Kacey Tess

Tomato, Corn & Rice Soup

What you’ll need:

1 Tbsp olive oil
1 white onion chopped finely
2 jalapeño’s chopped finely
2 garlic cloves minced
1 Tsp chili powder
1 Tsp black pepper
6 C water or vegetable stock
2 Tsp vegetable better than bullion (omit this is using vegetable stock)
(I used 1 Tsp vegetable and 1 Tsp lobster bullion but just vegetable would be great too)
1 28 oz can of whole tomatoes drained
1 12 oz can of corn drained
2 C brown rice cooked
1 avocado sliced
(Cilantro for garnish)
(Tomatillo sauce for garnish)

What you’ll do:

In a large pot over medium heat the oil and add the onion, jalapeño and garlic

Cook for about 5 minutes until softened

Add chili powder and pepper

Stir thoroughly

Add tomatoes, water and bullion

Reduce heat to low and simmer 10-15 minutes until tomatoes are soft

Add corn and cook an additional 2-3 minutes

Scoop 2 Tbsp of rice into a bowl, add soup and avocado

Garnish with fresh cilantro and green tomatillo sauce if wanted

Enjoy!!

Broccoli-Brown Rice Casserole

What you’ll need:

2 heads of broccoli cut into small pieces

1 carrot chopped thinly

1 green pepper

4 celery stalks chopped roughly

1 bunch of green onions chopped finely

3 C cooked brown or wild rice

1 package of low fat or Greek yogurt cream cheese

1 C sharp cheddar cheese shredded

1 Tsp Sea salt

1 Tsp Black pepper

1 Tsp Coriander

1 Tsp Turmeric

What you’ll do:

Preheat oven to 400

In a medium saucepan place carrots and broccoli and cover with water

Bring to a boil and cook for about 5 minutes until barely tender

In a large bowl combine rice, all veggies, cream cheese and cheddar cheese

Add all spices and make any adjustments

Transfer to a glass casserole dish

Cover with foil

Bake at 400 for 15 minutes

Remove foil and cook an additional 5 minutes

I served mine with steamed spinach

Enjoy!!

Baked fish and chips

What you’ll need:

3 russet potatoes cleaned and cut into thin strips for “chips”

1 lb of cod cut into 1″ strips

1 white onion chopped finely

1/4 C olive oil

1/2 C flour (I use unbleached all purpose)

1 container or 2 C panko

2 eggs

3 Tsp sea salt divided

3 Tsp black pepper divided

1/4 Tsp cayenne pepper

1/4 Tsp paprika

What you’ll do:

Preheat the oven to 470 with a baking sheet in the oven

Place cut potatoes in warm water and soak for 5 minutes strain and mix with olive oil, 1 Tsp salt, 1 Tsp pepper and cayenne pepper

Take out the heated baking sheet and place the potatoes on it

Top with onions and bake for 15 minutes, flip the potatoes and bake for an additional 15 minutes

Place flour in a bowl

Whisk eggs together in another

Mix panko, salt and pepper

Season the cod with 1 Tsp of salt and pepper

Dredge in flour, then eggs and last panko

Place on a wire rack over a baking sheet and bake for 15-20 minutes until golden brown and flakey white inside

Serve with malt vinegar and tarter sauce

Enjoy!!

Eggnog Pumpkin Bread

What you’ll need:

1 can pumpkin purée

4 eggs

1 c veg oil

1/4 c water

2/3 C egg nog

1/4 C Tate + Lyle vanilla sweetener or 1 Tsp vanilla extract

1 Tsp baking soda

1 1/2 Tsp salt

1 chai tea package

3 1/2 c flour (I use unbleached all purpose)

1/3 C brown sugar

What you’ll do:

Heat the oven to 350

Combine all dry ingredients (cut open chai tea bag and empty contents)

Add pumpkin, oil, eggs, water, egg nog and sweetener

Combine thoroughly

Split batter between two greased loaf pans

Bake at 350 for 50 minutes

Enjoy!!

{gluten free} Crab & Arugula Stuffed Mushrooms

What you’ll need:

1 Tbsp olive oil

6-7 large white stuffing mushrooms

1 C lump crab meat

2 red jalapeños seeded, de-veined and sliced thinly

2 garlic cloves chopped finely

2 Tsp Salt

1 Tsp Onion powder

2 C Arugula

1 bunch Green onions chopped finely

1/4 C Feta cheese

1 Tbsp Red wine vinegar

What you’ll do:

Preheat oven to 375

Remove stems from mushrooms and chop finely

Add mushroom stems, garlic, salt, onion powder and jalapeño to a skillet heated over medium with olive oil

Cook for about 5 minutes until mushrooms are soft

Add crab and cook for 2-3 minutes until heated through

Add arugula, cheese and vinegar

Continue cooking for another 2-3 minutes until arugula is wilted

Spoon mixture into mushrooms

Place mushrooms on a greased cookie sheet

Bake at 375 for 15 minutes

Enjoy!!

