Gluten-, Egg-, and Dairy-Free and Vegan Chewy Chocolate Chip Cookies

Ingredients:
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup coconut oil (butter would also work)
1/3 cup coconut milk (or rice, almond, or real milk)
2 teaspoons vanilla
3/4 cup white rice flour
1/3 cup coconut flour
2 tablespoons potato starch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chocolate chips

Directions:
Mix together the sugars and oil. Add the milk and vanilla and mix until well combined.
Mix together the dry ingredients and add the the sugar mixture. Add the chocolate chips.
Allow the dough to rest for 20 minutes. Preheat the oven to 350ºF. Bake cookies on a well greased cookie sheet for about 10 minutes or until desired doneness is reached.

Source: http://www.yammiesglutenfreedom.com/2014/05/gluten-free-chocolate-chip-cookies.html

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Soy Glazed Chicken Thighs With Asparagus and Scallions

INGREDIENTS

2 teaspoons aniseed
4 garlic cloves, finely chopped
¼ cup fresh lime juice, plus wedges for serving
¼ cup reduced-sodium soy sauce
2 tablespoons honey
8 chicken thighs (about 4 lb.)
1 bunch asparagus (about ¾ lb.), trimmed
2 bunches scallions, trimmed
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
½ cup fresh cilantro leaves with tender stems

PREPARATION:

Toast aniseed in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes. Let cool; finely chop.
Whisk garlic, lime juice, soy sauce, honey, and aniseed in a large bowl. Add chicken and toss to coat. Let sit at least 30 minutes.
Preheat oven to 450°. Transfer chicken and marinade to a foil-lined rimmed baking sheet, placing chicken skin side down. Roast until fat begins to render, 15–20 minutes. Turn chicken skin side up and continue to roast, basting occasionally with pan drippings, until chicken is cooked through and deeply browned, 15–20 minutes longer.
After turning chicken, toss asparagus and scallions with oil on another rimmed baking sheet; season with salt and pepper. Roast, shaking pan halfway through, until tender, 10–15 minutes (thinner stalks will cook more quickly).
Transfer chicken to a platter. Pour any pan juices into a glass measuring cup. Let sit a few minutes, then spoon off fat from surface.
Spoon pan juices over chicken and serve with asparagus, scallions, cilantro, and lime wedges.

DO AHEAD: Chicken can be marinated 1 day ahead. Cover and chill.

Source: http://www.bonappetit.com/recipe/soy-glazed-chicken-thighs-with-asparagus-and-scallions

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Prawn Tikka Masala

Ingredients: (Serves 2-4)

1/2 lb large prawns (I had about 6-8 extra large/king sized prawns)
For marinade:

a sprinkle of salt
2 teaspoon ginger paste (or grated fresh ginger)
1 teaspoon garlic paste
1 teaspoon red chili powder (adjust to taste)
1 teaspoon lemon juice
1/2 teaspoon turmeric
1 teaspoon garam masala
1.5 teaspoon oil

For the sauce:

2- 2.5 tablespoon oil
about 8-10 methi/fenugreek seeds
1/2 teaspoon cumin seed
1/2 cup packed (8 oz cup), sliced onion in thin half moon
2 large tomatoes, grated (about 3/4 cup of an 8 oz cup)
1.5 tablespoon julienned ginger (use young ginger without too much fiber)
1 green chili pepper, slit
6 heaped tablespoon makhani masala (without dairy)
1/4 cup cream + 3/4 cup skim milk or water
1/2 cup chopped red bell pepper (Optional)
salt to taste
1 teaspoon garam masala
1 teaspoon kashmiri red chili powder (optional)
2 teaspoons kasoori methi/dried methi leaves lightly toasted on the skillet

Method:

De-vein and shell prawns. You may leave the tail on. Pat dry. Toss with all ingredients of the marinade except the oil. Let sit for about 15 – 30 minutes.

