Category Archives: Recipes

Carrot Miso Soup

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2 tablespoons olive oil
2 pounds carrots, peeled, thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
4 cups vegetable broth
1/4 cup white miso paste, or more to taste

Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.

Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.

Pineapple Tepache

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  • ½ pineapple cut into chunks (leave skins on)
  • ½ cup brown sugar
  • 4 cups of water
  • 2 whole cloves
  1. Wash the pineapple and then cut into chunks.
  2. Mix the brown sugar and water until sugar dissolves.
  3. Add the pineapple chunks, sugar water and cloves to a large glass jar or pitcher.
  4. Cover with a cotton cloth or towel and let sit on the counter in a cool, dry place away from direct sunlight for 3 days.
  5. Tepache will become cloudy in 2-3 days and white foam will form on the surface.
  6. Scoop out the white foam that forms.
  7. Serve Pineapple Tepache over ice.

Cashew Cream Cheese

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  • 2 cups raw cashews, soaked in water for 4+ hours
  • 1/4 cup filtered water, to blend
  • 2 tbsp. olive oil
  • 1 tbsp. apple cider vinegar
  • 1.5 tbsp. lemon juice
  • 1 tbsp. agave
  • 2 cloves garlic
  • 3/4 tsp. sea salt

In a high-speed blender, all ingredients until smooth.  Add water as needed to reach desired thickness.

For sour cream, omit the agave and double the apple cider vinegar.

Vegan Cupcakes

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  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups almond milk
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, warmed until liquid
  • 1 1/4 teaspoons vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

Hash Brown Breakfast Quiche

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  • 15 oz. frozen hash browns, shredded
  • 3 tablespoons olive oil, divided
  • Salt and pepper to taste
  • ½ cup bacon bits
  • 1 zucchini, coarsely shredded
  • 8 oz. baby portobello mushrooms, diced
  • 3 eggs
  • 1½ cups milk
  • 1½ cups cheddar cheese
  1. Mix hash browns, olive oil and salt and pepper to taste in a mixing bowl
  2. Grease a 10″ oven-safe skillet and add the hash brown mixture, pressing down to pack it tightly on the bottom and sides forming a pie-like crust
  3. Bake at 425 degrees F or until the edges have browned, about 25 minutes
  4. Meanwhile in a separate non-stick pan over medium high heat, saute zucchini and mushrooms in 2 tablespoon of olive oil about 5 minutes until tender. Drain any excess liquid
  5. Once the hash brown crust is done, spread half the cheddar cheese along the bottom of the crust
  6. Arrange bacon bits, zucchini and mushrooms in the pan and top with remaining cheddar cheese
  7. Combine eggs, milk and salt and pepper to taste and whisk until frothy
  8. Pour egg mixture into the crust
  9. Bake for 40-50 minutes at 350 degrees F or until a knife inserted in the center comes out clean
  10. Let it cool for at least 10 minutes before serving

Hard Lotion Bars

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1 oz. beeswax
1 oz. cocoa butter/shea butter
1 oz. coconut oil/sweet almond oil/olive oil

Melt beeswax in a double boiler, then add coconut oil and shea butter.  Take off heat, add your essential oils, then pour into molds and allow to cool on the counter.

Buttermilk Biscuits in Cast Iron

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  • 2 cups self-rising flour, plus extra for dusting counter (1 cup flour, 1.5 tsp. baking powder, 1/4 tsp. salt)
  • ½ cup (1 stick) chilled unsalted butter, plus an additional 2 tablespoons melted butter
  • ¾ cup buttermilk
  • 3 tablespoons melted shortening
  1. Preheat oven to 450°F. Place a 10.25-inch cast iron skillet into the oven to preheat.
  2. Measure the self-rising flour into a large mixing bowl.
  3. Using the coarse side of a hand grater, quickly grate 1 stick (½ cup) cold hard butter into the self-rising flour. Working quickly, use fingers to gently distribute the shredded butter into the self-rising flour.
  4. Add the buttermilk, then stir until just combined.
  5. Turn onto a lightly floured surface and, using floured fingers, quickly pat to approximately the size of an 8.5×11″ sheet of paper, which will be about ½” to ¾” thick. Very lightly dust the surface of the dough with flour from your fingertips, then fold the sheet of dough into thirds, as when folding a business letter. Repeat the patting, dusting, and folding steps seven times, or fewer if you feel the dough begin to tighten–overworked dough makes for a tough biscuit! The final time, pat the dough to a rectangle slightly larger than the size of your skillet. Using a round biscuit cutter or a drinking glass, cut into about 7 round biscuits. Gather up the scraps to form the 8th biscuit by hand.
  6. With a handle mitt, carefully remove the preheated skillet from the oven. Drop melted shortening into the preheated skillet, then return to oven for a couple of minutes, until it is melted. Place each biscuit into the skillet and, using a fork, immediately turn to coat both sides with shortening.
  7. Place the hot skillet into the oven, and reduce the oven temperature to 425°F. Bake until tops of biscuits are golden brown, about 12-18 minutes.
  8. Remove from oven. Brush tops with additional melted butter. Serve while hot!