Twice Baked Potato Casserole with Fried Sage

What you’ll need:

4 Yukon gold potatoes cut into thin slices (I leave the skins on)

2 sweet potatoes peeled and sliced thinly

1 Tbsp sea salt divided

1 Tsp black pepper

4 Tbsp butter melted

3/4 C milk (I use almond)

1/2 C cream

1 Tsp vegetable bullion

1/2 Tsp cayenne pepper divided

1 package of fresh sage

1 Tbsp flour

Vegetable oil

What you’ll do:

Heat oven to 450

Boil potatoes in separate pots until potatoes are tender about 10 minutes

In a medium bowl combine butter, milk, cream and bullion

Once potatoes are tender pour out excess water

Add 1/2 of the cream mixture to each of the potatoes

Mash potatoes with the cream but leave some chunks

Season with salt and pepper

In a greased glass baking dish scoop the sweet potatoes in, then scoop the gold potatoes in

Spread out evenly

Sprinkle with sea salt, pepper and cayenne pepper

Bake in oven for 20 minutes or until potatoes start to brown

In a medium skillet add oil (about 2″ deep) and heat over medium

Toss sage leaves with flour and cayenne pepper

When oil is heated add sage

Fry for 2-3 minutes until sage is crispy

Remove sage and place on a plate lines with paper towels

Season with sea salt

Remove casserole from oven and place sage on top of the casserole

Enjoy!!

Chai-Tea Spiced Pumpkin Pecan Pie

What you’ll need:

1 pie crust

1 15 oz can of pumpkin

1 chai tea bag (alternatively you could use a blend of cinnamon, nutmeg and cloves)

1/2 C brown sugar

2 Tbsp Tate and Lyle flavored Carmel syrup (or 2 Tsp vanilla)

2 eggs

1 egg yolk

1/2 Tsp salt

1/2 C whipping cream

1 Tsp orange peel (optional)

1/2 Tsp lemon peel (optional)

1 C pecans (about 30)

What you’ll do:

Preheat oven to 400

Grease and flour a 9″ pie plate (a springform pan would work too)

Unroll the pie crust onto the pie plate

In a large bowl combine the pumpkin, cut open the chai tea bag and mix into the pumpkin

Add sugar and Carmel flavoring

Use a hand mixer and combine thoroughly

Add eggs, combine again

Add whipping cream, salt and zest from lemon and orange

Combine thoroughly

Pour pumpkin mixture on to the pie crust

Place pecans on top of pumpkin mixture

Sprinkle with cinnamon and sugar (if wanted)

Bake for 30 minutes, place a knife in the center of the pie, if it comes out clean it is ready, if not bake for an additional 10-15 minutes

Enjoy!!

Deconstructed Enchilada’s {gluten free}

What you’ll need:

1 C wild rice cooked according to directions

1 can of enchilada sauce (or 1 batch of my homemade green sauce, see previous blog post)

1 small bag of frozen corn defrosted

1 can black beans rinsed and strained

1/2 bunch of cilantro chopped

2 Serrano peppers de-veined and seeded chopped finely

1 lemon (juice)

1 C Mexican blend shredded cheese divided in half

1 Tsp sea salt

1 Tsp black pepper

1 Tsp chili powder (I use hot Mexican chili pepper)

1 Tsp paprika

2 tomatoes chopped

1 avocado chopped

1 bunch green onion chopped

What you’ll do:

Preheat oven to 400

In a large bowl combine rice, sauce, corn, beans, cilantro, peppers, lemon, 1/2 C cheese and all spices

Pour mixture into a glass casserole dish and cover with remaining cheese

Bake until cheese is melting and juices are bubbling about 20 minutes

While that is baking combine tomatoes, avocados and green onions in a small bowl

Remove casserole from oven, top with tomato mixture and enjoy!

Vegan hazelnut-chocolate muffins

What you’ll need:

1 C all purpose flour

3/4 C coconut flour

1 Tsp baking powder

1 Tsp baking soda

1/4 Tsp salt

2 Tbsp cocoa powder

1 C almond milk

1 non fat soy yogurt plain

1 Tbsp brown sugar

3 Tbsp Tate + Lyle Hazelnut flavored syrup

1 egg

1/4 C applesauce

What you’ll do:

Preheat oven to 375

In a large bowl combine all dry ingredients thoroughly

Add milk and yogurt and combine

Add brown sugar and the flavor syrup and combine

In a small bowl whisk egg briefly then add to the large bowl and stir to combine

Add applesauce, if mixture is too thick add another 1/4 C

Spoon into a greased muffin pan with liners

Bake for 15-20 minutes until they are browning and a toothpick comes out clean

I topped my muffins with granola

Enjoy!!!

Quinoa Pasta Salad

What you’ll need:

1 package of penne quinoa pasta (I found mine at Smith’s) cooked according to package and drained

3 Tbsp olive oil
1/4 C red wine vinegar
1 Tbsp balsamic vinegar
1 lime (juice)
1 Tsp sea salt
1 Tsp black pepper

1 orange bell pepper chopped into bite size pieces

1/2 red onion chopped finely

1 mango peeled and cut into small pieces

10 slices of jalapeño (I used pickled)

2-3 mint leaves chopped finely

1 bunch cilantro chopped roughly

2 Tbsp fresh dill chopped roughly

What you’ll do:

In a large bowl pour in drained pasta (you can use regular quinoa in place of the pasta if you prefer)

Whisk together oil, vinegar, lime, salt and pepper

Pour the vinegar on the pasta and mix thoroughly

Add peppers, onions, mango, jalapeño, mint, dill and cilantro

Mix thoroughly and taste

Add more salt if wanted

Enjoy!!