Category Archives: Recipes

Herb and Cheese Corn Muffins

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup milk
  • 1/4 cup oil
  • 1 egg, beaten
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped fresh herbs (I used parsley, rosemary, and thyme)
  1. Preheat the oven to 400° F.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder. Add the milk, oil, and beaten egg and stir to combine. Don’t overmix!
  3. Let the batter rest for about 5 minutes. This will help the muffins dome better.
  4. Add the cheese and herbs and stir lightly to combine.
  5. Pour the batter into a greased muffin tin (or a tin lined with papers). Fill each one about halfway.
  6. Bake for 15 to 20 minutes, or until lightly golden brown on the tops. Let cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

Radish, Carrot and Beet Salad

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For the Dressing:

 

  • 1 1/2 Tbsp. Apple Cider Vinegar
  • 3 Tbsp. extra virgin olive oil
  • 2 tsp. Dijon mustard
  • 1 tsp. honey
  • ½ tsp. sea salt
  • ½ tsp. ground coriander
  • Freshly ground black pepper to taste

 

For the Salad:

 

  • 4 golden beets
  • 4 carrots
  • 1 bunch radishes
  • 2 Tbsp. chopped flat-leaf parsley
  1. Whisk the dressing ingredients together in a large bowl.
  2. Thinly slice the beets, carrot, and radishes on a mandolin or in a food processor with the slicing disc.
  3. Toss the sliced vegetables with the dressing to coat evenly. Sprinkle with chopped parsley, season to taste with additional salt and freshly ground pepper if desired and serve.

 

Vegetable Pancakes

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Grated vegetables, peeled and squeezed dry
1/2 small onion, grated; or 4 scallions
1 egg, lightly beaten
1/4 c. white or whole wheat flour
Salt and pepper
Olive or vegetable oil or butter for greasing the pan

  1. Heat the oven to 275°F. Grate the vegetables. Mix together the vegetables, onion, egg, and 1/4 cup of the flour. Sprinkle with salt and pepper. Add a little more flour if the mixture isn’t holding together.
  2. Put a little butter or oil in a large skillet or griddle over medium-high heat. When the butter is melted or the oil is hot, drop in spoonfuls of the batter, using a fork to spread the vegetables into an even layer, press down a bit. Work in batches to prevent overcrowding. (Transfer finished pancakes to the oven until all are finished.) Cook, turning once, until nicely browned on both sides, about 5 minutes. Serve hot or at room temperature.

Quinoa Salad with Radishes

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1/2 cup quinoa
1/2 tsp. salt
3 tbsp. unsalted butter
1 1/2 cups sprouts
1/2 cup sliced radishes
2 tbsp. basil
1 tsp. lemon zest
1 tsp. lemon juice

Place rinsed quinoa in a small saucepan with 1 cup water, 1/2 teaspoon salt, and the butter. Bring to a boil, the reduce to a simmer over very low heat and cover. Cook for about 10 minutes, or until all liquid is absorbed.

Remove the pan from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread the quinoa out on a dinner plate to cool completely.

Toss the cooled quinoa with all other ingredients.

Options:
poached egg, chicken, or salmon
toasted almonds and goat cheese or feta

 

Spicy Stir-Fried Radish Greens

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radish greens washed and cut into 1/2 inch slices
2-3 tsp. peanut oil
2 large garlic cloves (for seasoning oil)

Sauce Ingredients:
1 T soy sauce
1 tsp. rice vinegar
1 tsp. agave nectar
1/4 tsp. Sriracha

Wash and dry radish greens.  If desired, soak greens for about 30 minutes in very cold water. (This makes sure they’re crisp for the quick stir-frying.) Working in batches, cut greens crosswise into 1/2 inch slices.

Mix together sauce ingredients and set aside. Preheat the wok or large, heavy frying pan until it feels very hot, then add the oil. When oil looks shimmery, add the garlic cloves and cook about 30 seconds, making sure garlic doesn’t start to brown. Remove garlic and discard.

