Ingredients: 6-7 large red Thai chilis 3 cloves garlic 1/4 large onion (peeled and cut in half) 1 large dried shiitake mushrooms 1/4 cup light brown sugar 2 Tbsp water 2 Tbsp tamarind paste 2 Tbsp distilled white vinegar Directions: Preheat the oven to 400 degrees. Slice the red chilis in half and place themContinue reading “Thai Chili Paste”
Tag Archives: Gluten free
Pickled Serrano Peppers
Ingredients: 1 lb serrano peppers 1 ¼ cup white vinegar ½ cup water 1 ¼ cup sugar 3 garlic cloves Directions: In a medium pan cook vinegar, water, and sugar until sugar is completely dissolved and mixture reaches a soft boil. Remove from heat and cool until room temperature. Slice 3 garlic cloves very thin.Continue reading “Pickled Serrano Peppers”
Lavender, Lemon, and Honey Butter
Ingredients: 1 stick unsalted butter, room temperature 1 Tbsp fresh lavender leaves 1 Tbsp honey Zest of 1 lemon Directions: 1. Place all ingredients into a food processor. Blend until fully incorporated. Scrape sides down and blend again. Do not over mix. 2. Use immediately. To store; place into a log shape on plastic wrap.Continue reading “Lavender, Lemon, and Honey Butter”
Thai Basil and Cashew Pesto
Ingredients: 2 cups thai basil leaves, packed 4 cloves garlic ¼ cup salted cashews 3 tablespoons sesame oil 1 ½ tablespoons rice vinegar ½ teaspoon red pepper flakes 1 tablespoon agave nectar 1 teaspoon soy sauce 1 tablespoon lime juice Kosher salt, to taste Directions: Place the Thai basil, garlic, cashews, sesame oil, rice vinegar,Continue reading “Thai Basil and Cashew Pesto”
Slow-Cooker Fig Butter
Ingredients: 2 pounds whole figs about 20 1 cup granulated sugar ½ cup brown sugar ⅓ cup molasses 3 tsp vanilla extract 2 tsp cinnamon 1 tsp nutmeg 1 tsp pumpkin spice Directions: Cut the stems off the figs & slice them in half. Place figs in the slow cooker. Add sugar, brown sugar, molasses,Continue reading “Slow-Cooker Fig Butter”
Chili Verde with Sausage and Butternut Squash
Ingredients: For the salsa verde: 1 1/2 pounds tomatillos (6 to 8 medium) 2 jalapeno peppers, stemmed (plus seeds, if you can take the heat) 3 cloves garlic, peeled 1 large white onion, peeled and sliced 1/2 inch thick 1/4 cup extra-virgin olive oil Kosher salt 1/2 cup chopped fresh cilantro Freshly ground black pepperContinue reading “Chili Verde with Sausage and Butternut Squash”
Tomatillo Enchilada Sauce
Ingredients: 1 pound tomatillos, husks removed 1 cup diced white onion 2 garlic cloves 1 jalapeno, quartered (seeded, if desired) 1 cup water Kosher salt and ground ground pepper 1 tablespoon vegetable oil 1/4 cup chopped fresh cilantro 1 teaspoon white vinegar Pinch of sugar Directions: In a large pot of boiling salted water, cookContinue reading “Tomatillo Enchilada Sauce”
Freaky Deviled Eggs
Ingredients: 6 hard boiled eggs 1/4 cup diced pickle 1/2 tsp ground black pepper 1/3 cup Freak Flag Organics, Burger Joint Dipping Sauce Smoked paprika Directions: Halve the eggs and gently scoop out the yolks into a mixing bowl. Use a fork to break up the yolks. Mix in the pickle, pepper, and Burger JointContinue reading “Freaky Deviled Eggs”
Ground Beef and Napa Cabbage Stir Fry
Ingredients: 4 medium carrots, peeled and grated 2 cloves garlic, minced 1 Tbsp fresh ginger, grated 1 small bunch green onions, chopped 1 lb ground beef 1 Tbsp coconut oil 1 medium head napa cabbage, thinly sliced 2 cups sugar snap peas, chopped Pinch of crushed red pepper 2 tsp honey sesame seeds 1/4 cupContinue reading “Ground Beef and Napa Cabbage Stir Fry”
Mexican Meatballs
Ingredients: 1 lb ground buffalo (ground beef is easy substitute) 1/2 cup yellow onion, finely chopped 2 cloves garlic, minced 1/4 bunch fresh parsley leaves, finely chopped 1/2 cup white rice (plus 1/2 cup water) 1 tsp ground cumin 1 tsp ground Mexican oregano 1 tsp ground paprika Kosher salt and ground black pepper 1Continue reading “Mexican Meatballs”
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