4 Pablano Peppers
1 Apple, chopped
2 cloves Garlic
1/2 C. Raisins
3/4 Onion
1/2 C. Prunes, sliced
1/2 C. Almonds, chopped
Queso Fresco cheese
Jalapeno Greek Yogut
Cook pepper on high heat in a skillet till the skin turns black, turning as they cook. You'll hear them crackle. Once all the skin is black place the peppers in a Ziploc bag and put a dish towel over the top to let them sweat. Wait 30 minutes or can be done a day in advance. Peel skin off, cut around stem and take seeds out.
Add a few tablespoons of Olive Oil to the skillet along with onion, garlic, raisins, apple and prunes. Sauté just until the apple is translucent. Add almonds and chunks of cheese. Scoop into peppers, top with Jalapeno Greek Yogurt. Sprinkle with cheese. Enjoy!
Garlic Quinoa
3 C. Chicken Broth
1 1/2 C. Quinoa, rinsed
1/2 C. Onion, chopped
3 cloves Garlic, minced
Salt and Pepper to taste
Boil chicken broth, add quinoa. Cook per instructions. In the meantime, add 2 T. olive oil to skillet along with garlic and onion. When Quinoa is ready, combine with onion and garlic.
Perfect Turkey Burgers with Romaine & Carrot Slaw
1 pound ground turkey
1 Tbsp honey mustard
1 Tbsp cilantro, finely chopped
2 green onions, finely chopped
1/2 tsp sea salt
1/4 tsp pepper
Combine all seasonings with ground turkey. Do not overmix. Form the meat into four 3/4" patties. Brush BBQ or pan with olive oil or spray. Cook patties until completely cooked through, 6-8 minutes per side.
Romaine & Carrot Slaw
2 tbsp plain greek yogurt
1 tbsp white vinegar
2 leaves romaine lettuce, thinly sliced crossswise (about 2 cups)
1 medium carrot, coarsley grated
Whisk yogurt, vinegar, and s&p. Toss with the lettuce and carrot.
French Bread Roll Recipe
1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups whole wheat flour, give or take a few tablespoons (when I made this with whole wheat they weren't as big and fluffy as white flour, next time I would add wheat gluten &/or dough enhancer)
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups whole wheat flour, give or take a few tablespoons (when I made this with whole wheat they weren't as big and fluffy as white flour, next time I would add wheat gluten &/or dough enhancer)
In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels. The dough should be soft and smooth but still slightly tacky to the touch.
Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).
Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.
Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.
Upside Down Plum Cake
2 tbsp + 1/4 c coconut butter, melted
1/4 c sucanat sugar
2 tbsp unsulfured molasses
8 ripe plums, halve and pitted
1 whole egg
2 egg whites
2 tbsp + 1/4 c low fat buttermilk
1/2 tsp vanilla extract
1 c whole wheat flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/4 c unsweetened applesauce
1/4 c honey
Preheat over to 350. Place 2 tbsp coconut butter in 9" skillet and melt on stove. Swirl meted butter around in pan to coat bottom. Sprinkle sucanut sugar evenly over melted butter and drizzle molasses evenly over top. Arrange halved plums, cut side down in bottom of pan.
In small bowl whisk together egg, egg whites, 2 tbsp buttermilk and vanilla.
In large bowl, thoroughly blend flour, baking powder, baking soda, and salt. Add remaining 1/4 c buttermilk and 1/4 c coconut butter, applesauce and honey. Mix together just until combined. Add 1/3 egg mixture and beat for 1 minute, until combined. Continue adding 1/3 of egg mixture at a time and beat until just combined, about 30 seconds, scraping down bowl each time to fully incorporate all ingredients. Scrape batter over plums in pan and spread out evenly.
Place in oven and bake until a toothpick inserted in center of cake comes out clean, 35-40 minutes. Remove and let cool for 5 minutes. To unmold, invert a platter on top of skillet. Turn cake onto platter and lift off skillet. If any fruit or gooey topping is left in pan, scrap it up and spoon over cake. Best served warm.
