Recipes to Go with the “Strong, Slim & Smart” Food Plan
Toppings, Sauces, Dips, Substitutes and Food
Preparation
++++++++++++++++++++++++++++++++++++++++++++++++
* Almond
Butter. - 1 big handful of dry
roasted almonds, 1 teaspoon peanut oil (optional), raw local honey to taste and
Vege-Sal Spike Natural Seasoning (see
below) to taste if using unsalted almonds. Put everything in the food
processor, and blend coarsely or well. Five quick minutes, and you get fresh,
much better and much cheaper than rat-hair
almond butter. Did I say “rat?” See “Why I Will Never Buy Peanut Butter Again,”
http://www.care2.com/greenliving/why-i-will-never-buy-peanut-butter-again.html
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* Bean
(Great Northern, White Kidney, Black, Dark and Light Red Kidney, Small Red, and
Chickpea (Garbanzo) Prep. Soak beans in
a large bowl covered completely with cold water. Allow to soak
overnight, about 12 hours. Once beans have soaked, drain and transfer to a
large cooking pot. Cover with water twice the amount of beans and bring to a
boil. Cover and allow to simmer for approximately one hour. Do a taste test at
this point to make sure they are tender enough for your liking. Drain and allow
to cool for 15 minutes. Once beans are cooled they are ready to be used. Cooked
beans can be kept covered in the refrigerator for up to three days. They can
also be frozen in an airtight container for about a month.
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* Chips at
Happy Hour or to go along with your
meal. Choose Trader Joe’s chips rated “B-“
or better by “FooduCate” - http://www.fooducate.com
Trader Joe's
Salted Tortilla Chips
Trader Joe's
Tortilla Chips - Spicy Soy & Flaxseed
Trader Joe's
Soy and Flax Seed Tortilla Chips
Trader Joe's
Kettle Cooked Potato Chips - Olive Oil & Salt
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* Elderberry
and Lemongrass Syrup. Elderberries
are a rich source of vitamins A and C, which are crucial in helping the body
maintain optimal health. Plus, the bioflavonoids in elderberry syrup boost the
body's immune system by increasing antioxidant levels and viruses that damage
cell walls. A daily dose can assist you in preventing both acute and chronic
disease, treats upper respiratory infections and soothe a cough.
“Where to Buy Dried Elderberries”
“How to Make
Elderberry Syrup” - 2 cups water, ½ cup berries, 1 tablespoon Ceylon
Cinnamon, 5 cloves, 1 tablespoon fresh grated ginger –boil then simmer 30
minutes- add 1 cup organic raw honey
* Note: In addition to this recipe add lemongrass. The
resulting syrup, besides pouring it undiluted over oatmeal, is also a nice tea
when diluted with some water. Lemongrass contains, in addition to luteolin,
several other antioxidant/anti-inflammatory flavonoids that protect cell damage
from heart disease and arthritis, and stops the growth cancer cells.
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* Fried
Sweet Red Pepper / Onion Set-up. In a
fry pan heat 2 tablespoons of Trader
Joe’s Rice Bran Oil to very hot – throw in one chopped sweet red pepper. After
2 minutes throw in two sliced sweet onions (or one large one) and fry to an
almost a burned state. Stir in garlic. Other recipes specify addition of
mushrooms, spinach, olives, lintels, chickpeas, and/or quinoa.
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* Garlic –
whenever the recipe calls for garlic use Nature’s Place All Natural Minced
Garlic. http://www.hannaford.com/product/Natures-Place-Minced-Garlic/813135.uts#
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* Gluten: Gluten free products are much
better for you. Foods high in gluten are not good for the brain or diet and
should be eaten in moderation such as breads and cakes made with white flour,
Worcestershire sauce, bouillon, alcoholic drinks made with grain, processed
meats and sugary sweets.
“6 Shocking Reasons Why Gluten is Bad For You”
-
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* Hummus and
Green Goo. After prep (see above), puree the chickpeas in a food processor.
Let the food processor go for a full three minutes. The resulting hummus is
light, almost billowy, and remains so even after a couple days in the
refrigerator. Top off with "green
goo" made from olive oil, garlic, jalapeño, and parsley. Use the food
processor to make it. This green drizzle is great on lots of things, not just hummus
but over eggs, roasted vegetables, quinoa and crepes.
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*Lentil
(Legume) Prep. Buy them as hard dry
beans. Soak overnight and maintain in the frig until needed.
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* Pasta: Today’s wheat used to make pasta is one of the
biggest contributors to weight gain and is dangerous to your health. Instead,
for your pasta choose….
Quinoa Pasta
–
Buckwheat
Noodles -
Sweet Potato
Noodles -
Corn
Spaghetti -
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*Quinoa Prep (white, red or
black) (pronounced keen-wah). Quinoa seeds are coated with a bitter substance called saponin which must be rinsed off before it is eaten. Wash it the same way you'd wash rice. Add water to quinoa, swish and poor off the water slowly two or three times leaving about twice as much water as quinoa or a little bit of water then adding vegetable stock (unsalted) making up the difference. Note that some brands are sold already rinsed. Bring the quinoa water mixture to a boil and reduce heat simmering for 15 minutes. Fluff up with a fork
and use in your favorite quinoa recipe.
“32 Ways To Eat Quinoa And Succeed In Life” http://www.buzzfeed.com/rachelysanders/ways-to-eat-quinoa-and-succeed-in-life
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* Salad Dressings: Use a mist bottle and make your own. You spread the dressing evenly
using much less of a product that puts pounds on.
- Make your own with olive
oil and balsamic vinegar (it’s that simple)
- Ken's Steak House Lite
Accents Balsamic -
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* Salt
Substitute. Whenever salt is specified, use “Vege-Sal Spike Natural Seasoning” instead. Typical Amazon
purchasers say “It is a wonderful
combination of vegetables and salt that really adds pizzazz to your table when
used it instead of regular table salt.!”
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* Sautéed
Onion Set-up. Mist a sauté pan with Pam
Olive Oil and heat copped onion on high stirring continently for 2 minutes.
Reduce heat to medium high and cook for another 2 minutes without stirring. Add
2 tbsp malt vinegar and ¼ cup water, a bit at a time, stirring and scrapping
any brown bits from the bottom of the pan. Reduce heat to low and let onion
simmer for 30 minutes, stirring occasionally, until very soft, sweet and
golden.
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*Sour Cream
Substitute (low sodium cottage cheese plus lemon juice or white vinegar -
amazingly similar to sour cream with the vinegar being closer). Put 24 oz
non-fat cottage cheese in blender with 2 tbsp to 4 tbsp of white vinegar and
one half teaspoon of wasabi powder. Blend until smooth. Refrigerate for at
least an hour to let the wasabi work.
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* Sour Cream
and Onion Substitute for a spicy
topping on soup and meat dishes. Use the above recipe for Sour Cream Substitute
adding fried onions. In a pan add a tablespoon of Rice Bran Oil and one sweet
onion chopped. Heat to hot and add a teaspoon of Turmeric, 1/3 teaspoon thyme
and 1/3 teaspoon sage. Cook for about ten minutes until almost burned. Remove
from heat and refrigerate. When cold, add to the Sour Cream Substitute.
