Sriracha Mayo

This is so easy and you can put it on anything!

1/2 cup Vegenaise or mayo
Juice from 1 lime
1 tsp tamari or soy sauce
1 tsp rice wine vinegar
1 Tbsp or more Sriracha

Mix well. Add more Sriracha to obtain the flavor you desire. 

Mushroom Burgers!!!

These are fantastic! They are a great escape from meat or your everyday veggie burger. The best thing about these is that you would never even know they are made from mushrooms! Great flavor! 

Serves 4

3 8 oz. pkgs. organic mushrooms
1/2 cup fresh bread crumbs
1 large clove garlic, crushed
2 Tbsp cream cheese
2 Tbsp Asiago or Parmesan, grated
1 1/2 Tbsp Dijon mustard
4 Tbsp butter
2 Tbsp extra virgin olive oil
1/4 tsp freshly grated nutmeg
Sea salt, to taste
Fresh ground black pepper, to taste

4 soft burger buns, or sliced challah
Bread and Butter Pickles
Sautéed sliced red onion
Sriracha Mayo

To make the burgers
Finely chop 2 pkgs. of mushrooms. Thinly slice the 3rd pkg. of mushrooms. Heat a sauté pan over med-high heat. Melt 1 Tbsp butter and 1/2 Tbsp olive oil. In 3 batches, sauté the mushrooms. Put them in the pan and don't touch them for a few minutes. Let them release their water. Season with salt, pepper, and the nutmeg. When each batch is done, transfer to a bowl for the mushrooms to cool. When the mushrooms are all done and removed to a bowl, sauté the bread crumbs and garlic in the leftover butter and oil for just a minute or two. Add to the bowl of mushrooms and set aside to cool.
Once cool, add the Dijon, cream cheese, and Asiago cheese.
Mix well and form into 4 patties. Melt the remaining Tbsp of butter and 1/2 Tbsp olive oil. Sauté the burgers for about 4-5 minutes per side until they are nicely browned.
Smear buns with the Sriracha Mayo, add the mushroom burger, and top with pickles and sautéed onions.

Blue Ginger Smoothie

Serves 2

1 organic banana
1 cup frozen organic strawberries
1 cup frozen organic blueberries
1 cup organic apple juice

1 Tbsp raw honey
1 tsp freshly grated organic ginger

Blend all in a blender. If more liquid is needed for blending, add more apple juice.

Eggs Benedict with Spinach, Tomato and Black Garlic Hollandaise

Serves 2, or 4 small plates

2 English Muffins, split and toasted
1 organic tomato, sliced
1 bunch fresh organic spinach
4 organic eggs, plus 1 egg yolk
1 stick (1/2 cup) organic butter
1 clove black garlic
Juice from 1/2 organic lemon
Sea salt, to taste
Fresh ground black pepper, to taste

Heat a sauté pan over medium. Add a bit of olive oil or butter. Sauté fresh spinach leaves very quickly-just until partially wilted. Season with salt and pepper.
Heat a pot of water to almost boiling. Add a drop of vinegar to poach the eggs in. Swirl the water and gently crack an egg into it. Remove with a slotted spoon when the white is completely set.
For the hollandaise sauce: in a blender, combine the egg yolk, lemon juice, black garlic, salt & pepper. Heat the butter in a pot until melted and bubbling. With the blender running, slowly drizzle in the hot butter.

To assemble:
Top each English Muffin with sautéed spinach, then a tomato slice, then a poached egg. Drizzle hollandaise sauce on top. Enjoy!

Broccoli & Cheddar Quiche

Makes 1 quiche

1 head broccoli, chopped
2 cups cheddar cheese, shredded
6 eggs
1 1/2 cups heavy cream
Sea salt, to taste
Fresh ground black pepper, to taste

Preheat oven to 350 degrees.

Combine eggs and cream and mix until frothy. Add the rest of the ingredients. Pour into a prepared crust. Bake for about 45 minutes or until a knife inserted in the center comes out clean. 

Quiche Crust

Makes 2 

3 cups flour
1/2 cup (1 stick) butter or coconut oil
Juice from 1/2 lemon
1 tsp salt
Ice cold water

Combine flour, salt, and butter. Work into a crumble with fingers, fork or in a stand mixer with paddle attachment. When crumbly, add the lemon juice and just enough cold water to bring the dough together. Do not overwork!  Either roll out or press into pie pans. It's now ready to be filled.  

Spinach & Swiss Quiche

Makes 1 quiche

1 pkg. frozen, chopped spinach, thawed and as much water as possible squeezed out
1/2 onion, chopped, optional
2 cups Swiss cheese, shredded
6 eggs
1 1/2 cups heavy cream
1/2 tsp fresh grated nutmeg
Sea salt, to taste
Fresh ground black pepper, to taste

Preheat oven to 350 degrees.

