Sweet Potato Quinoa Cakes with Blackberry Salsa

Sweet Potato Quinoa Cakes with Blackberry Salsa

(recipe from howsweeteats.com)

Sweet Potato Quinoa Cakes

makes 4 cakes, is super easily multiplied

1 medium sweet potato (about 6 oz), peeled and chopped

1/2 red onion, diced

1/2 teaspoon salt

1/2 teaspoon pepper

2 garlic cloves, minced

1 tablespoon olive oil

1/2 cup cooked quinoa

1/4 cup whole wheat bread crumbs

1/4 cup finely grated parmesan cheese

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh basil

1 large egg, lightly beaten

Heat a large skillet over medium-low heat and add 1/2 tablespoons olive oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is soft. Remove lid and add garlic, cooking for 30 seconds.

Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Serve with blackberry salsa!

Blackberry Salsa

1 pint fresh blackberries, chopped

1/2 red onion, finely diced

1/2 jalapeno, finely diced

1/2 cup chopped cilantro

the juice of 1 lime

salt and pepper to taste

Combine all ingredients together in a bowl and mix.

(we didn’t make the blackberry salsa, but made a homemade honey mustard sauce)

Honey Mustard Sauce

2 tablespoons Dijon mustard

1 tablespoon honey

1 tablespoon brown sugar

Skinny Cauliflower Mac & Cheese

SKINNY CAULIFLOWER MAC AND CHEESE

(recipe from damndelicious)

Yield: 6 servings

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

INGREDIENTS:

·  3 cups cavatappi pasta (we used shell pasta)

·  2 cups cauliflower florets

·  2 tablespoons unsalted butter

·  2 tablespoons all-purpose flour

·  1 cup half and half, or more, as needed

·  2 ounces cream cheese

·  2 teaspoons Dijon mustard

·  1/2 teaspoon garlic powder

·  1 1/2 cups shredded sharp cheddar cheese

·  Kosher salt and freshly ground black pepper, to taste

·  2 tablespoons chopped fresh chives

DIRECTIONS:

1.     Preheat oven to 375 degrees F.

2.     In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 3 minutes of cooking time, add cauliflower; drain well.

3.     Melt butter in a 9-inch oven-proof skillet over medium high heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cream cheese, Dijon and garlic powder until slightly thickened, about 2 minutes.

4.     Stir in 1 cup cheese until melted, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.

5.     Stir in pasta and cauliflower; gently toss to combine. Sprinkle with remaining 1/2 cup cheese.

6.     Place into oven and bake until bubbly, about 12-15 minutes.

7.     Serve immediately, garnished with chives, if desired.

Korean Flank Steak

Korean Flank Steak
(recipe from thegarlicdiaries.com)

Serves: 7 servings

INGREDIENTS

• 1.5 - 2 pound flank steak, cut into thin slices
• A few tablespoons vegetable oil (amount you need will vary)
• For the marinade:
• 5 cloves finely minced garlic
• 1 tablespoon minced or grated ginger
• ¼ cup soy sauce (Tamari if gluten free)
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 Asian pear OR 1 Bosc pear - peeled, core removed, pureed in a blender with 2 tablespoons of water (or however much you need to make it a smooth puree)
• 1 tablespoon brown sugar
• 1 teaspoon pepper
• 1 pinch pepper flakes
• For garnishes:
• Toasted sesame seeds
• Green onions

INSTRUCTIONS

1. Place your steak slices in a large ziplock bag (I used gallon sized)
2. Add all the marinade ingredients to the bag along with the steak
3. Seal the bag, mix together thoroughly, and let sit in your fridge for at least 1 hour
4. When ready, heat a large skillet or wok over medium high - high heat (your pan needs to be hot so the steak can get a good, hard sear in a short amount of time)
5. Add a bit of vegetable oil and cook your steak in batches. Do not overcrowd your steak or it won't brown. Cook it kind of like you do bacon slices
6. Your pan should be hot enough and your steak slices should be thin enough that you only need a minute or two per side - it cooks very quickly
7. When all your steak is cooked, garnish with sesame seeds and green onions and serve!

