Latest Recipes

Chipotle Potato Soup, Using Dried Chipotles, No Canned Stuff

This soup gets its color from grilled carrots. The veggies simmer until tender in a covered pan, with some water added; as the water evaporates, the sugars in the starches caramelize, making a rich, flavorful soup. Extra virgin olive oil adds richness without the saturated fats; a healthy soup- even vegan!

Grilled carrot, onion and celery, plus potatoes and chipotle peppers, make soup

The deep, smokey flavor of the chipotle peppers gives it a kick. Using dried chipotle peppers (found in many supermarkets’ spice sections) is most economical and lends more chipotle flavor than canned goods containing only a small percentage of chipotles. Depending on the quantity of veggies used, this healthy recipe serves 8 or so.

INGREDIENTS

  • 2 dried chipotle peppers, stems removed, plus extra for garnish, if desired
  • 1 large onion, chopped in large chunks
  • 2 large carrots, in chunks
  • 1/4 of a bunch of celery, in chunks
  • 1/3 c. olive oil
  • 3 lb. or so potatoes (about 4 med. lg.)
  • 1 1/2 tsp. salt
  • parsley or cilantro for garnish
  • Optional: “Chipotle Pepper Oil” (recipe here)

 PREPARATION

1. In a very hot skillet or pan (preferably iron), sear chopped veggies: > 2 dried chipotle peppers, or to taste > 1 large onion, chopped in large chunks > 2 large carrots, in chunks > 1/4 of a bunch of celery, in chunks

2. Add a big splash of water to the pan now and then, to allow for more steaming of the veggies. Turn the veggies as they brown, letting them continue to brown on high heat. This will caramelize the natural sugars in the vegetables, adding extra flavor.

3. Once the veggies seem well-browned, add them to a pot, also adding: > Approx. 3 lb. or so potatoes (about 4 medium large), peeled and cubed > enough boiling water to cover

4. Simmer vegetables until tender (about 20 minutes). Process with an immersion blender, or use a food processor, taking care not to over-process (or potatoes can get too starchy). Also add: > 1/3 c. olive oil > 1 1/2 tsp. salt

5. To use chipotle peppers for garnish, prepare some extra peppers by slicing a few and microwaving in a small bowl with a splash of water and oil. Garnish the soup with: > Parsley or cilantro > the extra chipotle peppers

6. Optional: Just add a drizzle of “Chipotle Pepper Oil” (recipe here)

Soul Food Sunday: The Peace of God (Philippians 4:7)

I must confess, I can’t do it all. I could post more often, but then who would do the gardening, cooking, and cleaning?!

"And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus." Philippians 4:7

But it is time to post again. It’s almost Easter Sunday, and even though I don’t have an Easter Wallpaper to post, I still thought I’d share the one I’ve got on my desktop right now. It’s good to remember this passage, from Philippians.

Just before the verse about God’s peace, verse 4:6 tells us, “Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God.” Perfect. Pray, give thanks, and don’t worry!

And verse 4:8 follows, with, “Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable–if anything is excellent or praiseworthy–think about such things.”

Looks like this is the recipe for Peace:

1.) Don’t be anxious

2.) Do pray and give thanks

3.) Do think about all that is good

Wallpaper: Desktop Backgrounds w/Verses

“And the peace of God, which transcends all understanding, will keep your hearts and your minds in Christ Jesus.” Philippians 4:7

If you like the verse, you might want to select one of the links below, and use the photograph and scripture for your computer background.

To use for desktop wallpaper, left click on appropriate monitor size, then right click and choose “select :

Background for wider monitors

Background for shorter monitors

Broccoli Salad: Easy Recipe for Potlucks, Parties

Here’s a version of the classic broccoli salad; a great dish for picnics and potlucks. Broccoli is one of those cruciferous, healthy veggies, so a tasty recipe that helps people eat it up is perfect. Serves 10.

