Creamy Pea Soup

Standard
  • 3 tbsps. unsalted butter
  • 1 tbsp. all-purpose flour
  • 2 peeled & diced potatoes
  • 4 cups veg. broth
  • 1 (16 oz.) bag frozen peas, heated and drained
  • ½ cup heavy cream
  • 3 tbsps. chopped fresh parsley
  • 2 tbsps. chopped fresh dill
  • Salt & pepper, to taste

Sauté onion in butter until translucent. Add flour, and cook for 3 min. more. Add potatoes and broth, and simmer until potatoes are tender. Add peas, and cook for another couple of min. Puree soup in a blender, dividing into batches if needed. Return to soup pot, and stir in remaining ingredients. Heat through.

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Tomato & Corn Soup

Standard
  • 1 (10 oz.) can diced tomatoes
  • 1 (15 oz.) can creamed corn
  • 1 cup milk
  • 1 finely chopped onion
  • 3 cloves minced garlic
  • 2 tbsps. olive oil
  • Salt & pepper, to taste

Sauté onion and garlic in oil until the onion is translucent. Add remaining ingredients. Heat through.

Eggnog Pancakes

Standard
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. nutmeg
  • 2 cups eggnog
  • ¼ cup veg. or canola oil
  • Maple syrup, for serving

Heat and grease griddle. Combine all but the last ingredient, and pour batter into desired sized pancakes. Flip when bubbly, until each side is golden. Serve w/ syrup.

Maple Candied “Bacon”

Standard
  • 1 pkg. veg. bacon
  • 2 tbsps. maple syrup
  • ¼ cup brown sugar
  • 2 tsp. Dijon mustard
  • ½ tsp. salt
  • ¼ tsp. cayenne pepper

Preheat oven to 350º. Mix together all but the first ingredient. Toss in the “bacon” until well-covered. Place the “bacon” on a nonstick foil-lined baking sheet, and bake for about 30 min. until crisp but not dark.

Captain Crunch Granola

Standard
  • 1 egg white, beaten
  • 3 cups old-fashioned oats
  • 1 ½ cups chopped nuts
  • 1 ½ cups shredded coconut
  • ½ cup agave nectar
  • ¼ cup olive oil or melted coconut oil
  • ¼ cup sesame seeds
  • 2 tbsps. brown sugar
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • 2 cups dried cherries or cranberries

Preheat oven to 300º. Combine all ingredients but the last, and spread in a rimmed baking sheet. Bake, stirring every 10 min., for about 40-45 min. (until golden and dry). Stir in last ingredient, and spread onto waxed paper to cool.

Spanish Quinoa

Standard
  • 1 cup quinoa, rinsed well
  • 1 finely chopped onion
  • 1 clove minced garlic
  • 4 tbsps. canola oil
  • 1 (8 oz.) can tomato sauce
  • 2 cups veg. broth
  • ½ tsp. onion powder
  • ¼ tsp. garlic powder

Fry the onion and garlic in oil for a few minutes until softened. Stir in remaining ingredients; cover; and simmer. Stir a few times within the 1st 5 min., and then leave it alone. Cook for a total of 20 min., or until the liquid is mostly absorbed. Let sit 5-10 min. before fluffing w/ a fork to serve.