Smoked Bacon and Crab Dip, by Cheryl

We have made this dip for the past couple of years as a snack before eating Thanksgiving meal with family. This dip is soooo delicious and satisfies any salty and seafood craving you may have. It was a crowd pleaser and we'll definitely make it again. Yum!

Ingredients (recipe from here):

8 oz cream cheese, softened

8 oz crab meat (claw, lump, or both)

1/2 cup cooked bacon, crumbled

1/2 cup mayonnaise, plus more

3 scallions, sliced thin

2-3 jalapenos, diced

3 cobs corn, or canned/frozen corn in a pinch works fine

Jalapeno seasoning

Fresh cracked pepper, to taste

1 lemon, squeezed

Directions:

1) Combine cream cheese and mayo until thoroughly combined and smooth. Add the remaining ingredients. If you're using corn on the cob then put some mayo on them and grill until you see grill marks. Mix until combined. Add extra seasoning if needed. 

2) Place the mixture into a 10-inch cast iron skillet. Heat in a 250 degree oven for 1-2 hours until dip is hot for serving.. Serve with baguette slices, chips, or pork rinds. 

Cheese Fondue, by Cheryl

Must eat cheese. All of the time. Cheese fondue is my absolute favorite. I've made it several times in the past couple of years and I feel like each time I do I improve on it. The key to making great fondue is using great cheese and adding a little bit of cornstarch so it doesn't get clumpy. The last fondue recipe I posted on here was from 10 years ago (wow!) and definitely needs to be updated as the one I made last night is soooo much better! Yum! 

Ingredients:

1/3 pound gruyere

1/3 pound fontina

1/3 gouda

2 tbsp cornstarch

1 cup dryish white wine

1 clove garlic, minced

Assorted fondue dippers: apples, bread, broccoli, cauliflower, carrots, sausage, mushrooms, etc. 

Directions:

1) Grate all of the cheeses. Combine the cheese with the cornstarch thoroughly. 

2) Bring the wine and garlic to a light simmer over medium low heat. Add the cheese a little bit at a time, stirring after each addition. This is important.. add slowly and in handful amounts. 

3) Once mixed thoroughly, enjoy dipping your food into the cheese! 

Chocolate Fondue, by Cheryl

Time to break out the fondue pot! I've made a couple of posts on here about my love for fondue and this post is no exception! The chocolate fondue will take all of your problems away! It is so dreamy, velvety, and "OMG" inducing. Yum!

Ingredients:

12oz milk chocolate bars (I used 3 Lindts bars)

1 cup heavy cream

A pinch of salt

Dipables: strawberries, marshmallows, bananas, rice krispy treats, etc. 

Directions:

1) Heat the cream with a pinch of salt over medium heat in a small saucepan until small bubbles form. 

2) Reduce heat to low and add the chocolate. Whisk until smooth. Eat!!!

Lemongrass Tea, by Diane

 

Tonight I hopped out of the shower and I was HOT, and all I wanted was a glass of iced tea. I had some leftover lemongrass from a recent recipe, and it reminded me of the lemongrass tea I had frequently in Asia. So cool and refreshing! This recipe reminded me the most of cooling off on those hot afternoons in Bali, and so I whipped this up. I added the lime in the drink because that’s how I liked it in Bali :) I increased the brewing time because it was too weak, and it was perfect!

Ingredients:

2 cups water

1 stalk lemongrass, cut into 1/4’s

1/2 lime, juiced

2 tbsp sugar

Directions:

1. Boil the water with the lemongrass for 10 min, then simmer for another 10. 

2. Add to a glass with ice (or hot) and stir in lime and sugar. 

Italian Chicken Meatball Wedding Soup, by Diane

I made this for lunches this week as a fusion of a few recipes I found and had been saving for a chilly week. This is really warming and very easy to make! The meatballs had a ton of flavor and I would definitely make these again on their own. I added too much kale and would reduce this or just use spinach next time. I also left out the pasta here but it could easily be added with more broth. 

Ingredients:

For meatballs

1 lb ground chicken

1 clove garlic, minced

1/2 cup breadcrumbs with Parmesan cheese

1/4 tsp red pepper flakes

1 tsp salt

1/4 tsp pepper

1 egg 

1 tbsp dried parsley

1/2 tbsp dried basil

1/4 tsp poultry seasoning

1 tbsp coconut oil

For soup:

1 tbsp coconut oil

3 cups chopped carrots

1 yellow onion, diced

1 large leek, sliced thin

2 cloves garlic, minced

3 stalks celery

3 tsp salt

1/2 tsp pepper

1/2 tsp turmeric

6 cups bone broth (I used beef/chicken/Turkey mix)

1 bag spinach

1 bunch kale, stems removed and torn into small pieces

Directions: 

1. Mix all the meatball ingredients in a large bowl except for the coconut oil. 

2. Heat a large pot or Dutch oven on medium, and add in coconut oil when hot. 

3. Drop in meatballs and cook 4 minutes until browned, flip and brown another side. After 4 minutes, mix the meatballs and cover for 3 minutes to steam. 

4. Remove the meatballs and set aside, saving the pan juices. Add in the remaining coconut oil, then carrots through turmeric and cook until tender (cover as needed).

5. Add in the bone broth and bring to a boil, taste and adjust for seasonings. 

6. Add the meatballs and boil for 5 minutes, then reduce heat to simmer and stir in spinach and kale.

Smoky Fiesta Chili, by Diane

 

I created this recipe offhand when I went off a 9 week anti-inflammatory protocol and missed tomatoes, corn, and beans! This is really really good, pretty healthy, and very easy to make. It’s great for the colder weather, and because it’s so multi-colored it looks like a fiesta!

Ingredients:

1 tbsp coconut oil

1 lb ground turkey

20 sweet peppers, sliced

1 small yellow onion, diced

2 cloves garlic, minced

1 14.5 oz can kidney beans

1 14.5 oz can black beans

1 14.5 oz can sweet corn

1 14.5 oz can diced tomatoes with mild green chiles

2 14.5 oz cans tomato sauce

2 stalks green onions, sliced

1 square bakers chocolate

1 tbsp cumin

2 tbsp chili powder

1/2 tbsp each onion and garlic powder

1/4 tsp cinnamon

1 tsp paprika

1/4 tsp black pepper

1 tbsp Tony Chacere’s (adjust to taste)

Directions:

1. Heat a large soup pot to medium high, melt the coconut oil and add in turkey. Break up with the back of a spoon, cook until browned and drain (save the juices).

2. Add the juices back to the pot and cook the peppers, yellow onion, and garlic until soft. 

3. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Adjust seasonings as needed. 

Rabokki, by Diane

This was the main course for our Korean picnic as part of my cooking through the countries activity during quarantine. Rabokki is basically the equivalent of Korean carboloading, and it is seriously some delicious comfort food! It consists of ramen noodles mixed with rice cakes, fish cakes, hard boiled eggs, and a delicious savory sauce. Sounds like a strange combo but tastes great! I first had this dish at a Korean restaurant and which is now closed due to quarantine, so I knew when I got to Korea I wanted to try my hand at this dish. This came together really quickly and was very easy to make! 

My friend and I each made our own versions of Rabokki and shared at the picnic. My recipe was fish-based with a homemade dashi stock made from kelp and anchovy, while hers was more veggie-based with a bone broth base. In the end we decided that the best version occurred when we mixed both of ours together, and so I am posting a combo of our two recipes. Yum!

