Sensational Smoothies Recipe Book

 

 

 

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Cinnamon Waffles with Caramelized Pears

 

 

The title alone makes these GREAT.  It was a year ago I was introduced to Williams-Sonoma catalog. It is full of delicious recipes, so it was time to whip out one of their recipes but put my little spin to it. There were no issues with the recipe, since I put my own spin to it. They may be a little more work into making them than your usual waffle recipe, but are totally worth it.  Guys this is a must to surprise that special woman in your life!

Cinnamon Waffles with Caramelized Pears
Yield: 12 4-inch square waffles

Ingredients:
For the caramelized Pears:
3 tbsp. unsalted butter
6 Djourn pears, peeled, cored and cut into 1/4-inch slices
1/2 cup sugar
1 tsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 tsp. vanilla extract

For the waffles:
3 eggs, separated
1 3/4 cups buttermilk
8 tbsp. melted butter
1/2 tsp. vanilla extract
1 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/3 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
whipped cream, for serving

Directions:
To make the caramelized pears, in a skillet over medium-high heat, melt 3 tablespoons butter.  Add the pear slices, sugar, cornstarch, cinnamon, nutmeg and salt.  Mix until apples are evenly coated. Cook about 18 minutes, stirring occasionally.  Remove skillet from heat and stir in vanilla.  Set aside.

To make the waffles, in a large bowl whisk together the egg yolks, buttermilk, melted butter, and vanilla.  In a medium bowl, sift together the flour, baking powder, baking soda, sugar, cinnamon, nutmeg and salt.  Whisk the flour mixture into the yolk mixture until smooth.  In another clean bowl, beat the egg whites on medium-high speed until stiff peaks form, about 1 minute.  Gently fold 1 cup egg whites into batter; carefully fold in remaining egg whites.

Preheat waffle maker on medium-high.  Pour 1/3 cup batter into each well of waffle maker; close the lid.  Cook 5-6 minutes.  Repeat with remaining batter.  Serve waffles with caramelized pears and whipped cream.

Of course we couldn’t leave our gluten-free and diabetic foodies out. With 50 Simple Recipes Book you can whip-up all-natural, gluten-free, diabetic-safe, mouthwatering desserts like Chocolate Coconut Truffles, Cranberry Pecan Muffins, or Lemon Ricotta Souffles!!

Source: adapted from Williams-Sonoma Catalog, February 2009

Open Omelette, Red & Green Peppers, Onions, Corn Beef with Watercress

For this recipe please email us at info@beorganicllc.com. Remember to order any of our organic finishing sauces by clicking on the “Add to Cart” button and look out for our new recipe ebook coming soon!

Chicken Soup For The Soul

Do you have all the early signs of a cold / flu coming on- achy, runny nose, sore throat, and cough? Well it’s the “Time of the season”, we’re not talking about The Zombies, even though we think it’s a beautiful song. Be preventative and make yourself some chicken soup for the soul!! For this recipe please email us at info@beorganicllc.com. Remember to order any of our organic finishing sauces by clicking on the “Add to Cart” button and look out for our new recipe ebook coming soon!

Vegetarian Egg & Shittake Mushroom Casserole with Roasted Red Peppers & Potatoes

Sunny side up? Scrambled? Hard boiled? Yeah right, this dish comes free-range and vegetarian roasted casseroled!! For this recipe please email us at beorganic4@gmail.com. Remember to order any of our organic finishing sauces and look forward to our new recipe ebook coming soon!

Red Snapper Al’ Orange Mandarin Coconut Rice with Watercress Cabbage Slaw

For this recipe please email us beorganic4@gmail.com. Remember why worry about burning the kitchen down or sauce stains on your ceiling, you can order any of our organic finishing sauces right here on this website.

Collard Green Stuff Bake Snapper

Snapper fish – clean and scale

½ Green Pepper

1 Onion- dice

1 Tomato- chopped

1 head of Cilantro- mince

1 bush of collard greens- wash and chopped

1 whole scotch Bonnet pepper- slice

Dry Rub

½ Table spoon of black pepper

½ Table spoon of seas salt

½ Table spoon of cayenne

½ Table spoon of Paprika

½ Table spoon of Garlic Powder

Directions:

1. Clean Snapper with lime juice and water.

2. In a bowl, add pepper, onion, tomato, cilantro, collard greens and scotch bonnet. Then season with dry rub. Allow mixture to marinate while you prepare your side dish.

3. Preheat oven to 350 degree F. Bake Fish for 30-40 minutes depend on the size of the fish.

4. Server best with stem seasonal vegetable or side of choice

“Grillin’ Like a Villian”- Grilled Whole-Wheat Flatbread Bruschetta Pizza

This past weekend was one of our favorite friend’s birthday, Janah Adickman,  and we wanted to feature one of her many amazing dishes. We want to wish you a Happy Birthday Janah and now please take it away.

I decided that I haven’t been showing my grill pan much love lately.  Since I’m an equal opportunity chef, I decided that I better put my favorite pan to use.  I’ve been wanting to make grilled pizza, since time began I think, so last night I got to grillin’ and banged out a delish bruschetta grilled pizza!

What You Need:

1 Prepared Pizza Dough (homemade or store bought)

Cornmeal (for dusting)

1/2 Cup Sundried Tomatoes (julienned)

2 Small Heirloom Tomatoes (seeded and chopped)

3 Roma Tomatoes (seeded and chopped)

1 Cup Shredded Mozzarella Cheese

1/2 Cup Fresh Basil (chiffonade)

Balsamic Vinegar (to taste)

Arugala (optional)

2 Large Cloves Garlic (rough chop)

2 Scallions (fine chop)

1. Heat greased grill pan on medium/high heat.  Roll out your pizza dough to your desired thickness.  Dust some cornmeal under the dough and press down so the cornmeal sticks to the bottom of the pizza.  Then, place the dough onto the hot pan.  Allow the dough to cook on both sides until its crisp and shows beautiful grill marks.  Remove the grilled pizzas and set aside.

