Curried Chicken with Chutney

Looking for a different way to make your chicken? Something to excite your tastebuds? The try this easy curried chicken dish with chutney. curried chicken

On this occasion I served the dish with a Patty's delicious homemade chutney, a mix of brown and black rice and a kale salad. Very tasty!

Ingredients:

  • 2 chicken breasts, cut into small pieces
  • 2 teaspoons of curry
  • 2 teaspoons of mustard
  • 1/2 teaspoon of paprika
  • salt and pepper to taste
  •  1. 5 table spoons of olive oil
  • Chutney, homemade or store-bought

Serves 4

Preparation:

  • Coat chicken with all the spices and mustard
  • Using a non-stick pan, such as a cast iron pan: add oil, heat, add chicken, cook for about 5-7 minutes, until fully done.
  • Serve with chutney.

This dish is best served with rice.

 

Quick and Easy Pumpkin Soup with Roasted Hazelnuts

When I came home last night, I really felt like having soup, but not like putting a lot of effort into cooking. I had a little pumpkin and some carrots left and made this quick and easy dish. If you don't like hazelnuts you can substitute them with pumpkin seeds or walnuts.

pumpkin soup

Ingredients:

  • 1 small pumpkin such as kabocha squash, pumpkin, gold nugget squash or butternut squash, peeled, cored and diced
  • 1 cup of carrots diced
  • 1 small onion, diced
  • 1 teaspoon of curry
  • 1/2 bouillon cube or ready veggie stock
  • zest from 1/2 lemon
  • juice from 1/2 lemon
  • salt and pepper to taste
  • 1 table spoon of olive oil
  • 1 handful of hazelnuts

SERVES 2 PEOPLE

Preparation:

  1. Saute oil, curry and onions for 5 minutes
  2. Add squash and carrots, sauté for a couple of minutes
  3. Add stock or water and bouillon, just barley covering the veggies
  4. Cover and cook at a low boil for 10 minutes
  5. Add lemon juice and zest a couple of minutes before the veggies are tender
  6. Roast hazelnuts in a pan
  7. Once veggies in soup are soft, remove from heat; puree with an immersion blender or in your blender
  8. Serve with roasted hazelnuts on top.

Enjoy!

Your Cooking Questions Answered: How to peel a pumpkin in 5 minutes!

Having a hard time peeling your pumpkins? If so, your not alone! Most people don't know how to peel a pumpkin in a quick and painless way. Because numerous clients have asked me that questions, I decided to write a post about it. pump1

You need a specific, very inexpensive tool to do this:

A swiss potato peeler: I use the one made my Kuhn Rikkon. It has a nice sharp blade, and works for many other kitchen tasks. The peelers are available in a range of color at Sur La Table and only cost $ 3.50! (Makes a great stocking stuffer!)

peeler

All you do is peel the pumpkin with this handy little tool. Don't cut the pumpkin before you peel it! It needs to be intact to be firm enough to withstand the pressure needed to peel it in this fashion

That's it! problem solved; you are ready to make all kinds of pumpkin dishes now!

 

Hardy Farro Minestrone ~ A Great Winter Dish!

This is a lovely winter dish, hardy, easy to make and sure to warm you up on a cold day! Minestrone is usually made with pasta. Making it with farro, an ancient Italian wheat version, makes for a hardier and very tasty version! Farro Minestrone

Ingredients:

Ingredients

  • 1 cup of dry farro
  • 1 leeks, diced
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 1 small bunch of kale, stripped of stems and chopped
  • 2 cloves of garlic, pressed
  • 1-2 tablespoons of olive oil
  • 1 jar/can of tomatoes (15 oz)
  • Vegetable stock or bouillon
  • 1 can of beans of your choice (I used cannellini beans in this version) drained and rinsed(15 oz)
  • Salt
  • Fresh herbs of your choice: cilantro, parsley, marjoram, sage, rosemary, thyme, oregano
  • Red pepper flakes
  • Zest of 1-2 lemons
  • Fresh ground parmesan (optional)

Preparation:

