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Cucumber Gazpacho
Prep Time 10 minutes Total Time 10 minutes Servings 3

Ingredients

2 medium cucumbers, cut into approximately ½ inch slices
15 g (1/2 cup) fresh spinach
40 g (¼ cup) chopped white onion
2 garlic cloves
236.59 ml (1 cup) coconut milk
56 g (1/2 cup) unflavored and unsweetened vegan yogurt
29.57 ml (2 Tbsp) lemon juice
12 g (1/2 cup) fresh basil
15 g (1/4 cup) flat leaf parsley, roughly chopped
4.5 g (3/4 tsp) salt, plus more to taste

Instructions

Place all ingredients into a blender and blend until smooth.
Taste-test the mixture and add more salt if desired. Adjust any other seasonings to suit your taste, then blend again.
Pour into bowls and serve.

nverland

Honey Mustard Red Potato Salad
Total Time Prep: 20 min. Cook: 20 min. Makes 16 servings

Ingredients

3 pounds baby red potatoes, unpeeled
1/2 teaspoon sea salt
2 green onions
1 cup finely diced celery
1/2 cup diced red onion
1 medium carrot, grated

DRESSING:
1/4 cup red wine vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons minced fresh thyme
1 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
1/2 cup extra virgin olive oil

Directions

Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool.
Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended.
Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices.

nverland

Greek Potato Salad
Prep Time: 15 mins Cook Time: 15 mins Cool Time: 5 mins Total Time: 35 mins Servings: 6

Ingredients

24 ounces unpeeled bite-sized potatoes
1 stalk celery, diagonally sliced
1/2 cup pitted and sliced Kalamata olives
1/2 cup diced red onions
1/3 cup roughly chopped fresh dill
1 (2 ounce) jar diced pimento, drained
1/2 cup olive oil
3 tablespoons freshly-squeezed lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
freshly ground black pepper to taste
1/2 cup roughly crumbled feta cheese, or to taste

Directions

Place potatoes in a large pot, and cover with salted water by about an inch. Bring water to a boil, and simmer just until fork tender, 15 to 20 minutes, depending on potato size.
Drain potatoes, cool just slightly, cut in half, and transfer to a large bowl. Add celery, olives, red onions, dill, and pimento, and stir until incorporated.
Whisk olive oil, lemon juice, oregano, salt, and pepper together in a small bowl, and drizzle over the warm potato salad. Sprinkle feta on top, and gently toss. Serve warm, at room temperature, or chilled.

nverland

Potato Salad with Avocados
Total Time: 20 min Cook Time: 10 min Prep Time: 10 m Serves: 4

Ingredients

1 1/2 lb. bag red, white and blue potato medley (or assorted red, blue/purple and new potatoes)
2 ripe Avocados, seeded and peeled
1/2 lemon, zested and juiced 2 green onions, white and light green parts only, minced
1/2 cup diced celery, optional
1 serrano pepper, stemmed, seeded and minced, optional
1/2 tsp. garlic salt, or to taste

Instructions

Place potatoes in a microwave-safe bowl and cover with water. Cover the bowl and microwave on high for 8 to 10 minutes. Test for doneness by piercing one potato with a fork. The fork should slide in with gentle resistance. Continue cooking if not done, otherwise carefully drain the potatoes and refrigerate them until cold.
Cut potatoes in bite-sized pieces (quarter or dice depending on size of potato). Place in a large bowl.
Slice one half avocado and sprinkle with the lemon juice; set aside.
Mash the remaining avocado and add to the bowl with potatoes. Stir in the lemon zest, green onions, celery, pepper and garlic salt.
Gently fold in the diced avocado; adjust garlic salt to taste. Fan avocado slices on top and serve immediately.

Variations:

Fresh herbs make a nice addition to this avocado potato salad. Stir in a teaspoon or more of your favorite minced fresh herbs, such as dill, cilantro or flat leaf parsley.
Stir in diced hard-boiled eggs.

