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RECIPES

December 09th, 2019

12/9/2019

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Delicata Squash and Chickpea Curry

​Yield: 4-6 Servings

Ingredients:
  • 1 Tablespoon olive oil
  • 4 cloves of garlic, finely chopped
  • 2 heaped Tablespoons red curry paste
  • ½ Tablespoon curry powder
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (15 oz) can coconut milk
  • 1 medium delicata squash, seeds scraped out and cubed*
  • 1 medium eggplant, cubed
  • 1 (15 oz) can chickpeas, drained and rinsed
  • A handful of cilantro (to garnish)
  • Cooked brown rice or quinoa (to serve)

Directions:Add olive oil, garlic, curry paste, and spices to a large pot over medium heat. Sauté spice and oil mixture for 5 minutes until warm and fragrant. Add in tomatoes, coconut milk, cubed squash, cubed eggplant, sea salt, and pepper to taste. Bring to a boil, cover with the lid ajar, reduce to a low-simmer and cook for 40 minutes, stirring every now and then.
Add in chickpeas, stir well, and cook for another 10 or so minutes. Curry is done when squash is tender and soft when pierced with a fork. Spoon curry into bowls, garnish with fresh cilantro, and serve with brown rice or quinoa if desired. Enjoy!

Source:  Vegukate
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August 14th, 2019

8/14/2019

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Chewy Oatmeal Raisin Cookies

Total: 40 min (plus cooling)
Prep: 20 min
Cook: 20 min
Yield: 2 dozen 
Ingredients: 
Boiling water 
1/2 cup raisins 
1 cup whole-wheat pastry flour, spooned and leveled 
1/2 teaspoon ground cinnamon 
1/2 teaspoon baking powder 
1/4 teaspoon baking soda 
1/4 teaspoon kosher salt 
1/4 cup apple butter 
3 tablespoons unsalted butter, softened 
/2 cup light brown sugar 
1 large egg 
1 teaspoon pure vanilla extract 
3/4 cup rolled oats (not quick-cooking)


Directions:
  1. In a small bowl, add the raisins and cover with boiling water. Let stand 5 minutes. Once plumped, drain the raisins and set aside to cool completely. 
  2.  Preheat the oven to 350 degrees F, and arrange racks in the lower and upper thirds. 
  3. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. 
  4.  In the bowl of an electric mixer, beat the apple butter, butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. With the mixer on low speed, gradually add the flour mixture until just combined; stir in the oats and raisins. 
  5. Using a rounded tablespoon, drop the cookies onto parchment-lined baking sheets about 2 inches apart (12 per sheet). Bake until the cookies are no longer wet-looking in the center, 14 to 16 minutes. Cool before serving.
(Source: Food Network)

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August 14th, 2019

8/14/2019

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Chicken and Dumpling Soup with Quinoa

Total: 1 hr 20 min

Prep: 25 min
Cook: 55 min
Yield: 6 servings
Ingredients: 
2 tablespoons olive oil 
1 medium onion, chopped 
2 cloves garlic, chopped 
2 tablespoons red wine vinegar 
1 teaspoon dried thyme 
3 medium carrots, halved lengthwise and cut into 1/4-inch half-moons
 2 celery stalks, thinly sliced
 Kosher salt and freshly ground black pepper 
4 cups low-sodium chicken broth 
2 small bone-in, skin-on chicken breasts (about 1 pound) 
One 15-ounce can cannellini beans, strained and rinsed 
1/2 cup quinoa, rinsed well 
1 cup frozen, chopped green beans 
1/2 cup white whole-wheat flour 
1/2 cup loosely packed parsley leaves, finely chopped
 2 large eggs, lightly beaten 
1 tablespoon milk 
1/2 teaspoon baking powder
Directions: 
  1. Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions and cook, stirring, until the onions begin to soften, about 5 minutes. Add the garlic, vinegar and thyme and stir until most of the vinegar has evaporated, about 2 minutes. Add the carrots, celery, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until soft, about 6 minutes. Add the broth, 4 cups of water, chicken breasts and cannellini beans, bring to a high simmer and cook until the chicken is tender and cooked through, 20 to 25 minutes.
  2. Carefully remove the cooked chicken and set aside until cool enough to handle. Add the quinoa to the pot and cook until translucent and tender and the threadlike germ wraps around each kernel, 10 to 12 minutes. 
  3. Meanwhile, remove and discard the chicken skin and bones. Shred the meat into bite-size pieces and add back to the soup. Add the frozen beans. 
  4. Make the dumplings. Stir together the flour, parsley, eggs, milk, baking powder and 1/4 teaspoon salt in a medium bowl. Put half the batter into a perforated colander; holding the colander just over the simmering soup, scrape and work the batter through the holes with a rubber spatula, letting the tiny dumplings drop into the soup. Cook until the dumplings float, stirring to break up any large clumps, about 1 minute. Repeat with the remaining batter. Adjust the consistency of the soup with more water if desired and season with salt if needed.
(Source: Food Network)
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August 14th, 2019

8/14/2019

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Whole-Wheat Apple Pancakes

Total: 12 min

Prep: 10 min
Cook: 2 min
Yield: 6 servings 
Ingredients: 
1 cup low-fat buttermilk 
3/4 cup nonfat milk 
2 large eggs 
1 tablespoon honey 
6 tablespoons pure maple syrup 
1 medium apple, diced 
3/4 cup all-purpose flour 
3/4 cup whole-wheat four 
2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/4 teaspoon salt

Directions: 
  1. Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes. 
  2. In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined. 
  3. Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest. 
  4. Place 2 pancakes on each plate. Drizzle with the syrup.
(Source: Food Network)

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