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Margarita de Diabolita

Scroll down for larger quantity recipe. This is my version of an absolutely delicious drink of the same name that I had at Masa in Minneapolis. Their drink has blood orange juice, but I couldn’t find that so substituted a mixture of red grapefruit and orange juices. The habanero-infused tequila adds a nice bit of heat with a zingy aftertaste. It’s not mouth-burning, though.

Margarita de Diabolta (one serving)

  • 1 oz. fresh squeezed lime juice
  • 1 oz. orange juice
  • 1 oz. pomegranate juice, unsweetened
  • 2 oz. red grapefruit juice
  • Ginger syrup to taste (recipe below)
  • 1.5 oz. habanero-infused silver tequila (see instructions below)
  • 1/2 oz. Licor 43 (vanilla/orange/herb-flavored cordial from Spain, available at Binny’s)

Mix all well. Pour over ice in salt-rimmed glass. Garnish rim with little lime wedges cut into devil horns. Serves 1.

Margarita de Diabolita by the pitcher

  • 1 c. fresh squeezed lime juice
  • 1 c. orange juice
  • 1 c. pomegranate juice, unsweetened
  • 2 c. red grapefruit juice
  • 1/2 recipe ginger syrup (recipe below)
  • 1 1/2 c. habanero-infused silver tequila (see instructions below)
  • 1/2 c. Licor 43 (vanilla/orange/herb-flavored cordial from Spain, available at Binny’s)

Mix all well. Pour over ice in salt-rimmed glass. Garnish rim with little lime wedges cut into devil horns. Serves 8-10.

Habanero-infused tequila

  • 1 750 ml. bottle Sauza Silver tequila (no need to spend $$ on expensive tequila for this)
  • 1 habanero chile, seeded and cut into strips Add the habanero chile strips to the bottle of tequila.

Let sit for four (4) hours, no more, no less. Strain the tequila and pour back into the bottle to store. Be sure to label the bottle!

 

Ginger syrup

  • 1/4 lb. fresh ginger, sliced thinly
  • 1 c. sugar
  • 1 c. water

In small saucepan, combine all ingredients. Bring to boil over medium heat; reduce heat and simmer for 30 minutes. Strain into water-tight container. Store in refrigerator.

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Raw kale salad, with a nod to Caesar

Adapted from a recipe by Tom Philpott, of Tom’s Kitchen on MotherJones.com. (Here’s a different recipe that’s also very good: Kale Apple Salad.)

  • 1 bunch kale, stems removed and cut or torn into small pieces (about 1″ square)
  • 2-4 olive oil packed anchovy filets, pulled from a jar
  • 1 clove of garlic, the fresher the better
  • Sea salt
  • Freshly ground black pepper
  • About a tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil (adjust as needed – recipe calls for 1/2 cup)
  • About a half cup of freshly grated Parmesan or other hard, flavorful cheese

Wash and rinse the torn kale pieces well. I use TJ’s vegetable wash and a salad spinner. Spin to dry.

Now make the dressing. Mince the garlic and anchovies into a paste on a cutting board, topping them with a bit of salt halfway through the process. Add the paste to a small bowl. Add the lemon juice to the paste, and whisk with a fork to incorporate. Now do the same with the olive oil. (Don’t fuss over achieving a perfect emulsion.)

Place half of the kale into a large bowl. Give the dressing a final stir and immediately pour half of it onto the kale in the salad bowl. Using your hands, massage it briskly into the chopped greens. Add the rest of the kale a handful at a time, massaging well and adding remaining dressing as needed. When the kale is evenly dressed and well massaged, add the cheese and a good grind of pepper, and taste for seasoning adding more salt (or dressing) if necessary. Let it marinate a while while you cook the rest of dinner.

Keeps well in the fridge for a day or two. The kale will continue to soften (which is not a bad thing).

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Crock pot salsa chicken

Posted on WW message board by HealthyE/Erica, modified by LKD

2 lbs boneless chicken breasts or thighs, or a mix
2 TBS taco seasoning (I make my own, recipe here)
1 c. finely chopped onions
1/2 c. finely chopped celery
1 c. shredded carrots
12 oz. jar salsa of your choice (I used Trader Joe’s smoky chipotle)
1/2 c. water

Put chicken in the bottom of crock pot and sprinkle the taco seasoning on top. Dump everything else in, cover, and cook on low for eight hours or until chicken is done. Shred chicken and serve over cooked rice or quinoa. Top with sour cream, if you want.

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Skewered beef appetizer

1 1/3 lb. flank steak

Marinade
1/3 c. soy sauce
1/3 c. sugar
1 1/2 Tbs. Hoisin sauce
2 Tbs. cornstarch
1 Tbs. minced garlic
1 Tbs. minced fresh ginger

Remove steak from packaging, open out flat, and partially freeze (about 45 minutes) to make slicing easier. Slice across the grain into strips about 1/8″ thick. Thread each slice onto bamboo skewers that have been soaked in water for an hour or so. Place in flat storage container with a tight-fitting lid.