Add the 1.5 teaspoons of oil in a pan and quickly cook the marinated shrimp, for a few minutes only until they curl and is no more transparent/translucent. Set aside.



Add the rest of the oil to the pan. Add the methi/fenugreek, the cumin seeds and the slit green chili peppers.  When the spices sizzle add the sliced onions and cook them in medium heat until they soften and become translucent. Add the tomatoes, and the julienned ginger. Cook until the tomato has reduced and is rid of all raw taste. The oil should be separating on the sides of the pan at this point. Now add the Makhani Masala , the red chili powder if you are using, kasoori methi and the garam masala. Stir everything in and lower the heat. Cover and cook for about 2-5 minutes until the spice mix has blended well.

Uncover and stir and toss. Adjust salt. Add the cooked prawns to the pan, and the bell peppers if you are using them and toss well for the spice mix to coat the prawns. Cook for only a couple or more minutes. Lower heat and add the cream and the milk. Let it come to a simmer. Toss a few times and remove from heat right away. Finish with more toasted kasoori methi if you wish.

Source: http://www.ecurry.com/blog/indian/curries/gravies/prawn-tikka-masala/

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Eggs Benedict on Roasted Brown Mushrooms

INGREDIENTS

Hollandaise sauce

• 4 tbs White wine vinegar
• 1 T Tap water
• 3 Large free-range egg yolks
• 1 cup Melted butter
• Pinch Salt
• Bunch Chives (roughly chopped)
• 1 Lemon (juice only)

Eggs Benedict

• 3 T White wine vinegar
• 4 Large free range eggs
• 2 English muffins
• Hollandaise sauce (See recipe above)
• 4 slices Parma ham, smoked salmon or blanched spinach

INSTRUCTIONS 

To make the hollandaise:

• Boil the vinegar untill reduced by half.
• Boil a large pan of water, then reduce to a simmer and place a large bowl on top to create a double boiler.
• Using a large balloon whisk, beat together the yolks, reduced wine vinegar and water.
• Beat vigorously until the mixture forms foam, but make sure that it doesn’t get too hot.
• The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
• Slowly add the melted butter while whisking.
• Continue whisking over low heat until all the butter is incorporated and you have a texture as thick as mayonnaise.
• Finally, whisk in lemon juice, salt and chives to taste.

To make the eggs Benedict

• Bring a deep saucepan of water to a gentle simmer (at least 1 litre) and add the vinegar.
• Break the eggs into 4 separate ramekins.
• Split the muffins and toast them.
• Swirl the water briskly to form a vortex and slide in an egg into the centre of the vortex.
• Cook the egg for 2-3 minutes and then remove with a slotted spoon.
• Repeat with the other eggs, one at a time, re-swirling the water before you slide in the eggs.
• Spread some sauce on each muffin, scrunch a slice of whatever you chose on the muffin and top with an egg.
• Spoon over the remaining hollandaise and serve at once.

Source: http://drizzleanddip.com/2014/06/19/eggs-benedict-on-roasted-brown-mushrooms

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Eggplant Sicilian-Style

Ingredients:

Olive oil
1 large eggplant
1 medium onion
2 garlic cloves
5 tomatoes (Canned in juice (not in sauce) or fresh)
2 T tomato paste
1/4 cup red wine (Optional, if omit use stock or tomato juice)
1 T capers
1 tsp sugar (Start with 1/2 tsp, taste and see if you need more)
3 leaves of kale (Optional)
1 tsp rosemary (Dry or fresh)
Salt and pepper

Directions:
Cube the eggplant (smallish cubes else it will take a while to cook).  Dice the onion and slice the garlic. Heat the oil in a skillet. Add eggplant, onion and garlic to oil. If using fresh tomatoes, dip them in boiling water to make skin removal easy (or leave skin on if you prefer). Once eggplant is slightly brown and soft, add the tomatoes, paste, wine, capers, sugar, kale and spices. Stir, simmer, taste, and adjust with any ingredients you’d like more of.

