Last week was THE best week!! Featuring our grazing table upstairs @sugarcreekfood Bacon Barn! Thank you @veroni_usa for supplying us with the best meats in the business. All of this wouldn’t have been possible without Chris @garnishcateringcincinnati . There aren’t enough words to thank you for the opportunity and support. Can’t wait to work together again!
#cincinnati #charcuterie #grazingtable
Ready to elevate the latest all star ingredient #feta and take it to the next level!?!
Enjoy this quick, one dish, rustic meal you can put together in less than 30 minutes.
Baked Shrimp with Roasted Garlic, Tomatoes, & Feta
Preheat oven to 400 degrees.
In a large oven safe dish (roughly 13x9) add in:
- 2 pints of cherry or grape tomatoes
- 3-5 cloves of thinly sliced garlic
- 1-2 TBSP of EVOO
Toss together with some S+P and bake in oven for 15-20 minutes. You want the tomatoes to just start to burst and release their juices.
While tomatoes are cooking toss together:
- 1 lb of raw peeled and devained Shrimp
- 1 TBSP of EVOO
- 1 tsp of Dried Oregano
- A few dashes of Dried Red Pepper Flakes
- S+P to taste
Pull baked tomato and garlic from oven. Spread out shrimp in pan. Next using a block of feta cheese, tear off into chunks of cheese and spread around the top of your dish. Place back into oven for 20 minutes.
Shrimp will still be slightly blue in color. Turn oven to high broil and cook for an additional 3-5 minutes until shrimp are pink and fully cooked.
Pull from oven and top with a garnish of either fresh chopped basil or parsley.
For a more rustic meal, serve with sliced crusty bread. Or cook up some penne pasta and toss together until combined for a more heartier meal.
#feta #fetacheese #bakedfeta #bakedfetapasta #shrimp #bakedshrimp #tomatoes #roastedtomatoes #garlic #roastedgarlic #rustic #crustybread #onedishmeal #rawvolutionary
Not all granola is created equal, especially if it comes off a shelf. If you’ve ever taken the time to read the ingredients in some of the “healthy” packaged granola at the grocery, you will find that some are full of extra sugars, unhealthy sugars, or ingredients you can’t pronounce.
Today’s recipe is simple and you more than likely have all the ingredients in your pantry waiting to be put together to make yourself a delicious batch of granola.
Heathy Granola
Preheat oven to 400
Mix all dry ingredients:
- 4 cups of GF Rolled Oats (I use Bob’s Red Mill)
- 1 1/2 cup of chopped nuts (any combo will work, lately I’ve been doing cashews, almonds, & walnuts)
-2/3 cup of dried fruit (I’ve been combining raisins and dried cranberries)
- 1 TBSP Chia Seeds (optional)
- 1 tsp Salt
- 1/2 tsp Cinnamon
Add in Liquid Ingredients
- 1/2 cup Maple Syrup or Honey
- 1/2 cup of melted Coconut Oil
- 1 tsp Vanilla Extract
Mix all ingredients until oats and nuts are nicely coated. Pour out onto a baking sheet lined with parchment paper or silpat. Spread out mixture until nice and even on baking sheet.
Cook for 30 minutes total but stir up the granola about halfway through cook time to ensure it cooks evenly and doesn’t burn. You are looking for your oats to turn a nice golden hue.
Pull from oven and let cool before storing in an airtight container.
Top off your morning yogurt or smoothie bowl or simply enjoy in a bowl with milk.
Be sure to leave me a comment or like if you make this recipe.
#granola #breakfast #snacks #healthysnacks #rolledoats #glutenfree #nuts #driedfruit #chiaseeds #cinnamon #coconutoil #maplesyrup #vanillaextract #rawvolutionary
Have you ever cooked spaghetti squash only to be left with a mushy mess or excess water in the bottom of your leftover container? I don’t know about you but I’ve always had a hard time eating the leftovers when they look like that.
I recently discovered a new hack for cooking #spaghettisquash that eliminates the watery issue and honestly makes the leftovers a lot more versatile.
Spaghetti Squash Cooking Hack
Preheat oven to 400
- Take your spaghetti squash and lay it on its side. Cut small circles down the length of the squash trying to cut each slice as even as possible.
- Remove the seeds from center of each slice so you are left with a ring
- Place your rings on a baking sheet and coat both sides with EVOO and S+P
- Bake in oven for 30 minutes, flipping over halfway through
Allow your squash to cool off for about 10-15 minutes before handling. Take your ring and with your fork scrape the inside until you have nice long strands pulling off the skin. Another trick for removing the squash from the skin is to take your fork and insert the skin into one of the fork prongs and slide your fork around skin to get all of the squash off.
