Pumpkin Pie

Ingredients
Crust for 1 pie
2 cups canned pumpkin
1 cup rice milk
3/4 cup corn syrup
1/4 cup cornstarch
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice

Method

• Prepare Crust
• Preheat oven to 425F
• Mix the rest of the ingredients, pour into crust
• Bake for 10 minutes, lower temperature to 350F and bake for 50 minutes
• Cool, transfer for fridge and let set for 24 hours.
  
  
  

Lebanese Pizza (Lahm bi Ajeen)

Ingredients
2 garlic cloves
1 medium onion, quartered
1 small green pepper, seeded and quartered (optional)
1 lb sirloin ground beef (93% lean)
1 (6 oz) can tomato paste
1 (14 1/2 oz) can diced tomatoes
1/4 cup chopped parsley
1/2 tsp ground cumin
1/4 tsp cayenne
1/2 tsp cinnamon
1/4 tsp kosher salt
1/4 tsp black pepper
8 whole wheat tortillas

Method

• Put all ingredients in food processor except the tortillas.
• Process until it is all chopped and well mixed.
• Preheat oven to 400F
• Spread the mix on tortillas and bake for 8 to 10 minutes
  

White Sausage Lasagna

Ingredients

Bechamel Sauce
2 T butter
2 T all-purpose flour
2 cups rice milk
1/3 cup raw cashew
1/2 cup water

Filling
1 lb italian turkey sausage
3 zucchinis diced small

Seasoning
1 tsp salt
1/4 tsp black pepper
1 Tb nutritional yeast
1/4 tsp garlic powder
1 tsp dried basil
1 tsp italian seasoning

Lasagna
12 no-boil lasagna noodles
1 Tb nutritional yeast

Method

Bechamel Sauce

• In a blender, mix rice milk (preferrably home-made), cashew, and water. Blend on high until no chunks remain.
• In a saucepan, melt the butter, add flour and mix for 1 minute (be careful not to burn it), the roux should remain white.
• Add the roux to the blender and mix with the rest of the ingredients.
• Pour the mix back to the saucepan and stir over medium-high heat, until it boils and thickens.
• Remove from heat, add all the seasoning ingredients and set aside.

Filling

• In a nonstick pan, brown the sausage and zucchini, crumbling the sausage small. Once it is fully cooked, set aside to assemble.

Assemble

• Preheat oven to 350F
• Spray a 9x13 pan with cooking spray.
• Spread 1/2 cup of the bechamel sauce at the bottom to barely cover it.
• Layer 4 lasagna noodles, top with a little less than half the sausage mixture, 1/3 of the remaining bechamel sauce and sprinkle with 1 tsp of nutritional yeast.
• Repeat until the last layer of lasagna noodles. Top with the rest of the sausage mix and sauce.
• Cover with foil and bake for 1 hour.
  
  
  

Lebanese Green (Yellow) Bean Stew

Ingredients
1 lb beef stew meat, chopped into small bites
1.5 lb fresh green or yellow beans (I used yellow)
1 lb diced potatoes
4 cloves of minced garlic
1 medium onion, finely chopped
1 (14 oz) can of chopped tomatoes
3 oz of tomato paste
1/2 tsp beef bouillon
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp coriander
1/8 tsp allspice
1 1/2 cups water

Method

• In a large pot, saute meat with onion and garlic until garlic is translucent and meat lightly browned. Drain as much fat as you can from the pot.
• Add tomatoes, spices, tomato paste and water. Add vegetables and bring to a boil.
• Reduce to a simmer (do not cover) for 1 hour. Serve with rice.
  

Pork Tenderloin Roast

Ingredients
1 lb pork tenderloin
1 clove of garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp herbes de provence
1 Tb olive oil

Method

• Mix garlic, salt, pepper, herbes de provence and oil oil until they form a paste
• Rub the tenderloin with the mix.
• Bake at 350 F for 45-50 minutes.
  

