Author: Anne Marie

Bulgar Salad with Cucumbers, Red Peppers,Chickpeas, Lemon and Dill

Serves: 4-6

Source: Once Upon a Chef

Ingredients

  • 1 cup bulgur or light bulgur
  • 1-1/2 teaspoons salt, divided
  • 1/3 cup diced red onion
  • 1 red bell pepper, diced 
  • 1 small English (or hothouse) cucumber, seeded and diced
  • 1/2 cup finely chopped fresh dill
  • 1/3 cup finely chopped fresh parsley
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice, from 1-2 lemons
  • 1/4 cup extra virgin olive oil, best quality such as Lucini or Colavita
  • 1 large garlic clove, finely minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon sugar

Instructions

  1. Bring a kettle of water to a boil. Place the bulgur in a large bowl with 1/2 teaspoon salt and 1-1/4 cups boiling water. Cover the bowl tightly with saran wrap and let sit for 25-30 minutes, or until all of the water is absorbed.
  2. Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let them sit for ten minutes, and then drain. (Feel free to skip this step if you don’t mind the taste of raw onions.) Combine the cooked bulgur with the red onions, remaining teaspoon of salt (I know it seems like a lot but the salad is bland without it) and all of the other ingredients. Season to taste with more salt, pepper, sugar or lemon if desired. Serve cold.

Peach and Bean Salad with Dill

Serves: 4

Source: ?

Love & Lemons Every Day

Ingredients

  • 2 handfuls of yellow or green beans, trimmed
  • 1 tablespoon olive oil
  • 2 tablespoons of fresh lemon juice, plus more to taste
  • 1 clove garlic, minced
  • 1/4 teaspoon Dijon Mustard
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 1 1/2 cups cooked chickpeas, drained and rinsed
  • 1 cup halved cherry tomatoes
  • 1/4 cup fresh dill
  • 3 peaches, pitted and sliced
  • 1/4 cup sliced almonds, toasted

Instructions

  1. Prepare a large pots of salted boiling water and a large bowl of ice water.
  2. Drop beans in boiling water and cook for 2 minutes and then blanch in ice water for 2 minutes. Drain beans and place on a towel to dry.
  3. In a large bowl, combine olive oil, lemon juice, garlic, mustard, salt and pepper.
  4. Add the beans, chickpeas, tomatoes and half the dill and toss.
  5. Just before serving add the sliced peaches and remaining dill and a squeeze of lemon juice. Top with toasted almonds.

Quick Pickles

Serves: 2 – 16 ounce jars

Source: Love & Lemons Every Day

Ingredients

Brine

  • 2 cups white vinegar
  • 2 cups of water
  • 1/3 cup white sugar
  • 2 tablespoons of sea salt

Instructions

  1. Heat ingredients in a medium saucepan over medium heat. Stir until the sugar dissolves.
  2. Let cool and pour over vegetables. Chill overnight.
  3. Brine yields enough for 2 jars.
  4. Make 2 of the same pickles or mix and match vegetables and spices using the same brine for all.

Cucumber Dill

  • 2 small cucumbers
  • 1 small dill sprig
  • 2 cloves of garlic halved
  • 1 teaspoon of mixed peppercorns

Red Onions

  • 2 small red onions, thinly sliced
  • 2 garlic cloves, halved
  • 1 teaspoon of mixed peppercorns

Cauliflower

  • 1 1/2 cups of small cauliflower florets
  • 1 small red Chile pepper
  • 1 teaspoon of whole cumin seeds
  • 1 teaspoon of mixed peppercorns
  • 1/4 teaspoon ground tumeric

Yellow Squash

  • 2 small yellow squash
  • 1 cilantro sprig
  • 2 cloves of garlic, smashed
  • 1 teaspoon coriander seeds
  • 1 teaspoon mixed peppercorns

Marinated Chickpeas

Serves: 1 1/2 cups

Source: Love and Lemons Every Day

Ingredients

  • 1 1/2 cups cooked chickpeas, drained and rinsed
  • 1/2 tablespoon of olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 clove garlic, minced
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 2 tablespoons of chopped fresh herbs

