Wednesday, July 11, 2012
2 Tbsp EVOO
3 boneless, skinless organic chicken breasts or thighs, cut into 1/2 " cubes
cumin, chili powder, Paprika
1 jalepeno pepper, finely chopped and seeded
1/4 red onion, diced fine
4 cloves garlic, minced
8 cups organic free range chicken broth
1/2 c baby spinach leaves
2 medium tomatoes
4 scallions, bulbs removed, finely chopped
2 Tbsp cilantro leaves
sea salt and pepper to taste
4-8 corn tortillas, very thinly sliced into 2 " matchsticks
2 limes, including zest of 1 lime
1. Season chicken with salt, pepper, 2 tsp cumin, 1 tsp chili powder, 1 tsp paprika. Heat 1 tsp oil on med-high. Add chicken, jalepeno, cumin, onion, garlic. Cook until chicken is no longer pink in center, and onions soft, stirring occasionally.
2. Add broth to mixture and boil over high. Once boiling, add spinach, tomatoes, scallions, cilantro, juice of 1 lime, zest of 1 lime, salt, pepper and 1 Tbsp oil. Decrease heat to low or remove from heat, covered, for at least 5 min to meld flavors and continue cooking vegetables slightly.
3. Meanwhile, heat nonstick pan with cooking spray or EVOO over med-high. Add tortilla matchsticks in bunches and cook for approximately 2 min or until golden and crispy.
4. To serve: add matchsticks, 1 Tbsp sour cream, squeeze of 1/4 lime, and, if desired, garnish with cilantro.
*My kids also really liked adding a bit of rice to this soup.
**Could remove chicken and replace chicken broth with vegetable broth, and even add a bit of avocado to the mix to make a tasty vegan option. For gluten intolerance, be careful- not all corn tortillas are gluten free!
Sunday, July 1, 2012
1-2 lbs Cajun smoked sausage
2 Tbsp tomato paste
2 bay leaves
2 tsp thyme
3 tsp cumin
2 cups lentils, dry
3 carrots, diced
2 robs celery, diced
1 head of cabbage, sliced small
1/2 onion, diced
6 cloves garlic, minced
4 cups vegetable or chicken broth
6 cups water
1 Tbsp olive oil
salt and pepper to taste
1. Brown sausage in pot in oil. Once brown, Add onions, carrot, celery, garlic. Saute and stir frequently to prevent sticking or burning.
2. Once onions, translucent, add tomato paste, bay leaves, seasonings and saute for 1-2 more minutes.
3. Add lentils, broth, water, and bring to boil.
4. While water coming to boil, chop cabbage. Add to pot once boiling, salt and pepper to taste. Lower to simmer for approximately 1 1/2 to 2 hours or until cabbage and lentils are tender.
* Can easily remove the sausage for a delicious vegan version!
** If you haven't seen my previous caveat on Cajun smoked sausage, the sausage we use is not store bought. It is made in LA by my family from fresh veal and pork, smoked by my dad. It does not taste the same with store bought, although it would work. I have also seen many recipes that use Italian sausage.
A NEW TAKE ON MY FAVORITE COOKIES!! JUST ADD OATMEAL AND A BIT MORE VEGAN MILK!!
1 1/2 c unbleached organic flour
1/2 c whole wheat flour
1 c quick cook oats
1/3 c unbleached organic sugar
1/3 c stevia
1/3 c brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c organic vegan chocolate chip
1/4 tsp cinnamon
1/2 cup coconut oil (I melt a bit first)
1 Tbsp vegan butter
1/2 c almond or Silk coconut milk
1 tsp organic pure vanilla extract
1 Tbsp dark molasses
1 flax egg (1 Tbsp flax, 3 Tbsp water--let sit for a bit before adding to recipe).
1. Preheat oven to 350
2. Mix all dry ingredients
3. Separately mix all wet ingredients, including flax egg
4. Add wet mixture to dry mixture until well incorporated
5. Roll dough into compact balls, place on greased baking sheet or parchment paper, and squish down to make saucers.
6. Bake in oven for 10 minutes. Avoid the temptation...let cool for at least 5 minutes, then devour.
2 medium cucumbers, peeled and seeded
2 cups low fat, plain Greek yogurt
1 clove garlic, minced fine
1 1/2 Tbsp fresh dill, finely minced
1/2 to 1 tsp red wine vinegar, depending on your taste
salt and ground black pepper to taste
1. Fine grate or use food processor to finely chop cucumbers. Place in center of a clean, cloth dishtowel/napkin. Gather ends and twist to wring out liquid over sink. Will be about 2/3 c liquid! Discard liquid, keep cucumber pulp
2.In large bowl, Gently fold all ingredients together. Chill for at least 1 hour, and keeps for up to 2 days in fridge.
* Delicious on our eat clean gyros!!
1 Tbsp fresh oregano, chopped
1 tsp cumin
1 tsp paprika
1/2 tsp ground black pepper
1-2 tsp salt
1 clove garlic, minced/crushed
1 Tbsp fresh lemon juice
2 Tbsp olive oil (divided)
1 lb angus beef, trimmed of fat and cut into slices
1 large red onion, thinly sliced
1 red and 1 green bell pepper, sliced fine
8 whole wheat pitas
2 medium tomatoes, coarsly chopped
1. In a small bowl, mix oregano, cumin, paprika, pepper, garlic, lemon juice, 1 tsp oil. Rub mixture into steak, and place in bag or container. Marinate for at least 30 minutes to overnight
2. Preheat broiler to high. Place steaks on a foil lined baking sheet misted with cooking spray. Broil for 7-10 min. When done remove from oven and cook for 5 min.
3.Meanwhile, heat remaining oil in small saute pan over med-high and saute onion, peppers. Cook to soft, about 10 min.
4. To assemble, cut pitas in half, open pocket and place steack, pepper-onions, tomatoes and top with tzatziki.
*This was delicious with the homemade eat clean tzatziki! We served with a Greek salad as well.
1/2 head Romaine lettuce (optional)
4 chopped tomatoes
1 cucumber, chopped into chunks
1/4 small purple onion, chopped fine
2 cloves garlic, minced fine
1 Tbsp fresh oregano, chopped
1-2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp red wine vinegar
2/3 c kalamata olives
salt and pepper to taste
feta cheese (optional)
1. Mix all ingredients together, toss and enjoy!