No one will guess the secret healthy ingredients.... and it's vegan too!
Prep Time: 20 mins Bake Time: 60 mins Makes: 12-16 servies
Chocolate Bundt Cake
3 cup all-purpose flour
¾ cup cocoa powder
2 cups granulated sugar
2 tsp baking soda
1½ tsp baking powder
1 tsp salt
2 cups beet puree (6-7 small beets) - used 2 boxes of Trade Joe's Steamed & Peeled Baby Beets
1 cup warm water
¾ cup apple sauce
⅓ cup canola oil
1 tsp vanilla extract
1 cup chocolate chips
1/4 cup canned coconut milk
1/2 cup chocolate chips
1/2 cup powdered sugar
Preheat the oven to 350 degrees Fahrenheit. Spray a 10" Bundt pan and set aside.
Place steamed & peeled baby beets in a food processor. Blend until smooth. Set aside.
In a large bowl combine flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In a separate bowl whisk together beet puree, apple sauce, water, canola oil, and vanilla extract. Add the wets to the dries and mix until just combined. Fold in the chocolate chips.
Transfer to prepared Bundt pan and bake for about 45-60 minutes, until a knife inserted in the middle comes out clean. Remove from oven and allow to cool in the pan for 20 minutes. Flip out onto a cooling rack and cool completely.
To make the Chocolate Ganache place chocolate chips in a small, shallow bowl. Heat coconut milk to a scald (you should see a skin form over the surface). Pour over chocolate chips and cover for 5 minutes. Gently stir together until the ganache is well combined and thickened. Mix in sugar and pour over cooled cake and serve.
2 cups cole slaw mix (shredded cabbage and carrots) or Southwest chopped salad (chopped cabbage, carrots, romaine lettuce, green onions, cilantro)
1/4 cup coconut aminos or soy sauce
3 cloves garlic, minced
2 tsp. freshly grated ginger
1 Tbs. coconut sugar
1/4 tsp white pepper
2 Tbs Olive oil
1 green onion, chopped
a pinch of black pepper, a dash of sesame oil to taste
Cut a spaghetti squash in half length wise and scoop out seeds. Open the Instant Pot and add 1 cup of water. Stack the spaghetti squash on top of each other, cut-side up. Close the lid and make sure the vent on the top of the lid is closed. Set to manual, high-pressure for 5 minutes. When the timer goes off, turn the vent on the top of the lid to release the steam. Wait about 5 minutes for the steam and pressure to dissipate. Open the lid and test the spaghetti squash. Fork to turn squash into spaghetti-like noodles. Take a bite to test that it's done. You can always cook for another 1-2 minutes on high pressure if needed. Set aside.
In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes. Add black pepper and sesame oil.
Total hr - Prep:15 min, Cook: 45 min Yield:4 to 6 servings
8 oz. egg noodles
4 Tbsp. unsalted butter, plus more for the baking dish
Kosher salt and freshly ground black pepper
1 medium onion, finely chopped
8 oz. cremini mushrooms, sliced
1/4 cup all-purpose flour
2 cups whole milk
1 cup chicken broth
one 6-oz jar Italian tuna in olive oil, drained and flaked
2 Tbsp. chopped fresh flat leaf parsley
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. dried thyme
2 cups grated sharp white Cheddar
1 cup frozen green pea
1 Tbsp. butter melted
1/2 cup panko (Japanese breadcrumbs), or as needed
a pinch of paprika (optional)
Preheat the oven to 370 degrees F. Bring a large pot of salted water to a boil. Butter a 2 quart or baking dish
Cook the pasta in the boiling water until al dente according to the package directions (about 1o minutes).
While the pasta is cooking, dry sauté the mushrooms in a frying pan on medium high heat (no need to add butter or oil, mushrooms will cook in their own juice). When mushrooms have given up their moisture (about 10 minutes), remove from heat and set aside.
After the pasta is done and is draining in a colander, Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Sprinkle the flour over the onion and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Add dried herbs in the sauce, and bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
Add Pasta, mushrooms, and tuna, parsley, frozen pea and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
In a small bowl with a fork combine melted butter and bread crumbs, paprika, set aside.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then topping. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.
6 pieces skinned and deboned chicken thighs, cut into 1 inch strips (about 1 1/2 pounds)
3 1/2 tablespoons extra-virgin olive oil
Tomato Cucumber Relish:
2 tablespoons quality olive oil
2 teaspoons apple cider vinegar or white balsamic vinegar
1 teaspoon dried oregano
2 Roma tomatoes, chopped
1 English cucumber, chopped
1 clove garlic, grated
1 lemon, juiced
1/2 small red onion, minced
Handful fresh parsley leaves, chopped
Kosher salt and freshly ground black pepper
1/4 cup tahini paste
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
Four 6-inch store-bought white pita pockets
For the shawarma: Mix the cumin, paprika, allspice, chili powder and garlic together. Place the chicken inside a resealable plastic bag with the olive oil. Add the spice mixture and rub in until fully incorporated. Seal that bag and place it into the refrigerator to marinate for at least 30 minutes.
Preheat the grill to medium-high heat.
