Chicken Noodle Soup

Chicken Noodle Soup

Ingredients

  • 2 tsp olive oil
  • 1 lb boneless skinless chicken thighs (cut into 1 inch cubes)
  • 1 medium onion (diced)
  • 3 ribs celery (sliced)
  • 3 medium carrots (peeled and sliced)
  • 2 cups low sodium chicken broth
  • 1/4 tsp salt
  • fresh ground black pepper (to taste)
  • 1/2 tsp dried tarragon
  • 4 quarts water
  • 6 ounces egg or gluten-free noodles

Place 1 teaspoon of olive oil in a large sauce pan over medium high heat.

When the oil is hot add the cubed chicken and cook, stirring frequently, until lightly browned. Remove to a plate.

Add 1 teaspoon olive oil and then the diced onion. Cook, stirring frequently, for about 4 – 5 minutes. Add the celery and cook for another 3 minutes.

Add the chicken, carrots, chicken stock, salt, pepper, tarragon and 4 cups of water.

Reduce the heat an let simmer for 45 minutes. Stir occasionally.

Place the remaining 3 quarts water in a large stock pot over high heat. When boiling add the noodles. Boil for about 10 minutes until just tender.

Drain the noodles and place in the bottom of serving bowls, then top with the soup. Serve.

Raw Vegan Chocolate and Raspberry Cake

Raw Vegan Chocolate and Raspberry Cake

Ingredients

  • Crust:
  • 3 cups raw walnuts
  • 2/3 cup raw cocoa / carob powder
  • a pinch of sea salt
  • 1 cup dates, pitted
  • Chocolate cream:
  • 1/4 cup honey (or any other healthy sweetener)
  • 3 bananas, ripe
  • 1/3 cup cocoa/carob
  • Garnishing and filling:
  • about 1 1/2 cups raspberries
  • 5 tbsp dark chocolate flakes( I used 85% cocoa)

Directions:

  • Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.
  • Divide the mixture in two and form two balls. Place these balls in the fridge.
  • Place the bananas, carob/cocoa and honey in your food processor and mix well until you get a smooth paste.
  • Place one crust ball in your cake form and spread it evenly.
  • Spread some chocolate cream on top (4-5 tbsp).
  • Sprinkle the raspberries and press them gently into the chocolate cream.
  • Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (You can place it between two plastic wraps and stretch it evenly and after that, place it over the raspberries – without the plastic wraps, of course. It is easier this way and you won’t crush the raspberries.)
  • Put some parchment paper on a large plate.
  • Turn the cake upside down and put it on the plate.
  • Garnish with the remaining chocolate cream, raspberries and dark chocolate flakes.
  • Place in fridge for at least 2 hours before serving.

Yield: 12 servings
Recipe Source

Bacon Wrapped Smokies with Brown Sugar and Butter

Bacon Wrapped Smokies with Brown Sugar and Butter

Ingredients

  • 1 pound smokies
  • 2 cups brown sugar
  • 1 pound bacon, cut Into thirds
  • 1 stick butter

Directions:

  • Preheat oven to 375 degrees F.
  • Wrap each smokie with the bacon thirds.
  • Put all of them on a baking dish in a single layer.
  • Melt half of the brown sugar and the stick of butter and stir until well combined.
  • Drizzle over wrapped smokies.
  • Sprinkle with the rest of the brown sugar.
  • Bake about 20 minutes then turn the heat up to 400 degrees and bake for about 5 minutes.

Submitted by: Vanessa Curtis

Creamy Margarita Popsicles

Creamy Margarita Popsicles

Ingredients

  • 1¼ cup fresh lime juice (about 8 limes), plus 4 limes for stabilizing the popsicle sticks
  • 1 (14oz) can of sweetened condensed milk
  • 1 cup water
  • ¼ cup tequila
  • 2 tablespoons orange juice (optional)
  • Kosher salt or margarita salt
  • 12 (3oz) Dixie cups
  • Small popsicle sticks or craft spoons
  • A pitcher or large cocktail shaker

Directions:

  • Mix tequila, lime juice, water, orange juice and condensed milk in a cocktail shaker/pitcher .
  • Arrange the Dixie cups on a baking sheet and pour in them 90 % of the combination.
  • Cut the limes in 1/4 ” slices. Put a popsicle sticks in the middle of the slices ( each slice stays in the middle of the popsicle stick ).
  • Put lime sticks directly on top of the tequila combination.
  • Put in freezer for one night or 6 hours.
  • Serve with crushed ice and kosher salt.
  • Enjoy!

