Tuesday, September 25, 2012

Chicken and Pasta with Cilantro Pesto

 Recipe courtesy of TasteandTell blog

 Chicken and Pasta with Cilantro Pesto | www.tasteandtellblog.com

Ingredients

Pesto
-2 tablespoons extra virgin olive oil
-1 tablespoon lemon juice
-1/4 cup grated Parmesan cheese
-2 cloves garlic
-1 cup packed fresh cilantro
-1/4 cup chicken broth
Pasta
- 12 oz boneless, skinless chicken breast
-1 tablespoon extra virgin olive oil
- 8 oz fresh mushrooms, sliced
- 1 medium onion, chopped
- 8 oz cooked pasta

Directions

-Make the pesto: Put all of the pesto ingredients into a food processor and process until smooth. If needed, add more chicken broth - but not too much. You want it to be a paste.
-Cut chicken into bite-sized pieces. Heat the oil in a large skillet over medium heat. Add the chicken, mushrooms and onion and cook until the chicken is cooked through and no longer pink. Add the pasta to the chicken mixture, then stir in the pesto.

Penne with Butternut Squash & Kale

 Recipe Courtesy of Rikki Snyder Photography



















Roasted Butternut Squash
-1 extra-large butternut squash, cut into 1-inch cubes
-2 tbsp. olive oil
-sea salt & pepper to taste

Preheat oven to 400 degrees. Divide squash onto 2 rimmed baking sheets; drizzle each sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat. Bake for 45-50 minutes or until tender.

Caramelized Onions
-2 tbsp. olive oil
-3 large onions, thinly sliced
-sea salt & pepper to taste

Heat oil in a large skillet over low heat. Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown. Depending on your stove, this could take anywhere from 30 minutes to over an hour. Season with freshly ground pepper.

Penne with Butternut Squash & Kale
- 1 tbsp. olive oil
-1 clove garlic, minced
-1 bunch kale, stem removed and torn into bite-sized pieces
-1/3 c. white wine
-8 oz. whole-wheat penne, cooked according to package (but really, any kind of pasta you want to use is fine)
-1/2 roasted butternut squash
-1/2 caramelized onions
-sea salt & pepper to taste
-shaved Parmesan or Pecorino cheese (to taste--I'm a big fan of cheese, so I used about an ounce on my serving)

Heat oil in large skillet. Add garlic and cook 30 seconds. Add kale and saute 1 minute, then add wine to skillet. Continue to cook until kale has wilted, about 2-3 minutes. Stir in penne, squash, and onions; cook until heated through, about 2-3 minutes more. Season with salt and pepper and serve with shaved cheese.

Thursday, September 20, 2012

Fennel, Arugula, and Radicchio Salad with Shaved Pecorino

Recipe Courtesy of KCET.org




Ingredients

-2 medium fennel bulbs, trimmed
-1 small head radicchio, leaves separated and torn into 2-inch pieces
-12 small radishes, thinly sliced
-1/4 cup extra virgin olive oil
-2 tbsps white wine vinegar
-1 shallot, minced
-1 garlic clove, minced
-Sea Salt and pepper
-3-ounce piece of pecorino cheese, shaved into thin slices
-1 bunch baby radishes with leaves, for garnish

Directions

-With a sharp knife or mandoline, shave the fennel into paper-thin slices. Place in a large bowl with the radicchio, arugula and radishes.
-In a small bowl, whisk together the olive oil, vinegar, shallot and garlic to make a vinaigrette. Season with salt and pepper.
-Toss the vinaigrette with the vegetables and scatter with the cheese and the optional grapfruit. Garnish with baby radishes.

Wednesday, September 19, 2012

Michael Anthony’s Fork-Crushed Purple Majesty Potatoes

Adapted from New York Magazine by SmittenKitchen

 fork-crushed purple potatoes

Ingredients

-1 pound Purple Majesty or other purple potatoes, washed
-4 small shallots, minced
-2 tablespoons fresh-squeezed lemon juice
-6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
-Fleur de sel to taste
-White pepper to taste
-2 tablespoons parsley, chopped

Directions

-In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes.
-Remove potatoes from pot, and peel them while still warm.
-Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency.
-Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.

