Saturday, October 8, 2016

Lemon garlic sauce

Lemon garlic sauce

My friend Julie sent me a recipe a while back, and I have not been able to get it off my mind. Here is the original recipe .  I tucked it away, and went on a trip.
I am home now, and had three bulbs of garlic looking at me.  So I decided to add some Klunker funk to this recipe.  I am glad I did.  This stuff is crack!  I don't support hard drug use, but I do support hard garlic use.  This stuff would be great on toast, sandwiches, salads, pasta, through a decide.

You can omit the lemon if you don't like it, but I would strongly suggest using the lemon.  It adds a whole new level of yum to this sauce.  Keep in mind, the exact measurements will be a little different, depending on how big your head of cauliflower is, and how juicy your lemon is.  Also the garlic will vary slightly.  Just go with the flow, it will work great.


3 bulbs of garlic, peeled (or, if you are lazy like me, you get them pre-peeled)
1 head of cauliflower, cleaned and cut into small pieces

1 lemon, juiced (3-4 tablespoons)
1 teaspoon kosher salt (optional)
1/2 cup aquafaba 

Preheat oven to 400°.  
Place peeled garlic in the middle of a sheet of parchment paper.

Fold into a neat package.

I used aluminum foil to seal the package. (That way the foil doesn't touch the food)

Place on a rack lined pan (you can also just place on a regular pan if you don't have a rack)

Place your cauliflower on the pan too

Place in the oven.  Cook for 45-50 minutes.  Remove from oven and let sit for 10 minutes.
Place all the ingredients in a high speed blender or food processor.  (Garlic, cauliflower, aquafaba, salt, lemon juice if using)

Blend on high for 1-2 minutes, until very smooth.

After blending, pour into a glass container and store in the fridge.  Should last a week if you used the lemon juice.  

Put this stuff on anything.  
Enjoy. :)

Thursday, September 8, 2016

Klunker's easy chili mac

Klunker's easy chili mac

I really love to be in the kitchen and cook.  I love the whole process, from beginning to end. I love the chopping, the mixing, the boiling, and of course the eating.  I also have one foot in reality too.  I realize that I don't have the time or patience for non-stop cooking.  I have two kids under the age of 5 that I want to spend time with too.  
Sometimes I want to cook something really good, but don't want to spend a ton of time in the kitchen.  So, today's recipe came about.  I wanted a recipe that would be really good, really fast, and really easy to clean up.
I hope you give this one a try, it is really good, and hits all the right spots!


2 cups dry macaroni noodles (you can use regular, whole wheat, rice)
10 cups water to boil the noodles

1/2 medium onion, peeled and chopped small
1 tsp. chopped garlic
1 15oz. can of black beans, drained and rinsed (or you can use fresh)
1 14.5oz. can of diced tomatoes (or boxed, or the equivalent fresh diced) with juice
1 tablespoon low sodium/sodium free chili powder
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. cumin powder
1/2 tsp. paprika 
salt and pepper to taste (wait until you are done to season with salt and pepper)
1/2 cup nutritional yeast (nooch)
up to 1/2 cup veggie broth if you want it creamier


Bring your water to a boil over high heat, add your pasta, and cook according to package directions.  When the pasta is done, drain well and rinse with cold water to stop the cooking.  Set aside.

While that is boiling, place a large saute pan on the stove, over medium heat. Add the onions and garlic.  Saute for about 5 minutes, or until it turns translucent.

 Add the tomatoes and spices, and stir well.  Cook for another 5 minutes.

Add the black beans, and stir well.

After stirring well, cover the pan, and let simmer for about 5 minutes.

Remove lid and stir.  If you want it saucier, add the veggie broth.

Add the cooked pasta.

Stir very well.  Make sure to really cover all the pasta in the yummy sauce.

Finally, add the nutritional yeast.  Stir well to coat.

Now, the best part, EAT!!!

Some great additions to this would be mushrooms (of course) and some baby spinach.  Also, you could put this in a casserole pan, put panko bread crumbs on top, and bake in a 400° oven for 10-12 minutes, until the top starts to brown.
However you make this, I hope you enjoy it. 

Saturday, August 13, 2016

Easy brussels sprout slaw

Easy brussels sprout slaw

Honestly, the title say's it all.  This super delicious slaw is about as easy as it gets.  It is full of very healthy ingredients, no salt added, and I used maple syrup to sweeten the dressing.
I hope you give this one a try, and make it often.


1 lb. fresh brussels sprouts, trimmed and cleaned
2 large carrots, peeled
2 heads of endive, cleaned
1/2 cup raisins (optional, but really good)

For the dressing

1 medium zucchini, peeled and cut up
1 medium carrot
1 cup cooked chickpeas, drained and rinsed
1/4 cup maple syrup
juice of 2 limes (try and use fresh)

Using the shredder on your food processor, shred the brussels sprouts, carrots, endive.
Put into a large bowl (you may need to do these separate, just dump into your bowl after each ingredient.  Using your hands, toss the ingredient together to mix.  Add the raisins, and toss again.  
In the same food processor, or blender, combine all the ingredients for the dressing. (use the s blade) Blend until smooth.  I like it a little chunky, but you can blend until smooth. 

Pour over the slaw mix, and with tongs, blend well.  Take a few minutes to do this, so it is well mixed.  

Cover and chill for a couple of hours.  

