground pepper to taste

DIRECTIONS:

1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.
3. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
4. To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with 1/4 of the chicken, lettuce, celery, and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with remaining tortillas.

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Falafel

Falafel

INGREDIENTS:

• 250 gr dried chickpeas (garbanzo beans) - soaked in water overnight
• 1/2 of a small white onion (about 40 gr) - diced
• 1 clove garlic - chopped
• 50 ml water
• 10 ml vegetable oil
• 50 gr chickpea flour (garbanzo bean flour)
• 10 gr parsley (fresh or frozen) - chopped
• 5 gr coriander
• 5 gr cumin
• 5 gr salt
• oil for frying

DIRECTIONS:

1. Drain the chickpeas.
2. In a food processor, combine the chickpeas, onion, garlic, water, and vegetable oil and mix until there are no whole chickpeas left. (It’s ok if there are still some large pieces of chickpeas left. You don’t want to form a dough).
3. Next, add the chickpea flour, parsley, coriander, cumin, and salt and mix to combine.
4. Now is a good time to fill your deep fryer with oil and turn it on. If you don’t have a deep fryer, fear not! You can get by just fine by heating a pan filled with oil on the stovetop.
5. The mixture should be dry enough to handle now. Using an ice cream scoop, form the mixture into balls and set aside on a piece of parchment paper until you have finished making all of them.
6. Now it’s time to get frying! Be sure not to put too many in the fryer at one time and make sure that the balls are fully immersed in the oil. Fry them for at least 3 minutes, until golden brown on the outside.
7. Transfer to a plate lined with paper towels to soak up any remaining oil.
8. Let them cool a few minutes before devouring.

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Cinnamon Streusel Muffins

Cinnamon Streusel Muffins

INGREDIENTS:
For the Crumb Topping:

• 3 Tablespoons all-purpose flour
• 3 Tablespoons (packed) light brown sugar
• 1/4 teaspoon ground cinnamon
• 1.5 Tablespoons cold Earth Balance

For the Muffins:

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/2 Tablespoon baking powder
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/8 cup (packed) light brown sugar
• 4 Tabplespoons Earth Balance, melted and cooled
• 1 flax egg (1 Tablespoon ground flax, 3 Tablespoons water)
• 3 oz non-dairy milk (I used soy)
• 1/4 teaspoon vanilla extract

DIRECTIONS:

For the Crumb Topping:
- Combine ingredients in a medium bowl, and blend together with a fork. It doesn’t need to be completely uniform, and you want some larger crumbs in it.

For the Muffins:
- Preheat oven to 375 and spray six spaces in a muffin tin or fit with liners.
- Whisk together flour, sugar, baking powder, cinnamon, and salt. Once mixed, add brown sugar and combine, making sure there aren’t any big lumps of brown sugar.
- In a glass measuring cup, whisk together Earth Balance, flax egg, non-dairy milk, and vanilla. Pour into dry mixture and stir with a plastic spatula until everything has been mixed in, but try not to over mix.
- Pour batter into prepared tin or liners.
- Divide crumb mixture over muffins (I had a little bit left over). Press the crumbs gently into the batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.

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Chicken Pot Pie Cupcakes

Chicken Pot Pie Cupcakes

INGREDIENTS:

• 1 chicken breast, poached and diced
• 1 (14.5 oz) can cream of chicken soup
• 1 cup frozen mixed veggies
• 1 cup shredded cheddar cheese
• 1 Tbs Herbs De Provence
• 1 tsp onion powder
• 1 tsp garlic salt
• 2 (10 oz) cans Pillsbury biscuits

DIRECTIONS:

1. 1Preheat your oven to 400.
2. 2In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3. 3Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4. 4Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5. 5Let rest for about 3 minutes and dig in!

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Taco Cupcakes

Taco Cupcakes

INGREDIENTS:

• 1 pound ground beef
• 1 (1.25 ounce) package of Old El Paso taco seasoning mix
• 36 wonton wrappers
• 1 (16 ounce) can Old El Paso refried beans

• 36 tortilla chips
• 2 cups shredded cheddar cheese
• optional toppings: sour cream, diced tomatoes, cilantro, onion

DIRECTIONS:

1. 1Preheat the oven to 375 degrees. Spray 18 muffin cups with cooking spray.
2. 2Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.
3. 3Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 Tbsp of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 Tbsp of taco meat and 1 Tbsp of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat, and cheese.
4. 4Bake for 15-18 minutes or until golden brown.
5. 5Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, onion, or cilantro)

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Black Eyed Pea & Mango Salad with Honey-Cumin Vinaigrette

Black Eyed Pea & Mango Salad with Honey-Cumin Vinaigrette

INGREDIENTS:

• 2 c cooked black eyed peas
• 1/2 c diced red onion
• 3/4 c diced red bell pepper
• 1 medium mango, diced (about 1 cup)
• 1 medium avocado, chopped
• 2 T finely chopped cilantro
• Honey-Cumin Vinaigrette
• 1/4 c light oil (canola, grapeseed, etc.)
• 2 T apple cider vinegar
• 1 T honey
• 1/4 c key lime juice (regular lime juice is also fine)
• 1/2 t ground cumin
• Salt & pepper to taste

DIRECTIONS:

1. Prepare the dressing by whisking together all ingredients in a small bowl until thoroughly mixed. Set aside.

2. Combine all the salad ingredients in a larger bowl. Pour the dressing into the salad and fold together gently, so as to not mash the avocado. Serve on its own or as a side to grilled chicken or shrimp, and enjoy!