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* Sugar. First of all don’t even think about using table sugar,
NutraSweet, Equal or Splenda. They are killers all (see “Sweet Poison” - http://1bob5.blogspot.com/2008/06/sweet-poison.html).
Agave Nectar is better but I’d suggest raw honey over Agave Nectar. So what
shall it be – Stevia or Truvia? Truvia tastes better than Stevia, but since it
is not 100% from the leaves of the Stevia plant, it’s a tossup.
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* Turkey: Suggest you buy Jennie-O frozen whole turkey or breast. Cut
slits in the bag and place in oven according to directs. It provides enough for
a week of good eating and for use in the turkey recipes shown here. This is
more economical than buying the sliced turkey in a package and much cheaper
than getting it at the deli counter. Also you can be assured of its freshness
and sanitation, and that there are no hormones or other additives in the turkey
meat.
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* Tomato Sauce
- whenever the recipe calls for tomato sauce use Cento San Marzano Marinara
Pasta Sauce. It is a versatile sauce that blends the finest ingredients made in
Italy from a traditional process using only the finest Italian San Marzano
variety fresh tomatoes that are sieved directly into a glass jar. Fresh herbs,
spices, onions, garlic, basil and extra virgin olive oil are added from an
old-world recipe. Be sure to not cook the sauce for more than 15 minutes
Product of Italy.
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* Tomatoes –
whenever the recipe calls for tomatos use Cento San Marzano Peeled Tomatoes.
They are unparalleled for flavor having a deep and rich flavor, and a nice acid
to sugar balance. Beware since San Marzanos are a type of tomato grown
anywhere. Only Cento brand has the ones grown in the San Marzano region of
Italy, in volcanic soils perfect for growing tomatoes. Even using fresh,
locally grown, in-season tomatoes I haven't been able to get the depth of
flavor that I do with the Centos.
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*Tomato Dipping
Sauce – to 2 cups tomatoes (see
above) add 1-1/2 tbsp apple cider
vinegar, 1-1/2 tbsp purw mable syrup, ¼ tsp ground allspice, 1 tbsp Sriracha
sauce and ½ tsp garlic. Blend in blender until smooth.
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*Wasabi - buy it as a powder until needed. Add it to a liquid
and let sit for about 15 minutes. Wherever it calls for a dollop of sour cream,
add 1/2 teaspoon Wasabi powder to sour cream which is best prepared as a sour
cream substitute (16 oz low fat cottage cheese container and 2 table spoons of
white vinegar in blender). Also try it in salad dressings (best is Colavita Olive Oil and Colavita Balsamic Vinegar in equal
proportions plus Trader Joe’s 21
Seasoning Salute spice), cocktail sauce (catsup +horseradish + fresh lemon
squeeze), or in marinades (see http://www.yummly.com/recipes/wasabi-marinade). Wasabi pairs well with avocado, beef, raw fish,
rice and seafood. Wasabi also combines well with ginger and soy sauce.
To make Wasabi paste using genuine wasabi powder mix
equal amounts of wasabi powder and water. Use measuring spoons to portion out
equal amounts into a small bowl or container. Stir the mixture until thoroughly
combined. The resulting product should be a thick paste. Cover the wasabi with a lid. Let the flavors of the wasabi blend together
by letting it sit for at least 10 to 15 minutes prior to using. If not using
right away, refresh the wasabi by stirring it and then forming it back into a
ball shape. Or, add a small amount of fresh wasabi in with what you've already
made. Store wasabi for a short time. After the flavor peaks, wasabi loses some
of its potency the longer it sits. If you store it, before using again add a
small amount of olive oil to the mixture. Stir it in completely.
RECIPES
+++++++++++
Almond
Butter Sandwich with sliced banana
and apple or avocado on sprouted grain bread.
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Anchovy and Eggplant
with Mint: Prep Time: 20 minutes:
Ingredients:
• 1 medium eggplant
• 1 cup mushrooms (Baby Bella) chopped
• 2 oz can anchovy fillets in olive oil
• 4 celery sticks, chopped and steamed
•1/2 cup lintels that have been soaked overnight –
• 1/2 cup vegetable broth
• 1 tablespoon rice bran oil
• 2 onions chopped
• 1 teaspoon Nature’s
Place, All Natural Minced Garlic in Extra Virgin Olive Oil.
• 10 fresh mints, chopped
• ½ cup chopped walnuts
• Spike ® Vege-Sal and black pepper to taste
• dollop of sour cream substitute
Preparation:
* In a large bowl of water add diced eggplant and let
soak for 30 minutes.
* Meanwhile cook celery and lintels in vegetable broth
until tender
* Drain the eggplant in a colander.
* In a large fry pan, heat the oil over medium-high
heat until very hot. Add the drained eggplant, chopped onions and garlic. Cook until well browned and tender, 8 to 10 minutes.
Stir often using scissors to stir and cut peaces to make them smaller. Reduce
the heat and add
the celery, mint, remaining vegetable broth, lintels, anchovies, mushrooms, salt and pepper. After 5 minutes add the chopped
walnuts. Stir and serve.
* Add a dollop of sour cream substitute to top it off.
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Avocado
Deviled Eggs:
1 dozen eggs
1/4 cup white vinegar
1 large avocado
1/2 lemon, juiced
2 tablespoons Sour Cream Substitute (see above)
salt and pepper
smoked paprika
*Boiling the eggs. Put the eggs on the bottom of a
large pot, big enough to fit all the eggs comfortably, but not so big that
they’ll rattle around in there. Pour in the vinegar. Cover the eggs with enough
water that there’s an inch of water above the eggs. Turn the burner on high.
Bring the water to boil. Turn off the heat. Wait 10 minutes. Run cold water
over the eggs until they are cool to the touch. Peel the eggs.
*Making the deviled eggs. Cut the eggs in half. Remove
the yolks and plop them in a large bowl. Mash the egg yolks. Mix the mashed
yolks with chopped avocado, lemon juice, Sour Cream Substitute, salt and
pepper. Mash it all up. Add this mix to the egg whites.
* If you want these to look more refined, whirl up the
egg yolks mixture in the food processor. Put it into a pastry bag and pipe this
into the egg whites.
*Sprinkle the tops with smoked paprika. Serve.
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Eggplant
Ratatouille - Serves 4: 30minutes
Ingredients:
* 3 tablespoons olive oil
* 1 onion, thinly sliced
* 1 teaspoon Nature’s
Place, All Natural Minced Garlic in Extra Virgin Olive Oil.
* 1 small eggplant, cut into 1/2-inch pieces (about 3
cups)
* 1 small zucchini, halved lengthwise and cut into
thin slices
* 1 red bell pepper, cut into slivers
* 4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
* 1 small bay leaf and Spike ® Vege-Sal and black
pepper to taste
* 1/2 cup shredded fresh basil leaves
Directions:
* Over medium-low heat, add the oil to a large skillet
with the onion, garlic, and bay leaf, stirring occasionally, until the onion
has softened.
