Tuesday, October 25, 2011

Turkish Lentil Salad

Serves 6-8
2 cups dried lentils (Green or Brown Lentils will work best)
6 T olive oil
3 T fresh lemon juice
salt and pepper to taste
1 onion, chopped
1 or 2 cloves of garlic, crushed or minced
2 t ground cumin
4 T fresh mint and/or fresh flat-leaf (Italian) parsley
quartered or sliced tomatoes (optional)
sliced or quartered hard boiled eggs (optional)
black olives (optional)
crumbled feta or fresh goat cheese (optional)

1.  Rinse the lentils and place in a saucepan. Add cold water to cover and bring to a boil. Reduce the heat to low and simmer gently, uncovered until the lentils are tender, but not falling apart. The timing will depend on upon the age of the lentil; begin testing after 15 minutes. Some lentils may take up to an hour. Drain lentils and transfer to a bowl.
2.  While the lentils are warm, dress with 4 T olive oil and lemon juice. Season with salt and pepper.
3.  Warm the remaining 2 T olive oil in pan over medium heat. Add onion and cook for 3-4 minutes. Add garlic and cumin and cook for 2 minutes.
4.  Fold onion mixture into the lentils, then fold in the parsley and/or mint. Let stand 1 hour, then adjust seasoning. Garnish with optional ingredients. Serve at room temperature.

Moroccan Chicken with Lemon and Olives

Serves 4 
3 - 3  1/2 pounds chicken on bone
1 onion, chopped
2 garlic cloves, crushed or minced
2 t paprika
1 t ginger
1/2 t ground cumin
1/4 t ground turmeric
4 T fresh cilantro, chopped
1 t salt
1/2 t freshly ground black pepper
1/4 cup olive oil
4 T fresh flat-leaf (Italian) parsley, chopped
1 - 1 1/2 cups water
peel from preserved lemon, cut into narrow strips
1 cup green olives, pitted
juice of 1-2 lemons

1.  In a large pan over medium heat, combine chicken, onion, garlic, paprika, ginger, cumin, turmeric, parsley, salt, pepper and oil. Warm, gradually stir ingredients in oil for a few minutes, then add water to cover the chicken. Bring to a boil, reduce heat and simmer uncovered, occasionally turning the chicken in the sauce till almost tender, 30-40 minutes.
2.  Add preserved lemon, olives and lemon juice and continue to cook until the chicken is very tender, about 15 minutes longer. Taste and adjust the seasonings. If sauce is too runny, remove chicken and reduce sauce over high heat.  

Thursday, October 6, 2011

Pumpkin, Spice and Chocolate Mini Muffins

I found this recipe on Tasty Kitchen , altered it slightly and made it today. My version is dairy-free, egg-free and gluten-free and absolutely delicious!

½ cups Pumpkin Puree 
2 eggs worth of Energy Egg Replacer
½ cups Honey or Maple Syrup
4 Tablespoons Coconut Oil
2 teaspoons Vanilla Extract
2-½ cups Gluten-Free Flour
½ teaspoons Baking Soda
¼ teaspoons Salt
1-½ teaspoon Cinnamon
½ teaspoons Nutmeg
¼ teaspoons Cloves
¼ teaspoons Ginger
¼ cups Enjoy Life Mini Chocolate Chips 


1.  Preheat oven to 325ºF. Grease a mini muffin pan.
2.  In a large mixing bowl, combine the pumpkin, eggs, honey, oil and vanilla.
3.  Mix together the flour, baking soda, salt and spices together. 
4.  Add the flour mixture to the wet ingredients and mix till well combined, with no visible lumps.  Stir in the chocolate chips.
5.  Pour batter into muffin pan. Bake for 15 minutes or until golden brown and a toothpick comes out clean.

Wednesday, October 5, 2011

Vegan Chili

Serves 10-12

  • 1/2 cup dry kidney beans or black beans, soaked overnight
  • 1/2 cup dry black eyed peas, soaked overnight
  • 1/2 cup dry French lentils, soaked overnight
  • 6 cups chopped fresh tomatoes
  • 6 cups water
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup zucchini, chopped 
  • 1/2 cup carrots, chopped
  • 1/4 onion, chopped
  • 1/4 red onion, chopped
  • 3 garlic cloves, crushed or chopped
  • 1 spicy chili pepper, chopped
  • salt to taste
  • black pepper to taste

1.  Drain and rinse beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender. Drain water and rinse beans once they are cooked.
2.  Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
3.  Stir the tomatoes into the beans and add zucchini, green bell pepper, red bell pepper, carrots, celery, onions, garlic and chili peppers. Season with salt and pepper. Add additional crushed red pepper if needed. Simmer for 2-3 hours. 

