Category: Side Dishes

Chicken wings, with spice rub

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1 Tbsp chili powder (or ancho chili powder, or a mix of the two)
1 Tbsp paprika (or smoked paprika, or a mix of the two)

2 tsp brown sugar

1 ½ tsp onion powder
1 ½ tsp salt

1 tsp cumin

½ tsp garlic powder
½ tsp cayenne pepper
½ tsp mustard powder

¼ tsp freshly ground pepper
¼ tsp oregano
¼ tsp thyme

2 lbs fresh or thawed chicken wings

  1. Combine all dry ingredients in a mixing bowl.
  2. Toss the chicken wings to coat them in the spice mix.
  3. Place wings on a baking sheet and bake at 400 degrees for 45 minutes.

Tip: The organic split tip wings at Costco are good. The pkg is about 4 lbs so it will do a double batch.

Butternut Squash Soup (Instant Pot or Stovetop)

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Butternut-Squash-Soup1 apple, medium
1 butternut squash, medium (about 3 pounds)

1 large clove garlic, minced
1 yellow onion, diced
1/2 tbsp cooking oil

1/8 tsp cayenne pepper
1/4 tsp ginger
1/4 tsp cinnamon, ground
1/4 tsp nutmeg, ground

3/4 cup coconut milk, canned (use full fat for a creamier soup)
2 cups vegetable (or chicken) broth

Pumpkin seeds, chopped (for garnish, if you like)

Instant Pot Instructions:

  1. Peel the butternut squash (go around twice with a vegetable peeler), scoop out the seeds and cut into about 2” cubes. Set aside.
  2. Peel, core and chop the apple. Set aside.
  3. Sauté the oil, onion and garlic in the Instant Pot, using the sauté function for about 3-4 minutes, or until fragrant.
  4. Add the butternut squash and apple. Sprinkle on spices and pour in broth. Stir to mix.
  5. Cook on high pressure for 10 minutes. Then, quick release.
  6. Let cool for about ten minutes. Blend the soup, either using an immersion blend or a regular blender (in batches if needed). Be careful as it will still be hot.
  7. To serve, garnish with a little extra coconut milk (or sour cream), and pumpkin seeds.

Stovetop Instructions

    1. Peel the butternut squash (go around twice with a vegetable peeler), scoop out the seeds and cut into about 2” cubes. Set aside.
    2. Peel, core and chop the apple. Set aside.
    3. Saute, over medium-high heat, the oil onion and garlic for about 3-4 minutes, or until fragrant.
    4. Add the butternut squash and apple. Sprinkle on spices and pour in broth. Stir to mix.
    5. Bring to a boil, then reduce to simmer for about 15-20 minutes, or until squash is tender.
    6. Let cool for about ten minutes. Blend the soup, either using an immersion blend or a regular blender (in batches if needed). Be careful as it will still be hot.
    7. To serve, garnish with a little extra coconut milk (or sour cream), and pumpkin seeds.

Spinach salad

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For now, measurements are estimated. Use your judgement.

6 cups baby spinach
½ cup honey-mustard vinaigrette (store bought or mix it up yourself)
1 cup sliced strawberries (or canned mandarin slices, or pomegranate seeds depending on the season)
¾ cup goat cheese
½ cup dried cranberries
½ cup red onion, diced (optional)
¾ cup candied pecans*

  1. Place spinach in a large bowl. Add dressing and toss completely.
  2. Top with the rest of the ingredients.

* To make candied pecans, place pecans in a small pot. Add a couple tablespoons of brown sugar and water. You can add some chili pepper too, if you like a bit of heat to them. Stir over medium heat until the pecans are candied. Leftovers can be stored in a jar at room temperature.

Orange & Honey Glazed Carrots

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½ cup water
2 Tbsp butter
2 Tbsp honey
1 tsp salt
1 tsp minced ginger
2 lbs carrots, peeled and cut in 1” slices (about 5 cups)

1 tsp grated orange zest
½ cup freshly squeezed orange juice
½ teaspoon fresh ground black pepper

  1. Place the water, butter, honey, salt, and ginger in a large sauté pan and bring to a boil.
  2. Add the carrots, cover, and simmer over medium-low heat for 5 minutes.
  3. Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.
  4. Add the orange zest and orange juice to pan, tossing with carrots.
  5. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender, but still resistant when you bite into them) and the sauce glazes the carrots.
  6. Add the pepper and more salt to taste.