Beat eggs and cream until frothy. Add all other ingredients. Mix well. Pour into prepared crust. Bake for about 45 minutes or until a knife inserted in the center comes out clean.

The Best Tuna Salad Sandwich!

Ok, I know a tuna salad sandwich doesn't usually conjure up thoughts of mouth watering cuisine, but that's because there are so many terrible, boring tuna salad sandwich recipes out there. Here is my recipe for a delicious lunch anytime. 

3, 5oz cans of tuna, drained

1 cup of mayo/vegenaise

1/8 cup of cappers

1/4 cup of sweet relish

1-2 tsp of dill

1-2 tsp of spike seasoning

1 small diced onion

1 stalk of celery for crunch

Salt and pepper to taste

Pick your favorite bread, place tuna salad on some crunchy romaine or bib lettuce. And if you want to take your sandwich to another level, add some sliced avocado. 

Refreshing Citrus & Kale Juice

Serves 2

2 cups kale or a few big leaves
1 lime, with peel on
1 lemon, peeled
1 pear
1 English Cucumber

Remember to always use organic produce, especially when juicing. Put all ingredients through a good juicer.

Almond Cake with Tangerine Glaze

Serves 12

For the cake and glaze

1/2 cup organic butter, softened, plus extra for greasing
2/3 cup organic sugar + 1/2 cup for glaze
4 organic eggs
3 tangerines, zest for cake, juice for glaze
1 1/2 cups ground almonds (grind whole almonds in a coffee grinder)
1 cup flour
1/4 tsp baking powder
1/2 tsp sea salt

For the tangerine icing:
2 cups organic powdered sugar (or grind organic sugar in a coffee grinder)
2 tangerines, juice and zest

For the Cake
Preheat the oven to 350 degrees.
Grease a springform pan and line the bottom with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and 2/3 cup sugar well. Add eggs, one at a time, scraping down the sides, and mix well after each addition. Add in the finely grated tangerine zest. Finally, add in the ground almonds, flour, baking powder and salt. Mix well. Pour into pan and bake approximately 30 minutes or until a knife or toothpick inserted in the center comes out clean.

For the Tangerine Glaze
In a saucepan over medium heat, combine 1/2 cup sugar and the juice from the tangerines. Heat a few minutes until the sugar has dissolved. Poke holes in the top of the cake with a fork and pour the glaze over the still hot cake. Let cool before removing the cake from the springform pan.

For the Tangerine Icing
Combine the powdered sugar with enough juice from the tangerines to get a good drizzling consistency. Add some zest to the icing, saving some for the top of the cake. Pour icing over the cake. Sprinkle some zest on top. It's ready to eat!

 Glaze

Serves 12

For the cake and glaze

1/2 cup organic butter, softened, plus extra for greasing
2/3 cup organic sugar + 1/2 cup for glaze
4 organic eggs
3 tangerines, zest for cake, juice for glaze
1 1/2 cups ground almonds (grind whole almonds in a coffee grinder)
1 cup flour
1/4 tsp baking powder
1/2 tsp sea salt

For the tangerine icing:
2 cups organic powdered sugar (or grind organic sugar in a coffee grinder)
2 tangerines, juice and zest

For the Cake
Preheat the oven to 350 degrees.
Grease a springform pan and line the bottom with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and 2/3 cup sugar well. Add eggs, one at a time, scraping down the sides, and mix well after each addition. Add in the finely grated tangerine zest. Finally, add in the ground almonds, flour, baking powder and salt. Mix well. Pour into pan and bake approximately 30 minutes or until a knife or toothpick inserted in the center comes out clean.

For the Tangerine Glaze
In a saucepan over medium heat, combine 1/2 cup sugar and the juice from the tangerines. Heat a few minutes until the sugar has dissolved. Poke holes in the top of the cake with a fork and pour the glaze over the still hot cake. Let cool before removing the cake from the springform pan.

For the Tangerine Icing
Combine the powdered sugar with enough juice from the tangerines to get a good drizzling consistency. Add some zest to the icing, saving some for the top of the cake. Pour icing over the cake. Sprinkle some zest on top. It's ready to eat!

Veggie Subs

Making your own subs at home taste so much better than your local sub shop and it is fast and easy. The key is topping it with a vinaigrette.

