Sauteed Kale and Eggplant with Hollandaise Sauce

Ingredients

6 c. chopped kale, coarsely chopped
1 chinese eggplant, peel in alternating strips, cut lengthwise in half, chop into 1/2 inch rounds
2 zuccini, cut in half lengthwise, and chop into 1/2 inch rounds
3 strips of bacon
1/2 of a large onion, chopped
olive oil
salt, black pepper

Hollandaise Sauce
2 whole eggs
2/3 c. butter
1/4 tsp dijon mustard
1/4 tsp tabasco sauce or  a large pinch cayenne pepper
1 tbsp lemon juice
1 large pinch salt

Chop all veggies and cook bacon first in a dutch oven.  Once the bacon is cooked, remove the strips, leaving the grease and add 2 tbsp of olive oil.  Add the onion and eggplant.  Saute on med-high fire for 2 minutes and add the zuccini.  Cook for another 2 minutes and add the kale.  Season with salt and pepper to taste.  Chop the bacon coarsely and add it back to the pot.  Cover it and steam for 5 minutes on a low fire.

While the veggies steam, use a blender to make hollandaise.  Add all ingredients except butter to the blender.  Blend it for 5 seconds to mix everything initially.  Put the blender on low and gradually add the melted butter until its gone.  Once incorporated, the sauce may not be thick enough. 

The sauce can be cooked to thicken it over a hot water bath or in the microwave.  If using the microwave, run it for 10 or 15 seconds at a time and stir between sessions until its thickened.  If using a water bath, set up a small pot of water on stove, and set a larger bowl inside it.  Pour the loose hollandaise sauce into the bowl.  Once the water's boiling and steam is emitting, stir the sauce until its thickened properly.  Remove from heat and serve the vegetables with hollandaise drizzled over.

Cuban Mango and Seafood with Coconut Rice

Ingredients

Coconut-Lime Rice:

2 c. rice (brown or white is fine)

1 can (~15oz) high fat coconut milk

2 tbsp. agave (or honey)

3 tbsp fresh lime

1 tbsp lime zest

2 c. water (or as needed to cook the rice thoroughly)

sea salt to taste

Seafood Stir-fry:

2 tbsp coconut oil

1 yellow or red bell pepper, coarsely chopped

1 mango, peeled and diced

¾ lb raw shrimp, peeled and deveined 

or

1 lb white fish, like cod or tilapia, cubed

1 tsp paprika

2 tsp minced garlic

2 tbsp lime juice

1 tsp chili powder
1 tsp cumin powder

½ tsp red pepper flakes

1 tbsp soy sauce

sea salt to taste

Mango Salsa:

1 ripe mango, finely chopped
½ red onion, chopped
juice of 1 lime
1 red bell pepper, diced finely
1 medium tomato, diced finely
1 tbsp basil, finely minced
1 tbsp raspberry balsamic vinegar or apple cider vinegar
sea salt to taste

Fried Plantains:

3 large plantains, chopped into ½ inch sectionscoconut oilsea salt

Procedure

If the seafood is frozen, get it thawing first.

Rice: 

Wash the rice in a bowl, scrubbing the rice in the water with hands for 10 seconds.  Drain and do once more.  Melt coconut oil in a medium pot, and begin tossing the drained rice in the pot.  Saute the uncooked rice for 2 minutes until it starts sizzling.  Add the coconut milk and remaining rice ingredients, cover and let simmer for 10-15 minutes, checking periodically if it needs more water.  

Salsa:

While rice is cooking, prepare the mango, chop the onion, chop the tomato and bell pepper, juice the lime, and mince the basil.  Saute the onion in a frying pan with some oil (not necessarily coconut) to take some of the harshness away.  After the onions start to turn translucent, add the remaining salsa ingredients and sizzle for another minute, searing all the ingredients.  Transfer to a bowl and set aside.

Seafood:

melt the coconut oil in a frying pan.  Begin sauteeing the bell pepper.  After 2 minutes, add the mango and the seafood.  Add the seasonings and stir-fry for 2 to three minutes until the seafood is cooked.  Remove from heat and transfer to a serving bowl.

Plantains:

Stir-fry in melted coconut oil for 4-5 minutes, season with salt to taste. 

Serve the rice with the seafood/mango on top and then add salsa to that.  Serve plantains on side.  They all go very well together.

Buttermilk Oat Flour Biscuits - Gluten Free

4 1/2 Cups Oat Flour (divided)
1 1/2 Cups Buttermilk
1 Teaspoon Sea Salt
2 Teaspoons Baking Soda
2 tbsp butter, softened
1 large egg
1 extra egg for glazing.

Mix 2 cups of oat flour and the buttermilk into a bowl and mix until the flour and milk are well blended.  Soak overnight.

Preheat your oven to 350 º F.
Add remaining flour, 2 teaspoons baking soda, 1 teaspoon salt and melted butter into the flour mixture. Mix it thoroughly. Turn onto well-floured surface.
Pat down the dough and roll it out until it’s about ½-inch thick.
Cut out your biscuits with a glass or circular shaped cookie cutter.  Place your biscuits on a greased baking sheet.

Brush the tops with beaten egg.
Bake at 350 º F for about 15 minutes.

