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03 Jan

Grilled Pineapple Porkchops

INGREDIENTS:
3/4 cup barbeque sauce
1 can (8 oz.) crushed pineapple, undrained
1/2 teaspoon ground cinnamon
1/2 teaspoon dry mustard
4 bone-in or boneless pork chops (4 oz. each), 1/2 inch thick
INSTRUCTIONS:
-Preheat grill to medium heat.
-Mix barbecue sauce, pineapple with its liquid, the cinnamon and dry mustard until well blended.
-Remove 1/2 cup of the barbecue sauce mixture; set aside for later use.
-Grill chops 5 min. on each side. Continue grilling until cooked through (160°F), turning occasionally and brushing with the remaining barbecue sauce mixture.
-Serve with the reserved 1/2 cup barbecue sauce mixture.

 

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03 Jan

Grilled Lamp Chops

INGREDIENTS:
8 rib lamb chops, 1” thick
1/2 cup pesto sauce (ready made in the deli section of your grocery store)
INSTRUCTIONS:
-Heat grill.
-Brush lamb chops with pesto.
-Arrange chops on grills.
-Grill 5 minutes on one side, turn over.
-Brush on remaining pesto sauce.
-Grill 5 minutes on the other side, or until meat thermometer reads 145 degrees F. (Medium-rare)

Option: Use your broiler when cooking indoors.

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03 Jan

Ginger Tempeh Wrap

INGREDIENTS:
Ginger Tempeh Wrap

Tempeh, a hearty and delicious soyfood in the refrigerated section of health food stores. Keep steamed tempeh covered in the refrigerator for 5 days before adding to a recipe.

with permission, The Enlightened Kitchen, John Wiley & Sons, Inc.� Marie Oser

6 Servings
2 (8 ounce packages) tempeh, cubed and steamed
1/8 teaspoons crushed red pepper
1 tablespoon minced dried garlic
2 tablespoons grated fresh gingerroot
1 medium red onion, chopped
1/2 cup chopped red bell pepper
1/2 cup diced veggie pepperoni
1 cup diced portobello mushrooms
1/2 cup dry sherry
2 tablespoons tamari
1 cup halved, cherry tomatoes.
6 whole wheat tortillas (no hydrogenated oils)

INSTRUCTIONS:
Cube tempeh. Steam for 15 minutes in steamer basket over boiling water. Set aside. Spray 4 quart saucepan with olive oil cooking spray or electric skillet and over medium high heat, add crushed pepper, dried garlic, grated ginger, onion, bell pepper, and diced pepperoni. Cook 3 minutes, stirring frequently. Crumble tempeh into the pan and add mushrooms. Cook mixture 6 to 8 minutes, stirring frequently. Add sherry, tamari, and tomatoes, reduce heat and simmer for 10 minutes, stirring occasionally. Warm tortillas in microwave 1 minute, or conventional oven 5 minutes, and keep warm.

Fill and wrap.

Enlightened Ginger Tempeh Wrap
Nutrition Analysis: per serving: 1 1/2 cups
Protein 25g, Carbohydrate 34g, Fiber 6g, Fat 5g, Sat Fat 2g, Cholesterol 0 mg, Calcium 140 mg Sodium 295mg
Calories 644
from Protein: 37%, from Carbohydrate: 48%, from Fat: 15%

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03 Jan

Crock Pot or Oven Stew

INGREDIENTS:
2 lbs stew meat (use boneless chuck roast that you cube)

6 large carrots cut in chunks

3 stalks celery

1 med onion cut up

1 1/2 tsp salt

4 T. minute tapioca

2 1/2 cups V-8 juice

1 T. sugar

2 large potatoes cut into chunks

2 T. butter

INSTRUCTIONS:
Mix all ingredients.

Place in roaster and cover tightly; bake at 300′ for approximately 5 hours.

or

Place ingredients in crock pot and cook on high approximately 6 hours until meat in tender.

