BEST Christmas monkey bread

 1 batch YUMMY rolls. or any roll recipe of your choice.

BROWN SUGAR COATING:

•  1 cup packed light brown sugar
•  2 teaspoons ground cinnamon
•  8 tablespoons butter (1 stick), melted

GLAZE:

•  1 cup confectioners' sugar
•  2 tablespoons milk

INSTRUCTIONS

1. Make roll dough according to your recipe. 
2. Butter a Bundt pan with the 2 tablespoons softened butter. Use a pastry brush or a paper towel or anything that will really help get inside all of those nooks and crannies. Set aside.
3. For the sugar coating, while the dough is rising, mix the brown sugar and cinnamon together in a bowl. Place the melted butter in a second bowl or shallow pie plate. Set aside.
4. To form the bread, gently remove the dough from the bowl and press it into a rough 8-inch square. Using a bench scraper or knife, cut the dough into 64 pieces.
5. Roll each dough piece into a ball (it doesn't have to be perfect, just get it into a rough ball-shape). Working one at a time, dip the balls in melted butter, allowing excess butter to drip back into the bowl or pie plate. Roll the dipped dough ball in the brown sugar mixture, then layer the balls in the Bundt pan, staggering the seams where the dough balls meet as you build layers.
6. Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise until puffy and they have risen 1-2 inches from the top of the pan, 1-2 hours (again, you can use the warm oven approach to speed this up).
7. Heat the oven to 350 degrees F (remove the pan from the oven if you placed it there to rise). Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes.
8. For the glaze, while the bread cools, whisk the confectioners' sugar and milk together in a small bowl until the mixture is smooth. Using a whisk, drizzle the glaze over the warm monkey bread, letting it run over the top and sides of the bread. Serve warm.

overnight sourdough waffles

 overnight sponge:

2 cups whole what and white flour

2 cups milk or milk sub

1 cup bubbly sourdough start

3 T. coconut sugar

in the morning: add;

1/4 c. butter, melted

1 egg

1 t. vanilla

1 t. soda

3/4 c. salt

Intant pot risotto

 2 T. olive oil

1 small onion diced

2 cloves garlic, minced

1 C. arborio rice

1/4 c. white wine

2 C. chicken broth

3/4 t. salt

2 T. butter

1/4 c. parm cheese

pepper to taste

splash heavy cream. 

turn instant pot to saute

add oil and diced onion, cook til soft. add garlic cook one min. add rice and cook for a few min. add wine and cook while si=tirring until the alcohol cooks off about 3 min. add broth and salt and stir. 

put lid on and cook on manual for 6 min. do a quick pressure release. add cutter and parm. stir in and let rest a few min. 

Becky Budge rolls

 250 grams bread flour (2 c)

190 g. milk

30 g. sugar (2.5 T)

2 g. salt (1/2 t.)

20 g. Butter (1T)

3 G. dry yeast (1/2 t.)

after you've kneaded your dough in mixer, divide into 16 equal pieces and grease 9x9 pan and cover. let rest 40 min. put in preheat 340 oven and bake for 12-15 min. 

vegan cookies and cream shake

 3 frozen banana

1 t. vanilla

1 scoop vanilla protein

1 handful ice

1/4-1/2 c. milk

2-4 oreos 

vegan cream sauce

 1 can coconut milk

1/2 c. raw cashews

6 dates

1 t. vanilla

blend until totoally smooth. 

perfect acai bowl

 3 frozen bananas

2 cups frozen pineapple or mangos

2.5 cups frozen blueberries

1 cup almond milk 

crockpot chicken carnitas

 8-10 bone in chicken thights

2 t. salt

1 t. pepper

2 T. oregano

2 T. cumin

2 t. chilipowder

2 t. garlic powder

1/4 c. oil

1 1/2 yellow onion cut into wedges

2 jalapeno seeded and minced

 1/2 orange juice. 

2 limes zested and juiced

6 oz can pineapple juice

1/3 c. cilantro

mix seasoning in a bowl. and coat chicken thights

heat pan with oil and brown each side of thigh. 

scrape everything into slow cooker. add all remaining ing into crockpot. cook for 6-8 hours on low. 

vegan chocolate pot de creme

 8 oz bittersweet chocolate

2, 15 oz cans full fat coconut milk

3 T. cornstarch

2 T. unsweetened coco powder

2 T. coconut sugar

3 T. coconut oil

1 t. vanilla

whisk together cornstarch, coco powder, and palm sugar. Add coconut milk and cook over medium heat until just starting to boil,. turn the heat off and add the bitter chocolate, coconut oil and vanilla. pour into ramekins and refrigerate until firm, about 4 hours. top with coconut cream. 

