Huckleberry Hotcakes

Huckleberry Hotcakes

Huckleberry Hotcakes

3 C. flour

¾ C. rolled oats

¼ C. oat bran or 100-percent bran cereal

4 tsp. baking powder

2 tsp. baking soda

½ tsp. salt (optional)

4 eggs

4 C. buttermilk, plus more if needed

¼ C. vegetable oil

1 to 2 C. huckleberries, fresh or frozen (blueberries make a good substitute if huckleberries aren’t available)

 

Stir Together the flour, oats, oat bran, baking powder, baking soda, and salt in a large bowl. In another bowl, beat the eggs, then stir in the buttermilk and oil. Add the egg mixture to the flour mixture and stir gently until just blended. If the batter is too thick, stir in a little more buttermilk. HEAT A GRIDDLE or a large, heavy skillet, preferably nonstick (if not nonstick, brush lightly with oil). Stir the huckleberries into the batter. Pour ¼ C. batter onto the griddle for each pancake. Cook until bubbly on top, then flip and continue cooking until nicely browned, 2 to 3 minutes on each side. Serve with your favorite syrup or fresh fruit jam.

Roasted Rabbit with Basque Txakoli Wine Sauce

Roasted Rabbit with Basque Txakoli Wine Sauce

Roasted Rabbit with Basque Txakoli Wine Sauce

 

Txakoli (pronounced “chac-o-lee”) is a slightly sparkling, bright white wine produced in the Basque region of Spain that brings out the rich flavors of the rabbit in this dish. If you can’t find the traditional wine, you can substitute a semi-sparkling variety. Be careful not to overroast this dish; rabbit is a lean meat that can easily become dry. 2 large yellow onions, cut into ¼-inch slices

1 whole rabbit, cleaned, with liver and kidneys reserved

Salt

2 T. minced garlic

1 T. minced flat-leaf (Italian) parsley

5 garlic cloves, peeled

6 small red potatoes, halved

½ C. olive oil

2 T. unsalted butter

¼ C. flour

2 C. txakoli wine

1 T. black peppercorns, freshly crushed

1 C. rabbit stock or chicken stock

 

PREHEAT THE OVEN to 400°F. LINE THE BOTTOM of a roasting pan with the onion slices. Split the rabbit wide open and place it on the onion slices, belly up. Sprinkle with salt, half of the minced garlic, and half of the parsley. Put the garlic cloves, liver, kidneys, and potatoes around the rabbit. Drizzle ¼ C. of the oil over the entire contents of the pan. Roast in the oven for 30 minutes. REMOVE THE PAN from the oven and turn the rabbit over. Sprinkle with more salt and the remaining garlic, parsley, and oil. Return the pan to the oven and roast until golden, about 30 minutes. AFTER ROASTING, remove the rabbit body and the potatoes from the pan. Cut the rabbit into quarters and arrange on a platter with the potatoes. Cover with foil and keep warm. MEANWHILE, place the roasting pan on top of the stove over medium-high heat. Add the butter and caramelize the onions, kidneys, and liver until dark brown, 8 to 10 minutes. Add the flour, mixing well. Deglaze the pan with the wine. Season to taste with salt and add the crushed peppercorns. Add the stock and cook, stirring, for 15 minutes or until reduced by a quarter. Transfer to a food processor or food mill and purée. Adjust the seasoning if needed. Strain through a colander, then drizzle over the platter of rabbit. Serve immediately.

“Persinnamon“ Crisps

“Persinnamon“ Crisps

“Persinnamon“ Crisps

This recipe couldn’t be simpler. I enjoy adding salty-sweet fruit crisps to picnic spreads because they’re unexpected and round out a menu nicely. Bags of greasy potato chips—sure, people expect that. But a homemade persimmon chip? Not so much. This is the type of DIY recipe that is absolutely worth doing. It’s so easy: just a little slicing and a quick sprinkle of cinnamon sugar, and the oven takes it from there. I call for Fuyu persimmons here, as they are firmer and less astringent than Hachiya persimmons, and better suited to recipes like this. They’re also much more readily available. You can swap out the persimmons for apples or pears (“pearcinnamon” chips?) and proceed right along with the recipe. Makes about 4 servings

 

11/2 tsp. sugar

11/2 tsp. salt

3/4 tsp. ground cinnamon

4 Fuyu persimmons (not too ripe)

Juice of 1/2 lemon

 

Preheat the oven to 250°F [120°C] and spray two baking sheets lightly with nonstick cooking spray (or use a silicone baking mat). Combine the sugar, salt, and cinnamon in a large bowl. Remove the green leaves from the persimmons and slice them very thin (with a mandoline, if you’ve got it); no need to peel them. Try to keep the slices at a thickness of less than 1/8 in [4 mm]. Toss these slices with the salty cinnamon-sugar mixture and the lemon juice. Lay the seasoned persimmon slices on the baking sheets in a single layer. Bake for 45 minutes, flip, and continue baking until golden brown and crisped, about 30 minutes more. Transfer the persimmon chips to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

Salad of Herbs and Flowers

Salad of Herbs and Flowers

Salad of Herbs and Flowers

Northwest chefs are guilty of excess in many areas. The sheer abundance of good things we have to work with drives us to experiment with combinations that would be merely ridiculous in regions with a smaller variety’ of fresh local produce. Raspberries garnish grilled salmon, and in the summer when basil becomes almost ubiquitous, it is slipped into everything from salads to desserts. Somehow, in this Oz-like setting where rainbows are as regular as rain, and hundreds of acres of brilliant red and purple, tulips grow against a backdrop of majestic mountain ranges, we feel comfortable serving and eating outrageously colorful things.  So, salads are regularly filled with tiny violas, yellow and orange nasturtiums, and the occasional petals of a day lily. In spring, don’t put it past a Northwest chef to serve the petals of unsprayed tulips in a salad. They’ taste like snow peas and have the texture of the best butter lettuce. Experiment with other edible flowers in season but be sure to use only unsprayed garden flowers and avoid experimenting with blossoms that are of dubious edibility’.

