- 2 poblano peppers (optional: roasted poblano peppers)
- 1 tbsp cooking oil (optional)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced or pressed
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp smoked paprika
- 1/4 tsp ground cloves
- 1 tsp salt
- 4 c vegetable broth or water + extra 1-2 t of salt
- 2 15 oz cans cannellini beans (or from dry beans, use 4 c cooked)
- 3/4 c uncooked quinoa OR 1/2 to 1 head of cauliflower florets
- Hot sauce to taste
Add’l hot sauce, fresh lime wedges, fresh cilantro, sour cream or cheese
- Optional: Roast the poblano peppers on the stove (or broil). When all sides are black and blistered, place in a bowl and seal shut with cling wrap. The peppers will sweat. When cool, scrape the skin off the peppers and remove the stem. Optionally remove the seeds. Dice.
- Optional: heat cooking oil over medium heat. Sautee diced onion and green pepper until soft. Add garlic, oregano, cumin, smoked paprika, cloves and salt. Cook, stirring, for 1 minute until the vegetables are coated
- Combine all ingredients into the slow cooker. It works best to layer the onions & peppers, then beans, then spices, then cauliflower, then pour the water or broth on top
- Cook on low for 8-10 hours or on high for 3-4 hours until all veg & beans are tender. It will thicken when stirred.
- Taste – adding additional salt, black pepper, or hot sauce as needed
Makes 4 servings
INGREDIENTS – Tofu
- 1 14 oz package of extra-firm tofu, drained and pressed
- 2 tbsp tamari (soy sauce)
- 1 tbsp sesame oil
INGREDIENTS – Spice blend
- 4 tsp paprika
- 2 tsp ground black pepper
- 2 tsp corn starch
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- 1/2 tsp dried oregano
- Additional sesame or other high-heat cooking oil for pan
- Combine spices on a small plate or bottom of a shallow bowl.
- Combine Slice the pressed tofu into four rectangles.
- Combine tamari and sesame oil in a shallow dish. Slice pressed tofu into four (or more) even rectangles. Add tofu and let it soak up liquid. After a few minutes, turn each piece to coat the other side.
- Press each piece of tofu into the spice blend, creating a thick coat of spices on both sides.
- Heat sesame or cooking oil in a large skillet over high heat. Place tofu into the pan. After a few minutes, carefully flip to the other side
The trick to chewy, firm tofu is to both press the water out and let it absorb oil before cooking
We often double the spice blend and cut tofu into more rectangles — the additional surface area requires more seasoning, which is a good thing
The skillet should be very hot in order to “blacken” the spices — there is no sugar to caramelize. Resist the urge to check. Sometimes little bits of seasoning stick to the pan vs. sticking to the tofu — so try to disturb as little as possible
From the Daily Garnish blog: http://www.dailygarnish.com/2012/03/crispy-blackened-tofu.html
- 1 tbsp oil
- 1 clove garlic, minced
- 2 medium eggplants, cut into 1/2 inch thick strips, 2-3 inches long
- 1 tbsp sesame oil
- 1 green onion, chopped, white parts only
- 1 tbsp soy sauce
- 1 tsp chile powder
- 1 tsp toasted sesame seeds
- Heat the oil in a large skillet over medium-high heat. Add garlic and eggplant. Stir fry until the eggplant is limp and starting to brown, 6-8 minutes.
- Add the sesame oil, green onion, and chile powder and stir-fry for another minute
Source: Quick & Easy Korean Cooking by Cecilia Hae-Jin Lee
Makes 12 servings
- 6 bunches spinach (about 8 oz per bunch), rinsed & trimmed
- 3 tbsp sesame oil
- 6 cloves garlic, pressed (or finely minced)
- 3 green onion, finely chopped
- 1 tbsp toasted sesame seeds, plus more for garnish
- 1 tbsp salt or to taste
- Bring about 1/2 inch water to boil in a large pot. Add the spinach, cover and steam until the leaves are just wilted, about 2 minutes.
- Immediately transfer to a colander and rinse with cold water.
- Squeeze the water from the spinach. Form a large ball, then roughly chop the spinach
- Mix the spinach with the sesame oil, garlic, green onion, sesame seeds, and salt in a medium bowl. Let sit for at least 10 mins to let the flavors soak in
- Serve at room temp or chilled, sprinkled with sesame seeds
Source: Adapted from Quick & Easy Korean Cooking by Cecilia Hae-Jin Lee
- 4- to 5-pound bone-in turkey breast (thawed if frozen)
- 2 tbsp brown mustard
- 1/2 tsp dried rosemary leaves, crumbled
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried basil leaves
- 1/2 tsp garlic pepper
- 1/2 c pumpkin seeds
- 1/4 tsp salt
- 1/2 c broth OR water & salt
- In a food processor, mix spices and pumpkin seeds and pulse until you get the consistency of crumbles.
- Place turkey in slow cooker. Peel back skin. Spread mustard where skin was. Sprinkle with herb & pumpkin seed blend.