Source: http://www.thesweetbeet.com/eggplant-recipe/

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Epic Crispy Quinoa Burgers Topped with Sweet Potato Fries, Beer Caramelized Onions + Gruyere

INGREDIENTS

Quinoa Burgers

• 2 cups cooked red quinoa
• 1 cup cannellini beans, mashed
• 1/2 cup panko bread crumbs
• 1 large egg, lightly beaten
• 1 clove garlic, grated
• 1 teaspoon chipotle chile powder
• 1/2 teaspoon salt
• 1/2 teaspoon peper
• 3/4 cup sharp cheddar cheese, shredded
• 3 tablespoons olive oil
• 4 of your favorite burger buns
• 4 eggs cooked to your liking, optional (but recommended)!

Sweet Potato Fries

• 4 medium sweet potatoes, cut into thin 1/2-inch thick strips
• 1/2 teaspoon chipotle chile powder
• 1/4-1/2 cayenne pepper
• 1/4 teaspoon smoked paprika
• salt and pepper, to taste
• 4 tablespoon olive oil

Beer caramelized onions

• 1 tablespoon butter
• 2 large sweet onions, thinly sliced
• 1 cup beer (I used pumpkin beer)

INSTRUCTIONS

• In a bowl combine the quinoa, mashed cannellini beans, bread crumbs, egg, garlic, chipotle chile powder, salt and pepper. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 equal burger patties (I made 5). Place on a plate and put in the fridge.
• Preheat oven to 425 degrees F.
• Place cut potatoes in a large bowl and drizzle with oil, chipotle chile powder, cayenne, smoked paprika, salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be crispy, but not burnt. If you want perfectly crisp fries I recommend spreading the sweet potatoes on a greased wire rack and baking them as directed above. But this way is a bit of a pain. Keep the sweet potato fries warm until ready to top on the burgers.
• While the fries cook caramelize the onions. Heat large skillet. Add 1 tablespoon butter over medium-high heat. Add onions and cook about 15 minutes, stirring frequently, until softened.
• At this point you want to slowly add the beer, let it cook into the onions, add more and let it cook. Do this until the 1 cup of beer is gone or the onions are caramelized to your liking and the beer has evaporated. Remove from the skillet and keep warm.
• In the same skillet add 1 tablespoon olive oil. Grab the quinoa burgers and cook until golden and crisp, about five minutes per side. During the last minute or so of cooking add the Gruyere cheese, cover the pan and cook 2-3 minutes or until the cheese has melted. My burgers were not crumbly at all and very easy to flip.
• To assemble the burgers, place each burger on a bun, top with equal amounts of caramelized onions and sweet potato fries. If desired add you egg. EAT!

Source: http://www.halfbakedharvest.com/epic-crispy-quinoa-burgers-topped-sweet-potato-fries-beer-caramelized-onions-gruyere/

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Tandoori chicken

Ingredients
1 (three-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
1/2 cup plain yogurt
2 tbsp fresh lemon juice or malt vinegar
1 tbsp minced garlic
1 tbsp peeled and grated or crushed ginger root
1 tbsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp fresh-ground black pepper
2 tsp salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish
Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Method:

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt.

Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.

Makes four servings.
Prep time: 8 hours, 45 minutes
Cook time: 45 minutes

Source: http://www.siliconeer.com/past_issues/2009/may-2009/may09-recipe-tandoori-chicken.html

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Fried rice balls known as Arancini - Italian Street Food

2 c left over risotto
2 large eggs lightly beaten
8 oz fresh mozzarella, cut into 1/2-inch cubes
1 c flour, or more as needed
 salt and pepper, to taste
1 c prepared dried bread crumbs, or more as needed
 vegetable oil for frying

Instructions
Into a deep sided pan {or dutch oven} add approximately 2″ vegetable oil. You may alternatively use a deep fryer. Heat oil to 375 degrees.

