recipes

Page

  • elli Quark Dip with Chive and Shallot

    January 1st, 2013
    Unfeatured
    Weekly Recipe: 
    NonWeekly
    [title]

    1 cup elli quark

    1/4 cup milk

    1 clove garlic, minced

    1/2 tbsp white wine vinegar

    Salt and pepper

    2 tbsp shallot fritters

    Handful of chives, chopped

    Stir quark, milk, minced garlic and white wine vinegar in a bowl. Season with salt and pepper. Add in shallot fritters and chopped chives. Stir until combined. Garnish with more fritters and chives if desired. Recipe courtesy of elli.

  • Seoul Chicken Wings

    January 1st, 2013
    Unfeatured
    Weekly Recipe: 
    NonWeekly
    [title]

    1 lb (about 6 pieces) chicken wings, skinless

    Salt and pepper to taste

    1/2 tbsp garlic powder

    1/4 tbsp ginger powder

    3 tbsp Bibigo Korean BBQ sauce, original

    1 tbsp vinegar

    Toasted white sesame seeds

    Season wings with salt and pepper. Mix the garlic and ginger powders and coat the chicken wings with the mixture. In a large bowl, mix Bibigo Korean BBQ Sauce and vinegar and set aside. Cook wings for one hour at 375. In a heated pan, stir-fry fried chicken wings with the sauce (40 seconds to one minute). Sprinkle white sesame seeds as desired. Recipe courtesy of Bibigo.

  • Quick Bruschetta for Two

    January 1st, 2013
    Unfeatured
    Weekly Recipe: 
    NonWeekly
    [title]

    1/4 cup quartered cherry tomatoes

    2 tbsp 2-percent milk shredded mozzarella cheese

    1 tbsp chopped fresh basil

    2 tsp shredded parmesan cheese

    2 tsp light zesty Italian dressing

    2 thin slices French bread (1/4-inch thick each), toasted

    Combine tomatoes, basil, cheeses, and Italian dressing. Spoon over toast slices just before serving. Recipe courtesy of Annie Chun.

  • Ahi Tuna Tartare on Wonton Crisp

    January 1st, 2013
    Unfeatured
    Weekly Recipe: 
    NonWeekly

    Annie Chung’s Gochujang sauce

    10 oz Ahi tuna, sushi grade

    2 oz Annie Chun’s Shiitake Soy Ginger

    10 wonton wrappers

    Olive or vegetable oil

    Annie Chun’s Cracked Pepper & Herb Roasted Seaweed Snacks

    Clean Ahi tuna from all silver skin and dice. Pre-fry wonton wrappers in oil until golden brown and crispy. Add dressing to diced Ahi tuna and marinate for at least 15 minutes before serving. To serve, spoon one ounce of Ahi tuna onto each crispy wonton. Garnish with a small drizzle of Annie Chun’s Gochujang sauce and sprinkle with crushed Annie Chun’s Cracked Pepper & Herb Roasted Seaweed Snacks. Recipe courtesy of Annie Chun.

  • Almond Cookies

    November 1st, 2012
    Unfeatured
    Weekly Recipe: 
    NonWeekly

    1/3 cup crunchy roasted almond butter

    1/2 cup raw agave nectar

    2 tablespoons buttery spread

    1 teaspoon vanilla extract

    3/4 cup almond meal/flour, packed

    1 tablespoon coconut flour

    1/2 teaspoon baking soda

    1/8 teaspoon salt

    3/4 cup mixed dried fruits, finely chopped (apricots, cranberries, raisins, apples, cherries)

    1 tablespoon cacao nibs

    Preheat oven to 350 degrees. Prepare two baking sheets with parchment paper. In medium mixing bowl, combine almond butter, agave, buttery spread, and vanilla extract. In small bowl, combine almond meal, coconut flour, baking soda, and salt. Sift dry ingredients into wet and combine thoroughly. Fold in fruit and nibs. Scoop level tablespoons of batter onto cookie sheets, 12 cookies to a sheet. Bake for 8-10 minutes or until they just start to turn golden. Allow cookies to cool for 10 minutes on baking sheet before gently sliding parchment paper with cookies onto cooling rack––if the cookies are not fully cooled when moved, they might fall apart. Eat right away or refrigerate in airtight container in the refrigerator, or freeze. Recipe and image courtesy of Dawn Allen’s Culinary Creativity: Let your restrictions set you free cookbook

  • Mina’s Purely Divine Gluten-Free Sugar Cookies

    November 1st, 2012
    Unfeatured
    Weekly Recipe: 
    NonWeekly

    1 1/4 cup Mina’s Purely Divine All-Purpose Mix

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    1/3 cup sugar

    1/2 cup margarine (stick, not whipped)

