Clapping On The Down Beat

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Adventures in food May 11, 2013

Filed under: Meal Planning — clappingonthedownbeat @ 10:59 PM

I feel like I have been non stop cooking the last week.  Finals are coming up for class, I catered a dinner at church, our class catered a charity event, had guests over.  Here are some tasty highlights.


Potato Poblano Soup

2 Tbs Olive oil

3  Leeks  rinsed and chopped

2 Carrots chopped

3 Celery stalks chopped

3 Poblano chiles, roasted, peeled, seeded and chopped

5-6 medium size Potatoes cubed

1 Qt. Chicken stock

3/4 c. cream

salt/pepper to taste

Heat oil in pot and add leek, carrot, onion and celery and 1 tsp salt.  Cook till soft.  Add chiles, potato and stock.  Bring to a boil, then reduce to a simmer for 30 minutes.  Puree soup.  Adjust thickness with additional stock.  Add cream.  Garnish with cheese and tortilla chips.

Carolina Style Pulled Pork

Dry Rub:

1 1/2 Tbs. back pepper

1 1/2 Tbs. Dark brown sugar

1 1/2 Tbs. Paprika

2 Tbs salt

1/2 tsp cayenne

2 onions, sliced thin

2 lbs Pork Butt (shoulder)

Rub pork well with dry rub.  Layer onions on bottom of crock pot.  Place pork on top of onions and fill crock pot half way up the side with Dr. Pepper or Coke.  Start on high for 4 hours, then reduce to low for another 2-4 hours.  Drain slightly and shred.


1 bag shredded cabbage “slaw’

2 Tbs. minced onion

2 Tbs. cider vinegar

2 Tbs. Mayo

1 garlic clove minced

2 tsp. sugar

1 tsp. black pepper

Mix all and chill 1 hour before serving.


No Cook Marinara

2 1/2 c. tomatoes

1 small jar sundried tomatoes in oil

4 cloves garlic

1 tsp salt

2 Tbs. parsley

4 dates, pitted and soaked in water 2 hours

1/8 tsp cayenne

Place all ingredients into a blender or food processor and blend till smooth.


Gluten Free Vegan Chocolate Cupcakes

1  3/4 c. fava bean flour

1/2 c. potato starch

1 c. unsweetened cocoa powder

1/4 c. arrowroot

1 Tbs plus 1  1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp xanthan gum

2 tsp salt

1 c. coconut oil

1  1/3c. agave nectar

3/4 c. unsweentend applesauce

3 Tbs vanilla

1 c. hot water or coffee ( I used coffee)

Heat over to 325.  Line 2 12 c. muffin pans.  Wisk dry ingredients.  Add liquid ingredients and beat till smooth.  Pour 1/3 c. batter into each muffin cup.  Bake 22 minutes, rotating 180 degrees after 15 minutes.  Let stand 20 minutes.


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