OhYaGood

Whole Food Lover + Recipe Hacker

Chai Pear Sauce

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chai pear sauceI am totally jealous of all those east-coasters who were forced to stay home these last few days and get creative in the kitchen. Although I’m sure it sounds way more romantic than it probably is. I’ve just always loved being forced to take whatever I have in my cupboards and coming up with something enjoyable to eat.

This recipe came to me simply because I had almost an entire 5 lb bag of firm pears no one besides me was eating. I had never made apple sauce but always wanted to. This seemed like a perfect opportunity and a creative success, I might add. Apples can certainly be substituted but I’m not certain what varietals would work best. Let me know if you try one that works well.

Chai Pear Sauce
 
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Recipe type: Sweets
Cuisine: American
Serves: 4 cups
Ingredients
  • 6 bartlett pears, cored and sliced into 1-inch wedges
  • 2 cinnamon sticks or 1 teaspoon ground cinnamon
  • 1 star anise
  • ¼ teaspoon cardamom
  • 1 clove or ⅛ teaspoon
  • ⅛ teaspoon ginger
  • ¼ cup water
  • ¼ cup maple syrup (omit for whole30)
Instructions
  1. Prepare pears (I didn't remove the peal because I like mine slightly chunky and I'm lazy but if you prefer a smoother sauce, you'll have to peel the skin off)
  2. Add all ingredients into Slow Cooker or Instant Pot
  3. Slow cookers need about 4 hours on high
  4. Pressure cooker set to manual on high for 15 minutes (it'll take 10 minutes to let it get to high pressure)
  5. When cooking is finished, fish out the cinnamon sticks, star anise and clove
  6. Place remaining ingredients into a blender or use an immersion blender to mix into a smooth sauce
  7. Leftovers can be stored in an air-tight container for up to 5 days

 

Cucumber Mint Smoothie

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pineapple_smoothieWell hey, we are over halfway thru January. Are you all tired of your smoothie recipes you adapted at the beginning of the year? I definitely get bored with mine and this recipe was my attempt at trying something new. I generally use the formula, two vegetables for every fruit but the ratio might be off a bit with this one due to the amount of fruit. Of course, that means it tastes perfectly sweet. Refreshing in fact.

Cucumber Mint Smoothie
 
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Recipe type: Smoothie
Cuisine: American
Serves: 2
Ingredients
  • 1 cucumber
  • 1 celery stalk
  • 1 cup fresh or frozen pineapple chunks
  • 1 handful of greens
  • 6-7 mint leaves
  • 7 frozen cherries or about a half cup
  • 1 cup canned coconut milk
  • ½ water
  • ½ teaspoon chia seeds
Instructions
  1. Place all ingredients but the chia seeds into blender and blend.
  2. Top with chia seeds.

 

Green Salad with Chicken and Mustard Vinaigrette

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Chicken Field Green Salad with Mustard VinaigretteIt’s been too long since I’ve posted anything green. The holidays kind of got the best of me and to be honest, I’ve been in a bit of a funk ever since. I was certain all this uber clean eating and less alcohol would take care of it but I think this deep freeze is to blame. The next few days are supposed to be better (like 15 degrees instead of -15 degrees for all you non-northerners). Hopefully a little child’s play like sledding or skating will take care of these blahs. That and finishing up the maddening documentary, Making a Murder. I go to bed pissed off almost every night we watch it. When does New Girl start? Ok, I’ll stop my whining now.

I’ve been hesitant to post salad recipes because they are a no brainer in my world. I make them often so I’ve had a lot of practice however, I’ve been told to keep giving ideas. If you want to substitute things like pears for the beets or pecans for the pistachios, that would also make a lovely combination. Remember the formula, something sweet or tangy, something salty, something crunchy and of course, the greens.

Chicken Field Green Salad with Mustard Vinaigrette
 
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Recipe type: Salad
Cuisine: Italian
Serves: 1
Ingredients
  • SALAD
  • 3½ cups field greens or green mix of any variety
  • 1 cooked chicken thigh or small breast, sliced
  • 1 large already cooked beet, diced (jarred or steamed work too)
  • ¼ cup shelled pistachios, salted
  • VINAIGRETTE
  • 1 Tablespoon oil of choice, I used Pistachio
  • 1 teaspoon lemon juice
  • 1 teaspoon dijon mustard, I used stone ground
  • 1 teaspoon balsamic vinegar
Instructions
  1. Whisk all vinaigrette ingredients together
  2. Toss salad ingredients together with vinaigrette

 

Pizza Soup

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Pizza_SoupThis recipe might break the internet. Pizza Soup seems so wrong but I can attest, it is sooooo right. Oddly enough, it is derived from a recipe my Grandma used to make. However, don’t picture the kind of Grandma that spent hours in the kitchen perfecting beautiful, delicious dinners. No, my Grandpa was that person, but after he passed away, my Grandma was forced to get creative in the kitchen. I’m not sure where the recipe came from. She may have developed it on her own but she gave it to me typed on an 8 1/2 x 11 sheet of computer paper. Again, not the old tatter recipe card you might imagine.

