Potato & Fennel Augratin

2 fennel bulbs, stalks removed

1 yellow onion, halved and thinly sliced crosswise

• 2 tablespoons good olive oil
• 
  
• 1 tablespoon unsalted butter
• 
  
• 2 pounds russet potatoes, peeled (4 large potatoes)
• 
  
• 2 cups plus 2 tablespoons heavy cream, divided
• 
  
• 2 ½ cups grated Gruyère cheese, divided (½ pound)
• 
  
• Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees.  Butter a 10 x 15 x 2-inch (10 cup) baking dish.

Cut the bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. Put the olive oil and butter in a medium (10-inch) sauté pan and sauté the fennel and onions together over medium-low heat for 10 minutes, until tender.

Thinly slice the potatoes by hand or with a mandoline. Place them in a large bowl with the 2 cups of cream, 2 cups of Gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Add the fennel and onion mixture and mix well.

Pour the potato mixture into the prepared baking dish. Press down lightly to smooth the top. Combine the remaining 2 tablespoons of cream and ½ cup of Gruyère and sprinkle evenly on the top.  Bake for between 1 and 1¼ hours, until the potatoes are very tender and the top is browned and bubbly.  Allow to cool for 10 minutes and serve hot.

created by Ina Garten

Miso Peanut Dressing

1 1/2 T peanut butter

1 1/2 T honey

1 T tamari or soy sauce

1 T white miso paste

1 1/2 T sesame oil

4 T unseasoned rice vinegar

1 tsp Sambal chili paste

Mix in a bullet or blender!

Aunt Onie's Homemade Bread

1 1/2 c milk

1/2 c butter

2 tsp salt

2 T sugar

2 pkgs yeast

1 c warm water

6-7 c flour

Heat milk, salt and butter until butter melts.  Add milk mixture to half the flour.  

Mix yeast in warm water and add sugar.  Yeast will get foamy.

Add to flour and stir in as much more flour as you can with a spoon.  Turn out onto a lightly floured surface.  Knead in enough flour to make a moderately stiff dough that is smooth and elastic.  About 6 minutes.  Shape into a ball.  Put in a greased bowl; turn once.  Cover and let rise in a warm place until double (about 1 1/4 hrs.)  

Punch down; turn onto floured surface.  Divide dough in half.  Cover; let rise 10 minutes.  Shape into desired rolls or loaves of bread.  Place in butter pan(s) and brush with melted butter.  Cover; let rise in a warm place until near double (45-60 minutes).  

Bake in a preheated oven at 375 degrees or until golden brown.  Remove from pan(s).  Cool.

created by my Aunt Onie Colgin

Baked Salmon Meatballs with Avocado Dip

Ingredients:

For the Salmon Meatballs:

1 lb fresh salmon fillet, skin removed and finely chopped

1/2 cup panko breadcrumbs

1 egg, lightly beaten

2 cloves garlic, minced

2 tbsp fresh dill, chopped (or 1 tsp dried dill)

1 tbsp lemon zest

Salt and black pepper, to taste

For the Tangy Avocado Sauce:

1 ripe avocado

2 tbsp Greek yogurt or sour cream

1 tbsp lime juice (or lemon juice)

1 small clove garlic, minced

Salt and black pepper, to taste

Fresh cilantro or parsley for garnish

Instructions:

1. Prepare the Salmon Meatballs:  Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, minced garlic, dill, lemon zest, salt, and pepper. Mix until just combined.

Form the mixture into small, evenly sized meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.

2. Bake the salmon meatballs for 12-15 minutes or until they are firm and slightly golden on the outside.

3. Make the Tangy Avocado Sauce while the meatballs bake, scoop the avocado into a blender or food processor. Add the Greek yogurt, lime juice, minced garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

4. Serve:  Arrange the baked salmon meatballs on a platter and drizzle or serve with the tangy avocado sauce. Garnish with fresh cilantro or parsley for a pop of color.

Chef’s Tip: For an extra layer of flavor, sprinkle a pinch of red pepper flakes into the avocado sauce for a subtle kick.

Shared by unknown source

Buttermilk Biscuits Never Better

Preheat oven to 400 degrees

Seasoned Cast Iron Skillet ready to go

Measure in a large bowl or food processor:

• 2 1/2 c all-purpose flour (plus extra for hands and work area
• 2 T baking powder (aluminum free is best)
• 1 tsp salt

Mix or pulse.

