Salmon Jerky

SALMON JERKY
Adapted from alaskafromscratch who adapted it from Alton Brown
http://www.alaskafromscratch.com/2012/03/27/salmon-jerky/
Oven instruction adapted from:
http://moderncaveman.org/projects/beef-jerky/how-to-make-beef-jerky.html

Ingredients:

• 1 1/4 pound side of salmon, skin and pin bones removed (a thicker fillet works best - thickness determines the width of the jerky pieces)
• 1/2c soy sauce (may substitute tamarind sauce or coconut aminos)
• 1T molasses
• 1T freshly squeezed lemon juice
• 2t freshly ground black pepper
• 1t liquid smoke
• salt - optional: if marinade isn't salty enough (Make a batch first and see what you like)

Directions:
Place salmon filets in freezer for 30 minutes (this makes them easier to slice). If salmon is already frozen, defrost for 30+ minutes.

Mix soy, sauce molasses, lemon, pepper, and liquid smoke together in a small bowl and set aside.

Remove salmon from the freezer. Using a sharp knife, slice into 1/8 to 1/4 inch thick slices length-wise. Thicker slices tend to be chewier. Then slice the lengths in 3-4 inch long pieces, depending on the size of your filet.

Place the salmon in a large zipper bag and pour marinade over salmon. Seal bag and refrigerate 3-4 hours or overnight.

Follow either dehydrator or oven directions below.

Dehydrator Directions:
Strain salmon well in colander. Pat salmon dry with paper towels. Lay salmon slices on dehydrator trays in rows, making sure pieces are not touching.

Place trays in dehydrator at 145 degrees for 3-4 hours (time will vary depending on your dehydrator; see manufacturers instructions). Salmon jerky is done when salmon is dry and chewy, but not crunchy.

Oven Directions:

1. Line the bottom of the oven with foil or use a lined cookie sheet to catch drippings.
2. Arrange salmon strips onto the oven rack/grate or onto a wire cookie cooling rack.
3. Set the oven temperature at its lowest setting. 140*f. is said to be ideal. I set mine at 180*. If you don't have an oven circulation fan, prop the door open with a wooden spoon to help allow air to circulate so the salmon will dehydrate faster. My oven has convection baking so I use this mode.
4. It takes 2-6 hours to make your salmon jerky, depending on slice thickness, oven temperature, air circulation, and how dry you prefer your jerky. 
5. To test for doneness, take a piece from the oven and bend it. If it bends easily and/or feels juicy, it needs more time. The jerky is nearly done when a strip starts to stretch or tear. At this point let this strip cool for 10 min. and retest. (Warm jerky is easier to bend so letting it cool will let you know if it's dry like jerky or needs more time.) Note: If you take the batch out and decide it needs more time, simply return to the oven.
6. Remove the jerky and let cool and air dry. Allow a good 24 hours for it to fully dehydrate at room temperature before storing it. You do not need to wait 24 hours before eating!

Avocado Pasta

http://damndelicious.net/2014/06/20/avocado-pasta/

Avocado Pasta

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 4 servings

The easiest, most unbelievably creamy avocado pasta that everyone will love. And it'll be on your dinner table in just 20 min!

Ingredients

• 12 ounces spaghetti
• 2 ripe avocados, halved, seeded and peeled
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil
• optional: 1/4 c slivered almonds
• optional: sauted shrimp
• optional: mushrooms, sauted mushrooms, cherry tomatoes, corn, etc.

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
• In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
• Serve immediately.

Notes

Adapted from Comfort of Cooking

My notes:

Modified from http://damndelicious.net/2014/06/20/avocado-pasta/

For the sauce, substitute (for some of the oil) or supplement some water from cooking the pasta to thin it if needed.

Roasted Broccoli

Broccoli, tossed in olive oil, lemon juice and salt, roasted and served with parmesan cheese and lots of black pepper.

The measurements are just a guideline. Add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.

• Prep time: 5 minutes
• Cook time: 20 minutes
• Yield: Serves 3-4 as a side dish.

INGREDIENTS

• 1 1/2 pounds broccoli, cut into florets
• 3-4 Tbsp olive oil
• Juice from half a lemon, about 1 Tbsp
• Kosher salt
• 2-3 garlic cloves, minced
• Freshly ground black pepper
• 1/4 cup grated Parmesan cheese, or to taste - OPTIONAL

METHOD

1 Preheat the oven to 425°F. In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.

2 Arrange the broccoli florets in a single layer on a greased or parchment lined baking sheet. Roast for 16-20 minutes, until cooked through and nicely browned.

3 Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese.

