- 2 cups water
- 2 Tbs. wildflower honey
- 1 Tbs. real maple syrup
- 1 cinnamon stick
- 1 vanilla bean, seeds removed – reserving both the seeds and the pod
- 1/2 inch piece of fresh ginger, peeled and chopped or grated (less if you find ginger to be strong)
- Handful of blueberries
- 2 firm pears, cored with skins peeled off (skins and core can be composted or used as an ingredient to flavor the liquid)
- Add all but the pears to a pot large enough to submerge the pears and bring to a boil. (I used a high walled but small pot that made it easier to evenly cook the pears – however the lack of surface area caused the syrup to take longer to reduce).
- Turn the heat down to a simmer and gently add the peeled pears (as they cook they will become easier to bruise). Place a lid on the pot and let simmer for 20-30 minutes (I let them cook while I made dinner). Alternately you could put them in an oven-safe pot and let them bake at 250 for several hours.
- When pears are soft (20-30 minutes on stove top), gently remove them from the sauce and let them cool.
- Strain out the solid contents and keep the liquid in the pot – placing over medium heat and allowing it to reduce (stirring regularly) to your desired syrup thickness – I like mine to coat a spoon. Now – you can keep the blueberries to serve, but we composted ours – they looked too much like Violet Beauregarde for my taste.
- Spoon syrup over pears and serve.
This would be great serving with some whipped cream or ice cream!
This is a cheap and easy, but not fast, dinner (45-60 minutes of cook time). I enjoy making dinners like this because I only use one dish, can catch up on some TV shows, and have leftovers for lunch the next day. I like to complete each step during a commercial break; its really a hands-off dinner. Depending on the ingredients you use (generics/homegrown vs. organic) it can cost between $0.84 and $3.29 per serving for 6 large servings.
- 4 cups stock (any flavor or water)
- 2 cups brown rice
- 1 cups dried azuki beans (any bean is fine, but these cook around the same rate as rice, making it easier)
- 7 sausages, cut to 1 in pieces (adjust number for your audience – we used a pack of andouille chicken sausage from costco)
- 1 large can diced tomatoes (I use a quart of home canned)
- 1 can corn (I use a pint of home canned)
- 1 diced pepper (any pepper is fine, we used a Serrano with the seeds removed)
- 1/4 cup of taco seasoning
- Optional – soak rice & beans the night before in water with a Tbs. of acid (vinegar, whey, lemon juice, etc.) to break down some indigestibles.
- Bring stock or liquid to a boil in a large pan. Add rice and beans and bring to a boil again before reducing the heat to a simmer for 15-20 minutes.
- Add tomatoes (and juices), corn, pepper & seasoning.
- Add sliced sausages and let cook until rice and beans are tender. Stir occasionally.
Adapted from Barefoot in Paris
- 1 head cauliflower, cut into large florets
- 1 head broccoli, cut into large florets
- 4 Tbs. butter (divided into 2 Tbs)
- 3 Tbs. AP flour or cornstarch for Gluten Free
- 2 cups hot milk
- Kosher Salt
- 1/2 tsp black better
- 1/4 tsp grated nutmeg
- 1/2 cup grated parmesan
- 1/2 cup grated baby swiss
- 1/2 cup grated muenster
- 1/4 cup bread crumbs
- Preheat oven to 375 (F). Meanwhile, cook florets in a large pot of boiling salt water until tender but firm (5 min), drain.
- Add 2 cups of milk in a saucepan. Meanwhile, melt 2 Tbs of butter in a second saucepan over low heat. Add flour, stirring constantly for 2 minutes, making a rue.
- Pour hot milk into the rue and stir until it comes to a boil. Boil, whisking constantly, until thickened. Off the heat add a large pinch of salt, pepper, nutmeg and 1/2 cup of cheese.
- Pour about 1/3 of the sauce into the bottom of a baking dish, filling the dish with the drained florets. Spread remaining sauce on top and sprinkle with the remaining cheeses and breadcrumbs.
- Drizzle 2 Tbs. melted butter of the top. Bake for 25-30 minutes until browned.
Can be served hot or at room temp (read: a great make ahead meal).
- 2 bananas
- 3 tsp vanilla sugar*
- A kitchen blow-torch. I think you could broil them in the oven, but I’ve not tried it.
- Slice the ends off each banana then cut them in half length-wise and width-wise so you’re left with 4 pieces per banana.
- Coat the cut edge of banana in the vanilla sugar (nestle it in).
- Peel the bananas and lay them, sugar side up, on a heat proof pan.
- Torch those babies in an even sweeping motion until the sugar caramelizes – don’t let it burn.
- Cool and enjoy!
*You can use regular white sugar, but we thought the hint of vanilla would add to our enjoyment. I make my own vanilla sugar by stashing emptied/used vanilla bean pods in a small container of sugar. I shake it and adjust every few months.
- 3 cups rolled oats
- 1 cup slivered and shaved almonds
- 1 cup raw sunflower seeds
- 1 cup shredded, unsweetened coconut
- 1-2 Tbs. cinnamon (to taste)
- 1 tsp. salt
- 1/2 cup wildflower honey
- 1/4 cup olive oil
- 1/4 cup real maple syrup
- Combine all ingredients well.
- Spread onto a baking sheet (on parchment paper) and bake at 250 (F) for 80 minutes, stirring every 20 minutes.
Delicious – and subtle. I like that it doesn’t contain any sugar.
This dish is one of Devin’s favorite. It goes great with a nice filet of seared salmon underneath.
- 1/2 cup quinoa, rinsed
- 1 cup water or stock
- 1 lb. asparagus, rinsed and trimmed
- 1 tsp. olive oil
- 2 Tbs. butter
- 1 Tbs. balsamic vinegar
- 1 tsp. soy sauce
- salt & pepper
- Bring water, with a pinch of salt, to a boil. Add quinoa and reduce heat to low. Cover and simmer for 15 minutes. When cooked, remove from heat.
- Toss asparagus in olive oil, salt, and pepper. Bake in an oven-proof pan for 12 minutes or until tender.
- Brown butter in a heavy bottomed pan. Be careful not to burn, but it should be a golden brown.
- Add vinegar and soy sauce and simmer until slightly thickened. Poor over cooked asparagus.
- Top with quinoa and enjoy!
- 16 oz crab or krab, shredded
- 16 oz cream cheese, room temperature
- 4 green onions, thinly sliced
- 1 shallot or small red onion, thinly sliced
- 2 cloves garlic, small dice
- 1 Tbs. worcestershire sauce
- 1 Tbs. soy sauce
- 1 packet of wonton wrappers (45+ wrappers)
- 2 Tbs. coconut oil (or some other heat-tolerant oil), melted
- Preheat oven to 350 (F) and brush a muffin tin with coconut oil. Place wontons in each of the muffin holes so they form a cup.
- Mix together crab, onions, garlic, and sauces fill wontons with 1 tablespoon of crab filling.
- Bake for 15 minutes or until the edges are crisp and the filling is bubbling.
This made 47 wontons with about 2 Tbs. of filling left over that we used in an omelet. Note: These do not reheat well in the microwave (the wontons lose their crunch) but might do better reheated in the oven.