Tuesday, September 18, 2012

Roasted Kohlrabi





Ingredients

-1 bunch fresh kohlrabi, peeled & diced
-1 tbsp olive oil
-1 tbsp minced garlic
-½ tsp paprika
-Sea Salt, to taste

Directions 

-Preheat oven to 450°F.
-Trim the stalks off your kohlrabi and slice off the thick green skin. Cube it.
-Toss the diced kohlrabi with olive oil, garlic, paprika and salt in a bowl.

-Line a rimmed baking sheet with tinfoil and spread kohlrabi evenly on it. Throw it into oven and roast for 30-35 minutes, stirring every five minutes after about
-20 minutes. Serve with wasabi-dill dipping sauce.

Wasabi Dipping Sauce
Ingredients
-¼ cup vegan mayonnaise
-3 tbsp plain soy yogourt
-½ tsp wasabi powder
-1 tsp prepared horseradish (from a jar)
-1 tsp chopped fresh dill
-½ tsp chopped green onion

Directions 
-Mix all ingredients together. I used a firmly packed teaspoon of dill because I loooove me some dill.
-Cover and refrigerate for at least 30 minutes to blend flavours. Serve as a condiment or dip.

Saturday, September 15, 2012

Balsamic Glazed Collard Greens with Carmelized Onions and Pine Nuts






I served these greens over crispy polenta cakes as a main course, but they would also be delicious as a side dish with your favorite pork chop or steak.  The sweetness of the onions and the balsamic balances the natural bite of the collards and the pine nuts add a yummy crunch.

Serves 2 as a Main Dish (over polenta or rice) or 4 as a Side Dish

Ingredients:
-1 bunch collard greens, washed and stems removed, sliced into thin ribbons
-1 onion, sliced
-1/4 cup pine nuts
-2 cloves garlic, finely chopped
-1/2 tsp crushed red pepper flakes
-1 Tbsp balsamic vinegar
-1 tsp honey
-salt to taste
-olive oil for cooking

Method:
1. Heat a little olive oil in a skillet over medium heat.  Add the onions and a little salt and cook, stirring frequently, until thoroughly caramelized (about 20-25 minutes).  The onions should come out soft, dark, and super sweet.

2.  Remove the onions from the skillet and set aside.  Add the pine nuts and cook gently until toasted and brown (careful: they burn quickly!).  Remove the pine nuts and set aside with the onions.

3.  Heat a bit more olive oil until nearly smoking.  Add the garlic and chili flakes and stir to combine.  Add the collards and cook, stirring frequently, until they are fully wilted (about 5-7 minutes).

4.  Add the vinegar, honey, and salt to taste.  Stir to combine.  Continue to cook until the liquid is gone from the pan and the vinegar no longer tastes sharp.

5.  Stir back in the onions and pine nuts and enjoy!

Thursday, September 13, 2012

Miso Dill Salad Dressing

 Recipe from GoingRaw30
Miso Dill Salad Dressing

Ingredients

-1 tbsp light miso paste
-2 tbsp lemon juice
-1 tsp olive oil
-1 clove garlic
-1 tbsp flax seed oil
-1 tbsp tahini
-2 tbsp fresh dill (dried is okay too but fresh is best!)
-2 tbsp water (I used 4…start with 2 and work your way up)

Directions

-Mix all ingredients in a blender (I use a magic bullet).
-EAT IT!
-Note: You can play with the thickness of this recipe to make it into a spread or dip too!

Autumn Delicata Squash Soup


Ingredients:
2 delicata squashes, peeled, seeds removed and chopped
2 cups cooked kidney beans
3-4 collard green leaves, chopped
1 bulb fennel, stalks removed and sliced
1 small onion, chopped
1 large shallot, diced
3 garlic cloves, minced
1 tablespoon extra virgin olive oil [rice bran or sesame oil will also work well]
5 fresh sage leaves, chopped
1 tablespoon turmeric
1 teaspoon paprika
1 teaspoon of dried parsley or a handful of fresh, chopped
generous pinch of ground celery seed
generous pinch of dried thyme
5 cups of filtered water or vegetable broth
sea salt and coarse ground pepper to taste

1. Heat a large sauce or soup pot over low heat. Add the oil, onions, shallots and garlic; saute for about 5-10 minutes or until they become slightly translucent. Next add the sage, turmeric, paprika, parsley, celery seed, and thyme. Stir until the spices are blended well.