Serve immediately.

http://www.simplyrecipes.com/recipes/roasted_broccoli/

Veggie Packed Quinoa

From http://greatist.com/eat/recipes/veggie-packed-quinoa
BY DANIELLE KARAGANNIS
Serves 2 as a side dish or 1 as a main dish

Combined with any veggie blend, quinoa transforms from a bland side dish to the sparkling main event. With this healthy blend of green veggies and protein-packed chick peas, this quinoa dish is a great healthy alternative to overly-starchy sides.

Ingredients
1 c of quinoa
1/2 bag of fresh spinach leaves (6-8oz)
1/2 c onions, chopped
1 can chickpeas
4 fresh mushrooms, sliced

Dash of desired seasoning (we like a little Sriracha, curry powder, paprika, or oregano)

Directions

1. In a medium saucepan, bring quinoa and 2 cups of water to a boil. Then turn to simmer and continue cooking, covered, until water is absorbed (about 10 to 15 minutes).
2. While quinoa is cooking, sauté spinach, onions, chickpeas, and mushrooms in a skillet with a drizzle of olive oil.
3. As vegetables are sautéing, add seasoning of choice and mix well.
4. When quinoa is cooked, add to the skillet with veggies and stir until well combined.

Zesty Shrimp and Quinoa

From http://greatist.com/eat/recipes/zesty-shrimp-and-quinoa
BY DANIELLE KARAGANNIS
Serves 2
This tasty, simple, and satisfying meal makes the perfect weeknight dinner for easy entertaining. Along with being a taste-bud pleaser, this blend of shrimp, quinoa, and onions is a great source of high-quality protein and potassium, which is always a plus!

Ingredients
1/2 c low-sodium soy sauce
1/4 c balsamic vinegar
1/2 t pepper
1 clove garlic, finely minced
2-4 dashes hot sauce (optional)
1 c quinoa
1 T olive oil
1 red onion, thinly sliced
1 c raw shrimp (fresh or frozen and defrosted)

Directions

1. In a medium sized bowl, combine soy sauce, balsamic vinegar, pepper, garlic, and hot sauce (if using). Stir until well blended and set aside.
2. Combine quinoa and 1 3/4 cups water in a pot. (Follow package instructions.) Bring to boil, cover, and reduce to a simmer for 10 minutes, or until quinoa is cooked and tender. Remove from heat and set aside.
3. While quinoa is cooking, begin cooking shrimp: Heat olive oil in a frying pan over medium-high heat. Add shrimp and onions. When shrimp begin to turn pink, add sauce and continue to cook, stirring frequently.
4. When shrimp is cooked through, add quinoa, and stir until well combined. Top with a drizzle of soy sauce or a squeeze of lime.

Spaghetti Squash Tacos

http://lemonsandbasil.com/vegetarian-spaghetti-squash-tacos/
A Mexican favorite with a bit of a twist, replace the traditional shredded pork or chicken with seasoned spaghetti squash, black beans, Greek yogurt and all your other favorite toppings!
Author: Kaylee Pauley (Recipe adapted from Smitten Kitchen Cookbook.)
Serves: 4

Ingredients:
1 medium spaghetti squash
1 tbsp freshly squeezed lemon juice
½ tbsp chili powder
½ tsp ground cumin
½ tsp ground coriander
½ tsp sea salt
Sixteen 6-inch corn tortillas
1 can organic black beans, rinsed and drained
1 cup Greek yogurt (substitute guacamole to make this vegan)
1 cup cherry tomatoes, finely diced
1 avocado, chopped
chopped cilantro
favorite salsa

Instructions:

1. Preheat oven to 375 degrees and spray pan with coconut oil cooking spray. Cut the squash in half lengthwise, scoop out the seeds and roast the halves facedown on baking pan for 35-40 minutes or until flesh is soft.
2. Once the squash is cooked, remove and allow to cool 5 minutes, then scrap the flesh with a fork to loosen and separate the strands. Add strands of flesh to bowl and discard skins.
3. In a separate bowl, combine chili powder, cumin, coriander, and salt, whisk in lemon juice and pour over squash strands. Gently toss to mix seasonings throughout, taste and adjust seasonings accordingly.
4. Heat a dry skillet over medium heat and warm tortillas one at a time until slightly blistered on each side, about 30-45 seconds per side.
5. To assemble the tacos, transfer warmed tortillas to platter and add spoonful of black beans, scoop of seasoned squash, dollop of Greek yogurt, finely chopped tomatoes and avocados, then sprinkling with chopped cilantro.
6. Add salsa, hot sauce or any other desired garnishes and serve. Or more importantly, EAT!

ZUCCHINI "PASTA" WITH TOMATO SAUCE

http://chefsavvy.com/recipes/zucchini-pasta-with-tomato-sauce/

Gluten Free Zucchini “Pasta” mixed with a quick and easy tomato sauce! A healthy meal that can be made in under 30 minutes.