    1 teaspoon vanilla extract

    1/8 teaspoon almond extract (optional)

    2 tablespoons coconut, almond, or soy milk

    Preheat oven to 350 degrees. In mixer bowl, use paddle to combine margarine and sugar. Add additional ingredients and mix for two minutes until dough ball forms. Roll out dough and cut in shapes. Bake on parchment paper for 15 minutes. Cool and decorate. Recipe courtesy of MinaGF.com

  • Santa’s Whiskers

    November 1st, 2012
    Unfeatured
    Weekly Recipe: 
    NonWeekly
    Santa's Whiskers cookies

    1 cup butter flavored or golden shortening softened

    1 cup sugar

    2 tablespoons milk

    1 teaspoon vanilla

    2 1/2 cups Gluten-Free Flour

    3/4 cup red candied cherries, finely chopped

    1/2 cup pecans, finely chopped

    3/4 cup flaked coconut

    Preheat oven to 375 degrees. In mixing bowl cream together shortening and sugar; blend in milk and vanilla. Stir in flour, cherries, and pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4 inch slices, place on ungreased cookie sheet. Bake until edges are golden, about 12 minutes. Recipe and image courtesy of Domata

  • Honey Cake

    November 1st, 2012
    Unfeatured
    Weekly Recipe: 
    NonWeekly
    [title]

    1 package Zema’s Gluten-Free Cinnamon-Oatmeal Apple Muffin Mix

    1/3 cup coconut palm sugar

    2 organic eggs

    2/3 cup almond milk (or milk of choice)

    2/3 cup honey (or agave nectar)

    3/4 teaspoon baking powder (aluminum free)

    1/3 teaspoon xanthan gum

    1/8 teaspoon ground ginger

    1/8 teaspoon ground nutmeg

    1/8 teaspoon allspice or cloves

    1/4 cup organic raisins (floured)

    1/2 cup slivered almonds (optional)

    Mix dry ingredients together and set aside. Take a couple of spoonfuls of mix and place in bowl with raisins, shaking around to coat. Set aside. Beat eggs and sugar in mixer or by hand. Add in almond milk and honey (agave) into sugar mixture, alternating between the two. Add in dry mix. Add in floured raisins. Sprinkle almonds on top (optional). Pour into greased pan and bake for 22 minutes. Let cool and enjoy. Recipe provided by Zema’s Madhouse Foods

  • Cinnamon Chia Pumpkin Crisp

    November 1st, 2012
    Unfeatured
    Weekly Recipe: 
    NonWeekly

    1 cup gluten-free dry oats

    1/4 cup brown sugar

    1 cup gluten-free all purpose flour

    1/2 cup butter, melted

    10 large Granny Smith apples, thinly sliced

    1 (15-ounce) can of pumpkin

    1/4 cup freshly squeezed orange juice

    1/4 teaspoon fresh orange zest

    1/2 cup stevia sweetener

    1 1/2 teaspoon ground cinnamon

    1/4 teaspoon nutmeg

    2 tablespoons chia seeds

    Preheat oven to 375 degrees. Prepare 9x9 baking dish with nonstick baking spray. In large bowl, combine all ingredients: mix well to combine. Transfer mixture to prepared baking dish. Bake for 25 minutes or until golden brown. Remove from oven: Set aside to cool for ten minutes before serving. Serve warm. Recipe courtesy of Amie Valpone at thehealthyapple.com

  • Red Palm Oil Cake

    November 1st, 2012
    Unfeatured
    Weekly Recipe: 
    NonWeekly
    [title]

    1 tablespoon butter

    3 cups plus 2 tablespoons flour, used in different parts of the recipe

    4 eggs

    1 cup sugar

    1/4 teaspoon lemon zest

    3/4 cup quality Malaysian red palm oil

    2/3 cup milk

    3 tablespoons Grand Marnier or other sweet citrus-flavored liqueur

    1 tablespoon baking powder

    Preheat oven to 325 degrees. Grease 11-cup Bundt pan with butter, and dust with flour. Set prepared pan aside. Beat eggs and sugar together in large mixing bowl with electric mixer on medium-high speed until pale yellow, about one minute. Add remaining 3 cups flour, lemon zest, oil, milk, and liqueur, and stir with wooden spoon until well combined. Add baking powder and stir until thoroughly combined. Spoon batter into Bundt pan, and smooth out top with back of spoon. Bake until cake is deep golden brown and wooden skewer inserted in center comes out clean, about 40 minutes. Transfer cake to wire rack and let cool completely in pan. Recipe provided by Chef Gerard Viverito

Page

ABOUT US|CONTACT US|ADVERTISE|TERMS & CONDITIONS