The Easy Dinner Cookbook

No-fuss recipes and family-friendly meals for the busy lifestyle. I mean who doesn’t want that?! I’m super excited to share with you the release of my new cookbook and can I just tell you it is jam packed with easy, quick recipes that are all mostly 30 minute meals. There is also a whole chapter dedicated to slow cooker and pressure cooker recipes and these alone are worth the book!

I hope you love it as much as I do. I’ve always want to use my skill set as a chef, business woman and super busy momma of soon to be 3 kiddos to help make dinner, meals in general and cooking a less daunting task. These are recipes that I use daily in my own home to make it all happen for my own families busy lifestyle and schedule that taste good (otherwise it is not sustainable), are healthy, quick to make and ones that the whole family enjoy!

The cookbook goes on PREORDER now and fully launches out MARCH 31st so grab your copy now at the link provided right here:

https://amzn.to/2ONIu2l

If you love it too, please review it on Amazon so other people can discover why your enjoying it and how it is making your life easier. I also want to know and to help others know what recipes you are absolutely loving! Favorites of mine are the Cauliflower Salad with Cranberries & Almonds, Deviled Egg Salad, Mexican-Style Baked Eggs with Tortillas, White Tortilla Pizzas, Butter Bean Stew, Sheet Pan Quesadillas, Honey Mustard Glazed Sheet Pan Chicken, Cold Chickpea Salad with Sliced Pita, Pressure Cooker Smoked Paprika Chicken, Sheet Pan Sausage Dinner, Easy Vegetarian Taco Bowls, Slow Cooker Coconut Chicken and so much more!!

I always want to be of service to helping people come together around a meal. I think this pause even if for just 20 minutes is so important. The act of making each other a priority and connecting even if just briefly to enjoy a meal together is so important. I really believe in our current on the go culture, we need this time so much right now.

Shepard’s Pie

SHEPARD’S PIE

With the winter solstice upon us, I’m always very thoughtful this time of year.  I feel a bit more inward and reflective about my year, my life, what I’m ready to let go of and what I’m ready for more of.  I also tend towards more warming and comforting dishes and this is a regular go to in our house.  My kids and husband ask for this recipe regularly and there are rarely any leftovers ever, ha!  I also love to utilize this recipe when I want to make something in advance that the family can easily heat up if I’m not home.  This is also always a staple that we take on our ski trip every single year as it really hits the spot after a long day on the slopes.  I swear there is something about this dish that gives you a big hug or whispers “I love you.”  I mean at least it feels that way to me lol.   I also gave a vegan alternative to adapt this recipe.  I have not tested the vegan adaptation but I’m sure it would be absolutely delicious.  There are really two recipes here as well as the top layer is my garlic mashed potato recipe which is another dish we use regularly and is so versatile.  It can be used in a myriad of ways and is so yummy.  The garlic trick really takes the potatoes to a whole other level.

My hope is that this recipe might just soften your winter just a bit,  give you some warmth, gratitude and bring your family together in a special way.  I really believe winter is a time of nourishment for the soul.  It is a time where nature sort of huddles, sleeps a bit or takes a nap as it gathers and replenishes itself for spring.  I feel like that is something we should be mindful of in our own lives as we were meant to mirror nature.  We are nature and it can guide us so cheers to inward replenishing!  Wishing everyone a safe and happy holiday and a beautiful winter solstice!

EQUIPMENT

Saute pan

Medium to large stock pot with lid

Electric beater

Blender

Wooden spoon

Measuring cups

Measuring spoons

Large casserole dish

INGREDIENTS

2 tbs extra virgin olive oil

1 onion peeled and minced

1 lb ground turkey, beef or lamb or 4 cups of cooked lentils 

1/4 cup Worcestershire   

2 cans of sweet organic corn

4-5 large potatoes peeled and cut into pieces

Pinch of sea salt 

4 cloves of garlic peeled 

2 tbs butter or vegan butter 

Pinch of sea salt 

Freshly ground black pepper

1 cup buttermilk or non dairy milk such as unsweetened almond milk if making vegan 

METHOD

Preheat oven to 350 

For Ground Meat Layer or Cooked Lentils:

Take a large skillet and add olive oil then set your stove top to medium heat.  Once hot add onion and sauté for 8 minutes till onion becomes translucent.  Now add ground meat and sauté for 8 minutes till almost fully cook then add Worcestershire and cook another 5 minutes, then set aside.  If using lentils, add cooked lentils along with Worcestershire and sauté for 5 minutes.  Add the ground meat or lentils to a large casserole dish then set aside briefly.  

