I Wanna See the Recipes

Balsamic-Glazed Drumsticks Ingredients: 6-8 chicken drumsticks 3...

Mon, 03 Sep 2012 05:56:44 -0400

Balsamic-Glazed Drumsticks

Ingredients:

6-8 chicken drumsticks
3 tablespoons coconut oil (45 mL)
1/2 cup balsamic vinegar (120 mL)
3 tablespoons tamari (45 mL or 1 1/2 fluid ounce)
1/2 to 1 tablespoon honey (15 mL)

Method:

Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius)
Coat the drumsticks with coconut oil.
Place the drumsticks on a foil-lined, rimmed baking sheet. Bake for 35 minutes or until lightly browned and fairly crisp.
Combine the balsamic vinegar, tamari and honey in a saucepan and bring to boil. Let the mixture boil for 5 minutes or until it has reduced to about 1/3 of a cup.
Take the drumsticks out of the oven and pour the glaze on top. Bake for another 5 minutes then take the pan out of the oven and use tongs to roll the drumsticks around in the glaze (it will have thickened a bit more in the oven) and/or use a brush to coat them with the glaze.
Garnish with chopped parsley or cilantro if you like.
Let the drumsticks rest a bit to cool before eating, then dig in.

Pork-Stuffed Jalepeno Peppers Ingredients: 10 fresh jalapeños,...

Sun, 02 Sep 2012 18:00:25 -0400

Pork-Stuffed Jalepeno Peppers

Ingredients:

10 fresh jalapeños, sliced in half lengthwise, white membrane and seeds removed
10 slices of bacon, cut in half
1/2 pound (230 g) of loose pork sausage or other seasoned ground meat

Method:

Heat oven to 400 ºF (205 ºC)
Use your fingers to stuff meat into each jalapeño half.
Snugly wrap a piece of bacon around the pepper. Secure it with a toothpick.
You can put the peppers directly on baking sheet or pan, but the fat that drips off the bacon will make them a little greasy. To avoid this, set a cooling rack on top of a baking pan and put the pepper on the rack.
Bake for 25 minutes, until bacon is crispy.

Shakshuka Ingredients: 1/4 cup olive oil 1 to 3 jalapeno...

Sun, 02 Sep 2012 12:37:31 -0400

Shakshuka

Ingredients:

1/4 cup olive oil
1 to 3 jalapeno peppers, (depending on how spicy you like it) seeded and finely chopped
1 green bell pepper, cut into thin strips
1 white or yellow onion, finely chopped
4 cloves of garlic, finely chopped
1/2 teaspoon ground cumin
2 teaspoons paprika
28-ounces whole peeled tomatoes in their juice or 2 pounds fresh tomatoes, chopped
4 to 6 eggs
1/4 cup roughly chopped parsley
Optional: crumbled feta cheese
Salt to taste

Method:

Preheat the oven to 400 degrees Fahrenheit.
Heat olive oil over medium-high heat in a deep skillet. Add peppers and onion and sauté until onion is lightly browned, about five minutes.
Add garlic, cumin and paprika and sauté one minute more.
Add tomatoes. Break them apart with a large spoon or spatula as they cook. Reduce heat slightly and simmer 15-20 minutes (longer if tomatoes are fresh), stirring occasionally, until sauce has thickened and most of the liquid is gone. Add salt to taste.
Crack the eggs evenly around the skillet. Place the skillet in the oven and cook until the egg whites are set, 6-8 minutes.
Garnish with parsley (and feta). Serve warm.

One Minute Flax Muffin Ingredients: 1/4 cup flax seed meal...

Mon, 02 Jul 2012 08:31:14 -0400

One Minute Flax Muffin

Ingredients:

1/4 cup flax seed meal (golden and dark flax seeds both work fine)
1/2 teaspoon baking powder
1/4 teaspoon stevia powder
1 teaspoon cinnamon
1 egg
1 teaspoon oil

Method:

Mix all ingredients in a coffee mug.
Micorowave for one minute on high. If using frozen berries, microwave for 1:30 on high.
Smooth on some butter and enjoy! It will be moist at first, but as the muffin cools it goes away.

A note: I make this literally every day for breakfast. It’s NOT a sweet muffin, definitely savory! To add sweetness, add berries.

tiny-doe: How to make 7 varieties of onigiri

Wed, 23 May 2012 23:55:33 -0400

tiny-doe:

How to make 7 varieties of onigiri

Grain Free Bosc Pear, Fresh Figs and Goat Cheese...