Guilt free Cookies

 1 banana mashed

1 cup almond flour

1/2 c. oat flour

1 1/2 t. baking powder

4 T. maple syrup

1 t. vanilla

2 T. almond milk

1/3 c. chocolate chips. 

mix everything and plop onto prepared baking sheet  bake at 350 for 15 min. 

Chocolate chip cookie bars

 1 1/2 c. softned butter, 3 sticks

1 c. plus 2 T. sugar

1 c. plus 2 T. brown sugar

3 eggs

1/2 T. vanilla

3 1/2 c. flour

1 /2 T. baking soda

1 t. salt

3 c. chocolate chips

prepare a cookie sheet by spraying with spray. preheat oven to 375

beat butter and sugar until creamy

add eggs one at a time beating in between then add vanilla flour salt and soda. mix well. 

gently fold in chocolate chips and spread batter into pan. bake for 17-18 min.. cut when warm.

Abby's gluten free carrot cake with yogurt sauce

 12 oz carrots peeled and shreadded

2/3 c. sugar

1/4 c. light olive oil

1/3 c. milk

3 large eggs

2 t. vanilla

1 t. baking powder

1/2 t. soda

3/4 t. cinnamon

1/4 t. nutmeg

1/4 t. salt

1 1/3 c. almond flour

2/3 c. gf flour

mix suagr oil, milk, eggs, anilla, baking powder, soda, cinn nutmeg and salt until sugar is desolved. add carrots and mix.  add flour and mix until just combined. 

pour into 8x8 pan greased and bake at 350, for 25-30 min. 

sauce:

1/2 cup greek yogurt

4 oz cream cheese softened

1/4 t. vanilla

pinch salt. 

mix all together and top individual servings of cake. 

Amber's dutch oven sourdough bread

 1 cup bubbly starter

5 cups white flour

1 1/4 c. whole wheat flour

3 cups warm water

mix in a bowl with dough scraper or spatula and let sit 1 hour. 

add 1 T. salt and mix in. and let sit 30 min. 

then stretch and fold every 30 min for 2 hours. 

then let sit over night on counter. dump out and divide into 2 balls and set in parchment paper then a bowl to rise double. 

preheat dutch ovens in 450 . cut top of loaves, and set in hot pots with lid on. bake 30 min, then uncover and bake 20 more min. 

Amber's white breat

 3/4 c. cane sugar or coconut sugar

3 c. warm water

1 1/2 T. active dry yeast 

1 /3 c. coconut oil melted (or any other oil)

1 egg

1 T. salt

7 1/2 - 8 1/2 c. flour

- combine sugar and water and yeast in mixing bowl. let stand for 10 min

combine oil and eggs and salt into yeast mix. 

add flour one cup at a time until mixed. add until just coming off the sides. not too wet but not dry. 

mix for 6 min. 

put in greased bowl and cover for 45 min. punch down and let rise again for 30-45 min. then seperate into 3 equal portions in to bread pans. raise for another 30-45 min. 

bake at 380 for 24 min. take out of loaf pans and cool at least 30 min before slicing. 

Trager smoked chicken breast

 

4 Chicken Breasts Large Boneless, Skinless

1 Tablespoon Olive Oil

2 Tablespoons Brown sugar

2 Tablespoons Turbinado Sugar * See Note

1 Teaspoon Celery Seed

2 Tablespoons Paprika

2 Tablespoons Kosher salt

1 Teaspoon Black Pepper

1 Teaspoon Cayenne Pepper

2 Tablespoons garlic powder

2 Tablespoons onion powder

• Mix together all of the dry ingredients in a bowl.
• Pat the chicken breasts dry on both sides and drizzle each side with a little olive oil.
• Sprinkle the rub on top of the chicken breasts liberally. Allow to rest in the fridge for 15 minutes, or up to 30 minutes (place plastic wrap over the top if over 15 minutes of rest time.)
• Heat a smoker on smoke (on traeger use the super smoke) with the lid opened for 5 minutes. Turn the heat to 350 degrees and close the lid for 15 minutes while it warms up.
• Put the chicken, spiced side down on the grill and liberally season the underside of the chicken. Cook for 12-13 minutes with the lid closed.
• Turn the chicken over and cook another 10-12 minutes or until cooked to 165-170 degrees.
• Remove the chicken from the grill and lay foil over the top on a cutting board. Let the chicken rest for 3-5 minutes before slicing.

