Wednesday, October 30, 2013

Clean Southwestern Chili

coconut or olive oil
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 jalepeno, chopped and seeded (or less to taste)
2 lbs organic chili beef
1 can tomato paste
1 can black beans
2 cups organic corn
2 containers of grape tomatoes
3-4 Tbsp chili powder
1/2 tsp cumin
1/2 tsp paprika
salt and red pepper to taste

1. Heat oil in pot. Add bell peppers, jalepeno, and sauté until soft. Season and brown ground beef.
2. Add tomato paste and let simmer for 2-3 minutes. Add tomatoes, beans and corn. Cover with water.
3. Bring to boil and simmer about 20-30 min.

*omit beans for paleo

Friday, October 25, 2013

Sweet and Sour Pork Crockpot

2 onions, sliced
4 garlic cloves, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 bay leaf
1 tsp fresh ginger, grated or minced
1 tsp black pepper
salt to taste
3 lb pork shoulder or butt, cut into 1 " cubes
1/2  fresh pineapple, cut into 1" cubes (about 3/4 c)
1/2 c apple cider vinegar
1/2 c light soy sauce
1/2 Tbsp brown sugar

1. Spread 1/2 of the onions, garlic, and bell peppers over the bottom of the slow cooker. Season meat with black pepper, salt and ginger.
2. Arrange pork in a single layer on the top of this. Top with remaining onions, garlic, and bell peppers.
3. Add pineapple. Pour vinegar and soy sauce over the top. Sprinkle with brown sugar.
4. Cook on high for 4 hours, or low for 8 hours. Serve over brown rice.

Tuesday, October 22, 2013

Vegan Apple Cake

3 apples, peeled and diced in cubes
1 apple, peeled and sliced for topping (optional)
1 1/2 c unbleached flour
1 c whole wheat flour
3/4 c brown sugar
1 whole banana, mashed
1/2 c apple cider (could use milk or non-dairy milk)
dash of OJ
1 tsp vanilla
1/4 c unrefined coconut oil

1 cup powedered sugar
1 tsp vanilla
1 Tbsp apple cider

1. Preheat the oven to 400. Prepare the cake pan by greasing.
2. Mix dry ingredients, then mix wet ingredients, including banana, separately. Combine together in bowl. Do not over mix.
3. Fold in apples.
4. Pour cake mix into pan. Arrange extra apple over top. Bake 50 to 60 min. Once cool, drizzle with icing.

Monday, October 21, 2013

Flank Steak with Chimichurri Sauce

Recipe from: Argentina

1 1/2 lb trimmed flank steak
2-3 tsp salt to taste, plus additional 1/2 tsp for sauce
1/4 - 1/2 tsp ground black pepper to taste
1/4 tsp ground cumin
2 Tbsp oregano
2 garlic cloves
1 1/2 cup fresh parsley
1/4 c red wine vinegar (or distilled will work)
1/4 cup olive oil
1 lemon, juiced
1/4 tsp cayenne

1. Preheat broiler.
2. In food processor, finely chop oregano, garlic, parsley, vinegar, oil, lemon, cayenne, and addition 1/2 tsp salt. Pulse until herbs are finely chopped, but not pureed.  (Some would recommending marinating the steak in a portion of this sauce. I did not do it this time, but I am sure it would be delicious)
3. Pat steak dry. Stir together salt, cumin, and pepper in a small bowl. Rub mixture on both sides of steak or season to taste.
4. Broil steak on broiler pan about 4 inches from heat 6 min per side for med rare. Transfer to a cutting board and let stand for 5 minutes.
5. After standing, thinly slice steak, holding knife at a 45 deg angle. Serve with sauce.

Tuesday, October 15, 2013

Gazpacho Soup

I was inspired to try famous recipes from around the world. Join me on my adventure to cook the best of various regions!!

Recipe from : Spain

3 cups plum tomatoes, diced, juices reserved
2 cups cumcumbers, peeled, seeded, diced
1 small purple or red onion, diced
1 red bell pepper, diced
3 cloves mined garlic
2 Tbsp tomato paste
1 Tbsp EVOO
1 Tbsp ea of thyme and tarragon or parsley
3 cups tomato juice
1/4 c red wine vinegar
1 lemon, juiced
salt and cayenne pepper to taste
1/2 c chives

1. Reserve 1-2 Tbsp ea of tomatoes, cucumbers, onion, peppers for garnish.
2. Puree remaining tomato, cucumber, onion, pepper, garlic, tomato paste, olive oil, herbs in food processor, until fairly smooth but with some texture remaining.
3. Transfer puree to mixing bowl. Stir in tomato juice, red wine vinegar, and lemon juice. Season with salt and cayenne to taste. Cover and chill thoroughly, at least 3 hours, but better if overnight.
4. After chilling, adjust seasonings as needed. Serve garnished with reserved vegetables, croutons, chives.

