Baked Lima Beans Mediterranean Style

Baked Lima Beans Mediterranean Style

Baked Lima Beans Mediterranean Style

Ingredients:

  • 1 lb dried, large lima beans, soaked for 8 hours
  • 2 quarts of water
  • 2 bay leaves
  • vegetable bouillon cube
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 medium yellow onion, chopped finely
  • 1 small carrot, shredded
  • 28 ounce can diced or crushed tomatoes
  • 2 tsp red wine vinegar
  • 2 Tbs tomato paste
  • 1 Tbs pure maple syrup or agave nectar
  • 1 Tbs dried oregano (I use Greek as opposed to Mexican for a less pungent flavor)
  • 2 tsp dried thyme
  • 1 1/2 tsp kosher salt
  • 1 pinch of ground nutmeg
  • black pepper
  • 1/4 cup parsley, finely chopped
  • 3 Tbs fresh mint, finely chopped

INSTRUCTIONS:

  1. Drain and rinse the beans and place them in a large pot with the 2 quarts of cold water and the bay leaves.
  2. Cover and bring to a boil, then lower the heat to medium-low. Simmer the beans for 30 minutes, until tender but not fully cooked (the interior of the beans will still be grainy).
  3. Skim off any foam that may collect while the beans are cooking. Drain the beans, reserving 1 cup of cooking liquid and set aside (leave the bay leaves with the beans).
  4. Dissolve the vegetable bouillon in the reserved 1 cup of hot cooking liquid and set aside.
    While the beans are cooking, preheat the oven to 375.
  5. In a large Dutch oven, heat the garlic and olive oil over medium heat until the garlic starts to sizzle. Add the onion and stir until translucent and softened, 3-4 minutes. Add the carrot, stir and cook for another minute, add tomatoes, reserved veggie bouillon, red wine vinegar, tomato paste, maple syrup,
    oregano, thyme, salt and nutmeg. Stir and bring to a boil, then lower the heat and cook for 10-12 minutes to reduce the sauce a little. Taste the sauce and season with black pepper and more salt if necessary. Add the tomato sauce, parsley and mint to the beans in your Dutch oven, stirring to incorporate.
  6. Put the cover on your Dutch oven and bake the beans, stirring occasionally, for 30 minutes, until they are tender and the interior of the beans is creamy. Uncover and bake for an additional 10-15 minutes to reduce the sauce a little bit and give the beans a slightly dry finish. Remove from oven, remove bay leaves and allow to cool for 10 minutes before serving.



Halloween party fingers/toes cookies!

Halloween party fingers/toes cookies!

Halloween party fingers/toes cookies!

INGREDIENTS

  • 1 cup whole wheat pastry flour
  • 2 TBS corn starch
  • 1/8+ tsp salt
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup confectioners sugar; sifted
  • 1 tsp vanilla
  • 2/3 cup almond flour (or hazelnut flour)
  • 1 TBS fresh squeezed orange juice
  • 1 TBS cocoa powder

optional: jam of your choice for filling…raspberry is nice for blooood but apricot is tasty too!

INSTRUCTIONS

  1. Sift flour, cornstarch, salt and cocoa into a bowl.
  2. Cream butter in a mixer, then sift in confectioners sugar and mix until fluffy.
  3. Add vanilla, almond/hazelnut meal, and orange juice and blend well.
  4. Slowly add flour mix to butter and combine until dough appears crumbly.
  5. Roll between wax paper and pop it into the refrigerator for about an hour. Or alternatively you can put the wax paper wrapped dough into a freezer bag and freeze.
  6. Make fingers/toes as in the prior recipe, then bake for ~22+ minutes. This might vary quite a bit depending on how large you make your fingers, so just do an initial test bake.
  7. Decorate as in previous recipe.
  8. Now gross out your friends with your new and improved tasting ogre fingers/toes!



Quick Appetizer! Classic Stromboli

2strombos

Quick Appetizer! Classic Stromboli

Serves 7
INGREDIENTS

  • 1 tube Pillsbury thin crust refrigerated pizza dough
  • 12 slices italian salami
  • 1¼ cup mozzarella cheese (divided)
  • 2 Tablespoons fresh chopped parsley (optional)

INSTRUCTIONS

  1. Preheat oven to 400 degrees. Roll the dough out and stretch it out on a piece of parchment paper. Spread the pizza sauce leaving about 2 inches from the edge. Top with italian salami, pepperoni, and 1 cup cheese.
  2. Roll up the dough up like a cinnamon roll and pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down. Brush with the egg and cut small slats in the top. Top with ¼ cup cheese and sprinkle with fresh parsley.
  3. Bake for 15-20 minutes or until golden brown on top. Serve with warm pizza sauce.