Add chopped radish greens and/or swiss chard all at once and immediately begin to stir-fry, turning greens over and over just until they are almost all wilted. When greens are almost all wilted, add sauce ingredients, stir, and cook 30 seconds more. Serve hot.

BBQ Chicken Rub

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  • 1/4 c. brown sugar, packed
  • 2 tbsp. chili powder
  • 2 tbsp. paprika
  • 1 tbsp. cumin, ground
  • 1 tsp. cayenne pepper
  • 1 tbsp. garlic powder
  • 1 tbsp. mustard powder
  • 2 tsp. salt
  • 1 tsp. pepper

Ginger Cookies

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2 1/4 cup flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
3/4 cup unsalted butter
1 cup brown sugar
1 egg
1/4 cup molasses

  1. Heat oven to 375.
  2. Sift flour, baking soda, salt, cinnamon and ginger in a bowl.
  3. Cream butter and brown sugar until light and fluffy.  Beat in the egg and molasses
  4. Mix in the flour mixture on low speed.
  5. Make balls of dough on the cookie sheet and flatten down with your hand
  6. Sprinkle a little sugar on each cookie
  7. Bake 10-12 minutes until cookies have spread and are firm to the touch

Sesame Chicken Salad

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  • 2 chicken breasts
  • Salt And Pepper
  • 2/3 c. olive oil
  • 1/4 c. soy sauce
  • 1/4 cup rice wine vinegar
  • 2 cloves minced garlic
  • 2 tbsp. minced ginger
  • 1 tsp. toasted sesame il
  • 2 tbsp. brown sugar
  • crushed red pepper flakes
  • mixed greens
  • 1/2 red onion
  • 1 c. red grape tomatoes
  • 1 can mandarin oranges
  • 1 tbsp. sesame seeds

 

PB&J Bars

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  • 1½ c. all-purpose flour
  • ½ tsp. salt and
  • ½ tsp. baking soda
  • ½ c. coconut oil or butter
  • ¾ c. dark brown sugar
  • 1 large egg
  • 1¼ c. natural peanut butter
  • 1 tsp. vanilla extract
  • 1½ c. jam
  • ½ c. roasted peanuts
  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line a greased 13- by 9-inch baking pan with a 13- by 18-inch sheet of parchment to facilitate removal of baked bars. Grease and flour parchment and set aside.
  2. Mix flour, salt, and baking soda in a medium bowl and set aside. Beat coconut oil and sugar until smooth; beat in egg, then peanut butter, and finally the vanilla extract until smooth. Reduce mixer speed to low, add flour mixture, and beat until fully incorporated.
  3. Press ⅔ of the peanut butter dough into the prepared pan; spread jam over the dough to cover. Mix peanuts into remaining peanut butter dough, crumbling it over the jam to form a topping
  4. Bake until jam is bubbly and crust is golden brown, about 45 minutes. Remove from oven and let stand until set, about 5 minutes. Using parchment handles, remove bars from pan and set on a wire rack to cool completely. Cut into squares and serve

Pork Carnitas

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  • 1 bone-in pork shoulder, about 2 kilos (4 1/3 pounds)
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. ground chili pepper
  • 2 tsp. fine sea salt
  • 200 grams (7 ounces) sliced bacon
  • 4 cloves garlic, halved
  • 2 bay leaves
  • 1 orange

 

  • Rub the meat with the cumin, oregano, chili pepper, and salt, and set aside in the refrigerator for at least 1 hour and up to 1 day.
  • Line the bottom of a Dutch oven with the sliced bacon. Place the pork shoulder on top, along with the garlic and bay leaves. If using the orange, squeeze its juice over the meat, cut the peel into four pieces and add to the pot.
  • Cover and place the Dutch oven in the oven. Set the temperature to 120°C (250°F) and let the meat cook for 6 to 8 hours, basting it every hour or so, until fork tender and nicely bronzed.
  • Remove the orange peels and bay leaves from the pot, and shred the meat using two forks. Discard the bone.
  • Serve with corn tortillas and/or lettuce leaves to wrap into tacos, with a sprinkle of cilantro and onion, slices of avocado, a squeeze of lime juice and a drizzle of salsa.