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ghalieh kadoo (easy one-pot persian lentil & butternut squash stew)

December 30, 2014

Fast, easy, vegetarian, cooked in one pot, super healthy, and just a few ingredients! This is a traditional Persian recipe.

an onion, minced
oil
1 medium butternut squash, skin & seeds removed, cut into 2 in. chunks
150g lentils (3/4 c.)
3 c water
salt & pepper
1 T lemon juice

Fry an onion in oil until golden. Add everything but the lemon juice and simmer on med-low, covered, until water is mostly absorbed. Turn off heat and add lemon juice before serving.

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modified from cooking and cooking

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quick recipes

December 3, 2014

Added a new tag – “quick” – for quick recipes!

When hunger pounces, fast food is a temptation! Why pay out the nose for food that will make you feel sick when you can grab a quick 5 minute warm chickpea and feta salad and feel like a superhero? Not all these recipes will be healthy – but they’re all a million times more delicious (and healthier) than drive-thru or frozen meals!

Check out quick recipes here!

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gluten-free gingersnaps

November 30, 2014

Perfect for eating, gift-giving, or making a sauerbraten sauce. This was modified from the baking beauties.

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1 cup granulated sugar
1/2 cup canola oil, butter, or margarine
2 large eggs
1/4 cup molasses
1 teaspoon vanilla extract
1 cup sorghum flour
1/2 cup millet flour (i had none, so subbed a combination of coconut flour, buckwheat flour, and white rice flour)
1/2 cup brown rice flour
1/3 cup potato starch
1/4 cup + 2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon xanthan gum (i left it out, and they were great)
1/2 t pumpkin pie spice
pinch of nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Preheat oven to 375°F.
In a large bowl, whisk together 1 cup granulated sugar, oil, eggs, molasses, and vanilla.
In a separate mixing bowl, whisk together the flours and starches, xanthan gum, baking soda, spices, and salt.
Mix the dry ingredients into the wet ingredients, and stir until fully combined.
DOUGH WILL SEEM TOO WET AND STICKY AND WEIRD, BUT THEY WILL COME OUT WELL!
Leave 2 inches between cookies.
Bake in preheated oven for 8-10 minutes. Allow cookies to remain on cookie sheet for 2 minutes before transferring them to a cooling rack to cool completely. Once cooled, store cookies in an airtight container.

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modified by me from the baking beauties

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I made mine big, and they came out a great texture – soft and fluffier than many gluten free recipes, and not super gluten-free tasting. Good!

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five-minute hot and sour soup

November 18, 2014

Another reason to keep homemade stock around.

Feels great for the winter blahs.

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Add bone broth (or veggie stock) and water to a pot.

Bring to a simmer with ginger, garlic, soy sauce, toasted sesame oil (fry for a minute in a medium hot pan,) and salt.

Optional: If you like it restaurant-style and thick, add a corn starch slurry. Start with a half-teaspoon of starch to a teaspoon of water. A little goes a long way, but go as thick as you like.

Also optional: If you have them around, you can add dried or fresh mushrooms, bamboo shoots, lily buds, cilantro, extra-firm tofu, slivers of pork shoulder or chicken, or whatever you like in soup.

About 30 seconds before serving, beat an egg with a pinch of starch like potato or corn starch. Drizzle forkfuls of egg into the simmering soup.

Take off heat. Add tons of white pepper and either chinkiang vinegar or a combination of red wine, rice, and apple cider vinegars. Top with cilantro, or sesame seeds, or just sip it and keep warm.

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modified from serious eats

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golden milk

October 22, 2014

one of my favorite drinks of all-time.

i make this recipe regularly, or whenever i can remember to. curcumin, the active ingredient in turmeric, has been clinically shown to reduce inflammation, and therefore ease symptoms of everything from arthritis to allergies. other studies tentatively show it may shrink cancers, reduce the plaque in the brain associated with alzheimer’s, and calm anxiety. in traditional ayurvedic medicine, it clears skin and regulates blood sugar, as well as reducing inflammation and “assisting the whole female system,” which sounds pretty good to me.

i wouldn’t be so inclined to believe them if i didn’t crave golden milk so much, particularly during the changing seasons. it turns my bad knee into my “not quite as good” knee.

(warning: turmeric permanently stains absolutely everything, including things you didn’t even know could stain, like your grater, your hands, your stove, and your sink. it’s completely worth it.)

+ set a saucepan on low.
+ add two cloves and a quarter to a half inch of cinnamon bark. toast for a few minutes.
+ add 1 cup milk (any milk or milk substitute! some people even use water – but add a drop of ghee, coconut oil, or almond oil to aid absorption. i recommend cow, goat, coconut, or almond milk.)
+ grate 1 inch raw turmeric and 1/4 inch raw ginger into the milk. if you can’t find them raw, feel free to use turmeric or ginger paste, juice, or even powdered.
+ make sure to stir regularly
+ add a saffron thread, if you have it
+ add a pinch of black pepper. this is the only ingredient, besides the turmeric and milk, that isn’t optional! pepper helps you absorb the turmeric.

you will notice a sharp change in flavor when it is done – between five and eight minutes, usually, is all it takes to release the active chemicals.

made with thick, unhomogenized local milk and finished with a spoonful of raw honey, it’s a rich dessert. taken just as is, it’s perfect medicine for the winter blahs, for seasonal allergies, for healing injuries, and as a general tonic to stay well.

probably one of my top ten most highly recommended recipes.

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goan coconut sauce

October 21, 2014

Another great recipe from tarladalal! This recipe is for a paste from Goa, in India. You can thin it into a sauce for veggies, fish, meat, or whatever you can imagine!

2 whole medium sized onions (unpeeled)
1 tbsp oil
2 tsp poppy seeds (khus-khus)
26 mm (1″) cinnamon (dalchini)
3 cloves (laung / lavang)
4 black peppercorns (kalimirch)
2 tsp whole coriander (dhania) seeds
3 whole dry kashmiri red chillies, broken into pieces
3/4 cup freshly grated coconut
7 to 8 cloves of garlic

Roast the onions on a open flame till they turn black in colour. Cool, peel, discard the blackened/ charred layer and slice the onions. Keep aside.
Heat the oil in a kadhai, add the poppy seeds, cinnamon, cloves, peppercorns, coriander seeds and red chillies, mix well and sauté on a medium flame for 5 minutes.
Add the coconut and sauté on a medium flame for another minute. Keep aside to cool.
Combine the above mixture, sliced onions and the garlic and blend in a mixer to a smooth paste, using ½ cup of water.

Use this gravy on the same day to make recipes of your choice.
Don’t use fresh coconut if you want to freeze the leftovers. Instead, cool the gravy completely, add 1 tsp vinegar and mix well. Pour in food-grade zip lock bags or airtight containers and freeze. While making vegetables using the stored gravy, thaw and use it as per the recipe. Towards the end, add 2 tbsp coconut milk instead of freshly grated coconut.

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adapted from tarladalal

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red beets with apples (buraki z jabłkami)

October 15, 2014

Doesn’t get simpler than this minimalist sweet and healthy salad. I modified this recipe from The Art of Polish Cooking by Alina Zeranska. If you like beet salads, but aren’t crazy about apples, try this herbed version – beet salad with dilled yogurt.

1 lb beets (boiled & chopped, or canned)
1 large apple, peeled, shredded
1/2 c sour cream or unsweetened plain yogurt
1 T lemon juice
salt to taste

combine & serve (do not heat!)

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adapted from The Art of Polish Cooking by Alina Zeranska

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