- 1 tablespoon vegetable oil
- 14 ounces chorizo, cut into 1/2 inch slices on the diagonal
- 1 small onion chopped
- 1 red bell pepper chopped
- 2 cloves, garlic chopped
- 1/4 teaspoon pimenton or paprika
- 2 cups short or medium-grain rice
- 1 pinch saffron threads
- 2 bay leaves
- 4 cups chicken stock
- 1 1/4 pounds roast chicken (meat from 3-pound chicken skinned, cut in chunks)
- 1/2 cup frozen peas
- 1 tomato, chopped
- Coarse salt and freshly ground black pepper to taste
- Freshly ground black pepper
- Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.
- Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.
- Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.
- 4 ounces Slim Twist Pretzels
- 4 ounces Shredded Mozzarella Cheese (~1 ½ cups)
- 25-30 Pepperoni Slices (~ 2 ounces)
- ½ teaspoon Dried Oregano
- 2-3 tablespoons Grated Parmesan Cheese
Ingredients for Homemade Turtles
- 7-8 ounces Pecan Halves
- 25 Caramel Squares, unwrapped (1⁄8oz./5g each)
- ¼ cup Heavy Cream
- 8 ounces Dark or Milk Chocolate, chopped
- Sea Salt for sprinkling
Recipe by Dan Kohler
Yield: ~4 servings
1. Heat oven to 350 ̊, line a baking sheet with parchment paper.
2. Arrange pretzels in scattered layer on baking sheet.
3. Sprinkle mozzarella over pretzels.
4. Place pepperoni slices over pretzels.
5. Sprinkle oregano on top of pepperoni.
6. Place in oven and bake for 10-15 minutes, until the cheese has melted and the
pepperoni is crisp.
7. Remove from oven and top with grated parmesan, broil/bake for an additional 1-2
minutes until parmesan is golden (optional step).
Recipe by Dan Kohler
Yield: ~18 turtles
1. Heat oven to 350 ̊F. Spread pecan halves on baking tray and roast until fragrant and golden, about 10 minutes. Remove from oven and set aside.
2. Line two baking sheets with parchment paper and lightly coat with cooking oil spray.
3. Make small piles of toasted pecans (5-6 pecans per pile).
4. In medium microwave-safe bowl, add the caramels, half of the cream (reserve the
remainder), and heat on high power to melt. Heat in 30-second bursts, stirring the caramels and cream at each interval. If caramel is too thick after 3 minutes of heating/stirring, add a splash more cream and continue the process.
5. Add roughly 1⁄2 tablespoon caramel on top of each pecan pile, place in refrigerator for at least 30 minutes, until caramel is cool and smooth to the touch and no longer sticky.
6. In medium microwave-safe bowl, add chopped chocolate. Heat in 15-second increments until melted and smooth.
a. Alternatively, heat 1-2 inches of water in the bottom of a double boiler. Place 4 ounces of chocolate in the top of your double boiler (or a metal/glass bowl) and stir until melted and completely smooth. Remove chocolate vessel from top of boiler, and add remaining chocolate. Stir until mostly melted, then replace vessel back on top of boiler and continue stirring until completely smooth and shiny.
7. Spoon roughly ½ tablespoon chocolate on top of each pecan/caramel cluster.
8. Sprinkle sea salt on top of each turtle and allow candies to firm up in the fridge for 1-2 hours before serving.
- 8 oz. Dark chocolate
- 8 oz. White chocolate
- Chopped nuts (pistachio, almonds)
- Dried & freeze-dried fruits (blueberries, raspberries, strawberries, ginger)
- 20 lollipop sticks
- Parchment paper
- Piping bag
- Zip top bag
- Using a double boiler method, melt chocolate. To do this fill a pot with a few inches of water. Place heat proof bowl on top of pot (ensuring it is not touching the water) and add 3/4 of the dark chocolate. Heat water until it simmers. Stir chocolate to melt. Add remaining dark chocolate and stir until all of it is melted. Remove from heat. Repeat this step with white chocolate.
- Using a permanent marker, draw 10 two- and- three-quarter inch (seven-centimeter) circles on parchment paper. Flip over.
- Pour dark chocolate into piping bag or zip top bag and cut a small hole at the corner of the bag. Place lollipop stick in center of each circle. Pipe overlapping lines of chocolate over circle making swirls. Pipe a little more chocolate over lollipop stick. While chocolate is still wet, sprinkle nuts, dried fruits and sprinkles on top. Continue this process with white chocolate.
- Place lollipops in refrigerator for about 10 minutes to harden. Enjoy!
- Instead of double boiler method, you can also melt chocolate in microwave. Place 3/4 chocolate in microwave safe bowl and heat for 30 seconds and then 10 second intervals after that until melted being careful not to burn. Remove chocolate from microwave and add remaining chocolate and stir to melt.
