Showing posts with label vegetables & fruits. Show all posts
Showing posts with label vegetables & fruits. Show all posts

Pumpkin Chili


Ingredients:

Chili
1 2½ pound pie pumpkin
1 large onion, sliced
¼ cup olive oil
½ cup water
2 cloves garlic, minced
1 28 ounce can diced tomatoes, drained
1 28 ounce can tomato sauce
3 tablespoons chili powder
1 teaspoon cumin
1 15.5 ounce can black beans
1 15.5 ounce can dark red kidney beans
1 15.5 ounce can white hominy
1 4.5 ounce can chopped green chilies
½ teaspoon salt
2 tablespoons red wine vinegar 
Pumpkin Bowls
6 very small pie pumpkins
olive oil
salt 
Optional Toppings
cheese, cilantro, sour cream and green onions for serving

Directions:

Chili
1. Bake or microwave pumpkin until tender enough to pierce with a fork. I microwaved mine. Make sure to prick the skin with a knife, so that it doesn't explode in your microwave. Mine took about 8 minutes, but time is largely dependent on the size and thickness of your pumpkin.
2. Allow pumpkin to cool enough to touch. Cut in half and remove seeds. Scrape the pumpkin from the skin and place in a large pot.
3. Add onion, olive oil, and water to the pot.
4. Cook stirring occasionally over medium heat until water is evaporated. Continue cooking stirring constantly until onions are soft and just beginning to brown.
5. Add remaining ingredients, bring to a boil, and then reduce heat to a simmer.
6. Simmer for at least 30 minutes, stirring occasionally. 
Pumpkin Bowls
1. Cut lids from tops of pumpkins.
2. Remove seeds and strings.
3. Brush with olive oil and sprinkle with salt.
4. Bake until tender. Mine took about 30 minutes, but time will be largely dependent upon the size and thickness of your pumpkins. 
To serve
 Ladle chili into pumpkins and top with any desired toppings

Buffalo Chicken Potato Bites


Ingredients:

1lb Yukon Gold potatoes
2-3 tsp olive oil
1C chicken, shredded
1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp celery, diced
3oz PHILADELPHIA Cream Cheese, softened
1/4C Franks RedHot Buffalo Wing sauce
1/4C blue cheese crumbles
1/2C Monterey Jack cheese, shredded
Green onions, chopped

Directions:

1. Preheat oven to 400°F. Lightly grease a baking sheet with olive oil.
2. In a large bowl, toss potatoes with olive oil, coating well. Transfer to prepared baking sheet. Bake for 40 minutes or until fork tender.
3. Remove potatoes from baking sheet, allowing them to rest until cool enough to handle.
4. Increase oven temperature to 425°F.
5. Meanwhile, in a medium bowl, combine shredded chicken with salt, pepper, celery and cream cheese. Stir with a wooden spoon or combine with your hands. Mix in buffalo sauce, coating mixture completely. Finally stir in blue cheese crumbles. Set aside.
6. With a sharp knife, carefully slice off the top of each potato. Hollow out potatoes with a melon baller or small spoon, being careful to not rip through the potatoes edge. Fill with buffalo chicken mixture and sprinkle with Monterey Jack cheese.
7. Bake for an additional 10 minutes or until potatoes are heated through and cheese is fully melted. Garnish with a sprinkle of ground black pepper and chopped green onions.
8. Serve immediately.

Omelet with Mushrooms, Onions and Mozzarella

Ingredients:

3 Eggs
½ cup of mushrooms
⅓ cup of onions
⅓ cup of mozzarella cheese
Salt and pepper
½ teaspoon of parsley
2-3 tablespoon of olive oil or melted butter

Directions:

1. In a frying pan heat up 1 tablespoon of olive oil. Add onions and cook until soft and translucent for about 3-4 minutes
2. Add mushrooms and cook until soft, about 5 -7 minutes
3. Season with salt and pepper
4. In the meantime, beat 3 eggs. Season with salt and pepper
5. Heat up remaining 1-2 tablespoons of olive oil in a pan
6. Once the oil is hot pour the eggs onto the pan and swirl around
7. Push the edges to the middle of the pan to let runny eggs settle
8. Once the eggs are set add the mushrooms and onions
9. Add mozzarella cheese
10. Fold the edges and push with the spatula
11. Sprinkle with green parsley
12. Serve immediately

Note: The recipe is for one serving.

