Slow Cooked Onion/Garlic Chicken

Ingredients

• 6-8 chicken thighs
• 5 green onions, chopped 
• 10 garlic cloves 
• Salt and pepper to taste
• 1 tablespoon chopped chipotle chiles
• 1 tablespoon smoked hot Spanish paprika 
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons olive oil

Directions

In small bowl, mix seasoning with olive oil form a paste then spread evenly on each chicken thighs and allow to marinate for 30 minutes.  Meanwhile add garlic cloves and chopped onion to the 5 or 6-quart slow cooker and turn to high heat. Add chicken arranging on top of garlic and onions. Cover with lid and reduce heat to low, cooking for 7 to 8 hours.

 

When ready, use a slotted spoon and remove chicken, onion and garlic from slow cooker.  Place on a serving platter.  

 

Note:  you can eat the garlic with the chicken and also squeeze on cooked potatoes, vegetables and bread.

Black Garlic

Black garlic is mild yet complex, with a chewy texture and delicious taste.  The month long fermentation process to create black garlic makes it become a super food.  It is thought to help lower cholesterol and decrease the risk of cancer.  Garlic contains antimicrobial, antibiotic and antifungal agents; black garlic offers added protection against infections. Black garlic has twice the antioxidant properties of conventional garlic which protects cells from disease and slows down the aging process.  It offers protection from free radical damage.  

INSTRUCTIONS

• You may use a rice warmer or electric slow cooker.
• You must use the "WARM" setting through this process (not cook).
• Set  whole garlic bulbs in the cooking device.  Set and continuously leave on WARM for 3-4 weeks until garlic has turned black and soft.
• The warming temperature should never get above 150F.

Breakfast Metabolism Boost Smoothie

Mix ingredients in a blender until smooth.

• 6 ounces vanilla nonfat Greek yogurt
• 8 almonds
• 1/4 cup broccoli florets, stems cut off
• 1 cup frozen strawberries
• 1/4 cup cannellini or garbanzo beans
• 3/4 cup iced green tea
• 1 teaspoon flaxseed
• 1/4 teaspoon cinnamon

Submitted by Chicago Fit For Life

Lentil Walnut Apple Loaf

Ingredients:1 cup uncooked green lentils
1 cup walnuts, finely chopped and toasted
3 tbsp ground flax + 1/2 cup water
3 garlic cloves, minced
1.5 cups diced sweet onion
1 cup diced celery
1 cup grated carrot
1/3 cup peeled and grated sweet apple (use a firm variety)
1/3 cup raisins
1/2 cup oat flour
3/4 cup breadcrumbs
2 tsp fresh thyme (or 3/4 tsp dried thyme)
salt & pepper, to taste (I use about 3/4 tsp sea salt + more Herbamare)
red pepper flakes, to taste 

Balsamic Apple Glaze:1/4 cup ketchup
1 tbsp pure maple syrup
2 tbsp apple butter (or unsweetened applesauce in a pinch)
2 tbsp balsamic vinegar 

1. Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly (see pictures in post). Mash lentils slightly with a spoon when ready.

2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.

3. Whisk ground flax with water in a small bowl and set aside.

4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.

5. In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.

6. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce.

7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing.

Submitted by Ja'MeeLah Jams

Rayann Red Lentil Soup

Ingredients
1 1/2 cup of water
1 tables of paprika and 1/2 tables of black pepper
1 tables of Jane's Kazy mix - seasonings Original mixed-up salt
2 clove of garlic cut up in little pieces
1/2 cup of cut onion
1/2 cup of parsnips cut in 1/2" cubes
2 Tabs of beef bouillon
1/2 of stem cut tomato
1 cup of red lentil
1/2 cup of sweet potato cut in 1/2" cubes
1/4 cup of spinach
1/4 cup of kale

Preparation

In a medium pot, add cold water, paprika, Jane's seasoning, black pepper and garlic.  Let it cook for 20 min.  Then add beef bouillon, onion and parsnips.  Let cook another 20 min. Clean red lentil beans in cold water 3 times, then add to the soup.  Also add the sweet potato; cook for 10 min.  Add the spinach and kale, cook for another 10 min >>> then ready to enjoy!  Make sure the vegetables and lentils are cooked until tender.

