Moroccan Yam Veggie Burgers with Cilantro Lime Tahini Sauce

Ingredients:

FOR THE BURGERS:

• 1.5 cups grated yam (I used a sweet potato in a pinch)
• 2 large garlic cloves, peeled
• 3/4 cup fresh cilantro leaves
• 1 small piece of fresh ginger (1 cm cube), peeled
• 1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)
• 2 tablespoons ground flax mixed with 3 tablespoons water
• 3/4 cup rolled oats, ground into a flour (use gluten-free if necessary)
• 1/2 tablespoon sesame oil
• 1 tablespoon coconut aminos or low-sodium tamari
• 1/2-3/4 teaspoon fine grain sea salt or pink Himalayan salt, to taste
• Freshly ground black pepper, to taste
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cinnamon
• 1/4 teaspoon turmeric

FOR THE CILANTRO-LIME TAHINI SAUCE (MAKES 1/2 CUP):

• 1 small garlic clove, peeled
• 2/3 cup fresh cilantro leaves
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lime juice, or to taste
• 2 tablespoons tahini
• 2 tablespoons water
• 1/2 teaspoon cumin
• salt and pepper, to taste

Directions:

1. FOR THE BURGERS: Preheat the oven to 350F. Line a large baking sheet with a piece of parchment paper.
2. Peel the yam. Using the regular-sized grate hole, grate the yam until you have 1 1/2 lightly packed cups. I used the grater attachment disc in my food processor to save time (it takes less than 20 seconds). Place into large bowl.
3. Remove grater attachment from food processor, and add the regular "s" blade. Mince the garlic, cilantro, and ginger until finely chopped.
4. Add drained chickpeas and process again until finely chopped, but leave some texture. Scoop this mixture into a large bowl.
5. In a small bowl, stir together the flax and water mixture.
6. Grind the oats into a flour using a blender or a food processor. Or you can use 3/4 cup + 1 tablespoon pre-ground oat flour. Stir this into the mixture along with the flax mixture.
7. Now stir in the oil, aminos/tamari, salt/pepper, and spices until thoroughly combined. Adjust to taste if desired.
8. Shape 6-8 patties, packing the mixture firmly together. Place on baking sheet. Bake for 15 minutes, then carefully flip, and bake for another 18-23 minutes until golden and firm. Cool on pan.
9. FOR THE CILANTRO SAUCE: Mince garlic in a food processor, followed by the cilantro. Add the rest of the sauce ingredients and process until smooth and creamy.
10. Serve the patties with a generous dollop of sauce and optional homemade salsa (from OSG cookbook, p.95) with a bun or lettuce wrap.

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Roasted Cheesy Potato and Ham Soup

Ingredients:

2 Tablespoons butter
1 large shallot or 1 small onion, chopped
3 cloves garlic
salt and pepper
48oz chicken broth*
24oz good-quality marinara sauce
3/4 cup fresh basil, chopped (3/4oz package basil)
16oz fresh or frozen cheese tortellini (could also use mini ravioli)

Directions:

Melt butter in a large soup pot over medium heat. Add shallots (or onions) then season with salt and pepper and saute until tender, 3-4 minutes. Add garlic then saute for 30 more seconds. Add chicken broth, marinara sauce, and fresh basil then turn heat to high and bring to a boil.
Carefully add tortellini to boiling soup then place a lid on top, turn heat down to medium, and then cook until tender. Serve with crostini.
May need more chicken broth if re-heating as tortellini will absorb some of the broth as the soup cools.



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BUFFALO POPCORN CHICKEN

INGREDIENTS

• 3-4 boneless skinless chicken breasts
• ½ cup flour
• salt and pepper to taste
• 3 eggs + 1 tablespoon water
• ⅓ cup plain bread crumbs
• 1 cup panko bread crumbs
• 2 cups Frank's buffalo wing sauce

how to do it : 

1. Preheat oven to 425. Spray a large baking sheet with cooking spray.
2. Pound the chicken breasts to ½ inch thickness. Chop into small ½-inch pieces.
3. Add flour and salt and pepper to taste to a small bowl and stir to combine. Whisk together the eggs and water in a second small bowl.
4. Combine bread crumbs and panko bread crumbs in a third small bowl and stir to combine. Place buffalo sauce in a fourth small bowl.
5. Toss the chicken pieces in the flour mixture. Next dip them in the egg wash bowl. Third, toss them in the bread crumbs. Lastly, dip the breaded chicken pieces in the buffalo sauce and place them 1-2 inches apart on prepared baking sheet. Once all of the chicken is on the baking sheet, spray with cooking spray.
6. Bake chicken bites for about 15-20 minutes until the chicken is cooked through and the outside is crispy.
7. Serve with blue cheese dressing (or ranch) and sprinkle with blue cheese crumbles if desired.

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Fried Pickles

Ingredients :

Dill Pickle Chips

3/4 to 1 cup of beer

2 eggs

1 -2 cups of flour

Cholesterol free oil

Instructions :

Pour oil in a large skillet until the oil is about 1-2 inches up the side of the pan. Heat oil to 350 degrees.