Quinoa Salad with Black Beans and Creamy Chipotle Dressing


Ingredients:

For the Salad:
1 cup (240 ml) cooked quinoa
1 cup (240 ml) chopped tomatoes
1/2 cup (120 ml) cooked black beans
Handful chopped cilantro
1/2 cup (120 ml) Creamy Chipotle Dressing

For the Creamy Chipotle Dressing:
1/2 cup (120 ml) raw cashews with 1/4 cup (60 ml) goji berries, soaked in filtered water for 2 hours
2-3 chipotle peppers in adobo sauce
2 Tbsp (30 ml) lime juice
1 Tbsp (15 ml) apple cider vinegar
1 Tbsp (15 ml) nutritional yeast
1/2 tsp (2.5 ml) garlic powder
1/2 tsp (2.5 ml) cumin
1/2 (2.5 ml) fine sea salt
Dash liquid smoke
Black pepper, to taste

Directions:
1. Place cooked and cooled quinoa and remaining salad ingredients except dressing, in a medium bowl and stir to combine.
2. To make the dressing, drain water from cashews and goji berries. Place them in blender with the remaining dressing ingredients and blend until smooth and no chunks remain. Season with salt and pepper, as needed.
3. Fold 1/2 cup (120 ml) or more, to taste of dressing in with the salad ingredients until everything is well coated. Season to taste. Save dressing in a glass container in the fridge up to 7 days.

Skinny Chicken, Broccoli and Rice Casserole with Kale


Ingredients:

1 cup basmati brown rice, rinsed & drained
2 cups cold water
1.5 lbs boneless skinless chicken breasts, cut into 1" size pieces
4 cups kale, coarsely chopped & packed
4 cups broccoli, cut into small florets
1 cup milk (I used 2% cow's milk, any plain milk of choice works)
2 tbsp cornstarch
1 tbsp garlic powder
1 tsp thyme, dried
1 tsp salt + a pinch
1/2 tsp black pepper, ground
1/2 cup low fat mozzarella cheese, shredded
2/3 cup Colby Jack/Tex Mex cheese, shredded
Cooking spray 

Directions:

1. In a large pot, add rice, water and a pinch of salt. Bring to a boil, reduce heat to low, cover and cook for 20 mins. Remove from heat and set aside. There will be some water left in the pot, do not drain. We need it to continue cooking rice in the oven.
2. While rice is cooking, preheat oven to 375 degrees F. Also, preheat large skillet on high heat and spray with cooking spray. Add chicken and cook for 8 minutes, stirring occasionally. Transfer to a pot with rice, along with kale and broccoli.
3. In a small bowl, whisk together milk, cornstarch, thyme, salt and pepper. Pour into a pot with rice, chicken and veggies. Also add 1/2 cup mozzarella cheese and gently mix to combine. Transfer mixture to a 9" x 13" baking dish, level with spatula and sprinkle with 2/3 cup Colby Jack/Tex Mex cheese. Cover with foil tightly and bake for 25 minutes. Remove from the oven and let stand 10 minutes. Serve hot.

Storage Instructions: Refrigerate covered for up to 3 days or freeze in an airtight container for up to 3 months.

