Category: Recipes

Shrimp Soba Noodle Stir Fry Recipe

June 16, 2022

Shrimp Soba Noodle Stir Fry

INGREDIENTS
Cooking Tools: Large Skillet
  • 1 lb Large Shrimps. Peel and remove veins
  • 1 Tablespoon Olive Oil or Peanut Oil
  • 3 Minced Garlic Cloves
  • 1 Medium Shredded Carrot 
  • 1 Red Bell Pepper cut into thin strips
  • 8 oz Package Soba Noodles
  • 3 Cups Broccoli Florets
  • 2-3 Scallions sliced thin
  • 2 Tablespoons Toasted Sesame Seeds 
  • 1 Teaspoon Fresh Grated Ginger (Sauce Ingredient)
  • 2 Tablespoons Honey or other preferred sweetener (Sauce Ingredient)
  • 1/4 Cup Bragg’s Liquid Aminos or Soy Sauce (Sauce Ingredient)
  • 1/4 Cup Orange Juice (Sauce Ingredient)
  • 2 Tablespoons Hoisin Sauce (Sauce Ingredient)
  • 2 Tablespoons Sesame Oil (Sauce Ingredient)
  • 1/4 Teaspoon Chile Flakes (Sauce Ingredient)
  • Cooking Oil
  • Salt and Pepper To Taste
INSTRUCTIONS
  • Prepare Soba Noodles and Broccoli Florets. Set aside.
  • Prepare Sauce: In a small bowl add Liquid Aminos, Orange Juice, Honey, Hoisin Sauce, Sesame Oil, Ginger and Chile Flakes. Stir together and combine well. Set aside.
  • Heat 1 to 2 tablespoon of cooking oil in a large skillet over medium heat.
  • Add shrimp and garlic.
  • Sautee 2-3 minutes, then stir in Carrots and Bell Pepper.
  • Cook mixture until shrimp is thoroughly cooked.
  • Add Soba Noodles and Broccoli Florets to shrimp mixture.
  • Pour sauce over the shrimp. Toss to combine.
  • Garnish with Scallions and Sesame seeds.
  • Serve

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Dutch Oven Turkey 3-Bean Chile Recipe

June 16, 2022

Turkey 3-Bean Chile

INGREDIENTS
Cooking Tools: Dutch Oven
  • 2 pounds ground turkey
  • 2 cans red kidney beans (15 1/2 oz)
  • 2 cans pinto beans (15 1/2 oz)
  • 2 cans black beans (15 1/2 oz)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 can undrained diced tomatoes (15 1/2 oz)
  • 2 cans plain tomato sauce (15 1/2 oz)
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground coriander
  • 4 minced medium garlic cloves
  • olive oil
  • 2 large onions chopped
  • Optional: Precooked Cubed Potatoes
INSTRUCTIONS
  • Rinse and drain canned beans. Set aside.
  • Chop onions.
  • Oil the bottom of the Dutch oven.
  • Sautee onions until soft.
  • Place ground turkey in Dutch oven. Continue to stir until well-cooked.
  • Add remaining ingredients.
  • Cook over low-medium heat for 1 hour. Continue to stir until done.
  • Optional: add precooked potatoes when recipe is almost done.
  • Serve

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Raw Coconut Balls Recipe

June 16, 2022

Raw Coconut Balls

INGREDIENTS
Cooking Tools: Baking Sheet, Parchment Paper
  • 4 oz. cream cheese
  • 2 oz. or ¼ cup natural creamy peanut butter
  • 1-2 tablespoons stevia or preferred granulated sweetener
  • ½ cup crushed cacao chips
  • 1/2 cup shredded coconut
  • parchment paper
INSTRUCTIONS
  • Cream cheese and peanut butter should be room temperature.
  • Using a mixing bowl combine cream cheese, peanut butter and sweetener until smooth.
  • Shape dough into golf-sized balls and roll into crushed chips until covered.
  • Coat balls with shredded coconut until covered.
  • Arrange balls on parchment-lined baking sheet.
  • Freeze 2 hours or until solid. Store in freezer.

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Vegetarian Spaghetti and Zucchini Pesto Recipe

June 4, 2022

Vegetarian Spaghetti-Zucchini-Pesto Recipe

Meatless Recipe Made With Nuts and Parmesan Cheese
INGREDIENTS
  • Olive oil to coat skillet
  • 4 medium zucchini, chopped (about 8 cups)
  • reserve several sliced zucchini rounds for topping
  • 12 ounces spaghetti
  • 2 cups tightly packed any one of these fresh greens: basil, spinach, arugula or mint
  • 1 garlic clove, minced
  • 2 tablespoons walnuts, pine nuts, almonds or other preferred nuts
  • 2 tablespoons vegetable broth and 1 to 2 tablespoons vegetable broth as needed
  • 1 1/2 tablespoons olive oil, or other cooking oil as preferred
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
INSTRUCTIONS
  • Oil a large skillet with olive oil.
  • Saute the zucchini over medium-high heat for 10 to 12 minutes, or until tender. Set aside.
  • Prepare the spaghetti. When done, drain and set aside. Save 1/4 cup of the pasta water.
  • In a food processor or blender, process basil, garlic, walnuts, 2 tablespoons broth, oil, Parmesan, salt, pepper, and 2 cups zucchini for 1 minute, or until well blended. Add 1/2 tablespoon broth for a thinner consistency. Process for 30 seconds. Repeat until the desired consistency.
  • In a large bowl, stir together the pasta, and zucchini mixture, and 1 tablespoon saved pasta water. Add the remaining pasta water, one tablespoon at a time until reaching the preferred consistency.
  • Top with the remaining zucchini rounds.
  • Olive oil to coat skillet
  • 4 medium zucchini, chopped (about 8 cups)
  • reserve several sliced zucchini rounds for topping
  • 12 ounces spaghetti
  • 2 cups tightly packed any one of these fresh greens: basil, spinach, arugula or mint
  • 1 garlic clove, minced
  • 2 tablespoons walnuts, pine nuts, almonds or other preferred nuts
  • 2 tablespoons vegetable broth and 1 to 2 tablespoons vegetable broth as needed
  • 1 1/2 tablespoons olive oil, or other cooking oil as preferred
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Recipe yields about 6 servings
Traditional pesto is a sauce of crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil, typically served with pasta.

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Hearty Vegetable Barley Tomato Soup Recipe

May 28, 2022

Hearty Vegetable Barley Tomato Soup

INGREDIENTS
Cooking Tools: Dutch Oven
  • 1 tablespoon olive oil, or more if needed.
  • 1/2 medium onion, chopped
  • 1 medium rib of celery, chopped
  • 1 medium garlic clove, minced
  • 1 14.5-ounce can unsalted diced tomatoes, undrained
  • 1 1/2 cups frozen mixed vegetables
  • 1 1/2 cup vegetable broth
  • 1 cup chopped kale
  • 1/2 cup water
  • 1/4 cup uncooked quick cooking barley
  • 1/2 teaspoon dried basil, crumbled
  • 1/2 teaspoon dried oregano, crumbled
  • 1/8 teaspoon black pepper
  • salt according to taste
  • 1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese
INSTRUCTIONS
  • Coat bottom of Dutch oven with olive oil.
  • Cook the onion and celery over medium-high heat until golden, about 3 minutes, stirring occasionally.
  • Add the garlic and cook for 10 seconds.
  • Stir in the remaining ingredients except the Parmesan.
  • Bring to a boil over medium to high heat.
  • Reduce the heat and simmer covered, for 10 to 12 minutes, or until the barley is cooked.
  • Serve in soup bowls. Sprinkle with Parmesan.