Month: July 2020

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Pumpkin & Apple Smoothie

Pumpkin & Apple Smoothie

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Prep Time 10 minutes
Blending Time 2 minutes
Total Time 12 minutes
Course Drinks
Cuisine American
Keyword Apple,, Pumpkin,, smoothie,

Equipment

  • Blender
  • Measuring Spoons
  • Measuring Cups
  • Vegetable Peeler
  • Cutting Board
  • Knife
  • Rubber Spatula

Ingredients
  

  • ¼ Cup Old Fashioned Oats
  • 1 Cup Pumpkin Puree
  • 1 Cup Plain Greek Yogurt
  • 1 Each Apple Peeled & Small Diced
  • 1 ½ Cups Pacific Foods Hemp Vanilla Non-Dairy Beverage
  • 2 ½ teaspoons Pumpkin Pie Spice
  • 2 Tablespoons Honey
  • 2 Tablespoons Pure Maple Syrup
  • 6 Each Ice Cubes
  • Crumbled Gingersnaps Optional

Instructions
 

  • Combine All Ingredients Into A Blender
  • Blend Until Smooth, Thick & Creamy About 1 Minute
  • Serve Immediately
  • Top With Crumbled Gingersnaps (Optional)

Notes

I have been working with Pacific Foods for 5 years. I respect and appreciate their commit to sourcing organic and as locally as possible ingredients. They have been "certified to the source" since 1997.
Keyword Apple,, Pumpkin,, smoothie,
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Almond Chai Protein Smoothie

Almond Chai Protein Smoothie

Steven Hazell
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Prep Time 7 minutes
Blending Time 2 minutes
Total Time 9 minutes
Course Drinks
Cuisine American
Keyword almonds,, banana,, smoothie,
Servings 6 Cups

Equipment

  • Blender
  • Measuring Cups
  • Measuring Spoons
  • Rubber Spatula

Ingredients
  

  • ½ Cup Pacific Foods Chai Spicy Barista Series
  • 2 Cups Pacific Foods Organic Almond Non-Dairy Beverage Original Unsweetened
  • 1 Tablespoon Cashew Butter Or Peanut Butter
  • ¼ Cup Vanilla Protein Powder
  • 1 Each Banana
  • 2 Cups Ice

Instructions
 

  • Combine All Ingredients Into A Blender
  • Blend Until Smooth, Thick & Creamy About 1 Minute
  • Serve Immediately

Notes

I have been working with Pacific Foods for 5 years. I respect and appreciate their commit to sourcing organic and as locally as possible ingredients. They have been "certified to the source" since 1997.
Keyword almonds,, banana,, smoothie,
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Argentinian Chimichurri Sauce

Chimichurri Sauce

Argentinian Chimichurri Sauce

Steven Hazell
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Course Condiments, sauce,
Cuisine Global Cuisine
Diet Vegan, Vegetarian
Keyword Condiment, Parsley, Vegan, Vegetarian
Servings 3 Cups

Equipment

  • Blender
  • Cutting Board
  • Knife
  • Measuring Spoons
  • Measuring Cups
  • Rubber Spatula

Ingredients
  

  • 1 1/2 Cups flat leaf parsley chopped
  • 2 Tablespoons garlic minced
  • 1 teaspoon salt to taste
  • 1/2 teaspoon pepper to taste
  • 2 teaspoons red pepper flakes
  • 1 Tablespoon oregano chopped
  • 2 Tablespoons red onions minced
  • 1 Cup olive oil
  • 1/2 Cup red wine vinegar
  • 1/2 Tablespoon lemon juice

Instructions
 

  • Place all ingredients in a food processor and pulse until well chopped about 1 minute.
Keyword Condiment, Parsley, Vegan, Vegetarian
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African Peanut Soup With Chicken

This Delicious, Healthy North African-inspired Soup, Consists Of Kale And Sweet Potatoes. Can Be Served Over Couscous

African Peanut Soup With Chicken

Steven Hazell
You can swap out the the chicken stock for vegetable stock and turn this into a great vegetarian soup.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine Global Cuisine
Keyword chicken,, Soup,
Servings 1

Equipment

  • 6qt Stock Pot
  • Cutting Board
  • Knife
  • Measuring Spoons
  • Measuring Cups
  • Rubber Spatula
  • Large Kitchen Spoon
  • Vegetable Peeler

