Posts tagged ‘recipe’

January 6, 2013

Curried Couscous with Roasted Cauliflower

Sometimes you just get bored with cooking with the same flavors… so I decided to spice things up a little and try something new. I made this dish as a side to Moroccan Lamb Sausages with Curried Lentil Dip (I like Ah!Zeefa brand). It turned out to be delish AND it’s pretty healthy!

What you’ll need

– 1 cup dried Whole Wheat Couscous

– 1 head Cauliflower, washed and chopped

– 1/2 Sweet Onion, diced

– 1/4 cup Dried Cranberries, chopped

– 2 tablespoons Olive Oil

– 1 tablespoon Curry Powder

– 1 teaspoon Honey

– 1 teaspoon Garlic Powder

– 1 teaspoon Cumin

– 1 teaspoon Cayenne

– Sea salt and pepper to taste

 

Method

For Roasted Cauliflower: Preheat oven to 400. In a large baking dish, add cauliflower, onion, 1/4 tablespoon Curry Powder, 1/2 teaspoon Cayenne, 1 tablespoon Olive Oil, salt and pepper. Toss and roast in oven for 20-30 minutes or until Cauliflower is browned.

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For Couscous: While the Cauliflower is roasting, bring 1 cup of water & 1 dash of Olive Oil to boil. Remove from heat, add dried couscous and cover for 5-8 minutes. In a separate bowl, add dried cranberries, remaining olive oil, curry powder, cayenne, cumin, garlic powder, honey and 2 tablespoons of water. Mix well.

Add cooked couscous and roasted cauliflower, toss together and enjoy! 

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July 2, 2012

Peach Upside-down Cake

It’s farmers market season, and each week I end up buying more produce than I know what to do with. When the produce starts to over-ripe, I go into panic mode as to what I can make without having to waste anything. Last week I bought fresh peaches and ended up waiting too long to eat them. So, I decided to make peach upside-down cake with my over-ripe peaches and it turned out delicious! This makes for a great breakfast or dessert cake.

What you’ll need:

1/4 cup butter

1/2 cup packed light brown sugar

1/4 teaspoon cinnamon

5 fresh peaches – peeled, pitted and quartered

1/2 cup butter, softened

1/2 cup white sugar

1 egg

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1 teaspoon vanilla

 

Method:

In a medium bowl, melt 1/4 cup butter add brown sugar, cinnamon and peaches. Toss till peaches are coated and layer at bottom of cake pan.

In a large bowl (or mixer), mix the butter and sugar until light and fluffy. Beat in egg and vanilla. Add flour and baking soda to wet mixture alternately with milk, beating well after each addition. Spread batter evenly over peaches.

Bake at 375 for 35 to 40 minutes, or until lightly browned on top. Let cake cool in pan for 10 minutes; invert cake on serving plate. Serve warm or room temperature. Enjoy!

Peach Upside-down Cake

March 21, 2012

Slow Cooker Bison Chili with Roasted Corn

Even though the weather has been unseasonably warm, I have still been making some hearty meals. This is recipe is full of flavor, keeps you full and freezes well. You may think that using a slow cooker is a only a Winter method of cooking, but it is also great for when it’s warm out (keeps your house cool).

What you’ll need:

For Chili

  • 1 lb ground Bison
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 2 cans organic diced tomatoes
  • 1 cup mushrooms, chopped
  • 1 tbsp. chili powder
  • 1tsp. cayenne powder
  • 1 bay leaf
  • 1tsp. Agave nectar
  • 1 tsp. Trader Joe’s Everyday Seasoning
  • kosher salt and fresh ground pepper to taste
  • 1 can organic pinto beans

For Cornbread

  • 1 package Jiffy corn bread/muffin mix
  • 1/2 cup frozen fire roasted corn
  • 1 egg
  • 1/3 cup milk
  • muffin tins or a small rectangle dish

Method:

Brown bison in a pan over medium heat. Once bison is cooked, add chopped veggies, browned bison and beans to slow cooker.

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Let veggies, bison and beans cook down for about 30 minutes. Add spices, canned tomatoes, bayleaf and mushrooms. Let cook for 3-5 hours on low.

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Add agave nectar and stir. Turn off slow cooker and let sit for 10 minutes before eating.