2. Add in the squash, fennel and water [or broth]. Simmer on low for about 30-45 minutes. Once the squash become tender add in the beans and collards. Simmer for another 10 minutes or so on low and serve.

Serves: 6-8
Total time: 1 hour

LIVING SIMPLY GLUTEN FREE

Asian Beef and Bok Choy Salad

 Recipe adapted from A Spicy Perspective


Ingredients

For the Beef:
-1 ½ lbs. grass fed sirloin
-2 Tbsp thinly sliced scallions, mostly whites
-Zest of 1 large lime, or 2 small limes
-1 ½ Tbsp grated ginger
-1 garlic clove, minced
-¼ cup fish sauce
-2 Tbsp low sodium soy sauce
-2 Tbsp unrefined cane sugar

For the Dressing:
-¼ cup peanut oil (sesame oil would work well also)
-2 Tbsp thinly sliced scallions, greens
-3 Tbsp lime juice
-½ tsp. chili-garlic sauce or sriracha
-1/2 – 1 tsp. sea salt
-1-2 tsp.unrefined cane sugar

For the Salad:
-1 large head of bok choy
-1 cup thinly sliced red onions
-3 carrots, shaved into ribbons
-½ cup thinly sliced basil leaves

Instructions

-Partially thaw the sirloin (or if it’s fresh, flash freeze it for 30 minutes) so that it is still firm, but a knife can cut through it. This helps to keep the meat from moving around while cutting it thin! Cut the sirloin in half, length-wise. Slice each half into very thin (1mm) pieces.
-Mix 2 Tbsp. of scallion whites, lime zest, ginger, garlic, fish sauce, soy and cane sugar in a medium bowl. Toss in the raw sirloin and allow it to marinate for at least 30 minutes—but up to 4 hours.
-In a small bowl, mix together the peanut oil, lime juice, 2 Tbsp scallions, chili sauce, sea salt, and cane sugar. Whisk the dressing well.
-Cut the green leaves off of the bok choy. Hand-tear them into bite-size pieces. Then thinly slice the white stalks of the bok choy. Place both on a large serving bowl. Slice the red onions very thin. Using a veggie peeler, shave the 3 carrots to make carrot ribbons.
-Roll the basil leaves tightly, then slice them into thin strips. Sprinkle all the veggies on top of the bok choy.
-Drain the marinade from the beef. Heat a wok or large skillet to high heat. Add 1 Tbsp of oil and wait until it smokes. Then add half the beef to the wok—stirring continuously. Cook for 1-2 minutes until desired doneness is reached. Then repeat with the second half of the beef.
Once the beef is cooked, toss the salad with the dressing and top it with the stir-fried beef. Serve immediately. Preparation time: 25 minute(s) active time
Cooking time: 5 minute(s)

Monday, September 10, 2012

Roasted Fennel

 recipe courtesy of Simplyrecipes.com

Roasted Fennel

Ingredients

-2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
-Olive oil
-Balsamic vinegar

Directions  

-Preheat oven to 400°F.  

 -Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. 

 -Line baking dish with Silpat or aluminum foil. Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.

Sunday, September 9, 2012

Soy Marinated Steak with Sauteed Bok Choy and Wasabi Mashed Potatoes


This meal tastes like restaurant food and is easy to create at home for less than half of what it would cost in a restaurant.  Here's to date night in your pajamas!

Serves Two

Ingredients:

For the Steak
 -One grassfed boneless ribeye or two small filets
-2 Tbsp brown sugar
-1/2 cup low sodium soy sauce
-1/2 cup sake
-1 tsp siracha
-4 scallions, green parts only, chopped (reserve white parts for the bok choy)
-1 clove garlic, finely chopped
-1 1/2 piece of ginger, peeled and finely chopped
-dash of toasted sesame oil

For the Potatoes
-4-6 medium Yukon gold potatoes, peeled and quartered
-1/2 stick butter
-1 Tbsp Wasabi powder, mixed with a little water form a paste
-cream and/or milk to achieve desired consistency
-salt and pepper to taste

For the Greens
-1 large head bok choy, greens only, washed and finely chopped
-4 scallions, white parts only, chopped
-2 Tbsp soy sauce
-1 tsp siracha
-1 Tbsp sesame seeds
-1/2 tsp brown sugar
-olive or vegetable oil mixed with a dash of toasted sesame oil for sauteeing.