1 lg. loaf sub bread (French, Cuban, any baguette, focaccia-your choice)
1 heart of romaine lettuce, shredded
1 lg. tomato, sliced
1/2 onion, sliced thinly
1/2 red bell pepper, sliced
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp dried oregano
1/2 tsp garlic powder
Crushed red pepper, to taste
Sea salt, to taste
Fresh ground black pepper, to taste
Mayo opt.
Mustard opt.
Jalapeño opt.

Cut loaf in half leaving it connected. Layer tomato, onion, bell pepper then lettuce. Top with olive oil, vinegar, oregano, garlic, crushed red pepper, salt & pepper. Enjoy!

Veggie Lasagna

I just love lasagna, any kind of lasagna, period!!!  I must have been Italian in a past life or something, I can't live without having this dish. This is a meatless version that will blow your socks off!  

1 box lasagna noodles, cooked
1 zucchini, diced
1 red bell pepper, diced
1 bag frozen organic mixed veggies (corn, carrots, peas, green beans)
4 cups fresh organic spinach leaves
2 cups shredded mozzarella

The Sauce
4 cups organic whole milk
1/4 cup butter
3 Tbsp organic cornstarch dissolved in 3 Tbsp water
1 tsp sea salt
Fresh ground black pepper
Pinch of granulated garlic
Pinch of fresh grated nutmeg

Preheat oven to 350 degrees.

Sauté all of the veggies, except the spinach, in a little bit of olive oil or butter over medium heat for a few minutes-just enough to sweat the veggies-they don't need to cook thru. Set aside and make the sauce.
In a saucepan, heat the butter and milk over medium heat. Whisk in the cornstarch slurry and whisk until the mixture thickens. Add the salt, pepper, garlic, and nutmeg. Remove from heat.

Assembly
In a 9 x 13 pan, layer as follows:
Sauce
Noodles
Veggies
Spinach
Cheese
Repeat until everything is used being sure to end with cheese on top.
Bake for 20 minutes or until heated thru and the cheese is bubbly and golden on top. 

No Fail Chocolate Chip Cookies

This is a recipe for my chocolate chip cookies. They are simple and delicious and best of all, you can't fail making them. Be careful, you won't be able to eat just one. 

3/4 cup (1 1/2 sticks) organic butter
1 1/2 cups organic sugar
2 organic eggs
1 Tbsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1 tsp sea salt
2 cups chocolate chips

Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together for a few minutes. Add the eggs and vanilla extract and mix well. In a separate bowl, combine the flour, baking soda, and sea salt then mix into the dough.  Before the dough is completely mixed, add in the chocolate chips and mix just until everything comes together. Drop by spoonfuls onto a parchment lined baking sheet and bake approximately 8-10 minutes depending on if you like soft or crispy cookies. Transfer to a cooling rack. 

Blackened Grouper over Hearts of Romaine Salad with Lemon ParmesanVinaigrette

OK, I just love grouper! It is an unbelievable fish to work with, just melts in your mouth. If you live somewhere where grouper is not available or too expensive, just substitute with a mild, flakey white fish like cod. They are related anyway. If you like things on the spicy side kick up the cayenne in the blackening recipe. Enjoy!

Makes 2 big salads or 4 small

1 lb. fresh Grouper fillets
2 Tbsp Taya's Blackening Spice
2 hearts of romaine, chopped
1 avocado, diced
1/2 cup Lemon Parmesan Vinaigrette
Fresh grated Parmesan for garnish

In a salad bowl, toss the romaine, avocado, and Vinaigrette. Set aside.

Heat a pan (preferably cast iron) over med-high heat. Do NOT grease the pan, it should be dry. While the pan is heating, sprinkle the Blackening Spice all over the Grouper fillets, covering both sides. Place in pan and cook approximately 4 minutes per side, depending on thickness.
When cooked, place on top of dressed salad and sprinkle with Parmesan. 

Taya's Blackening Spice

I just love blackened fish as well as shrimp. Here is the blackening seasoning for today's recipe.

1 1/2 Tbsp paprika
1 Tbsp sea salt
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp thyme
1 Tbsp organic sugar
1 tsp fresh ground black pepper
1 tsp cayenne
1 tsp dried oregano
1/2 tsp coriander seeds

Grind all ingredients in a coffee grinder.

Lemon Parmesan Vinaigrette

Here is a delicious salad dressing that goes great with sea food dishes and much more.  

1/4 cup freshly squeezed lemon juice (1-2 med. lemons)
1/2 cup freshly grated Parmesan cheese
1 organic egg yolk
1 lg. clove garlic, chopped
1 tsp Dijon mustard
1 Tbsp red wine vinegar
1/2 tsp freshly ground black pepper
1/2 cup extra virgin olive oil
Sea salt, to taste

Place all ingredients except olive oil in a blender. Whiz it up. With the motor running, drizzle in the olive oil.

