Category Archives: Recipies

Maple Ginger and Cranberry Compote

Maple Ginger and Cranberry Compote   Prep time: 5 minutes   Cooking time: 35 minutes   Yields: 4 people   Ingredients: 1 10-ounce bag frozen cranberries 1 tablespoon lemon juice 1 teaspoon fresh ginger, peeled and grated 1/4 teaspoon ground cinnamon 3/4 cup pure maple syrup 3/4 cup water   Directions:
  1. Add all of the ingredients to a large saucepan and bring to a full boil.
  2. Reduce the heat to a gentle boil and allow the sauce to cook, uncovered until thickened, about 30 minutes
  3. Serve warm or room temperature
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Johnny Cake

Johnny Cakes   Prep time:   20 minutes   Cooking time: 10 minutes   Yields:   4 people   Ingredients:   1 cup whole wheat flour 1½ cup corn meal 1 Tbsp. salt 2 Tbsp. baking powder 2 Tbsp. organic coconut oil, melted 2 ¼ cups almond milk   Directions:   Mix everything together in a bowl with a whisk until well blended.  Allow the batter to rest 15 minutes before using. Heat two Tbsp. of vegetable oil (or use cooking spray) in a cast iron skillet over medium heat. Spoon the johnnycake batter into the skillet, forming mini pancakes. Cook over medium heat until both sides are golden brown and they are cooked all the way through....
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Penne Pasta with Turkey Sausage, Baby Spinach and Butternut Squash

OLYMPUS DIGITAL CAMERA Ingredients: 11 oz (4 links) turkey sausage 1 lb butternut squash, roasted 10 oz whole wheat penne pasta,cooked 3 cloves garlic, minced 1 can diced tomatoes 2 cups baby spinach, roughly chopped 2 tbsp fresh shaved parmesan cheese 4 sage leaves, sliced thin kosher salt and freshly ground black pepper, to taste Directions: In a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. Add garlic and butternut squash, season  with salt and pepper and add diced tomatoes.  Add baby spinach and stir in parmesan cheese and sage.  Toss in pasta and mix until well coated.  Serve with additional parmesan cheese on the side if desired....
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Apple Crisp

apples__bread__and_apple_crisp_by_dm4hire-d4drwd1 Prep time:  15 minutes Cooking time:  55 minutes Yields:  9 people Ingredients:  Filling: 2 large apples, peeled, cored and small diced ⅓ cup maple syrup 3 tablespoons cornstarch 1 tablespoon lemon juice ¼ teaspoon cinnamon   Topping: 1 cup oats ½ cup chopped walnuts ⅓ cup lightly packed brown sugar ¼ teaspoon sea salt 4 tablespoons melted coconut oil   Directions:  Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the apples, maple syrup, cornstarch, lemon juice, and cinnamon. In a medium mixing bowl, stir together the oats, almond meal, walnuts, brown sugar and salt. Mix in the melted coconut oil. Stir until all of the flour is incorporated and the mixture is moistened throughout. Evenly distribute the oat mixture over the filling. Bake for 55 minutes, or until the filling is bubbling around the edges, the top is turning lightly golden. Let the crisp rest for 5 to 10 minutes before serving....
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Mexican Chicken Casserole

Makaronilaatikko Prep time:  20 minutes Cooking time:  25 minutes Yields:  12 people Ingredients:  2 1/2 cups salsa 1 cup chopped onion 1 cup fresh or frozen corn kernels 1 cup diced zucchini 1 cup chopped red bell pepper 3 cups shredded cooked chicken breast 1 tablespoon minced garlic 2 teaspoons chili powder 1 teaspoon ground cumin 1 (15-ounce) can black beans 1 (4-ounce) can chopped green chiles 12 (6-inch) corn tortillas 2 cup (4 ounces) shredded Monterey Jack cheese   Directions:  Preheat oven to 350°. To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepper; sauté 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); sauté 2 minutes or until thoroughly heated. Remove from heat. Spread 1/2 cup salsa over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over tortillas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake at 350° for 25 minutes until bubbly....
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Kale Pesto Pasta with Vegetables

  Boerenkool Prep time: 15 minutes Cooking time: 10 minutes Yields: 4 people Ingredients: For the Pesto sauce: 1/4 cup walnuts 2 cloves garlic 1/4 cup olive oil 1/2 cup fresh basil leaves 1 cup fresh kale, stems removed 1/2 cup shredded Parmesan 1/2 cup water For the Pasta: 1 tablespoon oil 1 medium zucchini, diced 1 medium squash, diced 1 cup red bell pepper, julienned 1 cup mushrooms, sliced 1 cup kale 1 pound whole wheat pasta, cooked Salt and freshly ground black pepper Directions: For the pesto: Combine all ingredients in a food processor and blend until combined and smooth. For the pasta: In a saute pan over medium-high heat add the oil and the add onions, peppers and mushrooms. Stir and cook...
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