Wednesday, April 25, 2012
Olive oil cooking spray
1 whole wheat pita
4 oz whole wheat organic spaghetti
2 tsp EVOO
8 oz button mushrooms, sliced
2 cloves garlic, minced
1 small yellow onion, finely chopped
3/4 to 1 lb ground turkey
1 flax egg
2 tsp ground ginger
2 tsp low-sodium soy sauce
3 tsp cilantro
1 carrot, peeled and sliced into fine circles
2 green onions, trimmed into thin circles
1. Lightly mist loaf pan with cooking spray (I used 2 for this recipe to make a thinner loaf). Set aside. Cover baking dish with parchment paper and set aside.
2. Rip pita into bite sized peices and place in food processor to make bread crumbs. Set aside
3. Prepare spaghetti according to package. Drain and toss with 1 tsp olive oil. Lay out, well spread without clumps, onto baking sheet.
4. heat remaining oil in pan and add mushrooms to saute for 5 min, drain and set aside.
5. In large mixing bowl, combine garlic, onion, turkey, flax, ginger, soy sauce, 2 Tbsp water, and cilantro and mix well. Add bread crumbs and mix again. Fold in mushrooms gently. Make loaf and place in pan.
6. Optional: sprinkle top with soy and one green onion sliced. Place loaf on top rack of oven and noodles on lower rack. Bake for 25 min, or until inserted toothpick removes clear and meat feels firm when pressed. If noodles are not crispy, bake another 5 min.
7. Serve meatloaf alongside noodles, scattering carrots and green onions over top before serving.
10 cloves garlic, finely chopped
3 Tbsp fresh rosemary, finely chopped
1/2 Tbsp salt
1 organic roasting chicken
2 lemon, sliced
1. Heat oven to 400. Lightly coat a roasting pan with oil.
2. Combine garlic, rosemary, salt in bowl. Remove giblets and neck from chicken and trim fat.
3. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Squeeze one lemon half over chicken. Season with salt and black pepper to taste. Stuff chicken cavity with 1/4 chopped onion and 2 lemon slices from one lemon. (Reserve one lemon for later)
4. Tuck wing tips under back of chicken. Tie ends of drumsticks together with twine. Place breast side up in pan
5. Roast, basting twice with juices, until meat thermometer reads 175, about 2 hours, or until there is no pink or blood when pulling chicken away from bone. Let stand 10 min. Just before carving, squeeze juice of reserved lemon over chicken. Garnish with rosemary and lemon slices if desired
(this may be prepared several hours before serving, allowing flavors to set)
1/4 c salad oil (I use fresh olive oil or grapeseed oil)
2 Tbsp red wine vinegar
1 1/2 Tbsp sugar (I also use part stevia or part agave)
1/2 tsp dried dill weed
1/8 tsp onion powder
1/8 tsp garlic powder
1/8 tsp dried mustard
1/2 tsp toasted sesame seeds
6 cups fresh spinach OR I used 1 box organic spinach from fresh produce section
3 cups fresh strawberries, rinsed, dried, sliced (can also hull- optional) OR I used 1 regular sized container of strawberries from fresh produce section
1. In large bowl, toss spinach with sesame seeds. Add strawberries. Cover and refrigerate
2. Combine dressing ingredients in screw-top jar or shaker; shake well, refrigerate to chill.
Tuesday, April 10, 2012
4 boneless, skinless organic chicken breasts
salt and pepper to taste
1/2 c honey
1/2 cup mustard (I used 1/2 regular and 1/2 Spicy brown)
1 tsp dried basil
1 tsp paprika
1/2 tsp cumin
1/2 tsp dried parsley
4-6 carrots, peeled and thinly sliced on an angle
3-5 parsnips, peeled and thinly sliced on an angle
2 green onions, thinly sliced
1 clove garlic
2 tablespoons flour
1 1/2 to 1 3/4 cups chicken stock
1 tablespoon Worcestershire sauce
About 1/4 cup Dijon mustard
About 1/3 cup honey
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, cumin and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear.
4. Meanwhile, Add oil to skillet and heat. Add carrots, parsnips garlic and green onions, and season with salt and pepper. Cover pan and soften vegetables, 2-3 minutes, stirring occasionally.
5. Uncover pan and sprinkle in flour, stir 1 minute or so, then stir in stock, Worcestershire sauce, mustard and honey. Let thicken to coat spoon.
6. Serve chicken with vegetables on side or over chicken
*caveat: for gluten intolerance, some spices do contain gluten. Be sure to read the labels!
1/2 red onion, diced
1/2 med green bell pepper, diced
1/4 tsp dried thyme
1 12 c frozen organic corn
2 Tbsp finely chopped fresh parsley
1 tsp coconut oil
1/4 tsp ground cayenne
sea salt to taste
4 catfish filets, rinsed and patted dry
1/2 cup almond milk
1 tsp paprika
1 tsp smoked paprika
1/4 tsp garlic powder
1/2 tsp ground cayenne pepper
1/4 tsp black pepper
1 Tbsp coconut oil
sea salt to taste
1. Prepare relish: heat large nonstick skillet on med high. Coat lightly with cooking spray. Add onion, bell pepper and thyme and cook until vegetables are tender-crisp. Add corn and water and cook according to package for length of time and amount of water.