Serves: 4

Ingredients:

4 zucchinis (about 4 cups), cut into thin noodles with a vegetable slicer
1 T extra virgin olive oil
½ c onion, chopped
4 cloves garlic, minced
1½ c crushed tomatoes
⅛ t dried oregano
⅛ t red pepper flakes
salt and pepper to taste
1 T basil, chopped

Parmesan cheese, for garnish if desired

Directions:

1. Place zucchini noodles in a colander and sprinkle with salt. Allow the zucchini noodles to drain. Toss and squeeze out any extra moisture. Set aside.
2. Heat oil to a large saucepan. 
3. Add onion and cook for 2-3 minutes until tender.
4. Add garlic and cook an additional minute.
5. Add crushed tomatoes, oregano and red pepper flakes. Bring to a light simmer and cook for 10 minutes.
6. Add zucchini noodles to the sauce and cook for 2-3 minutes or until tender.
7. Stir in basil and Parmesan cheese.
8. Season with salt and pepper if desired. Serve immediately.

NOTE:

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

Gluten Free & Grain-Free Zucchini Nut Bread

Gluten Free & Grain-Free Zucchini Nut Bread
Ingredients:
4 large eggs – separated
2 med. or 1 lg. zucchini – grated on the large holes of a box grater – about 2 cups
1 1/2 cups almond flour
2 tbsp ground flaxseed
3 tbsp coconut flakes
½ c almond butter, raw, unsalted, creamy
1 scant tsp salt
2 T agave or honey
3-5 packets stevia
1 1/4 t cinnamon
¼ t (heaping) nutmeg
1 lg. pinch ground ginger
1 pinch ground cloves
1 t aluminum-free gluten-free baking powder
1 t vanilla
optional: 1 T cacao powder (or cocoa powder)
optional: ½ c walnuts – chopped
1 t cream of tartar

Directions:

1. Preheat oven to 325* f. Line long sides of a 5 x 9 loaf pan with parchment paper and grease or use cooking spray.
2. In lg. mixing bowl beat the egg yolks until light yellow (~2 minutes). Add everything (except the optional walnuts, cream of tartar, and egg whites) and mix until well blended.
3. If using walnuts, add to batter and stir in using a spoon.
4. In a clean bowl whip the egg whites and cream of tartar until stiff peaks form.
5. With spoon, add egg white mix into the zucchini mixture. Fold until no more streaks of white appear.
6. Pour into the prepared pan and cook for 45–50 minutes until browned and puffy on top and firm in the center. Let cool in the pan for about 10 minutes. Remove bread from pan, discard parchment and allow the loaf to finish cooling on a rack.

Balsamic Grilled Zucchini

Balsamic Grilled Zucchini
Serves 4
http://allrecipes.com/Recipe/Balsamic-Grilled-Zucchini/Detail.aspx

Ingredients
2 zucchinis, quartered lengthwise
2 T olive oil
1/2 t garlic powder
1 t Italian seasoning
1 pinch salt
2 T balsamic vinegar

Directions

1. Preheat grill for medium-low heat and lightly oil the grate
2. Brush zucchini with olive oil. Sprinkle with seasoning.
3. Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 min. more.
4. Serve immediately.
5. Optional method: combine all ingredients, place in a zippered bag, and marinate for up to an hour. Grill as described.

Emeril's Passover Brisket

http://emerils.com/126595/passover-brisket
Edited 2017/4/12

Ingredients:
1 - 6 lb brisket
1 head garlic, cloves peeled
1 qt. beef stock, unsalted or low sodium (if full sodium then reduce added salt, below)
3 T vegetable oil
4 c sliced onions
1 c ketchup
1 c chili sauce
1 c packed brown sugar
1 T sea salt
1 1/4 t freshly ground black pepper (or to taste)
1 1/4 t onion powder
1 1/2 t garlic powder
1/2 t paprika
1/2 t dried oregano
1/2 t dried thyme
1/4-1/2 t cayenne pepper (use more if you want it spicier)

Directions:

• Preheat the broiler to high.
• Using a paring knife, make slits all over the brisket and stuff with garlic cloves. Place the brisket in a baking dish or casserole and broil until browned on top, about 10 minutes. Remove the baking dish from the oven, turn the brisket, and return the dish to the oven until the brisket is browned on the other side, about 10 more minutes. Reduce the oven temperature to 350 degrees F. Add enough beef stock to the casserole to come up 1 inch on the sides, cover with foil, and bake 1 hour.
• While the brisket is cooking, heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until caramelized and most of the liquid has evaporated, about 20 minutes; reserve.
• Add the remaining ingredients to a small bowl and stir to combine; reserve.
• Remove the baking dish from the oven after 1 hour and arrange most of the onions on top of the brisket and the rest around it. Pour the ketchup mixture over and around the brisket. Cover and continue to cook until the meat is very tender but not falling apart, about 3 more hours. Remove the brisket to a carving board and slice. Serve the sliced brisket with the pan juices alongside.
• Note: The brisket is better if made a day in advance; simply reheat covered in a low oven.