Add 1/2 c butter cubed and VERY COLD-mix into dry ingredients with a pastry cutter, large fork or pulse if in a food processor until crumbles form.  

Add 1 c and 2 T COLD buttermilk, 2 tsp honey or maple syrup-fold or pulse everything together without overworking.

Pour dough onto floured surface and flatten into a 3/4" rectangle.  Using a biscuit cutter, cut out biscuits and place in a seasoned cast iron skillet.

Bake 15-20 minutes, butter tops when golden brown.

Enjoy with sausage gravy or homemade jam!!

created by sallysbakingaddiction and Char

collard greens southern style

 

• 2 bunches of organic collard greens
• 1 tablespoon olive oil
• 1 onion diced
• 3 garlic cloves minced
• 3 cups chicken or fave broth
• 1 t. red pepper flakes
• 2 ham hocks
• Optional Seasonings:  pepper, 3 T balsamic vinegar, hot sauce

Instructions

• Remove the collard green leaf from the steam.
• Wash and soak the collards in a veggie cleaner or white vinegar and water.
• Rinse well & set aside
• In a large pot, add a tablespoon of olive oil and the chopped onions & garlic. Saute until tender.
• Put the remaining ingredients in a crock pot and cook on low for about 4-6 hours.  The collard greens will wilt down as they cook.
• Taste and add any needed dashes of black pepper and maybe a few drops of hot sauce!

created by divascancook and Char

chinese chicken salad

 dressing:

2 T low sodium tamari or soy sauce

3 T rice vinegar (unsweetened)

1 T sesame oil

2 T EVOO

1 tsp of natural sweetener (maple syrup, agave, coconut sugar)

2 tsp finely chopped ginger

1 garlic clove, minced

1 T lime juice

1/2 tsp pepper

• whisk and set aside to let flavors come alive!

salad:

4 c finely sliced napa cabbage

1 c finely shredded/sliced red cabbage

1/2 yellow (or red or orange) pepper, finely sliced

1/2 c shredded carrots

2 c cooked shredded chicken 

1/2 c finely sliced green onions

1/2 c cilantro, coarsely chopped

1/4 c toasted almond slivers

• toss well with dressing and enjoy every crunchy bite!

garnish:

1-2 tsp sesame seeds (I used a mix of white and black)

Serves 2-4 depending on appetite

Options:

add small orange pieces, radishes or any other fresh veggie of choice, quinoa is delish too!

inspired by:  recipetineats.com

Basic Mustard Mayo Horseradish Sauce

1 1/2 cups "good" mayonnaise

1/3 c sour cream or whole milk yogurt

3 T Dijon mustard

1 1/2 T whole grain mustard

1-2 T fresh "real" horseradish

• Whisk all ingredients and serve with fave beef!

7 or less & Done!!

inspired by Barefoot Contessa

Basic Collard Greens Southern Style

6 thick slices of bacon cut or chopped coarsely

1 large yellow onion diced

3 cloves of garlic, minced

2 bunches of collard greens (2 lbs), cut out large stems at the bottom of the leaves, chop coarsely

1 T maple syrup or local honey

Hot sauce-few dashes for depth of complexity in flavor

Salt & pepper to taste

• In a heavy skillet, crisp up the bacon and remove from the pan with a slotted spoon 
• Add onion & garlic and saute for about a minute
• Add the remaining ingredients and saute for about 25 minutes
• Taste, add more S&P if needed
• Serve with crispy bacon on top!

7 & Done......yummy!!

inspired by Kardea Brown, Chef from the South

Basic Sweet Potato Casserole Healthy Style

Preheat oven to 450 degrees

2 lbs of sweet potatoes -- wrap potatoes in foil and place in baking dish (helps avoid a sticky mess in the oven if potatoes leak) OR peel the potatoes, cut in equal sized pieces and boil in a pan covered with filtered water until fork tender (Fork tender:  a fork can be easily inserted and released from the food)

Reduce oven to 375 degrees.

If baking, squeeze the potatoes gently to ensure doneness.  They should squeeze easily.  Bake about an hour depending on size.  Let cool by unwrapping foil, cut the potatoes in half and when cool remove the skin.  

