Tag: INFRA

  • Spicy Charred Spaghetti

    Spicy Charred Spaghetti

    Spicy Charred Spaghetti

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    Total Time 15 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 4 cups water
    • ¼ cup tomato paste
    • ¼ cup olive oil
    • ½ teaspoon crushed red chili flakes
    • 2 large garlic cloves
    • 16 ounces tomato sauce
    • 1 cup water
    • 16 ounces spaghetti pasta
    • Shaved parmesan optional
    • Fresh basil optional

    Method
     

    1. Bring water and tomato paste to a simmer in small saucepan over medium-low heat to create a tomato broth.
    2. In a large skillet or cast iron pan, wide enough to hold spaghetti flat on the bottom, heat olive oil over medium heat. Add crushed chilies and garlic, cook until fragrant.
    3. Stir in tomato sauce, 1 cup water, and salt.Bring sauce to a simmer and cook for 5 minutes.
    4. Place spaghetti flat in the pan, spooning sauce over the top of the spaghetti until coated. Simmer undisturbed for 3-5 minutes. While continuing to cook, add a ladle of tomato broth when the pasta looks dry. Repeat until half of the broth has been used, turn pasta over and continue adding the remaining broth. Scrape the bottom of the pan to loosen the pasta and any stuck bits.
    5. Serve promptly, garnished with optional shaved parmesan and fresh basil.
  • Strawberry Lemonade Cupcakes

    Strawberry Lemonade Cupcakes

    Strawberry Lemonade Cupcakes

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    Total Time 1 hour 30 minutes
    Ingredients Method Notes

    Ingredients
      

    • 3 cups all-purpose flour or cake flour
    • 4 teaspoons baking powder
    • ½ teaspoon sea salt
    • 12 tablespoons (1 ½ sticks) unsalted butter softened
    • 1 ½ cups cane sugar
    • 3 egg whites
    • 1 cup buttermilk
    • Zest and juice of 2 medium lemons
    • 1 pound unsalted butter softened
    • 2 cups confectioner's sugar sifted
    • ¾ cup strawberry jam divided
    • 10 ripe strawberries halved

    Method
     

    1. Preheat oven to 350°F. In a medium bowl, whisk together flour, baking powder, and salt.
    2. In a large mixing bowl or the bowl of a stand mixer, cream butter and cane sugar together until pale in color. Whisk in egg whites until batter is smooth.
    3. Fold in half the dry ingredients, then half the buttermilk and repeat. Fold in lemon zest and juice.
    4. Line two cupcake pans with cupcake liners and fill ⅔ full of batter. Bake for 20 minutes (rotating pans halfway through baking) or until a toothpick inserted in the centers come out clean. Set aside to cool completely.
    5. Cream butter and add sifted confectioner's sugar. Beat frosting until smooth then mix in ½ cup of strawberry jam. Place in a piping bag fitted with a star piping tip.
    6. To decorate cupcakes, pipe frosting in a circular pattern over the top of the cupcake leaving a well in the center. Place a teaspoon of strawberry jam in the center of the frosting. Top cupcakes with a strawberry half.

    Notes

    Makes 18-20 cupcakes
     
    Cupcakes can be stored in an airtight container in the refrigerator. Before serving, allow cupcakes to sit at room temperature for 15 minutes.
  • Potato Curry

    Potato Curry

    Potato Curry

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    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 1 pound creamer or fingerling potatoes
    • 2 tablespoons olive oil
    • 1 small yellow onion minced
    • 2 cinnamon sticks
    • 2 cardamom pods
    • ¾ teaspoon cumin seeds
    • ½ teaspoon brown mustard seeds
    • 1 large tomato diced
    • 2 large garlic cloves minced
    • ½ inch fresh ginger minced
    • 1 teaspoon fenugreek
    • 1 teaspoon garam masala
    • ½ teaspoon turmeric
    • ¾ teaspoon Celtic sea salt
    • ¼ teaspoon cayenne
    • 1 ½ cups water or broth
    • 1 cup plain Greek yogurt
    • 1 cup cilantro leaves
    • ⅓ cup roasted cashews

    Method
     

    1. Cut potatoes into 1-inch pieces if large. Place potatoes in a saucepan with salted water, bring to a boil and cook until tender. Drain and set aside.
    2. Heat olive oil in a sauté pan over medium-low heat.Add onion and whole spices. Sauté until onions are translucent and starting to brown.
    3. Stir in diced tomato, garlic, ginger, ground spices, salt, and water/broth. Bring to a gentle simmer and cook for 5-10 minutes, or until tomatoes break down.
    4. Add yogurt and stir until smooth then add in cooked potatoes. Heat through and serve garnished with cilantro and cashews.

