Green Goddess Dressing

This recipe is from Gwyneth Paltrow’s cookbook “It’s all good”.  Love her or hate her  (I would be on the side of love) she delivers a damn fine cookbook and lets face it she doesn’t write these recipes Julia Turshen does who also has a new cookbook out I’d love to try.

Elevates any salad or crudité (gwenys words not mine). Creamy and dairy free.

  • 10 large basil leaves
  • 3 tbsp chopped chives
  • 2 tbsp cilantro
  • 1/4 cup italian parsley
  • leaves from one sprig of tarragon
  • 2 scallions (white and light green parts only)
  • 1/2 ripe avocado
  • 1/4 cup vegenaise (I feel like you could use mayo or olive oil too)
  • 2 tbsp honey
  • 2 tbsp white wine vinegar
  • juice of one lemon
  • 3 tbsp olive oil
  • 1/4 cup water
  • salt and pepper

Combine all ingredients in a blender and blitz until completely combined.

Keeps well in fridge for 1 week.

Cast Iron Cannellini and Kale Soup

This soup is in regular rotation at our house and has been a hit with guests as well. Admittedly I’ve made it in and out of a cast iron pan and both are great. This recipe is from the soup sisters cookbook which is a charity in Calgary and a great cookbook with contributions from celeb chefs including this one from Connie DeSousa of Charcut Roast House.

  • 1 onion diced
  • 1/4 cup olive oil
  • 12 garlic cloves sliced
  • 6 cups chopped kale
  • 1/2 lb sweet Italian sausage diced (i’ve been know to double this)
  • 1/2cup white wine
  • 8 cups chicken or pork stock
  • 2 cups canned diced tomatoes with their juices
  • 1/2 cup cooked cannellini beans (I used canned)
  • 5 basil leaves chopped
  • leaves of one sprig of thyme
  • salt and pepper to taste
  • parmesan grated for garnish

 

  1. In a large cast iron pan over medium heat sauce onion in oil until soft.
  2. stir in the garlic. Salute until the edges of the garlic start to turn a light brown colour and feel tacky on the bottom of the pan when you stir.
  3. Add the kale and sausage. Salute until kale wilts about 3 mins.
  4. Add the wine and cook until boozy smell disappears, about 3 mins.
  5. Add the stock, tomato, beans, basil, and thyme. Bring to a boil over high heat and then reduce to med-low.
  6. Simmer, uncovered, until the sausage is cooked and the flavours have blended, about 20 mins.  Add salt and pepper to taste.
  7. Drizzle each bowl with olive oil and sprinkle with parmesan.
  8. Serve with a crusty loaf of bread!

 

 

Nutty Chocolate Chip Cookies by Cathleen

 

Are you craving something sweet but looking for something healthy? These have been my all time favourite.

Nutty Chocolate Chip Cookies

  • 3 1/2 cups Almond Meal
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/3 cup melted coconut oil
  • 2 Table spoons water
  • 6 Table spoons of maple syrup (room temperature)
  • 1 Table spoon Vanilla extract
  • Recipe calls for 1 cup chocolate chips but I find 3/4 cup is perfect
Preheat oven to 250  F  and line a baking sheet with parchment paper or a silicone liner.
In a large bowl, whisk together almond meal, salt, baking soda, then add in the coconut oil, water, maple syrup, and vanilla. Stir well to create a sticky batter and then fold in the chocolate chips.
Drop the dough by rounded tablespoons onto the lined baking sheet and then flatten the cookies using your fingers, fork, or back or spoon. (They will not rise or spread much with baking, so shape them the way you’d like them to turn out).
Bake for 30 minutes, then remove the baking sheet from the oven and allow the cookies to cool for 10 minutes before removing them from the pan. Serve warm or let cool completely on a wire rack before storing in a sealed container. I store these in the freezer in attempt prevent myself from eating the entire 2 dozen cookies at once.
Recipe credits go to  Everyday Detox Cookbook (Megan Gilmore)fullsizerender-5

Buttermilk Roast Chicken by Cathleen

fullsizerender-4Simple, crowd pleasing, delicious…and hopefully worth the wait.

Buttermilk Roast Chicken

This simple recipe makes unbelievably tender and flavourful chicken. Serve with wild rice, green beans or potatoes.

  • 2 cups buttermilk, (no buttermilk? no problem-  just add 2 tbsp on lemon juice for 2 cups of milk)
  • 5 garlic cloves, peeled and smashed
  • 1 tablespoon table salt
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
  • Lots of freshly ground black pepper
  • 2 1/2 to 3 pounds chicken parts (we used all legs)
  • Drizzle of olive oil
  • Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours. More time to marinate the better!

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil. Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.

Recipe credits go to Smitten Kitchen

Sweet and Sour spare ribs and Nuts and Bolts by Kelsey

Some Christmas favorites:)! My momma’s famous ribs and my favorite nuts and bolts:) Hope you enjoy them and pack a few pounds on like I plan to over the holidays! Thanks Linda and Stella!

Nuts and Bolts 

(Makes a ton but you can freeze leftovers)
 
  • 2 lbs (1000g) mixed nuts/ peanuts
  • 350 g shreddies or life cereal
  • 250 g cheerios cereal
  • 350 g pretzels
  • 2 cups oil or 1 lb butter or margarine (butter preferable)
  • 2 tsp worcestershire sauce
  • 1 tsp garlic salt or powder
  • 1 tsp celery salt 
  • 1 tsp lemon juice
 
Method:
 

1.) Mix all dry cereal and nuts in a big roaster. 

