Eat Our Feelings » Entrees http://www.eatourfeelings.com Tue, 09 Feb 2016 16:06:22 +0000 en-US hourly 1 Grilled Cabbage http://www.eatourfeelings.com/sharedrecipes/grilled-cabbage/ http://www.eatourfeelings.com/sharedrecipes/grilled-cabbage/#comments Mon, 25 Jan 2016 03:11:43 +0000 http://www.eatourfeelings.com/?post_type=sharedrecipes&p=1375

Grilled Cabbage

From Eat Our Feelings | Side Dishes | American

00:15
00:05
00:10
cal Calories 322kcal
Low fat Total Fat 8g
Low sat-fat Saturated Fat 1g
chol Free Cholesterol 0mg
sodium Sodium 304mg
carbs Total Carbohydrate 62g
Serving size 846g Calories from fat 75kcal Fiber 18g Protein 12g Sugar 32g

Ingredients

  • 2 heads purple/red cabbage
  • olive or canola oil, to coat
  • salt (about 1 tsp)

Directions

  1. Quarter the cabbage, leaving enough core so that the leaves hold together
  2. Coat cabbage liberally in oil. Lube it up, don't be shy. Toss with salt.
  3. Place cabbage on a nice hot grill, allowing leaves to char well. Flip every 3-5 minutes, until all sides have a good amount of blackening.
  4. Serve with our Red Pepper and Sunflower Seed Cream, or another sauce of choice (ideally something rich like a cream-based dressing or sweet and smokey like BBQ).
  5. ALT: If cooking in oven, bake for about 40 or so minutes, at 400°F (200°C), until there is a bit of blackness on the edges. The texture will be slightly different (though still delicious) using this method.

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]]> http://www.eatourfeelings.com/sharedrecipes/grilled-cabbage/feed/ 0 Massaged Kale Salad http://www.eatourfeelings.com/sharedrecipes/massaged-kale-salad/ http://www.eatourfeelings.com/sharedrecipes/massaged-kale-salad/#comments Mon, 25 Jan 2016 02:57:41 +0000 http://www.eatourfeelings.com/?post_type=sharedrecipes&p=1357

Massaged Kale Salad

From Eat Our Feelings

00:30
00:30
00:00

Ingredients

  • For Massaged Kale Salad:

  • 1 bunch of kale, de-stemmed and torn into bite sized pieces
  • 1 firm apple, thinly sliced
  • 1/4 cup crushed peanuts
  • 1 bunch of chives, chopped
  • our Tangy Peanut Dressing
  • our Grilled Butternut Squash

  • For Tangy Peanut Dressing:

  • 1/4 cup peanut butter
  • 1/4 cup olive oil
  • 3 tbsp rice vinegar (alt: lime juice)
  • 2 tbsp soy sauce (alt: tamari)
  • 2 tbsp agave (alt: maple syrup)
  • 1 tbsp mustard
  • 1 tsp Sriracha
  • 1 tsp toasted sesame oil
  • 1 tsp garlic powder

  • For Grilled Butternut Squash:

  • 2 medium butternut squash
  • Olive or canola oil, to coat
  • Salt (about 1 tsp)

Directions

  1. For Massaged Kale Salad:
  2. 1. Using (clean) hands, massage dressing into kale, until leaves are fully coated.
  3. 2. Mix in apple, peanuts, and chives.
  4. 3. Top with sliced and grilled butternut squash (unless you don't have that, in which case just eat the salad).
  5. For Tangy Peanut Dressing:
  6. 1. Whisk together all ingredients, until dressing is smooth and uniform in color.
  7. 2. Use it! Also great for dipping and drizzling.
  8. For Grilled Butternut Squash:
  9. 1. Peel squash and cut in half lengthwise. Scoop out the seeds
  10. 2. Cut squash into horseshoe slices, about 3/4" thick. Coat slices in oil until they are shiny on all sides. Sprinkle with salt.
  11. 3. Place squash on medium-hot grill. Cook about 5 minutes on each side, turning every so often to keep them from over-charring. You want light grill marks and a fork-tender flesh.
  12. 4. Serve over salad, or on sandwiches, or with dip, or just straight to your face.
  13. ALT: If cooking in oven, bake slices for about 30-40 minutes at 400°F (200°C), until edges are crispy and golden.