Submitted by Rayann F. Muhammad

A.M. Bean Soup

Cook 1 quart Navy beans until tender.  Add to beans:

• 1 medium diced bell pepper
• 1 medium diced onion
• 4 medium garlic cloves
• 2 celery stalks, diced
• 8 oz tomato sauce
• 6 oz tomato paste

Boil for about 30 minutes.  To your taste, add seasoning salt, black pepper, curry powder (for color), and 2 tbs. honey.  Pour into blender to crush the bean mixture.  Pour back into pan and cook another 30 minutes; this brings all of the flavors together.  While cooking, add water to thin to your desired liking.  ** I don't like the soup too thin or too thick; I like it in the middle.  

Submitted by Sister Azzizah Muhammad

Tender Lamb Shanks

Ingredients

• 4 lamb shanks
• 2 bulbs of garlic, peeled
• 2 onions, sliced and separated into rings
• 1 onion, chopped
• 3 bay leaf
• Onion Powder
• Garlic Powder
• Season Salt (or regular salt)
• 1 stalk celery, diced
• 1 bell pepper, sliced
• 1 bell pepper, chopped
• Freshly ground black pepper
• 1 tbs. flour
• 2 tbs. olive oil
• 1 tbs. ketchup

Instructions

In a dutch oven, add lamb, 1 or 2 onions, 6 cloves garlic, salt, garlic powder, onion powder, and bay leaves.  Bring to boil and cook for about 2 1/2 hours.  Meanwhile, in a separate pan, add olive oil, ketchup, flour, chopped onion, chopped bell pepper, and 4 cloves chopped garlic.  Mix and cook until tender. 

Remove dutch oven from fire and add sauteed vegetables mixture on top.  Place the dutch oven in preheated 350F oven and bake an additional hour.  Remove from oven, let rest 15 minutes, then serve.

Submitted by Jamal Muhammad

Homemade Yellow Cake

Ingredients

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter
• 1/4 cup non-hydrogenated vegetable shortening
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla or lemon zest

Directions
Add all dry ingredients together and add milk slowly.  Mix for 5 minutes on medium speed.  Mix eggs and additional milk then add to bowl.  Mix 5 minutes on medium speed.  Grease and flour two 9" layer cake pans.  Fill with batter and bake in preheated 375F oven for 30-35 minutes.  Remove from pans while slightly warm, let cakes cool then frost with icing of choice.

Submitted by Charles Muhammad

Saffron Rice & Gandules

  

Ingredients

1 1/2 cups uncooked rice

15 oz gandules, cooked and thoroughly drained 

1 tbsp butter or ghee

Small piece dried salted cod

3 cardamon pods

Saffron to taste

3 cups water

Preparation

Break off a small piece of very dry salt cod and place in a spice grinder or blender. Blend into a very fine powder, then add to rice cooker along with pepper, butter, saffron, water, uncooked rice and cardamon pods.  Cook until done.  Fluff, and add cooked gandules.  Garnish with parsley. Serve and enjoy!

Submitted by WDM II

Sauté Steelhead Salmon

Ingredients

• 2 large Steelhead Salmon Fillet cut into 6 pieces
• Sea salt
• Fresh ground white pepper
• Coconut oil

Preparation

Preheat pan over medium heat. Season both sides of the fillet with salt and pepper.  Add coconut oil to the pan, then cook fillet skin side down for 5 minutes.  Turn fish over with spatula and cook another 4 minutes until fish feels firm.

Moroccan Spiced Spaghetti Meat Sauce

Ingredients

• 2 large bell peppers
• 3 to 4 cloves garlic, chopped
• 1 large onion
• 5 large tomatoes, diced
• 1/8 cup olive oil
• 1/2 lb ground lamb
• 1/2 lb ground wagyu beef
• 8 oz tomato paste

Preparation

Sauté fresh garlic, onion and bell pepper until tender.  Add salt and pepper to taste.  Add 2-4 tablespoons of Ras El Hanout.  Brown ground meat then place in a sauce pan with diced tomatoes.  Add bell pepper mixture and tomato paste.  Cook on low heat until all veggies are done.

Serve over rice, enjoy.