Wed, 23 May 2012 23:53:58 -0400

Grain Free Bosc Pear, Fresh Figs and Goat Cheese Pizza

Ingredients:

For the crust

1 cup buckwheat flour
½ cup coconut flour
2 cups almond pulp (leftover from milk, no dates or vanilla used this time)
1 tsp baking soda
2 tsp cream of tartar
1 tsp salt
½ cup egg whites
½ cup buttermilk

Garnish (per pizza)

1 bosc pear, sliced very thinly (the use of a mandolin is recommended)
2 fresh figs, sliced rather thinly
25g walnuts, chopped
25g unripened goat cheese
6-8 blackberries
1 tsp extra virgin olive oil
salt and pepper to taste
about 1 tsp fresh rosemary, finely chopped
about 1 tsp liquid unpasteurized honey

Method:

In a small mixing bowl, beat egg whites and buttermilk together and set aside.
In a seperate (and significantly larger) bowl, add buckwheat flour, coconut flour, baking soda, cream of tartar and salt and whisk until well incorporated. Whisk in almond meal, blend thoroughly and make a well in the middle.
Pour buttermilk mixture into the well and progressively mix in flour mixture with your fingers or wooden spatula. Continue mixing until dough comes together then turn over onto a floured surface (make sure to use grain free flour!)
Knead dough for about a minute, until really well incorporated then divide into 4 pieces. Shape each piece into a flat circle. Cover with plastic film and refrigerate for at least 30 minutes.
Preheat oven to 500F
Grab one circle of dough and place it between two sheets of parchement paper. Roll it gently, changing direction often, until you get a disc that’s about 10” in diameter.
Remove the top piece of parchment paper and flip dough over onto pizza sheet. Remove second piece of parchment paper. At this point, you might want to bring the edge back a little to help form a perfect circle and create a little bit of a “crust”.
Repeat with other discs if making more than one pizza at this time. If not, you can keep the dough in the refregirator for 3-4 days.
Brush olive oil overtop your pizza dough and srpinkle with salt and pepper.
Arrange your pear slices in a circle, leaving enough space between each slice to insert figs later
Sprinkle half the rosemary, a litte more black pepper and place in the oven. Cook for about 7-8 minutes, or until the crust and pears start to take a light golden color.
Remove pizza from the oven, insert fig slices between each pear slice, sprinkle walnuts, goat cheese and remaining rosemary. Return pizza to the oven for 2-3 minutes, until goat cheese just starts to soften.
Remove pizza from the oven, add blackberries and drizzle with honey.
Slice and enjoy immediately (you might want to sit down, first!)

Homemade Bacon Jam Ingredients: 1 lb bacon 1 medium onion,...

Thu, 10 May 2012 06:02:14 -0400

Homemade Bacon Jam

Ingredients:

1 lb bacon
1 medium onion, chopped
3 to 4 cloves garlic, chopped
¼ cup apple cider vinegar
½ cup packed brown sugar (substitute up to ¼ cup with maple syrup to maple bacon jam!)
½ cup brewed coffee

Method:

In a large pot, cook bacon until just starting to brown and crisp at edges. Remove cooked bacon to paper towel-lined plate to cool and drain off grease. Pat with additional paper towels. When cool, cut bacon into 1-inch pieces.
Pour off all but 1 tablespoon bacon fat from pot. Turn heat down to medium low. Add onions and garlic, and cook until onions are translucent. Add vinegar, brown sugar, and coffee. Bring to a boil. Add cooked chopped bacon.
If you are cooking on stovetop, turn down heat to the lowest setting and allow to simmer for about 1½ hours, stirring every few minutes, until most of the liquid has evaporated and what is left is syrupy. Do not leave the pot unattended because 1) that’s just not safe no matter what and 2) there is a lot of sugar from the onions and well, the sugar, so it can burn easily.
If you are using a crockpot/slow cooker, pour the contents of the pot into the crockpot. Cook on high for about 3 hours.
After cooking, transfer the cooked bacon jam to a food processor. Pulse until you get the consistency of chunky jam. Bacon jam is sticky, sweet, slightly smoky, and a little bit “crunchy” from crisped parts of cooked bacon.
Store covered in the refrigerator. I have no idea how long it keeps, but based on my recipe research, it seems like a few weeks. I doubt you will have any left after 3 days.

Apple, Kale & Cheddar Melt with Red Onion-Rosemary...

