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Recipes
Edgar's Cherry Cornmeal Biscotti
By Steve-3
Preheat oven to 325 degrees and prepare a baking sheet with a strip of parchment paper, or grease the pan and sprin...
- 2 cups flour
- 1/2 cup cornmeal
- 1 tsp. baking powder
- pinch of salt
- 1/2 tsp. freshly ground pepper
- 2 cusp sugar
- 1 and 1/2 cups un-skinned almonds, toasted
- 3 eggs beaten
- 1 T. cherry liqueur
- 1 cup dried cherries
Indian Lentil-Cauliflower Soup from Oh She Glows
By Steve-3
Amazing! Yummy flavors
- 1 tablespoon coconut or other oil
- 1 yellow onion diced
- 2 large cloves garlic, minced
- 1 tablespoon minced peeled fresh ginger
- 1-2 tablespoons curry powder, to taste
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 6 cups vegetable broth
- 1 cup uncooked red lentils, rinsed and drained
- 1 medium cauliflower, chopped into bite-size florets
- 1 medium sweet potato, peeled and diced
- 2 large handfuls baby spinach
- 3/4 teaspoon fine grain sea salt, or to taste
- Freshly ground black pepper
- Chopped fresh cilantro, for serving (optional)
Potato and Cauliflower Curry
By Steve-3
Par boil potatoes and cauliflower
- 4 potatoes, cut into chunks
- 1 large head cauliflower, cut into pieces
- 4 tsp ground ginger
- 4 tsp ground cumin
- 2 tsp ground cardamom (optional)
- 2 tsp ground coriander
- 1 tsp tumeric
- 1/2 tsp cayenne pepper
- 1 Tbs salt
- 1 or 2 dashes sugar
- 2 cups onion
- 1 and 1/2 cup pureed tomatoes
- 1 small can chopped tomatoes
- 1 small can tomato paste
- spinach or kale or other greens
- chopped parsley
The Best Hummus
By Steve-3
1. Mince garlic in the bowl of a food processor
- 2 cloves garlic
- 1 (15 ounce) can garbanzo beans, drain and reserve liquid
- 2 tablespoons lemon juice
- 1 1/2 tablespoons tahini
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 2 tablespoons light sour cream
- Read more at: http://www.food.com/recipe/the-best-hummus-91710?oc=linkback
Chickpea Soup
By Steve-3
From Debbie Joseph-- very rich but delicious
- 4 c water
- 4 cans chickpeas
- Vegetable oil for pan
- 1 clove garlic
- 1/2 c diced mild or red onion
- 1/2 c diced carrots
- 1/2 c diced celery—I don’t use celery, I use red pepper.
- 1/4 c flour
- 1/2 c cooked rice
- 2 Tbs. tahini-Can use peanut or almond butter and sesame oil in a pinch
- 1/2 t cumin
- 42 oz. chicken broth or water plus Minor’s
- 1 can crushed tomatoes
- Bay leaf
- Salt and pepper to taste
- 1/4 c lemon juice
- 1 c plain yogurt
- Chopped fresh parsley
- 10 shakes sour salt
Beth's Favorite Carrot Ginger Soup
By Steve-3
Amazing and easy!
- 1 onion, peeled and chopped
- 1 tablespoon butter
- 1 1/2 pounds carrots scraped and sliced
- 1 teaspoon fresh ginger, grated
- 1 quart veggie or chicken stock (I use water, and minors)
Melinda's Farfel Kugel
By Steve-3
Perfect for passover but delicious anytime!
- Combine in mixing bowl:
- 2 cups Farfel (use Matzo farfel for Passover)—put in colander, cover with water, drain
- quickly
- 2 eggs
- 1/3 c sugar
- 1/2 t salt
- 3 T oil
- Add to mixing bowl:
- 1 apple cubed
- 1/4 c chopped walnuts
Steve's Gazpacho
By Steve-3
Our favorite with a hint of garlic
- 2 1/2 cups Tomato or vegetable juice
- 1 cup peeled, seeded, finely chopped fresh tomatoes
- 1/2 cup chopped celery (I rarely use, as Beth does not like celery!! AMAZING!)
- 1/2 cup finely chopped cucumber (I usually add a little more, to make up for the celery)
- 1/2 cup finely chopped green bell pepper (I usually add a little more to make up for the celery
- 1/2 cup finely chopped green onion (from garden if available, as Beth sometimes wipes it out)
- 3 Tablespoons white wine vinegar
- 2 Tablespoons EXTRA VIRGIN olive oil
- 1 large garlic clove, minced
- 2 teaspoons finely chopped fresh flat leaf parsley
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
Coconut, Carrot and Chickpea Soup
By Steve-3
In a large saucepot, heat coconut oil over medium heat until melted
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1 1/2 pound carrots, coarsely chopped
- 1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
- 4 cups low-sodium vegetable broth
- 1/2 cup canned light coconut milk
- 3/4 teaspoon fine sea salt
Lime/Goji Macaroons
By Steve-3
Blend all ingredients, accept Goji berries in a food processor on high until well incorporated
- 2 limes zested and juiced
- 1 cup coconut oil
- 3 cups organic coconut flakes (unsulfured)
- up to 1 tbsp Stevia (or to taste, starting with 1/2 tbsp first)
- 1/2 cup chia seed pudding (chia seeds soaked in coconut water for 1/2 hour)
- Goji Berries.
- pinch of Himalayan sea salt