Midnight Fudge Oat Flour Brownies - Gluten Free

1 1/3 c. oat flour or 1 1/2 – 2 cups rolled oats
1 tsp baking soda
1 tsp espresso powder
3/4 cup unsalted butter
1 1/4 cups sugar
1 cup cocoa powder
1 tsp salt
1 Tbsp vanilla extract
3 large eggs
1 1/4 cup chocolate chips
1 c. chopped walnuts

Preheat the oven to 350 F, and lightly grease an 8×8″ pan.

If using rolled oats: 
Put them in a food processor and grind the oatmeal to a fine powder. Measure out 1 1/3 cups oat flour, and combine with the baking soda and espresso powder. Set aside.

In a saucepan over medium-low heat, melt the butter.
Once melted, add the sugar and cook for another minute.

Remove from heat, let cool for 15 minutes.  
Add the cocoa and salt. Stir to combine.
Add the vanilla, and then the eggs one at a time.
Whisk fully so that the mixture is smooth and glossy.
Add dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chocolate chips.
Spread the mixture into the prepared pan and cook for 30-35 minutes – the top should have a thin crust, but the center will still be quite moist.
Let cool 20 minutes before cutting and serving.

Fig & Hazelnut Preserves

Bret's Fig and Hazelnut Preserve

Makes approximately 24 oz of preserves

I found figs on sale at the store and decided impulsively to buy them.  They were likely on sale because they were somewhat old and they tasted that way too.  They were a bit bland, not what I'm used to for figs.  Preserves seemed the best method to get the most out of a sub-par group of figs. 
I looked up a couple different recipes and then took the parts I liked best from them.  I think it came out quite tasty.  Its got a definite fig character, but its enhanced by some citrus tang and the nutty hazelnuts add a gentle background flavor and subtle crunch.

Ingredients List
1 1/2 lb. (about 36) black mission figs (other species will work too)
   1/3 c. chopped mixed peel
   --or--
   Lemon peel of 1 large lemon, chopped into matchstick strips
1 c. white sugar
1/2 c. brown sugar
6 tbsp brandy
1 1/2 to 2 c. hazelnuts, toasted and food processed to a semi-fine grind
   --other nuts such as pecans and walnuts are acceptable too.
1/4 tsp salt

Method
Remove and discard the hard stems from the tops of the figs.  Chop the figs into quarters.  Put all figs into a medium saucepot with a lid.  Add the sugar, brandy, salt.  Heat on medium heat until it begins to bubble.  Pour into a blender and puree until smooth.  Put back into saucepot and add citrus peels and ground nuts. 

Simmer for 10 minutes, covered.

Spoon into  mason jars.  Seal and process in hot water bath for 30 minutes.

Greek Chicken and Pasta

1 (16 ounce) package pasta (choose favorite)
1/2 cup chopped onion
1 tablespoon olive oil
2 cloves garlic, crushed
1 tbsp bell pepper paste
1 1/2 lbs chicken, cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
2 large tomato, chopped
1 large eggplant, peeled, and diced
1 14 oz. can black olives, chopped in half
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
1 tsp dill weed
salt and pepper to taste

crumbled feta cheese

 If using bone-in chicken, roast it first and then let it cool enough to remove meat from bones.  Then chop into bite sized pieces.  If using boneless, chop into pieces.

Prepare onion, eggplant, tomato and olives.

Saute the onion and the eggplant in olive oil.  Add the pepper paste and garlic and stir to evenly distribute.

While that sautes, cook the pasta in water.

Saute until onions start to turn translucent and add the chicken.  Cook until the chicken is cooked.  Add the artichokes, tomatoes, olives and seasonings. 

Drain pasta when cooked, and add everything together, tossing until thoroughly incorporated.  Serve with feta cheese crumbled on top.

Black Bean Burger, World's Best

2 (15 ounce) cans black beans, rinsed and drained
4 tablespoons vegetable oil, divided
1/2 large onion, finely chopped (about 1 1/2 cup)
2 large poblano pepper, finely chopped (about 1 1/2 cup)
1 tbsp minced garlic
1-2 chipotle chili in adobo sauce, finely chopped, plus 1 teaspoon sauce
1 cup roasted cashews
3/4 cup finely crumbled feta or cotija cheese
3 tablespoons mayonnaise
2 whole egg
1 cup panko bread crumbs
Kosher salt and freshly ground black pepper
Cheese as desired, such as pepper jack, cheddar, muenster, or Swiss (optional)
6 to 8 hearty hamburger buns, toasted
Condiments as desired, such as Chipotle Mayonnaise, ketchup, mustard, or mayonnaise (optional)
Toppings as desired, such as shredded lettuce, sliced onions, and pickles (optional)

Directions:
1. Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.

2. While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add chipotle chili and sauce and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a large bowl.

3. Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/3-inch, about 12 short pulses. Add to bowl with onions and peppers.

4. When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion/pepper mixture. Add mayonnaise, egg, and bread crumbs and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.

5. To cook on the grill: Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Form bean mixture into 6 to 8 patties as wide as your burger buns and brush top sides with oil. Place on hot side of grill oiled-side down and cook without moving until first side is well browned, 3 to 5 minutes. Brush tops of burgers with oil. Carefully flip and continue cooking until second side is browned, 3 to 5 minutes longer, topping with cheese if desired.

6. To cook indoors: Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.

7. Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.