https://www.bigredinthekitchen.com/recipes daily 0.75 2021-10-31 https://www.bigredinthekitchen.com/recipes/granola monthly 0.5 2021-03-26 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616773462275-ZKTUOYSYFNQXTCYDEIJY/heather-barnes-hMGFMk1rT48-unsplash.jpg Recipes - Granola - Granola Easy granola that satisfies. Enjoy as a snack or with some yogurt. 2 cups rolled oats ¼ cup oat bran ½ cup sunflower or pumpkin seeds ¾ cup sliced almonds or other nuts ¼ cup olive oil ½ cup maple syrup ¾ teaspoon vanilla extract ½ teaspoon pink Himalayan salt ½ teaspoon ground cinnamon ¼ teaspoon ground cardamom ½ cup shredded unsweetened coconut ½ cup dark chocolate chunks, optional 1/ Preheat oven to 325 degrees F and line one baking sheet with parchment paper. 2/ Combine oats, oat bran, seeds, and nuts, coconut, and chocolate in one bowl. In a separate bowl, combine olive oil, maple syrup, vanilla, salt, cinnamon, and cardamom. Whisk until smooth. 3/ Spread evenly over the baking sheet and bake for 35 minutes until the center of the sheet is golden brown. Allow to cool completely before removing from sheet and breaking into clusters. 4/ Delicious as a snack on its own or with a bowl of yogurt. https://www.bigredinthekitchen.com/recipes/overnight-muesli monthly 0.5 2021-03-17 https://www.bigredinthekitchen.com/recipes/eggsinpurgatory monthly 0.5 2021-05-26 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1621997014370-Q46OYK2WXVWLEYJOCG64/yoav-aziz-422N7Nwq5XY-unsplash.jpg Recipes - Eggs in Purgatory - Eggs in Purgatory Serves 3-4 / Time 30 minutes ½ tablespoon olive oil ½ white or yellow onion, diced 2 cloves garlic, minced 1 teaspoon paprika 1 teaspoon oregano 1 14oz. can diced tomatoes 1 14oz. can crushed tomatoes 4 eggs 4+ slices of rustic bread, lightly toasted or fried Sea salt Fresh ground pepper 1/ In a large skillet, over medium heat, add the oil. Once oil is shimmering, add the onions and cook until very fragrant, about 5 minutes. Add the garlic and cook 2 minutes, stirring constantly. 2/ Add the paprika & oregano, cook 1 more minute, stirring constantly. Add diced tomatoes & crushed tomatoes, bring to a boil and reduce to simmer. Let simmer for 10 minutes. 3/ Make 4 wells in the sauce and crack each egg in a well. Sprinkle each egg with salt & pepper. Place lid on pot & cook for 5-7 minutes or until desired doneness. 4/ Remove from heat. Scoop each egg out with a hearty helping of the tomato sauce. Place bread on the side and use it to soak up all the juices. https://www.bigredinthekitchen.com/recipes/wintercoldelixir monthly 0.5 2021-03-26 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616555582787-JHNWJ5FFI2QS5D2BZSLZ/pexels-charlotte-may-5947098.jpg Recipes - Winter Cold Elixir - Winter Cold Elixir Serves 1 / Time 5min • The perfect hot drink when you’re feeling that tickle in your throat. Drink throughout the day. 6 oz. hot water 1 tablespoon local honey 1 tablespoons apple cider vinegar ½ lemon, juiced 1/ Boil water. 2/ In a teacup, place honey & vinegar. Pour boiling water on top and squeeze lemon to finish, https://www.bigredinthekitchen.com/recipes/enchiladas monthly 0.5 2021-03-30 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616694450887-6QF70SUWWRYR262XF7M6/sanket-shah-SVA7TyHxojY-unsplash.jpg Recipes - Enchiladas Any Way - Enchiladas Any Way Serves 4 / Time 45min 2 cups enchilada sauce, store bought or homemade 2. tablespoons olive oil 1 small red onion, chopped 1 red bell pepper 1 lb. broccoli or cauliflower, chopped 1 teaspoon paprika ½ chili powder ½ teaspoon cumin 5 cups spinach 1 15 oz. can black beans, drained & rinsed 1. cup Monterey Jack cheese, shredded Salt & fresh ground pepper 8 tortillas (8”) Cilantro, chopped, for garnish Avocado, for garnish 1/ Preheat oven to 400 degrees F. Oil 9”x13” pan. 2/ In a large skillet on medium heat, add oil and heat until shimmering. Add onion and cook until translucent, about 6 minutes. Add the pepper & the broccoli and reduce heat to medium-low. Cover skillet with the lid or with a baking sheet so that the heat is trapped. Cook for about 8-9 minutes until the broccoli is bright green. 3/ Meanwhile, combine the black beans, 1/3 cup of cheese, and about 2 tablespoons of the enchilada sauce. Stir to combine. 4/ Once the broccoli & peppers are cooked in the skillet, add the spices, stir to combine. Season with salt & spinach to perfection. Add the spinach bit by bit until it has wilted. Add the skillet contents to the bowl with the black bean mixture. Stir to combine. 5/ Place the tortillas under a damp paper towel & microwave for 30-45 seconds. Pour a little enchilada sauce in the baking dish to cover the bottom. 