The Intuitive Chef

A guide intended for you to build your own intuitive cooking. I'm from California, based in Brooklyn. Photographer, chef and teacher. Photography blog: www.photographybyrachel.tumblr.com
Corn Bread - Semi Homemade
Corn Muffin Mix, Peas, Fresh Corn, Fresh Basil, Cracked Pepper, Parmesan
follow instruction on the box (I used 8.5 oz mix)
1/4 C. peas
1/2 C. corn
small handful of fresh chopped basil
add cracked pepper
2 TBS Parmesan
Follow cooking instructions on the box and enjoy!

Corn Bread - Semi Homemade

Corn Muffin Mix, Peas, Fresh Corn, Fresh Basil, Cracked Pepper, Parmesan

  • follow instruction on the box (I used 8.5 oz mix)
  • 1/4 C. peas
  • 1/2 C. corn
  • small handful of fresh chopped basil
  • add cracked pepper
  • 2 TBS Parmesan

Follow cooking instructions on the box and enjoy!

Spiced Apple Cider & Whiskey
Apple cider, whole nutmeg, cinnamon sticks, fresh orange juice.  Heat up all ingredients then pour over your favorite whiskey!

Spiced Apple Cider & Whiskey

Apple cider, whole nutmeg, cinnamon sticks, fresh orange juice.  Heat up all ingredients then pour over your favorite whiskey!

Tomato Vegetable Soup – Semi Homemade 
17 oz of any chunky tomato soup
Celery salt, pepper, dill, oregano & basil
Any variety of vegetables
Onion or Leeks & Garlic
Small while beans
Cook the onions or leeks and garlic until browned.  Add tomato soup base.  Add another 2 cups of water.  Stir in celery salt to salt level of taste.  Add remaining herbs.  Once the broth is good, add the hardest vegetable cook for a minute and a half until you reach the softest. Then add beans. Remember: DON’T over cook the vegetables. Enjoy.

Tomato Vegetable Soup – Semi Homemade

  • 17 oz of any chunky tomato soup
  • Celery salt, pepper, dill, oregano & basil
  • Any variety of vegetables
  • Onion or Leeks & Garlic
  • Small while beans

Cook the onions or leeks and garlic until browned.  Add tomato soup base.  Add another 2 cups of water.  Stir in celery salt to salt level of taste.  Add remaining herbs.  Once the broth is good, add the hardest vegetable cook for a minute and a half until you reach the softest. Then add beans. Remember: DON’T over cook the vegetables. Enjoy.

Mini Frittatas- Vegetarian
Makes 8
5 eggs
¼ cup almond mild or milk
2 finely chopped green onions
1 garlic clove
Salt & Pepper to taste
Basil & Oregano
8 thinly slices tomatoes
2-3 TBS parmesan and romano cheese
Any vegetables of your choice.  About ¼ cup finely chopped.  I used carrots & cauliflower.
Directions: Oil a muffin pan with olive oil.  Place tomato slices at the bottom of each cup.  Ladle the egg mixture into the pan.  Bake for 20 minutes.  Toothpick check.  Add 3 minutes if the toothpick does not come out clean.

Mini Frittatas- Vegetarian

Makes 8

  • 5 eggs
  • ¼ cup almond mild or milk
  • 2 finely chopped green onions
  • 1 garlic clove
  • Salt & Pepper to taste
  • Basil & Oregano
  • 8 thinly slices tomatoes
  • 2-3 TBS parmesan and romano cheese
  • Any vegetables of your choice.  About ¼ cup finely chopped.  I used carrots & cauliflower.

Directions: Oil a muffin pan with olive oil.  Place tomato slices at the bottom of each cup.  Ladle the egg mixture into the pan.  Bake for 20 minutes.  Toothpick check.  Add 3 minutes if the toothpick does not come out clean.

Fast & Easy Beer Bread
Heat over to 375 degrees
2 1/2 Cups Self rising flour
12 oz can of room temperature beer (better beer, better bread)
2 TBS sugar
1 tbs Italian spice blend (Optional. Gives an “herb” bread taste)
Mix all in a large bowl.  Grease a loaf pan. Bake for 45 minutes.

Fast & Easy Beer Bread

Heat over to 375 degrees

  • 2 1/2 Cups Self rising flour
  • 12 oz can of room temperature beer (better beer, better bread)
  • 2 TBS sugar
  • 1 tbs Italian spice blend (Optional. Gives an “herb” bread taste)

Mix all in a large bowl.  Grease a loaf pan. Bake for 45 minutes.

Indian Inspiration
Ingredients:
1 TBS Cumin Seeds, 1 TBS Mustard Seeds, ½ TBS Sesame Seeds
2 TBS Dried Coconut
3 Garlic Cloves-chopped, 1 TBS Ginger-chopped, 1 Onion-chopped
1 TBS Coriander Powder
1 TBS Cumin Powder
2 TBS Garam Masala
1 TBS Brown Sugar
½ TBS Turmeric
½ C. Cilantro-chopped

Vegetables: Any that you like.  I used:  Yellow Squash,  1 Zucchini,  1 ½ C. Mushrooms,  4 Roma Tomatoes- chopped,  2 C. Spinach-chopped,  1 Can Butter Beans,  1  C. Peas,  ½ C. Rice- cooked
Directions:  Heat olive oil, Ghee or mixture of both in pan.  Med heat-add garlic, turmeric, mustard seeds, cumin seeds-cook for 2 mins.  Add onion, tomatoes, salt and ½ C. water.  Cook covered until tomatoes loosen to stew like.  Add vegetables (except spinach) & cook with lid off till the vegetables are semi-cooked.  Careful to not over cook.  About 5 mins.  Add remaining spices, rice and butter beans.  Add a little water if necessary & salt to taste.  Remove from heat after a few mins.  Serve over bed of chopped spinach & garnish w/cilantro.

