Mango salsa

In honor of World Meat Free Day {today}, I am posting this delicious totally vegan/vegetarian party snack to celebrate! Go veggie!  

 Ingredients

1 mango

1 avocado

1/2 sweet white onion

6 medley tomatoes

3 tbsp. Sesame, sunflower, or olive oil

1 tsp. lemon juice

Sprig of fresh cilantro

Pinch of salt

Pinch of freshly ground black pepper
Directions

1. Chop up the mango, avocado, white onion and tomatoes into small bits. 

2. In a large bowl, mix the veggies with the oil, lemon juice, salt and pepper. 

3. Chop up cilantro and sprinkle on top. 

4. Enjoy with blue corn tortilla chips! 

A Simple Chickweed Salad for One

Have I mentioned how much I love the farmers market in Athens, OH? Well, I’m saying it now! This place is amazing for fresh, organic, family-farmed produce! The farmers are all so friendly and willing to talk about their goods. Have you thought about where your food comes from? Anyway, my good friend Greg Howard from Gibson Ridge Farms gave me some chickweed last weekend and I decided to experiment! I came up with this simple, easy to make, delicious salad! Don’t eat too much though. Chickweed is a diuretic, and too much can make your stomach upset. It is jam-packed with nutrition and has many natural health benefits! Anyway, I could talk all day, here’s the recipe!

Ingredients:IMG_4738

3 ounces of chickweed (1 cup-ish)

1 tbsp. olive oil

1 tbsp. lemon juice

1 tsp honey

1/4 tsp minced garlic

pinch of salt and pepper

2 tbsp. of feta cheese

Directions:

1. Wash the chickweed thoroughly.

2. To make the dressing, mix together the olive oil, lemon juice, honey, garlic, salt, and pepper until well blended.

3. Pour the feta and the dressing over the chickweed. Voila!

 

BONUS RECIPE: Chickweed tea, great for seasonal allergies and asmtha (my roommate says it really did the trick).

Ingredients:

1 cup water

1 ounce chickweed

2 tablespoon lemon juice

1 tsp LOCAL honey for sweetener

Directions:

Bring water, chickweed, and lemon juice to a boil then turn the heat down to medium and let it simmer for 5 minutes. Drain the chickweed from the water into a cup and add honey for sweetener.

 

Let me know if you have any chickweed recipes or have any suggestions for other out-of-the-ordinary foods I can make recipes with! 🙂

 

My Discovery of Immaculate Products and a 30-minute meal to Celebrate it

pizza rollsHoly cow do I have good news for you! While perusing the shelves at our local Earth Fare I found an amazing aisle of goodies in the refrigerated section. On the top shelf sat Immaculate brand crescent rolls, blueberry scones, and pie dough! All of which, I found out are atleast soy free, dairy free, egg free and even GMO free (most are even vegan!). So far these are the only three products I have tried by Immaculate but they have a whole list of deliciousness! To celebrate having crescent rolls for the first time in over a year (boo Pillsbury for using soy), I have made an American classic that we all know and love, pizza rolls!

All you have to do is wrap a half of a cheese stick and a couple pepperoni into the crescent dough and bake at 350 for 12-14 minutes. I even put a little butter on top for added goodness. But, of course there are several other things you can stuff in these crescents from spinach and pesto to tomato and basil. The crescents are also just as good by themselves. As for the blueberry scones, they taste as good as they sound. And the pie dough made an excellent apple pie, but tastes a little different raw, I wouldn’t encourage eating it precooked.

To find and try Immaculate for yourself, use their nifty store locator! Hope you all are just as excited as I was to learn about these amazing products! Happy eating!

Greek Salad Dressing

Ingredients
1 cup of high quality extra virgin olive oil
1/2 cup of red wine vinegar
1 tbsp. of lemon juice
1 tsp. of parsley
1 tsp. of minced garlic
1 tsp. of oregano
1/2 tsp. of crushed rosemary
1/4 tsp. of ground black pepper

Directions
1. Simply mix these ingredients together until it becomes a smooth even texture.
2. You can make a greek salad to accompany it, by mixing together your choice of lettuce, romaine or spinach and add feta cheese, green or black olives, baby yellow pepper, and red roma tomatoes.
3. Refrigerate after use. Enjoy!

Homemade Tomato Sauce (serves ~4)

We had several fresh tomatoes from our plant and decided to whip up some homemade sauce with it! The recipe ended up tasting a little sweeter than what I’m used to but, boy, it was delicious!

Ingredients
4 cups of tomatoes (rough estimate)
1 carrot
2 cloves of garlic (2 tsp of minced garlic)
2 tbsp. of extra virgin olive oil
1 tbsp. of oregano
1/2 tbsp. of parsley
1 tsp. of cornstarch
pinch of black pepper

Directions
1. First things first, you have to peel the tomatoes. I did this by cutting a small x at the base of each tomato and then I boiled each of them for one minute, removed them and quickly placed them in a bowl of ice water. The tomatoes should be ready to peel easily.
2. Once the tomatoes are peeled, place them in a blender and puree them until it becomes a smooth, even, texture.
3. Bring the puree to a boil over stovetop and stir frequently, once boiling, turn heat down and let simmer for 45 minutes, stirring frequently.
4. Now add in the whole carrot (you can cut it smaller) the carrot will absorb some of the acidic properties of the tomatoes.
5. You can now add in the olive oil, oregano, parsley, garlic, cornstarch and pepper.
6. Mix it up evenly and let it simmer still for 30 more minutes, again, stirring frequently.The sauce should begin to thicken over the course of the 30 minutes, if your finding that it is still a little runny, add another teaspoon of cornstarch.
7. Once the 30 minutes is up, the sauce is ready to enjoy over any type of dish.