Tomato Basil Baked Pasta Recipe

Tomato Basil Baked Pasta Recipe

Tomato Basil Baked Pasta Recipe

Ingredients:

Serves

  • 1 (16 ounce) box fusilli pasta (or any similar pasta)
  • 2 (28 ounce) cans crushed tomatoes
  • ½ cup water
  • ¼ cup olive oil
  • ½ cup basil, torn
  • 2 tablespoons dried oregano
  • 4 cloves garlic, minced
  • 2 teaspoons salt, plus more for sprinkling
  • 1 teaspoon black pepper
  • 3-4 large tomatoes, thinly sliced

Directions:

  1. Pre-heat oven to 450°F/230°C.
  2. In a large bowl, mix together the crushed tomatoes, water, olive oil, basil, oregano, garlic, salt, pepper, and fusilli.
  3. Pour the pasta mixture into a greased roasting pan and smooth the top into an even layer.
  4. Line the top of the mixture with the sliced tomatoes and sprinkle with salt.
  5. Bake in the oven for 40-45 minutes, until the pasta is fully cooked.
  6. Enjoy!



Delicious Chicken Salad With Thai Dressing Recipe

Delicious Chicken Salad With Thai Dressing Recipe

Delicious Chicken Salad With Thai Dressing Recipe

Ingredients:

  • 3 romaine hearts, chopped
  • 1 yellow bell pepper, thinly sliced
  • ½ cup peanuts, roughly chopped
  • 1 chicken breast
  • Salt, to taste
  • Pepper, to taste

Directions:

 

  1. Chop the romaine and slice the bell pepper, placing them in a large bowl.
  2. In a small container or bowl, combine all the dressing ingredients and stir or shake until well-combined. Set aside.
  3. For the chicken, season both sides of the chicken cutlet with salt and pepper. 4. In a hot, oiled skillet, fry the chicken until fully cooked, about 3 minutes per side.
  4. Let the chicken rest for 5 minutes and cut into thin slices.
  5. Pour the dressing over the romaine and add the chicken and peanuts. Toss until all the leaves are evenly coated.
  6. Enjoy!



Corn Fritters with Cheddar Recipe

Corn Fritters with Cheddar Recipe

Corn Fritters with Cheddar Recipe

Ingredients:

Serves 12

  • 1 ½ cups flour
  • 2 cups corn (or one 15 ounce can)
  • ½ cup cheddar cheese, shredded
  • ⅓ cup chives, chopped
  • ½ cup milk
  • 2 eggs
  • 1 teaspoon salt
  • 1 tablespoon chili powder
  • ½ cup oil, for frying

Directions:

 

  1. In a large bowl, mix the ingredients.
  2. In a large skillet, heat a half cup of oil (or until entire skillet is covered with a thin layer) over medium-high heat.
  3. Spoon 2 tablespoons of mixture to form each fritter into the hot oil.
  4. Flip after about a minute and a half or when you can see the edges beginning to brown. Repeat for other side.
  5. Serve with a dollop of sour cream and chives.
  6. Enjoy!



Healthy Chicken Salad Pockets Recipe

Healthy Chicken Salad Pockets Recipe

Healthy Chicken Salad Pockets Recipe

Ingredients:

  • 12 ounces shredded chicken
  • ⅔ cup fat-free or low-fat plain Greek yogurt
  • ½ cup celery, finely chopped
  • 1½ tablespoons sweet relish
  • 1 tablespoon Dijon mustard
  • 1 scallion, thinly sliced
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt, to taste
  • Pepper, to taste
  • 4 leaves lettuce
  • 20 cherry tomatoes
  • 4 pita breads

Directions:

 

  1. In a bowl, mix all ingredients except for the pita, tomatoes, and lettuce.
  2. Portion the chicken salad into 4 containers
  3. Lay the lettuce on top of the chicken salad and add the tomatoes.
  4. Refrigerate up to 4 days.
  5. Serve inside a pita. (You can also toast your pita first for an added touch!)
  6. Enjoy!