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Chickpea and Kale Shakshuka

• SOURCE: SmittenKitchen, from FAMILY: NEW VEGETARIAN COMFORT FOOD TO NOURISH EVERY DAY, BY HETTY MCKINNON




• 1-2 Tablespoons OLIVE OIL
• 1 MEDIUM YELLOW ONION, FINELY CHOPPED
• 2 GARLIC CLOVES, FINELY MINCED
• 1 TEASPOON GROUND CUMIN
• 1 TEASPOON GROUND CORIANDER
• 1 JALAPEÑO PEPPER, with seeds, FINELY CHOPPED 
• KOSHER SALT AND BLACK PEPPER
• 2 15-OUNCE CANS COOKED CHICKPEAS, DRAINED AND RINSED (ABOUT 3 1/2 CUPS, or a bit less ~3 C IS OKAY)
• 15-OUNCE CAN CRUSHED or diced TOMATOES (1 3/4 CUPS)
• 1/2 CUP (125ML) chicken or vegetable STOCK
• 4 OUNCES KALE, STEMS REMOVED (or a bit more)
• 1 CUP (150 GRAMS) FETA, CRUMBLED
• 6 LARGE EGGS, gently whipped
• 1 TABLESPOON ZA’ATAR
• HANDFUL OF MINT LEAVES, CHOPPED
• fresh whole grain bread
• DOLLOPS OF PLAIN GREEK YOGURT, TO SERVE (OPTIONAL)

1. IN A LARGE, DEEP FRYING PAN OR LOW DUTCH OVEN* CASSEROLE DISH, HEAT OLIVE OIL OVER MEDIUM HEAT AND, ONCE HOT, ADD THE ONION, GARLIC, SPICES, AND JALAPEÑO AND COOK FOR 4 TO 5 MINUTES, UNTIL TRANSLUCENT. 




2. ADD TOMATOES, STOCK, AND CHICKPEAS PLUS 1 TEASPOON KOSHER SALT AND SEVERAL GRINDS OF BLACK PEPPER. STIR TO COMBINE, BRINGING THE MIXTURE TO A SIMMER, LOWERING THE HEAT IF NECESSARY TO KEEP IT FROM BUBBLING TOO HARD. 

COVER WITH A LID AND COOK FOR 5 TO 7 MINUTES, UNTIL SAUCE THICKENs SLIGHTLY. 




3. ADD KALE AND COVER AGAIN, COOKING UNTIL THE GREENS HAVE WILTED, 2 TO 4 MINUTES. ADJUST SEASONING IF NEEDED. 




4. Cover dish with EGGS AND THE WHOLE DISH WITH FETA. COVER AND SIMMER FOR 6  MINUTES, UNTIL eggs cook.

TO SERVE, DRIZZLE WITH OLIVE OIL, SPRINKLE WITH ZA’ATAR AND MINT, AND SERVE WITH bread dipped in olive oil and za'atar AND PLAIN YOGURT, IF desired.

curry recipes

red curry chicken squash

Thai red curry with chicken

PANANG CURRY Vs RED CURRY: What's The Difference (onthegas.org)

whole baked trout

Whole baked trout with lemon
Inspired from https://www.thespruceeats.com/baked-whole-trout-recipe-1807447.

Ingredients

2 whole gutted, washed, & dried trout (about a pound each, a bit more is fine)
2 lemons, thinly sliced
handful of green onions or ramps
crushed garlic cloves (optional)
lemon pepper (optional)
1/2 C white wine (optional - can substitute with water)
2 T butter (optional, leave out or substitute with light olive oil)
salt
pepper
goodly amount of fresh or dried herb - dill, sage, whatever available

*Try with lemon zest rubbed inside fish.
**During morel season, mushrooms could be baked inside fish for an earthy flavor

Instructions
1. Heat oven to 450 degrees with rack in middle
2. Line cookie sheet with foil, then place cooking rack on top.
3. Place trouts on top of baking sheet
4. Inside each trout, place salt, pepper, onions, and garlic and lemon pepper if using. Place half the sliced lemons and half the herb.
5. The remainder of lemons go on top, along with remaining herb and more salt and pepper.
6. Bake for 25-30 minutes.

whole grain wheat bread

Whole grain wheat bread

To be made in a bread maker (I use Zojirushi BB-PAC20). Ingredients are added in the order listed here.

