Posts Tagged ‘recipe’

Crock Pot Lentil and Sweet Potatoe Soup

Here’s a yummy recipe for these cold, cold days we’ve been having!  Love the simplicity of crock pot meals.

Crock Pot Lentil Sweet Potato Souplentil soup

Ingredients:

  • 4 large carrots, chopped
  • 4 stalks celery, chopped
  • 1 onion, diced
  • 2 large sweet potatoes, peeled and cubed
  • 1.5 cups chopped green beans
  • 2 cups green lentils
  • 1/2 tsp minced fresh rosemary
  • 1 bay leaf
  • 1 tsp dried oregano
  • 4 cloves garlic, minced
  • 1 15-oz can diced tomatoes
  • 64 oz vegetable broth
  • 2 tsp salt (or to taste)
  • 1/2 tsp pepper

Directions:

Combine all ingredients in a slow cooker. Turn heat on low and cook for 10 hours, adding a little more broth at the end if soup seems too thick.

Time:

10 hours

Cabbage and Beef Stew

stew

This is a great cold weather stew, much like chili with the addition of cabbage.

Cabbage and Beef Stew

Ingredients:

  • 2 lbs ground beef
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup chopped green pepper
  • 1 small can tomato puree
  • 3 medium Tomatoes, chopped and seeded
  • 2 tablespoons chili powder
  • 1 teaspoon oregano
  • 1 tablespoon minced parsley
  • 1 (15 ounce) cans kidney beans, drained and rinsed
  • 1 head cabbage, chopped
  • 4 to 6 cups beef stock
  • Salt and pepper

Directions:

In a large soup kettle, brown beef with onion, garlic and green pepper.  Add tomatoes, puree, chili powder, oregano, parsley, kidney beans and salt and pepper to taste.  Stir well.  Add beef stock along with cabbage.  Add additional water if desired.  Bring to boil.

Reduce heat and simmer for 1 hour.

Roasted Root Vegetables

How about another great recipe!

It’s the time of year when we need great recipe ideas so here’s a follow-up to yummy beets.

Roasted Root Vegetables root vegetables

Ingredients:

  • 2 pounds root vegetables (use potatoes, sweet potatoes, carrots, parsnips, turnips, rutabagas, beets), peeled and cut into 1-inch pieces
  • 1 medium onion, peeled and cut into 1/3-inch wedges
  • 2  tablespoon extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • ½  head garlic, separated into cloves peeled and rough chopped
  • Chopped fresh herbs like rosemary and thyme
  • Salt and pepper to taste

Instructions:

  1. Heat oven to 400 degrees. Place the root vegetables and onion in a roasting pan.
  2. Toss all ingredients BUT the garlic with the olive oil and maple syrup then salt and pepper to taste. Do not crowd the vegetables.
  3. Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes. After 30 minutes, scatter the garlic in with the vegetables. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
  4. Before serving, add a sprinkling of fresh chopped herbs for garnish.

Yummy Beets!

Beets are a great source of antioxidants, anti-inflammatory, and detoxification support. They are also a phenomenal source of betalains.  The detox support provided by betalains includes especially important Phase 2 detox steps involving glutathione.

I decided to pick up some good looking beets from the farmers market the other day.  I haven’t eaten beets for so long but they looked beautiful and I couldn’t resist.  I took them home and started looking up recipes.

As I was looking on line, I decided to kind of wing it and play around a bit.  I’m so glad I did because the dish ended up tasting amazing.  We made ours on the grill but they would be just as good in the oven.  Hope you like it!

NOTE:  One thing to keep in mind, beets will stain your hands.  Wear gloves if you have them while your peeling them.  Also, peel beets just like you would a potato and then soak in vinegar water before you cut them up.