Pre-cooked Farro

  1. Pre-cook farro. Because the grain takes a while to cook, you will want to pre-cook it, otherwise all the veggies will turn into mush by the time the grain is done. You can do this at any time, today I did it in the morning while talking to my sister on the phone: In a medium sauce pan combine farro with 3 cups of water. Cook for 30 minutes (not until done!), drain, set aside.
  2. Heat olive oil in a large pot and leeks, carrots, celery, and garlic and saute for 10 minutes at low temperature.
  3. Add stock or bouillon, 4-5 cups, add more liquid if soup needs thinning
  4. Add chopped herbs and red pepper flakes
  5. Add farro, tomatoes and beans, simmer on low heat for about 10 minutes
  6. Add kale and lemon zest, simmer for 2 more minutes
  7. Season with salt if needed
  8. Add grated parmesan if desired.

    Bon Appetite!

 

My Favorite Vegan Stuffing

stuffing I have made this stuffing for many years. The fact that it is vegan makes it a great option for everyone in your family. It is easy and and all the herbs make it quite healthy. This year I am using a vegan stuffing mix (from Whole Foods) for half of the bread portion and I am making the other half from a cranberry walnut bread.

Serves 20

Ingredients:

  • 2 bags of stuffing OR 1 bag of stuffing and 1 loaf of cranberry walnut bread: cut into cubes, plus oil spray, such as olive or coconut oil
  • 1 bunch of marjoram: finely chopped
  • 1/2 bunch of sage: finely chopped
  • 1 bunch of parsley: finely chopped
  • 1 bunch of oregano: finely chopped
  • 1 bunch of thyme: finely chopped
  • 4 large carrots: grated
  • 2 medium apples: grated
  • 3-4 medium potatoes: grated
  • 8 sticks of celery: cut into medium size rounds
  • 3 cups of onions: chopped
  • 4 cloves of garlic: pressed
  • 1/2 cup golden raisins
  • 1/2-1 cup walnuts: broken into medium size pieces
  • 4-4.5 cups vegan broth

Preparation:

Stuffing bread:

Distribute bread cubes evenly on a baking sheet, lightly (really just a tiny bit!) spray with oil, season with salt and pepper and bake at 350 degrees for  5 minutes. Let cool before using. Some people cut the crust off the bread before using it. I leave it on.

Stuffing:

  1. Saute onions and garlic for about 5 minutes, add celery and saute for another 5 minutes. Don't let the celery get too soft - it will make the stuffing too mushy.
  2. Put onion, garlic, celery mix into a very large bowl. Let cool for a few minutes, then add grated carrots, apple, potato (they make the stuffing nice and moist!) all chopped herbs and bread/stuffing mix. Blend well.
  3. Add raisins and walnuts, blend in.
  4. Add broth, 1 cup at a time and mix. Gage amount of broth needed by how moist the mix is. You want it to be moist but not mushy or have the bread/stuffing mix disintegrate.
  5. Stuff your bird and/or bake separately at 350 degrees: cover with aluminum foil for the first 15 minutes, remove foil and bake for another 15-20 minutes until it has a nice brown crust.

 

 

On the Market now: Orange Cauliflower

Orange cauliflower is a lovely vegetable that you will find at your local farmer's market this time of year. It has a slightly stronger taste than regular, white cauliflower. My favorite thing about this veggie is that it makes all your mixed vegetable dishes look fantastic. Kids tend to like it better than other vegetables because of it's fun color.

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Sauteed Orange Cauliflower with Carrots, Parsnips and Tomatoes in Coconut Milk

Sauteed Orange Cauliflower, Carrots, Parsnips and Tomatoes with Curry and Coconut Milk:

Ingredients:

  • Half head of cauliflower, separated florets
  • 3 carrots, cut into chunks
  • 3 parsnips, cut into chunks
  • 4 tomatoes, cut into chunks
  • 1 table spoon of olive oil
  • 1 teaspoon of curry
  • 1-2 table spoons of Miso (optional)
  • 1-2 cloves of garlic, pressed
  • 1/2 can of light coconut milk
  • Soy sauce or equivalent

Preparation:

  1. Saute garlic, curry and  all veggies except tomatoes in olive oil
  2. Add small amount of water, cover and simmer on low temperature for about 15 minutes, add water if needed
  3. Add tomatoes, miso and coconut milk, simmer for 5 minutes
  4. Season to taste with soy sauce
  5. ENJOY!

