Wednesday, October 21, 2009
Saturday, September 19, 2009
Wednesday, September 9, 2009
1 9-inch pie shell,
1 yellow or red onion, caramalized
3-4 tomatoes, chopped and juice squeezed out, approximately 3 cups chopped tomatoes
1/4 cup sliced basil 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella) (splurge on the Gruyere)
3/4 cup mayonnaise
1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)
Salt and freshly ground black pepper
Wednesday, May 27, 2009
For cupcakes use vanilla cupcake recipe changing out the vanilla for lemon oil.
1/2 cup butter, softened
zest of 1 lemon
1/2 tsp lemon extract
juice of half lemon
3/4 - 1 tsp lemon oil (a must if you want a really good lemon flavor)
6-7 cups powdered sugar
Mix above ingredients and add small amounts of milk to make desired consistency.
- Preheat oven to 350 degrees
- In the bowl of an electric mixer, cream the oil and sugar until light, about 5 minutes
- In a bowl, sift together flour, baking powder, baking soda and salt.
- With the mixer running on low, add eggs one at a time, scraping the bowl after each addition.
- Add the vanilla
- In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.
- Line muffin pan with paper liners.
- Fill each cup 2/3 full using all the batter.
- Bake for about 16 minutes, turning the pan halfway through the baking time.
- Allow to cool in the pan for 5 minutes, then remove to a baking rack and cool completely.
- Frost with your choice of frosting.
1/4 cup soften butter
1 - 8 oz cream cheese, softened
1 - 10 oz package frozen strawberries in syrup, thawed and pureed. Use 1/4 cup. OR 1/4 cup strawberry pastry filling (bought at your local bakery or cooking/candy supply store)
1/2 tsp strawberry extract
7 cups powdered sugar
- In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy
- Beat in 1/4 cup of the strawberry puree and the strawberry extract. (the leftover puree can be used for ice cream or smoothies, etc.)
- Gradually add powdered sugar, beating until smooth.
Friday, May 15, 2009
(Chia Seed) Raw Tapioca Pudding
1 cup cashews
3 cups water
2 tablespoons agave nectar
1 tablespoon vanilla extract
¼ teaspoon almond extract
pinch celtic sea salt
¼ cup chia seeds
Place the cashews and water in a blender and blend on high speed until smooth
Blend in the agave, vanilla, almond extract and salt
Place the chia seeds in a large mason jar (½ gallon size), pour the cashew mixture into the jar and shake well (very well!)
Place in the refrigerator overnight
Serves 2-4 people
Update(from Elana): Per questions below, I have made this with a mixture of cashew and coconut milk and it is delicious. I have also used chia seeds to make my morning protein shakes more rich, creamy and nutritious. This chia pudding keeps in the fridge for 2-3 days. Enjoy!
Lettuce: romaine and spinach
Dairy-Free Ranch Dressing
¼ cup grapeseed oil vegenaisse
1 tablespoon lemon juice, fresh squeezed
1 clove garlic, pressed
⅛ teaspoon minced scallionpinch
celtic sea salt
Combine all ingredients in a small mason jar
Shake well to serve over salad
Or to use as a dip refrigerate to chill and thicken
Thursday, May 14, 2009
Wednesday, May 13, 2009
Wednesday, March 11, 2009
Friday, January 9, 2009
Typically, I find myself at the grocery store stocking up for the week and unless I have my menus for the week mapped out I will return home having forgotten one essential ingredient for some recipe. This recipe is so easy though, I doubt I will forget anything.
My version is a variation on this recipe from SparksPeople.com. There is something just right about the combination of red onion, garlic and spinach. Enjoy!
Spinach Turkey Burger
- 2 teaspoons grapeseed oil, 1 turn of the pan
- 2 teaspoons extra-virgin olive oil, plus some for drizzling
- 1 clove of garlic, crushed
- 1 red onion, chopped
- 1 box or bag, 5 ounces, fresh spinach
- 1 teaspoon dried oregano, lightly crushed in the palm
- 8-10 thin slices mozzarella cheese (I use almond mozzarella)
- 1 1/3 pounds ground turkey breast,
- 1 tablespoon grill seasoning (recommended: Montreal Salt-Free Steak Seasoning by McCormick)
Heat a large nonstick skillet over medium heat. To one side, add a little grapeseed oil, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat. Add grapeseed oil to pan and then add fresh spinach without stems. Cook over medium heat until spinach wilts about 3-5 minutes. Add the spinach to the bowl with cool onions and garlic and season with 1 teaspoon of oregano. Add in ground turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 8 small to medium patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 min on each side. Or you can grill on an indoor grill for 5 minutes. Add mozzarella slices to top of patties and melt them for 1-2 minutes. Serve on buns or on a bed of greens.
Makes 8 small burgers.
Note: The original recipe said to cook the onions and garlic in extra-virgin olive oil over medium heat, but extra-virgin olive oil is not made for sauteeing things at high heat, so I use grapeseed oil to sautee the onions, garlic and spinach. Still adds a great flavor but grapeseed oil can withstand the higher temperatures. You could use an olive oil made for high heat temperatures, but you might want to try grapeseed oil and see if you like it too.