The Witches Tavern
Beverage
Blood Spritzer – Cherry Fizz
Appetizer
Eyeball Soup – Tomato Soup with Cheese Tortillini
Or
Grave Digger Bones – Bread Sticks
Main Dish
Shrunken Troll Heads – Stuffed Acorn Squash
Or
Stuffed Hobgoblin Hearts – Quinoa Stuffed Bell Peppers
Dessert
Shrunken Stuffed Mummy Heads-Â Baked Apples
Crispy Garlicky Fried Chicken
2 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. salt
1 tsp. paprika
1/2 C. seasoned bread crumbs
1 C. all-purpose flour
1/2 C. milk
1 egg
4 skinless, boneless chicken breast halves
1 C. oil for frying, or as needed
In a shallow dish, add the egg and milk and beat well. In another shallow dish mix together the flour, breadcrumbs, garlic powder, paprika, salt and black pepper. Get your oil, in a skillet to 350 degrees F. Dip the chicken breast halves in the egg mixture and then roll in the flour mixture evenly. Fry the chicken breast halves for about 10 minutes, flipping once halfway.
Vitamix Minestrone Soup
1 C. (240 ml) chicken broth
2 Roma tomatoes, quartered
½ garlic clove
1 baby carrot
¼ C. (30 g) onion, peeled. diced
½ stalk celery, diced
â…› tsp. ground black pepper
â…› tsp. dried oregano
â…› tsp. dried basil
¼ tsp. salt
1 T. tomato paste
¼ C. (60 g) canned chickpeas, rinsed, drained
½ C. (65 g) zucchini, cubed, steamed
½ C. (130 g) kidney beans, drained
¼ C. (30 g) corn
¼ C. (25 g) grated Romano cheese
Place the broth, tomatoes, garlic, carrot, onion, celery, pepper, oregano, basil, salt, and tomato paste into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 6-7 minutes or until heavy steam escapes from the vented lid. Reduce speed to Variable 1 and remove the lid plug. Add chickpeas, zucchini, kidney beans, corn and cheese through the lid plug opening. Replace the lid plug. Blend for 1-5 seconds, or until desired texture is reached.
Seedy Ranch Dressing
1/2 C. hemp seeds
1/4 C. raw cashews
1/2 C. unsweetened soy, hemp or almond milk
3 T. fresh lemon juice
1 1/2 T. nutritional yeast
1 tsp. coconut aminos
1 small clove garlic
1/4 tsp. black pepper
1/2 tsp. dried parsley
1/2 tsp. dried dill
Blend all ingredients except parsley and dill in a high-powered blender until creamy and smooth.
Additional non-dairy milk can be added if needed to adjust consistency. Add parsley and dill and pulse for a few seconds to combine.
Yield: 4 servings
Calories: 154
Far: 11.5g
Fiber: 1.6g
Carbs: 8g
Dr. Fuhrman’s Thai Peanut Stir Fry
1 C. soy or almond milk
3 Medjool or 6 regular dates, pitted
¼ C. natural, unsalted peanut butter
2 T. hemp seeds
2 T. unsweetened shredded coconut
1 tsp. minced ginger
1 T. lime juice
1 tsp. red curry powder
¼ tsp. ground turmeric
1/2 tsp. lemon grass paste
1 C. chopped onions
6 C. broccoli florets
1 C. thinly sliced red bell pepper strips
2 C. trimmed snow peas
2 C. sliced shiitake mushrooms
2 C. shredded Chinese cabbage
Blend Thai peanut sauce ingredients together for sauce. Heat 1/4 C. water in a large wok or skillet. Heat 1/4 C. water in a large non-stick wok or skillet, then add chopped onions and broccoli, cover and cook for 3 minutes stirring occasionally and adding additional water as needed to prevent sticking. Remove cover and add pepper strips, snow peas, shiitake mushrooms and cabbage and cook for an additional 3 – 4 minutes or until vegetables are crisp-tender. Add desired amount of sauce and continue to stir fry for 1-2 minutes to heat through.
Cheesy Biscuits
These use coconut flour, so they are chewy and dense.
1/2 C. almond meal, hempseed meal or another nut meal
3 eggs
4 T. butter, melted
a good grind or two of salt
generous shake of chili flakes or paprika
2 C. grated Cheddar cheese
½ – 3/4 C. coconut flour, sifted
chopped cherry tomatoes and basil leaves, to serve
Preheat the oven to 4000 F and line a baking pan with parchment paper. Blend the almond meal, eggs, butter, salt, chili flakes and cheese. Add 1/2 C. of the coconut flour and knead the dough until moist and the consistency of Play-Doh. Add a little more flour if necessary. If the dough seems too dry, add another egg, extra melted butter or a little coconut water. Form the dough into walnut-sized balls and put on the pan. Flatten each ball until V2 in. thick (or less if you want thin crackers). Bake for 15 minutes, until golden and crisp, turning once. Serve with chopped cherry tomatoes and basil leaves.