Orange Cauliflower with Broccoli, Kale and Chard

Orange Cauliflower

 

 

 

 

 

 

 

 

Sauteed Cauliflower, Broccoli, Chard & Kale

Ingredients:

  • Half head of cauliflower, separated into florets
  • 1 head of broccoli, separated into florets
  • 5 stems of kale, de-stemmed and cut into large pieces
  • 5 stems of card, stems cut small, leaves cut into large pieces
  • 1-2 cloves of garlic, pressed
  • 1 table spoon olive oil
  • 1 - 2 table spoons white rice vinegar
  • 1/2 cup white wine
  • salt and pepper to season

Preparation:

  1. Warm oil, saute garlic
  2. Add broccoli, cauliflower and chard stems, saute
  3. Add white wine, let alcohol steam off, cover and simmer for 10 minutes
  4. Add kale and chard leaves, cover and simmer for 5 minutes, add water if needed
  5. Add rice vinegar and season to taste
  6. ENJOY!

Swiss Dish: Polenta Ticinese with Sun-Dried Tomatoes and Gorgonzola

Polenta is one of my favorite of the traditional swiss dishes. It is mostly found in the italian part of Switzerland, called the Ticino. We visited an old grain mill there this summer and brought home some of the delicious polenta they mill there. You can use any course ground polenta for this dish. Avoid the "fast-cook" polenta; while convenient, it just does not taste the same!polenta I know this dish sounds sinfully delicious and like it could not possibly be good for your health. However, if you don't overdo it with the gorgonzola, it will make for a perfectly healthy and delectable dish!

Ingredients:polenta 1

  • 1 table spoon of butter, ghee or olive oil
  • 4 cups of water or 1.5 cups of chicken or veggie stock and 2.5 cups of water
  • 1 cup of corse polenta
  • 1 teaspoon of salt
  • Gorgonzola
  • Sun-dried tomatoes in oil

Preparation:

  1. Blend polenta with 1 cup of water
  2. Melt butter or ghee or warm olive oil in heavy sauce pan over medium heat
  3. Add 3 cups of water or 1.5 cups of water and 1.5 cup of chicken or veggie stock and salt
  4. Bring to a boil
  5. Gradually stir the polenta-water blend into the boiling water, reduce the heat to low, and cook, constantly stirring with a wooden spoon until the polenta is thick. This will take about 25 minutes and require patience!
  6. Distribute in bowls
  7. Pat sun-dried tomatoes with paper towel to remove excess oil and slice into small slices and add to polenta
  8. Add a few thin slices of gorgonzola

I also added a few slices of fresh tomatoes in this version. Serve with your favorite veggies and chicken, meat or tofu.

Inside the mill where we bought the polenta. If you look closely, you can see the corn kernels in the image on the left  as they  getting milled!

mill2mill1

Mixed Legume Soup with Corn, Tomatoes, Kale and Carrots

This legume soup can be a great choice for both a winter or summer dish. While it may sound hardy, the corn and tomatoes give it a nice lightness. Because it takes time to make it, I recommend you make enough to freeze at least two extra portions. The legume mix is available under the name "soup bean mix". Aside from beans it contains garbanzos, peas and lentils. Because the different legumes cook at a different rate, you end up with a nice thick base from the ones that cook down completely, plus chunks of beans from the slower cooking ones. It really is delicious! Try it hot or cold! The ingredients listed will make enough soup for 8 servings.

