Fresh Mango Cobbler (made by Brandy)

Crust

3 cups pecan, dry
1 vanilla bean, scraped
3/4 t sea salt
3/4 cup pitted dates

Process pecans, scraped vanilla and salt into a powder in a food processor. Add 3/4 cup pitted dates and process until mixed well. Sprinkle half the crust into the bottom of pie crust.

Dont clean out food processor.

Syrup

3/4 cups pitted dates
3 T coconut oil
1/2 vanilla bean
2/3 cup water

3-4 mangos, pealed and cut up, about 6 cups

Process 3/4 cup pitted dates, oil, vanilla bean and water as needed to make a thick syrup. Place mangos into a mixing bowl, toss with syrup and spoon onto crust in pie dish. Serve with remaining crust on top.

Scones

Ingredients

* 2 cups flour
* 4 teaspoons baking powder
* 3/4 teaspoon salt
* 1/3 cup sugar
* 4 tablespoons butter
* 2 tablespoons shortening
* 3/4 cup cream
* 1 egg
* Handful dried currants or dried cranberries (optional)

Directions

Heat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. *Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.

* I'm sure following the recipe for rolling out the dough is best, but I just rolled the dough by hand into a ball, then flattened. (Try to be quick though, to avoid over-warming the dough)

Recipe: Alton Brown

Lemon Curd

Ingredients

* 5 egg yolks
* 1 cup sugar
* 4 lemons, zested and juiced
* 1 stick butter, cut into pats and chilled

Directions

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.


recipe: Alton Brown

Ina Garten Hummus

Ingredients

* 4 garlic cloves
* 2 cups canned chickpeas, drained, liquid reserved
* 1 1/2 teaspoons kosher salt
* 1/3 cup tahini (sesame paste)
* 6 tablespoons freshly squeezed lemon juice (2 lemons)
* 2 tablespoons water or liquid from the chickpeas
* 8 dashes hot sauce (optional)

Directions

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.


recipe and photo courtesy foodnetwork.com

Michael Chiarello's roasted tomato soup

1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream, optional
Directions
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth and bay leaf. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Use immersion blender or food processor to blend to desired consistency.

Sesame Dip (weird but good dip) plus bonus recipes from Feel Good Food Night

So good to hang out with you all last night. Here's the weird but good dip and some bonus recipes that a few of you asked me to post. xo Y
Here are pictures of the Bragg's and Sesame butter that the recipe calls for, incase you aren't familiar with them I thought it would help you find them at Whole Foods or online. :)

Brown Rice Quinoa Hot Breakfast Cereal from Chef Brad

Ingredients

2 cups sweet brown rice, it is actually called sweet brown rice, Lundberg rice is the grower I love. Regular brown rice will also work for this recipe, but the sweet is wonderful
1 cup black quinoa, red will work
coconut oil
Agave Syrup
1 teaspoon sea salt
5.5 cups of water

Instructions

Turn on your cuisanart electric pressure cooker. Add grains, water, and salt. Cook on high pressure for 12 minutes. Let pressure drop, open and add unrefined coconut oil and Xagave to taste. I like about 1/4 cup of oil and 1/3 cup of Xagave. Your taste may be different, season to your liking. I also like to serve this with fresh raspberries, peaches, or strawberries and cream or milk.

note:

Sorry this is a pressure cooker specific recipe, I'm not quite sure how to convert it to a regular stove top recipe. Also, this makes SOOOOO much you may want to half it.

Lemon Sorbet

Lemon Sorbet

Ingredients

• 1 lemon's peel, finely diced
• 1 cup water
• 1/2 cup sugar
• 1/2 cup lemon juice
• 1/2 cup carbonated mineral water
• 6 strips of lemon zest, for garnish

Directions

1. In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
2. In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
3. If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

(Recipe and image from www.allrecipes.com)

Lemon Cream Pie

Lemon Cream Pie

1 package 8oz cream cheese
2 cups of milk
1 package Jello lemon instant pudding

Soften cream cheese; blend with 1/2 cup of milk. Add 1 1/2 cups of milk and the pudding mix. Beat with mixer until well mixed. Pour into graham cracker crust. Chill 1 hour.

It is as simple as that! ENJOY!

Green Chili Chicken and Lime Soup

Green Chili Chicken and Lime Soup

2 Tablespoons extra virgin olive oil

1 onion, chopped

4 cloves fresh or roasted garlic, minced (I used a jar of roasted garlic, it was phenomenal!)

80 oz chicken broth, 2 1/2 cartons of the 32 oz

10 oz can rotel tomatoes, mild

7 oz can diced green chilies

4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper

2 1/2 Cups cooked rice of choice, I used basmati

1/4 Cup fresh lime juice

1 1/2 teaspoons ground cumin

Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste

1 bunch of fresh cilantro, chopped

Fresh diced avocados, drizzled with lime juice

1 Cup shredded cheddar cheese

Tortilla chips

1. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomtoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.

2. Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. If you can handle the heat, squeeze some Siracha over top, yum!!

10-12 servings

(Recipe and picture from Jenny Flake at www.picky-palate.com)

*When I made this soup for our recipe night I halved the recipe because I felt like it was going to make too much. I didn't want to waste half a can of tomatoes though so I did put the whole can in and I felt like that was better. So if I made the whole recipe I might do two cans of tomatoes. Also, I didn't know what "Rotel" tomatoes were but it is an actual brand that has chopped green chilies in it. I just found it at Ralph's. I'm sure regular diced tomatoes would work but not as flavorful with the green chilies. Also, I don't like putting shredded cheese in it. I think it's better without it ... and I normally love cheese!! I just don't think this soup needs it.