Ingredients:

1 small package dried kelp (about 3 leaves)

2 cups bone broth

3 green onions, white bulbs and green stems separated

2 tsp sesame oil, divided

1 tsp soy sauce

2 tbsp gochujang (Korean chili paste)

1 1/2 tbsp sugar

1 tsp minced garlic, plus 3 tsp minced garlic

1 tsp Korean chili flakes (I left this out)

1/2 tbsp tomato paste

1 package instant ramen noodles

4 sheets Korean fish cakes, sliced into bite size rectangles

20 Korean rice cakes, rinsed in cold water

6 fish balls, mixed variety

2 hard boiled eggs, cut in half

1 small onion, diced

1/2 Korean squash, cut into bite size pieces

1/2 cup fresh shiitake mushrooms

Toasted sesame seeds

Salt and pepper

Directions:

1. Soak the kelp in water for an hour. 

2. Marinate the rice cakes in 1 tsp sesame oil, salt, and pepper. In a separate bowl, marinate the mushrooms in 1tsp sesame oil, 1 tsp soy sauce, and salt.

3. Whisk together gochujang, sugar, 1 tsp garlic, chili flakes, and tomato paste in a small bowl. Set aside.

4. Rinse the kelp and boil with the white onion bulbs in a medium pot with enough water to cover for 10 minutes. 

5 Discard the kelp and onion, but keep 1 cup of liquid from the pot. Set aside.

6. Add 1 tbsp oil to a large sauce pot, and add in onions and mushrooms. When they have browned, add remaining 3 tsp garlic and stir. 

7. Add squash to the pan and cook until just soft.

7. Reduce heat to medium low and whisk in sauce along with noodles, rice cakes, and fish cakes.

8. Add in bone broth and kelp water and bring to a gentle boil over medium high heat. Add in eggs after 5 minutes and continue cooking until all ingredients are cooked through and sauce thickens.

9. Garnish with sesame seeds and sliced green onion tops.

Korean Tofu and Spicy Ketchup, by Diane

 

This was another banchan, or small dish, from cooking through the countries Korean edition! This one was a hit, and the sauce was so outstanding it would be great on just about everything! I just so happened to have doubled the sauce on instinct and I’m glad I did (posted below with doubled measurements). I also airfried them out of convenience, but the recipe calls for pan frying in oil. Super easy and already looking forward to leftovers!

https://mykoreankitchen.com/korean-tofu-spicy-ketchup/

Ingredients:

1 block firm tofu

Spray avocado oil

6 tbsp ketchup

2-3 tbsp gochujang (Korean chili paste) (I used 1!)

1 tbsp soy sauce

1 tbsp honey or maple syrup

2 tsp sesame oil

2 tsp minced garlic

1 tsp onion powder

1/4 tsp salt

1 tsp toasted sesame seeds

1 tbsp sliced green onion

Directions:

1. Press the tofu by wrapping it in a handtowel, placing it on top of a cookie sheet, and placing another cookie sheet with a weight on top of that (I used a hand weight). Leave for an hour. This will get the water out so you can get the tofu crispy! 

2. Pat the tofu dry and fry on all sides until browned (I air-fried these at 350 for 10, then 400 until browned- another 5-10).

3. Combine ketchup through garlic and toss over tofu. Mix well and garnish with sesame seeds and green onion.

Korean Cucumber Apple Pickle, by Diane

This was another banchan, or small dish in the cooking through the countries Korea edition. This was meant to be a palate cleanser, and it was nice and refreshing. I would decrease the amount of ginger next time, but overall good and easy to make!

https://www.epicurious.com/recipes/food/views/cucumber-apple-pickle-351891

Ingredients:

1/2 lb Kirby cucumbers, sliced 1/8 inch thick 

1 1/4 tsp fine sea salt

1/2 Granny Smith apple, sliced 1/8 inch think

2 cups water

1/3 cup rice or cider vinegar

1 tbsp matchstick ginger

1/4 cup sugar

Pinch of Korean red pepper flakes 

Directions:

1. Toss the cucumbers with salt and let sweat for 30 minutes. Rinse and squeeze the excess liquid out of the cucumbers. 

2. Combine all ingredients and chill for one day, stirring occasionally. 

Korean Cucumber Kimchi (Oi Kimchi), by Diane

This was the second banchan, or small dish, in my Korean cooking through the countries meal. This was really nice and refreshing, and would be a great snack! Really easy to make, too, and you can adjust the spice level as needed. https://mykoreankitchen.com/cucumber-kimchi-oi-kimchi/

Ingredients:

1 lb pickling cucumbers

1 tbsp coarse sea salt

1/4 cup carrots, julienned

1/8 cup garlic chives or regular chives, diced

2 tbsp Korean chili flakes (I used one)

1 tbsp minced garlic

1 tbsp grated red apple or Asian pear

1 tbsp honey or sugar

1/2 tbsp Korean dried salted shrimps, minced

1/2 tsp fish sauce 

1/2 tsp minced ginger 

Directions:

1. Cut off cucumber ends and cut into slim quarters. Mix in a large bowl with salt and leave to sweat for 20 minutes.

2. Rinse and drain the cucumbers, then add remaining ingredients and mix well. Place in a covered glass container.

3. Keep at room temp for 12-18 hours, then refrigerate and serve chilled.

Korean Potato Salad, by Diane

 

This week in cooking through the countries was Korea- and luckily I had a pal to share all the food with!! We each made a few banchan (or small dishes) ahead of the main meal. This was the first one- it was really good! Quite easy to make and really filling, I think this could be a lunch on its own! Recipe https://seonkyounglongest.com/korean-potato-salad/ 

Ingredients:

2 lb Yukon gold potatoes, chopped into large chunks

1/2 Kirby cucumber, diced small

1/2 cup carrots, julienned and chopped

2 tbsp red onion, diced 

1/2 cup imitation crab, diced

4 hard boiled eggs, diced 

1/2 cup kewpie mayo

1 tbsp sugar

1 tbsp rice vinegar

Salt and pepper

Directions:

1. Bring a large pot of water to boil and cook potatoes until fork tender.

2. Sprinkle 1/2 tsp salt on the diced cucumbers and let sit for 10 min to sweat, then rinse and squeeze excess water from them. Set aside.

3. Drain potatoes and mash slightly while still hot. 

4. Add all remaining ingredients and combine well, adjust seasonings if needed.

5. Refrigerate for 30 min before eating.

Baked Eggplant with Mushroom and Tomato Sauce, by Cheryl

I needed to use stuff in my fridge in order to fit more food in it. This meal kind of just came together with the ingredients I had on hand. I had an idea in my mind of what I wanted to make with it and then used this recipe to help execute. I would have been fine with this as the main dish, but Jon needs some extra oomph to a meal so I added some pasta on the side. This was super delicious and very easy to put together! Yum! 

Ingredients:

1 peeled eggplant, cut into 1/4 inch slices

1 cup chopped onion

cooking spray

1/2 tsp Italian seasoning

1/4 tsp salt

2 garlic cloves, chopped

1 (8-ounce) package of sliced mushrooms

2/3 cup shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

Directions:

1) Preheat broiler. Arrange eggplant slices on baking sheet and spray with cooking spray. Broil for 3 minutes per side.