Corn Bread

1 cup gluten-free flour
1 cup cornmeal
1/4 cup sugar
1 T baking powder
1/2 t salt
2 egg substitutes (I used Energy Egg Replacer)
1 cup almond or coconut milk
4 T olive or canola oil

Preheat oven to 400 degrees.
Mix dry ingredients together. Mix wet ingredients together and then add the wet to the dry ingredients till moistened.
Bake 20-25 minutes till cornbread has a golden brown and crisp top.

Monday, October 3, 2011

Roasted Root Vegetables

One of my favorites this time of year!

Serves 4-6
ingredients: (option: substitute any of your favorite root veggies...parsnips, turnips...)
2 sweet potatoes, cut into 1" cubes
2 red potatoes, cut into 1" cubes
2-3 beets , cut into 1" cubes
1-2 carrots, chopped
1 handful cherry tomatoes
1 onion, sliced
1 t. rosemary
1 t. basil
1 T olive oil
salt and pepper to taste

Preheat oven to 400 degrees.
Mix all ingredients together in a big bowl, then spread over two cookie sheets. Roast for about 40 minutes till desired tenderness.
Enjoy with a fresh salad, baked chicken or your favorite fall soup.

Flash Freezing

Sheboygan's farmers market is in full gear. We have been "flash freezing" like maniacs at our house. I found some sweet deals: $2 butternut squash, $1 bunches of beets, $5 ice cream pail of roma tomatoes and $.50 bell peppers. I simply washed and dried the veggies, chopped them up, spread them out on a cookie sheet, froze them and then dumped them into freezer bags. Much cheaper than buying these veggies fresh from the grocery store, canned or from the frozen food section in the winter. These veggies will be great for roasting or soup making. Wisconsin Winter...here we come!

Monday, September 19, 2011

Black Bean Burgers

Serves 4
  • 1 1/2  cup cooked black beans (about 2/3 cup dried beans makes 1 1/2 cups cooked beans) 
  • 1 cup cooked brown rice
  • 1 small onion, finely chopped
  • 1 T. ground flax seed mixed with 3 T. water
  • 1 garlic clove, crushed
  • 1/2 t. cumin
  • salt and pepper to taste

1.  Mash beans in a large bowl, Add rice, onion, flax mixture, garlic, cumin and any additional seasoning. Drop by 1/2 cupfuls into large skillet coasted with cooking oil. Flatten to 1/2" thickness. Cook over medium heat 4-5 minutes on each side. Till firm and browned. 
2.  Serving Suggestions: Top with salsa and cilantro, mashed avocado and tomato, or  hummus and spinach

approximate cost for burgers: (using dried beans) $2.00

Monday, August 22, 2011

Granola Coconut Bites

    This recipe is a delicious variation of the No Bake Granola Bar recipe. Quick easy and a tad bit elegant.
    1 1/2 cup oats 
    1/2 cup rice puffs
    1/2 cup shredded coconut + (1/2 cup finely shredded coconut for coating)
    1/2 cup raisins (date chunks, cranberries, craisins, dried cherries, mangoes, apricots, etc.) 
    1/2 cup chocolate chips (Enjoy Life Brand is dairy and soy-free) 
    1/4 cup chopped nuts (peanuts, almonds, walnuts, pecans, filberts or cashews)
    1/4 cup ground Flax
    2 T flax, pepitas or sunflower 
    Seeds 2 T chia seeds  
    1 1/2 tsp cinnamon
    wet: 1 ripe banana (mashed)  
      1/2 cup maple syrup or honey 
      1/2 cup nut or seed butter (almond, peanut, cashew, sunflower seed butter, etc.)  
      1 tsp vanilla extract (use alcohol-free since you will not be baking)

        1.  Combine all dry ingredients in a large bowl. 
        2.  In a smaller bowl, mash ripe banana, and add all wet ingredients.3.  Pour wet ingredients into dry, and mix well.4.  This is messy! Use plastic gloves if you want to or just lick your fingers when you are done...like I did. Roll the mixture into bite size balls. Place balls onto a cookie sheet. Freeze for about 1 hour. 
        5.  Then roll balls in a bowl of the finely shredded coconut to coat each bite sized ball.
        6.  Put the coated balls back into the freezer till  you are ready to serve. Store leftovers in the freezer or refrigerator.