1 1/2 c warm water
3 C whole wheat flour
1/2 C ground flaxseed
3 T honey (added to the sides)
1/2 T molasses (added to the sides)
1 1/2 C dried milk
1 t salt
1 1/2 T light olive oil
3 T vital wheat gluten
1 1/2 t bread machine yeast

Be sure to use the "wheat bread" course.

Greek baked orzo

Greek baked orzo (from https://pinchofyum.com/greek-baked-orzolooks yummy)

DESCRIPTION

Lightly tomato-sauced orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill.

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SCALE

INGREDIENTS

• 2 tablespoons olive oil
• half of an onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 2 cups kale, chopped
• 2 teaspoons dried oregano
• a tiny pinch of red pepper flakes 
• 1 teaspoon kosher salt
• 3 tablespoons tomato paste
• 1 cup uncooked orzo
• 1 14-ounce can diced fire roasted tomatoes
• 1–2 cups cooked chicken or chickpeas
• 2 1/2 cups vegetable or chicken broth
• 1–2 tablespoons butter (optional)
• feta and dill for topping (optional)
• lemon squeezies for serving (optional)

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INSTRUCTIONS

1. Preheat the oven to 400 degrees.
2. In a large oven-safe skillet, heat the oil over medium heat. Add the onion. Saute for 5 minutes or until soft.
3. Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted.
4. Add the tomato paste. Saute for 1-2 minutes. 
5. Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer. 
6. Bake for 10-15 minutes until the orzo is soft.
7. Finish by stirring in butter, crumbling feta over the top, and dusting with some fresh dill, lemon juice, and freshly ground black pepper. YEAH BABY.

tropical smoothie (no dairy)

Tropical smoothie
(no dairy)

I developed this recipe while trying to figure out what to do with all the avocados delivered to me by Amos, a driver and shopper for Aldi,  during the COVID-19 pandemic. I thought I had ordered 4 avocados, but instead I ordered 4 BAGS of avocados!  

2 small ripe avocados, chopped
1-2 C frozen mango chunks
~1C pineapple juice (with no added sugar)
juice of ~ 1 lime (or more, to taste)
1/2-1 t diced gingerrooot
Raw honey can be added, if more sweetness is desired (optional)


Blend in a blender -- the color is a really pretty spring green.
Enjoy an energizing, tangy explosion of paradise in your mouth!!

salmon cakes

Salmon Cakes

This recipe was developed after a trip to the magical Finca Barlovento, located on the Caribbean coast in the Magdalena region of Colombia. The food was delicious and inspiring, and fish cakes were served one night. Recommended with quinoa and black bean salad with honeydew salsa.

Ingredients
30 oz. canned Alaskan wild salmon, drained
1/2 cup finely chopped red onion
14/ cup whole wheat panko bread crumbs
1 T chopped fresh parsley (optional -- may put kids off)
2 eggs
2 t lemon or lime zest OR 2 t lemon or lime juice (the latter is pretty bland)
2/12 cup whole wheat flour
olive oil for cooking
fresh lemons or limes for sprinkling

Instructions
1. Mix together salmon, red onion, panko, parsley, eggs.
2. Place flour in a bowl.
3. Form salmon mixture into patties, about 3/4 inch thick (makes about 20 patties)
4. Cover patties in flour.
5. Douse an electric skillet, turned to 325 degrees, with olive oil. When the oil is sizzling, cook the patties for about 5 minutes per side, so they have a bit of a crust.
6. Serve with lemon, lime, or other salsa.