Method For Cornbread:

Preheat oven to 400. Beat jiffy mix, egg, milk and roasted corn together until smooth. Pour into baking dish and bake for 30-35 minutes.

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Spoon chili into glass bowl, add slice of corn bread and 3 slice of avocado for creaminess. Gnash on!

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February 20, 2012

Refined Homemade Tomato Sauce

This is one of my staple recipes. I use this sauce with so many things, and love making huge batches. I first started making my own tomato sauce after I saw this Giada DeLaurentiis’s tomato sauce recipe. Although I like her recipe, I needed to refine it to fit my taste.  This sauce can take anywhere from an hour to 3 hours to make, depending on how long you have to let the flavors develop. The longer this simmers, the more ripe the flavors will be (I cannot stress this enough). This sauce makes a great base sauce for pasta, polenta, meats, bread, rice, and casserole dishes.

What you’ll need: 

  • 1 large can Organic Plum Tomatoes
  • 1 large can Organic Crushed Tomatoes
  • 2 Sweet Onions, chopped
  • 2-3 stalks Organic Carrots, chopped
  • 2 stalks Organic Celery, chopped
  • 3 Garlic cloves, minced
  • 1/4 cup Organic Olive Oil
  • 1 Tbsp. Sugar
  • 2 Bay Leaves
  • Sea Salt and Pepper
  • 1 tsp Red Pepper Flakes
  • 1 tsp Parsley

Method: 

Heat a large pot to medium heat. Add olive oil. Once heated, add chopped onion, carrots and celery (mirepoix) and sauté for about 10 minutes. Add garlic, salt and pepper, Stir. Add the tomatoes, and bring to a boil. Adjust heat to a simmer and add bay leaves, parsley, red pepper flakes and sugar. Simmer for 1-3 hours, stirring occasionally. Remove from heat and remove the bay leaves. Using an immersion blender, blend the sauce until smooth.

Homemade Sauce with Spaghetti and Meatballs

January 29, 2012

Lemoney Lunch Quinoa

Eating lunch out can get expensive, and everything quickly begins to taste the same. I’ve been experimenting with lunch ideas that are portable, and balanced. This week, I’m turning to this quinoa recipe. It’s fresh, light, and provides the energy needed to get through your afternoon. You can eat this warm or cold, depending on your mood. Try making this on Sunday, and eating for lunch a couple of days of the week. You can always add some lettuce or spinach to make this more filling.

What You’ll Need:

  • 1 cup organic Quinoa, rinsed and drained
  • 1.5 cups low- sodium organic Chicken Stock
  • 1/2 Red Bell Pepper, diced
  • 1/2 yellow Onion, diced
  • 2 Garlic cloves, diced
  • 1 tbs Olive Oil
  • 1 vine Tomato, chopped
  • 2 Hearts of Palm, chopped
  • 1 tsp Parsley
  • 1 tsp Dill
  • 1/4 of Lemon
  • Sea salt and fresh ground pepper to taste

Be sure to rinse and drain your Quinoa!

Method:

In a medium saucepan add olive oil, garlic, pepper and onion. Saute until translucent. Add quinoa and mix. Add chicken stock and cover. Bring quinoa to a boil and reduce to a simmer. Let cook for 20 minutes. Transfer to a container and let cool. Once cooled, squeeze lemon over quinoa. Add tomatoes, hearts of palm, parsley and dill. Toss until fluffy and mixed.

This fluffy Lemoney Quinoa will be sure to power you through the afternoon!

 **Makes 4 servings, and is 6 Weight Watchers PlusPoints per serving**

January 21, 2012

Chicken Verde Casserole

When working a full-time job you’re always looking for some easy dinner’s that you can prep ahead of time, so when you walk in the door all you have to do is pop dinner in the oven. This Chicken Verde Casserole is a GREAT recipe to prep ahead, and it  makes some great leftovers as well. I was inspired by Martha Stewart’s Chicken Enchilada Casserole recipe. This recipe is delicious, versatile, balanced AND gluten free!! Put this on your list for dinner this week, I know you won’t be disappointed.