6 to 8 cups mixed baby salad greens, washed and dried

2 to 3 tablespoons Fresh Raspberry and Basil Vinaigrette (recipe follows)

24 to 36 basil leaves

6 tulips (in spring) or day lilies (in summer)

18 nasturtium blossoms

18 violas. Johnny-jump-ups, or pansies

3 chive blossoms

1 cup fresh raspberries

 

Pick through the salad greens, removing any undesirable leaves. Pile in a large salad bowl and toss with the vinaigrette. Add the basil leaves and toss lightly to avoid bruising the basil. Arrange the petals of the tulips or day lilies on each of 6 chilled salad plates, then divide the dressed greens evenly among them. Tuck 3 whole nasturtium blossoms into each salad, scatter the petals of the violas over the greens, then pluck the petals from the chive blossoms and scatter those over as well. Finally, sprinkle each salad with a few raspberries and serve at once.

 

Fresh Raspberry and Basil Vinaigrette

 

Ordinarily a raspberry vinaigrette is made with raspberry-flavored vinegar. This dressing incorporates whole raspberries, and the pulp of the berries allows the oil and vinegar to emulsify to a creamy consistency.

 

1/2 cup raspberries

3 tablespoons rice vinegar

1 tablespoon sugar

2/3 cup light olive oil or vegetable oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

12 fresh basil leaves

 

In a blender, combine the raspberries, vinegar, sugar, oil, salt, and pepper; puree the mixture at high speed. Force the puree through a fine strainer to remove seeds. Cut the basil into fine ribbons and stir in. Use 2 to 3 tablespoons for each salad. Dressing keeps, refrigerated, for at least 1 week.

Air Fryer Garlic Shrimp

Air Fryer Garlic Shrimp

Air Fryer Garlic Shrimp

 

1/3 cup cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon dried basil

1 pound large shrimp peeled, deveined, and dried

Cooking spray

1/2 cup 1 stick salted butter, melted

1 1/2 Tablespoons minced garlic

1 1/2 Tablespoons lemon juice about one lemon

Optional garnishes: Chopped parsley and lemon wedges

 

Preheat the air fryer to 390 degrees F (if your air fryer needs to preheat). Combine the cornstarch, garlic powder, paprika, onion powder, salt, and dried basil in a small mixing bowl. Blot the shrimp dry with a paper towel and then place the shrimp in a gallon sized bag along with the cornstarch mixture. Toss the shrimp until it is coated thoroughly. Place the shrimp in the air fryer basket in a single layer. You may need to cook in batches. Spray the shrimp generously with cooking spray. Cook at 390 degrees F for 6-8 minutes, turning halfway through. Spray the shrimp with another layer of cooking spray after they have been flipped. The shrimp should be pink and tightly curled. While the shrimp is cooking, make the garlic butter sauce by stirring together the melted butter, minced garlic, and lemon juice together. Place the shrimp in a large bowl and stir in the garlic butter until combined. You can choose to enjoy it at this stage, or you can thicken the sauce by adding the shrimp and sauce to a skillet over medium-high heat and cook for 2-3 minutes or until the sauce is thickened. This is a completely optional step. Remove from the skillet or air fryer and serve with a side of rice. Top with chopped parsley and a lemon wedge, optional.

Salmon Chermoula

Salmon Chermoula

Salmon Chermoula

 

4 salmon steaks

1 small onion, roughly diced

2 garlic cloves

2 heaped tbsp parsley

2 heaped tbsp cilantro leaves

1/2 tomato, peeled and roughly diced

1/2 tsp ground cumin

1/2 tsp sweet paprika

1 tsp lemon or white vinegar

A pinch of kosher salt

Freshly ground black pepper

3 tbsp extra virgin olive oil

Extra lemons to finish the fish

 

Mix all the ingredients in a food processor. Season the salmon steaks, or any oily fish you are using, with salt and black pepper on both sides. Coat evenly with all the chermoula and marinade for at least one hour. In a pan, heat 1 1/2 tbsp of canola oil until shimmering but not smoking. Cook over medium heat until browned and cooked to your liking, 3 to 4 minutes per side. To have a perfect crust, avoid disturbing the fish while it’s cooking. Transfer the salmon to a plate and squeeze some lemon on top.

Meatballs and Peas Tagine with Asparagus and Eggs

Meatballs and Peas Tagine with Asparagus and Eggs

Meatballs and Peas Tagine with Asparagus and Eggs

 

For the meatballs (kefta):

1lb ground beef or lamb

1 small onion, grated

1 garlic, minced

2 tbsp parsley, chopped

2 tbsp cilantro, chopped

½ tsp cumin, freshly ground

¼ tsp paprika

1 pinch of cayenne or to taste (optional)

Salt

Freshly ground black pepper

 

For the sauce and vegetables:

1lb fresh or frozen green peas

½ lb tender asparagus, trimmed and cut into ½ inch segments

2 tbsp oil

1 medium onion, chopped

½ tsp turmeric

1 tsp ground ginger

¼ tsp saffron

Juice of ½ lemon

A small handful of chopped parsley

4 eggs

 

Combine all the ingredients for the kefta together and form into small meatballs. Heat 1 tbsp of oil in a large, fairly deep pan and brown the meatballs on all sides. Remove from pan and set aside.  Pour the remaining oil into the same pan and add the chopped onion. Cook until translucent but not browned. Add the spices and 1 ½ cups of water. Season with salt and pepper and bring to a boil. Gently slide down the meatball and cook, covered, for 15 minutes. Add the peas and asparagus to the sauce and continue cooking for another 10 minutes, uncovered, until the vegetables are tender, and the sauce has thickened a bit. Carefully break the eggs into the sauce and poach them until set. Add the lemon juice and chopped parsley and serve at once with bread to soak up the goodness that is this sauce.