- Place lace lollipops in cello bags for a beautiful party favor for bridal showers, weddings, baby showers, etc.!
- Other toppings could include coconut flakes, goji berries, crushed pretzels, crushed candy, butterscotch or peanut butter morsels, sea salt, pepper!
- You could also use milk chocolate or ruby chocolate—which is a huge trend right now, the 4th chocolate!
- Swirl several different types of chocolate to create multi-flavored lollipops.
- Use flower foam board to display lace lollipops at a party.
- These are such an easy treat but have a huge payoff because they look so custom.
- Such a fun party idea to have set up for guests!
So easy, my toddler daughter helps me make these!
- White chocolate with pistachios, blueberries & raspberries
- White chocolate with sprinkles & chocolate pearls
- Dark chocolate with almonds and strawberries
- Dark chocolate with dried ginger and sea salt
- Dark chocolate with sprinkles & chocolate pearls
Ingredients for Buns
- 4 cups (508 grams) bread flour
- 2 tablespoons (24 grams) granulated sugar
- 2 ¼ teaspoons (7 grams) instant yeast
- 2 teaspoons (6 grams) poppy seeds
- 1 teaspoon (3 grams) kosher salt
- 1 ¼ cups ( 300 grams) warm whole milk (120°F/49°C to 125°F/52°C)
- ¼ cup (57 grams) unsalted butter, melted
- 1 large egg (50 grams)
- ½ cup Strawberry Cream Cheese (recipe follows)
- ⅓ cup (76 grams) unsalted butter, softened
- Strawberry Cardamom Sugar (recipe follows)
- Strawberry Cream Cheese Frosting (recipe follows)
Ingredients for Strawberry Cream Cheese (Makes about 1 cup)
- 8 ounces (225 grams) cream cheese, softened
- ½ cup (8 grams) freeze-dried strawberries, powdered (see PRO TIP)
- ½ cup (73 grams) diced fresh strawberries
Ingredients for Cardamom Sugar (Makes about 1 cup)
- ¾ cup (150 grams) granulated sugar
- ⅓ cup (5 grams) freeze-dried strawberries
- 1 teaspoon (2 grams) ground cardamom
- 1 teaspoon (1 gram) lemon zest
Ingredients for Strawberry Cream Cheese Frosting (Makes about 1 cup)
- 4 ounces (115 grams) cream cheese, softened
- 1½ tablespoons (21 grams) unsalted butter, softened
- 1 ½ cups (180 grams) confectioners’ sugar
- ¼ cup (4 grams) freeze-dried strawberries, powdered (see PRO TIP)
- 2 to 3 tablespoons (30 to 45 grams) whole milk
Directions for Buns
1. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar, yeast, poppy seeds, and salt.
2. In a large measuring cup, stir together warm milk and melted butter. With mixer on low speed, gradually add milk mixture and egg to flour mixture, beating until a soft dough forms, stopping to scrape sides of bowl, if necessary. Increase mixer speed to medium, and beat until smooth and elastic, about 7 minutes.
3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
4. On a lightly floured surface, roll dough into a 14x10-inch rectangle. Spread Strawberry Cream Cheese onto dough. Fold dough into thirds, like a letter. Cover with plastic wrap, and let rest for 10 minutes.
5. Butter and flour a 13x9-inch baking pan.
6. On a lightly floured surface, roll dough into a 14x10-inch rectangle. Spread butter onto dough, leaving a ½-inch border on one long side. Sprinkle with Strawberry Cardamom Sugar. Starting with one long side, roll dough into a log, pinching seam to seal. Trim ends. Slice into 12 rolls. Place in prepared pan. Let rise in a warm, draft-free place (75°F/24°C) until puffed, about 45 minutes.
7. Preheat oven to 375°F (190°C).
8. Bake until golden brown and puffed, 25 to 30 minutes. Let cool on a wire rack. Drizzle with Strawberry Cream Cheese Frosting. Serve warm.
Directions for Strawberry Cream Cheese
1. In the bowl of a stand mixer fitted with the paddle attachment, beat all ingredients at medium-low speed until well combined. Refrigerate in an airtight container for up to 4 days.
Directions for Cardamom Sugar
1. In the work bowl of a food processor, place all ingredients; process until well combined. Store in an airtight container at room temperature for up to 1 week.
Directions for Strawberry Cream Cheese Frosting
1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy. With mixer on low speed, gradually add confectioners’ sugar and freeze-dried strawberries, beating until combined. Add milk, 1 tablespoon (15 grams) at a time, beating until desired consistency is reached. Use immediately.
To make powdered freeze-dried strawberries, place freeze-dried strawberries in the bowl of a food processor; pulse until reduced to a powder.