 Roasted Beets

Ingredients:  Close-up of beet

  • 4 Cups Beets
  • 2 Cups Carrots
  • 1 Green Pepper
  • ½  Yellow Onion
  • Drizzle Olive oil
  • Drizzle Honey
  • 2 Sprigs Rosemary
  • 2 Sprigs Thyme
  • To Taste – Salt and Pepper

Directions:

Preheat oven to 375 degrees (if you are baking them in the oven).  Clean, peel and cut beets, carrots and green pepper into bite size pieces.  Finely chop onion.  In a bowl combine first four ingredients, drizzle with olive oil and honey.  Add a few sprigs of fresh rosemary and thyme or two teaspoons of dry, then salt and pepper to taste.  Toss all ingredients.

If you are doing the beets on the grill, put the mixture on a double layer of aluminum foil big enough so that there are a couple of inches on all sides of the mixture.  Then cover with a single layer of foil.  Bring the bottom layers up over the top layer and fold inwards to where the juices stay in the pouch.  Cook until the beets and carrots can be penetrated easily with a fork or knife.

If you are doing the beets in the oven, you can either put the mixture in the foil, put it on a sheet pan and bake it in the oven or put the mixture in a baking dish with a cover on it until the beets and carrots can be penetrated easily with a fork or knife.

Stuck on Cilantro

I am in LOVE with Cilantro!  I love the spiciness of it as well as the texture. And check out all of the added benefits Cilantro in your diet can provide!

It is such a versatile herb.  Here are a few of the ways I’ve been using it this summer:cilantro

  • In a marinade (Awesome for grilled chicken)
    • Olive oil
    • Agave
    • Salt and Pepper
    • Cilantro
    • Crushed Red Pepper Flakes
  • Hummus – Find your favorite Hummus recipe and throw in some Cilantro.  It’s awesome!
  • Juicing or smoothies – I know, it sounds weird but it is so refreshing.
  • In a salad – This is the easiest of them all.  Throw in a handful of leaves into your next salad be wowed by the punch of spice that it brings.  It’s perfect with a sliced apple on top.

Whole-Wheat Waffles

My hubby made me this yummy weekend breakfast treat!

Whole-Wheat Waffles

whole wheat waffles

Ingredients:

  • 2 large eggs
  • 1 ¾ cups almond milk
  • ¼ cup oil (I used coconut oil, make sure to heat it up a bit so it’s not solid going in)
  • 1 tablespoon honey or agave
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • 1 ½ cups whole-wheat flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt

Warmed 100% pure maple syrup or agave for serving

Fresh fruit for serving (Blueberries or strawberries would be great in or on top of these)

Instructions:

  1. Preheat your waffle iron.
  2. In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined.
  3. Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
  4. When the waffle iron is hot, dab it with a little butter or spray and then ladle some batter onto the center of the iron.  Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 – 4 minutes each).
  5. Keep waffles warm until you finish cooking all of them. Top with pure maple syrup and fruit. Enjoy!

Flourless Chocolate Cake

Flourless Chocolate Cake For all my gluten free friends and chocolate lovers alike… enjoy this amazing treat!  If you feel like switching things up a bit, use coffee instead of the water.

Flourless Chocolate Cake

Ingredients:

  • ½ cup water
  • ¼ tsp salt
  • ¾ cup sugar
  • 18oz bittersweet chocolate
  • 1 cup unsalted butter
  • 6 eggs

Directions:  Preheat oven to 300 degrees F (150 degrees C).  Grease one 10 inch round cake pan and set aside.  In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.  Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.  Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time.  Beat in the hot sugar-water.  Slowly beat in the eggs, one at a time.  Pour the batter into the prepared pan.

Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.  Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes.  The center will still look wet.  Chill cake overnight in the pan.  To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Tomato Cucumber Salad

This salad is so easy and absolutely delicious!  It’s a warm weather staple in our household.  Greek salad

Greek Tomato Salad with Feta Cheese and Olives

Serves 6 to 8

For an authentic taste to this classic Greek salad, also called Saláta Horiátiki, use Greek olive oil, Kalamata olives, sheep or goat’s milk feta and fresh oregano.

