Tag: INFRA

  • Decadent Chocolate Mug Cake

    Decadent Chocolate Mug Cake

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    Decadent Chocolate Mug Cake

    Servings 1

    Ingredients

    • ¼ cup all-purpose flour
    • 2 tbsp cocoa powder
    • 2 tbsp cane sugar
    • ¼ tsp baking powder
    • ⅛ tsp grated nutmeg
    • 6 tbsp whole milk
    • 1 tbsp avocado oil
    • 2 tbsp chocolate chopped

    Instructions

    • In a 12-ounce mug, whisk together dry ingredients.
    • Add milk and oil and add to the dry ingredients. Stir until smooth and there are no lumps. Top with chopped chocolate.
    • Place mug in microwave and cook for 1 minute. Continue to cook in 10 second increments until cake has set. Allow cake to cool for 5-10 minutes before eating.

    Recipe Courtesy of INFRA

  • Seafood Stew

    Seafood Stew

    Seafood Stew

    The feast of seven fishes is a traditional Italian American meal served on Christmas Eve. As the name implies, it’s seven courses featuring fish and seafood options. This seafood stew might not be as grand as the feast of seven fishes, but it certainly satisfies a craving for a rich, warming seafood meal. Plus, it can be on the table in just over half an hour. Now that’s something worth celebrating!

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    Seafood Stew

    Servings 4

    Ingredients

    • 3 tbsp olive oil
    • ½ cup minced shallots diced
    • 4 large garlic cloves minced
    • ½ cup dry white wine or vermouth
    • 28 oz fire-roasted crushed tomatoes
    • 4 cups chicken or vegetable broth
    • 2 tsp dried thyme
    • 1 tsp crushed chili flakes
    • 1 tsp sea salt
    • ½ tsp coarse ground black pepper
    • ¾ pound mussels scrubbed
    • 1 pound shrimp peeled and deveined (tails on)
    • 1 pound cod fillet cubed
    • 1 lemon wedged (optional)
    • crusty bread

    Instructions

    • Heat olive oil in a large stock pot over medium heat. Add shallots and sauté for 2–3 minutes or until translucent. Stir in garlic and cook for 30 seconds.
    • Deglaze pan with white wine then add tomatoes, broth, thyme, chili flakes, sea salt, and pepper. Bring mixture to a gentle simmer and cook for 5 minutes. Adjust seasoning to taste at this point.
    • Add mussels and shrimp and bring stew back to a gentle simmer. Cook for 1 minute then add cod. Continue to cook until shrimp is opaque, mussels are open (discard unopened ones), and the cod flakes.
    • Serve promptly with crusty bread and lemon wedges, if using.

    Recipe Provided by INFRA

  • Sushi Waffles

    Sushi Waffles

    Sushi Waffles

    Rolling sushi is arguably the hardest part of making your own rolls at home. Skip that step and answer the age-old question of “will it waffle”? Using a waffle iron creates an irresistibly crispy base for all your favorite sushi toppings. 

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    Sushi Waffles

    Servings 16 portions

    Ingredients

    • 2 cups sushi rice
    • 3 cups water
    • 1 tsp sea salt
    • ⅓ cup rice wine vinegar
    • 2 tbsp cane sugar
    • 3 tbsp furikake sushi seasoning optional, contains fish

    Toppings

    • 6 oz cooked crab*
    • 1 ½ cups chopped cucumber
    • 1 large ripe avocado chopped
    • ½ cup seasoned mayo
    • ¼ cup sriracha
    • ½ cup crispy fried onions
    • 1 tbsp sesame seeds

    Instructions

    • Place rice, water, and salt in a medium pan and bring to a simmer. Cover and reduce heat to low, cooking for 15–18 minutes. Turn off heat and allow rice to rest for 10 minutes. Place cooked rice on a baking sheet and allow to cool for 3 minutes before seasoning.
    • Stir together rice wine vinegar and cane sugar until dissolved. Pour over rice, sprinkle on furikake (if using), and fold rice to incorporate. Divide rice mixture into 4 even portions. 
    • To make sushi rice waffles, heat a waffle maker to high. Spray with cooking spray and carefully press one rice portion into the bottom iron. Close the waffle maker and allow rice to crisp, approximately 15 minutes or until desired crispness is achieved.
    • Remove sushi waffle from the waffle maker and allow to cool for a few minutes, then top with toppings in the order they’re listed above.

    Notes

    *Substitute cooked, chopped shrimp, or ahi tuna.

    Recipe Provided by INFRA

  • Cranberry Hot Toddy

    Cranberry Hot Toddy

    Cranberry Hot Toddy

    When you’re looking for a seasonal drink to keep the cold at bay, try this cranberry hot toddy. With a base of warming spices and an optional tipple of whiskey, this toddy will soothe your throat and keep you wassailing all season long!

