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Recipes
Vegan - Pasta - Velvety Macaroni
By BlueSchmoo
Bake the butternut squash whole and unpeeled in the oven on 350ºF for exactly 30 minutes
- 1 butternut squash
- 2 medium broccoli heads
- 2 1/2 cups dry brown rice pasta
- 4 garlic cloves
- 1/2 cup almond, coconut or flax seed milk
- 3 tablespoons nutritional yeast
- sea salt
- 1 tablespoon garlic powder
- parsley flakes
- pepper
Dessert - Mixed Berry Cobbler w/Kahlua
By BlueSchmoo
Drinks or dessert? Why not both? Kahlua adds a touch of sophistication to a cobbler made with your favorite combina...
- 1 cup 1 cup whole wheat pastry flour (Bob's Red Mill)
- 3/4 cup 3/4 cup oat flour (Bob's Red Mill)
- 1 1 egg
- 1/2 cup 1/2 cup coconut oil (may substitute butter)
- 1 teaspoon 1 teaspoon baking powder
- 1/2 cup 1/2 cup plus 1/8 cup coconut sugar, divided
- 6 cups 6 cups berries (strawberries, blueberries, blackberries & raspberries)
- 1/8 cup 1/8 cup water
- 1/8 cup 1/8 cup Kahlua
- 1 teaspoon 1 teaspoon vanilla
- 1/2 tablespoon 1/2 tablespoon honey
- 1/8 cup 1/8 cup cornstarch
Reboot - Chai Tea
By BlueSchmoo
1.) Add water and spices to a saucepan and simmer for 25 minutes
- 3 cups/24 oz/700 mls of filtered water
- 1 cinnamon stick
- 6 cloves
- 1 teaspoon fennel seeds
- 1/2 teaspoon cardamom
- 1-2 teaspoons of grated fresh ginger
- 2 serves of tea (see note)*
- 1/2 teaspoon raw honey to taste
- Splash of almond milk (omit if you are completing a reboot)
- Note: You can use any tea that you desire such as rooibos, green tea, black tea or white tea and these can be naturally de-caffeinated.
Crock Pot - Beef & Broccoli
By BlueSchmoo
1. Arrange beef strips in a slow cooker and pour beef broth and oyster sauce over the beef
- 1 1/2 lbs. beef, chuck roast, sliced into thin strips
- 1 c. beef broth
- 1/2 c. oyster sauce (found at grocery store with Asian foods)
- 1/2 – 1 lb. broccoli, florets, fresh or frozen (I prefer fresh)
- 1/4 c. water
- 2 T. cornstarch
- Cooked rice (optional)
- Sesame seeds (for garnish)
POZOLE ESTILO DE MICHOACÁN
By BlueSchmoo
Gently boil the Posole separately in enough water to cover for 25 to 40 minutes until the kernels just begin to op...
- 16-24 ounces fresh or frozen posole
- or 1 1/2 to 2 1/2 cups dry posole that has been soaked in cool water for 8-12 hours then drained
- 2 pounds pork stew meat or pork shoulder meat cut into 1-inch cubes
- 1 medium white onion, diced
- 3 cloves garlic, coarsely chopped
- A generous pinch of cumin
- 1-2 tablespoons toasted Mexican oregano
- 2 toasted bay leaves
- A pinch of ground cloves or allspice
- 1 Chile Ancho and 1 Chile Guajillo or 2 New Mexico red Chiles, toasted
- stemmed and seeded, then soaked in very hot water for 15 minutes,
- drained and puréed
- 1 Chipotle Chile in adobe, puréed (optional)
- 2 Tablespoons pork lard or vegetable oil
- Water or pork broth as needed
- Salt to taste
- Toppings (optional): shredded cabbage, chopped onions, radishes,
- fresh limes, cilantro or toasted oregano, toasted ground
- Chile powder and Cotija or other sharp, crumbly cheese.
Chicken Bake - Crunchy
By BlueSchmoo
1. Place the chicken in a 13x9x2-inch shallow baking dish (8" sq for 2)
- 8 skinless, boneless chicken breast halves (2 Breasts)
- 4 slices Swiss cheese (about 4 ounces), cut in half (1 Slice)
- 1 can (10 3⁄4 ounces) Campbell’s® Condensed Cream of Broccoli
- Soup (Regular or 98% Fat Free) (1/4 Can)
- 1 large tomato, cut into 8 slices (2-4 slices)
- 1 ⁄2 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed (2 Tbsp)
- 2 tablespoons butter, melted (1 1/2 tsp)
- Hot cooked rice
Cake - Carrot Cupcakes
By BlueSchmoo
Marthastewart
- 12 (6)
- FOR THE CUPCAKES
- 1 1/2 cups all-purpose flour, spooned and leveled (3/4 Cup)
- 1 teaspoon baking powder (1/2 tsp)
- 1/2 teaspoon baking soda (1/4 tsp)
- 3/4 teaspoon salt (1/4 + 1/8 tsp)
- 1/4 teaspoon ground cinnamon (1/8 tsp)
- 1/4 teaspoon ground ginger (1/8 tsp)
- 1/4 teaspoon grated nutmeg (1/8 tsp)
- 3/4 cup (1 1/2 sticks) unsalted butter, melted (3/4 Stick - 6 Tbsp)
- 1 cup packed light-brown sugar (1/2 Cup)
- 1 large egg (1 sm egg)
- 2 tablespoons plain low-fat yogurt (1 Tbsp)
- 1/4 teaspoon pure vanilla extract (1/8 tsp)
- 1 1/2 cups grated carrots (from about 4 (2) medium carrots) (3/4 Cup)
- FOR THE FROSTING
- 1 package (8 ounces) cream cheese, room temperature (1/2 pkg)
- 1/4 cup (1/2 stick) unsalted butter, room temperature (2 Tbsp)
- 1 cup confectioners' sugar (1/2 Cup)
- 1 1/2 teaspoons pure vanilla extract (1/2 + 1/4 tsp)
- 1 teaspoon grated orange zest (1/2 tsp)
Sushi Rice
By BlueSchmoo
Alton Brown - Goes with California Roll
- 2 cups sushi or short grain rice
- 2 cups water, plus extra for rinsing rice
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
Noodles- Ants in Trees Asian noodles
By BlueSchmoo
Bean thread noodles in sauce
- 4 (2)
- 4 1/2 ounces mung bean noodles (2 1/4 Oz)
- 2 ounces soy sauce (1 Oz)
- 1 tablespoon rice wine (1 1/2 tsp)
- 1 tablespoon sambal chili paste (1 1/2 tsp)
- 1 teaspoon cornstarch (1 1/2 tsp)
- 10 ounces ground pork (5 Oz)
- 1 tablespoon canola oil (1 1/2 tsp)
- 4 green onions, chopped, divided (2 Onions)
- 1/2 cup chicken broth (1/4 Cup)
Chocolate - Microwave Baking Mix
By BlueSchmoo
1. Combine sugar flour cocoa and baking powder in a resealable plastic bag or container 2
- 3 cups sugar
- 2 cups unsifted all-purpose flour
- 2 cups unsweetened baking cocoa
- 1 1/2 teaspoons baking powder