recipes

  • Brother Bru Bru’s Hot Wings with Blue Cheese Dipping Sauce

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes 24 hot wings

    12 whole chicken wings

    1 ounce extra virgin olive oil

    ½ teaspoon salt*

    ½ teaspoon pepper

    Hot Wing Sauce

    ¼ cup (4 oz) Brother Bru Bru’s Chipotle Pepper Sauce

    2 tablespoons (1 oz) unsalted butter

    Dipping Sauce

    4 ounces plain (unsweetened, unflavored) Greek style yogurt

    1 ounce crumbled blue cheese

    ½ teaspoon salt

    1 teaspoon cracked pepper

    Preheat oven to 350 degrees. Cut off the tips from the wings and discard. Separate the drumettes and wingettes by cutting through the joint between them. This yields 24 hot wings. Put the wings in a plastic bag or bowl, pour the olive oil and sprinkle the salt and pepper over the wings and mix until coated. Place wings on a greased cookie sheet and bake for 45 minutes, turning once halfway through (after about 20-25 minutes). When the wings are done baking put them under the broiler for about two to three minutes.

    To prepare the hot wing sauce, melt the butter and then stir it and add the Brother Bru Bru’s Chipotle Pepper Sauce together in a bowl large enough to hold all of the wings. Prepare the blue cheese dipping sauce by placing the yogurt, crumbled blue cheese, salt, and pepper into a mixing bowl and stirring them together until well blended.

    When the wings are cooked, remove them from the oven, place them into the bowl with the hot wing sauce, and toss until the wings are thoroughly coated. Serve wings with dipping sauce and carrots, celery, and/or apple slices. Source: Cynthia Riddle, brobrubru.com

    Tips: Want your wings hotter? Replace all or part of the Chipotle Pepper Sauce (hot) with Brother Bru Bru’s African Hot Pepper Sauce (very hot). Want to take the edge off? Mix the Chipotle Pepper Sauce with Brother Bru Bru’s Chili Pepper Sauce (warm), or use just the Chili Pepper Sauce for a tamer version. *Low-sodium diet? Omit the salt and use Brother Bru Bru’s No/Low Sodium Sauces.

  • Quinoa Cilantro Taco Salad

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    2 teaspoons olive oil

    1 teaspoon apple cider vinegar

    1 teaspoon cumin

    1/2 teaspoon chili powder

    1/4 teaspoon sea salt

    2 tablespoons poppy seeds

    1 cup quinoa, cooked

    4 cups mixed salad greens

    5 fresh chives

    1/2 cup cabbage, shredded

    6 cherry tomatoes

    1/3 cup sunflower seeds

    1 medium onion, sliced

    1/2 cup fresh cilantro, finely chopped

    2 tablespoons fresh parsley, finely chopped

    1 medium carrot, cut into matchsticks

    1 cup Crunchmaster Roasted Garlic Multi-Seed Crackers, crushed

    1 cup shredded mozzarella cheese

    1 ripe avocado, peeled, pitted, and sliced

    1 papaya, cut into 1/4-inch slices

    Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds, and quinoa in a large mixing bowl: gently toss to combine. In a large serving bowl, add mixed salad greens, and top with quinoa mixture. Add remaining ingredients: mix well. Source: crunchmaster.com

  • Creamy Spinach Artichoke Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes 2 cups

    1/2 cup cashews, soaked for 20 minutes

    1 15-ounce can cannellini (white) beans, drained and rinsed

    1/2 cup water

    2 tablespoons lemon juice

    1/4 cup grapeseed Vegenaise

    3 tablespoons nutritional yeast

    1 tablespoon extra-virgin olive oil

    1 medium yellow onion, diced

    4 garlic cloves, minced

    1 1/2 cups thawed and chopped frozen artichoke hearts (or substitute 1 1/2 cups jarred artichoke hearts)

    3 cups chopped fresh spinach (chopped small)

    1 teaspoon sea salt

    Dash red pepper flakes

    1/4 cup gluten-free bread crumbs

    Preheat the oven to 400 degrees. Drain the cashews. In a food processor or blender, blend the cashews and beans with water, lemon juice, Vegenaise, and nutritional yeast until creamy. If mixture is too thick, add water one tablespoon at a time until thick and creamy. Scrape into a bowl and set aside. Heat the olive oil in a skillet over medium heat and sauté the onion and garlic until soft. Add the artichokes and sauté until lightly browned. Add the spinach and let it wilt down, about two to three minutes. Pour into a large bowl and add the cashew and bean mixture, salt, and red pepper flakes (to taste). Stir to combine well. Pour into a lightly oiled casserole dish and top with bread crumbs. Cover with foil and bake for about 15 minutes. Remove foil and bake 10 minutes more until a little browned. Source: The Karma Chow Ultimate Cookbook by Melissa Costello