Tropical Starfruit Smoothie

Here's a morning smoothie that will really get you going. My kids love starfruit, they eat them all the time in the winter for a snack. It's much easier finding starfruit here in Florida but I've seen these little beauties in stores all across the country so when they show up in your neck of the woods you just have to try this recipe out. You are going to love this smoothie!

Serves 2

4 Starfruit, seeds removed
2 bananas
Juice from 2 oranges
1/2 cup coconut milk

Whiz in blender. Delicious. 

Roasted Golden Beets with Orange-Thyme Vinaigrette and Goat Cheese

My kids absolutely love beets because of this recipe. It's very simple but the flavors will explode in your mouth!  You are going to love this dish, try not to eat the whole bowl yourself!  As always enjoy, I'll talk to you soon with another yummy delight.

2 bunches organic beets
2 Tbsp extra-virgin olive oil
Juice and rind from 1 organic orange
Juice and zest from 1 organic lemon
1 Tbsp fresh thyme, chopped
1 Tbsp fresh chives, chopped
Sea salt
Fresh ground black pepper
1 small log goat cheese

Preheat oven to 400. Cut tops off beets leaving at least 1 inch of stems. (The tops are great sautéed with some garlic.) Place in a pan. Sprinkle a bit of olive oil on top and rub on beets. Put a little bit of water in the pan (a few Tbsp-this will kind-of steam the beets) and cover with aluminum foil. Bake for about an hour or until you can stick a fork in easily (time will depend on the size of the beets).  Allow to cool completely then remove the skins by cutting the top off and peeling away the skin (a messy job:). Cut into quarters and place in a bowl. 

In a separate bowl, whisk the remaining ingredients (except goat cheese) and pour over beets. 

They're ready, but allow to marinate in the fridge for a bit if possible. When ready to serve, break up goat cheese and put on top of the beets. Yummy yummy!!

Coconut Cream Pie

This is a deliciously coconut pie without being sickly sweet. It's perfect.

For the pie crust
2 cups flour
1 1/2 teaspoon sea salt
1/2 cup coconut oil, melted
1/4 cup milk

For the sweetened coconut
2 cups shredded, unsweetened, dried coconut
4 tablespoons powdered sugar
2 tablespoons coconut oil, melted
2 tablespoons water

Preheat the oven to 350. In a medium mixing bowl, whisk together the sifted flour and salt. Pour in the oil and milk, and using a fork, stir to combine. When the dough comes together, roll it out between two sheets of waxed paper, peel off the top sheet, and invert the crust over and into a deep-dish pie plate. Press the crust in and all the way up the sides, and trim off the excess. Fill with pie weights or line with foil topped with dried beans, and bake until golden and set, 25 to 30 minutes. Let cool completely.
While the pie crust is cooking and cooling, make the sweetened coconut: In a medium mixing bowl, toss together the shredded coconut and the powdered sugar until well combined. In a separate small bowl, stir together the oil and water until well combined and then pour over the sugared coconut. Stir gently to coat the coconut completely. Let sit for about 10 minutes, stirring and fluffing occasionally. The original amount will expand slightly in size. Refrigerate the sweetened coconut until you need it.

For the pastry cream and topping

1/2 cup plus 2 tablespoons sugar, divided
2 eggs plus 1 egg yolk
3 tablespoons flour
1 can full-fat coconut milk, divided
One batch sweetened coconut, divided
1 teaspoon vanilla extract
1 cup heavy whipping cream

Toast 2/3 cups of your sweetened coconut in a small, heavy skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Let cool completely while you make the pastry cream. Whisk together 1/2 cup of sugar, the eggs, egg yolk, and flour in a medium bowl and set aside (but near the stove). In a medium saucepan set over medium heat, bring 1 1/2 cups of coconut milk and 1 1/2 cups of your sweetened coconut to a simmer. Gradually add this hot milk mixture to your egg mixture, whisking constantly. Return everything to the same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in the vanilla extract. Transfer pastry cream to a medium bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent formation of skin. Chill until cold, at least 2 hours. When cold, transfer the filling to your prebaked, now-cool crust. Cover and chill while you make the topping.  Whip the cream, the remaining 1/4 cup coconut milk, and the remaining 2 tablespoons of sugar in a medium bowl until peaks form. Spread whipped cream all over the top of pastry cream filling. Sprinkle evenly with cooled toasted coconut. Cover and refrigerate at least four hours, but preferably overnight.

Stuffed Shells

This is an easy meal. It mixes up in no time. Just have your kids help you stuff the shells. It's fun!