 

Cocktail Syrups

Cocktail Syrups

Cocktail Syrups

 

Fennel-Orange Cocktail Syrup

 

4 cups sugar

2 tablespoons grated orange zest, plus 1 cup fresh juice (from 4 oranges)

1/4 cup fennel seeds

8 star-anise pods

Orange peel, cut into long strips, for bottling (optional)

 

Combine sugar, orange juice, fennel seeds, star anise, and 3 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat — boiling will make the syrup cloudy). Remove from heat; stir in orange zest. Let steep 1 hour. Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles, adding orange peel, if desired. Syrup can be stored in bottles, refrigerated, up to 1 month.

 

 

Hibiscus Ginger Syrup

 

4 cups sugar

24 whole cloves (1 teaspoon)

1 cup julienned fresh ginger (from a 4-ounce piece)

1 ounce dried hibiscus leaves (about 3/4 cup)

 

Combine sugar, cloves, ginger, and 4 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat — boiling will make the syrup cloudy). Remove from heat; let steep 10 minutes. Stir in hibiscus leaves; let steep another 35 minutes. Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.

 

 

Spicy Cinnamon Syrup

4 cups sugar

24 cardamom pods, crushed (1 tablespoon)

4 cinnamon sticks

2 vanilla beans, halved crosswise

Pinch of cayenne pepper

 

Combine sugar, cardamom, and cinnamon in a medium saucepan. Split vanilla beans lengthwise and scrape out seeds; add seeds and beans to sugar mixture with 4 cups water. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat — boiling will make the syrup cloudy). Remove from heat; add cayenne. Let steep 1 hour.  Strain through a fine-mesh sieve into a large liquid-measuring cup; discard cardamom pods but reserve cinnamon sticks and vanilla beans. Refrigerate until completely cool, 1 hour. Pour into gift bottles; divide reserved vanilla beans and cinnamon sticks among bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.

 

 

Ginger Simple Syrup

 

1 cup sugar

1 piece (about 10 inches long and 4 ounces; or use several small pieces) peeled fresh ginger, cut into very thin rounds

 

Put sugar and 1 cup water into a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Add ginger; bring to a simmer. Remove from heat, and let stand 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger.  Refrigerate for up to a month.

Creamy Tuscan Salmon

Creamy Tuscan Salmon

Creamy Tuscan Salmon

 

3 salmon fillets

2 teaspoons olive oil

2 tablespoons butter

5 cloves garlic, finely diced

1 small yellow onion, diced

1/3 cup (80ml) vegetable broth

5 ounces (150g) jarred sun-dried tomato in oil, drained of oil

1 3/4 cups heavy cream

Salt and pepper, to taste

3 cups baby spinach leaves

1/2 cup grated Parmesan

1 tablespoon fresh parsley, chopped

 

To make the Tuscan salmon recipe: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.  In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly.   Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until cheese melts through.  Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve the creamy Tuscan salmon over steamed veg or cauliflower rice for Keto dieters, or rice or pasta for non-Keto. Enjoy!

Herbed Avocado Sauce (and toast)

Herbed Avocado Sauce (and toast)

 

1 bunch (about 3 cups, 3 ounces) fresh parsley, cilantro, arugula, mustard greens or a mix, roughly chopped

1 small bunch chives (about 1 ounce), roughly chopped

Juice of 1 lemon or lime (about 2 tablespoons), plus more to taste

1 clove garlic, peeled

1/4 cup olive oil, plus more to taste

1/4 cup avocado (see notes above)

3/4 teaspoon sea salt

1/2 teaspoon freshly cracked black pepper

 

FOR THE EGGS + TOAST:

eggs, however many you need

extra-virgin olive oil

good bread, sliced thickly

flaky sea salt

 

To make the sauce: Add the greens (stems and all), chives, lemon juice, garlic, olive oil, avocado, salt, and pepper to a blender or food processor. Pulse until broken down — add water by the tablespoon as needed to thin and get the blade whirring. Scrape down and pulse again until the sauce is broken down and easy to dollop with a spoon. Taste. Adjust taste as needed with more lemon, olive oil, salt, and pepper. Adjust consistency with more water or olive oil by the tablespoon. To make the toast: bring a small (or large depending on how many eggs you are cooking) pot of water to a boil. Prepare an ice bath. Carefully lower the eggs into the pot of boiling water. Adjust heat so water is gently simmering. Cook 7 minutes. Transfer eggs to ice bath. Meanwhile, heat a skillet over medium-high heat. Add a tablespoon (or more depending on how many slices of bread you are toasting) of olive oil. Toast bread on each side for 1-2 minutes, checking often to ensure the slices are browning evenly. Remove toast when the slices are golden and crisped to your liking. Smear green sauce over a slice of toast. Peel an egg. Cut it directly over the slice of toast into quarters. Sprinkle with sea salt. Repeat with any remaining slices of toast and eggs.

Crostini with Peaches, Ricotta, Prosciutto, Honey and Basil

Crostini with Peaches, Ricotta, Prosciutto, Honey and Basil

Crostini with Peaches, Ricotta, Prosciutto, Honey and Basil

 

1 large baguette

2-3 peaches, depending in their size; sliced thinly

about 1/2 cup ricotta, depending on how large your bread is

4oz prosciutto

honey for drizzling

chopped fresh basil for topping

lemon; optional to squeeze over top of the crostini

 

Slice the baguette on an angle to cut about 1/2 inch slices.  Drizzle both sides with olive oil.

Place on a grill and grill both sides until both sides have slight grill marks.  Allow to cool.  Scoop some ricotta onto each slice. Top with a small piece of the prosciutto. Then top that with a slice of the peach. Drizzle with honey. Sprinkle with chopped basil. Add a squeeze of fresh lemon juice; optional.