Mix remaining ingredients; pour over skewers. Secure lid and then turn container over several times to distribute marinade. Refrigerate for several hours or overnight.

Allow meat to come to room temperature before grilling. Grill over high heat for 1 to 2 minutes per side. These cook (and can burn) really quickly, so keep a close eye on them.

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Arugula and Spicy Italian Sausage Pizza

This is our absolute favorite pizza. The bitterness of the arugula is a wonderful complement to the salty, spicy Italian sausage.

Ingredients for two 12″ thin-crust pizzas. I only make one at a time, so I refrigerate the ingredients for the other half separately to make the second pizza a couple days later.

  • One recipe of the dough for Golden Cheese Wheel
  • 1 lb spicy pork Italian sausage (3-4 links, from Whole Foods)
  • 4 Tbs tomato paste
  • 5 cloves garlic, finely minced or pressed through the garlic press
  • 1 tsp dried basil
  • Pinch of salt
  • 2 Tbs olive oil
  • 2Tbs warm water
  • 7 oz package baby arugula (from Trader Joe’s)
  • 8 oz. mozzarella, shredded
  1. Prepare pizza dough a few hours ahead. Meanwhile, remove the sausage casings and cook the sausage in a skillet, breaking into small pieces as it cooks. Place cooked sausage in shallow dish lined with paper towels. Can be done ahead and refrigerated until you’re ready to use.
  2. In a small bowl, stir together the tomato paste, garlic, basil, salt, and olive oil. Stir in enough water (about 2Tbs) to make a sauce the consistency of jam.
  3. Preheat oven with stone to 500 and let heat an additional 20-30 minutes.
  4. When you’re ready to form the pizza dough, pinch off half (if you’re making a whole recipe of dough) and on a floured surface roll or stretch out to a rectangle or circle to fit the pizza stone. you’ll probably need to let it rest a couple times to get it to stretch to the desired size. Smear a light coating of olive oil on the BACK side of the large baking sheet; dust with cornmeal. Transfer the dough to the back side of the baking sheet.
  5. Spread tomato paste mixture evenly over entire surface of dough. I use a very flexible silicone spatula for this. Put in hot oven and immediately reduce heat to 425. Bake 6 minutes.
  6. Remove from oven and top with arugula. It’s easiest to dump the entire pile on a once, and then use fingertips to gently spread the pile out to the edges. Top with crumbled sausage. Top with shredded mozzarella. Pressing gently with your hands, flatten the entire mound so that it is of a uniform thickness. With a metal spatula, loosen the pizza crust.
  7. Return pizza to oven, sliding pizza off baking sheet directly onto baking stone. Bake 5 minutes or until crust is golden and cheese is bubbly. Cut into small pieces and serve immediately.
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Biryani salad with quinoa, chickpeas and curry-lime dressing

From Women’s Health, adapted by LKD

For boat: Cook quinoa in advance or at home; if cooking on the boat, make a spice packet at home. Makes a lot!

For quinoa

  • 1 c dry quinoa, rinsed well and drained in fine-mesh strainer
  • 1 1/2 c water
  • 1 Tbs. olive oil
  • 1/2 tsp. salt

Salad

  • 1 package (10 oz) shredded carrots
  • 1 15-oz can chickpeas, rinsed and drained
  • 1 c thinly sliced scallions
  • 1/2 c sliced almonds, toasted
  • 1/2 c dried currants or golden raisins

Dressing

  • 2-3 limes
  • 2-3 Tbs. extra-virgin olive oil
  • 2 tsp curry powder, divided
  • 1/8 tsp. ground ginger
  • 1/8 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/8 tsp pepper

 

  1. In a saucepan, combine quinoa, water, 1 tablespoon olive oil, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 15 to 20 minutes or until quinoa turns transparent and liquid is absorbed. Cool and place in a large bowl.
  2. Add carrots, chickpeas, scallions, almonds, and currants. Toss.
  3. In a small bowl, combine zest of one lime, juice of two limes, 2 tablespoons olive oil, curry powder, ginger, cinnamon, 1/2 teaspoon salt, and 3/8 teaspoon pepper; whisk until well blended. Pour over quinoa mixture and toss. Adjust seasoning as necessary and add more lime and oil as needed. Keeps well in the fridge for a couple days.
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Gluten Free Coffee Cake

Gluten Free Coffee Cake
By Scott Adams, http://www.celiac.com/articles/539/1/Coffee-Cake-Gluten-Free/Page1.html

This recipe comes to us from Betty Doubravsky. My wife entered this in the Dolores County Fair here in Colorado and won three ribbons.