IQS Nomato Sauce
2 T. olive oil
4 shallots peeled and finely chopped
6 cloves garlic, finely chopped
1 large beet (14 oz.), trimmed, scrubbed and coarsely grated
2 celery stalks, coarsely grated
3 carrots, coarsely grated
1 tsp. sea salt
1 T. finely chopped fresh Oregano
2 C. vegetable stock
1/4 C. pitted kalamata olives
2 T. lemon juice
Heat the oil in a saucepan over medium-low heat. Cook the shallots, garlic, beet, celery and carrots for 10 minutes or until the shallot is translucent. Add the salt, then the oregano and stock or water and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes or until the vegetables are tender. Transfer the mixture to a blender with the olives and lemon juice and process until smooth. Store in a sealed container in the fridge for 1 week or in the freezer for up to 6 months.
IQS Clean Bitters Bowl
2 handfuls of chopped radicchio, red endive, and/or red cabbage
1/2 C. thinly sliced fennel or radish
1 celery stalk and leaves, thinly sliced
Small handful of mint or cilantro leaves, torn
1/4 avocado, chopped
2 T. Powerhouse Dressing (see recipe below)
1/2 C. cooked brown lentils
Smashed almonds, to serve
Toss together the radicchio, red endive, and/or red cabbage with the fennel or radish, celery and mint or cilantro. Add the avocado, dressing, and lentils, and top with almonds.
IQS Powerhouse Dressing
1/3 good acid (kombucha, apple cider vinegar, lemon juice)
1 C. oil (olive, avocado, or walnut)
1 tsp. sea salt
1 clove garlic, minced
1 T. finely chopped fresh soft herbs such as basil, tarragon, or chives and/or 1 tsp. Dijon mustard, group allspice, or ground cloves
Place all the ingredients in a large jar, seal with a tight-fitting lid, and shake until well combined. Keep in the fridge for 1–3 weeks.
IQS Breakfast Energy Meffins
coconut oil or butter for greasing
1 lb. ground pork or beef
1 C. chopped leftover or par-cooked-and-frozen veggies, such as carrot, squash, peas and zucchini
12 eggs
8 oz. cottage cheese
several T. freshly chopped herbs (I use sage and thyme) and/or 2 tsp. dried herbs and spices (perhaps a pinch of nutmeg)
handful of grated Cheddar cheese
Preheat the oven to 3 500 F and lightly grease a 12-cup muffin pan. Brown the meat in a frying pan with a little oil, then remove and set aside. Sauté the veggies in the pan using the fat from the meat. Beat the eggs in a bowl, then add the meat, veggies, cottage cheese, herbs and spices. Spoon into the muffin C. and sprinkle with the grated cheese. Cook for 15-20 minutes. Best served warm.
IQS Frittatinis
coconut oil, butter, or ghee, for greasing.
8 eggs.
2 C. roughly chopped raw vegetables (asparagus, mushrooms, onion, kale, and/or zucchini)
6 slices ham or 4 rashes bacon, diced.
3 green shallots, sliced, or a handful of basil leaves, chopped.
freshly ground black pepper and/or chili flakes, to taste.
Preheat the oven to 170°C / 350ºF and grease a 12-cup muffin tray. Beat the eggs in a large bowl. Finely chop the veggies using a food processor. Add the veggie mix and ham to the eggs, then stir in the shallots/basil, pepper and/or chili flakes and spoon the mixture into the muffin tray. Bake for 12-15 minutes, eat while warm. Note: You could also use par-cooked and frozen vegetables such as butternut squash, sweet potato or broccoli – if so, skip the processor step.
Fresh Pasta with Lemon Cream
15 oz. low fat ricotta cheese
dash salt
1 tsp. grated lemon rind
1 tsp. nutmeg (I used only 1/2 tsp)
4 C. cooked pasta
Empty ricotta into blender or food processor, using the steel blade. Add salt. Process until all graininess disappears and ricotta has the texture of thick whipped cream. Flavor the mixture with lemon peel and nutmeg. Store in refrigerator. Drain the hot cooked pasta, then immediately return it to the saucepan it was cooked in. Add the whipped ricotta. Toss until pasta is well coated with sauce. Can garnish with parmesan, fresh parsley or a few thin slices of pitted black olives
Witches Hat Not-Nachos
8 oz cream cheese softened
1 T. taco spice if you like it spicy add some cayenne
1 tsp. fresh lemon juice
couple drops orange food coloring red & yellow or brown
2 T. sliced green olives
2-3 T. fresh cilantro chopped
1-2 T. carrot diced small
1 bag blue tortilla chips
1 resealable plastic storage bag
In a small bowl mix together cream cheese, taco seasoning, lemon juice & a couple drops of food coloring. Stir well until all ingredients are well combined. Spoon into plastic storage bag, squishing out air and sealing. Lay out your chips on a serving platter/dish. Remove any broken pieces. Cut off a tiny corner of the storage bag. Squeeze to drizzle cream cheese on each chip giving them a unique design replicating the band on hat. Sprinkle on green olives, carrots & cilantro.
Instead of carrots you could use bell peppers and if you do not like the taste of cilantro, substitute in flat leaf parsley for the cilantro.
Try fresh herbs like basil, dill, mint or parsley mixed with cream cheese, omitting the taco seasoning for a slimy green look.
Make cream cheese the day before, store in refrigerator, remove a couple hours before serving to soften up before piping your hats.
Pan Bread
2 C. warm water
1 T. sugar or honey
1 T. yeast
4 C. flour
2 tsp. salt
melted butter
In a bowl dissolve sugar and yeast in warm water. Let it sit for a few minutes. Stir in flour and salt. Dough will still be sticky. Place in a greased bowl, cover and let rise until double in size. Grease a cookie sheet/jelly roll pan. Spread dough flat onto sheet with palm of hand. Put melted butter on top. (can also sprinkle Garlic Parmesan blend, herbs, or sesame seeds on top) Cover with waxed paper and let rise again. Bake 400 degrees for about 20 minutes. Cut into squares.
