Honey Roasted Brussels Sprouts

Serving: 3 

Ingredients

1.   4 cups of Brussels sprouts

2.   1 tablespoon of honey

Salt & Pepper to taste

Directions

1. Pre-heat your oven to 425 degrees F

2. Blanch your Brussels sprouts: Boil the Brussels sprouts for 3-4 minutes. Remove from the boiling water and immediately place in cold water. 

3. Slice the ends off of the Brussels sprouts and cut them in half. 

4. Spray a baking pan with non-stick cooking spray. 

5. Place the Brussels sprouts on the pan and drizzle the honey, salt and pepper over them. 

6. Place in the oven for 15-20 minutes or until they become golden brown to your liking. 

Dairy-Free Creamy Polenta

Serving: 4-6

Ingredients

1.     1 pack of polenta (2oz)

2.    1 tablespoon of minced garlic

3.    1/8 cup of margarine

4.     1/4 cup of nutritional yeast

5.    1 cup of almond milk

6.     1 cup of vegetable broth (low sodium)

Directions

1.  In a large pot, place the polenta, margarine, almond milk, vegetable broth and minced garlic on a medium heat. 

2.  Mash the polenta (I used the back of a large fork) until it starts to form a creamy texture. 

3. Turn to a medium-high heat. Add in the nutritional yeast with salt and pepper to taste. 

4. Continue mashing the polenta and mixing until it gets to the creamy texture that you desire. 

Blackberry Mojito

Serving 4-6

24 oz box of Blackberries

1.5 cups of Rum

6 cups of Club Soda

3/4 pack of fresh Mint Leaves

5 Limes

6 tablespoons of Sugar

6 cups of Ice Cubes

1. Place mint leaves in a mixing bowl. (Leaving a small amount for garnish)

2. Add blackberries. Mash until blackberries become a liquid and mix well with the mint.

3. Add sugar and squeeze in the juice from the limes. Mix well.

4. Pour mixture into a large pitcher. 

5. Add rum, stir mixture. 

6. Add club soda, stir mixture. 

7. Once you're ready to serve the mojitos add ice to each cup. (Do not pour the ice into the mojito's because it will dissolve quickly and water down the mojitos). 

Cheers!

Maple Glazed Garlic Roasted Carrots

 

  

    

Serving: 4

Ingredients

2 bunches of raw Dutch Carrots

2 tablespoons of pure Maple Syrup
1 tablespoon of olive oil
1 teaspoon of crushed garlic
Parmesan cheese to taste

Directions
1. Pre heat oven to 350 degrees.
2. Thoroughly wash carrots. Trim the top and set them aside.
3. In a small mixing bowl, add the maple syrup, olive oil and crushed garlic. Mix well.
4. Place the carrots in a baking pan and pour the syrup mixture. Lightly toss.
5. Place the carrots in the oven for 30 minutes. Remove from the oven. Flip the carrots and place back in the oven for 15 minutes.
6. Plate carrots. Garnish with finely chopped carrot greens and add parmesan to taste.

Cookie Dough Cupcakes

Serving: 20 cupcakes

Ingredients:

2 1/2 cups of flour

2 sticks of margarine

2 1/4 cups of sugar

4 eggs

1 cup of 2% milk

1 1/2 tablespoons of vanilla

12 pieces of pre cut cookie dough

Direction:

1. Pre-heat oven to 350 degrees

2. Cream 2 sticks of margarine and mix in 2 1/4 cups of sugar until fluffy. 

3. Add 4 eggs (one at a time), constantly beating the batter.

4. Add 1 cup of milk and vanilla. 

5. Add the flour to the mixture. 

6. Evenly spread the batter into the cupcake holders. 

7. Place a piece of cookie dough in the center of each cupcake. 

8. Bake for 30 minutes. 

9. Cool for 25 minutes before serving. 

How Far We've Come...

We know you've missed us! It's been a while since we've posted recipes, but we will be back this month with new easy recipes. We started this food blog in 2012, and it's crazy how far we've come. From food styling to food photography, we are thrilled with the positive feedback we've receive over the years. To take a look back, below are UPDATED photos of our FIRST recipe.

