Traditional Ratatouille

Traditional ratatouille

Ratatouille combines a large volume of late-summer vegetables that have different cook times. If you tried to throw them all into a pot at once, none of the veggies would have a chance to caramelize, the eggplant would fall apart by the time the zucchini is tender, and your ratatouille would probably never meet its full potential.
This recipe is a little different. We’re going to roast the vegetables until they’re deliciously caramelized on the edges and a little dehydrated (no squeaky or mushy zucchini here). Then, we’ll add those perfectly roasted veggies to a simmering fresh tomato sauce.

Ingredients
  

  • 2 pounds Ripe Red Tomatoes 6 medium or 4 large
  • 1 Medium Eggplant 1 pound, diced into 1/2-inch cubes
  • 1 Orange large red, or yellow bell pepper, about 8 ounces, cut into 3/4-inch squares
  • 1 Medium-To-Large Zucchini about 8 ounces, diced into 1/2-inch cubes
  • 1 Large Yellow Squash about 8 ounces, diced into 1/2-inch cubes
  • 5 tablespoons Extra-Virgin Olive Oil divided, +1 teaspoon
  • ¾ teaspoon Fine Sea Salt divided, more to taste
  • 1 Medium Yellow Onion chopped
  • 4 cloves Garlic pressed or minced
  • ¼ cup Fresh Basil chopped
  • ¼ teaspoon Red Pepper Flakes more or less to taste
  • ¼ teaspoon Dried Oregano
  • to taste Black Pepper freshly ground

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
  • To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
  • On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside.
  • On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and ¼ teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
  • Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
  • Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
  • Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
  • Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
  • Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld.
  • Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add ¼ teaspoon more) and black pepper.
  • Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille’s flavor improves as it cools. It’s even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.

Socca “Pizza” with Fresh Chickpea Pesto

Socca “Pizza” with Fresh Chickpea Pesto

Versatile chickpea flour (which happens to be gluten free) may not be as beloved as standard all-purpose—but we think that may be about to change. It's used to make socca, a Mediterranean chickpea pancake, which we top with a fresh chickpea pesto and goat cheese to turn it into a socca pizza. While it isn't a pizza in the technical sense, it still satisfies cravings for something doughy and cheesy.

Ingredients
  

  • For the Socca:
  • 1 cup chickpea flour
  • 1 teaspoon salt
  • ¾ cup water
  • 2 tablespoons olive oil
  • 1 garlic clove finely grated
  • Pinch cumin
  • Freshly ground black pepper to taste
  • For the Chickpea Pesto:
  • 8 ounces 4 cups whole fresh green chickpeas, shucked (1 cup)
  • Kosher salt to taste
  • ¼ cup olive oil
  • ¼ cup fresh chervil leaves
  • 2 tablespoons lemon juice
  • 1 tablespoon pistachios
  • 1 teaspoon lemon zest
  • 1 garlic clove roughly chopped
  • For Assembly:
  • 1 tablespoon olive oil plus more for drizzling
  • 2 ounces goat cheese crumbled (¼ cup)
  • 1 serrano chile thinly sliced
  • Chopped pistachios for garnish
  • Mâche rosettes for garnish
  • Chervil leaves for garnish
  • Flaky sea salt for garnish

Instructions
 

  • Make the socca: In a large bowl, whisk all the ingredients together until a smooth batter forms. Cover in plastic wrap and let sit for 1 hour.
  • Meanwhile, make the chickpea pesto: Bring a small pot of water to a boil and prepare an ice bath. Season the water with salt. Add the fresh chickpeas and cook until tender, 2 minutes. Using a slotted spoon, transfer the chickpeas to the ice bath. Once cool, drain the chickpeas and remove their thin shells around the green centers. Transfer the chickpeas to a small food processor with the remaining pesto ingredients. Pulse until a smooth paste comes together, then season with salt.
  • Assemble the socca pizza: Preheat the broiler with the rack 6 inches away from the heat source. In a 10-inch ovenproof, nonstick pan, heat the olive oil over medium-high heat. Pour the batter into the pan, swirling to cover the entire surface, then transfer the pan to the oven. Bake until the socca sets, 5 to 6 minutes.
  • Remove the pan from the oven. Spread the chickpea pesto over the socca and dot with the goat cheese. Return to the oven and broil until the cheese is slightly golden, 4 minutes more. Transfer the socca to a board and top with the sliced serrano, chopped pistachios, mâche and chervil. Drizzle with olive oil and garnish with flaky sea salt, then serve.

