Gluten-Free Quinoa Granola

INGREDIENTS

  • 1/2 cup extra-virgin olive oil
  • 1/2 cup high-quality maple syrup
  • 3 cups quinoa flakes
  • Pinch of coarse sea salt
  • 1 1/4 cups roughly chopped raw walnuts
  • 3/4 cup roughly chopped dried figs
  • 3/4 cup roughly chopped pitted prunes

PREPARATION

  1. Preheat the oven to 400°F.
  2. Whisk together the olive oil and maple syrup in a large mixing bowl and add the quinoa flakes, stirring to combine thoroughly.
  3. Evenly spread the quinoa on a parchment-lined baking sheet and sprinkle with a pinch of salt.
  4. Roast, stirring now and then, until the flakes are dried and crunchy and a lovely golden brown, about 25 minutes.
  5. Let the quinoa mixture cool completely before mixing with the remaining ingredients. Store in a glass jar for up to 2 weeks.

Makes 12 half-cup servings.

Thai Crunch Salad with Peanut Dressing

Servings: 4
Total Time: 30 Minutes

Ingredients

For the Thai Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons fresh lime juice, from one lime
  • 3 tablespoons vegetable oil
  • 1 tablespoon soy sauce (use gluten-free if needed)
  • 2 tablespoons honey
  • 2-1/2 tablespoons sugar
  • 2 garlic cloves, roughly chopped
  • 1-inch square piece fresh ginger, peeled and roughly chopped
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh cilantro leaves

For the Salad

  • 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
  • 1 cup prepared shredded carrots
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 small English cucumber, halved lengthwise, seeded and thinly sliced
  • 1 cup cooked and shelled edamame
  • 2 medium scallions, thinly sliced
  • 1/2 cup loosely packed chopped fresh cilantro

Instructions

  1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
  2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.

Recipe Cred: Jennifer Segal

FINGER LICKIN’ BUTTER CHICKEN (MURGH MAKHANI)

INGREDIENTS:

CHICKEN MARINADE:

  • 1 lb. boneless chicken breast, cut into 1 ½ inch cubes (see notes)
  • 2 tablespoons tandoori masala (see notes)
  • 1 teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)
  • ½ cup yogurt
  • 1 tablespoon oil

BUTTER CHICKEN SAUCE:

  • 2 tablespoons ghee (clarified butter) (see note)
  • 1 large onion, thinly sliced
  • 1 ½ teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 teaspoon chili powder (see notes)
  • 1 1/2 tablespoon coriander powder
  • 1 1/2 teaspoon cumin powder
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon garam masala
  • ¼ teaspoon dried fenugreek leaves (crushed between fingers)

DIRECTIONS:

CHICKEN:

  1. In a medium bowl, combine the tandoori masala, ginger, garlic, and yogurt. Whisk until smooth, adjust seasonings to preference. Add the chicken and allow to marinate for at least 20 minutes and ideally for 12-24 hours, covered in the refrigerator.

BUTTER CHICKEN SAUCE:

  1. Heat the ghee in a dutch oven or heavy bottom pot over medium heat. Add the onions and sauté until they turn translucent and start to sweat, about 5-7 minutes, don’t allow the onions to brown. Add ginger and garlic paste and let cook for 30 seconds, stirring so it doesn’t burn. Add the can of crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about ¼ cup of water and continue to cook.
  2. Remove from heat, add the mixture to a blender and blend until smooth, you may or may not need a few tablespoons of water to help it blend. Remember to hold the lid of the blender down with a kitchen towel when blending, to avoid accidents.
  3. MAKE AHEAD OPTION: At this point you can cool and refrigerate the sauce for 24-48 hours (or freeze it for up to 3 months), it will help blend the flavors even more, just remember to bring the sauce back to room temperature (use the microwave) before proceeding with the recipe OR you can continue on with the recipe immediately.

