Kale Salad with Pesto

Pesto Kale Salad

1 Bunch Lacinato Kale or baby kale, sliced thin pieces, ribs removed

Red Pepper, thinly sliced

½ C Pesto (Recipe to follow)

1 ½ C quinoa, cooked using directions on package (I like to add salt to the water and even substitute chicken broth for water to give it more flavor.)

¼ C feta cheese (or more depending on size of salad and preference)

½ C walnuts, chopped

1 Lemon, juiced

Olive oil, 2 T

Salt/pepper to taste

½ C Cherry tomatoes, cut in half

Mix together Kale through olive oil, toss.   Add salt and pepper to taste.  Top with tomatoes.

 

-Salad should be good for a few days.  It is great with grilled chicken and grilled steak.

Pesto

1 – 2 C packed Basil

½  - 2/3 C olive oil

½ C parmesan cheese

1 garlic clove

¼ C pine nuts

Salt/pepper to taste

Mix Basil – Garlic in food processor until smooth, add pine nuts and salt/pepper and pulse.

-You can freeze the leftovers.

Spicy Indian Chicken

Another easy and really different dinner!  Not too spicy.  I use chicken breast cut into thirds as opposed to thighs.  We love it with Brown rice and green beans.

 Ingredients

* 1.5 pounds boneless skinless chicken thighs
 * 2 tablespoons plain yogurt
 * 1 tablespoon garam masala
* 1 tablespoon red curry paste
 * 1 tablespoon roasted red chili paste (*you can omit if you don't
 have and just use an additional tablespoon of the red curry paste
 instead)
 * 1 teaspoon curry powder
 * ½ teaspoon coriander
* ½ teaspoon smoked paprika
* ½ teaspoon kosher salt
* ½ teaspoon black pepper
* 1 tablespoon lemon juice
* 1 tablespoon coconut oil

 For the glaze

* ¼ cup maple syrup
* juice of ½ a lemon

Instructions

1. Combine the yogurt, all the spices including the curry and chili
paste and the lemon juice in a small bowl and mix together with a
spoon.
2. Place the chicken in a large baking dish and coat in the yogurt
mixture. You can let the chicken marinate like this for up to 8 hours
if you'd like or you can cook it right away.
3. Heat a large skillet over medium-high.
4. Add the coconut oil. Once melted and hot, add the chicken to the
skillet.
5. Cook 5-7 minutes on one side until golden brown then flip and
cook another 3 minutes on the other side until the chicken is cooked
through.
6. Whisk the maple syrup and lemon juice for the glaze together in a
small bowl and add to the skillet with the chicken.
7. Cook down 1-2 minutes until bubbly and starting to reduce. Flip
the chicken a few times in the glaze to coat. Turn off the heat and
serve.
8. Garnish with fresh cilantro and serve with a yogurt, cilantro,
lemon juice mixture if desired.   

Green Curry Fritters

These are easy, delicious, and kid and adult friendly!  Great cold the next day on a salad and they freeze well.  

http://www.myrecipes.com/recipe/green-curry-fritters

Ingredients

Preparation2/3 cup panko (Japanese breadcrumbs)

1/4 cup diagonally sliced green onions $

1 pound ground chicken breast

2 tablespoons canola mayonnaise

1 1/2 tablespoons green curry paste

1 tablespoon dark sesame oil

1 tablespoon lower-sodium soy sauce

2 teaspoons sambal oelek (ground fresh chile paste)

3/8 teaspoon kosher salt

1/2 teaspoon grated peeled fresh ginger

1 large egg $

2 tablespoons canola oil, divided

1. Place first 3 ingredients in a large bowl. Combine mayonnaise and the next 7 ingredients (through egg). Add mayonnaise mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack).

2. Heat a large skillet over medium heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add 6 patties to pan; cook 3 1/2 minutes on each side or until done. Remove from pan. Repeat procedure with remaining oil and patties.

Note:

 

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Julianna Grimes, 

Cooking Light

OCTOBER 2013

Apple Crisp

Ingredients

• 7 tart apples, peeled, cored and sliced
• 4 teaspoons fresh lemon juice
• 1/2 teaspoon vanilla
• 1 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1 cup rolled oats
• 1/2 cup butter, room temperature

Method

1 Preheat oven to 375°F. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine.

2 Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan.

3 Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in the butter. Sprinkle sugar mixture over apples.

4 Bake 45 minutes or until topping looks crunchy and apples are tender.

Serve with whipped cream or vanilla ice cream.