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Bacon-and-Cheese Deviled Eggs

Bacon-and-Cheese Deviled Eggs

INGREDIENTS:
Makes 12

• 6 eggs
• 1/4 cup finely grated sharp cheddar, plus more for garnish
• 1/4 cup mayonnaise
• 2 slices bacon, cooked and chopped, plus 2 tsp. rendered bacon fat reserved
• Kosher salt and freshly ground black pepper, to taste
• Hot sauce, such as Sriracha, to garnish

DIRECTIONS:

1. Put eggs into a 4-qt. pot of water and bring to a boil. Remove pan from heat, cover, and let sit 15 minutes. Drain eggs and crack each shell slightly. Transfer eggs to a bowl of ice water and let cool. Peel eggs. Halve each egg; using a small spoon, transfer yolks to a medium bowl. Using a fork, mash yolks. Add cheddar, mayonnaise, 3/4 of the chopped bacon, and bacon fat; season with salt and pepper. Stir vigorously with spatula until smooth.
2. Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites. Garnish eggs with the remaining bacon, more cheddar, and hot sauce and serve cold or at room temperature.

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Sweet Potato Savoury Slice

Sweet Potato Savoury Slice

INGREDIENTS:

• 2 medium sweet potatoes, peeled and cut into chunks
• a few handfuls of baby spinach
• 6 large eggs
• ½ cup skim milk
• 1 cup grated cheddar cheese
• 4-5 cherry tomatoes, sliced
• Salt and freshly ground black pepper (optional)

DIRECTIONS:

Preheat oven to 200°C.
Cook the sweet potato in boiling salted water for 5 minutes or until just tender.  Drain and set aside.
Place the eggs and milk in a bowl and whisk to combine.  Stir in the sweet potato, spinach, cheese and parsley.  Season with the salt and pepper, to taste.
Pour the mixture into a prepared tin (the original recipe uses a 17cm x 27cm slice tin lined with baking paper, leaving an overhang on all sides; i used a 9” silicon pan, which is naturally “non-stick”, so i didn’t have to do anything with it).  Arrange the sliced tomatoes over the top.  Bake for 35 minutes or until set.  Cut into squares and serve warm or cold.

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Stuffed Peppers

Stuffed Peppers

INGREDIENTS:

• 1 cup long-grain brown rice
• 4 large bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
• large onion, diced
• 2 tsp + 1 tsp olive oil
• 2 links (about 8 ounces) turkey Italian sausage 
• 1/2 tsp ground fennel
• 1/2 tsp dried Greek or Turkish oregano
• 1/2 cup grated Parmesan cheese
• salt and fresh ground black pepper to taste
• 1/4 cup grated mozzarella cheese

DIRECTIONS:

1. Start by cooking one cup of long-grain brown rice.
2. I don’t remember where I learned this trick of barely slicing off the bottom of the bell pepper to make a flat spot for the pepper to stand on, but I always do this now when I’m hollowing out the peppers.
3. Cut off a fairly generous amount of the stem end of the pepper, because you’ll be chopping that up to add to the stuffing mixture. Then remove seeds and stand the peppers up in a baking dish you’ve sprayed with non-stick spray or olive oil. (A dish that’s close in size to the peppers will work best.)
4. Remove the stems, then chop up the pepper tops along with one large onion. I made this fairly small dice because I wanted it well-distributed in the rice.
5. Heat olive oil, then saute the peppers and onions for 3-4 minutes, until they are starting to soften but aren’t browned.
6. Remove the peppers and onions, add a bit more olive oil, then squeeze the sausage out of the casings and saute until browned, breaking apart with the turner as you cook.
7. Add the onions and peppers back to the sausage, add dried spices and saute 2-3 minutes to blend the flavors.
8. Then mix in the cooked brown rice and Parmesan cheese and cook 1-2 minutes to warm the mixture.
9. Stuff the filling mixture into the peppers, pushing down with a spoon so the peppers are tightly stuffed. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have peppers that are smaller than I did, you might have a bit of filling left. You can bake it in a small ramekin along with the peppers. Cook the stuffed peppers at 375 F/190C for about 30 minutes.
10. After 30 minutes, remove from oven and put a generous pinch of grated mozzarella on top of each pepper. (The filling might have shrunk down a little, making it easy to add the cheese.)
11. Put peppers back in the oven and bake 10-15 minutes more, or until cheese is melted and lightly browned. Serve hot.

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Poached Eggs with Asparagus

Poached Eggs with Asparagus

INGREDIENTS:

• eggs
• asparagus
• olive oil
• kosher or sea salt & pepper to taste

DIRECTIONS:

1. Snap off the raw ends of the asparagus, and slather the spears in olive oil, salt, and pepper.  
2. Fry in a pan until cooked but still firm, keep warm when they are finished.
3. Put about 1/2-3/4 inches of water into a frying pan, place the egg poacher in the water, and wait until the water comes to a simmer.
4. When the water begins to simmer, crack eggs into the poacher, and cover the pan with a lid.  Cook for 3-4 minutes, depending on how cooked you want it.
5. Decorate plate with cooked asparagus. Place poached eggs on top.  Sprinkle salt and pepper to taste.
6. Enjoy!