Place the potato meat in a blender (Vitamix is the best!!) and add:

• 3 T coconut oil, EVOO, or Grass-fed Ghee (melted)
• 1 c unsweetened apple sauce (homemade applesauce is easy: simply peel 2 apples and place in a pan with 2 T of filtered water, cover & gently boil until the apples are fork tender---smash with a fork and measure a cup--reserve the rest & refrigerate)
• 2 tsp cinnamon
• pinch of ground nutmeg (Pinch:  with your thumb and index finger, take a pinch out of nutmeg container)
• Fave salt to desired taste

Blend until combined well and to desired smoothness.  

Transfer to a baking dish and sprinkle with:

• 1 cup of chopped pecans, almonds, pistachios, macadamia nuts or walnuts (ok to do a mixture of faves)
• Sprinkle a little extra cinnamon if desired!

Bake uncovered for 30 minutes or until desired browning of the nuts.  Let rest for about 10 minutes before serving.

Char Tip:  Great make ahead of time side dish!  Do everything up to baking the casserole and store in the refrigerator covered until an hour before baking.  Remove from the frig one hour before baking to let the dish warm up a bit!

shared by my Aunt Donna with a couple Char twists

Green Bean Casserole Clean Style & VEGAN

1 lb of fresh green beans, cleaned and snipped to desired size

• steam until just slightly fork tender--I personally like anything other than mushy! (it's personal)

Casserole flavors & mixins:

• 1/2 yellow onion thinly sliced - Caramelize in a non-stick pan until edges begin to brown
• deglaze the pan with 1 T of tamari or 2 1/2 tsp of liquid aminos 
• Add:  
• 3 garlic cloves, minced
• 8 ozs of fresh organic mushrooms of choice, finely chopped
• Saute for 3 minutes
• Add:
• 2 T nutritional yeast
• 1 tsp fresh thyme
• 1/4 tsp of smoked or regular paprika
• 1/2 tsp black pepper
• In a small bowl whisk:
• 1/4 c chickpea (garbanzo bean) flour or gluten free "fave" flour
• 2 c creamy plant-based milk or coconut cream (8-9 g fat per 1 cup)

Bring the "soup in the makin" to a boil and add the flour alternative milk mixture, when it boils again, reduce to medium low and simmer for 4 minutes or until thickened.

• Add to green beans and pour into a casserole dish
• Top with blending of:
• 1 c slivered almonds or chopped pecans
• 1 1/2 tsp tamari or 1 tsp liquid aminos
• Bake for 25-30 minutes or until bubbly & slightly browned to desire!

Enjoy this new traditional of green bean casserole!

created by somewhere on the internet with Char simplified

Basic Mashed Tots or Pseudo "Tots"

1 lb of organic potatoes or large head of cauliflower (clean veggie and cut in equal pieces--ok to leave skin on the potatoes when cleaned well!)  Use as much of cauliflower as possible--"waste not, want not"

• place in a pot and cover with filtered (ideally) water
• place on medium heat and cook until fork tender (Fork tender--a fork easily slides in and out of the veggie)
• drain the water off the veggie
• add 1/4 c of Ghee or Grass Fed Butter or 2-3 T EVOO (Extra Virgin Olive Oil)
• add 2-3 T of alternative dairy or coconut cream or Full Fat Grass Fed milk (ideally) to the veggie mixture and smash with a potato masher to avoid splattering with a mixer (amount of liquid depends on liquidity of veggie)
• use a mixer on low speed working higher slowly while blending the veggie with the choice of fat and liquid
• season with salt and pepper to taste and mix to desired smoothness--chunky can be cool depending on what you are serving your "tots" to accompany!

Can be made ahead and reheated slowly on low temp.

created by Char

Kale & Quinoa Combo

Preheat oven at 350 degrees.

In a large skillet add:

4 slices nitrate-free bacon, cut into small strips and fry, drain grease (exclude if vegetarian desired and add:

1 large red onion, chopped
2 clove garlic, minced

2 T EVOO or organic coconut oil

Optional: chopped yellow or red pepper & small jalapeno finely chopped

Saute for 3 minutes on medium heat and add:

6 cups of rinsed & coarsely chopped kale (I like to add a couple varieties)

1/2 c white wine or low sodium chicken or veggie broth

Cook on medium heat for 3 minutes to cook off the alcohol and then add:

1 cup quinoa of choice (sprouted is best)

1 1/2 c chicken or veggie broth (bone broth is my fave!)