2) Preheat oven to 375.

3) Heat a pan with oil and cook the onion and everything through the mushrooms for 7 minutes covered, stirring occasionally. Increase heat to high and cook for 2 minutes or until water evaporates. 

4) Spread half the mixture into the bottom of a baking dish coated with spray. Arrange half the eggplant slices on top. Sprinkle with pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture on top. Arrange the rest of the eggplant slices on top. Sprinkle with pepper. Top with remaining tomato sauce.

5) Cover and bake for 1 hour. 

6) Sprinkle with 1/3 mozzarella cheese and Parmesan cheese. Bake, uncovered, for 5 minutes or until cheese melts. Let stand for 10 minutes before serving. 

Simit (Turkish bagels), by Diane

 

I made this recipe for a friend’s birthday, as these were her favorite food when she was in Turkey. Turkish bagels are crusty on the outside, sesame flavored, and thing and twisted (I couldn’t make the twists thin enough to do this justice!). It went well with my cooking thought the countries theme during quarantine, and it was fairly easy to do. Mine came out much softer like American bagels, likely because I made them so much thicker! They were still good though, and worth the effort to make a friend happy!

Ingredients:

2 tsp instant yeast

1 tsp salt

1 tbsp sugar

4 cups ap flour

1 1/2 cup warm water

1/4 vegetable oil

1/4 grape molasses (I used regular)

1/2 cup room temp water

1 cup sesame seeds, toasted

Directions:

1. Mix first four ingredients in a large bowl. Add in warm water and oil and knead until the dough comes together and isn’t sticky any longer.

2. Cover and let rise for 1.5 hours until it doubles in size.

3. Punch down the dough and divide into 16 pieces. Roll out 2 pieces to 25 inches each and twist together then fuse to make a ring. Place on baking sheet.

4. Dip the finished rings into a solution of molasses and remaining water, then dip into sesame seeds and return to the baking tray. Cover loosely and let rise for another 20 minutes.

5. Bake at 400 for 12-15 min until brown and fully cooked.

Creamy Coconut Milk Meatballs, by Diane

 

My curry paste in my new mortar and pestle!

This recipe from @iheartumami looked promising, but in reality it fell flat. The meatballs are packed with aromatics and nutrition though, and the recipe allowed me to use my Thai red curry paste skills from a cooking class in Chiang Mai last year! Overall Cheryl’s Thai Coconut Curry Meatballs are way better, though I would fuse the two by adding the aromatics into her recipe for the meatballs!

Ingredients:

2 lb ground chicken

3/4 cup cilantro

2 small shallots

3/4 cup diced carrots

1/4 cup basil leaves

1/2 tsp ginger

3 tbsp fish sauce, divided 

1/2 tsp salt

1/2 tsp cumin powder

2 tbsp coconut cream

14 oz full fat coconut milk

1 tbsp red curry paste

1 tbsp tomato paste

1/4 tsp ground coriander

1/4 tsp garam masala

Directions:

1. Preheat oven to 410 and line a baking sheet w parchment paper.

2. Blend cilantro through ginger in a food processor until finely diced, then add to a bowl with chicken, 1 tbsp fish sauce, salt, cumin and coconut cream. Mix well and form into golf ball size meatballs.

3. Bake for 20 min, flip and bake another 10-15. 

4. While the meatballs cook, make the sauce in a saucepan over medium heat by adding remaining ingredients plus 2 tbsp fish sauce. Stir often.

5. Combine meatballs in sauce and stir for 2 minutes.

Kjötsúpa (Icelandic Lamb Soup), by Diane

 

When I was in Iceland I was obsessed with kjötsúpa, a comforting and filling lamb and root veggie soup that seemed to be served everywhere along with Icelandic butter and bread. So as part of my cooking through the countries in quarantine, I decided to try this for Iceland! I ordered this mix of Icelandic herbs (Villikrydd- go here to order!) for the soup, and I happened to have some salt I had brought back from my trip (you can buy it online- Nordur is the brand I had). I had never cooked with lamb meat before (only ground lamb), and so I really wasn’t sure what to expect.

HOLY MOLY was this out of this world amazing- and the best part is that it tastes EXACTLY like it did in Iceland! How often can you say that you can accurately recreate your favorite dish that you ate in a country from your own kitchen? This soup was easy to make as well, and I already am looking forward to dinners this week! The best part, aside from the delicious broth, is that the lamb literally melts on your tongue it’s so tender! I modified the recipe a little by adding some bone broth I had to use up (I figured a little extra flavor and nutrition couldn’t hurt) and skipping the cabbage since I didn’t have that in Iceland. I added a cup of barley to thicken it up (some recipes use this and others don’t- but this is how I had it most on the trip), but it just took all the broth away overnight and didn’t thicken it at all so I wouldn’t do this again. This will be on repeat this winter!!!

Ingredients:

2 lb lamb shoulder, bone in, cut into bite size pieces and trimmed of fat (save the bones)

8 cups water

2 cups bone broth

1 large leek, sliced 

2 tbsp Villikrydd

1 tsp pepper

2 tbsp salt

1 cup carrots, sliced

1 medium rutabaga, chopped into bitesize pieces 

1/2 lb Yukon gold potatoes, chopped into bitesize pieces (I left the skin on)

Directions:

1. In a large soup pot, add lamb, bones, water, and broth and bring to a boil.

2. Skim the scum off the top and add in leeks, salt, pepper, and herbs. Simmer partially covered for 45 min.

3. Add in remaining veggies, stir and cook until veggies are soft.

4. Adjust seasonings, then refrigerate overnight to allow the flavors to come together. 

Gingerbread Cookie Pumpkin Trifle, by Diane

 

This is the first post that I won’t be able to add a “healthy” tag onto in a very long time, and well worth it!! This recipe takes our beloved Unbelievably Soft Ginger Cookies and mixes them into a layered trifle with pumpkin pie filling, vanilla pudding, and whipped cream. What’s not to love?? 

Ingredients:

1 batch ginger cookies

1 can puréed pumpkin

1 tsp cinnamon

1/4 tsp each ground cloves and nutmeg 

1/4 cup packed brown sugar

1/2 cup milk

1 box vanilla pudding mix, prepared

1 container cool whip, thawed (I would use fresh whipped cream next time as we didn’t have enough of this and also the cool whip didn’t spread well)

Directions:

1. Mix the pumpkin, spices, sugar, milk, and prepared vanilla pudding together. 

2. Keep a few cookies aside for decoration, then crumble remaining cookies.

3. Layer the trifle with cookies, pumpkin mix, whipped cream and repeat once more for 6 total layers. 

4. Top with decorative cookies.

Apple Pie Martini, by Cheryl

I found this recipe (or actually, this recipe found me) and it looked so delicious and perfect for Thanksgiving Day. This is like drinking an apple pie... it's so good! It's super easy to make and it goes down smoothly (almost too smoothly, haha). This will definitely be a staple for years to come. Yum!

Ingredients: 

3oz vodka 

1oz butterscotch schnapps 

2.5oz apple cider 

caramel sauce 

cinnamon sugar 

apple slice 

Directions: 

1) Fill a shaker with ice and add the alcohol and cider. Shake until mixed and chilled. 