NO bake vegan almond cup bars

 Crust:

1 1/2 c. raw almonds or pecans

1/4 c. coco powder

1 pinch salt

1 c. packed dates

Almond layer:

1 C. almond butter 

1-2 T. maple syrup

pinch salt

Ganache:

1 1/4 c. dark chocolate

7 T. light coconut milk

1 T. coconut oil

• Prepare crust by adding nuts, cocoa powder, and sea salt to a food processor and blending into a meal. Remove from bowl and set aside.
• Add dates to the food processor and mix/pulse until small bits remain or a ball forms. Break up the dates with a spoon so they’re not all in one clump. Then add the nut-cocoa mixture back in and blend to combine until a loose dough is formed.
• Transfer the dough to a parchment-lined 8×8-inch baking dish (adjust number/size of pan if altering batch size) and spread with fingers to evenly distribute. Then top with parchment paper or plastic wrap and use a flat-bottomed object – such as a drinking glass or measuring cup – to press and pack the crust into a solid, even layer. Remove parchment paper and set aside.
• Add almond butter to a small mixing bowl along with maple syrup and sea salt. Stir to combine. (Depending on the brand, if it is extremely runny you may need to add a little almond meal to thicken until spreadable, but I didn’t find this necessary.)
• Add the almond butter mixture to the crust in spoonfuls. Then top with parchment paper again and use the same object from earlier to spread and pack the mixture down into a flat, uniform layer. Remove parchment paper and set in freezer to chill.
• Add finely chopped dark chocolate to a medium mixing bowl. Add coconut milk and coconut oil to a separate glass mixing bowl or glass measuring cup and microwave until hot but not boiling (alternatively, heat in a saucepan on the stovetop until very hot). Pour the coconut milk directly over the chocolate, stir to combine, and cover with something (such as plastic wrap) to encourage it to melt.
• Let set for 5 minutes. Then whisk to combine. The mixture should be entirely melted and smooth. If not, heat in the microwave in 20-30 second increments until entirely smooth and no chunks remain. (Alternatively, set your glass or ceramic mixing bowl over a double boiler on the stovetop to melt).
• Remove 8×8-inch pan from the freezer and pour the ganache on top. Spread with a spoon until smooth. Then add back to the freezer to set for 5-10 minutes, or until semi-firm to the touch (enough to slice).
• Slice into desired number of bars: 9-12 (amount as original recipe is written // adjust if altering batch size) or even smaller so they’re “bites” rather than “bars.” Enjoy immediately. Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month.

Chicken Banh Mi

Pickled veggies:

2/3 c. rice wine vinegar

1/3 c. hot water

 1/2 salt

1 T. sugar

2/3 c. thinly sliced carrot

1/2 c. thin slived daikon or radish. 

chicken:  

3 large chicken breasts

2 T. chili garlic sauce

5 T. soy sauce

1 T. maple syrup

1 T. lime juice

1 T. sesame oil

Marinate a few hours or over night

Aioli:

1/2 c. mayo

1 T. siracha

Instant pot burrito bowls

 1 lb grond beef

3 T. olive oil

1/2 yellow onion diced

1 c. uncooked long grained white rice

14.5 oz can fire roasted tomatoes

15 oz can black beans rinced and drained

1 c. frozen corn

1 t. garlic powder

1t. onion powder

1/2 t. paprika

2 t. chili powder

1 1/2 t. cumin

1/4 t. coriander ground

1/4 t. oregano

2 1/4 c. beef broth

- press saute button, once hot add ground beef and break up meat

- add 2 T. oil and onions and seasoning and cook til onions start to soften

- add aditional T. of oil and uncooked rice for a min. 

- stir in black beans , tomaotes, corn and broth

- lock pot and place on manual hight pressure for 7 min. once done quick release and fluff rice. 

- sprinkle cheese on top and close lid to melt. dish and top with desired toppings. 

Vegan caramel sauce

 2 cups full fat coconut cream or organic canned coconut milk

2 cups coconut sugar

pince salt

mix everything and consistently stir as it boils on medium heat until cooked down. it will take about 45 min to cook down. you can test consistency along the way by cold water test. 

add splash of vanilla at end also optional 1 T.  of coconut oil. 

crock pot "rotisserie" chicken

 1 whole chicken. rinsed and dried 

1/2 t. pepper

1 T. dried thyme

1 clove minced garlic

1 t. onion powser

2. t. paprika

2 t. salt

rub all over chicken and cook on low for 8 hours. 

