Vegetable Dishes
April 6, 2019 Leave a comment In Vegetable Dishes

Ingredients – Filling

  • Olive Oil
  • 1 Onion, Diced
  • Garlic cloves to taste
  • 2 cans of Black Beans, drained
  • 6 Tbsp Chili Powder
  • 8 tsp prepared mustard
  • 4 teaspoons ground cumin
  • Cayenne Pepper to taste
  • 6 Tbsp soy sauce
  • 4 cups mashed cooked sweet potatoes (usually 1 small bag of sweet potatoes from Trader Joe’s)

Ingredients – Etc.

  • Flour Tortillas
  • Shredded Cheese
  • Sour Cream
  • Canned Chipotle Peppers

Directions

  1. Peel and cut sweet potatoes, coat in oil and sprinkle with salt.
  2. Bake at 450F for 35 minutes then let cool
  3. Saute diced onion and garlic with oil
  4. Add chili powder, mustard, cumin, soy sauce until mixture is thick
  5. Take black beans and mash the beans with a fork
  6. Mix in with the onion/spice mixture
  7. Puree the sweet potatoes in the food processor or mash with a fork
  8. Mix with the onion/bean mixture
  9. Combine sour cream with chipotle pepper sauce to taste

Assembly

  1. Warm up the tortilla so it’s pliable.
  2. Add filling, top with cheese and use panini press until warm and crispy
  3. Dip in sour cream/chipotle sauce
Vegetable Dishes
March 31, 2019 Leave a comment

Vegan Carnitas. Mushrooms marinated in Spicy Smoky Zesty Marinade, Baked and served with toppings in tacos, wraps, burritos. Use Jackfruit for variation. Vegan Glutenfree Nutfree Oilfree Recipe. Soyfree option. Makes filling for 4-5 tacos, serves 2.

Ingredients

  • 1 onion , thinly sliced (small to medium onion)
  • 4 cloves garlic , finely chopped
  • 1 jalapeno , thinly sliced (optional)
  • 12 oz mushrooms , sliced, (white or combination or white, cremini, portobello)
  • 1/4 cup orange juice or cider(plain cider not vinegar), half of both
  • 2 tsp lime juice
  • 1 tbsp soy sauce or tamari for glutenfree, or coconut aminos for soyfree

Carnitas Spices:

  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1.5 tsp smoked paprika , or use 1 tsp sweet paprika and 1/2 tsp smoked forless heat
  • 1.5  tsp oregano
  • 1/4 tsp black pepper
  • 1/2 tsp or more chipotle pepper
  • 1 to 2 tsp chili powder blend or use more of the above spices and herbs
  • optional flavors: Add 1/2 tsp poultry seasoning , add 2 tbsp beer

Directions

  1. Preheat the oven to 400 deg F (205 C). Line a baking dish with parchment.

  2. Add the sliced onion, garlic, jalapeno, mushrooms to a large bowl. Add the orange juice/cider, lime and soy sauce and toss to mix well. Let it sit to marinate for at least 10 mins (or chill for an hour).

  3. Mix the ground spices in a small bowl and sprinkle on the mushrooms. Toss well to coat.

  4. Drop the mushroom mixture onto parchment lined baking dish. Spread the mixture around so it forms a mostly single layer. Spray oil all over(optional).

  5. Bake for 30 mins, then move the mushrooms around so the ones on the edges don’t burn.(If the mushrooms or marinade is burning on the edges already, then reduce temp to 350 deg F). Bake for another 5 to 15 mins depending on preferred browning (also depends on the mushrooms used and thickness of the slices).

  6. Serve in tacos or wraps or bowls with mashed avocado/guacamole, jalapeno, vegan sour cream, or salsa. Add some cooked beans, or refried beans for added protein.

    Store refrigerated for up to 4 days. Pictured with mashed avocado+ lime, jalapeno, vegan sour cream.

Dessert
March 15, 2019 Leave a comment
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup chopped pecans
  • 2/3 cup butter, melted
  • 2 eggs, lightly beaten

Directions

  • In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture.
  • Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Immediately remove from pans to wire racks to cool.

Important Note: Because of the brown sugar, the edges caramelize.  Use a greased liner or they will get stuck.

Dessert, Toddler Easy
March 15, 2019 Leave a comment
  • 18 standard – cupcake liners
  • 2 cup – flour, whole wheat
  • 1 1/2 teaspoon – cinnamon
  • 2 teaspoon – baking powder
  • 1/2 teaspoon – baking soda
  • 1/4 teaspoon – salt
  • 1/2 cup – butter, unsalted
  • 3/4 cup – milk
  • 1/2 cup – honey
  • 1 large – banana
  • 6 ounce – spinach
  • 1 large – egg
  • 1 teaspoon – vanilla extract

Directions

  1. Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
  2. Combine all dry ingredients in a large mixing bowl.
  3. Melt butter. Blend the wet ingredients in a blender or food processor until completely pureed.
  4. Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
  5. Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
  6. Cool most or all of the way before serving.
Sauces & Dips, Toddler Easy
March 15, 2019 Leave a comment
  • 2 medium – carrot
  • 2 cup – spaghetti or marinara sauce
  • 1/2 cup – spinach
  • 1/4 cup – chickpeas (garbanzo beans), canned
  • 1/2 teaspoon – oregano, dried
  • 1/4 teaspoon – salt
  • 1/4 teaspoon – black pepper, ground
  • 1/2 teaspoon – garlic powder

Directions

  1. Preheat oven to 450 degrees F.
  2. Peel and slice carrots thinly. Add to a small microwave safe dish with enough water to cover the carrots. Cook for 1-2 minutes or until they have softened enough to blend with other ingredients.
  3. Add sauce, carrots, spinach, drained beans and seasonings to a blender. Mix until smooth.