French Tomato Mustard Tart

French Tomato Mustard Tart

French Tomato Mustard Tart

Choose ripe tomatoes, although they shouldn’t be too soft to the touch. Round, large, heirloom or even cherry tomatoes (sliced in half) all work well. However, I don’t recommend plum tomatoes as they have too much juice.  With two or three layers of sliced tomatoes, this tart can end up very watery once baked as the tomatoes will release their juices. To avoid this issue, slice the tomatoes, sprinkle them generously with salt on both sides and lay them in a single layer on a cooling rack for 2 hours so they release most of their excess juices.  Likewise, another tip is to sprinkle 2 or 3 tablespoons of bread crumb at the bottom of the crust (on top of the mustard and cheese). The breadcrumbs will absorb the juices from the tomatoes and prevent the crust from getting soggy. Finally, make sure your oven is well preheated to 425F (220C) and pop the tart in the oven as soon as you are done placing the tomato slices on the crust. This shock of temperature will make the crust bake quickly before it has time to absorb the juice of the tomatoes.

 

2lbs (900g) ripe tomatoes

2 tsp. salt

1 (370g) ready-rolled puff pastry

2 T. Dijon Mustard

2 cups (200g) grated cheese (i.e. Gruyère or Comté)

Optional: 2 T. breadcrumbs

2 T. Herbs de Provence

Salt and freshly ground black pepper, to taste

 

Two hours before, slice the tomatoes and lay the slices on a cutting board. Salt them on both sides and lay them flat on a cooling rack. They will lose some of their juice so the crust doesn’t get too soggy when baking.  Pre-heat your oven to 425F (220C) with a rack in the middle. Butter and flour a 9 or 10 inch tart pan/pie dish. Unroll the puff pastry sheet and fit it into a pan. If needed, cut the excess that hangs from the edges. Poke the dough all over with a fork. Evenly spread the Dijon Mustard over the bottom. Sprinkle 1 1/2 cup (150g) of grated cheese on top. Optional: Sprinkle 2 tablespoons of bread crumbs – they will absorb the juice from the tomatoes. Arrange the tomato slices in the pastry crust in an overlapping pattern and in an even layer. Sprinkle with a pinch of salt and Herbs de Provence. Repeat the process until no tomato slices remain; you should be able to have three layers of tomato slices. Sprinkle again with a pinch of salt, black pepper, Herbs de Provence and the remaining 1/2 cup (50g) of grated cheese. Bake for 35-40 minutes, until the crust looks crisp and golden. Enjoy warm or cool.  (I saw this with a short crust in mini tins)

Duck Tart with Cherry Jam and Goat Cheese

Duck Tart with Cherry Jam and Goat Cheese

Duck Tart with Cherry Jam and Goat Cheese

12 oz Flour

6 1/2 oz Shortening

2 1/2 oz Water (cold)

1/2 tsp. Salt

 

1/2 oz Sugar

1 T. Shallots, sliced

1 cup Dried Cherries

1 3/4 cups Balsamic Vinegar

1/2 cup Sugar

1 1/2 T. Honey

 

1 Boneless Duck Breast

1/4 cup Shallots, sliced

1 T. Olive Oil

3 T. Balsamic Vinegar

Salt & Pepper, to taste

1/4 cup Goat Cheese

2 T. Parsley, fried

 

Mix shortening into flour until fine. Add remaining ingredients and mix until combined. More flour may be added if mixture is too sticky. Refrigerate for 20 minutes. Roll dough to 1/8″ think. Grease a small 4-inch tart or pie pan with non-stick coating. Gently press dough into pan and cut away any excess. Using a fork, poke holes in the dough and cover with parchment paper. Pour dried beans or pie weights in dish. Bake tart crust in 375 degree oven for 20 minutes or until golden brown. When cooled, remove crust from dish and set aside. Cherry Jam: Combine the first five ingredients together in saucepan. Reduce over medium heat until almost dry. Place ingredients in food processor, add honey and puree for 5 minutes. Duck Filling:  Heat olive oil in a skillet over moderate heat, Season duck breast with salt and pepper. Sear duck breast, skin side down until a crispy golden brown. Turn duck over and continue to cook until medium. Remove from pan and let cool. Add onions to skillet and sauté until slightly caramelized. Add balsamic vinegar and reduce until almost dry. Remove from heat and let cool. Thinly slice duck breast and add to the cooled onion mixture. Toss until combined. Assembly:  Spread 1 tablespoon of cherry jam into each tart shell. Crumble 1/3 of the goat cheese into the tart shell. Add duck mixture to the tart and top with remaining cheese. Melt cheese in 300 degree oven. Remove from oven, garnish with cherry jam and fried parsley.

Crockpot Shrimp Scampi with Wilted Kale

Crockpot Shrimp Scampi with Wilted Kale

Crockpot Shrimp Scampi with Wilted Kale

 

4 T. butter

8 cloves Garlic, minced

¼ tsp. Salt

½ tsp. pepper

2 lb. Shrimp, peeled and cleaned

10 oz. baby Kale or Spinach

 

Put the butter, garlic, salt, and black pepper in the slow cooker and stir well. Place the shrimp on top of the butter mixture. Cover the slow cooker and cook on the low setting for 1 to 11/2 hours, until the shrimp are nearly cooked through. Scatter the kale over the shrimp, cover the slow cooker, and cook on the low setting for 30 minutes more, until the kale wilts. Spoon the shrimp and kale onto plates. Serve immediately.