Broccoli Salad topped w/ peanuts, in black bowlINGREDIENTS

  • 1/2 c. mayonnaise
  • 1 TBS. sugar
  • 1 TBS. white vinegar
  • 6 c. fine-chopped broccoli
  • 2/3 c. raisins, golden
  • 1/2 c. red onion, diced fine
  • 2/3 c. roasted, salted peanuts, chopped (or substitute crumbled bacon or roasted, salted cashews)

PREPARATION

1. Mix the following in a big bowl: > 1/2 c. mayonnaise > 1 TBS. sugar > 1 TBS. white vinegar

2. To dressing, add: > 6-8 c. fine-chopped broccoli > 2/3 c. raisins, golden > 1/2 c. red onion, diced fine

3. Mix well. Before serving, top with: > 2/3 c. roasted, salted peanuts, chopped (or substitute crumbled bacon or roasted, salted cashews)

4. Prepare the dressing and broccoli a day ahead if desired; toss it all together at the last minute for extra freshness.

Quinoa Spring Rolls w/Rice Wrapper: Hi Protein, Gluten-Free!

A refreshing appetizer or party food, this even healthier version of a Vietnamese favorite uses quinoa to add whole grain goodness. So it’s gluten-free, and can be served to vegans, too.

Quinoa, carrot, and herbs in rice wrappers, on plate

Traditional Vietnamese spring roll wrappers (made from rice flour) might only be found at international markets, or online at Amazon, but can be a worthwhile investment, especially for those with gluten intolerance.

Makes 24.

SPRING ROLL INGREDIENTS

  • 3/4 pkg. spring roll wrappers (about 24)
  • 1 c. quinoa, red or other *
  • 2 c. boiling water (less if quinoa is pre-soaked)
  • 1/4 c. toasted sesame oil
  • 1 TBS. fresh grated ginger (or 1 tsp. dry)
  • 1 TBS. chopped garlic
  • 2 TBS. soy sauce
  • 1/2 TBS. rice vinegar (or substitute white vinegar)
  • 1 c. roasted peanuts, chopped (optional)
  • 2-3 carrots
  • Butter lettuce, Napa cabbage, or other favorite (bean sprouts, shrimp, etc.)
  • 1/2 bunch of favorite herbs (any or all of the following: cilantro, fresh mint, basil)

SPICY PEANUT SAUCE INGREDIENTS*

*For Variations, see “Alternative Peanut Sauce”, bottom of page

  • 1/4 c. honey
  • 1/4 c. white vinegar
  • 1/4 c. sesame or peanut oil
  • 1/4 c. peanut butter
  • 1-2 cloves garlic, minced
  • 1/2 tsp. pepper flakes (or hot pepper oil or Tabasco, to taste)
  • Optional: 1/4 c. chives, chopped (or green onion)
  • Optional: 1/4 c. red pepper, finely chopped

PREPARATION

1. Prep quinoa a day ahead if possible, as it’s best for it to soak, to remove the bitter (and slightly toxic) saponins. As easy method is to soak it overnight (or for several hours) in a bowl with plenty of water. It will triple in size, so use a big enough container. Strain and rinse the quinoa. If soaked, cook it using less water, and for a shorter length of time.

2. Earlier in the day, cook quinoa. To a 2 qt. pot, add: > 1 c. soaked red quinoa (or other) > 1 c. boiling water

3. If the quinoa hasn’t been soaked, rinse it under cold water for a minute or two, then cook it in a 2-quart pot, adding: > 1 c. rinsed red quinoa (or other) > 2 c. boiling water

4. Cook the quinoa about 15 minutes (longer if not pre-soaked), until light and fluffy. Set aside to cool.

5. Prep veggies to use in assembling spring rolls. Peel carrots, “shaving” large, thin strips off with a potato peeler. Use: > 2-3 carrots

6. Rinse and drain cilantro and other herbs: > 2 c. or so total of favorite herbs (cilantro, mint, and/or basil)

7. Slice lettuce into strips: > 1 head Butter lettuce (or Napa cabbage, or other favorite)

8. Season quinoa by mixing into it, the following ingredients: > 1/4 c. toasted sesame oil > 1 TBS. fresh grated ginger (or 1 tsp. dry) > 1 TBS. chopped garlic > 2 TBS. soy sauce > 1/2 TBS. rice vinegar (or substitute white vinegar)

9. To assemble the spring rolls, soak each wrapper in warm water for about 30 seconds, until pliable. In the lower center of each wrapper, add the following: > a few pieces of herbs > a few strips of the thinly sliced carrot > a few strips of lettuce (or cabbage) > a sprinkling of chopped peanuts > about 1/3 c. quinoa mixture

10. Wrap up as if wrapping a burrito. Repeat, to make 24 or so rolls. Cut the spring rolls in half diagonally, if desired. Serve with Peanut Sauce (or even without!).