Sweet Potato Nachos


Ingredients:

2 large sweet potatoes, sliced 1/4 inch thick
1 Tbsp. olive oil
1 tsp. paprika
1 tsp. garlic powder
salt and pepper, to taste
1 cup canned black beans, rinsed
1 cup shredded sharp cheddar cheese
1/4 cup chopped green onions
1 avocado, diced or smashed
Greek yogurt or sour cream
Salsa

Directions:

1. Preheat oven to 425F and lightly spray a baking sheet with cooking spray.
2. Wash and dry your sweet potatoes, then use a vegetable peeler to peel them. Slice them into 1/4 inch rounds and place in a large bowl. Drizzle with olive oil, using your hands to ensure that each round is evenly coated. Season with paprika, garlic powder, and salt and pepper, tossing well.
3. Place rounds in a single layer on your baking sheet. Bake for 40 minutes, turning them over halfway through to ensure they don't burn.
4. Remove from oven and transfer rounds to a cast iron skillet or oven safe dish, allowing the edges to slightly overlap. Top with beans and cheese before returning to the oven for an additional 5 minutes, or until cheese is melted.
5. Remove from oven and sprinkle with chopped green onions. Serve with avocado, Greek yogurt or sour cream, and salsa.

Zucchini Slaw with Asian Vinaigrette




Ingredients:
2 medium zucchini – julienned
1 yellow squash – julienned
1 medium carrot – julienned
Season with Spice’s black sesame seeds, to garnish
Fresh basil or cilantro – shredded (Optional)
Asian Vinaigrette:
3 tbsp vegetable oil (try sunflower oil or grapeseed oil)
1.5 tbsp rice vinegar
1 tbsp reduced sodium soy sauce, or tamari
2 tsp honey, or to taste
1 tsp toasted sesame oil
1 tsp Season with Spice’s Japanese Seven Spice
1 tbsp freshly grated or minced ginger

Directions:

1. In a large bowl, combine zucchini, yellow squash, carrots, and your choice of fresh herbs (if using). Chill in the refrigerator if you want to serve it later.
2. In a small bowl, whisk together oil, rice vinegar, soy sauce, honey, toasted sesame oil, Japanese Seven Spice, and ginger. Taste and adjust according to your preference.
3. When ready to serve, drizzle the Zucchini Slaw with the zesty Japanese Seven Spice vinaigrette. Toss to combine. Serve the slaw as a side to your BBQ. It’s great with grilled salmon or pork chops. Also, as a topping for sandwiches or fish tacos.

Grilled Chicken, Peach and Avocado Salad


Ingredients:
For the chicken marinade:
2 tablespoons plain Greek yogurt
2 tablespoons olive oil, plus extra
Juice of 1/2 lemon
4 garlic cloves, finely chopped
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
1-1/2 pounds boneless, skinless chicken thighs
For the salad:
2 heads butter lettuce, washed, torn
2 peaches, pit removed and sliced
2 Persian cucumbers, thinly sliced
1 ripe avocado, cut into small cubes
1/2 red onion, thinly sliced
4 ounces cherry tomatoes, halved
For the dressing:
1/2 cup plain Greek yogurt
2 tablespoons red wine vinegar
1 tablespoon olive oil
3/4 teaspoon granulated sugar
1 pinch red pepper flakes
1 garlic clove, finely chopped

Directions:

1. Mix the marinade ingredients together and add the chicken, turning to coat it on both sides. Marinate for 20 minutes.
2. Heat a cast-iron skillet on high, and add 1 teaspoon of olive oil. Place marinated chicken in the skillet. Cook, turning once, about 10 minutes total. Remove from heat.
3. Arrange lettuce in a large serving bowl, and top with the peaches, cucumbers, avocados, red onion and cherry tomatoes.
4. Whisk together the dressing ingredients in a small bowl. To serve, slice the chicken against the grain and place on top of the salad. Toss with the dressing and season with salt and pepper as needed.

Red Rice Mango Salad with Chicken & Peanuts


Ingredients:

1 cup red rice
2 tbsp. grapeseed or vegetable oil
2 tbsp. lime juice
1 tbsp. fish sauce
2 tsp. agave nectar or honey
1 tbsp. coconut oil
1 lb. boneless, skinless chicken thighs
salt and pepper, to taste
1 medium ripe mango, peeled, pitted and diced
1/2 cucumber, thinly sliced
1 avocado, diced
2-3 scallions, thinly sliced
1/4 peanuts, roughly chopped

Directions:

1. Bring rice and 2 cups of water to a boil in a medium sized saucepan. Season lightly with salt. Cover, reduce heat to low and simmer until all liquid is absorbed and rice is tender, about 20-25 minutes. Remove pan from heat and let stand, covered, until cooled to room temperature.
2. Meanwhile, make the dressing and cook the chicken. Combine grapeseed oil, lime juice, fish sauce and agave, whisking to combine. Season with salt and pepper and set aside.
3. Melt coconut oil in a skillet over moderately high heat. Season chicken with salt and pepper on both sides and cook for about 5-6 minutes per side, flipping once. Remove from heat, let stand for 5-10 minutes and cut into 1-inch cubes.
4. Combine rice, chicken, dressing, mango, cucumber, avocado, scallions and peanuts in a large salad bowl. Toss gently and season to taste. Chill for at least one hour before serving.

Chicken Bacon Avocado Salad with Roasted Asparagus


Ingredients:
8 slices good quality thick bacon (smoked is yummy)
1 tablespoon butter
2 cups chopped asparagus
1 teaspoon lemon pepper seasoning (more to taste)
4 cups spinach, cut or torn into bite-sized pieces
8 ounces chicken breast slices 
1 large ripe avocado
¼ cup good quality olive oil 
¼ cup good quality balsamic vinegar
fresh basil for topping

Directions:

1. Fry the bacon according to package directions. Drain on a paper towel lined plate and crumble or chop into bite-sized pieces.
2. Melt the butter in a small skillet over high heat. Add the asparagus, sprinkle with lemon pepper, and saute until golden brown and roasty-looking. You can cook for as long as you like depending on how you like your asparagus.
3. Cut the chicken into bite-sized pieces. Layer the spinach, chicken, asparagus, and bacon. Cut the avocado into slices and scoop out with a spoon; arrange over the top of the salad. Drizzle or toss with the olive oil and balsamic vinegar. Top with fresh basil, salt and pepper.

Baked Avocado Stuffed With Goat Cheese, Zucchini and Balsamic Reduction




Ingredients:

1 tsp Olive oil
1 tsp Garlic, minced
1/2 A small zucchini, cut into thin slices
Pinch of salt
1/4 Cup Balsamic vinegar
2 Large avocados
2 Oz goat cheese (about 1/2 oz per each avocado half)

Directions:

1. Preheat your oven to 400 degrees and line a small dish with tinfoil.
2. Heat the oil in a medium pan over med/high heat.
3. Add in the minced garlic and sliced zucchini and sautee until golden brown and soft, about 2-3 minutes. Season with a pinch of salt. Set aside to cool.
4. Pour the balsamic vinegar into a small pot and bring it to a boil over med, high heat.
5. Once the vinegar boils, turn it down to a simmer (about med/low or low heat – you want the outsides to just be lightly bubbling) and simmer, stiring every once in awhile, until it reduces by half or about 6-8 minutes. You will know it has reduced when it coats the back of the spoon. Set aside.
6. Slice the avocados in half, taking out the seeds. Scoop some more of the center out, making the hole where the seed was nice and large.
7. Layer a little bit of cooked zucchini in the bottom of each hole, followed by a little bit of goat cheese, pressing the goat cheese in.
8. Repeat for one more layer.
9. Bake on the prepared baking tray until the avocado’s flesh is soft and the cheese is nice and melted, about 10-15 minutes (depending how soft your avocado was from the start)
10. Drizzle with balsamic reduction

Spring Vegetable Pad Thai


Ingredients:

14 ounces pad thai rice noodles, or rice noodles of choice
1 yellow bell pepper, thinly sliced
1 carrot, shredded
3 cups red cabbage, thinly sliced
2 cups edamame, shelled
6 spears asparagus, chopped - you'll cook them with the rice noodles and soy beans
the Sauce:
2/3 cup liquid aminos, or soy sauce
1/4 cup sesame oil
2 tablespoons creamy peanut butter
1 teaspoon ginger, peeled and grated (fresh)
For Serving:
sesame seeds
fresh cilantro, chopped
soy sauce, to taste

Directions:

1. Add all ingredients for the sauce to a small blender and blend until smooth. Set aside.
2. Bring a pot of water to a boil and add the rice noodles.
3. Allow the noodles to cook until softened, about 8 to 10 minutes.
4. 6 minutes in to cooking, add the shelled edamame and the chopped asparagus to the hot water in order to cook the vegetables (you want to leave the asparagus al dente and not over-cook it). Note: if you aren’t using Pad Thai rice noodles, follow the instructions on your package of rice noodles
5. Strain the vegetables and noodles into a colander and immediately place in a large serving bowl.
6. Add the remaining vegetables, pour the sauce over everything and toss together.
7. Add salt and soy sauce (or liquid aminos) to taste.

