Chocolate Sweet Potatoes

Sweet Potatoes are such a versatile vegetable. They can be savory or sweet. This recipe was one of my many kitchen experiments. These potatoes have no sugar added, are vegan AND gluten free.

Prep: 5 minutes
Cook Time: 10 minutes
Serves: 2

Ingredients:
3 Tbsp Coconut Oil
1 large Sweet Potato, sliced
1 tsp Nutmeg
1 tsp Cinnamon
1/4 c Raw Agave Nectar,  Amber
1 tsp Ginger Root, grated
1 Tbsp Cocoa

In a medium saucepan over medium heat, add 1 tablespoon of coconut oil and sweet potatoes. 

Toss/stir to coat

In a small bowl, whisk remaining ingredients and add to saucepan. 

Stir potatoes

Cook until tender.

Serve as a sweet side dish or as a dessert with whipped cream or ice cream. 

Shrimp Scampi

Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:
1/2 lb Linguini
1 Tsp Sea Salt
1 Tbsp Olive Oil
4 Tbsp Butter
1/2 Cup Olive Oil
4 Garlic Cloves,  minced
1 Tbsp Old Bay Seasoning
1/3 Cup Green Onion, chopped
2 Tsp Lemon Zest
12 Jumbo Shrimp
1/3 Cup Fresh Parsley, chopped
Freshly Ground Black Pepper
Grated Parmesan Cheese
Lemon Wedges

Fill pasta pot with water.
Add sea salt & 1 tablespoon olive oil to water and bring to a boil.
Add pasta to water and cook until al dente, drain and set aside.
While pasta cooks, add olive oil and butter to a heavy skillet over medium heat.
When butter melts add garlic and the next 4 ingredients, stirring occasionally.
Cook shrimp until pink.
Add pasta to a large serving bowl.
Pour shrimp mixture over pasta and stir to coat.
Sprinkle scampi with parsley, parmesan & black pepper.
Enjoy!

Butternut Squash Pesto & Shrimp w/Spaghetti Squash

Servings: 4
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients:

1 large Spaghetti Squash,  halved
Nonstick Cooking Spray
1 small Butternut Squash
2 c fresh basil leaves
1/2 c Parmesan Cheese
2 Garlic Cloves
2 c Olive Oil
Sea Salt
Black Pepper
1 c Pine Nuts
3 Tbsp Butter
1 1/2 lb Shrimp,  8-10 count per lb, peeled & devined
1 Tbsp Old Bay Seasoning

Preheat conventional oven to 375°
Place Spaghetti Squash in a large baking dish, pulp side down & spray with cooking spray.
Wrap dish with aluminum foil and bake for 45 minutes.
Remove from oven & set aside.
Cover bottom of a cookie sheet with parchment paper
Spray Butternut Squash with cooking spray.
Sprinkle Butternut Squash with Salt & Pepper.
Bake for 25-30 minutes or until tender.
Remove from oven and set aside.

For Pesto:
Place basil & garlic in food processor and process until basil forms a paste.
Add cheese, Salt & Pepper and pulse a few times.
Gradually pour in 1 cup olive oil while processing until mixed thoroughly.
Scrape down processor bowl and add cooked Butternut Squash and Pine Nuts
Begin to process while gradually adding remaining Olive Oil.
Add additional Olive Oil if needed
Set pesto aside.

For Shrimp:

Place heavy skillet over medium heat.
Melt butter in skillet.
Toss shrimp in Old Bay Seasoning
Add shrimp to skillet in a single layer.
Flip shrimp once,  cooking until pink.

Toss Spaghetti Squash with pesto.
Divide between 4 large bowls.
Add an equal number of shrimp to each bowl.
Garnish with lemon wedges and ENJOY!

Mini Crab Cake Clubs

This past Saturday the girls and I rented a boat for the evening.  Everyone was to bring hors d' oeuvres for 7 to 8. These mini clubs were a well received addition to the party.