What You’ll Need:

  • 1 package Corn Tortillas (Mission brand is Gluten Free)
  • 1 can Mexican-style beans (or re-fried black beans)
  • 1 Green Pepper, diced
  • 1 White Onion, diced
  • 1 can Salsa Verde (I like Rick Bayless’s salsas, or Trader Joes)
  • 1lb Organic Chicken Breasts, grilled and chopped
  • 1/2-3/4 cup Shredded Pepper Jack cheese

 

Method:

Pre-heat oven to 375. In a large glass baking dish, spread a layer of beans on the bottom of the dish. Add a layer of corn tortillas.

Layer onions, peppers, and chopped chicken. Pour 3/4 jar of salsa verde over the chicken. Sprinkle half of the shredded cheese over pepper, onion, chicken, salsa layer.

Add another layer of corn tortillas. Pour remaining salsa verde and sprinkle the remainder of the cheese. Bake at 375 for 20-30 minutes.

*Casserole serves 6 and is 6 Weight Watchers PointsPlus*

*You can prep the casserole and refrigerate over-night*

Gnash On!

November 27, 2011

Sloppy Joe’s Loaded Baked Potato

My Dad’s version of Sloppy Joe’s is one of my all-time favorite recipes. I grew up eating Sloppy Joe’s on everything, rice, pasta, bread, and potatoes. I love this Sloppy Joe’s recipe for it’s savory heartiness. Warning, this is NOT your traditional Sloppy Joe’s!! It has so much more flavor and depth than the Manwich you’re thinking of. In this recipe I used Sloppy Joes as a topping for a baked potato. Sloppy Joe’s are great on any starch or as a stand alone, and make great leftovers and freezer items. In this recipe I used ground beef but ground turkey, chicken, or bison will all work wonderfully.

What you’ll need:

  • 1lb Ground Beef
  • 1 Sweet Onion, chopped
  • 1 Sweet Pepper, chopped
  • 1 tbs olive oil
  • 3/4 jar chili sauce
  • 1/4 cup vinegar
  • 2 tbs sugar
  • 1 can diced tomatoes
  • 1/4 cup ketchup
  • 1 container of mushrooms, cleaned and sliced
  • dash of worcestershire sauce
  • kosher salt and pepper to taste
  • Baking potato
  • Sour cream
  • Shredded cheese

 

Method:  Bake potato in tinfoil with kosher salt at 350 for 45 minutes.

Heat a large pot to medium temperature. Add olive oil, onions and peppers. Saute. Once Sauteed, add ground beef and brown meat. Once browned, drain any excess fat. Return to heat and add 3/4 jar chili sauce. Stir. Add tomatoes, ketchup, worcestershire, and vinegar. Stir thoroughly and bring to simmer. Add mushrooms. Allow to stew for 30 minutes, or so, on low heat.

Remove potato from oven and let it sit for 5-10 minutes. Remove from foil and cut open. Spread small amount of sour cream and sprinkled cheese on potato. Spoon over Sloppy Joe’s and serve. If the potatoes are large, only use half of a potato as your starch base.

Enjoy this hearty dinner!

November 17, 2011

Some Easy & Balanced Lunch Ideas

When approaching any meal I first like to think of the protein I’m going to use. Whether meat, fish, beans, etc, I like to have that part of the meal planned out before I explore my other options in the fridge. Below are two great options for making a quick lunch or even dinner. You could even pre-make these meals and bring them to work with you. For lunch I usually like to get a big helping of my daily vegetables to give me fuel for the rest of the afternoon. Whether your watching what you’re eating or maintaing a balanced lifestyle, both of these are great options.

Tuna Salad with Veggies:

What You’ll Need:

  • 1 can low-sodium tuna, drained
  • 2 tsp dijon mustard
  • 1 tsp mayo
  • Dill, Onion Powder, Sea Salt, and pepper to taste.
  • A squeeze of fresh lemon juice
  • 1/2 Cucumber, sliced
  • 1 Sweet Pepper sliced
  • A handful of grape tomatoes
  • A few crackers of your choice (I like pita chips the best)

Method:   In a large bowl combine drained tuna, mustard, mayo, lemon juice and spices. Mix thoroughly. Arrange sliced veggies and tomatoes around tuna and serve. (Yes, It’s THAT easy)

 

 

Salmon Burger with Melted Goat Cheese, and Spinach salad with Orange Honey Vinaigrette:

What You’ll Need:

  • 2 cups fresh spinach
  • 1/2 cup arugula
  • 1 Salmon Burger (a nice quality frozen kind works just fine)
  • 1 Slice Goat Cheese Slices (I use goat cheese, as it digests a little better in your system)
  • 2 tablespoons Cider Vinegar
  • 2 tablespoons Orange juice, fresh squeezed
  • 1 tablespoon Honey
  • 1 tablespoon Canola oil
  • 1/8 teaspoon Onion powder
  • 1/2 teaspoon Dijon Mustard
  • 1 dash garlic powder
  • 1 dash cayenne

Method:  In a small bowl combine Cider Vinegar, Orange Juice, Honey, Canola Oil, Dijon, Onion powder, garlic powder and cayenne. Wisk thoroughly and set aside. Heat a small non-stick pan to medium heat, once pan is warm, place salmon burger in pan. Brown on each side for about 3 minutes, place Goat cheese on top and cover to melt. Plate spinach and arugula and add dressing. Toss salad and put any leftover dressing in fridge (for up to a week, the dressing also makes a great marinade). Remove salmon burger from heat and plate. Sit back, relax and enjoy every bite of this energy-filled lunch!

October 16, 2011

Dark Chocolate Chip Almond Butter Cookies

I’m pretty into Almond Butter these days and I was curious to see how almond butter cookies would turn out. I added some dark chocolate chips to give the cookie a richer taste. I found this recipe on the A Spicy Perspective website.These are a great cookie option when looking for a comforting sweet.

What you’ll need:

  • 2 ½ cups flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¾ tsp. salt
  • ½ lb. butter (2 sticks)
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup creamy almond butter
  • 2 eggs
  • 1 Tb. vanilla
  • ½ cup Ghirardelli Dark Chocolate Chips
Method:
Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
In a mixer add almond butter, sugars and butter.

Creamed almond butter, sugar and butter

Once combined, add vanilla and eggs one at a time. Mix throughly. Gradually add dry mixture in thirds. Gently stir in chocolate chips. Bake at  350 for 10-12 minutes or until golden brown. Enjoy fresh out of the oven with a cold glass of milk or hot tea!

Dark Chocolate Almond Butter Cookies

September 4, 2011

Browned Chicken Legs and Feta Orzo with Roasted Red Pepper Salsa

Hey All,

I have spent the last couple of weeks out of the kitchen and traveling around the U.S. The break from the kitchen has been nice, especially with the summer heat, but I am happy to be back! Within the last week or so, I have been trying to do a lot of brainstorming for recipes. This one, yet to be refined, is one of my recent creations. I started with the Roasted Red Pepper salsa and worked from there. Chicken legs are delicious and fairly inexpensive (even organic chicken legs), making for a great source of protein to add to your meal. I had some orzo and feta cheese in the house and I just thought I’d throw together a dish with light fresh flavors.

Browned Chicken Legs:

1-1.5 lb Organic chicken legs

Onion powder, garlic power, sea salt and pepper.

0.5 cup chicken broth

1/4 cup white wine

3 Tbs balsamic vinegar

Method: Cover chicken legs with spices.  Heat pan on high. Once pan is completely hot add chicken beasts. Brown each side. Add white wine and let simmer. Once wine has simmered add chicken broth and brush chicken with balsamic vinegar. Cook throughly until internal temp reaches 170.

Feta Orzo:

1 cup Orzo or Arborio Rice

1.5 cups water or chicken broth

1 tsp butter

1 tsp sea salt

1/3 cup crumbled feta

1/4 squeezed lemon

Chopped Fresh Basil.

pepper.

Method: Combine orzo, broth/water, and butter. Bring to a boil. After boiling turn down to simmer for 15 minutes or until tender. Bring off of heat and add lemon, feta, salt and pepper. Top with fresh basil.

Roasted Red Pepper Salsa:

0.5 can Roasted Red Peppers

1 small roma tomato

2 garlic cloves

hand full of cilantro

sea salt

pepper

1 tbs olive oil

Blended Salsa

Method: Add half jar Roasted Red Pepper to small processor. Chop. Add roughly chopped tomato and garlic cloves. Chop. Add oil, cilantro, salt, and pepper. Chop.

Plate orzo on bottom, add greens if desired (I tried mustard greens with this but they were simply too bitter), place leg on top, spoon salsa over chicken. Enjoy!

Finished Product