Category Archives: Dressing/Rub/Sauce

Roasted Veggies with Carrot-Top Pesto

Roasted Veggies with Carrot-Top Pestohealth, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, carrot, multiveggie, pesto, onion, garlic, greens
Recipe Redux – April, 2017: Easy Ways to Reduce Food Waste

Did you know that the most nutritious part of a beet is the is the greens at the top of the plant and not the ruby red root below?!

That’s right, it is.

The same holds true for other root vegetables, including carrots. The leafy green tops on a carrot are incredibly nutrient dense. Sadly, most people throw these incredibly valuable parts away.

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, multiveggie, carrot, beet, onion, greens
Don’t toss out those nutritious, delicious beet and carrot greens!

Don’t follow the crowd and toss these nutritious greens out with the trash. Instead, toss them into your recipes in the kitchen!!!

But how exactly do you prepare those carrot top greens?

One way to use them is in your vegetable stock. That’s an really good use for the bottom part of the greens, especially when they are on the tough side.

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Carrot Top Greens: use the leaves + soft stem (left) in pesto, hard stem (right) in stock

But an even tastier idea for the softer stems and the leafy green parts: throw those carrot greens into a tasty garlic pesto. You won’t believe how delicious the pesto will be using carrot greens in place of basil. And imagine the money you can save using something you normally throw away in place of expensive bunches of basil! The recipe uses both the lemon juice and zest, so nothing is wasted from your citrus either.

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, pesto
Delicious Carrot Top Pesto

This carrot top pesto tastes great tossed with roasted veggies; it really gives them an extra big punch of flavor. This recipe also yields way more pesto than your veggies will need. Use the extra pesto as a sandwich spread, or as your sauce with regular or zucchini pasta.

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, pestoA little bonus: I managed to find these beautiful white onions with their tops also attached at the grocery. I took some of its whiter greens, sliced them and added them to the roasted veggies as well. the remaining greens I will throw in a stir fry later this week. Waste not, want not!

 

INGREDIENTShealth, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, pesto, carrot
 2 bunches Carrots, with green tops
 2 small Onions, white, peeled, sliced into eighths
1/4 cup Olive oil, divided
1 bunch Parsley, fresh, rinsed
2-3 large Garlic cloves, peeled
1/2 cup Walnuts
1/4 cup Parmesan cheese
1 small Lemon, juiced and zested

PREPARATION
Preheat oven to 375 degrees.

Cut the green tops off of the carrots and rinse the greens and carrots well. Set aside the carrot greens.

In a medium roast pan toss carrots and cut onion in 1 teaspoon of the olive oil. Roast the veggies for 30-40 minutes, or until al dente.

Separate the softer greens from the hard part of the carrot greens. Save the hard green stem parts for stock making at a future time by placing in a sealed ziplock bag in the fridge or freezer.

To a food processor add the softer carrot green tops, plus the parsley, walnuts, Parmesan cheese, lemon juice and zest and process to combine ingredients. Slowly drizzle in the remaining olive oil while processing. Use a rubber spatula to remove pesto from processor container.

Toss all the roasted vegetables in 1/4 cup of the carrot pesto. Serve warm.

Refrigerate the remaining pesto for future use. The pesto can keep 5 days in the refrigerator.

Makes 4 servings roasted vegetables and about 2 cups pesto.

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Roasted Veggies with Carrot Top Pesto
health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, pesto, carrot
Delish!

 
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Taco Seasoning Mix

Taco Seasoning Mixhealth, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, gluten free, taco, seasoning, spices, mexican, vegan, vegetarian

Why buy overpriced taco seasoning packets that are loaded with ingredients which you can’t even pronounce, when you can easily mix up your own batch at home?! That’s right, now you can season chicken, fish, pork, tofu or tempeh perfectly for your tortilla wraps with your very own taco seasoning.

It’s so easy to use too: After liberally tossing your protein in this stuff, either grill, pan fry or broil. Then enjoy!!!

Try it once, and you will never buy the premixed taco seasoning from the store again.  Triple the recipe, jar it, tie on a ribbon and use it for your next housewarming gift. The recipients will surely love it too. Maybe they will even invite you back for dinner!