Basic White Bread

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This recipe can be made without a mixer, but is much easier if you have a Kitchen Aid mixer and use the dough hook.

2/3 cup warm water
½ tsp sugar (or honey)
4 tsp yeast

1 cup warm water
4 Tbsp sugar (or honey)
2 tsp salt
5 Tbsp oil
6 cups flour* (approximately)

  1. Dissolve the yeast and (½ tsp) sugar in (2/3 cup) warm water and let sit for 10 minutes.
  2. Meanwhile, measure (1 cup) warm water into a mixing bowl. Add (4 Tbsp) sugar, salt, oil and the yeast mixture.
  3. Gradually add the flour, mixing well until it forms a soft dough.
  4. Form dough into a ball and place in a greased bowl, turning once to grease the top.
  5. Cover and let rise somewhere warm (like in the oven with the light turned on) for 1 to 1.5 hours or until doubled.
  6. Punch down, knead for several minutes and shape into two loaves and place in greased loaf pans. Brush tops with oil.
  7. Cover and let rise for another 1 to 1.5 hours.
  8. Bake at 350 for 20-30 minutes until the loaves are golden brown on top.

Makes two loaves.

* Note: You can substitute 2 cups of whole wheat flour. If doing so, add it first, and then finish by adding the all purpose flour.

Whole Wheat Bread

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¼ cup warm water
½ tsp honey
1 Tbsp yeast

1 ¾ cups warm water
2 Tbsp honey
1 Tbsp molasses
¼ cup oil

1 egg, beaten
1 Tbsp lemon juice

2 tsp salt
3 ½ cups whole wheat flour
1 ½ – 2 cups all-purpose flour

  1. Dissolve the yeast and (½ tsp) honey in (¼ cup) warm water and let sit for 10 minutes.
  2. Meanwhile, measure (1 ¾ cups) warm water into a mixing bowl. Add (2 Tbsp) honey, molasses, oil, egg and lemon juice. Add yeast mixture. Mix well.
  3. Gradually add 2 ½ cups of the whole wheat flour, beating vigorously after each addition.
  4. Let stand 15-20 minutes until mixture is very light.
  5. Stir salt into remaining 1 cup of whole wheat flour and stir into the dough (adding enough all-purpose flour) to make a soft, workable dough.
  6. Knead dough on a lightly floured surface (or using a Kitchen Aid mixer) for 10-15 minutes until dough is smooth and elastic.
  7. Form dough into a ball and place in a greased bowl, turning once to grease the top.
  8. Cover and let rise somewhere warm (like in the oven with the light turned on) for 50 minutes or until doubled.
  9. Punch down and shape into two round balls.
  10. Cover and let rest for 20 minutes.
  11. Form into two loaves and place in greased loaf pans. Brush tops with oil.
  12. Cover and let rise for another 50-55 minutes.
  13. Bake at 350 for 30-40 minutes.

Makes two loaves.

Cauliflower Gratin

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1 lb. cauliflower, trimmed and cut into florets

3 Tbsp butter
3/4 cup bread crumbs

1 Tbsp butter
1 Tbsp flour
¾ cup cream
1 cup gruyere cheese, grated
Salt and pepper to taste

8 slices of cooked bacon, cut into ½ pieces

  1. Roast the cauliflower on a pan in the oven at 425 for 15-20 minutes (until tender but still firm). Set aside in a casserole dish.
  2. Heat 3 Tbsp butter over medium heat. Add the breadcrumbs and cook, stirring constantly until browned (1-2 minutes). Set aside.
  3. Melt 1 Tbsp butter over low heat. Add the flour, stirring well. Slowly add in the cream, whisking constantly until thickened. Add the gruyere and stir until melted. Add salt and pepper to taste.
  4. Pour the cheese sauce over the cauliflower. Sprinkle the bacon and bread crumbs on top.
  5. Bake at 375 for 20 minutes.