 

8 servings

Calories: 193

Fat: 7g

Fiber: 1g

Everything but the Bagel Roasted Pumpkin Seeds

Everything but the Bagel Roasted Pumpkin Seeds

Everything but the Bagel Roasted Pumpkin Seeds

1 tablespoon sesame seeds

I 1/2 teaspoons poppy seeds

1 tablespoon dried minced onion

1 teaspoon garlic powder

1/4 teaspoon smoked paprika

1 teaspoon fine-grain sea salt

Seeds from 1 large pumpkin, rinsed and dried

1 tablespoon extra virgin olive oil

 

Preheat the oven to 3 75 ° F. Mix the sesame seeds, poppy seeds, minced onion, garlic powder, smoked paprika, and sea salt together in a small bowl. Place the pumpkin seeds in a medium-size bowl, drizzle with the olive oil, toss to coat, then add the spice mixture and toss again.   Spread the seeds out on a baking sheet in a single layer and roast until golden brown, 10 to 20 minutes. Don’t worry if they aren’t crunchy right out of the oven.  They will crisp up more as they cool on the baking sheet.  Store in an airtight container at room temperature

Brothy Beans with Roasted Garlic and Parmesan Rind

Brothy Beans with Roasted Garlic and Parmesan Rind

Brothy Beans with Roasted Garlic and Parmesan Rind

4 garlic cloves, coarsely chopped

1 pound dry white beans, soaked (I try to soak them for 2 to 4 hours—it will speed up their cooking time and help them cook more evenly. Soaking isn’t essential if the timing doesn’t work with your schedule; they’ll just take longer to cook)

2 heads garlic

Extra virgin olive oil

1 medium-size white onion, peeled, halved, and root end just barely trimmed so the layers remain together

1 Parmesan rind

3 sprigs thyme

2 1/2 teaspoons fine-grain sea salt

1 teaspoon apple cider vinegar or white wine vinegar

Freshly ground black pepper, for serving

Freshly grated Parmesan cheese, for garnish (optional)

Charred Asparagus End Pesto (also from book), for garnish (optional)

Slices of crusty bread, for serving (optional)

 

Place the beans in a large pot and add 8 cups water. Preheat the oven to 375°F. Slice each head of garlic in half horizontally, and discard most of the papery outer covering (you want the heads to remain intact). Put the heads back together, set each one on a small piece of aluminum foil, and drizzle with olive oil. Wrap the aluminum foil up around each head to seal it into a packet. Bake until the garlic cloves are soft, about 40 minutes. Set aside to cool. Turn off the oven. The beans will have expanded after soaking, so make sure they’re still covered by the soaking water, but not by very much. Add the onion halves, Parmesan rind, and thyme to the pot and bring to a boil over medium-high heat; keep at a boil for 10 minutes. Then partially cover the pot and reduce the heat to keep the beans at a gentle simmer—medium or medium-low heat, depending on your stovetop. If the water level drops below the beans, add hot water from a teakettle to just barely cover them again—don’t add too much! Cook until tender—as little as 40 minutes or as much as 3 hours. It’s important to go by taste, because bean freshness, size, and soaking can affect cooking time. Once the beans are tender, remove and discard the Parmesan rind and thyme stems. Remove the onion halves and place them in a tall narrow container. Squeeze in the garlic cloves from one of the roasted heads, and puree using an immersion blender. (A mini food processor would also work.) Add the garlic and onion puree to the pot of beans along with the salt and vinegar. Taste and adjust seasonings as necessary. Ladle the beans into bowls and garnish each with black pepper, grated Parmesan, and a scoop of pesto, if desired. Serve with bread smeared with the remaining roasted garlic.

Blue Beetroot Foldovers

Blue Beetroot Foldovers

Blue Beetroot Foldovers

 

2 Beets, medium

4 Dates, dried pitted and finely chopped

1 T. Lemon juice, fresh

1/4 C. Pumpkin seeds

2 T. Greek yogurt

½ package | 50 g Crumbled Danish Blue Cheese

1/4 C. / 60 ml pumpkin seeds, toasted; parsley or cilantro chopped finely for garnish (optional)

 

Boil beets in a large saucepan of salted water until tender; remove from heat, rinse with cold water and peel when cool enough to handle.  Using a mandolin or a sharp knife cut beets into very thin 1/8” slices. Place on paper towels to absorb excess moisture.  Combine remaining ingredients and stir to combine; set aside or refrigerate until ready to assemble.. Scoop a heaping tsp. of the Crumbled Danish Blue filling onto half of a beet slice and fold the other half over. Secure with toothpick if they don’t remain closed on their own. Place on a serving dish and garnish with pumpkin seeds and parsley or cilantro if desired.

Cranberry White Chocolate Tart

Cranberry White Chocolate Tart

Cranberry White Chocolate Tart

 

crust

1 1/2 C. gluten-free oats

1/2 C. raw almonds

5 T. coconut oil (melted)**

2 T. maple syrup

 

cranberry layer

2 C. cranberries (fresh or frozen)

1 C. water

1/4 C. maple syrup

1 tsp. agar agar (substitute with gelatin powder 1:1 ratio)

 

white chocolate layer

â…” C. coconut milk (sub with cashew milk)

1 C. raw cashews (soaked*)

¾ C. cacao butter (sub with vegan white chocolate), melted and cooled

1/3 C. maple syrup

Pinch of salt

4 T. vegan white chocolate, melted and cooled

 

For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack. In a small saucepan add cranberries, water and maple syrup. Simmer for about 10-15 minutes over low-medium heat until cranberries have broken down. With a hand mixer puree cranberries and add a little bit of water if sauce is too thick. Add 1 tsp. of agar agar powder (or gelatin powder) and simmer for another 5 minutes over low-medium heat. Set aside to cool for a couple minutes, then spread cranberry jam/sauce into the crust (½ way full) and let set in the fridge for another 15 minutes. In the meantime prepare the white chocolate layer. Melt white chocolate and cacao butter in a small saucepan over low heat and set aside.  In a food processor or high speed blender add cashews, maple syrup and coconut milk. Process until completely smooth. Add melted chocolate/cacao butter and process until combined. Pour white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours. Garnish with sugar coated cranberries and white chocolate chips and serve immediately. Store leftovers in the refrigerator for up to 3 days.

 

Notes

*soak cashews in water overnight or for at least 3-4 hours.