Notes: Liquid aminos have a similar flavor to soy sauce. You can replace the liquid aminos with low-sodium soy sauce.

Vegetable Spring Rolls


Ingredients:

Spring Rolls
1 Package Spring Roll Wrappers + water
1 large Carrot
1 Pepper
1 Zucchini
5-6 Green Onions
Cabbage Mix or Cabbage
Cilantro
Sesame Ginger Sauce
1 tbsp low sodium soy sauce
1 tbsp dijon mustard
1/4 tsp sesame oil
1/4 tsp fresh ginger root, grated
2 & 1/2 tsp water

Directions:

Spring Rolls
1. Julienne the carrots, pepper, zucchini, and green onions, and set in separate piles. I like to slice mine fairly thin. If you are using a store bought cabbage mix, make a pile for that. If you are using cabbage, chop and julienne that.
2. Wash and dry the cilantro, removing from the steam. Make a separate pile.
3. Following the directions on your spring roll wrapper container, fill a shallow bowl large enough to fit the spring roll wrapper with warm water.
4. Put the wrapper in the water, rotating it to make sure every part of the wrapper becomes wet and bendable. You don't want to over soak the wrapper, so 1 wrapper should take 20 seconds.
5. Let the excess water quickly drip off the wrapper and place the wrapper on a clean surface for assembling.
6. Place a few pieces of each vegetable, all facing the same direction, half way between the center of the wrapper and the bottom edge.
7. Begin to wrap the spring roll on itself, wrapping away from your body. Once you are half way, fold the sides in and continue rolling. If you'd like to see the process in action, I suggest this video from youtube.
8. Continue to assemble spring rolls until you have made your desired amount.
Sesame Ginger Sauce
1. Combine the low sodium soy sauce, dijon mustard, sesame oil, grated ginger root, and water in a shallow bowl and mix with a fork.
2. Serve with the spring rolls.

Parmesan Roasted Cauliflower


Ingredients:
1 head cauliflower, broken down into small florets
2 – 3 Tablespoons extra-virgin olive oil
kosher salt & freshly ground black pepper
1/4 cup parmagiano-reggiano (or less-expensive parmesan, whatever you have on hand)

Directions:

1. Preheat oven to 425F.
2. Toss cauliflower florets with olive oil on a baking sheet. Season well with salt and pepper.
3. Roast for approximately 45 minutes, tossing every 15 minutes, until cauliflower is soft and nicely caramelized. Toss with parmesan and roast for another five minutes.
4. Serve as-is or with a side of marinara sauce link here.

Zucchini Noodles


Ingredients:

2 Zucchini - sliced with a julienne peeler
2 tablespoon Extra Virgin Olive Oil
4 cloves Garlic - sliced
¼ teaspoon Crushed Red Pepper Flakes
Salt and Black Pepper, to taste
Fresh Parsley / Basil Leaves (for garnish)

Directions:

1. Slice zucchini with julienne peeler, discarding the soft core. Toss the julienned zucchini generously with salt and let it sit for 20 minutes to remove excess water. Rinse with running water, drain well, and pat dry with paper towels. (This step ensures tender, rather than watery, noodles.)
2. Heat a large pan over medium-high heat and add the olive oil, garlic, and crushed red pepper, stirring with a spatula until the garlic is fragrant, about 20 seconds.
3. Add the prepared zucchini noodles and stir them for about 1 minute, make sure they are well coated. Turn off the heat and mix the parsley, salt, and black pepper into the noodles.