Method:

1. Combine all the "steak" ingredients except the steak itself in a large zip-top bag and mix to combine.  Add the steak, zip the bag closed, and place it in a bowl in the refrigerator for 1-4 hours.

2.  About 1/2 hour before you want to eat, begin preparing the rest of the meal.  Preheat the oven to 425.  Place the potatoes in a steamer basket over some water and cook until fork tender (about 10 minutes).

3.   Drain the water from the pot.  Run the potatoes through a ricer or food mill back into the same pot.  Add the butter and stir in milk or cream until potatoes are desired consistency.  Stir in Wasabi paste.  Add salt and pepper to taste.  Cover the pot and set aside.

4.  Pat the steak dry with a paper towel.  Heat a small amount of oil to smoking in a skillet.  Add the steak and sear well on both sides.  Place the skillet in the oven.  Cooking time will vary, depending on how well done you like your meat and how long you sear it on both sides.  Check with an instant read thermometer (125 for rare, 130 for medium rare, 135 for medium, 145 for well done).

5.  While the steak is in the oven, prepare the greens.  Heat the mixture of olive or vegetable oil and sesame oil in a large pan until nearly smoking.  Add the greens and the scallions (watch out for splatters!).  Cook, stirring frequently, until the greens are wilted.  Sprinkle with the brown sugar.  Add the siracha and soy sauce and cook until all the liquid is gone.  Stir in the sesame seeds and cook a minute longer.  Remove from the heat. (If they get cold before the steak is done, they reheat nicely.  Just turn the burner back on briefly until heated through).

6.  When the steak is at your desired temperature, remove it from the skillet.  Let it rest 5 minutes before cutting into it to preserve the juices.  Serve with the greens and the potatoes and enjoy!

Thursday, September 6, 2012

Miso Roasted Green Beans

Recipe Courtesy of BrittanyPowell
 

Ingredients:

-1-1/2 Tablespoons olive oil
-1-1/2 Tablespoons lemon juice
-1 Tablespoon miso paste (I used red miso because that’s what I had)
-Sea salt and pepper
-1 pound green beans, washed and ends trimmed off (dragon tongue beans could be used as well)

Instructions:

-Preheat the oven to 450°.  Line a baking sheet with a silpat (or go without but be ok with some cleanup).
-In a small bowl or liquid measuring cup, combine the olive oil, lemon juice, miso paste, and a pinch of salt and pepper and stir with a fork.
-Put the green beans on the baking sheet, pour the miso mixture over the beans, and mix everything well with your hands to make sure the sauce is evenly distributed.
-Roast the beans for 18-20 minutes, stirring halfway through.  They should be a bit shrively, but not burned.

Wednesday, September 5, 2012

Zucchini & Summer Squash Red Curry

Ingredients:
1 large green zucchini, halved and sliced
1 large yellow summer squash, halved and sliced
1 large white onion, chopped
2 garlic cloves, minced
1 cup peas
2 plum tomatoes, diced
1 teaspoon of cornstarch + 1 tablespoon of cold filtered water
2 cups of lite coconut milk
1 tablespoon red curry paste
1 teaspoon fish sauce [eliminate for vegan]
1 teaspoon of fresh lime juice
1/2 teaspoon of chili paste
1 tablespoon coconut oil
pinch of kosher salt
fresh cilantro and lime to garnish


1. In a large wok, heat coconut oil over a low flame. Add in the zucchini, summer squash, onions and garlic. Heat through for about 5 minutes and then add in the peas and tomatoes.

2. In a small bowl mix together the cornstarch and filtered water until smooth. In a large mixing bowl combine the cornstarch mixture, coconut milk, red curry paste, fish sauce, lime juice, chili paste and pinch of salt. Whisk together well and then pour the sauce over the veggies. Simmer for about 10-15  minutes.

Serve hot over brown rice or quinoa with fresh cilantro and lime!