Homemade "Emeril's Essence" Seasoning Blend

Homemade "Emeril’s Essence" Seasoning Blend

Yield: 1/3 cup

Ingredients

• 1 tbsp paprika
• 1 tbsp sea salt
• 1 tbsp garlic powder
• 1 1/2 tsp onion powder
• 1 1/2 tsp dried oregano
• 1 1/2 tsp dried thyme
• 1 tsp freshly ground black pepper
• 1 tsp cayenne pepper (if you like it spicy, use more)

Instructions

1. In a small bowl, add all of the above ingredients and mix well to combine. (I use the back of spoon to mash/grind the ingredients together.)
2. Transfer to a 4-ounce mason jar or clean recycled spice jar.
3. This seasoning mix is not only a great accent for meats, poultry and seafood, but is also delicious on grilled or roasted veggies! (If you're interested in Emeril's original recipe, you can find it at Emeril Lagasse's website.)

http://thenourishinghome.com/2012/03/homemade-emerils-essence-seasoning-blend/

Salad Dressings

Raspberry Vinaigrette

3 tbsp filtered water
1/4 cup raw apple cider vinegar
1 tsp Celtic sea salt
1 tbsp raw honey (omit for Whole30)
1/2 tsp dried basil
1/2 heaping cup of fresh or frozen organic red raspberries
1/2 cup organic extra virgin olive oil

Add all ingredients, except oil to your blender (or VitaMix) and blend on low until smooth (about 30 seconds). Remove cover (or lid plug) and slowly add in the olive oil, while blending, until well combined. Serve immediately or refrigerate up to one week.

 Balsamic Italian Vinaigrette 

1/4 cup balsamic vinegar (we prefer O California or Bariani brand)
3 tbsp filtered water
1/2 tsp raw honey (omit for Whole30)1/2 tsp Celtic sea salt
1/2 tsp Dijon mustard
1 clove of garlic (mince it if not using a VitaMix)
1/8 tsp freshly ground black pepper
1/8 tsp dried basil
1/8 tsp dried thyme
1/8 tsp dried oregano
1/2 cup organic extra virgin olive oil

Add all ingredients, except oil to your blender (or VitaMix) and blend on low until smooth (about 15 seconds). Remove cover (or lid plug) and slowly add in the olive oil, while blending, until well combined. Serve immediately or refrigerate up to one week.

http://thenourishinghome.com/2012/04/our-favorite-healthy-salad-dressings/

Challah Apple Stuffing

CHALLAH-APPLE STUFFING
Serves 10-12
http://www.buzzfeed.com/christinebyrne/challah-apple-stuffing

INGREDIENTS
2 - 1lb. loaves challah
1 cup unsalted butter (2 sticks)
2 cups diced celery
2 cups diced onion
2 cups peeled and diced Granny Smith apples
8 sprigs thyme, leaves picked and finely chopped
3 sprigs rosemary, leaves picked and finely chopped
6 sprigs marjoram, leaves picked and finely chopped
3 cups low-sodium chicken broth (we use vegetable broth)
kosher salt
freshly ground pepper, to taste
Note: To dice means to chop into roughly ¼-inch cubes.
Special Equipment
Aluminum Foil
9x13-inch baking dish

PREPARATION
Cut challah into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale. Alternatively, you can dry bread in a 250°F oven by laying cubes in a single layer on baking sheets and baking for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all).

Preheat oven to 350°F. In a large saute pan, melt butter over medium-low heat, then add onions and celery. Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes. Add apples and herbs and cook until apples are soft, about 5 minutes more.

In a large bowl, combine challah cubes, cooked vegetables in butter, and chicken broth. Mix until the bread is saturated with liquid, and everything is evenly mixed. Press stuffing into a 9x13-inch baking dish and cover with foil. Bake at 350°F for 40 minutes, then remove the foil, raise your oven to 450°F, and cook stuffing uncovered for another 10-15 minutes, or until the top starts to brown slightly.
Cool 10 minutes, then serve.

Mashed Potato Casserole

MASHED POTATO CASSEROLE

Makes 7 - 1 cup servings

Can be made the night before and stored in the refrigerator.