Instructions

  1. Combine the ingredients in a medium bowl.
  2. Chill until serving time.

Pizza Dough

Serves: 1 large or 2 small pizzas

Source: Love & Lemons Every Day

Ingredients

  • 3/4 cup warm water (105 to 115 F)
  • 1 1/2 teaspoons maple syrup
  • 1 package of dry active yeast(or 2 1/4 teaspoons)
  • 1 cup of whole wheat flour
  • 1 cup of all purpose flour
  • 1/2 cup cooked quinoa
  • 1 tablespoon ground flaxseed
  • 1 teaspoon salt
  • 2 tablespoons of olive oil

Instructions

  1. Stir together the warm water, maple syrup (or you could use honey), and yeast, and set the mixture aside for 5 minutes or so, until it becomes foamy.
  2. In the bowl of a stand mixer fitted with a dough hook, place the flours and salt. Mix on medium speed until combined. Add the yeast mixture and 1 tablespoon of the olive oil. Mix on medium speed until the dough forms into a ball around the hook, 5 to 6 minutes. If the dough is too dry to form a ball, add water ½ tablespoon at a time until the mixture comes together. If the dough is too sticky, add a little more flour.
  3. Turn the dough out onto a lightly floured surface and gently knead into a smooth ball.
  4. Brush a large bowl with the remaining 1 teaspoon of olive oil and place the dough inside. Cover with plastic wrap and set aside to rise until the dough has doubled in size, about 1 hour.
  5. Turn the dough out onto a floured surface. Stretch to fit a 14-inch pizza pan. Cover and let the stretched dough rest for 10 minutes.
  6. Bake according to the pizza recipe you are using, typically 10 to12 minutes in a 500° oven, or until the crust is browned.

Blueberry Crumble Bars

Serves: 9 inch square pan

Source: Kitchen Matters, Pamela Salzman

Ingredients
Base

  • 1 1/4 cup oat flour or whole wheat pastry flour
  • 2 1/2 tablespoons maple syrup or cane sugar
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon baking powder
  • 8 tablespoons of unsalted butter
  • 1/2 teaspoon vanilla

Filling

  • 2 cups of fresh or frozen blueberries, thawed
  • 2 teaspoons of arrowroot powder
  • 3 tablespoons of maple syrup
  • 1/2 teaspoon lemon zest

Crumble Topping

  • 1/2 cup of light brown sugar or palm sugar
  • 3/4 cup oat flour or whole wheat pastry flour
  • 1/3 cup old fashioned rolled oats
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons melted butter or coconut oil

Instructions

  1. Preheat oven to 375. Line 9 inch baking pan with parchment paper and grease it with butter or coconut oil.
  2. Prepare the base. Pulse together all the base ingredients in a food processor until you get moist crumbs. Press firmly into prepared pan. Refrigerate for 15 minutes.
  3. Prepare the blueberry filling. In a medium bowl, toss the blueberries with the arrowroot flour and maple syrup. Set aside.
  4. Remove base from refrigerator and bake until firm for about 12 to 15 minutes or until just firm in the centre.
  5. Spread blueberry filling over warm crust.
  6. Make the crumble topping. Stir together all the topping ingredients until you have moist crumbs. Crumble over blueberry filling. Bake until filling is bubbly and the crumble is golden (about 25 to 30 minutes).
  7. Remove from oven and allow to cool before cutting into squares.

Mexican Millet Casserole

Serves: 6

Source: Kitchen Matters

Ingredients

  • 1 cup uncooked millet
  • 2 cups + 6 tablespoons vegetable or chicken stock (or salted water)
  • 3 Tablespoons of olive oil plus more for the baking dish
  • 1 onion, diced
  • 1 zucchini, diced
  • 1 green or sweet pepper, diced
  • 1 large clove of garlic, minced
  • freshly ground salt and pepper
  • 1 12 ounce can of tomato purée or sauce
  • 2 teaspoons of cumin
  • 1 1/2 teaspoons of chilli powder
  • 1/2 teaspoon chipotle powder
  • 3/4 cup cup cooked black beans or 1/2 (15 ounce)can drained
  • 1/2 cup frozen or fresh corn
  • 1/4 cup fresh cilantro plus more for garnish
  • 1 1/2 cups shredded cheese
  • 1 medium avocado, diced (optional)
  • 2 tablespoons chopped scallions(optional)

