Tuesday, October 31, 2017

Mushroom Swiss Chard Pasta

Mushroom Swiss Chard Pasta Recipe

Ingredients

  • 4 tablespoons Butter
  • 3 tablespoons Olive Oil
  • 1 large Onion, chopped
  • 3 cloves Garlic, minced
  • 1 bunch Rainbow Swiss Chard, stems sliced and leaves roughly chopped
  • 1 pound Brown Button Mushrooms
  • 12 ounces Tagliatelle, or other long pasta
  • 1/2 cup White Wine
  • 1 cup Chicken Broth, or vegetable broth
  • 1 ounce Grated Parmesan Cheese, plus more for serving
  • 1 tablespoon Fresh Chopped Parsley
  • Cracked Black Pepper, to serve

Directions

Make browned butter:

  1. Add the butter to a small saucepan and heat over medium-low heat. Melt and gently cook until the butter is deep golden in color and smells nutty.

Make the pasta:

  1. Heat the olive oil in a wide and deep skillet over medium-high heat. Cook the onion, garlic and sliced Swiss chard stalks until softened, about 5 minutes.
  2. Stir in the mushrooms and continue cooking for about 10 minutes or until the mushrooms are cooked, stirring frequently.
  3. While the mushrooms are cooking, boil water for the pasta. Undercook the pasta slightly (it will finish cooking in the sauce).
  4. Once the mushrooms are cooked, stir in the Swiss chard leaves into the skillet with the vegetables and cook until wilted, about 1 minute.
  5. Turn up the heat to high and wait until the pan is sizzling hot. Pour the white wine into the pan and cook, scratching the browned bits off the bottom of the pan. Simmer until the raw alcohol smell is gone, about 1-2 minutes. Stir in the broth and cook for another 1-2 minutes.
  6. Add the pasta to the skillet and cook, tossing all the time, until the pasta is fully cooked and the sauce is clinging to the noodles. Stir in the cheese and parsley.
  7. Serve with the browned butter, extra parmesan and black pepper.

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Monday, October 30, 2017

Easy Migas

Easy Migas Recipe

Ingredients

  • 10 White Corn Tortillas, cut into strips or chip shapes
  • 1/2 cup Corn Oil
  • 1 teaspoon Salt
  • 1/2 tablespoon Butter
  • 1/4 cup Diced Onion
  • 1 Red Bell Pepper, diced, or green bell pepper
  • 8 large Eggs
  • 1/4 cup Milk, or cream
  • 1 cup Cherry Tomatoes, halved
  • 1/2 cup Queso Fresco, crumbled
  • 3 Green Onions, chopped
  • 1/4 cup Chopped Cilantro
For Serving:
  • White Corn Tortillas, or flour tortillas
  • Avocado
  • Salsa
  • Refried Beans
  • Sour Cream

Directions

  1. In a small pot, add the oil and heat over medium/high heat until the oil is shimmery. Test the oil temperature by adding a slice of tortilla carefully with tongs. If the oil bubbles and simmers when the tortilla is added then it's ready. Add the tortilla strips in batches and allow to fry for about 30 seconds then flip to fry the other side. Remove and place on a plate lined with paper towels. Sprinkle with salt and allow to cool. Continue until all the tortillas have been fried.
  2. Heat a medium size pan over medium heat and add the butter. Once the butter is melted add the onion and bell pepper to cook until softened.
  3. In a small mixing bowl beat the eggs and add the milk or cream. Sprinkle with salt and pepper to taste.
  4. Reduce the heat to low/medium. Pour the egg mixture into the pan with the onion and bell peppers. Allow the eggs to cook, once they start bubbling, carefully scrape the eggs with a silicone spatula to scramble them. Continue cooking until the eggs are mostly cooked, about 3 minutes. Add half of the fried tortillas and cherry tomatoes. Cook for an additional minute or until the eggs are cooked. Top with the cilantro, green onion, and queso fresco.
  5. Serve immediately with additional toppings as desired! 

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Sunday, October 29, 2017

Paleo Coconut Curry Butternut Squash Soup

Paleo Coconut Curry Butternut Squash Soup Recipe

Ingredients

  • 1 tablespoon Coconut Oil
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 1/2-inch piece Fresh Ginger, minced
  • 1 tablespoon Red Curry Paste, paleo-friendly
  • 8 cups Diced Butternut Squash
  • 2 cups Sweet Potato, diced
  • 4 cups Vegetable Stock, or chicken stock
  • 3 tablespoons Coconut Sugar
  • Salt and Pepper, to taste
  • 2 tablespoons Fresh Lime Juice
  • 1 cup Full Fat Coconut Milk
  • Cilantro and Chili Flakes, for serving

Directions

  1. In a large stock pot, heat coconut oil over medium-high heat. Add onion and cook until softened, about 3 minutes. Add garlic, ginger, and red curry paste and stir until fragrant, about 30 seconds. Add butternut squash, sweet potato, and vegetable broth. Bring to a boil, cover, and lower to a simmer. Simmer until squash and sweet potato are fork tender, 10-15 minutes.
  2. Use an immersion blender (or blend in small batches in a regular blender) to blend until smooth. Stir in coconut sugar, salt and pepper, fresh lime juice, and coconut milk.
  3. Top with cilantro and crushed red pepper flakes before serving. 

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Friday, October 27, 2017

White Chicken Lasagna

White Chicken Lasagna Recipe

Ingredients

  • 2 cups Milk
  • 2 cups Low Sodium Chicken Broth
  • 6 tablespoons Butter
  • 1/2 cup All-Purpose Flour
  • 1 cup Sour Cream
  • 1/2 cup Mayonnaise
  • 2 teaspoons Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Garlic Powder
  • 3 cups Shredded Cheddar Cheese
  • 4 cups Cooked Chicken, chopped, about 1 1/2 raw
  • 1 box No Boil Lasagna Noodles

Directions

  1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish. In a microwave or small saucepan, warm the milk and broth together; set aside.
  2. In a large skillet over medium heat, melt butter. Add flour and cook for 1 minute. Whisk in the warmed milk and broth and bring to a boil stirring constantly. Cook for 2 minutes or until sauce has thickened.
  3. Remove from heat and stir in sour cream, mayonnaise, salt, pepper and garlic powder. Taste and adjust seasonings as needed.
  4. Assemble the lasagna by layering 1 cup of white sauce on the bottom of baking dish. Top with 3 sheets of lasagna, 1 heaping cup chicken, 1 cup cheese and 2 cups of sauce. Repeat layers 2 more times.
  5. Cover with foil and bake for 25 minutes. Remove foil and continue baking for 5-10 minutes or until top is browned and bubbly. Let stand for 10 minutes before cutting.

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Thursday, October 26, 2017

Gluten Free Caramel Apple Magic Cobbler

Gluten Free Caramel Apple Magic Cobbler Recipe

Ingredients

  • 1 stick Unsalted Butter
  • 3/4 cup Milk
  • 1 cup All-Purpose Gluten Free Flour
  • 1 3/4 cups Granulated Sugar, divided
  • 1 1/2 teaspoons Baking Powder
  • 1 can Caramel Apple Pie Filling
  • Vanilla Ice Cream
  • Caramel Sauce

Directions

  1. Preheat the oven to 375°F.
  2. Place the butter in a 9-inch pie pan and then place in the oven to melt the butter.
  3. Mix together the milk, flour, 1 cup of sugar, and baking power.
  4. Pour evenly on top of the melted butter, do not stir.
  5. Carefully spread the apples on top of the mixture, again do not stir.
  6. Top with 3/4 cup sugar, do not stir the mixture.
  7. Bake for 45 minutes or until browned.
  8. Serve with vanilla ice cream and caramel sauce.

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Peanut Butter Brownies

Peanut Butter Brownies Recipe

Ingredients

  • 14 tablespoons Unsalted Butter
  • 7 ounces Unsweetened Chocolate
  • 1 1/3 cups All-Purpose Flour
  • 3/4 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 2/3 cups Granulated Sugar
  • 4 large Eggs, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 12 Miniature Peanut Butter Cups
  • 1/3 cup Creamy Peanut Butter

Directions

  1. Preheat the oven to 350°F. Line an 8 x 8 baking pan with aluminum foil.
  2. Add the butter and chocolate to a bowl and melt together in the microwave at 50% power for 30 second increments, stirring between each increment, until the butter and chocolate is melted. Mix well together. Set aside to cool slightly.
  3. In another bowl, mix together the flour, baking powder, and salt. Mix together.
  4. Add the sugar, eggs, and vanilla to the butter mixture and mix until just combined. Do not over whip!
  5. Stir the flour mixture into the wet ingredients.
  6. Add half the batter to the baking pan and then top with the peanut butter cups. Top with the remaining batter.
  7. Add dollops of the peanut butter over the batter, and use a knife to create swirls of the peanut butter around the batter.
  8. Bake for 30-35 minutes, or until a toothpick comes out with a few crumbs attached.
  9. Allow to cool completely before cutting. 

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Wednesday, October 25, 2017

Pumpkin Pancakes

Pumpkin Pancakes Recipe

Ingredients

  • 2 cups All-Purpose Flour
  • 1/4 cup Dark Brown Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Cardamom
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Grated Nutmeg
  • 1 1/2 cups Milk
  • 1 cup Pumpkin Puree
  • 1/4 cup Vegetable Oil, or other neutral oil
  • 2 Eggs
  • 2 teaspoons Pure Vanilla Extract

Directions

  1. Preheat your griddle or skillet.
  2. In a large bowl, mix together flour, brown sugar, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg. Set aside.
  3. In another bowl, whisk together milk, pumpkin, oil, eggs, and vanilla until blended.
  4. Pour into flour mixture and whisk until just mixed; remember that a few lumps are OK.
  5. Pour 1/4 cup of batter onto the prepared griddle and repeat until you have no more room (about 8 pancakes on a large griddle). Cook until edges start to dry and bubbles are forming on the top, about 3-4 minutes, then flip and cook the other side until brown. Repeat until all batter is used.
  6. Serve with your favorite pancake toppings.

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Tuesday, October 24, 2017

Apple Cinnamon Scones

Apple Cinnamon Scones Recipe

Ingredients

For the Scones:
  • 3 cups All-Purpose Flour
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 1 tablespoon Baking Powder
  • 1/2 cup Unsalted Butter, cold
  • 1 cup Peeled and Chopped Apples, about 1 large apple
  • 1/2 cup Cinnamon Chips, mini
  • 2 large Eggs
  • 1/2 cup Pure Maple Syrup
  • 1/2 cup Milk, I used 2%
For the Glaze:
  • 2 tablespoons Butter
  • 1 tablespoon Pure Maple Syrup
  • 1 teaspoon Pure Vanilla Extract
  • 1 1/4 cups Powdered Sugar
  • 1-2 tablespoons Water, if needed to thin

Directions

  1. Place the butter in the freezer while getting out the other ingredients so it is very cold and easy to grate.
  2. In a large bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder.
  3. Grate the cold butter into the flour mixture and toss it together.
  4. Stir in the chopped apple and cinnamon chips.
  5. In a small bowl, whisk together the eggs, maple syrup and milk until well combined. Pour this mixture into the dry ingredients and stir until it just comes together into a ball.
  6. Transfer the dough to a lightly floured surface and form it into a thick circle, about 8 inches wide.
  7. Place the circle in the freezer to chill for 15 minutes, and preheat the oven to 425°F.
  8. Take the dough from the freezer and place it on a parchment lined baking sheet. Pat it together again into a circle and cut it into 8 wedges with a sharp knife.
  9. Spread the pieces out on the baking sheet.
  10. Bake the scones for 16-18 minutes, or until they are golden brown.
  11. Remove to a wire rack to cool.

For the Glaze:

  1. In a saucepan over medium low heat, melt the butter for the glaze.
  2. Add the maple syrup, vanilla and powdered sugar, stirring until it is smooth.
  3. Add 1-2 tablespoons of water if necessary to thin and allow the glaze to be completely smooth. Spoon it over top of the scones, it should harden almost immediately. You may not need all the glaze.
  4. Store in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months.

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Source: Adapted from these chocolate chip scones.


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