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, gluten free, vegan, vegetarian, dairy free, spices, seasoning, taco, mexican
Taco Seasoning Mix

INGREDIENTS
1 tablespoon Chili powder
½ tablespoon Cumin, ground
½ teaspoon Smoky paprika
½ teaspoon Sea salt
½ teaspoon Oregano, dried
¼ teaspoon Black pepper, fresh ground
¼ teaspoon Garlic powder
¼ teaspoon Onion powder
¼ teaspoon Hot pepper flakes, dried

 

PREPARATION
Mix all ingredients together. Store in a cool, dry place in an airtight container.

One-Pan Salmon with Orange and Herb Vinaigrette

One-Pan Salmon with Orange and Herb Vinaigrettedietitian, nutrition, nutritionist, Portsmouth, New Hampshire, chef, cooking, healthy kitchen

Recipe Redux – December, 2016: Grab a Book and Cook

This month’s Recipe Redux recipe challenge theme was to “grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016”. For this challenge, I am excited to introduce our guest blogger for this post – Liana Waybright. Liana was an intern with us here at Healthy in the Kitchen in Portsmouth, New Hampshire, as a part of her dietetic internship and Master’s program with Eastern Illinois University. By the time you are able to read this post, Liana will have graduated her program and be RD-eligible. A big congratulations goes out to her for all her immense dedication and hard work. Great job Liana, and delicious recipe too! – Michelle Moreau, RDN, LD, CC

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Liana Waybright, CC and soon-to-be MS, RDN!

**************************************************************************************

I knew exactly what cookbook I wanted to grab for this Recipe Redux as soon as I learned of the theme – America’s Test Kitchen Healthy Family Cookbook.

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A resource full of healthy and foolproof recipes.

ATK is one of my go-to resources for reliably delicious food, and on page 216 of their healthy recipe book, I found “Poached Salmon with Herb and Caper Vinaigrette”. I decided to focus on modifying the recipe by changing the flavor profile, making it perfect for a cold winter weekday meal. Orange, sage, thyme, and a hint of maple syrup pair nicely with salmon and are more seasonal ingredients than the original recipe. I also added Kalamata olives and roasted almonds to boost the nutritional value of this dish with sources of healthy fats.

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Ingredients full of flavor and good nutrition.

This recipe is a quick, one-pan wonder that preserves flavor by turning the liquid used to steam the fish into a sauce. The orange slices act as a “rack” to elevate the fish while it steams, and at the same time infuses citrus flavor into the dish. Also, you can use the same orange that you zested for the orange slices!

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Layers of flavor!

This recipe will be sure to impress your family or friends, but you can keep it a secret how easy it is to prepare. I found wild rice and roasted Brussels sprouts to be the perfect pairings to make this a balanced meal, but feel free to mix up the starch and veg sides to your preference. Cheers!

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One-Pan Salmon with Herb and Orange Vinaigrette.

INGREDIENTS
1 Orange, sliced into ¼-inch-thick rounds
Zest of 1 Orange
2 tablespoons Sage, fresh, minced, stems reserved
2 tablespoons Thyme, fresh, minced
2 Thyme sprigs, whole
1 Shallot, minced
½ cup Dry white wine (like sauvignon blanc)
½ cup Water
4, 6-ounce Salmon fillets, about 1 ½ inches thick
Salt and pepper
2 tablespoons Kalamata olives, finely chopped
1 tablespoon Maple syrup
2 tablespoons Almonds, roasted and chopped
1 tablespoon Extra-virgin olive oil

PREPARATION
Arrange the orange slices in a single layer over the bottom of a 12-inch skillet. Scatter the whole thyme sprigs, sage stems, and half of the shallots over the orange slices. Add the wine and water.

Season the salmon with salt and pepper. Lay the salmon fillets on top of the oranges. Set the pan over high heat and bring liquid to a simmer. Reduce the heat to low, cover, and cook until the fish flakes apart when gently prodded with a paring knife, 10 to 15 minutes.

In the meantime, combine the remaining shallots, minced sage, minced thyme, olives, maple syrup, almonds, orange zest, and oil in a bowl.

Once the salmon is finished, transfer the fillets to a serving tray and cover with aluminum foil. Discard the orange slices.

Return the cooking liquid to medium-high heat and simmer until it has reduced to 1 tablespoon, 3-5 minutes. Strain the reduced cooking liquid into the bowl with the shallot-herb mixture, whisk to combine, and season with salt and pepper to taste.

