Vegan Curried Split Pea Soup

A touch of sweet heat brings a tasty twist to a healthy comfort food staple.

• Prep Time: 20 mins
• Cook Time: 60 mins
• Servings: 6

Ingredients 

• 3 tablespoons olive oil
• 1 Red Onion, chopped
• 2 Large Carrots, chopped
• 2 Celery Stalks, chopped
• 1 Head of Garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 16 ounces dried green or yellow split peas, picked over and rinsed
• 6 cups low sodium vegetable stock
• 1 tablespoon Curry Powder
• Fresh Cilantro, chopped, for garnish

Directions

Place the olive oil into a large (4 to 6-quart) saucepan or dutch oven over medium-low heat. Once heated, add the onion, carrots, celery and garlic and a generous pinch of salt & pepper and sweat for 6 to 7 minutes, stirring occasionally. Be careful the onions or garlic don’t brown or burn.

Add the peas, veggie stock and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer until the peas are tender and kinda falling apart, approximately 55 to 60 minutes. Taste and add salt and/or pepper as needed. Grab a stick (emersion) blender and carefully puree the soup until smooth. Keep the blender emerged to avoid hot splatters, cuz they hurt. 

If you don’t have a stick blender, you can pour the soup, in batches, into a counter top blender. Don’t overfill the blender! Then, partially cover the top to avoid a heat explosion (not fun) and blend until smooth. Pour each batch into a large bowl, then return to the saucepan and warm up before serving. 

Pour into soup bowls, garnish with chopped cilantro and a sprinkling of black pepper.

Turkey-Apricot Sausage Meatloaf Sammiches

Turkey meatloaf topped with baby spinach, marinated onions, creamy mustard Greek yogurt in between toasted multi-grain bread come together for a delightfully-complex medley of flavors in this yummy twist on a classic sammich.

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Makes 4 Servings

For the Meatloaf:

• 1 chopped medium yellow or red onion
• 2 cloves finely chopped garlic
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh cilantro
• 1/4 cup Worcestershire sauce
• 1/2 cup chicken, beef or veggie stock
• 1 teaspoon tomato paste
• 1.5 pounds ground turkey breast
• 1/2 pound Apricot Sausage (substitute Chicken-Apple or similar), remove casing and crumble
• 3/4 cup plain dry bread crumbs
• 1/2 grated parmesan cheese
• 1 extra-large egg, beaten
• 1/4 cup ketchup
• 1/4 cup barbecue sauce
• 1 healthy dash of hot sauce
• 1 teaspoon black pepper

Preheat oven to 325

In a medium sauté pan, over medium-low heat, cook the onions, garlic and olive oil and until translucent, but not browned, approximately 10 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

In a small bowl, combine the ketchup, barbecue sauce and hot sauce (to taste). Set aside.

Gently combine the ground turkey, sausage, bread crumbs, eggs, parmesan cheese, cilantro and onion mixture in a large bowl. Mix well, but don’t over work, and shape into a rectangular loaf on a parchment paper-lined sheet pan. Spread the barbecue-ketchup mixture evenly on top. Bake for 1 hour or until the internal temperature is 160 degrees F. and the meatloaf is cooked through. Loosely cover with foil, being careful not to disturb the barbecue topping and allow to rest for about 10 minutes if eating right away. Allow to cool to room temperature (or stick in the fridge) for sammiches later.

For the Marinated Onions:

• 1/2 brown or red onion, very thinly sliced into half moons
• Juice from one large lime

In a small bowl combine the onion and lime juice, cover and refrigerate for a least 30 minutes.

For the mustard-Greek yogurt spread:

• 1/2 cup plain low fat Greek yogurt
• 1 tablespoon stone ground mustard (substitute dijon)

In a small bowl combine the yogurt and mustard. Set aside.

For the greens / vinaigrette:

• 2 cups baby spinach, sliced into 1/4 inch ribbons (chiffonade), stems discarded. 
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon grated parmesan cheese
• Salt and Pepper to taste

In a medium bowl combine the olive oil, vinegar, parmesan cheese and salt & pepper. Right before assembling the sammich, gently coat the spinach with the vinaigrette. 