Clean Meal monday's granola bars

 1/2 c. raw sugar or brown sugar

1 1/4 c. honey

1/3 c. coconut oil melted

1/4 t. salt

1 c. crunchy peanut butter

2 t. vanilla

4 c. rice crispy cereal

2 2/3 c. oats

2/3 c. ground flax seed

1/2-1 cup chocolate chips. i like mini

- in large bowl combine oats, rice and ground flax. set aside. 

- measure out sugar, pb, honey coco oil and salt and place in sauce pan over medium heat. bring to boil for exactly 1 min. take it off heat and add in vanilla . sitr and pour over oat mix. 

- let mix sit about 5-8 min. get a large cookie sheet and parchment paper. pour mix into cookie sheet and sprinkle with chocolate chips. press down. cool completely before cutting. should make 35 bars. 5 across 7 down. 

Amber's instant pot indian butter chicken

 3 chicken breasts cut into cubes one inch

2 T. garam masala

1 t. salt

1/2 t. pepper

4. T. butter divided

1 onion diced

1 jalapeno (optional) fine minced

3 cloves garlic fine minced

1 T. fresh grated ginger

1 t. turmeric

1 14.5 oz can petite diced tomatoes. 

1, 8 oz can tomato sauce

1/2 cup chicken broth

1/2 c. cream

1/2 c. chopped fresh cilantro

1. put the chicken in a bowl and sprinkle with garam masala, salt and pepper. coat and marinate for 20 min. 

2. in instant pot push saute mode. add 2 T. butter and melt. add onion, and cook til soft.

3. add remaining 2 T. butter , add ginger garlic and jalapeno. cook 5 min. 

4. add broth, chicken, diced tomatoes, tumeric and toamto sauce to the pot and sitr. 

5. Secure lid, seal the valve and press poultry. takes about 30 min. 

6. when done, natural pressure release for at least 20 min. 

Brown Sugar spiced pork tenderloin with chimichurri (and sandwich version)

Pork: 

2.5 lbs pork tenderloin

6 cloves garlic

2 T. coconut sugar

1 T. balsamic vinegar

1 T. olive oil

1 t. chili Powder

1 t. cumin

1 t. salt

chimichuri:

1 c. fresh cilantro

1/3 c fresh basil 

1/4 c. white balsamic vinegar

juice from half a lemon

2 cloves galic

1/2 T olive oil

1/2 t. salt

1/4 t. pepper

pinch red pepper flakes

1. trim fat off tenderloins. 

2. mix all pork ingredients and rub on meat. let marinaid overnight. or a few hours. 

3. heat grill to pretty high heat. and spray gril with cooking spray. sprinkle tenderloins with additional salt and pepper and place on grill. sear for about 2-3 min per side over high heat, then turn down to medium and cover. Cook for about 17 min TOTAL including searing time, rotating every 5 min. internal temp should read 140

4. let rest for 10 min. 

pulse all chimichuri ingredients in mini food prossessor or blender. 

For sandwitch: 

Brioche buns

above pork

chimichuri

plain greek yogurt

carmelized onions and apples

sliced tomatoes

arugala

1. saute onions and apples with salt til soft.

2. mix equal parts yogurt and chimichuri. 

Baked crispy Peanut tofu

Tofu: 

14 oz extra firm tofu

3 T. tamari or soy sauce

1 t. chili garlic sauce

1 t. toasted sesame oil

1 T. maple syrup

4-5 T. cornstartch 

Peanut Sauce:

2 1/2 T. creamy peanut butter

2 T. soy sauce

1 T. chili garlic sauce

1 T. lime juice

2 T. maple syrup

2 t. sesame oil

1. preheat oven to 400 and line baking sheet with parchment

2. start pressing tofu to get liquid out. 15-20 min. 

3. prepare peanut sauce set aside

4. cut up pressed tofu into cubes and mix in marinade, let sit 3 min. 

5. put tofu one by one into ziplock and add 1 T. cornstarch at a time to coat all tofu. 

6. transfer to baking sheet and bake for 20-25 min. flip half way through. bake longer if needed

7. heat baked tofu and sauce in sauce pan for 2-3 min. 

serve over rice or noodles! 

Amber's banana muffins

 1 1/2 cups flour

1 t. soda

1 t. baking powder

1/2 t. salt

3 very ripe bananas, smashed

3/4 c. cane sugar or coconut sugar

1 egg beaten

1/3 cup melted butter or coconut oil

bake at 350 for 15-18 min

French Dip Sandwiches

 2.5 lbs chuck roast

2 T. avovado oil

1/2 t. salt

1/4 t. pepper

1/4 t. garlic powder

1 Worcestershire sauce

1 T. balsamic vinegar

12 oz beef broth

Brown seasoned roast quickly and transfer to crockpot and cook for 8 hours on low. 

