Ginger Kombucha Mimosa

Ginger Kombucha Mimosa

A refreshing twist on the classic champagne and OJ mimosa, this cocktail is refreshing any time of day. Because what is time in quarantine any way? - Katie

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Ginger Kombucha Mimosa

Ginger Kombucha Mimosa

  • Author: Edgy Veg Cookbook
  • Total Time: 10 min
  • Yield: 8 servings 1x

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Ingredients

  • 3 cups freshly squeezed orange juice
  • 1 cup store-bought ginger-flavored kombucha
  • 2 cups prosecco or sparkling wine
  • 24 raspberries

Instructions

  1. In a large pitcher, combine orange juice and kombucha.
  2. Top with prosecco, then stir to combine.
  3. Put 3 raspberries at the bottom of each champagne flute.
  4. Pour in kombucha mixture and enjoy!


Homemade Pasta

Homemade Pasta

With pasta shelves cleared out at the grocery stores and extra time on my hands, I tried making homemade pasta. Dive in with this recipe from Gimme Some Oven and give it a try, it's much easier than I expected (and delicious, too!) - Katie

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Homemade Pasta

Homemade Pasta

  • Author: Gimme Some Oven
  • Prep Time: 1 hour
  • Cook Time: 2 min
  • Total Time: 1 hour 2 minutes

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Ingredients

  • 4 large eggs (room temperature)
  • 2 1/2 cups flour (“00” flour, semolina flour, all-purpose flour — or a blend)
  • 1 tablespoon olive oil
  • 1 teaspoon fine sea salt
  • Marinara sauce, basil, parmesan cheese (optional toppings)

Instructions

  1. Place the flour in a mound on a large cutting board and use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano).
  2. Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs.
  3. Use a fork to begin whisking the eggs until they are combined. Then begin to gradually whisk some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick. (If some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull them back in.)
  4. Use your hands to fold in the rest of the dough until it forms a loose ball. Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if the dough seems too wet or sticky. (You want the dough to be pretty dry.)
  5. Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
  6. Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (if you have one).
  7. Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use immediately.


Pomegranate Margarita

Pomegranate Margarita

A margarita is my go-to cocktail, so I'm always looking for a new variety. This cocktail is tasty, refreshing, and I love the addition of fresh fruit juice. - Katie

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Pomegranate Margarita

Pomegranate Margarita

  • Author: Katie
  • Prep Time: 10 min
  • Total Time: 10 min
  • Yield: 4 margaritas 1x

Description

A margarita is my go-to cocktail, so I’m always looking for a new variety. This cocktail is tasty, refreshing, and I love the addition of fresh fruit juice.


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Ingredients

  • 2 cups pure pomegranate juice
  • 1 cup fresh squeezed lime juice
  • 3/4 cup tequila
  • 3/4 cup Cointreau or Triple Sec
  • 3 cups ice
  • 1/2 cup pomegranate seeds, for garnish
  • Lime wedges, for garnish

Instructions

  1. Combine the pomegranate juice, lime juice, tequila, and Cointreau (or triple sec) and mix until well combined. Taste and adjust if needed.
  2. Divide among ice filled glasses, and garnish with pomegranate seeds and lime wedges. Serve immediately.


Easy Coconut Curry

Easy Coconut Curry

The Minimalist Baker is my go-to for easy, delicious vegan recipes. Dana, the primary recipe developer for Minimalist Baker, never disappoints! As she describes it, this dish is a vegan, gluten-free, 30-minute curry that’s loaded with veggies and swimming in a perfectly-spiced coconut milk broth. - Katie

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Easy Coconut Curry

Easy Coconut Curry

  • Author: Minimalist Baker
  • Prep Time: 5 min
  • Cook Time: 25 in
  • Total Time: 42 minute
  • Yield: 4 servings 1x


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Ingredients

Curry:

  • 1 tbsp coconut or olive oil
  • 1 small onion (diced)
  • 4 cloves garlic (minced)
  • 1 tbsp fresh grated ginger
  • 1/2 cup broccoli florets (diced) – can sub green bell pepper
  • 1/2 cup diced carrots
  • 1/4 cup diced tomato
  • 1/3 cup snow peas (loosely cut)
  • 1 tbsp curry powder
  • 1 pinch cayenne (optional, for heat)
  • 2 14-ounce cans light coconut milk (sub full-fat for richer texture)
  • 1 cup veggie broth
  • Sea salt and black pepper (to taste)

Coconut Quinoa:

  • 1 14-ounce can light coconut milk
  • 1 cup white quinoa (rinsed in a fine mesh strainer)
  • 1 tbsp agave nectar (optional)

For serving: (optional)

  • Fresh lemon juice
  • Cilantro, mint, and/or basil
  • Red pepper flakes

Instructions

  1. If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written, adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
  2. In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
  3. Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
  4. Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
  5. Taste and adjust seasonings as needed. I added another pinch or two of salt.
  6. Serve over coconut quinoa and garnish with fresh lemon juice and herbs.


Brisket

Brisket

I would have to renounce my Kansas City roots if I did not include a BBQ recipe, so I'm sharing my grandma's brisket recipe. Make this meal when you're having family or friends over for a holiday; it's a crowd pleaser! – Katie

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Brisket

Brisket

  • Author: Katie
  • Prep Time: 20 min
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 8 servings 1x

Description

I would have to renounce my Kansas City roots if I did not include a BBQ recipe, so I’m sharing my grandma’s brisket recipe. Make this meal when you’re having family or friends over for a holiday; it’s a crowd pleaser!


