Monday, December 4, 2017

Ground Turkey Breakfast Patties

1½ pounds ground turkey
1 tsp. salt
¾ tsp. pepper
1½ tsp. sage
⅛ tsp. red pepper flakes
1 T. fennel seed (optional)

Directions:

  1. In a mixing bowl, mix spices thoroughly into ground turkey.
  2. Shape into 12 patties.
  3. Brown patties in olive oil until cooked through.

From Nutritional Weight and Wellness

Saturday, September 16, 2017

Fresh Tomato Basil Sauce


Servings: About 3 cups, or enough for 1-1/2 pounds of pasta

Ingredients

  • 4 pounds plum tomatoes (or two 28-ounce can diced plum tomatoes)
  • 6 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 2 medium yellow onions, peeled and cut in half
  • garlic cloves, peeled and smashed
  • 1-1/4 teaspoons salt
  • 1 teaspoon sugar
  • 2 tablespoons chopped fresh basil

Instructions

  1. If using fresh tomatoes: Using a sharp knife, cut an 1/4-inch deep X on one end of each tomato. Then, place scored tomatoes into a pot of boiling water and cook until you see the skin starting to wrinkle and split, 1-3 minutes, then lift the tomatoes out with the slotted spoon and plunge them into a bowl of ice cold water. Peel the skin off of the tomatoes and cut into 1/2-inch chunks. (Cut off and discard the cores at this point.)
  2. Place the diced tomatoes and all of their juices into a large saucepan. Add the butter, olive oil, onions, garlic, salt and sugar and bring to a gentle boil. Reduce the heat to low and simmer, uncovered, for 75-90 minutes, stirring occasionally, or until the sauce is no longer watery. Remove and discard the onions and any large chunks of garlic (the garlic should have mostly dissolved into the sauce). Taste and adjust seasoning if necessary. Add basil right before serving.

Wednesday, June 28, 2017

Thai Slaw with Peanut Dressing

Ingredients

Salad


  • 6 cups shredded cabbage (I used a combo of green and red, you can use the pre-cut stuff)
  • 1 cup matchstick carrots , roughly chopped
  • 1 red bell pepper , diced into matchsticks
  • 1/2 cup sliced green onions
  • 1/3 cup chopped cilantro

Dressing

  • 1/3 cup natural creamy peanut butter
  • 2 Tbsp fresh lime juice
  • 1 1/2 Tbsp rice vinegar
  • 1 1/2 Tbsp soy sauce
  • 2 Tbsp honey
  • 1 1/2 Tbsp packed brown sugar
  • 1 1/2 tsp sesame oil
  • 1 tsp sriracha
  • 2 tsp peeled and finely minced ginger
  • 1 large clove garlic , finely minced

Instructions

  1. Add all salad ingredients to a a medium salad bowl and toss. In a mixing bowl whisk together all dressing ingredients until well combined (if preferred you can season with a little salt). Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately (note that you can make the salad and dressing portion ahead of time, just refrigerate both separately and add dressing when ready to serve. Also, don't add the dressing to the full portion if you don't plan to eat it all right away, just add to individual servings).
from Cooking Classy

Thursday, March 2, 2017

Gluten free brownies

INGREDIENTS

  • 1/2 teaspoon (3 grams) baking soda
  • 1/2 teaspoon (3 grams) kosher salt
  • 1/4 cup (38 grams) tapioca starch or tapioca flour
  • 1/4 cup (30 grams) cassava flour (or substitute tapioca starch or flour)
  • 1 pound (454 grams) chocolate, chopped (semisweet or dark up to 85%, depending on desired sweetness)
  • 6 tablespoons (3 ounces or 85 grams) unsalted butter, plus more for the pan
  • 4 large eggs
  • 2 teaspoons (8 ml) vanilla extract
  • 1 cup (200 grams) coconut sugar
  • Cocoa powder or confectioners sugar, for dusting (optional)