IMG_0851

 

 

Ingredients:

Bean Soup Mix

  • 2 coups of mixed dry soup bean mix (available at whole foods and berkeley bowl) 
  • 1 bundle of kale, de-stemmed and cut into large chunks
  • Corn from 4 ears of corn (remove kernels from cob) or 1 can
  • 2 cans of organic fire roasted tomatoes with green chiles (Trader Joe's) or 4 cups of fresh tomatoes, cut to chunks and one small can of green chiles
  • 4 large carrots, cut into 1/4 inch rounds
  • 1 large onion, diced
  • 3 cloves of garlic, pressed
  • 2 teaspoons of ground cumin
  • 1 bunch of cilantro, chopped
  • 1 1/2 tablespoons of olive oil
  • 2 bouillon cubes (organic, non-msg) and 6 cups of water or  1.5 quarts of broth
  • Zest of two lemons
  • Salt and pepper to taste

Preparation:

IMG_0847

  1. Rinse beans and soak over night, discharge soaking water before cooking them.
  2. Heat olive oil in a very large soup pot, add onions, garlic and cumin, saute for 4 minutes
  3. Add bean mix, saute for a few minutes
  4. Dissolve bouillon cubes in hot water and add with 6 cups of water to pot OR add broth
  5. Cover and simmer over medium heat for 1 hour
  6. Add tomatoes and chiles, cover and simmer over low heat for  45 minutes
  7. Keep adding water throughout the cooking process to keep from burning on.
  8. Add carrots and lemon zest, cover and simmer over low heat for 30 minutes
  9. Add kale, corn and cilantro, cover and simmer over low heat for another 15 minutes
  10. Cook until the largest of the beans are tender
  11. Garnish with fresh cilantro

The soup takes about 2 hours and 30 minutes to cook. 

 

Oat Muffin with Hazelnuts & Dried Apricots

This is another of my favorite, quick-bake gluten free muffins! muffin

Makes 6 mini muffins.

Ingredients:

  1. 1 cup of quick cook, gluten free oats (available at Whole Foods or Berkeley Bowl)
  2. 1/2 cup of milk, soy milk or rice dream
  3. 1 1/4 teaspoons of baking soda
  4. 1 egg
  5. pinch of salt
  6. Small handful of hazelnuts, cut in half
  7. Small handful of dried apricots, cut into small pieces
  8. 1/2 teaspoon of cinnamon
  9. 1/4 teaspoon of nutmeg
  10. 1 teaspoon of vanilla extrac
  11. 1 table spoon of maple syrup

Preparation:

Grind 1/3 of the oatmeal in a coffee grinder, or use 1/3 cup of oatmeal flower and 2/3 cup of oatmeal.muffin tin Mix in a bowl with all the other ingredients.

Grease muffin tin ( I use a fantastic cast iron tin = non-stick and no toxins!). Fill mixture into tin. Put into preheated oven at 425 degrees, bake for about 25 minutes, stick a tooth pick into the muffin, if it comes out clean they are done.

Cool slightly before removing from tin. Enjoy!

 

 

Quick Dish: Ground Turkey with Mushrooms & Herbs Over Pasta

Here is another quick dish favorite of mine. Beware; this is so good it is hard not to eat too much! Serve the turkey over whole wheat or brown rice pasta with steamed veggies. IMG_0574

 

Ingredients:

  • 1 pound of lean, ground turkey
  • 1.5 cups of brown mushrooms (or any mushroom of your choice), sliced
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1/4 bundle of cilantro, chopped
  • 1/4 bundle of parsley, chopped
  • 4 sprigs of thyme, leaves pulled off
  • 1 large red onion, finely chopped
  • 2 cloves of garlic, minced
  • 1/2 -3/4 cup of white wine (or broth if you prefer)
  • 1/3 of a cube of healthy bouillon such as Rapunzel (omit if you are using broth instead of wine)
  • 1 tablespoon olive oil

Preparation:

  1. Heat oil over medium heat in a large pan.
  2. Add onions and garlic, sauté for a couple of minutes
  3. Add mushroom, sauté for a couple of minutes
  4. Add turkey, saute and brown for a couple of minutes. You will have to separate the turkey with a stainless steel spatula during this cooking stage.
  5. Add wine and bouillon or broth and herbs. Set a little bit of cilantro & parsley aside as a garnish
  6. Cook on low heat with lid on for about 5-7 minutes until turkey is fully cooked
  7. Garnish with cilantro and parsley and serve over pasta.