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Cheesecake Brownies

Cheesecake Brownies

INGREDIENTS:

• Cooking spray

Cheesecake topping:

• 8 ounces reduced-fat cream cheese
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1 large egg

Brownie Layer:

• 2 ounces semisweet chocolate, coarsely chopped
• 3 tablespoons unsalted butter
• 2 tablespoons canola oil
• 1 cup all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• Pinch cayenne pepper
• 3/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1/2 cup lowfat buttermilk
• 2 large egg whites
• 2 teaspoons vanilla extract

DIRECTIONS:

Position the rack in the lower third of the oven and preheat the oven to 350 degrees F.
Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.
Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.
Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.)
Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.
Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.
Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.
Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.

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Pizza Hummus

Pizza Hummus

INGREDIENTS:

• 1 (540mL) can chickpeas
• 1/3 cup liquid from the chickpea can
• 3 tablespoon tahini
• 3 tablespoons tomato paste
• 1-1/2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1-1/2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1 tablespoon nutritional yeast
• 2 teaspoons olive oil
• Additional salt and pepper for seasoning

DIRECTIONS:
Add all ingredients except for the olive oil to the large bowl of a food processor and blend until smooth.  Add olive oil to feed tube and process as the oil slowly mixes in.  Taste and season with salt and pepper if desired; adjust any amounts to your liking (e.g. Add more dried herbs for a stronger herb flavour, add more nutritional yeast for a stronger cheesy flavour, add more tomato paste for stronger tomato flavour, etc.)

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Chia Pudding

Chia Pudding

INGREDIENTS: 
Serves 4 to 6

• 1 cup chia seeds
• 3 cups nut milk, coconut milk, or hemp milk
• 2 to 4 Tbsp. agave nectar
• 1 tsp. vanilla extract (optional)
• 1/4 tsp. cinnamon (optional)
• Pinch of sea salt

DIRECTIONS:

1. Place the chia seeds, milk, agave and salt in a bowl (add vanilla and cinnamon, if desired) and stir well, so there are no clumps and all the chia seeds are coated in milk.
2. Let this set at room temperature for 20 to 30 minutes, or cover and refrigerate. This pudding will keep well in the fridge for days.

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General Tso's Chicken Recipe

General Tso's Chicken Recipe

INGREDIENTS:

• 1 lb. Chicken, cut into chunks
• General Tso’s Seasoning Mix
• 1/4 C. Sugar, 3 Tbsp Soy Sauce, 3/4 C. Water
• 2 Tbsp Oil

DIRECTIONS:

• 1. Cover chicken in flour
• 2. Combine Mix, Sugar, Soy Sauce, and Water. Set aside
• 3. Heat oil in large skillet. Add flour covered chicken. Cook until browned.
• 4. Stir sauce mixture with chicken.
• 5. Bring sauce to boil, reduce heat and simmer until desired consistency.
• 6. Enjoy until your hearts content.

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Avocado Fries with Garlic Lime Chili Aioli

Avocado Fries with Garlic Lime Chili Aioli

INGREDIENTS:
For the Fries:

• 2 avocados, sliced into 1/4 inch slices
• 2 eggs
• 1 1/2 C. milk
• 1 Tbs. Worcestershire sauce
• A spoonful of flour (see directions)
• 3 tsp. of Red Pepper or Chili Powder
• 1/4 tsp. ground black pepper
• 2 c. all purpose flour
• olive oil (EVOO was my oil of choice)

  For the Aioli:

• 3/4 c. mayonnaise
• 3 Tbs. minced garlic
• 2 1/2 Tbs. lime juice
• 3/4 tsp. chili seasoning (we also sometimes use taco seasoning)

DIRECTIONS:

1. You should mix up the Aioli sauce first, so that it is ready when you're ready to eat these little babies.
2. Fill a skillet with oil until about 1/4-1/2" full. Heat on med-high until a drop if water causes the oil to sizzle.
3. Slice the avocados into approximate 1/4" slices.
4. In one bowl, whisk together your eggs, the milk and the Worcestershire sauce. Add a spoonful or two of flour. You're looking for a smooth consistency but with a little hold. (this helps when dipping everything). I usually start with about a tablespoon and then add about a 1/2 tablespoon more. Honestly, I've found that a single tablespoon is not always enough.
5. In another bowl, combine the rest of your flour, pepper and red pepper or chili powder - you choose which way you want it. We actually used red pepper. Mix it all together.
6. Now, take each slice of Avocado, dip it into the egg mixture and then the flour mixture, then back into the egg mixture then a final dredge through the flour mixture. Set them on a plate until you have them all ready to go into the oil.
7. When they are ready and the oil is ready, drop them into the oil carefully. Try to space them out so they are not touching. Fry for about a minute until you see the sides begin to get golden brown, and then flip them over and continue for another minute or so.
8. Remove them to a paper towel. Allow to cool a bit and then dig in!

For the Aioli:

• Mix mayonnaise, garlic, lime juice and chili seasoning in a bowl or in the blender. Cover and refrigerate for at least an hour before serving to allow the flavors to marry. Serve on the side of the avocado fries or with any other kind of food.

