Kitchen Essentials

In order to cook the recipes you are going to need a few kitchen essentials to get started

Chickpea Fries

Ingredients for Chickpea Fries:

1 1/2 C. Chickpea flour
2 C. Water
1/4 C. Olive oil
1 tsp. Cumin
1/2 tsp. Salt
1/2 tsp. Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
1/2 tsp. Chili Powder

Making the Chickpea Dough
In a sauce pan, add in the water, oil, and seasonings. Bring just to a boil, add in the chickpea flour slowly, whisking as you pour in the flour, to prevent lumps. Whisk until the chickpea flour mixture becomes a thick, sticky dough. About 1 minute. Remove from the heat.

In a foil lined baking dish (9 x 9) sprayed with cooking oil, pour in the hot chickpea mixture. Spread […]

Oct. WK3: Spaghetti with Roasted Red Pepper Sauce and Burrata Cheese


1 lb. uncooked whole wheat thin spaghetti (can substitute for any kind of pasta you prefer)
1 jar of roasted red peppers (you will use half blended and the other half you will chop into chunks)
1 white onion (chopped)
1 8 oz. ball of fresh Burrata cheese
1/2 cup of pasta cooking water
3 garlic cloves (minced)
1 Tb. extra virgin olive oil
1 tsp. salt
1/2 tsp. black pepper
1/4 cup fresh basil leaves (chopped)

In a food processor
Remove half of the roasted bell peppers from the jar and add them into the food processor. Add in half of the liquid from the jar. Pulse the bell […]

Oct. WK2:Balsamic Brown Sugar Glazed Pork Tenderloin

Ingredients for the Pork:

1 (1 lb.) pork tenderloin
1/2 tsp. salt
1/2 tsp. pepper
3 garlic cloves (peeled, but left whole)
1 cup beef broth
4 buns

Ingredients for Sauce:

½ C. brown sugar
1 Tb. cornstarch
¼ C. balsamic vinegar
½ C. water
2 Tb. soy sauce
1 tsp. sage (dried)

Ingredients for Roasted Corn on the Cob with Spread:

4 ears of corn
3 Tb. of butter
3 garlic cloves (use the ones from your crock pot after cooking with pork)
1/4 C. parmesan (grated; plus more for garnish)
salt and pepper to taste

Making the Pulled Pork for the Crock Pot
Place the pork tenderloin, salt, pepper, garlic cloves, and beef stock into the crock pot. […]

Oct. WK1: Roasted Pork Tenderloin with a Quinoa, Pea Shoot, Goat Cheese and Basil Salad


1 1.5 lb. Pork tenderloin (we bought one that was pre-marinated in herbs and spices)
1 Cup uncooked quinoa
2 Cups chicken stock
2 Cups of pea shoots (can substitute regular peas)
3 Tb. Freshly chopped basil
2 oz. Goat cheese
1 lemon (zest and juice)
3 Tb. of Extra Virgin Olive Oil
Salt and Pepper to taste

Cooking the Pork Tenderloin:
We took a short cut here to help save time. We bought pork tenderloin that was already pre-marinated in herbs and spices. However, if you want to save a few bucks and buy regular pork tenderloin, you can just heavily season the outside of the pork tenderloin […]

WK52: Greek Salad

Ingredients for salad:

2 heads of romaine lettuce
1 small cucumber
1 red bell pepper
1 C. cherry tomatoes
1/4 C. kalamata olives
4 oz. feta crumbles
1/4 of a red onion, finely chopped
2 chicken breasts, cubed and cooked
olive oil
1 tsp. dried oregano

Ingredients for dressing:

1/3 C. sour cream or Greek yogurt
1 TB. lemon juice
1/2 tsp. dill
salt and pepper to taste
3 TB. finely chopped cucumber

Cooking the Chicken
Cut your chicken breasts into large bite sized pieces.

In a large skillet, preheat over medium-high heat. Drizzle some olive oil into the pan and add the chunked pieces of chicken. Add salt, pepper, and oregano to chicken. Cook for 7-8 minutes […]