        Variation: add 1 T unsweetened cocoa powder to the coating coconut. 

        Saturday, August 20, 2011

        Maple, Nut Butter Popcorn

          • This recipe has been drastically altered from the original Jiff recipe. This one is great.
          • ingredients
          • 1 cup sucanut
          • 3/4 cup pure maple syrup
          • 1 cup sunbutter, peanut butter or almond butter
          • 1 teaspoon vanilla extract
          • 10 cups popped popcorn
          • 1-2 cups peanuts, pecans or walnuts
          1. HEAT oven to 250ºF. Combine sucanut and syrup in medium saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Stir in nut butter and vanilla until smooth.
          2. PLACE popped popcorn and nuts in an extra large bowl. Pour  mixture over popcorn,; stir until evenly coated.
          3. SPOON popcorn mixture in an even layer on two foil-lined jelly roll pans. Bake 10 minutes, stirring after 5 minutes. Remove from oven and cool completely in pans on wire racks. Break into bite size pieces. Store in airtight container.

          Friday, August 19, 2011

          No Bake Granola Bars

          Store your granola bars individually for quick to-go treats.
            Here is a delicious and easy homemade snack. I just whipped up my first batch, combining the ingredients took about 5 minutes, now they are firming up in the freezer and they will be ready to sample later this afternoon. You can tailor the ingredients to meet you preferences. The varieties are endless.
            This recipe is reminiscent of a no bake oatmeal cookie I used to make with a good friend. :)
            1 1/2 cup Oats 
            1/2 cup Shredded Coconut
            1/2 cup Raisins (or date chunks, cranberries, craisins, dried cherries, mangoes, apricots, etc.) 
            1/2 c Chocolate Chips (Enjoy Life Brand is dairy and soy-free) 
            1/4 c chopped nuts (peanuts, almonds, walnuts, pecans, filberts or cashews)
            2 Tbsp Flax 
            Seeds 2 Tbsp Chia Seeds  
            1 1/2 tsp Cinnamon
            wet: 1 Ripe Banana (mashed)  
            1/2 cup maple syrup or honey 
            1/2 c nut or seed butter (almond, peanut, cashew, sunflower seed butter, etc.)  
            1 tsp Vanilla Extract (use alcohol-free since you will not be baking)

              Combine all dry ingredients in a large bowl. 
              In a smaller bowl, mash ripe banana, and add all wet ingredients.
              Pour wet ingredients into dry, and mix well.
              Spread mixture into 8x8 or 9x9 baking dish lined with plastic wrap or waxed paper. Press until flat.
              Place dish in freezer for a few hours, or until firm. Remove from dish and carefully cut into 15 squares/bars or logs. For easy grab-and-go snacks, wrap bars individually in plastic wrap.
              Store in fridge or freezer for up to a month. These bars soften quickly at room temperature.

              Maple Popcorn

              Popcorn is a fantastic gluten-free snack. Every once in a while I have a  serious "sweet snack attack." I think this Maple Popcorn may be an easy solution.

              1 cup pure maple syrup
              1/2 - 1 cup walnut pieces or pecans
              9 c. popped popcorn, plain

              Heat maple syrup over medium heat until syrup reaches 236 degrees on a candy thermometer. Lightly oil large bowl. Mix popcorn, nuts and syrup with lightly oiled spoon. When mixture cools, break off and enjoy.

              Kohlrabi & Carrots

              1 medium kohlrabi, peeled, chopped into 3/4-inch cubes
              4 large carrots, cut into chunks to match the size of the kohlrabi
              1/4 teaspoon nutmeg
              salt and pepper

              Cover the Kohlrabi and carrots with lightly salted water and boil
              until quite tender (about 15-20 minutes). Drain.
              Lightly mash, leave a lot of texture don't try to make them smooth
              like mashed potatoes. Add nutmeg. Serve

              Creamed Kohlrabi

              Adapted from a Richard Palm recipe
                  - Pastry Chef at the American Club

              1 Tbsp olive oil or coconut oil
              2 bulbs Kohlrabi, peeled and sliced
              1 cup low-sodium chicken stock
              ¼ cup coconut milk (use the canned milk since it is thicker)
              2 Tbsp. parsley minced
              ¼ tsp nutmeg, freshly grated

              Warm oil over medium low heat. Sauté Kohlrabi
              briefly. Add chicken stock and cover the pan. Cook
              until tender. Uncover and cook until chicken stock is
              almost gone. Add coconut milk and heat until boiling and
              slightly reduced. Add and adjust seasonings.

