Broccoli cheddar soup

1/2 onion, diced
1/2 lb frozen broccoli
1 t garlic powder
1 qt chicken or vegetable broth
1 cup+ shredded cheddar cheese
salt and pepper to taste

Saute the onions in a small amount of chicken broth until soft (not caramelized or crispy, so a very short period of time), add remaining chicken broth, frozen broccoli and garlic powder. Cook until broccoli is very soft. Blend with blender or food processor. Add cheese and heat on low-medium heat until completely melted and mixed in. Salt and pepper to taste.

Shishito Pepper Salad

 ~15-20 shishito peppers
1 cup roasted corn
2 T diced red onion
1/4 cup chopped fresh cilantro
1/4 cup chopped roasted almonds
juice of 1 lime
3 T olive oil
1 diced jalapeno
1-2 cloves of garlic, minced or crushed
1/2 cup+ of cojita or casero cheese

Wash, dry, and toss the peppers in a small amount of olive oil, just enough to coat them. Heat a cast iron pan and blister/char the peppers. Use as high of heat as possible and be careful not to leave them in the pan any longer than necessary or the flesh will overcook and they will get mushy. Let cool and chop, discarding the stems. If using frozen corn, mix with the corn to cool the peppers quickly and thaw the corn.

Mix all ingredients and adjust to taste. If using casero cheese, salt if needed. Cojita is quite salty.

Serve with tortilla chips, nachos, or quesadillas. Delicious as a burrito: cheese melted on a tortilla, big scoop of salad on top, roll, and eat. Potential toppings: avocado, sour cream and green onions.
Shishito peppers are generally mild but occasionally very spicy.

Cottage Cheese Tzatziki Salad

2 pickle-sized cucumbers, partially peeled if the skins are thick
1 clove of garlic, minced
1 T fresh dill, chopped
1 t lemon juice or fresh lemon
around 10 oz cottage cheese

Cube the cucumbers and mix all ingredients, adding more as needed to taste. Delicious on warm flatbread.

3 servings.

Greek Chicken Gyros

Flatbread
Grilled Greek Chicken
Tzatziki Sauce
Sliced tomatoes
Sliced red onions

Tzatziki sauce

• ~10 cocktail cucumbers
• ~6 c Greek yogurt
• 1/3 c lemon juice
• 1/3 c olive oil
• 5 garlic cloves, minced
• 1 1/4 t salt
• black pepper

Serves 20.

Grilled Greek Chicken Thighs

10 lb boneless skinless chicken thighs

Marinade:

• 15 garlic cloves, minced
• 1/3 cup white wine vinegar
• 1 cup lemon juice
• 1/3 cup olive oil
• 1 cup Greek yogurt
• 1 1/2 T dried oregano
• 5 t salt
• black pepper

Mix the marinade and chicken together in ziploc bags 24-12 hours before grilling.

Serves 20.

Raspberry Jam Bars

 

• ½ cup pecans
• 1 cup all-purpose flour, spooned into measuring cup and leveled-off with a knife (this could also be part almond flour)
• ½ cup unsweetened coconut flakes
• ¼ cup old-fashioned rolled oats
• Heaping ¼ teaspoon salt
• ¼ teaspoon baking powder
• 1 stick unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 large egg
• ½ cup raspberry jam

1. Preheat the oven to 350°F and adjust the oven rack to the middle position. Line an 8-inch square baking dish with heavy-duty aluminum foil so that it overlaps the sides and spray with nonstick cooking spray.
2. In the bowl of a food processor fitted with the steel blade, place the pecans, flour, coconut, oats, salt, and baking powder. Blend until the mixture has a fine, sand-like texture. Set aside.
3. In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar on medium speed until light and creamy, a few minutes. Add the egg and beat until well combined. Add the flour mixture to the butter mixture and beat on low speed until just combined. The dough will be sticky. Place ⅔ of the dough on the bottom of the prepared baking dish, and spread it in an even layer. Spread the jam over the surface of the dough, leaving ¼-inch space between the jam and the sides of the baking dish so the bars won’t stick to the foil. Pinch off 1-inch clumps of the remaining dough and scatter evenly over top of the jam. The dough won’t cover the entire surface; that’s okay. Bake for about 35 minutes, until the topping is golden brown.
4. Let the jam bars cool in the baking dish on a rack for about 15 minutes. Using the foil overhang, lift the bars out of the pan and onto the countertop. Pull the foil away from the sides to prevent sticking, and then let sit until completely cool, a few hours. Cut into bars.

