Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins
Ingredients
Servings: 2
1/4 cup plain yogurt
1 tablespoon light mayonnaise
1/2 teaspoon dijon mustard
2 eggs
1 english muffin, split and toasted
1/2 cup fresh baby spinach leaves
Recipe
1 in a small microwavable bol, combine yogurt, maynnaise, and mustard. microwave on high 20 to 40 seconds or until warm. stir and set aside.
2 for poached eggs, in a 10 inch non-stick frying pan, heat 1 2/2 to 2 inches of water to boiling. reduce heat to medium-low. break each egg into a shallow dish and then carefully slide egg into hot water. quickly spoon over hot water onto each egg until a film starts to form over each egg yolk. simmer 3 to 5 minutes or until eggs have reached desired doneness.
3 while eggs are cooking spread each muffin half with 2 tbsp of the prepared sauce, then with half the spinach leaves.
4 remove eggs from water with slotted spoon and place each on top of spinach top each half with remaining sauce and season with salt and pepper.
Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins
Ingredients
Servings: 4
1/4 cup unsalted butter
4 bananas, halved lengthwise, then crosswise
1/4 cup packed light brown sugar
1/2 cup heavy cream
1 pinch ground cardamom
3/4 teaspoon fresh lime juice
2 tablespoons pecans, chopped, toasted
vanilla ice cream
Recipe
1 heat 2 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, sauté bananas, cut sides down first, turning over once, until golden, 1 1/2 to 2 minutes total.
2 transfer evenly with a slotted spatula to 4 dessert bowls.
3 melt remaining 2 tablespoons butter in skillet over moderate heat, add brown sugar, cream, and cardamom. simmer, stirring occasionally, until sauce is slightly thickened, about 2 minutes.
4 remove from heat, stir in lime juice and toasted pecans.
5 scoop ice cream into dessert bowls on top of bananas, spoon the sauce over the top of ice cream.
Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins
Ingredients
1 1/2 cups vegetable oil (or peanut oil)
2 large shallots (sliced very thinly)
Recipe
1 heat oil in wok over medium heat until hot, then fry shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes.
2 carefully strain mixture through a fine-mesh sieve into a heatproof bowl.
3 once cool enough to handle, pour shallot oil into an airtight container and spread fried shallots on paper towels. (shallots will crisp as they cool.).
4 bonus: save the crispy, fried shallots as a tasty topping to sprinkle over stir fries or other dishes!
1 place dates in a medium mixing bowl, cover with water and let soak for 20 minutes. massage dates in soaking water with your hands (this helps to soften them). drain the dates but reserve the soaking water.
2 place dates and 1/2 cup of reserved water in the blender and blend into a smooth paste.
3 stored in a sealed container, date paste will keep for 2 weeks in the fridge or 1 month in the freezer. thaw for a few minutes before using.
Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins
Ingredients
5 eggs
1/3 cup milk
1/2 teaspoon fresh ground pepper
1/4 teaspoon kosher salt
3 ounces diced ham
1/2 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
Recipe
1 pre-heat oven to 375 degrees.
2 whisk eggs, milk, pepper and salt until well blended.
3 stir in ham, cheese and parsley.
4 spray non-stick spray into mini-muffin pan.
5 spoon egg mixture into muffin tins filling to near the top. make sure that each frittata has some cheese and ham in it. i will drop some extra in any that do not seem to have some.
6 place in oven about 10 minutes, or until the egg mixture puffs up and solidifies in the middle. i test doneness by gently shaking the muffin tin. if the middle does not appear to be liquid then the frittatas are ready.
Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins
Ingredients
Servings: 3
3/4 lb brussels sprout
1 tablespoon olive oil
1/4 cup chopped shallot
2 tablespoons chopped parsley
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme leaves
salt and pepper
Recipe
1 rinse and drain sprouts and cut about 1/4 inch off the stem end of each, then begin peeling leaves; when difficult to peel farther, trim off another 1/4 inch and continue removing leaves.
2 repeat to peel all leaves from sprouts; discard cores.
3 place a 10-12 inch frying pan over medium-high heat; when hot, add olive oil, shallots, sprout leaves, parsley and fresh or dried thyme.
