Tag Archives: flavorful

Root Vegetables Roasted Red

November 19, 2010Dairy-Free, Gluten-Free/Wheat-Free, Salad/Side, Vegan, Vegetarian (lacto-ovo)balanced diet, beets, carrot, delicious, flavor, flavorful, food recipes, garlic, gluten free, healthy, low fat, multi-veggie, nutrition, nutritious, onion, parsnip, potato, recipes, roasted, sweet potato, tasty, vegan, vegetable, vegetarian, wheat freechefmichelle

Root Vegetables Roasted Red

Red beets really give this dish a great look since, as the dish roasts, the red color transfers onto the edges of the other vegetables. If you don’t like beets, you can omit them (of course, then the dish will not live up to its “Roasted Red” name.) I do suggest cutting the sweet potato into larger sized pieces than the other vegetables since its cooking time is less. I also suggest wearing gloves when handling the beets so your fingers are not red during dinner.

INGREDIENTS:
2 medium Beets, red, peeled, diced medium
2 medium Carrots, peeled, diced medium
2 medium Parsnips, peeled, diced medium
2 medium Sweet potatoes, peeled, diced medium-large
4 small Red Potatoes, diced medium (skins on)
1 medium Onion, peeled, sliced into 12 wedges
12 cloves, large Garlic, peeled
1/3 cup Olive oil
1/3 cup + as needed Vegetable Stock
1 tb Herbs de Provence
1/8 tsp White pepper
1/2 tsp Sea salt, smoked

PREPARATION:
Preheat oven to 350 degrees.

Place diced beets in large mixing bowl along with the carrot, parsnip, sweet potato, onion, garlic cloves, olive oil, Herbs de Provence, pepper and salt. Toss everything together to mix.

Place vegetable mix in a roast pan along with the 1/3 cup of stock. Roast vegetables until tender (but not mushy), about an hour, making sure to toss vegetables occasionally during cooking and add more stock, 1/4 cup at a time, as needed.

Season with to taste and serve warm.

Serves 8

Forbidden Pudding

November 8, 2010Breakfast, Dessert, Gluten-Free/Wheat-Free, Multi-Grain/Whole Grains, Vegan, Vegetarian (lacto-ovo)asian, balanced diet, black rice, breakfast, coconut water, dairy free, delicious, dessert, diet, easy, flavor, flavorful, food recipes, fruit, gluten free, healthy, low fat, nutritious, recipes, vegetarian, wheat free, whole grainchefmichelle

Forbidden Pudding

Black Rice is also known as Forbidden Rice. Black Rice Pudding is a common breakfast dish in many parts of Southeast Asia. Using coconut water instead of the traditional coconut milk greatly reduces the dessert’s fat and calorie content, while still adding big flavor. This dessert is a deliciously easy way to eat whole grains.

INGREDIENTS:
1 cup Black rice
3 1/4 cups Coconut water
1/8 tsp Sea salt

PREPARATION:
Place rice, coconut water and salt in a medium pot and bring to a boil. Cover pot with tight lid and reduce to simmer. Cook 40 minutes, or until most of the water is absorbed. Uncover pot, and increase heat so that rice remains at a simmer. Continue to cook, stirring occasionally, until pudding is thick and rice is tender (but still al dente), about another 10-15 minutes. Take pudding off heat and cool to warm or to room temperature; stir before serving.

Serves: 6

Chocolate Orange Fig Teff Pudding

September 19, 2010Dairy-Free, Dessert, Gluten-Free/Wheat-Free, Multi-Grain/Whole Grains, Vegan, Vegetarian (lacto-ovo)chocolate, dairy free, delicious, dessert, diet, fig, flavor, flavorful, food recipes, fruit, gluten free, grains, healthy, high fiber, low fat, nutrition, nutritious, orange, pudding, recipes, tasty, teff, vegan, vegetarian, wheat free, whole grainchefmichelle

pudding~teff~blackmissionfigs — clockwise, from top-left: Chocolate Orange Fig Teff Pudding with whipped cream and mint garnish; Teff whole grains; organic, dried Black Mission Figs

Chocolate Orange Fig Teff Pudding

Not only is this pudding delicious, it may be one of the healthiest desserts you have ever eaten!

I love the taste of fresh mint with this dessert, and so I usually include extra leaves on my serving. If you don’t agree with the mint/chocolate match, you can omit the mint garnish all together.

INGREDIENTS:
10 whole Figs, Black Mission, Organic, dried (about 1/2 cup)
3/4 cup Orange juice, fresh squeezed
1 1/4 cup Water, plus 1/3 cup
1 cup Teff whole grains
3 tablespoons Cocoa powder (I used Droste Dutch Cocoa for this recipe)
1 teaspoon Vanilla extract
1 tablespoon Honey
1 teaspoon Orange zest
4 large Mint leaves, fresh (optional garnish)

PREPARATION:
Trim any hard stem tips off figs and cut into quarters. Place fig wedges in small bowl with 1/3 cup of water and let soak 30 minutes. Reserve soak water.