Yield: 14 mini clubs
Prep Time: 1 hour
Cook Time: 20 minutes

INGREDIENTS

For Crab Cake:
1 Egg
2 Tbsp Mayonnaise
1 Tsp Worcestershire
1 Tsp Dijon Mustard
1/2 Tsp Old Bay Seaoning
1/2 Cup Bread Crumbs
1/2 Cup Green Onions
1 lb Lump Crab Meat
10 to 14 slices of bacon
14 mini Kaiser Rolls or Croissants( if mini Kaiser Rolls aren't available,  use regular ones and use a 3 inch  biscuit cutter to make minis)
14 Plum Tomato Slices
14 Pieces of Butter Lettuce
14 lemon wedges

For Aioli:
1 Tsp Kosher Salt
1 Garlic Clove
1/2 Cup Mayo
1/4 Tsp Smoked Paprika
2 dashes Ground Cumin
White Pepper to taste

In a medium bowl, whisk the first 5 ingredients
Fold in crab, green onions and breadcrumbs
Cover bowl and refrigerate for at least a half hour

Using a mortar & pestal, grind the kosher salt and garlic until it forms a paste.
In a small bowl, whisk mayo, garlic paste and seasonings.
Cover and refrigerate aioli for up to a week.

Cook bacon in a large skillet, over medium heat as per package directions.
While bacon cooks, remove crab mixture from the refrigerator and form into 14, 1/4 cup pattys.
Remove bacon from pan and drain on paper towels.
Cook crab cakes in bacon fat or olive oil, about 2 minutes on each side or until golden brown. 

To assemble Clubs:

Cut kaiser rolls in half
Layer each side with aioli, a slice of lettuce, a tomato slice, a crab cake and a piece of bacon.
Place a decorative pick through the top of sandwich and garnish with a lemon wedge.

ENJOY!

Egg White Muffin

I have been busier than ever this year. So much so that while I'm creating menus and preparing meals for my awesome patrons, I often forget to prepare meals for myself. When I ask myself out loud, "What am I gonna eat today," my friends and family are always shocked. They think that someone who cooks as much as me always has something to eat. But my taste buds are funny acting. They usually are not in the mood for what my clients order. Here lies my dilemma. How do I keep up with work and catering, AND manage to stay out of restaurants everyday? I'm at the age where I am a lot more health conscious (at least most of the time) and I want to maintain a healthy and balanced diet. So I decided that I will pick 1 day per week to batch cook/prep some healthy, portable, dishes that reheat well.

 

Serves: 6

• Prep Time: 5 minutes
• Cook Time: 20 Minutes

 

Things Needed: Muffin Pan or Mini Cake Pans

Ingredients:

• Nonstick Cooking Spray
• 12 Egg Whites ( I use egg beaters egg whites for the convenience)
• 6 thin slices Whole Mozzerella
• 1/2 Tsp of each: Garlic Powder, Tumeric, Black Pepper & Chili Powder
• Vegetables of your choice (Spinach, Red Bell Pepper, Portabella Mushrooms, etc), optional
• 6 Whole Grain English Muffins

• Preheat oven conventional oven to 375 degrees
• Spray muffin pan wiith cooking spray.
• In a medium bowl, mix egg whites and seasonings
• Spoon egg whites into pan
• Bake for 15 minutes or until egg whites are firm to touch
• Remove from oven and let cool for a few minutes
• Remove eggs from pan and place on the bottom halves of muffins. Then add cheese and other ingredients of your choice and top with 2nd half of muffin.
• Serve and Enjoy

OR

Store for later. These sandwiches freeze very well and can be thawed and reheated in about 3 to 4 minutes in a microwave.