Cooking Light May 1994 (Modified 2013)

Ingredients:

2 pounds baking potatoes, peeled and cut into 1” pieces

1 (8 oz) tub nonfat cream cheese (Lowfat is fine)

1 c plain nonfat yogurt

½ t garlic powder

¼ t salt

Vegetable cooking spray

2 T reduced calorie margarine, melted (Butter is fine)

½ t paprika (amount approximate - make it look nice)

Instructions:
Place potato in a saucepan; add water to cover and bring to a boil.
Cover, reduce heat and simmer 25 minutes or until very tender.
Drain. Mash by hand and combine potato, cream cheese and next 3 ingredients in a bowl.  Beat at medium speed with electric mixer 2 minutes or until smooth.  Spoon into an 11x7x2 inch baking dish coated with cooking spray.  Drizzle margarine over potato mixture.  Sprinkle with paprika.  Bake, uncovered at 350 degrees for 30 minutes.

Pumpkin Muffins

PUMPKIN MUFFINS

Ingredients

1 1/4 c all purpose flour

1/2 c whole wheat flour

1 t baking soda

1/4 t salt
1/4 t ground cloves
1/2 c brown sugar firmly packed
1/4 c softened margarine or butter
3 T (1/4c) molasses                          
1 c mashed/cooked canned pumpkin
1 egg

1/4 c chopped pecans or walnuts

1/4 c raisins

cooking/oil spray

DIRECTIONS

Combine all purpose flour and next 4 ingredients in a large bowl. In a second bowl combine sugar, margarine and molasses and beat with electric mixer at medium speed until smooth. Add pumpkin and egg and beat until well blended. Make a well in center of flour mixture and add wet mixture to it stirring until moistened. Fold in pecans and raisins.

Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 375 degrees for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately. Let cool on wire rack. 

NOTES

Substitute semi-sweet chocolate chips for the raisins.

Make more than 1 batch for Thanksgiving. Good for days after. 

Yields 1 dozen

CRANBERRY APPLESAUCE

CRANBERRY APPLESAUCE

Serves 10-12

INGREDIENTS
2 cups fresh or frozen cranberries
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup sugar
½ cup Manischewitz Concord Grape wine
4 large Granny Smith apples
PREPARATION
In a medium sauce pot, combine cranberries, spices, sugar, and Manischewitz. Bring mixture to a boil, then reduce heat, cover, and simmer 20 minutes. Peel and core apples, then cut them into large chunks (approximately ½-inch cubes), and add to the cranberry mixture. Cover sauce and continue to simmer for 20 minutes, stirring occasionally. If sauce begins to stick, add water.
Remove from heat and cool to room temperature before serving with latkes.

http://www.buzzfeed.com/christinebyrne/cranberry-applesauce

Quinoa Salad with Broccoli-Avocado Pesto

Photo by Katie Morris

Katie Morris November 7, 2012

http://greatist.com/health/recipe-quinoa-broccoli-avocado-pesto

Inspired by the Orzo and Broccoli Pesto Salad in Heidi Swanson's Super Natural Every Day and the Barefoot Contessa's Parmesan Roasted Broccoli. Serves 2-3.

What You'll Need:

1 cup quinoa, cooked
2 medium heads broccoli, cut into florets
8 cloves garlic, peeled but left whole
1/4 cup olive oil, divided
Sea salt
1 ripe avocado, pit removed
2 tablespoons pine nuts or almonds
1/2 tablespoon butter
1/4 pound mushrooms
2 oz. parmesan cheese, cut into small chunks
fresh lemon juice (optional)

What to Do:

1. Preheat the oven to 425 degrees.
2. Toss the broccoli and garlic cloves with 1 tablespoon of the olive oil and a sprinkle of sea salt. Roast for 15-20 minutes, until both broccoli and garlic are beginning to brown. Stir part way through if anything looks like it's burning.
3. Set 1/2 cup of the roasted broccoli pieces aside.
4. Add the remaining roasted broccoli, roasted garlic, avocado, parmesan cheese, and remaining 3 tablespoons olive oil to a blender, and blend until a smooth puree is formed. Taste and season with salt. Stir in a squeeze of lemon juice if desired.
5. Mix half a cup of the broccoli pesto and the reserved broccoli florets into the cooked quinoa. Save any leftover pesto in the fridge for another use.
6. Heat a frying pan over medium heat. Add the nuts to the dry pan and toast, stirring frequently, for 2-3 minutes, or until fragrant and beginning to turn golden brown. Remove from pan and add to cooked quinoa.
7. Add the butter to the same frying pan and let it melt. Add mushrooms and cook until golden brown, stirring occasionally. Add to the salad and serve the whole mixture warm.

Looking for more roasted vegetable recipies? Check out our roundup of five favorites from around the web.