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- 1 cup of toasted blanched hazelnuts (preferably halved)
- 2 tablespoons of all-purpose flour
- 1 cup of unsweetened cocoa powder 11/2 cups of sugar
- Pinch of sea salt
- 2 large eggs
- Preheat the oven to 325°F. Line a cookie sheet with parchment paper.
- If your hazelnuts are whole, stick the point of a knife into a nut at the fat, dimpled end, and it should break in half fairly easily. Don’t worry if the halves aren’t perfectly even. If that seems too fussy, then just roughly chop them. Just don’t chop too finely!
- Put the flour, cocoa powder, sugar, and salt in a large bowl and mix to combine.
- Crack the eggs into a small bowl and beat them with a fork. Add the eggs to the flour mixture and mix with a spoon. The mixture will be very dry and stiff. Use your hands to finish mixing, adding the nuts at the end.
- Using your hands, form an irregular, raggedy mound of about a tablespoon of dough, and drop it onto the cookie sheet. Repeat with the rest of the dough, spacing the cookies about
- 1 inch apart. Bake for 20 minutes. It is hard to tell when they are done, since they are a deep, dark brown, but 20 minutes is usually good.
- Remove them from the oven and let them cool completely. The cookies will be very hard on the outside and a little moist and chewy on the inside. If making them ahead, store them in an airtight container for up to a week.
Credit for the book: © The Italian Table: Creating Festive Meals for Family and Friends, by Elizabeth Minchilli, Rizzoli, 2019. All images credited © Elizabeth Minchilli.
- 1 ¼ cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs, lightly beaten
- 1 cup low-fat cottage cheese
- ½ cup plain yogurt
- ½ cup whole milk or half & half
- 1-pint (about 2 cups) fresh blueberries
- Butter or canola oil, as needed
- Maple syrup, as needed
1. In a medium bowl, combine flour, sugar, baking soda and salt; whisk to blend.
2. In a second bowl, whisk together the eggs, cottage cheese, yogurt and milk. Add dry ingredients and stir just until blended. Fold in blueberries.
3. Heat butter or oil in a large heavy skillet or griddle over medium heat. Working in several smaller batches, spoon about 1/3 cup batter into skillet for each pancake. Cook until the surface starts to bubble around outer edges, about 3 minutes. Carefully flip pancakes and cook an additional 2 minutes, or until pancakes are golden and puff up slightly. Keep warm in a low oven. Repeat with remaining batter.
4. Serve warm cottage cheese & blueberry pancakes with maple syrup.
- 1 Large Egg
- 1 tablespoon Cream or Milk
- One 17.3-ounce Package Puff Pastry Sheets (2 sheets), thawed
- ~⅔ cup Raspberry Jam (or any fruit jam you prefer)
- ~2 cups Chocolate Chips
- Sugar for sprinkling
- Heat oven to 400˚ F. Line two baking sheets with parchment paper.
- Beat the egg and cream in a small bowl with a fork or whisk then set aside.
- Lightly flour your work surface. Unfold one pastry sheet and lightly dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square, it will be thin.
- Cut pastry square in half then cut each half into four rectangles (making eight, 8-inch by 4-inch rectangles). Now, cut each rectangle diagonally into two triangles (making 16 triangles).
- Smear about 1 teaspoon of jam on the surface of each triangle. Place about 1 tablespoon of chocolate chips down the center of each triangle.
- Starting at the wide end, roll each triangle up carefully.
- Place each croissant on the parchment paper so the tip of the triangle is tucked underneath.
- If the ends of each croissant appear to be open, pinch them shut gently to prevent chocolate from leaking out while baking.
- Bend the edges of each croissant into a crescent shape.
- Lightly brush tops of each croissant with egg wash and then sprinkle with granulated sugar.
- Repeat steps 3-10 with the second sheet of pastry.
- Bake 15-20 minutes or until the croissants are golden brown.
FOR THE GRITS:
- 1/2 cup quick grits (for 4)
- 1/2 tbsp. Salted butter
- 1/4 cup unsweetened coconut milk
- 1/4 cup shredded asiago cheese (or aged white cheddar)
- Kosher salt and freshly ground Black pepper
FOR THE SWISS CARD:
- 2 bunches swiss chard, washed, remove leaves from chard stems
- 2 1/2 tbsp. Olive oil
- 3 slabs of hickory bacon
- 1/2 cup white onion, chopped
- 1/2 tsp. Dried rosemary
- 1 tsp. Sriracha sauce
- 1/2 tsp. White vinegar
- 1/2 tsp. Garlic powder
FOR THE SHRIMP:
- 1 small red bell pepper, diced
- 1-pound large shrimp, peeled and deveined
- 1/2 tbsp. Chopped garlic from jar
- 2 scallions, chopped (white and green parts separated)
- Zest of 1 lemon
- 1/3 cup cilantro or parsley, chopped
Makes: 4 Servings
1. Cook the grits according to package
2. Instructions. Remove grits from heat, stir in the butter, coconut milk and cheese. Season the grits with salt and pepper to taste, cover with lid until use.