6/ Add a 1/3 cup vegetable & black bean mixture to a tortilla and wrap. Place the seam side down in the dish. Repeat with remaining tortillas. Once the dish is full with enchiladas, pour the remaining sauce on top and down the center of the enchiladas. Cover that sauce with the remaining cheese. Bake for 20 minutes until the cheese is bubbling. Serve hot with chopped cilantro and sliced avocado on top.1 https://www.bigredinthekitchen.com/recipes/morning-muffins monthly 0.5 2021-03-17 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1613673642296-UMBKOQN0K0LEJQDLX02B/IMG_6442.jpg Recipes - Morning Muffins https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1613673666877-0L8Y1EI9I1P7XL2WR1Z9/IMG_6443.jpg Recipes - Morning Muffins https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1613673671816-1984WBTPTPPYKAAS7NVH/IMG_6444.jpg Recipes - Morning Muffins https://www.bigredinthekitchen.com/recipes/porkchopsinapplebutter monthly 0.5 2021-03-18 https://www.bigredinthekitchen.com/recipes/blt-sandwich monthly 0.5 2021-03-18 https://www.bigredinthekitchen.com/recipes/mayo monthly 0.5 2021-03-22 https://www.bigredinthekitchen.com/recipes/brioche-egg-in-a-hole-sandwich monthly 0.5 2021-04-21 https://www.bigredinthekitchen.com/recipes/frozen-fruit-chocolate-nuggets monthly 0.5 2021-03-23 https://www.bigredinthekitchen.com/recipes/stuffed-bell-pepper-soup monthly 0.5 2021-03-18 https://www.bigredinthekitchen.com/recipes/soft-pretzel-bites monthly 0.5 2021-03-22 https://www.bigredinthekitchen.com/recipes/chia-pudding monthly 0.5 2021-03-26 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616639913791-QA8KEKCS6V16I4QMMZO4/kaffee-meister-Wmj6A7IhXlE-unsplash.jpg Recipes - Chia Pudding - Chia Pudding Serves 1 / Time 5min plus overnight ¼ cup chia seeds 1 can coconut milk ½ teaspoon vanilla ½ tablespoon of maple syrup Kosher salt, small pinch 1/ Combine all ingredients in a jar and shake it up, or use a spoon to stir. Make sure all chia seeds are not clumped together. Place in fridge. 2/ After about 2 hours, shake the jar again. Leave overnight in fridge. Toppings: fresh fruit, granola, plain nuts (pepitas, slivered almonds), shredded coconut https://www.bigredinthekitchen.com/recipes/caramelized-bananas-and-oatmeal monthly 0.5 2021-03-24 https://www.bigredinthekitchen.com/recipes/cauliflower-pure monthly 0.5 2021-03-18 https://www.bigredinthekitchen.com/recipes/vegetable-broth monthly 0.5 2021-03-26 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616554147184-3CILQO41YWCZVY3FTWJK/tijana-drndarski-7cXfIm5x7Fk-unsplash.jpg Recipes - Vegetable Broth - Vegetable Broth Serves 4 / Time 1h30 1 gal. frozen vegetable ends/scraps 1 bay leaves ½ tablespoon whole black pepper Kosher salt ¼ cup miso paste 1/ Combine 10 cups of water and vegetable scraps, bay leaf, salt & pepper. Bring to a boil, reduce heat to simmer & cover. Let simmer for 1 hr. 2/ Add miso and stir to completely dissolve. Simmer for an additional 30 minutes. 3/ Taste and adjust salt as needed. * It’s helpful to know what your favorite vegetable broth tastes like in order to properly season with salt. https://www.bigredinthekitchen.com/recipes/oat-milk monthly 0.5 2021-03-22 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616438617935-8BWQ3JTIYX00JKPP1I25/big-red-oat-milk Recipes - Oat Milk - Oat Milk Simple recipe for homemade oat milk. No processed foods and minimal ingredients. 1 cup oats 4 cups water Fine mesh strainer Clean muslin cloth Rubber band 1/ Combine oats & water in a blender and blend for 45 seconds. Start on medium low and increase to high. Make sure to blending on high for at least 35 seconds. 2/ Once the 45 seconds are up, strain, using a fine mesh strainer, into a large bowl. Use a spoon or spatula to push the blended oats around to make sure the most amount of milk goes through the strainer into the bowl. Strain again, back into the blender. Cleaning the strainer each time. Repeat once more into the bowl. 3/ Place the clean muslin cloth on top of the blender and secure with a rubber band. Slowly pour the milk from the bowl through the cloth and let it drip into the blender. Use a spoon to push around the finely crushed oats. Repeat until there is no more milk left in bowl. Pour the filtered milk into a pitcher and place in the fridge. Good for 5 days. 4/ Stir & shake milk before each use. https://www.bigredinthekitchen.com/recipes/pomegranate-raspberry-chia-jam monthly 0.5 2021-03-26 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616553329857-LV8240CXH20FRGX3S5VY/IMG_6586.jpg Recipes - Pomegranate-Raspberry Chia Jam - Pomegranate-Raspberry Chia Jam Serves 4 / Time 30min 1 cup pomegranate juice 1 pint raspberry 1 tablespoons sugar juice of 1/2 lemon 1 teaspoon loosely packed lemon zest 1 teaspoon chia seeds 1/ Bring pomegranate juice, raspberries, sugar, & lemon juice to a boil, reduce to low rolling bubbles. Mash raspberries and break them down. Stir occasionally. 2/ When the contents of the pot have reduced by half, about 25 minutes, remove from heat. Add lemon zest & stir. The mixture will be a bit loose but will coagulate more once it is in the fridge. Pour the jam into a jar with a tight-fitting lid and place in fridge. 