What's your favorite go-to roasted vegetable recipe? Share with us in the comments below or tweet us @greatist!

Grandma Lee's Charoset

http://www.utsandiego.com/uniontrib/20040331/news_lz1f31seder.html

8 servings (may be double, tripled, etc.)

1 c walnuts
2 T sugar
2 lg Granny Smith apples
2 tablespoons lemon juice, or to taste
3/4 teaspoon cinnamon
1/4 teaspoon ginger (optional)
2 tablespoons sweet red wine, kosher for Passover
12 dates, remove pit and coarsely chop (~8 oz)
 
In the food processor, grind the walnuts with sugar. Use pulse setting so it doesn't become too fine. Peel and core apples. (Peel in a spiral for garnish, if desired.) Grate apples on regular-size perforations of a food grater. Add 2 tablespoons lemon juice, and stir in ground nut mixture, cinnamon, ginger, wine and dates. Taste and adjust seasonings. Garnish with apple peel, if desired.

Charoset is a sweet spread made from chopped apples, nuts and wine. It symbolizes the mortar the Jewish slaves used to hold together the bricks used in the Egyptians' cities and temples. Grandma Lee's Charoset, which is from my mother-in-law, is a traditional recipe that gets a tasty touch from the addition of dates.
Also included here is a more recent discovery, Janos Wilder's New American Charoset. This modern version gets a fresh flavor and bright color from the addition of mango.
To garnish the Charoset, I cut off the apple peels in a long spiral, then coil a piece of peel around each serving in an apple shape. I also core out the apple stems and place one at the center of each serving.

Ferment Your Own Kimchi

This Asian veggie and spice combination is tasty and good for you.

By

Meghan G. Loftus

Published - http://www.runnersworld.com/recipes/ferment-your-own-kimchi

March 13, 2013

If you're not familiar with kimchi, it's a fermented Korean food made with spices and vegetables. You may have seen it touted in Newswire for its potential to lower cholesterol, but it's best known for containing healthy bacteria that aid digestion. Plus, it's mostly made of produce. Kimchi: It's good for you.
And, when prepared correctly, it's also delicious. It adds a nice crunch to sandwiches and hot dogs, like an Asian sauerkraut. Or, you can eat it right out of the jar. It has a spicy, tangy flavor that raw veggies can't even match when dipped.
This recipe, unlike many kimchi recipes out there, is super simple and not overly salty. It's from Homesweet Homegrown: How to Grow, Make and Store Food, No Matter Where You Live, by Runner's World's creative services director (and Grow Indie cofounder) Robyn Jasko.
Homemade Kimchi
What you'll need:
1 head bok choy (save a leaf or two from the outer layer)
1 daikon radish (about 4 ounces), coarse chopped
Kosher or sea salt
3 cloves garlic
One 2-inch knob ginger, peeled
1/2 cup Korean red pepper powder (kochukaru)
1 pint sterilized mason jar
How to make it:
1. Place bok choy leaves and daikon in a large bowl and sprinkle with 2 tablespoons kosher salt. Toss to combine, cover, then let sit at room temperature until cabbage is wilted, at least 1 hour and up to 12. It should release about 1/4 to 1/2 cup liquid.
2. Meanwhile, combine the garlic, ginger, and red pepper powder in the bowl of a food processor or blender. Process until rough paste is formed, about 30 seconds total, scraping down sides as necessary.
3. Once bok choy is wilted, add chili mixture and turn to coat. Add 1 cup water to mixture. Taste liquid and add more salt as necessary (it should have the saltiness of sea water). Pack kimchi into mason jar, pressing down firmly to pack tightly and using a wooden spoon to release any air bubbles trapped in the bottom of the jar. Top with the outer bok choy leaves, to create a seal on top of the kimchi, and pack down further. Cover the kimchi with its liquid—make sure nothing but parts of the top leaves are above the liquid. If air gets to the kimchi, it could spoil.
4. Seal the jars tightly and allow them to sit at cool room temperature (65 to 75 degrees is ideal) for three to five days, tasting every few days to see if the kimchi is ready. When it develops a sour, spicy taste and a texture similar to sauerkraut, remove the top bok choy leaf being used as a seal and store the jar in the fridge. Kimchi will last for up to 1 month after opening.
If you have a recipe you'd like to share with fellow runners, or any other food-related content you'd like to see, email ravenous@runnersworld.com.

Home Made Hummus (Parve)

From http://www.aish.com/f/r/May-I-Have-that-Recipe.html by Vicky Cohen and Ruth Fox
Simple, unadulterated, classic hummus recipe. A great vegetarian, vegan and gluten free Mediterranean recipe.

