Makes 6 servings
Ingredients:
Fudgesicles: Freeze the chocolate mousse in ice cube trays. Thaw for 5 minutes before serving. Chocolate Sauce or Fondue: increase water to 1 cup See relevant blog post here.
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Makes 4 Servings
Ingredients:
Serve chilled or warmed slightly Notes:
Makes 6 servings
Marinara Ingredients:
Place all ingredients for Marinara Sauce in food processor fitted with the S blade and process until smooth. Store in a sealed container in the refrigerator, Marinara Sauce will keep for three days. Transform the zucchini into noodles using a vegetable peeler or spiral slicer. Toss the zucchini noodles with enough marinara to coat well and serve immediately. Serve with extra marinara sauce on the side. See relevant blog post here. Makes 6 servings
Ingredients:
Stack two of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips (chiffonade). Repeat with the remaining kale leaves. Chop the cake strips crosswise a few times, so they aren't too long. Place kale in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the pine nuts and raisins and toss gently. Season to taste with black pepper. Stored in a sealed container in the refrigerator, Mediterranean Kale Salad will keep for up to three days. Bring to room temperature before storing. Variation #1: sub 1/4 cup sliced kalamata olives for the raisins and add 1 diced red bell pepper Variation #2: eliminate the raisins and the pine nuts. Add 1 seeded and diced tomato, 1 diced avocado, and a dash of cayenne pepper. Jalepeno would be optional. Notes:
Serves 4
Ingredients:
Blend all ingredients, except cilantro and avocado in blender or Vita-Mix on high speed until smooth. Add cilantro, blend, then add avocado and blend until smooth. Taste and adjust seasonings as desired (cayenne and salt). Garnish with diced red bell pepper, seasoned seeds, sprouts and avocado. Raw soups may be warmed, stirring constantly, with low heat up to 110 degrees. Store creamy cilantro soup in an airtight container in fridge for up to three days. Mix well before serving. When in season, sweet fresh corn cut off the cob compliments the spice in this zesty soup! See relevant blog post here. Makes 2 1/2 cups milk.
Ingredients:
Optional additions for flavor variations, added to taste: cinnamon, nutmeg, carob, frozen bananas, cocoa poweder, cocao nibs, thai young coconut, goji berries, etc Nut and seed milks can be made with any nut or seed using the same process. The only seed that does not need to be soaked or strained is hemp seed. For a richer almond cream, add only 1/2 cup water at the end, for a total of 2 cups of water. Notes:
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I am always striving to cook at home more. I desire to eat local to help save our planet but I am not perfect. I'm terrible at cooking meat, because I am a germaphobe for one reason among many.
So here are some of my favorite recipes. You can also find some great non-Austin blogs or resources that I use on this page. Archives
September 2010
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Useful Non-Austin Cooking Sites:
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