Blog Posts - Living In Abundance

Living In Abundance

Potato Corn Chowder

1/7/2015

Serves 4

Ingredients:

4-5 potatoes, peeled and chopped

1 tbsp olive oil or coconut oil

1 clove garlic, minced

¼ sweet onion, minced

1 cup hot water

1 tsp vegetarian Better Than Bouillon paste

1 can of corn

1 can of creamstyle corn

Salt & Pepper

1 4 oz can of evaporated milk or half n half cream

Directions:

In a large stock pot, heat oil on medium and add minced onion and minced garlic. Saute 3-4 minutes, until onion starts to brown. Add potatoes and cook an additional 2-3 minutes until they start to brown.
Dissolve bouillon paste in hot water and add to pot. Add an additional ½ cup of hot water if necessary. Bring mixture to boiling and then simmer over medium heat for 15 minutes.
When potatoes are soft, remove from heat and use a masher or pastry blender to mash potatoes in the pot.
Add corn and cream style corn. Simmer 5 minutes. Add salt and pepper to taste. Add milk or cream and heat through. Serve hot.
Garnish with bacon bits and/or grated cheddar cheese.

Quinoa and Black Beans

12/16/2014

Ingredients

1 tablespoon olive oil
1 medium sweet or yellow onion, diced
2 cloves garlic, minced
3/4 cup quinoa (uncooked), rinsed (red or white will work)
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon crushed red pepper flakes (more or less to taste)
1/2 teaspoon black pepper
Kosher or sea salt to taste
1 (4.5 ounce) can diced green chilis
1 (10 ounce) can diced tomatoes
1/2 cup freshly chopped cilantro
1 3/4 cup vegetable broth, low sodium

Directions

In a large skillet add olive oil, turn to medium-low heat and saute diced onions until tender, about 4 minutes, add garlic and saute one additional minute. Add the remaining ingredients in the order listed above. Cover, bring to a boil, reduce heat to a low boil and cook 15-20 minutes or until liquid is absorbed. Remove from heat and allow to sit 5 minutes covered before serving. Fluff quinoa with a large spoon and serve.

Creamy Avocado Ranch Dressing

12/16/2014

INGREDIENTS

1 Hass avocado, ripe, pitted, flesh scooped from skin
½ teaspoon hot pepper sauce, such as Tabasco
1 tablespoon lime juice, from 1 lime
½ cup buttermilk
¼ cup mayonnaise
1 tablespoon minced red onion
1 tablespoon minced fresh cilantro leaves
1 medium clove garlic, minced
½ teaspoon sugar
¾ teaspoon table salt
¼ teaspoon ground black pepper

INSTRUCTIONS

In food processor, puree avocado, hot sauce, and lime juice until avocado is broken down, about 30 seconds. Add remaining ingredients and process until dressing is completely smooth. (Can be refrigerated up to 1 week.)

Pineapple, Grapefruit and Cucumber Salad

12/15/2014

INGREDIENTS

3 tablespoons sugar
¼ teaspoon grated lime zest plus 3 tablespoons juice (2 limes)
¼ teaspoon ground cardamom
Pinch salt
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice (1 1/2 cups)
1 grapefruit
1 pineapple, peeled, cored, and cut into 1/2-inch dice (4 cups)

INSTRUCTIONS

1. Bring sugar, lime zest and juice, cardamom, and salt to simmer in small saucepan over medium heat, stirring constantly, until sugar is dissolved, 1 to 2 minutes. Remove pan from heat, stir in cucumber, and let syrup cool for 20 minutes.
2. Meanwhile, cut away peel and pith from grapefruit. Slice into 1/2-inch-thick rounds, then cut rounds into 1/2-inch pieces. Place grapefruit and pineapple in large bowl.
3. When syrup is cool, pour over grapefruit and pineapple and toss to combine. Refrigerate for 15 minutes before serving.

Chocolate Crinkle Cookies

12/15/2014

INGREDIENTS

1 cup (5 ounces) all-purpose flour
½ cup (1 1/2 ounces) unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed (10 1/2 ounces) brown sugar
3 large eggs
4 teaspoons instant espresso powder (optional)
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
½ cup (3 1/2 ounces) granulated sugar
½ cup (2 ounces) confectioners' sugar

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in medium size bowl.
2. Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl over a pot of boiling water (double boiler) and stir until melted.
3. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.
4. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.
5. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.

Best Stuffing Recipe Ever

11/27/2014

Ingredients:
1 lb organic pork sausage

6 cups ½ inch cube homemade style white bread

6 cups ½ inch cube homemade style wheat bread

2 cups finely chopped onion

1 cup finely chopped celery

6 tablespoons butter

1 tsp rubbed sage

1 tsp dried ground thyme (not leaves)

1 tsp salt

½ tsp freshly ground pepper

1 ½ - 2 cups chicken broth

Directions:
In a 400 degree oven, toast bread cubes 5-7 minutes on cookie sheets, until barely golden. In a large pot, melt butter and cook onion and celery over medium heat for 3 minutes until soft. Add sausage and cook until no longer pink. Remove from heat and drain sausage mixture on a paper towel. Add back to pot and add bread cubes, herbs, salt, pepper and chicken broth. Toss well and adjust seasoning if needed.

