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Recipes
Harvest Minestrone With Quinoa & Kale
By Malooga
Minestrone is a thick vegetable/bean soup, usually with the addition of pasta
- 1 sweet onion - medium diced
- 2 celery stalks - medium diced
- 3 carrots - medium diced
- 2 tablespoons olive oil - or enough to cover the bottom of the pot
- 2 cloves garlic - finely chopped
- 2 cups fresh zucchini - medium diced (about 1 medium or 2 small)
- 2 cups green beans - cut in 1 inch pieces
- 1 bell pepper - medium diced
- 1 28-ounce can crushed tomatoes
- 2 28-ounce cans of water
- 1 15-ounce can of cannellini beans
- 1 15-ounce can of chickpeas
- 1 cup quinoa
- 2 cups kale - stems removed
- 1 teaspoon turmeric (or to taste)
- Pinch of red pepper flakes
- Salt and pepper to taste
- Garnish with parmesan to taste (optional)
- Garnish with slivered basil or finely chopped rosemary
Almond Coconut Bars
By Malooga
Preheat the oven to 400. Prepare a 6x6 inch pan (or equivalent size), with parchment paper
- 1 cup chopped almonds
- 1/2 cup coconut flakes
- 1/4 cup almond butter
- 1/4 cup honey (vegan: sub agave syrup)
- 1/4 cup chocolate chips (optional)
Slow Cooker Chicken with Apricots and Almonds
By Malooga
The toasted almonds in this dish add great texture and crunch to the plump apricots and tender chicken
- 3 pounds skinless chicken thighs
- 1 onion, cut into 1/2-inch wedges
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 bay leaf
- 1/3 cup low-sodium chicken broth
- One 15-ounce can chickpeas, drained
- 1/2 cup green olives
- 1/2 cup dried Turkish apricots
- 1/3 cup sliced almonds
Slow Cooker Coconut Pork Curry
By Malooga
Pork shoulder with bold ingredients like fresh ginger, garlic, curry powder, cumin and turmeric
- 2 tablespoons vegetable oil
- 4 pounds boneless pork shoulder, cut into 2-inch pieces
- Salt and freshly ground pepper
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons minced fresh ginger
- 1 tablespoon mild curry powder
- 1 tablespoon ground cumin
- 1/2 teaspoon ground turmeric
- One 14-ounce can diced tomatoes
- 1 cup unsweetened coconut milk
- 3 cups chicken stock or low-sodium broth
- Steamed rice, chopped cilantro and sliced scallions, for serving
Gluten-Free Banana Bread
By Malooga
A lot of gluten-free baked goods are dry and crumbly, but this one tastes like the real thing
- 2 cups gluten-free all-purpose baking flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 eggs
- 2 cups mashed ripe bananas (4-5 medium)
- 1 cup sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Italian Chicken Fried Steak: Beef Milanese
By Malooga
Prepare your breading station: Add flour and panko breadcrumbs in two separate, shallow dishes
- 1 1/2 cups flour
- 2 cups Panko breadcrumbs
- 3 large eggs
- pinch salt
- 4 (6-oz.) sirloin steaks, pounded to 1/4-inch thickness
- 1/4 cup Extra-light olive oil
- Kosher salt and freshly ground black pepper
- 1/2 lemon, cut into wedges
Low Sugar Orange Chicken
By Malooga
Unfortunately, most orange chicken recipes use a lot of sugar and then deep-fry the chicken, so it’s not always t...
- 1 pound boneless, skinless chicken breasts, 2-inch pieces
- 1 cup orange juice
- 2 teaspoons orange zest
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoon all-natural honey
- 1 1/2 tablespoon low-sugar orange marmalade
- 1-3 teaspoons red pepper flakes
- 1/4 cup low-sodium chicken broth
- 1 egg, beaten
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- salt and pepper, to taste
Bieler's Gentle Detox Broth
By Malooga
This broth is rich in potassium and sodium, alkalizes the body, and supports the liver and the adrenal glands
- 4 medium zucchinis, chopped
- 3 cups string beans, ends removed
- 2 sticks celery, chopped
- 2 bunches parsley, stems removed
- 1 quart filtered water
- sea salt to taste
- ghee (optional)
Ratatouille Casserole
By Malooga
Preheat oven to 375 degrees F
- 1 six-ounce can tomato paste *
- 1/2 onion, chopped
- 2 tablespoons minced garlic (garlic lovers can add another tablespoon!)
- 4 tablespoons olive oil (divided)
- 3/4 cup water
- 1 small eggplant, thinly sliced **
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 2 bell peppers, thinly sliced (we recommend one red and one yellow)
- 1 teaspoon fresh thyme leaves (can substitute basil leaves)
- Salt and pepper to taste
Slow-Cooker Spicy Brisket with Texas Caviar
By Malooga
The key to sealing in the flavor in this incredible brisket is to return the brisket to the cooker after turning of...
- 3 tablespoons vegetable oil
- about 2.5-pounds top brisket
- 2 tablespoons hot barbecue spice blend or Cajun spice blend, plus 1 teaspoon
- 1 large onion, coarsely chopped
- 4 large garlic cloves, thinly sliced
- 3 cups chicken stock or low-sodium broth of your choice
- 1 (28-ounce) can whole tomatoes, chopped, juices reserved
- 1 1/2 cups dried black-eyed peas
- salt to taste