3. While the grits cook. Remove the leaves from chard stems, cut stems into 2-inch pieces. Stack the leaves into a pile, then roll together into bundle and slice into ribbons.
4. Heat 1/2 tsp. Olive oil in a large skillet (swirl to coat) over medium-high heat. Add the bacon, cook until crisp. Place on paper towel lined plate to drain, then chop. Add the onion and rosemary to skillet, cook 3 minutes.
5. Add 1 tbsp. Olive oil and chard stems to skillet; saute about 3 minutes. Add leaves, cook for another 3-5 minutes or until greens are tender but crisp. Add to the greens the sriracha, vinegar, garlic powder. Season with salt and pepper to taste. Remove swiss chard from the skillet and place on a plate.
6. Next heat the remaining olive oil in skillet over medium-high heat. Add the red pepper, white part scallions, cook 1 minute. Pour in the shrimp, garlic and chopped bacon, cook for 4 minutes or until cooked through and opaque. Season shrimp with light salt and pepper to taste. Add in the lemon zest and chopped herbs, cook for 1 additional minute.
7. Bring it together: divide the grits
8. Among 4 plates; top with swiss chard
9. And shrimp. Garnish with reserved
10. Green scallions.
- 1 1/2 cups short or medium grain rice
- 4 - 5 cups chicken broth and vegetable broth
- 2/3 cup dry white wine
- 1 medium sized yellow onion
- 1 clove garlic
- 1 cup frozen peas
- 1 bunch asparagus chopped into bite size pieces
- 1 1/2 - 2 cups of fresh grated Parmesan cheese (more for sprinkling on top of each serving)
- 1 1/2 tablespoons butter
- 2 table spoons Olive Oil
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- OPTIONAL: Baby Bella mushrooms
1. Chop onion, garlic, asparagus and (mushrooms-optional) and set aside. Warm chicken or vegetable broth in a stock pot and keep on back burner.
2. On a medium heat, heat butter and 1 of the tablespoons of olive oil in deep skillet, sauce pan or Dutch oven with a lot of surface area.
3. Add chopped asparagus and salt to butter/oil mixture and sauté for 3-4 minutes.
4. Add frozen peas and combine just until defrosted. Remove vegetables from pan and set aside in bowl.
5. In same pan add remainder of olive oil (may need a little more butter as well) and chopped onion. Sauté for 4-5 minutes just until translucent.
6. Add minced garlic. Sauté one minute. Take care not to burn the garlic.
7. Add short grain/medium grain rice. Toast rice and combine well with sautéed onion mixture.
8. Add white wine. Stir continuously and allow wine to cook off for about 2 minutes.
9. On a medium heat begin to add warm chicken broth or vegetable broth one or two ladles at a time while continuously stirring until the rice absorbs the liquid. It is very important to continuously stir the rice so that it does not stick. You will continue this process until all of the broth is combined (about 35 minutes) The rice will become creamier and creamier as the liquid is absorbed and it releases its starches.
10. Turn down to low heat. Add grated Parmesan cheese, lemon zest, lemon juice, and vegetables that have been previously cooked and set aside. Fold together to ensure everything is perfectly melded and well combined.
11. Taste. Add salt if needed.
12. Serve and enjoy.
- ¾ Cup buttermilk
- ⅔ cup sour cream
- 1 tablespoon Mexican vanilla
- 3 eggs
- ⅓ cup vegetable oil
- 3 medium carrots, grated
- Duncan hines deluxe carrot cake mix (carrot extra packet discarded)
ALMOND CREAM CHEESE BUTTERCREAM
- 1 cup (2 sticks) unsalted butter
- 8oz (one brick) cream cheese
- 1 tablespoon vanilla
- ½ teaspoon almond extract
- ⅛ cup heavy cream
- 5-6 cups powdered sugar, sifted
- 1-2 cups toasted coconut
- Handmade fondant carrots
Makes 24 Cupcakes
1. Preheat oven to 325 degrees. Prep cupcake tins with cupcake liners, set aside.
2. in a medium bowl, whisk together buttermilk, sour cream, eggs, vanilla, shredded carrots, and vegetable oil until thoroughly combined. Sift in the cake mix and stir until just combined. Fill each cupcake-lined cupcake tin a little more than halfway full.