2) Line the rim of a martini glass with the caramel sauce, then dip into the cinnamon sugar. 

3) Pour mix into glass and top with apple slice.

Pumpkin Cheesecake, by Cheryl

It's pumpkin season! This was very easy to make and delicious to eat! I'm all about pumpkin everything right now so I needed to include a new dessert for us to munch on besides all of the kids' Halloween candy, ugh! Pair this with a nice topping like whipped cream or a caramel sauce and you'll definitely want to get another slice. Yum! 

 Ingredients (recipe from ) 

For crust: 

1.5 cups grahama cracker crumbs 

6 tbsp melted, unsalted butter 

1 tbsp sugar 

1/2 tsp cinnamon 

For filling: 

3 8-oz cream cheese packages, room temperature 

1.5 cups light brown sugar 

15 oz canned pumpkin 

4 large eggs 

1/4 cup sour cream 

2 tbsp all purpose flour 

2 tsp pumpkin pie spice 

1/4 tsp salt 

1 tbsp vanilla extract 

Directions: 

1) Pulse graham crackers in processor until crumbs form 

2) In a bowl, stir together all of the crust ingredients with crumbs. Transfer into a 9-inch springform pan and press into the pan going up about 1/2 inch on the sides. Bake at 350 for 8 minutes. Cool to room temp. 3) Beat the cream cheese and brown sugar together on medium speed until light and fluffy about five minutes. 

4) In a separate bowl whisk together the rest of the filling ingredients. Add this mixture to the cheese and sugar mixture and mix on low speed until well combined. 

5) Transfer mixture to the pie crust and bake on the middle rack for 1 hour. Turn off heat, prop the door open, and let the cheesecake sit for about 45 minutes. Let cool to room temp, then transfer to fridge for more than 4 hours.

Cauliflower Garlic Fried Rice, by Diane

 

I made this as a side dish to go with my Gyoza Dumpling Meatballs, it came together in a few minutes while the meatballs were in the oven. Pretty good as a side or on its own!

Ingredients:

2 bags cauliflower rice w mixed veggies

4 eggs, whisked

3 cloves garlic, thinly sliced

1 shallot, thinly sliced

2 tbsp coconut oil

3 green onions, sliced

3 tbsp coconut aminos 

1 tbsp sesame oil

Salt and white pepper

Onion powder

Directions:

1. Preheat a pan to medium heat, add in coconut oil. When hot, add garlic and shallot slices and fry for 1 minute until crispy. Remove from pan.

2. Add sesame oil in, then pour in eggs. Allow to set for a minute, sprinkle on spices. Break up with the back of a wooden spoon.

3. Add in the cauliflower, green onions, and garlic/shallots. Mix well and add in seasonings to taste. 

Gyoza Dumpling Meatballs, by Diane

 

These are another @iheartumami creation, and they were so juicy and flavorful! Super easy to make as well with a good processor. They also happen to be whole30, and gluten free. I paired them with Cauliflower Garlic Fried Rice, yum! The only thing I would change is that the shiitake over powered the rest of the flavors, so next time I would cut them in half. 

Ingredients:

1 lb ground chicken

1/2 lb raw shrimp, peeled and deveined

1 egg white, lightly whisked

4 oz shiitake mushrooms

3 scallions, white and green parts

1 small can bamboo shoots

2 small shallots

1 tbsp arrowroot powder

3 tbsp coconut aminos

2 tsp sesame oil

2 tsp sea salt

1/4 white pepper

Directions:

1. Soak the shrimp in 1 1/4 cup water and 1/2 tsp salt for 10 min (this makes the shrimp crunchier instead of mushy). Rinse well a few times and add to the food processor. 

2. Add mushrooms, scallion, bamboo shoots, and shallot to the food processor and mix finely. 

3. Take the mix and add it to the bowl with remaining ingredients. Mix for 2 minutes in the same direction until slightly sticky.

4. Preheat the oven to 400 and line a baking sheet with parchment paper. Oil your hands and make the meatballs.

5. Bake for 15 minutes, flip and bake 5 more minutes. 

Green Beans with Toasted Hazelnut and Lemon Zest, by Diane

 

I found this recipe and it seemed like the perfect side dish! The flavors combined really well, but I did make some seasoning modifications as well as a pan sauce to go with it. The beans came out perfectly! I wish I had less hazelnuts in here though, next time!

Ingredients:

1 lb green beans

1/4 cup toasted crushed hazelnuts 

1 shallot, sliced into thin rings 

2 tbsp EVOO

1 cup chicken broth

2 tsp lemon zest

1 tsp salt

1/4 tsp black pepper

1/4 tsp poultry seasoning

1/4 tsp onion powder

1 tsp arrowroot powder

1 tsp truffle oil

Directions:

1. Heat a large saucepan to medium heat and add in EVOO. Add in shallots and cook 5 min until golden brown.

2. Add in beans, broth, and salt. Bring to a simmer and cover for 8 minutes. 

3. Uncover and add nuts, zest, and remaining seasonings. Sprinkle on arrowroot powder and stir until pan sauce thickens. 

4. Turn off heat and drizzle truffle oil, adjust seasonings. 

Garlicky Oven Roasted Greens, by Diane

 

😍

For my 40th birthday this fall, I asked for some new pots and pans. The ones I have been using are at least 15 years old from grad school and definitely not fancy or nonstick! The item I’ve wanted most for years has been a classic red Le Creuset Dutch oven, and I got it this week along with some beautiful stainless steel All-Clad cookware! I’ve had my eye on this recipe for a while, and I knew it was the perfect thing to make on a rainy cold Sunday in my new Le Creuset as the recipe calls for the use of a Dutch oven!

This recipe was killer- all the good flavors and a great combo of salty, tart, spicy, garlicky. My only complaint was that the stems still had a bit of crunch to them, and I wish they would have cooked down softer. Otherwise this was a hit!

Ingredients:

2 tbsp EVOO

1 large onion, diced

6 cloves garlic, diced

1/2 tsp crushed red pepper flakes

2 tsp smoked paprika

1/4 cup ACV

2 lbs chopped collard greens

Juice of 1/2 lemon

1 tbsp butter/ghee

Kosher salt to taste

Black pepper to taste

Directions:

1. Preheat oven to 350. 

2. Heat a Dutch oven to medium, add EVOO and onions, salt, and pepper, cooking until the onions are just softened.

3. Stir in garlic through ACV, cooking for another minute until fragrant.

4. Add in greens and cook until they wilt down and mix well with onions. Season generously with salt and pepper, and drizzle EVOO over top of greens.

5. Cover the pot and transfer to the oven for one hour. 

6. Stir in lemon and butter.

Pumpkin Seeds Two Ways, by Diane

This year I made two batches of pumpkin seeds- sweet and savory. For the sweet batch, I did a version of my Pumpkin Pie Roasted Pumpkin Seeds but with the addition of butter. For the savory batch, I got creative and added old bay and some spices. These turned out great and highly addictive! This is the recipe I’m posting below.

Ingredients:

Pumpkin seeds, dried

EVOO

Sea salt

Garlic powder

Onion powder

Old Bay

Directions: Combine all ingredients well, and spread on a greased baking sheet evenly. Roast at 400 for 15 minutes, flip, and roast until golden (about 10-15 more minutes). 

