Recipes of Our Tribe

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  • Chocolate-Cherry Smoothie

    Chocolate-Cherry Smoothie

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    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cups frozen sweet cherries 11 1/2 ounces; 326 g
    • 1 large peeled frozen ripe banana 8 1/2 ounces; 241 g, cut into 4 pieces
    • 2 cups baby spinach 2 ounces; 57 g, optional
    • 1/2 cup 120 ml unsweetened almond milk or your preferred milk (see notes)
    • 2 tablespoons cocoa powder 1/4 ounce; 10 g
    • 2 tablespoons cacao nibs 1/4 ounce; 10 g, plus more for serving
    • Pinch salt
    • Fresh cherries for serving, optional

    Equipment

    • Blender

    Method
     

    1. In a blender, combine frozen cherries, banana, spinach (if using), milk, cocoa powder, cacao nibs, and salt. Pulse a few times to break the banana, then blend on high speed until smooth and creamy, stopping to scrape down sides as needed, 1 to 2 minutes. Divide evenly between 2 glasses. Top with extra cacao nibs and fresh cherries, if desired. Serve.

    Notes

    While we prefer almond milk here for its mild, slightly nutty flavor, any milk will work well in its place, including oat, soy, coconut, or dairy milk.

  • Sauteed Carrots

    Sauteed Carrots
    Recipe type: Side
    Prep time: 
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    Ingredients
    • 2 lbs carrots, peeled
    • 1 ½ Tablespoons butter, divided
    • salt, ground black pepper
    • ⅓ – ½ cup chicken broth or vegetable broth
    • 2-4 garlic cloves
    • ½ – 1 Tablespoon lemon juice
    • 1 Tablespoon honey
    • fresh parsley (or other fresh herbs, like green onions, chives, thyme, rosemary, etc.)
    Instructions
    1. Peel the carrots and cut in half or quarters, depending on their size. The important thing is to have them approximately the same thickness.
    2. Melt ¾ of a Tablespoon of butter in a deep skillet. Add the carrots, season with salt and ground black pepper to taste. Cover and cook for 2-3 minutes. The carrots will exude some liquid. When all the liquid evaporates, pour in the broth. Add a few garlic cloves.
    3. Cover the skillet again, reduce the heat to a simmer and cook until the carrots are almost cooked through but still hold their shape. Increase the heat, add the lemon juice and honey. Add another ¾ Tablespoons of butter. Gently stir to combine.
    4. Garnish with fresh herbs.

     

  • Smokey Dave’s Spice Rub

    Smokey Dave’s Spice Rub
     
    by: 
    Recipe type: Seasoning
    Cuisine: BBQ
    Prep time: 
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    Great on pork or most any meat.
    Ingredients
    • ¼ cup sugar
    • ¼ cup salt
    • ⅛ cup brown sugar
    • 4 tsp chile powder
    • 2 tsp cumin
    • 1 tsp Accent (optional)
    • 1 tsp cayenne
    • 1 tsp black pepper
    • 1 tsp granulated garlic
    • 1 tsp onion powder
    Instructions
    1. Mix all ingredients. It doesn’t get much easier than this.
    2. Makes enough for 5 racks of ribs or 3 pork butts.

     

  • Skinny Margarita

    Skinny Margarita
    Prep time: 
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    Ingredients
    • Kosher salt
    • Zest of 1 lime
    • 1 lime wedge
    • Ice
    • 1½ oz. blanco tequila
    • 1 oz. fresh lime juice
    • 1 oz. fresh orange juice
    • 1 tsp. agave syrup
    • Lime wheel, for serving
    Instructions
    1. Pour salt onto a small plate.
    2. Stir in lime zest.
    3. Using lime wedge, rub rim of a rocks or margarita glass.
    4. Dip rim into lime salt.
    5. In a cocktail shaker, place 2 ice cubes.
    6. Add tequila, lime juice, orange juice, and agave.
    7. Cover and vigorously shake until outside of shaker is very frosty, about 20 seconds.
    8. Strain into prepared glass.
    9. Garnish with lime wheel.

     

  • Oatmeal Cookies

    Oatmeal Cookies
     
    by: 
    Recipe type: Dessert
    Prep time: 
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    Delicious gluten free cookies.
    Ingredients
    • ½ cup butter, melted and cooled slightly (4 ounces; 113 grams)
    • ¾ cups firmly packed brown sugar see note (6 ounces; 170 grams)
    • 1 large egg (about 2 ounces; 57 grams, out of shell)
    • 1 teaspoon vanilla extract
    • 1 cup gluten-free flour, see note (5 ¼ ounces; 150 grams)
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ cups gluten-free old-fashioned oats (uncooked ) (5 ¼ ounces; 148 grams)
    • 1 cup chocolate chips, optional (about 6 ounces; 170 grams)
    • 1 cup raisins, optional (5 ¼ ounces; 148 grams)
    Instructions
    1. Adjust oven rack to the middle position and heat the oven to 350°F. Line two baking sheets with parchment paper.
    2. Stir together melted butter and brown sugar until smooth in a large bowl. Add the egg and vanilla extract. Mix until thick and smooth. The mixture will look like caramel sauce. Add the gluten-free flour, cinnamon, baking soda, and salt. Sir until you don’t see any streaks of flour. Add the oats and chocolate chips and raisins, if using. Mix until combined.
    3. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don’t spread much. Bake until the edges are light brown and the cookies are set, about 12 minutes.
    4. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. While they cool, bake the remaining dough on the second baking sheet. Transfer cooled cookies to a wire rack and allow to cool completely.
    5. Keep the cookies covered on the counter for up to four days or freeze for up to three months.
    6. To freeze cookies: place in a freezer container and separate layers with a piece of wax or parchment paper. Thaw overnight on the counter.