3/ After it has cooled, about 2 hours, add the chia seeds and stir. Let sit overnight and then enjoy. 4/ Serve swirled in yogurt or atop fresh bread. https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616553556832-4DFCBY3SZIYFXCFZ36YA/IMG_6253.jpg Recipes - Pomegranate-Raspberry Chia Jam https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616553732886-HXRMF4CKXYYCGY0TRWV1/ashley-byrd-atDy0mCyTLU-unsplash.jpg Recipes - Pomegranate-Raspberry Chia Jam https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616553572405-SXR5ELTUHF5LOTHWSYAW/sarah-gualtieri-YMagYaDooxs-unsplash.jpg Recipes - Pomegranate-Raspberry Chia Jam https://www.bigredinthekitchen.com/recipes/carrot-cake-granola monthly 0.5 2021-03-24 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616439680665-OKPW4KY2F0ZYWA1KVYLU/IMG_6345.jpg Recipes - Carrot Cake Granola - Carrot Cake Granola Serves 4 / Time 40 min • A twist on my classic granola recipe. Soaking the raisins & carrots helps them stay plump and tender while baking. All that’s missing is cream cheese frosting. 1 cup oats ⅛ cup oat bran 2 tbsps shredded coconut 2 tbsps crushed walnuts or almonds ⅛ cup olive oil ¼ cup maple syrup ½ teaspoon vanilla ½ teaspoon cinnamon 2 tbsps raisins 3 tbsps shredded carrots ⅛ teaspoon pink Himalayan salt 1/ Preheat oven to 350°F and cover baking sheet with parchment paper. 2/ Combine oil, maple syrup, vanilla, cinnamon, & salt together in a small bowl. Whisk to combine. Add raisins & shredded carrots, stir to combine. Let soak for at least 10min. 3/ Combine oats, oat bran, shredded coconut, & walnuts in a large bowl. Stir to combine. 4/ After the raisins & carrots have soaked, add wet ingredients to dry ingredients. Stir to fully combine. Spread the granola on the baking sheet & cook for 28-32min, until the edges are beginning to brown. Let cool completely before removing from baking sheet. Enjoy with dairy-free yogurt. https://www.bigredinthekitchen.com/recipes/sweet-potato-amp-kale-salad monthly 0.5 2021-03-26 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616440978632-WZ0970NZOX3BD8WK1NNH/laura-johnston-_zV74zUnwmc-unsplash.jpg Recipes - Sweet Potato & Kale Salad - Sweet Potato & Kale Salad Serves 2-4 / 40min 2 sweet potatoes, cubed 1 bunch lacinto kale, chopped 1 shallot, sliced ¼ cup pepitas ¼ cup sunflower seeds 2-4 eggs ½ cup olive oil 2 tbsps balsamic vinegar 2 teaspoons maple syrup Fresh ground pepper Kosher salt Feta cheese, optional 1/ Preheat oven to 400°F & line a baking sheet with parchment paper. 2/ Bring ½ inch of water to a boil in a sauce pan and once boiling, add the eggs carefully. Cover & cook for 8 minutes. Remove from heat and run cold water over eggs for 30 seconds to stop the cooking. Then put the eggs in an ice bath for 15 minutes. 3/ Combine cubed sweet potatoes, 2 tablespoons of oil & a large pinch of kosher salt. Combine well. Place on baking sheet & cook for 25 minutes, stirring halfway. 4/ In a skillet or sauté pan over medium heat, add 1 tablespoon of olive oil. Once the oil is shimmering, add the sliced shallot and a pinch of salt. Continue stirring for 2min, reduce heat to low and occasionally stir. Once the shallots and caramelized, remove from heat. 5/ In a different skillet, add 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped kale and a pinch of salt. Stir the kale around & once bright green & wilted, remove from heat and place in a colander. About 2-3 minutes. 6/ To make the dressing, add the 4 tablespoons of oil, balsamic vinegar, and maple syrup. Season to perfection with salt & pepper. 7/ Once the sweet potatoes have 3 minutes left on their timer/cooking, remove the sheet & add the seeds to roast. Return to oven. 8/ To assemble, add the kale and the sweet potatoes on the bottom, shallots and roasted nuts next. Pour the dressing on top. Sprinkle the feta cheese if using. Enjoy. https://www.bigredinthekitchen.com/recipes/almond-buttered-dates monthly 0.5 2021-03-24 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616352250697-S01J6ITQKRV1X1IQMIN1/tamas-pap-ZUPUwbPONiQ-unsplash.jpg Recipes - Almond Buttered Dates - Almond Buttered Dates Serves 2 / Time 10 min 5-7 medjool dates ½ cup almond butter, the thicker the better ¼ cup mini chocolate chips ¼ cup shredded coconut 1/ In a small to medium sauté pan over medium low heat, toast the shredded coconut until it turns a light brown and smells fragrant, about 5-7 minutes. Stir frequently. Once toatsed, remove from heat and place in a separate bowl. 2/ Slice each date in half but only on one side and remove the pit. Scoop about ½ tablespoon of almond butter into each date. Dip each almond buttered date into the chocolate chip bowl and then the shredded coconut til each date is covered. Place in fridge for 10 minutes to harden a bit. 3/ Serve as a sweet treat! https://www.bigredinthekitchen.com/recipes/blta-salad-with-crispy-garlicky-croutons monthly 0.5 2021-04-21 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616351526678-64T8P5TYFJ2PAMK6QD5W/rodolfo-marques-GzBO_o0RvEg-unsplash.jpg Recipes - BLTA Salad with Crispy Garlicky Croutons - BLTA Salad With Crispy Garlicky Croutons Serves 4 / Time 30mins 4 pieces of bacon, cooked 2 roma tomatoes, cut up into bite size pieces 2 avocados ½ loaf of French bread, sliced 2 tablespoons of lemon juice 2 tablespoons olive oil Kosher salt 2 cloves garlic 1/ Place sliced bread on a baking sheet and drizzle with 1 tablespoon of olive oil & 1 teaspoon of salt. Place in the oven on low broil. Broil until toasted to a nice medium brown. Remove from oven and rub the cloves of garlic on the warm toasted bread slices. Chop and set aside. 