4 stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes.
Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins
Ingredients
Servings: 6
4 lbs small baby potatoes (can use 3-4 pounds potatoes, a mixture of red and if possible)
1/2 cup butter (if you are using 3 pounds potatoes, reduce butter slightly)
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel (can use more to taste)
1 tablespoon fresh lemon juice (if using 4 pounds potatoes use a little more lemon juice)
salt and black pepper
Recipe
1 cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes, don't overcook them, only just until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature).
2 in a large heavy skillet over medium heat, melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley, lemon peel, lemon juice, salt and pepper, cook until potatoes are beginning to brown tossing them often (about 5-6 minutes).
3 transfer to a large serving bowl.
4 sprinkle with about 2-3 tablespoons more of fresh parsley.
Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins
Ingredients
1 head garlic
2 egg yolks
1 tablespoon sherry wine vinegar
1/4 teaspoon salt
1/4 teaspoon smoked paprika
3/4 cup light-flavoured oil such as vegetable oil
1 tablespoon sherry wine
Recipe
1 heat the oven to 180ºc. cut 1cm off the top of the head of garlic and discard. loosely wrap the garlic in foil and roast for 45 minutes or until very soft. cool then press the softened cloves from the skins. crush the cloves on a board with the side of a large knife to form a paste.
2 whisk together the garlic paste with the egg yolks, vinegar, salt and paprika. add in the oil, drop by drop, whisking continuously until thick. finally whisk in the sherry. this recipe makes 200mls of roast garlic, paprika and sherry aïoli.
Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins
Ingredients
Servings: 4
1 tablespoon olive oil
10 ounces mushrooms, quartered
1 red onion, diced
4 garlic cloves, minced
1/3 cup vermouth or 1/3 cup wine
1/4 teaspoon salt
1 pinch chili pepper flakes
1/2 teaspoon dried herbs (rosemary, thyme, oregano or parsley)
8 cups arugula, ripped into bite size pieces washed and spun dry
nutmeg
grated cheese (optional)
Recipe
1 in a large pan heat oil over medium high heat. add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
2 deglaze the pan with vermouth.
3 add salt, pepper flakes, herbs, nutmeg and arugula. cook till wilted about 2-3 minutes.
Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins
Ingredients
Servings: 6
8 beet leaves
6 ounces water (more if needed)
1 onion
1 teaspoon garlic, minced
1 teaspoon margarine
1 teaspoon olive oil
8 ounces mushrooms, diced
1 sweet green pepper
salt and pepper
Recipe
1 wash the beet tops in cold, running water. cut their length horizontally into bite sized pieces.
2 melt the butter in a skillet. add the olive oil to the pan and add the diced onion, sweet pepper, and garlic and cover. cook on low to medium heat until tender, adding water as needed. chop the mushrooms in a food processor and add them to the skillet and continue cooking. add the chopped beet tops. cover the pan. cook until the beet tops are wilted.stir as needed. add salt and pepper to taste.
2 sautee the onion and garlic in the olive oil in a large skillet or pan. add the chillis and heat, stirring, until oil takes on a slightly red color.
3 add black bean, taco seasoning, cumin, and a little water or broth to prevent burning. heat the beans over low to medium heat, stirring occasionally. mash some of the beans to thicken the consistency.
4 add the spinach (with a little more water, if necessary). stir it in to the bean mixture. cover and turn heat down to low. steam for about 2 minutes or until the spinach is just wilted. do not overcook.
5 distribute the spinach-black bean mixture between 6 corn tortillas on baking sheets. sprinkle with desired amount of vegan cheese. top each one with another tortilla. bake in oven 7-10 minutes or until cheese is melted. if desired, cut each quesadilla into 4 triangles with a pizza cutter. serve with fresh salsa.
Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins
Ingredients
1 cup sugar
1 cup water
1 1/2 cups fresh lemon juice
Recipe
1 in a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. simmer over moderately low heat, stirring, until the sugar dissolves.
2 pour the syrup into a heatproof bowl and let cool to room temperature, then stir in 1 1/2 cups of fresh lemon juice.
3 you may make ahead, the syrup keeps indefinitely.
Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins
Ingredients
Servings: 2
1 lb beet, greens attached
1 garlic clove, minced
1 tablespoon butter, salted
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
Recipe
1 cut beets from greens, peel and chop into 1/2 inch cubes. in a small saucepan, boil beets for 10 minutes or until tender. drain and set aside.
2 while beets are boiling, remove stems from greens and rinse. chiffonade greens and set aside (to chiffonade, gather greens into a bunch and chop at 1/2-inch increments).
3 in a large skillet over medium heat, melt butter and olive oil together. saute garlic until softened and fragrant but do not brown.
4 add greens and cooked beets to skillet and toss until coated with butter and oil. season with salt and pepper.
5 cover skillet and cook for 5 to 7 minutes or until greens are tender.
Total Time: 18 mins Preparation Time: 5 mins Cook Time: 13 mins
Ingredients
1/3 cup key lime juice
1 tablespoon key lime zest
1 pinch salt
1 teaspoon vanilla, extra
2 teaspoons of melted butter
1/2 cup of blended graham cracker
14 ounces sweetened condensed milk
2 tablespoons sour cream
Recipe
1 heat oven to 350°f.
2 step 1: mix melted butter with blended graham crackers in a small bowl then place in a mini pie dish. brush butter over inside of small pie dish and pour pie mix into dish. place in oven in about 5 minutes.
3 step 2: mix milk, salt, key lime zest, key lime juice, vanilla, sour cream, and salt in a second bowl. mix well and pour over the top of the pie mix.
4 step 3: bake in oven about 8 minutes.
5 step 4: cool in fridge at least 4 hours, better if cooled overnight.
6 step 5: top with fresh whipped cream and serve cool.
Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins
Ingredients
Servings: 4
12 thin corn tortillas
2 cups sour cream
1 1/4 cups parmesan cheese
1/2 cup minced onion
Recipe
1 optional: heat sour creme and dip tortillas in warm sour creme 1 at a time. (i always skip that part, it is messy, and i just soften the tortillas in the microwave .).
2 add 1 t parmesean and a little minced onion to the tortilla.
3 roll up.
4 place side by side in a small casserole.
5 pour the remaining sour creme on top. if you did not heat the sour cream in step one, you can do so now if you like, just because it pours more evenly over the already rolled up tortillas. (i just pour all of the sour cream in this step rather than dipping in step 1, to simplify.).
1 ounce sea vegetables (i used irish moss which is recommended)
1 cup filtered water
4 cups nut milk (i used hazelnut)
1 cup dates, paste of
1 cup liquid sweetener (i used agave syrup)
1/8 teaspoon sea salt
1 teaspoon vanilla extract
1 cup raw cacao powder
3 tablespoons lecithin granules
1 cup coconut butter (i used cacao butter and shredded it fine)
Recipe
1 once you have cleaned and soaked and rinsed the irish moss for 3 days blend it with the 1 cup of water until it's a smooth puree.
2 add all the other ingredients except the lecithin and coconut butter. blend well, then add the lecithin and coconut butter slowly making sure it's well combined and totally smooth.
3 pour into individual dessert dishes and set in the freezer for an hour or until the middle of the mousse is slightly firm to the touch in the middle.
4 top with your favourite berries or other toppings.
Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins
Ingredients
1 cup coconut oil, liquefied
2/3-3/4 cup carob powder
2 tablespoons vanilla extract
stevia, to taste (or other sweetener)
Recipe
1 mix all ingredients together in a bowl/saucepan.
2 pour the mix into a rectangular baking dish lined with a sheet of wax or parchment paper. the size of the dish will depend on how thick you want your chips to be.
3 put the dish into the freezer to set. it shouldn't take very long; maybe 20 minutes or less.
4 take out baking dish and break carob into chips/chunks. store them in the fridge.
1 in a 9 inch ovenproof nonstick skillet bring 1/4 cup water to a boil over high heat.
2 add spinach, and cook stirring until wilted, about 1 minute.
3 using tongs, transfer spinach to a collander, and repeat with argula.
4 gently squeeze the greens dry, and coarsely chop them, and wipe out the skillet.
5 preheat oven to 400 degrees.