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03 Jan

Creamy Polenta

INGREDIENTS:
2 T vegan butter (Earth Balance) – divided

2 cloves garlic, minced

1 sweet onion, chopped

2 cups water

2 1/4 cups vegetable broth

1 cup cornmeal

3/4 cup soy or almond milk

1/2 t salt

pepper to taste

INSTRUCTIONS:
Melt 1 T butter in saucepan and cook up the garlic and onion until onions are clear.

Add water and broth, cover, and bring to a boil.

Slowly pour in cornmeal, stirring to prevent clumps.

Reduce heat to medium-low and cook until creamy.

Add half of the “milk” and keep stirring.

Add salt, then the rest of the milk, and stir until creamy.

Remove from heat and stir in the rest of the vegan butter.

Season to taste and serve warm.

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03 Jan

Crab Vermouth

INGREDIENTS:
12-14″ skillet

*opt. 2T cornstarch to thicken

melt 1/2 cup butter

gradually stir in 1 cup dry vermouth

2T parsley and minced or pressed garlic

1 can chicken broth

1T soy sauce and lemon juice

1 teaspoon sugar

INSTRUCTIONS:
Bring to a boil, reduce heat and simmer for 10 minutes, possible to chill broth up to 24 hours. To hot broth add 2 medium sized (about #2) cooked crab, cleaned and cracked. Cover and simmer 10-15 minutes. pour an additional 1/4 cup dry vermouth over crab. ladle the broth and crab into large individual shallow bowls.
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03 Jan

Corn Casserole

INGREDIENTS:
1 medium onion chopped

1 small gr. pepper, minced

1/2 cube margarine or less

2 eggs

1 package “jeffy” corn muffin mix

1 can whole corn

1 can cream style corn

1/2 pint sour cream

1 cup cheddar cheese (grated)

INSTRUCTIONS:
Saute onion, pepper in butter, Beat eggs and add muffin mix. Then add both cans of corn with juice. pour into 8×13 pan. Spoon onion,pepper mix on top, then  sour cream, then cheese. bake 350 degrees F for 30 minutes. Let stand 10 minutes. Serves 8
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03 Jan

Coke Chicken

INGREDIENTS:
8 – 10 portions chicken

2lt Coca Cola Lite (or Tab)

3 T Soya Sauce

3 T Golden Syrup

Pinch of Salt

INSTRUCTIONS:
Add your chicken portions to about 1lt of the Cola.  Add in the soya sauce, syrup and salt.  Bring to the boil.  You will notice that the sauce will thicken the longer it cooks.  You can add more Cola as it evaporates.  Once the chicken is cooked and the sauce has become nice and thick it will be ready to enjoy on either brown rice or wholewheat pasta!

An old family recipe passed down from good old Mom!

 

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03 Jan

Coconut Chicken

INGREDIENTS:
6 chicken legs or thighs
2 eggs
1/4 cup orange juice
1/2 cup shredded coconut
1/2 cup bread crumbs
1 teaspoon curry
INSTRUCTIONS:
Beat eggs and orange juice.
In a separate bowl, mix bread crumbs, shredded coconut, and curry spice.

Clean chicken thighs and legs, dip in the egg mixture, and then roll in the bread crumb mixture. Place on a cookie sheet.

Bake at 350 degrees Fahrenheit until chicken is golden brown and juices run clear, about 40 minutes.

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03 Jan

Chickpea Curry

INGREDIENTS:
2 Tablespoonds vegetable oil
2 onions, minced
2 cloves garlic, chopped
2 teaspoons ginger root, chopped
6 whole cloves
1 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans (chickpeas)
1 cup fresh cilantro, chopped
salt and pepper to taste.  If you like it spicy, use cayenne pepper.
INSTRUCTIONS:
-Heat oil in a large frying pan over medium heat � sautee onions until tender.
-Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, pepper  and turmeric.  Cook for 1 minute, stirring constantly.
-Mix in the garbanzo beans and their liquid.
-Continue to cook and stir until all ingredients are well blended.
-Remove from heat.
-Stir in cilantro just before serving.
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