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    Cranberry Hot Toddy

    Servings 1

    Ingredients

    • 3 ¾ cups cranberry juice (unsweetened)
    • 1 ¼ cups water
    • 6 tbsp honey
    • ¼ cup cane sugar
    • 1 orange sliced
    • 3 cinnamon sticks
    • 10 whole cloves
    • 3-4 inches fresh ginger thinly sliced
    • 2 star anise
    • ½ cup Bourbon or Whiskey optional

    Instructions

    • In a quart-size saucepan, add all the ingredients except for the bourbon.
    • Bring mixture to a gentle simmer and cook for 5–10 minutes. Turn off heat and adjust sweetness to taste by adding more cane sugar and/or honey.
    • Carefully strain mixture and add bourbon, if using.
    • Serve in heat proof mugs and garnish with orange slices, cinnamon sticks, and fresh cranberries.

    Notes

    Substitute agave for honey to make vegan.

    Recipe Provided by INFRA

  • Spiced Dill Shrimp

    Spiced Dill Shrimp

    Spiced Dill Shrimp

    This is the kind of recipe that you can pull together with minimal effort and maximum reward. From a quick marination in the fridge to finishing with pile of fresh herbs, each step is designed to add the most flavor for the least effort. Serve the shrimp warm with pasta or chilled with salad for a complete meal. 

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    Spiced Dill Shrimp

    Ingredients

    • 2 pounds peeled and deveined shrimp
    • 3 tbsp olive oil
    • 3 large garlic cloves minced
    • 1 ½ tsp garam masala
    • 1 tsp paprika
    • ¾ tsp turmeric
    • ¾ tsp sea salt
    • 2 tbsp fresh lemon juice
    • ¼ cup chopped fresh dill

    Instructions

    • In a mixing bowl add shrimp, olive oil, garlic, garam masala, paprika, turmeric, and salt. Toss to combine and place in the refrigerator to marinate for an hour.
    • Heat a large skillet over medium heat. Add shrimp and cook about 2–3 minutes per side or until opaque in a single layer. Work in batches if necessary.
    • Turn off heat and add fresh lemon juice and dill, toss, and serve promptly.

    Recipe Provided by INFRA

  • Pumpkin Corn Soup

    Pumpkin Corn Soup

    Pumpkin Corn Soup

    Stock up on canned pumpkin so you can enjoy this cozy soup all season long. It’s the perfect balance of sweet, savory, and spicy! Pumpkin adds fiber and nutrients to this simple soup. After chopping onion and garlic, it’s as simple as opening cans and stirring. Save your cooking energy for the big meal!

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    Pumpkin Corn Soup

    Make it plant-based by replacing half and half with a plant-based creamer.
    Servings 4

    Ingredients

    • 3 tbsp olive oil
    • 1 large yellow onion diced
    • 1 tbsp minced garlic
    • 2 4-oz cans diced green chilies
    • 1 quart vegetable stock
    • 1 15-oz can pumpkin puree
    • 1 tsp ground cumin
    • ½ tsp dried thyme
    • ½ tsp dried savory optional
    • 2 cups frozen corn
    • 1 cup half and half (or alternative)
    • 1 large baking potato peeled and roughly mashed
    • 1 tbsp sriracha hot sauce
    • ½ cup cilantro chopped (optional)
    • 1 ½ tsp sea salt

    Instructions

    • Heat olive oil in a stock pot over medium-low heat. Add onion and sauté until tender, about 5 minutes.
    • Add garlic and cook for 30 seconds then add green chilies and cook for an additional 3 minutes. Stir in vegetable stock, pumpkin puree, cumin, thyme, and savory (if using). Bring to a gentle simmer and cook for 5–10 minutes.
    • Stir in corn, half and half, potato, sriracha, cilantro (if using), and sea salt. Cook until corn is warmed through.
    • Serve hot with crusty bread.

    Recipe Provided by INFRA

  • Apple and Endive Salad

    Apple and Endive Salad

    Apple and Endive Salad

    Still searching for a dish for Thanksgiving? While most item on the table are non-negotiable, the stuffing, the pie, mashed potatoes and gravy! The salad course is where you can really flex your creativity without upsetting anyone. The combination of apple and endive is crunchy and bright – a welcome contrast to the richness of so many traditional dishes.

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    Apple and Endive Salad

    Servings 2

    Ingredients

    Dressing

    • 3 tbsp avocado oil
    • 2 tbsp apple cider vinegar
    • 2 tbsp maple syrup
    • 4 large basil leaves minced
    • ¼ tsp sea salt
    • ¼ tsp ground black pepper

    Salad

    • 2 Belgium endive
    • 1 small head radicchio
    • 1 medium Granny Smith apple
    • ⅓ cup pomegranate seeds

    Garnish

    • ⅓ cup walnuts
    • ¼ cup pistachio shelled

    Instructions

    • Whisk together avocado oil, apple cider vinegar, maple syrup, basil, salt, and pepper until emulsified.
    • Chop endive and radicchio into bite size pieces. Core and chop apple. Combine in a mixing bowl.
    • Toss salad with half of the dressing and place on serving plates. Garnish with walnuts and pistachios. Serve with remaining dressing.