Pumpkin Oatmeal Muffins

Ingredients
1 cup oats
1 1/2 cup all purpose flour
1/2 cup packed brown sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp sea salt
1/2 tsp baking soda
3/4 cup rice milk
1 cup canned pumpkin
1/4 cup applesauce

Method

• Blend the oats in a blender or food processor, until they are tiny crumbs.
• In a big bowl, mix first 9 ingredients
• In a measuring container mix the last 3 ingredients.
• Stir the wet mix into the dry mix until moistened
• Fill muffin tin and bake at 400F for 25 minutes. It is done when a toothpick inserted in the middle comes out clean.
• This recipe makes 6 big muffins.
  

Applesauce Waffles

Ingredients
1 1/2 cup all purpose flour
1/2 cup oats
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1 cup milk (I used rice milk)
1 cup applesauce
1 tsp vanilla extract

Method
Combine all dry ingredients. Add milk, applesauce and vanilla. Stir all until smooth.
Preheat waffle maker, spray with non-stick spray (this is essential, otherwise the waffles will stick), and cook.

Bruschetta

Ingredients
1 french baguette, preferrably home made
2 cups of diced tomatoes, I used sweet 100, and yellow pear
4 Tb of extra virgin olive oil
2 gloves of garlic
3 Tb of fresh basil, chopped
2 cloves of garlic
salt and pepper

Method

• Slice the baguette on the bias, into 15 to 20 slices depending on its size
• Preheat oven to 400 F. Brush bread slices with 2 Tb olive oil and bake for 5 to 8 minutes, until toasty and starting to brown.
• Remove from oven, cut garlic in half and rub on bread while hot. Cool on a cooling rack.
• Mix tomatoes, with basil, rest of olive oil and salt and freshly ground black pepper.
• Before serving, top toast with tomato mixture. Remember this is as good as your bread and tomatoes, so I suggest either homemade or artisan bread and heirloom tomatoes from the garden.

Spinach Balls

Ingredients

20 ounces of frozen chopped spinach, defrosted
2 cups of herb stuffing mix
1/2 cup of shredded cheese (I used aged smoked gouda)
1/2 tsp garlic powder
1 tsp dried chopped onion
4 egg replacers
6 Tb butter, melted

Method

• Preheat oven to 350 F
• Squeeze spinach to remove excess liquid, add all ingredients and mix well.
• Form into small balls and place on a baking sheet. At this point, you can freeze them, once hard, you can pack them in a plastic bag.
• Bake for 15 minutes. If frozen, bake for 20 minutes.
  
  
  

Mixed Berry Tarts

Those are yummy. Forgot to take a picture before we dug in. Made them with freshly picked berries.

Ingredients
dough for 1 pie crust
12 ounces of berries (a combination with whatever you have on hand, I used blueberries and blackberries)
1/2 cup of sugar (use less if your fruits are very ripe and sweet)
2 Tb flour

Method

• Prepare your crust, divide it into 4 equal pieces
• Line a baking sheet with parchment paper. Preheat oven to 400 F.
• In a bowl, mix berries, sugar and floour.
• Roll pastries to a 7-in circles, it is rustic style so circles don't have to be perfect.
• Mound fruits in the middle of each circle and fold the edges, pressing gently to stick together
• Bake in the oven for 25-30 minutes.

Chicken Cashew

Ingredients
3 Tb low-sodium soy sauce
2 Tb dry sherry
2 tsp cornstarch
1 lb sliced chicken breast
1/2 cup water
2 Tb oyster sauce
1 Tb honey
2 tsp sesame oil
1/2 cup chopped onions
1 cup grated carrots
1/2 cup chopped red pepper
1 Tb grated fresh ginger
2 garlic cloves, minced
1/4 roasted cashews

Method

• Combine 1 Tb soy, cherry and chicken in a bowl
• Combine 2 Tb soy sauce, 2 tsp cornstarch, water, oyster sauce and honey in a small bowl and set aside.
• Heat 1 tsp of oil on medium-high heat and cook chicken for 5 minutes. Remove from pan.
• Heat 1 tsp of oil and saute onion, carrots and pepper for 5 minutes. Add ginger and garlic and saute an additional 1 minute. Stir in sauce prepared above. Bring to a boil and cook for a couple of minutes, stirring often.
• Remove from heat, sprinkle with cashews and serve with rice.