The soup is a great alternative to chili and tastes just like pizza for all of your dairy-free, gluten-free’ers like me who are deprived. The girls had a sprinkle of mozzarella on theirs for good measure and devoured it. It’s also Whole30 compliant if you use meat and canned items without sugar or additives. So without further or do, make this tonight, with some stinky garlic bread if you can. 😉

Pizza Soup
 
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Recipe type: Soup
Cuisine: Italian
Serves: 4-6
Ingredients
  • 2 cups italian sausage, I used a mild pork
  • 2½ cups water
  • 1 15 oz can pizza sauce, (Muir Glen is sugar-free)
  • 1 15 oz can diced tomatoes, (Muir Glen fire roasted is also sugar-free)
  • 1 medium onion, diced
  • 1 cup button mushrooms, diced
  • 1 bell pepper, diced (I used half green, half red)
  • 1 medium zucchini, diced
  • 2 oz or about 12 slices, cut up pepperoni (Applegate is sugar-free)
  • ½ tsp oregano
Instructions
  1. Brown the sausage over medium heat in a dutch oven or soup kettle for about 10 minutes.
  2. While that is cooking, prepare the veggies
  3. Remove the sausage and let the oil drain on a paper towel lined plate
  4. If the sausage had high fat content, remove some of the oil from the pan so there is only a coating to sauté the vegetables
  5. Add onion, mushrooms, peppers and zuchinni to the oil and cook over medium heat for about 10 minutes or onions are transluscent
  6. Add the water, pizza sauce, tomatoes, sausage, pepperoni and oregano and bring to a boil.
  7. Turn heat down to a simmer for 20 minutes and serve

 

Hippy Dippy Chai

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HippyDippyChaiSomedays you just want to drink something warm and fuzzy, or something that makes you warm and fuzzy. Heehee. I had told myself I was going to steer clear of beverages since I don’t think it’s my strong suit. However, this concoction came about by accident after craving a rich White Russian and it turned out so incredibly good. The seasonal Third Street Festivus Chai is key. I had tried it last year and fell in love right before it was gone from stores. I might have to buy a case before the holidays are over. All I want for Christmas is lots and lots of chai.

Hope everyone has a happy, healthy holiday!!

Hippy Dippy Chai
 
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Recipe type: Drink
Cuisine: American
Serves: 1
Ingredients
  • 3 ounces chai
  • 3 ounces hemp milk
  • 1 jigger (1.5 ounces) Grand Marnier
  • a dash of orange bitters (optional)
  • a dash of cinnamon (optional)
Instructions
  1. Combine ingredients and heat to preference.

 

Bolognese Sauce

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Bolognese_sauceThis recipe is not super veggie-sentric but I do try to add as many veggies to it to make it healthier. I also use my favorite jarred organic mushroom spaghetti sauce from Trader Joes which doesn’t have any cheese or soy added. What’s even more awesome is this recipe can be done in under 30 minutes. It’s my quick go to when I don’t have a plan which usually happens about once a week. It goes great with my Monster Noodles.

Bolognese Sauce
 
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Recipe type: Main Dish
Cuisine: Italian
Serves: 5
Ingredients
  • 1 lb of ground meat, I use beef or pork sausage
  • 2 Tablespoons tomato paste
  • ½ jar of tomato sauce or marinara
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 1 celery stalk, diced
  • 1 cup button mushroom, chopped
  • 2 bay leaves
  • 1 Tablespoon fresh oregano or basil
  • ½ cup dry red wine
Instructions
  1. Place meat in a large skillet to brown over medium heat, about 10 minutes
  2. While meat is cooking, prep and cut veggies
  3. Add onion, carrots, celery and bay leaves and cook for another 5 minutes
  4. Add mushrooms and tomato paste and cook for another 5
  5. Add tomato sauce, wine and herbs and let simmer and cook down the liquid for 5-10 minutes or longer if preferred.

 

Wilted Spinach Salad

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Wilted_Spinach_SaladAnyone else wishing for snow to cover all the grayness? I’m fighting the lack of sunlight and brown, dead ground with some green-action in the kitchen. Seriously, I bought poundssss of spinach this week. It’s a miracle cure.

I had never eaten a wilted spinach salad till working at an italian restaurant in my early 20s. I was instantly in love. While back in Iowa over Thanksgiving, my Mom served almost the exact same salad I remember from the restaurant so I asked her to share her recipe so I could dissect it and of course, make it my own. It’s really the perfect salad during these cold-ish December days.