    Recipe Provided by INFRA

  • Stuffed Jalapeño Peppers

    Stuffed Jalapeño Peppers

    Stuffed Jalapeño Peppers

    The oven won’t be the only thing heating up this weekend! These stuffed jalapeño poppers are the perfect combination of easy and fancy. Don’t let the puff pastry scare you. Creamy, cheesy, and wrapped up like a nice package, these poppers will be equally at home during halftime or a party spread.

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    Stuffed Jalapeño Peppers

    Servings 16

    Ingredients

    • 8 large jalapeños
    • 8 oz cream cheese room temperature
    • 8 oz shredded Monterey jack cheese
    • ¼ cup shredded Parmesan cheese
    • 2 green onions thinly sliced
    • ¼ tsp sea salt
    • 1 sheet puff pastry thawed
    • 1 tbsp poppy seeds
    • 1 large egg beaten

    Instructions

    • Preheat oven to 400°F. Halve jalapeño peppers and remove seeds and pith.
    • In a medium bowl, combine cream cheese, Monterey jack cheese, Parmesan cheese, scallions, and salt.
    • Fill jalapeños with cheese mixture and smooth off the top. Set aside.
    • Lay out puff pastry and brush with beaten egg then sprinkle with poppy seeds. Cut pastry into ¼ inch strips, then wrap strips of pastry around jalapeños in a crisscross pattern.
    • Place assembled peppers on a parchment lined baking sheet and bake for 20–30 minutes or until puff pastry is golden in color. Serve with barbecue sauce.

    Recipe Provided by INFRA

  • Curry Beet Salad

    Curry Beet Salad

    Curry Beet Salad

    Tender beets can stand up to strong flavors like curry in this colorful fall salad. For a shortcut, opt for pre-steamed beets for a stunning salad in no time!

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    Curry Beet Salad

    Opt for a seasonal goat cheese with cranberry flavor for an ideal pairing in this recipe.
    Servings 2

    Ingredients

    • 2 pounds red beets
    • 2 oz baby arugula
    • ½ cup walnuts toasted
    • ½ cup crumbled feta or 2 ounces herbed goat cheese crumbled
    • ⅓ cup avocado oil
    • 3 tbsp rice vinegar
    • 1 tbsp honey
    • ½ tbsp curry powder
    • ¼ tsp sea salt

    Instructions

    • Preheat oven to 350°F. Place whole beets in a deep baking dish and cover with water. Cover and bake for 2–4 hours or until beets are knife tender, depending on the size of the beets.
    • When beets are tender, drain and submerge in cold water. Remove skins and set aside to cool completely.
    • To prepare salad, chop beets and place in a mixing bowl. Add arugula, walnuts, and feta or goat cheese. Whisk together avocado oil, rice vinegar, honey, curry powder, and salt. Pour over salad and toss. Adjust seasoning to taste and serve.

    Recipe Provided by INFRA

  • Banana-Chocolate Crumb Cake

    Banana-Chocolate Crumb Cake

    Banana-Chocolate Crumb Cake

    Bananas and chocolate are a classic combination for good reason. They simply taste better together! Try this banana-chocolate crumb cake with fair trade ingredients for a dish that tastes as good as it is for people the people and the planet.

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    Banana-Chocolate Crumb Cake

    Servings 6

    Ingredients

    Crumb Topping

    • ½ cup all-purpose flour
    • ⅓ cup light brown sugar
    • ¼ cup cane sugar
    • 3 tbsp unsalted butter softened

    Batter

    • 2 cups all-purpose flour
    • 1 tbsp baking powder
    • ½ tsp grated nutmeg
    • ½ tsp sea salt
    • 2 ripe bananas mashed
    • 4 tbsp unsalted butter softened
    • ⅔ cup cane sugar
    • ⅓ cup light brown sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1 cup buttermilk
    • ¾ cup chocolate chips

    Instructions

    • Preheat oven to 350°F. Grease a 9 by 9 inch baking pan and line with parchment paper. In a small bowl combine the crumb topping ingredients until well mixed. Set aside.
    • In a large bowl combine remaining flour, baking powder, nutmeg, and salt. In a separate bowl, cream together remaining brown sugar, and cane sugar until well blended. Beat in eggs, one at a time until incorporated. Stir in bananas, and vanilla.
    • Add half of the dry ingredients into the wet mixture. Stir gently to combine. Add half the buttermilk and stir gently to combine. Repeat with remaining dry ingredients and buttermilk.
    • Fold chocolate chips into the batter. Pour batter into the prepared baking pan and top with crumb mixture. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool 10 minutes before removing from pan.

    Recipe Provided by INFRA