2/ Remove the kale stems and cut into strips. Add 1 tablespoon of oil, 1 tablespoon of lemon juice, and a pinch of salt. Massage for a couple of minutes until the kale has softened. 3/ Mash the two avocados together with 1 tablespoon of lemon juice and a pinch of salt. Add avocado mixture to the kale and stir until combined. 4/ Add tomatoes, bacon pieces, and croutons and toss until combined. Serve as a main dish or a hearty side. https://www.bigredinthekitchen.com/recipes/maple-roastedpecans monthly 0.5 2021-04-15 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616467650606-0TX9JF0J7V7B5M36H0N9/deryn-macey-dfWhZhyAli8-unsplash.jpg Recipes - Maple Roasted Pecans - Maple Roasted Pecans Serves 4 /. Time 15 minutes 1 cup halved pecans 3 tablespoons maple syrup 1 tablespoon olive oil ½ teaspoon ground cinnamon ½ teaspoon kosher salt 1/ Preheat oven to 350 degrees. Combine all ingredients in a small mixing bowl and stir well. Let sit so the pecans absorb the syrup. Place on parchment paper lined baking sheet & cook for 12-14 minutes. 2/ Remove from oven and let cool on baking sheet. Enjoy as a snack, on top of salads or breakfasts. https://www.bigredinthekitchen.com/recipes/template monthly 0.5 2023-12-31 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616430589342-60TUUV36MCC1C37XAV7G/big-red-recipe.jpg Recipes - Recipe Template - Recipe Title Serves 4 / Time 30min HOLD SHIFT ; ENTER TO ADD YOUR INGREDIENTS (so it doesn’t skip a line) ½ cup almond butter, the thicker the better ¼ cup mini chocolate chips ¼ cup shredded coconut 1 lettuce 1/ In a small to medium sauté pan over medium low heat, toast the shredded coconut until it turns a light brown and smells fragrant, about 5-7 minutes. Stir frequently. Once toatsed, remove from heat and place in a separate bowl. 2/ Slice each date in half but only on one side and remove the pit. Scoop about ½ tablespoon of almond butter into each date. Dip each almond buttered date into the chocolate chip bowl and then the shredded coconut til each date is covered. Place in fridge for 10 minutes to harden a bit. 3/ Serve as a sweet treat! https://www.bigredinthekitchen.com/recipes/oven-roasted-bacon monthly 0.5 2021-03-22 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616442021451-7L0FTLOXYRYUKLZX4Y4Z/big-red-oven-roasted-bacon Recipes - Oven-Roasted Bacon - Oven-Roasted Bacon Serves 4 / Time 30min 1 package bacon Aluminum foil 1/ Preheat oven to 375°F. Line a baking sheet with aluminum foil. Make sure the foil is bigger than the sheet so that it covers the lips of the sheet. It’s to ensure the bacon grease doesn’t spill. 2/ Line the bacon on the baking sheet. Place in oven for 15-20 minutes, depending on level of doneness desired. 3/ Remove from oven and place on a paper towel lined plate. 4/ Cleanup: wait for the bacon grease to congeal on the foil. Fold foil up and throw away. https://www.bigredinthekitchen.com/recipes/kale-and-fried-chickpeas monthly 0.5 2021-03-26 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616464252304-R4Q21H8PMS6TW0LC9FV6/deryn-macey-h83Rm3njjcg-unsplash.jpg Recipes - Kale & Fried Chickpeas - Kale & Fried Chickpeas Serves 4 / Time 15 mins 1 bunch Lacinto Kale ¼ teaspoon garlic powder Sea Salt 1 tablespoon olive oil 1 can chickpeas, rinsed & drained Vegetable oil 1/ Preheat oven to 350 degrees. De-stem kale & tear into bite size pieces and place on baking sheet. Drizzle olive oil, 1/8 teaspoon garlic powder & a sprinkle of sea salt. Massage kale for 1 minute. Bake for 10-12 minutes. Kale will be dry and crispy. 2/ Once chickpeas are fully dry, pour enough vegetable oil in the pan to cover about 1/4” deep. Heat on medium-high until the oil is hot. add chickpeas and stir occasionally until they have turned a nice brown color. Remove from the pan with as little oil as possible. Place in bowl and stir with the remaining 1/8 teaspoon garlic powder and a dash of salt. 3/ Combine kale chips & chickpeas. Serve warm. https://www.bigredinthekitchen.com/recipes/salted-browned-butter-brioche-french-toast monthly 0.5 2021-03-26 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616513165769-6AQ9HCSNYMIZGPWOMGNZ/big-red-salted-browned-butter-brioche-french-toast Recipes - Salted Browned Butter Brioche French Toast - Salted Browned Butter Brioche French Toast Serves 2 / Time 30min 3 tablespoons (+ more for serving) of salted butter ½ loaf of Brioche bread, sliced into thick pieces 4 eggs 3 tablespoons of milk ½ teaspoon ground cinnamon ½ teaspoon vanilla Maple syrup, for serving Fruit jam, for serving 1/ Heat 2 tablespoons of salted butter in a sauté pan over medium high heat. Once is starts to foam & boil, reduce heat to simmer. Once the butter has a browned look. Remove from heat & pour into a separate bowl to cool slightly. 