Pumpkin Spice Turmeric Latte, by Diane

I didn’t even bother with this photo, because this was horrid!! I had such high hopes for this recipe, but the spices were so intense that even with more milk added I had to pour the entire thing out. Ah well. 

Ingredients:

3/4 cup almond milk

3 tbsp pumpkin purée

1/2 tsp ground turmeric

1 tsp cinnamon

1 tsp coconut oil

1/2 tsp vanilla

1/4 tsp each ginger, nutmeg, clove, cardamom

Pinch black pepper

Directions: combine all ingredients in a saucepan over medium heat for 5 min, then transfer to a blender to thicken. Top with coconut cream. 

Whole30 Orange Chicken, by Diane

 

This is another of @iheartumami’s family recipes with a Whole30 twist! This was a really interesting method to get chicken crispy without frying, and the sauce was flavorful (I doubled the amount of aminos to get it perfect for me). 

Ingredients:

1.5 lbs chicken, cut into bite size pieces

1/4 tsp salt

1/8 tsp black pepper

1 tsp baking soda

Coconut oil 

2 tbsp + 1/2 tbsp arrowroot powder 

3-4 cloves garlic, minced

2 thin slices ginger, minced plus 1 tsp grated ginger

1/2 tsp red pepper flakes

1 tbsp orange zest

1/3 cup orange juice

4 tbsp coconut aminos

3 tbsp apple cider vinegar

2 scallion stalks, chopped

Directions:

1. Preheat oven to 425. Place a baking sheet in the oven while it preheats.

2. Toss the chicken in a bowl with the salt, pepper, baking soda, and 2 tbsp arrowroot to coat. Place in the fridge until the oven is ready. 

3. Once the oven is ready, remove the baking sheet and coat with 2 tbsp oil, then place the chicken evenly spaced on the sheet. Bake on lower rack for 10 minutes.

4. While the chicken cooks, combine the garlic, minced ginger, and red pepper flakes in a bowl. Set aside. Combine orange zest, juice, aminos, grated ginger, vinegar, and remaining 1/2 tbsp arrowroot powder in a small bowl, and whisk to combine before setting aside.

5. After 10 minutes, flip the chicken and cook until golden and crispy, another 8-10 minutes.

6. While the chicken cooks again, heat a saucepan to medium high, and add 1 tbsp oil. When it’s hot, lower the heat to medium and add the ginger/garlic/red pepper bowl as well as a pinch of salt. Stir 15 seconds until fragrant.

7. Whisk the orange juice bowl once more and add to the pan.  It should thicken as you stir often. Adjust with more arrowroot as needed, and taste your seasonings.

8. When the chicken is done, combine it in the pan with the sauce and toss well. Top with scallions. 

Air Fried Green Beans With Basil Sage Pesto

 

Tonight I needed a snack and whipped this up with what I had on hand! This was really, really good! Delicious, and all ready in 10 minutes!

Ingredients:

3 cups French style green beans

1/2 cup basil

8 leaves sage

1/4 cup evoo

2 tbsp pine nuts

1 tbsp nutritional yeast

2 small cloves garlic

Pinch of pepper

1 tsp salt

1/4 lemon, juiced

Directions:

1. Toss the green beans in evoo and pop them in the air fryer at 400 for 8 minutes, then 350 for 2-3 more minutes. 

2. While the beans cook, combine remaining ingredients in a blender and adjust seasonings to taste. 

Fall Stuffed Delicata Squash, by Diane

Pretty much every fall flavor conceivable was in this dish! This was really easy to make and pretty tasty. It also looked really pretty. The original recipe called for quinoa, but I swapped it out for chicken apple sausage which went great with this dish. I kept out the goat cheese crumbles because of Whole30, but they would have gone very well with this dish!

Ingredients:

3 medium delicata squash

2 large shallots, peeled and left whole

EVOO

Salt and pepper

3 chicken apple sausage links, diced

1/2 yellow onion, diced

1 pack sliced shiitake mushrooms

5-6 cups kale

2 sprigs sage leaves, rough chopped 

1/2 cup chestnuts, roasted and diced (I subbed in walnuts bc my store didn’t have them yet)

8 basil leaves

1/2 cup champagne vinegar (I subbed acv)

1 tsp Dijon mustard

2 tsp honey (I subbed date syrup)

1/2 cup pomegranate seeds

Optional: chicken bone broth, crumbled goat cheese 

Directions:

1. Set oven to 350. Slice the squash horizontally and scoop out the seeds and innards (save some of the seeds). Brush the squash with evoo, salt and pepper, and roast on baking sheets dome side up for 25 min or until golden. 

2. In the same oven, place the whole peeled shallots and squash seeds on another baking tray. Coat with evoo, and roast until golden brown (15-20 min).

3. While the squash roasts, add evoo to a large skillet at medium high heat. Cook the sausage and onions until the onions are translucent. Add in mushrooms and sage.

4. Add kale to the pan and stir until it wilts. If needed, add some broth to the pan to deglaze. 

5. Combine basil, vinegar, mustard, honey, and 1/2 cup evoo in a blender with the cooled shallots until smooth and creamy. 

6. Assemble the squash boats by adding the sausage filling, then sprinkling chestnuts, pomegranate seeds, squash seeds, and goat cheese. Drizzle with the shallot dressing.

Broccoli Salad, by Diane

 I saw this as a side dish on @wholefoodfor7’s page, and I love a good broccoli salad! Bonus, all these ingredients are good for my Whole30!

Ingredients:

6 cups broccoli florets, chopped

1/4 cup diced bacon, cooked

1/8 cup diced red onion

1/2 cup sunflower seeds

1/2 cup red grapes, sliced horizontally (I didn’t have these)

1/2 cup cashews or almond slices

1 cup mayo

6 dates, soaked in hot water

2 tbsp red wine vinegar

Directions:

1. Mix broccoli through nuts in a large bowl.

2. Blend remaining ingredients until smooth, mix in. 

Whole30 Chicken Pot Pie Casserole, by Diane

 

This recipe looked so good, and since it’s been getting colder in the evenings I thought this would be a nice dinner. This recipe was just meh- I wouldn’t make it again. The seasonings and flavors were bland, and the onions never cooked. 

Ingredients:

1.5 lb chicken breast, cooked and cubed

1 can green beans

1 can sliced carrots

1 can white potatoes

1 yellow onion, chopped

1 can coconut milk

1 can chicken broth

3 tsp poultry seasoning

2 tbsp ghee

1/2 tsp garlic salt

1/2 tsp black pepper

1/2 tbsp nutritional yeast

1 tsp salt

1.5 tbsp arrowroot powder 

1 cup almond flour

1/2 cup coconut flour

1/2 cup ghee

1 tsp poultry seasoning

Directions:

1. Put chicken and veggies in the bottom of a 9x13 casserole dish. 

2. Preheat oven to 350.

3. Mix coconut milk through salt in a saucepan over medium heat, stirring often until simmering. 

4. Add the arrowroot powder in a small bowl with 1 tbsp water and mix well, pour into pot.

5. Let simmer 10 min until thickened, pour over chicken mixture. 

6. Combine remaining ingredients in a bowl until a dough is formed. Make small balls and put on top of the casserole. 

7. Bake for 35 min until the top is golden. 

Whole30 Kung Pao Shrimp, by Diane

 This was the entree portion of my cooking through the countries, China edition meal. This recipe comes from @iheartumami’s family recipes, tweaked to make it Whole30 compliant. 

