Albondigas Soup

Ingredients:

5 large sausage links
2 Tbs olive oil
12 oz can diced tomatoes
1 large yellow onion, diced
3 cloves garlic, minced
2 red potatoes, diced
2 green bell peppers, diced
1 C frozen sweet corn
2 Tbs cumin seeds
1 Tbs chili powder
1 tsp coriander seeds
1 tsp black peppercorns
8 C beef stock
1/2 C cilantro, chopped
1 lime
1 C cooked rice
Salt to taste

Heat olive oil in large pot, add onions and cook until translucent. In seperate pan pop cumin, coriander and peppercorns over medium heat until fragrant then grind into powder. Cut sausages into small pieces and add to onions. Cook until browned then add garlic, potatoes and bell peppers. Saute 2 min. Add tomatoes, beef stock and all spices and bring to a boil. Reduce heat to medium-low and simmer until sausage is cooked and potatos are soft. Add frozen corn and rice and turn off heat. Garnish with cilantro and lime!

Crockpot Arroz Con Pollo

Ingredients :

3 lbs chicken chopped into 1" cubes
1 1/4 C chicken stock
1 onion, diced
3 cloves garlic, minced
1/2 C diced mushrooms
1/2 C diced green pepper
1 Tbs black peppercorns
1 tsp cumin
1/2 tsp cloves
4 Tbs annatto seeds
8 allspice
1 C frozen peas
1/4 C orange juice
28 oz can diced tomatoes
1 Tbs olive oil
1 1/2 C brown rice

Cook onions with oil in large sauce pan until translucent. Add garlic and mushrooms and cook another minute. Spray inside of crockpot with nonstick and put onions and garlic inside. Brown chicken in same pan. Once all sides of chicken pieces are browned add to crockpot. Put rice in sauce pan, with tomatoes and their juice, orange juice and chicken stock. Grind all spices and also add to pot. Bring to boil and then add to crockpot. Put lid on pot and cook on low for 5 1/2 hours. Add frozen peas and peppers then cook another 30 min. Enjoy!

Vegan Mini Rose Pies

Whole Wheat Pie Crust :
1 C whole wheat flour
1/2 C white flour
1/2 tsp salt
1 tsp sugar
1 tsp cinnamon
1/2 C cold vegetable shortening
4 Tbs ice water

Mix dry ingredients then cut in shortening and add water until dough is formed. Roll out to 1/8" thick and use the  top of a glass or circle cutter to cut out 12 dough circles. Grease a muffin tin and line with dough circles, then put in fridge to chill.

Apple Filling :                                                

2 large apples (halved, seeded and sliced as thin as possible)

Juice of one lemon

1 Tbs strawberry jam

1 Tbs vegetable shortening

1 Tbs honey

4 Tbs raw sugar

Melt shortening and stir in honey, sugar and jam. Pour over apples and then stir in lemon juice. Microwave apple mixture for 45 sec. Line apple slices on cutting board in a horizontal line slightly over lapping each other. Have skins facing you. Make row of about 10 slices then, beginning with the first apple slice, roll the line of apples to the end and place in refrigerated pie cups. Bake at 375 degrees for 20 min. Brush hot pies with extra jam, lemon, honey and sugar mixture. Let cool and enjoy!

Vegan Vanilla Chai Cream Pie

Whole Wheat Pie Crust:
1 C whole wheat flour
1/2 C white flour
1/4 tsp salt
1 tsp sugar
8 Tbs cold vegetable shortening
4 Tbs ice water

Mix dry ingredients then cut in shortening and add water until dough is formed. Refrigerate 30 min then roll out and put in pie tin. Poke bottom of crust with fork to keep air pockets from forming and weight pie crust with oven safe sauce pan and bake for 20 min at 350 degrees. Let cool.

Coconut milk pudding filling:
16 oz coconut milk
1/8 tsp salt
1/8 C corn starch
1/8 C water
1/3 C honey or sugar (or 1/2 C for a sweeter pie)
1 tsp vanilla
3 tsp chai spice (equal parts black peppercorns, allspice, cloves, star anis, nutmeg, cinnamon, dried ginger, cardamom. Pop whole spices in dry sauce pan over heat until fragrant then transfer to grinder and grind until fine powder is formed.)