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Red Pepper Quinoa

Red Pepper Quinoa

INGREDIENTS: Serves 1

• 3/4 cup quinoa, rinsed
• 1/2 onion, diced
• 1/2 red pepper, diced
• Olive oil
• Salt
• 1 cup water

DIRECTIONS:

1. Heat oil in a wok or saucepan with a lid on high heat. Add onions and cook until translucent, about 5 minutes.
2. Add red peppers and stir briefly. Add quinoa and mix to toast lightly. Add water, and cover, reducing heat to medium. 
3. Cook for 15 minutes, or until water has been fully absorbed. Fluff with fork, and serve warm.

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Scotch Quail’s Eggs

Scotch Quail’s Eggs

INGREDIENTS:

Makes 12

• 12 quail’s eggs
• 350g sausage meat
• 2 tbsp chopped fresh tarragon
• 1 medium egg yolk, beaten
• seasoned plain flour, for coating
• 1 egg and 4 tbsp milk, whisked together
• 75g panko or breadcrumbs
• 570ml canola, sunflower or peanut oil, for shallow frying

DIRECTIONS:

Bring a pan of salted water to a boil. Boil the quails’ eggs for three minutes. Remove from the boiling water and plunge immediately into cold, running water. When the eggs are cold, peel them carefully and set aside in a bowl of cold water.
In a mixing bowl, combine the sausage meat, tarragon and beaten egg yolk. Season with salt and pepper, mix well and divide into 12 portions.
Have ready three plates: on the first one, spread out some seasoned flour, put the egg wash on the second plate (or bowl if it’s easier), and on the third spread out the breadcrumbs.
Drain the quail’s eggs and dry them on a towel. Take one portion of meat and flatten it out in the palm of your hand, place a quail’s egg into the center and then wrap the meat around the egg so that it is totally encased. Roll it into a little ball and repeat with the other eggs. Roll each Scotch egg in the seasoned flour, then dip into the egg wash, shaking off any excess. Finally, roll in breadcrumbs to coat thoroughly and place on to a baking sheet covered with greaseproof or wax paper.
Pour enough oil into a medium-sized, heavy-based pan to come no more than one third of the way up the side. Heat the oil to approximately 160C (use a thermometer or test the temperature by dropping in a small nugget of sausage meat; if it rises immediately to the top and starts to fry, the oil is at the correct temperature). Carefully lower the Scotch eggs into the hot oil and fry until well-colored all over. You may need to do this in batches; if so, make sure the oil comes back up to temperature before frying the next batch. Remove the cooked eggs with a slotted spoon and drain on kitchen paper.

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Onion Apple Pork Chops

Onion Apple Pork Chops

INGREDIENTS:

• 4 pieces of medium sized pork chops
• 1 large onion
• 2-3 apples (depending on how many you would like)
• 1/2 cup of sliced mushrooms
• 1 tablespoon cooking oil/fat
• salt & pepper to tast

DIRECTIONS:

1. Rub down pork chops with salt and pepper on both sides.
2. Heat up a pan with cooking oil/ fat on high heat.
3. Fry pork chops in pan (approx 5 mins on each side).
4. Set aside pork chops.
5. Sautee onions and apples until onions are brown and apples are soft.
6. Add mushrooms halfway through sautee-ing (<—sorry that is not a word but I don’t know how else to put it).
7. Let it simmer until everything is cooked.
8. Pour the onion, apple and mushroom mix on top of pork chops.
9. Ready to serve :)

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Lettuce Wraps with Smoked Trout

Lettuce Wraps with Smoked Trout

INGREDIENTS:
4 Servings

• 2 medium carrots, peeled
• 1/2 unpeeled English hothouse cucumber (do not remove seeds)
• 1/4 cup thinly sliced shallots
• 1/4 cup thinly sliced jalapeño chiles with seeds (preferably red; about 2 large)
• 2 tablespoons fresh lime juice or unseasoned rice vinegar
• 1 tablespoon sugar
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)
• 2 4.5-ounce packages skinless smoked trout fillets,* broken into bite-size pieces (about 2 cups)
• 1 cup diced grape tomatoes
• 1/2 cup whole fresh mint leaves
• 1/2 cup small whole fresh basil leaves
• 16 small to medium inner leaves of romaine lettuce (from about 2 hearts of romaine)
• 1/3 cup (about) Asian sweet chili sauce**
• 1/4 cup finely chopped lightly salted dry-roasted peanuts

DIRECTIONS:

1. Using vegetable peeler, shave carrots and cucumber lengthwise into ribbons. Cut ribbons into 3-inch-long sections, then cut sections into matchstick-size strips. Place in large bowl. Add shallots, jalapeños, lime juice, sugar, and fish sauce; let marinate 30 minutes at room temperature.
2. Add trout pieces and tomatoes to vegetable mixture and toss to blend. Transfer trout-vegetable mixture to large strainer and drain off liquid. Return trout-vegetable mixture to same bowl; add mint and basil and toss to blend.
3. Arrange lettuce leaves on large platter. Divide trout-vegetable salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts

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Raspberry Rolls with Lemon Vanilla Icing

Raspberry Rolls with Lemon Vanilla Icing

INGREDIENTS:

• 1 cup milk
• 2/3 cup sugar
• 1 1/2 tablespoons active dry yeast
• 1 stick unsalted butter, softened
• 2 large eggs
• 2 tsp finely grated lemon zest
• 1/2 teaspoon fine sea salt
• 4 1/4 cups all-purpose flour, plus more for dusting
• One 12-ounce package frozen raspberries, not thawed
• 1/4 cup plus 2 tbsp sugar
• 1 teaspoon cornstarch

Icing

• 3/4 cup confectioners’ sugar
• 3 tbsp unsalted butter, melted
• 1 1/2 tbsp heavy cream
• 1 tbsp fresh lemon juice
• 1 tsp good vanilla extract

DIRECTIONS:
In a small saucepan, warm the milk over moderately low heat until it’s 95°.
Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes.
Add the softened butter, eggs, grated lemon zest and sea salt.
Add the flour and beat at medium speed until a soft dough forms, about 3 minutes.
Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times.
Form the dough into a ball and transfer it to a lightly buttered bowl.
Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
Butter a 9x13 glass baking dish & set aside. 
Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough.
Tightly roll up the dough (cinnamon roll style) to form a log & cut into 12 pieces  and arrange them in the baking pan, cut sides up.
Scrape any berries and juice from the work surface into the baking pan between the rolls.
Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
Preheat the oven to 425°.
Bake the rolls for about 10 minutes, reduce oven temperature to 350 & bake another 10-15 minutes or until they are golden and the berries are bubbling.
Transfer the pan to a rack to cool for 30 minutes.  

In a small bowl, whisk the confectioners’ sugar with the butter heavy cream & lemon juice & vanilla extract until the glaze is thick and spreadable.
Top warm rolls with icing.

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Loaded Baked Potato Soup

Loaded Baked Potato Soup

INGREDIENTS:

Serves 6

• 1 pound bacon, roughly chopped
• 1 medium yellow onion, diced
• 1 large carrot, peeled and diced
• 3/4 cup diced celery
• 4 large Russet potatoes, peeled and diced
• 4 medium red potatoes, diced
• 1/4 cup flour
• 2 cups chicken or vegetable stock
• Coarse salt, freshly ground pepper, to taste
• 4 cups heavy whipping cream
• Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

DIRECTIONS:

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Notes:
Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

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Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio Pistou

Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio Pistou

INGREDIENTS:
4 Servings

• 1/3 cup chopped fresh dill
• 1/3 cup finely chopped green onions (about 2)
• 1/2 cup shelled natural pistachios or almonds, toasted, finely chopped
• 1/4 cup plus 1 1/2 tablespoons pistachio oil or extra-virgin olive oil
• 2 yellow bell peppers or orange bell peppers, cut into 1/2-inch strips
• 1 pound sugar snap peas, trimmed, strings removed
• 1 garlic clove, minced
• 1/4 cup water
• 4 6-ounce salmon fillets

Preparation

1. Mix dill, green onions, pistachios, and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. DO AHEAD Pistou can be made 2 hours ahead. Let stand at room temperature.
2. Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).
3. Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.

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Hot Artichoke and Spinach Dip

Hot Artichoke and Spinach Dip

INGREDIENTS:

• 1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
• 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
• 4 ounces cream cheese, room temperature
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 clove garlic, grated
• 1/2 teaspoon chili sauce (optional but recommended)
• 1/4 cup grated parmigiano reggiano (parmesan), grated
• 1/4 cup mozzarella, shredded

DIRECTIONS:
Mix everything and pour it into a baking dish. Bake in a preheated 350F degree oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20-30 minutes.

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Mahi-Mahi Skewers with Tapenade and Couscous

Mahi-Mahi Skewers with Tapenade and Couscous

INGREDIENTS:
4 Servings

• 1 cup plain couscous (about 6 ounces)
• 1 teaspoon coarse kosher salt, divided
• 1/3 cup purchased tapenade
• 3 tablespoons fresh lemon juice
• 1 teaspoon freshly ground black pepper
• 1 pound mahi-mahi fillets, cut into 1-inch cubes
• 1 cup purchased pico de gallo, drained

SPECIAL EQUIPMENT

• Metal skewers

DIRECTIONS:

• Preheat broiler. Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan. Stir in couscous and 1/2 teaspoon coarse salt. Remove from heat. Cover and let stand until water is absorbed and couscous is tender, about 10 minutes.
• Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend. Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous.
• Thread fish pieces onto 4 metal skewers; arrange on broiler tray. Brush fish on both sides with remaining tapenade mixture. Broil fish until just opaque in center, about 4 minutes per side.
• Fluff couscous with fork. Gently stir in reserved tapenade mixture. Stir in pico de gallo or serve it alongside. Mound couscous on plates. Top with fish skewers.