**use refined (vs unrefined) coconut oil to avoid coconut flavor

Bacon-Stuffed French Toast

Bacon-Stuffed French Toast

Bacon-Stuffed French Toast

 

4 ounces cream cheese, softened

1/3 C. packed brown sugar

8 slices white bread, preferably stale

8 slices bacon, cooked

4 eggs

1/2 C. milk

1 tsp. vanilla extract

4 tsp. butter

vegetable oil

 

In a medium bowl, mix cream cheese and brown sugar. Spread one side of each slice of bread with cream cheese mixture. Sandwich 2 slices of bacon between 2 pieces of bread with the cream cheese side facing in. Repeat for remaining slices of bread to make a total of four.  In a shallow bowl, whisk together eggs, milk, and vanilla extract. Dip each French toast “sandwich” in egg mixture. Try to only get the egg mixture on the exterior of each piece of bread and not let it soak through to the middle where the bacon is or it will turn out soggy, plus any egg that gets in the middle won’t really cook. Heat a large nonstick pan or griddle over medium heat. Add butter and a little vegetable oil. Cook each stuffed French toast until golden brown on bottom and then flip over. Add more butter and oil to pan if necessary. Cook until second side is golden brown. Cut each piece in half and serve with maple syrup.

Mixed Berry Smoothies

Mixed Berry Smoothies

Mixed Berry Smoothies

 

1/4 C. water

1 C. raspberries

1 C. strawberries

1/2 C. blueberries

1/2 C. cottage cheese

1 handful of ice cubes

2 tsp. honey or agave nectar

 

Add all of the ingredients to the blender in the order in which they are listed. Blend until smooth and pourable. Taste and adjust the sweetness by adding more honey or agave nectar as desired. Start with a medium size handful of ice cubes and add more to adjust the consistency of your smoothie. Adding more ice will both thicken and chill your smoothie.

Vegan Mushroom Sauce

Vegan Mushroom Sauce

Vegan Mushroom Sauce

2 lbs. mushrooms crimini or baby bella

5 T. olive oil

5 garlic cloves, minced

¼ tsp. red pepper flakes

½ tsp. salt

13.5 oz. coconut cream

2 T. nutritional yeast

 

Cut off the stems of the mushrooms and then dice them into ½-inch cubes. In a large saucepan or pot, pour the oil and then sauté the mushrooms over medium-high heat, stirring as they simmer. Cook until they have shrunk some and are a deep brown color. Now add the minced garlic cloves, red pepper flakes, salt, and pepper, and stir well. Then add in the coconut milk and nutritional yeast. Stir everything together until well-combined. Serve hot with your favorite dishes and sides.

Fennel Apple Limeade

Fennel Apple Limeade

Fennel Apple Limeade

 

1 apple, chilled

2/3 C. sliced fennel bulb

1 (4- to 6-inch) celery stalk, coarsely chopped

2 1/2 T. lime juice

1 3/4 C. cold water

4 ice cubes

3 drops stevia, or sweetener of choice, as desired

 

Wash and core the apple, and cut into slices. Place the apple, fennel, celery, lime juice, water, and ice in a blender. Blend on high until fully incorporated. Taste, add the sweetener as desired, then blend again to incorporate. Strain through a fine-mesh strainer, cheesecloth, or nut milk bag.  Pour and drink!

Roasted Cabbage Steaks

Roasted Cabbage Steaks

Roasted Cabbage Steaks

2 small cabbage heads

3 tbsp. olive oil

½ tsp. salt or to taste

2 tsp. paprika

1 tbsp. garlic powder

 

Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about ¾ to 1 inch thick from each head. Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.  Brush the cabbage with the olive oil, coating them thoroughly. Then generously sprinkle the salt, garlic powder, and paprika on the cabbage steaks. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings. Then add a pinch of red pepper flakes to each one, if desired. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

Apple Baked Pork Tenderloin

Apple Baked Pork Tenderloin

Apple Baked Pork Tenderloin

 

3, 1 lbs. Pork Tenderloins

2 tsp. Salt

1 tsp. Black Pepper

4 C. Apple Cider

2 Bay Leaves

6 small baking Apples (I used Granny Smith)

1 stick Unsalted Butter

 

Preheat the oven to 425 and cut each tenderloin in half lengthwise to make 6 even 8-ounce portions. Season each tenderloin with a portion of the salt and black pepper. Place the tenderloins in a baking dish and bake in the oven for 10 minutes. While the tenderloin is baking, heat the cider and bay leaves in a saucepan and bring to a boil. Peel and core the apples but leave them whole. Add them to the boiling cider and bay leaves. Cook for 5 minutes or until the apples have been heated through but are not mushy. Add the apple cider and apples to the baking dish with the pork tenderloin. Bake until pork is cooked, about 20 minutes or 160 degree internal temperature. Set aside the pork and apples and pour the juice into a saucepan over high heat. Stir in the butter to create a smooth sauce. Cut the pork and serve with the apples and sauce. Note: One thing that can happen is the apples disintegrate while in the oven, as happened to me. In this case I just left them in while I stirred in the butter, and it added an interesting note to the sauce. Try out different types of apples for different flavor profiles with this one and enjoy.

Grilled Cheese Chaffle

Grilled Cheese Chaffle

Grilled Cheese Chaffle

1 egg

1/4 tsp. garlic powder

1/2 C. shredded cheddar

2 Slices American cheese or 1/4 C. of shredded cheese

1 T. butter

 

Heat up your  mini waffle maker. In a small bowl mix the egg, garlic powder and shredded cheddar cheese. Once the  waffle maker is heated up add in half the chaffle mixture. Cook for 4 minutes and remove.  Add the remainder of the chaffle mixture to the mini waffle maker and cook for 4 minutes.

Once both chaffles are done heat a pan on the stove over medium heat.  Add 1 T. butter and melt it. Once the butter is melted in the pan and place 1 chaffle down in the pan. Top that chaffle with the cheese of your choice and add the second chaffle on top of it. Heat the chaffle for 1 minute on the first side and flip over and cook for another 1-2 minutes on the other side to finish melting the cheese.

Once the cheese is melted remove from the pan and enjoy!