Lemon Bunt cake

 3 cups flour

2 t. baking powder

mix set aside

in diff bowl, mix

1 cup butter

2 cups sugar

1 t. salt

beat.

add 3 eggs one at a time and beat. 

add 2 table spoons lemon zest

1/4 c. lemon juice 

1 t. vanilla

beat. 

mix in half of flour mix 

then 1 cup milk 

then rest of flour. 

Prepare bunt pan with spray. pour in. bake at 350 for 50 min. 

glaze:

1/2 cup sugar

1/4 c. lemon juice

microwave for 1 min. 

frosting:

2 cups powdered sugar

3 T. lemon juice 

Let cake cook in pan 10 min then turn on to rack. cool completely and poke holes in cake and brush on glaze. once done, drizzle frosting on. 

Gluten free chocolate chip oatemeal cookies (clean meal monday)

 Cream together: 

1 cup butter

1 cup brown sugar

1 cup sugar

2 eggs

add: 

1 teaspoon vanilla

1 t. baking soda

1/2 t. salt

1 t. baking powder

2 1/4 cups flour 

2 1/2 cups oats 

Bake 400 for 6-7 min 

Amber's Sourdough waffles

 Overnight Sponge:

2 cups whole wheat or white flour 

2 cups milk 

1 cup sourdough start

3 tablepoons coconut sugar

in the morning add:

1/4 c butter or coconut oil melted

1 egg

1 t. vanilla

1 t. baking soda

3/4 t. salt 

Canned salsa

 24 large tomatoes

4 green peppers(Or mix of different peppers) 

4 onions

1.5 cup vinegar

2 Tablespoons salt 

4t crushes red pepper

1.5 tablespoons seasonings

24 cloves garlic

Process for 25 min 

Ambers sourdough bagels

 2 c yeast starter

3cups warm water

2 tablespoons brown sugar

4 t salt

7-8 cups flour 

Raise all night. 

Form bagels in the morning and let raise 2 hours. Boil in pot of water with 1/4 c honey and a dash of salt 

Boil each side for 30 seconds  

Drain

Bake at 425 for 20-25 min 

Elderberry Syrup

 Makes just under 1 quart of syrup

2 cups dried elderberrys

4 cups water

Combine and start to heat. once it starts to get warm, add:

1-2 tablespoons fresh grated ginger

1 t. ground cinnamon

1 cinnamon stick

1/8 teaspoon ground cloves

1/2 t. whole cloves

Simmer until reduced by half. strain and squeeze out all liquid into a big bowl and add:

1 cup raw honey

and juice of 1 large lemon

It should still be warm enough to melt the honey. 

mix until honey is melted and pour into mason jar. should store in fridge for 3 months.

Easy and Quick spicy miso ramen

makes 3 big servings

2 T. sesame oil 

5 cloves garlic

3 T. white miso

3 T. red miso

1-2 T. garlic chili paste

3 T. soy sauce

2 Cups dashi

1-1 1/2 c. coconut milk

Heat sesame oil in saucepan over med. heat. Add chopped garlic and cook until fragrant.  add miso past and red pepper past and stir for about 30 seconds, then add soy sauce and mix. pour the dashi stock and coconut milk and combine. simmer for about 5 min. 

serve with favorite ramen noodles or rice noodles and toppings. (roasted or saute veggies, hard boiled egg, etc)

Pumpkin Kale Soup

 

Ingredients

• 1 Tablespoon olive oil
• 2-4 cloves garlic, chopped
• 1 small onion chopped
• 1 lb turkey, chicken or pork Italian sausage, remove casings
• 1 red pepper chopped
• 15 oz can pure organic pumpkin or yellow squash puree
• 2 cups baby or dinosaur (lacinto) kale chopped (I've used frozen kale and it's good!)
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 4 cups chicken bone broth
• 2 cups cauliflower, chopped (I've used frozen cauliflower rice and it's good!)
• 1 Tablespoon butter (grass-fed)
• ½ teaspoon nutmeg
• 1 teaspoon thyme
• Feta cheese for garnish

Instructions

In a soup pot, add olive oil and brown the sausage, breaking up into smaller pieces. Add garlic, onion, peppers, salt and pepper and sauté for a few minutes.

Add the pumpkin, broth, and kale and continue to cook for a 5 or so minutes.