* Add the eggplant and cook, stirring occasionally,
for 8 minutes or until the eggplant has softened. Stir in the zucchini, red
bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally,
for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and
few grinds of pepper to taste.
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Spicy Asian Eggplant
and Quinoa
Ingredients
2 tablespoons olive oil
1 large eggplant, cut into small cubes
1 tablespoon olive oil
1 small onion, finely diced
3 garlic cloves minced
1 red bell pepper, chopped in small pieces
1 tablespoon soy sauce
1 tablespoon fish sauce
2 teaspoons Thai red curry chili paste
1/2 cup water, then 1/2 cup water more to add later
1 teaspoon sesame oil
5 green onions, diced
2 cups cooked quinoa (not dry quinoa)
Make Pistachio Green Beans as a Side
Heat 2 tablespoons of olive oil in a large skillet
over medium-high heat until hot, add the eggplant cubes and cook them, covered,
occasionally stirring, for about 3-5 minutes, until they begin to soften and
get brown around the edges. NOTE: Mid-way through the cooking (after about 2
minutes), add a touch of salt over the eggplant, stir, and continue cooking for
about 2 more minutes. Remove the eggplant to a plate and set aside. It should
be browned and just a little bit soft (you will cook it more thoroughly later).
Add another tablespoon of olive oil to the same
skillet, add chopped onion and diced garlic and cook, stirring, for 1 minute
over medium-high heat. The finely chopped onions should get very soft and even
brown a bit. Add chopped red bell pepper, stir with onions and garlic and cook
for about another minute over medium-high heat, regularly stirring, covered. Add
soy sauce, fish sauce, red curry paste, and water to the skillet and stir
quickly on medium-high heat until smooth. Immediately reduce heat to low.
Return the eggplant to the skillet, along with 2 cups of cooked quinoa (the
quinoa should already be cooked!) Stir all ingredients well. Add another 1/2
cup water to the skillet. Continue cooking (simmering) on very low heat for
about 5-10 minutes (or longer), until almost all liquid is absorbed and the
eggplant is soft. In other words, cook long enough so that eggplant acquires
the right texture (soft but not mushy - so, keep watching cooking time), and
keep adding water if the sauce gets absorbed too fast and if vegetables and
quinoa start sticking to the pan. That way you get soft eggplant and flavorful
quinoa. Before serving, add sesame oil, half of chopped green onions, stir
everything well. Serve topped with the remaining half of chopped green onions.
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Eggplant -
Stuffed with Tomatoes and Feta
(serves 2)
All the measurements below are just an estimate.
2 tbs olive oil divided
1 large eggplant,
1/2 cup dry Quinoa
1 sweet onion,
diced
3 cloves garlic, minced
1 cup chickpeas, drained and rinsed
1/4 cup kalamata olives, finely chopped
1 cup Cento San Marzano Peeled Tomatoes
1/4 cut parsley, diced
a few handfuls of crumbled feta cheese
juice from 1 lemon
crushed red pepper flakes
salt and pepper to taste
*Preheat the oven to 400.
*Slice eggplant in half lengthwise. Scoop out middle
leaving 1/4 inch border (reserving innards for cooking)
*Drizzle eggplant with a little olive oil salt and
pepper. Place cut side down on a prepared baking sheet and roast in the oven
for about 15 minutes.
*While eggplant roasts, cook ½ cup quinoa in one cup low salt chicken broth.
*Meanwhile heat a large skillet over medium heat. Add
olive oil. Add onion and saute for about 5 minutes. Add garlic. Cook for about
2 more minutes. Add chickpeas, quinoa tomatoes,
olives, parsley, eggplant innards, crushed red pepper flakes and juice from 1
lemon. Stir to combine. Reduce heat and cook until all ingredients are warmed
through. Add salt and pepper to taste.
*Remove eggplant from oven. Scoop quinoa mixture into
each eggplant half and top with feta cheese and a drizzle of olive oil.
*Place back in the oven for about 3 more minutes or
until cheese has slightly melted. *Top with a dollop of fried onion and sour
cream substitutes (low sodium cottage cheese plus lemon juice or white vinegar
- amazingly similar to sour cream with the vinegar being closer) and a sprig of
parsley. Inspired by - http://dishingupthedirt.com/recipes/dinner/couscous-stuffed-eggplant
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Fish Grilled
with Eggplant - Serves 4: 20minutes
Ingredients:
* 2 tablespoons Rice Bran Oil, plus more for the grill
* 2 tablespoons low-sodium soy sauce
* 1 medium eggplant (about 1 pound), cut into
1/2-inch-thick rounds
* 4 6-ounce pieces skinless, boneless fish (Halibut or
Flounder)
* Spike ® Vege-Sal and black pepper to taste
* 2 tablespoons rice vinegar
* 1 teaspoon finely chopped fresh ginger
* 1 jalapeño, seeded and thinly sliced
* 1/2 cup fresh cilantro
Directions:
* Heat pan to medium-high.
* In a small bowl, combine the oil and 1 tablespoon
soy sauce. Brush the eggplant and fish with it and season with ¼ teaspoon each
salt and pepper.
* Oil grill pan and heat. Grill the eggplant and fish
until the eggplant is tender and slightly charred and the fish is opaque
throughout, 3 to 5 minutes per side for both.
* In a second small bowl, combine the vinegar, ginger,
jalapeño, cilantro, and remaining soy sauce. Drizzle over the fish and eggplant
before serving.
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Fish with Tahini - http://mideastfood.about.com/od/maindishes/r/fishwithtahini.htm
Pulled Pork Barbeque
Fish with Tahini - http://mideastfood.about.com/od/maindishes/r/fishwithtahini.htm
Fish with tahini is easy and perfect for the seafood
lover! It is called Samak Bi Tahini in
Arabic and is a local favorite in many Middle Eastern regions. You can use any
type of fish for this dish. Tilapia does very well and is readily available at
most markets. This recipe contains tahini, a sesame seed paste. Tahini is easy
to make at home, or can be purchased at Middle Eastern grocers, or at gourmet
markets.
•2 lbs. fish
•1/2 cups tahini
•1/4 cup lemon juice
•2 tablespoons warm water
•1 large onion, sliced
•olive oil
•salt
Drizzle olive oil and salt on fish and bake in baking
pan at 350 degrees for about 12-14 minutes, or until fish flakes easily with
fork. Remove from oven and set aside. In a medium bowl, combine tahini, olive
oil and water. Mix until a sauce forms, adding more water and lemon juice as
needed. Spread sauce over fish and cover with onion slices.
Bake for 25 minutes at 325 degrees. Serve immediately or
place in refrigerator and serve cold. Serve fish with tahini with white rice
and lemon wedges.
Tahini Sauce: In a food
processor or mortar and pestle, combine garlic and tahini. Add kosher salt.
Remove from food processor and add olive oil and lemon juice. If too thick, add
a teaspoon of warm water until desired consistency. Mix in parsely. Serve immediately or refrigerate.