- Pour 1/2 c water or broth around turkey.
- Cover and cook on low for 6-7 hours.
Trader Joe’s was a reliable place for bone-in turkey breast
INGREDIENTS – Chicken and Marinade
- 1/2 c orange juice
- 1/2 c lime juice
- 1 head garlic, pressed
- 1 tsp salt
- 1 tsp black pepper
- 5+ lbs. chicken cut into sections
INSTRUCTIONS – Marinate chicken
- Combine orange juice, lime juice, garlic, salt and pepper. Marinate the chicken for at least 2 hours or overnight in refrigerator
INGREDIENTS – Ketchup base for barbecue sauce
- 12 ounces tomato paste
- 12 ounces water
- 6 ounces white vinegar
- 1/2 tsp stevia
- 1 tsp onion powder
- 1 tbsp salt
- 1/8 tsp cloves
INSTRUCTIONS – Ketchup
- Mix all the ingredients together, blend well
- Reserve 1.5 cups for main dish, refrigerate remainder
INGREDIENTS – Barbecue sauce
- 1.5 c ketchup
- 3/4 c dry white wine
- 1.5 tbsp soy sauce
- 1/4 tsp stevia
- 2 small limes or 1 large lime, juiced
- 1 large onion, grated or finely chopped
- 1/2 c water
- 2 tbsp oil
INSTRUCTIONS – Barbecue sauce
- Mix all ingredients in a small pot. Bring to a boil, then remove from heat, and set aside
INGREDIENTS – Chicken breading
- 1.25 c quinoa or barley flour
- 1.5 Tbsp sweet smoked Spanish paprika
- 2 tsp salt
INSTRUCTIONS – Chicken
- Pre-heat oven to 325 degrees.
- Mix flour, paprika, and salt on a large plate set aside.
- Heat a shallow pool of cooking oil in a large skillet. In batches, dust the chicken in flour, shake off excess, and brown on both sides.
- When all your chicken is browned, de-glaze the pan with the barbeque sauce
- Coat the chicken in the sauce and transfer to a baking dish. Pour any leftover sauce over the chicken.
- Cover with aluminum foil, bake for 1 hour and 15 minutes in oven at 325 degrees.
- Uncover and raise heat to 400 and cook an additional 10- 15 minutes until a browned on top
I adapted this recipe to be dairy-free, gluten-free, and sugar-free.
It takes a very long time to make, but it is well worth it for a party or celebration
Be very careful with the stevia measures — different brands add more or less fillers. Measurements here are conversions for the brand we buy, which has very few fillers. You should reference the sugar measures in the original recipe for your own conversions OR adjust to taste.
INGREDIENTS – QUINOA SALAD
- 2 cups quinoa
- 2 cloves minced or pressed garlic (optional)
- 1-2 tbsp minced ginger
- 1/2 c dried apricots, minced (or other dried fruit)
- 3 cups water
- 1 teaspoon salt
- 1/2 c dry roasted almonds, roughly chopped 1 c fresh cilantro, chopped
- 1/2 c diced red onion
- Divide 1/2 c dried fruit between 1/4 c golden raisins and 1/4 c dried apricots
- Add dried cherries
- Add fresh cranberries
INSTRUCTIONS – QUINOA
- Toast pre-rinsed quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes, set aside.
- Push quinoa to the side. Add garlic and ginger and cook, stirring constantly, until golden, about 1 minute. Add dried apricots and continue cooking, stirring often, until the quinoa is golden 1-2 minutes.
- Add water and salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 15 to 18 minutes. Set aside to cool.
INGREDIENTS – DRESSING
- 1 fresh lemon, juiced (approx 1/4 c)
- 1 fresh orange, juiced (approx 1/4 c)
- 1 tsp mustard
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- Salt and pepper to taste
- 1/2 p olive oil
INSTRUCTIONS FOR THE DRESSING AND COMBINING
- Combine lemon juice, orange juice, mustard, cumin, cinnamon, ginger, salt and pepper in a bowl. Whisk to combine
- In a medium bowl combine golden raisins, almonds, diced red onion, parsley/cilantro and cooked quinoa mixture and dressing. Add salad dressing. Toss and serve.
This always seems to take forever to make, but is really good. Works especially well as a stuffing for acorn squash.
I like to buy dry roasted and unsalted (or lightly salted) whole almonds and chop them myself. To roughly chop the almonds, pulse in mini food processor a few times or use chef’s knife
Watch out! Usually, cooking quinoa calls for 1 part quinoa + 2 parts water. This calls for 2 parts quinoa + 3 parts water. It cooks differently after toasting.
You can shortcut the orange juice/lemon juice with the store-bought kind. I’ve had a lot of trouble with pre-packaged orange or grapefruit juice triggering headaches. Even the Simply Orange/Florida’s Natural are highly processed foods – I suspect that the sugars concentrate into something very potent and available for the yeast.
If adding fresh cranberries while the quinoa/apricot is cooking, it is better to stir frequently as they will stick to the bottom and burn