Spicy Peanut Sauce

1. Warm the following to steep the garlic some. Microwave 1-2 minutes in a small bowl, or heat in small pan: > 1/4 c. honey > 1/4 c. white vinegar > 1/4 c. peanut or sesame oil > 1-2 garlic cloves, minced

2. Whisk in until smooth: > 1/4 c. peanut butter > 1/2 tsp. red pepper flakes (or hot pepper oil or Tabasco, to taste)

3. If desired, stir in the following, to add color: > 1/4 c. chives, chopped (or green onion) > 1/4 c. red pepper, finely chopped

ALTERNATIVE PEANUT SAUCE INGREDIENTS

  • 1/4 c. sugar
  • 1/4 c. white vinegar
  • 1/2 c. coconut cream
  • 1/4 c. peanut butter
  • 1/4 tsp. turmeric (for health- it doesn’t add much flavor)
  • 1/4 tsp. cayenne
  • 1/2 tsp. curry (or other spices- ginger, cumin powder, etc.)
  • 1/4 tsp. salt

Alternative Peanut Sauce- Preparation

1. Heat in small pan until sugar’s dissolved: > 1/4 c. sugar > 1/4 c. white vinegar

2. Add to the sugar syrup in pan, stirring in until smooth: > 1/4 c. coconut cream > 1/4 tsp. turmeric > 1/4 tsp. cayenne > 1/2 tsp. curry > 1/4 tsp. salt

3. Last, blend in: > 1/4 c. peanut butter

4. Ready to serve- makes a thicker sauce, which is easier to dip into, without drips!

* For reference, 1 c. quinoa will multiply in size, yielding 5 c. or so after cooking

Soul Food Sunday: Matthew 4:4 (Word: The Real Bread of Life)

Wallpaper: Desktop Backgrounds w/Verses

Bread, butter, and water: "Man does not live on bread alone, but on every word that comes from the mouth of God." Matthew 4:4Have you ever eaten something you thought you were craving, but it didn’t seem very satisfying? I’ve noticed that food is not always the thing I’m craving! Matthew 4:4 says:

“Man does not live on bread alone, but on every word that comes from the mouth of God.”

I made this Bible verse into a Christian background for my computer- it’s a great way to remember a Bible verse. If you’d like to put the wallpaper on your computer, just follow these directions:

To use for desktop wallpaper, left click on appropriate monitor size, then right click and select “Set as Desktop Background”. Enjoy!

Background for wider monitors

Background for shorter monitors

Lemon Caper Sauce: For Fish, Roast Beef, Sandwiches, Salads

Lemon Caper sauce is quite popular; the original recipe (from Martha Stewart) was designed to season rare beef. At The New Deli, the beef is sliced very thin; with added sauce and some horseradish butter, it makes a great sandwich. For appetizers, it can be served on baguette slices. The sauce is also good with fish, and some people like it as a salad dressing.

So just what are capers? They are a little bud off of a bush that grows in the Mediterranean. They get pickled, and lend a unique flavor to recipes. The other unusual ingredient in the Lemon Caper Sauce is the cornichons; a fancy French name for tiny, gherkin-sized pickles. But they’re sour, not sweet. And being so tiny, they mince well and retain a good texture; larger pickles might get rubbery. They add just a bit of crunch and tang; perfect in this sauce. Serves 7-8.

