Gingery Braised Brussels Sprouts
Ingredients
- 2.5 TBSP UNSALTED BUTTER
- 1 TBSP XTRA-VIRGIN OLIVE OIL
- 12 OZ BRUSSELS SPROUTS, trimmed and halved
- 3/4 TSP KOSHER SALT
- 1/2 Cup LOW-SODIUM CHICKEN BROTH
- 1 TBSP MINCED FRESH GINGER
- 1 TSP MINCED FRESH GARLIC
- 1/2 SMALL LIME
Instructions
- In a 10 in. straight-sided saute pan with a lid, melt 1 ½ Tbsp of the butter with the olive oil over medium heat.
- Arrange the Brussels sprouts, cut side down, in one layer in the pan. You’ll have to tuck them in snugly.
- Season with the salt.
- Cook the sprouts until the bottoms are nicely browned, 4 to 6 minutes. (If the heat on your stove top is uneven, rotate the pan so that the bottoms become evenly browned.)
- Then, pour the broth into the pan and cover, leaving the lid slightly askew so that some steam escapes.
- Cook until the broth is reduced to about 2 Tbsp, 7 – 9 minutes.
- Remove the lid and add the remaining 1 Tbsp butter, the ginger, and garlic.
- Toss well and stir just until the butter has melted.
- Remove the pan from the heat and continue to stir gently until the ginger and garlic are well incorporated and slightly softened.
- Gently squeeze the lime half over all and serve.
Raw Beet Veggie Cole Slaw
I love this recipe because I was inspired to create it to bring some love of veggies to an outdoor BBQ. I saw that the menu was hot dogs and hamburgers so I thought cole slaw would be a great complement to that... so I decided to make "not your typical cole slaw" and they all loved it!
Ingredients
- 1 Medium to Large Beet
- 1/2 Small Cabbage
- 2 Small Zucchini
- 1/3 Head Cauliflower
- 5 Apples cubed
Instructions
- Grate or use food processor, with small grate attachment for produce
- Mix together with cubed apples
- Pour mixture of beet juice, lemon, ginger & turmeric over as dressing. Can buy Lakewood bottled juice if not able to make fresh juice.
- Top with pumpkin seeds.
- Individuals can salt to taste or add fresh pineapple as a side dish complement to the coleslaw
Oat Nut Bread
I love this recipe because it is from one of my friends mother's who I just loved. She was a stellar cook and this is something she'd whip up, on the spur of the moment, often. I can still smell the smell it filled the house with!
Ingredients
- 1 cup Oat Flour
- 1 cup Chopped Sunflower Seeds
- 1 cup Chopped Pumpkin Seeds
- 3/4 cup Chopped Almonds
- 1 cup Sesame Seeds
- 3 Eggs
- 1/3 cup Oil
- 2 tbsp Baking Powder
- 3/4 cup Apple Juice or 1 cup apple sauce
Instructions
- Combine the dry ingredients.
- Then whisk the eggs and oil together with the apple juice or sauce and pour the liquid mixture into the bowl of dry ingredients.
- Stir the ingredients together with a wooden spoon until a wet dough is formed.
- Pour into a greased and floured loaf pan.
- Bake for 1 hour at 350
- Let the bread cool in the loaf pan for 10 minutes, then take a bread knife and run it around the edges of the loaf pan for easy removal. The bread is easier to slice once it is cooled. But oh-so-delicious eaten warm with melted butter!
Sweet Potato Brownies
I love this recipe because these brownies are so rich, decadent and unbelievably fudgy, they are secretly healthy and no one can ever believe the ingredients!The sweet potato adds a depth of flavor and moisture, making the brownies soft and fudgy without needing oil in the recipe. These brownies are suitable for low calorie, gluten free and sugar free diets. (And there's a flourless option as well) Yum!
Ingredients
- 3/4 cup Sweet Potato Puree
- 1 cup Peanut or Almond Butter (or allergy-friendly substitute)
- 1 tsp Pure Vanilla Extract
- 6 tbsp flour (oat, white, spelt or almond)
- 1/2 cup Mini Chocolate Chips + more for the top (optional)
- 2/3 cup Raw Sugar
- 6 tbsp Cocoa Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
Instructions
- To make brownies, start by preheating the oven to 325 F.
- Line an 8-inch pan with parchment, or grease well.
- If not easily stir-able, gently heat nut butter to soften.
- Whisk it with the sweet potato and vanilla until smooth.
- Stir all remaining ingredients together (making sure the salt and baking soda are evenly incorporated) then pour dry into wet.
- Stir to form a batter.
- Smooth into the baking pan, scooping out all traces of batter.
- Bake 20 min. They should look underdone when you take them out. The brownies firm up as they cool. If for some reason yours are too gooey after cooling, loosely cover and refrigerate for a few hours.
- Frost if desired.
Easy Rice Pudding
I LOVE this recipe because there are just 5 ingredients in this easy homemade pudding. (6 actually, counting the Love!) My kids love it and it is a sweet and delicious dessert and yummy end to any meal.
Ingredients
- 4 1/2 cups Whole Milk
- 1 1/2 cups Water
- 3/4 cup Granulated Sugar
- 1 Cinnamon Stick 3 or 4 inches long
- 1 cup Arborio rice or look for Boomba rice that is used in paellas
- 1 tsp Vanilla Bean Paste or Vanilla Extract
- 2/3 cup Golden Raisins (optional)
- 1 Cinnamon Stick grated or ground cinnamon (For garnish)
Instructions
- In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine.
- Bring to an intense simmer (just below boiling) over medium high heat, stirring often.
- Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes. Some liquid will remain. The mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools.
- Remove from heat and remove the cinnamon stick.
- Stir in the vanilla bean paste or vanilla extract and raisins, if using.
- Spoon the rice pudding into individual ramekins or small containers OR transfer to a large serving dish. Let the pudding cool slightly before serving or let cool to room temperature, cover tightly and refrigerate until ready to serve, up to 1 day in advance.
- Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.