2 eggs whisked

1 c grass-fed grated cheese of choice (combo of a couple is lovely!)

1 tsp of salt & pepper

Mix together and pour into a greased casserole dish and bake at 350 degrees covered for 20 minutes.  Take cover off and allow the top to brown a bit for 10 more minutes.

Serve immediately as a main vegetarian (exclude bacon) dish (4 servings) or a side dish (8-10 servings).  

Spicy Zhoug Sauce aka Spicy Cilantro Sauce

• 4 medium cloves garlic, roughly chopped
• 2 packed cups fresh cilantro (about 2 bunches, mostly leaves but skinny stems are ok)
• 4 medium jalapeños, seeds removed but reserved
• 1 teaspoon fine sea salt
• 1 teaspoon ground cardamom
• ¾ teaspoon ground cumin
• ½ teaspoon red pepper flakes, more to taste
• ¾ cup extra-virgin olive oil

1. Place the garlic in your food processor and process until the garlic is broken into tiny pieces.
2. Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
3. While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
4. Adjust to taste—for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (¼ teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce’s flavor transforms with time, so if it’s too spicy or you just don’t love it right off the bat, let it chill in the fridge and try it again in an hour. 

Homemade zhoug sauce adds a spicy cilantro kick to any meal! Zhoug is a popular Middle Eastern condiment that’s very easy to make. 

Recipe yields 1 ¼ cup

Inspired by TJ's

cauliflower hummus

1 large head of cauliflower, steamed until tender (use little water if no steamer)

Zest 2 lemons
Juice 2 lemons
1/4 c EVOO or fave oil
1/2 tsp himalayan salt or fave salt
2 T almond butter
1/4 tsp ground cumin
1/2 tsp turmeric
1/2 tsp cracked black pepper
1/8 tsp cayenne pepper
1-2 garlic cloves minced (go 2 if you like garlic....sooo good for you!)

Add tender cauliflower to food processor, Bullet or Vitamix with all the other ingredients.  Add distilled water or more lemon juice for extra zest if you need more liquid but generally not needed.

Refrigerate.......can be made the day before!

Garnish with a sprinkle of ground cumin or cayenne.

Serve with fresh organic carrots, cucumber or desired veggies. 

ENJOY....Bon Appetit!

Inspired by brokefoodies.com and enhanced by Char

liver rescue salad

Liver Rescue Salad

Ingredients:

OPTION A 
3 cups chopped tomatoes 
1 cucumber, sliced 
1 cup chopped celery 
1 cup chopped cilantro (optional) 
½ cup chopped parsley (optional) 
½ cup chopped scallion (optional) 
8 cups any variety of leafy greens (spinach, arugula, butter lettuce, etc.) 
1 lemon, lime, or orange, juiced

OPTION B 
2 cups thinly sliced red cabbage 
1 cup diced carrot 
1 cup diced asparagus 
1 cup diced radish 
2 cups diced apples 
½ cup chopped cilantro 
8 cups any variety of leafy greens (spinach, arugula, butter lettuce, etc.) 
1 lemon, lime, or orange, juiced 

OPTIONAL ORANGE “VINAIGRETTE” DRESSING 
1 cup orange juice 
1 garlic clove 
1 tablespoon raw honey 
¼ cup water 
¹⁄8 teaspoon sea salt (optional) 
¹⁄8 teaspoon cayenne (optional)

Directions:
Place the salad vegetables and the leafy greens of your choice in a bowl and mix together to form the base of the salad. Drizzle the fresh lemon, lime, or orange juice over top to taste. 

Alternatively, make the Orange “Vinaigrette” by blending all of its ingredients until smoothly combined. Toss your salad in the straight citrus juice or Orange “Vinaigrette” Dressing until well mixed. If you’re sharing with another or saving some for later, divide the salad into two bowls. Enjoy!

