Here's the Dish

healthy ANDI licious

Pure Delicious Pecan Pie December 29, 2012

Pure Delicious Pecan Pie
with dates & fresh ginger 

Creamy, pure, & simple.

Creamy, pure, & simple

I have moved this recipe to my new website! Find the recipe here. 

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Buckwheat Banana Gingerbread December 9, 2012

Rich Buckwheat Banana Gingerbread

Rich Buckwheat Banana Gingerbread

Buckwheat Banana Gingerbread
with walnuts & fresh ginger

Ingredients

1 1/2 cups Arrowhead Mills Organic Buckwheat flour
1 1/2 Tbsp fresh grated ginger
1/3 cup molasses
1/4 cup brown sugar
3 ripe bananas
1 Tbsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp vanilla extract
2 Tbsp coconut oil
1 cage-free egg
1/2 tsp salt
1/2 tsp baking soda
2 Tbsp non-dairy milk (I used unsweetened vanilla almond milk)
1/4 cup chopped walnuts (optional)

Method

1) Preheat oven to 350°F. Combine ingredients (all except buckwheat flour, nuts, & ground spices) in large bowl. You can use a mixer or a hand blender to mix the fresh grated ginger in well with the other ingredients.

2) Mix in the flour and spices until all ingredients are well blended. Mix in nuts using a large spoon (or sprinkle chopped nuts on top of bread batter in pan).

3) Pour mixture into bread pan and bake at 350°F for 40-45 minutes. Test the bread with a toothpick of fork to make sure that full baked.

This was a really fun bread to make. I was craving gingerbread and have been wanting to try something that would complement buckwheat flour (a gluten-free alternative to wheat–which is actually not related to buckwheat despite their similar names–with a distinct nutty taste). Gingerbread & buckwheat paired beautifully together. I really wanted to try this with applesauce but only had bananas on hand so decided to give them a try. Not bad and makes a great bread for those who would enjoy a more complex flavor than traditional banana bread but with some of the light banana sweetness. Enjoy!

 

Pan-Seared Peruvian Giant Lima Beans January 24, 2012

Giant Lima Beans & Brussels Sprouts: Shown here with lean turkey bacon. Here are 3 versions: 1. Con carne- With crisp, lean, nitrate-free turkey bacon 2. Vegetarian- With thin shavings of aged Parmesan or aged sharp white cheddar. 3. Vegan- With an extra dash of salt and 2 extra garlic cloves (or with soy bacon if preferred)

Pan-Seared Peruvian Giant Lima Beans
with Roasted Brussels Sprouts

Inspired by Gigante Beans, a dish from Ziziki’s Taverna in Addison, this dish prepares beans in a whole new light. The pan-seared, garlic-rich flavor is spiked with savory tastes that make these beans anything but bland.

Ingredients
Serves 2
-12 fresh brussels sprouts, rinsed and sliced in halves
-6-8 cloves fresh garlic
-About 3/4 cup dry Giant Peruvian Lima Beans
-4 cups water
-3-4 slices lean, nitrate-free turkey bacon (or alternative)
-4 tbsp olive oil
-dash of turmeric
-dash of paprika
-dash of ground cloves (optional)
-pinch of salt and ground black pepper

Method

BEANS: 1)  Soak beans overnight (or for at least 4 hours) in about 4 cups water. Follow the instructions on the package as this may vary slightly with the variety of ginat lima beans.  2) Next, bring beans to a boil and reduce to a high simmer for 1 hour. Check on them to make sure that the water does not evaporate too quickly. If the water becomes very low, add more. 3) Drain beans and add to saucepan with 2 tbsp olive oil and 5 cloves minced garlic. Stir frequently. Sear for about 5 minutes.

B. SPROUTS: 1) Preheat oven to 350°F. Rinse brussels sprouts and cut into halves. Add to a baking tray with 2 tbsp olive oil, a dash of ground black pepper and a very slight dash of salt. I have found that you can use less salt and taste it more if you primarily add it after cooking. Add in 3 cloves minced garlic after the brussels sprouts have already cooked for about 15 minutes. Bake for 30-40 minutes total, shaking tray or stirring with a spatula every 15 minutes.

T. BACON: 1) Preheat oven to 400°F. Follow your bacon’s package instructions. I used lean nitrate-free turkey bacon. Cooked for 17 minutes at 400°F. You can prepare the bacon the day before and keep in fridge to use for recipe the next day. You only need about 3 pieces of bacon for this recipe; it is meant to accentuate the flavors not overpower them. Here is a recipe to try with the leftover bacon strips: Bacon-Wrapped Dates. Otherwise, store in the fridge and use to top soups or salads. Vegetarians and vegans feel free to sub out the bacon for another savory flavor such as from the suggestions below.

PUTTING it all TOGETHER: Combine ingredients in large saucepan and serve hot! Store leftover in the fridge for up to 4 days for best freshness. Re-heat in microwave-safe ceramic bowl or plate (for about 1 min 30 seconds) or reheat the portion you will use on the stove top.

Here are 3 versions:
1. Con carne- With crisp, lean, nitrate-free turkey bacon
2. Vegetarian- With thin shavings of aged Parmesan or aged sharp white cheddar.
3. Vegan- With an extra dash of salt and 2 extra garlic cloves (or with soy bacon if preferred)