Ingredients:

  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon chopped oregano
  • Salt and pepper to taste
  • 2 cucumbers, peeled, halved lengthwise, seeded and cut into bite-size chunks
  • 4 ripe tomatoes, cored and cut into bite-size pieces
  • 1 green bell pepper, cored, seeded and roughly chopped
  • 1 small red onion, peeled and thinly sliced
  • 4 ounces feta cheese, cut into cubes
  • 1/2 cup pitted Kalamata olives

Method:  In a large bowl, whisk together oil, vinegar, oregano, salt and pepper to make a dressing. Add cucumbers, tomatoes, peppers, onions, feta cheese and olives and toss gently to combine.

Serve immediately.

Nutritional Info:  Per Serving:200 calories (160 from fat), 18g total fat, 5g saturated fat, 20mg cholesterol, 480mg sodium, 7g carbohydrate (2g dietary fiber, 4g sugar), 4g protein

Cauliflower Pizza Crust

Cauliflower-Crust-Pizza-2 We went over to a friend’s house a couple weeks back to meet their handsome new baby boy and play a bit with his older brother.  They had us over for dinner and made pizza.

First I have to say, if someone is gracious enough to make a meal, I will eat whatever is put in front of me and be thankful for every bite.  I may be a health coach but I am not a food snob!

My friend had in the past made a gluten free crust and decided to make one pizza with that recipe and one with a regular dough crust.  The gluten free crust was actually made of cauliflower, and was delicious!  It was so good, my husband and I made pizza that very next week and used the recipe again.

There are many renditions of gluten free crust but this just happens to be the one that I am forwarding to you.  Experiment with this recipe and other ingredients such as corn or rice flour and so on.  Find your favorite and fill the top with lots of great veggies!

Cauliflower Pizza Crust

Ingredients:

  • Fresh Cauliflower, 1 cup
  • Egg, 1 large
  • Cheddar Cheese, 1 cup, shredded (The higher quality the better.)
  • Fennel, 1/2 tsp
  • Oregano, ground, 1 tsp
  • Parsley, dried, 2 tsp

Directions:

Rice or finely chop the cauliflower.  (Remove the cauliflower from the main stem, soak it in cool salt water for about 5 minutes before you grate it or chop it.)  Beat egg, add the cauliflower, and shredded cheese.  Mix the ingredients, squeeze out remaining liquid and press into a greased pizza pan then sprinkle with the spices. Bake at 450 for 12 to 15 minutes. If you double the recipe cook 15 to 20 minutes.  (I also noticed that if you make the outside of the crust thicker than the middle, it bakes more evenly.),

Add desired pizza topping (not included in nutritional info) such as red sauce, mushrooms, green pepper, onions, cheese, etc.  Bake until brown and cheese is bubbly.  (I left mine in about 8 to 10 minutes.)

This makes 6-8 smaller pieces.

Fish en Papillote

En Papillote While on vacation we ate quite a bit of fish.  One of the more memorable meals was a white fish that they baked en Papillote.  I had done this in cooking school years back but hadn’t thought much about it since.  It looks complicated but is actually really simple and the end result it always yummy.

This recipe looks exactly like what we ate on the island and it was delicious. The quality of the fish and herbs is what will make or break this meal.  I also added a link that explains the steps of wrapping the parchment in more detail.  Be a bit adventurous and try it out.  You won’t be disappointed!

How to cook en Papillote

Fish en Papillote

Recipe courtesy Melissa d’Arabian

Prep Time:20 min    Inactive Prep Time:15 min    Cook Time:12 min
Level:Intermediate
Serves:4 servings

Ingredients

  • 1/2 red onion, julienned
  • 1 zucchini, julienned
  • 1 large carrot, julienned
  • 1 clove garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 (4-ounce) sole fillets, hake, flounder or other white fish
  • 1 lemon, thinly sliced, seeds removed
  • 8 sprigs fresh thyme
  • 4 pats butter
  • 1/4 cup white wine

Directions:
Preheat oven to 375 degrees F.
In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don’t leave the juices behind.

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