Garlic-Parmesan Blend
1 medium size shaker of Parmesan cheese
1-4 T. of garlic powder
2-4 T. of dried parsley
Empty the shaker of Parmesan cheese into a mixing bowl. Add 1 T. of garlic, and 1 T. of parsley. Stir and taste. If you prefer stronger garlic taste, continue to add garlic 1/2 tsp. at a time until you reach a flavor you prefer. Add dried parsley to a point you think LOOKS good – it is there mostly for looks 🙂 When you get a blend you like, carefully pour it back into the Parmesan shaker and remove label. This is great on French bread, pizza crust, or even a piece of white toast for a simple side dish for spaghetti. I also use it on top of this recipe for Pan Bread (a quick and easy focaccia bread.)
Witches Hat Snacks
1/8 tsp. Chipotle chile, powder
2 T. Cilantro, fresh
2 T. Red bell peppers, roasted
2 T. Ripe olives
5 C. Tortilla chips, blue
Turn crispy triangles into a witch’s topper with a squeeze of chipotle cream cheese and sweet pepper confetti.
Meatloaf (a clone of Boston Market’s Meatloaf)
1 C. tomato sauce
1 1/2 T. barbecue sauce (we like Kraft original)
1 T. granulated sugar
1 1/2 lb. ground beef
6 T. flour
1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. black pepper
dash garlic powder
Preheat the oven to 400 degrees. In a small saucepan over medium heat, combine tomato sauce, barbecue sauce and sugar. Heat until it begins to bubble, then remove from heat. Place the ground beef in a large bowl and add ALL BUT 2 T. of the tomato sauce mixture. Use your hands to mix the sauce in thoroughly. Then add the remaining ingredients: flour, salt, onion powder and pepper. Again, use your hands to mix well. Place meat mixture into a loaf pan, top pan with foil and place in oven for 30 minutes. After 30 minutes, remove the foil and slice the meatloaf into 8 equal slices (while it’s still in the pan). This helps to cook the center of the loaf. Pour the remaining 2 T. of sauce on top of the meatloaf in a stream down the center. Place meatloaf back into the oven, uncovered for 25-30 minutes or until it’s done.
Giant Witch Cookies
1 C. sugar
1 C. butter or margarine, softened
1 egg
1 teaspoon vanilla
3 C. Gold Medal™ flour
½ teaspoon baking powder
½ teaspoon salt
1 container Betty Crocker™ Rich & Creamy vanilla frosting
3 or 4 drops green food color
3 or 4 drops yellow food color
1 container Betty Crocker™ Rich & Creamy chocolate frosting
Assorted candies for decorating, as desired
In large bowl, beat sugar and butter with electric mixer on medium speed until creamy. Beat in egg and vanilla. Stir in flour, baking powder and salt. Divide dough in half; wrap in plastic wrap. Refrigerate 1 hour for easier handling. Heat oven to 375°F. Line cookie sheets with cooking parchment paper. Shape half of dough into 10 (1 1/2-inch) balls. On parchment-lined cookie sheets, pat each ball of dough into 4-inch circle, using floured fingers if necessary. Place 2 or 3 circles on each cookie sheet, about 9 inches apart. On floured surface, divide remaining half of dough into 2 portions. Roll each portion into 9×6-inch rectangle. Cut each rectangle into 4 whole triangles and 2 half triangles (see diagram).
Press 2 half triangles together to form fifth whole triangle. Cut 1/2-inch strip from top edge of each dough circle on cookie sheet; set aside. Place triangle over each cut edge of circle, covering 1/4 inch of cut edge; press to seal, aligning edge of triangle with edge of circle. Slightly bend point of “hat” if desired. Roll each 1/2-inch strip into 2 (1-inch) ropes; attach to either side of “hat” for brim. Bake 7 to 11 minutes or until edges of cookies are golden and surfaces look dry. With broad metal pancake turner, remove cookies from cookie sheets to cooling racks. Cool completely, about 30 minutes. Tint vanilla frosting green with green and yellow food colors. Spread on circles for witches’ faces. Spread chocolate frosting on hats. Make faces using candies.
Cheesy Baked Tortellini
Olive Oil
2 C. marinara sauce
1/3 C. mascarpone cheese
1/4 C. chopped fresh Italian parsley
2 tsp. chopped fresh thyme
1 lb purchased cheese tortellini
2 oz thinly sliced smoked mozzarella
1/4 C. parmesan
Preheat oven to 350 degrees. Lightly oil an 8×8 inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling, salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.
Pan-Roasted Portobello Mushrooms with Mashed Parsnips
This savory mushroom dish is the vegetarian equivalent of a steak dinner. The rich taste and dense texture of the portobellos are complemented by creamy parsnips and lightly cooked greens.