Scale

Ingredients

  • 2 tsp salt
  • 1 tbsp pepper
  • 3 tbsp brown sugar
  • 1 cup chili sauce
  • 1 1/2 cups white vinegar
  • 1 (5lb) beef brisket
  • 1 cup chopped celery leaves
  • 2 onions, thinly sliced
  • 4 carrots, washed and cut in half
  • 2 cups water

Instructions

  1. Combine salt, pepper, brown sugar, chili sauce, and vinegar in large bowl.  
  2. Add meat and cover it evenly with marinade. Cover bowl.
  3. Place in refrigerator overnight. 
  4. Preheat oven to 325°F. 
  5. Place contents of bag and meat into an ovenproof casserole dish. Cover meat with celery leaves, onions, carrots, and water. 
  6. Cover casserole dish tightly with lid and roast brisket for 2 hours, basting occasionally with pan juices. 
  7. Remove cover and roast meat for approximately 1 more hour or until meat is fork-tender.
  8. Allow brisket to rest before slicing. Strain pan juices and ladle over warm sliced beef.


Raspberry Black Bean Dip

Raspberry Black Bean Dip

This appetizer takes me right back to college! If you find yourself in Manhattan, KS, do yourself a favor and stop at So Long Saloon. Order the Raspberry Black Bean Dip with a Nancy (Old Style Beer + pineapple juice). – Katie

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Raspberry Black Bean Dip

Raspberry Black Bean Dip

  • Author: Katie
  • Total Time: 30 minutes

Description

This appetizer takes me right back to college! If you find yourself in Manhattan, KS, do yourself a favor and stop at So Long Saloon. Order the Raspberry Black Bean Dip with a Nancy (Old Style Beer + pineapple juice).


Scale

Ingredients

  • 1 15oz can black beans (loosely rinsed and drained)
  • 1 pinch sea salt 
  • 1 pinch black pepper
  • 1 tsp cumin
  • 1/2 medium red or white onion, diced
  • 1 clove garlic, minced
  • 1 2.5oz raspberry chipotle sauce (Bronco Bob’s is the best brand – found at World Market)
  • 1 8oz container cream cheese (sub for dairy-free cream cheese if vegan or dairy free)
  • 1/3 cup shredded jack cheese (sub for dairy-free cheese if vegan or dairy free)
  • Chips (for serving)

Instructions

  1. Preheat oven to 400°F.
  2. In a small saucepan, heat the beans along with salt, pepper and cumin. Once warmed through, taste and adjust seasonings. Set aside.
  3. Add 2 tbsp olive oil to a 10- or 12-inch cast iron skillet (or oven-safe skillet) over medium heat. Add onions and a healthy pinch of salt and stir. Cook until soft and fragrant stirring frequently – about 5 minutes.
  4. Add garlic and cook 2 more minutes. Then add to a mixing bowl with the cream cheese and stir.
  5. Removed from the stove top, add the cream cheese-onion mixture back to the cast iron skillet. Place it in the center and make a well (or just spread it in an even layer on the bottom for more even distribution).
  6. Add the black beans on top around the outside of the cream cheese, and pour the raspberry chipotle sauce in the center.
  7. Sprinkle the cheese evenly over the top (optional but recommended) and bake for 12-15 minutes or until warmed through and bubbly and the cheese is melted.
  8. Remove from oven and top with a bit of additional cheese. Serve immediately.

Notes

Leftovers will keep covered in the fridge for several days. Just reheat in the microwave or the oven.


Cilantro Jalapeno Margarita

Cilantro Jalapeño Margarita

While trying to survive a summer a Dallas, TX, this was my husband's and my go-to drink. If you want to add a little more sweetness, you can add a splash of triple sec or simple syrup. Cheers! – Katie

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Cilantro Jalapeno Margarita

Cilantro Jalapeño Margarita

  • Author: Katie
  • Total Time: 5 minutes
  • Yield: 1 drink 1x

Description

While trying to survive a summer a Dallas, TX, this was my husband’s and my go-to drink. If you want to add a little more sweetness, you can add a splash of triple sec or simple syrup. Cheers!


Scale

Ingredients

  • 1 1/2 parts your favorite tequila
  • 1/2 part Fresh Lime Juice
  • 3 sprigs of Cilantro
  • 1 slice of Jalapeño

Instructions

  1. Muddle cilantro and jalapeño in shaker.
  2. Add ice, tequila, and lime juice to shaker.
  3. Shake and strain over ice.
  4. Garnish with cilantro.


Omi's Fudge

Omi’s Fudge

A holiday season wouldn't be complete for me without my grandma's fudge. If you're able to eat just one piece, please let me know because I've never been able to. If chocolate brings you joy, this fudge recipe is for you. – Katie

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Omi’s Fudge

  • Author: Katie

Description

A holiday season wouldn’t be complete for me without my grandma’s fudge. If you’re able to eat just one piece, please let me know because I’ve never been able to. If chocolate brings you joy, this fudge recipe is for you.


Scale

Ingredients

  • 4 cups sugar
  • 1/4 lbs margarine
  • 1 cup evaporated milk
  • 1 package (12oz) semi-sweet chocolate
  • 1 1/2 jar Kraft Marshmallow Creme
  • 1 package (Large) black walnuts, optional
  • 1 tsp vanilla

Instructions

  1. Combine sugar, margarine, and milk and bring to a rolling boil, stirring constantly.
  2. Boil five minutes over medium heat. Mixture can scorch easily, keep stirring.
  3. Remove from heat, stir in chocolate pieces until melted. 
  4. Add marshmallow creme, vanilla, and nuts (optional). 
  5. Refrigerate overnight to set.