the mullies: recipes

Showing posts with label recipes. Show all posts

Friday, January 18, 2019

Chef's Tasting Table 2019 | Citrus Bonanza + A Cara Cara Jam Jar Dressing

This was the 2nd annual Citrus Chef's Tasting Table and I'm already looking forward to our 3rd next year. It's a BIG in-season fan favorite for all.

Pictured from the top:

Blood oranges

Cara Cara Naval oranges

Pummelo's (the large yellow grapefruits)

Naval oranges

I visited both Diamond Lake and West Oak back to back this week; Without a doubt, we have 750+ citrus lovers in our district!

Now that we have their attention, get your eaters to think outside of the orange-wedge-box and make your own jam jar salad dressing! You can thank me later for helping you to get your kids to eat their greens.

A Cara Cara Jam Jar Dressing

1-2 Cara Cara oranges juiced (about 1/4 cup. And type of orange will work here!)

2 Tbsp vinegar (any kind you have on hand - Apple cider vinegar, White vinegar, Red/White Wine vinegar, Balsamic vinegar all works)

1 Tbsp honey

1/4 c extra virgin olive oil

1/4 tsp iodized or sea salt

1/4 tsp pepper
1 garlic clove minced (optional)

Place all ingredients in a mason jam jar. Put the lid on and shake vigorously (a great job for kids!) until it's all mixed up. Enjoy on your favorite greens (my kids LOVE Gotham Greens), plus it would be delicious on fish too! Store in the refrigerator.

To the mullies we go...

xoxoL

Thursday, January 17, 2019

Chef's Tasting Table 2019 | Chocolate Avocado Pudding with a Quick Blueberry Syrup

Everyone at Jewel thinks I'm nuts.

I think I am.

We are still recovering from this massive avocado processing we did before break. Thank you to the moon and back Steve Juracka (Assoc Superintendent & Wellness Chair), Julie Marchese (school nurse and wellness committee) and my amazing Mom Brenda (retired kindergarten teacher and best sous chef ever) for helping me scoop, process and fill up endless cups in the lunchroom! This food education day could not have been pulled off without YOU ALL! 🤛🏻👊🏻🤜🏻

I forgot to take pictures of the finished tasting cups. Bleh.

So, to wet your whistles, here are some pictures of the day before in the Mundelein High School Transition Center where the participants did an incredible job "plating" their chocolate pudding and garnishes.

We had mixed reactions 👍🏻👌🏻👎🏻 which always means we are on track for stretching these students’ taste buds and food bravery. I especially love when staff ask me for the recipe!

Chocolate Avocado Pudding + Quick Blueberry Syrup

2 🍌’s

4 🥑’s

1/2 c raw cacao

1/2 maple syrup (add more maple syrup to taste if needed for your eaters)

1 c milk of choice (I used organic rice milk for allergy awareness)

1 T pure vanilla extract

Pinch of salt

Blend everything until smooth in food processor. Ideally, chill in the refrigerator before enjoying with your favorite toppings.

I gotta tell you the story behind how the blueberry syrup came to be.

I originally went to Prairie Wind Family Farm to pick up cranberries. With my sunglasses still on, I walked into the barn and looked in the coolers, but couldn’t find them and then decided to look in the freezer. There they were!

Except.

They weren't cranberries.

They were blueberries.

Whooops!

Thankfully, Jen let me keep them. And what a perfect switch up it turned out to be!

Previously frozen fruit is PERFECT to make a quick syrup (heating on the stove will render a thicker, more intensely flavored syrup) and so that’s just what we did together at the D120 Transition Center + West Oak.

Here’s how you can make it too and it’s super fun to make with kids!

Quick Blueberry Syrup

2 c thawed, previously frozen blueberries

2-3 Tbsp honey

pinch of salt

In a bowl, muddle together (I used a potato masher) the 2 cups of thawed blueberries with some honey and a pinch of salt. Smoosh the berries until all the pulp and juice is released. Pour the blueberry liquid through a fine mesh strainer and into a new bowl. Spoon this gorgeous liquid over anything your heart desires... vanilla ice cream anyone?