You can then top your spaghetti squash with your favorite sauce and enjoy!!
For storage, leave uneaten rings intact and put into a tightly sealed storage container to put in your fridge to eat later. Leaving the rings intact will help eliminate any watery mess and also give you the ability to repurpose your spaghetti squash into other recipes.
Leave me a comment or like if you try this hack as I’d love to hear from you!
#rawvolutionary #spaghettisquash #cookinghacks
I present Broccoli Cheddar Soup that uses cauliflower to create its creamy base.
In a large Soup Pot/Dutch Oven, heat to medium-high add:
- 1-2 TBSP of EVOO
- 1 medium onion chopped - Cook for 1-2 minutes
Next:
- 1 head of Cauliflower chopped - Note don’t worry if your chunks are not uniform as you will blend this up
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Salt
- 1 tsp Ground Black Pepper
- Pinch of Cayenne (optional)
Stir all ingredients together and sauté for another 3-5 minutes until your cauliflower starts to get a bit soft.
Finish off by adding:
- 4 cloves of Minced Garlic
Sauté another 1-2 minutes until the garlic becomes very fragrant in the pot.
Cover your soup mixture with:
- 4 cups of Broth - I used vegetable broth to keep this dish vegetarian
Bring your soup mixture to a boil, cover, and reduce heat to a low simmer and cook for 15-20 minutes. You are looking for your cauliflower to be fully cooked.
Next you are going to want to blend up your soup mixture to create the creamy base of your soup. I used an Immersion Blender as it’s less mess, however if you do not own one, you will need to ladle out your soup and blend up in small chunks in either a blender or food processor. You want to blend your soup until is is smooth and without chunks.
Return your creamy cauliflower soup base to your stove snd bring it up to a boil. Add in:
- 5 cups of Broccoli (fresh or frozen work)
- 1-2 large Carrots (chopped or shredded)
Bring your soup up to a boil and cover and lower your heat to a simmer and cook for another 25 minutes. Note if you use frozen broccoli, it will take a little more time. After 25 minutes take a test bite of both the broccoli and carrot to make sure they have just a little bite to them and don’t taste raw. Adjust your heat and cook time accordingly so your veggies are fully cooked.
Although this soup is called Broccoli Cheddar Soup, you do not need to add cheddar to this soup. However, for my cheese lovers out there, remove your fini
Have leftover Turkey and need something quick to put together for dinner? Why not make a Turkey Noodle Soup and add in some quick and easy from scratch Egg Noodles to add that homemade touch to your soup. These noodles are ready in less than 15 minutes and cook in about 5 minutes.
Turkey Noodle Soup
Heat a pot with 1-2 TBSP of EVOO and add:
- 1 chopped onion and sauté until translucent
- Add in 5 Celery Stalks chopped & 5 Carrots chopped and sauté until the veggies start to soften, season generously with S+P
- Add in 2-3 cloves of minced Garlic and sauté until fragrant (about 1-2 minutes)
- Toss in 3-4 cups of chopped Turkey
- 2-3 sprigs of thyme (1 tsp dried)
- 6-8 cups of broth (enough to cover your veggies and meat and an extra few inches for your noodles to have room to cook)
Bring soup to a boil and reduce to a simmer and let cook for 20 minutes.
Homemade Egg Noodles
In a medium bowl whisk together the following ingredients:
- 2 Eggs
- 2 TBSP of Milk(your choice)
- 1/4 tsp of Celery Salt
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1 1/2 tsp of Salt
Mix in 1 cup of Flour until incorporated. Then add a scoop at a time of flour (up to 1/2 cup) until dough is formed in a rough mass that isn’t overly sticky.
Knead dough on a floured surface 10-15 times until the dough is smooth. Let rest for 5 minutes.
Roll out dough to desired thickness and let rest another 5 minutes before cutting.
Cut up dough using a knife or pizza cutter in whatever shape you want (long strips, rectangles, squares). Just be sure all your pieces are similar size to allow for even cooking. After your noodles have been cut, gently toss them together with the leftover flour on your surface.
Bring your soup back up to a medium-high boil. Drop in noodles individually or in small batches into your boiling soup and allow to cook 3-5 minutes giving them a good stir to ensure they don’t stick together or the pot. Cook time will depend on how thick you rolled out the noodles.
Gar