     

  • Julie’s Mochi Muffins

    Julie’s Mochi Muffins
    Recipe type: Dessert
    Prep time: 
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    Yummy muffins with a wonderful texture.
    Ingredients
    • ¼ cup unsalted butter, melted and cooled (plus more for the pan)
    • 1 cup finely grated Pecorino
    • 1 tsp mild chile flakes
    • 5 corn cobs, shucked & silk removed
    • 2 large eggs
    • ¾ cup sour cream
    • ½ cup + 2 Tbl sugar
    • 1¾ tsp kosher salt
    • 1 tsp brown sugar (optional)
    • 2 cups glutinous sweet rice flour (preferably Mochiko)
    Instructions
    1. Spread ½ cup cheese in an 8×8 baking pan.
    2. Whisk melted butter and eggs and the other ½ cup cheese.
    3. Mix corn and sour cream in a blender.
    4. Fold in butter-egg mixture, chile flakes, 2c sugar, salt and baking soda.
    5. Finally add the mochiko.
    6. Spread evenly in the pan, bake a 350°.

     

  • Lasagna Noodles

    Lasagna Noodles
     
    by: 
    Cuisine: Italian
    Prep time: 
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    Ingredients
    • 1 cup semolina flour
    • 1 cup white flour
    • 3 eggs
    • 1 Tbl olive oil
    • ½ tsp salt
    • (water but only if needed)
    Instructions
    1. mix flours and salt on a large cutting board, use a dough scraper to gather into a pile
    2. make an indentation in the middle and break eggs into it
    3. add the oil and scramble with a fork
    4. (it’s ok if it leaks out)
    5. use the scraper blend it all
    6. after a point you’ll be able to pick it up and knead it for a bit to make sure it’s well mixed
    7. form into a ball and cover with plastic wrap
    8. refrigerate for an hour
    9. remove and use the scraper to divide into eight roughly equal portions
    10. (no worries, this is not an exact science)
    11. To make the noodles:
    12. dust your cutting board with flour
    13. roll one section at a time into a ball
    14. roll on the board to cover with flour
    15. roll it flat enough to fit into the pasta maker (maybe ¼”?)
    16. start with the widest setting on the machine
    17. run it thru
    18. lower by 1 setting
    19. repeat to the second narrowest setting, you don’t need it TOO thin
    20. Boil each noodle for a minute or 2
    21. i usually boil a noodle while im making the next one

     

  • Chicken Soup

    Chicken Soup
     
    by: 
    Recipe type: soup
    Prep time: 
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    Easy crock pot chicken soup
    Ingredients
    • 1 small chicken (3-6 lb)
    • 1 onion, peeled and quartered
    • 2 cloves garlic, peeled and crushed
    • 2 tsp mexican oregano
    • 1 carrot, chopped into 2″ slices
    • 1 celery, chopped same
    • 1 carrots, sliced
    • 1 stalk celery, sliced
    • 1-1/2 tsp cumin
    • 1 tsp salt (to taste)
    Instructions
    1. Put the chicken in the crock pot
    2. Add onion, garlic, chopped carrot and celery
    3. Add enough water to cover chicken
    4. Cover and slow cook for 6-7 hours
    5. Remove chicken and let cool for 20 min
    6. Strain broth and toss spent vegetables, skim fat off top, put back in crock pot
    7. When chicken is cool remove skin and bones, chop into small pieces, add to broth
    8. Add sliced carrot and celery
    9. Cook another 30 min or so til veggies are softer
    10. Salt and pepper to taste

     

  • Zucchini Ricotta Fritters

     

    Zucchini Ricotta Fritters
    Prep time: 
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    A delcious way to eat all that zucchini!.
    Ingredients
    • 1¼ cup ricotta (250 grams)
    • 1 large egg
    • 1 cup shredded parmigiano reggiano (100 grams)
    • pinch of salt
    • 2 grated medium zucchinis (200 grams)
    • 1 cup Italian breadcrumbs (100 grams)
    • ¼ cup fresh oregano or basil (optional)
    Instructions
    1. Combine all ingredients other than the zucchini and mix well.
    2. Shred zucchini with a grater.
    3. Pile shredded zucchini into a clean kitchen towel and squeeze out and discard the liquid.
    4. Fold zucchini into the ricotta mixture.
    5. Form into small patties about ⅓ cup in size.
    6. Air fry at 400° for 10-15 minutes or until crispy and golden brown.
    7. Serve with marinara dipping sauce (or tzatziki).

     

  • Gold Rush

    Gold Rush
     
    by: 
    Recipe type: Drinks
    Prep time: 
    Total time: 
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    Ingredients
    • 1 oz honey
    • 1 oz hot water
    • 2 oz bourbon
    • 1 oz honey syrup
    • ¾ oz fresh squeezed lemon juice
    • lemon peel
    Instructions
    1. Combine the hot water and honey and stir until dissolved (this is enough for 2 cocktails). Let cool.
    2. Fill a large cocktail shaker ½ full of ice cubes.
    3. Add: bourbon, honey syrup, and lemon juice
    4. Cover shaker with smaller tin and shake HARD for 30 seconds
    5. Strain into rocks glass over one large ice cube
    6. Garnish with lemon peel, running the outside along the rim of the glass and twist over the top of the cocktail before placing in glass
    7. Enjoy!