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Curried Leek and Potato Hash with Fried Eggs

Curried Leek and Potato Hash with Fried Eggs

Total Time 45 mins
Servings 2

Ingredients
  

  • 400 g floury potatoes peeled and cubed
  • 4 tsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 2 leeks finely chopped
  • 1 tbsp mild curry powder
  • 2 eggs
  • 1 lime juiced
  • 1 small bunch of cilantro chopped
  • 2 ripe plum tomatoes diced

Instructions
 

  • Put the potatoes into a large pan of lightly salted cold water and bring to the boil. Cook for 6 minutes or until tender to the point of a knife. Drain well and cool completely.
  • Heat 2 tsp of vegetable oil in a non-stick frying pan and cook the potatoes,turning, until they are golden and crisp. Tip out onto a plate.
  • Add another tsp of oil to the pan and fry the cumin and mustard seeds for 1 minute.Tip in the leeks and cook gently for 20 minutes until they’re very soft, adding a splash of water if they catch. Add the potatoes to the pan and stir to combine, then sprinkle in the curry powder, stir again and cook for 1 minute.Keep warm.
  • Ina separate lidded frying pan, heat 1 tsp of oil over a high heat. Crack in the eggs and fry for 1 minute until starting to crisp, then put on the lid and cook until the whites are cooked through but yolks still runny.
  • Stir the lime juice and cilantro through the tomatoes. Plate up the hash and serve with the fried eggs on top, then spoon over the tomato salsa.
Keyword Cilantro, Leeks, Lime, Potatoes, Tomatoes
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Pineapple Paradise Green Smoothie

Pineapple Paradise Green Smoothie

Prep Time 1 min
Cook Time 1 min
Total Time 2 mins
Servings 2

Equipment

  • Blender

Ingredients
  

  • 3/4 cup water
  • 2 cups frozen pineapple chunks thawed
  • 1 medium ripe avocado halved and pitted
  • 2 cups spinach
  • 1/2 cup ice cubes

Instructions
 

  • Combine all ingredients in a blender in the order listed. Blend until smooth.
Keyword Avocado, Pineapple, Spinach
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Apple Pomegranate Harvest Salad

Apple Pomegranate Harvest Salad

Total Time 5 mins
Servings 6

Ingredients
  

Salad:

  • 1 cup pomegranate seeds
  • 1 honeycrisp apple sliced thin
  • 1/4 cup chopped pecans or walnuts
  • 2-3 tbsp feta cheese
  • Mixed greens

Dressing:

  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 tbsp honey
  • 1/2 tsp black pepper
  • 1 pinch garlic powder

Instructions
 

  • Add greens to a medium to large bowl and arrange salad toppings as desired.
  • In a medium bowl add all of dressing ingredients and whisk thoroughly to combine. Taste and adjust as needed.
  • Drizzle dressing over top salad and serve! Dressing can be stored in fridge for 2 weeks sealed in mason jar.
Keyword Apple, Balsamic Vinegar, Honey, Mixed Greens, Pecans, Pomegranate, Walnut
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Best Chicken Fajitas

Best Chicken Fajitas

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 2 tbsp fresh squeezed lime juice
  • 2 tbsp oil
  • 1 large garlic clove minced
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2-1 tsp ground chili
  • 1 tbsp fresh chopped cilantro optional
  • 1 1/2 Lbs. chicken thighs skinless and boneless
  • 3 large bell peppers cut into strips
  • 1 red onion thinly sliced
  • 2 avocados peeled, seeded, and sliced

Instructions
 

  • In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
  • Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side,depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.
  • Transfer chicken to a warm plate, loosely tent with foil and let rest.
  • Add the peppers and onions to the skillet (drizzle with a little extra oil only if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.
  • Slice chicken into strips. Serve with warmed tortillas, chopped cilantro and sliced avocado (plus your desired fillings).
Keyword Avocado, Bell Pepper, Cilantro, Garlic, Lime, Onion
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Persimmon Cookies

Persimmon Cookies

Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Servings 36

Ingredients
  

For the Cookies

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 cup persimmon pulp from 2-3 persimmons
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup chopped walnuts optional
  • 1 cup raisins

For the Orange Glaze

  • 2 cups confectioners' sugar
  • 1/4 cup fresh orange juice
  • 1 tsp orange zest

Instructions
 

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
  • In a medium bowl,whisk together the flour, baking soda, salt and spices. Set aside.
  • In a large mixing bowl, cream the butter with the sugar. Beat in persimmon pulp, egg, and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the walnuts, if using, and raisins.
  • Drop by rounded spoonfuls onto prepared baking sheets. Bake for approximately 12-14 minutes or until cookies are brown around the edges and set. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely.
  • To make the orange glaze, in a medium bowl, combine the confectioners' sugar, orange juice, and zest together. Whisk until smooth. Dip the cookie tops into the glaze and twirl the cookie. Set cookies back on wire rack for glaze to harden.
Keyword Orange, Persimmons
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Butternut Squash Curry with Noodles

Butternut Squash Curry with Noodles

Prep Time 15 mins
Cook Time 5 hrs
Total Time 5 hrs 15 mins
Servings 6

Equipment

  • Slow Cooker

Ingredients
  

  • 1/3 cup Thai red curry paste
  • 2 cans coconut milk
  • 1-2 cups vegetable broth low sodium
  • 1 tbsp fish sauce
  • 1 tbsp creamy peanut butter
  • 4 cups cubed butternut squash
  • 1 stick cinnamon
  • 1 inch fresh ginger grated
  • 1 lime juiced
  • 2 cups kale shredded
  • 1 pound wide egg noodles
  • 1/4 cup fresh cilantro or basil roughly chopped
  • 1 pomegranate arils for serving