For Corn Layer:

Now take one of the cans of corn and place in your blender and turn to high till the corn is fully blended.  Now use a spatula and add one of the whole kernel cans of corn evenly over the ground meat or lentils.  Then, using your spatula again spread the corn that you creamed in your blender over as the next layer.  Set aside briefly.  

For Potato Layer:

Take a medium/large stock pot and add cold water and a pinch of sea salt.  Then add potatoes and garlic and place the lid on the pot then turn the stove top to high heat.  Once the water boils reduce slightly and cook 30 minutes till potatoes are tender.  Drain the water from the pot leaving the potatoes and garlic, then add the butter, sea salt, black pepper and buttermilk.  Beat with a high speed electric beater till the potatoes are whipped smoothly.  Now use a spatula and add the final layer of the garlic mashed potatoes by evenly spreading the potatoes over the corn layer.  

Bake at 350 for 35-40 minutes till bubbly and golden brown.  We like to serve ours with a splash of extra Worcestershire sauce and a big salad.  Enjoy!!!

 

MY NEW COOKBOOK

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

 

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Happy Holidays from my kitchen to yours!

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.  Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit.  Thank you!

 

Gluten Free Vegan Dark Chocolate Energy Bliss Bars

GLUTEN FREE VEGAN DARK CHOCOLATE ENERGY BLISS BARS

There are a lot of energy bars, fitness bars, on the go bars, you name it there are lots of bars lol!  I personally like to make my own because I know what is going into them.  It also allows you to control the sugar, sodium levels and keep them simple without any added preservatives or extra ingredients we really don’t need as they aren’t great for our gut health either.

I think what I really love about these most though is how easy they are to do plus the versatility.  The nut butter can be switched to peanut butter, sunflower butter, almond butter just to name a few and they can be topped with goji berries, crushed nuts or whatever you fancy.  These are really nice as an afternoon pick me up with a big cup of tea or as a dessert.  You can also cut them into any size you like.  If you want, they can be cut into smaller individual bite size bars or a bit larger for more granola bar size.  You get to choose so that’s the fun part!  I hope you enjoy them as much as I do for sure.  I really love the extra crunch of the cacao nibs in these and they give you a little subtle energy boost too!  We could all use a little of that!

TOOLS:

Square baking pan 9 by 9

Parchment Paper

Measuring Spoons

Measuring Cups

Food Processor

Spatula

Double Boiler or Two Equal Sized Small Pots

Sharp Knife

INGREDIENTS:

Bottom Crust:

12 dates pitted deglet or medjool dates 

1/2 cup hot water for soaking dates 

2 cups gluten free oatmeal (I like Qia oatmeal)

Pinch of sea salt

2 tbs cacao nibs 

2 tbs flax seeds (optional)

1/2 cup cashew butter or nut butter of your choice 

1 tsp real vanilla extract 

3 tbs reserved date water

Second Layer:

2/3 cup cashew butter or nut butter of your choice 

2 tbs cacao nibs (optional) for added crunch

Top Layer for chocolate coating:

1 cup dark chocolate chips 

1 tbs coconut oil 

Pinch of sea salt (optional)

2 tbs cacao nibs (optional)

METHOD:

Take a small bowl and add pitted dates then add hot water.  Set aside and let soak for 10 minutes.  While the dates are soaking, take your food processor and add oatmeal, sea salt cocoa nibs, flax seeds, cashew butter and vanilla extract.  Now remove dates from the water, making sure to save the date water.  Add the softened pitted dates.  Pulse the food processor till the ingredients become a sticky dough then add the reserved date water and continue to pulse a little more till all the ingredients are fully combined and a nice dough has formed.  Take your baking pan and line with parchment paper, then use a spatula and add dough.  Use your spatula first, then your hands by pressing to evenly distribute the dough thoroughly though the pan making approximately a 1 inch bottom.

Once you have the bottom layer down, now use a spatula and smooth the second nut butter layer over the dough.  You can sprinkle as well with cacao nibs for extra crunch.  Then set aside briefly while you make the top chocolate layer.

Take a double boiler or two equal sized pots and place them inside of each other.  Fill the bottom pot with water then place the second pot on top.  Add the dark chocolate chips along with the coconut oil then place your heat on your stove top to medium.  Chocolate will begin to melt.  Once fully melted, use a spatula once again and pour over the nut butter layer.  Evenly smooth the chocolate over the top till fully covered.  Sprinkle with another layer of cacao nibs and a touch of sea salt to add extra flavor and crunch.  It is optional but makes this really special.  Then place in the freezer for at least one hour till the bars are firm and chocolate is solid.