Makes 1 to 2 servings

created by William Anthony author of LIVER RESCUE

avocado salad boats

1/2 of an avocado de-skinned for each person, placed on an individual plate

in a large bowl add:

2 small tomatoes chopped into small pieces
1 bunch of green onions chopped into small pieces including most of the green stems
5-6 c arugula or desired greens

optional: add slivered almonds and anything else your heart desired to the salad bowl

tip:  use plastic gloves for tossing and placing the salad into the avocado boat

toss with your favorite homemade dressing~my fave is "simply dressing made easy" found on this blog

place a generous handful of salad on each avocado boat and serve

inspired by Anthony William's Salsa Avocado Boats on page 58 of Medical Medium Life Changing Foods book

cashew sour cream sauce

1 c of raw cashews & 2 1/2 c filtered water

• soak for 2-4 hours
• rinse cashews well, toss the water cashews soaked in

puree in a blender or bullet with:

juice of 1 lime or lemon (more juice for a zestier flavor-zesting the skin of the fruit will also add a zestier zing)

1/2 tsp of kosher salt (basically salt to your desired taste)

add coconut water or filtered water to blend, add a little at a time so your sauce does not get over-liquified resulting in a runny sauce

the more you blend, the smoother the sauce 

refrigerate to store, the citrus acts as a preservative so shelf life is decent!

created by Char

Quinoa ("Keen-wa") Salad full of flayyy-vor

2 cups of sprouted quinoa (non-sprouted is fine, sprouted is "more better" for you)--rinse in fine mesh strainer
4 cups of filtered water (non filtered is fine, filtered is "more better"for you)

• bring water to a boil in a medium pan, add "keen-wa", stir once, bring back to a boil, turn down to simmer and cover, check in about 20 minutes---if needed, add more hot--hot water and if tasting firm, not too crunchy, fluff with a fork and place in a large bowl to begin salad prep

5 - 6 ears of corn-"decorn" the ears by slicing carefully with a searated knife after the corn has cooled **Char tip:  (nothing beats FRESH corn even in the winter--bring a large pot of water to a boil--husk and silk ((take the hair off the corn)), add to boiling water, let the corn come back to a boil, give the corn a turn to get all sides of the corn in boiling water, in 1 minute, remove the corn, drain & let cool)---in a pinch, use a bag of frozen corn that has been run under hot water & drained

1 bunch of green onions with majority of green tops, slivered

1 jalepeno, seeded unless you want the HEAT, chopped finely

1 bunch of cilantro, densely chopped

4 T of fresh tarragon, densely chopped ** Char tip:  (rinse and gently dry stalk and leaves--unless stalk of tarragon is thick--densely chop stalk and all---super amazing flavor--anise and all)

1 avocado, cut into small pieces** Char tip:  (slice slender strips with a paring knife before removing the skin-horizontally & vertically----carefully remove part of the skin on left or right side---slice through the middle of the avocado north to south and allow the piece to fall out, the bottom layer will release as you release the skin---it's life changing!!)

1 lemon, juiced

• add all the ingredients and gently toss to mix

Dressing:

1/4 c extra virgin olive oil**Char tip:  (first cold pressed "more better")

1 garlic clove, minced

2 T cider vinegar

1 T favorite mustard (I like Dijon)

1 tsp salt

• whisk until well blended

Add dressing small portion at a time to get desired wetness for the salad---may need to add more after it sits and melds the flavors!  

Add desired salt & pepper!!

Ok to serve immediately and even better if you can allow a few hours in the frig....retoss and add more dressing if needed.

ENJOY!!

variations:  add 1/4 c slivered or chopped fave nut, add 1/4 c dried cranberries, add 1 c arugula, add sliced grilled chicken.....honestly, anything goes!!  *experiment & have fun in the kitchen*

shared and created by Char

yellow split pea salad

• 1 Cup of yellow split-peas
• 2 Large tomatoes
• 2 Avocados
• 3 green onions or one medium white onion
• 1/2 cup of minced parsley leaves
• 1/4 cup of tahini
• 1/4 cup of yogurt or cashew cream (vegan style)
• 3 garlic cloves
• 1/4 cup of lemon juice
• 1/2 cup of olive oil
• A pinch of cumin, salt to taste, a pinch of paprika
• Optional:  Cabbage leaves to serve in
• Optional ingredients:  pine nuts or favorite nut, chopped celery

METHOD:

1. Soak the peas overnight  and cook the next day in a lot of water until done.
2. Dice the tomatoes and avocadoes and chop the green onions and parsley. Mash the garlic cloves in a mortar with a little salt.
3. In a small bowl, place the mashed garlic, tahini, yogurt, lemon juice and stir until smooth; add the olive oil and stir to combine well. Add the cumin and paprika and a dash of salt if needed and pour the dressing over the peas and veggies. Mix well and serve option to serve over cabbage leaves.