1/4 C. soy sauce
2 T. balsamic vinegar
1 T. honey
4 T. Ketchup
2 cloves garlic, smashed
5 T. sherry
8 T. olive oil
4 portobello mushrooms, stems removed
2 parsnips, peeled, inner core removed, and coarsely chopped
2 Yukon Gold potatoes, peeled and coarsely chopped
Salt and freshly ground black pepper
4 T. minced fresh flat-leaf parsley leaves
1 bunch Sautéed Leafy Greens (cooked down in olive oil and garlic, finished with lemon juice)
Preheat the oven to 400°F. In a blender, combine the soy sauce, vinegar, honey, ketchup, garlic, 3 T. of the sherry, and 3 T. of the olive oil and blend until smooth. Spread the mushrooms on a rimmed baking sheet, gill sides up, and pour the marinade over them. Let marinate for 20 minutes. Combine the parsnips and potatoes in a saucepan with water to cover. Bring to boil over high heat, then lower the heat and simmer, uncovered, until the vegetables are tender, about 6 minutes. Drain and mash with 3 T. of the olive oil. Season with salt, then cover and set aside. Heat a large ovenproof pan and add the remaining 2 T. olive oil. Lift the mushrooms out of the marinade and reserve the marinade for later. Sear the mushrooms, gill side up, for 1 minute. Sear the second sides for 30 seconds. and turn off the heat. If the pan isn’t big enough, you may need to sear the mushrooms in batches, but it’s okay to crowd them in a little for roasting. When you’re done searing, pour 1 T. of the reserved marinade over each mushroom and season with salt. Cover and roast in the oven for 20 minutes. Uncover and roast for 5 minutes more. Transfer the mushrooms to a plate using a slotted spoon. Put the ovenproof pan with the roasting juices back on the stove over high heat, add the reserved marinade and the remaining sherry, and bring to a boil. Reduce the sauce for 1 minute. To serve, put a scoop of mashed parsnips and potatoes on a plate. Slice the mushrooms in half and put 2 halves on top of the parsnips. Spoon the sauce over the vegetables and garnish with parsley and black pepper. Serve with the sautéed greens.
Stout-Braised Sausages with Apples, Pears and Cranberries
4 large sausage links
1 T. olive oil
2 medium or large yellow onions, sliced
2 ripe Bosc pears, peeled, cored and sliced
2 apples peeled, cored, and sliced
1/2 pint fresh cranberries
12 oz. bottle of your favorite stout, brown ale or mocha porter
Preheat oven to 350. Set a large heavy pot over medium heat and add the olive oil. Once it’s hot, add the onions and saute five minutes or until they begin to soften. Add the sausages and brown on each side, turning them to prevent sticking, about 5-7 minutes.
“Salted Caramel†Haloumi Cheese and Apple
1/4 x 1/4-in.-thick slices haloumi
1 green apple, cored and cut into 1/4-in. wedges
pinch of salt
sprinkle of ground cinnamon (optional)
Place the haloumi and apple slices in a hot non-stick frying pan. Jiggle the pan a little so the fat from the haloumi coats the apple. Cook on both sides for 1-2 minutes, until both the apple and haloumi are a lovely caramel color. Sprinkle with salt and cinnamon (if using) and serve.
Lemon Buttermilk Cake
2 1/2 C. cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 C. buttermilk, room temperature
3 T. grated lemon zest (about 3 lemons)
1/4 C. fresh lemon juice
1 tsp. vanilla extract
1 3/4 C. granulated sugar
12 T. (1 1/2 sticks) unsalted butter, softened
3 large eggs plus 1 egg yolk, room temperature
3 C. confectioners’ sugar
3 T. lemon juice
2 T. buttermilk
Adjust oven rack to middle position. Heat oven to 325 degrees. Grease and flour a glass 13 x 9-inch baking pan. Combine flour, powder, soda and salt in a medium bowl. Combine buttermilk, lemon juice and vanilla. Beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Reserve 1/4 C. of sugar mixture; cover and set aside. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Add eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions. Mix until smooth about 30 seconds. Scrape batter into prepared pan an smooth top. Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes. For the glaze: While cake cools, whisk confectioner’s sugar, lemon juice and buttermilk until smooth. Gently spread over warm cake. Sprinkle evenly with reserved sugar. Cool completely, at least 2 hours.
Brussels Sprouts with Pancetta and Onions
1 1/2 lb. Brussels sprouts, trimmed and halved
4 oz. pancetta, diced
1 large onion, quartered and thinly sliced crosswise
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 T. red wine vinegar (optional)
Bring 1-inch of lightly salted water to a boil in a large, deep skillet. Add sprouts and simmer, covered, until crisp-tender, 6 to 8 minutes. Drain and run under cold water to cool. Wipe out the skillet. Add pancetta and cook over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. With a slotted spoon, transfer to paper towel–lined plate. Add onion to drippings in skillet and cook, stirring occasionally, until tender and golden, 8 to 10 minutes. Increase heat to medium-high. Add sprouts, salt and pepper, and cook, tossing, until heated through, about 3 minutes. Add pancetta and vinegar, if using, and toss to combine. Use leftovers in an omelet the next morning.
Bacon-Wrapped Pork Tenderloin with Rainbow Roasted Veggies
2 C. cherry tomatoes
4 oz baby bella mushrooms, halved
2 large yellow bell peppers, sliced
1 small butternut squash, peeled and diced
2 heads broccoli, cut into florets
2 large red onions, chopped
¼ C. olive oil
Salt and pepper, to taste
1 lb. fatty bacon
1 pork tenderloin (about 1 1/2 lb.)
