Ingredients:
1 tablespoon corn oil
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
1 teaspoon chipotle chili powder
2 jalapeno peppers, diced
1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
1 (19 ounce) can black beans, rinsed and drained
1 teaspoon oregano
1 handful cilantro, chopped
4 eggs
1/2 cup grated cheese such as jack and cheddar
Directions:
Heat the oil in a pan over medium heat.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
Add the tomatoes and black beans and bring to a boil. Reduce heat and simmer until the sauce thickens, about 20 minutes. Remove from heat and stir in the cilantro.
Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
Bake in a preheated 350F oven until the eggs just start to set, about 5-8 minutes.
Top with the cheese and broil until it melts, no more than a minute or so.
15
10
25
Ingredients:
4 pitas, cut into bite-size pieces
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 clove garlic, chopped
Salt and pepper
2 small cucumbers, peeled and chopped
3 tomatoes, chopped
1 small red bell pepper, chopped
4 scallions, thinly sliced
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
1 small head romaine lettuce, torn into pieces
Directions:
Preheat the oven to 350°. Transfer the pitas to a baking sheet; bake until crisp, about 10 minutes.
In a large bowl, whisk together the olive oil, lemon juice
and garlic; season with salt and pepper. Stir in the cucumbers,
tomatoes, bell pepper, scallions, parsley, mint and pitas. Add the
lettuce and toss.
Ingredients:
1 pound sliced bacon, cut in half
1 pound pitted dates
4 ounces blue cheese
Directions:
Preheat the oven to 375 degrees F (190 degrees C).
Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.
Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.
Ingredients:
6 cloves garlic, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon sweet paprika
1 tablespoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
1 large Spanish onion, grated (about 1 cup)
2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil)
1 to 2 preserved lemons, depending on size
8 chicken thighs, with bone and skin
Stems from the parsley, tied with twine
1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
1 cup pitted green Moroccan or Greek olives
1/2 bunch Italian parsley, about 1/4 cup chopped
Directions:
In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.
Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.
Ingredients:
3 peeled and frozen bananas, cut into 1 inch chunks for easier processing
Splash of non-dairy milk2 tbsp cookie dough
Directions:
In a large food processor, add in your 3 frozen bananas. Process bananas, stopping to scrape down the sides of the bowl as necessary.
Finally, add in your cookie dough and process until combined. You should have a soft serve type consistency when done.
To make the blizzard simply stir in your desired amount of mini cookie dough balls, pour into a glass, and serve with a spoon. Makes 2 servings.
Ingredients:
1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf
pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice
Directions:
Gently warm the olive oil over medium-low hear in a skillet or pan, until it is just hot. When hot remove from heat.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator. It thickens up when cold. If you need it in a liquid state, place it in the sun of in a warm place for a few minutes.
Makes ~2/3 cup.
Ingredients:
1/2 lb. skinless oven roasted chicken breast
1/2 lb. corkscrew pasta
4 oz. block mild cheddar or Colby Jack cheese, cubed
1 cup frozen sweet peas
1/4 cup sweet pickle relish
3/4 cup halved red grapes
1/2 cup good mayo
juice of 1/2 lemon
1 tsp. lemon zest
1 cup cherry or grape tomatoes
1 stalk of celery, diced
1/4 cup medium white onion, chopped fine
2 Tablespoons fresh Italian parsley, chopped
salt and freshly ground pepper to taste
splash of milk, if needed
Directions:
Start with thawed chicken breast and coat in olive oil, salt and pepper and roast on a sheet pan for 20-25 minutes at 375, or until golden brown and done in the middle. When the chicken is done, set it aside to rest and cool. Once cool, cube it into bite size pieces.
In the meantime, get your pasta on the stove and cook until al dente according to package directions. Rinse under cold water and drain, set aside.
Next, cube your cheese; juice and zest the lemon, dice the celery and chop the onion. Set aside.
In a large mixing bowl, combine the mayo, pickle relish, lemon zest and juice. Toss in all other ingredients. You can add a little more mayo or a touch of milk to get the desired consistency. Salt and pepper to taste.
Gently stir in chopped parsley, reserving a little for garnish.
Transfer your salad into your serving vessel. Add whole grape tomatoes, or halved cherry tomatoes and chopped parsley to garnish.
