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Recipes
Mojo Maker Smoothie Recipe
By mm_food4me
1 Prep the smoothie ingredients In a blender, combine the almond milk, banana, blueberries, and almond butter
- 1/2 1/2 1/2 cup almond milk
- 1/2 1/2 1/2 organic ripe peeled banana
- 1/2 1/2 1/2 cup organic frozen blueberries
- 1 1 1 tablespoon almond butter
- Kosher salt
Eggplant Parmesan
By mm_food4me
First make the sauce: Put a large saucepan over medium heat and add the olive oil
- Spicy Tomato Sauce:
- 1/3 cup extra-virgin olive oil
- 3 garlic cloves, minced
- 1 cup black olives, pitted and roughly chopped
- 1 teaspoon hot red pepper flakes
- 3 tablespoons capers, drained
- 2 (28-ounce) cans tomatoes (recommended: San Marzano), crushed by hand
- 1/4 cup fresh basil leaves, hand torn
- Kosher salt and freshly ground black pepper
- 4 cups dried bread crumbs
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- Salt and freshly ground black pepper
- 5 eggs
- 1 cup all-purpose flour
- Extra-virgin olive oil
- 4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
- 2 pounds whole milk ricotta cheese
- 1/2 cup chopped fresh basil leaves
- 1 1/4 cups freshly grated Parmigiano-Romano
- 2 pounds shredded mozzarella cheese
Fennel and Parmesan Gratin
By mm_food4me
1. Wash and trim fennel. 2
- 2 medium bulbs of fennel
- 1/2 c. low salt chicken broth
- 2 T. of extra virgin olive oil
- Kosher salt
- freshly ground black pepper
- 1/3 c. of freshly grated Parmigiano Reggiano
SIMPLE VEGAN POTATO SALAD
By mm_food4me
Creamy, vegan potato salad made with tender potatoes, crispy vegetables, and a zesty, garlic-herb cashew sauce! Und...
- VEGETABLES
- 1 pound (453 g) small red potatoes (or sub sweet potatoes // yellow work, too, but can get soft)
- 2 1/2 cups (~370 g) diced vegetables (i.e. bell pepper, celery, red onion, etc.)
- SAUCE
- 1 cup (120 g) raw cashews
- 1/3 cup (80 ml) water
- 1 Tbsp (15 ml) grape seed, olive, or avocado oil
- 2 Tbsp (30 ml) white wine or apple cider vinegar
- 1 Tbsp (20 g) spicy mustard
- 1-2 Tbsp (15-30 ml) agave nectar or maple syrup
- 2 Tbsp (10 g) dried dill (or 4-5 Tbsp fresh dill)
- 1/4 tsp each sea salt and black pepper, plus more to taste
- 3-4 cloves garlic, minced
- optional: 1 tsp hot sauce
- FOR SERVING optional
- Fresh chopped parsley
Garlic Rubbed Roasted Cabbage Steaks
By mm_food4me
Instructions Preheat oven to 400F and spray a baking sheet with non-stick cooking spray
- 1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
- 1.5 tablespoons olive oil
- 2 to 3 large garlic cloves, smashed
- kosher salt
- freshly ground black pepper
- spray olive oil OR non-stick cooking spray
BALLYMALOE IRISH STEW
By mm_food4me
Preheat the oven to 350 degrees F/gas mark 4
- 2-1/2 - 3 lbs lamb chops (gigot or rack chops) not less than 1 inch thick
- 8 medium or 12 baby carrots
- 8 medium or 12 baby onions
- 8 - 12 potatoes, or more if you like
- Salt and freshly ground pepper
- 1-1/2 - 1-3/4 pints (3-3/4 - 4-1/4 cups) stock (lamb stock if possible) or water
- 1 sprig of thyme
- 1 tablespoon (1 American tablespoon + 1 teaspoon) roux, optional (see recipe)
- Garnish
- 1 tablespoon (1 American tablespoon + 1 teaspoon) freshly chopped parsley
- 1 tablespoon (1 American tablespoon + 1 teaspoon) freshly chopped chives
Tarragon and Merlot Truffles
By mm_food4me
Line a baking sheet with parchment paper
- 1/3 cup heavy cream
- One 12-ounce bag semisweet chocolate chips
- 1/3 cup chopped fresh tarragon
- 3 tablespoons merlot wine
- 1/8 teaspoon fine sea salt
- 1/2 cup unsweetened cocoa powder
Glow Getter Smoothie Recipe
By mm_food4me
1 Prep the smoothie ingredients In a blender, combine the orange juice, pineapple, mango, carrots, and tahini
- 1/2 1/2 1/2 cup organic orange juice
- 1/4 1/4 1/4 cup organic frozen chopped peeled pineapple
- 1/4 1/4 1/4 cup organic frozen chopped peeled mango
- 1/4 1/4 1/4 cup organic shredded carrots
- 1 1 1 tablespoon tahini
- Kosher salt
Grilled Stuffed Portobello Mushrooms
By mm_food4me
Preheat the grill to medium heat Wipe the mushrooms with a damp paper towel to clean and dry well
- Portobello mushrooms:
- Ingredients
- 4 * 4 large portobello mushrooms, stem and gills removed
- 2 * 2 tablespoons canola oil, for brushing mushrooms
- Stuffing:
- 1 * 1 cup pre-made pesto sauce (brand of choice)
- 3/4 * 3/4 cup grated Parmesan
- 1/2 * 1/2 cup julienned sun-dried tomatoes with oil
- 1/2 * 1/2 cup panko bread crumbs
- 1 * 1 cup shredded part-skim mozzarella cheese
- * Salt and freshly ground black pepper
Beef Tacos From Mark Bittman
By mm_food4me
1. HEAT olive oil in large skillet over medium heat
- Beef Tacos
- SERVINGS: 4
- 2 tsp olive oil
- 1 lb lean ground beef
- 1 chopped med onion
- 2 c crushed canned or fresh tomatoes
- 1 minced jalapeno
- 2 Tbsp tomato paste
- 1 Tbsp minced garlic
- 1 Tbsp cumin
- 1 tsp chili powder
- 12 corn tortillas (5" diameter)