While pumpkin mixture is cooking, chop the cauliflower into fine pieces in a food processor, and cook 10 minutes with some butter and about a ¼ cup of water until soft. Let cool for a few minutes and add back to food processer and blend until smooth. Add cauliflower mixture to the soup and mix well.

Cook for an additional 5 minutes. Garnish with feta cheese if desired. Makes about 6-8 servings. Enjoy any time of the year!

Pumpkins, squashes, carrots, beets and sweet potatoes are all heavy on healthy antioxidant. These foods also contain alpha carotene, and beta-cryptoxanthin, which protect your cells and keep them healthy.

The powerful antioxidant, beta carotene not only turns into vitamin A in the body, but also protects against heart disease, cancer and diabetes. Pumpkin contains both vitamin C and vitamin A that help to strengthen the immune system—which is perfect timing for protection against colds and flu. Pumpkin’s powerful antioxidants also help to fight cancer.

That vitamin A from pumpkin also helps to strengthen the eyesight and protect against diseases like macular degeneration. Beta-carotene also helps prevent diabetes, along with the healthy fiber that pumpkin contains, which is low glycemic, keeping blood sugar low.

The fiber and rich taste of pumpkin are also very filling without being fattening. The low-glycemic attributes of pumpkin help to keep the body in fat-burning mode—not fat-storing mode. And pumpkin’s natural fiber helps to feed those healthy bacteria in the gut, while increasing your brain’s level of serotonin, the ‘feel good’ brain chemical.

Beta carotene also protects the skin against sun damage making it a healthy way to ‘eat your sunscreen’, and it also promotes younger, smoother, healthy-looking skin.

Pumpkins also contain plenty of potassium which balances out sodium and helps to decrease blood pressure. Increased potassium also reduces your risk of strokes, protects against heart disease, and helps the body to preserve bone density.

Pumpkin is the perfect vegetable to add to soup. It adds a satisfying richness and creaminess along with its healthy additives. This creamy version also contains cauliflower puree to add to the thickness and creaminess without adding dairy, making it a perfect low carb soup. The added sausage makes it high in protein, along with the kale to round out its amazingly healthy ingredients.

Brown Sugar Spiced Pork Tenderloin with Chimichurri

INGREDIENTS:

2.5 lb. pork tenderloin 

6 cloves garlic

2 tbs. brown sugar

1 tbs. balsamic vinegar

1 tbs. olive oil

1 tsp. chli powder

1 tsp. cumin

1 tsp. kosher salt

For the Light Cilantro Basil Chimichurri:

1 cup fresh cilantro

1/3 cup fresh basil leaves

1/4 cup white balsamic vinegar

Juice from half a lemon

2 cloves garlic 

1/2 tbs. olive oil

1/2 tsp. salt

1/4 tsp. pepper

pinch of red pepper flakes

INSTRUCTIONS

1. Trim fat off of pork tenderloins. I like to rinse mine, and pat dry.
2. Mix all of the other ingredients for the pork rub. It will make a thick marinade.
3. Using a spoon (or ziplock bags on your hands!) rub the marinade all over the two tenderloins. You can cover, and refrigerate for a few hours or overnight— OR just leave on the counter like I did for 15-30 minutes before grilling.  Always best to let it come to room temp before grilling.
4. Heat grill to pretty high heat.
5. Spray grill carefully with cooking spray.
6. Sprinkle tenderloins with additional kosher salt and pepper (not listed) and place on grill. Sear for about 2-3 minutes per side over the high heat, and then turn down to medium, and cover. Cook for about 15-17 minutes TOTAL, including searing time, rotating every 5 minutes or so.  If you have a meat thermometer, internal temp should be about 140.
7. Let rest for 10 minutes, tented with foil before slicing in!
8. Pulse all chimichurri ingredients in a mini food processor or blender… it’s not as pretty without loads of olive oil, but the taste was still incredible with the pork!

 

Persian Inspired Herb and Beef Stew with Rice

Ingredients:

3 pounds beef chuck, trimmed and cubed

kosher salt and black pepper

1/4 cup extra virgin olive oil

1 yellow onion, chopped

3 cloves garlic, minced or grated

1 tsp. ground turmeric

1/2 tsp. crushed red pepper flakes

2 tsps. lemon zest plus 2 Tbls. lemon juice

3-4 cups low sodium beef broth or Better than Bullion beef broth

1-14 ounce can fire-roasted diced tomatoes

1 14-ounce can white beans, drained

2 cups baby spinach

1/2 cup fresh cilantro, roughly chopped 

1/2 cup fresh parsley, roughly chopped

1/4 cup fresh dill, roughly chopped

1 Tbsp. chopped chives

2 cups cooked basmati rice

Crumbled feta or goat cheese for serving

Fresh mint for serving

Instructions for:

SLOW COOKER

1. 1. Season the beef with salt and pepper. Heat the olive oil in a large skillet, sear the beef on both sides. Remove the beef and transfer to the slow cooker. 