Preheat oven to 450°F. Arrange the tomatoes, mushrooms, peppers, squash, broccoli, and red onions in rows on a sheet pan. Drizzle with olive oil and season liberally with salt and pepper, set aside. On a large cutting board, lay out the bacon slices side-by-side, overlapping slightly. Place the pork tenderloin on top of the bacon, then season with salt and pepper. Wrap the bacon up and around the tenderloin. Place the tenderloin on top of the bed of veggies on the sheet pan. Roast in preheated oven for 25-30 minutes, or until all the veggies are tender, and the inside of the pork tenderloin reads at least 145°F on an instant read thermometer. Remove from the oven, and let rest for 5-10 minutes for the juices to redistribute and the bacon to crisp up. Remove the pork tenderloin to a cutting board, and slice into 1/2-inch slices. Serve with roasted veggies. (Recipe yields about 3 oz pork and 1 C. veggies per serving.)
Flank Steak Thinly Sliced over Arugula with Garlic and Lemon Oil
1 (1 1/4 to 1 1/2 pounds) flank steak trimmed of fat
2 T. extra-virgin olive oil
1 tsp. minced garlic
Kosher or sea salt
Freshly ground pepper
6 oz. baby arugula leaves
1/4 C. lemon-infused extra-virgin olive oil (see Cook’s Note)
Fleur de sel or other finishing salt for sprinkling
Prepare a hot fire in a charcoal grill or preheat a gas grill on high. Remove the flank steak from the refrigerator 20 to 30 minutes before grilling and place it on a large, rimmed baking sheet. In a small bowl, combine the olive oil and garlic. Rub the steak on both sides with the mixture and season with salt and pepper. Oil the grill grate. Place the flank steak directly over the hot fire. Cover the grill and sear the steak on one side, 4 minutes for rare or 6 minutes for medium-rare. Turn, re-cover, and cook for 4 minutes more, or until an instant-read thermometer registers 120ºF for rare or 130º to 135°F for medium-rare. Transfer the steak to a carving board and let rest for 5 minutes. Cut the meat across the grain into 1/4-inch-thick slices. Scatter an equal amount of arugula on each dinner plate. Arrange overlapping slices of steak over the greens and spoon any accumulated juices over the top. Drizzle 1 T. of the lemon olive oil over each portion of steak and sprinkle with fleur de sel. Serve immediately. Notes: Citrus-infused extra-virgin olive oils add big flavor to simply prepared foods, such as grilled steak, chicken, and vegetables, making the oils a staple in my grilling pantry.
Turmeric-Braised Halibut Steaks with Garlic
Fresh turmeric roots look similar to their cousin, ginger. Unlike ginger, turmeric presents with a deep golden tone that adds a bright yellow color to curries and sauces. Turmeric’s vibrant orange flesh is earthy, peppery, and slightly bitter. Some claim that turmeric possesses soothing and anti-inflammatory qualities for what ails the body.
Four 8-oz halibut steaks
2 1/2 tsp. fine sea salt
2 T. grapeseed or other neutral oil
1/4 cup peeled and minced fresh turmeric
12 medium-sized garlic cloves, minced
1 1/2 C. unsweetened coconut milk
4 serrano chiles, stems removed but seeds intact, cut in half lengthwise
1 tsp. freshly ground black pepper
Blot the fish steaks dry with paper towels and place on a large plate. Season both sides of the fish with 1 tsp. of the salt. Heat oil in a 12-inch frying pan over medium-high heat. Add fish and sear until golden brown on both sides, turning once, about 3 minutes per side. Remove the fish to a plate. Add the turmeric and garlic, and sauté, stirring constantly, until the aromatics are soft but not brown, about 1 minute. Add the coconut milk, chiles, pepper, and remaining 1 1/2 tsp. salt. Bring to a simmer. Reduce the heat to low and return the fish to the pan. Spoon the sauce over the fish. Cover and cook, spooning the sauce over the fish once or twice, until the fish flakes easily when pierced with a knife, about 8 minutes. Arrange the fish on warm dinner plates, spoon some of the sauce over each fillet, and serve immediately.
Sweet and Sour Chicken Bundles
1/3 C. low-sodium chicken broth
2 T. rice vinegar
2 T. ketchup
1 T. low-sodium soy sauce
2 tsp. sesame oil
1 T. sugar
2 tsp. cornstarch
1 T. plus 2 tsp. canola oil
1 lb. skinless, boneless chicken breasts, sliced into 1/2-inch cubes
1 small green bell pepper, chopped
1 small red bell pepper, chopped
2 scallions, thinly sliced
2 garlic cloves, minced
2 tsp. minced ginger
1 C. chopped pineapple
12 egg roll wrappers
In a small bowl, whisk together the first seven ingredients. Set the sauce aside. Heat 1 T. of the canola oil in a large skillet over medium heat. Add the chicken and cook until it’s no longer pink, about 5 minutes. Add the peppers, scallions, garlic, and ginger and cook, stirring often, until the peppers are slightly tender, about 3 minutes. Pour in the sauce and bring the mixture to a boil. Continue to cook the mixture until the sauce has thickened slightly, about 1 minute. Stir in the chopped pineapple, then remove the pan from the heat. Heat the oven to 375° and coat a standard 12-cup muffin tin with cooking spray. Center and press an egg roll wrapper into each well of the tin to form a cup. Fill each one with the chicken mixture. Fold in three corners of each wrapper, then lightly brush the inside of the remaining corner with water and press it in place on top of the others. Brush the tops of the bundles with the remaining oil. Bake them until golden and crisp, about 15 minutes. Let them cool for 5 minutes before unmolding them.