Once firm, take a very sharp knife and cut into indivual bars.  These can be stored in an airtight glass container like a Pyrex in your refrigator for up to 7 days or some like to keep these in the freezer.  Yum!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Vegan Cannellini and Garbanzo Bean Meatballs with a Roasted Red Pepper Sauce

It is world vegan day today and it go me thinking about delicious vegan recipe ideas!  Even if your not a vegan, these are so yummy and even my kids surprisingly loved these wholesome bowls.  I really believe we all could benefit from eating at least 2-3 plant based meals during the week and dishes like this are a fun way to do it.  They are super versatile as you can add whatever sauté veggies or roasted veggies you love.  I made vegan rice bowls and piled it high with sautéed purple cabbage, mushrooms and kale along with some sliced avocado but there are endless options.  You could serve these meatballs over pasta or with sweet potatoes, squash, regular roasted potatoes or make falafel sandwiches or pita sandwiches and then pile high with these meatballs.  This fantastic red pepper sauce can also be used in a variety of ways.  It is lovely as a dressing for just about any veggie, salad or even over tofu.

Vegan Cannellini and Garbanzo Bean Meatballs with a Roasted Red Pepper Sauce

Tools:

Measuring Spoons

Measuring Cups

Food Processor

Parchment Paper

Cookie Sheet

Large Sauté Pan

Ingredients:

For Meatballs:

2 tbs olive oil

1 1/2 onions peeled and sliced

4 cloves garlic peeled and minced

Pinch of sea salt

Freshly ground black pepper 

1 tsp cumin

1 tsp chili powder

1 tsp dried oregano 

2 tbs fresh cilantro washed and minced 

1 can cannellini beans drained and rinsed

1 can garbanzo beans drained and rinsed 

Reserve 1/4 cup of the onion, garlic mixture once cooked for red pepper sauce 

For Red Pepper Sauce:

Juice of one lemon

Pinch of sea salt

Freshly ground black pepper 

2 tbs Fresh cilantro washed 

1/4 cup of the remaining sautéed onions and garlic 

2/3 cup avocado mayonnaise 

2 large roasted red peppers 

2 tbs tahini 

1 small ripe avocado with pit removed and flesh scooped out 

Method:

Preheat oven to 375

Take a large sauté pan and add olive oil then place heat on your stove top to medium.  Then add onions, garlic, sea salt, black pepper, cumin, chili powder, oregano, and fresh cilantro.  Sauté approximately 10 minutes till onions are translucent and all of the flavors come together.  Set aside briefly.  Empty the cannellini beans and garbanzo beans into your food processor.  Now add the onion and garlic mixture into the food processor along with the beans.  Pulse continually till it forms a thick paste.  Line your cookie sheet with parchment paper then use an ice cream scoop or large spoon and form individual meatballs.  This recipe will make approximately one dozen.   Chef’s note:  the c0nsistency of the meatballs will be sticky.  Bake in the oven at 375 for 30-35 minutes till the meatballs are golden brown.  Turn the oven off and let meatballs rest the oven to stay warm while you make the red pepper sauce.

Using your food processor, add lemon juice, sea salt, black pepper, fresh cilantro, remaining sautéed onions and garlic, avocado mayo, roasted red peppers, tahini and avocado.  Pulse until the sauce runs smooth and all of the ingredients come together.  I like to leave it in the food processor and pulse it one last time before I serve it over my vegan bowls.

Assemble the bowls whatever way you like over cooked rice, roasted potatoes, etc. and along with whatever your favorite veggies are then drizzle with this fabulous red pepper sauce.  Super delicious and makes fabulous leftovers and meal preparation for the week!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Deconstructed Spring Roll Salad

Deconstructed Spring Roll Salad 

It has been so hot out there that the idea of even heating an oven seemed not only like a bad idea but not possible.  Up here in Maine we aren’t used to these warms temps but hey thank god for recipes like this!  Today was a typical crazy busy day between work, managing my children’s busy summer schedules, add the idea of cooking in this heat and I needed something quick, easy and delicious.  This magical deconstructed spring roll salad was born and viola, life was manageable again lol!