Cucumber Salad with Dill, Borage Flowers, Blackberries & Walnuts

Growing up we had a slightly simpler version of this salad. I added blackberries and walnuts to the original recipe for a more sophisticated dish. Borage flowers, the lovely little blue flowers you see in this picture, are at once sweet and have a slight cucumber taste which is why they go so well with this dish. I grow my own borage, but you can find the flower in some stores. Borage is easy to grow from seed. The leaves are used to make a strong tea to treat colds and flus.

One of the key points in making this salad is that you want to layer the cucumber slices and sprinkle salt on them. It will soften the cucumbers and draw the liquid out, making this a very juicy and refreshing dish. Keep it light on the salt though! You can chill this salad to make it even more refreshing - great for a hot day!

 

IMG_1016

 

Ingredients:

  • 4 medium size cucumbers
  • 1/2 - 1 bunch of dill
  • 1 small basket of black berries
  • 1/4 cup walnuts
  • 1 handful of borage flowers
  • 1-2 tablespoons of olive oil
  • 1-2 tablespoons of apple cider vinega
  • Salt (I like to use Herbamare)

Serves 4

Preparation:

  1. Slice cucumbers very thin (almost paper thin). You can use a slicer or do it by hand.
  2. Put a layer into the bowl, lightly sprinkle with salt, add a layer, sprinkle with salt, repeat.
  3. Chop dill and add to cucumbers
  4. Add walnuts, oil and vinegar - mix
  5. Add blackberries - fold in - mix very gently
  6. Sprinkle with Borage flowers

 

Quick Dish: Sole with Tomatoes & Corn

This is a great way to cook a tasty meal in minutes. You can use fresh or canned corn, fresh or dried herbs. Serve with rice, quinoa or past and steamed veggies. IMG_0825

Ingredients:

  • 4 medium to large fillets of fresh sole (1 per person)
  • 1 cup of cherry tomatoes, cut in half
  • 1 cup of corn, fresh, removed from the cob or canned
  • 2 teaspoons of dried or 3 teaspoons of fresh oregano, finely chopped
  • 2 teaspoons of dried or 3 teaspoons of fresh marjoram, finely chopped
  • 2 cloves of garlic, minced
  • 1 large red onion, finely chopped
  • 1/2 -3/4 cup of white wine (or broth if you prefer)
  • 1/3 of a cube of healthy bouillon such as Rapunzel (omit if you are using broth instead of wine)
  • 1 tablespoon olive oil

 

Black Forbidden Rice with Edamame

Black forbidden rice is one of my favorite types of rice. It is a whole grain (just like brown rice) that has a wonderfully nutty taste. Plus it looks great! Add some Edamame for a perfect grain-legume combination with excellent flavor and texture. IMG_1099

Ingredients:

  • 1 cup black forbidden rice
  • 2.5 - 3 cups of water or broth
  • 1 cup of fresh of frozen edamame

Preparation:

  1. Cook rice in water or broth for about 40 minutes until chewy. If you don't use broth, add salt to your cooking water.
  2. Add edamame a couple of minutes before the rice is done, mix them in.

Enjoy as a side dish with veggies, fish or meat.

Serves 4

Try Something New: Purslane Tzaziki

Purslane is in season and available at your local farmer's markets. This unassuming vegetable is a true nutritional powerhouse; it is the richest source of Omega-3 fatty acids of any green, leafy vegetable and is packed with potassium and magnesium. Most people add it to salad but I decided to combine it with another healthy favorite of mine: tzaziki. Tzaziki is a condiment known by various names throughout Greece, Cyprus, Bulgaria, Turkey and the Caucasus mountains. Made from yogurt, cucumbers, and garlic it is used for gyros, as a dip for veggies and a condiment for baked potatoes. It is easy and fast to make and the purslane makes it even healthier.