3. Bake for 18-22 minutes, or until center comes out finished. Don't over-bake! Remove from oven, let cool on a wire rack for about 5 minutes, then transfer to a wire rack to cool to room temperature before frosting.
ALMOND CREAM CHEESE BUTTERCREAM:
1. In a stand mixer fitted with a paddle attachment, whip up butter and cream cheese for about a minute until light and fluffy, and all the cream cheese has been incorporated (no lumps!). Scrape down the sides of the bowl.
2. Add in salt, vanilla, almond extract, and heavy cream until combined. Slowly add in powdered sugar, about a half cup at a time. Add in more heavy cream if needed for a thinner consistency. Whip on high for a minute to create a soft buttercream.
1. Using a large circle piping tip, swirl on one short layer of buttercream onto cupcakes.
2. Gently roll the frosted part of the cupcakes in the toasted coconut. Add another layer of buttercream on top, then top with the little fondant carrot.
- 3 large carrots
- 1 yellow onion
- 16 slider brioche buns
- 1 small purple cabbage
- 1 ½ teaspoons sea salt
- ¼ cup olive oil
- ¼ Cup tomato paste
- ¼ cup maple syrup
- 1 teaspoon chipotle powder
- 2 teaspoons garlic powder
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
Yield: 16 Sliders
1. Heat oven to 450˚
2. Peel carrots and use a spiralizer to cut into noodles, or a peeler that turns produce into shreds, approximately 4 cups.
3. Slice onion thinly, approximately 2 cups. Shred purple cabbage, approximately 4 cups.
4. Toss and massage vegetables with sea salt and olive oil, keeping the carrots and cabbage separate.
5. Line baking tray with parchment paper. Spread vegetables onto tray, keeping them separate, and roast for 15 minutes. Toss each section and cook for additional 10 minutes.
6. For sauce, in a small pan, combine the tomato paste, maple syrup, chipotle powder, garlic powder, apple cider vinegar, sea salt, and ½ cup filtered water. Bring to a simmer and allow to gently bubble for 10 minutes or until thickened.
7. Split slider buns and toast in the oven for 3-5 minutes.
8. Place roasted cabbage in a bowl. Pour sauce over carrots and onions and toss until combined. Place ¼ cup carrot mixture on each bun and top with ¼ cup roasted red cabbage.
9. Serve warm.
- Cooking spray or room temperature butter
- 1 (13-ounce) container Nutella
- 12 thick slices of egg bread about 3/4-inch (Challah bread)
- 8 large organic eggs
- 2 cups cream
- 2 cups whole milk
- 2 cups sugar
- 5 tablespoons hazelnut liqueur (Frangelico)
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 4 ripe medium bananas
- powdered sugar for garnish
Yield: 20 - 24 Servings
1. Spray or butter a 13 by 9 by 2-inch baking pan.
2. Spread the Nutella on all your bread slices, then put 2 slices together to make 6 sandwiches. Cut each sandwich into 9 pieces and place them into a large stainless-steel bowl.
3. Place your eggs in another bowl and whisk in the cream, milk, sugar, hazelnut liqueur, vanilla and almond extracts. Pour this mixture over the Nutella sandwich cubes and mix thoroughly.
4. Next, mash your bananas and stir that into the bread cube mixture. Mix all together and pour the mixture into the prepared baking pan. Let stand for at least 1 hour, occasionally pressing the bread down into the mixture to absorb all the cream mixture.
5. Preheat the oven to 350 degrees f. Bake until the pudding is set in the center, about 40 to 45 minutes. Cool slightly. Sift some powdered sugar over the bread pudding and serve warm.
- 1 tablespoon avocado oil or extra-virgin olive oil
- 1 medium yellow onion, diced (about 2 cups)
- 3 garlic cloves, minced
- 1⁄2 teaspoon ground cumin*
- 1⁄2 teaspoon paprika*
- 1 teaspoon chili powder*
- 1⁄4 teaspoon granulated garlic*
- 1⁄4 teaspoon cayenne*
- 1⁄8 teaspoon freshly ground black pepper
- 3 cups cooked quinoa or 1 pound grass-fed ground beef
- Pinch of sea salt
- 8 red-leaf lettuce leaves (or any lettuce of choice) or organic corn tortillas
SUB SPICE FOR:
- 2 teaspoons tex-mex power blend (recipe follows)
- 1⁄2 teaspoon crushed red pepper flakes for additional heat
FOR TOPPINGS (OPTIONAL):
- 1⁄2 cup homemade salsa or your favorite store-bought variety
- 1 avocado, chopped
- 1 tablespoon nutritional yeast 1 lime, cut into wedges
FOR THE TEX-MEX POWER BLEND :
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 2 tablespoons ground cumin
- 1 tablespoon granulated onion
- 1 tablespoon granulated garlic
- 1 1⁄2 teaspoons crushed red pepper flakes
- 2 teaspoons dried oregano
- 1 1⁄2 teaspoons freshly ground black pepper
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground cinnamon
Taco Tuesday just got a facelift! Store- bought taco spice mixes are often heavy on salt and polluted with sugar, fillers, and other chemicals. These tacos instead rely on potent amounts of the spices tradition- ally used in tacos, so you can reap major antioxidant and anti-inflammatory benefits. Use quinoa as the main component to truly let the spices shine through, or make the beef version, if you desire. My favorite way to enjoy these tacos is in lettuce cups with a scoop of fresh salsa, cubed avocado, fresh cilantro, and a splash of fresh lime juice. Or, if you prefer a traditional wrapping for your taco, feel free to use organic corn tortillas instead of lettuce.
