Archive for the tag “recipes”

Peach and Sriracha Chicken Over Coconut Rice

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This recipe comes from Jessica Seinfeld. We love it and are always tweaking the ingredients. We like to use a pre-cooked Rotisserie Chicken, because the chicken stays really tender if you simmer it in the sauce.

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For the chicken:

4 skin-on, bone-in, chicken thighs (about 1 1/2 pounds total)
4 chicken drumsticks (about 1 pound total)
1/4 teaspoon kosher salt (optional)
1/2 cup peach jam or preserves (we’ve used lemons or grapefruit, or any other sweet citrus… be daring!)
1 tablespoon grated fresh ginger
1 tablespoon Sriracha hot sauce
1 tablespoon reduced-sodium soy sauce (we like Bragg’s Liquid Aminos)
3 scallions (white & green parts, sliced)
1/4 cup peanuts (chopped)
1/4 cup fresh cilantro (chopped)

For the rice:

1 13.5 ounce can coconut milk – about 1 3/4 cups (we use whole coconut milk)
1 1/2 cups jasmine rice
1/4 teaspoon kosher salt

………..

Preheat the oven (with the oven rack in the middle) to 425˚F.

Pat the chicken dry with paper towels and sprinkle with the salt.

In a large bowl, stir together the jam, ginger, Sriracha, and soy sauce. Add the chicken and toss to coat. Arrange in a large baking dish or rimmed sheet pan and pour any remaining jam mixture over each piece.

Roast for 35 to 40 minutes. After about 20 minutes, if the sauce starts to burn, add about 1/2 cup of water or just enough to barely cover the bottom of the pan. This will simmer away and give you a delicious sauce in the end. Continue to roast the chicken until cooked through, 15 to 20 minutes more. You can cut into a piece to make sure it’s no longer pink.

For the rice, in a medium saucepan, combine the coconut milk, 1/2 cup water, the rice, and the salt over medium-high heat. Let come to a boil and stir a few times. Reduce the heat to low, cover tightly, and cook for 18 minutes, or until the rice is tender and the liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes more.

Serve the chicken over the rice and spoon the sauce over the top. Sprinkle with the scallions, peanuts, and cilantro.

Tip: Make the marinade and the rice in advance. Marinate the chicken up to 1 day in advance and keep in a zip-top bag in the refrigerator. Reheat the rice and bake the chicken for an easy weeknight meal.

Chocolate Chia Seed Pudding

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Packed with protein, omega-3, antioxidants and calcium.

2 cups non-dairy milk ( I like almond or coconut milk )
1/3 cups chia seeds
¼ cup cacao powder
½ teaspoon pure vanilla extract
¼ cup ( or less ) pure maple syrup ( can use 5-9 dates, pitted )
pinch sea salt

…….

Place all ingredients in blender and blend on high 1-2 minutes until smooth.

Pour pudding into 4 4-oz. small ball/mason jars and refrigerate for at least 4 hours or overnight.

Serve with desired toppings, such as granola, toasted almonds or coconut whipped cream.

Since this recipe uses all natural ingredients, it will only last in the fridge for about 2-3 days. So enjoy it quickly!

Quiche

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Simple and tasty.  This quiche calls for a store-bought frozen piecrust, which is a wonderful time-saver.

3/4 pounds thick cut, bacon (optional)
1/2 cup sliced onions
1/2 cup chopped green peppers
1/2 cup white mushrooms, washed and sliced
4 eggs
1 to 1 1/2 cups grated Swiss cheese
1/2 cup half-and-half (or heavy cream)
salt and pepper, to taste
dash of nutmeg
fresh parsley, fresh chives (optional)

1 frozen store-bought deep dish frozen piecrust

…….

Heat oven to 350° F.

In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.

Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and green peppers and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 10 minutes.

In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)

With a slotted spoon, add onion/mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.

Pour into pie shell and bake for about 35 minutes at 350°.  Bake for slightly longer if quiche is still jiggly.

Remove from oven and allow to set for about ten minutes before serving.

Remove quiche from pan and slice into wedges.

Red Lentils

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{{ red lentils with crispy garlic and onion }}

so yummy. recipe from Whole Foods Market.

2 cups ( dry) red lentils
1/2 teaspoon tumeric
4 cups water
1/2 teaspoon sea salt
2 tablespoons canola oil
1 large red onion, finely sliced
12 cloves garlic, peeled and thinly sliced
6 cups ( cooked ) organic brown Basmati rice

…….

Rinse lentils and add to water. Add tumeric and bring to a boil.

Reduce heat and simmer until lentils are very soft and pulpy, about 25 minutes.

Add salt to lentils after cooking, then purée in blender.

In a skillet, sauté the onion and garlic slivers to a golden brown, taking care not to burn them.

Add the onion mixture to the lentils, stirring well.

Serve piping hot with basmati rice.

 

Balsamic Marinated Chicken

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Meatloaf

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Classic meatloaf made delicious using Progresso® Italian style bread crumbs – a scrumptious dinner.