ASSEMBLY:

  1. Heat the remaining tablespoon of oil in the dutch oven over medium heat. Add the marinated chicken (discard any excess marinade) and cook for about 5-6 minutes, stirring as required to brown all sides. Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the cream and garam masala. When the sauce regains a simmer, add the crushed fenugreek leaves. Serve over basmati rice or with naan.

NOTES:

  1. Fan of dark meat chicken? You can replace the cubed chicken breasts with cubed boneless, skinless chicken thighs for more added flavor.
  2. GHEE: If you can’t find it you replace it with 1 tablespoon butter and 1 tablespoon oil.
  3. TANDOORI MASALA: is available in powder/ paste form. I prefer the powder but some of my readers recommended Patak’s brand tandoori paste. You’ll need about 2-4 tablespoons of the paste (to preference).
  4. CHILI POWDER: is optional! If you prefer milder food, you may want to leave it out as the tandoori masala already has heat.

Recipe Cred: A Little Spice Jar

No Fail, Sour Cream Pastry Crust Recipe

  • Prep time: 20 minutes
  • Dough chilling time: 1 hour
  • Yield: Makes dough for 2 single crusts, or 1 double crust

This recipe makes enough dough for a top and bottom crust for a 9-inch pie.

Kathi’s basic ratio is 1 cup flour: 1 stick butter: 1/4 cup sour cream: 1/2 teaspoon salt: 1 teaspoon sugar. These are the amounts for a single-crust 9-inch pie.

If you are making a 10-inch pie, use 2 1/2 cups flour, 2 1/2 sticks (10 ounces, 1  1/4 cup) butter, 1/2 cup plus 2 Tbsp sour cream for a double crust, or 1 1/4 cups flour, 1 1/4 sticks (5 ounces) butter, 1/4 cup plus 1 Tbsp sour cream for a single crust.

Do NOT use this recipe if you need to pre-bake a crust. This pastry crust recipe does not pre-bake well.

Ingredients

  • 2 cups (260 g) all purpose flour
  • 1 teaspoon of salt (skip if using salted butter)
  • 2 teaspoons of sugar (for sweet recipes, otherwise skip)
  • 2 sticks unsalted butter (1 cups, 8 ounces, 225 g) cubed
  • 1/2 cup (115 ml) sour cream (full fat, NOT light sour cream)

Method

1 Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and put in a warm spot to take the chill off (don’t soften the butter, just let it sit out for couple minutes when you take it out of the fridge).

2 Whisk together flour, salt, sugar: In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using).

3 Work the butter into the flour with your hands: Sprinkled the cubes of butter over the flour. Use your clean hands to squish the flour and butter together with your thumbs and fingers. Work the butter into the dough until you have what resembles a coarse meal with some chunks of butter.

4 Add sour cream: Add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture.

5 Form dough into disks, refrigerate: Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into two disks.

Sprinkle all over with a little flour. Wrap tightly with plastic wrap and chill in the refrigerator for an hour or up to a day ahead.

If you want to freeze for future use, wrap again, this time with aluminum foil and freeze (leave in refrigerator overnight to thaw before using).

6 Remove dough from fridge, let sit for a few minutes, then roll out: After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5-10 minutes at room temperature to become more malleable before rolling out.

If it still feels too stiff to roll out, hold your hands around the edges to soften.

To roll out, sprinkle a clean, flat surface with flour. As you roll the dough, check to make sure the bottom is not sticking. If it is, lift it up and sprinkle a little flour underneath.

Roll out to 12 to 14 inches wide, to an even thickness.

You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. It can also be used for a savory pot pie.

Whether you use the dough for a galette or a double crust pie, it will be prettier with a light egg wash. Just whisk one egg in a small bowl, add a teaspoon of water, and brush lightly over the exposed crust with a pastry brush, right before baking.

Do not use this recipe if you need to pre-bake the pie crust. The the amount of sour cream and butter that make this crust so wonderfully delicious and flakey will cause the sides of the crust to collapse if you bake it without a filling.