I heated it up and put pecans and whipped cream on top.  Yum!  Enjoy! 

Lightened-Up Pumpkin Spice Bars

Ingredients:

1/2 cup all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup dark brown sugar
1 cup canned pumpkin purree
1/4 cup fat-free milk (or almond or soy milk)
1/4 cup (1/2 stick) light butter, melted (or regular butter or melted coconut oil)
1 teaspoon vanilla extract
Directions:

Preheat oven to 350F. Line an 8x8 baking pan with parchment paper or spray with nonstick spray. Set aside.
In a large bowl, mix the dry ingredients until fully combined. Set aside. In a small bowl, whisk the eggs, brown sugar, and pumpkin together until combined. Add the milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until *just* combined. Do not overmix.
Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely and cut into 12 squares. Bars remain fresh for up to one week stored chilled in an airtight container.

Veggie Soup

1 Medium Yellow Onion, Diced
4 Stalks Celery, Diced
5 Cloves of Garlic, Diced
2 Cloves of Shallots, Diced
3 Chicken Stock Pouches (TJs)
3 Cups Water
6 High Lycopene Tomatoes, Diced
1/2 Can Tomato Paste
6 Small Tri Colored Potatoes, Diced
4 Carrots Peeled, Diced
1 Cup Frozen Peas
1 Cup Frozen Fava Beans
1 Tablespoon Himalyan Sea Salt
1 Tablespoon  Cracked Pepper
2 Tablespoons Basil
2 Tablespoons Soy Sauce
Olive Oil

Dice Onion, Garlic, Celery, Shallots.
Saute in olive oil until soft.
Add diced potatoes and saute 3-5 minutes.
Add saute into crock pot.
Add chicken stock, water, carrots, tomatoes, peas, fava beans, sea salt, pepper, basil, soy sauce, tomato paste

Cook for 3-4 Hours in Crock Pot on Low, or until veggies are tender.

Serve with Oyster Crackers

Low and Slow Black Bean Soup

Black Bean Soup
1 bag of dried black beans, soaked and drained
8 cups of super stock or water with a couple bouillon cubes
2 bay leaves
2 tbsp. cumin
1 tbsp. oregano
2-3 tbsp. salt

*top secret: I add a bouillon cube to the super stock- shhh don't tell*

Bring liquid and seasoning to a rolling boil.  Add in beans.  Return to a bowl.  Reduce to a low simmer and cover for 3-4 hours.  Remove lid an hour before serving and return to a medium simmer.  You will definitely need to taste and add salt.  (I haven't tried, but I am sure this would do well in the crock pot)

Rice& Sausage
1 chorizo sausage
2 diced leeks
1 cup of cooked brown rice

Sauté sausage and leeks in a pan until they are crispy add rice and mix well.

To serve:
Place rice in the bottom and spoon bean soup over top.  Add your favorite toppings-We like cheese, tortilla chips, sour cream and pickled onions for toppings.

Pickled Red Onions

This is my new favorite condiment!

1 large red onion
1/3 cup white vinegar
1 tbsp sugar
2/3 cup cold water
* I like them a little more sour so I do 1/2 c each of vin and water*

Tightly pack the onions in a wide mouth jar and pour liquid mixture over the top until the onions are fully submerged.  Seal and place in the fridge for at least 3 hours. 

Twice - Baked Sweet Potatoes

2 Medium-large sweet potatoes
1 Tbsp. extra-virgin olive oil
1/2 yellow onion, diced
3/4 cup stemmed and chopped Tuscan kale
1/4 cup plain Greek yogurt
1/4 cup grated Parmsean
2 tsp. chopped thyme
1/2 tsp. sea salt
1/2 C crumbled feta

1. Preheat oven to 400.  Rinse sweet potatoes and pick them a few times with a fork.  Roast in a baking pan until tender, 45 - 60 minutes.  Let cool for 20 minutes

2. In a medium skillet, warm oil over medium-low heat.  Saute onion until soft, about 5 minutes.  Add kale; saute until wilted, 1-2min.

3. Slice sweet potatoes in half lengthwise, carefully hollow out with a spoon and place flesh in a large bowl.  Add kale mixture, yogurt, parmesan, thyme, and salt; mix thoroughly.

4. Carefully spoon a quarter of the filling into each potato skin.  Top with feta and return to roasting pan.  Bake until cheese is golden and sweet potatoes are thoroughly warmed.  15-20 minutes.

