http://www.insatiablefood.com/Insatiable_Food/Recipes/Recipes.html iWeb 3.0.1 http://www.insatiablefood.com/Insatiable_Food/Recipes/Entries/2010/2/28_Cauliflower_Tabbouleh.html 124ac98d-5725-4e9d-a863-2b732cf6ce2a Sun, 28 Feb 2010 09:21:23 -0500 Ingredients<br/><br/>½ medium head of cauliflower, process florets in food processer until it is quite small.<br/>1 red pepper, diced<br/>½ English cucumber, diced<br/>2 green onion, sliced thinly<br/>2 small carrots, peeled and diced<br/>Large handful of parsley and or cilantro, roughly chopped<br/>2 cloves garlic<br/>4 Tbsp Tahini<br/>2 Tbsp lemon juice<br/>1 tsp cumin<br/>1 tsp sea salt<br/>Enough warm water to thin the consistency of dressing (about ¼ cup)<br/><br/><br/>Method<br/><br/>Combine cauliflower, red pepper, cucumber, green onion, carrots and parsley/cilantro in bowl and toss to combine.<br/>In a second bowl stir together the garlic, tahini, lemon juice, cumin, sea salt until well incorporated. Then slowly add in warm water while stirring until you reach the consistency of salad dressing.<br/>Pour dressing over vegetable mixture and toss. <br/>You can serve immediately or let rest in refrigerator until ready to consume.<br/><br/><br/><br/><br/>Copyright 2010 Insatiable.  All rights reserved. http://www.insatiablefood.com/Insatiable_Food/Recipes/Entries/2010/2/21_Baked_Eggs_in_a_Zesty_Tomato_Sauce.html d4f6f4ce-ed26-45d9-9117-0a5ffb6d9974 Sun, 21 Feb 2010 09:17:43 -0500 Ingredients<br/><br/>1 Tbsp unscented coconut oil or butter<br/>1 large can diced tomatoes<br/>1 large can crushed tomatoes<br/>1 onion, diced<br/>1 bunch Swiss chard, washed and torn into bite sized pieces<br/>2 cloves garlic, thinly sliced<br/>1 tsp oregano<br/>1 tsp rosemary<br/>½ tsp fresh cracked pepper<br/>¼ tsp sea salt<br/>4-6 eggs or as many as you can fit in the skillet<br/><br/><br/>Method<br/><br/>Place skillet over medium heat and add coconut oil or butter.<br/>Add garlic, onion, rosemary and oregano. Cook for about 1 minute.<br/>Add both cans of tomatoes and simmer uncovered over medium heat for about 15 minutes.<br/>Add Swiss chard and cook for another 5 minutes.<br/>Taste, and season with salt and pepper accordingly.<br/>Use the back of a spoon to create wells in the tomato sauce.<br/>Crack eggs into the wells and cover skillet with lid, cook until desired doneness.<br/>About 12 minutes for soft yolks and 15 for well done yolks.<br/><br/><br/><br/><br/>Copyright 2010 Insatiable.  All rights reserved. http://www.insatiablefood.com/Insatiable_Food/Recipes/Entries/2010/2/14_Seared_Duck_Breast_with_Herbs_de_Provence___Sauteed_Cabbage_with_Carrots_and_Apples.html 65b34275-2172-45cb-8f7d-eac273c534cb Sun, 14 Feb 2010 06:37:12 -0500 Ingredients<br/><br/>2 Duck Breasts<br/>2 tsp Herbs de Provence<br/>1 tsp Celtic Sea Salt<br/>1 tsp cracked black pepper<br/><br/><br/>Method<br/><br/>Place a cast iron skillet on medium high heat.<br/>Score duck skin (careful not to cut into flesh) in a diamond pattern.<br/>Season duck on both sides with herbs de Provence, sea salt and pepper.<br/>Once the pan is hot place duck breasts in skin side down (it should sizzle or its not hot enough).<br/>Let cook on skin side for about 8 minutes.<br/>Turn over and cook for another 5-10 minutes (depends on desired doneness). Baste top of duck with its own fat that has rendered into the skillet.<br/>Remove duck from pan and let rest for 10 minutes.<br/>Slice and Served<br/><br/><br/><br/>Ingredients<br/><br/>½ small cabbage cored and sliced<br/>2 carrots, peeled and cut into matchsticks<br/>1 onion, sliced<br/>1 apple, cut into bite sized pieces<br/>2 slices bacon, cut thinly<br/>1 tsp sea salt<br/>1 tsp cracked black pepper<br/><br/><br/>Method<br/><br/>Place skillet on medium heat.<br/>Add bacon and cook until well done. Remove bacon bits and reserve.<br/>Remove excess fat from pan; make sure about 1 Tbsp remains in pan.<br/>Add onion and cook for about 5 minutes. Add cabbage and carrots. Season with salt and pepper and cook for another 10 minutes.<br/>Add apple and cook for 5 minutes.<br/>Stir in reserved bacon bits.<br/>Taste, adjust seasoning and serve.<br/><br/><br/><br/><br/>Copyright 2010 Insatiable.  All rights reserved. http://www.insatiablefood.com/Insatiable_Food/Recipes/Entries/2010/2/7_Coconut_Mango_Chicken.html d8d86ffa-4b5e-4191-a081-db9742202ef3 Sun, 7 Feb 2010 04:25:12 -0500 Ingredients<br/><br/>2 cloves garlic, minced<br/>1 jalapeno, chopped (remove seeds and ribs for less heat<br/>6 chicken thighs<br/>1 Tbsp ground coriander<br/>1 cup coconut milk<br/>1 mango, peeled and chopped<br/>½ cup cilantro chopped<br/>½ cup green onions chopped<br/><br/><br/>Method<br/><br/>Place skillet over medium high heat and chicken thighs skin side down. Let brown for about 8-10 minutes, until chicken can easily be flipped.<br/>Turn chicken over and cook for another 10 minutes<br/>Add garlic, jalapeno and coriander.<br/>Pour in coconut milk and let simmer for 15-20 minutes.<br/>Add chopped mango to warm through.<br/>Add in cilantro and green onions.<br/>Serve with Avocado slices<br/><br/><br/><br/><br/>Copyright 2010 Insatiable.  All rights reserved. http://www.insatiablefood.com/Insatiable_Food/Recipes/Entries/2009/5/9_Herbed_Pesto.html 677ba5cb-6cea-4ee3-aed8-8dc07423c01d Sat, 9 May 2009 12:29:25 -0400 Ingredients<br/>½ cup packed mint leaves<br/>½ cup packed flat leaf parsley<br/>¼ cup almonds<br/>The juice of 1 orange<br/>1 clove garlic<br/>2 Tbsp olive oil<br/><br/>Method<br/>Place all ingredients in food processor and blend until smooth.