1. Heat the oil in a medium skillet over medium heat. When the oil is shimmering, add the onions and minced garlic and cook for 3 to 5 minutes, until the onion is softened.
2. Add the cumin, paprika, chili powder, granulated garlic, cayenne, and black pepper and cook for 30 seconds, stirring occasionally, until the spices are fragrant.
3. Add the quinoa and stir until well incorpo- rated (or, if using beef, add and stir frequently to prevent clumping, until browned and cooked through). Season with salt and remove from the heat.
4. Scoop about 1⁄4 cup of the filling into each lettuce leaf and serve with the desired toppings.
- 4 cups (540 g) medium cauliflower florets
- 1½ cups (180 g) cubed pepper jack cheese
- 3 tablespoons taco seasoning
- ¼ cup (10 g) chopped fresh cilantro leaves
- ½ cup vegan queso or salsa
- 1 avocado, cut into cubes
VEGAN QUESO INGREDIENTS:
- 1½ cups (200 g) cauliflower florets
- 1 cup (262 g) store-bought medium salsa
- ½ cup (71 g) raw cashews
- 1/3 cup (27 g) nutritional yeast
- 2 garlic cloves
- 2 teaspoons ground cumin
- ½ teaspoon sea salt
- Coarsely chopped cilantro, for garnish
- Tortilla chips, sliced bell pepper, or carrots, for serving (optional)
Excerpted from Cauliflower Power by Lindsay Grimes Freedman (Artisan Books). Copyright © 2019
MAKES 24 TOSTADAS; SERVES 6
1. Preheat the oven to 400°f (200°c). Line 2 baking sheets with parchment paper. Set one oven rack in the middle and one beneath the broiler.
2. Using the chopping blade on your food processor, process a handful of florets at a time for about 30 seconds, until completely chopped into the consistency of meal (see page 19). Transfer the meal to a clean, thin dish towel or piece of cheesecloth and continue this process until all the florets are chopped. Do this in two or three batches; if you put all the florets in the food processor at once, they won’t get evenly grated.
3. Once all the meal is in the dish towel, gather the corners and, working over the sink, squeeze out as much liquid as you can. Put the squeezed cauliflower in a large bowl.
4. Quickly rinse out the food processor (it doesn’t have to be perfectly clean) and add the cubed cheese. Process for about 20 seconds, until chopped.
5. Add the chopped cheese to the bowl of cauliflower meal along with the taco seasoning and cilantro (save a little to use as a garnish). Use a rubber spatula to mix everything together.
6. Work in batches to bake the tostadas. Use a small ice cream scoop (or a tablespoon) to make eight 2-inch (5 cm) balls of the cauliflower mixture and place them on the prepared baking sheets, about 2 inches (5 cm) apart. Use a spatula to flatten the balls. Use your fingers to re-form the flattened balls into circles as needed.
7. Bake for 18 to 20 minutes, then broil on high for 2 minutes, until golden brown. Remove from the oven and cook the second batch. Allow each batch to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Use the first baking sheet for the third batch of tostadas and repeat until all three batches are baked.
8. Top the tostadas with some queso or salsa, avocado, and more cilantro for garnish. Tostadas are best eaten immediately.
DIRECTIONS VEGAN QUESO
MAKES 5 CUPS; SERVES 10
1. Bring an inch of water to a boil in a medium saucepan. Place the cauliflower in a steamer basket set over the boiling water. Cover and steam for about 5 minutes, until the florets are easily pierced with a fork.
2. Combine the cooked cauliflower, salsa, cashews, nutritional yeast, garlic, cumin, and salt in a high-powered blender. Blend on high until smooth and creamy, about 1 minute.