Total time: 30 minutes
Serves: 4

LIVING SIMPLY GLUTEN FREE

Caramelized Onion and Tomato Tart

 Recipe from LifesaFeast





Ingredients:

For the tart you need:

-Dough (I used puff pastry about 14 oz/400 g), the original recipe called for bread dough (about 14 oz/400 g) or you could simply use a quiche dough for a 10-inch tart. The puff pastry dough needs to be rolled out, line a lightly oiled 10-inch (25 cm) tart dish, pricked and refrigerated for about 30 minutes while you make the filling. The bread dough, if using, needs to stay out at room temp for 30 minutes once you have rolled it out and lined the oiled tart dish.
-Roll out the dough (even the puff pastry) so when you line the tart/pie dish the dough comes up the sides to make an edge just to the top of the dish.

For the filling you need:

-3 yellow onions - peeled, cut in half and thinly sliced
-2 cloves garlic chopped or minced (not too too finely)
-Fresh or dried thyme and basil (I used dried), salt and pepper
-About 6 medium (maybe 2 - 3 inches across) ripe tomatoes **
-A small handful tiny olives, such as Ni├žoise olives or Greek olives
-A bit of fresh goat cheese or feta, optional
-Olive oil

** you can use about 400 g (14 oz) cherry tomatoes, sliced in half. Instead of brushing the cherry tomato halves with olive oil before baking, toss in 1 to 2 tablespoons olive oil before placing the halves in concentric circles, close together, on top of the caramelized onions.



Directions

-While the dough is resting, caramelize the thinly sliced onions in about 2 tablespoons olive oil. After about 5 minutes, when the onions become translucent and just start to color, add the garlic, salt and pepper and the herbs and continue to cook over medium or medium-low heat until the onions caramelized a golden brown. This usually takes about 10 minutes total. Remove from the heat and allow to cool for a few minutes.
-Preheat oven to 400°F (200°C).
-Spread the onions in the tart shell. If using goat cheese or feta crumble or lay slices over the onions, as much or as little as you like but only one thin layer. Cut off and discard the ends of the tomatoes and slice tomatoes about 1/4 inch thick and lay on top of onions/cheese in concentric circles, pressing the slices closely together in one tight, single layer. Lightly brush the top of each tomato with olive oil, salt and pepper again, a bit of basil and the olives, as many or as few as you like. Bake until the edges of the crust are golden brown about 30 minutes.

-Remove from the oven and allow to cool just a bit before serving in slices. This tart makes a wonderful meal with only a green salad, bread and a cheese platter and a bottle of wine.

Tuesday, September 4, 2012

Black Bean, Corn, and Edamame Salad with Cilantro and Lime Dressing

Recipe Courtesy of TastefullyJulie

Ingredients

-3 tablespoons fresh lime juice
-2 tablespoons extra virgin olive oil
-2 tablespoons canola oil
-1 small garlic clove, pressed
-1/2 teaspoon agave nectar
-2 cobs of corn, cooked, cooled, and corn cut from cob (about 2 cups)
-1 cup edamame, cooked and cooled
-1 15-ounce can black beans, rinsed and drained well
-1/2 cup red onion, diced
-1/2 cup fresh cilantro, chopped

Directions

-In a small bowl, combine the lime juice, oils, garlic, and agave . Whisk together and set aside.
-Add the corn, edamame, black beans, onion, and cilantro to a medium/large bowl.
-Pour dressing over the mixture and gently toss.
-Refrigerate for at least one hour, up to overnight, to allow flavors to blend.

Monday, September 3, 2012

Pesto Rosso

recipe courtesy The Foodie Physician


Ingredients  

-1.5 ounces chopped almonds (about 1/3 cup)
-½ cup sundried tomatoes
-1 clove garlic, chopped
-¼ teaspoon red pepper flakes
-6 leaves fresh basil
-1 teaspoon balsamic vinegar
-5 ounces cherry or grape tomatoes
-¼ extra virgin olive oil
-2 tablespoon grated Parmigiano Reggiano cheese

Directions  


-Place the almonds, sundried tomatoes, garlic, red pepper flakes and basil in a food processor. Pulse until the ingredients are finely chopped.   
-Add the vinegar and tomatoes and pulse again until the tomatoes are finely chopped.  With the food processor running, add the oil in a steady stream until a thick, slightly chunky paste forms.  Do not over process. 
- Stop the food processor and scrape down the sides.  Then, add the cheese and process again until just combined. 
- Store in an airtight container in the fridge.