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Hope Vitals, 601 Van Ness Avenue, San Francisco, CA (2026)

02/02/2024

Gingerbread Pancakes

Ingredients
- 2 teaspoons Baking powder
- 1 teaspoon baking soda
- 6 tablespoons melted butter
- 2 large eggs lightly beaten
- 2 cups Flour
- 1 teaspoon ground cinnamon
- 1 teaspoon Ground ginger
- 2 cups milk
- 1/4 cup molasses
- 1 cup raisins
- 1 1/2 teaspoons salt

Preparation
Sift together flour, baking powder, salt, soda and spices.

Combine molasses, milk and eggs. Stir in melted butter.

Add molasses mixture to dry ingredients. Stir only until moistened. Gently fold in raisins.

Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

Source: Foodista

02/01/2024

Baked Salt Cod
Ingredients
- 1 cod fillet, cut large chunks
- 1 cup of good quality Olive oil
- 1 tablespoon sweet paprika
- 1 green bell pepper, 1 red bell pepper, 1 yellow bell pepper <
- 1 very large onion, sliced
- 2 large potatoes, thinly sliced
- 250 ml white wine
- salt and pepper to taste
- pinch of fresh parsley

Preparation
Pre-heat the oven to gas mark 200 or medium heat.

Place sliced potatoes in a large pot of boiling water for 30 seconds (until soft) and remove and dry.

Drizzle some olive oil in a large baking tray and place sliced potatoes on top, then sliced onions.

Add Salt, pepper, a pinch of paprika and two cloves of garlic.

Drizzle with some more Olive Oil.

Place sliced peppers on top of these ingredients as well as the remaining garlic.

Add salt pepper and a pinch of paprika. Nestle the cod in between the vegetable mix.

Drizzle with Olive oil and add white wine.

Sprinkle with remaining paprika.

Place tray in the oven and cook for 30 minutes or until its all cooked through. Make sure to stir the mixture every once or twice so that all flavors get incorporated.

Sprinkle with parsley and add olives if you have them.

Source: Foodista

01/26/2024

Tennessee Onions Side Dish
Ingredients
- 3 Vidalia onions
- ½ stick unsalted butter
- Garlic salt to taste
- Black pepper to taste
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella Cheese
- ½ cup Parmesan cheese
- Fresh oregano for garnish

Preparation
Using non-stick cooking spray, prepare a 9x13 baking dish.

Heat oven to 350F.

Cut onions into 1/4 to 1/2 inch thick slices and separate the rings.

Lay rings into the baking dish.

Add garlic salt to taste (about 1 tsp).

Add pepper to taste (about 1/2 tsp).

Cut the butter into pats and place around the dish on top of the onions.

Spread the shredded cheddar and mozzarella cheese on top of the onions. Top with the Parmesan cheese.

Bake at 350, uncovered, for 30 minutes or until bubbly and the cheese is starting to brown.

Remove from oven, garnish with oregano and serve warm.

Source: Foodista

01/23/2024

Kale Colcannon
Ingredients
- 1/4 cup butter
- 5 ounces frozen kale cooked, squeezed dry
- 3 tablespoons milk
- 1/4 cup chopped onions
- 1/8 teaspoon pepper
- 4 mediums potatoes, peeled and quartered
- 1 teaspoon salt

Preparation
Cook potatoes in a pot of boiling water until tender; drain, reserving water.

Place potatoes in a large bowl and mash potatoes with a hand masher or put through a ricer.

Add 2 tablespoons butter, milk, salt and pepper to potatoes and gently mix until combined.

Add chopped kale to the reserved potato water. Cook 6-8 minutes or until tender.

Drain well and chop.Meanwhile, saut chopped onions in 2 tablespoons butter on medium-high until slightly brown.

Add to potato mixture and combine.

Serve hot.

Source: Foodista

01/18/2024

Tuna Balls In Tomato Sauce

Ingredients
- 2 teaspoons Bread crumbs
- 1 handful broad-leaved parsley
- 1 can of whole tomatoes (400 g)
- 1 (6 ½ oz.) can tuna
- 1 cup chopped celery
- 1 Egg
- Fresh basil
- Fresh basil
- 1 Garlic glove
- 2 tablespoons Heavy cream
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 1 tablespoon Marsala
- Olive oil
- 1 tablespoon Grated parmesan
- 2 teaspoons Pine nuts
- Salt/pepper
- 1 Shallot
- spaghetti

Preparation
Finely chop garlic and parsley.

Drain the tuna from excess water (or oil) and mix well with garlic, parsley, parmesan, lemon zest, pine nuts, and bread crumbs. Adjust with salt and pepper before adding the egg. Again, mix well and leave cold and covered with a lid for 1/2 - 1 hour.

Heat up a pan with a little olive oil. Form small balls with the size of a large walnut and fry at low-medium heat until well browned on all sides.In the meantime you can prepare the sauce. Finely chop shallot and garlic. Slice up the celery stalks.

Heat up a medium sized pot and fry onions and celery for 2-4 minutes while stirring.

Add tomatoes and marsala and simmer under the lid for 20-30 minutes. Adjust with lemon juice, salt, and pepper.

Pour the sauce over the fried tuna ball and simmer for another 10 minutes. Prepare the spagetti according to the manufacturer.

Add the cream to the tomato sauce just before serving.

Serve on spagetti topped with freshly grated parmesan and torn basil.