Wilted Spinach Salad
 
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Recipe type: Salad
Cuisine: American
Serves: 3-4
Ingredients
  • 4 slices of thick bacon
  • 1 small onion, thinly sliced
  • ⅓ cup champagne or white wine vineagar
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 2 tablespoons mayo
  • 6-7 cups spinach
  • ½ pine nuts (optional)
Instructions
  1. Render bacon until cooked to your liking (I prefer the oven for 10 minutes at 400ªF on a foil lined baking sheet)
  2. Use one tablespoon of the bacon grease to oil a frying pan and set to medium heat
  3. Sauté onions until softened, about 10 minutes
  4. Add vinegar and honey and bring to a simmer
  5. Add bacon, cut into small strips
  6. Add mustard and stir until dissolved
  7. Remove from heat and add mayo, stir until dissolved
  8. Drizzle the mixture over 2 cups of spinach for each serving and garnish with pine nuts

 

Bacon, Apple & Fig Bites

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bacon fig apple bitesSo many appetizers have cheese in them. Spinach artichoke dip, crab dip, cheese and crackers, cheese balls, cheese, cheese, cheese. That’s why I made these. I wanted something a little more exciting and filling than the usual raw veggies and olives for all of us dairy-, gluten-free-ers?

This is a great last minute appetizer and a play on the classic bacon wrapped chestnuts. All you need are these three ingredients and some toothpicks. To make Whole30 compliant, make sure your bacon is sugar-free.

Bacon, Apple & Fig Bites
 
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Recipe type: Appetizer
Cuisine: American
Serves: 24 bites
Ingredients
  • 1 granny smith apple or another tart variety, sliced into small triangles
  • 6 slices of thick bacon
  • 12 dried mission figs, stems removed and cut in half
Instructions
  1. Render the bacon slices on the stove for 10 minutes over medium heat, flipping after 5 minutes
  2. While cooking slice the apple and prepare the dried figs
  3. Once back is cooked to your preference, cool on a plate with a paper towel
  4. Cut each slice into 4 pieces cross-wise
  5. Assemble the bites apple, bacon and fig on top and pierce with a toothpick

 

Vegan Mushroom Gravy

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Vegan_GravyI had pretty much given up on gravy. My first attempt at making it was unappealing and after becoming lactose intolerant, potatoes were never the same so I gave it up. It was until recently I started to miss it. My husband and I had made a pre-Thanksgiving meal a few Sundays ago just for fun and I did all the fixings gluten and dairy free with ease, including the potatoes (I’ll post the recipe someday). I longed for a gravy to go with these heaping mashers so I did some digging for vegan gravy recipes. The few I found called for the fake butter that contain soy and lots of other things I can’t pronounce. So, I challenged myself to come up with my own creation. Five simple ingredients is all it took. The gravy goes great on any cut of meat, potatoes, squash, root mash, you name it. A perfect Thanksgiving addition.

Note the mashed sweet potatoes need to be made ahead or purchase the frozen variety from Trader Joes.

Vegan Mushroom Gravy
 
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Recipe type: Sauce
Cuisine: American
Serves: 6-8
Ingredients
  • ½ T coconut oil
  • 3 cups sliced button mushrooms
  • 2 cups vegetable broth
  • 1 cup mashed sweet potatoes
  • 2 Tablespoons of fresh herbs like rosemary, thyme or sage
  • salt and pepper
Instructions
  1. Heat oil in a large skillet
  2. Sauté the lightly salted mushrooms until softened on medium heat, about 8 minutes
  3. Add the broth, sweet potatoes and herbs
  4. Let simmer for about 10 minutes
  5. Transfer to a deep bowl and use an immersion blender to blend mushrooms and thicken the gravy
  6. Salt and pepper liberally

 

Sweet Potato Pie

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Sweet Potato PieI had never eaten sweet potato pie before tonight. Turns out it tastes pretty similar to pumpkin pie but a nice change. My thought was to try something healthier while still being dairy and gluten free. According to this Prevention Info Graphic, sweet potatoes ARE better for you. I believe everything on the internet so sweet potato pie forever.

This recipe was derived from a classic recipe I found on epicurious that I altered to be dairy-free. The pecan-coconut crust was taken from Self magazine.Top it off with some sea salt coconut whip cream for added goodness. While the recipe takes some time for freezing, it’s well worth the wait.

Sweet Potato Pie
 
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Recipe type: Pie
Cuisine: American
Serves: 8-10
Ingredients
  • 3 lbs of medium red skinned sweet potatoes
  • 1 14 ounce can of coconut milk-full fat
  • ¼-1/2 sugar
  • 2 eggs
  • 2 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
Instructions
  1. Preheat oven 350°
  2. Pierce holes into the sweet potatoes and place on a rimmed baking sheet
  3. Baked for 1 hour 15 minutes
  4. Cool slightly and remove the skins
  5. Puree the pulp in a processor and cool completely
  6. Mix together the sweet potatoes, coconut milk and remaining ingredients until smooth
  7. Pour filling into the prepared crust
  8. Bake the pie until the filling is puffed around the edges and the center is set, 45 min-an hour
  9. Transfer to a rack to cool and refrigerate for four hours
  10. Serve at room temperature