Wed, 09 May 2012 23:28:30 -0400

Apple, Kale & Cheddar Melt with Red Onion-Rosemary Marmalade

Ingredients:

2 large red onions, thinly sliced
2 T olive oil
1/2 t salt
1/4 c sugar
1/4 c balsamic vinegar
1 t fresh rosemary leaves (dried is fine, too)
2 slices of bread (French, sourdough, Italian, etc.)
1/2 T butter
2-3 slices of sharp cheddar cheese
1/2 Granny Smith apple, thinly sliced
1 medium kale leaf, torn in half
1-2 T Red Onion Marmalade

Method:

Prepare the red onion marmalade. In a deep skillet, heat the olive oil over medium low heat. Add the onions & salt, and cook for about 15 minutes, until softened, translucent, and beginning to caramelize. Add the sugar and cook for another 5 minutes or so. Increase heat to medium, add the balsamic vinegar & rosemary, and bring to a simmer. Cook until the onions have completely caramelized and tender, stirring constantly. (Note: if you need to, reduce the flame just a little during cooking, to ensure the onions don’t burn.) Remove from heat and set aside.*
Now for the easy part! Preheat a pan or griddle over medium heat. Butter one side of each slice of bread, and add the cheese, apple slices and onion marmalade to the unbuttered sides. Place on the griddle and cook for about 2 minutes or so, then add the kale. Put both halves together and grill for another 1-2 minutes on each side, until the golden brown on the outside and warm, gooey and melty on the inside.
Serve on its own or with a nice salad (a kale one, for good measure!), and enjoy!
The red onion marmalade can be stored in the fridge in an airtight container for 2-3 weeks. That is, if it lasts that long!

Pineapple Ginger Lassi Ingredients: 1/2 cup plain yogurt 1/2...

Wed, 09 May 2012 23:24:56 -0400

Pineapple Ginger Lassi

Ingredients:

1/2 cup plain yogurt
1/2 cup pineapple chunks with juice
1 inch fresh ginger
1 Tbsp honey
4-5 large ice cubes

Method:

Peel a one inch section of the fresh ginger and then grate it straight into your blender. You want to capture all of that lovely juice that comes out while you’re grating.
Measure out about a half cup of pineapple chunks and juice. I actually measured out the chunks first, and then about 1/4 cup of juice, but if you just fill the measuring cup up with both at once, it will pretty much be the same.
Add the yogurt, pineapple (plus juice), honey, and ice cubes to the blender with the grated ginger.
Blend until smooth and then enjoy immediately!

Simple Artichokes and Garlic Aioli Sauce Ingredients: 1 large...

Wed, 09 May 2012 23:22:43 -0400

Simple Artichokes and Garlic Aioli Sauce

Ingredients:

1 large egg yolk
1 garlic clove, super finely minced
1/2 tsp. kosher salt
1/3 cup extra virgin olive oil
pinch of cayenne
fresh lemon juice (about 2-3 Tbsp. or to taste)
1-2 tsp. dijon mustard
fresh black pepper

—

2 artichokes
2 cups vegetable or chicken broth
half a lemon
dried herbs of choice

Method:

Settle a large mixing bowl in the nest of a damp dishtowel to steady the bowl. Whisk the egg yolk, garlic, salt and 2 tsp. water in a metal bowl to blend well. It will start to get a bit foamy. Whisking constantly, slowly drizzle in the oil, about a teaspoon at a time, until the sauce is thickened and emulsified. Whisk in the cayenne, lemon juice, dijon, and few pinches of pepper. Taste and alter as you prefer. Cover and keep the aioli in the fridge.
Prepare the artichokes. Cut off most of the stem and prune away the bottom leaves. I like to snip the pokey edges off the leaves and chop off the upper quarter of the artichoke, this is optional. I like how it looks but it’s by no means crucial.
In a large pot, bring the broth to a gentle simmer. Squeeze in the lemon and toss it in the broth. Add a few generous pinches of some dried herbs, basil, herbs de provence, thyme etc. If I have white wine open, I’ll put a splash in the broth as well. Put the artichokes in, stem up, cover and simmer for about 30 minutes or until a leaf easily pulls away from the stem. Time will vary by size of the artichoke. Serve warm with the aioli on the side.

Spicy Steamed Mussels in Miso Broth Ingredients: 1 pound live...

Fri, 09 Mar 2012 12:40:43 -0500

Spicy Steamed Mussels in Miso Broth

Ingredients:

1 pound live mussels
2 teaspoons cooking oil
1/2 onion, diced
1 clove garlic, finely minced
1 teaspoon finely grated fresh ginger
1 tomato, diced
handful fresh leafy vegetable (like baby bok choy, cabbage or spinach)
2 cups vegetable broth
2 tablespoons Miso & Easy (or 1 tablespoon miso paste)
1 teaspoon hot chili sauce (like Sriracha), or more to taste
2 wedges lime

Method:

Scrub the mussels and discard any with broken shells.
Heat a wok or saute pan over medium-high heat and swirl in the cooking oil. Add the onions and saute for 2 minutes. Add in the ginger and garlic and cook until fragrant, about 30 seconds. Add in the broth, miso and hot chili sauce and turn the heat to high.
When simmering, add the tomatoes, vegetables and the mussels. Cover and let steam for 3 minutes or until the mussels have opened. Discard any mussels that have not opened. Serve with lime.