Baked Gnocchi with Spinach and Ricotta
3/4 C. ricotta cheese
1/3 C. thinly sliced fresh basil
3 oz. shredded mozzarella, divided
1 oz. fresh grated Asiago cheese
1 large egg, lightly beaten
1/4 tsp. crushed red pepper
salt and fresh ground black pepper
3 C. marinara sauce, divided
1 lb. packaged potato gnocchi, divided
2 C. baby spinach leaves, thinly sliced, divided
Preheat oven to 400 degrees. In small bowl, whisk together ricotta, basil, 1/3 C. of the mozzarella, Asiago, egg and crushed red pepper. Season with salt and fresh ground black pepper. In an 8″ square baking dish coated with nonstick spray, spread a thin layer of the marinara sauce over the bottom. Arrange one-half of the uncooked gnocchi in a single layer – scatter half of the spinach on top. Using a spoon, add small dollops of half of the ricotta mixture on top of the spinach. Spoon a layer of marinara over the ricotta, leaving enough sauce behind for another layer on top. Repeat layering, adding all of the remaining sauce on top. Scatter the remaining mozzarella on top. Place into the oven and bake until the sauce is bubbling and the cheese is lightly browned, about 35 to 40 minutes. Remove and let sit 10 to 15 minutes before serving. Sprinkle with additional grated Asiago cheese before serving, if desired.
Spot Prawns with Garlic, Sorrel, and White Wine
Lemony sorrel brightens the flavor of spot prawns, large shrimp that can be served with the head and tail on or peeled. To remove the shell, use scissors to cut down the back to the tail tip. Like all shrimp, prawns only take a minute or two to cook, and after that can become tough. Millet provides a fluffy bed that soaks up the sauce. Start this recipe the night before serving so that the millet can soak.
1 C. millet, soaked in cold water for 1 to 12 hours and drained
1/2 C. almonds, coarsely chopped
7 T. olive oil
Salt and freshly ground black pepper
2 shallots, thinly sliced
1 bunch green Swiss chard, stems removed and coarsely chopped
1 bunch sorrel, trimmed
1/4 C. white wine
1/4 C. vegetable or chicken stock
1 1/4 lb. spot prawns, peeled, deveined, and thawed
2 cloves garlic, minced
1/2 tsp. red pepper flakes
1 T. unsalted butter
In a saucepan or teakettle, bring 2 C. water to a boil. In a separate saucepan, heat the millet over medium heat, stirring frequently, until it is mostly dry. Stir in the almonds, 3 T. of the olive oil, and 1 1/2 tsp. salt. Add the boiling water to the millet. Decrease the heat and simmer, covered, for 30 minutes. Turn off the heat and let the millet rest, covered, for 5 minutes. Fluff with a fork and set aside. Heat a skillet over medium-high heat and add 2 T. of the olive oil. Add the shallots and cook until they begin to brown, then add the chard and sorrel and cook until slightly wilted, about 1 minute. Add the wine and stock and bring to a boil. Decrease the heat slightly and simmer, uncovered, for 5 minutes, to let the liquid reduce and thicken. Season to taste with salt. Transfer the greens and cooking liquid to a large bowl. Heat the skillet over high heat and add the remaining 2 T. olive oil. Add the prawns and cook for 1 minute, undisturbed, until the bottoms turn pink. Season the prawns with salt. Add the garlic and red pepper flakes and cook for 1 minute, stirring constantly. Add the greens to the prawns and cook everything together for 30 seconds. Turn off the heat and stir in the butter. Taste and season. To serve, put a few heaping spoonfuls of millet on each plate, followed by the prawns. Pour the sauce over the top and season with pepper.
Sprouted Spicy Nuts
2 C. walnuts.
2 C. almonds.
3/4 tsp. each ground cinnamon, ground coriander and ground cumin.
1/2 tsp. ground turmeric.
2 T. salt.
Soak the nuts or seeds overnight in a pot of water with the salt. Drain and toss through all of the spices. Lay out on a baking tray and “heat†in the oven at the lowest temperature possible (less than 65ºC/150°F, or for gas ovens, on the pilot light) for 12-24 hours. Store and eat straight from the fridge. You can also store activated nuts in the freezer.
Variations
SALT AND VINEGAR ALMONDS Toss ¼ C. apple cider vinegar and 1 T. salt over 1½ C. of almonds just before you put them in the oven.
MEXICAN PUMPKIN SEEDS Toss the juice of 2–3 limes, 3 tsp. chili powder and 1 T. salt over 1 C. of pumpkin seeds just before you put them in the oven.
TAMARI PUMPKIN SEEDS After sprouting the pumpkin seeds, toss 1 C. of the seeds into a frying pan over medium-low heat. Add a splash of tamari and stir. The seeds will become a gooey, caramel glob pretty quickly, so remove from the heat almost immediately.