Read more: http://www.simplyrecipes.com/recipes/sour_cream_pie_crust/#ixzz4c7VrTMrE

 

Grandma’s Strawberry-Rhubarb Pie Recipe

Directions

Crust Preparation:

  • Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
  • Preheat oven to 425 degrees F.

Filling Preparation:

  • Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

Recipe courtesy of Valarie Enters, Sanford, Florida

Super Clean Broccoli Salad with Creamy Almond Dressing

Serves: 6-8
INGREDIENTS
For the Salad:
  • 2 heads broccoli, cut into small florets
  • 2 cups chopped purple cabbage
  • ½ cup golden raisins
  • ½ cup slivered almonds
  • ½ cup chopped green onions
For the Miso Orange Dressing
  • ⅔ cup Simply Orange Low Acid
  • 2 tablespoons miso
  • 2 tablespoons almond butter
  • 1 shallot
  • 2 tablespoons canola oil
INSTRUCTIONS
  1. Toss all the salad ingredients together in a bowl.
  2. Pulse the dressing ingredients in a food processor until smooth. Pour over the salad ingredients and toss to combine.
  3. Serve immediately! Add more orange juice to add more moisture as needed.
NOTES
We’ve made this several times and we liked it with a handful of cooked quinoa thrown in for good measure as well as a little bit of crumbled bacon as a throwback to the original broccoli salad. 🙂

If you like salads with a lot of dressing, be sure to double up on the dressing for this one.

Also, if you don’t have access to miso, you could just use almond butter in place of the miso but be sure to compensate with additional salt to taste.

Recipe Cred: Pinch of Yum

Kale Salad with Butternut Squash, Pomegranate, and Pumpkin Seeds

YIELD
8–10 servings
ACTIVE TIME
50 minutes
TOTAL TIME
1 hour

INGREDIENTS

  • 1 large butternut squash (about 3 pounds), peeled cut into 3/4″ cubes
  • 1/2 cup, plus 4 teaspoons extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 whole head garlic
  • 1/2 cup raw pumpkin seeds (pepitas)
  • 1/4 cup fresh lemon juice (from 1 large lemon)
  • 2 teaspoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon finely chopped shallot
  • 1 1/2 pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
  • 1 cup finely grated Parmesan cheese (1 1/2 ounces)
  • 1 cup pomegranate seeds (from 1 large pomegranate)

PREPARATION

Heat oven to 425°F. On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35–40 minutes. Remove garlic and squash from oven and set aside to cool.

Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add pepitas and cook, stirring occasionally, until about half are golden brown, 2–3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.

Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.

In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.

Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.

Do ahead

Dressing can be prepared 3 days ahead; cover and chill. Squash and garlic can be roasted, and kale can be sliced 1 day ahead; place separately in airtight containers and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

Recipe Cred: 

Mustard Vinaigrette

INGREDIENTS

  • 1 rounded tablespoon Dijon mustard
  • 1 ½ tablespoons red wine vinegar or sherry vinegar
  • 1 tablespoon fresh lemon juice
  • Salt
  • freshly ground pepper
  • ½ cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
  • 1 small garlic clove

PREPARATION

  1. In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
  2. Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Spinach Pesto Quinoa Bowl

INGREDIENTS
  • 2 cups multi-colored quinoa, uncooked
  • 6 cups baby spinach
  • 4 tablespoons basil pesto
  • 1/2 teaspoon kosher salt
  • 1/2 cup freshly grated Parmesan cheese plus more for topping
INSTRUCTIONS
  1. Cook quinoa according to the instructions on the box or bag. (Instead of water, I used chicken stock for more flavor but if you want to keep this a vegetarian dish, go with water or vegetable stock.)
  2. Once quinoa is done cooking, turn heat to medium then add spinach, pesto, salt, and Parmesan cheese. Stir to combine and heat until spinach has wilted, pesto is evenly distributed, and Parmesan cheese has melted.
  3. Serve immediately with extra Parmesan cheese, if desired.

Recipe Cred: Table for Two