Serving Suggestion: Amp up the American holiday spirit by serving in a bowl with patriotic colors. If prepared in advance place a layer of plastic wrap or a flat cover directly over the top surface; refrigerate.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

ysabetwordsmith

We made this tonight. It was delicious! We used some of the pretzel bread that we got at the Marshall Farmer's Market.

"Pretzel Bread Savory Bread Pudding with Ham"

Ingredients:

2 cups stale pretzel bread
1/2 to 1 pound diced ham
1/2 sweet onion, diced
2 1/2 cups shredded cheese (about 1/2 pound)
1/4 cup parsley flakes
6 eggs
2 cups half-and-half
1 heaping teaspoon Bragg Organic Sprinkle 24 Herbs and Spices

( Read more... )

Current Mood: accomplished

ysabetwordsmith

We made this tonight. It turned out quite well. :D

"Chicken Stir-Fry with Mushrooms and Swiss Chard"

Ingredients:

For the stir-fry:
1 tablespoon sunflower oil
half a sweet onion, diced
half a 1.25 pound package of boneless chicken thighs
a handful of baby 'Bright Lights' Swiss chard
6.6 ounce can of mushrooms
a pinch of sea salt

For the sauce:
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon Bragg Organic Sprinkle 24 Herbs and Spices
1 teaspoon tapioca starch

Directions:

Put 1 tablespoon light olive oil in a wok or electric skillet and turn it on.

While the olive oil is heating, dice half a sweet onion. Save the other half for a different recipe. Put the onion bits in the wok. Stir to keep the bits from sticking.

Separate the stems from the leaves of the baby Swiss chard. Cut the stems into bite-sized pieces and add them to the onions. Cut the leaves into bite-sized strips and set them aside.

Chop the chicken thighs into bite-sized pieces. You need 1-2 thighs per person. I made this as a 2-person recipe, so half of a 1.25 pound package is about right.

When the onion bits are translucent, scrape them toward the sides of the wok and dump the chicken chunks in the middle. Stir the chicken around the middle until it's mostly white on the outside. Then mix it into the vegetables. Keep stirring until the chicken is close to done.

Drain the can of mushrooms and add the mushroom pieces to the onions and chicken. Sprinkle a pinch of sea salt over everything.

In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon Bragg Organic Sprinkle 24 Herbs and Spices, and 1 teaspoon tapioca starch.

Pour the sauce over the chicken and vegetables. Stir everything together and keep it moving while the sauce thickens. When the chicken is cooked through, scoop everything out and serve it hot. You can put it over pasta or rice if you wish, but I felt that it worked fine by itself. This recipe makes 2 servings.

Notes:

Sunflower oil is a neutral cooking oil with a high smoke point. It works well for stir-fry recipes.

Sweet onions such as Walla Walla or Vidalia have lots of fiber and vitamins, but little or no heat. They work great in stir-fries.

Chicken thighs are richer and juicier than chicken breast, but you can use breast meat if you prefer. Vegans may use tofu or more vegetables instead.

'Bright Lights' Swiss chard comes in multiple colors including pink, red, orange, yellow, and white. It has a mild taste when young. The stems take longer to cook than the leaves, so separate them before cooking. If you don't have Swiss chard, you can use beet tops or another leafy green.

Mushrooms have many benefits. Here I used canned ones because that's what I had. If you want to use fresh ones, add them when the onions just start to turn translucent, because mushrooms take a while to cook down.

Sea salt has far more minerals than table salt. If you can't find sea salt, then table salt or kosher salt will do.

Soy sauce makes a good all-purpose base for stir-fry sauce. One teaspoon to one tablespoon is usually enough, depending what else you include. Look for a lower-sodium brand; we like Kikkoman.

Rice wine vinegar is often used in stir-fry recipes. It has a bright, sweet-tart flavor.

Bragg Organic Sprinkle 24 Herbs and Spices is a salt-free seasoning blend. It works much like a European version of garam masala: when you combine a whole bunch of different things, they create an intense merged flavor rather than individual notes.

Tapioca starch forms a slightly sweet, glossy goo when wet and makes an excellent thickener. It lacks the pasty flavor of corn starch or wheat flour. Suit the consistency to your preference, usually 1-2 teaspoons.

