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Recipes
stuffed peppers
By Jody
preheat oven to 350 degrees
- 2 T oil
- 4 garlic cloves, diced
- 2 large onions, diced
- 1 stalk celery, diced
- 2 carrots, diced
- 1 green pepper, diced
- 1 pound veggie meat
- 1/2 tsp cayanne pepper
- 1 tsp red pepper flakes
- 5 T tamari
- 1/2 tsp basil
- 1/2 tsp salt
- dash of pepper
- 1/2 tsp paprika
- 1/2 tsp oregano
- 3 c cooked rice
- 3 T tahini
- 6 peppers seeded and cored
salt crusted baked fish
By Jody
Preheat oven to 400°F. Line a pan 2 to 3 inches longer than the fish with aluminum foil (I have used cookie sheets...
- 3 lbs whole fish (gutted, scaled & gills cut out)
- 1 tablespoon lemon zest
- 1 ⁄4 cup fresh herb
- 8 lbs kosher salt (not rock salt)
- 2 egg whites, lightly beaten
green beans with lemon and walnuts
By Jody
1.Preheat oven to 375 degrees F (190 degrees C)
- 1/2 cupchopped walnuts
- 1 poundgreen beans, trimmed and cut into 2 inch pieces
- 2 1/2 tablespoonsunsalted butter, melted
- 1 lemon, juiced and zested
- salt and pepper to taste
salsa - pico de gallo
By Jody
dice all vegetables the same size then add lime, garlic, salt and cilantro to taste
- 3 tomatoes
- 1/2 onion
- 2 tbsp cilantro, chopped
- 1 jalapeno
- 1 tbsp lime juice
- 2 garlic cloves, minced
- 1/2 tsp salt
zucchini blossoms with ricotta
By Jody
stuffing • To fill about 16, combine ricotta, mint, and lemon zest in a bowl
- filling
- 1 cup vegan ricotta
- 1 tablespoon freshly chopped mint
- 1/2 teaspoon grated lemon zest
- Kosher salt
- Freshly ground black pepper
- zucchini blossoms
- Vegetable oil (for frying)
- 1 1/4 cup gluten free flour
- 1 teaspoon kosher salt
- 12 ounce chilled Pilsner, lager-style beer, or club soda
- Zucchini blossoms (stamens removed; about 2 dozen)
- Sea salt
- Read More http://www.bonappetit.com/recipes/2011/07/stuffed-zucchini-blossoms#ixzz2XNE68yxo
coleslaw with peanut butter
By Jody
1.In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic
- 3 tablespoonsrice wine vinegar
- 3 tablespoonsvegetable oil
- 2 tablespoons and 1-1/2 teaspoonscreamy peanut butter
- 1 tablespoon and 1-1/2 teaspoonssoy sauce
- 1 tablespoon and 1-1/2 teaspoonsbrown sugar
- 1 tablespoonminced fresh ginger root
- 2-1/4 teaspoonsminced garlic
- 2-1/2 cups thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- 1 cup shredded napa cabbage
- 1 red bell peppers, thinly sliced
- 1 carrots, julienned
- 3 green onions, chopped
- 1/4 cup chopped fresh cilantro
brown rice risotto with mushrooms
By Jody
Make sure your oven rack is in the middle position
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
- 1 1/2 cups brown arborio/short-grain brown rice
- 2 tablespoons olive oil
- 12 to 14 ounces sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 2 teaspoons tamari (for extra flavor, optional)*
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- 4 sprigs fresh oregano, leaves removed from stems and larger leaves torn into small pieces
butternut squash with spiced chickpeas
By Jody
preheat oven to 425 degrees
- 1 1/2 pound butternut squash
- 1/2 c greek yogurt
- 5 garlic cloves,1 finely grated, 4 chopped
- 2 tbsp lemon juice
- salt
- pepper
- 4 tbsp evoo
- 1 15 oz can chickpeas, rinsed and patted dry
- 1 medium onion, chopped
- 2 tbsp curry powder
- 2 radishes, trimmed and very thinly sliced
- 1 c parsley or cilantro
chocolate fondue
By Jody
Chop the chocolate and place in a heatproof bowl
- 4 oz. unsweetened baking chocolate (Hershey's has a baking bar that is vegan, check the
- label)
- 1/2 cup Soy Creamer
- 1/4 cup sugar (any sweetener) or more to taste
- shot of Rum OR Irish Cream OR Kirsch OR any flavoring (vanilla or almond extract 1-2
- teaspoons)
Hershey Kiss cookies
By Jody
1.In a medium bowl , mix flour, baking soda and salt and set aside
- Ingredients
- 2 2/3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup butter
- 2/3 cup creamy peanut butter
- 1 cup sugar
- 1 cup brown sugar, firmly packed
- 2 eggs
- 2 teaspoons vanilla extract
- Additional sugar
- 5 dozen Hershey Kisses, unwrapped