This was a really unique dish! The secret to the taste is Szechuan peppercorns, which taste peppery, lemony, and also make your mouth tingle in a funny way. I wound up taking them out after a few bites, because I liked the dish ok it’s own without the tingling. Contrary to how it looks, it’s actually not spicy- the Chinese dried red chili’s also add an interesting flavor without the heat. This recipe comes together FAST so make sure you have all your ingredients prepped like it says in the recipe. Also- this is the most perfectly cooked shrimp I’ve ever made- what a difference!

Ingredients:

1 lb raw shrimp, peeled and deveined

4 tbsp coconut oil (she suggests avocado but I didn’t have it)

1/8 tsp ground white pepper

1/4 garlic powder

.25 oz ginger, minced (I used about 1.5 inches)

.5 oz garlic, minced (I used 5 small cloves)

1 tsp Szechuan peppercorns 

4 red dried Chinese chili peppers (if you want heat, crack them open first, otherwise leave them whole)

4 scallions, sliced white and green parts

1/4 lb green beans, chopped (this was supposed to be 1 green bell pepper but I can’t have peppers on this protocol, and the green beans were amazing!)

3 tbsp cashews, toasted

2 tbsp coconut aminos

1 tbsp rice wine vinegar

1 tsp arrowroot powder

1 tsp Szechuan chili oil (I couldn’t find this so I omitted it)

Directions:

1. Butterfly the backs of the shrimp by making a shallow incision down the back (don’t cut all the way through). Place in a bowl with white pepper and garlic powder and set in the fridge. 

2. While the shrimp chills, assemble the ginger through chili’s on one plate, and the scallions and green beans on another. Have your cashews on a third plate/bowl.

3. Mix together the final 4 ingredients, whisking well to combine and set aside.

4. In a large saucepan, heat 2 tbsp oil over medium heat. When the pan shimmers, add the shrimp in a single layer and cook one minute each side. Remove and set aside.

5. In the same pan, add remaining 2 tbsp oil and add in ginger through chili’s, cook for 10 seconds. 

6. Turn the heat to medium high and add scallions and green beans, cook for another 10 seconds. 

7. Add back the shrimp and cashews, cook another 10 seconds and add sauce, stirring well for another 10 seconds. Serve hot. 

Spiced Dehydrated Apples, by Diane

 

This recipe came from a friend who got me into dehydrating (and actually gave me my dehydrator for my birthday!). This could not be easier! And again, the house smelled absolutely amazing all day!

Ingredients:

Apples (ideally a sweeter one like gala)

Cinnamon

Cardamom

Directions:

1. Slice apples evenly on a mandolin and remove seeds.

2. Arrange in an even layer and sprinkle with seasonings.

3. Dehydrate at 158 for 5.5 hours.

Grandmother’s Chinese Egg Drop Soup, by Diane

 

This week in cooking through the countries is China! I recently found a blogger I love, @iheartumami, and she shares her family recipes and how to make them Whole30 as well! This was the first course of my China meal. 

Growing up, I loved egg drop soup! But I didn’t realize until I began traveling that the thick gelatinous consistency of egg drop soup I was used to is actually the Chinese-American version. The authentic Chinese version is a bit thinner, with whisps of eggs rather than big chunks. The Chinese version also has a lot more aromatics like ginger, scallion, and sesame oil. 

This was seriously easy to whip up, and tastes as good as any authentic Chinese restaurant I’ve had! I’ll definitely keep this on rotation for winter.

Ingredients:

1.5 lbs chicken thighs, skin on and bone-in

Coarse sea salt

1 tbsp avocado oil (I used coconut)

4 scallions, bulbs separated from stems

1/2 inch ginger, sliced into coins

6 cups chicken bone broth

2 tbsp soy sauce (coconut aminos for Whole30)

2 tbsp cornstarch (arrowroot powder for Whole30)

1/4 tsp white pepper

1/8 tsp turmeric

2 tbsp water

4 eggs

Toasted sesame oil

Directions:

1. Pat the chicken dry and rub with some salt.

2. Heat a large soup pot to medium high heat. Add in oil and chicken thighs. Sear for 3 min per side.

3. Crush the scallion bulbs with a knife and add them into the pot along with ginger.

4. Add in broth and bring to a boil, cover and simmer for 20 min.

5. While the soup cooks, make a slurry of cornstarch/arrowroot, pepper, turmeric, and water. Set aside.

6. Whisk the eggs in a measuring cup and set aside.

7. After 20 min, discard the scallion bulbs and ginger. Remove the chicken and shred the meat, add back to the pot. 

8. Taste and season the broth, adding in soy sauce/aminos. 

9. Add the slurry slowly and stir constantly for 30 seconds. Make sure to stir the slurry before you add it as it will separate.

10. Using a pair of chopsticks or a fork, constantly stir the soup at the same time as you pour the eggs in a slow stream from high above. Leave the eggs to sit for a few seconds after this is done, then break up lightly with chopsticks.

11. Serve hot topped with sliced scallion tops and a drizzle of toasted sesame oil. 

Air Fried Shrimp Tacos in Lettuce Wraps, by Diane

I have always wanted to use my air fryer for shrimp. For this recipe (which is also Whole30), I combined a few recipes to get these delicious little air fried shrimp tacos! This took me barely any time at all, and they were delicious! Also, rather than having leftovers that were soggy, I saved the dry part of the batter that was untouched for the next night to make them fresh since these were so quick to whip up. 

Ingredients:

1 lb large raw shrimp, peeled and deveined

1 egg

1/2 red onion, diced small

1/4 cup cilantro, rough chopped without stems

Bibb lettuce cups 

Avocado oil spray

For the batter:

1/3 cup coconut flour

1/4 cup arrowroot flour

1 tsp salt 

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 black pepper

For the sauce: 

1 tsp salt

1 tsp paprika

1/4 tsp garlic powder 

1/4 tsp chili powder

1/4 tsp black pepper

1/2 lime, juiced

1/2 cup mayo

Directions:

1. Whisk the egg in a shallow bowl, set aside.

2. Mix the batter ingredients with a fork until combined in a small bowl, set aside. 

3. Dry the shrimp, dip first in egg, then in batter until fully coated. Place evenly spread out in a air fryer (spray the air fryer with cooking spray first). 