Portobello Mushroom dinner

• Portobello mushrooms (as many as you think you can eat, usually 1-1 ½ per person, keep in mind that they get smaller as they are cooking)
• 2-3 green onions
• 1-2 cups shredded mozzarella cheese or fresh sliced mozzarella
• 1 T of butter or vegetable oil

Wash and slice the mushrooms and chop the green onions. Heat a frying pan and spray with vegetable oil and add onions and mushrooms, stir frequently to cook evenly and to keep from sticking to the pan. Cook until mushrooms are tender and soft. To hasten cooking, cover the pan with a lid. When the mushrooms are cooked turn off the heat and add cheese. The cheese should cover all of the mushroom and onion mixture. Allow cheese to melt and serve hot. A yummy change of the recipe is to use fresh mozzarella sliced and lay it on top of the mushroom and onion mixture and serve when melted. Good on top of brown rice.

Morel Mushroom & Asparagus Risotto

•  5 cups water
• 1 cup dried morel mushrooms
• 2 large handfuls of garlic chives
• 4 T butter
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1 T lemon juice
• 1/2 cup dry white wine
• 1/2 lb asparagus, chopped
• 1/2 cup grated Parmesan or Romano cheese
• salt & pepper to taste

In a large saucepan, simmer the morel mushrooms and garlic chives in the 5 cups of water for 10-15 minutes. Strain the mushroom broth into a bowl, and reserve the mushrooms. Chop the mushrooms, and discard the garlic chives. 

In the saucepan, brown the butter, garlic, and rice. When lightly browned, deglaze with the lemon juice and white wine, and begin adding a cup of the broth at a time. After each cup, stir and wait for the rice to absorb the liquid before adding the next cup. When about halfway through adding the liquid, add the asparagus. When the rice is fully cooked and all the broth has been added, remove from heat and fold in the cheese and morel mushrooms. Salt and pepper as desired.

Makes approximately 4 servings.

Grapefruit Meringue Pie/Tarts

Crust
1 1/2 cups graham cracker or animal cracker (can do GF) crumbs (11 crackers?)
2 T sugar
1/2 t ground ginger
1/4 t salt
5 T unsalted butter

Filling
1 1/4 cups sugar
1/3 cup cornstarch
2 T grated grapefruit zest
1 1/4 cups fresh grapefruit juice (2 grapefruit)
1/2 cup water
4 egg yolks
4 T unsalted butter

Meringue
4 egg whites
1/4 t cream of tartar
1/2 cup sugar

Crust: Preheat oven to 350 degrees. Melt the butter for the crust. Combine crumbs, sugar, ginger, salt, and butter, and press into pie pan or muffin pan liners. Bake until set and light brown, about 10 minutes. Allow to cool.

Filling: Whisk cornstarch and water together until the cornstarch dissolves before heating. Combine the cornstarch solution, the sugar, and grapefruit juice together in a saucepan, whisking in the egg yolks one at a time over medium heat. Mix in the 4 T of butter and the zest as the filling begins to thicken, stirring constantly. Pour the filling into the crust(s), and chill for at least 1 hour for tarts and 3 hours for a pie.

Meringue: Beat egg whites and cream of tartar on high until frothy, about 30 seconds. Gradually beat in sugar. Continue on high until the sugar is dissolved (slide some between your thumb & finger- if you feel granules, it is not yet dissolved) and stiff peaks form, 4+ minutes.

Spoon the meringue over the pie, swirling and maximizing the peaks. Using a broiler or kitchen torch, brown the meringues. If broiling, move the oven rack so the pie is 6 inches from the element. Watch carefully as it only takes 2-3 minutes. Allow to cool slowly.

Persimmon Muffins

3 cups fresh persimmon puree
2/3 cup melted unsalted butter or 1 cup vegetable oil
1 cup sugar
2 eggs
2 t vanilla
3 cups whole wheat flour (or GF flour for gluten free)
2 t baking soda
1/2 t nutmeg
2 t cinnamon
pinch of salt
1 cup walnuts
1 cup raisins or craisins

Make the puree by washing the persimmons, then remove the bad spots and slice the tops off using a sharp knife. Cut them in half horizontally, separating the top from the bottom, to find the seeds. After removing the seeds, use the chopping blade in a food processor to puree.

Preheat the oven to 350 degrees. In a large bowl, combine the sugar, eggs, and vanilla. Stir in the puree and the butter or oil.

In a separate bowl, sift together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the persimmon mixture. Do not over-mix! Stir in walnuts, raisins, or craisins if desired. The batter will be fairly stiff.

Coat each muffin cup with spray and spoon the batter in, filling the cups completely. Bake until they are golden brown, and the tops of the muffins bounce back when you press on them, 25-30 minutes. Rotate positions in oven if baking multiple trays at the same time. Use a toothpick to test for doneness. Cool the tray on a wire rack for 5 minutes before removing the muffins, and then cool another 20 minutes.

