Ratatouille aka Nightshade Stew recipe

Ratatouille aka Nightshade Stew recipe

Ingredients for Ratatouille or Nightshade Stew: 1 large eggplant. 1 jalepeño or other small spicy pepper. 1 large bell pepper you can pick the color. 4-6 roma tomatoes. 1 large yellow onion. 1 clove garlic. 3 large portobello mushrooms. 1/2 cup broth or stock of your choice. 1/4 tsp fresh rosemary leaves. 1 bay leaf. Preparation: Wash and cut the eggplant into cubes. Salt them well and set aside for an hour or so. Slice the mushrooms and zucchini. Set aside. Slice the onions and peppers and mince the garlic. Put some olive oil in a pan and warm over low heat. Add the garlic, onions and peppers and slowly heat until the onions are transparent. Rinse the salted vegetables and place all the vegetables together in a bowl, drizzle with olive oil and toss to coat. Pour the vegetables into the pan, add the broth or stock and continue cooking on low heat for about an hour, until they begin...
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Honeydew Bubble Tea

Honeydew Bubble Tea

Ingredients for Honeydew Bubble Tea: 1 cup black tapioca pearls. 2 green tea bags. ½ honeydew melon. 1 cup milk or plain soy milk. Agave syrup to taste. Preparation: In a large pot bring 10 cups of water to a boil. Add tapioca pearls and boil until plump; about 5 minutes. Cover and reduce heat to medium; simmer for 5 minutes. Drain tapioca pearls and set aside. In the meantime, bring two cups of water to a boil and steep two bags of green tea. Place in the refrigerator until Cool. Peel and seed half a honeydew melon and chop into bite size pieces. Place in a food processor and pulse until smooth. Refrigerate until Cool. When tea and puree are cold, combine in a large jug. Add milk and sweeten to taste. To serve place 2-3 tablespoons of tapioca pearls in a glass and top with honeydew tea. Drink with an extra large straw. By Kris. ...
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Grilled zucchini recipe

Grilled zucchini recipe

Ingredients for grilled zucchini: 2-4 zucchini - cut in half, lengthwise. 2 teaspoons of fresh olive oil (a basil flavored blend is recommended). Salt and pepper or Creole Seasoning. Opcional: 1 tablespoon each of favorite herb - roughly chopped. I used basil, oregano and sage (or 1 tablespoon total of dried herbs - any favorite or herb blend). Preparation: If you are using a charcoal or wood burning outdoor grill then get it going first. Slice zucchini in half, lengthwise. Make a few small slices into the flesh - not too deep, just a quarter of an inch or so. This will speed up the cooking and holds in some of the herbs and oil. Lightly coat the zucchini halves with oil. You can just spray with oil, or brush on some oil, or even use your fingers and rub on the oil. (For a low-calorie version leave out the oil - the zucchini grills fine and still tastes great). Add some salt and...
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Acorn Squash Soup with Turmeric

Acorn Squash Soup with Turmeric

Ingredients for Acorn Squash Soup with Turmeric: 1 acorn squash. 1 table spoon olive oil. 1 cup shredded or diced carrot. 1 small onion, chopped. ½ apple, diced. 1 table spoon ginger. 1 table spoon turmeric. 1 14 oz can unsweetened coconut milk. 1½ cups water. ½ table spoon salt. ¼ table spoon pepper. Preparation: Cut the squash in half and scrape out the seeds. Roast in a baking pan for about 30-40 minutes at 400ºF. You want the flesh to be soft. In a dutch oven, heat the olive oil over medium-high heat. Add carrots and onions and saute 4 minutes. Add squash flesh, apple, ginger, turmeric, coconut milk, water and salt, and pepper. Stir and bring to a boil. Reduce heat and simmer, covered for about 10 minutes. Puree soup with an immersion blender or put in your Vitamix. Be careful not to burn yourself! Serve with pepitas, scallions, and parsley. Recipe by: Karen Kelly...
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Acorn and hazelnut parsnip soup