Chow Mien with Chives, Mushroom & Scrambled Eggs

G

Ingredients

• 2 cups fresh or rehydrated shitake mushrooms, thinly sliced
• 3 tablespoons olive oil
• 1/2 cup chives
• 2 cloves garlic
• Sea salt
• Fresh ground black pepper
• 1 pound dried spaghetti (cooked in salted water)
• 2 eggs

Preparation

Add olive oil to a very hot pan, then add mushrooms. Stir fry for 2 minutes, then add garlic, a pinch of salt and pepper. Break eggs into a separate bowl and mix slightly. Pour eggs into frying pan and continue to stir fry for up to 4 minutes, stirring regularly. Add cooked, well drained spaghetti to the mushroom mixture and stir fry until slightly dense and chewy, stirring regularly.  Add chives at the end then remove from heat. 

Serve and Enjoy!

Vegetarian Broccoli Salad

Ingredients

• 5 cups small broccoli florets
• 3/4 cup raisins
• 1/3 cup chopped red onion
• 1/2 cup sunflower seeds
• 1/2 stalk cilantro leaves
• 3 tbs olive oil
• 2 tbs honey

Directions
Soak raisins in water.

Blanch broccoli in boiling salted water, about 3 minutes until broccoli is bright green.  Drain hot water, run broccoli under cold water then thoroughly drain all water.

In a mixing bowl, combine cilantro, onion and broccoli.  In a separate bowl, mix olive oil and honey.  Combine broccoli mix with olive oil/honey dressing (if necessary add more olive oil/honey mixture to fully coat).  Refrigerate for 1 hour.

Just before serving, fold in the sunflower seeds.  Enjoy!

Submitted by Abdul-Raheem

Bakery Chocolate Chip Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup {2 sticks} butter, cold 
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla
• 2 large eggs
• 2 cups Chocolate chips

Preheat oven to 350F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each. Gradually beat in flour mix. Stir in chocolate chips.

Lay mixture on a cookie sheet and bake for about 10 minutes, until brown around edges.  Take out of the oven and cool 20 minutes and serve!

Submitted by Shafeeq Muhammad

Amazing Oatmeal

Ingredients

- 3/4 cup oats

- 1/2 tsp cinnamon powder 

- handful raisins

- 1/2 apple, chopped (optional)

- butter

- half & half

- brown sugar

- 1 1/2 water

Preparation

Bring water to a rapid boil in a small saucepan.  Add cinnamon, oats, raisins and apples.  Mix, then turn heat off.  Place lid on the pan and let stand for 5 minutes.  Remove lid and mix in butter and half & half.  Serve in bowl and top with brown sugar.

Submitted by Warithu-Deen Mohammed III

Sis Esthers Halal Chicken with Olives

Ingredients

- 2 whole halal chicken

- 30oz black olives

- 12oz tomatoe paste

- 1 large bell pepper, chopped

- 1 large tomatoe, chopped

- 2 large onions, chopped

- 1/2 bulb garlic, chopped

- 1 cup raisins

- 2 large lemons

- 2 cups brown rice

Prepare

Wash chicken, then cut into pieces-- season chicken with lemon pepper, red pepper, season salt.  Place in a large roasting pan and place chopped vegetables on top.  Add 1 cup of water and place in preheated 350F oven for about 1 hour and 30 minutes. Pour tomatoe paste mixed with 18oz water, olives and squeezed lemon juice on top and cook an additional 20 minutes.

Combine raisins, rice, water, salt, pepper and olive oil and cook until tender.

Serve chicke over rice and garnish with thin lemon slices.

Submitted by Esther Muhammad

Australian Sticky Date Pudding

G'day from Australia, I have here the recipe for Australian classic Sticky Date Pudding, one of the richest desserts, perfect for any occasion! Serves about 8-10 people (but it’s so good you could eat it all yourself!)

Ingredients

• 1 teaspoon butter
• 9 ounces dates chopped 
• 2 cups water 
• 1 teaspoon baking soda
• 1⁄2 cup butter, room temperature 
• 5 tablespoons raw sugar 
• 2 eggs
• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon salt 
• 1 teaspoon vanilla
• 1 3⁄4 tablespoons baking powder
• 1⁄2 cup butter
• 1⁄2 cup heavy cream
• 1⁄2 cup brown sugar, packed
• 1 teaspoon vanilla 

Optional: add some chocolate chips; chopped walnuts; chopped hazelnuts; raisins
Serve with cup heavy cream, whipped Butter your round or square baking dish (need one with quite a bit of depth).