DIRECTIONS

  • 1. Preheat the oven to 350°F (177°C).
  • 2. Line a 13-by-9 inch (33-by-22 cm) baking pan with parchment paper, leaving a couple inches paper overhang on all sides.
  • 3. In a small bowl mix together the baking soda, salt, tapioca starch, and cassava flour (or tapioca starch or flour).
  • 4. Place a medium heatproof bowl on top of a pot of simmering water, making sure the bottom of the bowl does not touch the simmering water. Add the chocolate and butter to the bowl and wait patiently while they melt, stirring often, until it is completely smooth. Carefully remove the bowl from atop the simmering pot of water and let the mixture cool slightly.
  • 5. In a large bowl with a stand or hand mixer on medium speed, beat the eggs, vanilla, and sugar until the mixture begins to turn to a pale tan and thickens, 4 to 6 minutes. Add the flour mixture, switch to a spoon, and beat just until incorporated. Pour the melted chocolate and butter into the mixture while stirring. Mix until everything is completely incorporated and smooth.
  • 6. Scrape the batter into your prepared baking pan and bake for about 25 minutes, until the top looks dry, shiny, and cracked. Let it cool completely before cutting into 2-inch (5-cm) squares. If desired, dust with cocoa powder or gluten-free confectioners’ sugar.
from http://leitesculinaria.com/104462/recipes-gluten-free-brownies.html

Monday, February 6, 2017

Raw Chocolate Macaroons- Hail Merry Knock-Off

From http://www.tessadomesticdiva.com/2012/01/raw-chocolate-macaroons-hail-merry.html
Author: 
Prep time:  
Total time:  
Serves: 32
 
Ingredients
  • 2 cup shredded coconut, unsweetened preferable
  • ½ cup coconut oil (scant)
  • 4-5 tablespoon cocoa powder (good stuff, not cheap stuff, I really enjoy Dagoba...and they are local for me!)
  • ¼ cup honey, coconut nectar, or maple syrup (or more to taste, not too much though, or you'll mess with the texture. You could also use liquid stevia as a sweetness booster!)
  • ½ teaspoon vanilla powder or extract
  • ¼ teaspoon salt
Instructions
  1. Place all ingredients into a food processor and process until well mixed, scraping down the sides as necessary. You want to make sure all ingredients are incorporated, it will be thick!
  2. Roll into little balls with your hands, or scoop some dough out, and plop down on a wax paper or a Silpat lined cookie sheet.
  3. Chill in the freezer or fridge. Store in an airtight container, in the fridge or freezer.

Friday, September 30, 2016

Microwave mug brownie

Ingredients
  • 3 tablespoons all purpose flour
  • 3 tablespoons brown sugar
  • 3 tablespoons Cocoa Powder
  • 3 tablespoons flavorless oil (canola oil/coconut oil/sunflower oil)
  • 3 tablespoons water
  • pinch of salt
  • 1⁄2 teaspoon vanilla extract
  • 2 tsp chocolate chips (omit if vegan)
Instructions
  1. In a microwavable mug (roughly 1 cup measurement) mix together all of the ingredients.
  2. Mix in the chocolate chips.
  3. If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
  4. Microwave for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Allow to cool for at least 5 minutes.
  5. Serve warm with vanilla ice cream & enjoy!
Notes
Cooking time will vary greatly depending on your microwave and the width and depth of the mug. The mugs I use are small, roughly 6oz (¾ /1 cup)

Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook

Wednesday, March 25, 2015

Easy Chicken Curry

Ingredients

1  
cup  
white rice 
1 1/2  
tablespoons  
olive oil 
1  
small yellow onion, thinly sliced
1+ cup sliced mushrooms 
2  
teaspoons  
curry powder 
1/2  
cup  
plain yogurt 
3/4  
cup  
heavy cream 
1/2  
teaspoon  
kosher salt 
1/4  
teaspoon  
black pepper 
1  
14.5-ounce can diced tomatoes, drained (optional) 
meat from 1 rotisserie chicken, sliced or shredded or diced raw chicken, cooked with onions and mushrooms 
1/4  
cup  
fresh cilantro leaves, roughly chopped 

Directions

  1. Cook the rice according to the package directions.
  2. Heat the oil in a skillet over medium-low heat. Add the onion and mushrooms and cook, stirring occasionally, for 7 minutes.
  3. Sprinkle with the curry powder and cook, stirring, for 1 minute.
  4. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
  5. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.