Makes 15 muffins.

Turkish Delight

1/2 lb (8 oz) unsweetened chocolate
2 cups honey
2 scant cups nut meats
3 lb sifted powdered sugar
vanilla extract to taste
2 orange rinds grated

Melt chocolate in double boiler. Slowly stir in honey. Add sugar and nuts and knead until stiff. Make small pockets in dough and add vanilla and orange rind. Knead well to mix. Press into half gallon waxed cardboard milk carton. Let stand for at least one week.

Note: If using a regular kitchen aid, divide in half to make.

Gluten & Dairy Free Pecan Pie Bars

 Shortbread Crust

2 cups vegan baking butter, melted
1 cup granulated sugar
2 t vanilla
1 t salt
4 cups GF flour with xanthan gum

Spray a metal half-sheet pan with GF spray, and line with a sheet of parchment paper.

Mix the butter, sugar, vanilla, and salt. Add the flour and mix until dough forms. Press firmly into the pan, following the pan up at the edges to help contain the pie filling. Lay a piece of parchment paper on top and roll it out with a rolling pin after it has been evenly distributed. Bake for 15 minutes.

 

Pecan Pie Filling

6 eggs
2 cups corn syrup
2 cups sugar
4 T melted vegan butter
2 t vanilla
3 cups pecan halves, chopped

Beat the eggs, corn syrup, sugar, butter, and vanilla. Chop the pecan halves into small pieces and evenly distribute over the shortbread. Pour the filling on top. Bake for 45 minutes.

Chocolate Ganache Topping

12 oz DF chocolate chips
½ cup almond milk

Melt chocolate and milk in a saucepan, mix well, and spread over the pecan pie filling. Allow to cool completely before cutting.

Gluten & Dairy Free Chocolate Chip Cookies

1 cup coconut oil or vegan butter or a combination (a nut butter may be combined as well)
1 cup brown sugar
½ cup granulated sugar
2 t vanilla extract
1 t salt
2 eggs

2 ⅓ cups GF flour with xanthan gum
1 t baking powder
1 t baking soda

2 cups DF chocolate chips
1 ½ cups nuts, optional

Beat coconut oil (etc.), sugars, vanilla, and salt until fluffy.

Beat in eggs, combining well.

Mix the flour, baking powder, and baking soda in a separate bowl, breaking up any balls of baking powder or soda.

Beat the dry ingredients into the wet, and then add the chocolate chips, nuts, etc.

Ball into 1-tablespoon balls, and refrigerate or freeze. The fats should be solid in order to prevent the cookie from overspreading during baking. GF dough and baked goods last much better in the freezer, but thaw the dough before baking.

Preheat the oven to 350⁰F. Line a baking sheet with parchment paper (avoid the silicon sheets if they are used for regular baking). Bake the cookies until they just begin to brown, around 7-8 minutes. Remove, and allow to rest for 5 minutes.

GF/DF Pecan Sticky Buns

Prepare the filling and topping before the dough.

Topping:

2 cups brown sugar
1 cup vegan butter
2 Tbsp. almond milk
2 tsp. vanilla
2 cups pecans

Spray or grease a 9"x13" pyrex generously (this will not work with parchment paper). Chop the pecans. Add brown sugar, vegan butter, almond milk, and vanilla to a saucepan. Heat on the stove over low, stirring until the brown sugar and butter have melted. Stir in pecans.

Pour into the 9"x13" pan and spread evenly being careful not to disturb the spray/grease. Set aside.

Filling:

1 cup vegan butter
1 ½ cup brown sugar
½ cup cinnamon (start with 4 T, and add more if desired)

Melt vegan butter. Mix brown sugar and cinnamon in a separate bowl from the butter. Set both aside.

Dough:

2 Tbsp. yeast
½ cup warm water

7 cups GF flour
1 cup cornstarch or arrowroot starch/flour
2 tsp. salt
3 cups almond milk
2 Tbsp. cider vinegar
4 Tbsp. oil
4 Tbsp. honey or agave nectar
6 eggs

Mix yeast in warm water and set aside for 5 minutes. 

Using a stand mixer, blend 6 cups of flour, starch of your choice, and salt using the regular paddle. Warm the milk, and add it and the oil, honey, and cider vinegar to the dry ingredients. Switch to the dough hook and mix. Beat eggs and add to yeast mixture. Add this to the bowl and mix. Add flour and continuing mixing until the dough pulls away from the bowl and the hook.

Roll out the dough into a rectangle. Spread with the melted vegan butter (filling instructions) and evenly spread the brown sugar cinnamon mixture to the edges. Starting at the short end, roll up the dough into a log. Using unflavored floss or a serrated knife cut 2" rolls off and place them in the 9"x13" pan.