Capers, lemons, green onions, mustard, olive oilINGREDIENTS

  • 1/2 c. cornichons
  • 1 c. olive oil
  • 1/4 c. Dijon mustard
  • 1/4 c. capers
  • 1/4 c. lemon juice
  • 2 green onions (about 1/4 c.), chopped

PREPARATION

1. Ahead of time, make the “Lemon Caper Concentrate”. To do that, process the cornichons, or mince finely by hand: > 1/2 c. cornichons

2. Add the minced cornichons to a quart jar. Also add: > 1 c. olive oil > 1/4 c. Dijon mustard > 1/4 c. capers

3. Store the concentrate in refrigerator up to three months.

4. On serving day, add a half cup or so of the concentrate to a serving bowl. To serve, stir in last: > 1 tsp. fresh garlic, chopped > 1/4 c. lemon juice > 2 green onions (about 1/4 c.), chopped

Oatmeal Millet Cookies (AKA “Bird Seed Cookies”)

The use of whole grain “oat flour” in this recipe means: gluten-free, and no processed white flour! Regular oatmeal flakes are processed in a food processor or blender; toasting some of the other ingredients before-hand results in a perfectly crunchy cookie. Some refer to these as “Bird-seed Cookies”, though one should get their “birdseed” millet from a good, old-fashioned health food store.

Any extra of these cookies store well in the freezer, for a month or so. Makes about 4 1/2 dozen.

Oatmeal Millet Cookies w/ milk

INGREDIENTS

• 1 2/3 c. plus 3 c. oatmeal
• 1 c. millet
• 1/2 c. sunflower seeds
• 2 c. chopped walnuts
• 1 1/2 c. brown sugar
• 1 c. butter
• 1 tsp. vanilla
• 2 eggs
• 1/2 c. raisins
• 1/2 tsp. baking soda
• 1 tsp. salt
• Optional: 1 c. chocolate chips

PREPARATION

1. Toast 7-10 minutes at 350 degrees, until golden: > 1 2/3 c. Oatmeal > 1 c. Millet > 1/2 c. sunflower seeds > 2 c. chopped walnuts

2. Beat in a mixer until light: > 1 1/2 c. brown sugar > 1 c. butter > 1 tsp. vanilla > 2 eggs

3/ Add the following dry ingredients to a big bowl and mix: > 3 c. oatmeal, processed into flour in processor or blender > 1/2 c. raisins > 1/2 tsp. baking soda > 1 tsp. salt

4. Add remaining ingredients to the big bowl also, mixing again: > Toasted ingredients, cooled off > Creamed ingredients > Optional: 1 c. chocolate chips

5. Scoop 1oz.-size scoops onto parchment sheets (or lightly-oiled cookie sheets), 12 per sheet, flattening before baking at 350 degrees for 12-15 minutes. Loosen from sheet while still warm, as they tend to stick otherwise.

Chili, Meaty Traditional Style w/Kidney Beans

Chili can be a fun dish for a crowd, as guests can add their own favorite toppings (cheese, chopped jalapenos, cilantro and such). This recipe includes directions for making chili powder, as many store-bought mixes contain MSG and other questionable additives.

One might even leave the meat and cheese out of this recipe, to make it vegan. It’s still full of flavor! Serves 10-12.

Bowl of Chili and corn bread

INGREDIENTS

  • 1 lb. dry kidney beans
  • 2 lb. lean ground beef
  • Olive oil for grilling veggies
  • Approx. 4 c. chopped onion (2 lg.)
  • 3 chopped green peppers (sub Anaheim or Poblano for variety)
  • 2 (26 oz.) cans tomato pieces
  • 2 TBS. Worchestershire Sauce
  • 2 tsp. salt
  • 3 TBS. chili powder
  • 2 c. of water (more as needed)
  • Optional: 8 oz. grated cheddar cheese
  • Optional: Sour cream, cilantro, chopped jalapenos or raw onion, etc.

PREPARATION

1. In a medium-large pot, bring to boil: > Half-pot of water

2. Add, and then simmer until tender, 1 hour or more: > 1 lb. dry kidney beans

3. When beans are done, drain off cooking water. Put beans back in pot.

4. Saute’ in iron pan: > 2 lb. lean ground beef

5. Drain fat off if necessary; add to cooked beans in pot. In same pan, sauté: > Approx. 4 c. chopped onion > 4 or so chopped green peppers > 1/4 c. olive oil

6. Into the pot of beans and meat, add the grilled veggies, plus the following: > 2 (26 oz.) cans tomato pieces > 2 tsp. salt > 3 TBS. chili powder* > 2 TBS. Worchestershire Sauce > more water as needed (to right consistency)