Cheese Filling
4 cups ricotta cheese
2 cups mozzarella, shredded (1 cup for filling, 1 cup for topping)
1 egg, beaten
1 pkg. frozen, chopped spinach, thawed and as much water as possible squeezed out
2 large cloves garlic, minced
1 teaspoon sea salt
Fresh ground black pepper

1 jar of your favorite marinara sauce
1 box of large pasta shells, cooked

Mix all filling ingredients. Spoon a tablespoon or so of the cheese filling into each shell. Pour about half the jar of sauce into the bottom of a baking dish that will fit all of the shells. Place the filled shells on top of the sauce. Cover with the remaining sauce and sprinkle with 1 cup of shredded mozzarella. Bake in a preheated 350 degree oven for about 20-25 minutes or until cheese is melted on top and the cheese filling is warmed through. 

Hush Puppy Patties

We all love hush puppies, but I don't like to deep fry. These pancake-like patties are pan fried, fun and easy. Serve
with spicy cocktail sauce.

1 cup cornmeal
1/2 cup flour
1 Tbsp baking powder
1 tsp sea salt
1 tsp sugar
1 egg
1 cup buttermilk or coconut milk, maybe more
2 tablespoons green onion, minced
dash hot pepper sauce
Olive oil for pan frying

Combine the cornmeal and flour with the salt and sugar. Whisk in the egg, green onions, and hot sauce. Add enough buttermilk or coconut milk to make a batter similar to pancake batter.  Heat up a couple tablespoons of olive oil over medium heat. Drop batter by spoonfuls and pan fry until golden. This just takes a few minutes on each side. Drain on paper towels or on a rack.  Keep warm in a low (170 degrees) oven until ready to serve.

Coffee Blondies

I love to undercook these and then cut a piece while it's still warm and top it with a scoop of vanilla ice cream or whipped cream. It is a gooey, warm dessert that hits the spot every time.

2 cups dark brown sugar
3/4 cup (1-1/2 sticks) butter
3 Tbsp of good instant coffee dissolved in 1-2 Tbsp hot water
2 eggs
1 Tbsp vanilla extract
2 cups flour
2 tsp baking powder
1 tsp sea salt
1 cup chocolate chips
1 cup pecans, chopped (opt.)

Preheat oven to 350 degrees.

Heat the butter and brown sugar in a saucepan over low heat just until the butter melts. Mix well.  Remove from heat. Add the coffee. Let cool to room temperature (if it's too warm, the chocolate chips will melt when you add them). Mix in the eggs and vanilla. Sift the flour, baking powder, and sea salt together and then stir into the butter mixture. Stir in the chocolate chips and pecans.

Spread batter in an 11 x 8-inch buttered baking pan. Bake approximately 25 minutes. 

Tempeh Pastitsio

I have an uncle from Greece. He taught my aunt how to make authentic Greek dishes. This is a classic dish made with ground lamb, which I have substituted with tempeh. A delicious dish, kind of like a Greek Lasagna.

The "Meat" Sauce

1-8oz. pkg. organic tempeh, crumbled
1 large yellow onion, finely diced
1 Tbsp dried rosemary
2 bay leaves
3 cloves of garlic, minced
1 -28 oz. can diced tomatoes (or ¼ cup tomato paste diluted in 1-1/4cups of water)
1/4 cup white wine
1/3 cup extra virgin olive oil
Sea Salt and pepper to taste

The Pasta

1 lb. of Greek No.2 pasta (or Bucatini, or Ziti)
2 Tbsp  Greek extra virgin olive oil
3 egg whites, beaten (the yolks will be used in the béchamel sauce)
1/4 cup grated Kefalotyri (or Parmesan cheese if you try but cannot find the Greek cheese)

The Béchamel Sauce

4 cups  of scalded milk
1 cup all-purpose flour
1 cup grated Kefalotyri (or Parmesan cheese if you really cannot find the Greek cheese)
1/3 cup of salted butter
3 egg yolks, well beaten                       1-2 teaspoons of ground nutmeg
1/2 tsp fresh ground black pepper
Sea salt to taste

Assembly:

Heat the olive oil in a large pan and sauté the diced onion(s) over a medium heat until soft. Add the tempeh, rosemary, garlic, wine, and tomatoes to the pan along with salt and pepper to taste, and mix well. Bring to a boil, add the bay leaves and  then reduce the heat to medium-low and cover the pan with its lid leaving it only slightly uncovered to allow the excess water to evaporate as steam. Simmer for about 30 minutes or so. Stir the sauce occasionally. Remove the bay leaves and set aside when done.
Bring a large pot of water to a rolling boil, add the pasta to the water and parboil it until soft but not fully cooked (about 3/4 of the suggested cooking time on the package).
While the pasta is cooking, make the béchamel sauce. Start by melting the butter in a deep saucepan over a medium heat, then add flour to make a rue. Once the flour has been fully incorporated, slowly add the hot milk while continuing to constantly stir the butter and flour paste to ensure a smooth consistency. Once the milk has been added, remove the saucepan from the heat and add the grated cheese, nutmeg, pepper and egg yolks in that order while continuing to rapidly stir the mixture. Set aside when smooth and well-mixed. However, do not let it stand for too long without a good stirring as you do not want the top to start congealing.
Drain the water completely from the pasta pot and return pot with pasta to the heat, add the two tablespoons of olive oil to the pasta and mix well. Remove the pot from the heat, let stand for a few minutes to cool and then add the egg whites to the pasta, along with the ¼ cup of grated Kefalotyri cheese and mix well, then set aside momentarily.
Rub a little olive into the sides and bottom of your baking dish, and then add about two-thirds of the pasta to the dish to form a bottom layer.
Spread the meat sauce overtop of the bottom pasta layer.   Add the remaining pasta overtop of the meat layer.  Pour the béchamel sauce over of the final pasta layer.  Place the pastitsio uncovered in an oven pre-heated to 350°F and bake for approximately 30 minutes, or until the béchamel sauce is golden brown.
Remove the pastitsio from oven and set aside to cool before serving. This dish is best served on the following day after its baking. However, if you must eat it on the same day, make sure it has a chance to cool for at least 30 minutes before cutting it into pieces.

Taya's Classic Chip Dip

I made this every weekend in college for football games. It is perfect with potato chips. Be careful; it's extremely addicting

2-8 oz. pkgs. cream cheese
1/2 cup ketchup
Juice from 1 lemon
1 teaspoon Worcestershire sauce
1 tablespoon hot sauce
Pinch of cayenne
2 medium onions, chopped
Sea salt
Fresh ground black pepper

Whip the cream cheese in the bowl of a stand mixer with the paddle attachment until smooth. Add the ketchup, lemon juice, Worcestershire sauce, hot sauce, and cayenne. Mix well, scraping down the sides until everything is smooth and incorporated. Mix in the chopped onion. Add sea salt and pepper, as desired. It's ready to eat right away, but the flavors will develop more if you cover it and put it in the fridge for a couple hours.

Cauliflower with Cheese Fondue

Sooooo, cauliflower is not always a favorite around everyone's dinner table, but it will be once you try this cheesy treat. Who doesn't like fondue anyway?  Your going to love this just as much as my kids do!

1 head cauliflower, cut into florets
1 cup organic cream or milk
2-3 cups sharp cheddar, grated
1/4 teaspoon freshly grated nutmeg
Sea salt, to taste
Fresh ground black pepper, to taste

Steam the cauliflower until just fork tender.
In a saucepan, warm the cream. Whisk in the cheese. Add more for a thicker sauce. Add sea salt, pepper, and nutmeg. Pour over cauliflower.  

Blue Strawberry Smoothie

Here's another yummy smoothie to enjoy today. It tastes awesome and is a wonderful healthy meal. Lets face it, at this time of year you can use a little nutrition to offset all the tasty fun your having!  Bottoms up!

Serves 4-6

3 ripe bananas, peeled
1 bag frozen organic blueberries
1 bag frozen organic strawberries
2 tablespoons raw honey
3-4 cups organic apple juice

Blend well in a high speed blender, adding enough apple juice to keep the motor running.

Taya's Balsamic Vinaigrette

This is my "house" dressing. It is my go-to that I make several times a week. It's so versatile and goes on just about any salad you can throw together.

2 tablespoons extra virgin olive oil
2 tablespoons Balsamic vinegar
1 tablespoon Maple Syrup
1 teaspoon Dijon mustard
1 clove of garlic, minced

1 teaspoon dried Italian Seasoning (or a mix of basil, oregano, thyme)
Sea salt, to taste
Fresh ground black pepper, to taste

Whisk together well or whiz it up in a coffee grinder or blender.

Goes great over baby greens, spring mix, or spinach.  

Veggie Sushi Rolls!!!

Alright I hope you already wrote down my spicy sushi sauce, it will take this veggie roll to a whole new level.  My kids go crazy for anything sushi, I think I could make a 100 rolls and they would somehow disappear in one sitting.  This is super healthy and super yummy at the same time so you just can't go wrong!  I know your family will enjoy this dish just as much as my does, enjoy!


The Rice

2 cups organic short-grain or sushi rice, brown or white is fine (I used brown in this batch)
2 cups water

Combine in saucepan and bring to a boil. Once boiling, cover and reduce heat to low for 15-20 minutes, or until water is absorbed. Turn off heat and allow to steam for a few minutes while you make the Sushi Rice Seasoning.
   