Cheesy Green Mish-Mash Soup
1 onion, roughly chopped
2 cloves garlic, chopped
3 T. coconut oil, ghee or butter
6 C. roughly chopped green vegetables
4 C. vegetable stock or basic chicken stock
1 C. of rocket/arugula or watercress
1 C. roughly chopped coriander, basil or flat leaf parsley leaves
pinch of salt
juice of 1 lemon
1/2 C. crumbed sharp cheddar
In a large saucepan, sauté the onion and garlic in the coconut oil. Add the green vegetables and stir for a minute, then pour in the stock and bring to the boil. Reduce the heat and simmer for 10-15 minutes. Stir in the rocket, herbs and salt. Turn off the heat and puree until smooth using a blender, or transfer to a blender and pulse. Whisk in the lemon juice and stir through the cheese. Serve hot.
IQS: Green Eggs with Ham
4 eggs
pinch salt
splash milk or cream
knob butter
3 T. Kale Pesto
toast, halved cherry tomatoes and slices of grilled ham, to serve
Use a fork to lightly mix the eggs, salt and milk or cream in a small bowl – not too much as you want to see a bit of yolk streaked through. Melt the butter in a frypan over medium heat, then pour in the egg mixture. Once the eggs ‘take’ a little, gently fold and lift using a flat wooden spatula – don’t stir. Pause, then fold again. After a minute, add the pesto and fold a little more until the whole lot is just soft and still a bit runny (about another minute). Remove from the heat and let sit, then gently stir to ensure it is cooked through. Serve with toast, cherry tomato halves and a few slices of grilled ham.
Salted Caramel Apple Sheet Cake
2 C. (254 grams) all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 C. (200 grams) granulated sugar
1 C. (200 grams) lightly packed light brown sugar
1 tsp. ground cinnamon
2 sticks (227 grams) unsalted butter
1/2 C. (120 ml) buttermilk
2 large eggs
1 tsp. vanilla
2 C. (200 grams) peeled and chopped Granny Smith apples (about 2 medium apples)
For the glaze:
1 stick (113 grams) unsalted butter
1/4 C. (60 ml) milk
3 C. (375 grams) powdered sugar, sifted
1/2 tsp. vanilla extract
1/4 C. salted caramel sauce (homemade or store-bought)
Make the cake: Preheat the oven to 400°F. Butter or oil a 10-by-15-inch jellyroll pan or a 16-3/4 by 12-inch sheet pan. In a large bowl, combine the flour, baking soda, salt, granulated sugar, brown sugar, and cinnamon. In a medium saucepan over medium-high heat, combine the butter with 1 C. water and heat until the butter melts. Bring to a boil. Once the mixture is boiling, remove from heat and add in the flour mixture. Add in the buttermilk, eggs, and vanilla. Gently stir in the apples. Pour the batter into the prepared pan, spreading evenly. Bake for 20 minutes if using a jelly roll pan, and about 17 minutes if using a half sheet pan, or until a toothpick inserted comes out clean. Let cool in the pan on a wire rack for about 10 to 15 minutes. Make the glaze: Meanwhile, combine the butter and milk in a large heat-proof bowl. Microwave until the butter is melted. Gradually stir in the powdered sugar until combined. Stir in the vanilla and caramel until combined. Pour evenly over the warm cake. Let set for about 15 minute before slicing and serving.
Kale Pesto
Note: I prefer this one with Parmesan instead of nuts.
1 medium bunch kale, stems removed
2 medium scallions, green parts only
2 cloves garlic
3 T. olive oil
juice of 1 lemon
1/4 C. grated Parmesan
salt and freshly ground black pepper, to taste
Steam the kale leaves for 2-3 minutes. Place all the ingredients in a food processor or blender and process until creamy and smooth. Store in a sealed container in the fridge for up to 1 week, or cover with a layer of oil and freeze.
Apple Peel Tea
The peels and cores of 5 apples
4 C. water
2 1/2 T. brown sugar
2 whole cloves
1 cinnamon stick
Place the apple peels and cores, water, and brown sugar in a medium saucepan. Bring to a full boil, then reduce to a simmer/low boil and add the cloves. Let simmer for one hour. After one hour, turn off the heat, add the cinnamon stick, and let sit for 45 minutes to an hour. You can also taste for sweetness when you add the cinnamon stick, adding more brown sugar if you like a sweeter tea. Pour the tea through a fine strainer, and discard the strained apple mush. The liquid can be stored in a container in the fridge (I generally use a mason jar), and leftovers can be drunk cold, or reheated on the stove or in a microwave.
Garlic Chicken Spring Rolls with Avocado Cilantro Sauce
1 T. olive oil
1 lb. boneless, skinless chicken
1/2 tsp. sea salt
1/4 tsp. ground black pepper
1/8 tsp. garlic powder
1 C. cooked quinoa (optional)
1 cucumber, thinly sliced
6 leaves fresh iceberg lettuce
6 rice spring roll papers
1 avocado, pitted and peeled
1/2 C. plain greek yogurt
1 C. unsweetened almond milk
1 cilantro bunch
1/2 tsp. garlic powder
1/2 tsp. sea salt
1 T. lime juice
For the Garlic Chicken Spring Rolls: Cook the chicken in olive oil over medium-high heat and season with sea salt, ground black pepper, and garlic powder. Once fully cooked, remove from heat, allow to cool, and dice. Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat. Near the bottom of your prepped spring roll wrapper and in the center, lay out the cucumber, iceberg lettuce, and diced chicken (and optional quinoa).  Fold the bottom over the chicken, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients. For the Avocado Cilantro Dipping Sauce: In a food processor or blender, combine avocado, Greek yogurt, almond milk, cilantro, garlic powder, sea salt, and freshly squeezed lime juice. Blend together until smooth. You can add a little more almond milk if it’s too thick.
