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Recipes

¨Mussels Fra Diavolo¨

Published on 05 April 2017 Category: BlogRecipes Written by Andrea
Recipe October 15 Mussels Fra Diavolo - Copy                                                                                            

INGREDIENTS

4 tablespoons olive oil
1 tablespoon chopped garlic
½ cup chopped onion
1 teaspoon crushed red pepper

(add more if you like it hotter)
1 tablespoon chopped fresh oregano
½ cup dry white wine
3 cups chopped canned, peeled tomatoes, with juice
2 pounds PEI mussels
Salt and pepper
1 tablespoon chopped fresh parsley
Garlic bread or pasta, for serving                                                                                              

 

PREPARATION

In a large pot (with a lid), heat olive oil over medium heat.

Add garlic and sauté just until it starts to brown.

Add onion and continue cooking until they are soft.

Add crushed red pepper and oregano; cook for 2 minutes.

Add wine and cook for 2-3 minutes.

Add tomatoes and simmer for 30 minutes.

Bring the sauce to a boil and add mussels.

Cover the pot and steam the mussels in the sauce until they have opened and are cooked, about 4-5 minutes.
Season to taste with salt and pepper.
Sprinkle with parsley. Serve with garlic bread or over your favorite pasta. 

Makes 2 servings.
Tip: This serves 4 as an appetizer.

Vegan Sweet Potato Pie With Coconut Almond Crust

Published on 21 September 2016 Category: BlogRecipes Written by Andrea
Recipe Sept. 12 vegan sweet potato pie INGREDIENTS
For the crust:
¼ cup coconut oil, melted
¼ cup honey (or sub maple syrup)
1 cup almond meal
1 cup unsweetened shredded coconut
½ teaspoon sea salt
½ teaspoon baking soda
For the pie filling:
2 lb. purple yams, peeled and cut into 1-inch rounds (about 4 cups worth)
¾ cup canned coconut milk (not low fat)
½ cup maple syrup (see notes)
1½ tablespoons tapioca starch
1 tablespoon fresh lime juice
2 teaspoons ground cinnamon
1 teaspoon sea salt
1 teaspoon ground ginger
½ teaspoon all spice
¼ - ½ cayenne pepper (neither amounts are very spicy but the ½ teaspoon does stand out more)
¼ teaspoon ground cloves
For the coconut whipped cream:
1 can of full fat, additive free coconut milk (make sure it does not contain guar gum)
2 tablespoons powdered sugar
 

PREPARATION

Preheat the oven to 350 degrees.

Grease the bottom and sides of a 9" pie pan with coconut oil.
Mix all the crust ingredients in a large bowl then transfer them to the prepared pie pan.

Wet your hands lightly to prevent the crust

from sticking to them then press the crust into the pan,

making sure it is even on the sides and bottom.
Bake the crust in the preheated oven for 10 minutes.

When you remove it from the oven, the crust will have puffed up and be light golden brown.

Use the back of a spoon to gently push the crust down so there is room for the filling.
For the filling:
Bring a medium sized pot of water to a boil.

Add the purple yams and boil for 10 minutes, or until the yams can be pierced with a fork.

Drain the yams then put them in a high-powered blender or food processor.
Add the rest of the pie filling ingredients and blend on high until everything is smooth and creamy.
Pour the pie filling into the baked pie shell and smooth out the top.

Bake in the preheated oven for 45 minutes, or until the pie has set but still has some jiggle in the middle.

Remove the pie from the oven and let it cool completely before serving it.
For the coconut whipped cream:
Set the can of coconut milk in the fridge for at least 1 hour, but preferably overnight.

You want the cream and the milk to separate, and this is easier if it is very cold.
Separate the hard cream from the watery milk. Put the cream in a large bowl and add the powdered sugar.

Using electric beaters, beat the cream for 2-3 minutes.

It won't form stiff peaks like regular whipped cream, but it will be stiff enough to dollop.
NOTES
This amount of sweetness is perfect for me.

Taste the pie filling before you add it to the crust and, if you'd like it a little sweeter,

add some more maple syrup or some sugar.

Pineapple Beef Stir-fry

Published on 21 September 2016 Category: BlogRecipes Written by Andrea
Recipe Sept. 12 Pineapple Beef 

INGREDIENTS

1/2 cup Canned 100% Pineapple Juice
2 tablespoons white wine or reduced-sodium chicken broth
1 tablespoon packed brown sugar
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon cayenne pepper
1/2 pound beef top sirloin steak, cut into thin strips
1 tablespoon cornstarch
3/4 teaspoon olive oil, divided
1 large carrot, sliced
1/2 small onion, halved and sliced
1 small green pepper, julienned
1/4 cup fresh snow peas
1/3 cup unsweetened pineapple tidbits
1 cup cooked brown rice

PREPARATION

In a small bowl, combine the first five ingredients.

Pour 1/3 cup marinade into a large resealable plastic bag; add the beef.

Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
In a small bowl, combine cornstarch and reserved marinade until smooth; set aside.
Drain and discard marinade.

In a large nonstick skillet or wok, stir-fry beef in 1/2 teaspoon oil for 2-3 minutes or until no longer pink.

Remove with a slotted spoon and keep warm.
Stir-fry carrots and onion in remaining oil for 4 minutes.

Add green pepper and snow peas; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Add beef and pineapple; heat through. Serve with rice. 2 servings.