              Red Cabbage, Apple and Onion Slaw

              4 cups shredded red cabbage
              ½ cup shredded or chopped carrot
              4 Tbsp. finely chopped onion
              2 Tbsp. fresh lemon juice
              1 Tbsp. honey or maple syrup
              1 Tbsp. olive oil
              1 large tart apple, peeled and find finely chopped
              salt and pepper

              Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve. Makes 6 servings.

              Millet Tabbouleh Salad

              Even my one year old loves this salad.

              1 cup of raw millet *Quinoa is delicious as well!
              1 1/2 cups parsley, chopped
              2 T fresh mint, chopped or 2 tsp dried mint
              2 scallions, minced
              1/4 tsp black pepper
              1 tomato, cubed
              1 cucumber cubed
              2 T lemon juice
              1 T olive oil

              Directions:1.  Prepare millet. Pour 1 cup millet into a sauce pan with 2 cups water. Bring to boil, then turn to low for about 15 minutes till millet is fluffy.
              2.  Gently mix all ingredients (except lemon juice and oil) in a large bowl. Once ingredients are mixed, add lemon juice. Chill 1 hour to blend flavors, toss again and add olive oil. Serve in a mound of lettuce.

              Thursday, August 18, 2011

              Basic Muesli - Dairy-Free

              We generally eat oatmeal for breakfast, but some hot mornings call for another option. Muesli has been our favorite "other option" this summer. I have made it several different ways, but here is the general recipe.

              1 cup old fashioned or freshly rolled oats
              1/2 tsp cinnamon
              3/4 cup liquid - coconut milk, almond milk, fruit juice, fruit puree...or any combination. 
              *Simply increase the amounts to make more. I often make a large bowl when we have friends and family visiting.

              1.  Mix ingredients together in a bowl and chill in the refrigerator overnight.
              2.  Serving Suggestions: Stir in ground flaxseed; top with fresh fruit, coconut or nuts; a drizzle of honey or maple syrup

              I have made this many ways and enjoyed them all. Be creative and enjoy!
              Variations: Puree one banana in 3/4 cup orange juice and serve with Enjoy Life chocolate chips, Puree fresh rubarb and strawberries with 1/2 cup coconut milk topped with coconut, or puree 2 bananas with 1/2 cup almond milk and top with pecans or walnuts.

              Wednesday, August 3, 2011

              Kohlorabi, Peachs and Peas

              Another delicious summer puree. This one is delicious frozen as a sorbet as well.

              Kohlorabi, Peachs and Peas

              (10 months and beyond)
              Combine in a blender and blend to desired consistency:
              1 peach, clean and frozen before hand
              1 cup of frozen peas (from a bag if you desire)
              1 fresh kohlorabi, chopped
              As much orange juice (or other fruit juice) needed for texture and consitancy

              Serving Suggestions: Eat as a frozen treat, drink as a smoothie or simple store in the fridge and serve as baby food puree

              Kohlorabi Greens, Pear and OJ Puree

              In the summer I find myself looking for ways to feed my one year old veggies without cooking. My little guy loves to feed himself, but he doesn't exactly have the teeth to conquer a garden fresh carrot or piece of crunchy kohlorabi. So, summer purees have been our solution. In the last few weeks I have made a few concoctions and they are delicious enough that I am enjoying right along with Ezra.

              Summer Puree - Kohlorabi Greens, Pear and OJ Puree (10 months and beyond)

              In a blender combine and blend to desired consistancy:
              Greens from two kohlorabis, chopped
              1 pear, washed, cored (leave the skins on for fiber)
              1/4 cup of orange juice (more or less depending on the desired thickness)

              Serving Suggestions:
              drink it as a smoothie, eat it with a spoon, or mix it with baby cereal (ie. rice or oatmeal), or serve over rice pasta