2/ In a large bowl, whisk eggs then add milk, cinnamon, & vanilla. Stir to combine. When the butter has cooled slightly, add to egg mixture and stir. 3/ Heat griddle on medium heat, add ½ tablespoon of butter to pan. Dredge a slice of brioche bread in the egg mixture until it is nice and covered. When the griddle is nice & hot, add 1 piece of soaked bread and cook 4 minutes each side until golden. 4/ Serve hot with maple syrup, a touch of butter and a dollop of jam. https://www.bigredinthekitchen.com/recipes/zucchini-chips monthly 0.5 2021-03-24 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616612661967-W4S62S7I0RPN3MGN8105/IMG_7071+copy.jpg Recipes - Zucchini Chips - Zucchini Chips Serves 2 / Time 2 hrs 15 mins 3-4 Zucchini kosher salt fresh chopped dill olive oil 1/ Slice zucchinis with a mandolin and place on baking sheets between paper towels to remove extra moisture. Let sit for 10 mins. Once dry, remove paper towels and set on parchment paper on baking sheet. 2/ Preheat oven to 225 degrees. Pour some olive oil in a bowl and brush lightly across sliced zucchini. Flip and brush with olive oil again. Sprinkle with salt and fresh chopped dill. Bake for 2 hours until golden crispy. 3/ Let cool and eat. *serving suggestions: ranch dressing, hummus, tzatziki sauce https://www.bigredinthekitchen.com/recipes/roasted-tomato-and-cauliflower-kale-salad monthly 0.5 2021-05-30 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616610979212-50S2OUADX4EH2QFVP1E5/dilyara-garifullina-Yg2Q7z_YhnA-unsplash.jpg Recipes - Roasted Tomato & Cauliflower Kale Salad - Roasted Tomato & Cauliflower Kale Salad Serves 4 / Time 40 minutes 2 heads Lacinto kale, torn into bite size pieces 1 head cauliflower, chopped into small florets 1 pint cherry tomatoes, 2 cloves garlic, minced 4 tablespoons olive oil 1 ½ teaspoon kosher salt Fresh ground black pepper ½ teaspoon paprika 1/3 cup pine nuts ¼ cup crumbled feta ½ lemon, juiced Balsamic glaze, for serving 1/ Preheat oven to 350 degrees. Place cherry tomatoes in a small baking dish. Add minced garlic, ½ teaspoon salt, fresh ground black pepper & 2 tablespoons of olive oil. Mix well. Place in oven for 30 minutes. 2/ Meanwhile, chop cauliflower into small florets. Add to a parchment lined baking sheet and toss well with paprika, ½ teaspoon salt & fresh ground pepper. Bake in oven for 20 minutes. 3/ Add torn kale pieces to a large bowl. Drizzle with 2 tablespoons of olive oil, lemon juice, ½ teaspoon of salt. Massage for 2 minutes. 4/ Heat a saute pan over medium low heat. Add pine nuts and toast until golden brown about 5-7 minutes. 5/ Add all ingredients plus feta to a large bowl and drizzle with balsamic glaze. https://www.bigredinthekitchen.com/recipes/grilled-paprika-salmon-tacos monthly 0.5 2021-04-06 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1617155652304-JUWU7QYD8EFTK3IA0PLF/IMG_7169.jpeg Recipes - Grilled Paprika Salmon Tacos - Grilled Paprika Salmon Tacos Serves 4 / Time 1 hr For the Salmon filets 1.5 - 2 lbs salmon filet 3 tablespoons olive oil 2 teaspoons paprika 2 cloves garlic, minced 1 teaspoon salt For the toppings ½ green cabbage, very thinly sliced 1 cup grape tomatoes, chopped feta, crumbled 2 avocados 1 lime, juiced 8 corn tortillas For the Quick Pickled Red Onions ½ red onion, thinly sliced ½ cup apple cider vinegar 3 tablespoons sugar ½ teaspoon kosher salt 1/ 6 hrs prior, make the pickled red onions. Combine red onion, apple cider vinegar, sugar & salt. Stir to combine until the sugar and salt have dissolved. Let sit on counter until meal is served. Drain prior to eating. 2/ 30 minutes prior to grilling, combine olive oil, paprika, minced garlic & salt into a small dish and whisk to combine. Place salmon filets in a large dish, such as a baking pan, and cover with paprika mixture. Let sit while grill preheats. 3/ Mash avocados with the juice from 1 lime, Season with salt. 4/ Preheat grill to medium high heat. Grill the salmon filets skin side down for 3-4 minutes, flip filets & cook an additional 5 minutes. 