This recipe is pretty flexible. It should work with a variety of alliums or mushrooms. You could use turkey or diced pork instead of chicken. To go vegan, omit the chicken and use tofu or extra vegetables.

The result was a savory dish that capitalized on the spices. We enjoyed eating this and will likely make it again.

Current Mood: accomplished

nverland

Crispy Buffalo Potato Salad
Prep Time: 20 mins Cook Time: 45 mins Total Time: 1 hr 5 mins Servings: 8

Ingredients
4 teaspoons kosher salt, divided
3 pounds baby gold potatoes
3 tablespoons olive oil, divided
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
3/4 cup sour cream
1/2 cup mayonnaise
1 (1 ounce) packet ranch seasoning
1 bunch green onions, thinly sliced, divided
2/3 cup diced celery, divided
1/2 cup crumbled blue cheese, divided
10 slices bacon, cooked and crumbled, divided
1/4 cup Buffalo hot sauce, divided

Directions

Place potatoes in a large pot and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce heat to medium-high; cook until potatoes are tender when pierced with a fork, 12 to 15 minutes; drain.
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment or foil.
Coat the prepared baking sheet with 1 tablespoon olive oil. Add potatoes in a single layer onto the pan. Using a heavy bottomed jar or glass, smash potatoes to 1/4 to 1/2 inch thickness, taking care not to fully separate the potatoes. Drizzle smashed potatoes evenly with remaining oil; sprinkle with remaining teaspoon salt, 1/2 teaspoon pepper, and garlic powder.
Roast potatoes in the preheated oven, until very crispy and browned, 30 to 35 minutes, flipping after 25 minutes.
While potatoes are roasting, prepare the dressing. Combine sour cream, mayonnaise and ranch seasoning. Reserve 1 tablespoon green onion, celery, blue cheese and bacon for garnish; add remaining green onions, celery, blue cheese and bacon to sour cream mixture. Stir well to combine.
Add cooked potatoes to dressing bowl and drizzle with 3 tablespoons hot sauce. Toss mixture together til well coated. Transfer to a serving bowl and top with reserved green onions, celery, blue cheese, and bacon and drizzle with remaining buffalo sauce. Serve room temp or cover and refrigerate until ready to serve.

ysabetwordsmith

Yesterday we found patty pan squash, which I've been wanting to try. So today we made this. :D It turned out delicious.

"Santorini Stir-Fry with Chicken and Patty Pan Squash"

Ingredients:

For the stir-fry:
2 patty pan squashes (about palm size)
half a sweet onion, diced
half a 1.25 pound package of boneless chicken thighs
1 tablespoon light olive oil
a pinch of sea salt

For the sauce:
1 teaspoon Santorini Citrus Seasoning
1-2 teaspoons tapioca starch
1 teaspoon Worcestershire sauce
1 tablespoon lime juice
1 tablespoon full-flavor olive oil

( Read more... )

Current Mood: accomplished

nverland

CURRY POTATO SALAD
Makes 6 servings

2 pounds Yukon Gold potatoes
2 cups plain yogurt
3 cloves garlic, pressed
3 tablespoons Major Grey chutney
1 1/2 teaspoons salt
1 tablespoon plus 1 teaspoon curry powder
1 cup cooked green peas
1 cup chopped onion
1/4 teaspoon cayenne pepper (optional)

Boil potatoes until they are pierced easily with tip of a sharp knife, 15 to 20 minutes. Drain and let cool until you can handle them but they are still warm. Peel and cut into 1-inch pieces.
In large bowl, stir together the yogurt, garlic, chutney, salt, curry powder, peas, onions and, if using, cayenne. Stir in potatoes. Cover and refrigerate several hours or overnight.

nverland

Bacon Potato Salad
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 8

Ingredients

2½ lbs Yukon Gold potatoes cut into ½-¾ inch pieces
⅔ cup mayonnaise
¼ cup dill pickle relish
¼ tsp dried dill
½ tsp kosher salt adjust to taste
½ tsp freshly ground black pepper adjust to taste
½ cup real bacon crumbles or 6 strips bacon, cooked and crumbled
6 hard-boiled eggs roughly chopped
½ small red onion chopped very small
2 tablespoons chopped fresh Italian parsley

Instructions

Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
Combine the mayonnaise, dill relish, dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, and bacon to the bowl. Stir to mix well.
Sprinkle with red onions and parsley and stir to combine. Serve immediately or refrigerate until ready to serve.