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]]> http://www.eatourfeelings.com/sharedrecipes/massaged-kale-salad/feed/ 0 BBQ Zucchini, Collard, and Mushroom Pizza http://www.eatourfeelings.com/emmarecipes/bbq-zucchini-collard-and-mushroom-pizza/ http://www.eatourfeelings.com/emmarecipes/bbq-zucchini-collard-and-mushroom-pizza/#comments Thu, 26 Mar 2015 18:59:05 +0000 http://www.eatourfeelings.com/?post_type=emmarecipes&p=1324

BBQ Zucchini, Collard, and Mushroom Pizza

From Eat Our Feelings | Main Dishes | Italian

00:40
00:10
00:30

Ingredients

  • For Pizza

  • 1 pre-baked crust made with almond meal pizza dough (see recipe)
  • 1 cup, your favorite BBQ sauce
  • 3 large collard leaves (or any leafy green of your choice), cut into ribbons
  • 1 medium zucchini, sliced
  • 1 cup, sliced cremini mushrooms

  • For Pizza Dough

  • 1/3 cup flax meal
  • 1 cup water
  • tsp chopped rosemary
  • 4 tbsp cornstarch (or other starch)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1/2 cup cooked and mashed parsnip

Directions

  1. For Pizza
  2. 1. Sauté the 3 vegetables in olive oil and a sprinkle of salt, individually, until they've softened and liquid has cooked off.
  3. 2. Evenly spread BBQ sauce over pre-baked crust.
  4. 3. Add collards, zucchini, and mushrooms.
  5. 4. Bake for another 15 minutes, or until edges of crust are golden-brown.
  6. 5. Serve and enjoy!
  7. For Pizza Dough
  8. 1. Preheat oven to 400. In medium bowl, whisk together flax meal and water. Let sit for a few minutes until thick. In a large bowl, whisk together dry ingredients and rosemary. Add oil and mashed parsnip to flax mixture, and stir until incorporated.
  9. 2. Add wet into dry, and stir until combined.
  10. 3. On parchment lined baking sheet, press dough into even layer, wetting hands occasionally if necessary (dough is sticky, y'all!)
  11. 4. Pre-bake dough for 20 minutes (will bake it again, once toppings are on!)

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]]> http://www.eatourfeelings.com/emmarecipes/bbq-zucchini-collard-and-mushroom-pizza/feed/ 0 Goat and Ricotta Cheese Pizza with Caramelized Onions, Cherries and Arugula http://www.eatourfeelings.com/sasharecipes/goat-and-ricotta-cheese-pizza-with-caramelized-onions-cherries-and-arugula/ http://www.eatourfeelings.com/sasharecipes/goat-and-ricotta-cheese-pizza-with-caramelized-onions-cherries-and-arugula/#comments Thu, 26 Mar 2015 18:54:30 +0000 http://www.eatourfeelings.com/?post_type=sasharecipes&p=1320

Goat and Ricotta Cheese Pizza with Caramelized Onions, Cherries and Arugula

From Eat Our Feelings | Main Dishes | Italian

00:50
00:30
00:20

Ingredients

  • 1 pre-baked crust made with almond meal pizza dough (see recipe)
  • 3/4 cup goat cheese
  • 1/4 cup ricotta
  • 1 cup cherries, pitted and halved
  • 1 half red onion, thinly sliced
  • 1 tbsp honey
  • a couple handfuls, fresh arugula
  • balsamic vinegar, for drizzling
  • olive oil, for drizzling

Directions

  1. Sauté onions in olive oil, until soft and translucent. Add honey and cook a couple minutes longer, stirring frequently, until onions are fragrant and slightly brown.
  2. Combined ricotta and goat cheese, and spread onto pre-baked crust.
  3. Top with even layer of onions and cherries. Drizzle with balsamic.
  4. Bake for another 15 minutes, or until edges of crust are golden-brown.
  5. Top with fresh arugula, drizzle with olive oil, and sprinkle with a pinch of salt.
  6. Serve and enjoy!