5/ While salmon is grilling, prepare the tortillas. Wrap the tortillas in a damp paper towel and heat in microwave for 20 seconds, or until warm. 6/ Assemble the tacos. Take a corn tortilla and spread the mashed avocado on top. Place several chunks of salmon on top and add the toppings you wish. https://www.bigredinthekitchen.com/recipes/umami-meatball-and-spinach-bowl monthly 0.5 2021-04-06 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1617677648012-OVALKOQQSVCBZM27PBGV/tempImagez6S5X9.gif Recipes - Umami Meatball & Sautéed Spinach Bowl - Umami Meatball & Spinach Bowl Serves 2 / Time 40 mins 1 lb. ground turkey 1 carrot, grated 2 green onions, chopped ½ tablespoon almond flour 1 tablespoon Tamara or soy sauce 2 tablespoons sesame seeds 3 cups brown rice, cooked, for serving 6 cups spinach 1 tablespoon sesame oil 2 cloves garlic, minced 2 teaspoons minced ginger Sea salt 1/ Preheat oven to 400 degrees. Prepare a muffin tin by oiling all cups. 2/ Combine ground turkey, carrot, 1 chopped green onion, almond flour, tamari, and 1 tablespoon sesame seeds and mix well. Form 12 small meatballs and place in muffin tin. Bake for 15 mins then flip and cook an additional 10 minutes. 3/ Meanwhile, heat sesame oil in a large sautee pan over medium heat. Once the oil is hot, add the garlic and the ginger and stir constantly for 1 minute until it is fragnant. Add the spinach handful by handful until it wilted and bright green., about 5 minutes. Season with salt to perfection. 4/ Arrange bowls rice, meatballs, healthy serving of spinach. Sprinkle with the remaining chopped green onion & sesame seeds. https://www.bigredinthekitchen.com/recipes/roasted-veggie-sandwich monthly 0.5 2021-04-21 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1617679123533-GCWB36KPN9VYN5DIRPTM/tempImageWgbbBp.gif Recipes - Roasted Veggie Sandwich - Roasted Veggie Sandwich with Herbed Goat Cheese Serves 2-3 / Time 30 mins 1 loaf of ciabatta bread or hearty bread 1 eggplant, sliced 2 zucchinis, sliced lengthwise ½ red onion, sliced in wedges 1 red bell pepper, sliced into large chunks 3 cloves garlic, peeled and smashed 1/3 cup olive oil ¾ teaspoon kosher salt ¼ teaspoon ground pepper ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon paprika 2 tablespoons chopped fresh thyme 4-6 oz. goat cheese 1/ Preheat oven to 425. Place all sliced veggies on a parchment lined baking sheet. Combine, olive oil, salt, black pepper, garlic powder, onion powder, and paprika and stir to combine. Brush both sides of the sliced vegetables and place in oven for 15 minutes, flip slices & continue to cook for 10 minutes. 2/ Meanwhile, combine the chopped thyme with the goat cheese and mix well to combine. 3/ Toast the bread lightly in the oven in the last few minutes of the vegetables roasting. Take a heaping amount of goat cheese and spread on a slice of bread. Follow with a lots of slices of vegetables. Top with another slice of bread. Eat! https://www.bigredinthekitchen.com/recipes/baked-banana-and-coconut-oatmeal monthly 0.5 2021-11-10 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1617680495428-6YA4WLISGJXCNA8OO1LY/dilyara-garifullina-9TbamTMH8cs-unsplash.jpg Recipes - Baked Banana & Coconut Oatmeal - Baked Banana & Coconut Oatmeal Serves 4 / Time 40 mins 2 flax eggs (2 tablespoons ground flax & 5 tablespoons warm water, let sit) ½ banana, mashed ½ teaspoon ground cinnamon ¼ teaspoon pink Himalayan salt 2 tablespoons maple syrup 2 tablespoons melted coconut oil 2½ cups oats 1 14 oz can regular coconut milk, fully incorporated ½ cup slivered almonds Banana, sliced for topping Almond butter, for topping ¼ cup unsweetened shredded coconut, for serving 1/ Preheat oven to 350 degrees. Make the 2 flax eggs and set aside for 5 minutes. 2/ Combine all ingredients (including the flax eggs) and mix well. Oil a 9”x9” baking dish and the oatmeal mixture. Drizzle almond butter on top, along with banana slices & the toasted coconuts. 3/ Bake for 30 minutes, until the edges are set and the bananas are starting to caramelize. Remove from oven and serve with a drizzle of warmed maple syrup. https://www.bigredinthekitchen.com/recipes/shiitake-mushroom-and-spinach-quiche monthly 0.5 2021-04-27 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1617681647076-4V20UQNIR7JO4ORF8SH5/tempImageSM9PNl.gif Recipes - Shiitake Mushroom & Spinach Quiche - Shiitake Mushroom & Spinach Quiche Serves 6 / Time 50 mins 1 pie crust, thawed to room temperature 2 tablespoons olive oil 8 oz. shiitake mushrooms, sliced 1 sweet onion, thinly sliced 2 cloves garlic, thinly sliced 5 big handfuls baby spinach 6 eggs ¼ cup whole milk ¼ cup half-and-half 1 tablespoon fresh thyme leaves, chopped ¼ teaspoon salt fresh ground pepper 1 ½ cups gruyere cheese, shredded 1/ Preheat oven to 450 degrees. Place the pie crust in a pie dish and carefully pinch the crust along the rim of the dish. Use pie weights or uncooked beans on top of parchment paper to weigh down the pic crust while it bakes. Bake 10 minutes. Remove from oven when it is a light golden brown. Decrease heat to 375 degrees. 