    Notes

    • Pairs well with steamed rice, chicken skewers, or garlicky naan bread
    • Can be made dairy free by substituting Greek yogurt with a plant-based version
  • Chocolate Chia Seed Pudding

    Chocolate Chia Seed Pudding

    Chocolate Chia Seed Pudding

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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 cup milk (whole, almond, oat, etc.)
    • ½ cup plain yogurt
    • 1 teaspoon vanilla extract
    • ¼ cup chia seeds
    • 2-4 tablespoons agave syrup
    • 3 tablespoons cocoa powder sifted
    • 1 teaspoon mushroom powder
    • Pinch of salt
    • Shaved chocolate for garnish
    • Sliced almonds for garnish

    Method
     

    1. Whisk together all ingredients through salt in a mixing bowl until smooth. Adjust sweetness to taste and place in the refrigerator for 2-4 hours to thicken.
    2. Spoon pudding into serving dishes and garnish with shaved chocolate and sliced almonds.
  • Blood Orange Granita

    Blood Orange Granita

    Blood Orange Granita

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    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¼ cup dry rosé wine or water
    • ¼ cup cane sugar
    • 2 cups fresh blood orange juice from about 8-10 medium oranges
    • Mint for garnish

    Method
     

    1. In a small saucepan, combine the wine or water and sugar.Heat on low until sugar has dissolved. Pour into a shallow pan and let cool.
    2. Add blood orange juice to the sugar syrup and mix to combine.Place in the freezer. After 1 hour, break up ice crystals by stirring with a fork. Continue to check every hour until all the mixture crystalized, approximately 3 hours.
    3. To serve, scoop into chilled serving dishes, garnish with mint and serve immediately.
  • West African Peanut Soup

    West African Peanut Soup

    West African Peanut Soup

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    Total Time 40 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 3 tablespoons olive oil
    • 1 large yellow onion diced
    • 6 large garlic cloves minced
    • 28 ounces diced tomatoes
    • 4 cups vegetable broth
    • 1 cup creamy peanut butter unsalted
    • 1 teaspoon sea salt
    • ½ teaspoon ground black pepper
    • ¾ cup roasted, salted peanuts
    • 1 bunch scallions thinly sliced
    • 1 cup cilantro chopped

    Method
     

    1. Heat olive oil in a stockpot over medium heat. Add onion and sauté until translucent and starting to brown. Add garlic and cook until fragrant.
    2. Add diced tomatoes and stock. Bring to a gentle simmer and cook for 10-15 minutes.
    3. Stir in peanut butter, salt, and black pepper.
    4. With an immersion blender, roughly blend soup. Alternatively, transfer soup to a blender and slowly blend with a kitchen towel over the lid to avoid splatters.
    5. To serve, ladle soup into serving bowls and garnish with peanuts, scallions, and cilantro.
  • Vegan Lasagna Rolls

    Vegan Lasagna Rolls

    Vegan Lasagna Rolls

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    Total Time 1 hour 30 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 10 lasagna noodles
    • 1 large zucchini
    • 16 ounces plant-based ricotta cheese such as Kite Hill
    • 2 large garlic cloves minced
    • ½ ounce fresh basil chopped
    • 2 tablespoons nutritional yeast
    • ½ teaspoon sea salt
    • ¼ teaspoon coarse ground black pepper
    • 1 25-oz jar marinara sauce such as Cadia
    • 1 ¼ cups pourable mozzarella such as Miyoko's Creamery