*tastes good served with whole wheat pita sprinkled with goat cheese and bake at 400 for 5-7 min!

Tuesday, October 8, 2013

Shrimp Spaghetti with Capers

8 oz whole wheat spaghetti (uncooked)
1 Tbsp olive oil
3-4 cloves garlic, minced
12 oz med shrimp, peeled and deveined
28 oz stewed tomatoes, coarsely chopped
2 Tbsp tomato paste
1 Tbsp fresh basil
1 Tbsp fresh oregano
1 Tbsp drained capers
1/2 tsp red pepper flakes
salt to taste

1. In a medium saucepan, cook pasta according to package directions. Drain and set aside
2. Meanwhile, heat EVOO over med. Add garlic and saute. Add shrimp and cook until opaque, about 5 min. Transfer to another bowl and set asie.
3. Add tomatoes, paste, basil, oregano, salt, capers, red pepper flakes. Bring to simmer and cook about 10 minutes, uncovered. Return shrimp mixture to pot and cook until heated through.
4. Return pasta to bowl and serve warm.

Sunday, October 6, 2013

Vegan Chocolate Chip Pumpkin Bread

FALL is here!!!


2 1/2 c unbleached flour
1 c. whole wheat flour
1 c. dark brown sugar
1 c of sugar or stevia
1 tsp baking powder
2 tsp ginger
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 tsp pumpkin pie spice
dash of cloves
1 c unrefined coconut oil
15 oz pumpkin puree
4 Tbsp maple syrup
8 Tbsp water
1 tsp vanilla
1 1/2 c vegan chocolate chips

1. Preheat oven to 350. Grease bread pans.
2. Mix all dry ingredients. Mix wet in separate bowl. Fold together without over-stirring.
3. Pour into baking pan/ pans and bake at 350 for 1 hour and 15 min.

*can easily be adapted into muffins!

Every year, our fall tradition on the first available "cold snap," we serve up some form of pumpkin bread with yummy, hot apple cider!! That's our FALL tradition...incidentally, fall is my favorite time of year ;) Boy, I do miss living in a place where I can watch the seasons change!

Saturday, October 5, 2013

Macaroni and Cheese

12 oz uncooked macaroni noodles
about 3 c fresh shredded sharp cheddar or non-dairy cheddar-like shreds
3/4 to 1 cup Parmesan or three cheese or non-dairy white cheese-like shreds
2 cups milk or non-dairy milk
1/4 c butter or vegan butter
1/4 c flour (unbleached or whole wheat)
salt and pepper to taste
1/2 tsp nutmeg
1/2 tsp cayenne pepper
1/4 tsp smoked paprika

1. Cook noodles according to package. Set aside
2. In sauce pot, melt butter. Add flour, salt and pepper to combine.  Slowly add in milk while stirring. Stir continuously until it bubbles.
3. Add in cheese in a few smaller batches, stirring until all is melted. Return noodles to pot and mix well. Add remaining seasonings and re-salt and pepper as needed.

*easily gluten free by using rice noodles, or other non-gluten macaroni

Thursday, October 3, 2013

Lasagna (also includes dairy-free alternatives)

1 lb ground beef
1/2 lb Italian sausage
7 cloves garlic
1/2 onion
2-3 Tbsp EVOO
1 jar/can organic tomato paste
1 box/can diced tomatoes
1 box lasagna noodles, cooked
1 can tomato sauce
fresh oregano and basil to taste or Italian seasoning
salt and pepper to taste
1 container fresh mushrooms


1 16 oz ricotta cheese
mozarella cheese, shredded
parmesan cheese, shredded

silken tofu, drained
Non-dairy cheese mozzarella-like shreds (for ex daiya)

1. Heat EVOO over medium. Add garlic and sauté until golden and fragrant.  Add onion and saute a bit more. Add beef and sausage. Season with Italian herbs  and salt and pepper to taste. Cook until browned.
2. Add all tomatoes, and mushrooms. Cook until mushrooms soften and flavors merge (30 minutes or so...) Meanwhile, cook and dry noodles according to package directions.
3. For dairy-free option: mix 1lb package of tofu with half an 8 oz bag of mozzarella style shreds. Mix in Italian seasoning. This will replace the ricotta and cheese layers in the layering process.
4. Preheat oven to 400. Mix Italian seasoning with ricotta cheese. Using a 9x13 baking dish, layer beginning with sauce, noodles, ricotta, mozzarella, parmesan, noodles, sauce, etc (about 3 layers).  Vegan or dairy free- you may want to add extra non-dairy shredded cheese to some or all layers. End with small layer of cheese on top of noodles.
5. Bake at 400 until cheese slightly brown, about 30 min.

*Vegan alernatives often use eggplant in place of meat