Cake ingredients:
¼ cup salad oil
1 beaten egg
½ cup milk
1 ½ cup gluten-free flour
1 ½ teaspoon xanthan gum
¾ cup sugar
2 teaspoon baking powder
dash of salt

Spicy topping ingredients – mix togerher:
½ cup brown sugar
2 tablespoons gluten-free flour
2 teaspoon ground cinnamon
2 tablespoon melted butter
¾ cup broken nuts

Combine salad oil, egg, and milk. Sift dry ingredients and add, mixing well. Pour into greased 9x9x2 inch pan. Sprinkle with Spicy Topping and bake at 375 for about 25 minutes.

This is best fresh, however if any of it does make it through the first day, it never makes it through the second.

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Kung Pao Chicken

From Clean Eating magazine, August/September 2011, adapted by LKD
Serves 4

Most of the work for this recipe is prep and can be done a day ahead. The actual cooking takes just a few minutes.

  • 3 Tbs soy sauce, divided
  • 1 tsp aji-mirin (Japanese rice wine)
  • 1 lb. boneless, skinless chicken breasts, cut into 3/4-inch dice
  • 1/2 c. low-sodium chicken broth
  • 1/4 c. Chinese black vinegar or balsamic vinegar
  • 4 tsp. cornstarch or arrowroot
  • 1 tsp. sugar
  • 1 tsp. toasted sesame oil
  • 1 Tbs peanut oil
  • 1/2 tsp. red pepper flakes
  • 2 tsp. whole Szechuan peppercorns
  • 2 large red bell peppers, cut into 3/4-inch dice
  • 6 scallions, white and light green parts only, cut into 3/4-inch pieces
  • 6 cloves garlic, thinly sliced
  • 1 1-inch piece fresh ginger, peeled and thinly sliced
  • 2 Tbs roasted unsalted peanuts (I used 1/4 c. cashews)

In medium bowl or storage container, combine 1 Tbs soy sauce and aji-mirin; stir in chicken. Set aside at room temperature, or refrigerate overnight if prepping ahead.

In small bowl (or storage container), combine broth, 2 Tbs. water, arrowroot or cornstarch, sugar, sesame oil, and remaining 2 Tbs soy sauce. Set aside or refrigerate if using later.

In large wok or skillet, heat peanut oil, pepper flakes and Szechuan pepper, stirring constantly until fragrant, about 1 minute. Add chicken mixture in a single layer and cook, undisturbed, for 1 minute. Then, stir constantly for 1 minute.

Add bell pepper, scallions, ginger and garlic and cook, stirring frequently, until bell pepper begins to soften, about 1 minute. Add broth-vinegar mixture and stir until sauce thickens, about 1 minute. Stir in nuts. Serve chicken mixture over hot rice (Baked Brown Rice).

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Yumm Sauce

By MalySheff on April 09, 2008, found on Food.com

About This Recipe
"This is as close as it gets to Café Yumm’s® original Yumm Sauce®. I have eaten many yummy bowls over the years and I’ve tried to dissect the flavors of the sauce and come up with a recipe that’s close, and here it is. This sauce is egg free, dairy free, gluten free and sugar free. If you have nut allergies I suggest you stay away, sorry. This sauce is great with rice and beans, pasta, a topping for chili and basting for chicken on the grill. Use your imagination, it tastes darn good with almost everything…enjoy."

Ingredients
• 1 -2 garlic cloves (small to medium size)
• 1/2 cup canola oil (preferably cold pressed)
• 1/2 cup almonds (for a creamier sauce, use almond flour)
• 1/3 cup nutritional yeast (available at Whole Foods)
• 1/2 cup chickpeas, cooked
• 1/4 cup soybeans, cooked (not green edamame beans) or silken tofu (I substitute an additional 1/4 c. garbanzos)
• 1/2 cup filtered water (important for flavor)
• 1/2 cup lemon juice (fresh is best)
• 1/2 teaspoon salt
• 1 1/2 teaspoons curry powder
• 1 teaspoon dried oregano
• 1 teaspoon dried cilantro

Directions
1. In a blender or food processor finely chop garlic; add almonds, beans and oil and blend well.
2. Add all other ingredients and puree until creamy smooth.
3. Cover and let stand in the refrigerator for one hour.
4. Don't cover too tight, remember the yeast.

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Cranberry Salsa

Adapted by LKD from a post on WW Power Foods board by DRAEG001/Kathryn

1 cup cranberries, coarsely chopped
2 yellow bell peppers, chopped
1 jalapeno pepper, chopped
1 red onion, chopped (I used scallions because I didn’t have red onions)
1 clove garlic, finely chopped
1/2 cup fresh chopped cilantro leaves
1/4 teaspoon ground cumin, or to taste
1/2 tsp salt
2-3 Tbs freshly squeezed lime juice

Mix cranberries, yellow bell peppers, red chile pepper, red onion, garlic, cilantro, and cumin seeds together in a serving dish. (I pulsed everything in the food processor – be careful not to over-process.) Stir to combine.