 

 

Egg White English Muffin

I have been busier than ever this year. So much so that while I'm creating menus and preparing meals for my awesome patrons, I often forget to prepare meals for myself. When I ask myself out loud, "What am I gonna eat today," my friends and family are always shocked. They think that someone who cooks as much as me always has something to eat. But my taste buds are funny acting. They usually are not in the mood for what my clients order. Here lies my dilemma. How do I keep up with work and catering, AND manage to stay out of restaurants everyday? I'm at the age where I am a lot more health conscious (at least most of the time) and I want to maintain a healthy and balanced diet. So I decided that I will pick 1 day per week to batch cook/prep some healthy, portable, dishes that reheat well.

 

 

 

 

 

Serves: 6

• Prep Time: 5 minutes
• Cook Time: 20 Minutes

 

Things Needed: Muffin Pan or Mini Cake Pans

Ingredients:

• Nonstick Cooking Spray
• 12 Egg Whites ( I use egg beaters egg whites for the convenience)
• 6 thin slices Whole Mozzerella
• 1/2 Tsp of each: Garlic Powder, Tumeric, Black Pepper & Chili Powder
• Vegetables of your choice (Spinach, Red Bell Pepper, Portabella Mushrooms, etc), optional
• 6 Whole Grain English Muffins

• Preheat oven conventional oven to 375 degrees
• Spray muffin pan wiith cooking spray.
• In a medium bowl, mix egg whites and seasonings
• Spoon egg whites into pan
• Bake for 15 minutes or until egg whites are firm to touch
• Remove from oven and let cool for a few minutes
• Remove eggs from pan and place on the bottom halves of muffins. Then add cheese and other ingredients of your choice and top with 2nd half of muffin.
• Serve and Enjoy

OR

Store for later. These sandiwiches freeze very well and can be thawed and reheated in about 3 to 4 minutes in a microwave.

 

 

Lamb Hash

I was undecided about what I would make for dinner tonight.  I really wanted an omelet.  So I cut some peppers and onions and then realized that I was out of eggs.  Then I thought I would make lamb and roasted tomatoes but I had already ground up all of my lamb for burgers. So Lamb Hash it is!

Serves: 1 (Double recipe as needed)

Olive Oil
2 small Red Potatoes
1/2 Tsp Tumeric
1/2 Tsp Garlic Powder
Salt & Pepper to taste
I/3 lb Ground Lamb
1/4 Onion, Diced
1/4 Poblano Pepper, diced
1/2 Red Bell Pepper
4 Baby Portabellas, quartered

Heat oil over medium heat

Add potatoes and seasonings and stir to coat.

When potatoes are tender, add lamb and vegetables, stirring occasionally.

When lamb is cooked to desired doneness, remove pan from heat and serve.

Enjoy!

Deep Dish Pizza

Us Chicagoans take our deep dish seriously! As an "At Home Gourmet," I have always loved recreating my restaurant favorites. After lots of practice, I think my deep dish vegetable pizza is comparable to some of my favorites. You be the judge.

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes

My prepared deep dish pizza dough
Butter
1 Tbsp Minced Garlic
1/2 lb Whole Mozzarella, sliced
2 Tbsp Italian Seasoning
1 small Red Onion, sliced
1 cup Shitake Mushrooms, sliced
2 cups Baby Spinach
1 cup Mozzarella,  shredded

Pizza Sauce - Mix the following 7 ingredients & set aside:
6 oz Tomato Paste
8 oz Stewed Tomatoes
2 Tbsp Olive Oil
2 Tbsp Parmesan Cheese, grated
1 Tsp Minced Garlic
1/2 Tsp of each: Oregano, Basil, Salt & Black Pepper

Preheat conventional oven to 400°

Butter a 10 inch, enameled cast iron skillet or 10 inch, heavy metal baking dish

Press the prepared dough into pan and up the sides

Bake crust for 10 minutes and remove from oven

Sprinkle with minced garlic

Place whole mozzarella slices over garlic and sprinkle with1 tablespoon Italian Seasoning

Layer pizza with onion, spinach & mushrooms

Spread pizza sauce evenly over spinach.