Chewy Flatbread + Dipping Oil

Ingredients

1 package of active dry yeast

1/2 tsp. of sugar

1 3/4 cups of all-purpose flour (will need more for preparation)

1 tsp. of salt

1/2 tbsp. of ground thyme

3/4 cups of water

1 tsp. of oil

garnish options: mozzarella/feta/parmesan/parsley/sun-dried tomatoes/pesto

Directions

1. Mix together the yeast, sugar, flour, salt and thyme in a large bowl, using a fork or whisk.

2. Slowly pour the water in to the mixture until it forms an elastic dough, may need more or less water depending on amount of flour.

3. Form a ball with the dough with your hands. Place it on the counter (covered with flour), and knead it for about 15 minutes using your hands. If it is too sticky (sticking to your skin), add more flour. You will probably use a lot of flour in this process, that’s okay.

4. Coat the inside of a bowl with your oil (I use olive) and place the ball of dough inside. Then lay a warm damp cloth over the bowl. Let the dough rise for an hour or until it doubles in size. 

5. Once it has risen, put more flour on the counter and reshape the dough until the air pockets are out.

6. Take a rolling pin and flatten the dough out. I make 4 loafs by dividing the dough into 4 sections and flattening it out into squares until it is about as thick as cardboard.  You can also make small circles or rectangles (about 20).

7. Once the dough is flat, place it on a medium heat griddle (no grease!). And let it cook for 2-3 minutes on each side until it begins to bubble and become golden brown.

8. You can sprinkle mozzarella cheese, feta cheese, parsley or any combination of garnish on the top, wait until it melts, and remove the bread.

9. Cut into bit size pieces and enjoy with any number of dipping sauces (I like hummus the most.)

This recipe was inspired by Kathleen Daeleman’s show Cooking Thin on Food Network.

For a delicious olive oil dipping sauce, mix together:

1/3 cup of olive oil

a pinch of pepper

a pinch of salt

a pinch of rosemary

a pinch of oregano

a pinch of basil 

a pinch of garlic powder

 

The measurements vary to your preference! Enjoy!

 

Turkey Gravy (serves ~6)

Ingredients

4 cups of turkey drippings OR 4 cups of chicken stock OR 2 Not Chick’n Bouillon cubes + 4 cups water

1/2 cup + 3 tbsp of all purpose flour

1/2 cup of butter

1/2 tsp of ground black pepper

1/2 tsp of rosemary

 Directions

1. I like to use the bouillon cubes for my food allergies, I find them at Kroger. First things first, drop a couple cubes into 1 cup of water and heat it up in the microwave for 1 minute. Once it is heated up, you should easily be able to crush and mix the cubes into the water.

2. Heat up the bouillon mixture with 3 more cups of water in a medium saucepan over medium heat. Do the same if you are using pan drippings or chicken stock.

3. Add in pepper and rosemary.

4. Gradually stir in the 1/2 cup + 3 tbsp of flour and continuously stir it until it is thick and not lumpy.

You can enjoy this with turkey or chicken and mashed potatoes! Great for Thanksgiving and Easter dinners!

Buttery Shrimp + Honey Mustard dipping sauce (serves 4)

Ingredients

For shrimp:

20-24 medium sized shrimp

4 cups bread crumbs

6 tbsp. butter

10 tbsp. sunflower oil (for frying)

For sauce:

2 tbsp. of dijon mustard

1 tbsp. of cream cheese

1 tsp. honey

1/4 tsp lemon juice

Directions

1. Unthaw shrimp if necessary in a couple cups of water + 1 tbsp of salt. Let sit for about 20 minutes or until shrimp is ready to be prepared. Then drain the shrimp from the water and place on a paper towel.

2. Melt 6 tbsp. of butter in microwave for about 1 minute.

3. Lather the shrimp in the melted butter then transfer them to the bread crumbs. Make sure the shrimp are fully coated.

4. Place them in frying pan with oil on low-medium heat.

5. Cook for about 3-4 minutes, don’t flip them.

6. To prepare the sauce just mix the cream cheese, mustard, honey and lemon juice until it is smooth. If you feel it is too tart, add more honey, if it is too sweet, add a bit more mustard.

7. Serves 4 people.

Spinach Artichoke Dip (serves 6)

Ingredients

This photo is courtesy of Lake Geneva Country Meats

1 tablespoons butter

1 clove garlic, minced

1/2 (7 ounce) can artichoke hearts, drained and chopped

1 (5 ounce) package chopped spinach, drained and squeezed dry

4 ounces cream cheese

1 pinch ground nutmeg

salt and freshly ground black pepper to taste

1/4 cup shredded mozzarella cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).

2. Melt butter in a saucepan over medium-low heat; stir in pinch of salt and garlic and then remove from heat.

3. Mix spinach, artichoke hearts, cream cheese, mozzarella, nutmeg, salt, and pepper in a large bowl until combined.

4. Spoon artichoke mixture into oven safe baking dish. Top with shredded mozzarella cheese.

5. Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.

6. serve with chips or bread.

Meatballs (makes 12)

Ingredients

½ lb of ground beef

½ lb of ground pork

2 tbs of minced garlic

¼ tsp of salt

pinch of pepper

¼ tsp of parsley

1 large potato

1/3 cup shredded cheese of your choice (for dairy free, try Pecorino Romano Cheese made from sheep’s milk)

Directions

1. Shred potato into thin short slices. Measure out and mix together beef, pork, garlic, salt, pepper, parsley, and potato.

2. Add in cheese until it is the right consistency for forming.

3. Form mix into balls a little larger than golf balls.

4. Bake in oven at 350 for 25-30 minutes.

5. Put meatballs into pizza sauce while cooking.