-Health Magazine January/February 2015

Whole grain bran muffin

Ingredients

1 3/4 cups wheat bran (about 4 1/4 ounces) 

1 cup whole pitted dates (about 6 ounces) 

3/4 cup fresh orange juice 

1 cup fat-free buttermilk 

1/2 cup mashed ripe banana (about 1 medium) 

2 tablespoons butter, melted 

2 tablespoons canola oil 

1 teaspoon vanilla extract 

4.5 ounces whole-grain pastry flour (about 1 cup) 

1 1/2 teaspoons baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon ground cinnamon 

1/4 teaspoon salt 

2  large eggs, lightly beaten 

Cooking spray

Preparation

Hands-on: 25 Minutes

Total: 1 Hour, 25 Minutes

1. Preheat oven to 350°.

2. Spread bran on a baking sheet. Bake at 350° for 8 to 10 minutes or until lightly browned, stirring once.

3. Combine dates and juice in a medium saucepan over medium heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; uncover and let stand 5 minutes. Place date mixture in a food processor or blender; process until smooth. Add buttermilk and next 4 ingredients (through vanilla); process until smooth.

4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, bran, baking powder, and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Add date mixture to bran mixture, stirring just until moist. Add eggs, stirring just until combined. Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into muffin cups. Bake at 350° for 28 minutes or until a wooden pick inserted in center of muffins comes out clean. Remove muffins from pan; cool on a wire rack.

Pulled Pork- Italian Style

2-3 lb pork butt or roast.  Have the butcher tie it for you
1 small yellow onion chopped
3 garlic cloves smashed
1 bulb of fennel chopped
4 carrots chopped
2 bay leaves
2 tbs salt
1 tbs pepper
1 tbs paprika
1 bottle of red wine
1 small can of tomato paste
1 small can of diced tomatoes
1 small can of tomato sauce

Preheat oven to 300
Coat pork in mixture of s, p and paprika.  Brown on all sides in a large Dutch oven with coating of olive oil. Remove and add in all chopped vegetables and bay leaves. deglaze with red wine. Allow to simmer for 2-3 minutes. add in all cans of tomatoes. Being back to a simmer.  Place pork in the center and spoon liquid over the top. Cover tightly and put in the oven for 3 hours.  Remove from oven.  Shred the pork with two forks. Place back in the oven uncovered for 30 mins.  We serve with either polenta or fettuccini noodles and top with parsley and parm.
Enjoy!

Gwyneth Love

GP's Chicken Soup with Kale and Carrots

For those of you who don't have Gwyneth Paltrow's two cookbooks I am sharing her Chicken Soup.  I highly recommend both of her cookbooks.  The recipes are great.
I copied her recipe exactly.  She just adds chicken, kale, and carrots, but obviously you could add whatever you like to the soup.

• 1 whole 3-4 lb chicken
• 1 celery stalk roughly stalked
• 1 large leek, thoroughly washed and roughly chopped (including the dark green parts)
• 1 large carrot, peeled and roughly chopped, plus 
• 2 more carrots, peeled and diced
• 1 yellow onion quartered
• 1 bay leaf
• 2 leafy sprigs of thyme
• 1/2 tsp whole black peppercorns
• 2 tsp coarse sea salt
• 1 bunch of kale, leaves stripped off the stems in bite-sized pieces
• freshly ground black pepper

Combine the chicken, celery, leek, 1 roughy chopped carrot, onion, bay leaf, thyme, peppercorns and salt in a large soup pot and cover with cold water (it will take about 10 cups).  Bring the soup to a boil over high heat, then lower the heat and simmer soup for 2 hours.  Strain the stock into a clean soup pot and discard the cooked vegetables.  Pull the white meat off the chicken and cut into a rough dice.  Reserve the dark meat for another use (or you can add it to the soup if you like).  Add the diced chicken breast, the 2 diced carrots, and the kale to the soup and simmer for an additional 20 minutes.  Season to taste with salt and pepper.

Using Roz's broth!

Simple Chicken (Noodle, Vegetable, Whatever the hell you want) Soup

• Roz's Chicken Broth
• Leftover cooked chicken breast cut into pieces

Optional Ingredients.