2/ While the pie crust is baking, heat the olive oil in a skillet over medium high heat. Once the skillet is hot, add the sliced onion and cook for 3-4 minutes, until translucent. Add garlic and stir continuously for 1-2 minutes, until it smells fragrant. Next, add the shiitake mushrooms. Once they begin to release their juices, add a healthy pinch of salt. Stir occasionally. Once the mushrooms are tender, add the spinach handful by handful until all is wilted. Remove from heat. 3/ Whisk eggs, milk and half-and-half together. Add the thyme, salt & pepper. Stir til well combined. Next, fold in the gruyere cheese & the mushroom mixture. Pour into the partially baked pie crust.Place folded tin foil over pie crust to prevent burning. Bake for 30 minutes or until a nice golden brown on top. Let sit for 10 minutes before serving. https://www.bigredinthekitchen.com/recipes/tomato-bacon-chive-and-goat-cheese-quiche monthly 0.5 2021-04-21 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1618976370380-YJ8BEJNY6JPFESUJOFAX/IMG_7435.jpeg Recipes - Tomato, Bacon, Chive & Goat Cheese Quiche - Tomato, Bacon, Chive & Goat Cheese Quiche Serves 4 /. Time 50 minutes 1 pie crust, thawed to room temperature 1 pint tomatoes, sliced in half 4 pieces thick cut bacon, cooked ½ onion, thinly slices 1 clove garlic, thinly sliced 1 tablespoon fresh chives, chopped 2 handfuls spinach 6 eggs ¼ cup whole milk ¼ cup half-and-half ½ teaspoon kosher salt fresh ground pepper 1/ Preheat oven to 450 degrees. Place the pie crust in a pie dish and carefully pinch the crust along the rim of the dish. Use pie weights or uncooked beans on top of parchment paper to weigh down the pic crust while it bakes. Bake 10 minutes. Remove from oven when it is a light golden brown. Decrease heat to 375 degrees. 2/ While the pie crust is baking, heat the olive oil in a skillet over medium high heat. Once the skillet is hot, add the sliced onion and cook for 3-4 minutes, until translucent. Add garlic and stir continuously for 1-2 minutes, until it smells fragrant. Next, add the tomatoes. Once they begin to soften, add a healthy pinch of salt. Stir occasionally. Once the tomatoes are soft and and a bit blistered, add the spinach handful-by-handful until all is wilted. Add bacon and stir. Remove from heat. 3/ Whisk eggs, milk and half-and-half together. Add the chives, salt & pepper. Stir til well combined. Next, fold in the tomato & bacon mixture. Pour into the partially baked pie crust. Use your fingers and pinch pieces of goat cheese all over the top of the quiche mixture. Place folded tin foil over pie crust to prevent burning. Bake for 30 minutes or until a nice golden brown on top. Let sit for 10 minutes before serving. https://www.bigredinthekitchen.com/recipes/waffles monthly 0.5 2021-04-28 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1619458718450-3X1ILYNEC3UU8OIPBIID/joyful-vWjvnhkjziI-unsplash.jpg Recipes - Waffles - Waffles Serves 3-4 / Time 20-30 mins 2 cups flour 1 teaspoon baking powder 1 tablespoon sugar ¼ teaspoon salt 1 ¾ cups milk ¼ cup vegetable oil 2 eggs, separated 1/ Combine the flour, baking powder, sugar & salt. Whisk to combine. 2/ Beat the egg yolks and then add the milk & vegetable oil. Whisk the egg whites with a stand mixer until peaks form. Add wet ingredients to dry ingredients and stir. Slowly add whipped egg whites and stir but not fully combine egg whites in the batter. 3/ Once waffle iron is hot, add 1/2 cup of the batter to the iron & close. Cook for 3-4 minutes until just golden brown. Continue with the rest of the batter. Serve immediately with maple syrup, powdered sugar, jam or fresh berries. https://www.bigredinthekitchen.com/recipes/roasted-carrot-salad monthly 0.5 2021-05-26 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1619458869106-F8227545P8DJ9MLNBHOH/IMG_7477.jpeg Recipes - Roasted Carrot Salad - Roasted Carrot Salad Serves 4 / Time 40 mins 2 bundles of rainbow carrots, sliced lengthwise in half or quarter 1 avocado, sliced 1 pkg little gem lettuce ½ cup sunflower seeds 2 tablespoons olive oil ½ tsp cayenne pepper 1 lime, zest & juice 2 tablespoon olive oil kosher salt fresh ground pepper 1/ Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss carrots in olive oil, cayenne pepper, and a generous pinch of salt & pepper and bake for 20 minutes, stirring halfway. 2/ In a medium sauté pan over medium low heat, add the sunflower seeds and toast until golden and fragrant, 5-7 minutes. Remove from heat immediately and sprinkle with salt. 3/ Combine lime zest, juice & olive oil in a small jar and whisk until fully incorporated. Season with salt & pepper. 4/ Lay lettuce out on a platter and place avocado slices around the edges. Add the carrots and sprinkle with sunflower seeds. Last, drizzle the dressing on top. https://www.bigredinthekitchen.com/recipes/strawberry-and-heirloom-tomato-salad monthly 0.5 2021-05-30 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1622342873730-TOHMU5YFBHKQ758GKB2E/tempImage20w2rO.gif Recipes - Strawberry & Heirloom Tomato Salad - Strawberry & Heirloom Tomato Salad Serves 4 /. Time 10 minutes 10 oz. arugula lettuce 2 heirloom tomatoes, roughly chopped 1 cup strawberries, chopped ¼ cup goat cheese or 1/4 cup mozzarella balls ¼ sliced almonds, toasted ¼ cup fresh basil leaves, torn Maldon salt Balsamic glaze, for dressing 1/ Heat a saute pan over medium low heat. Add the sliced almonds and toast, stirring frequently, until golden brown about 3-5 minutes.Remove from heat immediately. 