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Shrimp and Coconut Rolls

Shrimp and Coconut Roll

INGREDIENTS:
makes 15 rolls

• 10 ounces peeled cooked shrimp, cut into 1/4- to 1/3-inch pieces
• 2 1/2 cups thinly sliced iceberg lettuce (about 1/4 large head)
• 1 1/4 cups finely grated peeled fresh coconut
• 1/2 unpeeled English hothouse cucumber, seeded, cut into 1/4-inch cubes (1 cup)
• 1 tablespoon plus 1/2 cup fresh lime juice
• 6 teaspoons fish sauce (such as nam pla or nuoc nam),* divided
• 4 1/2 teaspoons sugar, divided
• 3 teaspoons minced seeded red or green serrano chiles, divided
• 2 tablespoons finely chopped green onion
• 2 teaspoons chopped fresh mint leaves
• 15 8- to 9-inch-diameter rice paper rounds (spring roll wrappers)**

DIRECTIONS:

• Combine shrimp, lettuce, coconut, cucumber, 1 tablespoon lime juice, 4 teaspoons fish sauce, 1/2 teaspoon sugar, 2 teaspoons chiles, green onion, and mint in large bowl.
• Moisten kitchen towel. Squeeze out excess moisture and lay towel flat on work surface. Fill large bowl with warm water. Submerge 1 wrapper in water until beginning to soften, about 20 seconds. Place on damp towel. Place 1/4 cup shrimp mixture in 3-inch long strip down center of wrapper. Fold in sides of wrapper over filling, then roll up tightly, enclosing filling. Repeat with remaining wrappers and filling. DO AHEAD Can be made 8 hours ahead. Place on baking sheet lined with parchment paper, cover with damp paper towels, and refrigerate. Let rolls stand at room temperature 10 to 15 minutes before serving.
• Mix 1/2 cup lime juice, 2 teaspoons fish sauce, 4 teaspoons sugar, and 1 teaspoon chiles in small bowl. Serve rolls with dipping sauce.
• * Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
• ** Thin Thai or Vietnamese wrappers (known as banh trang) made from rice flour; available at Asian markets.

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Grilled Roaster Vegetables with Pineapple

Grilled Roaster Vegetables with Pineapple

INGREDIENTS:

• 1 cup diced potato (peeled or unpeeled)
• 1 cup chopped bell pepper (any color)
• 1 cup chopped raw muchrooms
• 1 medium chopped onion
• 1 cup cherry tomatoes
• 1 can pineapple chunks in natural juice
• 3 tbsp olive oil
• 2 tsp chopped garlic
• 2 tsp dill weed
• 1 tsp celery salt or celery seed
• 1 1/2 tsp cayenne pepper (optional)
• 1 1/2 tsp garlic powder (optional)
• 1 1/2 tsp onion powder (optional)
• salt and pepper to taste

DIRECTIONS:

1. Chop the vegetable into similar sized chunks.  Place all ingredients in a large bowl.  Do not drain pineapple.  Mix thoroughly and then drain all liquid.
2. Grilled: Option 1- place all vegetables in grilled-safe roasting pan and place on grill.  Medium high heat.  Stir every 5-10 minutes until tender.  Option 2- place vegetables in heavy duty aluminum foil sprayed lightly with Pam.  Fold aluminum foil into a sealed pouch and place on grill.  Medium heat.  Turn over every 5 minutes for 20-25 minutes.

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Sesame Pumpkin Wontons

Sesame Pumpkin Wontons

INGREDIENTS:
(serves 4)

• 500g butternut pumpkin, peeled, diced
• 1 teaspoon sesame oil
• 1 green onion, finely chopped
• 1/4 cup drained water chestnuts, finely chopped
• 2 teaspoons finely grated fresh ginger
• 12 gow gee wrappers (see note)
• 1/4 cup reduced-salt soy sauce, to serve

DIRECTIONS:

1. Preheat oven to 200ºC. Line a baking tray with baking paper. Place pumpkin onto tray. Drizzle with oil. Season with pepper. Toss to combine. Roast for 25 minutes, or until tender. Set aside to cool.
   
2. Combine pumpkin, onion, water chestnuts and ginger in a bowl. Place 1 wrapper onto a flat surface. Brush lightly with water. Top with 3 teaspoonfuls of pumpkin mixture. Fold in half and pinch to seal. Repeat with remaining wrappers and pumpkin mixture.
   
3. Cut slits in a sheet of non-stick baking paper. Use to line a steaming basket. Place wontons onto paper (not touching each other). Place basket over a wok of simmering water and steam for 25 minutes.
   
4. Serve wontons with soy sauce, for dipping.
   

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Crab Dip

Crab Dip

INGREDIENTS:

• 1 lb fresh crabmeat
• 16 oz of cream cheese
• 1 tsp Worcestershire sauce
• 3 TBSP Old Bay
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 3/4 cup sour cream

DIRECTIONS:

1. Soften cream cheese in microwave (about 15 seconds)
2. Mix cream cheese, mayonnaise, sour cream, Old Bay and Worcestershire sauce in bowl
3. Gently fold in crabmeat into soft cheese mixture
4. Place mixture in glass bowl and top with shredded cheese
5. Bake for 30 minutes at 350 degrees.  Dip should be bubbly when it’s done.

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Vegan Salsa Chickpea Lettuce Wraps

Vegan Salsa Chickpea Lettuce Wraps

INGREDIENTS:

• 10 whole lettuce leaves
• 1 whole green bell pepper, seeded and diced
• 1 whole red bell pepper, seeded and diced
• 12 ounces salsa
• 15 ounces chickpeas, drained and rinsed

DIRECTIONS:

Combine chickpeas and salsa in a medium sauce pan. Cook over medium-high heat, stirring occasionally, until all of the liquid has absorbed and the chickpeas have taken on the salsa’s color, about 8 minutes. For best results, refrigerate over night. Spoon chickpeas into lettuce leaves and top with chopped bell pepper pieces. Serve chickpeas at any temperature.