Preparation
Put the chopped dates in a saucepan and cover with water. Bring this to the boil, then reduce heat and allow to simmer for 3 minutes. Add the baking soda and allow to cool. In a separate bowl, cream the ½ cup of butter, the raw sugar and the eggs (added one at a time). Mix well after each egg. Ever so gently, fold in the flour, the salt and the vanilla. Stir in baking powder and ½ cup of the date-cooking liquid. Drain the rest of the liquid from the dates, and stir them into the flour mixture. Pour into the baking dish, oven set to 350°F, and cook for around 30-40 minutes or until it’s cooked in the center.

For the sauce, combine ½ cup of butter, ¼ cup of heavy cream, brown sugar and the rest of the vanilla into a medium saucepan. Bring to the boil, then reduce and allow it to simmer for 3 minutes, or until it is a fantastically gooey consistency.

Drizzle some over the pudding as it cools, and leave some for serving. It’s so good, you should make double! Serve with some cream and strawberries Australia welcomes you with warm arms! Until then, Lucy

Submitted by Lucy Bashfield

Healing Turmeric Tea

Ingredients

• 1 tsp turmeric
• 1 small piece ginger
• 1 cinnamon stick
• A slash of apple cider vinegar
• 1-2 cups of water
• Raw honey to taste

Prepare

Combine all ingredients (except honey) in a small sauce pan then simmer for 10 minutes.  Pour tea through a strainer and add raw honey to taste.  

submitted by Rashida Brookins

Asparagus Sauté

Ingredients

- 2 tbs olive oil

- sea salt and pepper to taste

- 2 cloves minced garlic

- 1/2 onion sliced 

- 1 pound asparagus

Prepare

Cut bottoms off asparagus spears. Preheat skillet (medium heat)... add olive oil and onion.  Cook for 2 minutes then add asparagus.  Reduce heat and cook for 10 minutes stiring occasionally.  Stir in garlic, cook an additional minute.  Remove from heat, serve and enjoy!

Submitted by Leslie Ali

Easy Fruit & Yogurt Breakfast

Ingredients

• 1/2 cup fresh berries; sliced if needed
• 1 tablespoon organic dehydrated cane juice
• 1 tablespoon milled flax seed
• 3/4 cup plain yogurt

Instructions

1. Mix flax seed and yogurt in a cup or bowl 
2. Place fruit on top of yogurt mixture 
3. Shake cane juice on top
4. Serve immediately 

Panko Crusted Wok Fried Fish Fillet

INGREDIENTS

• 2 pounds of your favorite fish fillet
• 1 package panko breadcrumbs
• 2 teaspoons of your favorite seasoning salt
• 1/2 teaspoon cayenne pepper
• 1 cup flour mixed with 3 tablespoons corn starch 
• seasoned with seasoning salt of your choice
• Corn oil

PREPARATION

• Sprinkle seasoning salt and pepper on fish fillets
• Combine flour and seasoning salt in a large bowl
• Place panko breadcrumbs in a separate bowl
• Take individual fish fillets and coat in flour mixture, shake off excess
• Gently press fish in panko crumbs until crumbs stick on all sides
• Heat corn oil in a wok over medium-high heat. Add fish, a few fillets at a time and cook until they float and are golden brown.  Repeat with remaining fish fillets, adding more oil to wok as needed
• Remove and place fish on rack to allow excess oil to drain

Serve and enjoy!

Sweet Souffle

Ingredients

• 1 tablespoon all-purpose flour
• 1/2 cup milk, hot
• 1/2 teaspoon vanilla
• 2 tablespoons sugar
• 1 tablespoon unsalted butter, softened
• 2 medium eggs, white & yoke separated
• 1/8 teaspoon salt
• Confectioners sugar (for dusting)
• Homemade caramel sauce (or favorite fruit topping)

** Bake using ramekins or a pie pan: prepare either by brushing with softened unsalted butter (brush bottom up) then coat with sugar (shake excess out); set aside.  Preheat oven to 390F