After marinating, use the skewers to pierce the pieces of chicken through the center. Slide the pieces down leaving enough room for you to hold the skewer, about 3 pieces of chicken per skewer. Continue this process until chicken is all skewered. Sprinkle with salt and place on a hot oiled grill top for 4 minutes per side, or 8 minutes total.
For the relish: Mix the oil, vinegar, oregano, tomatoes, cucumbers, garlic, lemon juice, onion, parsley and some salt and pepper.
For the tahini sauce: In a medium bowl, combine the tahini paste, olive oil, lemon juice and 1/4 cup water. Season with salt.
To serve, fill the pitas with the grilled chicken and serve with the cucumber relish and tahini sauce.
Miyuk-guk is usually made with beef, which I introduced a few years ago, but today, I decided to make it with mussels. Traditionally miyuk-guk is given to new mothers right after giving birth because it has a lot of iodine. Iodine is good for breastfeeding and is said to help clean the blood. Furthermore, this custom also ties into the tradition that miyuk-guk is served on birthdays as a birthday soup. 4-5 servings
1 ounce of dried miyuk (Korean seaweed) or 2 cups of soaked and drained miyuk
10-15 steamed mussels meat
1 1/2 tablespoons of sesame oil
1/2 - 1 tablespoon of minced garlic
6 cups of water
1 tablespoon of Korean gukganjang (soup soy sauce)
1/2 to 1 teaspoon of fish sauce (optional)
A dash of fresh black pepper
Salt to taste
Soak about 20g of the dried miyuk in water for about 30 minutes to 1 hour until they are fully steeped. Cut the miyuk across about 1 1/2 inches (4 cm).
In a large pot, sauté the miyeok with the sesame oil, soy sauce and garlic for 4 to 5 minutes over medium high heat. Add water and bring it to a boil. Lower the heat to medium for 15 minutes. Add the mussels and cook for about another 5 minutes.
Taste and season with gukganjang. You can additionally use fish sauce for more flavor. Add more salt if needed and add a pinch a black pepper.
1 Tbsp steak seasoning blend ( I used McCormick brand Montreal Seasoning )
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp smoked paprika
Kosher salt and fresh ground black pepper
5 cloves garlic, minced
1 large onion, chopped
2 green bell peppers, chopped
1 (28oz.) can crushed tomatoes
1 (14oz.) can tomato sauce
1 cup ketchup
3 Tbsp Dijon mustard
2 Tbsp apple cider vinegar
2 Tbsp Worcestershire sauce
2-3 Tbsp Tomato paste
24 slider buns, split, toasted, and lightly buttered
1/2 red onions, chopped
In a large skillet set over medium-high heat. Heat the oil, add the ground turkey, garlic powder, onion powder and paprika, steak seasoning powder, and sprinkle with salt and pepper.
Cook breaking up the turkey with a wooden spoon, until browned through about 5 minutes.
Add the garlic, bell peppers and onions, and cook until the vegetables soften, about 5 minutes.
Add the crushed tomatoes, tomato sauce, ketchup, brown sugar, mustard, vinegar, Worcestershire sauce, and 2 Tbsp tomato paste. Bring to a boil, reduce the heat to medium low and cook, stirring occasionally, cook until the sauce thickens, 10 to 15 minutes. (Add 1 or more Tbsp of tomato paste to control the consistency).
Serve on the toasted buns top with chopped red onions.
Adapted from "Kitchen Confidence" by Kelsey Nixon. Copyright Clarkson Potter 2014. Provided courtesy of Kelsey Nixon. All rights reserved.
3 (5 oz.) cans Tuna, drained well - I used Wild Planet Wild Albacore Tuna No Salt -- 5 oz
1 Jalapeno, seeded, finely diced
3 cloves garlic, minced
1/4 tsp grated fresh ginger
3 green onions, finely chopped
1 Tbsp finely chopped fresh cilantro
1 tsp fish sauce
1 tsp chili oil (optional)
2 eggs, whisked
For binder: 5-10 crackers (I used Trader Joe's Multi-Grain and Flaxseed water crackers), finely crushed or 1/4 cup or more breadcrumbs, or 2-4 Tbsp any types of flour.
2 tbsp oil to cook in
In a large bowl, stir together tuna, green onions, cilantro, ginger, garlic, crackers, and jalapeno. Mix gently until ingredients just hold together.
Add the fish sauce to the bowl and mix everything together with a fork. (I started with 1/2 tsp of fish sauce, gave the mix a taste, then added another 1/2 tsp.)
Drizzle a little chilli oil (optional) over the top and add eggs to the tuna and mix it all well.
Using a packed 1/4-cup measure of tuna mixture per patty, shape into 8 to 10 cakes. (Don’t pack the mix too hard. Instead with a loose hand, simple shape the patties till they barely stick together. You want them light and airy not dense.)
In a large nonstick skillet, heat oil over medium. Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 3-4 minutes per side. Serve hot, accompanied by Thai dipping sauce, and garnish with cilantro sprigs.
2 Tbsp fresh lime juice
2 Tbsp unseasoned rice vinegar
1 Tbsp soy sauce
1 Tbsp Sriracha or 1 tsp red-pepper flakes
1 Tbsp sugar
1 tsp minced garlic
1/2 tsp sesame oil
2 Tbsp chopped fresh cilantro
Mix all the above ingredients together and serve as a dipping sauce with the fishcakes.