  • Honey Lemon Chicken

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    1 whole chicken, 2 to 3 pounds

    2 tablespoons olive oil

    2 tablespoons honey

    1 tablespoon sea salt

    3 lemons

    2 medium onions

    1 head garlic

    Preheat the oven to 350 degrees. Rinse the chicken and pat dry. Place the chicken, breast side down, in a 13 by 9-inch baking dish. Drizzle the chicken with the olive oil and honey, sprinkle with sea salt, and stuff with one of the whole lemons. Cut the remaining two lemons in half and place in the corners of the baking dish. Cut the onions in half (leaving the skin on) and place alongside the lemon halves. Break the head of garlic apart (leaving the skin on) and scatter the cloves around the baking dish. Bake the chicken for 50 to 60 minutes, or until the skin is well browned. Increase the heat to 450 degrees, turn the chicken breast side up, and bake for about 15 minutes more, until an instant-read thermometer inserted into the thigh reads 170 to 180 degrees. Remove the chicken from the oven. Carve the chicken, drizzle with the pan juices, and serve. Source: Paleo Cooking from Elana’s Pantry by Elana Amsterdam and photo by Leigh Beisch

  • West African Yam and Bean Patties

    Weekly Recipe: 
    NonWeekly
    Makes 8 patties

    1 tablespoon coconut oil, extra for frying

    1 onion, diced

    1 pound yams, diced

    1 carrot, grated

    4 - 5 cloves garlic, minced

    1/2 teaspoon ginger powder

    2 teaspoons paprika

    1/4 teaspoon cayenne pepper

    1 can pinto beans, drained and rinsed

    1 cup cooked brown rice

    1/4 cup quinoa flakes

    1/4 cup finely chopped almonds

    Sea salt and pepper, to taste

    Lime wedges, for garnish

    Heat one tablespoon of coconut oil in a skillet over medium-high heat. Add the diced onion, reduce the heat to medium, and cook until the onions are soft and translucent, about three to five minutes. Stir in the yams and add a pinch of sea salt. Cover and cook until the yams are completely tender, about five minutes, stirring occasionally. Add the garlic, ginger powder, paprika, and cayenne, and cook until fragrant, about 30 seconds. Remove from heat. Empty the pinto beans into a large bowl, and use a fork to mash them. Add the cooked vegetable mixture along with the cooked rice, quinoa flakes, and almonds. Stir to combine and then add salt and pepper, if desired. Hand-shape the mixture into eight patties. Heat a small spoonful of coconut oil in a pan over medium-low, then set a couple of patties in the hot pan. Cook the patties for about six minutes, then flip them over: you should see a nice crust on the cooked side. If they break apart during the flipping, just reshape them with the spatula—they’ll hold together once the second side is cooked. Cook for the second side for another six minutes. Repeat until all patties are cooked. Serve the patties on your bun of choice or atop a bed of greens à la “protein style” with a lime wedge on the side for garnish. Source: Thrive Foods by Brendan Brazier

  • Cook’s Corner: Ditch the Carbs, Ditch the Weight!

    Summer is a great time to slim down (you are going to swim this summer, aren’t you?) and a time-honored and effective way to do it is to pump up the proteins and healthy fats and skinny up on the carbs. This can be a bit daunting if you’re not used to it—we Americans do love our carbs. If you want to make a run at it, here are some great recipes to get you started.

    Protein-packed recipes
  • Just Raw: Satisfying Summer Drinks

    The joys of summer are endless: sunshine, being outdoors, relaxing on sandy beaches, and biking along park trails. And what better way to cool off than with some healthy summer drinks?

    Not so fast: just because you are drinking a sports drink or refreshing lemonade doesn’t mean it’s good for you. It could actually be loaded with sugar.

    Say yes to fruit and no to sugar
  • In Season: Strawberries

    Strawberries are one of summer’s most beloved fruits, hitting peak season from April to July. The wild strawberry has existed for over 2,000 years. Now there are over 600 varieties, all differing in flavor, size, and texture. The most commonly cultivated species is Fragaria ananassa.

  • Easing the Transition to Gluten-Free

    What do you really know about gluten? That it’s a protein found in wheat, barley, and rye? That people are sensitive to it, or that some are making its avoidance a go-to diet?

    If you feel you know the basics, it’s time to really dissect the craze and find out where gluten may be lurking.

    Gluten: For Better or For Worse?

    Gluten Avoidance 101
    By Amy Vergin
  • Let Them Eat Greens!

    I understand how intimidating bunches of kale, chard, and collards can look on those grocery shelves. The only lettuce I ate growing up was some iceberg drowned in Thousand Island!

    How to buy, prepare, store, and cook with leafy greens
    By Dreena Burton