Ginger-lime Salmon Quinoa bowl

Ginger-lime Salmon Quinoa bowl

Not only healthy, but satisfying. One master vinaigrette of ginger and lime flavors the whole dish, while pickled onions and marinated tomatoes add the perfect tang. Tender seared salmon and creamy avocado top it off for the perfect grain bowl.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Servings 4 People

Ingredients
  

  • For the Pickled Onions:
  • 1/2 red onion thinly sliced
  • 1/2 cup rice wine vinegar
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • For the Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon minced garlic chives
  • 1 teaspoon lime zest
  • 2 garlic cloves finely grated
  • One 1-inch piece ginger peeled and finely grated
  • 1/2 jalapeño seeded and minced
  • Kosher salt to taste
  • For the Bowls:
  • 1 cup cherry tomatoes halved
  • 2 tablespoons olive oil
  • 2 cups adult pea tendrils or baby spinach
  • Kosher salt to taste
  • 1 pound salmon cut into four 4-ounce fillets
  • 4 cups cooked quinoa
  • 2 radishes thinly sliced
  • 2 scallions thinly sliced on a bias
  • 1 avocado peeled, pitted and thinly sliced

Instructions
 

  • Make the picked onions: Place the onions in a medium, heatproof bowl. In a small saucepan, bring the remaining pickled onion ingredients to a boil, then pour over the onions. Let cool completely.
  • Make the vinaigrette: In a medium bowl, whisk all the vinaigrette ingredients until emulsified.
  • Prepare the bowls: In a small glass bowl, toss together the cherry tomatoes with 2 tablespoons of the vinaigrette and let marinate.
  • In a medium skillet, heat 1 tablespoon of the oil over medium-high heat. Add the pea tendrils and cook until wilted, 2 minutes. Remove from the heat and stir in 2 tablespoons of the vinaigrette. Season with salt and keep warm.
  • Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Season both sides of each fillet with salt. Sear, flipping once, until golden and cooked to medium, 2 to 3 minutes per side.
  • In a medium bowl, toss the quinoa with the remaining vinaigrette. Season with salt and divide between 4 bowls. Place a piece of salmon in the center of each bowl, then divide the pickled onions, marinated tomatoes, sautéed pea tendrils, radishes, scallions and avocado around each fillet. Serve immediately.

Notes

Playing off the Asian flavors of this dish, I grabbed some adult pea tendrils in Chinatown for the dish. Have you ever seen the micro pea leaves at the market? Well, these are just adult versions of them snipped off the pea plant. If you happen to spot them they add a lovely delicate pea flavor to the dish, but if you can’t baby spinach is just as great subbed in.

Delicious coconut-braised short ribs!

Coconut-Braised Short ribs

Pro tip: These leftovers are perfect for breakfast the next day. Chop up the short ribs and mix with whatever leftover brown rice and braising liquid. Heat a little butter in a hot cast iron pan and cook until the rice just starts to crisp up. Make a few wells and crack an egg in each. Cook until the whites are set and you have a true breakfast of champions.
Prep Time 20 mins
Cook Time 3 hrs 40 mins

Ingredients
  

  • 2 tablespoons vegetable oil
  • 4 pounds 8 to 10 beef short ribs
  • 12 garlic cloves peeled
  • 8 scallions white and greens separated and each thinly sliced
  • 6 kaffir lime leaves
  • 2 dried bird’s eye chilies
  • 1 medium yellow onion thinly sliced
  • One 14-ounce can coconut milk
  • 2 cups beef stock
  • 1/2 cup soy sauce
  • 1/4 cup balsamic vinegar
  • 7 ounces enoki mushrooms trimmed and separated
  • Brown rice for serving

Instructions
 

  • In a large Dutch oven, heat the oil over medium-high heat. Working in 2 batches, sear the short ribs on all sides, 8 to 10 minutes per batch. Transfer to a plate.
  • To the Dutch oven, add the garlic, scallion whites, kaffir lime leaves, dried chilies and onion. Cook until lightly golden and aromatic, 5 to 6 minutes. Add the short ribs back to the pot with the coconut milk, beef stock, soy sauce and vinegar, and bring to a simmer. Cook, covered, until the short ribs are extremely tender, 3 hours.
  • Carefully transfer the short ribs to a plate and skim the sauce to remove excess fat. Bring to a boil and cook until lightly reduced, 15 minutes. Add the mushrooms and the short ribs and cook for 1 minute more, then remove from the heat.
  • Serve over brown rice, garnishing with the sliced scallion greens.

The Vegan lasagna recipe you’ll Love!

Vegan Lasagna

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 10 cloves garlic minced
  • 4 400g tins whole plum tomatoes
  • 5 tablespoons tomato purée
  • handful chopped fresh basil
  • pinch chopped fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 500g packet lasagne sheets
  • 1 kg 2 1/4 lb firm tofu
  • 6 cloves garlic minced
  • handful chopped fresh basil
  • handful chopped parsley
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
  • 800 g 1 3/4 lb frozen spinach, thawed and drained

Instructions
 

  • Make the sauce:
  • In a large, heavy saucepan, heat the olive oil over medium heat. Place the onion in the saucepan and sauté until soft, about 5 minutes. Add the garlic; cook 5 minutes more.
  • Place the tomatoes, tomato purée, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
  • While the sauce is cooking bring a large kettle of salted water to the boil. Boil the lasagne sheets for 9 minutes, then drain and rinse well.
  • Preheat the oven to 200 C / Gas mark 6.
  • Place the tofu blocks in a large bowl. Add the garlic, basil, parsley, salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
  • Assemble the lasagne:
  • Spread 250ml of the sauce in the bottom of a 23x33cm (9×13 in) baking dish. Arrange a single layer of lasagne sheets, sprinkle 1/3 of the tofu mixture over the pasta. Distribute the spinach evenly over the tofu. Next ladle 375ml sauce over the tofu, and top it with another layer of the lasagne. Then sprinkle another 1/3 of the tofu mixture over the pasta, top the tofu with 375ml sauce, and place a final layer of lasagne over the sauce. Finally, top the lasagne with the final 1/3 of the tofu, and spread the remaining sauce over everything.
  • Cover with aluminium foil and bake the lasagne for 30 minutes. Serve hot and enjoy.

Paleo Chicken tenders with avocado-cilantro dip

Chicken Tenders With Avocado-Cilantro Dip Recipe

Course Snack

Ingredients
  

  • 1 1 ⁄2 lbs chicken tenders cut in half lengthwise
  • 3 eggs
  • 3 tbsp homemade Sriracha sauce optional
  • 3 ⁄4 cups almond flour
  • 3 ⁄4 cups coconut flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 ⁄2 tsp onion powder
  • 1 ⁄2 tsp cayenne pepper
  • Sea salt and freshly ground black pepper to taste
  • 1 large avocado
  • 1 ⁄2 cup fresh cilantro packed
  • 1 green onion sliced
  • 1 garlic clove
  • Juice of 1 or 2 limes
  • Sea salt to taste

Instructions
 

  • Preheat your oven to 425 F.
  • Line a baking sheet with parchment paper.
  • Whisk the eggs and Sriracha sauce together in a small bowl until well incorporated.
  • In a shallow bowl, mix together the almond flour, coconut flour, garlic powder, paprika, onion powder, cayenne pepper, salt and pepper.
  • Dip the chicken into the egg mixture, then transfer to the flour mixture and coat well.
  • Shake off any excess flour and arrange a single layer on the prepared baking sheet.
  • Repeat with the remaining chicken tenders.
  • Once all of the chicken tenders are on the baking sheet season with salt and place in the oven.
  • Bake for 15 minutes, or until the chicken is cooked through, flipping the tenders once in-between.
  • While the chicken is in the oven, place all of the ingredients for the dipping sauce into a food processor. Start with the juice of 1 lime.
  • Blend until smooth and all ingredients are blended, stopping to scrape the sides with a spatula as needed.
  • Taste and adjust with more lime juice if needed.
  • Transfer to a bowl and store in the refrigerator until ready to serve.
  • The dip will stay good stored in an airtight container in the refrigerator for up to 3 days.

Notes

Special thanks to http://paleoleap.com/ for the recipe!

Chicken Roti

Chicken Roti

Trinidad Chicken Roti- An incredible chicken meal that would excite your taste buds. Rich in spices, chickpeas and potato-So easy to make and comes together quickly.
Course Dinner
Cuisine Caribbean
Servings 5 people
Calories 333 kcal

Ingredients
  

  • Chicken Marinate
  • 2 1/2 -3 pounds chicken skinned thighs cut in bite-sized pieces
  • ½ teaspoon white pepper
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon curry powder
  • ½ teaspoon chicken bouillon powder
  • Chicken Roti
  • ½ cup canola oil
  • 1 large onion diced
  • 2 Teaspoons minced garlic
  • 1 1/2 teaspoons fresh or dried thyme
  • 1- teaspoon cumin spice
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon ground allspice
  • 2-3 tablespoon curry powder
  • 1- teaspoon ground nutmeg spice
  • 1 can of chickpeas drained
  • 1- tablespoon bouillon chicken powder
  • 2 cups of cubed potatoes
  • ½-1 teaspoon cayenne pepper optional
  • 1- teaspoon white pepper.
  • 3-4 cups chicken broth/water
  • Salt to taste

Instructions
 

  • Place chicken in a large bowl or sauce pan
  • then add salt, garlic, thyme, white pepper and curry powder
  • Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight.
  • When ready to cook, heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
  • Then add chicken, stir and sauté for about 2-3 more minutes. Add chicken stock if necessary to prevent any burns
  • Next add chickpeas, chicken bouillon, potatoes, cayenne ,white pepper, and chicken broth. Bring to a boil and let it simmer until sauce thickens, it might take about 20-30 minutes.
  • Adjust for salt, pepper and thickness with more more broth.

Chicken pesto pasta.

CHICKEN PESTO PASTA

This chicken pesto pasta is spaghetti tossed in pesto sauce with seasoned chicken, tomatoes and basil. An easy dinner option for a busy night! Pasta is easy, inexpensive and kid friendly which means we eat it all the time at my house! This pesto chicken pasta is a family favorite that’s ready in 30 minutes or less.

Ingredients
  

  • 1 lb boneless skinless chicken breasts or you can use pre-cooked chicken like rotisserie chicken simply skip the chicken cooking steps below
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons Italian seasoning
  • salt and pepper to taste
  • 10 ounces spaghetti or any other pasta shape you like!
  • 3/4 cup basil pesto look for it in the refrigerated section
  • 3/4 cup diced tomatoes
  • 1/4 cup finely grated parmesan cheese
  • 1 tablespoon chopped fresh basil can also use parsley

Instructions
 

  • Bring a large pot of water to a boil and add salt to taste. Cook the pasta according to package directions.
  • While the pasta is boiling, cook the chicken. Season the chicken on both sides with Italian seasoning and salt and pepper to taste. Heat the olive oil in a large pan over medium high heat and add the chicken to the pan.
  • Cook for 4-5 minutes per side or until cooked through. Cook time may vary depending on the thickness of your chicken breasts.
  • Drain the pasta and return to the pot. Add the pesto and toss to coat evenly.
  • Cut the chicken into slices and arrange it on top of the pasta.
  • In a small bowl, combine the tomatoes, basil and salt to taste.
  • Sprinkle the tomato mixture and parmesan cheese over the top of the chicken and pasta, then serve immediately.

Notes

NUTRITION
Calories: 526kcal | Carbohydrates: 59g | Protein: 38g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 570mg | Potassium: 671mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1090IU | Vitamin C: 5.5mg | Calcium: 191mg | Iron: 2.4mg

Pan Roasted Pork chop.

Pan Roasted Pork chop.

Ingredients
  

  • 1 pork chop
  • 6 – 8 baby potatoes halved
  • 2 leaves kale chopped
  • 2 large pieces broccoli chopped
  • 3 sun-dried tomatoes chopped
  • 1- inch slice red onion chopped
  • 1 clove garlic chopped
  • 1 pinch habanero pepper minced (or anything to add a hint of heat)
  • pinch thyme
  • pinch sage
  • salt and pepper
  • olive oil
  • 1 cup stock/broth
  • 1 Tbsp butter
  • 1 Tbsp flour

Instructions
 

  • In a large pan (preferably heavy cast iron), add enough olive oil to coat the bottom of the pan, and bring to medium-high heat. Once heated, add the pork chop on one side, and your halved baby potatoes on the other. Season everything with salt and pepper.
  • Once pork chop has a good sear on the one side (after about 5-7 minutes), flip it and cook until done (a couple more minutes – or until it reaches and internal temperature of 150°F).
  • Remove pork chop from pan and let rest.
  • While pork chop is resting, add the broccoli, along with the red onion, garlic, and habanero pepper and an extra drizzle of olive oil, roasting for about 5 minutes, until broccoli and potatoes start to brown.
  • Once browned, add in your kale, a pinch of thyme, and pinch of sage. Mix to combine, then add about a 1/2 cup of stock. Cook until stock has absorbed.
  • Remove potatoes and vegetables from pan.
  • Add 1 Tablespoon of butter, and tablespoon of flour, mixing together. Once flour has absorbed into the butter, and is bubbling, add about a 1/2 cup of stock, mixing until thickened. Add more stock if pan gravy becomes too thick, or cook longer if gravy is too thin.
  • Serve pork with vegetables and pan gravy.

Beef and Cannellini Bean Minestrone

Beef and Cannellini Bean Minestrone

Ingredients
  

  • 3 Tbsp olive oil
  • 1 onion finely diced
  • 1 large carrot peeled and diced into 1/4-inch pieces
  • 1 rib celery trimmed and diced into 1/4-inch pieces
  • Kosher salt and freshly ground black pepper
  • 8 oz lean 8% fat ground beef
  • 3 cloves garlic minced
  • 1 Tbsp tomato paste
  • 4 cups low-sodium beef broth
  • 1 28-oz can diced tomatoes
  • 1 15-oz can cannellini beans, rinsed and drained
  • 1 dried bay leaf
  • ½ cup grated Parmesan

Instructions
 

  • In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste.
  • Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes.
  • Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil.
  • Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.