2. Meanwhile, toss the tomatoes, basil, garlic, scallions, 1/2 mozzarella cheese and balsamic vinegar in a medium bowl.  Allow the mixture to marinate while you cook your doughs.

3. Then, take the pizza doughs and top them with the bruschetta mixture.  Turn the heat on your stove down to medium and place the pizza back on.  Allow the dough to cook until the cheese begins to melt (you may need to cove the pan with a lid to melt the cheese.  If you like, add some fresh arugala to the pizzas while they are heating.

Slice it up and serve!

Jamaican Chicken Wings

This is foodie Nelson with this week’s recipe of the week; spicy, caliente, hot, fire, whatever you want to call them, don’t call them boring. Everyone knows us for the perfect marinade/sauce, but in 2010 we are dropping our new line, “Dried Seasoning.”  For those who don’t know what dried seasoning is here it goes: after you clean and wash your meat/poultry, you begin the process of seasoning it to be cooked; this is where a lot of people run into trouble.

Trouble! Foodie Nelson, what do you mean? Well some people are heavy handed, so they tend to over season the meat: making it too salty or too spicy without any flavor. Then there are those who just are afraid of the meat; they are afraid to add spices and salts, so they never add the right amount of spice to enhance their food.

Foodie Nelson, cooking sound sooo hard! No, it isn’t at the BYU (Back Yard University). We make it easy on all our” foodie cadets” by providing him/her with our pre-package organic Dried Seasoning. Every spice is hand picked by the 3 founders of Be Organic and is measured to perfection to keep our clients best interest at heart. So now that you know what “Dry Seasoning” is, on to our menu for the week: our Jamaican Cayenne/Scotch Bonnet Pepper chicken wings.

Ingredients as follow:

1 table spoon of Cayenne pepper

1 table spoon of chill pepper

1 whole scotch bonnet pepper ‘seed or add for the spicy’

½ table spoon of sea salt

½ table spoon of black pepper

2 clove of garlic Pinch of season salt

½ table spoon of paprika

1 table spoon of honey

Cooking instruction:

1. Pre-heat oven 350 degrees

2. 5lb of organic chicken wings. Wash and clean chicken thoroughly with organic lime juice or vinegar

3. Make sure chicken is damp when applying seasoning 1 oz. of Be Organic Dried Season

4. Rub each wing until fully coated. Place coated wings in oven safe pan.

5. Place in oven rotate wings to make sure they don’t stick to pan or burn after 15 minutes.

6. Serve with mashpotatoes or favorite vegetables

Roasted Garlic Pesto Mushroom Stacks

Hello foodies!!! Today we are here to feature another meatless dish. This recipe is from our good friend and biggest fan Janah of Delishyourdish. We had the honor of making this dish with her at her house and today we are asking you to support her by voting for this dish for the Springlicious Recipe Contest. Please vote for this dish!! http://www.iledefrancecheese.com/blog/?cat=51

Roasted Garlic Pesto Mushroom Stacks by Janah A.

Ingredients:

• 1 Bulb Garlic
• 3 Zucchini (sliced on an angle into 1/2” slices)
• 1 Large Eggplant (sliced into 1/2” rounds)
• 1 Pkg. Sliced Portabello Mushrooms
• 1 Pkg. Fresh Basil
• 2 Tbsp Lemon Juice
• 1/2 Cup Goat Cheese
• Tomato Sauce
• 2 Red Peppers
• 1 Pkg. Firm Light Tofu
• Shredded Mozzarella Cheese
• 1 Tbsp Olive Oil
• Salt

Direction:

For The Roasted Garlic:

• Set oven to 350 degrees
• Slice off the top of the garlic bulb. Pour about 1 tbsp of olive oil over the top of the garlic bulb so that the oil drips down between the cloves. Top with a few shakes of sea salt.
• Wrap the bulb in tin foil and place in the oven with cut side down. Allow garlic to roast for 1 hour.

For Pesto:

• In a blender or cuisenart, add in bulb of roasted garlic (squeeze out the roasted cloves into the blender), lemon juice, goat cheese and basil.
• Blend until you’ve reached your desired texture. Taste to see if you may want to add more lemon juice or goat cheese. Set aside.

For Red Peppers:

• Set Oven to Broil.
• Lay the red peppers onto a greased cookie sheet. Allow red peppers to cook on broil until they become blistered on top. Should take about 5-7 minutes. Remove from oven and set aside.

For The Eggplant, Zucchini and Mushrooms:

• Set oven to 400 degrees on convection.
• Place the zucchini, tofu and eggplant onto a greased cookie sheet. Bake in the convection oven until the veggies and tofu begin to crisp. Or you can also cook the tofu in a sautee pan on high heat until crispy.
• In a greased sautee pan, toss in the mushrooms on medium heat. While the mushrooms are cooking, add just a small dollop of the pesto into the pan. Cook until the mushrooms are tender. Set aside.

Make the Stacks:

• On a greased cookie sheet begin to layer the veggies, tofu, pesto, tomato sauce and mozzarella cheese. Be sure to start with a piece of eggplant on the bottom then build the stack any way you like.
• Place back in the oven for about 5-10 minutes just to warm.

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