How to Prep a Leek
Years ago, I was very stand-of-ish with leeks, as I didn’t quite understand them. What I failed to realize back then is that they’re pretty much just big, fat scallions, and thinking of them this way made them a lot less intimidating. They have a mild, sweet, onion flavor when sautéed, and pair really well with eggs (try adding sautéed leeks to an omelette or frittata), are great in soups/stir fries, or as a topping for home-made pizza. You can really use them any way you’d use regular onions. Interestingly enough, my daughter will not go near an onion (unless it’s pureed and visually...
Read MoreLemon Ricotta Pie w/ Blueberries
6 large eggs 1/2 cup organic cane sugar, divided zest from one lemon (about 1 TBSP) – (optional) 1 pound (16 oz), high quality, whole-milk ricotta cheese 1 pint (12 oz) fresh blueberries Set a rack in the lower third of the oven and preheat to 375. Butter a 10-inch pie plate or 8 x 8 baking dish. Set aside 1 TBSP of the sugar. In a medium bowl, whisk together the eggs, remaining sugar, and lemon zest. Add the ricotta and whisk until smooth. Pour the mixture into the pie plate and bake for 15 minutes. Remove from oven, top with the blueberries and sprinkle with the remaining TBSP of...
Read MoreZucchini Frittata
approx 1 & 1/2 pounds of zucchini, washed & ends trimmed 3 TBSP coconut oil, ghee, or butter (or a combination) 2 garlic cloves, minced or crushed 2 TBSP (or more) fresh basil, roughly torn 6 large eggs, lightly beaten 1/4 cup high quality parmesan cheese, grated (optional) salt and black pepper to taste Shred the zucchini on the largest holes of a hand grater, or put it through a food processor with shredding blade. Place shredded zucchini in a colander (set inside a bowl), sprinkle generously with salt, and mix to combine. Let the zucchini sit for 15 – 20 minutes,...
Read MoreCoffee Smoothie
2 bananas (preferably speckled), sliced and frozen 3/4 cup plain, whole milk yogurt 3/4 cup high quality, black coffee Optional Add-ins: 1/4 tsp cinnamon 1/2 tsp high quality cocoa (or cacao) powder Slice the bananas and place them in a single layer on a small tray lined with parchment (or wax) paper. Freeze them over night. In the morning, make coffee (or set your automatic timer so it’s ready when you wake up). First add the yogurt to the blender, then the frozen banana slices (and any optional add-ins if using), then pour in the coffee (hot from the carafe) and blend immediately....
Read MoreArugula w/ Golden Vinaigrette
1/2 cup extra virgin olive oil 1/4 cup lemon juice 1 TBSP brown mustard 1 tsp ground turmeric pinch of pure salt freshly ground black pepper Whisk all ingredients together and toss with salad greens (pictured here with baby arugula). ______________________________________________________________________________________ SIDE NOTES: ~ A salad doesn’t have to be fancy and time-consuming to make. This is a great example of how a few handfuls of greens with the right dressing can be absolutely extraordinary. I am in love with this simple salad. ~ Turmeric (one of the primary spices that...
Read MoreCaribbean Roasted Root Veggies
DRESSING: 3 TBSP tamari/soy sauce 2 TBSP coconut oil 2 TBSP red wine vinegar 1 TBSP natural sugar 1 small onion, coarsely chopped 1/2 tsp dried thyme 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground black pepper 2 tsp grated fresh ginger 1 large garlic clove, minced or crushed Puree dressing ingredients in a blender. VEGETABLES: 12 cups (more or less) mixed root vegetables, chopped This time, I used a combination of rutabaga, beet, sweet potato, and carrot. Other good options are parsnip, turnip, white potato, or any type of winter squash. Preheat oven to 400. Peel and chop...
Read MoreOven-Roasted Chipotle Potatoes
3 & 1/2 lbs potatoes (red or white) 1/4 cup melted butter, ghee, or coconut oil 1 tsp pure salt 3/4 tsp garlic powder 1/2 – 1 tsp chipotle powder (or regular chili powder) freshly ground black pepper to taste Preheat oven to 425. Wash potatoes well and chop into bite sized pieces (leave skin on). Melt ghee (or whatever you choose to use) and pour into a large bowl (big enough to eventually hold the potatoes). Add seasonings and mix well. Add the potatoes and toss to coat. Transfer to two cookie sheets lined with parchment paper. Roast for 45 mins to an hour, depending on how...
Read MoreArugula & Sun-dried Tomato Frittata
1 & 1/2 TBSP extra virgin olive oil 2 large garlic cloves, minced or crushed 8 sun-dried tomatoes packed in oil, drained & thinly sliced 6 oz arugula, washed and drained well 8 large eggs 1/4 cup fresh basil leaves, roughly torn apart 1/4 cup grated parmesan cheese (optional) 1/2 tsp sea salt freshly ground pepper to taste Preheat broiler to high. Heat oil over medium heat in a 10-inch skillet (preferably non-stick) with an oven proof handle and swirl the oil to coat the bottom of the pan evenly. While oil is warming up, use a fork to lightly beat the eggs, basil, cheese, salt and...
Read MoreRoasted Tomato Soup
2 pounds of tomatoes 6 garlic cloves (peeled & whole) 1/4 of a medium red onion, sliced 1 TBSP extra virgin olive oil 1 TBSP balsamic or apple cider vinegar 2 sprigs fresh oregano (use leaves & discard stems) 4 large basil leaves, roughly torn into pieces sea salt & freshly ground black pepper to taste 1 to 2 cups water or broth (depending on how thick or thin you like it) cheese for sprinkling over the top (optional) (parm or cheddar) Pre-heat oven to 375. Wash and cut tomatoes in half. Place them in a shallow baking dish, cut side down (9 x 13 pyrex works well). Add onion,...
Read MoreHow to Peel a Tomato
For some reason, it sounds difficult to peel tomatoes, but it’s really not. Here’s how you do it… ___________________________________________________________________ Cut a shallow X across the bottom of each tomato. Don’t make a deep cut, just lightly score the skin. ___________________________________________________________________ Bring a pot of water to boil, and use a large spoon to drop each tomato into the water. After approximately 30 seconds, use the same spoon to remove the tomatoes from the pot. The skin will have loosened & split, and within a minute...
Read MoreWholegrain Sourdough Crackers
2 & 1/2 cups whole grain flour (I use spelt) 1 cup plain (unflavored) yogurt 6 TBSP butter (or ghee, or coconut oil), melted 1 TBSP maple sugar or sweetener of preference (optional) 1 & 1/2 tsp baking powder 1/2 tsp sea salt (plus extra for sprinkling over the top) 2 TBSP sesame seeds, toasted See below for VARIATION 1 – onion & garlic, or VARIATION 2 – onion, garlic, rosemary & black pepper _______________________________________________________________ AHEAD OF TIME: Mix flour with yogurt, cover, and place in a warm area for 12 – 24 hours (see notes)....
Read MoreHow to Make Bread Crumbs
Bread crumbs are extremely simple to make at home. All you need is bread. Any and all kinds work – sliced bread, rolls, buns, ends, sourdough, whole grain, spelt, rye, gluten free – whatever you like, whatever you have. If you keep sliced sandwich bread at home, making bread crumbs is one way to put the ends to good use. As you come across end pieces, just keep them together, in a bag in the freezer, and pull out slices as needed. I don’t recommend using stale bread (as is sometimes suggested), unless you want stale bread crumbs. Use fresh or frozen bread. All you have to...
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