While the oil is heating, add 1 beaten egg and risotto to a medium bowl. Stir to combine. Set aside.

Set up breading station with three shallow dishes. Add flour into 1st dish, along with a pinch or 2 of salt and some black pepper to taste. Place remaining egg into 2nd dish and breadcrumbs into 3rd dish.

To make risotto balls: Scoop approximately 1 1/2 to 2 tablespoons of risotto into your hand. Form into a ball and, using your thumb, indent a well in the ball about as deep as its center. Place 1 cube of mozzarella into the well, close the opening and re-shape into a ball. Adding more risotto if needed to cover the mozzarella. Continue until either you run out of risotto or cheese. You should bet about 16 balls.

Using your left hand roll a completed ball in flour, then transfer to your right hand and roll it in egg, then breadcrumbs. Transfer breaded ball to a tray. This left hand then right hand method will keep one hand relatively clean, and not contaminate the egg mixture with flour or breadcrumbs. Continue until all the balls are breaded.

Place breaded balls into hot oil, taking care not to crowd the pan, fry in batches if necessary. Fry for approximately 2 minutes or until golden. Transfer balls to a plate lined with paper towels. Serve while still warm.

Source: http://www.sippitysup.com/arancini-italian-street-food-or-elegant-appetizer-you-decide/

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Italian Lemon and Olive Oil Cake

(makes one 9 ½-inch cake)

For the cake:
1 3/4 cups (225 g) “00” flour  or cake flour
2 teaspoons baking powder
Pinch of salt
1 cup (200 g) granulated sugar
Zest of 4 organic lemons
3 eggs
1/4 cup (60 ml) lemon juice (from 1-2 lemons)
Scant 1 cup (250 g) whole-milk plain yogurt
2/3 cup (150 ml) extra virgin olive iil (Taurino's Polaris brand if you have it)

About ¼ cup powdered sugar to sprinkle on top of the cake
Strawberries or raspberries to garnish (optional)

Preheat the oven to 375°F and grease a 9 1/2 cake pan with olive oil, then dust it with flour.

Sift together the flour, baking powder and salt and set aside. Add the zest to the granulated sugar and rub together to infuse the sugar with the zest’s lemon flavor. Using a stand mixer with a whisk attachment, beat on medium-high speed the sugar and eggs until the mixture has lightened in color and doubled in size, 2-3 minutes. On low speed, whisk in the lemon juice and yogurt. Add the olive oil, pouring slowly so that flows in a stream. Mix in until it is combined. On the lowest speed, stir in the flour mixture only until combined.  Pour the batter into the prepared cake pan and bake for 40-50 minutes. (A toothpick inserted in the middle will come out with a few moist crumbs.)

Remove from the oven and cool for 20 minutes. Remove from the cake pan and cool completely.  Dust with powdered sugar and garnish with strawberries and/or raspberries. Buon Appetito!

Source: http://foodloversodyssey.typepad.com/my_weblog/2013/04/lemon-olive-oil-cake-from-puglia.html

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Strawberry and Graham Cracker Icebox Cake

Ingredients

• 3 1/2 cups heavy cream
• 1/2 cup powdered sugar
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 2 pounds fruit, peeled and sliced, about 4 cups
• 25 to 30 graham crackers, from about 4 sleeves 
• 2/3 cup chopped nuts or additional fruit, to garnish

Equipment

• Stand mixer, hand mixer, or large whisk
• Spatula
• 9x13-inch baking dish
• Plastic wrap

