ROASTED MINI SWEET PEPPERS

ROASTED MINI SWEET PEPPERS

Ingredients: Bag of mini peppers, 6-10 cloves peeled garlic, salt, light olive oil & balsamic vinegar

Heat oven to 425. Put peppers & garlic in a glass baking pan. Sprinkle a little salt on them. Drizzle oil & vinegar on them and mix to coat. Cook 15 minutes & stir. Continue cooking until they get charred. About half hour total. 

BABA/HUMMUS DIP

BABA/HUMMUS DIP

INGREDIENTS: 1 eggplant, 1 can garbanzo beans, Juice of 1 lemon, 1 tsp white pepper, 4 cloves garlic, 1 tbs tahini, 1/4 cup olive oil

Peel the eggplant, slice it into 1/4 inch pieces and cook on a foil lined and sprayed cookie sheet on 375 for 30 minutes (turn over 1/2 way through) Drain the garbanzo beans. When eggplant is done, put everything in a food processor and mix until smooth. I garnished mine with a little sumac & parsley.

ROOT VEGGIE PUREE

ROOT VEGGIE PUREE

INGREDIENTS: 2 turnips, 5 parsnips, 2/3cup milk, 2 tbs butter, 1 tbs crushed garlic, 1/2 tsp white pepper, 1/4 tsp salt

Peel the veggies and boil them until soft. Drain thoroughly. Add all the ingredients and use an electric mixer until they are soft like mashed potatoes. 

THAI INSPIRED GLUTEN FREE NOODLE & VEGGIE SOUP

THAI INSPIRED GLUTEN FREE NOODLE & VEGGIE SOUP

I wanted to use Thai rice noodles but I was out, so I substituted red lentil spaghetti.

Ingredients: 1 package baby broccoli, 1 white onion, 1/2 bulb chopped garlic, 1 small carrot, 1/4 cup olive oil, 1 tbs each vegetable base & tom yum paste, 1 tsp each hoisin & oyster sauce, 1/2 pound red lentil or Thai noodles, a few tomatoes 

While I waited for the water to boil for the pasta, I sautéed the first 5 ingredients until soft, added six cups of water and the 4 following ingredients.

Cook noodles or pasta, drain, rinse and add to soup along with the tomatoes. Taste the broth and add what you think it needs. 

YUMMY YACHT INSPIRED BREAKFAST

YUMMY YACHT INSPIRED BREAKFAST

I've never been on a yacht but this is the kind of breakfast I expect to be served on one when I get myself a sugar daddy.

Ingredients for 2 people: Olive oil spray, 2 large zucchini, 4 tomatoes, 1 avocado, 2 eggs, 1 lime, everything bagel spice, sea salt, fresh basil, shredded Italian cheese, handful of fresh spinach leaves

Heat oven to 375. Spray foil lined cookie sheet with olive oil spray and put sliced zucchini and 3 of the sliced tomatoes on foil. Spray with more spray and sprinkle bagel spice on top. Roast for 30 minutes. Meanwhile, chop avocado into small pieces and add the juice of 1 lime, 1/4 tsp sea salt and a generous amount of chopped basil and mix in a bowl. Also slice last tomato and set aside. 

Cook eggs in spray over easy. In each bowl, put spinach, roasted veggies, and eggs. Garnish with some cheese, avocado mix and fresh tomato. 

GOURMET STUFFED ZUCCHINI

GOURMET STUFFED ZUCCHINI

Ingredients:

1 tbs each butter & olive oil, 1 tbs chopped garlic, 3 large zucchini, 8 oz mushrooms, 1 leek, 3 tbs pine nuts, 8 oz drained marinated artichoke hearts, 4 oz julienne marinated sun dried tomatoes, 3 tbs white wine, 1 tsp each thyme, basil, parsley, pepper, 

Garnish: grated parmesan, shredded Italian blend, chopped scallions, fresh basil and a dusting of cayenne (or paprika)

Cut the zucchinis in half and scoop out the middle. (I made soup with the insides) Put on a foil sprayed baking sheet skin up and cook 20 minutes at 375. Meanwhile, sauté butter through pine nuts until veggies soft, and the rest of the ingredients and heat thoroughly. See how it tastes. Fill the zucchini's with the mix, garnish and bake uncovered 30-40 minutes at 350.