    Method
     

    1. Cook lasagna noodles based on the package instructions. Place noodles in a bowl of cool water until ready to use. This will prevent noodles from sticking together.
    2. Meanwhile, slice zucchini using a mandolin into long, 1/8" strips. Try to have at least 10 slices. Alternately, slice zucchini into thin rounds.
    3. Stir together plant-based ricotta, garlic, basil, salt, and pepper.
    4. To assemble, spread ricotta mixture onto each lasagna noodle, top with a slice of zucchini and roll up.
    5. Set aside 1 cup marinara sauce. Spread the remaining sauce on the bottom of a baking dish, and place lasagna rolls on top. Pour reserved marina sauce on top.
    6. Cover and bake for 30 minutes then pour on mozzarella.Continue to bake uncovered, until sauce is bubbling and cheese has set, approximately 10 minutes.
  • Tropical Fruit Salad

    Tropical Fruit Salad

    Tropical Fruit Salad

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    Total Time 20 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 1 large pineapple
    • 1 pint strawberries
    • 2 large ripe mangoes
    • 4 kiwis
    • 2 large white-flesh dragon fruit
    • ½ cup apricot preserves
    • 2 tablespoons lime juice
    • 1 ½ tablespoons red grapefruit juice
    • ¾ teaspoon poppy seeds
    • Fresh mint optional

    Method
     

    1. No more than four hours before serving, prepare fruit. Peel, core, and chop pineapple. Hull and halve strawberries. Peel, pit, and chop mango. Peel and slice kiwi. Peel and chop dragon fruit. Store fruit in the refrigerator until it's time to serve.
    2. In a small bowl, whisk together apricot preserves, lime juice, grapefruit juice, and poppy seeds.
    3. Pour dressing over fruit and gently combine. Serve with optional mint garnish.
  • Rose Petal Bath Salts

    Rose Petal Bath Salts

    Rose Petal Bath Salts

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    Total Time 15 minutes
    Servings: 5 baths
    Ingredients Method Notes

    Ingredients
      

    • 1 cup Epsom salts
    • 1 cup sea salt
    • ½ cup baking soda
    • ½ cup dried rose petals
    • ¼ cup coarse Himalayan pink salt
    • 1 tablespoon sweet almond oil
    • 20 drops essential oil(s) of your choice see notes for suggested uses and oils

    Method
     

    1. Combine salts, rose petals, and pink salt in a mixing bowl then add in sweet almond oil and essential oils, mix well.
    2. Store in an airtight container.
    3. To use, add a ½ cup to a warm bath.

    Notes

    Be mindful that essential oils are potent plant compounds and should be diluted with a carrier oil before being applied directly to skin, especially with citrus oils.
     
    Suggested Uses (individual or a combination of oils)
    Relaxation/Soothing: Lavender, chamomile, clary sage
    Energizing: peppermint, orange, lemon, lemongrass, bergamot
    Uplifting: Texas cedarwood, sweet orange, lemon, patchouli, ylang ylang
    Healing: eucalyptus, tee tree, rosemary, clove, peppermint

  • Roasted Chicken Legs with Grapes

    Roasted Chicken Legs with Grapes

    Roasted Chicken Legs with Grapes

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    Marinate 1 hour
    Total Time 1 hour 50 minutes
    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    • 6 chicken legs approximately 3-4 pounds
    • ½ cup teriyaki marinade
    • ½ pound shallots sliced
    • 4 tablespoons unsalted butter room temperature
    • 1 ¼ pounds red grapes cut into clusters

    Method
     

    1. Marinate chicken legs in teriyaki sauce for a minimum of 1 hour, turning occasionally.
    2. After chicken has marinated, discard excess marinade. Preheat oven to 375°F.
    3. Place sliced shallots evenly on a baking sheet. Remove chicken from marinade and place on top of shallots, season with ground black pepper.
    4. Take the butter and spread it under the skin of the chicken evenly.
    5. Cook chicken for 25 minutes. Add grape clusters and continue to cook until chicken reaches an internal temperature of 165°F, approximately 20-25 more minutes. Allow chicken to rest for five minutes before serving.

    Notes

    Excellent paired with sautéed spinach or a green salad.