Quinoa and black bean salad with honeydew salsa

Quinoa and Black Bean Salad with Honeydew Salsa

This one came together with leftovers and it was super yummy.  A great side dish to salmon fish cakes.

Ingredients
1 C quinoa, pan roasted then cooked in 2 C water for ~15 minutes (then rested for 5 minutes)
3-6 cups slow cooker black beans (or canned black beans would work just fine)
1 recipe honeydew salsa (see below) -- ideally made ahead for all east an hour to marinate a bit
fresh sliced lemons to squeeze on top


Honeydew salsa
Inspired from Martha Mckittrick & Michelle Anderson, The Type 2 Diabetic Cookbook &
Action Plan (p. 146)
2 C ripe honeydew melon, diced
1 red pepper, diced
1 scallion, finely diced
optional: 2 T fresh cilantro, thyme, mint, or oregano
salt, to taste
pepper, to taste

Mix it all together and let them marinate a bit.


Instructions:
1. Combine quinoa and black beans. Salt and pepper to taste
2. Stir in the salsa
3. Squeeze lemons on to taste.








 

GF blueberry muffins

Blueberry Muffins
The recipe is adapted from the gluten free goddess.

Ingredients:

1 cup almond flour (or hazelnut)
1/2 cup sorghum flour (or brown rice)
1/2 cup sweet rice flour
1/4 cup coconut flour (can grind unsweetened coconut)
1 cup light brown sugar
1 1/2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon (can skip)
1/4 teaspoon ground nutmeg (can skip)
1/2 cup organic virgin coconut oil, melted
3 free-range organic eggs, beaten
1/2 cup milk (buttermilk is delicious)
2 teaspoons bourbon or Tahitian vanilla
2 cups blueberries, washed, drained well, patted dry (frozen wild blueberries work well)

Instructions:

Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.

In a large mixing bowl, whisk together the flours, starch, sugar, baking powder, baking soda, xanthan gum, sea salt, cinnamon and nutmeg.

Add in the coconut oil, eggs, non-dairy milk, and vanilla and beat to combine. Continue beating for 2 minutes until the batter is smooth. It should not be overly wet or too dry- this batter is a fairly moist batter, akin to thick cake batter. If the coconut flour has absorbed too much liquid and the batter appears dryish, add another tablespoon of non-dairy milk to loosen it.

Stir in the blueberries by hand, using a big spoon or silicone spatula.

Using a spoon, drop the batter into the 12 muffin cups and smooth out tops with wet fingers. Bake in the center of the oven for 22-25 minutes, until domed and golden brown. A cake tester inserted into the center should emerge clean.

Cool on a wire rack of five minutes, then turn out the muffins to continue cooling on the rack.

Absolutely divine still warm. We ate devoured ours with a big schmear of our favorite vegan "butter".

Makes one dozen muffins.

Chocolate Coconut Pound Cake

Chocolate Coconut Pound Cake

Thank you, Donna Cervalli, for sharing this delicious recipe from Bon 
Appetite @ https://www.bonappetit.com/recipe/chocolate-coconut-pound-cake



INGREDIENTS

¼ cup unsalted butter, room temperature, plus more1½ cups all-purpose flour½ cup unsweetened cocoa powder1 teaspoon kosher salt¾ teaspoon baking powder½ cup virgin coconut oil, room temperature1½ cups plus 1 tablespoon sugar3 large eggs1 teaspoon vanilla extract⅔ cup buttermilk¼ cup unsweetened coconut flakes

INSTRUCTIONS:

1. Preheat oven to 325°. 

2. Butter an 8½x4½" loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.

3. Using an electric mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. 

4. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5–8 minutes. 

5. Add vanilla.
6. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake to buckle and split). 

7. Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 Tbsp. sugar.
8. Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. 

9. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.

Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.