Spread pizza with shredded mozzarella & remaining Italian seasoning

Bake for 30 - 35 minutes or until crust is golden brown

Serve with grated Parmesan & red pepper flakes.

Deep Dish Pizza Dough

Prep Time: 12 minutes
Rest/Rise Time: 2 hours
Yields: 1 12 inch crust

1 1/8 cup hot water
2 1/2 teaspoons Active Dry Yeast
3 cups flour
1/2 cup corn oil
2 1/2 Tbsp sugar
2 tsp Kosher Salt
Butter
Additional flour for handling dough

Pour warm water into a large mixing bowl.

Add yeast to water and let sit, until foamy about 10 minutes

Add the next 4 ingredients and mix until the dough pulls away from bowl.  If using a stand up mixer, with a dough hook attachment, mix for no more than 2 minutes. 

Butter a large bowl

Flour hands and form dough into a ball

Add dough to bowl, cover with plastic wrap and let rise for about 1 1/2 hours

Punch dough down and let sit for an additional 10 minutes.

Beef Fried Quinoa

Some of my favorite recipes have been accidents. I wasn't trying to make fried quinoa, but I'm glad I did. I purchased some liquid aminos as a soy sauce substitute, but I was a bit skeptical. It's an awesome substitute for soy sauce and it is gluten free, has no chemicals,  no preservatives, is certified NON-GMO and has no artificial coloring.

Servings: 2
Prep Time: 5 minutes
Cook Time: 25 minutes

2 Tbsp Olive Oil
1/4 cup diced onion
1/2 cup chopped Red Bell Pepper
1 Tbsp Minced Garlic
1 cup Quinoa
2 cups Gluten Free Vegetable Broth
1 Tsp Oregano
1/2 Tsp Paprika
1/2 cup frozen Green Peas
1/4 cup chopped green onion
1/4 cup Braggs Liquid Aminos
1 egg
1 cup cooked Shrimp, Chicken or Beef

In a large sauté pan, over medium heat add the 1st 5 ingredients to pan and stir for about 2 minutes.

Add next 3 ingredients. Stir to mix.

Bring mixture to a boil and cover. Reduce heat to low. Cook for 15 minutes or until most of liquid is gone.

Add green peas to mixture and steam for about 5 minutes.

Remove lid. Stir in liquid aminos.

Add egg to pan and stir until egg is cooked.

Stir in green onions and beef, chicken or shimp.

Serve with additional liquid aminos and enjoy!

Shrimp & Crawfish Paella

Servings: 8
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
2 Tbsp Olive Oil
3 Garlic Cloves minced
2 cups short or medium grain rice
1/4 c flat leaf parsley, chopped
1 Tsp Oregano
1 tsp Smoked Paprika
Zest of 2 lemons
1/2 Tsp Saffron
32 oz Chicken Broth
2 bay leaves
Salt & pepper to taste
2 Tbsp Olive Oil
1 large yellow onion, diced
2 red bell peppers, diced
1 tbsp cajun seasoning
1 lb Shrimp, peeled and devined
1 lb Crawfish

Preheat 2 tbsp of olive oil in a large sauté pan, over medium heat.
Add garlic and rice to pan,  stirring constantly to coat with oil,  about 3 minutes.
Add next 7 ingredients,  stir and bring to a boil.  Cover pan and reduce heat to simmer, about 20 minutes, stirring occasionally.
Season with salt & pepper to taste.
In a separate pan, preheat 2 tbsp olive oil over medium heat.
Sauté onions and peppers, stirring occasionally,  about 5 minutes.
Season seafood with cajun seasoning and add to vegetables and cook until shrimp turns pink.
Pour rice into serving dish and top with seafood mixture.
Serve with lemon wedges and red pepper flakes.
ENJOY!