Serving Size: 1 Roll w/ sauce
Calories: 202
Fat: 9.3g
Fiber:3.4g
Shrimp Spring Rolls with Spicy Almond Dipping Sauce
6 rice spring roll papers
1 T. olive oil
12 oz. shrimp, deveined
1/2 tsp. sea salt
1/4 tsp. ground black pepper
1 cucumber, thinly sliced
3 carrots, thinly sliced
6 leaves green leaf lettuce
12 mint leaves
2 T. almond butter
2 tsp. hoisin sauce
1 tsp. Sriracha sauce
1 tsp. rice wine vinegar
Cook the shrimp in olive oil over medium-high heat and season with sea salt and ground black pepper. Once fully cooked and no longer transparent, remove from heat and allow to cool. Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat. Near the bottom of the spring roll in the center, lay out the cucumber, carrots, green leaf lettuce, fresh mint leaves, and cooked shrimp. Line the shrimp in a row. Fold the bottom over the end of the veggies and shrimp, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients. For the Spicy Almond Dipping Sauce: In a small mixing bowl, combine the almond butter, hoisin sauce, Sriracha, and rice wine vinegar. Stir until smooth. You can soften the almond butter by microwaving for 10-15 seconds, if needed.
Serving Size: 1 Roll, 2 T. Sauce
Calories: 105
Fat: 4.4g
Fiber: 2.2g
Creamy Tomato Dressing
1 lb. juicy, vine-ripened tomatoes (about 3 medium), coarsely chopped
1 C. yogurt
1 C. sour cream
3 T. apple cider vinegar
3 cloves garlic, peeled & chopped
1 T. ground cumin, preferably freshly ground
1 tsp. ground coriander seeds, preferably freshly ground
1 tsp. chile powder
1/2 tsp. salt
Combine all ingredients in a blender and blend until smooth, adding a little more tomato if it’s too thick. Store in refrigerator for up to 3 days. Warning note: The heat from the chile powder in the dressing becomes more pronoz.d the next day.
Other ways to enjoy this dressing:
Mixed into a Tex-Mex potato salad
Drizzled over a platter of sliced garden tomatoes
Tossed with a green salad
With a plate of grilled summer squash
In your favorite chicken salad
As a quick way to give rice salad a kick
Sheet-Pan Carne Asada
¼ C. vegetable oil
1 ½ tsp. ground cumin
1 ½ tsp. ground coriander
¾ tsp. salt
2 ears fresh sweet corn, cut in thirds, or 6 pieces frozen corn on the cob, thawed (from 12-ct package)
1 medium red bell pepper, cut in thin strips
1 medium yellow bell pepper, cut in thin strips
1 medium yellow onion, thinly sliced
1 package (1 oz) taco seasoning mix
¼ tsp. ground red pepper (cayenne)
1 1/3 lb. beef flank steak
Tortillas and Toppings, as desired: flour tortillas, crumbled queso fresco, sliced radishes, diced avocado, chopped fresh cilantro, sour cream
Position oven rack 4 inches from broiler element. Spray 18×13-inch rimmed sheet pan with cooking spray. In large bowl, mix 2 T. of the vegetable oil, the cumin, coriander and salt. Add corn, bell peppers and onion to bowl, and toss to coat; transfer to pan. In same large bowl, mix remaining 2 T. oil, the taco seasoning mix and ground red pepper. Add steak; rub mixture in to steak. Transfer to pan with vegetables. Broil 8 to 10 minutes, turning steak and stirring vegetables once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; cover with foil and let steak rest 5 minutes. Stir vegetables in pan; return to oven, and broil 4 to 6 minutes longer or until vegetables are blackened in spots. Thinly slice steak on the bias, against the grain. Serve with vegetables in tortillas with toppings. Note: If your oven’s broiler only covers the center of your oven, start steak in the center of the pan, then thoroughly stir vegetables and position them in center while steak rests to ensure all elements get plenty of time directly under the flames. If desired, cut corn from cobs for serving.
Chicken Cordon Bleu Crepes
7-10 store bought, prepared crepes (or you can make your own)
2 C. cooked chicken, chopped
1/2 C. chopped (cooked) ham
1 C. shredded Swiss cheese
2 T. butter
2 T. flour
1 chicken bouillon cube, mashed into powder
1 1/2 C. warm milk
1/3 C. shredded Swiss cheese
For Garnish: chopped Parsley, optional
Assemble crepes: On each crepe, pile some chicken, some ham and Swiss cheese. Roll up or fold in quarters and place in a greased casserole dish (9×13). Make sauce: In a small saucepan, melt butter. Add in flour and mashed bouillon cube. Stir and let cook for 1 minute to cook out the raw flour taste. Gradually whisk in milk. Bring this to a boil but watch so it doesn’t burn. Continue to stir and cook for a few minutes until it thickens. Remove from heat and add in 1/3 C. Swiss cheese. Stir until it melts. Pour 3/4 C. of sauce on top of the crepes. Bake 350 degrees for 15-20 minutes or until heated through. Sprinkle with parsley, if using. Heat remaining sauce and serve with crepes. I made the crepes the day before and kept them in the fridge between sheets of wax paper.