If you are going to stuff the turkey, make the stuffing the night before and keep in the pot or bowl in the refrigerator. Don’t stuff the turkey until right before it goes into the oven. Also, don’t pack too tight, it will expand while it cooks. You might want to use a slice of bread to cover the opening. If you are going to bake the stuffing separate from the turkey, transfer to a baking dish and bake at 325 degrees for about 20 minutes until heated through. This is also a good way to cook what does not fit inside the turkey.

Slow Cooker Mac & Cheese

11/27/2014

Ingredients:
8 oz. dry elbow macaroni, cooked al dente

3-4 cups (about ¾ lb) shredded sharp cheddar cheese, divided

13 oz. can evaporated milk *

1 ½ cups milk

2 eggs

1 tsp salt

¼ tsp black pepper

Directions:
Combine all ingredients, except 1 cup of cheese, in a greased slow cooker. Sprinkle reserved cup of cheese over the top.

Cover and cook on Low 3-4 hours. Do not remove the lid or stir until the mixture has finished cooking.

*Make your own evaporated milk by combining 1 ¼ cup water with 1 cup of dry milk powder in a blender.

Butternut Squash Soup

11/26/2014

Ingredients:
1 butternut squash

1 tbsp butter, melted

1 tsp coconut or olive oil

1 medium onion, chopped

2 cups hot water

2 tsp organic chicken bouillon paste

salt and pepper to taste

1 can coconut milk

Directions:
Cut butternut squash in half lengthwise. Scoop out the seeds and either set aside to roast or discard. Brush cut side of squash with melted butter. Place cut side down on a large baking sheet. Add a small amount of water to the pan. Roast in 400 degree oven for 45-55 minutes. When finished cooking, allow squash to come to room temperature. Scoop out the flesh and discard the peel/skin.

In a medium sized sauce pan, heat oil and sautee onions. Add cooked squash. Mix hot water with bouillon paste and add to the pan. In small batches, pour mixture into a blender and blend until smooth. Return to pan. Add salt and pepper to taste. Add coconut milk and stir. Heat gently for 5 minutes and serve.

Curried Sweet Potato and Lentil Soup

11/17/2014

Ingredients

2 Tbsp organic coconut oil or olive oil

1 medium onion, roughly chopped

3 cloves garlic, minced

1 Tbsp minced fresh ginger

2 Tbsp curry powder

1 tsp Celtic sea salt

1⁄2 tsp black pepper

4 plum tomatoes, chopped

1 cup dried lentils

1 qt unsalted vegetable stock or water

1 can (14 fl oz) coconut milk

1 lb sweet potatoes, peeled and cut into 1⁄2” chunks

1 small zucchini, roughly chopped

1⁄2 cup chopped cilantro

1. Heat oil in stock pot over medium-high heat. Add onion and cook,

stirring occasionally, until soft and translucent, about 3 minutes. Add

garlic and ginger, cook 1 minute longer. Stir in curry powder, salt, pepper.

Cook, stirring frequently, until powder is darkened and fragrant, 1 to 2

minutes.

2. Stir in tomatoes and lentils. Add stock and coconut milk. Bring to a boil.

Partially cover and reduce heat to low so soup bubbles gently.

3. Cook, stirring occasionally, until lentils begin to soften, about 15 minutes.

Stir in potatoes and more stock or water if mixture looks dry. Cover and

cook about 10 minutes. Stir in zucchini, adding more water if needed to

keep everything brothy. Cover and cook until lentils and all vegetables

are tender, 5 to 10 minutes longer. Stir in cilantro and salt and black

pepper to taste.

Pan Roasted Pear Salad with Watercress, Parmesan, and Pecans

11/17/2014

Ingredients:

3 ripe but firm pears (about 1 ½ lbs), quartered and cored

2 ½ teaspoons organic sugar

Salt and ground black pepper

2 tablespoons olive oil plus an additional 2 teaspoons

4 tablespoons balsamic vinegar

1 small shallot, minced (about 1 tablespoon)

½ medium head green leaf lettuce, washed, dried, and torn into 1-inch pieces (about 4 cups)

2 small bunches watercress, washed, dried, and stemmed (about 2 cups)

4 ounces parmesan cheese, shaved into thin slices with a vegetable peeler

¾ cup pecans, toasted and chopped

Instructions:

Toss pears, 2 tsp sugar, ¼ tsp salt and ⅛ tsp black pepper in a medium bowl. Heat 2 tsp oil in a large skillet over medium-high heat until just smoking. Add pears cut side down in a single layer and cook until golden brown, 2 - 4 minutes. Using a small spatula or fork, tip each pear onto second cut side; continue to cook until second side is light brown, 2 - 4 minutes longer. Turn off heat, leaving skillet on the burner. Add 2 tbsp vinegar; gently stir until vinegar becomes glazy and coats pears, about 30 seconds. Transfer pears to a large plate and cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into ½ inch pieces.
Whisk remaining 2 tbsp oil, remaining 2 tbsp vinegar, remaining ½ tsp sugar, and shallot together in a large bowl. Season to taste with salt and pepper. Add lettuce, watercress, and cooled pears to bowl; toss and adjust seasonings with salt and pepper. Divide salad among individual plates topping each with a portion of shaved parmesan cheese and toasted pecans. Serve immediately.