Smokey Baba Ganoush Hummus

Combine the rich flavors of baba ganoush and traditional hummus to create a Smokey Baba Ganoush Hummus thats perfect for dipping and spreading. The smokiness from the roasted eggplant adds a unique twist to the classic hummus recipe.

Ingredients:

• 1 cup roasted eggplant from Baba Ganoush recipe
• 1 can 15 oz chickpeas, drained and rinsed
• 3 cloves garlic, minced
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Prepare the roasted eggplant according to the Baba Ganoush recipe from The View from Great Island

Let it cool before using

In a food processor, combine the roasted eggplant, chickpeas, minced garlic, tahini, olive oil, and lemon juice

Add the smoked paprika, salt, and pepper to taste

Blend everything until smooth and creamy, scraping down the sides of the bowl as needed

Taste and adjust the seasoning if necessary

Transfer the Smokey Baba Ganoush Hummus to a serving bowl

Garnish with fresh parsley

Serve with pita bread, fresh veggies, or as a dip for your favorite snacks

Enjoy

AK Cookies Recipe

AK Cookies are a traditional chocolate chip cookie recipe that is chewy and delicious. These cookies are ideal for satisfying your sweet tooth and elevating any occasion.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups chocolate chips

Instructions:

Before you start cooking, heat the oven to 375F 190C

Mix the flour, baking soda, and salt together in a medium-sized bowl using a whisk

You need to cream the softened butter, granulated sugar, brown sugar, and vanilla extract together in a large bowl until everything is well mixed and smooth

Add the eggs one at a time and beat until they are fully mixed in

Slowly add the dry flour mixture to the wet ingredients and mix just until everything is combined

Add the chocolate chips and mix them in

Place cookie dough spoonfuls on a baking sheet, leaving space between each one

After the oven is hot, bake for 9 to 11 minutes, or until the edges are golden brown

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down

Have fun with your tasty AK Cookies

Organic Beef Burger with Spring Mix Salad

This recipe features a juicy organic beef burger lightened up with a vibrant spring mix salad, providing a refreshing and nutritious twist to a classic dish.

Ingredients:

• 1 lb organic ground beef
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• Salt and pepper to taste
• 4 whole grain burger buns
• 1 cup spring mix salad greens
• 1 tomato, sliced
• 1/2 red onion, thinly sliced
• 4 slices cheese of your choice
• Your favorite burger condiments such as mustard, ketchup, or mayo

Instructions:

In a bowl, combine the organic ground beef, breadcrumbs, egg, chopped onion, minced garlic, salt, and pepper

Mix until well combined

Divide the mixture into 4 equal parts and shape them into burger patties

Preheat your grill or grill pan over medium-high heat

Grill the burger patties for about 4-5 minutes on each side, or until cooked to your desired level of doneness

During the last minute of cooking, place a slice of cheese on each patty and allow it to melt

While the burgers are cooking, lightly toast the whole grain burger buns on the grill

To assemble the burgers, place a grilled patty on the bottom half of each bun

Top each patty with sliced tomato, red onion, and a handful of spring mix salad greens

Spread your favorite burger condiments on the top half of each bun and place it on top of the assembled burger

Serve the organic beef burgers with spring mix salad immediately

Slow Cooker Shredded Beef - Three Ways

This Slow Cooker Shredded Beef recipe offers three delicious Paleo, gluten-free variations: Classic, Mexican, and Asian. You can choose your favorite flavor profile to enjoy with this tender and flavorful shredded beef. Perfect for busy days when you want a fuss-free and versatile meal.

Ingredients:

• 3 pounds grass-fed beef chuck roast
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup coconut aminos
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• For Option 1 Classic:
• 1/2 cup Paleo-friendly barbecue sauce
• For Option 2 Mexican:
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 cup diced tomatoes canned or fresh
• For Option 3 Asian:
• 1 tablespoon coconut aminos
• 1 teaspoon ginger, minced
• 1/2 cup sliced bell peppers
• Sliced green onions for garnish

Instructions:

Place the sliced onion and minced garlic in the bottom of the slow cooker

Season the beef roast with salt, pepper, oregano, thyme, and smoked paprika

Place the seasoned beef roast on top of the onions and garlic in the slow cooker

In a mixing bowl, combine beef broth, coconut aminos, and apple cider vinegar

Pour this mixture over the beef

For Option 1 Classic: Spread Paleo-friendly barbecue sauce over the beef

For Option 2 Mexican: Sprinkle ground cumin and chili powder over the beef and add diced tomatoes

For Option 3 Asian: Drizzle coconut aminos over the beef, add minced ginger, and place sliced bell peppers on top

Cover the slow cooker and cook on low for 7-8 hours or until the beef is tender and easy to shred

Once cooked, use two forks to shred the beef in the slow cooker and mix it with the sauce

Serve the shredded beef with your choice of option: Classic, Mexican, or Asian

Garnish the Asian version with sliced green onions

Enjoy

Indian Spiced Brussels Sprouts

These Indian spiced Brussels sprouts are a flavorful twist on a classic vegetable dish. The blend of aromatic spices adds depth and warmth to the tender Brussels sprouts, making them a perfect side dish for any Indian-inspired meal.

Ingredients:

• 500g Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chili powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

Warm the oven up to 400F 200C

Add the Brussels sprouts to a large bowl

Add the cumin seeds, mustard seeds, turmeric powder, coriander powder, chili powder, and salt

Toss the sprouts until they are well covered

Put the Brussels sprouts on a baking sheet and spread them out evenly

After the oven is hot, roast the Brussels sprouts for 20 to 25 minutes, stirring them once or twice during that time, until they are soft and slightly crispy

Add fresh cilantro as a garnish before serving

Cuban Quinoa Bowl with Spicy Lemon Dressing

This quinoa bowl with a Cuban flavor is full of flavor and good for you. This dish is great for people who have to follow certain dietary rules or preferences because it is vegan, gluten-free, and keto-friendly.

Ingredients:

• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1 cup diced bell peppers
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

Cook the quinoa and put it in a large bowl

Add the black beans, bell peppers, tomatoes, red onion, and cilantro

Salt and pepper should be mixed with olive oil, lemon juice, garlic, cumin, chili powder, and salt in a small bowl

Pour the dressing over the quinoa and mix it all together

Pour the quinoa mix into bowls, and then add slices of avocado on top of each one

Serve right away and enjoy

Creamy Roasted Pepper Soup

A velvety, comforting soup that is great for Thanksgiving parties. The smoked sweetness of the red bell peppers adds a nice touch to the creamy base, making it a great starter for your holiday meal.

Ingredients:

• 4 red bell peppers, roasted and peeled
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Turn on the oven and heat it up to 400F 200C

Roast the red bell peppers in the oven for 20 to 25 minutes, or until they are charred

Keep them on a baking sheet

Take the peppers out of the oven and let them cool down a bit before you peel them

Put olive oil in a big pot and heat it over medium-low heat

Cut up some onions and garlic and add them

About 5 minutes of cooking will soften the food

Cook the vegetables and add the vegetable broth to the pot

Turn the heat down to low and cook for 10 minutes

Blend the soup until its smooth, either with an immersion blender or by adding small amounts at a time to a regular blender

Bring the soup back to the pot and add the heavy cream

Add pepper and salt to taste

Simmer for five more minutes, then take the pot off the heat

Hot soup should be served with fresh basil leaves on top

Have fun