2. Prepare catfish: In one bowl, add milk. In a separate bowl, mix cornmeal, paprikas, garlic powder, cayenne and black pepper. Dip each filet in milk, then coat with cornmeal mixture.
3. Heat 1 Tbsp oil in nonstick skillet on medium. Add fish and cook for 3-4 min, then flip and cook for another 3-4 min or until opaque in center. Sprinkle each filet with salt.
4. Combine corn mixture with remaining relish ingredients. Serve alongside or over top of fish and accompany with lime wedges
1 cup jasmine rice
2 Tbsp coconut oil
3 Tbsp green curry paste (less if you are not up for strong flavor)
1 cup low-fat thai coconut milk (canned)
1/2 c low sodium, organic, free range chicken broth
1 lb boneless skinless chicken breasts, cut into strips
1 1/2 c snap peas, halved on diagonal
2 Kaffir lime leaves (optional) can also replace with lime juice
2 Tbsp fresh basil leaves
2 tsp fish sauce
1 tsp raw sugar
2 green onions, thinly sliced
1. Prepare rice according to package.
2. When rice is about 20 min from being done, heat oil in skillet over medium high. Add curry paste and cook, stirring, until fragrant, about 1 min
3. Stir in coconut milk and broth and bring to boil. Reduce heat to low and simmer for 2 min.
4. Add snap peas, carrots, and lime leaves.
5. Cover and simmer until chicken is cooked through and vegetables are tender. Stir in basil and cook and additional min.
6. Stir in sugar and fish sauce just before serving
1 acorn squash
2 Tbsp maple syrup
1/2 cup almond milk
1/2 cup finely ground organic cornmeal (avoid those GMOs :)
1 lb organic pork tenderloin/ medallions, trimmed of fat
1 Tbsp coconut or EVOO
2 Tbsp balsamic vinegar
1/4 lb unsweetened raisins (about 1/4 cup)
1. Preheat oven to 375. Cover baking sheet with foil and set aside
2. Cut squash in half, scrape out and discard seeds and stringy fibers. Place squash halves cut side up on prepared sheet.
3. Pour 2 tsp maple syrup onto each half. Bake for 40 min, until edges are brown and center begins to wrinkle.
4. Add milk to bowl. Place cornmeal in separate boil. Dip each pork medallion into the milk, then the cornmeal, evenly coating on all sides. Place aside on plate.
5. Heat oil in large nonstick pan over med. Add medallions and cook for 4 mins or until pink juices are released. Flip each piece and cook another 4 min or until juices run clear and both sides are golden brown. Remove pork from pan.
6. Add vinegar, raisins and 2 2 Tbsp water to pan and place back on heat. Simmer about 10 min on low, stirring occasionally to de-glaze pan. Raisins will soak up cooking liquid and double in size.
7. When squash halves are done, carefully remove them from oven. Let cook for 10 min. Pour any pooled maple syrup from centers and reserve in a bowl. Cut each half in half again.
8. To serve, drizzle reserved syrup over squash and serve alongside pork and approximately 1/3 c balsamic drenched raisins.
1 tsp coconut oil
1 yellow onion, chopped
2 large carrots, peeled and sliced
16 oz white mushrooms, cut into quarters
3 cups reduced-sodium, organic free range chicken broth (or vegetable broth for vegans)
1 lb butternut squash, skin and seeds removed, flesh cut into 1/2 cubes (or spaghetti squash might be lighter and tasty!! making it like it has noodles inside!)
1 lb redskin potatotes, cut into 1" cubes
2 tsp dried sage
68 oz nitrate-free, reduced sodium ham, cut into 1/2" cubes
1/4 cup almond milk
2 oz dairy free, cream cheese substitute ( I use Tofutti Better than Cream Cheese)
1. Heat oil in large stockpot on med for 1 min. Add onion, carrots and mushrooms. Cook for 5 min, stirring occasionally.
2. Stir in broth, squash, potatoes and sage. Bring soup to boil on high, then reduce heat to low. COver and simmer 10 min.
3. Add ham and heat through.
4. Meanwhile, in small pot, add milk and cream cheese sub, and heat on low. Cook, whisking constantly, for 1 min or until mixture is smooth. Ladle 1 cup soup into milk mixture and whisk. Pour milk mixture back into stockpot and stir to combine. Serve immediately
*caveat: The ham can easily be eliminated for a vegetarian version. Make sure your broth is gluten free- we use Pacific organic and it is.
12 oz spaghetti
3 Tbsp EVOO
4 cloves garlic, thinly sliced
1 lb frozen broccoli florets, thawed
1/2 tsp crushed red pepper flakes
salt to taste
1-2 lemons, zested and juiced
1 cup grated Parmesan (optional)
1. Cook pasta according to package. Reserve 1 cup of cooking water. Drain pasta and return it to pot.
2. Meanwhile, add oil in skillet over med-high heat. Add garlic and cook, stirring until golden, 1-2 min. Add broccoli, red pepper, water to cover broccoli, salt. Cook until broccoli tender or according to package.
3. Add broccoli mixture (with any remaining water drained), lemon juice, Parmesan, and reserved pasta water to the pasta. Cook over med heat, stirring, until combined and heated through. Sprinkle with lemon zest and serve immediately!