(Makes about 8 wraps)

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Grain Free Bosc Pear, Fresh Figs and Goat Cheese Pizza

Grain Free Bosc Pear, Fresh Figs and Goat Cheese Pizza

INGREDIENTS:
  For the crust

• 1 cup buckwheat flour
• ½ cup coconut flour
• 2 cups almond pulp (leftover from milk, no dates or vanilla used this time)
• 1 tsp baking soda
• 2 tsp cream of tartar
• 1 tsp salt
• ½ cup egg whites
• ½ cup buttermilk

  Garnish (per pizza)

• 1 bosc pear, sliced very thinly (the use of a mandolin is recommended)
• 2 fresh figs, sliced rather thinly
• 25g walnuts, chopped
• 25g unripened goat cheese
• 6-8 blackberries
• 1 tsp extra virgin olive oil
• salt and pepper to taste
• about 1 tsp fresh rosemary, finely chopped
• about 1 tsp liquid unpasteurized honey

DIRECTIONS:

1. In a small mixing bowl, beat egg whites and buttermilk together and set aside.
2. In a seperate (and significantly larger) bowl, add buckwheat flour, coconut flour, baking soda, cream of tartar and salt and whisk until well incorporated. Whisk in almond meal, blend thoroughly and make a well in the middle.
3. Pour buttermilk mixture into the well and progressively mix in flour mixture with your fingers or wooden spatula. Continue mixing until dough comes together then turn over onto a floured surface (make sure to use grain free flour!)
4. Knead dough for about a minute, until really well incorporated then divide into 4 pieces. Shape each piece into a flat circle. Cover with plastic film and refrigerate for at least 30 minutes.
5. Preheat oven to 500F
6. Grab one circle of dough and place it between two sheets of parchement paper. Roll it gently, changing direction often, until you get a disc that’s about 10” in diameter.
7. Remove the top piece of parchment paper and flip dough over onto pizza sheet. Remove second piece of parchment paper. At this point, you might want to bring the edge back a little to help form a perfect circle and create a little bit of a “crust”.
8. Repeat with other discs if making more than one pizza at this time. If not, you can keep the dough in the refregirator for 3-4 days.
9. Brush olive oil overtop your pizza dough and srpinkle with salt and pepper.
10. Arrange your pear slices in a circle, leaving enough space between each slice to insert figs later
11. Sprinkle half the rosemary, a litte more black pepper and place in the oven. Cook for about 7-8 minutes, or until the crust and pears start to take a light golden color.
12. Remove pizza from the oven, insert fig slices between each pear slice, sprinkle walnuts, goat cheese and remaining rosemary. Return pizza to the oven for 2-3 minutes, until goat cheese just starts to soften.
13. Remove pizza from the oven, add blackberries and drizzle with honey.
14. Slice and enjoy immediately (you might want to sit down, first!)

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Crash Hot Potatoes

Crash Hot Potatoes

INGREDIENTS:

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

DIRECTIONS:

1. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
2. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
3. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
4. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
5. Bake in a 450 degree oven for 20-25 minutes until golden brown.

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Frito Pie Rice Bake

Frito Pie Rice Bake

INGREDIENTS:

• 1 lb ground beef
• 1 package taco seasoning
• 15 oz canned tomato sauce (I used diced tomatoes as we didn’t have sauce, it worked fine, but I feel the sauce would have a much bolder and more even flavor so it’s up to you)
• 1 1/2 cups long grain white rice (but could use brown rice if you want too!)
• 3 cups water or beef broth/stock
• 1 cup cottage cheese
• 1 1/2 cup sour cream
• 2 cups sharp cheddar cheese, shredded
• 1/2 cup Parmesan Reggiano, shredded/shaved/powdered/etc
• 1 1/2 cups crushed Frito chips
• 1 tsp parsley
• 2 tsp garlic powder
• 1 tsp paprika
• 1 tsp cayenne pepper (does not have to be in there, I like my food spicy)
• salt and pepper to taste

DIRECTIONS:
1. Add the rice and water (or beef broth/stock) to a medium sauce pan over medium heat. Bring to a boil and then turn the heat to low. Cook for 15-18 minutes, making sure that the liquid doesn’t boil over.
2. While the rice is cooking, brown the beef in a skillet until cooked through and then add the taco seasoning to it, mixing it until evenly throughout the meat. Turn off the heat and add the tomato sauce. (make sure to have all of the meat to be brown, don’t need anyone getting sick! At the same time though, you don’t want to overcook it as then the meat will dry out and lose a lot of flavor)
3. Transfer the finished rice over to a medium to large bowl and dump in the sour cream and cottage cheese. Add the salt, pepper, garlic powder, parsley, paprika, and cayenne pepper and then stir all of the ingredients together with a spatula or wooden spoon until mixed evenly.
4. In a 2quart baking dish (or gallon, it Does make a lot so just make sure you know what size dish you need for baking), place half of the rice in the bottom, evenly spread out. Top it with half of the crushed Fritos, then half the meat and half the cheddar cheese. Repeat with the rest of the ingredients, topping it all off with the Parmesan Reggiano.
5. Move the dish over to the oven and bake for 10-15 minutes or until the cheese is melted.