Instructions

  1. Place millet in saucepan with chicken stock or water and bring to a boil. Reduce heat to a simmer, cover and cook for 30 minutes. Allow to sit for 10 minutes after being removed from the heat and then fluff with fork.
  2. Preheat oven to 400 degrees. Lightly grease a 9 * 13 baking dish with olive oil.
  3. In a large skillet, warm 2 tablespoons of olive oil, add the onions, zucchini, and peppers. Sprinkle with salt and pepper and sauté until tender, 6 to 8 minutes. Set aside.
  4. In a small saucepan, heat the remaining tablespoon of oil over medium-low heat. Add garlic and sauté until fragrant (1 minute). Add tomato purée , 6 tablespoons of stock, spices, 1/4 teaspoon of salt, and pepper to taste. Simmer 3 to 4 minutes.
  5. In a large bowl, combine cooked millet, sautéed vegetables, corn, black beans, cilantro and a 1/2 cup of the cheese. Mix well and transfer to prepared baking dish. Top with tomato mixture and remaining cup of cheese. Bake 25 to 30 minutes or until cheese is melted.
  6. Garnish with diced avocado, chopped scallions and cilantro.

Gluten Free Chocolate Zucchini Cake

Serves: 1 8inch square pan

Source: Kitchen Matters

Ingredients

  • 1 cup of creamy, unsweetened, unsalted almond butter or sunflower seed butter
  • 1/3 cup maple syrup or honey
  • 1/4 cup cocoa powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon instant coffee powder (optional)
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 1/2 cups shredded zucchini (about 2 small)
  • 1 cup of dark or semi sweet chocolate chips
  • 1/2 cup chopped walnuts or pecans

Instructions

  1. Grease 8 inch baking pan and preheat oven to 350 degrees.
  2. In a large bowl, combine almond butter, maple syrup, cocoa powder, salt, coffee powder, egg, vanilla, and baking soda until smooth.
  3. Stir in zucchini, chocolate chips, and nuts.
  4. Pour into prepared pan and bake until just set and a toothpick inserted into the centre comes out clean or with dry crumbs. An 8 inch pan takes about 35 minutes. Remove from oven and cool before serving.

Slow Cooker Chicken Tacos

Serves: 6

Source: Kitchen Matters

Ingredients

  • 2 pounds of boneless, skinless chicken (breasts or thighs or a combination of 2 breasts and 3 thighs)
  • 1 teaspoon of chilli powder
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of chipotle powder
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground pepper
  • 4 cloves of garlic, finely chopped
  • 1/2 cup of prepared salsa

Instructions

  1. Place chicken in slow cooker and sprinkle with chilli powder, cumin, chipotle powder, salt and pepper. Add garlic and salsa and rub around to combine.
  2. Cover and cook on high for 4 hours or on low for 6 to 7 hours.
  3. Shred chicken with 2 forks in slow cooker and moisten the chicken with cooking juices.
  4. Serve with taco shells, fresh corn tortillas, salsa, guacamole, lettuce and shredded cheese.

Avocado Chocolate Mousse

Serves: 2

Source: The Living Kitchen

Ingredients

  • 1/4 cup packed pitted dates
  • 2 ripe avocados
  • 1/4 cup dairy free milk
  • 1/4 cup cocoa powder
  • 1/2 teaspoon pure vanilla extract
  • pinch of salt

Instructions

  1. Soak the dates in a bowl of warm water for 5 minutes and then drain.
  2. Blend the dates, avocados, milk, cocoa powder, vanilla, and salt in a food processor and blend until smooth. If you have trouble getting the mixture to blend, add a bit more milk, 1 teaspoon at a time.
  3. Divide into 2 bowls and refrigerate for up to two days in air tight containers.
  4. Recipe can easily be doubled.