To the Mullies we go...

xoxoL

Friday, October 12, 2018

A Taco Tuesday Grape Salsa + Wild Orange Anything Dip

September was a BIG month for spreading food education and gorgeous food love in the schools!

As a member of the Diamond Lake District 76 Wellness Committee, we wanted to do something special for the teachers to kick off the school year.

Our committee cooked up this first round of "Lunch and Learns" where I visited each school's teachers' lounge (Fairhaven, Diamond Lake, and West Oak School) and treated the staff to some delicious recipes.

We had such relaxed, fun conversation together around all things, mostly food!

I made a "Wild Orange Anything Dip" and a "Grape Salsa" which I served alongside as much produce as possible from Prairie Wind Family Farms. Whenever possible, I partner with local farmers like Jen and Jeff Miller because every dollar goes back directly to their farm which improves Lake County's economic, social and environmental sustainability. I was able to find all pantry ingredients at Jewel & Target.

Wild Orange “Anything” Dip

Inspired by Sarah Britton's Tangerine Tahini Dip (My New Roots)

8 oz Almond Butter (or any seed/nut butter of choice)

1-2 knobs ginger minced (a heaping Tbsp or so)

8 tsp pure maple syrup

8 tsp apple cider vinegar

3 Tbsp coconut aminos (or tamari or soy sauce)

sprinkle of cayenne pepper (optional)

1/4 tsp sea salt

14 drops Wild Orange dōTerra essential oil (or use the zest and juice from 1-2 of your favorite fresh oranges!)

1/2+ c of any type of milk to thin out (I used macadamia nut milk)

1 tsp black sesame seeds

1 tsp local bee pollen

Whisk together all ingredients in a large bowl and enjoy with your favorite vege and/or fruit! Store in the refrigerator and add into your lunch for the week. Garnish with black sesame seeds and local bee pollen for more lick-the-bowl goodness.

Keep hanging with me for the grape salsa recipe...

As the Compass Hiking and Yoga Retreats Chef, this month also marked the launch of our Compass Outreach Program! I am thrilled to announce our partnership with Mundelein High School District 120 Transition Center. As a proud alumni of Mundelein High School and current resident in the community, it's an honor to be joining the participants and staff every month this school year.

We had a ball making the grape salsa together. Along with basic knife safety & cutting skills (like the "cat claw"), we discussed the different ingredients and the versatility of grape salsa; Whether you make it to trick out your Taco Tuesday, eat it alone, put it on on chicken, pour it over fish or add it to anything else you can dream up, it's a "food hero" dish for sure.

A Taco Tuesday Grape Salsa
Inspired by Sarah Britton's "Cleansing Grape Salsa" (My New Roots)

1 lb mixed grapes (we mixed red, green and concord varieties)
1 small serrano pepper (deseeded and minced)
1 bunch fresh chives minced
1/2 c (about 1 big handful) fresh cilantro chopped
1-2 knobs fresh ginger peeled & minced
4-5 radishes minced
2-3 limes juiced (plus zest from one lime or 3-4 drops of dōTerra lime essential oil)
1 Tbsp Thrive algae oil or extra virgin olive oil
Ionized salt or sea salt to taste

Combine all ingredients in a bowl and mix thoroughly.

It all starts at hOMe plate!

To the mullies we go...

xoxoL

Tuesday, July 3, 2018

Set the Table 2018 | Raspberry + Blueberry Coconut Crumble with Wild Orange

Have a Berry Happy 4th of July!! This recipe is Abbie approved which means I just hit a GRAND FREAKIN SLAM in the kitchen today!