Put milk, honey and salt into sauce pan and cook until melted together. In a seperate bowl mix together corn starch and water into a paste. Slowly stir into milk mixture. Cook on a low temperature,  never letting the pudding boil too vigorously. Cook until thick, about 5 minutes, stirring continuously. Turn off heat and add vanilla and chai spice. Let cool completely then put in pie crust. Top with sprinkled cinnamon.

Gluten Free Spinach and Mushroom Quiche with Fresh Mozzarella

Quiche Crust:

2 1/2 C cornmeal flour
1 stick cold butter
1 tsp salt
7 Tbs vegetable shortening
2-4 Tbs water

Mix all ingredients together and chill for 20 min. Roll out into disc and put in well-greased pie tin. Place second pie tin, weighted with dry beans, on top and bake for 15-20 min at 350 degrees (until edges begin to brown.) Remove from heat and let cool.

Filling:

1 C spinach
1 C sliced mushrooms
1 C fresh shredded mozzarella
4 Tbs chopped fresh parsley
6 eggs
1 1/2 C cream
1/2 tsp salt
Freshly ground pepper

Line pie crust with spinach and mushrooms. Cover with cheese. In seperate bowl combine all other ingredients and pour over veggies and cheese. Bake for 45 min at 425 degrees, or until quiche solidifies. Enjoy!

Crockpot Vegetable Lasagne

Ingredients:
1/2 medium onion
2 C diced zucchini
3 cloves garlic
1 red bell pepper
2 C diced mushrooms
8-10 large lasagne noodles, uncooked
3 C shredded mozzarella
2 1/2 C marinara sauce
1/4 C water
1/4 C chopped basil
1/2 tsp salt
Freshly ground pepper

Grill or broil the zucchini, pepper, onion, mushrooms, and garlic until they begin to blacken and become soft. Place into food processor with basil and blend until everything is finely chopped. Add to bowl with marinara, water, salt and pepper. Mix together. Coat inside of crockpot with oil or nonstick spray and pour in 1/3 of the sauce mixture. Cover the sauce with 1/4 of the cheese. Place lasagne noodles over the cheese, breaking them to make them fit evenly. Repeat process 2 more times and cover the last noodle layer with the last of the cheese. Put the crockpot lid on and cook on low for 6-7 hours.

Grilled Squash Pesto

Fantastic on pizza or pasta. Put extra squash to good use with this easy recipe.

Ingredients:
1 lb squash
1/4 C fresh basil leaves
1/2 of a medium onion
3 cloves garlic
1/2 tsp salt (or more to taste)
1 Tbs olive oil
Freshly ground pepper

Grill squash on the grill, about 5 min per side or until the skin begins to darken all over. If you choose to broil, dice squash into 1" cubes and cook for 12-15 min.
Slice onion and heat olive oil in sauce pan. Add onions and saute on low until they turn translucent. Let cool then add onions, garlic, basil and cooked squash to food processor and blend until smooth. Return to sauce pan, add salt and pepper and cook over medium-low heat for 5 min. Use hot over pasta or let cool and use on pizza dough.

Eggs Benedict with Egg Whites and Fresh "Buttermilk" Biscuits

I don't usually keep buttermilk on hand so I made these amazing biscuits with regular milk and lemon; Topped with this five minute hollandaise sauce it's a fantastic breakfast!

Biscuits:
1 C milk
3 Tbs lemon juice
2 C flour
2 tsp baking powder
1 tsp raw sugar
1 tsp salt
1/2 C vegetable shortening

Combine fresh lemon juice with milk and let sit for 10 min or until slightly thick. Mix dry ingredients in a seperate bowl and cut in shortening. Add milk mixture until dough is formed. Roll out to about 1/2" thickness and use biscuit/cookie cutter to cut biscuits. Place on greased cookie sheet and bake at 400 degrees for about 20 min (until biscuits are golden.)

Five Minute Hollandaise Sauce:
4 eggs
1 stick butter
3 Tbs lemon juice
1/2 tsp parsley
1/2 tsp basil
2 cloves garlic
1 tsp salt

Melt butter in sauce pan. Seperate egg yolks and set aside whites. Put yolks and all other ingredients (aside from whites) in blender and blend until smooth. Slowly add in butter while blending. Scramble egg whites. Slice biscuits, top with scrambled whites and hollandaise sauce. Enjoy!

Zucchini and White Wine Cream Sauce with Caramelized Onions and Perogies

This zucchini and white wine cream sauce pairs great with perogies or pasta or any food of your choosing!