•1/2 cup tahini (sesame seed paste)
•3 gloves garlic, crushed
•1/2 teaspoon kosher salt
•2 tablespoons olive oil
•1/4 cup lemon juice
•1 teaspoon parsley, finely chopped (optional)
Served at Baladi
- Grouper with Spicy Tahini Sauce
- Pan seared fillet of grouper served over basmati
rice and topped with spicy Tahini sauce (diced tomatoes, shredded carrots,
julienne bell peppers and onions, fresh garlic, cilantro, and tahini) garnished
with pine nuts. http://baladicafe.com/menu/entrees
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Falafel-Crusted
Salmon
Served at Baladi
- Falafel Encrusted Catch of the Day served
over a bed of sautéed sabanekh (baby spinach, diced red onions and summac) with
a side of our homemade chick pea salad.
------------------------------------------------------------------------------Pulled Pork Barbeque
* 6 pounds Pork Butt
* 1 thinly sliced onion
* 1 tablespoon All
Natural Chopped Garlic (comes in a bottle)
* 16 oz Canada Dry
Ginger Ale
* ½ cup dark brown sugar
* 1 tablespoon Chile powder
* 1 teaspoon salt
* 1 teaspoon cumin
* 1 teaspoon True Ceylon Cinnamon (store bought is Cassia Cinnamon,
a much cheaper version containing coumarin
a known carcinogenetic – see http://naturalfamilytoday.com/nutrition/what-is-the-best-cinnamon-ceylon-vs-cassia-cinnamon)
Place the sliced onion in even
layers in a slow cooker, sprinkle in the garlic and pour in the ginger ale. Mix
the dark brown sugar, chili powder, measured salt, cumin, and cinnamon in a
small bowl. Pat the pork dry with a paper towels. Rub the spice mixture all
over the pork and place the pork on top of the onions and garlic. Cover and
cook on LOW for about 8 hours. Remove the meat, strain and discard all except
the meat. With two forks, shred the meat, discarding any remaining fat, bones
or skin. Return the shredded meat to the crock pot, stir in the barbecue sauce
so the meat is moist but not soupy. Continue to cook for another ½ hour.
Barbecue Sauce – place below ingredients
in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until
the sugar dissolves.
* ½ cup raw unfiltered apple cider vinegar
* 1 tablespoon Gulden’s
Spicy Brown Mustard
* 3 tablespoons ketchup
that has no high fructose corn syrup
* 3 tablespoons dark brown sugar,
* 1 teaspoon garlic salt,
* 1 teaspoon cayenne pepper
* ½ teaspoon black pepper
Serve on a toasted slice of
sourdough bread and top with coleslaw. Buy both at Food Lion. Get the coleslaw
type with less mayonnaise and the sourdough bread they bake daily (the closest
to San Francisco Sourdough). If not sliced, ask the bakery department to slice the
sourdough. Or make a sandwich with two slices of sourdough. Mix in the coleslaw
with the pulled pork barbeque before ladling a heaping portion onto the bread
so the bread will not get soggy.
Note: As an alternative to store-bought coleslaw try a recipe from John Watters as modified
from Cooking Favorites, First
Christian Church of Houston, Tx 1979.
1 – large bag of shredded cabbages (equivalent of large head
of cabbage)
2 tsp salt
1/2 cup sugar (I
always use local honey when the recipe calls for sugar and half as much)
2 tsp dry mustard
1 – 2 large sweet onions
1 1/3 cups vinegar
2 tsp. celery seed
½ cup oil (olive, cannola, etc.)
Black pepper
Red pepper flakes
-Toss shredded cabbage with sugar and red pepper flakes and
ground black pepper. Place ½ in a bowl
and place very thinly sliced onions on top (use a mandoline on thinnest
setting). Cover with remainder of tossed
cabbage and mash down firmly. Set aside.
-Dressing: Add dry
ingredients to vinegar and bring to a boil.
Stir in oil. Use large spoon to
place dressing evenly over cabbage.
Cover and refridgerate for at least 24 hours. 2–3 days is better. Toss to mix before serving. Keeps in refrigerator for a long time.
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Lamp BBQ:
The sauce:
One quart of apple cider vinegar
One 1/2 cup of Centro San Marzano Pasta Sauce
One 1/3 cup pure raw honey
One tablespoon Spike ® Vege-Sal
One tablespoon red pepper spice
Bring vinegar to a boil then whisk in all other ingredients.
Simmer for one hour
For the lamb, use lamb butts and/or shoulders and put them in a slow cooker pot for 6-8 hours along with small hot green chili peppers, garlic, Sriracha Sauce, red pepper spice, two bay leaves, and unsalted vegetable cooking stock.
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Lamb - Hungarian Goulash - Serves 4-6
Goulash is from the Hungarian word for herdsman
(gulyas), a stew made by them -
* Cook 2lb lamb (the shank, shin, or shoulder) in a crock
pot for 6 hours
* Add to the crock pot –
* 1 cup Centro San Marzano Marinara Pasta Sauce
* 1 cup vegetable stock
* 1 onion, chopped
* 1 teaspoon Nature’s
Place, All Natural Minced Garlic in Extra Virgin Olive Oil.
* 1 bay leaf
* 1 tablespoon paprika
* 1/4 teaspoon dried thyme
* 1/2 teaspoon Spike Vege-Sal
* 1/2 teaspoon pepper
* 6 small red potatoes, halved
* 4 long carrots
* 4 long celery sticks
* Add 4 cups baby spinach 10 minutes before serving.
* Serve the lamb goulash with a dollop of sour cream
substitutes (see above “Toppings, Sauces,
Dips, Substitutes and Food Preparation.”
* Serve over warm quinoa
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Lamb Tagine Over
Quinoa – "Tagine" refers to slowly simmered meat, fish and vegetable
dishes that have both a sweet and savory flavor. Cook lamb in crock pot for 8-10 hours along with cilantro, cinnamon, ginger and saffron joins chickpeas, dates,
oranges and almonds in this classic Moroccan dish. Serve the lamb over cooked quinoa,
dates, oranges and almonds.
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Lamb, Brazilian
Style Butterflied Leg
with
Chimichurri – This recipe requires marinating in frig over night. The marinade
provides some good recommendation for what goes well with lamb (besides rosemary),
i.e., onion, garlic, scallions, cilantro leaves, dried oregano, bay leaves, dry
white wine, and olive oil. For the recipe, see “Brazilian Style Butterfl ied Leg
of Lamb with
Chimichurri” - http://www.australian-meat.com/uploadedFiles/Foodservice/Resources/Publications/A-World-of-Flavor-RecipeBook.pdf
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Lamb Leg with
Rosemary and Garlic: In this recipe,
the flavors are kept simple. A leg of lamb is rubbed with a mixture of rosemary
and garlic and then roasted with aromatic vegetables (chopped carrots, onions,
garlic, peppers, and celery).
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Lamb Chops (Broiled)
Served with Cherry Salsa:
Directions:
1. Rub lamb chops with sea salt and lime zest. Cover
and refrigerate for one hour.
2. Broil 4-6
in. from the heat for 5-8 minutes on each side or until meat reaches desired
doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°;
well-done, 170°).