7. Simmer all ingredients 1 hour or so. Serve with grated cheddar cheese and condiments, as desired.

*For homemade chili powder: Mix in a bowl and store in small jar: > 1/4 c. paprika > 1/4 c. garlic granules > 1/4 c. cumin powder > 1 TBS. cayenne

Coconut Bark W/Cacao Nibs: A Healthy Snack, & MCTs for Fuel

Rich with raw cacao nibs, this nourishing snack satisfies the chocoholic seeking health. The coconut oil (or cream) used in this is also rich in MCTs (medium-chain-triglycerides), which are a great fuel for the brain.

Grateful-Table-Coconut-Bark-w-Cacao-NibsUse virgin coconut oil or other fine products from specialty and health food stores: “coconut cream concentrate”, “coconut spread” or “coconut manna” are great products which contain much of the “meat” of the coconut, pureed into a smooth paste that is incredibly flavorful. (Canned coconut cream will not be firm enough.)

Refrigerate this confection, and personalize as desired, adding more or less of the ingredients, according to personal tastes. The lack of eggs or dairy makes this snack perfect for vegans too! Makes one loaf (20 or so thin slices).

INGREDIENTS

  • 1 c. virgin coconut oil or alternative (mentioned above)
  • 1 c. dates, pitted (Medjool if available)
  • 1 c. macadamia (or substitute pecans or walnuts)
  • 1 c. cacao nibs*
  • 1 c. raisins (or substitute dried cranberries or other favorite dried fruit)
  •   Optional: 1 c. pumpkin seeds

PREPARATION

1. Melt the coconut oil (or other), setting the jar in a pot of simmering water (with a rag at the bottom of the pot to keep the jar from breaking). An alternate method: Set in oven with just the pilot light on, for several hours. Use: > 1 c. virgin coconut oil

2. In a loaf pan, add the following, mixing somewhat: > Dates > Nuts > Cacao nibs* > Dried Fruits, etc.

3. Pour the melted coconut oil over the loaf of ingredients, mixing well. Press the mixture down and chill until firm.

4. Run hot water over the loaf pan (held upside-down) to get the coconut bark back out, and slice it up. Individual slices can be wrapped in plastic wrap; handy to grab in a hurry! A perfect between-meal snack.

*Toast nibs to improve texture and flavor, if desired!

Coconut Date Shake: No Juice Or Extra Sugars (All Natural!)

The perfect meal for staying healthy on-the-go: A Hawaiian style smoothie with no processed juice. Add extra protein if preferred, for a “protein shake”, but this already has protein from the cashews. With the nuts and the coconut cream (or virgin coconut oil), this can be a “meal replacement drink” full of healthy oils and “good fat”. (Yes, there are good fats!)

Grateful-Table-Coconut-Date-ShakeFreeze bananas ahead of time, and this smoothie comes together quickly. Note that room temperature banana can develop a different texture from blending, but frozen bananas whirl up with a texture like ice cream. Delicious!

For a smoother texture, soak the dates and cashews a day ahead, covered with cold water and stored in the refrigerator. Contains no dairy, but it’s still nice and creamy- a vegan delight!

INGREDIENTS

  • 1-2 c. frozen banana pieces
  • 1/3 c. “cashew milk”, or one handful raw cashews (soaked a day ahead, or not)
  • small handful dates, pitted (soaked a day ahead, or not)
  • 1-2 TBS. or so of coconut cream (more if using coconut milk)*
  • cold water as needed, for blending

PREPARATION

1. Ahead of time, prepare a bunch of bananas. Peel the bananas, slice through them, and lay them out on a tray that’s covered with an inside-out zip-loc bag (or other thick plastic bag). (Note: Plastic wrap is thin and might break apart and stick to the frozen bananas.)

2. Let the bananas freeze solid. Store them for weeks in the zip-loc bag, using as needed.

3. This step is not necessary, but for smoothest smoothie, soak raw cashews and dates in water; refrigerate overnight.

4. Blend all of the above until smooth in a blender.

* If using virgin olive oil, perhaps mix it with some boiling water first. It’s very solid, which can make it challenging to work with.