And finally, for the Sammiches:

• 8 slices (2 per sammich) of good multigrain bread, toasted

Toast the bread until golden brown. Allow to cool. Spread each slice with the mustard-yogurt spread. Add two 1/4 inch slices, side-by-side of the meatloaf. Top with 1/4 of the spinach, then 1/4 of the onions and voila, you’ve got you a yummy sammich ready for eatin’! Drizzle a few drops of the remaining vinaigrette on each sammich's plate. 

White Trash Holiday Cluster F*cks

A user-friendly holiday treat, sure to be a hit at a trailer park near you!

Anyone whose done any kind of baking or helped a friend or family member in the kitchen around the holidays, knows that it can be a daunting task – precise measurements, complicated procedures and numerous steps before the tasty treats can be enjoyed. Well, fear not my friends, this recipe couldn’t be simpler and goes amazingly well with a beer!

• Prep Time: 5 minutes
• Cook Time: 5-7 minutes
• Inactive Time: 2 hours
• Yield: 10-12 Servings

Ingredients:

• 20 ounces White Chocolate Chips*
• 4 Cups Party Mix**
• 1 Tablespoon Orange Zest (from one medium-sized Orange)
• 1/4 Teaspoon Cayenne Pepper (optional)

*Milk Chocolate or Darker Chocolate can be substituted, but then you can’t call it White Trash! 

**Chex Mix, Chopped Nuts, Crackers and Crunchy Breakfast Cereals can be substituted and/or combined with the Party Mix.

Directions:

Create a double boiler with a large pot and a heat-proof glass bowl that fits comfortably on top of the pot. Fill the pot with just enough water so as not to touch the bowl. Bring to a simmering boil, using only the steam from the water to heat the bowl. In a large mixing bowl combine the chocolate, cayenne (optional: see chef’s note below) and orange zest (most box cheese graters have a zest panel). 

photo: Kevin Schlanser

Pour the chocolate mixture into your double boiler bowl (alternatively you can microwave this, being sure to stop and frequently sir the mixture so it melts evenly) and gently stir as it begins to melt. Meanwhile, pour your Party Mix into a large ziplock bag and gently crush to break up the big pieces. 

Once the chocolate has melted, using hot pads, carefully place the bowl onto a heat-proof surface (such as another hot pad). Then add the party mix, in thirds, stirring to combine as you go. Don’t worry about breaking up the party mix, it’ll make for better results. Once thoroughly combined, pour the whole kit-n-kaboodle onto a parchment paper-lined baking sheet and form into a single rectangular layer. Allow to cool for about 2 hours until the chocolate has set, then break into bite-sized clusters. 

If you’re feeling especially white trash, put 4 or 5 clusters into a zip lock bag and duct tape to a cheap beer and give as a gift!

Chef’s Note: Be sure not to add any more than a 1/4 teaspoon of cayenne or you’ll be on fire! This adds just the right amount of “kick” to the recipe without being overpowering. Probably a good idea to omit if making for kids or for those that are spice wimps.

Drunken Braised Short Rib Tacos

In honor of National Taco and National Vodka Days, which happened simultaneously, I decided to create a hybrid concoction to celebrate both.

• Prep Time: 20 minutes
• Cook Time:  3 hours
• Yield: 6 servings

Ingredients:

• 4-5 pounds beef short ribs (with bone)
• 1 cup Chianti Wine
• 1/2 cup Vodka
• 1 large onion, diced
• 3 cloves garlic, diced
• 1 28 ounce can crushed tomatoes
• 1 cup low-sodium (or scratch) beef stock
• 1/4 cup chopped fresh cilantro
• 6 medium-sized flour tortillas
• 2 cups roughly shredded Radicchio
• 1/2 cup Red Wine Vinegar
• Olive Oil
• 1 teaspoon Sugar
• Kosher Salt and Cracked Black Pepper
• Shredded romaine or green leaf lettuce
• Crumbled Queso Fresco or Feta Cheese

Preheat Oven to 350

Drizzle a generous portion of olive oil in a large dutch oven over medium heat. Season the ribs with salt and pepper on all sides. In batches, so you don’t over crowd the pan, add the ribs and brown on all sides. Set aside. Add the onions and garlic and sauté, stirring often for about 2-3 minutes. Add the tomatoes, wine and vodka. Bring to a boil and be sure to scrape up all the browned goodness on the bottom of the pan. Return the ribs to the party and add the beef stock (chicken stock can be substituted in a pinch) cover and put in the oven for 2 1/2 hours until the meat is fall-off-the-bone ready.