Fried Oyster Salad

My friend Janelle recently visited New Orleans. While there, she posted a photo of fried  oysters with bleu cheese and balsamic vinaigrette. I knew once I saw the picture that I was not only gonna try it, but I was adding it to my catering and weekly meal service menus! Here's the recipe:

Ingredients:

1 lb Oysters
1 cup Buttermilk
Cajun Seasoning
2 cups flour
Oil for deep frying
4 strips of cooked bacon cut into 1/2 inch pieces
1 lb Baby Spinach
1/2 cup Cucumber
1 medium tomato cut in wedges
1 cup Bleu Cheese Crumbles
Balsamic vinaigrette dressing
Lemon wedges

For Oysters:

• Soak oysters in buttermilk.
• Meanwhile, mix flour and 2 tablespoons cajun seasoning
• Set up deep fryer or frying pan with enough oil to cover oysters and heat over medium heat.
• Drain oysters and reserve milk
• Season with Cajun seasoning
• Coat oysters with flour
• Then coat with reserved milk. 
• Repeat the last two steps
• When oil is ready, gently place in oil and fry, turning occasionally, until golden brown. Do not overcrowd pan or fryer.
• Remove oysters from oil when they begin to float
• Place on paper towels to drain.

For Salad:

• Place spinach in a large bowl with cucumbers and tomato
• Top with oysters, then bleu cheese and bacon
• Sprinkle with the juice or 1 lemon wedge
• Serve with vinaigrette.

Enjoy!

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Cheesy Scrambled "Eggs"

Prep Time: 2 minutes
Cook Time: 8- 10 minutes

Ingredients:

2 Tbsp Olive Oil
1 lb Extra Firm Tofu cut into cubes
1 tsp Tumeric
1 tsp garlic powder
Salt & Pepper to taste
1/2 cup Veggie Shreds Cheddar " Cheese

In a sauté pan, preheat olive oil over medium heat

Add tofu to pan and sprinkle with tumeric, garlic, salt & pepper

Gently stir until tofu is covered with seasonings

Sauté, stirring occasionally, for about 7 minutes

Add "cheese" to mix and stir to combine.

Remove from heat when "cheese" melts

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Vegan Plantain Pita

Makes: 1, 9 inch Pita
Prep Time: 15 minutes
Cook Time: 15 minutes

Equipment Needed:
9 inch Tart Pan/ Pizza pan
Blender or Food Processor

Ingredients:

• 2 Ripe Plantains
• 1 Tbsp Flaxmeal mixed with 3 Tbsp water (Egg Substitute)
• 2 Tbsp Coconut Oil
• 2 Tbsp Pecans
• 1 Tsp Salt
• 1/2 cup Flour
• 1 Tsp Cinnamon
• Sea Salt (Optional)

• Preheat oven to 375 degrees
• Grease tart pan
• In a small bowl, mix flaxmeal with 3 tbsp water. Stir & let sit until it gels, about 10 minutes
• Process/blend plantains, olive oil, nuts, cinnamon,salt & flaxmeal mixture until smooth
• Add flour and pulse until crumbly
• With floured fingers, press mixture in the bottom of tart pan
• Bake for about 15 minutes or until firm & edges begin to brown
• Remove from oven and let rest for about 10 minutes
• Cut pita in half, then cut into triangles
• Sprinkle with Sea Salt 

Serving Suggestions:

• Spinach Dip
• Chicken and or Tuna Salad
• Mango Salsa
• Baste with Olive Oil and serve with dinner in place of bread

ENJOY!

Vegetable "Philly Cheese Steak"

Servings: 2, 6 inch sandwiches
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

2 Tbsp Olive Oil
1 Large Onion
1 Large Bell Pepper
6 4 inch Portabella Mushrooms
Italian Seasoning to taste
4 Slices Veggie Cheese
Giardiniera (optional)
12 inch French Bread


Preheat olive oil in a saute pan over medium heat
Saute onion and peppers for 3 - 5 minutes
Season Mushrooms with Italian seasoning
Add Mushrooms to pan and saute for 4 - 6 minutes
Slice bread lengthwise & layer with vegan mayo, giardiniera, vegetable cheese, cooked vegetables.
Cut into two, 6 inch servings
ENJOY!