Sweet cherries salsa:
4 cups cherries, stemmed, pitted, and chopped
8 green onions, chopped
1 cup chopped fresh cilantro leaves
1/4 cup lemon juice
1 jalapeno pepper, chopped
1 clove garlic, chopped
Directions: Mix all ingredients in a medium mixing
bowl until well combined.
Serve with the briled lamb chops
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Lamb &
Lintels or Quinoa
Ingredients:
* 1 cup low salt vegetable broth
* 1 cup pulled lamb (cooked in slow cooker for 6-10
hours seasoned with rosemary and Trader Joe’s 21 Seasoning Salute)
* 1/2 cups Trader Joe's 10 Minute Farro
* 1/4 cup Trader Joe’s Rice Bran Oil
* 1 teaspoon Nature’s
Place, All Natural Minced Garlic in Extra Virgin Olive Oil.
* 1 onion,
finely chopped
* 1 pepper finely chopped
* bunch baby spinach coarsely chopped
* ½ cup lintels
* 1 cup Centro San Marzano Peeled Tomatoes
* 1/2 teaspoon Trader Joe’s Sriracha Sauce
* 1 teaspoon Trader Joe’s 21 Seasoning Salute
Directions:
1. In a pot of
boiling, bring vegetable stock to a boil, add in Farro and lentils and reduce
heat. Cook until almost no broth left.
2. Meanwhile,
in a pan add oil and fry garlic, seasoning, red peppers and onion until almost
burned. Add all other ingredients. Heat for 5 minutes and serve.
-----------------------------------------------------------------------------------
Liver – calf or chicken. Since liver is high in cholesterol and saturated
fat, plan to have it no more than once a week. Its concentration of many
beneficial nutrients make it an extremely healthful food for the brain. Here’s
the best way to prepare liver along with healthy ingredients.
1. Fry thinly sliced onions in rice bran oil and some minced garlic until
golden brown. Move to one side of fry pan.
2. Add slices of liver into the hot rice bran oil that have been dredged in egg and rolled in a mixture of ground sage, salt, cayenne pepper (to taste) and pure rice bran or almond meal. Cook for two minutes on each side (don’t overcook). Meat should be seared on the outside and pink on the inside.
3. Remove the cooked liver to a hot plate and quickly deglaze the pan with fresh lemon juice and red wine.
4. Pour over liver and onions (optional to taste). Eat hot.
http://healthyeating.sfgate.com/much-vitamin-b12-chicken-livers-6063.html
2. Add slices of liver into the hot rice bran oil that have been dredged in egg and rolled in a mixture of ground sage, salt, cayenne pepper (to taste) and pure rice bran or almond meal. Cook for two minutes on each side (don’t overcook). Meat should be seared on the outside and pink on the inside.
3. Remove the cooked liver to a hot plate and quickly deglaze the pan with fresh lemon juice and red wine.
4. Pour over liver and onions (optional to taste). Eat hot.
http://healthyeating.sfgate.com/much-vitamin-b12-chicken-livers-6063.html
-----------------------------------------------------------------------------------
Oatmeal Breakfast – Hot. This breakfast uses 17 of the most healthful ingredients in the world.
See my recipe @ http://1bob5.blogspot.com/2008/06/best-breakfast-ever.html
----------------------------------------------------------------------
* Quinoa / Spinach Side Dish. This side dish can serve as your vegetable beside fried lamb ribs. Cook quinoa according to directions above under “Food Prep.” In a fry pan heat 2 tablespoons of Trader Joe’s Rice Bran Oil to very hot – throw in one chopped sweet red pepper. After 2 minutes throw in two sliced sweet onions (or one large one) and fry to an almost a burned state. Stir in garlic, chopped mushrooms, spinach, olives, one 4 oz can of "Trader Joe's Fire Roasted Diced Green Chile"and the cooked quinoa.
Quinoa - "Cooking
with Quinoa: 25 Recipes" - http://www.cookinglight.com/food/recipe-finder/cooking-with-quinoa-00412000073996/page28.html
My Favorites from "Cooking with Quinoa: 25 Recipes" ...
Quinoa and Roasted Pepper Chili - http://www.myrecipes.com/recipe/quinoa-roasted-pepper-chili-50400000117880
Quinoa Red Pepper ,Tomato, and Squash Gratin - http://www.myrecipes.com/recipe/tomato-squash-pepper-gratin-50400000122481
Quinoa, Corn, and Green Chiles Stuffed Tomatoes - http://www.myrecipes.com/recipe/baked-tomatoes-50400000121356
-------------------------------------------------------------------------------
Quinoa and Turkey
Quinoa and Turkey
*½ Cup Ancient
Harvest Gluten Free pre-washed White Grain Quinoa (cook in 1 cup low sodium chicken
broth)
*Sriracha Hot Chile Sauce to taste
*1 tablespoon Pompeian OlivExtra Premium Mediterranean Blend
Canola Oil / Extra Virgin Olive Oil / Grapeseed Oil (for frying this is the best)
*1 Red Bell Pepper
*1 teaspoon ground Turmeric
*½ teaspoon – Trader Joe’s 21 Seasoning Salute
*4 oz Baby Bella Fresh Mushrooms (whole – better you slice
them)
*4 oz Jennie-O Lean ground Turkey
* 2 oz Stella Parmesan Cheese from an 8 oz wedge (chop it
into small pieces)
*1 Can Centro San Marzano Peeled Tomatoes (strain & save
juice for soup)
½ teaspoon Nature’s Place All Natural Minced Garlic in Extra
Virgin Olive Oil
*Prepare Quinoa
in Chicken Broth per package instructions just like you’d prepare rice. Squirt
in some Sriracha if desired.
*At the same
time in a frying pan add in oil. When hot add sliced pepper. Season with Turmeric
and 21 Seasoning Salute. Squirt in some Sriracha if desired.
*After 10 minutes
add mushrooms (chopped and rinsed) and garlic, then after 5 minutes the ground
Turkey and cheese, and after 2 minutes
the tomatoes.
- Leftovers –
Add the juice from the strained San Marzano Peeled Tomatoes for a delicious
soup. Spindle top with 100% Grated Parmesan Cheese and Sriracha Hot Chile if
desired. Serve with Monterey Sourdough Artisan Bread (Food Lion- have it sliced).
I found this to be very close to the original famous San Francisco Sourdough. Toast
and spread on soft butter and/or Ole
Homestead Habanero Pepper Jelly - http://www.frenchmarketproduce.com/proddetail.aspx?cid=7&pid=45
------------------------------------------------------------------------------------------------------------------* Quinoa / Spinach Side Dish. This side dish can serve as your vegetable beside fried lamb ribs. Cook quinoa according to directions above under “Food Prep.” In a fry pan heat 2 tablespoons of Trader Joe’s Rice Bran Oil to very hot – throw in one chopped sweet red pepper. After 2 minutes throw in two sliced sweet onions (or one large one) and fry to an almost a burned state. Stir in garlic, chopped mushrooms, spinach, olives, one 4 oz can of "Trader Joe's Fire Roasted Diced Green Chile"and the cooked quinoa.
