Enjoy a moment or two
Ingredients:
A couple of tomatoes sliced
olive oil
2 cloves garlic sliced thin
rosemary
thyme
sea salt
black pepper
Equipment: Aluminum foil
Preheat oven 450 degrees. Mix ingredients to taste in a bowl.
Cover a baking pan with aluminum foil. Spread out the ingredients and bake for 25 minutes.
I served as a side with my potato and egg hash for breakfast.
Ingredients:
1 lb redfish fillets
Sea salt
Fennel seed
Black pepper
2 tablespoons fresh chopped ginger
2 tablespoons chopped garlic
Juice from 1 orange
1/4 cup soy sauce
1 serrano pepper finely chopped
In a large bowl marinade the redfish overnight.
Preheat oven 350 degrees. I added some peppers and onion on top of the fish. Bake for 30 minutes.
Ingredients:
2 Dandelion bundles chopped
1 yellow onion chopped
1 can chicken broth
2 red chili’s
3 tablespoons chopped garlic
1/4 cup red wine vinegar
2 tablespoons of cajun seasoning
sea salt
black pepper
1 stick of butter
vegetable oil
Boil dandelions for 20 minutes in a pot of water. Remove and drain the greens. Cut off the bottoms. This is to cut some of the bitter off the herb.
On medium heat, saute the onion, garlic and chili’s in vegetable oil until lightly browned. Sprinkle a little salt and pepper.
Then pour in chicken broth, vinegar and butter. Add greens and saute about 10 minutes or less. Season with cajun seasoning salt and pepper to taste.
Ingredients:
1 8oz cream cheese pack softened
2 sweet potatoes
2 eggs
3/4 cup flour
1 1/4 cup cornmeal
1/2 cup brown sugar
1 teaspoon salt
1 cup almond milk
1 stick butter melted
1 tablespoon cinnamon
2 teaspoons nutmeg
1 tablespoon vanilla extract
vegetable oil *for greasing the pan*
Boil sweet potatoes until soft while the cream cheese is softening. Skin the potatoes and mash them up. Mix all ingredients in a large bowl.
Preheat oven 400 degrees.
I used a glass 13 × 9 pan. Grease the pan with vegetable oil.
Bake 45-50 minutes until firm in the middle and browned corners.
It will be moist and have the consistency of a brownie.
Ingredients:
1/2 lb Turkey Pastrami (sliced to 10 or thickest cut) diced into cubes
3 cans Great Northern beans
1/2 sweet onion diced
2 carrots diced
1 celery stalk diced
3 garlic cloves chopped
1/2 bundle Kale sliced
2 chili’s *for spice*
1/4 cup white wine
1 tablespoon thyme
1 tablespoon fennel seed
2 tablespoons chicken bouillon
1/4 cup almond milk
1 teaspoon ground cloves
3 tablespoon cajun seasoning
1 tablespoon sea salt
1 tablespoon black pepper
Palm oil
Equipment: Small stock pot
On medium heat, sautee onions, carrots, garlic, celery in fennel, thyme, chilis, cloves, salt, pepper and 1 tablespoon cajun seasoning in palm oil. Add 1/4 cup water and stir. Then add in Pastrami with white wine and continue about 5 minutes.
Note: the reddish color comes from the palm oil
Take off the stove and fill with water, stir in drained beans, and chicken boullion. Continue to stir and let boil an hour. Add kale and let boil another hour on medium heat.
Pour in almond milk and 2 tablespoons of cajun seasoning. Let simmer on low for 10 mins. Taste to make sure you dont need anymore salt or pepper. It should look creamy like this when you are finished.
TalBakes 