Ingredients
  

  • ¾ Cup Roughly Chopped Roasted Peanuts
  • 2 Tablespoons Peanut Or A Neutral Oil Like Grapeseed
  • ½ Cup White Onion Diced Small
  • 1 Tablespoon Ginger Paste
  • 1 Tablespoon Fresh Garlic Minced
  • ½ Pound Skinless Boneless And Skinless Chicken Breasts Or Thighs. Cut Into Small Pieces
  • 3 Each Sweet Potatoes About 1 Pound, Peeled And Cut Into Thick Slices
  • 6 Cups Chicken Or Vegetable Stock
  • 4 Each Tomatoes Halved, Cored And Seeded (Canned Are Fine, Drain The Liquid)
  • ½ Pound Kale Washed, De-Stemmed And Cut Into Wide Ribbons
  • ½ Cup Peanut Butter Chunky Or Smooth
  • Pinch Cayenne
  • Salt & Pepper To Taste
  • Green Onions Chopped Fine To Garnish
  • Cilantro Chopped Fine To Garnish
  • Tomato Small Diced To Garnish

Instructions
 

  • In A 6qt Stockpot, Over Medium Heat; Add The Oil, Onion, Ginger & Garlic. Stirring Occasionally, Until The Onion Is Soft About 5 Minutes.
  • Add The Chicken And Continue Cooking For Another 6 Minutes, Until The Outside Is Browned.
  • Add ½ Cup Peanuts, The Cayenne, Salt & Pepper.
  • Stir In The Stock & The Potatoes. Bring To A Boil, Then Turn The Heat Down To Medium-low Till The Soup Begins To Simmer. Cook For 20 Minutes.
  • Stir In Tomatoes And Kale, Then Continue To Cook, Stirring Occasionally, Until The Chicken Is Cooked Completely Through, About 15 Minutes.
  • Stir In ¼ Cup Peanut Butter Or To Taste .
  • Serve Hot.
  • Garnish With Remaining Peanuts, Green Onions, Tomatoes & Cilantro (If Desired)
  • For More Spice Add Some Sriracha.
  • You Can Serve Over Cous Cous OR Brown Rice
Keyword chicken,, Soup,
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Peach Sweet & Hot Sauce

This is a great summer sauce to make when the peaches are ripe. The sweetness from the peaches along with the heat of the habanero peppers, allows this sauce to have the perfect balance of sweetness & heat. 

Peach Sweet & Hot Sauce

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Prep Time 5 minutes
Cook Time 6 minutes
Cooling Time 15 minutes
Total Time 26 minutes
Course Condiments
Cuisine American
Keyword habanero,, Peach, Seafood,

Equipment

  • 2qt Saucepan
  • Blender
  • Cutting Board
  • Knife
  • Measuring Cups
  • Measuring Spoons

Ingredients
  

  • 5 Each fresh peaches peeled, seeded & diced
  • 1/2 Each medium sweet onion small diced
  • 2 Each garlic cloves chopped fine
  • 1 Cup apple cider vinegar
  • 1/2 Cup water
  • 1/4 Cup sugar
  • 1 teaspoon salt or to taste
  • 1 Each habanero pepper with the stem removed & cut in half

Instructions
 

  • Combine all ingredients, EXCEPT habanero pepper in a 2qt saucepan.
  • Bring to a boil. Turn heat down & simmer 5 minutes.
  • Add pepper & simmer 1 more minute. Use a blender to blend the mixture but let the mixture cool for 15 minutes first.
  • Blend until smooth.
  • Store in a airtight container and refrigerate.

Notes

I would recommend wearing gloves while handling the habaneros. DO NOT touch your face or eyes while working with the habaneros and if you chose not to wear gloves, make sure you wash your hands thoroughly before touching your face or eyes. 
 
Keyword habanero,, Peach, Seafood,
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Bacon & Sweet Onion Jam

Bacon Jam takes a charcuterie tray or a burger to the next level. 

Bacon & Sweet Onion Jam

Steven Hazell
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Condiments, Main Course
Cuisine American
Keyword Bacon, Burgers, Onions, Pork
Servings 2 Cups

Equipment

  • 2qt Saucepan
  • Blender
  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • Knife

Ingredients
  

  • 1/2 Pound thick cut bacon chopped uniformly
  • 1/2 Cup sweet onions thinly sliced
  • 1 Tablespoon shallots minced
  • 1/4 Cup pure maple syrup
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • salt to taste
  • pepper to taste

Instructions
 

  • In a sauce pan over medium heat add the bacon & cook, until it begins to brown about 10 minutes. Remove the bacon & place on a paper towel, keep all the bacon fat in the pan; do not discard.
  • Add the onions & shallots; cook until softened, about 8 minutes.
  • Add the maple syrup, vinegar, Dijon & Worcestershire sauce.
  • Pour in 1/4 Cup of water & stir. Bring the mixture to a boil, reduce heat to low & simmer, stirring occasionally if necessary.
  • Cook until the jam has a glossy appearance & syrup-like consistency, about 20 minutes.
  • Allow the mixture to cool.
  • Transfer to a blender & pulse a few times to puree the larger pieces, check the consistency. It should be thick and chunky, not a paste.