Indian Inspiration

Ingredients:

  • 1 TBS Cumin Seeds, 1 TBS Mustard Seeds, ½ TBS Sesame Seeds
  • 2 TBS Dried Coconut
  • 3 Garlic Cloves-chopped, 1 TBS Ginger-chopped, 1 Onion-chopped
  • 1 TBS Coriander Powder
  • 1 TBS Cumin Powder
  • 2 TBS Garam Masala
  • 1 TBS Brown Sugar
  • ½ TBS Turmeric
  • ½ C. Cilantro-chopped

Vegetables: Any that you like.  I used:  Yellow Squash,  1 Zucchini,  1 ½ C. Mushrooms,  4 Roma Tomatoes- chopped,  2 C. Spinach-chopped,  1 Can Butter Beans,  1  C. Peas,  ½ C. Rice- cooked

Directions:  Heat olive oil, Ghee or mixture of both in pan.  Med heat-add garlic, turmeric, mustard seeds, cumin seeds-cook for 2 mins.  Add onion, tomatoes, salt and ½ C. water.  Cook covered until tomatoes loosen to stew like.  Add vegetables (except spinach) & cook with lid off till the vegetables are semi-cooked.  Careful to not over cook.  About 5 mins.  Add remaining spices, rice and butter beans.  Add a little water if necessary & salt to taste.  Remove from heat after a few mins.  Serve over bed of chopped spinach & garnish w/cilantro.

Baked Stuffed Squash

Ingredients:
Round Squash- hollowed out
Peas & Small red beans
Mushrooms- chopped
Broccoli- chopped
Onion- diced & Garlic- chopped: Salt & Peppers to taste
Italian Seasoning & Fresh Chopped Parsley
Mixture of ½ Panko (or bread crumbs) and ½ Parmesan
Marinara Sauce 

Directions: Heat oven to 450 degrees.  Cook onion and garlic on med heat.  Add remaining vegetables & beans.  Cook till medium (not soft).  Oil the outside of Squash.  Add panko/parm mixture to bottom, fill half way with Vegetable mixture add more panko/parm then fill to the top with vegetable mixture.  Top off the vegetables with panko/parm.  Bake for 30-40 minutes.  Tops should have a golden brown crust

Baked Stuffed Squash

  • Ingredients:
  • Round Squash- hollowed out
  • Peas & Small red beans
  • Mushrooms- chopped
  • Broccoli- chopped
  • Onion- diced & Garlic- chopped: Salt & Peppers to taste
  • Italian Seasoning & Fresh Chopped Parsley
  • Mixture of ½ Panko (or bread crumbs) and ½ Parmesan
  • Marinara Sauce

Directions: Heat oven to 450 degrees.  Cook onion and garlic on med heat.  Add remaining vegetables & beans.  Cook till medium (not soft).  Oil the outside of Squash.  Add panko/parm mixture to bottom, fill half way with Vegetable mixture add more panko/parm then fill to the top with vegetable mixture.  Top off the vegetables with panko/parm.  Bake for 30-40 minutes.  Tops should have a golden brown crust

Zucchini & Carrot Muffins, Simply Made-Makes 28
Ingredients:
3 large egg whites
1 ¼ cups brown sugar
1 cup shredded Zucchini
1 cup shredded carrots
1 TBS vanilla
1 cup apple sauce
½ tsp salt
1 tsp baking soda
2 tsp baking powder
3 cups whole wheat flour
2 tsp cinnamon
1 tsp all spice
1/4 cup flax seed (optional)
Directions: Pre-heat over 350 degrees.  Mix egg, sugar.  Add Zucchini, carrots & apple sauce.  Add the rest and mix well. (No mixer required, just muscle)  Place in muffin cups.  Nonstick or spray with nonstick spray.  I used muffin cup liners.  Bake for 20-30 minutes.  Toothpick check.  If it comes out clean they are ready.

Zucchini & Carrot Muffins, Simply Made-Makes 28

  • Ingredients:
  • 3 large egg whites
  • 1 ¼ cups brown sugar
  • 1 cup shredded Zucchini
  • 1 cup shredded carrots
  • 1 TBS vanilla
  • 1 cup apple sauce
  • ½ tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 3 cups whole wheat flour
  • 2 tsp cinnamon
  • 1 tsp all spice
  • 1/4 cup flax seed (optional)

Directions: Pre-heat over 350 degrees.  Mix egg, sugar.  Add Zucchini, carrots & apple sauce.  Add the rest and mix well. (No mixer required, just muscle)  Place in muffin cups.  Nonstick or spray with nonstick spray.  I used muffin cup liners.  Bake for 20-30 minutes.  Toothpick check.  If it comes out clean they are ready.

Corn Salad- corn, green, orange & red bell pepper chopped small.  Cilantro & green onion chopped small.  Lime juice, black pepper, salt, chili powder.

Corn Salad- corn, green, orange & red bell pepper chopped small.  Cilantro & green onion chopped small.  Lime juice, black pepper, salt, chili powder.

Margarita-The Slimmer Choice
Ingredients:
Tonic Water, Fresh Lime Juice and Tequila

Margarita-The Slimmer Choice

Ingredients:

Tonic Water, Fresh Lime Juice and Tequila