Instructions

• Beat the cream until it holds stiff peaks: Combine the powdered sugar, vanilla, and salt with the cream in the bowl of a stand mixer (or large mixing bowl). Beat on low, then high, until the cream holds stiff peaks. You can do this with a stand mixer, hand mixer, or whisk.
• Divide the cream into 4 parts: Use a spatula to evenly divide the cream into four quadrants.
• Smear a spoonful of cream in the bottom of the baking dish: Smear just a small spoonful of cream in the bottom of the dish. This will hold your first layer of graham crackers in place.
• Cover the bottom with graham crackers: Lay down a full layer of graham crackers in the dish, breaking some down the middle if necessary to form a full layer.
• Spread whipped cream on top of the crackers: Gently spread 1/4 of the cream (one whole quadrant) on the crackers.
• Spread 1/3 of the fruit on the cream: Lay about a third of the fruit (1 1/3 cups) on top of the cream.
• Top with a second layer of crackers: Top with another full layer of crackers, again breaking some if necessary to make a layer that fits snugly in the dish.
• Top with cream and fruit: Top this second layer of crackers with another 1/4 of the cream and another third (1 1/3 cups) of fruit.
• Top with a third layer of crackers: Add another full layer of graham crackers.
• Top with cream and fruit: Top with another quarter of the cream and the remaining fruit. At this point you'll have three layers of graham crackers, three layers of cream, and three layers of fruit.
• Top with a final layer of crackers and cream: Add a fourth layer of crackers and the final quarter of the cream. Spread gently or swirl the cream.
• Garnish the cake: Sprinkle chopped nuts or fruit on top of the cake.
• Cover with plastic wrap and refrigerate: Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight. The cake is ready when a knife inserted in the center goes in easily and comes out with soft crumbs. Refrigerate any leftovers.

Source: http://www.thekitchn.com/how-to-make-a-no-bake-icebox-cake-cooking-lessons-from-the-kitchn-202104

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Healthy Mojito Fruit Salad (non alcoholic)

Serves a crowd

Ingredients:

• 4 cups chopped watermelon
• 1lb strawberries, chopped
• 6oz raspberries
• 6oz blueberries
• 1/4 cup packed mint, chopped (NOT 1/4 cup chopped mint)
• 1/4 cup fresh lime juice (about 3 limes)
• 3 Tablespoons powdered sugar

Directions:

Add watermelon, strawberries, raspberries, blueberries, and mint in a large bowl. Stir together lime juice and powdered sugar in a small bowl then pour over fruit and berries. Gently toss with a spatula then let sit in the refrigerator for at least 15 minutes before serving to allow the natural juices in the fruit to start coming out.

Source: http://iowagirleats.com/2014/06/04/mojito-fruit-salad-non-alcoholic/

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Sticky Bourbon Chicken with Rice

INGREDIENTS

1½ lbs. chicken thighs (I used boneless skinless - delish!)
½ cup low sodium soy sauce
¼ cup oil
¼ cup vinegar
¼ cup bourbon
¼ cup brown sugar
1 tablespoon crushed or sliced ginger (fresh, not dried)
4 cloves crushed garlic
4-5 green onions, cut into thirds or sliced
1 cup uncooked basmati rice

INSTRUCTIONS

• THE NIGHT BEFORE: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish (a casserole pan or something with high sides) with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking).
• THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.
• When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.

Source: http://pinchofyum.com/sticky-bourbon-chicken-rice

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Watermelon, Feta, and Mint Skewers

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 12-24 skewers (depending on size)

Ingredients

4 oz feta cheese, in a block (I used low-fat)
1/4 of a large watermelon, cubed into bite-sized pieces
mint leaves
skewers
balsamic for drizzling

Instructions

Cube the watermelon into bite sized pieces.
Cube the block of feta.
To assemble, stack the feta and watermelon with a mint leaf in between. Using a skewer or toothpick, skewer the stack.
For added flavor, I used a reduced balsamic vinegar drizzle. This is entirely optional but also entirely delicious so that’s your call. To make the drizzle, add ½ cup balsamic vinegar to a small saucepan and reduce for 3-5 minutes until thickened. Drizzle over the skewers.