IMG_1080

 

Ingredients:

  • 1/2 cup of peeled and grated cucumbers
  • 1/2 cup of purslane leaves: strip off the stems and cut if necessary

    Ingredients

  • 2 gloves or garlic, minced
  • 1 cup of yogurt
  • Freshly ground pepper and salt to taste

Serves 4

Preparation:

  1. Mix all the ingredients.
  2. Chill for 30 minutes to an hour
  3. Serve and enjoy!

 

Quick & Easy: Curried Summer Squash Soup

Summer squash is in season; these yellow and green beauties they come in many shapes and sizes and can be cooked in many different ways. This soup is very easy to make and can be done in under 20 minutes. Because soup freezes so well, I always make extra. There is nothing better than being able to pull a healthy, home-cooked meal out of the freezer after an extra long day at work! So be aware that the ingredients in this recipe are for 8 servings.

Also, for those who do not like curry, you can make this soup without it!

 

IMG_1060

Ingredients:

  • 3 pounds of mixed summer squash (or just one kind, such as zucchini), cut into chunks
  • 1 large onion, chopped
  • 3 cloves of garlic, chopped
  • 1 bunch of cilantro, chopped
  • 3 cups of broth
  • 4 teaspoons of curry
  • 1 teaspoon of salt
  • Juice from 1/2 lemon
  • Zest from 1 lemonIMG_1059
  • Tabasco sauce (optional)

You will need a blender to make this soup.

Preparation:

  1. Saute onions and garlic in olive oil
  2. Add curry powder just as onions and garlic turn soft and saute for a couple of minutes
  3. Add zucchini/squash, coat in onion, garlic and curry mixture
  4. Add broth, salt and cilantro
  5. Cook until zucchini is soft, about 10 minutes
  6. Add lemon juice, zest and tabasco sauce
  7. Puree in blender and enjoy!

 

Pasta Pomodoro

There is nothing as good as a slow cooked tomato sauce made from fresh tomatoes and herbs. Pasta pomodoro, as it is called in Italy, captures all the great sweet flavors of summer. While the actual cooking time is long, 2 1/2 hours, the preparation is pretty quick and easy. Once you get the sauce going, all you have to do is stir it occasionally, which you can easily do while being busy with other things around the house.

 IMG_1045

Ingredients:

  • 2 pound of fresh tomatoes ( I like the dry farmed ones - makes for an even sweeter sauce), cut into chunks
  • 1 large onion, chopped
  • 12 cloves of garlic, chopped
  • 1 bunch of basil, chopped

    IMG_1040

  • 1/2 bunch of marjoram, chopped
  • 1/2 bunch of oregano, chopped
  • 1/2 cup of red wine
  • 1 table spoon of olive oil
  • Salt
  • Pepper

Serves 4

You will need a non-reactive heavy pot, such as a Le Creuset, to make this dish.

Preparation:

  • Saute onions and garlic in olive oil for about 5 minutes - medium heat
  • Add tomatoes and red wine, stir, cook for about 5 minutes - medium heat
  • Add herbs, blend in, cook for a couple of minutes on medium heat
  • Cover pot, reduce heat to low - let sauce simmer for about 2.5 hours, stirring and checking on it every 10-15 minutes.

    I served the dish with grilled shrimp and a salad

The liquid will slowly diminish, leaving you with a nice thick sauce. You can keep the lid open just a tiny tad if you feel that the liquid is not reducing quickly enough. If you want to thicken the sauce more, you can add a 1/2 small can of organic tomato paste 30 minutes before the sauce is done.

 

 

 

Homemade Granola

Granola is a very healthy food, expect for the fact that store-bought granola contains too much oil and sweeteners. Making your own is very easy and so much more delicious, because you get to combine all your personal favorites. Think outside of the box when adding dried fruit and try something new; in this version I choose figs, prunes and dates instead of raisins. You can also try dried blue berries, cranberries, pears, apricots, apples and shredded coconut. I add very little sweetener to my granola. Remember, adding more later, if it is not sweet enough for your taste, is easy, but you can't take the sweetness away if it's too much!

Using egg whites is optional, if you are vegan or just don't like eggs, leave them out. It just makes the granola a bit crunchier, but is by no means a must.