3. Use a rubber spatula to scrape down the sides and blend for another 10 seconds to puree the queso.
4. Enjoy the dip warm and garnished with chopped cilantro. Serve the dip with your favorite tortilla chips or sliced veggies like bell pepper or carrots. Leftovers can be kept in an airtight container in the fridge for up to 1 week. Reheat on the stovetop, whisking in some unsweetened almond milk if the queso gets too thick
- 2 cups flour (unbleached all-purpose)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter; room temperature
- 1 cup sugar
- 2 eggs; room temperature
- 1 cup sour cream; room temperature
- 2 teaspoons vanilla
- 2 teaspoons fresh orange zest
- splash of fresh orange juice; about 2 tablespoons
SUGAR AND SPICE COATING:
- 1 cup sugar
- 2 teaspoons cinnamon
- 1/4-1/2 teaspoons cardamom (depending on how much you like the spice)
- 1/2 cup unsalted butter; melted and cooled
Makes about 24 poppers (i.e. Mini Muffins)
1. Preheat your oven to 350 degree
2. Mix together the flour, baking powder, baking soda, and salt in a bowl
3. In another bowl combine the sour cream, orange zest, and orange juice
4. Cream together the butter and sugar in a stand-mixer or using a hand-mixer until light and fluffy
5. Add the eggs to the butter and sugar mixture one at a time and mix until combined
6. Mix in the vanilla
7. Add in the flour mixture alternating with adding in the sour cream mixture
8. Combine until just mixed (being careful NOT to over mix)
9. Spray the mini muffin tins with cooking spray or brush with oil
10. Scoop the batter into the muffin tins
11. Bake for about 10-12 minutes or until the batter has puffed up and is set; careful not to over bake to avoid a dry popper
12. Mix together the sugar and spices in a bowl
13. Pour the melted and cooled butter into another bowl
14. Allow the poppers to cool enough to be handled
15. Using a pastry brush to brush the melted butter all over the popper and then roll it in the sugar and spice mixture; if you don't have a pastry brush you can simply dip them in the butter then roll them in the sugar and spice mixture. Either way your hands are going to get messy... enjoy it!
16. Place on a cooling rack
- ½ cup brewed unsweetened chai tea
- 1 ½ tsp. ghee (organic grass-fed, if possible)
- 1 Tbsp. coconut sugar
- 1 pinch sea salt
- 1 tsp. cornstarch (preferably GMO-free + 1 tsp. water combine to make a slurry)
- ¼ tsp. pure vanilla extract
- 3 Tbsp. coarsely chopped raw walnuts
- 3 Tbsp. dried cranberries
- 3 Tbsp. unsweetened shredded coconut
- 3 Tbsp. dry old-fashioned rolled oats, gluten free
- 2 Tsp. pure maple syrup
- ½ Tsp. ghee (organic, grass fed if possible)
- 1 Tbsp. + 1 Tsp. unsweetened apple sauce
- ½ Tsp. ground cinnamon
- 1 pinch sea salt
- 2 medium golden delicious apples, peeled, cut in half, cores removed
- Parchment Paper
Serves: 4 (1 half apple each)
Prep Time: 15 min.
Cooking Time: 37 min.
Container Equivalents (per serving) – 1 purple, ½ yellow, ½ blue, 1 spoon
1) Preheat oven to 375F.
2) Line large baking sheet with parchment paper and set aside.
3) To make sauce, heat tea, ghee and salt in a small saucepan over high heat. bring to a gentle boil and stir frequently.
4) Add cornstarch slurry; cook stirring frequently, for 1 to 2 minutes or until slightly thickened. Remove heat.
5) Add extract; mix well. Set aside.
6) To make granola, place walnuts, cranberries, coconut, oats, maple syrup, ghee, apple sauce, cinnamon and salt in a food processor; pulse until a fine crumb forms. Set aside.
7) Place apples on prepared baking sheet.
8) Fill each hollow center evenly with granola (approx.. 1 Tbsp.. + 1 Tsp.) Drizzle 2 Tbsp. sauce over each apple. Bake for 30 minutes or until apples are soft to center.
These apples are great warm or cold; I like to have one for breakfast served in a pool of cold vanilla or almond milk.
You can substitute your favorite nuts for walnuts and any dried fruit for cranberries.
NUTRITIONAL INFORMATION (PER SERVING):
Total Fat: 9 G
Saturated Fat: 4 G
Cholesterol: 6 mg
Sodium: 145 mg
Carbohydrates: 25 G
Fiber: 3 G
Sugars: 18 G
- 8 chicken thighs (boneless, skin on)
- 3 tbsp. olive oil
- 2 French shallots, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken stock
- 1 cup apricot preserve or jam
- 1 tsp honey
- 2 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 2 tbsp fresh chives, finely chopped
- ½ tsp cayenne
- 1 lime thinly sliced
- ¼ cup green onions, cut on an angle
- ½ cup roasted cashews, chopped
Makes 4 - 6 Portions
1. Preheat the oven to 375 degrees F.
2. Liberally season the chicken thighs with kosher salt and pepper.
3. In an enameled cast iron skillet pre-heat the olive oil on medium high, add in the chicken thighs skin side down and brown them about 2-3 minutes per side. Remove from the pan and reserve on a dish.
