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Recipes
sweet potato parmesan gratin
By sanmo_babe
can be made a day ahead
- 4 large sweet potatoes (about 2 1/2 pounds)
- 2 tablespoons butter + 1 tbls reserved on side for crispy topping
- 1 large onion, sliced thin
- 4 garlic cloves, minced
- 1/4 cup fresh sage leaves, chopped
- 1/4 teaspoon chipotle pepper powder (optional)
- 1 cup cream
- 1 cup breadcrumbs (you can use gluten free!)
- 1/2 cup Parmesan
fruit triangle treats
By sanmo_babe
Our kids love eating these fruit wedges as a breakfast treat and as a lunch treat the following day
- 4 medium apples, peeled, cored, and sliced into 1/4 inch slices.
- 1 tablespoon walnut or other high-quality oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 2 teaspoons ground cinnamon
- 3 eggs
- 1/2 cup milk or soy milk
- 1/2 cup whole-wheat flour
rice triangles
By sanmo_babe
This American adaptation of a Japanese favorite makes a delicious lunch treat
- 3 cups (whole-grain) sushi rice
- water for cooking rice
- 6 sheets nori seaweed
- 3 tablespoons sesame seeds
- 1/2 cup rice vinegar
- 1 teaspoon salt
- 1/4 cup sugar
- 2 tablespoons sake or mirin (rice wine)
devils on horseback
By sanmo_babe
1. Preheat the oven to 300°
- 12 strips of bacon, halved crosswise
- 24 dates, pitted
- 6 squares of bittersweet baker's chocolate, broken into shards
- Fleur de sel or other coarse sea salt
- 12 marcona almonds, halved
- ½ jalapeño, seeded and thinly sliced into 1/4-inch pieces
grilled vegetables with breadcrumb picada
By sanmo_babe
Prepare barbecue (medium heat)
- On the grill:
- 3 large red bell peppers (about 1 1/2 pounds), stemmed, seeded, quartered
- 4 large Japanese eggplants (about 1 1/4 pounds), trimmed, cut lengthwise into 3 slices
- 4 medium green or yellow zucchini (preferably 2 of each; about 1 pound), trimmed, cut lengthwise into 1/3-inch-thick slices
- Extra-virgin olive oil (for grilling)
- For the dish:
- 6 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, finely chopped
- 1/2 teaspoon dried crushed red pepper
- 1/2 cup panko (Japanese breadcrumbs)*
- 2 tablespoons Sherry wine vinegar
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh oregano
three berry crumble
By sanmo_babe
Pre-heat oven to 350 degrees and place your rack in the center of the oven
- 1 pie crust (i use either a whole wheat one or gluten free from Whole Foods)
- 4 cups of ANY type of berry (raspberry, blueberry, strawberry, blackberry), yes, you can use frozen and you can mix up in any way you like. If you use frozen, there is no need to defrost, just let tha
- 2 cups flour
- 3 tbs agave nectar
- 8 tbls Smart Balance or butter – cold
- 1/4 cup brown sugar
- 1 cup pecans or walnuts
- juice from half of a lemon
- 1 tsp cinnamon
- 1 packet instant maple/brown sugar oatmeal or 1 cup plain oatmeal
coconut balls
By sanmo_babe
Combine the first five ingredients in a food processor
- 3 cups pitted dates
- 1 cup dried apple (sulfate free)
- 2 tbls brown rice syrup
- 1/2 cup carob chips
- 1/2 cup unsweetened shredded coconut
- 2 cups unsweetened shredded coconut for rolling
salmon burgers
By sanmo_babe
serve on brioche buns
- 1 1/2 pounds boned and skinned salmon, cut into 1-inch cubes
- 1 tablespoon drained capers, chopped
- 2/3 cup panko (Japanese) bread crumbs
- 1 tablespoon lemon juice
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 egg, beaten
- 1 tablespoon butter, more as needed
- 4 hamburger buns, toasted
- tartar sauce
- Prepared coleslaw
empanadas
By sanmo_babe
try baking these instead of frying
- FILLING
- 1/2 lb. ground chuck/90% lean
- 1/2 lb. ground pork
- 3 eggs hard boiled and chopped
- 1 medium roasted red pepper chopped
- 1 medium roasted Poblano pepper chopped
- 6 oz. green Spanish olives (deli quality preferred) diced
- 2 oz. dark raisins
- 1 small chopped onion
- 2 cloves of minced garlic
- 2 tbs balsamic vinegar
- 4 tbs olive oil divided
- 1 half lime
- 1/2 tsp sweet Paprika
- 1/2 tsp ground Cumin
- 1/4 tsp ground black pepper
- 1/4 tsp dry thyme
- dash of salt
- SHELL
- 12 store-bought empanada rings (about 5" diameter) thawed. Goya brand or similar
- SAUCE (for spooning on top of opening after your first bite)
- 4 oz olive oil
- 1 tbs Balsamic vinegar
- 3 tbs diced red onion
- 2 minced garlic cloves
- 4 oz. chopped fresh cilantro
- salt and pepper to taste
- 4 cups of Canola Oil for frying
pretzels
By sanmo_babe
Preheat the oven to 425 degrees F
- 1 1/2 cups warm water, 110 degrees F
- 2 packages active dry yeast
- 1 teaspoon sea salt
- 1 tablespoon sugar
- 4 cups unbleached all-purpose flour, plus 1/2 cup for work surface
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon granulated garlic
- 1/2 cup grated Parmesan
- 2 eggs
- 3 cups grated sharp Cheddar
- 2 tablespoons milk
- 1/2 teaspoon poppy seeds
- 1/2 teaspoon sesame seeds
- 1 teaspoon dehydrated onion flakes
- 1 teaspoon kosher salt