 

Recipe Source: http://blog.hostthetoast.com/creamy-margarita-popsicles/

Zucchini Pasta with SilverFish and Lemon Oil

Zucchini Pasta with SilverFish and Lemon Oil

Ingredients

  • 300g Spaghetti, cooked
  • 100g Silver Fish
  • Zest of 1 lemon
  • 1 tsp Crushed Pepper Flakes
  • 1 cup Flour
  • Handful of Freshly Chopped Parsley
  • 1 med Zucchini, julienned
  • 1 cup Dry Vermouth
  • 3 cloves of Garlic, minced
  • 2 small Shallots, minced
  • 1 large Red Chili, chopped
  • Lemon Infused Olive Oil
  • EVOO
  • Sea Salt
  • Black Pepper
  • Toss silver fish with salt, flour, half the zest, pepper and pepper flakes.
  • Fry silver fish in hot oil until crispy, set aside.
  • In a hot pan, saute garlic, shallots and chili in EVOO.
  • Add in zucchini and saute for further 5 mins. Season.
  • Add vermouth and let it reduce for 5 mins. Season.
  • Add in rest of the zest, pasta and parsley, toss. Adding additional EVOO if necessary.
  • Serve on plate with fried silverfish, drizzle lemon oil. Serve.
Recipe source

Divine Strawberry Shortcake With Marsala

Divine Strawberry Shortcake With Marsala

Ingredients

  • 1 1/2 cups whipping cream
  • 2 quarts strawberries, stems & leaves removed, sliced
  • 2/3 cup sugar
  • 1 stick of butter, softened
  • 1 tablespoon plus 1 tsp. baking powder
  • 1/4 teaspoon salt
  • cup sugar
  • 1/2 cup whole milk
  • 2 jumbo eggs, separated
  • cup sugar
  • cup sifted powdered sugar
  • Marsala wine to sprinkle on top
  • Whole strawberries to garnish and serve on the side for those who want extra berries.

Directions:

  • Gently mix the strawberries with the first 1/3 cup of sugar.
  • Chill for 1 to 2 hours. Drain and reserve the juice.
  • Use two 9″ round cake pans.
  • Using 1/2 Tbsp. of butter for each pan, spread the soft butter evenly around the entire pan; set aside.
  • Blend the flour, baking powder, salt, 1/3 cup sugar in a large mixing bowl; with a pastry blender, cut in the remaining butter until mixture is well blended (will look a little lumpy, and that’s OK).
  • Separate the egg yolks from the egg whites.
  • Set the egg whites to the side for the final step of shortcakes.
  • Combine the 2 egg yolks with the milk.
  • Add to flour mixture.
  • Stir with a fork until a soft dough develops.
  • Evenly place dough into each of the 2 pans and with your fingers, gently spread to the sides.
  • Dough is very moist so use a little butter on your fingers to spread the dough.
  • It looks thin, but it rises nicely.
  • Beat the 2 egg whites until stiff peaks form.
  • Brush each of the dough surfaces with the beaten egg whites. Sprinkle the last 1/3 cup of sugar evenly on top, splitting the sugar between the two doughs.
  • Bake in a 450 degree oven for 11-12 minutes (and no more). Remove the shortcakes from the pans and cool completely on wire racks.
  • Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form.
  • Place 1 cake layer on serving plate. Spread half of the whipped cream over first layer.
  • With a SLOTTED spoon (for juice drainage) arrange half of the sliced strawberries on top.
  • Place the second shortcake on top and repeat the whipped cream and strawberries.
  • Savie the strawberry juice and servie it on the side with whole strawberries (or It can also be saved for a strawberry shake or smoothie).
  • Sprinkle a little bit of Marsala wine on top of your shortcakes to your preference level.
  • Serve extra whipped cream and vanilla ice cream with the strawberry shortcake.