Sushi Rice Seasoning

4 1/2 tablespoons rice vinegar
4 teaspoons organic sugar
2 teaspoons sea salt

Combine in a glass or ceramic bowl (no metal since the vinegar can react with the metal and produce an off taste). Stir until solids are dissolved.

When the rice is done steaming, dump it into a glass baking dish. Using a wooden rice paddle or a wooden spoon, gently spread it out and pour the Sushi Rice Seasoning over the rice, carefully mixing it in. If you can, stir the rice near a fan or in a cold area to quickly bring the rice to room temperature.  At this time, I like to stir in a tablespoon or so of Sesame Seeds; white, black or a combo-optional, of course.  It adds a lot of calcium!
After making the sushi rice seasoning, make a separate bowl of a water/vinegar mix to dip your fingers into often to keep the rice from sticking and also to moisten the end of the nori to seal your sushi. Combine 1/2 cup rice vinegar and 1-1/2 cups water. Set a bowl of this on your work station while rolling the sushi.

Veggies

 Carrots
Scallions
Daikon
Cucumber
Avocado
And anything else you like!

Julienne into long strips.

Sushi Preparation



You need:
1 package Nori sheets for sushi- I like to buy organic, sun-dried, and make sure it's not irradiated.
 Bamboo rolling mat
Sushi Seasoned Rice
Veggies of your choice
Taya's Sushi Sauce
Tamari, Nama Shoyu, or Soy Sauce for dipping

Place one sheet of Nori on the Bamboo Mat. Put a thin layer of Sushi Rice leaving just a small strip of Nori at the top to seal the Sushi roll. Use your fingers, moistened in the rice/water to spread the rice and push down slightly. At the bottom of the roll, place a couple strips of the veggies you would like. Using the mat, tightly roll the bamboo mat, pressing on the sushi as you go. When you get towards the end, moisten the naked part of the Nori, then continue rolling. Set the sealed sushi roll aside while you complete the rest. Once complete, slice into 1-2 inch pieces with a sharp knife. Place on a platter. Top each piece with Taya's Sushi Sauce and dip each piece into Soy Sauce as desired.
I like to take the extra veggies we didn't use, chop them up, add the leftover sushi sauce or soy sauce and eat it as a salad. This is a healthy meal that is fun to eat.

 

Spinach Gratin

Spinach is probably my #1 favorite veggie. In my baby book, my mom wrote that I told her spinach was my favorite food when I was only 18 months old. I love spinach quiche, spinach dip, creamed spinach, spinach salad, spinach on my Eggs Benedict, you name it...and this dish definitely does not fail to deliver. Even though it's considered a side dish, I could easily eat it as my main dish. It seems like 3 bags of spinach is a lot, but on the dinner table, my husband and I and our 4 kids will eat all of it, fighting for seconds.

4 tablespoons organic butter
2 organic yellow onions, chopped
1/4 cup organic flour
3 cups organic whole milk
1/4 teaspoon freshly grated nutmeg
pinch of cayenne, to taste
1  1/2 cup grated Gruyere cheese
3 bags of organic, chopped frozen spinach - thawed
1 teaspoon sea salt
Fresh ground black pepper, to taste

Panko Topping
2 tablespoons organic butter
1 1/2 cups panko breadcrumbs
Sea salt, to taste

Preheat oven to 375 degrees. Squeeze the liquid from the thawed spinach, handful by handful. Set aside. Heat milk to simmer in saucepan. Melt the butter in a heavy-bottomed pot. Add onions and cook until wilted but not browned, about 10 minutes. Add the flour and cook for 2 minutes. Stir in the hot milk and whisk the sauce until it thickens. Add the nutmeg and cayenne. Turn off the heat. Stir in the cheese and season with salt and pepper. Taste and adjust seasoning. Add the spinach and mix in well. Pour into a 9X11 glass or ceramic baking dish. Prepare Panko Topping. Melt butter in medium skillet. Add panko, sprinkle with sea salt and stir until lightly toasted, just a minute or two. Gently smooth the toasted panko on top of the gratin. Bake for 30-35 minutes until bubbling.

Taya's Spicy Sushi Sauce

OK, it's sushi time!!!!  I love sushi and you will be seeing more posts on this subject in the future from me.  This is my version of a tangy sushi sauce that brings many types of rolls to life!  I'll be post a veggie suchi roll to go with this today.  As always  enjoy!

This should sit in the refrigerator overnight to let the flavors develop, so be sure to make it the day before for the best flavor. It's  not too spicy...my kids love it!