Vegan Mayonnaise

I love Mayo! So much that I make my own depending on what I'm planning to cook. As I contemplated joining some of my buddies this year in a 30 day vegan challenge, the deciding factor was substituting foods that I really enjoy. Since mayo is made with eggs, I originally thought that it would be a condiment that I would have to do without. Then I noticed on a bag of flaxmeal that eggs can be substituted by mixing 1 part flaxmeal with 3 parts water. SCORE!


Servings: 4
Prep: 15 minutes


Ingredients:
2 Tbsp Flaxmeal
6 Tbsp Water
1 Garlic Clove
1 Tsp Kosher Salt
1/4 cup Olive Oil
1 Tbsp Lemon Juice
1 Tsp Raw Agave

In a small bowl whisk flaxmeal and water. Set aside for 10 minutes
Using a mortar & pestle crush garlic & salt until it forms a paste.
Add flaxmeal & garlic paste to a food processor. Turn on.
With processor running gradually add olive oil
Add remaining ingredients and process for an additional minute.
Place mayo in airtight container & refrigerate for up to a week
Use in any recipe that requires mayonnaise.

*You can add sun dried tomatoes or basil for variations.

Roasted Vegetable Salad

Servings: 2 main course or 4 side dishes
Prep Time: 5 minutes
Cook Time: Conventional Oven 40 minutes/Convection Oven 20 minutes


Ingredients:
1 Large Sweet Potato, peeled and cut into 1 inch cubes
1 Medium Butternut Squash, cut into 1 inch cubes
2 Ripe Plantains, cut into 2 inch slices
1 Onion, quartered
1 Bell Pepper
2 Tbsp Coconut Oil
1 Cup Pecan Halves
2 Tbsp Raw Agave Nectar
1 tsp Nutmeg
1 Jalapeno, minced (optional)
2 Tbsp Flaxseeds (optional)
Lemon Wedges

Preheat conventional oven to 375 degrees
In a large casserole dish place a sheet of parchment paper
In a large bowl toss squash, plantain and sweet potato with coconut oil and pour into dish
Add whole bell pepper and onion to dish
Bake for 40 minutes or until squash and potatoes are tender
Remove from oven
Dice bell pepper, set aside
In a small bowl, whisk raw agave and nutmeg
Add all vegetables and pecans to a large bowl
Toss with agave mixture
Stir in jalapeno & flaxseeds
Serve with lemon wedges
ENJOY!

Cream Cheese Frosting

16 oz Cream Cheese Frosting, at room temperature
1/2 cups Unsalted Butter, at room temperature
3 cups Powdered Sugar
1 tsp Pure Vanilla Extract
1 tsp Pure Lemon Extract


Blend cream cheese and butter
Gradually blend in powdered sugar
Blend in both extracts

Sweet Potato Cake

Yields 2, 9 inch layers
Prep Time: 30 minutes
Cook Time: 40 minutes

Ingredients:

2 cups Flour
2 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
2 cups Sugar
1 1/4 cups Olive Oil
4 Eggs
2 tsp Vanilla
3 cups Shredded Raw Sweet Potato
1 1/2 cups Chopped Pecans
2 Tbsp Ginger Root Minced

Preheat conventional oven to 350°

Place 1 wax paper circle in the bottom of each 9 inch cake pan

Grease and flour each cake pan

In a medium bowl whisk together 1st 4 ingredients and set aside

In a large bowl whisk oil & sugar

Whisk in eggs 1 at a time

Stir in vanilla

Stir in flour mixture

Stir in sweet potatoes, nuts & ginger

Pour into prepared pans

Bake for 40 minutes or until a tooth pick comes out clean

Remove from oven. Let cool in pans for 10 minutes.

Transfer to a cooling rack

Frost with your favorite cream cheese frosting recipe.

Enjoy!

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