Quinoa
Carrot Pancakes. - Yield: 2 servings – 4 pancakes
*½ cup Ancient Harvest Gluten-Free Quinoa Flour
*1/8 cup
chopped walnuts, toasted
*1 teaspoon baking powder
*1/2 teaspoon ground true cinnamon
*1/8 teaspoon Vege-Sal
Spike Natural Seasoning
*Dash teaspoon freshly ground nutmeg
*Dash of ground cloves
*Dash of ground ginger
-Combine above in a large bowl
*2 packets Truvia
*1/2 cup fat free ½ and ½ (try it with orange juice
instead skipping on the Truvia)
*1/2 tablespoon OlivExtra® Premium Mediterranean Blend
*3/4 teaspoon
vanilla extract
*1 large eggs,
lightly beaten
-Combine above in a separate bowl and add to flour
mixture.
-Fold in 1 cup
finely grated carrots
---
Fry premium lower sodium turkey bacon. Remove to paper
towel and a warm oven. With a paper towel wipe pan to absorb some of the turkey
oil (there shouldn’t be much). Spoon batter mounds into then hot (very) pan,
spreading with a spatula. Reduce heat a bit and cook for 2 minutes. Carefully
turn pancakes over; cook 1 minute. Repeat procedure if there is more batter. As
the pan usually heats up this time it shouldn’t take as long.
-Serve with a mixture of raw honey and Maple Syrup that
has been heated in the microwave for 25 seconds. Top with Sour Cream Substitute
(see above under “Food Preparation”).
Note: Recipe inspired by “My Recipes”
----------------------------------------------------------------------------------------------------
Salad - Almond-Broccolini
Serves: 6
Prep Time:
10 minutes
Cook Time: 8
minutes
Ingredients:
•2 bunches
broccolini, ends trimmed
•2
tablespoons fresh lemon juice
•1-1/2
tablespoons extra virgin olive oil
•1/4 cup
NatureBox Zingy Currants
•2
tablespoons shaved Parmesan cheese
•2
tablespoons sliced almonds
•1 teaspoon
grated lemon zest
Directions:
1. Bring a
large pot of salted water to a boil. Prepare an ice water bath - fill a large
bowl with ice and water. Blanch about 1/4 of broccolini in boiling water until
stems are tender-crisp, about 2 to 3 minutes, depending on thickness of stems.
Using tongs, transfer broccolini to ice water bath. Repeat with remaining
broccolini. Drain broccolini well.
2. Transfer
broccolini to serving platter. Drizzle with lemon juice and oil. Sprinkle with
Zingy Currants, Parmesan cheese, almonds and lemon zest.
Taken from
NatureBox, “Almond-Broccolini Salad,”
-----------------------------------------------------------------------------------
Salad, Avocado: Prepare quinoa in chicken broth and set aside to cool. Mix cooked black beans (or Trader Joe’s Steamed Lentils – Ready to Eat Warm or Cold) and corn kernels with sliced avocado, tomatoes, and sweet onions. Add cilantro salad dressing (or oil and balsamic vinegar mix), chopped
cilantro. Toss and spoon over cooled quinoa.
-----------------------------------------------------------------------------------------------Salad, Chickpeas Cherry Tomato Quinoa - Serves 4.
Ingredients:
1 cup cooked chickpeas
1 cup cooked Quinoa
6 cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 lemon, cut in half
1 lime, cut in half
1 tablespoon extra virgin olive oil
Spike ® Vege-Sal, freshly ground pepper and Trader Joe’s 21 Seasoning Salute to taste
1/3 cup basil or cilantro, chopped
1/3 cup feta cheese, crumbled
Combine the quinoa, tomatoes, cucumber, and chickpeas in a large bowl. Squeeze the lemon and lime juice directly into the bowl - add the olive oil, and spices. Toss well. Add the basil and feta and toss gently until it is evenly dispersed. To spice it up a bit add some Sriracha drizzle.
------------------------------------------------------------------------------
Salad, Chickpea. Pan-fry the chickpeas with some baby leeks and a bit of garlic. Add a creamy dressing made with plain unsweetened Greek yogurt and curry powder. Finished off the salad with plenty of chopped cilantro and chopped sweet onion. You will love the way the chickpea nuttiness plays off the tangy curry-spiked dressing.
-------------------------------------------------------------------------------
Salad, Quinoa with Spicy Grilled Shrimp
Total: 58 Minutes
Ingredients:
* 1/4 cup fresh lime juice
* 10 teaspoon olive oil
* 2 teaspoons chili powder
* 1 teaspoon ground cumin
* 1/4 teaspoon black pepper
* 1/4 teaspoon hot pepper sauce
* 1/8 teaspoon Spanish smoked paprika
* 1 teaspoon Nature’s Place, All Natural Minced Garlic in Extra Virgin Olive Oil.
* 24 large shrimp, peeled and deveined (about 1 pound)
* 3/4 cup uncooked quinoa
* 1/2 cup chopped onion
* 1 cup water
* Spike ® Vege-Sal and black pepper to taste
* 1/2 teaspoon honey
* 1 cup cherry tomatoes, halved
* 1/2 cup chickpeas that have been soaked overnight (drained) –
* 1/2 cup diced peeled avocado
* 1 ounce feta cheese, crumbled
* Cooking spray
* 1/4 cup chopped fresh cilantro
Preparation:
1. Preheat grill to high heat.
2. Combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika, and garlic in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 30 minutes.
3. Rinse and drain quinoa. Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add onion to pan; sauté 3 minutes. Add garlic and quinoa; cook 2 minutes, stirring constantly. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Cool. Combine remaining 2 tablespoons lime juice, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and honey in a large bowl; stir with a whisk. Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently.
4. Remove shrimp from bowl; discard marinade. Sprinkle shrimp with remaining 1/4 teaspoon salt. Thread 3 shrimp onto each of 8 (6-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done.
5. Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro.------------------------------------------------------------------------------------------------------------
Salad, Wasabi Tuna
1 (6 ounce) can tuna (canned albacore, known as white tuna, contains almost three times as much mercury as canned light tuna. Choose water-packed tuna which won't leach any of its precious omega-3s - http://www.whfoods.com/genpage.php?tname=george&dbid=105 )
2 tablespoons sour cream substitutes (low sodium cottage cheese plus lemon juice or white vinegar - amazingly similar to sour cream with the vinegar being closer)
1 teaspoon pickle relish
1 tablespoon wasabi powder
6 red leaf lettuce pieces (whole – not torn)
Directions:
* Flake the tuna bits.
* Mix in the sour cream substitutes and relish thoroughly, to your desired consistency.
* Mix in the spoonful of wasabi powder, distributing it evenly throughout the tuna-mayo mixture.
* Seal and refrigerate for 1 or two hours before using, allowing the flavors to mingle properly.
* Put a table spoon full of the tuna mix on each lettuce leaf which can be rolled up as a lettuce wrap.
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Sardines with Sun-Dried Tomato and Capers
"No cooking involved. The ingredients really
balance out the fishy flavor, and turn a can of sardines into a tasty, gourmet
meal on-the-go. Pair with quinoa and a side of spinach (preferably sauteed in
olive oil with lemon) for a complete lunch or dinner. This meal provides
energy, focus, and saves you time and money.