Analyzed by Kitchenbug

]]> http://www.eatourfeelings.com/sasharecipes/goat-and-ricotta-cheese-pizza-with-caramelized-onions-cherries-and-arugula/feed/ 0 Twice Baked Sweet Potatoes http://www.eatourfeelings.com/sharedrecipes/twice-baked-sweet-potatoes/ http://www.eatourfeelings.com/sharedrecipes/twice-baked-sweet-potatoes/#comments Sun, 01 Mar 2015 16:42:54 +0000 http://www.eatourfeelings.com/?post_type=sharedrecipes&p=1286

Twice Baked Sweet Potatoes

From Eat Our Feelings

01:10
00:30
00:40

Ingredients

  • For Sweet Potatoes:

  • 3 medium-large sweet potatoes
  • 1-2 cups, chopped kale
  • 1 yellow onion, small dice
  • 2 cloves of garlic, minced
  • 1 cup cooked adzuki beans (or other canned/cooked bean of choice)
  • 1/3 cup, sunflower seeds
  • 1/3 cup, raisons
  • approximately 1 tbsp coconut oil
  • salt, to taste

  • For Pickled Cabbage:

  • 1/2 head of purple cabbage, sliced into thin strips
  • 2 cups, apple cider vinegar
  • 1 cup, water
  • 1/3 cup salt
  • 1 cinnamon stick
  • 2 tsp, coriander seeds

  • For Tahini Sauce:

  • 1/4 cup, tahini
  • 2 tsp of tamari or soy sauce
  • juice of 1 lime
  • 1 pinch, cayenne
  • 1-2 tbsp chopped or minced cilantro
  • water, to thin sauce to desired consistency (about 2 tablespoons)

Directions

  1. For Sweet Potatoes:
  2. 1. Preheat oven to 400. On a baking sheet, bake the sweet potatoes, whole, for about 30 minutes, or until soft enough to easily pierce the flesh with a fork. Cut potatoes in half, length-wise, and let cool slightly.
  3. 2. Over medium heat, sautee onions in coconut oil with a sprinkle of salt. When they are translucent, add garlic, stirring, then kale. Cook for a minute or two, stirring frequently, until kale is just softened, but not browned. Set aside in bowl.
  4. 3. Using a spoon, scoop the flesh of the potatoes, leaving enough for the skin to hold it's adorable boat-shape (you don't want limp, floppy, boats). Put the scooped flesh into the bowl with the kale. To that mixture, add sunflower seeds and raisons. Mix thoroughly, and add salt to taste.
  5. 4. Refill the sweet potato skins with the kale mixture. Bake for another 20 minutes, or until lightly golden. Top with beans, tahini sauce, and pickled cabbage.
  6. For Pickled Cabbage:
  7. 1. Place thinly sliced cabbage in a heat-safe bowl.
  8. 2. In small pot, combine vinegar, water, salt, cinnamon, and coriander, and bring to a boil. Pour over cabbage. Let sit until room temperature, and store in fridge.
  9. For Tahini Sauce:
  10. 1. Combine all ingredients, and whisk together.
  11. 2. Drizzle over sweet potatoes (or other things. good on other things, too)

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]]> http://www.eatourfeelings.com/sharedrecipes/twice-baked-sweet-potatoes/feed/ 0 Beet and Walnut Croquettes http://www.eatourfeelings.com/emmarecipes/beet-and-walnut-croquettes/ http://www.eatourfeelings.com/emmarecipes/beet-and-walnut-croquettes/#comments Fri, 06 Feb 2015 18:58:41 +0000 http://www.eatourfeelings.com/?post_type=emmarecipes&p=1247

Beet and Walnut Croquettes

From Eat Our Feelings | Main Dishes | American

00:45
00:15
00:30
cal Calories 140kcal
High fat Total Fat 13g
sat fat Saturated Fat 1g
chol Free Cholesterol 0mg
Low sodium Sodium 57mg
Low carbs Total Carbohydrate 6g
Serving size 53g Calories from fat 114kcal Fiber 2g Protein 3g Sugar 2g

