2 tbsp. sugar2 tbsp. lime juice
2 tbsp. fish sauce
1/2 tsp. minced jalapeno
2 tilapia fillets
1/2 tsp. ground ginger
1/4 tsp. turmeric
In a bowl combine sugar and lime juice; when sugar has dissolved add fish sauce and jalapenos.
Pat fish dry, and coat with the ginger and turmeric, as well as salt and pepper. Cook until opaque (approx. 4 minutes).
Pizza dough
Floue
1 tbsp. olive oil
3 tbsp. butter
2 cloves garlic, finely minced
Salt
1/4 cup grated cheddar cheese
Roll out the dough on a lightly floured surface with a rolling pin, creating a 8-inch square. Stretch the dough with hand if it’s too stiff. Cut the dough in half to form two rectangles, and cut into 12 strips.
Tie each strip into a knot and then arrange the knots on the lined baking sheets.
Bake the knots for 5 minutes, then rotate the baking sheet and bake an additional 5 minutes or until golden brown and fully cooked.
Combine the olive oil, butter, garlic and salt in a small sauce pan over low heat. Cook until the butter has melted and the mixture is warmed. Remove from heat and stir in the chopped parsley.
Brush the baked knots with the garlic mixture and sprinkle some cheddar cheese on top of each knot. Bake for a few more minutes or until the cheese melted. Remove from the oven and serve immediately.
Ranch Dressing
If desired, whisk in rice vinegar, garlic powder, and herbs. Refrigerate until serving and up to 3 days.
Creamy Salad Dressing
1 teaspoon Dijon mustard, or other grainy mustard
1 1/2 tablespoons mayonnaise
Pinch salt
Pinch sugar
Fresh pepper, to taste
1 tablespoon champagne vinegar
Whisk together the mustard, mayonnaise, salt, sugar, and pepper until combined. Add the vinegar and whisk until smooth. Toss with salad greens and serve.
Italian Salad Dressing
Combine all of the ingredients in a jar with a tight fitting lid. (I love this shaker.) Shake vigorously until the mixture is thickened and well-combined. Alternatively, combine the ingredients in a bowl and whisk until combined.
Taste the dressing using a lettuce leaf and adjust seasonings. The dressing will keep in the refrigerator for several weeks.
Blue Cheese Dressing
4 ounces (about 1 heaping cup) blue cheese, crumbled
1/4 cup sour cream
1/4 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons lemon juice
Salt and pepper to taste
In a small bowl, use a fork to mash together the cheese and sour cream until it forms a chunky paste about the consistency of cottage cheese. Stir in the buttermilk, mayonnaise and lemon juice. Taste and season with salt and pepper. Store in a covered container in the refrigerator for up to one week.
Eggless Caesar Salad
5 anchovy filets
3 cloves garlic, chopped
1 teaspoon freshly ground black pepper
1/4 cup lemon juice
2 tablespoons sherry or red wine vinegar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
With a mortar and pestle, bash the anchovies, garlic and pepper. Whisk in the lemon juice, vinegar and mustard. Slowly whisk in the oil until emulsified. Stir in the parmesan and taste for seasoning.
Alternatively, combine all ingredients in a blender and puree until emulsified.
Refrigerate in a sealed container for up to one week. Toss liberally with romaine lettuce, croutons and additional Parmesan for an authentic eggless Caesar salad.
Miso Lime Dressing
2 tbsp. lime juice
1 1/2 tsp. yellow miso paste
2 tbsp. walnut oil
In a small bowl whisk together the lime juice and miso paste until smooth. Slowly drizzle in the walnut oil, whisking constantly, until thoroughly combined.
1/2 tablespoon olive oil
1 large sweet potato, peeled and cut into 1/2-inch cubes
1-pound package store-bought gnocchi
1 heaping cup shredded kale or other hearty green
4 ounces goat cheese, crumbled
1/2 cup shredded Pecorino or Parmesan
Salt and pepper
Preheat oven to 350°F. Bring a pot of water to a boil.
Toss the sweet potato cubes with the olive oil and spread in an even layer in a 10-inch iron pan. Season generously with salt and pepper. Bake until just tender, about 15 to 20 minutes.
While the sweet potatoes are roasting, cook the gnocchi in the boiling water according to package instructions. Drain the gnocchi, then transfer to a medium-sized bowl. When the sweet potatoes are ready, add them to the gnocchi in the bowl, along with the shredded kale, goat cheese, and half of the pecorino.
Pour the mixture into the cast iron pan and sprinkle the remaining 1/4 cup of pecorino over the top. Bake for 12 to 15 minutes, or until cheese is melted and top is lightly golden. Allow to cool slightly before serving.
1/4 cup reduced-sodium soy sauce (or tamari* for gluten-free)
2 tablespoons honey
1 tablespoons rice vinegar
1 tablespoon Sriracha sauce (or to taste)
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 pound wild salmon fillet, cut into 4 (4-ounce) pieces
1 1/2 teaspoons sesame oil
2 tablespoons finely chopped scallions, for garnish
In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.
Remove the salmon from the bag, reserving the marinade. Heat a large saute pan over medium-high heat ad add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4-5 minutes.
Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.
Heat olive oil in a large, non-stick saucepan over medium-high heat. Add onions, celery, pepper, zucchini, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
Add remaining ingredients, except raisins, peanut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 minutes. Serve hot.
Dough:
Filling:
To make dough: Mix yeast into warm water until dissolved. Add sugar, salt, oil, and flour. Mix well and dump onto a floured surface and knead for 3-5 minutes.
To make filling (I browned this while mixing up the dough): Brown ground beef with onion (and green pepper, if desired). Drain. Add pasta sauce and mix together. Add other optional filling ingredients, if desired.
To make Pizza Pockets: Divide dough into 15-20 pieces. Roll pieces into balls. Flatten balls into circles with rolling pin. Dollop a few tablespoons of filling onto dough circle and sprinkle with cheese. Fold over and seal tightly.
Bake on a greased cookie sheet at 500 degrees for 10-15 minutes until browned.
To freeze: Cool completely and store in an airtight ziptop freezer bag for up to 2-3 months.
To serve: Remove desired number of pizza pockets from the freezer and warm them individually in the microwave for about two minutes or until heated throw. Or, warm on a cookie sheet in a 350-degrees oven for 20 minutes, or until heated through.
Place the almonds in a food processor and blend them for about a minute until they form a flour. Then add the dates, the maca and the ginger and blend again until everything sticks together, at this point add the chia seeds, coconut oil, honey and almond butter and blend again. Once the whole mix has stuck together scoop it out the processor and roll each tablespoon into a ball with your hands firmly pressing them together. Finally once all the balls have been made place them on a plate in the freezer for about an hour to set, then store in the fridge.
3 tbsp. sesame oil
3 tbsp. rice vinegar
1 tbsp. sugar
1/2 tsp. asian garlic chile sauce (or sambal oelek)
1 tbsp. grated ginger
1 jalapeno pepper