2/ Once tomatoes are chopped sprinkle with Maldon salt. Add arugula & basil to a large salad bowl & mix, next add strawberries, tomatoes and almonds. Pinch goat cheese into pieces all over salad. Drizzle with balsamic glaze. https://www.bigredinthekitchen.com/recipes/spicy-and-zesty-grilled-shrimp-salad monthly 0.5 2021-06-01 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1622510913544-VRMNUAJI3PKCFMFDUKI6/tempImagev1nmOk.gif Recipes - Spicy & Zesty Grilled Shrimp Salad - Spicy & Zesty Grilled Shrimp Salad Serves 4. / Time 30 minutes For the shrimp: 1 lb peeled & deveined shrimp 2 tbsp. avocado oil 1 lime, zested 1 tsp. paprika ¼ tsp. cayenne pepper 2 cloves garlic, minced 3/4 tsp salt fresh ground pepper For the salad: 1 avocado, cut into chunks 1 Cara Cara orange, cut into chunks ½ red onion, sliced ¼ cup fresh cilantro, chopped 1 lime, juiced 1 tbsp. avocado oil 1/ Combine all ingredients for the shrimp in a bowl and stir to combine. Let sit for 10-20 minutes to marinate. 2/ Heat grill over medium heat and once hot grill shrimp for about 5-7 minutes flipping halfway through. Easiest way to grill is using a grill pan. 3/ To assemble the salad, combine all shrimp, avocado, orange, red onion, chopped cilantro, Stir in lime juice & avocado oil Season with salt & pepper. *suggestion: serve over rice noodles drizzled with lime juice & avocado oil for a more hearty version. https://www.bigredinthekitchen.com/recipes/potato-leek-soup monthly 0.5 2021-10-31 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1635712375879-Y057Z7WFPON5E4WHE3S8/julia-kicova-18YZ7zuQG4Q-unsplash.jpg Recipes - Potato Leek Soup - Potato Leek Soup Serves 4 /. Time 40 minutes 2 tablespoons olive oil 2 russet potatoes, peeled and chopped into large pieces 3 leeks, chopped 2 celery stalks, chopped 1 shallot, chopped 4 cups vegetable broth ½ tsp dried rosemary ½ tsp dried thyme kosher salt & fresh ground pepper toppings: bacon, chopped green onions, chopped chives, toasted bread croutons 1/ Heat olive oil in dutch oven over medium heat. Add leeks and sauté for about 5 minutes until fragrant and golden. 2/ Add chopped celery & shallot and continue to cook for 2 minutes. Next, add potatoes, thyme, rosemary & 1 tsp. kosher salt.Cook for 1 additional minute. 3/ Add vegetable broth and bring to a boil over medium high heat. Reduce to a simmer and cook for 10-12 minutes until the potatoes are soft. 4/ Once potatoes are soft, use an immersion blender to completely blend the potatoes & other vegetables. 5/ Serve with suggested toppings. https://www.bigredinthekitchen.com/recipes/category/Paleo monthly 0.5 https://www.bigredinthekitchen.com/recipes/category/Breakfast monthly 0.5 https://www.bigredinthekitchen.com/recipes/category/Vegetarian monthly 0.5 https://www.bigredinthekitchen.com/recipes/category/Bites monthly 0.5 https://www.bigredinthekitchen.com/recipes/category/Drinks monthly 0.5 https://www.bigredinthekitchen.com/recipes/category/Dessert monthly 0.5 https://www.bigredinthekitchen.com/recipes/category/Main monthly 0.5 https://www.bigredinthekitchen.com/recipes/category/Vegan monthly 0.5 https://www.bigredinthekitchen.com/recipes/tag/yogurt monthly 0.5 https://www.bigredinthekitchen.com/recipes/tag/lunch monthly 0.5 https://www.bigredinthekitchen.com/recipes/tag/salad monthly 0.5 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https://www.bigredinthekitchen.com/recipes/tag/apple+cider+vinegar monthly 0.5 https://www.bigredinthekitchen.com/recipes/tag/healthy monthly 0.5 https://www.bigredinthekitchen.com/recipes/tag/fish monthly 0.5 https://www.bigredinthekitchen.com/recipes/tag/granola monthly 0.5 https://www.bigredinthekitchen.com/recipes/tag/maple+syrup monthly 0.5 https://www.bigredinthekitchen.com/recipes/tag/muffins monthly 0.5 https://www.bigredinthekitchen.com/hello daily 0.75 2021-03-23 https://images.squarespace-cdn.com/content/v1/5fefe3c396a9ec7fa13c2f70/1616514358561-EK2ODB0KWAOZNBSKDPR0/BR-Eimile-Web.png Hello - Hello, I’m Big Red. Big Red was created in 2021 as my creative outlet. I hope you enjoy! Cooking brings me great happiness and I want to share my favorite recipe creations without any small talk or ads. Just good food. I usually cook from a variety of diets and plans and tend to go through phases. It’s all about balance in my kitchen. I tend to call my cooking, realistic cooking. I like to use ingredients that I already have and make the most of the food in my refrigerator. Realistic recipes = realistic shopping lists. I just started reading Salt, Fat, Acid, & Heat by Samin Nosrat, so I expect my cooking to only get better. Current obsession: paprika, Whole Foods guacamole & feta https://www.bigredinthekitchen.com/home daily 1.0 2021-03-31