10 Minute Sesame Garlic Ramen Noodles

10 Minute Sesame Garlic Ramen Noodles

10 Minute Sesame Garlic Ramen Noodles

 

2 3 Ounce Packages of Ramen Noodles, Seasoning Packet Discarded

2 tsp. Sesame Oil

2 Cloves Garlic, Minced

¼ C. Soy Sauce

1 tsp. Brown Sugar

2 tsp. Sriracha (or to taste)

 

Cook the ramen noodles without the seasoning packet as directed on package. Drain and set aside.

Heat the sesame oil in a small skillet or saucepan over medium heat. Cook the garlic, stirring constantly for 2 minutes. Remove the pan from the heat and whisk in the soy sauce, brown sugar, and sriracha until combined. Toss the noodles with the sauce. Garnish with green onions if desired.

Waffled Tuna Cakes

Waffled Tuna Cakes

Waffled Tuna Cakes

 

2 Cans Tuna

1 Egg

1 tsp. Minced Garlic

3 T. Mayonnaise

1 T. Lemon Juice

1/4 C. Crushed Pork Rinds

1/2 tsp. Onion Powder

2 T. Melted Butter

Salt and Pepper (to taste)

 

Drain the liquid off of the Tuna, then add the tuna to a mixing bowl. Add the egg, garlic, mayonnaise, lemon juice, crushed pork rinds or bread crumbs, onion powder, salt and pepper. Mix until very well combined. Preheat your waffle iron. Use the melted butter to coat the hot iron, then divide the tuna mixture into 6. Place a ball of the tuna mixture onto the center of the greased iron. Cook until golden Brown. Serve with a side of Dill Pickle Dip and Lemon.

 

Dill Pickle Dip

 

2 Small Dill Pickles

2 T. Mayonnaise

1 T. Lemon Juice

1 T. Fresh Dill

Salt to taste

 

Dice the Pickles into small pieces then mix with the mayo, lemon juice, dill and salt.

Apple Core Syrup

Apple Core Syrup

Apple Core Syrup

 

Cores from 5 to 7 apples, no need to remove the seeds (peels if you have them)

1 C. granulated sugar

1/2 C. lightly packed light or dark brown sugar

 

To make the syrup: Place the cores (and peels, if using), the granulated sugar, and the brown sugar in a medium-size saucepan with 1 C. water. Bring the mixture to a boil over medium-high heat, then reduce the heat, and allow the mixture to simmer, stirring occasionally, until the cores are softened and the syrup smells fragrant, 20 to 30 minutes.  Strain out the cores and return the syrup to the pan to keep it warm with the residual heat until you’re ready to eat. If you’d like it to be thicker, bring it back up to a boil, then reduce the heat, and allow the mixture to simmer until it is reduced and thickened to your liking.

Honey-Glazed Radishes and Turnips

Honey-Glazed Radishes and Turnips

Honey-Glazed Radishes and Turnips

2 T. margarine or butter

1 large shallot

1 1/2 lb. radishes

1 1/2 lb. small turnips

1 c. water

1/4 c. lower-sodium chicken broth

1 T. Honey

salt

pepper

2 tbsp. thinly sliced mint leaves

1 tbsp. finely chopped chives

 

In 12-inch skillet, melt margarine or butter on medium-high. Add shallot and cook 2 minutes or until golden and tender, stirring occasionally. Add radishes and turnips; stir until well coated. Stir in water, broth, honey, 1/4 tsp. salt, and 1/4 tsp. freshly ground black pepper. Heat to boiling. Reduce heat to medium-low; cover and cook 15 minutes. Uncover and cook 7 to 10 minutes longer or until vegetables are glazed and most of liquid has evaporated, stirring occasionally. Remove from heat and stir in mint and chives. Transfer to serving platter and garnish with mint leaves.

Crockpot Chicken & Stuffing

Crockpot Chicken & Stuffing

Crockpot Chicken & Stuffing

 

Chicken Breasts

Italian Seasoning

Salt/Pepper

Stuffing Ingredients

 

Cream of Chicken Soup (or healthier homemade version)

Sour Cream

Stuffing Mix- Such as Stove Top

Low Sodium Chicken Broth

Green Beans- Fresh or Frozen

 

Optional Stuffing Additions:

 

Onions

Celery

Dried Cranberries

Rosemary

 

Season the chicken. Place on the bottom of a lightly greased Crock Pot.  Combine the stuffing ingredients and place over or next to the chicken Add the vegetables.  Heat on high for 4 hours or on low for 6-7. See below for tips on regulating the consistency of the stuffing according to your preference. Uncooked stuffing, green beans, and chicken breasts in a crock pot.

 

For Firmer Stuffing:  If you like your breadcrumbs still very much intact and firm, use more stuffing, up to 12 ounces. If your stuffing is too moist:  Leave the lid off for the last 30-40 minutes of cooking to let some of that moisture escape. You can also pop the stuffing in a 400º oven for 10-15 minutes to brown up the top.

Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies

 

2 1/4 C. all-purpose flour

1 tsp. baking soda

1 tsp. salt

3/4 C. (1 ½ sticks) unsalted butter, at room temp

1/4 C. cream cheese, at room temp

1/2 C. sugar

1 C. packed light brown sugar

1 1/4 tsp. vanilla extract

2 large eggs

2 C. semi-sweet chocolate chips

 

In a medium bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days. When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats. Drop 2- to 3-T. mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart. Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.