Notes
You can use any potato you like to make this potato salad.

nverland

5-Ingredient Smoked Salmon and Potato Salad
Prep 5 mins Cook 15 mins Active 15 mins Total 20 mins Serves 4 to 6 servings

Ingredients

2 pounds fingerling or new potatoes, preferably a red or yellow waxy variety, sliced into 1/2-inch coins
Kosher salt
3/4 cup sour cream or crème fraiche
1 tablespoon juice from 1 lemon
3 ounces smoked salmon, finely chopped
1/4 cup finely chopped fresh herbs such as parsley, chives, tarragon, or scallions
Freshly ground black pepper

Directions

In a large pot, cover potatoes with water by 1 inch and season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are easily pierced with a wooden skewer or the tip of a paring knife, about 15 minutes. Drain and let cool slightly.

Meanwhile, in a large bowl, combine sour cream lemon juice, chopped salmon, and herbs. Season to taste with salt and pepper.

When potatoes have cooled slightly but are still warm, add to bowl and toss to combine and coat with dressing. Serve. Salad can be kept in a sealed container in the refrigerator for up to 3 days. Serve cold or allow to come to room temperature.

nverland

Korean Potato Salad
Total Time 45 minutes (plus 1 hour for chilling) 6 servings

Ingredients

1 small red onion, finely chopped
2 Persian cucumbers, halved lengthwise, thinly sliced crosswise
1 small carrot, peeled, quartered lengthwise, thinly sliced crosswise
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
1 lb. russet potatoes (about 2 medium), peeled, cut into 8 equal pieces
2 large eggs, rinsed
1 cup fresh corn kernels (from about 1 ear; optional)
½ cup mayonnaise
2 Tbsp. unseasoned rice vinegar or distilled white vinegar
1 Tbsp. plus 1 tsp. sugar
1 tsp. yellow mustard (such as French’s)

Preparation

Step 1 - Place 1 small red onion, finely chopped, 2 Persian cucumbers, halved lengthwise, thinly sliced crosswise, 1 small carrot, peeled, quartered lengthwise, thinly sliced crosswise, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in medium bowl and massage until vegetables look shiny and are just starting to release some liquid. Let sit while potatoes cook to allow vegetables to soften further and release more liquid (at least 15 minutes).
Step 2 - Place 1 lb. russet potatoes (about 2 medium), peeled, cut into eight equal pieces, in medium saucepan and pour in cold water to cover by 2". Season generously with salt and bring to a simmer over medium-high heat. Carefully lower 2 large eggs, rinsed, into pan. If using 1 cup fresh corn kernels (from about 1 ear), add to pot. Cover and cook, adjusting heat as needed to maintain a simmer, 10 minutes (exactly). Using a slotted spoon, transfer eggs to a bowl of ice water. Slide a skewer into a potato piece; there should be no resistance. If potatoes aren’t tender, continue cooking until they are, up to 5 minutes longer. Drain cooked potatoes and corn (if using) in a fine-mesh sieve; return to pot.
Step 3 - Peel eggs and add to pot with potatoes. Using a potato masher or fork, smash eggs and potatoes until broken up into small, irregular pieces (exact size doesn’t matter).
Step 4 - Drain vegetables in same sieve, squeezing fistfuls very hard to remove excess liquid. Add to potato mixture along with ½ cup mayonnaise, 2 Tbsp. unseasoned rice vinegar or distilled white vinegar, 1 Tbsp. plus 1 tsp. sugar, 1 tsp. yellow mustard (such as French’s), and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; mix well with a rubber spatula to combine (potatoes will break up further and become creamy). Taste and season with more salt if needed. Transfer potato salad to an airtight container, cover, and refrigerate until cold, at least 1 hour, before serving.