4. If the pan seems dry add in some additional olive oil, sauté the shallots and garlic, and cook for about 2 minutes. Deglaze the pan with chicken stock. Add in the apricot preserve, honey, Dijon mustard, Worcestershire sauce, chives and cayenne and whisk together and allow it to come up to a simmer.
5. Return the chicken thighs skin side down and simmer for about 2-3 minutes, then flip them. Add in lime slices and cover the pan with aluminum foil. Place into the preheated oven and cook for 10 minutes, then baste the thighs with the sauce in the pan, remove the aluminum foil and cook for an additional 10-12 minutes or until the chicken is cooked through and crispy looking. (the chicken should reach 165 degree F internal temperature). *Depending on your oven, you can finish the dish off by placing it on broil if you want a crispier chicken skin right at the end for about 5 minutes.
6. Take out of the oven and top with green onions and chopped cashews, I love to serve it straight from the pan, family style.
- 1 tbsp coconut milk
- ½ banana, mashed
- ½ tsp cinnamon
- ¼ cup eggs
- 1 ¼ mixed berries
- 1 scoop alaya naturals whey protein powder
- Coconut oil spray
- Mash banana with milk
- Place all ingredients in bowl and mix well
- Spray a pan with coconut oil spray and heat over medium-low before pouring in the batter. Cook for about 3-5 minutes on each side. Top with fresh berries and enjoy.
- 2 large onions, diced
- 2 lbs chicken sausage (love the kind with spinach & mozzarella), sliced into half-moons
- 1 1/2 cup baby bella mushrooms, chopped
- 3-4 cloves garlic
- 1/2 tbsp dried oregano
- 1/2 cup tomato paste
- 3 (14 ounce) cans petite diced tomatoes (like the kind with basil, garlic & oregano, or fire-roasted)
- 4 cups unsalted chicken stock
- 1 teaspoon kosher salt
FOR THE CHEESY TOPPING:
- 1 cup low-fat ricotta cheese
- 1/2 cup finely chopped Italian parsley
- 1/2 teaspoon grated garlic
- 1/2 cup grated or shaved parmesan cheese
- 1/4 teaspoon kosher salt
1. In a large pot sprayed with nonstick cooking spray, add chicken sausage, diced onions, and mushrooms. Sauté on medium for 5-10 minutes. Add grated garlic, stirring for 1 minute. Add oregano, tomato paste, diced tomatoes, chicken stock, and kosher salt.
2. Simmer for 20 minutes, stirring occasionally. Keep on low until ready to eat, and stir every once in a while.
3. In a small bowl, mix the topping ingredients: ricotta, parsley, grated garlic, and parmesan cheese, and salt. The mixture will turn a pretty green. You can use less parsley if you'd like.
4. When serving, scoop soup into bowls and add a dollop of ricotta-herb mixture. Add in more herbs if desired.
PARMESAN CRUSTED CHICKEN:
- 1/3 cup homemade ranch dressing or reduced-calorie store-bought
- 6 tablespoons shredded parmesan cheese, divided
- 1/3 cup panko breadcrumbs
- 1/2 teaspoon garlic salt
- 2 teaspoons melted butter
- 4 boneless, skinless chicken breasts (about 1 pound)
- 1/4 teaspoon black pepper
- 3/4 cup shredded reduced-fat mozzarella cheese
HOMEMADE RANCH DRESSING:
- 1/3 cup low-fat milk
- 1/3 cup light mayonnaise
- 1/3 cup plain low-fat or non-fat greek yogurt
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Makes 4 Servings
1. In a small bowl, combine the dressing and 3 tablespoons parmesan. In another small bowl, combine the remaining 3 tablespoons parmesan, breadcrumbs, garlic salt and melted butter. Set aside.
2. Position rack in middle of oven. Cover breasts in plastic wrap and gently pound to 1/2-inch thickness. Coat a large ovenproof nonstick skillet with cooking spray and place over medium-high heat. Season chicken with pepper and cook for 2 to 3 minutes per side, or until well browned and just cooked through. Turn on the broiler.
3. Spread each breast with 1 generous tablespoon of the dressing, evenly top with 3 tablespoons mozzarella and sprinkle with 2 tablespoons parmesan breadcrumbs. Move the chicken to the oven and broil for 2 to 3 minutes, or until the cheese is melted and crumbs are nicely browned.
HOMEMADE RANCH DRESSING
Makes 8 Servings
1. In a medium bowl add all of the ingredients and whisk well to combine.