Source: http://bitesofbri.com/2014/05/watermelon-feta-mint-skewers/

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Simply Chicken-Fried Steak

Serves 4

Ingredients:

4 Tenderised steaks

2 large eggs mixed with 3tbsn milk

2 cups flour seasoned with 2tsp salt and 2tsp paprika

oil, for frying

fresh lemon juice for serving

Directions:

Heat a large frying pan/skillet and add 2tbsn oil.

Place the eggs and the flour in two separate shallow bowls/plates.

Place the steak first in the flour, then dredge in egg and then again in flour.

Fry for +- 2-3 minutes per side until crisp and golden.

Remove from the pan and drain on kitchen paper.

Serve with fresh lemon juice (or cheese sauce if desired).

Source: http://simply-delicious-food.com/2011/03/17/my-moms-chicken-fried-steak/

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Salted Dulce De Leche Bars

Makes 1 (8”x 8”) pan

Ingredients:

1 3/4 cups all purpose flour
1 1/2 cups rolled oats, lightly toasted
1 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon crushed sea salt
3/4 cup (1 1/2 sticks) plus 2 tablespoons cold unsalted butter, cut into small cubes
1 cup dulce de leche, warmed
garnish:
1/2 cup chopped butterscotch chips
1/4 – 1/2 teaspoon sea salt flakes

Directions:

1. Preheat oven to 350˚F.
2. Place flour, oats, sugar, cinnamon, and crushed sea salt into a bowl and whisk together. Cut in butter with a pastry knife or your fingers until a fine, mealy texture forms.
3. Press 2/3 mixture into an 8”x 8” baking pan, lined with parchment. Top with dulce de leche, spreading to create and even layer.
4. Top dulce de leche with remaining oat mixture and finish with a sprinkle of butterscotch and sea salt flakes.
5. Bake bars for 22 to 27 minutes or until lightly browned. Remove from oven and allow to cool for at least 30 minutes before cutting and serving.

Source: http://www.spoonforkbacon.com/2013/11/salted-dulce-de-leche-bars/

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Roasted Garlic Hummus

Yield: Serves 6 Prep Time: 30 mins

Ingredients:

2 Medium Heads of Garlic
1 Tablespoon Olive Oil
1 (19 Ounce) Can Garbanzo Beans, Drained
Juice of 1/2 Lemon
3 Tablespoons Sesame Tahini Paste
Salt & Pepper
1/2 Teaspoon Red Pepper Flakes
1/4 Cup Water
Topping:
Toasted Pumpkin Seeds or Chopped Chives or Parsley
To Serve:
Whole Grain Chips or Mixed Crudites

Directions:

Preheat oven to 400 degrees F.
Slice off the top of the pointed end of each head of garlic, and place the garlic in a small casserole dish.
Drizzle with the oil, cover with foil, and bake until the garlic is soft, about 30 minutes.
Place the garbanzo beans, lemon juice, sesame paste, salt, pepper, red pepper flakes in a food processor and pulse.
Squeeze the garlic into the food processor and pulse again until blended.
Drizzle in enough water until the texture is light and fluffy.
Taste, and adjust seasonings as needed.
Place the hummus in a serving bowl and top with pumpkin seeds or chopped fresh herbs.
Serve with whole grain chips or crudites.

Source: http://reciperebuild.com/recipes/appetizers/roasted-garlic-hummus/

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Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki

INGREDIENTS

For the Garlic Tzatziki:

• 1½ cups greek yogurt
• 4 cloves garlic
• 1 small cucumber, peeled and chopped
• 2 teaspoons olive oil
• Juice of ½ lemon
• 2 tablespoons dill
• Kosher salt, to taste

For the Zucchini, Feta, and Spinach Fritters:

• 2 medium zucchini, grated
• 3 handfuls baby spinach, chopped
• ½ cup feta cheese, crumbled
• ¼ cup minced fresh herbs (dil, mint, and oregano are my favorites to use here)
• 3 large eggs, lightly beaten
• 2 scallions, minced
• 2 cloves garlic, minced
• ⅓ cup all purpose flour
• ½ teaspoon baking powder
• Salt and black pepper, to taste
• Olive oil, for frying

DIRECTIONS
In a blender or food processor, combine all of the tzatziki ingredients. Blend until smooth. Refrigerate until ready to use.
Place the grated zucchini in a fine mesh strainer over a bowl. Sprinkle with 1 teaspoon salt to draw out the liquid and let sit for 10-15 minutes. Then, wring all of the liquid out using your hands and set aside.
In a large bowl, combine the zucchini, spinach, feta, herbs, eggs, scallions, and garlic. Stir to mix well. Then, sprinkle in the flour and baking powder, a bit at a time, until it all is incorporated and holding together.
Heat about ¼ cup olive oil in a skillet over medium heat. Once warmed, drop 3 scoops of batter into the skillet. (Aim for about 3 tablespoons worth of batter, each) After about 30 seconds, flatten them out a by pressing them down gently with a spatula. Pan fry for about 3 minutes, and then flip to fry the other side for an additional 3 minutes, or until golden brown.
Place the fritters on a paper towel lined plate to absorb excess oil, and serve warm with the Garlic Tzatziki!

Source: http://blog.hostthetoast.com/zucchini-feta-spinach-fritters-garlic-tzatziki/

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John Legend's Macaroni and Cheese

INGREDIENTS

4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
3 cups elbow macaroni
2 (12-ounce) cans evaporated milk
1/3 cup skim milk
2 large eggs
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 (8-ounce) packages extra-sharp cheddar cheese, grated
1 (8-ounce) package Monterey Jack cheese, grated
Paprika, for sprinkling

DIRECTIONS

STEP 1
Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
IN THIS STEP: How to Cook Pasta
STEP 2
In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
STEP 3
Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Source: http://www.marthastewart.com/348566/john-legends-macaroni-and-cheese

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Chocolate Chip Cookie & Oreo Fudge Brownie Bar

Ingredients:

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, at room temperature
1 cup sugar
3/4 cup dark brown sugar
2 eggs
1 tablespoon vanilla
1 bag semi-sweet chocolate chips
1 package double stuffed Oreos
2 boxes of your favorite brownie mix - I chose Ghirardelli Double Chocolate
1/4 cup hot fudge

Directions:

Preheat your oven to 350 degrees.

Butter a 9x13 baking dish, then line with parchment paper and generously butter the paper.

In a small bowl, combine flour, baking soda, and salt. Whisk together and set aside.

In a large bowl, cream butter and sugars. Using an electric mixer, beat on medium speed for approximately four minutes. Add in the eggs and vanilla. Lower the speed, and gradually mix in the flour, until just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of the prepared dish. Top the cookie dough with a layer of Oreos.

Next, prepare brownie mixes according to package directions. Mix in hot fudge sauce. Pour brownie batter over the cookie dough and Oreos, and spread evenly. Bake for 45 minutes. Let brownies cool completely before cutting. Serve with additional hot fudge topping if desired.

Source: http://abitchinkitchen.blogspot.co.nz/2011/12/chocolate-chip-cookie-oreo-fudge.html

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Vegan Lentil Burgers

Ingredients
3/4 cup brown lentils, rinsed, strained and picked through
1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
2 teaspoons extra-virgin olive oil
1 large red onion, half finely chopped and half thinly sliced
Juice of 1/2 lemon
Kosher salt
8 ounces fresh baby spinach
2 large cloves garlic, minced
Freshly ground black pepper
1/2 teaspoon ground cumin
1 cup whole-wheat breadcrumbs
1/2 cup walnuts, toasted and finely chopped
Cooking spray
6 whole-grain vegan hamburger buns
Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional

Directions
Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.

Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.

Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/vegan-lentil-burgers.html

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