Spoon the vinaigrette over the top of the salmon and serve.

Makes 4 servings.

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This salmon pairs perfectly with wild rice and roasted Brussels sprouts.
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Enjoy on a cold winter weekday night!

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Asian Noodle Zoodle Salad with Peanut Sauce

Asian Noodle Zoodle Salad with Peanut Saucezoodle, zucchini, vegetable, pasta, italian, nutrition, nutritionist, dietitian, healthy kitchen, chef, recipe, diet, gluten, celiac, diabetes, vegan, vegetarian, Portsmouth, NH, healthcare, medical
The Recipe Redux – July, 2016: Get your Fruits and Veggies in Shape

Here’s the problem with pasta in a healthy, balanced diet: When properly portioned, a single serving is so ridiculously tiny on your plate, you think someone is trying to starve you. That’s why with pasta it is really easy to find yourself overeating your starch portions.

Here’s my easy solution: mix in delicious veggie noodles, or “zoodles,” along with the grain-based pasta. Now you can have your big plate full of noodles, and feel good about it too. It is really fast and easy to make zoodles out of zucchini, as long as you have the proper slicer or spiralizer tool on hand. If fact, you can probably make the zoodles faster than you can bring the pot of pasta water to boil for the noodles!

salad, vegetable, pasta, noodles, zucchini, zoodles, buckwheat, multiveggie, gluten, celiac, nutrition, health, wellness, diet, registered dietitian, michelle moreau, Portsmouth, NH, chef, healthcare, medical, diabetes, celiac, weight loss, multiveggie, fiber, rainbow, healthy kitchen, chef, recipe
Salad and Sauce ingredients awaiting mixing and tossing

I love the color contrast between the black rice noodles and the zoodles. They sure do taste great together too.

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Asian Noodle Zoodle Salad with Peanut Sauce

Can’t find black rice noodles? Then substitute with buckwheat pasta; you won’t have as much color contrast but it will still have delicious flavor (do make sure there’s no wheat in either noodle variety if you want dish gluten-free). If you are using brown or white pasta noodles I suggest substituting black sesame seeds for the white for more color contrast on your plate.

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Black Rice Pasta – fresh out of the package!

This pasta salad includes a rainbow in veggie colors. Any meal you can squeeze in a whole bunch of antioxidants I say is a meal put to good use!

pasta, multiveggie, salad, vegetables, vegan, vegetarian, gluten, health, wellness, rainbow, healthy kitchen, chef, diet, registered dietitian, nutrition, nutritionist, medical, insurance, counseling, healthcare, diet, weightloss, celiac, cardiac, diabetes, gluten
Great for your next picnic, lunchbox or group gathering

The secret to the best peanut sauce is using a great Asian spice blend.  Here’s the one I usually use:

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Shichimi Togarashi (Red Pepper Mix) with Red Pepper, Roasted Orange Peel, Black Sesame Seed, Yellow Sesame Seed, Japanese Pepper, Seaweed, Ginger

I love this stuff! It adds great flavor and heat to practically any Asian dish, and a little goes a long way. It is one of my kitchen’s secret weapons, and now it can be one of yours too. I have seen it for sale in some regular grocery stores down South and out West in the US, but in the Northeast I only seem to find it available in Asian specialty stores. It’s worth the trip to the specialty store to have this included in your culinary arsenal.

INGREDIENTS

peanut, health, wellness, diet, registered dietitian, nutrition, nutritionist, multiveggie, chef, recipe, rainbow, fiber, salad, healthcare, insurance, Portsmouth, NH, medical, diet, counseling
Asian Noodle Zoodle Salad with Peanut Sauce

4 ounces Black Rice Pasta
2 teaspoons Olive oil
2 large Zucchini
1 large Red bell pepper, seeded and sliced
1/2 cup Tomatoes, grape, yellow, sliced
1 large Carrot, shredded
2 large Scallions, thinly sliced
1/3 cup Cilantro, fresh, minced
1 tablespoon Sesame seeds, white

for the sauce:
2 tablespoons Tamari, low-sodium
2 tablespoons Peanut butter, creamy
2 tablespoons Lime juice
1 tablespoon Rice Wine Vinegar
1 tablespoon Water
2 teaspoons Honey
1 teaspoon Sesame oil
1 tablespoon Ginger, fresh, minced
2 medium Garlic cloves, minced
1/4 teaspoon Asian spice blend

PREPARATION
Bring a large pot of water to a boil. Break pasta in half to shorten, add to boiling water and cook until al dente.

