Tag: INFRA

  • 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.
  • Quick Peach Melba

    Quick Peach Melba

    Quick Peach Melba

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    Total Time 30 minutes
    Servings: 2
    Ingredients Method Notes

    Ingredients
      

    • 4 ripe peaches stoned and chopped
    • 2 pints fresh raspberries
    • 2 tablespoons cane sugar divided
    • 1 quart non-dairy vanilla frozen yogurt (or ice cream)
    • Fresh mint for garnish

    Method
     

    1. In a small bowl, toss raspberries with 1 tablespoon sugar or to taste and set aside. If raspberries do not release juices, press with the back of a spoon. In another bowl, toss peaches with remaining sugar and set aside.Allow fruit to rest for 15 minutes or until juices release.
    2. To serve, place peaches at the bottom of serving dishes and scoop frozen yogurt on top.Spoon over raspberries and garnish with fresh mint.Serve immediately.

    Notes

    Frozen fruit can be substituted as needed.
  • Maple Roasted Winter Squash

    Maple Roasted Winter Squash

    Maple Roasted Winter Squash

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    Total Time 1 hour
    Servings: 3
    Ingredients Method

    Ingredients
      

    • 5 pounds winter squash (such as kabocha or butternut) seeded and cut into 1" pieces
    • 1 medium red onion chopped
    • ½ cup walnut halves
    • ⅓ cup avocado oil
    • ⅓ cup maple syrup
    • 1 teaspoon sea salt
    • 1 teaspoon crushed red pepper flakes or to taste
    • ½ cup crumbled feta

    Method
     

    1. Preheat oven to 400°F. Place winter squash, red onion, and walnut halves in a large mixing bowl.
    2. In a separate bowl, whisk together the avocado oil, maple syrup, salt, and crushed red pepper flakes. Pour mixture over squash and toss until well coated.
    3. Spread squash out on two parchment-lined baking pans in a single layer. Bake for 40 minutes or until squash is tender.
    4. Place squash in a serving vessel and sprinkle on crumbled feta.
  • Hawaiian Burgers

    Hawaiian Burgers

    Hawaiian Burgers

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    Total Time 20 minutes
    Servings: 8
    Ingredients Method

    Ingredients
      

    • 8 beef or alternative-protein patties
    • 1 cup huli huli BBQ sauce divided
    • 1 can pineapple slices drained
    • 16 slices pepperjack cheese
    • 1 small red onion thinly sliced
    • 8 sesame seed burger buns
    Huli Huli Sauce (Hawaiian BBQ Sauce)
    • ½ cup ketchup
    • ½ cup brown sugar
    • ⅓ cup pineapple juice
    • ¼ cup tamari or shoyu soy sauce
    • 2 tablespoons toasted sesame oil
    • 2 tablespoons sriracha
    • 1 tablespoon rice vinegar
    • 2 large garlic cloves finely minced
    • 1 tablespoon peeled and minced ginger
    • 1-2 tablespoons cornstarch and water for thickening if needed (optional)

    Method
     

    1. Preheat the grill to 450°F or medium heat. Season beef patties on both sides with salt and pepper. Set aside a ½ cup of bbq sauce for serving. Grill burgers for 4 minutes per side, basting with remaining sauce as they cook. Burgers should reach an internal temperature of 165°F. Any sauce left after basting burgers should be discarded.
    2. Meanwhile, place pineapple slices on grill and cook until lightly caramelized, approximately 2 minutes per side.
    3. Place two slices of pepper jack cheese per burger patty and cook for another minute or until cheese has melted.
    4. Place burgers on buns with a pineapple slice and red onion. Serve with reserved bbq sauce.
    Huli Huli Sauce (Hawaiian BBQ Sauce)
    1. Place all ingredients in a small saucepan and bring to a simmer. Cook for 5 minutes.
    2. Once cooled, if the sauce is too thin, whisk together equal parts water and cornstarch in a small bowl. Add the mixture to the barbecue sauce and rewarm to activate the thickening properties of the cornstarch.
  • Halloumi and Veggie Skewers

    Halloumi and Veggie Skewers

    Halloumi and Veggie Skewers

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    Total Time 35 minutes
    Servings: 9
    Ingredients Method

    Ingredients
      

    • 9 wooden skewers
    • 12 oz halloumi cheese (sub bread cheese)
    • 1 medium zucchini
    • 1 large orange bell pepper
    • 1 large red onion
    • 1 pint cherry tomatoes
    • 1 pint button mushrooms
    • Olive oil for brushing
    • Salt and pepper to taste
    • 1 cup honey mustard sauce

    Method
     

    1. Place wooden skewers in water and soak for at least15 minutes while you prepare the recipe ingredients.
    2. Cube the cheese into roughly 1-inch pieces. Cut the zucchini, bell pepper, and onion into 1-inch pieces. keep cherry tomatoes and mushrooms whole.
    3. Build the skewers by alternating between ingredients.Leave a small amount of space between ingredients and a bit of space on each end of the skewer.
    4. Brush skewers lightly with olive oil and season lightly with salt and pepper.
    5. Grill skewers on medium-high heat, and cook to desired doneness, flipping occasionally.
    6. Serve skewers with honey mustard sauce.
  • Easy Chicken Enchiladas

    Easy Chicken Enchiladas

    Easy Chicken Enchiladas

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    Total Time 45 minutes
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 1 rotisserie chicken pulled
    • 1 teaspoon chili powder
    • ½ teaspoon dried oregano
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • 3 tablespoons olive oil desired
    • 1 red bell pepper julienned
    • 1 green bell pepper julienned
    • 1 small onion julienned
    • ¼ teaspoon red pepper flakes
    • 16 oz shredded Mexican cheese blend
    • 18 taco sized corn tortillas
    • 2 15-oz cans red enchilada sauce
    • 1 15-oz can black or pinto beans rinsed and drained

    Method
     

    1. Preheat oven to 350°F. Toss pulled chicken with chili powder, oregano, salt, pepper and 2 tablespoons olive oil in a large bowl.
    2. In a large skillet, sauté bell peppers, onions, and red pepper flakes with remaining olive oil over high heat until tender crisp and starting to char. Season with salt and pepper to taste. Set aside to cool.
    3. To assemble, place a quarter of the sauce on the bottom of a 9"x13" baking dish. Layer ingredients as follows: 6 tortillas, half of the chicken, beans, and cooked pepper and onions. Pour on a quarter of the sauce followed by a third of the cheese and repeat one more time. Top with the remaining tortillas, sauce, and finish with the rest of the cheese.
    4. Cover assembled enchilada with foil and bake for 30 minutes. Remove foil and continue to bake until bubbling and cheese is starting to brown.

    Notes

    Serve with sour cream if desired.