Acorn and hazelnut parsnip soup

Ingredients for acorn and hazelnut parsnip soup: 3 cups roasted parsnips, diced. 1 halved and roasted acorn squash. 1 quart hazelnut milk. 1 tsp fresh rosemary, chopped. 1/2 tsp black pepper, ground. 1 tsp kosher salt. 1/4 cup hazelnuts, chopped and toasted. Preparation: In a large pot, add the parsnips and the scooped out acorn squash. Discard the squash skin. Add in the hazelnut milk, salt, and black pepper, and stir over a low flame until all the vegetables are heated through. When it is hot, add in the rosemary and stir. Blend in a countertop device or use a hand blender to puree. Serve hot with chopped hazelnuts as garnish. Recipe by: By Alma Schneider...
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Glazed Pumpkin Donuts

Glazed Pumpkin Donuts

Ingredients for Glazed Pumpkin Donuts: Donuts: 2 cups all-purpose flour 1/2 cup packed brown sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup pumpkin puree 2 eggs 1/4 cup milk 1/4 cup butter, softened Glaze: 1 1/2 cups confectioners' sugar 1/4 cup butter, melted 2 tablespoons water 1 teaspoon vanilla extract Preparation: Preheat oven to 325 degrees F (165° C). Line a baking sheet with parchment paper. Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan. Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes. Beat confectioners' sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess...
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Pumpkin puree recipe

Pumpkin puree recipe

Tools and ingredients for Pumpkin puree: 1 Fairytale Pumpkin Squash. baking tray. strainer. cheesecloth. blender. Preparation: I use about 2 kg pumpkin. Clean the seeds and cut into big chunks, you can peel it first but skin on is also no problem cause we will scoop the flesh later. Pre heat oven at 200 deg C. Arrange your pumpkin one layer onto baking tray, give about 3/4 cup water on that baking tray. You can cover pumpkin with aluminium foil. Bake about 1 hour until they soft enough to scoop. Time of baking depends on how thick your pumpkin. Some other time I need more than 1 hour because I have very thick and big pumpkin. After your pumpkin is soft thoroughly, move from baking tray and scoop the flesh from the skin (if you didn't peel off), Let it slightly cool down on strainer, don't forget to put a bowl under the strainer because some water will drop. Use hand blender or...
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Jewel’s Watermelon Margaritas

Jewel’s Watermelon Margaritas

Ingredients for Jewel's Watermelon Margaritas: 1/2 cup white sugar. 1/2 cup water. 3 strips orange zest. 2 cups cubed seeded watermelon. 3/4 cup white tequila. 1/4 cup lime juice. Salt or sugar for rimming glasses (optional). 1 lime, cut into wedges. 2 cups crushed ice, or as needed. Preparation: Bring 1/2 cup sugar, water, and orange zest in a small saucepan to boil, stirring constantly. Simmer until sugar is dissolved, about 3 minutes. Remove simple syrup from heat and allow to cool completely. Place watermelon in a blender or food processor. Pulse until pureed. Stir watermelon puree into a large pitcher with simple syrup, tequila, and lime juice. Place a small amount of salt or sugar into a saucer. Rub edge of margarita glasses with a lime wedge to moisten. Lightly dip the rim of the glass into the saucer to rim the glass; tap off excess salt or sugar. Fill rimmed glasses with crushed ice; pour margarita mixture into...
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Sweet Roasted Butternut Squash Soup

Sweet Roasted Butternut Squash Soup

Ingredients for Sweet Roasted Butternut Squash Soup: 1 medium butternut squash, halved lengthwise and seeds removed 2 tablespoons unsalted butter 1 medium Granny Smith or Fuji apple 1/2 medium yellow onion 1 1/2 teaspoons rubbed sage or 4 fresh sage leaves 1 1/4 cups chicken or vegetable broth 1 1/4 cups water 1 teaspoon kosher salt 1/4 teaspoon white pepper Dash of black pepper 1/3 cup heavy cream Sour cream Preparation: Heat the oven to 425 degrees F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves or rub it on evenly with your fingers. Season generously with salt and pepper. Roast until knife tender, about 45 minutes to 1 hour. Meanwhile you can peel, core, and dice the apple. Dice the onion. Melt the remaining tablespoon of butter...
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