Instructions
 

  • In the bowl of your slow cooker, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, cinnamon, ginger, and lime juice. Season lightly with salt and pepper. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
  • Stir the kale into the curry and cook 5 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, add broth to thin.
  • Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions.
  • To serve, divide the noodles among bowls and spoon the curry over top. Top with pomegranate arils and cilantro. Enjoy!
Keyword Basil, Butternut Squash, Cilantro, Coconut Milk, Ginger, Kale, Lime, Pomegranate, Vegetable Stock
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Butternut Squash Soup

Butternut Squash Soup

Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins

Equipment

  • Slow Cooker
  • Immersion Blender

Ingredients
  

  • 2 cups vegetable stock
  • 4 cloves garlic peeled and minced
  • 1 carrot peeled and roughly chopped
  • 1 Granny Smith apple cored and roughly chopped
  • 1 medium butternut squash peeled, seeded, and diced
  • 1 white onion peeled and roughly chopped
  • 1 sprig fresh sage
  • 1/2 tsp salt
  • 1/4 tsp freshly-ground black pepper
  • 1/8 tsp cayenne
  • pinch ground cinnamon and nutmeg
  • 1/2 cup canned coconut milk unsweetened
  • optional garnishes: extra coconut milk, pumpkin seeds, smoked paprika, etc…

Instructions
 

  • Add vegetable stock,garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne,cinnamon and nutmeg to a small (4-quart) slow cooker or large (6-quart) slow cooker.  Toss to combine.
  • Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Remove and discard the sage.  Stir in the coconut milk.
  • Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full of a hot liquid.)  Taste, and season with additional salt, pepper and cayenne as needed.
  • Serve warm, topped with your desired garnishes.
Keyword Apple, Butternut Squash, Carrots, Coconut Milk, Garlic, Onion, Vegetable Stock
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Turmeric Roasted Carrots

Turmeric Roasted Carrots

Total Time 45 mins
Servings 4

Ingredients
  

Carrots:

  • 1 bag large organic carrots
  • 2 tbsp olive oil or avocado oil
  • 1-2 tsp turmeric
  • 1 handful raw pumpkin seeds
  • salt and pepper

Sauce:

  • 1/4 cup tahini
  • 1/2 large lemon or 1 small lemon juiced
  • 1/4 tsp garlic powder
  • water to thin

Instructions
 

  • Preheat oven to 425 and slice the carrots into quarters lengthwise.
  • Arrange the carrots and pumpkin seeds on a large sheet pan. Drizzle with oil and sprinkle with turmeric, salt, and pepper (The measurements in this recipe are estimates. Feel free to make your own adjustments).
  • Roast for 20-25 minutes, or until tender.
  • While the carrots are roasting, whisk or blend the sauce ingredients. Serve carrots drizzled with tahini sauce.
Keyword Carrots, Lemon, Pumpkin Seeds, Tahini, Turmeric
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Maple Roasted Yams

Maple Roasted Yams

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6

Ingredients
  

  • 2 Lbs. Yams cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 2 tbsp pure maple syrup
  • 1/2 tsp ground cinnamon
  • chopped candied pecans or walnuts for garnish

Instructions
 

  • Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or foil. Grease with nonstick cooking spray.
  • Place the yams on the prepared baking sheet. Drizzle with olive oil and toss until well coated. Make sure the yams are in a single layer, not touching.Sprinkle with salt.
  • Place the pan in the oven and roast for 20 minutes.
  • Meanwhile, stir together the pure maple syrup and cinnamon in a small bowl.
  • Remove the pan from the and drizzle the maple cinnamon mixture over the yams. Stir until yams are well coated. Make sure the yams are in an even layer on the pan
  • Return to oven and bake for 10 to 20 minutes, depending on how crispy you like your yams. Stir halfway through to make sure they are cooked evenly. I recommend checking at 10 minutes to be safe.
  • Remove the pan from the oven and place sweet potatoes in a serving bowl or on a platter. Garnish with candied pecans or walnuts, if using. Serve immediately.
Keyword Cinnamon, Maple Syrup, Yams
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Stuffed Acorn Squash

Stuffed Acorn Squash

Total Time 40 mins
Servings 4

Ingredients
  

  • 2 Acorn squash
  • 1 package mushrooms
  • 1 sweet yellow onion
  • 3 cups chopped kale
  • 1 cup frozen sweet corn
  • 1 cup quinoa dry
  • 1 tbsp garlic minced
  • 1 tbsp fresh rosemary chopped
  • 2 sprigs fresh basil chopped (about 15-20 leaves)
  • olive oil
  • salt and pepper to taste
  • cranberry chèvre or regular goat cheese

Instructions
 

  • Preheat the oven to 425. Cut the acorn squash in half, scoop out the seeds, rub with a little olive oil, and place face down on a baking sheet. Cook in the oven for about 30 minutes, or until soft enough for a fork to easily poke through and the inside is slightly carmelized.
  • While the squash is cooking, chop the onion, mushrooms, and kale. Begin cooking the quinoa as well, according to instructions (I use chicken broth for more flavor instead of water).
  • Add a little olive oil, garlic, rosemary, basil, and chopped onion to a pan. Sauté over medium heat for about 5-7 minutes, then add the kale, mushrooms, and corn. Cook over medium-low heat for another 10-12 minutes.
  • Once the quinoa is done, add it to the vegetable and herb mixture. Mix together and add salt and pepper to taste.
  • Fill the center of the squash halves with the stuffing. Top with the chèvre or goat cheese,parmesan, or even some pesto. Amazing!
Keyword Acorn Squash, Basil, Corn, Garlic, Kale, Mushrooms, Onion, Quinoa, Rosemary