Raspberry + Blueberry Coconut Crumble with Wild Orange (gluten free)

Made with Prairie Wind Family Farm CSA Summer fruit share from Mick Klug Farm

2 (1/2 pint containers) organic raspberries

2 (1 pint containers) organic blueberries

1/3 c coconut sugar

1 Tbsp arrowroot powder

1/2 lemon juiced

1/2 tsp sea salt

3 drops wild orange essential oil

GF Streusel Topping

1/2 c gf flour blend (I used Pamela's GF Baking and Pancake Mix)

1/2 c coconut sugar

1/4 c gf rolled oats

1 tsp ground cinnamon

freshly grated nutmeg

1/2 stick (1/4 c) cold organic grass fed butter or cold coconut oil

pinch of sea salt

Optional: While still warm, garnish with dark chocolate mini chips and Leider's local pee pollen (found at the Libertyville Farmer's Market) + Full Fat Organic Vanilla Bean Ice cream.

Preheat oven to 350 degrees. In a large mixing bowl, gently mix up berries, sugar, arrowroot, freshly squeezed lemon juice, sea salt and wild orange essential oil until well combined. Pour into square baking pan or pie plate. Use a rubber spatula to get all juices into the berry mixture. In another mixing bowl, add the dry streusel ingredients. With a pastry cutter or fork (precut the butter into small chunks), cut in the cold butter or coconut oil into the dry mix until you get a uniform, small bread crumb-like consistency. Pour the streusel topping onto the berries and bake for 30 minutes. The fruit should be bubbling up on the sides. Garnish with chocolate chips and bee pollen for a festive presentation and extra flavor pop! Abbie says, "The more vanilla ice cream, the better!"

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Each #SettheTable2018 post features a delicious family table recipe(s) to inspire your meal planning for the week.
#CatchmyGrit on Instagram to follow the fun, the food and the family table reactions (good and bad) leading up to each weekend post. C'est la vie, I selfy-ishly light it UP in pics, videos and Instastories to keep truckin!
New to this series? Revisit my favorite #SettheTable2017 recipe links here. Cheers to another year of sharing my crazy food adventures with Pure Barre Kildeer!

Enjoy my recipe play by play!

Keep practicing in the kitchen - It all starts at hOMe plate!

To the Mullies we go...

xoxoL

My Top 11 #SettheTable2018 Topics:

Tuesday, June 26, 2018

Set the Table 2018 | A Crab Salad Birthday

Last night was my Mom's birthday! And I made something very simple and special - One of her very favorites! Every year gets better with you in it Mom - I love you to the moon and back!!

A Crab and Shrimp Meat Salad

3 heaping Tbsp plain full fat greek yogurt

3 heaping Tbsp vegenaise (any favorite mayo will do)

1 lemon's juice

1 tsp sea salt

1/2 tsp black pepper

1 Tbsp dried tarragon

1/2 tsp Old Bay Seasoning

2 Tbsp fresh chives from our garden

2 Tbsp fresh parsley from our garden

1-2 tsp worcestershire (It was somewhere in between 1-2 tsp "to taste". lol)

16 oz claw crab meat

6 oz lump crab meat

3/4 lb shrimp meat (aka "little baby shrimps")

Mix up the sauce first. Dump in the crab and shrimp meat. Mix. Season more with salt and pepper if needed. Garnish with your favorite greens. I used watercress, kale sprouts and green lettuce. Make it into a sandwich or salad and celebrate this wonderful life!!!

********************************************************************************

Each #SettheTable2018 post features a delicious family table recipe(s) to inspire your meal planning for the week.
#CatchmyGrit on Instagram to follow the fun, the food and the family table reactions (good and bad) leading up to each weekend post. C'est la vie, I selfy-ishly light it UP in pics, videos and Instastories to keep truckin!
New to this series? Revisit my favorite #SettheTable2017 recipe links here. Cheers to another year of sharing my crazy food adventures with Pure Barre Kildeer!

Enjoy my play-by-play!