2.) Melt butter and add spices (add cayenne for a little spice if you like:). Pour over cereal/nut mixture
3.) Bake for 2 hours at 250 degrees. Stir every 15 minutes as it burns easily. 

Sweet and Sour Spareribs 


Also makes a ton. I have a big family with large appetitesEmojiServes 8-12)
 
  • 2 lbs ribs or 4-6 racks of baby back ribs thawed

Broth:
 
  • 10 cups hot water
  • 1 tbsp dried whole rosemary
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 cup powdered beef stock (or demi glace)
  • 1 tsp garlic salt
  • 6 bay leaves
  • 1 tsp pepper
 

Sauce:

 
  • 1 cup brown sugar
  • 1/2 cup ketchup
  • 1/2 cup vinegar
  • 1/2 tsp chili powder
  • 3 tsp corn starch
  • 1 tsp salt
  • add chili pepper seeds for heat if wanted
  • also can add pineapple or red peppers
 
Method:
 
1.) Place ribs in deep roasting pan
2.) Combine hot water, rosemary, thyme, oregano, beef broth, garlic salt, pepper and bay leaves
3.) Pour broth over ribs and cover with a tight lid or tin foil
4.) Roast at 350 degrees for 1.5-2.5 hours (or less for small ribs, meat should be tender)
5.) Remove ribs from broth and let them cool on parchment lined baking sheet
6.) pour sauce over ribs and cook at 325-350 degrees for 1 hour. 
 
 

Pico de Gallo by Aldean

  • 9 roma tomatoes or 6 beefstake (save two roma or 1 beefsteak in case you make the recipe too spicy)
  • Course Sea Salt
  • 1 green pepper
  • 1 large green or red onion
  • 2-4 skinny hot peppers (green, red or orange….these are thinner than a pinky finger, can’t remember the name)
  • one head of garlic
  • 1 lime (buy one extra in case you make the recipe too spicy)
  • 1 bundle of cilantro
Chop the tomatoes (fairly chunky – but it’s up to you)and put in a big bowl.
Sprinkle with salt – the salt is going to start breaking up the tomatoes. Don’t put enough salt to taste, the garlic and pepper are going to add some salt flavor and you can always add more but you can’t take it away. I’d say start with approximately 1/4 teaspoon.
Chop the green pepper (chunky again) and add to bowl.
Do the same with the onion – again on the chunky size.
Add the skinny hot peppers – these are diced as small as you can possibly make them – start with one. I usually do two, but we love spicy food. One trick if you make this too spicy is to add the lime – it cuts the heat. Here again with the peppers, start with less, because the copious amount of garlic you’re about to add will also add some heat.
Add the garlic (mince – one little trick to mincing is smash the garlic cloves with the side of knife – this will make peeling the garlic super easy then you can put them through your garlic mincer). I use at least 6 cloves, but again, this it to taste. Start with 4 add see how you feel about things once everything is in.
Next is the only annoying part – the cilantro. Each little leaf, to the best of your ability, needs to be removed from the sprigs. If you just chop the entire thing of cilantro, you’re going to ruin this recipe and might as well just put yourself to bed, because you’ve just ruined your entire fucking day. Once they are removed, chop just a tiny bit – i like to keep these pretty much the same size as they are and throw them in.
Roll the lime on the counter (put some weight onto it!) cut in half, insert a fork into the meat of the lime and turn and squeeze into the mixture.
Give er a taste! Need more salt? Probably! Sprinkle away! Need more garlic? Go ahead and add some you wild and crazy gal! Too much heat? Add some more lime. Still too much heat? Add some more tomatoes! Still too much heat? Throw out the batch and go to bed, there’s just not helping you.
This recipe is great with taco chips (my favorite are the scoops) or to die for in Tacos of any variant (beef, chicken, fish) yum!!!!!
xo, Aldean

Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado By Heather

My addition to the sister wives.  I have made it a few times and have had good reviews.

YIELD: 4 BURGERS

PREP TIME: 45 MINUTES

COOK TIME: 10 MINUTES

TOTAL TIME: 55 MINUTES

ingredients:

2 cups coarsely mashed sweet potatoes (or yams), about 2 large potatoes
2 bulbs of roasted garlic
1 cup cannellini benas (rinsed and drained if canned)
2 garlic cloves, minced
1/3 cup panko bread crumbs
1/3 cup oat flour (or all-purpose, wheat, etc)
1 large egg, lightly beaten
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cumin
2-3 tablespoons olive oil
1 avocado, sliced
2/3 cup plain greek yogurt or sour cream
1 teaspoon maple syrup
extra salt and pepper for seasoning yogurt/cream

4 whole wheat buns

directions:

To roast garlic, see this tutorial. I like to roast a few bulbs at once (like 4-5) to have for the week.

Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh.

In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko and flour. Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.

While mixture is chilling, combine yogurt/sour cream with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a blender or food processor. Process until smooth then set aside until ready to use.

Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot. Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side! This takes about 5-6 minutes. Then, add more oil if needed (this really helps cook them) and flip burgers very gently. Cook for another 5-6 minutes. Toast buns if desired.

Assemble by topping burgers with roasted garlic cream and avocado! We also used caramelized red onion one night and it was delicious.

Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado I howsweeteats.com