Yield: 8.0
Recipe Source

Homemade Beef Chili

Homemade Beef Chili

Ingredients

  • 4 pounds ground beef
  • 4 tablespoons bacon drippings
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon oregano
  • 1 teaspoon comino seed
  • 6 teaspoons chili powder
  • 1 large can whole tomatoes
  • 1 can kidney beans
  • 6 dashes hot pepper sauce
  • Salt, to taste
  • 2 cups hot water

Directions:

  • Place ground meat, bacon drippings, onions, and garlic in stock pot on medium high heat.
  • Once meat is cooked add spices, tomatoes, beans and water.
  • Cook on low heat for one hour, skimming off fat occasionally.

Recipe Source

Chocolate Peanut Butter No-Bake Dessert

Chocolate Peanut Butter No-Bake Dessert

Ingredients

  • 20 Oreo cookies, divided
  • 2 tablespoons butter, softened
  • 1 package (8 oz.) cream cheese, softened
  • 1/2 cup peanut butter
  • 1-1/2 cups confectioners’ sugar, divided
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 15-20 miniature peanut butter cups, chopped
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix

Directions:

  • Crush 16 cookies; toss with the butter.
  • Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth.
  • Fold in half of the whipped topping. Spread over crust. Sprinkle with chopped peanut butter cups.
  • In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set.
  • Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top.
  • Cover and chill for at least 3 hours.

Yield: 9 servings
Recipe Source

Lemon Raspberry Bars

Lemon Raspberry Bars

Ingredients

  • CRUST:
  • 5 ounces Earth Balance Soy Free Spread, room temperature
  • 1/4 cup plus 1 tablespoon caster sugar (very fine sugar)
  • 1/2 teaspoon vanilla paste
  • 1 cup millet flour
  • 1/2 cup sweet rice flour
  • 1/4 cup arrowroot starch plus 1 tablespoon
  • LEMON FILLING:
  • 1 cup fresh lemon juice, about 12 lemons
  • 6 large eggs
  • 6 large egg yolks
  • 1 1/4 cups caster sugar
  • 4 ounces Earth Balance Soy Free Spread, in chunks, room temperature
  • RASPBERRY FILLING:
  • 3 pints fresh raspberries
  • 4 tablespoons simple syrup (see recipe in my Blueberry Mojito 8/11/12)
  • 1 1/2 tablespoons caster sugar
  • 1 teaspoon arrowroot
  • 1/4 cup water plus 1 1/2 teaspoon water
  • 1/2 teaspoon unflavored gelatin

Directions:

*Crust and Fillings can be made up to 2 days in advance

  • Put the soy free spread and sugar in a bowl of a stand mixer fitted with a paddle attachment or a handheld mixer, mix on low speed just to combine.
  • Increase the speed to medium high and beat for 3 minutes, until the mixture is light, and creamy, scraping down the sides with a rubber spatula as necessary. Add the vanilla. Add the flour, a 1/4 cup at a time, just until fully incorporated. Do not over mix.
  • The dough should not form into a ball, but it should hold together if you squeeze it in your hands.
  • Preheat the oven to 350 degrees F
  • Transfer the dough to a half sheet pan (about 12×16 inches) lined with parchment paper.
  • Pat it down into the sheet pan just enough so that it is somewhat leveled.
  • Wrap the baking sheet in plastic wrap and refrigerate for 30 minutes, or up to 2 days if making ahead.
  • Once chilled, take out and gently pat down while spreading the dough evenly until it is fully spread out. Dough should be about 1/4 inch thick.
  • Refrigerate for 5 minutes.
  • Bake the crust until golden brown, 15-20 minutes, rotating the pan halfway for even browning.
  • Let it cool (in the baking sheet) to room temperature.
  • Meanwhile, for the lemon filling. Combine the lemon juice, eggs, yolks, soy free spread, and sugar in a glass bowl over a saucepan with simmering (low boil) water.
  • The bowl should not touch the simmering water, otherwise it will curdle, and whisk for 5 minutes using one whisk of an electric mixer. It will appear very foamy and slightly thick.Take off the heat.
  • Remove water from the saucepan, dry out the saucepan and transfer the egg mixture into the sauce pan with a rubber spatula.
  • Continue to whisk with the electric mixer for a few more minutes, or until thick and has reached 170 degrees F on a candy thermometer.
  • Pour into a bowl, cool slightly then chill for 2 hours, or overnight.
  • For the raspberry filling; in a small saucepan on medium high heat, combine simple syrup, raspberries, 1/4 cup water (remaining water is for arrowroot), and caster sugar.
  • Whisk until it comes to a boil. About 5 minutes.
  • Meanwhile combine arrowroot and 1 1/2 teaspoon water in a small bowl.
  • When the raspberries come to a full boil, whisk in the arrowroot mixture.
  • Add gelatin, continue to whisk for another minute, then reduce to medium until reduced about an inch. Approximately, 10-15 minutes.
  • Transfer to a bowl, let it cool to room temperature, then chill in refrigerator for 2 hours. The chilling will thicken the fruit mixture.
  • When fillings have been completely chilled, they are ready to assemble.
  • With a large thin frosting spatula spread out the lemon curd evenly across the crust.
  • Then spread raspberry mixture evenly over lemon curd.
  • Chill in the freezer for 2 hours before serving. If making this recipe a couple of days ahead, thaw from the freezer 1 hour before serving. Serve cold.