~Cookie Dough Cupcakes~

Ingredients:

2 1/2 cups of flour

2 sticks of margarine

2 1/4 cups of sugar

4 eggs

1 cup of 2% milk

1 1/2 tablespoons of vanilla

12 pieces of pre cut cookie dough

Direction:

1. Pre-heat oven to 350 degrees

2. Cream 2 sticks of margarine and mix in 2 1/4 cups of sugar until fluffy. 

3. Add 4 eggs (one at a time), constantly beating the batter.

4. Add 1 cup of milk and vanilla. 

5. Add the flour to the mixture. 

6. Evenly spread the batter into the cupcake holders. 

7. Place a piece of cookie dough in the center of each cupcake. 

8. Bake for 30 minutes. 

9. Cool for 25 minutes before serving. 

Sautéed Mushrooms and Onions Hot Dog

Serving: 7

Ingredients

1 (14 oz) package of Hot Dogs

1 (8 oz) package of sliced 'Baby Bella' mushrooms

1 small brown onion

1/4 teaspoon of crushed garlic 

3 tablespoons of olive oil

1 (12 oz) package of Frankfurter rolls

Mustard to taste

Directions
1. Dice the brown onion.
2. Lightly coat the skillet with olive oil. Place the diced onions in a skillet and sauté on a medium heat until they begin to brown.
3. Add sliced mushrooms and crushed garlic to the skillet. Sauté until the mixture is golden brown.
4. Option 1: Coat a separate skillet with cooking spray and add the hot dogs. On a medium-high heat, cook the hot dogs and constantly turn them in order that they evenly cook.
Option 2: Place the hot dogs on the grill perpendicular to the grate and 1 inch apart. Turn them every 1-2 minutes in order that they cook evenly.
(Your hot dogs will be ready once the outside begins to crack)
5. Open your hot dog buns face down either on a grill or skillet and toast for 30 seconds.
6. Place your hotdogs in the bun and add the mushroom and onion mixture.
7. For extra flavoring add mustard to taste. 

Mediterranean Tuna Salad

Serving: 3

Ingredients:

1 can of White Albacore Tuna with oil. (10 oz)

1/4 cup of chopped Spring Onions

1/4 cup of chopped Red Onion

1/4 cup of chopped Red Bell Pepper

1/4 cup of sliced Green olives

2 1/2 tablespoons of Lemon Juice

3 teaspoons of Paprika 

Directions:

1. In a bowl, add the tuna (do not remove the oil), spring onion, red onion, red bell pepper, and green olives. Mix well.

2. Once combined, add the lemon juice and paprika. Mix well. 

3. Serve cold and enjoy! 

Hot Chocolate Fudge

~Share a hot fudge sundae with your sweetheart~

Serving: 10

Ingredients:

1 stick of butter (8 tablespoons)

12 oz. of semi-sweet chocolate chips

1 teaspoon of vanilla

1/4 cup of sugar

1/2 teaspoon of salt

12 oz. of evaporated milk

10 oz. of dark chocolate chips

Directions:

1. In a medium saucepan, melt the butter and semi-sweet chocolate chips on low heat

2. While stirring, add in the vanilla, sugar, and salt to the chocolate

3. Over medium-high heat, add in the evaporated milk

4. Once it comes to a slight boil, turn the burner on a low heat and add in the dark chocolate chips

5. Continue to stir until melted

6. Serve warm and store in fridge for later use

Garlic Scallion Mashed Potatoes

Serving: 8-10

Ingredients

5 red potatoes

1/2 teaspoons of crushed garlic

2 tablespoons of margarine

1/3 cup of chicken broth

1 cup of diced scallions

Salt and pepper to taste

Directions

1. Boil potatoes for 30 minutes

2. Drain potatoes and keep in pot.  Add chicken broth and crushed garlic.

3. On a low heat, mash using a potato masher or the back of a fork until smooth. 

4. Add salt and pepper to taste.  Once mixed well, remove from the pot and place in a bowl.

5.  Add scallions.  Mix well.

Cocoa Rice Krispie Treats

Serving: 15

Ingredients:

1. 4 tablespoons unsalted butter 

2. 1.5 cups semi-sweet chocolate chips

3. 5 cups Cocoa Krispies

4. 8oz bag of marshmallows

Directions:

1. Lay out parchment paper or tin foil in a 9 x 13 baking dish. Lightly coat with vegetable oil.

2. Melt butter and marshmallows in a pot over a medium-low heat so that it doesn't burn.

3. Add in the chocolate chips.

3. Once your chocolate is mixed in well, add 1 cup of Cocoa Krispies at a time and mix. 

4. Continue this process until all cups of Cocoa Krispies are added in. 

5. Evenly spread the mixture onto your baking sheet. 

6. Allow this to cool off and harden for 30 minutes.

Glazed Honey Tahini Potatoes

Tahini isn't just for dipping bread...  