   2. To the slow cooker, add the onion, garlic, turmeric, crushed red pepper, lemon zest, lemon juice, 3 cups broth, the tomatoes, and season with salt and pepper. Cover and cook on low for 6-8 hours. During the last hour of cooking, add the beans, spinach, cilantro, parsley, dill, and chives. If you would like a thinner consistency, add the remaining 1 cup broth.

   3. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs.

   
   

   INSTANT POT 

   1. 1. Switch the instant pot to sauté. Season the beef with salt and pepper. Sear the beef on both sides until browned. Turn the instant pot off.

      2. To the instant pot, add the onion, garlic, turmeric, crushed red pepper, lemon zest, lemon juice, 3 cups broth, the tomatoes, and season with salt and pepper. Seal the instant pot and cook on high pressure for 35 minutes.

      3. Switch the instant pot to sauté. Add the beans, spinach, cilantro, parsley, dill, and chives. Boil 8-10 minutes until the the sauce thickens slightly. If you would like a thinner consistency, add the remaining 1 cup broth.

      4. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs.

      
      

      OVEN

      1. 1. Preheat the oven to 325 degrees F. Season the beef with salt and pepper. Heat the olive oil in a large oven-safe braiser, sear the beef on both sides. Remove the beef to a plate. Add the onion and cook 5 minutes until soft. Stir in the garlic, turmeric, crushed red pepper, and lemon zest, cook until the garlic is fragrant, about 1 minute. 

         2. Add back the beef. Pour in the 3 cups broth, the tomatoes, lemon juice, and season with salt and pepper. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the beef is tender.

         3. Remove from the oven and place over low heat. Stir in the beans, spinach, cilantro, parsley, dill, and chives, and simmer 10-15 minutes, until the spinach is wilted and the stew is very fragrant. If you would like a thinner consistency, add the remaining 1 cup broth.

         4. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs.

Sourdough Donuts

 Ingredients:

2 cups sourdough starter

1 cup lukewarm milk

1 1/2 cup flour

2 eggs

1/4 cup oil (organic avocado oil)

1/4 cup sugar (or other sweetener)

1 tsp. salt

1/2 tsp. baking soda

1/2 cup flour

Instructions:

Mix starter, milk and flour until smooth. Add eggs and oil and beat well. Mix sugar, salt, soda and flour in a small bowl. Mix well.

Turn out onto counter 1 c. flour and knead lightly until most of flour is worked in (dough is soft.) Place in greased bowl. Cover and let rise until doubled.

Put dough onto 1/2 cup flour that has been spread all over the counter. Pat to 1/2" thick. Cut and put on well-floured sheet and let rise until doubled. (Don't cover!)

Fry only 3-4 donuts in hot fat at once and fry raised side (top) first turning only once. Drain.

Put glaze, icing, or sugar coat on the donuts. YUMM!!

Crispy Vegan Potato Tacos with Jalapeno Cilantro Sauce

 Ingredients:

1 lb. potatoes, chopped

Jalapeno Cilantro Sauce *

1 bell pepper, chopped

15 oz. can black beans, drained and rinsed

2 avocados, diced

2 Tbsp. taco-seasoning

3 taco size flour tortillas or corn tortillas 

15 oz. can refried beans or make some refried beans from dehydrated beans

2 cups lettuce, chopped 

1 Tbsp. olive oil

Cilantro and limes for serving

Instructions:

1. Add the chopped potatoes into a large-pot and over with water. Bring the water to a boil and cook potatoes until fork-tender, about 15-20 minutes. Drain.

2.  Heat olive oil in a bowl above medium-high heat. Add the potatoes, bell-pepper and taco seasoning to the pan and toss to blend. Cook at moderate heat.

3.Allow potatoes to cook about 5 to 7 minutes. Lift a corner of the potatoes with a spatula to see if it's crispy. If it is, flip and cook another 5 minutes.

4. While the potatoes are cooking, add the refried beans and black beans into a pan over moderate heat. Stir to blend. Once heated through turn heat to low. 