Yield:
Serves 12 medium bars or 9 large bars
Recipe Source

Leek Muffins

Leek Muffins

Ingredients

  • 50 grams of leek, sliced
  • 1/2 onion, sliced
  • 100 grams of ham, cubed
  • 200 grams of wheat flour
  • 20 grams of oat flakes
  • 2 teaspoons of baking powder
  • salt
  • black pepper, ground
  • 1/2 teaspoon of grounded cumin
  • 1 egg
  • 3 tablespoons of oil
  • 50 grams of grated cheese
  • 150 ml of milk
  • Fry onion and leek, cool.
  • In separate bowl, beat egg, oil and milk.
  • In separate bowl, sift flour, mix with baking powder, oat flakes, cumin, salt, black pepper.
  • Add dry ingredients, bit by bit into egg mixture.
  • In the end add fried leek and onion, ham and grated cheese.
  • Grease muffin baking pan, pour in dough.
  • Bake about 25 min, in preheated oven, in 180 C degrees.

Recipe source

Chicken Noodle Soup

Ingredients 2 tsp olive oil 1 lb boneless skinless chicken thighs (cut into 1 inch cubes)1 medium onion (diced)3 ribs celery (sliced)3 medium carrots (peeled … [Read more]

Raw Vegan Chocolate and Raspberry Cake

Ingredients Crust:3 cups raw walnuts2/3 cup raw cocoa / carob powdera pinch of sea salt1 cup dates, pittedChocolate cream:1/4 cup honey (or any other healthy … [Read more]

Bacon Wrapped Smokies with Brown Sugar and Butter

Ingredients 1 pound smokies2 cups brown sugar1 pound bacon, cut Into thirds1 stick butter Directions: Preheat … [Read more]

Creamy Margarita Popsicles

Ingredients 1¼ cup fresh lime juice (about 8 limes), plus 4 limes for stabilizing the popsicle sticks1 (14oz) can of sweetened condensed milk1 cup water¼ cup … [Read more]

Zucchini Pasta with SilverFish and Lemon Oil

Ingredients 300g Spaghetti, cooked100g Silver FishZest of 1 lemon1 tsp Crushed Pepper Flakes1 cup FlourHandful of Freshly Chopped Parsley1 med Zucchini, … [Read more]

Divine Strawberry Shortcake With Marsala

Ingredients 1 1/2 cups whipping cream2 quarts strawberries, stems & leaves removed, sliced2/3 cup sugar1 stick of butter, softened1 tablespoon plus 1 tsp. … [Read more]

Homemade Beef Chili

Ingredients 4 pounds ground beef4 tablespoons bacon drippings1 large onion, chopped 2 cloves garlic, chopped1 teaspoon oregano1 teaspoon comino seed6 … [Read more]

Chocolate Peanut Butter No-Bake Dessert

Ingredients 20 Oreo cookies, divided2 tablespoons butter, softened1 package (8 oz.) cream cheese, softened1/2 cup peanut butter1-1/2 cups confectioners' … [Read more]

Lemon Raspberry Bars

Ingredients CRUST:5 ounces Earth Balance Soy Free Spread, room temperature1/4 cup plus 1 tablespoon caster sugar (very fine sugar)1/2 teaspoon vanilla paste1 … [Read more]

Leek Muffins

Ingredients 50 grams of leek, sliced1/2 onion, sliced100 grams of ham, cubed200 grams of wheat flour20 grams of oat flakes2 teaspoons of baking … [Read more]