Soom has created a Tahini (Pure Sesame Butter), that can be added to any dish.  We decided to add some extra flavor to our potatoes by using a couple tablespoons of Soom Tahini.  Thank you for sending us a sample of this product.  

If you'd like to get this product you can click here, or you can enter our SOOM GIVEAWAY on our FB page for a chance to win some FREE Tahini.  Who doesn't like free food?? Our GIVEAWAY will start today, October 6th and end in 1 week. (October 12th). Must be a US Resident 

How to win? "Like" our page on Facebook and this post...that's all!  2 CLICKS for a chance to WIN. 

Click here to like the post: Soom Foods FB Post

Serving: 8

Ingredients

3 Medium potatoes

1 tablespoon of garlic powder

1/2 cup of olive oil

2 tablespoons of Soom Tahini Butter

1/2 teaspoon of salt

2 tablespoons of paprika

1 cup of cream

Directions

1. Pre heat oven to 400 degrees

2. Thinly slice potatoes

3. Place potatoes in a large bowl. Sprinkle about 1 tablespoon of paprika and pour 3 tablespoons of olive oil over potatoes.  Mix well. 

4. Take a large frying pan and coat with a thin layer of olive oil.  Place sliced potatoes in the frying pan on a medium-high heat. (Since there are many potato slices, this step will have to be repeated).

5. While the potatoes are in the frying pan, sprinkle a little paprika.  Continue to add olive oil when needed. Flip potatoes over in order that each side evenly cooks.  Once potato slices begin to brown, remove from the pan and lay flat in a baking dish. (I used a 9 x 13 Pyrex dish)

5. When all potato slices are placed in the baking dish, set aside. 

6. In a saucepan, pour cream and tahini butter on a medium-high heat.  Stir well. 

7. Once sauce begins to bubble, evenly pour over potatoes. 

8. Drizzle honey and salt over potatoes.

9. Place in the oven for 20 minutes.

Banana Nut Bread

    Serving: 8

Ingredients 

1/3 cup margarine

1 cup sugar

1 cup mashed bananas

1 tsp baking soda

2 cups flour

1 cup chopped walnuts 

Directions

1. Preheat oven to 350 degrees

2. Lightly grease a loaf pan 

3. In a bowl, cream the margarine and sugar

4. Add bananas, baking soda, and flour to the bowl with the margarine and sugar and mix

5. Add in the nuts and continue to mix

6. Bake for 45 minutes. Allow the banana bread to cool off

~Sprinkle with powdered sugar and serve~

Veggie Quesadillas

Serving: 10

Ingredients

10 tortillas

4 bell peppers (orange, yellow, green, red)

4 cups of shredded cheddar cheese

1 red onion

3/4 cup of olive oil

Directions

1. Thinly slice bell peppers and red onion. 

2. On a medium-low heat,  coat frying pan with olive oil.  Sauté peppers and onion until they soften.  

*It's important for the vegetables to remain on a low heat in order for them to cook without burning. 

3. Once vegetables are sautéed, set aside. 

4. Lightly coat each side of the tortilla with olive oil, and place in the frying pan on low heat.  Evenly spread cheese on the tortilla and allow to melt.  Once the cheese begins to melt, add two spoonfuls of vegetables on top of the cheese.  Fold the tortillas in half and allow remove from pan when each side is turns a light brown.  

This is best served with sour cream, guacamole, and salsa!

~Enjoy~

Gravlax

Serving: 15

Ingredients

1 side boneless salmon fillet

1 cup of sugar

1 cup of brown sugar 

1 cup of salt

1/4 cup of vodka

1/2 bunch of fresh dill 

Directions

1. Mix the salt, sugar, and vodka together in a bowl and set aside

2. On a sheet of foil, sprinkle approximately half a cup of the mixture of salt, sugar, and vodka 

3. Place the salmon over the mixture (on top of the foil) 

4. Sprinkle the rest of the mixture on top of the salmon 

5. Lay the dill on top of the salmon and wrap the salmon with foil 

6. Place the salmon in the refrigerator for three days and turn the salmon over daily

7. After three days, remove salmon from refrigerator and rinse it with water to remove the salt, sugar, and vodka mixture 

8. Carve the salmon into thin servings and enjoy!

Pomegranate Quinoa Salad

Serving: 5-6

Ingredients

1. 3 cups of cooked quinoa

2. 1 pomegranate
3. 4 cups of brussel sprouts
4. 2 teaspoons of olive oil
5. salt to taste
6. 1/3 cup of walnuts

Directions
1. Preheat oven to 350 degrees
2.  Place brussel sprouts in a bowl and pour olive oil and salt to taste. Mix well.
3.  Lay out brussel sprouts on a baking sheet and place in the oven for 20 minutes.
4. Allow brussel sprouts to cool off for five minutes, and then cut in halves.
5. In a large bowl, add your cooked quinoa and brussel sprouts.
6. Crush walnuts in your hand to create mini croutons. Add into bowl of quinoa.
7.  Remove the seeds/juice from the pomegranate into your quinoa bowl.  The juice will serve as the dressing.
8.  Toss the salad before serving.  