* 1 (3.75 ounce) can sardines packed in olive oil,
drained (such as King Oscar®)
* 1/2 fresh lemon
* Spike ® Vege-Sal and black pepper to taste
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1 pinch crushed red pepper flakes, or to taste
* 1 teaspoon Nature’s
Place, All Natural Minced Garlic in Extra Virgin Olive Oil.
* 2 tablespoons chopped sun-dried tomatoes
* 1 tablespoon capers
Directions: Place the sardines on a small plate.
Squeeze the lemon half over the sardines; season with salt, black pepper,
cayenne pepper, oregano, thyme, and crushed red pepper flakes. Scatter the
garlic, sun-dried tomatoes, and capers over the mixture.
---------------------------------------------------------------------
Soups – Lentil
Soup. In a pot add 2 cups Trader
Joe’s Organic Low Sodium Chicken Broth, 1 cup French Beluga Lentils, and 4
chopped carrots, bring to a boil, reduce heat a bit and cook for 15 minutes.
Add 4 chopped up celery sticks and 1 cup
Centro San Marzano Pasta Sauce - http://www.doma-italian-market.com/index.php?main_page=product_info&products_id=157
After 5 minutes reduce heat a bit.
*In a separate pan heat 2 tablespoons of Trader Joe’s Rice
Bran Oil to very hot – throw in one chopped sweet red pepper. After 2 minutes
throw in two sliced sweet onions (or one large one) and fry to an almost a
burned state. Stir in garlic, mushrooms and fresh baby spinach. Add to soup and
serve.
* Turn this into Turkey or Chicken Gumbo by adding
pieces of diced cooked meat (leftover) and other vegetables (lima beans, oktra,
white beans). Thicken a bit with whole wheat flower pre-mixed with Chicken Broth)
*You might also want to add Trader Joe’s Sriracha
Sauce (to taste) and a dollop of sour cream substitutes (low sodium cottage
cheese plus lemon juice or white vinegar - amazingly similar to sour cream with
the vinegar being closer)
---------------------------------------------------------------
Soups –
Tuscan Kale & Farro Soup
Ingredients:
*1 1/2
cups Trader Joe's 10 Minute Farro
* 1/4 cup Trader Joe’s Rice Bran Oil
* 1 teaspoon Nature’s
Place, All Natural Minced Garlic in Extra Virgin Olive Oil.
* 2 carrots,
thinly sliced crosswise
* 1 onion,
finely chopped
* bunch tuscan
kale, stemmed and coarsely chopped
* 1 15 ounce
can Trader Joe's Cannellini White Kidney
Beans
* 1 * 28 oz can
Cento San Marzano Peeled Tomatoes - http://www.worldsfoods.com/shop/pc/Cento-DOP-San-Marzano-Peeled-Tomatoes-28-oz-Pack-of-12-p615.htm?gclid=CNG65suo1rsCFdNrfgodRlYAZg
* 1 tablespoon
finely chopped cilantro
* 1/2 teaspoon Trader Joe’s Sriracha Sauce
* Spike ® Vege-Sal and black pepper to taste
Directions:
1. In a large
pot of boiling, salted water, cook Trader Joe's 10 Minute Farro according to
directions. Reserve 4 cups of the cooking water, then drain the farro in a
colander.
2. Meanwhile,
in a large soup pot, heat 1/4 cup oil and the garlic over medium-low heat. Add
the carrots and onion and cook, stirring frequently, until softened, about 7
minutes. Stir in the kale and 1/4 cup water, cover the pot and cook until
wilted, about 10 minutes. Stir in the cannellini beans and their liquid, the
diced tomatoes and their juices, the parsley and crushed red pepper. Lower the
heat, cover partially and gently simmer for 10 minutes.
3. Add the
drained farro and 3 cups of the reserved cooking water to the soup; add the
final cup of cooking water if desired to thin the soup. Season with Vege-Sal and pepper. Simmer for 10 minutes over medium
heat. Ladle into bowls and a dollop of sour cream substitutes (low sodium
cottage cheese plus lemon juice or white vinegar - amazingly similar to sour
cream with the vinegar being closer)
--------------------------------------------------------------------------------------------
Quinoa Spaghetti
Pasta.
Sauce: In a skillet
poor in two table spoons Pompeian Olive Extra Premium Mediterranean Blend
Canola Oil/Extra Virgin Olive Oil/Grape Seed Oil. Add teaspoon Trader Joe’s 21 Seasoning Salute,
teaspoon Turmeric, and cut up sweet onion - sauté on high. Reduce heat a bit. Add package (8 oz) cut up baby bella fresh
mushrooms, and garlic and hot sauce to taste – Reduce heat a bit. Add ½ pound Jennie-O Ground Extra 99% Lean Turkey
Breast and ½ packet Spaghetti dry sauce mix – Reduce heat a bit. Add one can Centro San Marzano Peeled
Tomatoes. Reduce heat a bit and chop up with scissors.
Pasta: Boil one box (8 oz) Ancient harvest Quinoa Spaghetti with one tablespoon olive oil and one tablespoon hot sauce (takes longer than traditional
spaghetti). Stir with scissors while cutting up (keeps from sticking together).
Test noodle, then drain in colander rinsing thoroughly with water. Add spaghetti to sauce. Serve with grated fresh
Parmesan cheese.
Note: Get Gluten Free Ancient Harvest Spaghetti Pasta at Trader Joe’s http://www.amazon.com/dp/B000LKTB90/ref=sr_ph?ie=UTF8&qid=1455841409&sr=1&keywords=quinoa+spaghetti
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Turkey in
Yogurt
-Ingredients:
*Left over slices of cooked Jennie-O Turkey
*Salt, to taste
*1 cup Sour Cream Substitute (see Toppings, Sauces,
Dips, Substitutes and Food Preparation)
*2 tsp garlic
*Juice and zest of 1 orange (or ¼ cup of orange juice)
*1 tbl. ground coriander
*2 tsp. ground cumin
*2 tsp. smoked paprika
*1 cup cilantro, chopped
-Directions
1. Two dry slices of cooked turkey season with salt.
2. Whisk remaining ingredients together. Toss the turkey
pieces into mixture.
3. Marinate in the fridge for 2-4 hours.
4. Remove the turkey and mixture from the fridge and place
on a serving plate
5. Microwave for 1 minute.
6. Serve.
----------------------------------------------------------------------------------------------------
Turkey
Pumpkin Chili - makes 4 servings
Ingrediants:
* 1 chopped sweet onion
* 1 chopped red sweet bell pepper
* 1/2 cup pumpkin puree
* 1/2 cup chicken broth (low or no salt)
* 1/2 cup Trader Joe’s Organic Tomato & Roasted
Red Pepper Soup
* 1 teaspoon garlic
* 1 cup Cento San Marzano Peeled Tomatoes.