While the ribs are doing their thing, add the red wine vinegar, sugar and a healthy pinch of salt  to a medium non-reactive bowl and stir to dissolve. Add the radicchio (also known as red cabbage), toss to coat, cover and refrigerate for at least 30 minutes. Take out about 30 minutes before you’re ready to serve so it’s not ice cold on your fabulous tacos.

When the ribs are ready, remove them from the cooking liquid and set aside. Grab a large spoon and skim off any excess fat from the liquid. Bring the liquid to a simmer to reduce to a sauce consistency, if needed. Otherwise, keep the sauce warm over low heat. Using two forks, shred the rib meat into small bite-sized pieces. Return the shredded meat into the sauce and stir to combine. Check for seasoning and add salt / pepper to taste, if needed.

To serve, carefully heat the flour tortillas directly over a gas burner on low heat (or wrap in a damp paper towel and microwave for 45 seconds to minute). Lay a tortilla flat on a plate add the lettuce, then the braised shredded beef, crumbled cheese and top with the radicchio. Make sure the lettuce is first so the beef doesn’t soften the tortilla too much.

SPARKLING MOJITO

A healthy splash of your favorite beer gives this cocktail and refreshing twist. Before you say, WTF? Give it a whirl!

• Prep Time: 5 mins
• Makes 2 Cocktails

Ingredients

• 4 oz Vodka or White Rum
• A sprig of fresh mint, plus more for garnish
• 3-4 Basil leaves
• 1/2 Lime cut into wedges, plus additional for garnish and rimming the glass
• Tablespoon of Simple Syrup (equal parts water and sugar heated until the sugar dissolves)
• Beer (lighter beers work better)
• Coarse Sugar, such as Raw Sugar

Directions

In a cocktail shaker, mull (smash) the mint, basil and lime. Pour in the simple syrup and vodka, then fill the rest with ice and shake well. Grab a cocktail glass, rim it with lime juice, then dip into sugar coating the rim. Fill it with ice, then then a splash of beer and then fill it with your mulled cocktail. Garnish with a wedge of lime and small sprig of mint. Umbrella optional!

Oven-Roasted Potato & Apple Salad

Savory and sweet come together for this summertime fave!

• Prep Time: 15 mins
• Cook Time: 60 mins
• Yield: 4-6 Servings

Ingredients

• 1 pound Yukon Gold Potatoes
• 1 pound Red Potatoes
• 2 large apples (Jazz, Fiji or similar)
• 2 large eggs
• 3-4 sliced green onions, save some for garnish
• 2 cups plain Greek Yogurt
• 1/4 cup Dijon mustard
• 2 tablespoons chopped Italian parsley
• 1/2 bunch fresh dill, chopped
• 1/2 lemon, juiced
• 1/4 cup Extra Virgin Olive Oil, divided, plus more for a drizzle
• Pinch or two of Red Pepper flakes, optional
• Kosher (or Sea) Salt and Pepper, to taste
• Ice Water

Directions

Preheat oven to 375

Chop the potatoes into bite size pieces and place on a parchment paper-lined baking sheet. Drizzle half of the olive oil over them, then salt & pepper. Using your hands, rub the oil and salt and pepper all over the potatoes, then spread them out in a single layer. Put into the oven for 35-45 minutes until tender and golden brown.