To a small pot add the orange juice and 1 1/4 cups water and put on medium high heat. Whisk in the cocoa powder and vanilla until the cocoa powder is completely mixed in. Bring to a boil, whisking occasionally. Whisk in the Teff, reduce heat to low, cover, and gently simmer the grains until liquid is absorbed, about 18-22 minutes. During cooking, occasionally whisk to make sure no grains stick to the bottom of the pot.

Remove grains from heat; let cool. Put fig slices (without soak water) in food processor and finely chop. Add cooked grains, honey and orange zest to figs and process together until creamy; slowly pour in fig soak water while processing. Pudding should have smooth, creamy consistency. If too heavy, add some more water and continue processing until desired lightness is reached.

Serve immediately, or keep refrigerated until service.
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Onion Dip

September 11, 2010Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Vegetarian (lacto-ovo)appetizer, dairy, diet, dip, fast food, flavor, flavorful, food recipes, gluten free, healthy, low calorie, low fat, multi-veggie, nutrition, nutritious, onion, recipes, tasty, vegetarian, wheat freechefmichelle

Onion Dip

food-tarochips — Baked Taro Chips with Onion Dip on Radicchio

Very quick to assemble, and tastes much better than any processed, store-bought version.
Serve with chopped veggies or baked chips.

INGREDIENTS

1 cup Cottage cheese, nonfat

¼ cup Milk, nonfat

2 oz Cream cheese, nonfat

¼ cup Onion, white, chopped

½ tsp Garlic cloves, minced

1/8 tsp Onion powder

½ tb Vinegar, rice

1/12 tsp Pepper, white

¼ tsp + to taste Salt

to taste Black Pepper

1/8 tsp Paprika

as needed Olive oil

1 tb Chives, minced (optional)

PREPARATION:

In a food processor, combine cottage cheese milk, cream cheese, onion, garlic, powdered onion, rice vinegar, salt and pepper until smooth and creamy. Garnish with chives (optional). Keep refrigerated until ready to use.

YIELD: 8 servings

SERVING SIZE: 1/4 cup

CALORIES: 40

FAT: 0

veggierolls — Hawaiian Patter with Veggie Rolls, Baked Taro Chips with Onion Dip, Sweet Potato Curry Yogurt Salad

Traditional Guacamole

September 11, 2010Dairy-Free, Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Multi-Fruit, Raw Food, Vegan, Vegetarian (lacto-ovo)avocado, cumin, dairy free, delicious, diet, dip, flavor, flavorful, food recipes, fruit, garlic, gluten free, guacamole, healthy, herbs, mexican, multi-fruit, multi-veggie, nutrition, nutritious, raw food, recipes, southwest, tasty, vegan, vegetables, vegetarianchefmichelle

Traditional Guacamole

INGREDIENTS:

2 medium Avocados, very ripe, peeled and seeded

1/8 cup Lime juice

1 tb Cilantro, fresh, minced

1 tb Tomato Salsa

1 clove Garlic, sliced in half

1/2 tsp Jalapeno pepper, minced

1/8 tsp Cumin

1/8 tsp Salt

1/8 tsp Black pepper

PREPARATION:

Rub the entire inside of a medium wooden bowl with the cut side of a garlic clove half. Mince the garlic and add to bowl along with the avocado. Mash the avocado with a fork until creamy. Add the lime juice, cilantro, salsa, jalapeno, cumin, salt and pepper to bowl and stir everything into the avocado. Serve immediately.

To store leftovers, flatten the top with a spoon, squeeze some lime juice over the top, then cover with plastic wrap, making sure no air gets trapped between the guacamole and the plastic.

makes 8 servings.

Fresh Tomato Salsa

September 11, 2010Dairy-Free, Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Multi-Fruit, Multi-Veggie, Raw Food, Salad/Side, Vegan, Vegetarian (lacto-ovo)cilantro, dairy free, delicious, diet, flavor, flavorful, food recipes, gluten free, green, healthy, lime, nutrition, nutritious, onion, peppers, raw food, recipes, red, southwest, tasty, tomato, vegan, vegetables, vegetarian, wheat freechefmichelle

Fresh Tomato Salsa

Easy to make, and delicious to eat.
Once you make this salsa, never again will you eat salsa out of a jar!

INGREDIENTS:
1 1/4 cups Tomato, minced
¼ cup Bell pepper, red, minced
1/4 cup Bell pepper, green, minced
¼ cup Onion, minced
½ each Jalapeno pepper, seeded and minced
1/8 cup Lime juice
¼ cup Cilantro, fresh, minced
Pinch Sea salt

PREPARATION:
In a medium bowl, toss to combine tomato peppers, onion, lime juice and cilantro. Refrigerate until ready to use.

Healthy in the Kitchen

Every Meal is Opportunity to Nourish your Body