- 2 cups spinach
- 2 cups unsweetened coconut milk or your favorite nondairy milk
- 1 orange, peeled
- 1 cup cooked sweet potato, chilled
- 1 cup frozen pineapple
- 1/2 inch fresh ginger, peeled
- Juice of 1⁄2 lime
- 1 1/2 Tbsp flax or some other hippy seeds or protein powders
- Blend the spinach and coconut milk until smooth.
- Add the orange, sweet potato, pineapple, ginger, lime juice, and protein. Blend again.
Makes 2 good sized smoothies. Adapted (..ahem) from thugkitchen.com
- 5 lbs Sweet potatoes
- 1/2 cup (1 stick) Butter
- 1 lb. Andouille sausage, sliced
- 1 cup Celery, finely chopped
- 1 cup Onion, finely chopped
- 12 cups Chicken stock
- 1/2 cup Molasses
- Kosher salt and White pepper to taste
- Place the whole unpeeled sweet potatoes in a baking pan and bake at 350° for 1 hour or until easily pierced with a knife. Let cool, peel and chop the potatoes.
- Melt the butter in a large saucepot and add the sausage. Cook until the sausage is brown. Add the celery and onion and sauté for 10-15 minutes or until tender. Add the sweet potatoes and chicken stock. Bring to a boil and reduce the heat. Simmer for 5 to 10 minutes.
- Purée the soup with an immersion blender or in batches in a food processor. Stir in molasses, salt and pepper. Simmer for 10 minutes or until heated through.
Recipe from the Palace Café’s Chef Darin Nesbit.
- 5 tablespoons Grey Poupon Dijon Mustard
- 2 tablespoons olive oil
- 1 garlic clove, chopped
- ½ teaspoon Italian seasoning
- 6 medium red skinned potatoes (about 2 lbs. cut into chunks)
Mix all ingredients except potatoes in small bowl.
Place potatoes in lightly greased 13 x 9 x 2″ baking pan or on a shallow baking sheet;
Toss with mustard mixture. Bake at 425° for 35-40 minutes or until potatoes are fork tender, stirring occasionally.
Makes 4 servings
4 poblano chiles, stemmed and seeded
4 tomatillos, shelled and halved
1 large yellow onion, chopped
3 celery stalks, chopped
2 large potatoes, diced into cubes
1 carrot, chopped
3 large cloves garlic
2 cups whole hominy, canned or cooked
2 cups white corn kernels
1 qt chk or veg stock
2 cups milk
2 Tbsp butter
1 tsp whole cumin seed, roasted and ground
1 tsp white pepper
1 tsp mexican oregano
1 bay leaf
2 Tbsp. olive oil
1 cup cilantro, chopped
2 roma tomatoes
- Cook chicken in skillet w/ olive oil, salt, pepper, dash cumin, etc. Set aside to cool, then shred with hands.
- Place poblanos and tomatillos in broiler until skin blisters. Let poblanos sweat in closed container. Set tomatillos aside to cool. Remove poblano skins. In blender, place poblanos, tomatillos, jalapenos, garlic, 3/4 cup cilantro, 1 cup stock, cumin, oregano, salt and pepper. Puree and set aside.
- In big pot, heat olive oil to med high. Add onion, celery, bay leaf and sautee for 5 min. Add remaining stock and the puree and bring to a boil. Reduce heat to low and cook 5 more minutes. Add potatoes, carrots, corn, hominy and red bell pepper and cook another 20 minutes. All ingredients should be tender. Don’t over cook. Stir in milk and butter and cook 5 more minutes. Add chicken. Garnish with tomato and cilantro.