Boil water and fill a 11"x17" pyrex. Place the 9"x13" pyrex in the hot water bath. Cover loosely with sprayed plastic wrap or damp towel and let rise for an hour+ in a warm place. Try not to jostle it. Refill with warm water as needed. 

When the rolls have risen, heat oven to 350°F. Cover loosely with foil tent to prevent over browning and bake for 40 minutes. Flip onto a sheet pan or serving dish. 

To save for later, wrap in foil and freeze after they have cooled. To reheat, place foil wrapped rolls in a pan to prevent the topping from leaking and heat in 350-400°F oven until warm.

Buffalo Chicken Pizza

Pizza crust

Grilled chicken, sliced and roughly chopped
onion, white or red, thinly
celery, sliced
Buffalo sauce
blue cheese (optional)
tomato sauce
shredded cheese (mozzarella, cheddar, dairy free)
hot sauce

Prepare pizza crust. A 10" cast iron pan works well. Preheat oven to 425. Spread with a layer of tomato sauce, and then shredded cheese. Layer the chicken, onion, and celery on top. Judiciously drizzle Buffalo sauce, and then top with Blue cheese and/or shredded cheese. Bake until the cheese is melted and the crust is beginning to brown. Remove from oven and serve with hot sauce and ranch dressing.

Creamy Dill Salmon/ Steelhead

 Ingredients:

• Salmon or steelhead fillet
• Trader Joe's vegan creamy dill dressing
• sea salt

Preheat the oven to 350. Spray a baking sheet with Pam, rinse the fish, and lay it out on the pan. Salt the fish, and pour just enough dressing on to mostly cover the fish. Bake for 20-30 minutes, and turn oven off. Allow to sit 30+ minutes in the cooling oven.

Optional sides: pasta with the remaining dressing, or pasta and peas with the remaining dressing. Plate with lemon and fresh dill.

Gumbo

1 cup plus 1 T of oil
1 cup of GF flour
6 boneless skinless chicken thighs and/or
1.5 lb andouille sausage, sliced and/or
1.5 lb shrimp

2 large yellow onions, diced
2 green bell peppers, diced
4 celery ribs, diced
8 cloves of garlic, minced
1/4 t cayenne pepper
1.5 quarts chicken stock
2 bay leaves
2 sprigs fresh thyme or 2 t dried thyme
1 lb. okra, sliced
salt
pepper

Rice, sliced green onions, hot sauce, bread

In the Instant Pot, saute the chicken and sausage in 1 tablespoon of oil. Remove and brown the flour in 1 cup of oil. Add the onion, bell pepper, and celery and cook until soft. Stir in the garlic, cayenne pepper, and black pepper, and saute until the garlic is cooked. Add stock, bay leaves, thyme, okra, and meat. Salt. Slow cook until ready to eat.

Serve over rice and top with sliced green onions.

Granola

Dry:

4 cups oats

2 cups nuts (pecans, walnuts, cashews, almonds, pumpkin seeds, etc.)

1-2 t cinnamon

2/3 cup raisins or craisins

1/3 cup shredded coconut

1 t fine grain sea salt

Wet:

1/2 cup coconut oil, melted

1/2 cup maple or agave syrup

1 t vanilla

Fold the dry ingredients together in a large bowl. Melt the coconut oil in a liquid measuring cup and mix in the other wet ingredients. Fold the wet ingredients into the dry ingredients. Bake on a half sheet pan lined with parchment paper at 300 degrees for 30 minutes, checking every 5-10 minutes thereafter until toasted. Allow to cool completely before eating or storing. Chocolate chips can also be added after it has cooled.

Baked Brown Rice (Monica)

1 1/2 cups short grain brown rice

1 tsp salt

2 tbsp butter or oil

3 cups boiling water 

Add-ins: sauteed minced carrots, minced bell pepper, parsley flakes 

Heat the water in a kettle. Preheat oven to 400. 

Saute veggies in olive oil until bright and soft. 

Place rice in 8×8 pyrex (for double recipe, use 9×13 pan and increase baking time to 1 hour and 20 minutes), and add butter and water. Mix salt and veggies in. Cover tightly with aluminum foil and bake for 1 hour.

Kale and White Bean Soup

a bunch or a bag of kale, cut into bite size pieces with the stems and ribs removed
2 15-oz cans of white beans
finely diced onion
minced garlic
chicken or vegetable broth
salt and pepper

Saute onion and garlic in a small amount of broth. Add remaining ingredients and cook until the kale is soft. Add salt and a generous amount of pepper. Can add cubed or shredded chicken breast. Top with Parmesan cheese if desired.