While pasta cooks, cut zucchini into long, thin, noodle strands. Set aside.

Once cooked, strain pasta from water with a colander, then add pasta to a large mixing bowl. Toss pasta with olive oil to coat. Add the cut zucchini, pepper, tomato, carrot, scallion, cilantro and sesame seeds and lightly toss to mix.

In a medium mixing bowl add all the sauce ingredients. Whisk everything together until thoroughly combined.

Pour sauce over noodles. Toss to coat salad entirely with sauce. Refrigerate for at least an hour so that the flavors meld. Serve cold or room temperature

Makes 6 servings.

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Making fresh Zoodles with special slicer
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Tip: Use a mushroom scrubber to help clean special noodle slicer

Summer Zoodles with Creamy Walnut Pesto Sauce

Summer Zoodles with Creamy Walnut Pesto Saucewalnut pesto, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, zucchini, vegetables, vegan, vegetarian, omega 3, fiber
Recipe Redux: We Heart Walnuts! Recipe Challenge

Disclaimer: I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

Summertime is a perfect time for getting active outdoors. Nothing beats a long day of hiking, biking or group sports out in the warm sun and fresh air.  On these high activity days I often find myself craving a hearty meal, yet don’t want to fill my kitchen up with a bunch of heat from the stove.

This dish is a perfect and simple solution to this dinner dilemma. The Creamy Walnut Pesto sauce is so rich and satisfying, and everything- even the noodles- need no cooking!

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, pesto, pasta, zucchini, zoodles, vegan, vegetarian, gluten-free, dairy free,
Hearty dinner served up fast!

“Zoodles” is my name for zucchini noodles. Making them is super easy if you have a spiralizer peeler. This fun, timesaving tool has blades that run in two directions. With it, you can cut out perfect noodle strips with every slice you make. Serve the zoodles uncooked so that they have a nice al dente texture. Making summer pasta will never get easier than that!

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, veggie, vegan, vegetarian, zoodles
Make veggie noodles quickly and easily with a Spiralizer Peeler.

I love using walnuts in my pesto because I know they give my dish a big boost of Omega-3 fatty acids. Omega-3s are anti-inflammatory, and especially beneficial on a long, hard day of exercise and play. Just one ounce of walnuts has 2.5 grams of Omega-3 alpha-linolenic acid (ALA) Bonus: they taste delicious in it too. Now that’s something to get nutty over.

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Summer Zoodles with Creamy Walnut Basil Pesto Sauce

INGREDIENTS
1 cup Walnuts
5 cups Basil leaves, fresh, rinsed
3 large Garlic cloves, peeled
1/2 cup Parmesan cheese, chopped
1/3 cup Olive oil, extra virgin
4 large Summer Squash, cut into noodles
4 large Zucchini, cut into noodles

for the garnish
1/4 cup Walnuts
1/3 cup Cherry tomatoes, sliced

PREPARATION
To a high-powered blender add the 1 cup walnuts plus the basil, garlic, and Parmesan cheese. Blend on high, using a damper to help feed in ingredients as needed. While blending, slowly add in the olive oil. Blend until all the basil is chopped and you have a creamy sauce consistency.

Add summer squash and zucchini noodles to a large mixing bowl. Add Walnut Basil Pesto sauce to noodles and gently toss to combine. transfer noodles to serving bowl(s), top with remaining walnuts and cherry tomatoes and serve.

Makes 4 entree servings.

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Everything you need to make a delish Creamy Walnut Basil Pesto Sauce
health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, walnuts, pesto, omega 3, vegetable, zucchini, zoodles
Special thanks to California Walnuts for the box of goodies I now get to play with! https://www.facebook.com/cawalnuts rel=”nofollow“

Not Your Mama’s Porridge

Not Your Mama’s Porridgesteak, corn, beef, hot sauce, fiery, breakfast, brunch, mushroom, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, brunch
Recipe Redux: The Beef Checkoff

Every meal, every day it is a healthy idea to include some protein on your plate. Many people have a hard time accomplishing this at breakfast. With muffins, breads and cereals often taking center stage in the morning, the total protein amount can fall far short of the 20-30 gram amount that’s ideal for muscle maintenance and building. Anyone trying to control their blood sugars will find it easier to do so when their meals include a good protein source.

