Tag Archives: tasty

Roasted Peppers with Quinoa and Corn Stuffing

INGREDIENTS:

1 cup               Tofu, extra firm, crumbled

1 tb                  Lemon juice

¾ tsp               Paprika

½ tsp               Cumin

¼ tsp               Black pepper

¼  tsp              Coriander powder

1/8 tsp             Chili powder

1 tb                  Thyme, fresh, chopped

½ tsp + ½ tsp   Olive oil

1/4 cup              White onion, small dice

1 clove             Garlic, minced

¼ cup              Quinoa grain, red

¼ cup              Quinoa grain, white

1 cup             Vegetable stock

2 tsp                Vinegar, white wine

¼ tsp               Salt, sea

½ cup              Corn kernels, fresh cut off the cob

¾ cup              Zucchini, small dice

¼ cup              Scallion, chopped

¼ cup              Parsley, fresh, chopped

1/8 cup             Basil, fresh, chopped

2 each              Pepper, yellow bell, large, halved lengthwise and seeded

2 each              Pepper, red bell, large, halved lengthwise and seeded

2 each              Plum tomato, small, sliced into thin rounds

8 tsp                Feta cheese, low fat, crumbled*

As needed        Cooking spray

PREPARATION:

In a small bowl, mix crumbled tofu with lemon juice, paprika, cumin, black pepper, coriander, chili powder and thyme; refrigerate for several hours so flavors meld.

Preheat oven to 325 degrees.

In small pot, heat vegetable stock. In a medium pot, sauté onion and garlic in ½ teaspoon olive oil until onion is softened. Add red and white quinoa and stir to coat grains. Add the hot vegetable stock and bring to a boil; reduce to simmer, cover and cook until stock is absorbed by quinoa, about 15 minutes.  Place quinoa into large mixing bowl; toss with white wine vinegar and salt.

In a sauté pan with ½ teaspoon oil sauté zucchini and scallion about a minute; add basil and parley and sauté about 1 minute more; remove from heat. Add the sautéed vegetables to the quinoa, along with the seasoned tofu, corn kernels, parsley and basil. Toss well to mix ingredients.

Stuff each pepper half with 1/8 of the stuffing mixture; top with a couple of tomato slices plus 1 teaspoon of feta cheese, then place on a sprayed baking sheet.  Cook in oven until pepper is roasted and cheese is melted, about 9-12 minutes.

Plating: Serve each person 1 red and 1 yellow stuffed pepper half on a small bed of baby arugula greens.

(*omit Feta Cheese if cooking Vegan)

YIELD: 4 servings


Buckwheat Cereal with Orange and Almond

INGREDIENTS:

4 cups     Buckwheat groats
8 cups      Water
1 cup        Orange juice
1/2 cup  Almonds, raw, unsalted
2 tb          Olive Oil
1/3 cup   Honey
1 tb            Cinnamon
1tsp           Nutmeg
1 tsp          Vanilla
1 tb            Orange zest
¼ tsp        Salt

PREPARATION:

Place buckwheat groats in a large container with the water and let soak overnight (groats will double in size), or for at least 12 hours.

Preheat oven to 275 degrees. Pour orange juice into a small saucepan, simmer, and reduce to about a ¼ cup. Let cool.

Put almonds into food processor and slowly add olive oil to nuts while chopping. Process until almonds become a nut butter consistency.

Pour soaking buckwheat in a colander to strain. Rinse under running water until water coming from out of the strainer runs clear. Let groats sit a couple of minutes to fully drain water.

In a large bowl, combine orange juice reduction, almond butter, honey, cinnamon, nutmeg, vanilla, orange zest, and salt; stir to fully combine.  Add in buckwheat groats and stir to completely coat buckwheat groats.

Lightly coat sheet pan with cooking spray.  Thinly spread out cereal mixture with a rubber spatula.  Bake cereal in oven for about 20 minutes, gently flip cereal with spatula then bake another 20-35 minutes, or until cereal is completely dry.

Allow cereal to cool; place into an airtight container.  Can keep one week room temperature when well-sealed; keep in the refrigerator or freezer for longer storage.

Variation: substitute the orange juice and zest with blood orange instead- even better color and flavor!


Fudgy Brownie Mini Cakes

Fudgy Brownie Mini Cakes

Chewy, chocolaty deliciousness!

What gives these cakes its truly amazing texture is the omission of any wheat flour. If you substitute regular pastry or baking flour, the results will not be as good as using the gluten-free flour. I recommend using a gluten-free all-purpose that does not have garbanzo flour included, such as Gluten Free Pantry’s All Purpose Flour, which contains white rice flour, potato starch, tapioca starch, guar gum and salt (see photo below).

INGREDIENTS:
¾ cup Gluten-Free All Purpose Flour*
1/3 cup Cocoa powder, unsweetened
3/4 teaspoon Baking powder
¼ teaspoon Sea salt
1 cup Sugar
1/4 cup Bittersweet chocolate chips
2 tablespoon Cottage cheese, lowfat, pureed
2 teaspoons Pure vanilla extract
¼ cup Apple sauce
12 each Semi-sweet chocolate pieces

PREPARATION:
Preheat oven to 350 degrees.