Spicy Chipotle Chickpea Burrito Bowls

Spicy Chipotle Chickpea Burrito Bowls
(recipe from thegarlicdiaries.com)

Prep time: 20 minutes

Cook time: 45 minutes

Makes: 3-4 servings

INGREDIENTS

·  2½ cups chicken stock (or veggie stock) plus 2 tablespoons

·  1 cup brown rice

·  1 15 oz can of chickpeas (garbanzo beans)

·  1 small can of chipotles in adobo sauce (should be in the Mexican section of your grocery store)

·  2 cloves of garlic, finely minced

·  1 teaspooon cumin

·  ½ teaspoon chipotle chili powder (regular chili powder works too)

·  1½ limes

·  1 avocado

·  2 tablespoons finely minced red onion

·  ¼ cup plus 2 tablespoons cilantro, chopped

·  2 ears of corn

·  Other toppings:

·  Mexican cheese blend

·  Green onions

·  Cilantro

·  Greek yogurt (or sour cream)

·  Salsa

iNSTRUCTIONS

1.     For the rice:

2.     Bring 2½ cups chicken stock (or veggie stock) to a boil

3.     Add the brown rice and bring back to boil

4.     Cover, reduce to a simmer, and simmer for 45 minutes

5.     Meanwhile, for your guacamole:

6.     In a bowl, mash together one avocado, the red onion, 2 tablespoons of cilantro, the juice from one lime, and a little salt

7.     Taste and add any extra salt you think it needs

8.     Place in the fridge until everything else is ready

9.     For the chickpeas:

10.  Remove two of the peppers from the can of chipotles, and add them into a blender with 1 tablespoon of the adobo sauce from the can and the remaining 2 tablespoons of chicken/veggie stock

11.  Blend until relatively smooth

12.  Drain your chickpeas and add them to a skillet over medium high heat with a little olive oil

13.  Add your chipotle mixture to the chickpeas along with your minced garlic, ½ teaspoon cumin, and ½ teaspoon of salt

14.  Let this cook until the chickpeas are hot and most of the liquid has absorbed into them

15.  Squeeze a little lime juice on top of the chickpeas and set aside

16.  For the corn:

17.  Leave the husks on the corn and grill them until the kernels are tender (if you don't want to grill them, you can remove the husks and boil the ears of corn, or you can use frozen corn)

18.  When the corn is done, slice off the kernels and set aside

19.  Prepare your other toppings

20.  When your rice is finished cooking, drain off any extra liquid and stir in ½ teaspoon chipotle powder, the remaining ½ teaspoon of cumin, ½ teaspoon of salt, the remaining ¼ cup of cilantro and a squeeze of lime juice

21.  To assemble, start with a base of brown rice, add the chickpeas, the guacamole, cheese, corn, green onions, cilantro, Greek yogurt, and salsa (optional)

22.  Note: if you don't like spicy food and want to make this more mild, eliminate the chipotles in adobo sauce and instead saute the chickpeas with cumin and salt to taste (and maybe some chili powder, but that will give a little spice), the 2 tablespoons of chicken stock, and a little lime juice

*This recipe is gluten free*

Pizza de Tartare

Pizza de Tartare
(recette de trois fois par jour)

portions: 4 à 6

préparation: 30 minutes

cuisson: 12 minutes

Ingrédients:

1 abaisse de pâte à pizza

Pour le tartare:

250g de saumon très frais

50g de saumon fumé

3c. à soupe de yogourt nature

1c. à thé de moutarde de Dijon

le jus de ½ citron

2c. à soupe de ciboulette, hachée

½ c. a thé de sambal oelek

sel et poivre, au goût

Pour la garniture:

¼ tasse d’huile d’olive

2c. à soupe de jus de citron

½ tasse d’oignon rouge, haché

2. à soupe d’aneth frais, haché

2. à soupe de cerfeuil, haché (ou de persil)

1. à soupe de câpres, hachées

sel et poivre, au goût

Etapes:

Avec un couteau, hacher le saumon frais et le saumon fumé le plus finement possible

Dans un bol, combiner tous les ingrédients “pour le tartare”, puis réserver au réfrigérateur

Étaler la pâte à pizza de façon à former un rectangle de 9”X13’.  Placer la pâte sur une plaque préalablement huilée.