Ingredients

  • 2 cups walnuts
  • 1/2 yellow onion, diced
  • 1 medium-large beet, boiled, peeled, and chopped
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tbsp olive oil, plus extra for sautéing
  • Salt, to taste

Directions

  1. Preheat the oven to 400. Line a baking sheet with parchment paper.
  2. Sautee onion over medium heat, until translucent.
  3. In food processor, pulse onions with beets, walnuts, spices, salt, and olive oil, until color and consistency are almost uniform, using a spatula to scrape the sides of the bowl, every so often. Transfer mixture to a bowl.
  4. With damp hands, lightly roll the mixture into golfball sized croquettes. Space them evenly on baking sheet. Bake for about 20-30 minutes, or until they've started to turn slightly golden. Croquettes will firm up as they cool. Serve in lettuce shells and pretend that they are precious pearls in an oyster shell!

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]]> http://www.eatourfeelings.com/emmarecipes/beet-and-walnut-croquettes/feed/ 0 Veggie Chili with Beer http://www.eatourfeelings.com/sasharecipes/veggie-chili-with-beer/ http://www.eatourfeelings.com/sasharecipes/veggie-chili-with-beer/#comments Thu, 22 May 2014 02:55:09 +0000 http://www.eatourfeelings.dev/?post_type=sasharecipes&p=1094

Veggie Chili with Beer

From Eat Our Feelings

01:20
00:20
01:00
High cal Calories 730kcal
Low fat Total Fat 15g
Low sat-fat Saturated Fat 4g
High chol Cholesterol 1233mg
High sodium Sodium 1281mg
High carbs Total Carbohydrate 83g
Serving size 1011g Calories from fat 136kcal Fiber 14g Protein 68g Sugar 31g

Ingredients

  • 1 red onion, chopped
  • 1 green pepper, chopped
  • 1 can chopped tomatoes
  • 2 cans kidney beans
  • 1 can beer
  • 1 can corn
  • 4 cloves garlic, chopped
  • 1 jalapeno, chopped
  • 2 tablespoons paprika
  • 2 tablespoons cumin
  • 1 can tomato paste

Directions

  1. Sautee the garlic, onion, green pepper and jalapeno. until soft.
  2. Add the beans, tomatoes, and corn and tomato paste.
  3. Add spices.
  4. Add beer.
  5. Bring to a boil and then turn heat down and let simmer for 45 minutes.
  6. Top with sourcream and shredded cheese and a nice piece of cornbread.

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]]> http://www.eatourfeelings.com/sasharecipes/veggie-chili-with-beer/feed/ 0 Grandma’s Turkey Meat Sauce http://www.eatourfeelings.com/sasharecipes/grandmas-turkey-meat-sauce/ http://www.eatourfeelings.com/sasharecipes/grandmas-turkey-meat-sauce/#comments Thu, 22 May 2014 02:45:10 +0000 http://www.eatourfeelings.dev/?post_type=sasharecipes&p=1091

Grandma’s Turkey Meat Sauce

From Eat Our Feelings

01:15
00:15
01:00
cal Calories 379kcal
High fat Total Fat 16g
Low sat-fat Saturated Fat 4g
High chol Cholesterol 88mg
sodium Sodium 429mg
carbs Total Carbohydrate 37g
Serving size 737g Calories from fat 140kcal Fiber 9g Protein 27g Sugar 21g

Ingredients

  • 1/2 lb ground turkey
  • 24 oz strained tomatoes
  • 1 can whole plum tomatoes
  • 1/2 bunch garlic
  • 1 onion
  • 1 green pepper
  • 1/2 can tomato paste
  • Handful fresh parsley, chopped
  • Handful fresh basil, chopped
  • Generous splash of wine (if you have it)

Directions

  1. Sautee the garlic, onion and green pepper.
  2. When soft, add turkey and cook until it is done and you can’t see any pink anywhere.
  3. Add both cans of tomatoes and paste, wine and salt and pepper.
  4. Stir in the herbs.
  5. Bring to a boil, turn down heat and let simmer for as long as you want, at least 45 minutes.

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