This recipe will surely put a fix to the morning protein dilemma…

Creamy grits + savory steak and mushrooms + fiery pepper sauce = total mouth party!!!

hot sauce, beef, polenta, corn, mushroom, vegetables, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, brunch breakfast
Fire up your next breakfast with this savory dish

The creamy grits make for a comforting hot breakfast and pairs deliciously with grilled steak and mushrooms. This fiery pepper sauce recipe is one of my favorites. Feel good about eating as much as you want of it, as it’s made from pureed roasted vegetables. The recipe will make a big batch of sauce; more than is needed for this breakfast for two. Have the extra sauce with corn chips or another meal. You can cut the sauce recipe in half for less of a commitment, but don’t blame me if you make that call and then later find yourself upset when you run out of sauce so quickly!

This recipe is for two people. If cooking for more, you can easily multiply the porridge, beef and mushrooms. You don’t need to make extra sauce (unless upscaling for an army).

Just about any lean cut of beef will work with this recipe, including round, flank, tenderloin, ranch, sirloin or strip. I especially like using flank steak for this; if you choose it make sure to cut it against the grain. Whichever lean cut looks good and is on sale that week, I say that’s the one for you to use!

This dish would also work well with poached egg. If you decide to add eggs, use small sized and cut the beef portion in half.

Not your Mama’s Porridge

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Not your Mama’s Porridge

INGREDIENTS
(for the Fiery Pepper Sauce)
2 large Bell peppers, red
2 large Plum tomatoes
1 medium Onion, Peeled, sliced in half
2-4 small Cayenne pods, or other dried hot pepper
1+ tablespoons water
1 teaspoon White wine vinegar
To taste Black pepper, fresh ground

(for the Porridge)
1 1/3 cups Milk, low-fat
1/3 cup water
1/8 teaspoon salt
pinch white pepper
1/2 cup Grits, yellow or white, coarse ground
(for the steak and mushrooms)
cooking spray
1 1/2 cups Mushrooms, sliced thick
2 tablespoons Parsley, flat-leaf, chopped
7 ounces Steak, lean cut, sliced into strips

PREPARATION
(for the Fiery Pepper Sauce): Preheat oven 400 degrees F. Place the peppers, tomatoes,onion and dried peppers into a small oven-proof dish and roast for an hour, or until the bell peppers lose all their firmness. Take dish out of oven and cover with aluminum foil for 5 minutes. Remove foil and let vegetables cool slightly. Peel skin from tomatoes and bell peppers and remove stems and seeds from bell peppers. Discard the removed skins and seeds.
Place roasted vegetables into a high-powered blender with a tablespoon of water, teaspoon of vinegar and some freshly ground black pepper. Blend on high for 2 minutes. If sauce is too thick, you can add more water, 1 teaspoon at a time. Note:If you accidentally make the sauce too thin, you can thicken it by adding a teaspoon or two of chia seeds and blending on high for 2 additional minutes.

(for the Porridge): Add milk, water, salt and white pepper to a medium saucepan over medium heat and bring to a simmer. Stir in the grits. Bring to a simmer again. Without stirring, cook until the grits float the surface, about 2 minutes.
Cover porridge with a tight-fitting lid and remove from heat. Let sit until all the moisture is absorbed, about 15 minutes. Whisk until smooth. Whisk in a little extra milk if needed to reach a creamy consistency.

(for the Steak and Mushrooms): Lightly spray saute pan with cooking oil and heat pan over medium-high heat. Add mushrooms to and saute 2-3 minutes. Add parsley and saute another 30 seconds. Remove mushrooms from pan and set aside. Reheat pan. Season steak with salt and pepper and add to pan. Cook to desired doneness (medium rare, medium, well-done).

To serve: Place 1/2 of the porridge onto a plate or bowl. Top with 1/2 the steak and mushrooms. Serve with fiery pepper sauce.
Makes 2 servings.

Disclosure: I received beef product mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.

breakfast grits, polenta, corn, beef, steak, hot sauce, vegetables, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, brunch, southern
Coarse grits make breakfast extra delicious


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Steak – it’s what’s for Breakfast!