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Recipes
Grill-Roasted Asparagus With Slivered Garlic
By jennKI
Prepare the grill for indirect cooking
- 1 1/2 pounds asparagus -- ends trimmed
- 2 large or 4 small garlic cloves -- peeled, and
- thinly sliced
- 2 tablespoons olive oil
- Salt -- to taste
- Freshly-ground black pepper -- to taste
The Normandy
By jennKI
The Normandy, as it's called, has cool weather written all over it, with ingredients like cranberries, green apples...
- 9 fresh cranberries
- 2 thin slices green apple
- 1 teaspoon packed dark brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon simple syrup
- 1/4 cup good-quality Calvados
- Ice cubes
Easy Chicken Enchiladas
By jennKI
Zesty enchiladas are filled with corn and green chilies and topped with cheddar and jack cheeses
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Creamy Greeny
By jennKI
Blend all ingredients together in a high powered blender until smooth and creamy
- 4 ounces (113 g) organic baby spinach
- 4 cups (188 g) torn romaine lettuce
- 1/4 cup (25 g) pecan halves
- 1/3 cup (83 mL) soy milk
- 4 medjool dates, pitted (or 7 regular pitted dates)
Breakfast: Pineapple Mango Green Smoothie
By jennKI
1. Combine all of the ingredients in a blender
- 1 cup almond milk (or milk of your choice)
- 1/2 banana, frozen
- 1 cup chopped mango
- 1/2 cup chopped fresh pineapple
- 2 cups fresh spinach
- 1/2 cup of ice
Pad Thai Recipe
By jennKI
Served at street stalls, pad thai is the iconic dish of Thailand
- 7 ounces medium dried rice stick noodles
- 5 tablespoons water
- 2 tablespoons tamarind paste or pulp (about 1 ounce)
- 2 tablespoons fish sauce
- 2 tablespoons finely chopped palm sugar (packed light brown sugar can be substituted)
- 12 large shrimp, peeled, deveined, tails left on
- 3 tablespoons vegetable oil
- Salt
- 1 cup extra-firm tofu (about 5 ounces), 1/2-inch dice
- 2 medium garlic cloves, minced
- 10 Chinese chives, cut into 1-inch pieces
- 1 tablespoon finely chopped dried shrimp
- 1 tablespoon finely chopped preserved radish
- 1 to 3 dried Thai chiles, finely chopped (or 1/2 to 1 teaspoon red pepper flakes)
- 1 1/2 cups bean sprouts (about 3 ounces)
- 2 large eggs, lightly beaten
- 2 tablespoons finely chopped roasted, salted peanuts
- 1 lime, quartered
Avocado Cream Sauce
By jennKI
In a small pot over medium-high heat drizzle EVOO and add in the onion and garlic
- 2 avocados, peeled & sliced
- 2/3 cup sour cream
- 1 cup milk
- 1/2 medium sweet yellow onion, chopped
- 1/2 cup silver (clear) tequila
- 2 cloves garlic, pressed
- 2 tsp salt
- 1/4 cup fresh cilantro
- 1 tsp hot sauce
- juice from one medium lime, or 2 smaller limes
- 1-2 tbsp EVOO
Peach Melba
By jennKI
Blend all ingredients for vanilla creme in a high speed blender
- Vanilla Creme:
- 1 cup cashews
- 1/2 cup young coconut meat
- 1/2 cup agave nectar, maple syrup, or honey
- 1 1/2 cups water
- 1 tablespoon vanilla extract
- 1 vanilla bean, scraped
- 1/2 cup coconut butter, melted
- Pinch salt
- Raspberry Sauce:
- 1 cup raspberries
- 1/2 cup agave nectar, maple syrup, or honey
- 2 tablespoons lemon juice
- For Serving:
- 2 cups sliced or pureed peaches
Pumpkin Butter
By jennKI
This was super easy to make and quite delicious
- 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
- 3/4 cup apple juice (I made fresh but you can used pre-made)
- 1.5 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1 cup Sucanat (or brown sugar)
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Juice of half a lemon
Crockpot Chicken Tortilla Soup
By jennKI
This is a recipe that has very little prep and so easy to make
- 1 lb. boneless chicken breasts , cut up
- 1 large carton of chicken broth
- 1 tsp. ground cumin
- 1 cup frozen corn
- 1 cup Chunky Salsa
- 1 tbsp. chopped fresh cilantro
- 2 tbsp. lime juice