NOTE:
Can add sauteed onions, raw or grilled green bell peppers, maybe even jalapenos also to add a bit of veggies and/or more spice to the dish.

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Pasta Bake

Pasta Bake

Preparation Time
10 minutes
Cooking Time 40 minutes

INGREDIENTS:
(serves 4)

• 400g dried macaroni pasta
• 2 zucchini, ends trimmed, peeled into ribbons
• 100g day-old crusty white bread, crusts removed, coarsely torn
• 1 tbs olive oil
• 425g Latina fresh creamy carbonara pasta sauce

DIRECTIONS:

1. Preheat oven to 200°C. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Add the zucchini in the last 30 seconds of cooking. Drain. Return to the pan.
   
2. Meanwhile, place the bread in the bowl of a food processor and process until coarsely chopped. Transfer to a bowl. Drizzle over the oil and season with salt and pepper. Toss to coat.
   
3. Heat the sauce following packet directions. Add to the pasta mixture and stir until well combined. Season with salt and pepper.
   
4. Transfer the pasta mixture to a 2L (8-cup) capacity baking dish. Top with the breadcrumbs. Bake in oven for 25 minutes or until golden. Serve.
   

• Tip: Fresh carbonara sauce is available from the chilled pasta section of some Woolworths supermarkets. If it’s unavailable, use shelf-fresh bechamel sauce, available from the dried pasta aisle, instead.
  

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Quick Sautéed Zucchini with Lemon Thyme Chicken

Quick Sautéed Zucchini with Lemon Thyme Chicken

INGREDIENTS:

• 1 tablespoon lemon zest
• 1 tablespoon chopped fresh thyme
• 1 pound chicken cutlets
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1/2 cup water
• 1/3 cup uncooked couscous
• 3/4 pound zucchini (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces
• 1/2 pound yellow summer squash (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces
• 1/4 cup fat-free, low-sodium chicken broth
• Chopped fresh thyme, for garnish

DIRECTIONS:
1. Place the lemon zest and thyme in a small bowl; toss. Sprinkle the chicken with salt and pepper on both sides. Sprinkle half of the lemon-and thyme mixture evenly onto one side of each cutlet. Heat the olive oil in a large nonstick skillet over medium-high heat; cook the chicken, herb side down, turning after 2 minutes. When the chicken is golden and cooked through (about 4 minutes), transfer to a cutting board. Cover chicken, and keep warm.
2. Bring 1/2 cup water to a boil in a small saucepan; gradually stir in the couscous. Remove pan from heat; cover and let stand 5 minutes. Fluff with a fork. Cover couscous, and keep warm.
3. Sauté the zucchini and squash (in the same skillet used for the chicken) over medium heat, stirring frequently, until golden and tender (about 4 minutes). Stir in the remaining lemon-and-thyme mixture, chicken broth, and couscous.
4. Spoon the couscous mixture evenly among 4 plates; top each with a chicken cutlet. Garnish with thyme.

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Prawn Bhajis

Prawn Bhajis

INGREDIENTS:

• 600g peeled and deveined prawns chopped
• 1/2 cup flour
• 1 medium onion finely chopped
• 3 or 4 green chilis finely sliced
• Palm of finely chopped fresh coriander (2 to 3 tablespoons)
• Pinch of bicarb of soda
• water
• Salt and pepper
• Oil for frying

DIRECTIONS:

1. In a bowl add the flour and then about 2 tablespoons of water. Mix it to a thick batter. If you need slightly more water add another 1 tablespoon. It must be thick and mixed smooth. Use a fork to work out any lumps.
2. Add all the rest of the ingredients and season with a grind of salt and pepper and mix to distribute everything evenly.
3. Heat about 5cm of oil in a pot or frying pan to medium hot, not smoking. To test, drop a cube of bread in the oil and give it 15 seconds and if it is browned and not burned it is the correct heat.
4. Now take tablespoons of the mixture and drop them into the oil. Fry until golden and irresistable.
5. Serve with Chutney as an anytime snack. Try the Kerala country chicken recipe for a perfectly rounded off Indian food meal.

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Roasted Carrots with Walnut Crema

Roasted Carrots with Walnut Crema

INGREDIENTS:

• 1 ½ cups walnuts
• ¾ cup diced red onion
• ½ cup extra virgin olive oil, plus more for sautéing
• 2 tablespoons fresh rosemary (no need to chop)
• ½ teaspoon of Kosher salt, plus more for water

DIRECTIONS:

1. Bring a pot of salted water to a boil. Add the walnuts and let cook for 8-10 minutes.
2. Using a ladle, reserve ¼ cup of the walnut cooking water in a bowl to the side. Drain the walnuts and set aside to cool.
3. In a sauté pan, add a little olive oil (about 1 tablespoon) over medium heat and cook the onions until golden brown. Once brown, set aside.
4. In a food processor combine the walnuts, the ¼ cup of cooking water and the onions. Process until creamy. It will take about 5 minutes. I know this seems long but the longer you process, the more creamy it will get. While processing, slowly add in the olive oil. Add the rosemary and process until blended throughout the crema.

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