Mango Picadillo

Ingredients
1 lb ground turkey breat
1 Tb olive oil
1/3 c chopped finely onions
2 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp dried thyme
1 cup of tomato salsa
1 mango, pitted, peeled and cubed
2 Tb toasted almonds, chopped

Method

• Heat olive oil, add turkey, onions, garlic and stir to brown the meat.
• Lower the heat, add all spices, stir and for 2 minutes, then add salsa and mango pieces.
• Cover and heat for about 5 minutes. Spoon over cooked rice and sprinkle with almonds.
  
  
  

Chicken Sate with Peanut Sauce

Ingredients
Sate:
1 lb boneless skinless chicken breast, cut into strips
1 Tb brown sugar
2 1/2 Tb low-sodium soy sauce
2 tsp dry ginger
1 tsp grated lime peel
2 garlic cloves, minced

Sauce:
1 Tb brown sugar
1 1/2 Tb low-sodium soy sauce
1 Tb lime juice
2 Tb peanut butter or any other nut or seed butter
1/4 tsp crushed red pepper
1 garlic clove minced

Method

• Prepare chicken and rest of sate ingredients and let it marinate for at least a couple of hours.
• Preheat grill and thread chicken
• Combine all sauce ingredients
• Grill chicken 3 to 4 minutes on each side.

Strawberry Pie

Ingredients
1 9-in graham cracker crust
2 lbs of fresh strawberries
3/4 cup sugar
2 Tb cornstarch
1/3 cup water

Method

• Wash, hull, dry and half strawberries.
• Take 1 1/2 cups of the berries and puree it. Combine puree with sugar, cornstarch and water in a pot.
• Bring to a boil over medium heat, let it boil for 1 minute, stirring occasionally. Remove from heat and keep stirring for 5 minutes so that it doesn't stick.
• Line the rest of the berries in the crust, then add the strawberry sauce and cover as best as you can.
• Refrigerate for 24 hours. Once you cut it into slices it won't look pretty but it will taste awesome.
  
  
  

Strawberry Cake

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

pinch of salt

2 tablespoons ground flax seed meal

3/4 cup lukewarm water

2 teaspoons vanilla extract

1/4 cup oil

3/4 cup sugar

10 strawberries, hulled and halved

Method

• Spray an 8" x 8" pan with baking spray and preheat the oven to 350 degrees.
  Combine the flax seeds with the water and stir for at least 30 seconds.
• Mix in the extract and oil, then beat in the sugar until everything is well combined.
• Stir in the flour with the baking powder, cinnamon and salt.
• Spread the batter into the prepared pan, and scatter the strawberries, skin-side up, over the batter.
• Bake for 35 to 40 minutes.

Orange Banana Bundt Cake

Ingredients
2 1/4 cup flour
3/4 cup white sugar
1 tsp vanilla extract
2 1/2 tsp baking powder
1/2 tsp baking soda
1 large orange (zested and juiced)
1/2 - 2/3 cup rice milk
Ener-G Egg Replacer equivalent to 2 eggs (2 Tb replacer + 1/4 cup boiling water)
1/4 cup shortening
1/4 cup apple sauce, unsweetened
1 large banana, sliced thin
1/4 tsp nutmeg

Method

• Preheat oven to 350 F.
• Spray bundt pan with pam.
• In mixing bowl, add flour, sugar, baking powder, baking soda, and nutmeg.
• Add shortening, cut until mix is full of crumbs. Add orange zest.
• Add orange juice to a 1-cup measuring cup and fill it with the rice milk, to make 1 cup.
• Add juice/milk mix to the flour mix and applesauce. Mix it well.
• Add egg replacer and vanilla and mix.
• Add banana slices and stir gently.
• Pout into pan.
• Bake for 40 to 50 minutes. Let it cool for 15 minutes before inverting.
  