Yields about 3/4 cups.

Toddler Easy, Vegetable Dishes
March 15, 2019 Leave a comment
  • 1 medium – Cauliflower
  • 2 ounce – Mozzarella Cheese
  • 1 ounce – Parmesan Cheese
  • 1 large – Egg
  • 1 teaspoon – Oregano, dried
  • 1 teaspoon – Basil, dried
  • 1/2 teaspoon – Garlic salt
  • Microplaned Fresh Garlic to taste
  • 1 cup – Spaghetti or Marinara sauce for dipping

Directions

  1. Wash and clean cauliflower; remove the florets from the bunch and discard the core.
  2. Place the florets in a food processor and pulse until it is of a “rice” consistency.
  3. In a large saucepan, heat one inch of water until it boils. Add in the cauliflower, cover with a lid, and allow to steam for 4-5 minutes. Watch closely so it does not boil over!
  4. Preheat oven to 425° F.
  5. Use a fine mesh strainer to drain the steamed cauliflower. Allow it to cool for a few minutes, then place in a clean dish towel (or even a paper towel) and squeeze as hard as you can to remove any excess water; add to a large mixing bowl.
  6. Grate the mozzarella and Parmesan cheeses.
  7. Add 1/4 cup mozzarella cheese, egg (slightly beaten), oregano, basil, and garlic salt (or garlic powder and regular salt) to the cauliflower. Stir well to combine.
  8. Line a baking sheet with parchment paper and spray lightly with cooking spray.
  9. Spoon the cauliflower mixture onto the pan and use your hands to form it into a 8 1/2 x 11-inch rectangle.
  10. Bake for 30 minutes or until the crust is golden brown and firm.
  11. Remove the crust from the oven and top with remaining mozzarella and Parmesan cheese.
  12. Return the pan to the oven and bake for another 7-10 minutes until the cheese is melted.
  13. Cut into “breadsticks” and serve with warm marinara sauce for dipping.

 

Pastas & Breads, Toddler Easy, Vegetable Dishes
March 15, 2019 Leave a comment
  • Make your own pizza dough or buy store-bought pizza dough
  • 1/4 cup – spinach
  • 1/2 medium – bell pepper, green
  • 1/4 cup, pieces or slices – mushrooms, white
  • 1/2 medium – onion
  • 1 medium – tomato, red
  • 1 medium – carrot
  • 1 medium – zucchini
  • 1 cup – spaghetti or marinara sauce

Directions

  1. Chop veggies (you will need two cups total of your choice of the vegetables listed) and saute for 3-4 minutes or until slightly tender. Blend in a high powered blender with marinara sauce.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Whisk together the warm water and the oil and add to the dry ingredients. Mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
  3. Place dough in a large, lightly greased bowl, and cover with plastic wrap. Allow to rest for 30 minutes in a warm, draft-free place. Dough should almost double in size.
  4. Preheat oven to 400 degrees F.
  5. Remove the dough from the bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough into a 1/2-inch thick rectangle, about 12 by 10 inches.
  6. Begin by spreading about 1 cup of sauce over the dough, leaving a 1/2-inch border around the edges. If it seems like it needs more, then add 1 or 2 Tbsp at a time. Sprinkle with mozzarella cheese.
  7. Begin rolling the dough until you have one large roll. Slice into 8-12 slices and place in a greased muffin tin.
  8. Bake for 15-20 minutes or until rolls are golden brown and cooked through the middle.
To Try, Vegetable Dishes
June 10, 2018 Leave a comment

Ingredients

  • 3 Tbsp butter (melted)
  • 3 Tbsp extra-virgin Olive Oil
  • 4 pounds Russet Potatoes (peeled)
  • 4 shallots, thickly sliced, lengthwise
  • Coarse Salt
  • 8 sprigs of Thyme
  • 1/2-2 tsp Red Pepper Flakes (optional)

Instructions

  • Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
  • Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
Meats, To Try
June 10, 2018 Leave a comment

Ingredients

  • 1 tsp olive oil
  • 3 tbsp butter separated
  • 1 lb chicken thighs boneless and skinless, cut into bite size pieces
  • Salt and pepper
  • 2.5 tbsp honey
  • 1 large garlic clove minced
  • 1.5 tbsp cider vinegar

Instructions

  • Heat oil and 1 tbsp butter in a large non stick skillet over high heat.
  • When the butter is melted, add the chicken. Sprinkle with salt and pepper, then cook until it changes from pink to white.
  • Add remaining ingredients. Bring to a simmer and turn the chicken to coat in the sauce until it is golden and caramelised.
  • Once the chicken is browned all over, remove from heat. Pile chicken onto mashed potato, and drizzle with a bit of the sauce in the pan. Garnish with parsley if desired!

Servings: 3

Sauces & Dips, Spreads & Jams, To Try
March 21, 2018 Leave a comment

Ingredients

  • 6 tablespoons soy sauce
  • 2 tablespoons granulated sugar
  • 1 tablespoon light brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon Korean chile flakes (gochugaru)
  • 3 garlic cloves, minced
  • 2 scallions, trimmed and finely chopped
  • 1 pound butter, softened

Directions

  1. In a small saucepan, combine the soy sauce, sugars and sesame oil. Bring to a boil and cook for 5 minutes until thickened. Then let cool to room temperature.
  2. In a food processor, add the chile flakes, garlic, scallions and ginger, and pulse until finely chopped. Add the softened butter and pulse until combined. With the motor running, stream in the cooled soy sauce until a smooth compound butter forms.
  3. Using plastic wrap, roll the butter into a 1½-inch-thick log and chill until firm before slicing into rounds. Use as desired.
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