1. 1-15.5oz can of chick peas
2. ¾ cup tahini(sesame paste)
3. 1/3 cup lemon
4. 1 small clove of garlic (optional)
5. Salt to taste
6. Combine all the ingredients in the food processor and blend till smooth (for thinner humus, add a little bit of water)

Prep time: 10 minutes
Yields: approx. 2 cups

Potato & Spinach Nests (Parve)

From http://www.aish.com/f/r/May-I-Have-that-Recipe.html by Vicky Cohen and Ruth Fox
An elegant and simple spinach and potato appetizer. Gluten free, vegetarian and kosher for Passover.

• 4 large Yukon Gold Potatoes
• 2 tsp salt
• 1/2 tsp pepper
• 2 1/2 tsp garlic powder
• 2 1/2 tsp onion powder
• 4 tsp vegetable oil
• Cooking Spray
• 4 cups of frozen spinach thawed (yields 2 cups cooked )
• 4 tbs extra virgin olive oil
• 4 large eggs

1. Preheat oven at 400F
2. Grate the potatoes, add 1 tsp of salt, mix well and let them sit in a colander with a bowl under it for 20 minutes.
3. In a large skillet, sauté spinach in olive oil. Season with 2 tsp garlic powder, 2 tsp onion powder and 1 tsp salt. Cook until most of the water had evaporated, 6-8 minutes. Set aside.
4. Squeeze as much water out of the grated potatoes as you can. Season with 1/2 tsp garlic powder, 1/2 tsp. onion powder, 1/2 tsp pepper. Add 4 tsp vegetable oil and mix well.
5. Generously spray a 12 muffin tin pan with cooking spray.
6. Arrange grated potatoes into each muffin cup, pressing against the bottom and up the sides.
7. Bake in the oven for 15 minutes or until they start to brown slightly . Remove from the oven and set aside.
8. In a medium size bowl, beat eggs, add a pinch of salt and spinach and mix until well combined.
9. Evenly spoon spinach in each potato nest.
10. Bake for 10 minutes or until egg is cooked.
11. Remove from the oven and let them cool slightly.
12. Carefully un-mold each potato nest using a butter knife around the edges of the nest.

Cooking time: 35 minutes
Preparation time: 30 minutes
Yields: 12 nests, 6 servings

Vegetarian Gravy

1/2c vegetable oil
1/3c chopped onion
5 cloves garlic, minced
1/2c all-purpose flour (may substitute cornstarch)
4t nutritional yeast
4T light soy sauce
2c vegetable broth
1/2t dried sage
1/2t salt
1/4t ground black pepper

Heat oil in med. saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 min. Stir in flour, yeast, and soy sacue to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat and simmer, stirring constantly, 8-10 min, or until thickened.

from allrecipes.com

Inner peace Brown Rice and Cashews

4 T olive oil (not extra virgin), divided use
1/4 c scallions or onions, thinly sliced
1 clove garlic, finely chopped
1 c brown rice
2 c vegetable stock
3/4 c roasted cashews, unsalted or salted, coarsely chopped
1/2 lb mushrooms, sliced
6 c spinach leaves (9 oz) (note: chopped frozen spinach, defrosted, works well; measurement is approximate - use more if desired.)
3/4 t soy sauce
ground black pepper

1. Prepare/measure scallions, garlic, rice, and stock before starting.

2. Heat 2 T oil in medium pot over med. high heat. Add scallions and garlic and cook for 3 min. Add rice and cook, stirring for 2 min. more. Add stock, bring to a boil, cover and simmer 40 min. Remove from heat and let sit for 10 min. more.

3. While rice mixture cooks, prepare/measure cashews, mushrooms, spinach.

4. Heat remaining 2 T oil in medium skillet over med. high heat. Add cashews and mushrooms and cook, tossing until mushrooms are softened and cashews are golden, about 5 min. Add spinach and soy sauce and cook until wilted, 3-4 minutes. Season with pepper. Stir the vegetables into the cooked rice and serve.

Squash Squares

Runner's World - Published 11/27/2007
Add this winter veggie to your postrun meal to help you rehydrate and fight injury


1/2 cup chopped pecans
1 tablespoon olive oil
1 large onion, finely chopped
2-3 cloves garlic, finely chopped
21/4 pounds butternut squash, peeled, seeded, cubed
Salt and pepper to taste
Dash cayenne pepper
3 tablespoons chopped fresh parsley
1/2 cup dried cranberries or grated Parmesan cheese (optional)

Toast pecans in ungreased skillet; stir to avoid burning. Set aside. Heat olive oil in a large skillet over low; saute onion and garlic until tender (15 minutes). Add squash, cover, and cook, stirring occasionally, until tender but still holding its shape (20 minutes). Season with salt, pepper, and cayenne. Stir in half the pecans and half the parsley. Transfer to serving bowl. Garnish with remaining pecans and parsley. Option: Sprinkle with cranberries or Parmesan. Serves 4.

