Pages

Monday, June 30, 2014

Curried Lentils




Ingredients:
  • 1 1/2 onion, diced
  • 1 (14 ounce) can tomato paste
  • 2 jalepeno peppers, minced
  • 1" piece ginger. peeled and minced
  • 1 tablespoon garlic, chopped
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 4 cups chicken stock
  • 3 cups lentils
  • 1/2 cup water(or enough liquid in combination with chicken stock and coconut milk to equal six cups)
  • 1 (14 ounce)can coconut milk
  • lime zest from 2 limes
  • salt
  • pepper
  • roasted cauliflower(divide head into 2" pieces, roast on oiled sheet pan, at 400, until nicely browned)
  • peas, blanched(garnish)
  • white or brown rice, cooked
Place first 9 ingredients in slow cooker.  Stir to mix.  Set cooker on medium and cook until lentils are tender(about 4 hours depending on slow cooker).

Add coconut milk and lime.

Season with salt and pepper

Serve lentils, over rice, garnished with roasted cauliflower and  bright green peas.










Thursday, June 19, 2014

Hot Fudge Sauce



Ingredients:



  • 1 1/3 cups heavy cream
  • 1/2 cup corn syrup
  • 3/4 cup brown sugar
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 8 ounces chocolate chips
  • 4 tablespoons butter
  • 1 teaspoon vanilla


Bring cream, corn syrup, sugar, cocoa, and salt to a boil.


Let simmer 5 minutes.


Add chocolate and stir until melted.

Off heat, whisk in butter and vanilla.

Wednesday, June 11, 2014

Blondies





 Ingredients:

  • 1/2 pound butter(2 sticks)
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups chocolate chips

Cream butter and sugars.  Add vanilla, salt and eggs, mix well.  Add flour and baking soda, stir until just combined.  Mix in chocolate.

Pour into greased 13 x 9 pan.

Bake at 350 for 25-30 minutes.



Saturday, June 7, 2014

Spicy Chickpeas, Sweet Potato, and Spinach Stew


Ingredients:

  • 2 sweet potatoes, 1/4 and sliced 1/2" thick
  • 2 tablespoons olive oil
  • 1 can roasted green chilies
  • 2 cans chick peas, drained(or three cups)
  • 1 can coconut milk, unsweetened
  • 1" piece of ginger, peeled and minced
  • 1 1/2 onion, diced
  • 1 red pepper, diced
  • 1 orange pepper, diced
  • 1 yellow pepper, diced
  • 1 can chopped tomatoes
  • 32 ounces organic chicken stock
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1/2 teaspoon allspice
  • 1 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 4 cups fresh spinach
  • salt and pepper
  • white or brown rice

Toss sweet potatoes in oil, season and roast on baking sheet at 400, for 30-35 minutes or until golden.


Heat oil in stock pot, add onion and peppers.  Saute briefly.  Add tomatoes, chicken stock, chickpeas and spices.  Simmer on low heat 30-45 minutes.  Add coconut milk and heat through.*




Remove from heat, add cilantro, mint and spinach. Add roasted sweet potatoes.

Season with salt and pepper. Serve over rice. Yum!

*alternatively throw all ingredients(except fresh herbs and spinach, add those off heat) into a slow cooker on medium heat 2-3 hours.







Wednesday, June 4, 2014

Feta Spinach Turkey Burgers




Ingredients:

  • 1/2 onion, diced
  • 1/2 cup feta
  • 4 cups spinach leaves, chopped
  • 1 T garlic, chopped
  • 2 pounds ground turkey
  • 2 teaspoon cumin
  • salt, pepper
Mix all ingredients together in a large bowl.  Season to taste. 

Form into patties.

Grill, saute, or bake in 350 degree oven until internal temp reaches 165.

Tuesday, June 3, 2014

Roasted Chickpeas


Ingredients:

  • 1 pound dried chickpeas
  • 3 tablespoons olive oil
  • salt and pepper

Rinse beans add to pot.  Cover with 2-3 inches of cold water. Place over high heat until water boils, reduce to simmer and cook until soft, 1 1/2-2 hours. Drain.  Allow to cool.

Preheat oven to 350. 
  

Toss chickpeas in oil and season with salt and pepper.  Roast chickpeas for 40-50 minutes, until golden and crunchy.

Variations:

Add to chickpeas when warm:
  • fresh rosemary, garlic
  • chili powder, cumin, garlic
  • curry, cumin, garlic, lime zest
  • honey, cinnamon

Monday, June 2, 2014

Peanut Butter Fudge



Ingredients:

  • 1 cup butter, melted
  • 1 cup peanut butter
  • 1 teaspoon vanilla
  • 1 pound powdered sugar


Combine butter and peanut butter.  Add vanilla.  Stir in powdered sugar.


Press into an 8 x 8 pan.  Chill to harden.   Cut into 1" squares.