* 2 cups turkey from left over from dinner chopped
into small pieces
* 1 1/2 tablespoons chili powder
* 1 teaspoon turmeric
* 1/2 teaspoon ground black pepper
* dash salt to taste
* 1/2 cup sour cream substitute
----------------------------------------------------------------------------------------
Turkey Espresso Chili
Ingredients:
2 cups diced cooked turkey leftover turkey from your Jennie-O whole turkey
2 tablespoons olive oil
1 large onion chopped
1 large sweet red pepper chopped
1-1/2 cups chicken broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano leaves
1 28 ounce can of Cento San Marzano Peeled Tomatoes
1 tablespoon raw honey
1 teaspoon Nature’s Place, All Natural Minced Garlic in Extra Virgin Olive Oil.
2 cans Great White Northern Beans
½ teaspoon Vege-Sal Spike Natural Seasoning
pinch of cinnamon
- Instructions: Prepare onions and red peppers as above under Food Prep - “Fried Sweet Red Pepper / Onion Set-up.” Next, add all other ingredients except tomatoes, honey and garlic. Cook about 2 minutes. Mix in tomatoes, honey and garlic. Reduce heat to medium low, cover and simmer for about 30 minutes. Season with Vege-Sal Spike Natural Seasoning. Serve topped with Sour Cream Substitute (see above under Food Prep).
Inspired by “24 Carrot Kitchen” –
http://24carrotkitchen.com/black-bean-espresso-chili
----------------------------------------------------------------------------------------
Turkey Chile:
Turkey Espresso Chili
Ingredients:
2 cups diced cooked turkey leftover turkey from your Jennie-O whole turkey
2 tablespoons olive oil
1 large onion chopped
1 large sweet red pepper chopped
1-1/2 cups chicken broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano leaves
1 28 ounce can of Cento San Marzano Peeled Tomatoes
1 tablespoon raw honey
1 teaspoon Nature’s Place, All Natural Minced Garlic in Extra Virgin Olive Oil.
2 cans Great White Northern Beans
½ teaspoon Vege-Sal Spike Natural Seasoning
pinch of cinnamon
- Instructions: Prepare onions and red peppers as above under Food Prep - “Fried Sweet Red Pepper / Onion Set-up.” Next, add all other ingredients except tomatoes, honey and garlic. Cook about 2 minutes. Mix in tomatoes, honey and garlic. Reduce heat to medium low, cover and simmer for about 30 minutes. Season with Vege-Sal Spike Natural Seasoning. Serve topped with Sour Cream Substitute (see above under Food Prep).
Inspired by “24 Carrot Kitchen” –
http://24carrotkitchen.com/black-bean-espresso-chili
----------------------------------------------------------------------------------------
Turkey Chile:
Heat one tablespoon Rice Bran
oil. Add one chopped sweet red pepper. After well browned (5 minutes), add two
chopped onions and garlic (another 5 minutes). Add one tablespoon chili powder
and one teaspoon each pepper spice, coriander, and cumin. Fry the onions until
almost burned (4 minutes). Add leftover turkey chopped. Add two tablespoons
Sriracha Sauce, one tablespoon raw honey, one can (28 oz) Centro San Marzano
Peeled Tomatoes and 2 cups of red kidney beans (pre-rinsed in a colander).
Simmer for 30 minutes. Best left in frig overnight.
-------------------------------------------------------------------------------------------
Turkey Gumbo:
Serves 6 to 8.
Ingredients:
• 4 cups leftover turkey pieces (or 3 lb frozen raw turkey if using a crock pot)
• 1 carton Trader Joe’s Low Sodium Chicken Broth (32
Oz)
• 1 tablespoon chili powder
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Curry Powder
• 1/2 teaspoon Cayenne Red Pepper
• 1/2 teaspoon Sage
• 1/2 teaspoon Trader Joe’s 21 Seasoning Salute
• Vegatables – your choice and quantity all sliced up,
red potatoes, carrots, corn, celery.
• 1 cup Great Northern White beans that have
been soaked overnight.(no soaking for a crock pot)
• 1 red bell pepper, chopped
• 1 sweet onion, chopped
• garlic to taste (add when almost done)
• garlic to taste (add when almost done)
• 5 Baby Bella mushrooms, chopped
• 2 cups Cento San Marzano Peeled Tomatoes, 28 oz. (add when almost done)
• Large bunch of fresh spinach (add when almost done)
-Pot preparation: In a large pot simmer veggies and beans in
the chicken broth for two to three hours.• Large bunch of fresh spinach (add when almost done)
Fifteen minutes before finish, in a pan prepare peppers and onions per “Fried Sweet Red Pepper / Onion Set-up” instruction alone with spices (see above). Add Cento San Marzano Peeled Tomatoes, mushrooms, spinach and garlic to the pan five minutes before finish. Add pan ingredients to the simmering broth.
-Crock pot preparation: Set crock pot for 8 hours. Add all ingredients except garlic, Baby Bella mushrooms, Cento San Marzano Peeled Tomatoes and fresh spinach (add when pot timer goes off and during cool down period).
For the last 5 minutes cut up everything with scissors.
Serve with a dollop of Sour Cream Substitute (see above).
-------------------------------------------------------------------------------------------
Vegetable Side Dish - Sautéed Swiss Chard
with Fruit & Nuts
Serves: 4
Prep time:
10 minutes
Cook time: 5
minutes
Ingredients:
•1 bunch
Swiss chard
•1-1/2
tablespoons olive oil
•2 garlic
cloves, minced
•1 Hungarian
pepper, thinly sliced
•1/4 cup
sliced almonds
•3
tablespoons golden raisins
•1
tablespoon fresh lemon juice
•1/4
teaspoon kosher salt
•1/8
teaspoon freshly ground black pepper
Directions:
1. Remove
stems from chard; cut stems crosswise into 1-inch pieces. Cut chard leaves
crosswise into 2-inch pieces. Keep stems and leaves separate.
2. In large
skillet, heat oil over medium heat. Add garlic, Hungarian pepper, almonds and
chard stems. Cook 3 minutes, stirring frequently.
3. Add
raisins, lemon juice, salt, black pepper and chard leaves. Cook 2 to 3 minutes
or until leaves are just wilted, stirring frequently.
Taken from
NatureBox, “Sautéed Swiss Chard with
Fruit & Nuts” http://blog.naturebox.com/posts/saut-ed-swiss-chard-with-fruit-nuts?utm_source=internal&utm_medium=email&utm_term=prospect_b_050814&utm_content=prospect_b_050814_blog3&utm_campaign=prospect_b_050814&promo=snack10
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Yogurt, Greek – 51 Recipes
Try numbers
1. Greek Yogurt Pancakes
8. Pasta with Zucchini, Tomatoes, and Creamy
Lemon-Yogurt Sauce
12. Roasted Eggplant and Tomatoes with Tangy Cucumbers
and Yogurt
13. Blackened Chicken Breast over Cilantro Lime Quinoa
21. Spicy Chopped Chicken Salad
22. Butternut Squash Soup
27. Spicy Tuna Salad with Greek Yogurt
34. Kale, Spinach, and Artichoke Dip with Greek Yogurt
37. Beet Tzatziki Dip
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