This is my personal recipe after I cook one of those meals that smell the house like onions and garlic and want to restore a garden smell to my home. I hope you enjoy it too.
All these plants are grown organically from my garden.
Feel free to add anything else you would like to smell.
Rosemary 3 sprigs
Thyme a handful
Patchouli 5 Lg. leaves
Sweet Mint 10 leaves
Basil 3 Lg. leaves
Cinnamon 1 stick
Cloves 10 whole cloves
Ginger 1/2 tsp.
Allspice 1/2 tsp.
Vanilla 1/2 tsp.
Place in a small pot and boil the water then bring down to simmer. Place all ingredients in the water and sit and enjoy !
Planning on whipping up some hummus but don’t have any tahini on hand? Let peanut butter come to your rescue!
This recipe can also be made raw for raw food eaters. Just soak the chickpeas over night and sprout for 2 days.
- 1 can (19 ounces) chickpeas (garbanzo beans), rinsed and drained or home made.
- 1 garlic clove, peeled and chopped
- 2 tablespoons smooth peanut butter (preferably unsweetened, but conventional is fine too)
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 tablespoons juice from 1 lemon
- Kosher salt and freshly ground black pepper
- 1/4 cup of chopped peanuts (optional, for serving)
- Pinch of smoked, hot paprika (optional, for serving)
Place the chickpeas, garlic, peanut butter, and lemon juice in a food processor and process until smooth. Slowly drizzle in olive oil with processor running. If necessary, add water by the tablespoon in between pulses until the desired texture is reached. Season to taste with salt and pepper.
Transfer the hummus to a serving bowl and sprinkle the chopped peanuts and then the paprika on top, if desired. Drizzle with additional olive oil if desired. Serve with warm flatbread and vegetables.
- 1/2 cup diced carrots
- 1/2 cup corn (fresh or frozen)
- 1/2 cup peas (fresh or frozen – not canned)
- 6 pieces chicken – legs and/or thighs
- 2 tbsp chopped cilantro for garnish (optional)
You will also need
- 2 mesh colanders, blender, 5 quart nonstick pot (or larger), large bowl
Prep Time: 15 Minutes
Cook Time: 1 Hour 15 Minutes
Total Time: 1 Hour 30 Minutes
- Rinse the rice well in a mesh colander, then shake to drain. Let the rice continue draining over the sink while you blend together the cooking liquid.
- In a blender, combine the roma tomatoes, garlic, onion, and 1 1/2 cups of water.
- Blend till the mixture is smooth. Pour the tomato mixture through another mesh colander or sieve into a large bowl, pushing the solids to extract as much flavored juice as possible.
- Reserve the juice and discard the solids.
- Heat up 2 tbsp of oil in a nonstick pot over medium high heat. Add the rice to the pot. Saute the rice, stirring almost constantly, for 10-15 minutes till the grains of rice start to turn golden. Be careful– when they begin to turn golden, they can easily go to brown/burned if you don’t watch them carefully.
- Measure the reserved tomato liquid into the pot by cupfuls. You will need 6 cups of liquid total. First measure the tomato liquid and pour into the pot (there will be about 3 cups). Once you know how much tomato liquid there is, you can measure out the remaining amount of liquid needed– in our case, we needed 3 more cups. Add that amount of water to the pot to make 6 cups of liquid total.
- Stir in the diced carrots, corn, and peas along with 1 tsp of salt.
- Sprinkle the chicken pieces with salt (skip salting the chicken if you’re using kosher meat) and chili powder. You can use up to six pieces of chicken in one pot. We took the skin off of our chicken before cooking to make the dish a bit lighter. You can leave the skin on if you prefer, which will add more flavor to the dish.
- Place the chicken pieces on top of the rice and vegetables, covered in the tomato liquid. Bring the mixture to a slow boil.
- Reduce heat to a slow, even simmer over medium low heat and cover the pot. Let the mixture simmer for 1 hour till all the liquid is absorbed and the rice is tender. Check at 30 minutes to see if the pot looks too dry. Add additional liquid as needed, and additional salt to taste, if desired. We ended up adding another 1 cup of water to the pot after 30 minutes– the liquid absorbs pretty quickly into the rice. Check the rice again for dryness at 45 minutes. When all of the liquid has absorbed and the rice, vegetables, and chicken are tender, remove from heat.
- Serve the chicken over the rice, garnished with chopped cilantro if desired. I decided to debone the chicken and cut it into pieces before serving for a prettier presentation. You can serve it on the bone if you like. The rice will be quite soft– this is the correct texture for this dish. It all comes together in a very warm, cozy, filling one-pot meal. It’s simple, homey, healthy Mexican comfort food.
Yield: 6 servings (as a meal)
Serving Size: 4 scallops
24 large sea scallops
12 slices bacon, halved (24 6-inch pieces)
2 tablespoons olive oil
pinch chili powder (or to taste)
pinch garlic powder
Preheat oven broiler to 500. Place rack near the top of the oven.
Rinse and pat dry each scallop. Wrap each in a piece of bacon. Skewer with a toothpick or place 4 wrapped scallops onto a skewer.
In a small bowl, combine olive oil and seasonings.
When all scallops are wrapped and on rimmed baking sheet, brush with the seasoned olive oil.
Place under broiler for 7 minutes, flip, and bake another 7 minutes.
Serve and enjoy!
Watch the scallops closely in the oven. If too close to the broiler, the bacon drippings may smoke. If this should happen, lower your oven rack or simply move the scallops to a lower rack.
- 2 tablespoons butter
- 1 small sweet onion, diced
- 1 cup fresh shelled green peas
- 1/2 cup low sodium, low fat vegetable broth
- 1/2 pound sugar snap peas, trimmed
- 1/2 pound snow peas, trimmed
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
- 1 medium head radicchio
- In a medium skillet, melt the butter over medium low heat. Add the onion and saute until transparent, about 5 minutes. Stir in the green peas and the broth, and cook for about 3 minutes. Add the snap peas, snow peas and parsley, and season to taste with salt and pepper. Cook, covered, for about 3 more minutes.
- Remove the inner leaves from the radicchio and spread the outer leaves out to make a bowl. Fill the hollow with the pea mixture and garnish with additional Italian parsley.
Amount Per Serving Calories: 151 | Total Fat: 6.1g | Cholesterol: 15mg