Jalapeño Kale Chips

Serving: 2

Ingredients

1. 16 oz bag of kale 

2. 1/4 cup of olive oil

3. 1 small jalapeño finely chopped.

4. 1 tablespoon of balsamic vinegar

5. sesame seeds

6. salt to taste

Directions

1. Pre heat oven to 300 degrees.

2. Remove stems from kale and rinse.

3. Dry thoroughly and place in a large bowl.

*Note: If not completely dry, kale chips will turn soggy.

4. Rip kale into bite size pieces.

5. In a small bowl, add olive oil, balsamic vinegar and finely chopped jalapeño.  Mix well.

6. Pour olive oil dressing over kale and toss.

7.  Lay kale on a baking sheet.  Make sure that all pieces do not overlap.   (You will need additional baking sheets, or will need to do this process more than once).  

8.  Place in the oven for 15 minutes or when kale becomes brown.

9.  Sprinkle some sesame seeds and salt over kale and place in the oven for an additional 3 minutes.

9.  Remove chips from oven, and let cool off for 25-30 minutes before eating.  They will become crispier once cooled.   

    

  

Sautéed Mushrooms

Serving: 4

Ingredients

1. 1 stick margarine (8 tablespoons)

2. 3 8 oz. packages of sliced mushrooms 

3. 2 teaspoons of garlic powder

4. Pinch of salt

5. 4 tablespoons of sugar 

6. 2 1/2 cups of white wine 

Directions

1. On medium heat, melt the margarine in a pan 

2. Once the margarine has melted, add in the mushrooms to the pan with the garlic, salt, and sugar and let it sauté for about 5 minutes

3. Add in the white wine and let it simmer for about 20 minutes or so until all the white wine has reduced

4. Enjoy warm! 

Sweet Potato Soup

Serving: 4-5

Ingredients

1. 3 large sweet potatoes

2. 5 cups of vegetable broth

3. 1 teaspoon of nutmeg 

4. 1 1/2 cups of chopped walnuts

5. 1 teaspoon of cinnamon sugar

6. 1 teaspoon of salt

7. basil to taste

Directions

1. Chop sweet potatoes into bite size cubes

2. Place the sweet potatoes and vegetable broth in a large pot.  Mare sure the broth covers the sweet potatoes.

3. On a medium-high heat, mix the sweet potatoes and vegetable broth until potatoes begin to soften.  

4. Once softened, drain sweet potatoes from the broth and place in a mixing bowl.  Do not throw out vegetable broth as that will be used later for the soup.

5. Puree the sweet potatoes until they become a smooth texture. 

Walnuts: 

6. Preheat the oven to 350 degrees.

7. Spray cooking oil on a baking sheet and place chopped walnuts.  

8. Place in the oven for 8-10 minutes, or until toasted.  

Back to soup...

9. Add sweet potatoes back into the pot of vegetable broth, and place on a medium-low heat.  

10. Add nutmeg, cinnamon sugar and salt.  Mix well.  

11. Once heated, add basil to taste. 

12. Pour sweet potato soup into a serving bowl and top off with some toasted walnuts.   

Apple Cranberry Crumble

Serving: 6

Ingredients:

1. 3 green apples

2. 1 1/2 cup cranberries

3. 1 cup brown sugar

4. 1/2 cup flour 

5. 3/4 cup oats

6. 7 tablespoons margarine

7. 1 tablespoon cinnamon   

Directions:

1. Preheat the oven to 375 degrees. 

2. Spray the bottom of pan with cooking spray.

3. Cut the apples into bit size cubes.

4. Mix the cranberries and apples together and place in bottom of the pan. 

5. In a bowl, mix together the brown sugar, flour, oats, margarine, and cinnamon. 

6. Pour the mixture over the apples and cranberries and place in oven for 30 minutes.

7. Remove from the oven and let cool.

~Happy Holidays~