In medium bowl, combine flour, cocoa powder, baking powder, salt and sugar.

In a double boiler melt bittersweet chocolate.

In separate bowl, mix pureed cottage cheese, vanilla, apple sauce and melted chocolate. Mix the wet ingredients into the dry.

Place mix in bottoms of a lightly greased, square muffin pan. Push a semi sweet chocolate piece into center of each mini cake.

Bake for about 15-20 minutes. Cool a few minutes on cooling racks before serving.

YIELD: 1 Dozen cakes

Serves 12.


Southwest Chicken

So much flavor, you won’t mind a bit that it’s also lower in fat and calories than many other marinated chicken recipes.

Serve with Fresh Tomato Salsa and Traditional Guacamole or Fruity Guacamole. Fabulous with a small side salad. For a bigger meal, serve also with Spanish Rice.

INGREDIENTS:
1/3 cup Lime juice
1/8 cup Tamari (soy) sauce, low sodium, gluten-free
1/4 cup Wine, white
1 taplespoon Olive oil
1/2 teaspoon Chili powder
1/2 teaspoon Cumin, ground
1/2 teaspoon Coriander, ground
3 cloves Garlic, minced
1 teaspoon Honey
1/3 teaspoon Thyme, dried (or 1 tsp fresh, minced)
1/8 cup Cilantro, fresh, minced
6 each Chicken breasts, boneless and skinless, 4-5 ounces each

PREPARATION:
Mix lime juice, Tamari, olive oil, chili powder, cumin, coriander, garlic, honey, wine and thyme well in a large bowl. Put chicken breasts in shallow pan with marinade mix and refrigerate for at least 3 hours. Reserve marinade.

Heat grill. Pour reserved marinade into small saucepan and bring to a boil. Simmer a few minutes to reduce slightly and make a sauce. Grill chicken breasts, occasionally basting with some of the sauce, until internal temperature reaches 165 degrees.

Add cilantro to sauce. Serve each breast with a teaspoon or two of the sauce.

Serves 6


Basic Vegetable Stock

Basic Vegetable Stock

A Healthy Kitchen Essential- always have some on hand!

INGREDIENTS:

1 tablespoon Oil

4 large Carrots with tops, washed, rough chopped

8 medium Celery stalks, washed, rough chopped

2 large Onions, peeled, rough chopped

2 large Leeks, washed, trimmed, rough chopped

3 medium Garlic cloves, sliced

1 cup Wine, white (or substitute water)

3/4 cup Parsley stems

5-7 sprigs Thyme, fresh

2 each Bay leaves

8-10 each Peppercorns, white, whole

15-18 cups Water, cold, filtered

PREPARATION:

Heat oil in a large stockpot on medium-low heat. Add the carrot, celery, onion, leeks and garlic to pot, stir a few times; cover pot with a lid to sweat the vegetables (about 5-8 minutes).

Turn heat up to medium. Add white wine and reduce it by half, while stirring the vegetables.

Add the cold water to vegetables (water should reach 2-3 inches above vegetables; adjust water amount accordingly).  Turn heat up to high and to the pot add the parsley, thyme, bay leaves, and peppercorns. When stock is to a boil, reduce heat and let simmer until proper flavor is achieved, usually about 40-55 minutes. While simmering, DO NOT STIR STOCK.

Strain stock and cool. Label date and refrigerate. Keeps two weeks in refrigerator; two months in freezer.

YIELD: about a gallon of stock

Tip: Try to use organic vegetables whenever possible to increase the nutrient content, as well as the good flavor.

Tip: Fill ice cube trays with cooled stock and freeze. Keep frozen stock cubes in labeled and dated containers in the freezer- that way you always have stock in measured portions ready for use.

Tip: Use stock in place of place water when cooking grains, vegetables, sauces and soups for an extra boost of flavor.

Tip: Carrot top greens are loaded with nutrients and are a great inclusion in your stock. If you cannot find carrots with tops, you can still make stock using carrots without tops.


Miso Soup

This soup is low in calories (50 per serving) and big in flavor.

INGREDIENTS:

¼ cup  Hijiki seaweed, dried

7 cups Water

1 cup Tofu, firm, diced

¾ teaspoons Garlic, minced

¾ teaspoon Ginger, fresh, minced

1 large  Scallion, chopped

1 ½ cups  Chinese cabbage or bok choy, thinly sliced

3 tablespoons Miso paste, red

3 tablespoons Tamari or soy sauce (wheat-free)

PREPARATION:

In a small bowl soak the seaweed in ½ cup of the water for about 5 minutes; drain. Divide hijiki and tofu among 9 serving bowls.

Bring remaining 6 ½ cups water to a boil in a medium pot; add ginger and garlic and simmer about 3 minutes. Add scallions and greens and cook 1 minute longer.

Remove pot from heat. Add miso and tamari sauce and stir gently to dissolve the miso. Let soup rest 3 minutes, then gently stir again and then pour the soup into the prepared bowls and serve immediately.

Variation: Add ½ cup thinly sliced mushrooms to soup along with the greens and scallions.

Makes 9 servings

SERVING SIZE: 1 cup