Jody's profile page
Recipes
crock pot refried beans
By Jody
Combine all ingredients in a crock pot or slow cooker
- •3 cups dry pinto beans
- •8 1/2 cups water
- •1 onion, diced
- •1/2 jalapeno pepper, de-seeded and minced
- •3 cloves garlic, minced
- •1/2 tsp cumin
- •2 tsp salt
- •1/2 tsp black pepper
beet salad
By Jody
Preheat the oven to 400 degrees
- 8 medium-size beets, tops removed and scrubbed
- 1/2 cup balsamic vinegar
- 1/2 cup good olive oil
- 2 teaspoons Dijon mustard, such as Grey Poupon
- Kosher salt and freshly ground black pepper
- 4 ounces baby arugula
- 1/3 cup roasted, salted Marcona almonds, toasted
- 4 ounces soft goat cheese, such as Montrachet, crumbled
berry crumble
By Jody
Preheat oven to 350 degrees F
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1/2 cup oats
- 6 tablespoons cold butter, cut into small pieces
- 4 cups mixed berries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- Equipment: 6 (6-ounce) ramekins
savory swiss chard pie
By Jody
Preheat oven to 375F. Spray a 9-inch ceramic pie pan lightly with non-stick spray
- 12 ounces ( 340 g) chard
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 12 ounces (349 g) lite firm or extra-firm silken tofu (1 package Mori-Nu), drained
- 1/4 cup (60 ml) plain soy milk
- 2 tablespoons nutritional yeast
- 1 tablespoon potato starch or cornstarch
- 1 heaping tablespoon (1/2 ounce or 15 g) raw cashews (optional)*
- 1/4 teaspoon onion powder
- 1/8 teaspoon turmeric
- 3/4 teaspoon salt (or to taste)
- 1 pinch nutmeg
- 1/8 teaspoon cayenne
- 2 teaspoons fresh thyme leaves (or 1 tsp. dried)
potato salad/ honey mustard/ best ever
By Jody
place potatoes and salt in dutch oven; add water to cover
- Dressing:
- 1.5 1.5 1.5 pounds of baby red potatoes, unpeeled
- 1/4 1/4 1/4 tsp salt
- 1 1 1 green onion
- 1/2 1/2 1/2 c. diced celery
- 1/4 1/4 1/4 c. diced red onion
- 1 1 1 carrot, grated
- 2 2 2 tbsp. red wine vinegar
- 1 1 1 tbsp. honey
- 1 1 1 tbsp. Dijon mustard
- 1 1 1 tsp fresh thyme
- 1/2 1/2 1/2 tsp salt
- 1/4 1/4 1/4 tsp pepper
- 2 2 2 tbsp c evoo
carrot nut muffins
By Jody
preheat oven to 375 degrees
- 1 3/4 c gluten free flour
- 3/4 c firmly packed brown sugar
- 2 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 c chopped almonds
- 3 eggs
- 3/4 c applesauce
- 1 c buttermilk
- 2 tsp vanilla
- 2 c grated carrots
zucchini corkscrew pasta with cilantro pesto
By Jody
Bring large pot of salted water to a boil
- 12 12 12 oz corkscrew pasta
- 3 3 1/4 small zucchini, halved lengthwise and sliced 1/4 in thick
- 1/3 1/3 1/3 c evoo
- 2 2 2 tsp cumin
- 1 1 1 tsp lime zest
- 2 2 2 garlic cloves, smashed
- 1 1/4 1 1/4 1/4 tsp salt
- 1/2 1/2 1/2 c roasted pine nuts
- 2 2 1/4 c tightly packed cilantro leaves and tender stems, plus 1/4 c leaves
- 3 3 3 tsp lime juice
- 3/4 3/4 3/4 tsp crushed red chile flakes
crispy chickpeas
By Jody
Preheat the oven to 400 degrees F
- 1 (15-ounce) cans chickpeas
- 1 tablespoons olive oil
- 1 teaspoon Spanish smoked paprika
- 1 teaspoon ground cumin
- Pinch cayenne pepper, or to taste
- Kosher salt
- or you can use taco seasoning in place of the other spices
pot pie
By Jody
preheat oven to 375 degrees
- 2 carrots, diced
- 1 onion, diced
- 1 potato, diced
- 2 celery sticks, diced
- 2 tbsp. butter
- 2 garlic cloves, minced
- salt and pepper
- 1/4 c flour
- 2 c broth
- 8 oz cream cheese
- 1/2 c frozen peas
- cilantro
- 2 corn tortillas
gluten free french bread
By Jody
. In a small bowl, combine the sugar, yeast, and 1/3 cup of the water
- 1 tablespoon sugar
- 1 tablespoon rapid-rise yeast (see note)
- 2/3 - 1 cup warm (100 degrees F) water, divided
- 3 cups all-purpose gluten free flour (we like using King Arthur Multi-Purpose Flour)
- 2 teaspoons xantham gum
- 1/2 teaspoon cream of tartar
- 2 teaspoons salt
- 2 egg whites
- 1 tablespoon soft butter
- 1 egg white, beaten well