6 in a bowl, whisk the eggs, egg whites, cheese, and a large pinch of salt, and black pepper.
7 heat 3 tablespoons of the oil in the skillet, and add shallot, and sliced pepper and cook over moderate heat, stirring, until the pepper is just tender, about 4 minutes.
8 add the thyme, and the chopped greens, and cook, stirring, until hot.
9 season with salt, and black pepper.
10 add remaing teaspoon of oil to the vegetables, then pour into the egg mixture.
11 tilt the skillet, to evenly distribute the eggs and cook over moderately low heat until set around the edges, about 3 minutes.
12 bake the frittata on the top shelf of the oven for 4 minutes, until just set.
13 invert the friatta onto a plate and cool slightly.
1 lightly coat a skillet with nonstick cooking spray. add pine nuts and minced garlic. cook over medium heat for 3 to 5 minutes or until nuts are golden brown, stirring frequently. set aside.
2 remove tops and wide base from celery stalks.
3 in a small bowl stir together the creeam cheese and italian cheese blend. spread or spoon cheese mixture into celery.
4 cut each filled stalk of celery into 2-inch pieces.
5 sprinkle half the pieces with the pine nut mixture and half with the sunflower seeds.
3 add reserved bean and tomato juices, cumin, chili powder, and salt and cook, uncovered, on low to medium heat for 5 minutes to reduce sauce to gravy consistency.
1 beat the frosting dry frosting mix, corn syrup, vanilla, and boiling water in bowl on high speed until stiff peaks form, about 5 minutes. then transfer to a larger bowl, and gradually beat in sugar on low speed. you may need to stir the last cup of sugar by hand. stir in nuts. drop by teaspoonfuls onto wax paper. when the outside of candy feels firm, turn over if necessary for the bottom to dry. let dry at least 12 hours. store in an airtight canister. you can also substitute 1 teaspoon almond extract for the vanilla and 1 cup chopped candied cherries for the nuts. or try 1/2 teaspoons peppermint extract and 1 cup crushed peppermint candy. tint with food coloring. or substitute dark corn syrup for the light and salted spanish peanuts for the nuts.
1 bring sugar to a boil in a small saucepan, stirring to dissolve sugar. remove from heat and add lemon verbena. cover, and steep for 15 minutes. strain through a fine sieve, and let cool thoroughly.
2 combine lemon juice and lemon verbena syrup in a pitcher. fill glasses with lemon verbena ice, and divide lemonade among glasses (or cover and refrigerater for up to 3 days).
3 lemon verbena ice cubes:.
4 fill 2 ice trays halfway with water, and freeze. top each cube with a lemon verbena leaf and cover with water, and freeze for up to a week.
1 spread the ingredients in layers as follows: ranch dressing, garlic, half of the mozarella, broccoli, red bell peppers, remainder of the mozarella & the parmesan.
Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins
Ingredients
Servings: 6
2 cups sugar
1 cup water
1/4 teaspoon cream of tartar
1 tablespoon dark brown sugar
3 drops lemon essence
2 teaspoons baking powder
Recipe
1 boil and brown sugars, water and cream of tartar very quickly until a little dropped into cold water cracks.
2 take off the heat add the essence and baking powder. stir lightly and pour in to a buttered tin. a 9 inch slice tin is a good size. when cold, break (you might need a rolling pin to break it up) store in a airtight container.
Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins
Ingredients
Servings: 4
1 ounce pine nuts
1 shallot, diced
1 1/2 tablespoons ground cayenne pepper
1 bunch asparagus
1/2 cup wine
4 tablespoons honey
1 1/2 tablespoons butter
1 1/2 tablespoons flour
3/4 cup milk
1 cup grated gouda cheese, divided, more if desired
salt and pepper
olive oil
Recipe
1 preheat oil in frying pan. preheat broiler.
2 add pine nuts and shallots to frying pan and saute for about 1 minute.
3 add asparagus to pan and season with cayenne pepper. cook for about two minutes.
4 in a small mixing bowl, combine the wine, honey, salt and pepper (to taste). add to asparagus and cook until asparagus is done (in my opinion, crispy to the bite).
5 in a small saucepan, melt butter over medium heat. add flour and whisk until well blended.