Notes

Cover Tightly & refrigerate.
It can be stored for up to 2 weeks.
Keyword Bacon, Burgers, Onions, Pork
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Tiramisu

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Tiramisu

Chef Guest
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Prep Time 30 minutes
Cook Time 10 minutes
resting time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Diet Keto
Keyword coffee, keto, lady fingers, tiramisu
Servings 7 people

Ingredients
  

  • 1 1/4 cup 300ml very strongly prepared espresso, warm or room temperature
  • 6 Tablespoons 90ml Grand Marnier*
  • 40 –45 ladyfingers*
  • 16 ounces about 2 cups; 450g mascarpone, cold or at room temperature
  • 1/4 cup 60ml dark rum
  • 4 large eggs separated*
  • 1/2 cup 100g granulated sugar, divided*
  • 2 cups 480ml heavy cream or heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • unsweetened natural or dutch-process cocoa powder

Instructions
 

  • You need a large 9×13 inch baking pan/dish with at least a 12-14 cup capacity. Set aside and have ready to go!
  • Dip half of the ladyfingers: You will form 2 layers each of dipped ladyfingers and mascarpone cream. Let’s begin with the 1st layer of ladyfingers. Whisk the espresso and Grand Marnier together in a shallow bowl. One at a time, quickly dip each side of the ladyfinger into the espresso mixture. You don’t want to over-saturate the ladyfinger with liquid because then the ladyfingers will taste soggy. Just a quick dip on each side. Arrange the dipped ladyfingers in the baking pan to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces. Reserve remaining espresso mixture and ladyfingers for another layer.
  • Begin the mascarpone cream: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone and rum together on medium speed in a large bowl until smooth. Set aside.
  • Prepare a double boiler for the egg yolks: If you have a double boiler, use it in this step. If you don’t, place a heat-proof bowl over a small pot of simmering water over medium-low heat. Don’t let the water touch the bottom of the bowl. Using a whisk or eggbeater (I simply use a whisk), whisk the egg yolks and 1/4 cup (50g) of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.
  • Whip the heavy cream: With a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks– and are the perfect consistency for the tiramisu cream. Fold the whipped cream into the mascarpone mixture.
  • Beat the egg whites: With a handheld or stand mixer fitted with a *clean* whisk attachment, beat the egg whites and salt together on medium-high speed until foamy, about 1 minute. Increase to high speed and slowly pour in the remaining 1/4 cup (50g) of sugar. Beat until stiff peaks form, about 4-5 minutes. (Do not over-beat as the egg whites will become dry.) Fold into the mascarpone cream.
  • Spread half of the mascarpone cream evenly over bottom layer of ladyfingers. An offset spatula helps spread it neatly and evenly.
  • Dip remaining ladyfingers: Dip remaining ladyfingers into remaining espresso mixture and arrange one-by-one on top of the mascarpone layer. Gently press each down so they are nice and compact. Using an offset spatula, spread remaining mascarpone mixture evenly on top. If you’re using a large enough pan, it should all fit (but it will definitely tower high!). Refrigerate uncovered for 2-3 hours.
  • Add cocoa layer, then chill: After a couple hours in the refrigerator, sift or strain a dense layer of cocoa powder all over the top. Wipe the rim of the baking dish. Cover with plastic wrap or aluminum foil, then refrigerate for at least 8-9 more hours and up to 1 day.
  • Using a sharp knife, slice chilled tiramisu into servings. Wipe knife clean between cuts. A small metal serving spatula is helpful for removing the slices.
  • Cover leftover tiramisu and store in the refrigerator for up to 3 days.

Notes

Freezing Instructions: Prepare tiramisu through step 8. Tightly cover and freeze for up to 3 months. Remove from the freezer, evenly dust the top with cocoa, then thaw in the refrigerator for at least 24 hours. (Can thaw covered or uncovered.)
Keyword coffee, keto, lady fingers, tiramisu
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General Blog

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