5. Prepare Jalapeno Cilantro Sauce, set aside.

6. Wrap the tortillas in a pair towel and then heat them in the microwave for a few seconds.

7. To assemble, put in a layer of beans to each tortilla followed by lettuce, potatoes, avocado and Jalapeno Cilantro Sauce. Serve with lime wedges and cilantro. 

* Jalapeno Cilantro Sauce

2 jalapeños, to taste

1/2 cup mayonnaise or plain Greek Yogurt 

1 lime-juiced 

2 garlic cloves peeled 

1 bunch cilantro

1 Tbsp. apple cider-vinegar

1/2 cup olive oil

salt to taste

Sriacha Mayo Dipping Sauce

Ingredients:

2 Tbsp. Sriracha

1/2 cup mayonnaise or plain Greek Yogurt

2 Tbsp. chili garlic sauce

Instructions:

Mix all the ingredients in a bowl and stir to blend. 

Honey Mustard Dipping Sauce

Ingredients:

 1 1/2 Tbsp. dijon mustard

1 1/2 Tbsp. yellow-mustard

1/2 cup vegan-mayo

Honey, stevia, or sweetener of your choice to taste

salt and pepper to taste

Instructions:

Mix all the ingredients in a bowl and stir to blend.

Jalapeno Cilantro Dipping Sauce

Ingredients:

 2 jalapeños, to taste

1/2 cup mayonnaise  or plain greek yogurt

1 lime-juiced

2 garlic cloves peeled

1 bunch cilantro

1 tbsp. apple cider vinegar

1/2 cup olive oil

salt to taste

Instructions:

Add all the ingredients into a food-processor or blender. Blend on high, scrape down he sides and blend again. Taste and adjust salt as necessary.

Stuffed Green Chilies

 Ingredients:

• 4 Hatch Chiles
• 1 TBS olive oil
• 1/4 cup red onions (diced)
• 1 cup frozen corn
• 1 tsp smoked paprika
• 1/2 dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp cumin powder
• 1/4 tsp chipotle chile powder
• 1/4 tsp black pepper
• 1/2 tsp sea salt
• 1 TBS brown sugar
• 1/4 cup water
• 1 cup cooked quinoa
• 3/4 cup shredded Fiesta Blend Cheese

Instructions

• Cook the quinoa according to the directions on the package, I used chicken broth instead of plain water to add some flavor.
• Preheat broiler on high and place the Hatch Chiles on a roasting pan or cooking sheet.
• Place under the broiler for 2 to 4 minutes until chiles are blistering. Watch carefully, mine blistered about 3 minutes.
• Remove from oven and put peppers in a ziplock bag. Seal and let cool.
• Carefully peel the skin off the roasted peppers.
• In a medium sauce pan, heat the olive oil on medium heat.
• Add the onions and saute until translucent about 5 to 6 minutes.
• Add the corn and saute an additional 3 to 4 minutes.
• In a small bowl, add all the spices, pepper, salt, and brown sugar, stir in the water.
• Pour the spices and water in with the onions and corn and stir to mix.
• Cook for a minute or two, the water will be absorbed by the corn and onions
• Add the cooked quinoa and heat an additional 2 minutes until it is hot.
• Slice the length of the Hatch chiles to open and scrape away the seeds with a small spoon.
• Stuff each chile with 1/4 of the onion/corn/quinoa mixture.
• Top with 1/4 of the shredded cheese.
• Set under the broiler for 1 to 2 minutes to melt cheese.

  Cilantro lemon honey yogurt sauce:

  • 1/4 cup plain Greek yogurt
  • 1 TBS lemon juice
  • 2 TBS minced cilantro
  • 2 tsp honey

  
  

  Instructions:

  • In a small bowl, add the Greek yogurt, lemon juice, cilantro, and honey.
  • Stir to mix.
  • Serve with the stuffed chiles.

  
  

  OR you can use this sauce:

  
  

  Creamy Tomatillo Sauce:

  
  

  2 cups mayonnaise (not light)
  2 cups sour cream
  1/2 bunch fresh cilantro, washed, stems removed
  3 tomatillos, quartered (remove outer paper-like skin)
  2 stems green onion, green parts
  1 garlic clove
  1 jalapeno, seeded
  3 tablespoons fresh lime juice (about 2 limes)
  salt to taste, about 1 teaspoon
  
  Place all ingredients in a blender or use a hand immersion blender and blend until smooth. 

  Serve with stuffed chilies. Greek yogurt or sour cream is good with it too.

  
  Store in refrigerator.
  Yield, about 20 servings.
  Keeps in fridge for about 10 days.