STEP 1 - Béchamel Sauce

1. In a sauce pan, melt 1 tablespoon butter
2. Add flour and cook for 1 minute, stirring continuously
3. Remove pan from heat and slowly add hot milk
4. Stir until smooth
5. Return pan to medium heat and stir constantly until it boils at which point the sauce should form ribbons
6. Remove from the heat
7. Stir in salt and vanilla
8. Add egg yolks, one at a time and stir to combine
9. Pour the sauce into a bowl and set aside

STEP 2 - Meringue
note:  will take 10-20 minutes to prepare

1. Whisk egg whites vigorously
2. Gradually add 2 tablespoons sugar while slowly whisking
3. Keep whisking vigorously until soft peaks form

STEP 3 - Combining

1. Add 1/3 of the meringue into the Béchamel sauce and whisk until thoroughly mixed
2. Pour mixed sauce into remaining meringue and whisk until just combined
3. Do not crush the delicate meringue

STEP 4 - Bake

• Spoon the mixture into ramekins or pie pan
• Run finger around inside of rim smoothing away 1/4" butter/sugar pan coating
• Bake 10-15 minutes (until fully risen)
• Remove from oven

Serve immediately, dusted with confectioners sugar and/or homemade caramel sauce or favorite fruit topping.

Homemade Sour Dough Starter Deep Dish Pizza

Crust

• 1 1/2 cups sourdough starter at room temperature
• 1 tablespoon olive oil
• 1 teaspoon coarse sea salt
• 1 1/2 cups bread flour 

Dough Preparation:
Add all ingredients to your mixing bowl and mix with a dough hook on medium speed for 5 minutes until you have a soft dough (if dough is dry add a little water to the mixture).  After kneading, cover and let rest for at least 30 minutes.

Sprinkle flour on your surface and knead dough until soft and no longer sticky.


Simple Sauce

• 5 pounds crushed tomatoes (blanched and skin removed) - drained well
• 3 tablespoons extra-virgin olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 teaspoon dried basil or 1 tablespoon fresh (chopped)
• 3/4 teaspoon dried thyme or 1 tablespoon fresh (chopped)
• 3/4 teaspoon dried oregano or 1 tablespoon fresh (chopped)
• 1 3/4 teaspoons sea salt
• 1/2 teaspoon freshly ground pepper
• 1 to 2 teaspoons palm sugar or honey
• 2 tablespoons tomato paste
• 1 teaspoon anchovy paste (optional)

Sauce Preparation
In a large saucepan over medium heat, combine tomatoes and paste. Add remaining ingredients then mix well. Bring the mixture to a boil, stirring constantly. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Sauce should thicken and become somewhat smooth.

Pizza

• 6 tablespoons olive oil
• 1 1/2 cups homemade tomato sauce 
• 12 oz. mozzarella, sliced
• 4 oz. goat cheese
• Basil leaves, sliced
• Blanched Spinach (drained and dried on a towel)
• Oregano
• Diced cooked tomato

Position oven rack in the lowest and highest positions. Preheat the oven to 500F.  Coat two 10 inch cast iron pan olive oil. 

Place dough on a lightly floured surface and divide in half. Pat each half into a 9" round.  Cover with plastic and rest 10 minutes.  Place dough in the oiled pan and press it up the sides to make a 1" lip. Cover with plastic and let rise until doubled.

Remove the plastic.  Using a fork, prick crusts all over. Reduce heat to 425F then place the dough in cast iron pans. Bake 7-10 minutes, until lightly golden brown. Take pans out of oven.  

IMPORTANT STEP:  brush olive oil over entire surface of cooked crust before adding filling; this creates a barrier allowing you to have a crisp crust.

Layer entire bottom with sliced mozzarella, then add one layer of spinach, then another layer with both mozzerella then crumble goat cheese, sprinkle with oregano, then top with sauce and diced tomato. 

Cover edges with foil and place in oven on the upper rack and bake for about 30 minutes.  Remove from oven and sprinkle with basil.  Let it rest/cool for at least 10 minutes.  Remove from the pan then cut into slices.

Homemade Sour Dough Starter Thin Crust Pizza

Crust

• 1 1/2 cups sourdough starter at room temperature
• 1 tablespoon olive oil
• 1 teaspoon coarse sea salt
• 1 1/2 cups bread flour 

Dough Preparation:
Preheat a pizza stone to 450F for 20-30 minutes

Add all ingredients to your mixing bowl and mix with a dough hook on medium speed for 5 minutes until you have a soft dough (if dough is dry add a little water to the mixture).  After kneading, cover and let rest for at least 30 minutes.