Source: Foodista

01/15/2024

Cake Balls

Ingredients
- 1 classic vanilla cake
- 1/4 tsp food coloring divided
- 1 stick unsalted butter
- 2 cups confectioners' sugar
- 1 1/2 tbsp milk
- 2 1/2 cups candy melts

Preparation
Bake cake according to instructions, add food coloring if desired, and allow to cool.

To make the buttercream, beat together butter, sugar, and milk in a mixer on low speed.

Add food coloring if desired.

In a large bowl crumble cake, add buttercream, and mix well.

Roll cake mixture into 2-inch balls. Makes approximately 24 cake balls.

Place on a lined cookie sheet with wax paper.

Place in the refrigerator for a minimum of 45 minutes.

Place candy melts in microwave-safe bowl and heat in 30-second increments on half power.

Dip cake truffles carefully and place them back on the lined cookie sheet.

Allow the cake balls to set for at least 30 minutes before serving or storing.

Source: Pink When

01/06/2024

Baie Rose and Orange-Scented Red Berry NON COOK FREEZER Jam
Ingredients
- Grated zest of 1 large orange
- 7.5 ml (1 1/2 teaspoons) crushed pink peppercorns
- 1 package 45 g powdered pectin for no-cook freezer jam
- 750 ml (3 cups) fresh raspberries OR
- Thawed raspberries
- 750 ml (3 cups) fresh strawberries OR
- Thawed strawberries
- 375 ml (1 1/2 cups) sugar

Preparation
Coarsely crush the raspberries and strawberries with a potato masher.

Add the sugar, orange zest and peppercorn.Blend well and let stand for 15 minutes.Blend in the pectin and stir for 3 minutes.

Let stand for 5 minutes.

Pour into sterilized jars.Freeze.The jam will keep in the freezer for 1 year or in the refrigerator for 3 weeks.

Source: Foodista

01/04/2024

Autumn Sangria
Ingredients
- 5 medium apples, cut into large circular slices (coring optional)
- 1 cup Brandy
- 1/4 cup Orange Liquor like Grand Marnier
- 3-4 Tbsp honey
- 2 large lemons, thinly sliced
- 3 sprigs of rosemary
- 6 bottles Sparkling White Wine like Cava or Prosecco

Preparation
This drink should be made a few hours before it is served.

Mix brandy and Grand Marnier with the honey until it dissolves the honey.

Pour mixture into what you plan to serve the sangria from and add half of the lemon slices and half the cloves.

Let this stand for at least a couple of hours.When ready to serve, add sliced apples, remaining lemon slices and cloves, all sparkling white wine, and a few rosemary sprigs.

Source: Foodista

12/15/2023

Zucchini Pizza Boats

Ingredients
- 3 zucchini
- Olive oil, enough to brush on the boats
- 1-2 tsp. garlic, minced
- 15 grape tomatoes, halved
- Bread crumbs
- 1-2 cups mozzarella cheese, shredded
- Chopped fresh or dried basil, enough to sprinkle on top
- Parmesan cheese, enough to sprinkle on top
- Salt and pepper, to taste

Preparation
Preheat the oven to 350 F.

Cut the zucchinis in half lengthwise. If necessary, trim a little off the bottom so it will sit still in a baking dish.

With a spoon, scoop out some of the center where the seeds are to make a little groove in the zucchini boats.

Place zucchini in a baking dish and brush the boats with olive oil, spread the minced garlic and add salt and pepper to taste.

Arrange the halved tomatoes on the boats and sprinkle with bread crumbs.

Bake for about 30 minutes.

Remove from oven, turn on the broiler, place mozzarella and basil in between the tomatoes, and put them back in the oven to broil for a few minutes until golden and bubbling.

Remove from the oven and sprinkle on some parmesan cheese.

Source: foodista.com

12/14/2023

Berry Trifle

Ingredients

- 1 oz package angel food cake, cut into ¾-inch cubes
- 1 serving size package, vanilla flavor fat-free, sugar-free, instant reduced-calorie pudding and pie filling
- 1 oz tub of fat free cream cheese
- 2 cups fat free milk
- 12 soft lady fingers
- 2 ozs packages, frozen strawberries without syrup, thawed and strained

Preparation
Source: Foodista

12/11/2023

Peachy NanaNut Smoothie

Ingredients
- 1 chopped ripe peach
- 2 heaping tbsp plain Greek yogurt
- 1 tbsp natural crunchy peanut butter
- 1 cup water
- Crushed Ice

Preparation
Add the peaches, yogurt, bananas, peanut butter and handful of crushed ice to a blender. Start the blender and slowly add the water. If you find your smoothie appears a bit too thick add a bit more water.

Source: Foodista

12/09/2023

Brigadeiros

Ingredients
- 1 cup chocolate sprinkles
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon of unsalted butter
- 3 tablespoons unsweetened cocoa

Preparation
In a medium saucepan combine cocoa, butter and condensed milk.
Cook over low heat ,stirring until thick for about 10 minutes. The mixture is ready when it starts to pull away from the bottom and sides of the pan when you stir.

Remove from heat and let rest until cool enough to handle.
Form into small balls and roll each ball in the chocolate sprinkles

Chill until ready to serve.

Source: Foodista

Hope Vitals

02/02/2024

02/01/2024

01/26/2024

01/23/2024

01/18/2024

01/15/2024

01/06/2024

01/04/2024

12/15/2023

12/14/2023

12/11/2023

12/09/2023

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