JenHall's profile page
Recipes
Shakshukah
By JenHall
haven't tried this yet
- 2 tablespoons olive oil, ghee, or bacon grease
- 1 medium onion, peeled and diced
- 3 cloves garlic, peeled and thinly sliced
- 1/2 – 1 chile pepper, stemmed, sliced in half and deseeded, finely diced/minced (I actualy subsituted some dried aleppo chile flakes)
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika (or sweet you can substitute sweet)
- 1 teaspoon caraway seeds, crushed
- 1 teaspoon cumin seeds, crushed, or 3/4 teaspoon ground cumin
- 1/2 teaspoon turmeric
- two 14-ounce cans of diced or crushed tomatoes (you can also use fresh (highly recommended when they're in season, but cooking time will be a bit longer)
- 2 tablespoons tomato paste
- 2 teaspoons honey
- 1 teaspoon red wine (or cider) vinegar
- 1 cup (20g) loosely packed, roughly chopped greens-- I used tatsoi this time
- 4 ounces (about 1 cup, 115g) feta cheese, cut in generous, bite-sized cubes
- 4 to 6 eggs
- a small bunch chopped fresh parsley (cilantro would also be good)
Summer Salad with Lemon Vinaigrette
By JenHall
haven't tried this yet
- DRESSING:
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon grated lemon peel
- 1 teaspoon Dijon mustard
- 1/2 teaspoon pepper
- SALAD:
- 2 pkg. (5 1/2 oz. each) torn mixed salad greens
- 2 cups fresh mushrooms, sliced
- 2 cups fresh raspberries
- 1 cup chopped walnuts
Dilled Quick Pickles
By JenHall
haven't tried this yet
- 1 1/2 pounds 4-inch pickling cucumbers, stems removed and cut into quarters
- 1/3 cup thinly sliced halved red onion
- 6 sprigsfresh dill
- 6 clovesgarlic, thinly sliced
- 2 teaspoons coriander seeds
- 2 teaspoons whole black peppercorns
- 2 teaspoons celery seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon crushed red pepper (optional)
- 1 3/4 cups water
- 1 1/3 cups white vinegar
- 1 tablespoon sugar
- 1 tablespoon salt
Chocolate-Amaretto Pots de Creme
By JenHall
haven't tried this yet
- 1 cup light vanilla soymilk
- 2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
- 2 tablespoons frozen light whipped dessert topping, thawed
- 2 ounces sugar-free dark chocolate or regular dark chocolate, chopped
- 1 tablespoon margarine
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon instant espresso coffee powder
- 4 egg yolks, lightly beaten, or 1/4 cup refrigerated or frozen egg product, thawed**
- 1 teaspoon vanilla
- 1 teaspoon amaretto (optional)
- 1/2 teaspoon almond extract
- 1 recipe Whipped Coffee-Almond Topping (below)
- Shaved chocolate (optional)
Almost 5 Ingredient Green Chile Chorizo Cauliflower Casserole
By JenHall
from paleomg.com Super good - would be great for breakfast or dinner
- 1 pound chorizo (I was lucky enough to have game meat chorizo, but any sort of ground meat would work)
- 1 yellow onion, diced
- 12 ounces diced green chiles (I used canned green chiles)
- 1 small head of cauliflower, cut into florets
- 1/2 teaspoon garlic powder
- 4 eggs, whisked
- lots of salt and pepper
- diced green onions (optional)
Grilled Tuna Bibb Salads
By JenHall
This was super good - we just mixed the tuna & the veggies (not the lettuce) and kept in the fridge for salads on t...
- 1 lb. tuna steaks
- 2 teaspoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 celery ribs
- 1 small sweet red pepper
- 1 small sweet yellow pepper
- 1 small red onion
- 4 cups torn Bibb or Boston lettuce
- 1/4 cup thinly sliced fresh basil leaves
- 1 teaspoon minced fresh rosemary
- Whole Bibb or Boston lettuce leaves
- 1/2 cup reduced-fat ranch salad dressing
Peach-Berry Cobbler
By JenHall
haven't tried this yet
- 4 cups sliced, peeled fresh peaches or one 16-ounce package frozen unsweetened peach slices, thawed
- 1/4 cup cold water
- 2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
- 4 teaspoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon ground allspice, cardamom, or cinnamon
- 1 recipe Biscuit Topping (see recipe below)
- 2 cups fresh raspberries or frozen lightly sweetened raspberries, thawed
Warm Yukon Gold and Sweet Potato Salad
By JenHall
haven't tried this yet
- 8 ounces Yukon gold potatoes, scrubbed and cut into 1/2-inch slices
- 8 ounces sweet potatoes, peeled, and cut into 1/2-inch slices (1 medium)
- 7 ounces smoked turkey sausage, cut into 1/2-inch slices
- 1 smallred onion, cut into thin wedges
- 1/2 cup thinly sliced celery (1 stalk)
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1 teaspoon Dusseldorf or spicy brown mustard
- 1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon celery seed
- 1 5 - 6 ounce packagefresh baby spinach
Caribbean Pork with Sweet Potatoes
By JenHall
haven't tried this yet
- Mango-Jicama Salsa:
- 4 4 4 tablespoons Pickapeppa sauce*
- 2 2 2 cloves garlic, minced
- 1 1 1/4 teaspoon snipped fresh thyme or 1/4 dried thyme, crushed
- 1 2 1 2 2 pound boneless pork loin roast (single loin)
- 2 2 3/4-inch to 1-1/4 potatoes, peeled and cut into 3/4-inch pieces (1 to 1-1/4 pounds total)
- 1 1 1 recipe Mango-Jicama Salsa
- Fresh cilantro (optional)
- 1 8 1 8 2 8 ounce can pineapple tidbits (juice pack), reserving 2 tablespoons of the juice
- 1 1 1 cup peeled, chopped jicama
- 1 1 1 medium mango,peeled,seeded, and chopped
- 1 1 1 large tomato, seeded and chopped
- 1 1 1 green onion, chopped
- 1 2 1 2 1 - 2 fresh jalapeno chile peppers, seeded and finely chopped
- 1 1 1 tablespoon lime juice
- 1/8 1/8 1/8 teaspoon salt
- Directions:
Chimichurri Chicken
By JenHall
haven't tried this yet
- 4 skinless, boneless chicken breast halves
- 3 Tbsp. cooking oil
- 12 oz. fresh young green beans
- 3/4 cup packed Italian parsley
- 1 Tbsp. cider vinegar
- 2 cloves garlic, halved
- 1/4 tsp. crushed red pepper
- 1 lemon, peel and juice