Note: This recipe is easily doubled to be cooked in a 12-inch skillet, and yields around 12 biscuits.

 

Enriched Bread

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4 cups flour
5 tsp. instant yeast
3 tbsp. sugar or honey
1 1/4 tsp. salt
1/4 cup oil
1 cup warm water (110 degrees)
1 large egg, warmed and beaten
3 tbsp. dry milk powder

Mix warmed water and milk powder together.  Pour into mixing bowl and add yeast and sugar/honey.  Mix well and let sit until yeast blooms.

Add oil, salt, beaten egg and mix again.

Add flour and mix.  Knead for 7 minutes – dough should be tacky.

Turn onto a silicon mat and hand knead to bring dough together into a nice ball.  Place on mat and cover with mixing bowl for 15 minutes.

Remove bowl and hand knead to gently deflate dough.  You can use a rolling pin at this point or begin turning the dough over in small portions, forming a long log by hand.  Repeat this process to ensure the gas bubbles are deflated.  Now roll up into a log to fit into a 13″ pullman.  Gently press into the bottom of a lightly greased pan and place in oven with only the light on.

Watch until the dough is about 1″ from the top and remove from oven.  Heat your oven to 375 degrees.  Be sure to keep the dough in a warm location.  Bake with lid on for 30 minutes.  Test for an internal temperature of 200.  Turn out immediately on a cooling rack and cover with dishtowel.

 

Roasted Rosemary Root Veg

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  • Red-skinned Potatoes, Cut Into 1-inch Pieces
  • Sweet Potato, Peeled And Cut Into 1-inch Pieces
  • Carrots, Peeled And Cut Into 1-inch Pieces
  • Beets, Peeled And Cut Into 1-inch Pieces
  • 4 Tablespoons Olive Oil, Divided
  • 3/4 teaspoons Salt, Divided
  • 3/4 teaspoons Ground Pepper, Divided
  • 2 Tablespoons Chopped Fresh Rosemary

Preheat oven to 425ºF, with oven rack placed in the bottom two positions. Lightly coat two baking sheets with cooking spray.

In a large bowl, stir together red-skinned potatoes, rutabaga, sweet potato and carrots. Place beets in a medium bowl.

Drizzle 3 tablespoons of olive oil over the large bowl of vegetables, season with ½ teaspoon salt, ½ teaspoon pepper and 1 ½ tablespoon rosemary, and stir to combine. Drizzle remaining 1 tablespoon of olive over the beets, season with remaining ¼ teaspoon salt, ¼ teaspoon ground pepper and ½ tablespoon rosemary, and stir to combine.

Divide all of the vegetables evenly between the two prepared baking sheets. Roast for 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack, and front to back. Roast until the vegetables are tender when pierced with a fork and golden brown in some spots, an additional 20–25 minutes.

Farmhouse Stuffing

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    • 4 tablespoons (1/2 stick) unsalted butter
    • 1 medium onion, cut into 1/4-inch dice (about 1.5 cups)
    • 3 stalks celery with leaves, cut into 1/4-inch dice (about 1 1/4 cups)
    • 1 (8-ounce) package seasoned bread stuffing cubes
    • 1/4 cup fresh parsley, chopped
    • 1/2 teaspoon celery salt
    • 1/2 teaspoon dried sage, crumbled
    • 1/2 teaspoon dried rosemary, crushed
    • 1/4 teaspoon dried thyme, crumbled
    • 1/8 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • 1 1/4 cups hot chicken stock, plus 1/2 cup more if baking all of stuffing outside of turkey

 

    1. In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
    2. Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock.
    3. If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish as directed in recipe .
    4. If baking entire recipe as side dish: Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.

Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.