  
  

Chicken Pineapply Stir-Fry

Ingredients
2 Tb low-sodium soy sauce
2 Tb fish sauce
2 Tb sugar
1 tsp apple cider vinegar
1 Tb ketchup
1/2 tsp ginger
1 Tb minced garlic
2 tsp cornstarch
1 Lb boneless skinless chicken breast, cut into 2-in strips
1 Tb extra-virgin olive oil
1 (16 oz) package frozen asparagus stir fry vegetables
1 (8 oz) can pineapple pieces, drained, reserve 1/4 cup juice
cooked white rice

Method

• Mix first 8 ingredients together, add pineapple juice. This is your sauce, set aside for now.
• Heat your wok, add your oil. Add the chicken and stir fry for 5 minutes.
• Add vegetables and stir fry for 5 more minutes.
• Add sauce and pineapple pieces. Heat through and serve.
  

Linguica & Potato Stew in the Crockpot

Linguica is a very flavorful Portugese sausage. This stew is very hearty and filling.

Ingredients


6 slices of turkey bacon
1 Tb extra-virgin olive oil
1 large onion sliced
2 cloves of garlic chopped
12 oz linguica sliced
1 1/2 lb potatoes cubed
4 zucchini sliced
16 oz tomato sauce
1/2 cup red wine
1/4 cup chopped parsley
1 Tb dried basil

Method

• Cook the bacon, I do mine in the microwave. Crumble and place in crockpot.
• Use the olive oil, cook the onion and garlic over medium heat, until translucent. Place in crockpot.
• Add linguica to the pan and brown. Place in the microwave.
• Add the rest of the ingredients to the crockpot, stir, cover and cook on High for 4-5 hours or until potatoes are tender.
  
  
  

Bigos (Polish Stew)

This is a Polish stew. It is very heart and perfect for a fall or winter dinner.

Ingredients
1/4 cup dried mushroom
1 cup pitted prunes
8 ounces lean pork
16 ounces chuck steaks
8 ounces kielbasa or any other Polish sausage
1/4 cup all-purpose flour
2 onions, sliced
3 tablespoons olive oil
1/4 cup dry madeira wine
2 lbs sauerkraut, rinsed
4 tomatoes, chopped
4 cloves
1 cinnamon stick (2-in piece)
2 bay leaves
1/2 teaspoon dried dill
2 1/2 cups stock
1 1/2 lbs sweet or regular potatoes
1/4 cup chopped fresh parsley
salt and pepper

Method

• Cover prunes and dried mushrooms in boiled water. Let stand for 30 minutes then drain.
• Cut all meats into 1-inch cubes, put in a ziploc bag, add the flour, close the bag and shake.
• Saute the onions in the oil until soft. Remove.
• Add the meat and brown in batches. Remove and set aside. Add the wine and simmer for 2 minutes stirring.
• Return the meat to the pan with the onion, sauerkraut, tomatoes, cloves, cinnamon, bay leaves, dill, mushrooms and prunes. Pour in the stock and season with salt and pepper.
• Bring to a boil, lower the heat, cover and simmer for 1 1/2 - 2 hours. Uncover for the last 20 minuntes to let the liquid evaporate.
• In the meantime, peel and cut the potatoes into 1-in cubes. Boil them in water until tender, drain and toss with parsley.
• Add potatoes to bowl and top with the stew, sprinkle with parsley.