This was super easy to assemble, required zero effort from my oven (so all those who store their sweaters in their oven can put them back in there..you know who you are) and was so refreshing and delicious.  My kids really loved it to and I loved that there were leftovers that I could store in my favorite mason jar for my next days lunch.  Yes!  This would also make fabulous meal prep for your week as you could make multiple mason jars that you could grab on the go for lunches.  I also thought it looked so beautiful that it would be a fantastic show stopper for entertaining or for taking to your next BBQ or potluck.  Either way it is sure to please and I hope you enjoy it!

Serves 2-4

Equipment

Tea kettle for boiling water

One large bowl

One medium bowl

One small bowl

Fork or Whisk

Ingredients:

For Dressing:

1/2 cup rice vinegar

1/4 cup sesame oil

3 tbs fish sauce

Juice of one lime

2 tbs real maple syrup

Pinch of sea salt

Freshly ground black pepper

For Salad:

2 packages of bean thread noodles soaked in hot water for 5-6 minutes till tender

1/2 large napa cabbage washed and chopped

1 red pepper washed, cored and diced

1 1/2 cucumbers washed, peeled and sliced

1 avocado washed, pit and skin removed then sliced

1 bunch fresh cilantro washed, stems removed

3 carrots washed, peeled and sliced into matchsticks

1/2 cup cashews or peanuts crushed ( I personally love @grandyoats nuts) https://www.grandyoats.com

 

The Method

Take a small bowl and add rice vinegar, sesame oil, fish sauce, lime juice, maple syrup, sea salt and black pepper.  Whisk well and set aside briefly so flavors can come together.

Take your kettle and place your stove top to high heat till the water is hot but not boiling.  Take a medium size bowl and add bean thread noodles then pour the hot water over the noodles till just covered.  Let rest in the hot water for 5-8 minutes till the noodles become tender then strain immediately and set aside briefly.

Take your large bowl and add chopped Napa cabbage, then add red pepper, cucumbers, sliced avocado, fresh cilantro and carrots.  I like to lay the vegetables in bunches around the edge of the salad.  Then place the tender bean thread noodles in the center.  Now add crushed peanuts or cashews on top of the noodles.  Whisk the dressing one more time then pour over the whole salad.  Toss well.  Ideally let the salad marinate for 30 minutes so all the flavors can come together.  Serve immediately or store in individual mason jars which can be kept in the fridge for up to 3 days.

Enjoy!

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Looking for more great easy, quick, delicious recipes like this?  Purchase my latest cookbook “EmPowerful”

Link Below:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1533423204&sr=1-1-catcorr&keywords=empowerful+cookbook

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

The Heartfelt Cookbook

People often ask me how this cookbook got started.  Cooking has always been an intrinsic part of who I am from a young age. You can read more about my about story at www.chefemery.com .  For me, it is a meditative practice where I just get an inspiration and then I act on it.  I have always been inspired by nature and what is coming into season.  Sustainable, seasonal, organic food is really important to me.  I think our connection with real food and cooking can be one of the most rooted ways we can connect with nature and ourselves. Real food just tastes better, makes you feel better and it does this because it truly is a part of nature.  Our bodies were designed and meant to eat it.

A few years ago, my husband asked me why I wasn’t writing any of my recipes down.  I thought about the daunting task of doing this.  I then got thinking and particularly I got thinking about my children and their possible desire to have these recipes in print for their own future.  I truly believe cooking is one of the most amazing sensory experiences and a beautiful way for children to connect with nature. When kids are able to touch, taste and connect with food at home, these memories stay with them and leave a historical imprint.  I liken it to an old folktale that you remember and then pass down from generation to generation.  I know for me, food as always imprinted so many lasting memories and connections that will stay with me for my lifetime.

Well I did take my husbands advice and spent a complete winter writing down all of the recipes that had been swirling around in my brain for years.  Hence, The Heartfelt Cookbook was born.  I have two copies that will never be touched or sold as they are saved for my children for when they are all grown up.  I hope these recipes will be cherished and enjoyed in their own homes one day with rich memories.  I have always said may it fill your home with full bellies, delicious aromas and happy hearts.

It is my wish to do this for all people and my cookbook can be pre ordered now directly through me by submitting a from under contacts at www.chefemery.com .  They go fast so secure your copy now.  They are $45 which includes shipping within the United States.  I truly believe food should never taste “healthy”. It truly should be an experience that nourishes and connects us in a way that deepens our mind, body, and spirit.  We can all do this it just requires some tools.  As a chef, I am here to help with that.