2 lbs. ground chuck ( or turkey, or a mixture of both )
1 package Lipton® onion soup mix ( or 3 cups chopped yellow onion )
1 cup Italian style bread crumbs ( we like: Progresso® )
2 large eggs, beaten
1 ½ teaspoons sea salt
½ teaspoon freshly ground pepper
1 ( 8 oz. ) can tomato sauce ( we like: Hunt’s® )

…….

preheat the oven to 350° F.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, eggs, salt, pepper, and tomato sauce and mix lightly with a fork.  Don’t mash or the meat loaf will be dense.

Shape the mixture into a loaf in a baking dish.  Set aside.

In a small bowl, combine remaining ingredients, and spread evenly over loaf.

1 ( 15 oz. ) can tomato sauce
1 ( 8 oz. ) can tomato sauce
2 tablespoons Worcestershire sauce
3 tablespoons vinegar ( we like: apple cider vinegar )
2 tablespoons yellow mustard
3 tablespoons brown sugar
¼ cup water

Bake at 350°F for 1 hour and 30 minutes or until done.  Baste occasionally.

Let stand 10 minutes before slicing.

Serve with green beans and mashed potatoes. Yummy!

 

photo credit:  food network

Red Lentil Dal

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{{ red lentil dal }}

this traditional Indian dish is usually served with basmati rice and Naan, Indian flatbread.

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1 tablespoon canola oil
2 cups roughly chopped onion
3 garlic cloves, minced
3 cups water
1 cup dried red lentils
3/4 teaspoon turmeric ( 1/2 tsp + 1/4 tsp = 3/4 tsp.  or 1/4 tsp 3x 😉
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger

1 cup basmati rice, cooked according to package directions
2 plum tomatoes, chopped
1/4 cup chopped fresh cilantro
1 jalapeño chili pepper, seeded, chopped

…….

Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside.

Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes.

Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.

Spoon rice into bowls. Spoon dal over. Top with tomatoes, and garnish with minced cilantro.

 *This freezes well, so feel free to also make a double batch and freeze it in smaller containers.

 

light turkey meatballs

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{{ light turkey meatballs }}

my husband loves this recipe.  just not sure where it came from. 

Stock the freezer with these healthy meatballs and, when the mood strikes, try them over pasta, on a sammie, or even in salad.
…….
3 slices whole-wheat sandwich bread*
¼ cup whole milk
1 ½ pounds ground turkey ( 93% lean, dark meat )
3 scallions, finely chopped
2 small garlic cloves, minced
2 tablespoons chopped fresh parsley
1 large egg
1 ½ teaspoon coarse salt
½ teaspoon ground pepper
…….

Place bread in food processor; pulse until fine crumbs form.

In a small bowl, mix breadcrumbs with milk; set aside.

In a large bowl, combine turkey, scallions, garlic, parsley, egg, salt, pepper, and breadcrumb mixture; mix gently with a fork.

With hand, form mixture into ball, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
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To freeze:

Place baking sheet with meatballs in the freezer, and freeze for about 1 hour to set their shape; transfer the frozen meatballs to an air-tight container or resealable plastic bag, and freeze for up to 3 months.

For sliders:

Heat broiler, with rack set 4 inches from heat.

Lightly oil a rimmed baking sheet; place meatballs on sheet. Broil, turning occasionally, until cooked through, 10 to 12 minutes.

Place meatball inside slider rolls, and top with your favorite BBQ sauce.

For Spaghetti & meatballs:

In a skillet, heat 1 tablespoon olive oil over medium-high heat. Cook frozen meatballs until browned, 5 to 7 minutes.

Add 1 ½ cup store-bought marinara sauce and ½ cup water; cook until heated through, about 5 minutes. Cook 8 ounces favorite spaghetti; toss with sauce.

*You can substitute dry ( boxed ) bread crumbs, but it won’t be the same.
I think about 1/3 cup of dry crumbs might provide a similar amount of “filler” as the 3 slices of fresh bread.

Pumpkin Cake

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a fall favorite.
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1 package yellow cake mix ( I like Duncan Hines )
¾ cup sugar
½ cup oil
1 – 15 oz. can pumpkin ( not pumpkin pie mix )
1 teaspoon cinnamon
¼ teaspoon nutmeg
4 eggs
…….
Preheat oven to 350°F.

Lightly grease and flour a 10″ bundt pan ( or muffin pan, or two loaf pans )

In a large bowl, mix together the cake mix, sugar, oil, pumpkin, cinnamon, nutmeg and eggs.

Beat at high speed with electric mixer until well blended, about 4 minutes.  Pour into pan.

Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.

Cool in pan 25 minutes.  Invert onto serving plate.  Cool completely.

Oh, and if you want to get fancy, sprinkle on a little powdered sugar and pumpkin pie spice!
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These are great as muffins too.  Just fill cupcake liners 3/4 full with cupcake batter and bake for 25-30 minutes until toothpick comes clean from center. Let cool completely.

Enjoy!

Recipe courtesy of my friend, Liz Beavers.

carrot juice

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{{ carrot juice … our daily energizer! }}

4-6 large organic carrots ( that will give you an 8 oz. glass )

1 organic granny smith apple, cored and cut into large pieces (optional // and if not organic, the apple should be peeled)

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Juice and enjoy.

NOTE:  Always strain carrot juice before drinking.

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