Sprinkle flour on your surface and knead dough until soft and no longer sticky. Sprinkle the top of the dough with additional flour then roll and stretch the dough into a circle. Sprinkle pizza peel with cornmeal then place the dough on the pizza peel.

Simple Sauce

• 5 pounds crushed or diced tomatoes (blanched and skin removed)
• 3 tablespoons extra-virgin olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 teaspoon dried basil or 1 tablespoon fresh (chopped)
• 3/4 teaspoon dried thyme or 1 tablespoon fresh (chopped)
• 3/4 teaspoon dried oregano or 1 tablespoon fresh (chopped)
• 1 3/4 teaspoons sea salt
• 1/2 teaspoon freshly ground pepper
• 1 to 2 teaspoons palm sugar or honey
• 2 tablespoons tomato paste
• 1 teaspoon anchovy paste (optional)

Sauce Preparation
In a large saucepan over medium heat, combine tomatoes and paste. Add remaining ingredients then mix well. Bring the mixture to a boil, stirring constantly. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Sauce should thicken and become somewhat smooth.

Put the pizza together
Dimple dough about every 2 inches with finger tips then brush the dough with olive oil and layer the sauce and shredded cheese (1 pound mozzarella, 6 ounces Monterey Jack, 6 ounces Asiago, 3 ounces Romano).

Bake for 12-15 minutes; pizza will be golden brown on the bottom and cheese will be bubbly.

Remove pizza from the oven and allow to cool for 5 minutes.  Slice into pie shape or squares.

Handmade Vanilla Ice Cream

INGREDIENTS

• 2 cups milk 
• 3 large egg yolks 
• 3/4 cup sugar 
• 2 cups very cold heavy cream 
• 1 teaspoon vanilla

DIRECTIONS

Mix egg yolks and sugar in a bowl and whisk vigorously.  

In a saucepan add milk and bring just to a simmer. Slowly pour about 1/2 cup of the hot milk into the eggyolk mixture, whisking constantly until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.

Pour mixture back into saucepan, and cook over low heat, stirring constantly.    Mixture should remain smooth with no lumps.

Fill a large bowl with icewater. Remove pan from heat, and immediately stir in chilled cream to stop the cooking process. Pour into a medium metal bowl set in the ice water and stir until cooled.  Add vanilla into cooled mixture. Cover bowl, and transfer to freezer for 45 minutes.  

Remove bowl from freezer, scrape frozen portion from sides and stir evenly back into mixture; then place in freezer for 45 minutes.  Repeat this process as necessary (1-2 more times) until it begins to look like ice cream.  Place back in freezer overnight.

Enjoy!  You just handmade vanilla ice cream.

Sweet Apple Snack

Ingredients

- 1/2 apple, sliced into wedges

-  2-3 large soft dates, sliced into wedges

- toothpicks (optional)

Pair apple and dates.  Top with scoop of vanilla ice cream.

The gummy, sticky texture of the date is reminiscent of the sweet crust in traditional apple pie ala-mode and the crisp apple slice does the rest.  Enjoy!

Pasta à la Provence

Total time: 35 minutes • Active time: 25 minutes
Serves 4

When creating this Italian oil-free dish, I tried to stay as close as possible to the original classic. I was extremely pleased with my results. Smell, taste, volume, and texture all turned out perfect.

Ingredients:

• 3 Tbsp tamari (or shoyu)
• 1/2 cup [120 ml] hot water
• 2 red onions, finely diced
• 1 green bell pepper, diced
• 3 cups [200 g] white button mushrooms, quartered
• 12 cherry tomatoes, halved
• 8 Kalamata olives, pitted and quartered
• 1 can (14 oz [400 g]) diced tomatoes (undrained)
• 3 Tbsp Herbes de Provence
• 1 Tbsp ground sage
• 1 tsp ground marjoram
• 1 pkg (8 oz [240 g]) whole-wheat fusilli (or any other whole-grain pasta)
• 1/2 cup [120 ml] hot water
• 2 Tbsp fresh lemon juice
• 4 cloves garlic, crushed
• 1 1/2 Tbsp basil leaves, chopped

Method:

1. Put a large non-stick skillet with the tamari and hot water on high heat.
2. Once it starts bubbling, add the onions and bell pepper. Stir-cook for about 5 minutes, until they start to become tender.
3. Then add the mushrooms, cherry tomatoes, and olives. Stir-cook for 2 minutes.
4. Then stir in the canned tomatoes, and reduce the heat to medium.
5. Combine the Herbes de Provence, sage, and marjoram in a small mixing bowl with a fork.
6. Add the herbs to the skillet and mix well. Simmer, stirring occasionally, until the pasta is ready.
7. Put a large pot of lightly salted water on high heat and bring to a boil. Add the pasta and cook according to package directions or until al dente. Drain well.
8. Add 1/2 cup [120 ml] hot water, lemon juice, and garlic to the sauce, and stir to combine.
9. Then add the pasta and stir-cook for 2 minutes, combining all the ingredients thoroughly.
10. Transfer to a serving bowl, and evenly sprinkle the basil over the top.

Submitted by Terry Botel
© Vegan Up 2015

Mujadara

Ingredients:

• 3 medium onions
• 1 1/2 cups of white rice
• 1 1/2 cups of lentils
• 2 tbs olive oil 
• salt & pepper
• cumin 

Preparation

1. Cook rice
2. Wash lentils, cover in water and boil until tender. Keep adding water to keep lentils covered during cooking. While lentils are cooking, saute one and a half coarsely chopped onions in olive oil until golden and translucent. Add the cooked onions and rice to the lentils and add enough water to bring up to two cups total. Add salt, pepper and cumin to taste, and bring back to a boil.  Stir, reduce to low heat and cover. 
3. Cut remaining onions into half moon shapes and saute until almost caramelized. When the rice has finished cooking, adjust the seasoning and top with the remaining onions as a garnish. Serve with yogurt. 

This is an inexpensive, healthy, and fabulously delicious halal dish that can be served as an entree or side dish.

Submitted by Imad-ad-Dean Ahmad

Homemade Sourdough Starter Biscuits

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup chilled butter, cut into 1/4" pieces
• 1 cup sourdough starter
• 4-6 tablespoons warm water
• Melted butter

Preparation:

In a large bowl, sift flour, sugar, baking powder, baking soda, and salt. With a pastry knife cut butter in until flour resembles small peas. Mix in sourdough starter. Add water, 1 tablespoon at a time, tossing with fork until all flour is moistened.  Ingredients should barely bind together. 

Flour your surface and rolling pin.  Gently knead the dough until it is cohesive. Roll the dough to 1/2" thickness. Cut with a floured 2" glass and place onto a baking sheet 1" apart.  Brush with butter. Cover and let rise in a warm place for 1 hour.

Preheat oven to 425F then bake the biscuits for 15-20 minutes (until golden brown). Remove from oven and baking sheet to stop the cooking process. Serve warm.

Boston Style Baked Beans with Braised Beef Short Rib

Ingredients

• 2 pounds cooked navy beans
• 2 tablespoon mustard
• 6 cloves garlic, minced
• 2 tablespoon paprika
• 2 tablespoon Worcestershire sauce
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 1 cup molasses
• 1/2 cup packed brown sugar
• 2 large onions, diced
• 1 tablespoon cumin seed (optional)
• 1 tablespoon dried rosemary (or 1 sprig if available)
• 2 tablespoons coconut oil or olive oil
• 1 teaspoon anchovie paste (optional)
• 2 pieces beef short rib
• 2 cups beef broth (or cooking liquid from beans)
• 1 tablespoon tomato paste

Preparation

Preheat oven oven to 325F.

In a pan, add short rib, salt, pepper and cumin seed.  Braise the short rib until fork tender.

In a large bowl, combine the mustard, tomato paste, molasses, brown sugar, garlic, paprika, Worcestershire sauce, salt, pepper, rosemary and cumin seed.

Put 1/3 of the cooked beans in a large dutch oven, and cover with 1/2 the onions and both pieces of the braised beef.  Add another layer of beans and onion; then a final layer of beans. Pour the sauce, and beef broth to cover generously.

Bake uncovered for 4 hours, checking occasionally to ensure beans stay moist,  Beans will develop a slight crust on top.  Remove from oven and let rest for 15 minutes, then serve.