• 1/2 packaged of No Yolk Noodles
• 3 Carrots peeled and chopped
• 3 Celery stocks chopped
• 1 onion chopped
• 1 package of sliced mushrooms
• 1 zucchini
• 1/2 cup of frozen peas
• bunch of chopped parsley
• bunch of chopped dill

Bring Roz's amazing chicken broth (or any broth of your choice) to boil.  Add carrots, celery, and onions.  Turn heat down to a simmer.  Let the vegetables cook for 3-5 minutes and then add noodles, mushrooms, zucchini, peas, and chicken.  When noodles are tender add herbs let simmer for another minutes, stir and serve.  Easy Peasy!

The Columbia Restaurant's Arroz Con Pollo

Ingredients

1/2 teaspoon saffron

4 cups chicken stock

1/2 cup Spanish extra-virgin olive oil

1 3-pound chicken, cut into quarters (or 4-6 boneless chicken breasts)

2 large Spanish onions, chopped into eighths

1 large green pepper, chopped into eights

2 medium tomatoes, chopped

2 garlic cloves, minced

1/2 tablespoon salt

1 whole bay leaf

2 cups long-grain rice

1/2 cup dry white wine

1/2 cup Le Sueur early canned peas 

Diced Pimentos in a jar  

4 white asparagus tips

Directions:

Using a mortar and pestle, pulverize the saffron to create a powder.  In a small saucepan, heat chicken stock and add saffron.   Allow saffron to dissolve; keep warm until use.  In a large ovenproof casserole, heat olive oil on stove and cook chicken until skin is golden brown on both sides.  Remove chicken and set aside.  In same oil, saute onion, green pepper, tomatoes, and garlic until onion is transparent.  Scrape bottom of pan to loosen any chicken drippings.  Add chicken stock, salt, bay leaf, and rice; stir well.  Return chicken to pan.  Bring mixture to a boil, then cover and bake in oven at 400 degrees for approximately 20 minutes or until chicken and rice is done.  Sprinkle with wine and garnish with peas, pimentos, and asparagus tips.  Serves 4 to 6.

Bourbon Butter Sauce

Delish on brownies, cookies, bars, vanilla ice cream, etc.

Don't burn yourself with the whisk!!!  OUCH!

1/4 cup butter
1/2 cup brown sugar
2 Tablespoons Makers Mark
1/4 cup sweetened condensed milk

Optional (add semi sweet choc chips)

Combine butter and brown sugar in saucepan, whisk over med-high heat until combined.  Add bourbon mix well.  Reduce heat to low, add sweetened condensed milk  and choc chips.  Cook until all sugar dissolves and chocolate melts.  Refrigerate if not ready to use immediately

GF Oatmeal Cookies (Trader Joe's Recipe)

1/4 cup coconut oil or melted butter
1 1/4 tsp baking soda
3/4 cup
3 cups rolled oats
3/4 cup brown sugar
6-8oz of semi sweet chocolate chips
2 eggs
1/2 cup pecans/walnuts
1 tsp vanilla
1 cup PB or almond butter

Combine sugars and butter until creamy.  Add eggs, vanilla, baking soda, mix well.  Add PB or almond butter and mix.  Stir in oats, choc, chips, and nuts.

Bake 350 degrees.

Cookies-  bake on parchment paper on top of cookie sheet for about 8-10 min or until golden brown
Bars-  9x13 greased pan, bake for about 20-30 minutes or until golden brown

Corn Pudding

Always a hit at Thanksgiving!  Super easy and everyone loves it!

1 box Jiffy Cornbread Mix
1 can creamed corn
1 can whole kernel corn (drained)
8 oz light sour cream
1 stick butter

Mix first 4 ingredients together.  Melt butter and stir it into mixture.  Pour into a greased 9x13 pan.  Bake at 350 degrees for 30-45 min, or unitl golden brown.  I usually check around 25 min (my oven runs hot).

*I used a 9x9 pan and it bubbled over the edges and started a small fire in my oven this year...make sure to use the 9x13 pan.  :)

Roasted chicken stock in the crock

Two roasted chickens minus the breasts. Probably 3 carrots and celery. Whole garlic head sliced down the center not peeled. Same for the onion, don't peel just quarter and throw in. A half bunch of parsley and thyme. I used dill because I knew I was going to use it for this soup. About a tablespoon of salt and black peppercorns. I usually stuff the herbs inside the chicken to save space. There's minimal prep on the ingredients so you can get it in the pot in less than ten minutes then cover with water and let the magic happen. I turned the crock on high for 5-6 hours. Then let it cool a bit and strain the ingredients and put the stock in the fridge over night so the fat rises to the top and hardens. Scrape off the fat in the morning and you're ready to go. My pot makes about 8 cups.