Calories: 270 Fat: 15 g Protein: 5 g Carbs: 36 g

Enfrijoladas

Enfrijoladas
Recipe courtesy Marcela Valladolid - Food Network
Mexican Made Easy - August 2010
Ingredients


4 cups cooked pinto beans, (Frijoles De La Olla, recipe follows) drained
3 cups chicken broth
1 tablespoon olive oil
3/4 cup chopped onion
1 plum tomato, roughly chopped
1 medium serrano chile, seeded and minced
2 garlic cloves, minced
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
8 corn tortillas
2 cups shredded Manchego, Swiss or Monterrey Jack cheese
Mexican crema or regular sour cream, for drizzling
2 thin slices red onion, separated into rings

Directions

Preheat the oven to 350 degrees F.

Put the drained beans and chicken broth in a large bowl.

In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently.

Warm tortillas in a towel in the microwave for 30-60 sec. Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes.

To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings.

Garlic-Parmesan Pita Chips

Garlic-Parmesan Pita Chips
Makes 32 chips
Desperation Dinners 30 Sept 2009, San Diego Union-Tribune
2 (7-8") whole wheat pita bread rounds
1 1/2t melted butter
2T grated parmesan cheese
1t garlic powder
1t dried Italian seasoning

1. Preheat oven to 425. Spray baking sheet with cooking oil spray and set aside.
2. Cut each pita round in half and, using fingers, separate each half into two thin pieces. Brush each side with melted butter, stack several on top of each other, and slice into 4 wedges using a pizza cutter. Place on cookie sheet and sprinkle with cheese, garlic, and seasoning.
3. Bake in preheated oven for 8-10 min until crisp and golden brown.
4. Remove from oven and let cool.

Chickpea Potato Curry

Chickpea Potato Curry
Published 06/03/2009 Running Magazine
From the cookbook Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People

Ingredients
2 1/2 c vegetable broth
2 - 15 oz cans chickpeas, drained and rinsed
14 1/2 oz can fire-roasted or stewed tomatoes with chiles*
6 baby Yukon Gold potatoes (~12 oz, quartered)
1 medium onion (~1 c, diced)
1 T unsalted butter
2 t minced ginger
1 t salt
1 t ground cumin
1 t ground coriander
1/2 t cayenne pepper

*If you can't find canned tomatoes with chiles, add half a 4-ounce can of diced green Anaheim chiles to a 14.5-ounce can of tomatoes.
In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, and spices. Stir to mix and nestle the potatoes into the liquid.
Set the pot, uncovered, over medium heat. Simmer vigorously for about 20-30 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over Jasmine rice.
4 servings

One Dish Wonder

ONE-DISH WONDERS

With a modest makeover, casseroles supply carbs, protein, and tons of vitamins-without the fat
Runner's World Magazine published 09/20/2006


A runner's casserole should have four standard components: a quality protein, a complex carbohydrate, vegetables, and a sauce. A topping is optional, but can add nutritional value. If you start with cooked ingredients, such as leftover cooked brown rice, the cooking time will be about 30 minutes at 350 degrees. Uncooked ingredients, such as pasta, will need more moisture (water or vegetable stock) and can take up to 90 minutes to bake. Use a glass baking dish spritzed with canola or olive oil cooking spray and cover with foil for all but the last 10-15 minutes of baking.

Create your own healthy casserole by picking one food from each category below (amounts are approximated for an eight-inch by 12-inch casserole dish).
Quality Protein:
12 oz canned salmon or tuna
2 c cooked chicken, turkey, or lean cubed ham
1 lb ground and browned lean beef
4 soy burgers crumbled

Carb Choices:
2 to 3 cups cooked wild or brown rice
2 to 3 cups cooked whole-grain pasta or mashed potatoes
1 tube polenta cut into 1/2-inch rounds
2 1/2 cups steamed sweet potatoes

Veggie Options:
1 1/2 to 2 cups of precut, slightly thawed frozen:
broccoli
carrots
green beans
asparagus
stir-fry combination
okra

Sauces:
1 10-ounce can of condensed, reduced-fat cream of mushroom, celery, broccoli, or potato soup
Stewed tomatoes
1 1/2 cups pasta sauce
1 1/2 cups salsa

Toppings:
1/2 to 1 cup shredded cheddar cheese (reduced fat), part-skim mozzarella, or Parmesan
1/3 cup wheat germ or chopped nuts
1/2 cup whole-wheat seasoned bread crumbs