Upside-Down Pineapple Cake

Ingredients
1 1/2 cup all-purpose flour
1/2 cup sugar
1 tsp baking soda
1/2 tsp salt
1/3 cup canola oil (can use 1/4 cup to make it lighter)
1 Tb white vinegar
1 (20 oz) can pineapple slices (in unsweetened juice)
7 cherries
1/4 cup brown sugar (not packed)

Method

• Preheat oven to 350°F.
• Arrange pineapple slices on the bottom of a 12-inch spring form pan. Place a cherry in the middle of each pineapple ring. Sprinkle with the brown sugar.
• Mix flour, sugar, baking soda, and salt in a large bowl.
• Pour juice off pineapple can into a measuring cup, add water to make 1 cup. Add to the pineapple juice mix, oil and vinegar.
• Mix wet ingredients into the dry ingredients (don't overmix). Dump the mix into the spring form.
• Bake for 38-40 minutes, or until a toothpick inserted in the middle comes out clean.
• Let cool for 20 minutes, loosen sides of ring using a knife or a spatula. Remove ring. Flip cake onto a serving plate and remove bottom.

Easy Marble Cake with Rich Ganache Frosting

I admit it, I do use sometimes cake mixes, I apologize to the universe for that, but hey it makes my life easier.

This cake is very rich and the frosting is decadent. Save it for a special occasion.

Ingredients
Cake
1 cup semi-sweet chocolate chips
1 (18 ounce) box yellow cake mix
4 large eggs
3/4 cup sour cream
1/2 cup vegetable oil
1/4 cup water
1/4 cup sugar
1 teaspoon vanilla extract
Icing
1 cup semi-sweet chocolate chips
1/4 cup butter (I use I can't Believe it is not butter light)
1/2 cup sour cream
2 cups powdered sugar

Method
Cake

• Preheat oven to 375.
• Spray Bundt cake with non-stick.
• Microwave chocolate with 20-30 sec intervals. Stir and repeat until most of the chocolate is melt but not all (usually takes 1 minute). I usually do not let it melt completely, which creates a nice effect in the cake.
• Combine cake mix, eggs, vanilla extract, sour cream, vegetable oil, sugar and water. Beat on high for around 3 minutes.
• Stir third of the batter into the melted chocolate, mix well.
• Spread half of the vanilla batter in the pan, then the chocolate batter and then the rest of the vanilla batter. Swirl the batters with a butter knife to create the marble effect.
• Bake for 35-40 minutes, cool for 20 minutes in pan, remove from pan and cool completely.

Icing

• Melt the chocolate and butter (you can do this in the microwave as well, but be careful).
• Cool the mix for 5-10 minutes, add sour cream and then the powdered sugar 1 cup at a time. Spread the icing on the cake when it has cooled completely.

Fancy Asparagus Tart

This is so impressive, yet easy. The individual tarts can be used as lunches or divided in half for appetizers.

Ingredients
1 (15 ounce) can white beans (I like to use butter beans)
1/2 teaspoon kosher salt
1/4 cup raw cashews
1 teaspoon dry basil
1 teaspoon prepared mustard
2 teaspoons fresh lemon juice or lime juice
1-2 tablespoon rice milk
3/4 lb fresh asparagus
1 sheet puff pastry

Method

• Defrost 1 sheet of frozen puff pastry (usually this takes 40 minutes at room temperature).
• Preheat oven to 400°F.
• Drain and rinse the beans. Clean the asparagus, trim their tough ends and cut them in half.
• Add all ingredients, except for the asparagus and puff pastry, to the bowl of a food processor and pulse until everything is nice and smooth. You might need to use more or less rice milk depending on the consistency you want.
• Lay a parchment paper on top of a cookie sheet. Spread the puff pastry on it (you can roll it a bit if you want to). Cut the pastry sheet into 4 equal pieces.
• Spread your bean mix on top of the pastry leaving a 1/2 inch border on all sides. Top with the asparagus halves.
• Bake the individual tarts for 22-24 minutes.