Archive for ‘Uncategorized’

February 1, 2017

Tim’s tasty ginger & peanut butter sauce

This is a great sauce over steamed vegetables, for a noodle salad, or as a satay sauce. Cashew butter or even sunbutter would probably be a fine substitute for the pb.

2 cloves garlic – microplane or shred

2 T fresh ginger – microplane or shred

1 T+ soy sauce

1 T+ lime juice

2 T+ tahini

2 T creamy PB

1/2 tsp crushed red pepper

2-3 T+ water

2 tsp + agave or honey


Mix all together in a bowl! A blender or cuisinart would work well too.

February 1, 2017

Red Curry with Cauliflower & Red Pepper & Squash


1 T oil or butter (we love avocado oil)

1/2 onion or 1 shallot

1 red bell pepper

approx. 2 cups diced butternut squash (we used one bag frozen from whole foods)

1/2 bag frozen cauliflower

1 tablespoon grated ginger

2-3 T red curry paste

½ T  yellow curry powder

1 (15 ounce) can coconut milk

¾ cup chicken broth

2 teaspoons fish sauce

2 teaspoons sugar

3-4 cups fresh baby spinach

chopped fresh cilantro

optional: add tofu, cashews, dried fruit

  1. Saute the onion or shallot until it starts browning in the oil/ butter.
  2. Stir in the cauliflower, squash and red pepper
  3. Add ginger and stir to coat with the oil.
  4. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. Check doneness if vegetables are fully cooked. Stir in the baby spinach until it wilts.
  5. Serve with rice, naan, top with chopped cilantro.
February 1, 2017

Lemony chicken in the slow cooker


1 pound chicken thighs

juice of 2 lemons

1 clove garlic, chopped

1 cup chicken broth

1-2 Tablespoons flour

some pinches of fresh or dried herbs (oregano, thyme, basil)

1/2 onion, chopped


  1. Put the chicken thighs into slow cooker
  2. Make a sauce with all the remaining ingredients
  3. Pour over chicken
  4. Cook on Low for 6-8 hours
  5. Serve with brown rice


March 16, 2015


The 100% Irish family I married into approves of this recipe! Adapted from Mary Burke’s Irish Soda Bread recipe published in the Boston Globe Taste section 2006)

Yield: 2 large loaves


8 Tablespoons (1 stick) butter @ room temperature

3 cups flour

1 cup whole wheat flour

1 cup sugar + little more for sprinkling

4 teaspoons baking powder

¾ teaspoons baking soda

pinch of salt

1 egg

1 ½ cups plain yogurt

¼ cup water

1 cup raisins / currants


Set oven to 350

Butter/ spray two 9 x 5 inch loaf pans

In large mixer/ bowl: cream butter, add flour, 1 cup sugar, baking powder, baking soda, salt. Mix well.

Other bowl: stir together water, yogurt and egg.

Mix the wet and dry mixtures together well, stir in raisins.

Transfer to pans, dividing evenly, sprinkle tops with a little sugar.

Bake 40 min or until tops are golden, etc.

January 21, 2015

Recipe: Chocolate Orange Garbanzo Bean Cake from “I breathe… I’m hungry…”

This recipe is from the website “I breathe.. I’m hungry..”

1 19 oz can chickpeas drained
4 eggs, beaten
1 cup granulated sugar
1 teaspoon baking powder
1/2 cup premium cocoa powder
grated rind and juice of one orange
1/4 cup water
2 tablespoons canola oil
1 tablespoon of cointreau

Preheat oven to 350 degrees.  Grease and line an 8 inch cake pan.  Drain chickpeas and rub them between your fingers to loosen and remove skins.  Rinse any bits of skin away and puree chickpeas in a food processor or blender with the orange juice and water (the smoother the better).  Spoon the puree into a bowl and gently stir in the eggs, sugar, baking powder, cocoa powder, grated orange rind, oil, and cointreau (or grand marnier) if using.  Pour cake mixture into the pan tapping on the counter lightly to remove any large air bubbles.  Bake for 50 minutes or until a toothpick inserted in the center comes out clean.  Cool before removing from the pan and turn upside down onto a serving dish.  Cover with chocolate ganache and garnish with grated orange rind.

Foolproof Chocolate Ganache

1 cup heavy cream
5 oz bittersweet chocolate chips
5 oz semi-sweet chocolate chips

Pour cream and chocolate chips into a medium sized microwave safe bowl.  Microwave for one minute.  Remove and stir.  Microwave for 30 seconds.  Remove and stir.  Microwave for 30 more seconds if necessary.  Remove and stir until smooth.  Let cool slightly before pouring over your cake.  If you’d like, you can whip it once it’s cooled to make a thicker frosting that can be applied with a knife.  Be aware that the color will lighten and it will lose it’s glossy sheen if you whip it.   Either way it’s delicious!

January 4, 2015

Mint Pistachio Pesto Sauce

Awesome recipe by the amazing AddieRose!

Grind up 1/2 c nuts (pistachio and cashews work well) + juice from 1/4 fresh lemon + 1 garlic clove + a few spoonfuls of greek yogurt + 3/4 cup mint leaves + pinch sea salt

January 4, 2015

Pressure Cooker Lamb Soup


1 1/2 lbs stew meat (lamb or beef), in 1 inch cubes

4 cups beef stock

2 ribs celery, chopped

3 carrots, chopped

1-2 onions, diced

1/2 c red wine

1/2 jar diced tomatoes

1 bell pepper (red or orange or yellow), chopped

1 bouquet garni (bay leaves, thyme, marjoram, parsley, peppercorns, sage)

2 Tablespoons sugar

1 Tablespoon cider vinegar

Salt & pepper, to taste


Mix everything except for the carrots & celery together in pressure cooker and cook for 9 minutes. Once cools down, add the carrots and celery and cook for another 3 minutes.

note: would be good thickened, with flour?

January 2, 2015

Oven-Fried Chicken with a Cornmeal Crust

We tried this recipe with chicken from the farmers market and wow! was it good! Adapted from the Joy of Cooking 1997 Edition, p. 603.

Rinse & pat dry:

3 1/2 – 5 lbs chicken parts

Whisk together in a bowl large enough to hold the chicken:

3/4 cup yogurt (we used plain whole milk greek yogurt)

1/4 cup lemon juice

1/4 cup olive oil

2 Tablespoons finely minced shallots (we used onion)

1 Tablespoon finely minced fresh thyme or rosemary, or 1 teaspoon dried

2 teaspoons salt

2 teaspoons chili powder

1 teaspoon grated lemon zest (optional)

Add the chicken to the yogurt mixture and turn to coat. Cover and refrigerate 2-4 hrs.  Position a rack in the upper third of the oven. Preheat the oven to 425 degrees. Lightly oil a baking sheet.

Combine in a wide, shallow bowl:

2/3 cup parmesan cheese

1/2 cup dry breadcrumbs

1/2 cup cornmeal

3 Tablespoons minced fresh parsley

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

Remove the chicken from the marinade and shake off the excess. Dip the chicken pieces in the cornmeal mixture and arrange the chicken skin side up on the baking sheet. Bake until crisp & golden, about 35-40 minutes. Enjoy!

December 31, 2014

Coconut Lactation Cookies (Belly Belly recipe)

The recipe has been slightly altered but is almost exactly the same as the BellyBelly website’s recipe for “Very Effective Lactation Cookies” By Kelly Winder. My friend Chenine recommended it to me. Her favorite combinations are dark chocolate chips & cranberries or white chocolate chips & apricots. I like using orange oil instead of vanilla.


Yields 15 tablespoon sized cookies.

  • 1/2 cup whole wheat flour
  • 1/2 cup coconut flour
  • 1/2 tsp baking powder
  • 1/2 cup butter or virgin coconut oil
  • 3/4 cup brown sugar
  • 2 tablespoons flaxseed meal
  • 2 eggs
  • 2-3 tablespoons of water
  • 1 teaspoon vanilla or other flavoring
  • 1 teaspoon cinnamon
  • 1-2 tablespoons of brewers yeast (do not substitute with bakers yeast or any other yeast)
  • 1/2 teaspoon salt (use a grey sea salt like celtic sea salt)
  • 1 1/2 cups old fashioned oats
  • 1/2 cup chopped nuts, dried fruits or chocolate as desired

DO NOT leave out or substitute the brewers yeast for any other products or yeasts… it’s one of the main ingredients that makes them work.


  • Preheat oven to 350.
  • In a large mixing bowl, cream the butter and sugar then add the egg and vanilla. Mix well.
  • In a separate bowl, combine the flaxseed and water, let sit for a few minutes before adding to mix.
  • Add the flours and baking powder and cinnamon and mix well again.
  • Stir in the oats and nuts/chocolate/dried fruits.
  • Make the cookies into balls and place onto a lightly greased or lined baking tray.

Bake for around 10-12 minutes depending on desired crunchiness.

December 28, 2014

Wild Rice-Quinoa Cakes with Sweet Potato and Cranberries

This recipe is from Whole Foods Market, but I could not find it on their website – I found it at Eating Bird Food. Great in salads!

1/2 lb. sweet potatoes (1 medium sized), peeled and cut into 1 inch chunks
1/2 cup quinoa, cooked
1/2 cup lundburg wild rice blend, cooked according to package directions
1/4 cup green onions, sliced
1/4 cup dried cranberries, chopped
1/2 teaspoon dried sage (the recipe calls for 1/2 Tablespoon, I think that is too much)
1/4 tablespoon sea salt
1/4 teaspoon black pepper
1. Preheat oven to 350°.
2. Steam sweet potato chunks, then puree them.
3. Combine mashed sweet potatoes, cooked quinoa, cooked rice, green onions, cranberries, sage, salt and
4. Form and flatten portions of the “dough” into patties.
5. Lay the patties onto parchment paper that has been sprayed with cooking spray (or stoneware) and bake for 15­
20 minutes until they’re lightly brown and crisp on the outside.
6. Serve warm, at room temperature, or straight from the fridge.