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Recipes
Baked Zucchini Sticks
By surethingjoemayo
Preheat oven to 400 degrees
- 2 large Zucchini
- 2 Eggs
- ½ cup Italian Bread Crumbs
- ½ cup Of Parmesan Cheese
- Dash Of Garlic Powder
- Dash Of Dried Basil
- Sea Salt And Fresh Cracked Pepper To Taste
- Cooking Spray
Vegetable Broth
By surethingjoemayo
You see what I mean? If it’s clean and fits in the pot, it can go in
- Minimalist Broth
- 2-3 Tbs Olive Oil
- 1-2 Large Onions, chopped
- 1 lb Celery, Chopped
- 1 lb Carrots, washed but unpeeled, chopped
- 3 Whole Cloves Garlic
- 1 Bay Leaf
- 10 Whole Black Peppercorns
- 2 tsp Salt
- 1/4 Cup Low Sodium Tamari
- 1 Gallon Water
- I also added, because I could
- 2 Parsnips, chopped
- 2-3 Tbs Tomato Paste (or one or two tomatoes)
- A few Sprigs Rosemary (parsley is more traditional, use a lot!)
- 1 Head Broccoli (a strange but decent choice)
- 1 Sweet Potato (another odd choice, whatever)
- You might also have or want to use
- Any fresh veggie scraps from other meals
- Leeks
- Mushrooms
- Celery Root
- Potatoes
- Peppers
- Turnips
- Any Greens
- Zucchini
- Fennel
Acorn Squash Soup with Roasted Kale Chips and Pine Nuts
By surethingjoemayo
Preheat oven to 400 degrees
- 2 Small-Medium Acorn Squashes
- 3-4 Leaves Kale, thick stems trimmed and chopped to 2-inch pieces
- 2-3 tbsp. Olive Oil
- 1 cup Vegetable Stock
- ½ cup Whole Milk Or Half-And-Half
- Sprinkle Of Sea Salt Or Coarse Kosher Salt
- pinch Of Nutmeg (Optional)
- About ½ Cup Pine Nuts
- Salt And Pepper To Taste
Sweet Chili Lime Tofu with Wok Steamed Collards and Quinoa
By surethingjoemayo
*Other options: For brown rice, adjust water to 1 1/2 cups, for medium/long grain rice, water measurement is the sa...
- 1 Block Tofu, extra firm, 14 oz
- Sweet Chili Lime Sauce
- 3 Tbs Sugar
- 3 Tbs Reduced Sodium Tamari (or soy sauce)
- 1 3/4 Tbs Fresh Lime Juice
- 1/2 Zest of the Lime
- 1/2 tsp Red Chili Flakes (or 1-2 fresh hot chilies, minced)
- 1 Clove Garlic, pressed, optional
- 1/4 tsp Salt
- 4 Mint Leaves, chiffonaded
- Quinoa*
- 3/4 Cup Quinoa, rubbed/rinsed in cool water, drained
- 1/2 Zest Lime
- 2 Bruised Cardamom Pods, optional
- 1 Tiny Stick of Cinnamon (a broken piece of a larger stick), optional
- 1/4 tsp Salt
- 1 1/3 Cup Water
Black Bean Brownies
By surethingjoemayo
Preheat oven to 350 F. Grease an 8x8" pan and set aside
- 15 ounces black beans, drained and rinsed
- 2 whole bananas
- ⅓ cup agave nectar
- ¼ cup unsweetened cocoa
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- ¼ cup raw sugar (optional)
- ¼ cup instant oats
Nearly Raw Tahini Noodles
By surethingjoemayo
Cook the noodles and rinse under cold water
- 1/2 lb Whole Wheat Spaghetti, cooked, rinsed in cold water, drained
- 2 Carrots, peeled and shredded
- 1/4 Green Cabbage Head, shredded
- 1 Stalk Broccoli, florets only, cut very small
- A Handful Fresh Mint, chopped, optional (cilantro or basil would be good, too)
- Sesame Seeds and More Mint, for garnish
- Tahini Sauce
- 1/4 Cup Tahini, see section above
- 2 Tbs Low Sodium Tamari, or nama shoyu, or regular soy sauce
- 3 Tbs Water
- 1 Tbs Sugar, or raw agave nectar
- 1 Tbs Rice Vinegar
- 1 tsp Chili Sauce or 1 Chopped Fresh Chili
- 1 tsp Dijon or Stone-ground Mustard
- 1 Pinch Salt, if needed
- Lots of Fresh Black Pepper
White Bean dip
By surethingjoemayo
Soak the beans for a few hours or overnight, covered by at least 3" of water
- Cooking The Beans:
- ½ Lb Dried Runner Cannelini Beans (Love The Ones From Rancho Gordo)
- 1 Carrot, cut in a few large pieces
- ½ Onion, peeled, whole
- 2 Garlic Cloves, peeled and whole
- 2 Stalks Celery, cut in half
- 2 Bay Leaves
- 2 Springs Rosemary
- Water
- Tsp Saltdip:
- ¼-½ cup Bean Cooking Liquid
- ¼ cup Olive Oil
- 3 Sprigs Rosemary
- 2 Cloves Garlic
- ¼ cup Minced Chives And Their Blossoms
- Salt & Pepper
- Juice Of One Lemon
- Zest From Lemon
- 1 T Capers
- 2 Tsp Dried Oregano
- Salt & Pepper To Taste
Rosemary chicken
By surethingjoemayo
- I really like this recipe...Honey-Rosemary Chicken With Yukon Gold Potatoes..ROP++
- I really like this recipe. It's more on the sweet side, but really good.
- Honey-Rosemary Chicken With Yukon Gold Potatoes (or Baby Dutch Potatoes, which is what I used)
- 12 skinless bone-in chicken thighs (about 5 pounds) (I used drums)
- 1 tablespoon vegetable oil
- 1 pound baby Yukon Gold potatoes (I use baby Dutch potatoes, and I peeled the middles of them so the juices can soak in)
- 2 medium onions, cut into thin wedges
- 4 garlic cloves, minced
- 1/4 cup honey
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch
- 1 tablespoon coarsely chopped fresh rosemary, plus sprigs for garnish
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Directions
- 1 . Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.
- 2 . Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.
- 3 . Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low or 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.
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Bacon Wrapped Maple-Mustard Chicken Thighs
By surethingjoemayo
1) Preheat grill according to manufacturer`s instructions for cooking by direct and indirect heat
- 8 Boneless, skinless chicken thighs
- Salt And Freshly Ground Pepper To Taste
- ½ cup Pure Maple Syrup
- 2 tbsp. Dijon-Style Mustard
- 1 tbsp. Plain Yogurt
- 16 Strips Bacon
Broccoli w/Toasted Hazelnuts and Roasted Garlic
By surethingjoemayo
Use a 4 quart crockpot for best results
- 2 lb. Broccoli Florets
- 1 cup Large Raw Hazelnuts
- 1 Head Garlic, peeled (12 cloves)
- 2 tbsp. Olive Oil
- 2 Lemons, juiced
- ½ tsp. Kosher Salt
- ½ tsp. Pepper