4. Spray the tops of the shrimp with avocado oil (I have found this oil gets the food most crispy!).

5. Cook at 380 for 8 minutes, flipping halfway and spraying again with avocado oil. 

6. Mix together sauce ingredients until smooth, and adjust seasonings as needed.

7. Arrange the lettuce cups with shrimp, sauce, and top with red onion and cilantro.

Orechiette with Bacon, Lemon, and Cream, by Cheryl

I was doing was usual grocery shopping online when I began questioning why I was even buying food to begin with. My pantry is overflowing, the freezer is full, and even though the fridge needs a serious clean out it also had plenty of food. So I really took the time to figure out what we already have and try to make some dinners with those ingredients in mind. Less wasteful, more resourceful! I didn't even realize we had orechiette, but there it was in my pantry. I searched for recipes with that and bacon and in comes this lovely dish that was satisfying, comforting, and delicious. I don't know if I'd make it part of my rotation (especially since the kids really didn't like the lemon), but I would definitely make it again if I wanted to spice up pasta night one night. Yum! Ingredients (modified recipe from the Food Network): 12 slices of bacon 1.5 cups heavy cream 1/4 cup sour cream Salt and pepper Grated zest and juice of one lemon 2 tsp Worchester Sauce 1 lb orechiette pasta 1/2 cup minced chives (didn't use this) Directions: 1) Cook the bacon until crispy. Set aside on a paper towel. Reserve a little bacon fat. When cool, rip into pieces. 2) In a large skillet, whisk the heavy cream and sour cream. Season with salt and pepper. Simmer the cream mixture over medium heat for about 5-8 minutes until it thickens. Add the lemon zest, juice, and Worcestershire sauce. Set aside. 3) Meanwhile cook the pasta in salted water until al dente. When done, add the pasta to the skillet with the sauce and toss to coat. Stir in the bacon, a little bacon fat, chives, and additional lemon juice. Serve immediately.

Spiced Dehydrated Pears, by Diane

 

A good friend got me a dehydrator for my birthday, and it was perfect timing because I knew I could make a whole bunch of fruit and veggie snacks that were compliant with this whole30/anti-inflammatory protocol. Today I made spiced pears, and the whole house smelled amazing all day!! These are definitely a feel good fall snack, and with lots of anti-inflammatory spices to boot. 

Ingredients:

Pears, sliced thinly and evenly with a mandolin

Cinnamon

Allspice

Ginger

Directions:

1. Place the pears on a dehydrator rack spaced apart. Remove all seeds and stems.

2. Sprinkle 2 parts cinnamon to one part ginger and allspice (these two are stronger than cinnamon and I didn’t want them to overpower the flavor) over the pears.

3. Dehydrate at 158 for 10 hours, or until hard when completed (they should break when you bend them). Store in an airtight container, preferably a glass one.

Whole 30 Arugula and Basil Pesto, by Diane

 

For dinners this week I found some Whole30 compliant gnocchi (TJ’s cauliflower gnocchi) and wanted a sauce to go with them. Since tomatoes are inflammatory and therefore off limits on this protocol, I decided to create a dairy-free pesto sauce. This was really good and the perfect accompaniment!

Ingredients:

1 cup arugula

1 cup basil

1/4 lemon, juiced

1/4 cup pine nuts 

1/4 cup evoo (I also added a splash of truffle oil here

Salt and pepper

Directions: Blend all ingredients together and adjust as needed.

Georgia Mustard BBQ Pork Cauliflower Crust Pizza, by Diane

 

This is my second week of an anti-inflammatory and Whole30 protocol, and I am pretty limited on what I can eat. As part of a running theme in which I was determined to eat something other than just chicken and steamed veggies, I decided to get creative. I made my first cauliflower crust, without cheese like most of the recipes called for (this recipe used coconut flour as the binder). I also had to get creative with the bbq sauce, as I can’t have sugar or tomatoes. I love Georgia mustard bbq sauce with pork at my fave bbq joint, and so I sought to recreate it here on this pizza. 

This was absolutely outstanding!! This sauce was a hit and would be great on pretty much anything. It was also incredibly filling for being a cauliflower crust. Definitely a winner!!

For the sauce:

1 cup yellow mustard

1/2 cup brown sugar (I subbed date syrup)

1/4 cup apple cider vinegar 

2 tbsp butter (I subbed ghee)

2 tbsp Worcestershire sauce (I subbed a mix of the main ingredients of tamarind paste, coconut aminos, and cloves)

1 tsp each salt, black pepper, celery seed, Tabasco sauce

For the crust:

2.5 cups riced cauliflower, cooked and cooled to room temp

1 egg

2 tbsp coconut flour

1/2 tsp salt

1/2 tsp garlic powder

1 tsp oregano (I omitted this since it wasn’t an Italian pizza)

Toppings:

2 cups shredded pork

1/2 red onion, thinly sliced

1 small handful cilantro, rough chopped

Directions:

1. Mix all the bbq ingredients in a saucepan and bring to a simmer for 10 min. Combine with pork and set aside.

2. Strain the cauliflower with a tea towel until all liquid is removed, and combine with remaining crust ingredients. 

3. Preheat oven to 425. 

4. Line a baking tray with parchment paper, and spread the cauliflower mixture out into a rough circle (don’t go thinner than 1/4 inch or it will break apart). Bake for 15-20 min or until golden brown on top. 

5. Remove from oven, top with pork and onions, bake for another 10 min or until onions begin to cook.

6. Remove from oven and top with cilantro. 

Steak Rub 2 Ways, by Diane

We always like to make food fun in my family, so last night we got some NY strip steaks and decided to have a battle of the steak rubs. I created two for this challenge: French Herbal or Smoky Chocolate Coffee. The results were so good!! The steaks came out perfectly and no one needed any sauce or extra seasoning. 

The French Herbal required herbes de Provence, which Cheryl introduced me to a long time ago and so I had on hand, but I had to make part of it from scratch because the herbes de Provence in this recipe was much more comprehensive than what was in my jar. No complaints- it came out better than my jar of herbes de Provence by a landslide (looking at you, Cher!). 

The French Herbal won because it was so complex and had so many different tastes as you ate the steak. The standout flavor was fennel, which I was surprised by given all the ingredients in it, and definitely would not have thought it paired well with steak! The Smoky Chocolate Coffee rub was deep and dark with a hint of heat, but I’m not sure I’d pick this one over the French Herbal one again! Overall this was an easy way to make a dinner unique and fun! 

Ps- the directions for both rubs include massaging the rubs into the meat ahead of time, ideally a few hours, and then bringing the meat to room temp before cooking.

French Herbal Rub:

2 tbsp kosher salt

1 tbsp onion powder

1 tbsp herbes de Provence (1 tbsp dried fennel seeds, 2 tbsp dried rosemary, 1/4 cup dried thyme, 3 tbsp dried marjoram, 3 tbsp dried summer savory, 1 tbsp dried tarragon, 1 tbsp dried basil, 1 tsp dried mint, 1 tsp dried chervil, 1 tsp dried lavender)

2 tsp ground black pepper

2 tsp dried parsley

1 tsp garlic powder

1/2 tsp chili powder

1/2 tsp paprika

1/4 tsp allspice 

Smoky Chocolate Coffee Rub:

1 tbsp ground coriander

1 tbsp kosher salt

1 tbsp ground espresso

1 tbsp cocoa powder

1 tbsp brown sugar

2 tsp ground black pepper

1/2 tsp paprika 

1 1/2 tsp ground cumin

1/2 tsp chili powder

1/4 tsp cayenne pepper

Pork Chili Verde, by Diane

This week starts 7 weeks of an anti-inflammatory protocol, and since the weather was getting colder I really craved chili. The problem is that tomatoes are off limits, which is the base for most chilis, and white chili is filled with cream and dairy, which is also off limits and full of fat. I came across this recipe for a Whole30 chili verde with pork, and decided to give it a try. Chili verde was my most favorite thing to eat in Colorado, and I was hopeful this would hit the spot. This recipe was a total winner!! Not only was it so flavorful and unique but it was so quick and easy to make. Definitely will be on rotation this winter!!

Ps- I cheated and used ground pork to save time/money rather than pork tenderloin, and it was still amazing!

Ingredients:

2 jalapeños, blackened (I used 1/4 of one and didn’t blacken it) 

1 16 oz can diced green chiles, hatch chiles preferred

1/4 cup fresh cilantro leaves

6 tomatillos (about 2 cups rough chopped)

1 tbsp oil

2 lb pork tenderloin, cubed (I used 1 lb ground pork)

4 garlic cloves, minced

1 yellow onion, diced

1 lb Yukon gold potatoes, diced (I kept skins on)

1 green bell pepper, diced 

1 tbsp ground cumin

2 tsp salt

1.5 tsp chili powder

1 tsp black pepper

1 tsp dried oregano

6 cups chicken broth

3/4 cup coconut milk 

Directions:

1. In a blender, combine jalapeño, chili peppers, tomatillos, and cilantro until chunky. Set aside. 

2. In a large soup pot, add oil and pork to the pan, cooking 7 minutes until browned (for the ground pork I just cooked until done).

3. Add in the garlic, onion, potatoes, bell pepper, and seasonings and cook for another 7 minutes.

4. Add in the chicken broth and pepper mix and stir to combine, bring to a boil for 5 minutes and then turn down to simmer for 30 min. 

5. Add in the coconut milk and adjust seasonings, garnish with extra cilantro. 

Cake Brownies, by Diane

Every year for our birthdays, my friend Emily and I share a dessert called the chocolate uprising- it’s a brownie sundae with vanilla ice cream, a walnut cake brownie, fudge, buttery caramel, and fresh whipped cream. This year, due to covid, we couldn’t get our beloved dessert- so we made it ourselves! I was responsible for the brownie and ice cream, and she brought the rest.

The trick for the cake brownie is to keep it dense, but not fudgy like a traditional brownie. I did some research and found this recipe which was very highly reviewed! The result came out exactly like at the restaurant, which allowed us to keep the tradition alive! 

Note: I learned that self-rising flour is simply flour with salt and baking powder (1.5 tsp of baking powder and 1/4 tsp of salt per each cup of flour)! This is part of what makes it a cake brownie. 

Ingredients:

1/2 cup butter

1 cup sugar

2 large eggs

1/2 cup self rising flour

1/3 cup unsweetened cocoa powder

1/4 tsp salt

1 tsp vanilla

1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350 and grease and flour a 8x8 or 9x9 pan. 

2. In a large mixing bowl, beat together butter and sugar, then add in eggs. Stir in remaining ingredients, adding the walnuts last, and pour into the pan.

3. Bake for 25-30 min or until edges are firm. 

Spiked Mulled Cider, by Cheryl

I need a clear glass mug!

Yay for fall! It's cider and pumpkin time! It was my turn to host the gal's night with my two friends and since the weather has gottenslightly cooler I thought it would be nice to serve some spiked mulled apple cider while we sat outside. It was sooo good! It was perfect for a fall night and the sweetness combined with the alcohol and warmth really made our night so cozy. We also munched on some farm bought apple cider donuts. Yum!

Ingredients:

Half gallon of apple cider 

A few star anises 

A few cinnamon sticks

Maybe a tablespoon of whole cloves (that was my plan, but didn't have any so I used ground and you really couldn't tell the difference)

1 inch fresh ginger, peeled

Darker alcohol like bourbon or dark rum (I used a dark rum)

Directions:

1) Put everything except the alcohol in a pot on medium high heat. Reduce to low once it starts simmering. Keep on stove for about 2 hours to let the flavors meld together. 

2) Add the alcohol, mix, and serve! 

Cinnamon Buttered Dates, by Diane

 

This was our dessert for cooking through the countries, for the country of Qatar. This was so so, but neither of us thought we would make it again. I accidentally used salted butter, which didn’t help! 

Ingredients:

3/4 lb dates, pitted
1/2 cup unsalted butter
1/3 cup flour
1 1/2 tsp cinnamon
Powdered sugar for dusting

Directions:

1. Arrange dates on a plate and set aside.

2. In a small saucepan, melt the butter and whisk flour and cinnamon in until it forms a gravy consistently.

3. Pour over top of the dates and sprinkle with powdered sugar. 

Machboos, by Diane

This week for cooking through the countries we chose Qatar, and this was our entree. Machboos is also a dish of chicken and rice cooked with Baharat spice mixture, and has some slight differences in the Middle East depending on the country. This dish had a lot of potential, but was incredibly spicy despite halving the chili pepper and also very over-spiced. I had to do a lot of tweaking here to get this slightly improved, so overall I wouldn’t make this recipe again. 

Ingredients:

• 2 large onions, diced
• 3 tablespoons ghee or unsalted butter
• 1 tablespoon baharat (see recipe below)
• 1 teaspoon turmeric
• 2 tablespoons oil
• A combination of chicken thighs, legs and breasts (about 3 pounds)
• 1 hot green chili pepper (e.g., jalapeno), seeded and diced
• 1 tablespoon fresh ginger, minced
• 5 large cloves or garlic, thinly sliced
• 2 large roma tomatoes, diced (or 1 (14 oz) can diced tomatoes, juices drained)
• 2-3 dried limes (loomi), several holes punched throughout each one
• 5 green cardamom pods
• ⅛ teaspoon ground cloves
• 1 stick cinnamon (about 2 inches long)
• 2½ teaspoons salt
• 2½ cups chicken stock
• 2 cups basmati rice (soaked for at least 15 minutes, then rinsed and drained)
• 3 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• Rosewater for sprinkling (optional, but recommended)
• For the Homemade Baharat:
• 1 tablespoon black peppercorns
• 1 tablespoon cumin seeds
• 2 teaspoons coriander seeds
• 1 cinnamon stick (about 2 inches long)
• 1 teaspoon whole cloves
• ¼ teaspoon green cardamom seeds
• 1 tablespoon paprika powder
• ¼ teaspoon ground nutmeg

Directions:

1. Set the paprika and nutmeg powders aside. Place all remaining ingredients (whole seeds, cinnamon stick and cloves) in a small frying pan and dry roast over medium-high heat, tossing regularly to prevent scorching, for 3-4 minutes or until very fragrant. Transfer to a spice or coffee grinder and let cool. Add the paprika and nutmeg and grind all the ingredients to a fine powder. Store left over baharat in an airtight jar.

2.Heat the oil in a large Dutch oven over medium-high heat and fry the chicken pieces on both sides until the skin is brown and crispy. Transfer the chicken to a plate and leave the remaining oil in the Dutch oven.

3. Add the ghee (or butter), reduce the heat to medium, and fry the onions until starting to brown, about 10-12 minutes.

4. Add the ginger, garlic, and green chile pepper and saute for another 2 minutes.

5. Add the baharat and turmeric and cook for another minute.

6. Return the chicken pieces to the Dutch oven along with the tomatoes, dried limes, cardamom pods, cinnamon, ground cloves and salt. Add the chicken stock and stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for one hour.

7. Add the cilantro, parsley and drained rice and stir to combine. Return it to a boil, reduce the heat to low, cover, and simmer for another 15-20 minutes until the rice is done and has absorbed the liquid.

8. Transfer the chicken and rice to a serving dish (either leave the chicken pieces tossed in with the rice, or place the chicken on top of the rice), and sprinkling with 1-2 tablespoons of rosewater (optional).