1 cup mayo (I use Vegenaise)
1 tablespoon melted butter
Juice from 1 organic lemon
1 teaspoon organic sugar
1/2 teaspoon organic garlic powder
1/4 teaspoon paprika
1/4 teaspoon cayenne
Sea salt, to taste
Black Pepper, to taste

Whisk together well. Cover and refrigerate overnight. This will be used to top each piece of sushi. For me, sushi isn't good without this flavorful sauce.

Rosemary Garlic Bread

I honestly don't think I could survive without garlic bread. It's so easy to make, you won't ever have to buy frozen, stale garlic bread made with hydrogenated oils and flavorless powders again!

1 stick organic butter, room temp.
6 large cloves of garlic, minced
2 tablespoons olive oil
1 teaspoon fresh rosemary, minced
Sea salt, just a pinch to taste
Fresh ground black pepper, just a bit
1 baguette, split or your choice of bread

Mix all ingredients (except bread, duh) in a bowl. Spread on both sides of baguette. If your bread is soft, bake in a preheated 350 degree oven for about 10 minutes or until all butter is melted and the garlic is bubbling a bit and golden brown-not burnt though. If you have a hard baguette or bread, wrap it in aluminum foil, then bake  for about 15 minutes or so. The foil will soften the bread.  If you have a crusty old loaf around, this is a good option for it. Yummy!!

Tempeh Bolognese

This is an awesome, herby, savory Bolognese that will make any carnivore happy. It's a hearty meal for a chilly night. Serve with Rosemary Garlic Bread.

Makes 6 hearty servings

1 tablespoon olive oil
1 tablespoon butter
1/2 onion, chopped
1 carrot, diced
1 stalk celery, diced
8 oz. tempeh, crumbled
2 lg. cloves garlic, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon fennel seeds
2 bay leaves
1/2 cup dry white wine
1/2 cup heavy cream
1/4 teaspoon nutmeg, grated
1  28 oz. can crushed tomatoes
1 1/2 teaspoons sea salt
Fresh ground black pepper, to taste
1/4 cup Italian parsley, chopped
1 pkg. of your favorite pasta, cooked

In a large sauté pan, heat the butter and olive oil over medium heat. Add the carrots, celery, onion, and tempeh. Cook for a few minutes. Add the garlic, basil, oregano, rosemary, fennel seeds, and bay leaves. Stir and cook a few more minutes. Add wine and simmer for a few minutes. Add the cream and nutmeg.  Let simmer a few more minutes. Reduce the heat to low and stir in the can of tomatoes. Simmer on low for another 30 minutes or so. Add salt and pepper to taste. Serve over your favorite pasta. Garnish with the parsley.

Taya's Egg Nog

A classic, made-from-scratch, holiday treat that sure beats the snotty stuff in stores.

6 organic eggs
2 cups organic heavy cream
2 cups organic whole milk
3/4 cup organic sugar
Freshly grated nutmeg, to taste
Rum, to taste

Blend all ingredients in a blender. Grate more nutmeg on top.  

Broccoli Cheese Soup

 I've been on a bit of a soup binge this last week so here is yet another of my favorites, broccoli cheese soup.  Oh man, I can't resist anything with sharp cheddar on it, I could eat my shoes if they had enough cheddar.  This is a simple to make, extremely pleasing soup to eat, please enjoy!!!

This warm, comforting soup can be ready in 20 minutes. I simply rough chop all of my veggies since I'm just going to blend it in the end anyway.

1 bunch organic broccoli, chopped
1 organic carrot, chopped
1 stalk organic celery, chopped
1 organic onion, chopped
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon granulated garlic
1 cup organic heavy whipping cream
2 cups organic sharp cheddar, shredded
Sea salt, to taste
Fresh ground black pepper, to taste


Place all veggies and seasoning in a pot. Add 2-3 cups of water (you DON'T want to cover the veggies, and you can always add more liquid in the end for desired consistency). Bring to a boil, then reduce to a simmer. Cook until veggies are just soft enough to blend. Turn off heat. Blend all veggies and liquid with the cream. Pour back into pot. Stir in cheese. S & P to taste.

Taya's Everyday Green Juice

This is a family favorite. Easy, healthy, and versatile. If you don't have some of the ingredients, don't worry! If you want more, add more! It turns out great no matter what. Just be sure to keep a nice balance with the fruits and veggies and only organic produce when juicing!

Put the following thru a juicer:

2 cucumbers
4 stalks of celery
1 bunch of either Swiss chard, kale, collards, or spinach
2 apples
2 oranges, peeled
1 lemon, peeled
1 knob of ginger, about 1 inch

Enough for 2 big drinks.