Category Archives: Holiday Ideas
Starting to think about Thanksgiving recipes..my favorite time of year. This is a great, simple salad to start off the big meal…
- 4 cups mixed greens
- 1 large honey crisp apple, sliced thin
- ½ cup dried cranberries
- 1 large navel orange, juiced
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
In a small bow, add the orange juice, vinegar, honey, salt and pepper. Whisk well and slowly drizzle the olive oil until thick and incorporated.
In a large bowl, add the greens, apples and cranberries. Add half of the dressing and mix well right before serving.
Roast the Brussels sprouts with a drizzle of olive oil and sprinkle of salt and pepper in a 400 degrees oven for 15 minutes, till golden brown. Set aside and let cool.
1 cup pomegranate seeds
½ cup chopped walnuts
½ cup fresh parsley, leaves picked and cleaned
2 tablespoons tahini, room temperature
Juice of one large navel orange
Juice of one lime
1 tablespoon honey
1 tablespoon extra virgin olive oil
1 garlic clove, grated
½ teaspoon salt
¼ teaspoon pepper
Mix all the ingredients in a bowl, check for seasonings and adjust if necessary.
Transfer the sprouts, pomegranate seeds, walnuts and parsley to a serving bowl. Drizzle 3 tablespoons of dressing, mix well and add more dressing if necessary or fix seasonings by adding salt and pepper. Serve room temperature.
This cake is delicious- everyone loved it. It was light yet very moist due to the honey orange syrup.
Try it for the upcoming holiday.
- 1 ¼ cup white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 tablespoon orange zest
Mix the flour, baking powder, cinnamon, nutmeg, cloves, salt and orange zest in a medium bowl. Whisk to aerate. Keep aside.
- ¾ cup raw sugar
- 1/3 cup extra light olive oil
- 1 egg
- ¾ cup 1% milk
- 1 teaspoon vanilla extract
- 1 cup toasted chopped walnuts
Heat oven to 350 degrees F. Grease and lightly flour a 9 inch round cake pan.
Beat the sugar and olive oil in an electric mixture for 2 to 3 minutes. Add the egg and vanilla extract and beat for another 2 minutes. Add the milk and mix for 30 seconds and add the walnuts. Add the dry mixture to the wet and mix well and pour into the round cake pan. Bake for about 30 minutes or until the done. Let cool and take out of pan onto a flat platter.
Honey Orange Syrup
- 1 cup honey
- ¼ cup water
- ¼ cup fresh orange juice
In a small saucepan, combine the honey, water and orange juice. Bring to a boil and cook on simmer for 4 to 5 minutes. Turn heat off and slowly drizzle the honey syrup on to the hot cake. Repeat till all of the syrup is absorbed.
Let the cake cool before serving.
1 cauliflower head- florets cut into ½ inch pieces
1 cup frozen peas
3 tablespoons extra light olive oil
1 medium yellow onion, chopped
2 inch ginger, chopped
2 serrano chilies, deseeded and chopped
1 teaspoon cumin seeds
1 cup cilantro, chopped and divided in half
2 teaspoons salt
½ teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon garam masala
In a large wide saucepan, heat the olive oil. Add the onions, ginger and green chilies. Saute on high heat for a minute and add the cumin seeds. Saute for 4-5 minutes on medium high heat. Add the cauliflower florets and half cup cilantro. Add the salt, turmeric and coriander powder. Saute for 4-5 minutes, stirring constantly. Lower the heat and cover for about 10 minutes or till the cauliflower is cooked. Take the lid off and add the peas. Mix well and cook for a few minutes till the peas are warmed through. Add the remaining cilantro and garam masala. Check for seasonings.
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves
2 teaspoons salt
2 cups Cremini mushrooms, sliced
1 cup cooked brown rice
1 14 ounces cannellini beans, drained
¼ cup cilantro, chopped
¼ cup dill, chopped
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ cup panko bread crumbs
Heat 2 tablespoons of oil in a large skillet over medium high heat. Add onion, garlic, salt and cook until the onion is translucent about 2 to 3 minutes. Add the mushrooms and cook until soft, 5 to 10 minutes. Transfer the veggies to a food processor with the rest of the ingredients. Pulse 5-10 times to combine- careful not to overdo it… you don’t want a paste.
Press mixture between fingers- if you can form a patty with it, you are good, if it is too crumbly, add some water 1 tablespoon at a time until it sticks together. If the mixture is too wet, add more breadcrumbs 1 tablespoon at a time until the right consistency.
Form the mixture into 8 patties (about 1/3 cup of the mixture each) and place on a baking sheet lined with parchment paper. Refrigerate uncovered for 30 minutes.
When ready to cook, heat 1 tablespoon oil in a large non stick skillet over medium high heat. Cook 3 to 4 patties at a time until brown, 3 to 4 minutes on each side. Add sliced cheese on top if desired. The left overs can be frozen. Serve in ciabatta rolls with tomato and cucumber relish and cumin mayo!
Tomato and Cucumber Relish
- ½ cup cherry tomatoes, chopped
- ½ cup cucumbers, chopped
- 1 teaspoons salt
- Juice of half lemon
Mix all the ingredients and let sit for ½ an hour before serving with burger.
- ½ cup mayonnaise
- ½ cup whole milk yogurt
- Juice of half lemon
- 1 teaspoon salt
- 1 teaspoon cumin
Mix all the ingredients and serve with the burgers.
- 3 medium zucchini, cut into ½ inch slices
- 2 teaspoons mustard seeds
- 10-12 curry leaves
- 2 tablespoons extra light olive oil
- 1 teaspoon coriander powder
- 1/3 teaspoon cayenne pepper
- Juice of half a lemon
In a large frying pan, heat the olive oil and add the mustard seeds and curry leaves. Saute for 30 seconds on medium high heat or till the seeds begin to sizzle. Add the zucchini slices and sauté on high heat 5-6 minutes, till the slices begin to brown. Add the salt, coriander powder and cayenne pepper. Mix well and turn the heat off. Add the lemon juice and check for seasonings before serving.
3 cups all purpose
¼ cup evaporated cane juice (sugar)
1 teaspoon salt
1 teaspoon baking soda
1 cup mixture of raisins, cranberries and currants, chopped
2 tablespoons orange zest
1 tablespoon fennel seeds, crushed or powdered
4 tablespoons super cold butter, cut into little pieces
1 ¼ cups buttermilk
1 egg, beaten
Preheat oven to 400.
Grease a large cast iron skillet or a 10 inch cake pan.
Transfer the flour, sugar, salt and baking soda in a mixing bowl, whisk together. Add the butter and mix briefly with fingers, incorporating the butter. Add the raisins mixture, zest and fennel seeds and mix well. Mix the buttermilk and egg together in a small bowl and whisk well and refrigerate until needed (the key is to have this liquid as cold as possible) Add the liquid slowly to the dry mixture while mixing it with a fork. Once all the liquid is incorporated, gently mix everything with your fingers and form an 8 inch round loaf and transfer to the cast iron skillet or cake pan. Mark the top with an ‘X’ with a knife about ½ inch deep.
Bake for 20 minutes in the oven and check if the top is getting too brown. If it is, then top with aluminum foil and bake for another 20 to 25 minutes. Take out of oven and keep the foil on till it cools off.