Baked Eggnog Donuts with Eggnog Glaze

Baked Eggnog Donuts with Eggnog Glaze

Baked Eggnog Donuts with Eggnog Glaze

 

1 cup whole wheat pastry flour

1 tsp. baking powder

1/4 tsp. nutmeg

1/4 tsp. salt

1/2 cup Traditional Eggnog

1/4 cup maple syrup

1 egg

2 T. melted butter

1 tsp. vanilla extract

Eggnog Glaze

1 cup powdered sugar

2 T. Traditional Eggnog

 

Christmas Sprinkles to taste

 

Preheat oven to 375F and grease a donut pan with butter or oil. In a medium-large bowl combine the dry ingredients (whole wheat pastry flour, baking powder, nutmeg, and salt). In a separate medium bowl, whisk together the eggnog, maple syrup, egg, melted butter, and vanilla extract. Mix the wet ingredients with the dry ingredients. Spoon or pipe the batter into the donut holes. Bake for 9-11 minutes until inserted toothpick comes out clean and donuts are fully set. Wait about an hour to let the donuts fully cool to room temperature. Then, mix the powdered sugar with the eggnog to make the glaze. Dip donuts in the glaze and then add sprinkles. Eat immediately or store in the refrigerator until you are ready to eat!

Cranberry-Apple Pork Roast

Cranberry-Apple Pork Roast

Cranberry-Apple Pork Roast

 

1 14 ounce can whole-berry cranberry sauce

1 ½ teaspoons grated orange zest

¼ cup orange juice

â…“ cup shallots

1 tablespoon cider vinegar

1 inch section of fresh ginger, peeled and grated

1 teaspoon Dijon mustard

2 pounds boneless pork loin roast, trimmed and patted dry

Salt and pepper to taste

2 tart apples, peeled, cored, and cut into 1-inch pieces

1 cornstarch dissolved in 3 tablespoons hot water

 

Stir together the first seven ingredients in the slow cooker. Season the pork roast all over with salt and pepper and place it in the slow cooker. Spoon some of the sauce over the roast. Cover and cook on low for 6 to 8 hours, or until the pork is fork-tender. Add the apples during the last hour of cooking. Place the pork on a carving board, tent it with foil, and let it stand for 10 minutes before slicing. While the pork rests, stir the cornstarch mixture into the sauce and cook until thickened, about 10 minutes. Serve the pork slices with a spoonful of sauce and apples on top. Offer the remaining sauce on the side.

Pickled Pumpkin

Pickled Pumpkin

Pickled Pumpkin

 

1 lemon, zested

2 C. apple cider vinegar

2 C. sugar

1 cup water

1 inch peeled ginger, sliced thin

2 cinnamon sticks, broken

2 tsp. salt

5 C. peeled and cubed pumpkin

10 peppercorns

 

In a large pot, combine all ingredients except pumpkin and bring to a simmer to dissolve sugar. When sugar is dissolved add pumpkin and continue simmering until pumpkin is tender, about 15 minutes. When pumpkin is done cooking, ladle it into clean jars. Pour in hot brine to cover and put on lids. Once cool, tighten lids and refrigerate for at least a week (and up to three weeks). Pumpkin flavor and texture will improve over time

Smokey Top Sirloin

Smokey Top Sirloin

Smokey Top Sirloin

 

4 Carrots, cut into 1” pieces

1 Yellow Onion, chopped

½ lb. Russet Potatoes, chopped

1 ½ lb. boneless Beef Top Sirloin, trimmed

½ tsp. each Salt, Pepper, Smoked Paprika

1 C. Catsup

½ C. Beef Broth

1 T. fresh Lemon Juice

2 cloves Garlic, minced

 

Place first 3 ingredients in a lightly greased 5- to 6-quart slow cooker. Sprinkle steak with salt, pepper, and paprika; place on top of carrot mixture. Stir together ketchup and remaining ingredients. Spread sauce over steak. Cover and cook on LOW 7 to 8 hours or until steak is tender. Cut steak into 1-inch-thick slices; serve with carrot mixture and crescent rolls.

Garlic Butter Chicken and Potatoes Skillet

Garlic Butter Chicken and Potatoes Skillet

Garlic Butter Chicken and Potatoes Skillet

 

1 1/2 lb (650g) chicken breast, cut into strips

1 1/2 lb (650g) baby yellow potatoes, quartered

1 T. olive oil

3 T. butter, divided

5 garlic cloves, minced

1 tsp. fresh thyme, chopped

1 tsp. fresh rosemary, chopped

1 tsp. fresh oregano, chopped

Salt and fresh cracked pepper

Crushed red chili pepper flakes, optional

The marinade

1/4 C. soy sauce (or coconut amino if you’re strictly paleo)

1 T. olive oil

1 T. hot sauce (we used Sriracha)

Fresh cracked pepper

 

To make the garlic butter chicken with potatoes: In a large bowl, combine the chicken strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes. Parboil the potatoes in boiling salted water for 8 minutes. This will accelerate cooking time in the skillet and ensure a nice golden crust on the potatoes. In a large skillet over medium-high heat, mix 1 T. olive oil and 1 T. butter. When butter is melted, add drained potatoes. Cook potatoes for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside. Keep the same skillet over medium heat and add remaining 2 T. butter, lay the chicken strips in one layer in the skillet, keeping the drained marinade for later. Add garlic and red chili pepper flakes to the chicken. Cook chicken strips on each side for 1 minute each until nicely browned – adjust timing depending on how you like your grilled chicken. Stir in the reserved marinade and cook with chicken until the marinade is cooked. Add the fresh herbs and give a quick stir. Then add the sauteed potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.

Skillet Chicken-Fried Rice

Skillet Chicken-Fried Rice

Skillet Chicken-Fried Rice

 

1 T. oil

2 eggs, beaten

1/2 C. frozen peas

1/2 C. carrot, peeled and sliced

1/4 C. onion, diced

2 C. cooked rice

1 C. cooked chicken, cubed

2 T. soy sauce

1 T. stir-fry sauce

1/4 tsp. garlic, minced

 

Heat oil in a large skillet over medium heat. Scramble eggs in oil. When eggs are set, remove from pan and chop. Lightly spray the same skillet with non-stick cooking spray and place over medium heat. Add peas, carrot and onion to skillet. Cook for 2 to 3 minutes, until vegetables are crisp-tender. Add chopped scrambled eggs and remaining ingredients to vegetable mixture. Cook, stirring occasionally, until mixture is heated through. Makes 4 servings.