Lay the eggs into a pot and fill with cold water so there’s about an inch over them. Place over high heat and bring to a boil, remove from the heat, cover and let sit for 17 minutes (yes 17, don’t argue with me, this is Julia Child’s method), then with a slotted spoon, carefully remove the eggs and place into a bowl of ice water for 2 minutes while bringing the cooking water back to a boil. Transfer the eggs back to the boiling water for a quick 10 seconds, then back into the ice water to cool. Once cooled, peel and chop them, place into a large mixing bowl, cover and set aside (If done right, you’ll see there isn’t that ugly grey membrane around the yoke, instead it’ll be a bright orange-yellow).

Once the potatoes are done, remove from the oven and allow to cool. You’ll probably want to eat the potatoes right now since they smell good, but only one bite to make sure they’re okay for the guests!

Into the bowl, where the eggs have been hanging out, goes the green onions (holding back a tablespoon’s worth or so for garnish), yogurt, mustard, dill, pepper flakes, if using (it just adds a little kick, it won’t burn your mouth, I promise), parsley, the rest of the olive oil, salt and pepper and combine. When the potatoes are cooled, providing you haven’t eaten them all, add them to the mix. 

Core and chop the apples into bite-sized pieces and place into a small bowl with the lemon juice. Throughly coat the apple bits with the juice, then pour the whole thing, including the juice, into the large bowl and gently mix together. 

To serve, drizzle with olive oil and garnish with the remaining green onions.

Note: If making this ahead, wait until just before you are ready to serve to prepare and add the apples, so they don’t turn a yucky brown.

Thirst-Quenching Sparkling Iced Tea

Satisfy your soda cravings with this bubbly and refreshing take on iced tea.

As a kid, the rule was I couldn’t have a “coke” until after 12 noon. Which goes to show that even back before all of the scientific evidence suggesting soda wasn’t all that good for us, my mom knew it was something that shouldn’t be abused. Of course that didn’t mean as a teen and adult I didn’t have my fill of the carbonated beverages. 

But in my infinite wisdom, I’ve tossed out the can of preservatives, salt, chemicals, artificial color (don’t get me started on “fake” sugars) for a healthier alternative. And the recipe couldn’t be simpler. 

Start with your favorite brewed tea. Personally, I like sun tea, but any means of brewing will work. And here’s the secret: You’ll brew it double strength. No, not to keep you up to study for a final, but because you’ll be diluting it with sparkling water and a little sweetener, courtesy of a splash of fresh juice. If you’re caffeine sensitive, try to avoid chemically decaffeinated varieties, instead opt for a naturally stimulant-free herbal choice.

You’ll get the look and feel of a soda, a little pick-me-up if you so desire, minus all of the not-from-this-earth ingredients, and me thinks you’ll never go back to soda again!

Here's the Recipe:

• Prep Time: 5 minutes
• Cook Time: Up to One Hour (depending on brewing method)
• Yield: 4-5 glasses

Ingredients

• 1/2 Gallon Brewed Unsweetened Tea (double the amount of tea, but not the water)
• 1/2 Gallon Sparkling Water (unflavored is best)
• 1/3 cup Fresh Juice (unsweetened is best), or more to taste
• Ice Cubes
• Fresh Mint and/or Lemon for garnish, optional

Directions

Star by brewing your tea, using twice the amount of tea as recommended. Once done, remove the tea bags and allow to cool to room temperature. In a one gallon pitcher or container, fill it half way with ice. Next, pour in your juice. Any juice will work, or even lemonade. But I try to keep it fresh without any added sugar. You can use more juice if you really like it sweet, but I prefer just a hint of sweet. Up to you. Then slowly pour in your sparkling water, followed by your tea. Give it a couple of stirs to combine and you’re ready to go. 

Fill a large glass half way with ice, pour in your sparkling tea, garnish with a sprig of mint, or maybe a slice of lemon and enjoy!

Note: If making it for just yourself or to keep it carbonated longer, combine only the juice and tea and keep the sparkling water sealed tight. When you’re thirsty, add ice to your glass, fill it half full of sparkling water and the rest with your tea and juice combo. Re-seal the sparkling water and you’ll have bubbly tea as you want for a few days in the fridge.