Do ahead: Salad can be made 2 days ahead. Keep chilled.

nverland

Lemon Meringue Pie Cocktail
Yield: 4 dessert cocktails Prep: 30 minutes Chill time (Optional): 1 hour Cook: 10 minutes Total Time: 1 hour 40 minutes

Ingredients:

1 cup lemon curd store-bought or homemade lemon curd
180 mL vodka 6 fl oz
120 mL limencello 4 fl oz
60 mL freshly squeezed lemon juice 2 fl oz
Ice optional
simple syrup optional
Swiss meringue topping (for 4 cocktails)
2 egg whites 60 mL
100 g white sugar ½ cup
¼ tsp cream of tartar
1 pinch sea salt
Garnishes
4 lemon oatmeal lace cookies or any kind of plain wafer / or biscoff cookie

Instructions:

In a large jug or blender jug, place the lemon curd, vodka, limoncello, and lemon juice.
1 cup lemon curd, 180 mL vodka, 120 mL limencello, 60 mL freshly squeezed lemon juice
Blend until combined with a blender or stick blender.
Taste and add more simple syrup or lemon juice to get the desired tangy / sweetness flavor balance.
simple syrup
If using immediately, add a generous amount of ice and stir to chill the cocktail.
Ice
Immediately strain the drink into 4 cocktail glasses.
Alternatively, you can cover the mixture and place it in the fridge to chill, so you can serve it later.
Swiss meringue topping
Follow my step by step recipe to make swiss meringue for more detailed tips. Since this is only for 2 egg whites, it'll be easier to make the meringue with a hand mixer. For 4 or more egg whites, use a stand mixer. It can be made with a whisk too, but this will take a while. Use a large balloon whisk to make the process easier by hand.
Make the swiss meringue just before you’re ready to serve the cocktail.
In a small pot, place some water (about 2 – 3 inches) and bring it to a simmer over medium heat.
In a clean metal bowl, place the egg whites, cream of tartar, salt, and sugar. Whisk together to mix all the ingredients.
2 egg whites, 100 g white sugar, ¼ tsp cream of tartar, 1 pinch sea salt
Place the bowl over the simmering pot of water and whisk the egg white and sugar mixture continuously until the mixture registers between 170 – 175°F with an instant read thermometer. The time will depend on the heat and the bowl size, but it usually takes me about 10 minutes for 2 egg whites.
Once the correct temperature is reached, remove the bowl from the heat and whisk with an electric hand whisk on high speed until the meringue forms stiff peaks.
Use immediately.
Assembly
Divide the chilled lemon meringue martini between 4 glasses.
Top it with a generous dollop of the swiss meringue and use a kitchen torch to caramelize the surface.
Garnish with a lemon oat lace cookie, or alternatively serve with a wafer or biscoff cookie.
4 lemon oatmeal lace cookies

nverland

California Melt

Ingredients

4 slices whole-grain bread, lightly toasted
1 avocado, sliced
1 cup sliced mushrooms
1/3 cup sliced toasted almonds
1 tomato, sliced
4 slices Swiss cheese

Directions

Preheat the oven broiler.
Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with a slice of Swiss cheese.
Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.

nverland

Apricot-Glazed Chicken with Spring Vegetables
Total: 35 min Active: 35 min Yield: 4 servings

Ingredients

1 1/2 pounds skinless, boneless chicken breasts (about 4)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
4 carrots, cut into 1/2-inch pieces
1 bunch asparagus (about 1 pound), ends trimmed, cut into 2-inch pieces
12 ounces snow peas, trimmed (about 2 1/2 cups)
3 tablespoons apricot preserves
4 teaspoons dijon mustard
4 scallions, chopped
1 tablespoon chopped fresh tarragon
1 teaspoon finely grated lemon zest

Directions

Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Remove to a plate.
Add 1 tablespoon butter to the skillet and reduce the heat to medium. Add the carrots and 1/2 cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Uncover and increase the heat to medium high. Cook until the water evaporates, 1 minute.
Reduce the heat to medium and melt the remaining 1 tablespoon butter in the skillet. Add the asparagus, snow peas and 1/4 teaspoon salt. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the skillet along with the apricot preserves, mustard, scallions, tarragon and lemon zest. Simmer, tossing, until the preserves are melted and the chicken and vegetables are glazed; season with salt and pepper.