Strain pickles in a small colander.

In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dip pickles one at a time using tongs into the batter and then place in the heated oil.

Fry pickles for about 2 minutes flipping the pickle after about 1 minute.

Place pickles on a plate lined with paper towel and then season with salt. Serve with Ranch Dressing.

Enjoy!!!

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VEGAN CHOCOLATE COFFEE ICE CREAM SANDWICHES

INGREDIENTS

1 flax egg (1 Tbsp flaxseed meal + 2 Tbsp water)
1/2 cup unsweetened almond milk
1 tsp white vinegar
1/3 cup raw sugar (I used turbinado)
1 tsp vanilla extract
3 Tbsp melted coconut oil
1/2 cup oat flour (finely ground rolled oats)
scant 1/2 cup whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
pinch sea salt
1/4 cup dark/semisweet chocolate chips or chopped bar (non-dairy for vegan)

INSTRUCTIONS
Preheat oven to 350 degrees F and lightly coat a baking sheet with non-stick spray.
Prepare flax egg by mixing flax and water in a large bowl. Set aside.
Measure out almond milk in a liquid measuring cup and add vinegar. Let set for a few minutes.
Add the sugar, melted coconut oil and vanilla to the flax egg and beat.
Add almond milk and beat again.
Add remaining dry ingredients to a sifter and sift over wet ingredients. Beat until well combined.
Add chocolate chips and fold in until just combined.
Spoon 1 Tbsp measurements of batter onto the greased baking sheet (leaving a small space in between cakies) and spread around and flatten a bit - you don't want mounds, but rather discs.
Bake for 10 minutes. Remove from oven, let set on tray for 5 minutes, then carefully transfer to a cooling rack to cool. Once cooled, pop cookies in the freezer to harden so they're easier to work with.
In the meantime, set your ice cream out so it begins to soften - about 15 minutes.
Once soft, use an ice cream scoop to scoop out 8 large balls of ice cream onto squares of plastic wrap. Fold the plastic wrap around the balls and squash them into thick discs. Twist off tops to cover and place back in the freezer to harden - about 30 minutes.
Once frozen, remove chocolate cakies and the ice cream discs from the freezer and carefully plop the ice cream on the top of one cakey (face down) and then top it with another cakey (face up). (SAVE the plastic wrap).
Use both hands to carefully press the cakies together around the ice cream, then place in a baking dish, re-wrap with squares of plastic wrap, cover with a lid and pop back in freezer.
Will stay fresh for up to a week.

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Dark Chocolate Popcorn

all you need is:

1/4 cup firmly-packed brown sugar

2 Tbsp. unsweetened cocoa powder

1/4 tsp. baking soda

1. 75g popcorn kernels

kosher salt to taste

3 ounces dark chocolate

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Crab Grilled Cheese

Ingredients

4 slices sourdough bread

2 slices Havarti cheese

½ avocado, pitted and sliced

8 ounces fresh snow crab meat

2 tablespoons butter, room temperature

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Yammy Caramel Apple

Ingredients

3 large green apples

1 large lemon

2 cups brown sugar

1/2 cup heavy cream

2 tablespoons butter

2 tablespoons light corn syrup

1 teaspoon vanilla extract

some Dry fruits 




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kebabs with a creamy yogurt and fennel tzatziki sauce

Ingredients

• 1 cup Greek-style yogurt
• ½ cup finely grated fennel
• 2 tbsp chopped fennel fronds
• ½ tsp salt
• ½ tsp grated lemon zest
• 1 tbsp freshly squeezed lemon juice
• ½ tsp minced garlic

Directions
1 Spoon the yogurt into a fine mesh strainer lined with several layers of heavy-duty paper towels or cheesecloth and drain over a bowl for 15 to 20 minutes. 

2 Discard liquid and scrape the yogurt into the bowl using a rubber spatula. Using your hands, squeeze fennel to extract as much liquid as possible. Add fennel and remaining ingredients to yogurt and stir well. Serve with grilled lamb kebabs.

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Shirley Temple Cake

1 Pillsbury Moist Supreme Classic White Cake Mix 

1 1/4 cup Cherry 7-up (diet should be fine)

1/3 cup vegetable oil

4 egg whites

Preheat oven to 350ºF. Grease a 9x13 inch cake pan. Blend all the ingredients for two minutes on medium speed. Pour the batter into prepared pan. Bake about 32 minutes or until a toothpick comes out clean. Cool completely before frosting.

Whipped Cherry Buttercream

4 cups powdered sugar
1/3 cup maraschino cherry juice

1 teaspoon vanilla
1 1/2 sticks cold butter (3/4 cup)
 

Combine the sugar, juice, and vanilla. Beat until combined. Cut the cold butter into chunks and add a little at a time, beating well after each addition. Continue to beat for 3 minutes on high speed until all the butter is incorporated and frosting is fluffy.

Frost cake and garnish with whipped cream and maraschino cherries.

                                                                                      

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