Click through to see a visual step-by-step!

Creamy Chicken Avocado and Goat Cheese Salad Ingredients: 200g...

Thu, 08 Mar 2012 18:05:05 -0500

Creamy Chicken Avocado and Goat Cheese Salad

Ingredients:

200g leftover cooked chicken breasts, cut into 1″ cubes
1 avocado, diced
25-30 red grapes, cut in half
1 red apple, diced
1 celery rib, sliced
1 small endive, shredded
30g pecans, chopped
¼ cup fresh parsley, chopped
1 tbsp fresh rosemary, chopped

Dressing

½ cup 0% fat plain Greek yogurt
50g goat cheese
2 tbsp unsweetened soy milk (or other milk of your choice)
1 tbsp unpasteurized honey
½ tsp pure vanilla extract
½ tsp salt
¼ tsp black pepper

Method:

In a large mixing bowl, add all the ingredients of the salad and mix delicately until the ingredients are well distributed.
Add all the ingredients of the vinaigrette in a mini blender or food processor, and process until smooth and creamy.
Pour vinaigrette over salad and toss delicately, until well combined.
Serve immediately

Crispy Baked Tofu Fries with Sriracha...

Thu, 08 Mar 2012 12:00:05 -0500

Crispy Baked Tofu Fries with Sriracha Ketchup

Ingredients

1 8 oz. block of extra firm tofu (blot out all the moisture!)
1 c panko crumbs
1/4 t sea salt
1/4 t granulated garlic
1/8 t ground cayenne pepper (optional, for your super spicy food lovers)
1 egg, lightly beaten

For the Sriracha Ketchup

1/2 c ketchup
2 T Sriracha sauce (give or take a few drops)

Method:

Preheat the oven to 375°. Prepare the Sriracha ketchup by mixing the ingredients together until completely combined. Check for flavoring and adjust according to taste. Set aside.
Prepare a cookie sheet with parchment paper or cooking spray and set aside. Cut the tofu into “fries” of about 1/2″ thick (unless you want them thicker, which is just fine). Carefully wrap the tofu fries in a couple of paper towels, then set a plate, pan or cutting board on top to weigh them down. Allow the tofu to sit like that for about 10-15 minutes, until most of the moisture is absorbed into the paper towels. Unwrap and set aside.
In a medium bowl, mix the panko crumbs, salt and garlic until well combined. Set up your “assembly line” with the egg mixture at the beginning, followed by the panko mixture. Dip the tofu sticks in the egg mixture then transfer to the panko crumbs, coating the fries on all sides until completely covered. Place on the prepared baking sheet and repeat with the rest of the tofu.
Bake the fries for about 10 minutes on each side, until golden brown and crispy. Allow to cool for a few minutes before handling. Serve with sriracha ketchup and enjoy!

Thai Basil Beef Balls Ingredients: 4 cloves garlic, minced 2 lbs...

Thu, 08 Mar 2012 10:50:00 -0500

Thai Basil Beef Balls

Ingredients:

4 cloves garlic, minced
2 lbs ground beef (preferably 80/20)
1/2 c almond flour
2 eggs
1 roasted red pepper, about 1/3 c, chopped
1/4 c wheat-free soy sauce or coconut aminos
1 t fish sauce
1 t sriracha, chile sauce or hot sauce
1 handful fresh basil leaves, chopped
1 lime, zested

Method:

Preheat your oven 400ºF.
In a small skillet, heat up a teaspoon or 2 of your fat of choice and saute the garlic until it’s golden, but not brown.
In a large bowl, whisk together all ingredients (except the beef). Now add the beef and mix well, making sure everything is thoroughly combined.
Portion out the mixture, using a cookie scoop, onto a parchment or silicone/silpat lined baking sheet.
Pop in the oven until cooked through, and the tops have slightly browned (you may need to switch to broil), about 20-30 minutes.

Tuscan Kale Chips Ingredients: 12 large Tuscan kale leaves,...

Mon, 05 Mar 2012 18:32:54 -0500

Tuscan Kale Chips

Ingredients:

12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Salt, pepper to taste

Method:

Preheat oven to 250°F.
Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

Sauteed Tofu Salad with Furikake Ingredients: 1 clove of garlic,...