Dans un petit bol, mélanger tous les ingrédients “pour la garniture” puis étendre sur toute la surface de la pâte.

Cuire au centre du four a 450F pendant 15 minutes si la pâte n’est pas cuite ou a 400F pendant 8 minutes si la pâte est cuite.

Couper la pizza en lanières et servir avec le tartare de saumon.

Ricotta Cannelloni

Ricotta & Spinach Cannelloni

(family recipe)

Ingredients:

1 onion

½ red pepper

½ orange pepper

1 shredded (gratted) carrot

1 good handful of spinach

(all the veggies finely diced)

2 cloves of garlic, minced

1 container of ricotta

1 egg

Italian, oregano, fresh basil leaves, salt and pepper,

Nutmeg (a little bit)

1 box of Catelli express cannelloni

700ml jar of tomato sauce, any flavour

1 cup of water

Directions:

Sweat the onion in a frying pan

Add the garlic , carrot and peppers to the onion

Add and Wilt the spinach in the same frying pan

Steam and cover for 5 minutes

Once veggies are tender, let cool 5 minutes

Add the oregano, Italian, salt and pepper etc seasonings

In a bowl, add the ricotta, basil leaves(chopped), egg, nutmeg, and salt and pepper

Now that they’re cooled, mix veggies in with ricotta

Mix tomato sauce with 1 cup of water

In a 13 by 9 inch pan,  put about half of sauce mixture in the bottom

Grab a Ziploc bag, and cut off a corner

Put the ricotta mixture into the baggy and stuff each cannelloni

Lay cannelloni in sauce

Cover cannelloni with remainder of sauce

Cover dish with foil and bake at 350F for 45 minutes or until tender

Vegan Roasted Red Pepper Pasta

Vegan Roasted Red Pepper Pasta

(recipe from the minimalist baker)

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 1 hour

Serves: 3-4

Ingredients

PASTA

 3 red bell peppers (~119 g each)

 2-3 Tbsp (30-45 ml) olive oil

2 shallots, finely chopped (~1/4 cup or 40 g) (i used 1 red onion instead)

4 cloves garlic, finely chopped (2 Tbsp or 12 g)

 Sea salt and ground black pepper

1 1/2 cups (360 ml) Unsweetened Original Almond Breeze Almond Milk

 2 Tbsp (6 g) nutritional yeast

1.5 Tbsp (10 g) cornstarch or arrowroot powder (or other thickener of choice)

Pinch red pepper flake (optional, for heat)

12 ounces (340 g) gluten free linguini or spaghetti noodles (or other noodle of choice)

FOR SERVING optional

Vegan parmesan cheese

Finely chopped fresh parsley or basil

Instructions

Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 

minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set

 aside.

Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set 

aside.

While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in 2-3

 Tbsp olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and

 pepper and stir. Remove from heat and set aside.

Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, 

nutritional yeast and cornstarch. Season with desired amount of salt, pepper and red pepper flake.

Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or 

nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don't have 

much flavor - so be generous with your seasonings.

Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, 

reduce heat to low and continue simmering.

Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a 

touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.

 Serve with (generous amounts of) vegan parmesan, red pepper flake and fresh chopped parsley or basil.

Nutrition Information

Serving size: 1/4 of the recipe Calories: 487 Fat: 14g Saturated fat: 2.3g Carbohydrates: 75g Sugar: 4g Sodium: 365mg Fiber: 10g Protein: 14g