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Recipes
Creamy Mashed Cauliflower
By jennKI
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 ...
- 4 cups bite-size cauliflower florets (about 1 head)
- 2 cloves garlic, crushed and peeled
- 1/6 cup goat's milk
- 2 teaspoons extra-virgin olive oil, divided
- 1/2 teaspoon butter
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- Snipped fresh chives for garnish
Gluten Free Chocolate Cake
By jennKI
1.In a small bowl combine flour, cacao, salt and baking soda 2
- ¾ cup coconut flour, sifted
- ¼ cup cocoa powder
- 1 teaspoon celtic sea salt
- 1 teaspoon baking soda
- 10 eggs
- 1 cup grapeseed oil
- 1 ½ cups agave nectar
- 1 tablespoon vanilla extract
- ¼ teaspoon orange zest
Pork with Apricots, Dried Plums, and Sauerkraut
By jennKI
David Bonom, Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 1 (2-pound) pork tenderloin, trimmed
- 1 cup chopped onion (about 1 medium)
- 3/4 cup apricot preserves
- 1/2 cup dried apricots
- 1/2 cup pitted dried plums
- 1/4 cup fat-free, lower-sodium chicken broth
- 1/4 cup orange juice
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1 (10-ounce) package refrigerated sauerkraut
Blueberry Cardamom Cheesecake by GreenChef Heather Pace
By jennKI
Insane Blueberry Cardamom Cheesecake by GreenChef Heather Pace Contributing Monkie Heather Pace Published on Ju...
- For the Crust
- 1 cup walnuts
- 2/3 cup pitted, packed dates
- For the Filling
- 3 cups blueberries
- 1 1/2 cups cashews
- 1/2 cup pure maple syrup
- 2 tablespoons lemon juice
- 2 teaspoons ground cardamom
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- 6 tablespoons melted cacao butter
Chocolate-Stuffed Figs
By jennKI
Luscious stuffed figs speak to all the senses
- 1 cup heavy cream
- 8 ounces semisweet chocolate, finely chopped
- 24 to 36 dried Calimyrna figs, depending on size
- 1 1/2 pounds semisweet chocolate, tempered (optional)
- Have ready a 9-by-13-inch or quarter sheet pan lined with parchment.
Cupcake Pudding Shooters
By jennKI
I’m going to be blunt. You need this
- Chocolate cups
- 6 oz. chocolate, melted
- Pudding shooter
- 1 3.9oz Instant Vanilla Pudding
- 3/4 cup milk, cold
- 1/2 cup Pinnacle Cake Vodka
- 1/3 cup Godiva White Chocolate Liqueur
- 8 oz Cool Whip
- 1 tablespoon nonpareil sprinkles
Lemony Spinach-Stuffed Chicken Breasts
By jennKI
Prep: 30 min. Cook: 20 min
- 1/2 cup chopped sweet onion
- 3 teaspoons Extra Virgin Olive Oil, divided
- 6-1/2 cups fresh baby spinach, chopped
- 1 garlic clove, minced
- 1 tablespoon balsamic vinegar
- 1/4 cup crumbled feta cheese
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (6 ounces each)
Grilled Red Peppers Stuffed With Mozzarella
By jennKI
Thinly slice bread, remove crusts and cut into enough 1/2 inch croutons to make 1 cup
- 1 small loaf crusty Italian bread
- 3 tablespoons olive oil
- 3 medium sweet red peppers
- 1 cup fresh mozzarella cheese in small cubes
- 1 1/2 teaspoons dried basil
- 1 garlic clove -- chopped fine
- 1 tablespoon olive oil
- Salt -- to taste
- Freshly-ground black pepper -- to taste
Stuffed Avocados
By jennKI
I love tuna salad but we do not eat a whole lot of canned tuna, hoping to avoid exposing my family to loads of unne...
- Stuffed Avocados:
- 3-4 ripe avocados
- 4 cans of Trader Joe’s tuna packed in water
- 3 green onions
- 3 celery stalks
- 1 palm full of dried dill
- 1 tbsp garlic powder
- fresh ground black pepper to taste
- grape tomatoes halved
- 1 about 1 cup of Olive Oil Mayo- 1egg, 1 1/2 tbsp apple cider vinegar, pinch of sea salt, few shakes of cayenne pepper, 1 tsp yellow mustard, 1 cup olive oil
Shrimp Scampi with Artichokes
By jennKI
Heat the oil in a large skillet over medium heat
- 2 tablespoons olive oil
- 4 large cloves garlic, minced (about 4 teaspoons)
- 2 medium shallots, thinly sliced (about 1/3 cup)
- 1 1/4 pounds large shrimp (about 20), peeled and deveined
- 1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
- 1/3 cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper