Friday, September 23, 2011

Apple Cran Banana Oats

For 2 Servings

3/4 Apple grated
1/4 c water
handful raisins
handful cranberries
1/4- 1/2 in grated ginger
drizzle maple syrup
1 banana
1/4 orange juiced

1/2 c SteelCut Oats
2c liquid (I did 1/2 almond milk, 1/2 water)
pinch salt

Bring the oats to a boil, then reduce to a low simmer and cover. Stir frequently and add more liquid if necessary. Cook until they reach your desired consistency. I cooked mine for over 1/2 an hour.

Meanwhile... In a pan, heat the water and add apples and all the ingredients except the orange juice & banana. Simmer on low until it is bubbling and the water begins to reduce. Dice up the banana and stir it in, cook for an additional minute, then deglaze the pan by squeezing the juice of 1/4 of an orange.

Finally, stir the fruit fixins into the oatmeal and serve. You could also stir in a pat of butter just before digging in or top with yogurt... yes!!!

Saturday, September 17, 2011

Breaded Artichokes with Lemon Herb Aioli

This is going on the menu. Rarely do I post something cooked in so much oil... but damn. These puppies are freaking delicious. And vegan unless you garnish with Parmesan cheese. Eat your heart out.

Ingredients for Aioli

1/3 c veganaise (vegan mayo or use whatever)
1 lemon juice plus zest
Italian Herbs (pick your faves or use a blend)
garlic 1-2 cloves minced

Ingredients for Artichokes:

1 can quartered artichoke hearts
3/4 c flour
seasoned Italian bread crumbs (I just bought panko & seasoned them myself)
2 T ground flax seeds (or use 2 eggs)
1/2 c water

high heat oil (safflower, grapeseed, sunflower)

set up your station:
1 bowl flour
1 bowl flax seed whisked with water
1 bowl bread crumbs

dredge the artichoke hearts in that order, flour-flax-crumb, then gently drop them into the hot oil. Flip them half way through..
You may need to do a test artichoke until you get your oil temp right.
When you remove the artichokes from the oil, place them on a brown paper bag to remove excess oil..
Then get down on some delicious grub

Tuesday, September 13, 2011

Jerk Shrimp Tacos w Canteloupe Salsa & Slaw

Our Appetizer.. Stoneground Crackers, Caramelized Onions, Roquefort, Sliced Apples & Smoked Salmon

Slawred cabbage sliced super thin
onion sliced super thin
Slaw Dressing
1/2c carrot juice
1.5T ginger juice
2T rice wine vingear
1.5 T white miso paste
1T sesame oil
1t maple syrup

1 lb shrimp
2 1/2 t dry thyme
2 t paprika
3/4 t allspice
1 1/2 t sugar
1/2 t garlic
1/2 t cayenne
2 T olive oil


1/2 cantaloupe diced small
1 small tomato
red onion
lime juice

French Toast stuffed w Banana Cashew Creme

Banana Cashew Cream

1 c cashews
2 baked bananas
1/4 vanilla bean pod scraped
water to desired creaminess
maple syrup to desired sweetness, a little goes a long way

Bake the bananas in their peel until the peel is completely black and juice is beginning to ooze out

Puree above ingredients in blender until Smooth

Berry Syrup
blueberries, raspberries, whatever you want
1 meyer lemon juiced
dash of balsamic vinegar
pinch of salt

Heat in saucepan, and simmer on low until the juicy sugars in the fruit release and get all syrupy beautiful.