Menu   Madonna Oriflamma

Kitchen Korner

 

apple_muffinsApple Oat and Nut Muffins 

Ingredients:

3/4 cup almond flr

½ cup buckwheat flr

1 cup rolled oats

½ cup Sucanat Sugar

1 Tbsp ground cinnamon

1 tsp baking soda

1 cup finely chopped peeled apples

½ cup unsweetened almond milk

½ cup finely chopped soaked almonds (skins off & chopped)

¼ cup unsweetened applesauce

¼ cup melted butter

¼ cup rice syrup  (optional)

Directions:

  1. Preheat over 400 degrees. Use 12-cup muffin pan – coat with oil or use paper liners
  1. In a large bowl, whisk together the flour, oats, sugar, baking powder, cinnamon, and baking soda. Make a well in the center of the dry ingredients.
  1. In a medium-sized bowl, combine the apples, milk, almonds, applesauce, butter and rice syrup. Mix well with a spoon until blended.
  1. Add the wet ingredients to the dry ingredients and mix just until combined.
  1. Divide the batter evenly among the prepared muffin cups. Bake for 15 – 20 min, or until a toothpick inserted in the center of a muffin comes out clean.
  1. Let the muffins cool in the pan for no more than 2 minutes before transferring them to a cooling rack.

everything_energy_barsEverything Energy Bars

(from a friend)

Ingredients

Directions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine the first nine ingredients (sunflower seeds through cranberries).
  3. In a large sauce pan, combine peanut butter, honey, vanilla, and salt.
  4. Stir over medium heat until smooth.
  5. Remove from stove. Pour dry ingredients into peanut butter mixture and mix thoroughly.
  6. Pour mixture into a 9×13 baking pan.
  7. Bake for 10 to 15 minutes.
  8. Cool completely and cut into 16 bars

vegetable-frittataVegetable Frittata

(adapted from The Whole Life Nutrition Cookbook)

Ingredients:

2 cups grated potato, about 1 large baking potato

½ tsp sea salt

2 tsp organic butter

1 small onion, diced small

2 cloves garlic, chopped fine

2 handfuls of spinach

½ can artichoke hearts (chopped)

5-6 sundried tomatoes soaked and chopped

1 ½ tsp dried thyme

½ tsp black pepper

½ tsp salt (or more to taste)

6 organic eggs, lightly beaten

½ cup grated raw organic jack cheese

Fresh basil (chopped)

Directions:

  1. Preheat oven to 375 degrees F
  2. Place the grated potato into a small bowl with the sea salt. Let rest for about 10 min. Then squeeze out the excess water. Oil a 9 inch deep dish pie plate with olive oil or butter. Place grated potato into the pie plate and press evenly into bottom of dish.
  3. In a med skillet heat the 2 tsp butter, add diced onion and garlic and saute over med heat until soft, about 5 min.
  4. Add other veggies and cook until spinach is wilted. Add spices and mix well. Adjust seasonings to taste.
  5. Pour veggies on top of potato.
  6. Mix cheese and eggs in a bowl and pour over veggies in oven dish.
  7. Sprinkle the top with extra grated cheese if desired. Place into the preheated oven and bake for 30 – 40 min or until eggs are cooked through.

black-bean-and-quinoa-enchiladaBlack Bean & Quinoa Enchilada Bake

(adapted from online site www.twopeasandtheirpod.com)

Ingredients:

1/2 cup uncooked quinoa, rinsed

1 cup water

1 tbsp olive oil

1 small onion (diced)

3 cloves garlic, minced

1 cup organic corn frozen kernels

Juice of 1 lime

3 tsp ground cumin

1 tbsp chili powder

1/3 cup chopped cilantro

Salt & pepper to taste

2 cans black beans, drained and rinsed

2 cups red enchilada sauce

2 cups shredded Mexican cheese

Tortillas

Directions:

  1. Preheat the oven to 350 degrees F. Grease a 9×13 backing dish and set aside.
  2. Add quinoa and water to a med saucepan and bring to a boil over medium heat. Boil for 5 min. Turn the heat to low and simmer for about 15 min, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
  3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic and saute until softened, about 5 min. Add in corn. Cook for about 3-4 min. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper to taste.
  4. Mix quinoa with veggies. Use as much of the quinoa as you like. Save the rest for another time.
  5. In 9x 12 pan layer: tortillas; enchilada sauce, veggies & beans, cheese.
  6. Bake 20 minutes covered and 10 minutes without the cover.

curried-cauliflowerCurried Cauliflower Recipe

(Adapted from Asparagus to Zucchini)

Ingredients:

1 tbsp olive oil

1 large onion, diced

1 tsp curry pwd

½ tsp turmeric

½ tsp cardamom

½ tsp garam masala

Pinch cloves

1 head cauliflower, cored, cut into bite-size pieces

(you can also substitute 6 red potatoes, 6 medium carrots, 4 small zucchini and some green beans instead of the cauliflower)

1 can coconut milk

Directions:

Heat a large skillet on Med/High. Add the olive oil and let it heat. Reduce heat to medium, add the onion and saute til golden, 8-10 min. Add the spices and stir for a minute. Add the cauliflower, coconut milk. Cover and let cook, stirring occasionally, until the cauliflower is very tender, about 15 – 25 min. Adjust the seasonings. Stir in the cilantro and serve.

mediterranean_quicheMediterranean Quiche

Recipe courtesy of Emeril Lagasse

Total time: 1 hour 30 minutes Yield: 6 servings

Prep: 30 minutes

Cook: 1 hour

Ingredients:

Directions:

  1. Preheat the oven to 375 degrees F.
  2. In a large skillet melt the butter over medium-high heat. Add the onions and zucchini and cook, stirring, for 6 minutes. Add the mushrooms and cook, stirring, until the liquid is rendered and the vegetables are wilted, about 10 minutes.
  3. Add the garlic and cook for 1 minute.
  4. And the tomatoes, basil and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.
  5. In a bowl, beat the eggs and half- and-half together. And the salt, pepper, grated Gruyere, and crushed red pepper.
  6. Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble goat cheese on top. Bake for 25 to 30 minutes until set. (High altitude 40 -45 minutes)
  7. Remove from oven and let cool for 30 minutes before serving.

eggplant_parmisanEGGPLANT PARMIGIANA

  1. Wash, peel eggplant and cut crosswise in ½ inch slices.
  2. Dip into eggs, coat with seasoned bread crumbs, place on platter and refrigerate at least ½ hour.
  3. Heat about 1/8 inch olive oil in skillet.
  4. Fry eggplant on both sides until golden brown and crisp.
  5. Drain on paper towel.
  6. Spread 1/3 of sauce in greased 9” x 12” baking dish.
  7. Layer half of the eggplant, half of the mozzarella, a third of the sauce and half of the Parmesan. Repeat layers.
  8. Bake in preheated 350 degree oven for 30-45 minutes.

Lentil Soup

Serves 6 – 8

Ingredients:

Directions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes or until onion begins to get soft.
  2. Add crushed garlic, diced carrots, potato, dried thyme, and garam masala; sauté for another 5 – 7 minutes.
  3. Add the lentils and water; cover pot and simmer for about 35-40 minutes.
  4. Add chopped tomatoes, spinach, salt & pepper to taste and red wine vinegar and simmer another 10 minutes more.

Basmati Rice Salad

  1. Cook your rice. Remove from heat. Transfer your rice to a large bowl; cool slightly
  2. Stir zucchini, cucumber, tomatoes, cilantro, green onions, 3 Tbsp. Of the lemon juice, 21 Seasoning Salute to taste (optional) and the pepper into rice.
  3. Season with salt and, if desired, additional lemon juice. Cover and chill at least 1 hour or let stand at room temperature 30 minutes to allow flavors to blend.

To Store: Seal in an airtight container and store in the refrigerator up to 5 days.

Recipe from Forks Over Knives magazine

Avocado Toast

(Adapted from Forks Over Knives)

Spread each toasted bread slice with an avocado wedge. Top with tomato, cucumber, lettuce and, if desired, the sprouts. Sprinkle with salt and pepper and drizzle with lemon juice.

Serve immediately.