Ingredients:
4 small to medium sized zucchini, diced
1/4 C white wine
1/2 tsp raw sugar
2 tsp salt
1 tsp creole seasoning (or red pepper flakes)
Freshly ground pepper to taste
1/4 C cream (soy creamer for vegan recipe)
1 clove garlic
1 Tbs olive oil
1/2 large onion, cut into strips

Heat olive oil in sauce pan and cook onions over low heat, stirring occasionally, for about 20 min or until caramelized. Add minced garlic and cook for one more minute. While onions are cooking, broil zucchini until golden (about 10-15 min) then let cool and blend in food processor until smooth. Add zucchini to sauce pan with caramelized onions. Cook together for about 5 min on low heat. Add salt, sugar, creole seasoning and pepper. Add wine and cook another minute. Stir in cream and remove from heat. Add to your favorite dish!

Yellow Squash Bharta and Saag Daal

Yellow Squash Bharta:

Juice of 1 lemon
2 lbs yellow squash
1/2 onion
3 cloves garlic
1 Tbs whole garam masala
1 Tbs coriander seeds
1 Tbs ginger
1 tsp cinnamon
1 can diced tomatoes
1 Tbs ghee

Skin and grill squash (about 5-7 min per side). Slice onion into rings. Saute onion with ghee on low heat until onions are caramelized (about 20 min.) Before turning off heat add diced garlic and saute one more minute. In seperate pan, dry cook garam masala and coriander until fragrant (about 2 min). Grind spices and set aside. Dice squash and blend with onions and garlic in food processor until mixture becomes smooth. Add to sauce pan with tomatoes and spices. Add cinnamon, ginger and lemon juice and cook on low for 30 min then serve over rice.

Saag Daal:
1 C diced spinach
1 C red lentils
2 cups water
1 tsp salt
1 Tbs madras curry
1 tsp paprika
1/2 C feta cheese
1 tsp ghee

Melt ghee in sauce pan and add lentils. Stir until coated then add water. Bring to a boil then reduce heat to low and simmer. Add curry and paprika. When water is almost completely absorbed add spinach and cook 3-5 more min until mixture becomes thick. Turn off heat and add salt and cheese. Serve with rice.

Chicken Apple Sausage Pizza with Spinach, Mozzarella, Edam and Feta cheese

Dough for Crust:
4 C flour
2 1/2 tsps yeast
3 Tbs olive oil
1 1/2  C warm water
1 tsp salt
1/2 tsp sugar

Mix all ingredients together and let rise in a covered bowl for 5-6 hours before assembling pizza.

Toppings:
1 chicken apple sausage link, sliced thinly
1/8 onion, sliced
5 leaves spinach, shredded
4-5 Tbs tomato sauce (will post my recipe next)
1/4 C shredded mozzarella
1/4 C feta
1/8 C edam, sliced
Freshly ground pepper

Stretch your dough to the desirable size. Use pizza pan or sprinkle corn meal on regular pan or pizza stone. Spread on tomato sauce then sprinkle on all cheeses creating an even covering. Place sausage slices and spinach next. Top with freshly ground pepper. Cook for 12-20 min (more time for a crispier crust) at 500 degrees or 25-30 min at 425. Enjoy!

Organic Vegan Coconut Milk Cream Pie with Candied Lemon Slices

Incredibly delicious and creamy pie which is also completely vegan! I used all organic ingredients as well. I made my own pie crust with vegetable shortening but any empty, pre-cooked pie crust will do!

Coconut milk pudding filling:
16 oz coconut milk
1/8 tsp salt
1/8 C corn starch
1/8 C water
1/3 C honey or sugar (or 1/2 C for a sweeter pie)
1 tsp vanilla

Put milk, honey and salt into sauce pan and cook until melted together. In a seperate bowl mix together corn starch and water into a paste. Slowly stir into milk mixture. Cook on a low temperature,  never letting the pudding boil too vigorously. Cook until thick, about 5 minutes, stirring continuously. Turn off heat and add vanilla. Let cool completely then put in pie filling.

Candied Lemon Slices:
1 sliced lemon
1 C water
1 C honey
Extra sugar if desired

Boil lemon slices for 2 minutes and then transfer to a bowl full of ice water. Mix honey and water in sauce pan and bring to boil. Add lemon slices and set heat to low. Simmer for 1 hour. Remove from heat and sprinkle with sugar. Once cool place on pie! Enjoy!