Uncover and mix again well.  Serve with any dish you want.  :)

Tuesday, July 26, 2016

Korean sweet and spicy sesame potatoes

Korean sweet and spicy sesame potatoes

Lets just be honest, it should come as no surprise that I would come up with a recipe for yet another Korean themed dish.  I was thrilled with this one, simply because I literally woke up for the day with the whole recipe on my mind.  I was able to go downstairs and execute it with no trouble at all.
I am thrilled with the results!  I love them hot, and actually love them better cold.  They get an almost candy like tacky shell on them.  The flavor, oh mercy, it is so good.  It is sweet at the first introduction to your mouth, as you chew, a delightful heat creeps in and mingles with the sweet.  A nutty undertone from the sesame seeds add the final pop to this delicious potato candy.

Steamed broccoli or wilted, seared mustard greens would be a great accompaniment to this dish.  You could also put in the fridge and make cold, then serve on a huge salad.  It really is just that good.


1 lb. baby potatoes, steamed or boiled, and sliced in half
1/2 yellow onion, peeled and sliced thin
3 cloves garlic, peeled and minced
1/4 cup maple syrup
1 heaping tablespoon Korean gochujang (hot pepper paste)

1 tablespoon toasted sesame seeds

In a small bowl, combine the maple syrup and gochujang, mix well (until smooth and blended)

Place a large saute pan on the stove, over medium heat.  Let heat up for about a minute.  Add the onions and garlic.  Saute for about 2 minutes, until the onions start to wilt.

After 2 minutes of stirring, add the maple syrup blend.

Add the cooked potatoes.

Stir well to cover well.  Continue to stir and cook for about 10 minutes.  You want to cook until the syrup gets very thick and sticky.

Add the sesame seeds, and stir well to coat.  Cook for another 2 minutes.

****A NOTE OF CAUTION!****  This stuff is hot, very hot.  Do not try and eat out of the pan, otherwise you will have a blister on your lips and tongue.  Allow to cool for about 10 minutes.  
You can serve it after that.  As stated above, you can serve with some steamed greens.  Or, let them cool completely, and put in a glass container, cover and into the fridge for a few hours.  Everything gets sticky and so delicious.
As I was eating this tonight, I thought that this would be really good with firm tofu too!  Be creative, and enjoy this recipe.

Asian zucchini noodles

Asian zucchini noodles 

I just picked up a new veggie noodle maker, and thought that I had better try it out.  I was so happy with the ease of use.  I have a hand held maker, and it was good, but it failed when I wanted to make carrots and other hard veggies.  If anyone is interested, this is it below, and it was purchased at Wal-Mart for $20 bucks.  

I would really suggest making the investment.  I can see many uses for this, especially if you are trying to cut back on pasta.  Even if you are not, it is a great tool to have in the kitchen.
I have been wanting to make a new Asian themed sauce, and had an idea.  So I thought this was a good time to try the noodles and see how it all tasted together.

Now, you could really put anything you wanted in this, or even use regular noodles.  I will provide the recipe exactly how I made it, so you can recreate the dish as I made it.

Ingredients for sauce (make first, and set aside)

1/2 cup aquafaba (chickpea liquid)
1 Tablespoon low sodium soy sauce
1 teaspoon mirin
1 Tablespoon agave nectar or maple syrup
1 teaspoon onion powder
1 teaspoon crushed, fresh garlic
1 teaspoon fresh grated ginger
1/2 teaspoon red pepper flakes
1 teaspoon sriracha 
1 tablespoon rice flour

Mix together well with a whisk, and set aside.  

Main dish ingredients:

1/2 medium yellow onion, peeled and sliced thinly (half moon shape)
1/2 red bell pepper, sliced into thin slices

1 large carrot, grated or spiral cut
2 cups sliced mushrooms

1 large, or 2 medium zucchini, washed and noodled (spiral cut) or use regular Asian style noodles.  (you will need to pre-boil them and rinse well in cold water)
1/2 cup frozen peas
4 stalks green onion, sliced thin
sesame seeds to garnish

Place a large, nonstick wok or saute pan over medium high heat.  Let heat up for about a minute.

When the pan is heated up, add the onions.  Stir fry for about 2 minutes, or until they start to color and wilt a bit.

After 2 minutes, add the carrots and bell pepper.  Stir fry another 2-3 minutes, or until they are starting to soften.

After 2-3 minutes, add the mushrooms, and continue to stir fry.  If anything sticks, you can add some water, about a tablespoon at a time. Stir fry for about 2 minutes, or until the mushrooms start wilting and giving off liquid.

Add the zucchini noodles (or regular noodles if using) and with tongs, mix into the veggies.  Mix well and continue to stir fry for a couple minutes, until the zucchini noodles start to wilt just a bit (2-3 minutes)

Add your green peas and green onions and stir fry for another minute.  

Whisk your sauce one more time, and add to the zucchini noodle mix.  Mix into the veggies well.  It will start to thicken almost right away.  Stir fry for about 1 minute, making sure to coat everything well.  

Serve right away.  This recipe makes two servings (or one really huge serving). It will give you lots of sauce, so you could have some rice with this too, and spoon the leftover sauce on the rice. 
Sprinkle with sesame seeds and green onion if you like.  I just put in a big bowl and went to town eating this.

I hope you give this a try, and you enjoy it as much as I did.  I hope you can try this with zucchini noodles too.  But mostly, the sauce is the star, so give that a try for sure.