Image – Page 9 – Kacey Tess

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!!

Wild Rice & White Bean Soup

What you’ll need:

1 Tbsp olive oil

5-6 red potatoes cut into small chunks

1 white onion chopped finely

1 garlic clove minced

2-3 carrots peeled and shredded

1 package of fresh dill chopped roughly

1 lemon

4 C vegetable broth

1 can white kidney beans

1/2 C almond milk

1 C wild rice (cooked according to directions) (I use Uncle Ben’s ready rice if I don’t have a lot of time)

1/4 C alfalfa sprouts

Sea salt

Black pepper

What you’ll do:

In a large skillet combine oil, potatoes, garlic and onion over medium

Cook until potatoes are soft and onions are translucent about 15 minutes

Add broth, juice from the lemon, carrots and bring to a boil

Reduce heat, cover and simmer for 10 minutes

Add beans, milk, sea salt and pepper

Use an immersion blender and combine (leave some chunks of potatoes)

Taste, add more seasoning if wanted

When serving fill bowl with soup add 2 Tbsp of rice to each bowl, top with sprouts

Enjoy!!

{paleo} Vegan-Raw Almond Joy Bars

What you’ll need:

For the crust:
1 C raw almonds
1 1/4 C dates
1 Tsp agave nectar

For the filling:
1 large or 2 small avocados
1/4 C almond milk (more if filling is too thick)
1/2 C and 1 Tbsp shredded coconut
2 Tbsp coconut butter
2-3 Tbsp cocoa powder (start with 2 then add more depending on how chocolatey you like it)
1 Tsp vanilla

What you’ll do:

In a food processor combine almonds, dates and agave

Spread mixture onto a piece of wax paper on a baking sheet

Top with another piece of wax paper and roll out with a rolling pin (the mixture should cover about 2/3’s of the baking sheet

Place crust in fridge and let set up for 30 minutes

In a blender combine all filling ingredients

If too thick to blend add more almond milk 1 Tbsp at a time

Add more cocoa if wanted

Spoon mixture on top of crust

Place back in refrigerator for at least 15 minutes

Top with additional shredded coconut and almonds if wanted

Enjoy!!

Chai-Tea Granola Stuffed Slow Cooker Apples

This is the perfect fall dessert! Achieve an apple pie taste without all the work. Head over to http://www.bastionconyc.com for the full recipe.

Birthday Cake {how to make store bought frosting better}

What you’ll need:

1 store bought boxed cake mix {lemon}

1 individual container of fat free vanilla pudding

2 Tbsp chia seeds

1 tub store bought frosting {I used glazed doughnut in pink}

1 individual size of strawberry non fat Greek yogurt

10 strawberries sliced

What you’ll do:

Make cake according to directions on the box but adding the pudding and chia seeds to the batter

Let cool completely

In a large bowl combine frosting, yogurt and strawberries with a hand mixer

Mix for a few minutes on a medium speed

Frost your cake!

I added sprinkles to mine

This frosting will melt easier so make sure it’s not too hot

Enjoy!

Breakfast Casserole

What you’ll need:

1 Tbsp olive oil

1 small sweet onion chopped finely

2 parsnips peeled and chopped roughly

6-7 red potatoes peeled and shredded or one package of frozen shredded potatoes

1 1/2 C non fat plain Greek yogurt

1 large package of chives chopped finely

2 Tbsp flour

1/2 C cheese shredded (you could use cheddar, pepper jack or gruyere)

8 eggs

1 Tsp sea salt

1 Tsp black pepper

1 Tsp red pepper flake (optional)

What you’ll do:

Heat oven to 425

Grease a glass casserole dish

Heat oil in a large skillet over medium

Add onions and parsnips and cook about 5 minutes until soft

Add shredded potatoes

Add seasoning

Let brown while you make the yogurt mix

In a bowl add yogurt, chives, flour and cheese and combine

Pour yogurt mixture over potatoes

Transfer mixture into prepared glass dish

Cook at 425 for 15 minutes until bubbling

Remove from oven, using a spoon create 8 divots

Place an egg in each divot

Place back in oven and cook for an additional 10 minutes until egg whites do not move when you shake the dish

Garnish with green onion and red pepper flakes

I served mine with steamed spinach

Enjoy!!