Thu, 23 Feb 2012 23:03:46 -0500

Sauteed Tofu Salad with Furikake

Ingredients:

1 clove of garlic, chopped fine
~ 1 T Grapeseed oil
Firm Tofu (about half the block of tofu), cut into 1/2 inch to 1 inch cubes.
~1 T Hot bean paste/ Chili bean paste (can be found at chinese grocery stores)
~ 3 T Soy Sauce, preferably low-sodium.
Red pepper flakes
2 chopped scallions in cross-sections
Sesame oil
Furikake (Dried bonito flakes used for rice seasoning. Use one with seaweed flakes and sesame seeds. I use this one: http://shop.mitsuwa.com/eng/egoods/edetail.php?pid=360)
Lettuce of choice, I prefer a spring salad mix or Boston lettuce.

Method:

Add chopped garlic into frying pan on medium heat until browned, after a minute or so.
Add grapeseed oil, then tofu, hot bean paste, red pepper flakes and soy sauce. The amount of soy sauce used is up to you; use enough to sufficiently brown the surface of the tofu when finished, but don’t drown it. It’s better to use too little and then add more if necessary. Use as much red pepper flakes as desired as well. After adding, make sure to mix everything around until the hot bean paste has dissolved into the soy sauce.
Cover the pan, stirring occasionally. When the liquid mix (soy sauce, oil, paste) has almost completely reduced, add the chopped scallions, mixing again and covering when finished.
When finished, the tofu should have a somewhat dark color on the outside and the liquid should be completely reduced. In a plate or bowl, add tofu on top of a bed of the lettuce. Lightly drizzle the sesame oil, then sprinkle the furikake. The tofu is very flavorful on its own, so don’t add too much.

PS: Sorry for the bad photo! I made this one myself, I’ll have to take a better picture next time.

SINCE I KINDA NAMED MY BLOG AFTER HER RIP RIP RIP RIP RIP

Wed, 15 Feb 2012 01:01:37 -0500

SINCE I KINDA NAMED MY BLOG AFTER HER

RIP RIP RIP RIP RIP

Red Beets with Avocado, Grapefruit, and...

Sun, 12 Feb 2012 22:25:00 -0500

Red Beets with Avocado, Grapefruit, and Pistachios

Ingredients:

4-6 red beets
1 avocado, cubed
1 grapefruit
handful of pistachios, toasted
salad greens of your choice, a few handfuls per person
drizzle of olive oil
pinches of salt

Method:

Wash beets (you don’t need to peel them yet), drizzle with a little olive oil, wrap in foil and roast in a 400 degree oven for 35-60 minutes (depending on your oven is – mine is incredibly slow). Beets are done when they are fork tender. Take them out, peel when cool (the skin should slide off easily using your fingers) and slice into 1 inch wedges. Sprinkle with a few pinches of salt and set aside.
Slice out the segments of your grapefruit, reserving some of the juice to drizzle over the salad at the end. Chop avocado into cubes and toast (and salt) pistachios.
Assemble salad greens, beets, grapefruit segments, avocado and pistachios. Drizzle with a bit of olive oil, and some of the reserved grapefruit juice. Salt and pepper to taste.

Eggplants Stuffed with a Spice Paste Ingredients: 10 long green...

Sun, 12 Feb 2012 22:23:00 -0500

Eggplants Stuffed with a Spice Paste

Ingredients:

10 long green eggplants (small, round ones or 1 long, purple one can also be used), chopped into pieces and slit
2 tbsp oil

For Spice paste: Grind the following into a coarse paste

2 inches or 25 grams of ginger, washed, peeled, roughly chopped
1/2 tbsp cumin seeds
1 tbsp red chilli powder
1/4 tsp turmeric
salt - to taste

Preparation:

Stuff a little spice paste (not too much) into each of the slit eggplant. Keep aside.
Heat oil in a pan (which has a cover) and add the stuffed eggplant pieces. Pour about 1/2 to 1 cup water. Cover and cook on medium-low heat for 10-15 mins, until fork tender. Toss them around carefully for every 5 mins.
Serve with rice or roti.

Baked Egg in an Avocado Ingredients: 1 egg 1 avocado Spices as...

Sun, 05 Feb 2012 22:06:34 -0500

Baked Egg in an Avocado

Ingredients:

1 egg
1 avocado
Spices as desired (salt, pepper, etc)

Method:

preheat oven to 425, have cast iron pan in there
Slice avocado in half, take out pit
Take pan out, put avocado half on, crack egg in
Put whatever you want on top
Place in oven and cook till eggs are cooked as desired.