Spring Vegetable Quinoa with Feta & Mint


Ingredients:

1/2 cup quinoa
Large handful broad beans
10 sticks of asparagus with the tough ends removed
Large handful of radishes, finely sliced
1/2 a lemon
A good slice of feta, crumbled
Small handful of mint leaves, finely sliced
Watercress to serve

Directions:

1. Start by rinsing the quinoa thoroughly before bringing it to the boil in a pan of cold water over a high heat. Turn the heat down and simmer for 15 minutes. After 15 minutes, drain the quinoa through a sieve and rinse it in cold water to cool it. Drain thoroughly and transfer it to a large serving bowl.
2. In the meantime, shell and boil the broad beans for 5 minutes. Drain them and run them under cold water, then squeeze each bean out of its papery skin.
3. Heat a griddle pan over a high heat and put the asparagus on, without any oil. Turn after a few minutes and remove once slightly charred on both sides and slice into chunks.
4. In the serving bowl mix together the quinoa, beans, asparagus, radishes, the juice of half a lemon, some salt and pepper and a little splash of olive oil. Sprinkle over the mint and feta and serve with some fresh watercress.

Brown Butter, Pea and Asparagus Farfalle


Ingredients:

500 gr fresh peas (in pod)
1 bunch of green asparagus
200 gr farfalle
1 teaspoon olive oil
1 tbsp unsalted butter
small bunch of flat leaf parsley
grated parmesan

Directions:

1. Shell peas and rinse through a sieve. Trim asparagus and cut down the lower end where the outer skin is tough. Cut the stalks into 2-3 cm sticks.
2. Heat the oil in small pan, add peas, asparagus sticks, a pinch of salt and cover with a lid. Cook on medium, stir occasionally until tender. Add finely chopped parsley and remove from the hob. Keep warm until served.
3. In a big pan bring water to boil. Add salt, some oil, then  pasta. Cook for a few minutes until gets "al-dente" or according to the instruction on the package.
4. Pour pasta into a sieve then add to the veggies.
5. Meanwhile heat the butter in a light color small pan on low heat. (if your pan is light inside you can track the changes in color easily) If the butter has melted properly turn the heat up. The color will turn into light brown and it smells walnut. Then some tiny dark brown spots will turn up in the butter and it's done.
6. Pour the butter over the pasta and mix well. Serve immediately. Grate some parmesan on the top.

Cheesy Baked Tomatoes


Ingredients:

2 tomatoes
1/4 cup fresh grated parmesan cheese
1/4 cup mozzarella, grated
fresh basil, chopped
Extra Virgin Olive Oil
Kosher salt
fresh ground pepper

Directions:

1. Preheat the oven to 450 F
2. Cut the tomatoes into slices, approximately 1/3 to 1/2 -inch thick.
3. Place tomato slices in baking dish.
4. Season with kosher salt, then top with parmesan, mozzarella, basil and pepper. Drizzle with olive oil.
5. Bake in center of oven for 10-15 minutes, or until tomatoes are tender and the cheese is melted.
feel free to modify, cheese and spices to your liking.

Baked Garlic Sweet Potato Fries



Ingredients:

4 medium sweet potatoes, peeled and cut into 1/4-inch matchsticks
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
5 cloves garlic, pressed
1/2 cup grated Parmesan
2 tablespoons chopped parsley leaves, for garnish

Directions:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil and gently toss to combine; season with salt and pepper, to taste. Place into oven and bake for 35-40 minutes, or until golden and crisp, tossing occasionally.
3. Combine sweet potato with garlic and Parmesan.
4. Serve immediately, garnished with parsley, if desired.

Creamy Pea Salad


Ingredients:

2 pkg. (16 oz. each) frozen peas, thawed and drained
½-1 cup diced Cheddar cheese
½-1 cup diced Mozzarella cheese
½ cup red onion, chopped
1 cup Miracle Whip or mayonnaise
Salt and pepper, to taste
½ lb. bacon, cooked and crumbled

Directions:
In a large bowl, combine all ingredients and mix well. Refrigerate until serving.
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