6 whisk in milk gradually until mixture is smooth. add salt and pepper to taste and simmer for about 3 minutes.
7 remove the pan from heat and whisk in 3/4 cup cheese until melted and blended.
8 spoon sauce on top of asparagus.
9 add remaining gouda and place under broiler until cheese is bubbly.
Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins
Ingredients
Servings: 6
1/4 cup shelled pecans
salt
1 1/2 lbs brussels sprouts, trimmed
4 tablespoons butter
1 tablespoon olive oil
1 small yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
freshly ground black pepper
Recipe
1 preheat oven to 400°. spread pecans out on a small baking sheet and toast in oven until fragrant and deep brown, about 8 minutes. meanwhile, bring a medium pot of water to a boil over high heat. add 2 generous pinches salt, then add brussels sprouts and boil until just soft when pierced with the tip of a sharp knife, 3–5 minutes. drain and set aside until cool enough to handle. cut brussels sprouts in half lengthwise and set aside.
2 heat butter and oil together in a large heavy-bottomed skillet over medium-high heat. add onions and sauté, stirring often, until golden, about 5 minutes. add garlic and brussels sprouts and sauté, stirring often, until brussels sprouts are golden brown in spots, about 5 minutes. stir in pecans. season to taste with salt and pepper.
Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins
Ingredients
1 lb mixed nuts, 454 gr can (i like to use pecans, almonds, cashew nuts, walnuts)
100 g sunflower seeds
30 g poppy seeds
2 -3 tablespoons oil (i use sunflower)
1/2 teaspoon cumin, ground
1/2-3/4 teaspoon chili powder (depending on your heat tolerance)
1/4-1/2 teaspoon garlic powder (depending on how much a garlic fan you are)
1/4 teaspoon cinnamon, ground
1/8 teaspoon cayenne pepper
1/8 teaspoon allspice
1 tablespoon powdered sugar
4 tablespoons dried cranberries
Recipe
1 in a big bowl combine mixed nuts, sunflower seeds and poppy seeds.
2 in a small bowl combine cumin, chili powder, cinnamon, garlic powder and the powdered sugar.
3 add sugar and spice mixture to the nuts and mix well.
4 now add the oil and toss to coat.
5 spread the nuts on a paper-lined baking sheet and bake in the pre-heated oven at 180°c/350°f for 8-10 minutes turning once (or until nuts are nicely browned).
1 stir boiling water into dry gelatin mix in large freezerproof bowl at least 2 minutes until gelatin is completely dissolved. stir in frozen lemonade concentrate. refrigerate 15 minutes or until slightly thickened (consistency of unbeaten egg whites).
2 mash raspberries with fork. add to gelatin mixture along with the whipped topping; stir with wire whisk until well blended. cover.
3 freeze 4 hours or until solid. remove from freezer 15 minutes before serving. let stand at room temperature to soften slightly. scoop into cones. return any remaining raspberry mixture to freezer.
4 variation: serve sorbet scooped into dessert dishes instead of the waffle cones.
Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins
Ingredients
Servings: 6
1 tablespoon butter, softened
2 tablespoons granulated sugar
3 tablespoons maple syrup
3 tablespoons bourbon
1 cup maple syrup
4 large egg whites
1/8 teaspoon salt
1 teaspoon baking powder
1 tablespoon sifted powdered sugar
Recipe
1 preheat oven to 425°.
2 coat 6 (10-ounce) ramekins with butter; sprinkle evenly with granulated sugar. combine 3 tablespoons maple syrup and bourbon in a small microwave-safe bowl; microwave at high 1 1/2 minutes or until mixture boils. pour about 1 tablespoon bourbon mixture into each prepared ramekin.
3 cook 1 cup maple syrup in a medium, heavy saucepan over medium-high heat 8 minutes or until candy thermometer registers 250°. beat egg whites and salt at medium speed of a mixer until foamy. pour hot maple syrup in a thin stream over egg whites, beating at medium speed then at high speed until stiff peaks form. add baking powder; beat well. spoon evenly into prepared ramekins; place on a jelly-roll pan. bake at 425° for 13 minutes or until puffy and set. sprinkle with powdered sugar. serve immediately.