nverland

GIANT STRAWBERRY CINNAMON ROLL CAKE
Yield: 8-10 SERVINGS total time: 3 HOURS OR SO

INGREDIENTS:

FOR THE DOUGH:
1 package active dry yeast (about 2 1/4 teaspoons)
3/4 cup warm non-fat milk (heated to about 120 degrees, about 45-60 seconds in the microwave)
1/3 cup + 1/2 teaspoon granulated sugar, divided
3 tablespoons unsalted butter, softened
1/2 teaspoon salt
1 egg
3 - 3 1/4 cups all-purpose flour, plus more for dusting
Paddle attachment & dough hook for your mixer

FOR THE FILLING:
5 tablespoons butter, softened
2/3 cup brown sugar
1 tablespoon cinnamon
2 tablespoons flour
1/4 teaspoon salt
1 1/2 cups diced fresh strawberries (about 3/4 pound)
1 tablespoon cornstarch
1 teaspoon sugar

FOR THE FROSTING
2 tablespoons butter, melted
2 ounces cream cheese, very soft
1 1/2 cups powdered sugar
Pinch salt
1 teaspoon vanilla extract
2-4 teaspoons fresh lemon juice or milk

( Read more... )

nverland

Summer Vegetarian Tacos with Avocado Cream
Prep time 15 mins Cook time 20 mins Total time 35 mins Serves: 6 to 8 tacos

Filling:
1 small zucchini, diced
1 small summer squash, diced
½ medium red onion, diced
1 ear sweet corn, removed from cob
1 cup cherry tomatoes, sliced in half
1 medium red pepper, diced
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons cumin
¼ teaspoon salt

Avocado Cream:
1 ripe avocado
⅓ Cup full fat, plain Greek yogurt
¼ cup cilantro
1 tablespoons lime juice

Everything Else:
Feta or Goat Cheese
6 to 8 corn tortillas
Extra cilantro

Preheat oven to 400˚. Prepare all the veggies as described and toss with olive oil, minced garlic, salt, and cumin. Roast until tender and lightly browning, 20 to 25 minutes.
While veggies are roasting, whip together avocado, Greek yogurt, cilantro, and lime juice either by hand or in a blender.
To assemble tacos, warm up tortillas over an open flame or on a heated griddle. Assemble with roasted veggies, avocado cream, and a sprinkle of feta.

Notes
If you want a bit of protein, black beans or chickpeas would make an excellent addition to this meal!

nverland

1-Pot Vegetable Green Curry
Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

Ingredients

*US Customary
GREEN CURRY

1/2 cup canned light coconut milk (reserve the rest of the can for adding to the curry later)
5-6 Tbsp green curry paste (add more for spicier, more intense curry, less for milder curry // or sub store-bought)
2 cups chopped shiitake, cremini, or button mushrooms
1 large red or yellow bell pepper, sliced and halved (bite-size slices)
2 14-oz cans light coconut milk (this includes the amount you used in step 1 — you need 2 14-oz cans coconut milk total as the original recipe is written)
1 cup vegetable broth
4-5 makrut lime leaves (optional)
1 stalk lemongrass, halved (optional)
1 cup bamboo shoots, rinsed and drained (or other sturdy vegetable of choice such as broccoli or cabbage)
1-2 Tbsp coconut aminos (or sub salt or tamari to taste)
1-2 Tbsp coconut sugar, palm sugar, or maple syrup
1 handful fresh basil or mint (or 1-2 tsp barley grass juice powder optional for richer color)
1 cup snap peas, snow peas, or green peas

FOR SERVING optional

White rice, Brown rice, Quinoa, or Cauliflower rice
Protein of choice (such as tofu, tempeh, chicken, or shrimp)
Fresh basil or mint
Lime wedges
Chili garlic sauce or sriracha

