Tuesday, June 19, 2018

Chorizo Seasoned Chickpeas

Delicious chickpea recipe as a vegan option with the flavors of chorizo. 
Use in tacos, rice dishes, paella, ect.



Ingredients:
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 T smoked or regular paprika
  • 1/4 - 1 tsp crushed red pepper
  • 3/4 tsp course salt (use less if you are using a finer ground salt)
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • 1/4 tsp fresh ground black pepper
  • about 1 1/2 cups or (1 - 16 oz can) cooked garbanzo beans
  • 1 can diced tomatoes with juices
  • 3 T red wine vinegar

Directions:

  • Heat olive oil or coconut oil in a pan, add onion and cook on medium-low till translucent.
  • Mix together in a small bowl: garlic, paprika, red pepper, salt, coriander, cumin, and black pepper.
  • Add spice mix to onions, cook together for 1 minute. 
  • Add chickpeas, tomatoes and vinegar. Cook together on medium for 10 minutes or longer for flavors to develop. 

Monday, June 18, 2018

Strawberry Rhubarb Crumble

Ingredients:

Filling:

  • 1 pound of strawberries, cleaned and sliced
  • 3-4 stalks of rhubarb, cleaned and chopped
  • 1/2-1 cup cane juice crystals (more or less depending on your sweetness preference)
  • 2 T arrowroot powder
Topping:
  • 1 cup gluten free flour
  • 1/4 or 1/2 cup brown sugar (depending on your sweetness preference)
  • 1 cup rolled oats
  • 12 T butter 
Directions:
  • Preheat oven to 350 degrees
  • Mix Topping ingredients together and pour into a baking dish of your choice (7"x 11" rectangle, 9"x9" square or 9 inch pie pan)
  • Mix together topping ingredients with a fork or pastry blender till crumbly. Pour topping over the filling in the pan.
  • Bake for 1 hour. 
  • Enjoy plain or with ice cream. Yum!

Thursday, May 3, 2018

Pumpkin Pancakes - Gluten Free


Ingredients:

  • 3 cups gluten free flour 
  • 4 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp ground allspice
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • 3 cups water
  • 14-16 oz pumpkin
  • 2 eggs
  • 4 T olive or melted coconut oil
  • 4 T apple cider vinegar
Directions:
  • Preheat one or two griddles or skillets for cooking. Use butter or oil on cooking surface if needed. 
  • Whisk dry ingredients together
  • Add wet ingredients and stir till completely mixed
  • Cook pancakes and enjoy!

Shawarma Spice Blend

Mix together:
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom 
  • 1 tsp ground coriander
  • 1 1/2 tsp ground turmeric 
  • 1/2 tsp ground ginger
  • 1/2 tsp ground paprika
  • 2 T ground cumin 
  • 1/8 tsp cayenne pepper 

Shawarma Meatballs

Shawarma Meatballs at Top, Bacon Meatballs at Bottom of photo

Ingredients:

  • 1 pound ground beef or lamb
  • 1/2 tsp salt
  • 1 tsp Shawarma Spice Blend 
RECIPE TO MAKE YOUR OWN SPICE BLEND:

  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom 
  • 1 tsp ground coriander
  • 1 1/2 tsp ground turmeric 
  • 1/2 tsp ground ginger
  • 1/2 tsp ground paprika
  • 2 T ground cumin 
  • 1/8 tsp cayenne pepper 

Directions:

  • Pre-heat oven to 350 degrees.
  • Mix all ingredients together in a bowl with your hands, don't overwork the meat.
  • Form into walnut sized balls. I often baked meatballs in a mini muffin tin or use a baking sheet. 
  • Bake for 20-25 minutes or till done to your liking. 
  • Delicious with Tahini Sauce 

Bacon Meatballs

Shawarma Meatballs at Top, Bacon Meatballs at Bottom of photo

Ingredients:

  • 1 pound ground beef (use grass fed beef if you can)
  • 2-3 pieces of bacon, raw and cut into small pieces (I use  kitchen scissors for this)
  • 1 tsp of your favorite spice blend (I love Frontier's OrganicVegetable Blend as my multi-purpose, mild, basic, go-to kind of spice)
  • 1/2 tsp salt 
  • 1 T flaxseed, ground 
Directions:
  • Pre-heat oven to 350 degrees.
  • Mix all ingredients together in a bowl with your hands, don't overwork the meat.
  • Form into walnut sized balls. I often baked meatballs in a mini muffin tin or use a baking sheet. 
  • Bake for 20-25 minutes or till done to your liking. 
  • Serve with BBQ sauce

Tuesday, May 1, 2018

Cajun Chicken Skillet



Ingredients:
  • 6-12 oz chicken  (I used Costco's Nature Raised Farms Organic Grilled Chicken Breast Strips - This is so easy since they are already cooked and frozen. But you can use any chicken breast or thigh, cut in strips)
  • 2 T Cooking Fat of Choice (butter, ghee, coconut oil, olive oil, ect)
  • 1 onion, chopped
  • 2-4 carrots, chopped
  • 2 stalks of celery, chopped
  • 2 large handfuls of cleaned and chopped kale
  • 1 handful of green beans
  • (Any leftover roasted veggies that you might have would be a delicious addition as well. I added roasted sweet potatoes from the previous day. Also....add bell peppers or summer squash or whatever veggies you have)
  • 2 tsp Cajun Seasoning - use more or less depending on your taste preference....always taste it! (I used Frontier's Organic Cajun Seasoning...it was great)
  • 1 avocado, sliced
  • salt to taste

Directions:
  • Warm 1 T cooking fat of choice in a skillet, add chicken, add 1 t Cajun Seasoning Blend and cook till chicken is done. (If you using already cooked chicken, just heat till warmed through)
  • While chicken is cooking, warm 1 T fat in a second large skillet. Add onion, carrots and celery. Cook over medium heat till veggies are as soft as you desire.
  • Add 1 t Cajun Seasoning Blend. Cook together for 2 minutes. 
  • Add kale, greeb beans and any other pre-cooked leftover veggies that you want to use. Cook together till kale and green are cooked how you like. 
  • Stir in chicken. Add salt to taste. 
  • Serve topped with sliced avocado .