*Metric
GREEN CURRY

120 ml canned light coconut milk (reserve the rest of the can for adding to the curry later)
75-90 g green curry paste (add more for spicier, more intense curry, less for milder curry // or sub store-bought)
140 g chopped shiitake, cremini, or button mushrooms
1 large red or yellow bell pepper, sliced and halved (bite-size slices)
2 400-ml cans light coconut milk (this includes the amount you used in step 1 — you need 2 14-oz cans coconut milk total as the original recipe is written)
240 ml vegetable broth
4-5 makrut lime leaves (optional)
1 stalk lemongrass, halved (optional)
131 g bamboo shoots, rinsed and drained (or other sturdy vegetable of choice such as broccoli or cabbage)
15-30 ml coconut aminos (or sub salt or tamari to taste)
15-30 ml coconut sugar, palm sugar, or maple syrup
1 handful fresh basil or mint (or 1-2 tsp barley grass juice powder optional for richer color)
85 g snap peas, snow peas, or green peas

FOR SERVING optional

White rice, Brown rice, Quinoa, or Cauliflower rice
Protein of choice (such as tofu, tempeh, chicken, or shrimp)
Fresh basil or mint
Lime wedges
Chili garlic sauce or sriracha

( Read more... )

nverland

Cherry Cheesecake Dip
Prep Time 5 minutes Servings 10

Ingredients

8 ounces cream cheese softened
⅔ cup powdered sugar
1 cup plain Greek yogurt
1 teaspoon lemon juice or lime juice, fresh squeezed
½ teaspoon almond extract
7 ounces marshmallow fluff
21 ounces cherry pie filling

To Serve

graham crackers, Nilla wafers, fresh fruit, etc.

Instructions

Using a hand or stand mixer, beat the cream cheese and powdered sugar together until creamy and smooth.
8 ounces cream cheese, ⅔ cup powdered sugar
Mix in the Greek yogurt, lemon juice and almond extract until completely combined.
1 cup plain Greek yogurt, 1 teaspoon lemon juice, ½ teaspoon almond extract
On low speed, add the marshmallow fluff and mix until smooth. Increase speed to medium and beat until light and fluffy.
7 ounces marshmallow fluff
Transfer dip to a 2 quart serving dish or bowl and smooth the surface.
Gently spread the cherry pie filling on top in an even layer.
21 ounces cherry pie filling
Cover and chill until ready to serve. Serve with graham crackers, Nilla wafers or your favorite dippers.

nverland

Tabbouleh Salad
Yield: 4-6 servings

Ingredients

⅓ cup fine bulgar, uncooked
boiling water
⅓ cup extra-virgin olive oil
3 tablespoons lemon juice, freshly squeezed
1 clove garlic, grated
½ teaspoon salt
3 bunches fresh parsley (curly), finely chopped
¼ cup fresh mint, finely chopped
1 medium English cucumber, finely diced
2 roma tomatoes (firm), diced
2 green onions, finely chopped

Instructions

In a medium to large mixing bowl, add bulgur and slowly pour in boiling water. The boiling water should cover the bulgar about 1 inch. Let it soak for 20-30 mins until all the water is absorbed and the bulgur is tender.
In another mixing bowl, add olive oil, lemon juice, garlic, and salt. Mix well until smooth. Stir in cooked bulgur and set aside for another 10 minutes to infuse all the flavor.
In a large mixing bowl, combine parsley, mint, cucumber, tomato, and green onions. Add the bulgur mixture and toss well.
Serve immediately. You can chill the tabbouli salad in the fridge and serve as is or as a topping in a shawarma.

How to store: Seal the leftover tabbouleh in an airtight container in the fridge for up to 3-4 days.

Recipe Variations

Make a quinoa tabbouleh salad. Although this is not traditional, it is a nice wheat-free and gluten-free option and a great way to add some extra protein to your diet.
Add chickpeas. This is especially handy for meal prep! Rinse and drain a can of chickpeas to stir into the tabbouleh for extra plant-based protein and fiber.
Make a Mediterranean version. For a Greek or Turkish-style salad, serve your tabbouleh with feta cheese, kalamata olives, and roasted red peppers.