 

IMG_1038

 

 

Ingredients:

Mixing the ingredients

  • 6 cups of rolled oats
  • 1.5 cups of nuts/almonds: I used 1/2 cup each walnuts, almonds and hazelnuts
  • 1/2 cup of seeds: I used 1/4 cup each pumpkin seeds and sunflower seeds
  • 1/4 cup flax seed
  • 1/4 cup chia seed (optional)
  • 1 -2  teaspoons cinnamon (optional)
  • 1 teaspoon corse salt
  • 2 teaspoons vanilla extract (optional)
  • 1/3 cup honey
  • 1/8 cup oil
  • 3 egg whites (optional)
  • 2 baking sheets

Preparation:

  1. Preheat oven to 350 degrees
  2. Mix oat, cinnamon, salt and all the nuts and seeds except chia seed. Do not mix in fruit!
  3. Beat egg whites until frothy

    Spread evenly on two baking sheets

  4. Gently mix honey, oil, vanilla extract and frothy egg whites in a container and add to oat and nut mix. Mix all those ingredients together until well blended: I do this with my hands, which is messy but the best way to mix everything well and evenly.
  5. Spread the mixture evenly on two baking sheets
  6. Bake for about 25 minutes at 350 degrees. Check the granola about every 5 minutes and stir it around a bit to achieve even baking.
  7. Remove from oven when golden brown.
  8. Cut your dried fruit into bite size pieces and mix with the baked granola. This is also the time to add the chia seed. Chia seeds are so small that if you baked them they would burn.
  9. That's it! You are done! Bon Appetit!

 

Rhubarb ~ Strawberry Compote over Grilled Peaches

Rhubarb compote, made with our without strawberries, is a childhood favorite of mine. The smell of this dish is so lovely, it will make your mouth water! Growing up we used sugar to make it. In this recipe here I used honey instead and added ginger zest to my original recipe. If you find that the compote is too tart for your taste, you can always add sugar or maple syrup later.

IMG_1018

You can serve this compote over grilled peaches as a delightful summer dessert, have it with plain yogurt, over pancakes or over your oatmeal for breakfast! Yum!

Ingredients for Compote:

  • 1 pound of rhubarb, cut into half inch chunks
  • 1/2 pound of strawberries, quartered
  • 1/4 cup of honey
  • Juice from one lemon

    Cooking the compote

  • 1 teaspoon of vanilla extract
  • 1 tablespoon of freshly zested ginger (optional)

Preparation:

  1. Combine all ingredients in a non-reactive saucepan (rhubarb is acidic!) such as a Le Creuset.
  2. Simmer over low heat for 8-10 minutes, until rhubarb is just starting to fall apart and strawberries are tender but not mushy.
  3. Chill in the fridge.

 

Ingredients for Grilled Peaches:

  • Firm peaches
  • An oil with a light flavor, olive oil will work, but only if it does not taste too strong

Preparation:

Grilled peaches

  1. Cut peaches in half, remove pit
  2. Brush lightly on both sides with oil to avoid sticking to grill
  3. Grill over medium to light heat on a grill or grilling pan - cover while grilling - about 3 minutes on each side

Note: I move the peaches a bit about 30 seconds after placing them on the grill to avoid having them get stuck.

Other uses for grilled peaches: in salads and with chicken.

Summer Veggie Salad: Golden Beets, Broccoli, Peach, Walnuts & Olives

On hot days, like the ones we are having now (103 degrees where I live yesterday!), all I want for dinner is a nice cold vegetables salad with something like grilled chicken, seafood or tofu. I came up with this version for last night's dinner and it came out great. IMG_1006

Ingredients:

  • 4 golden beets
  • 2 medium heads of broccoli
  • 2 medium peaches
  • 1/4 cup olives
  • 1/4 cup of walnuts
  • 1 tablespoon of apples cider vinegar
  • Juice from one lemon
  • 1-2 tablespoon of balsamic vinegar
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Serves four.

Preparation:

  1. Boil beets fro 30 to 40 minutes, until tender
  2. Place them in a bowl with cold water and slide the outer skin off them, it will come of very easily.
  3. Cut beets into thin rounds, place in bowl and drizzle with apple cider vinegar and lemon juice while hot. Place them in the fridge to chill.
  4. Cut broccoli into small crown pieces, steam until tender, place in fridge to chill.
  5. Let the veggies chill for 15 to 20 minutes.
  6. Cut peaches in to bite size chunks
  7. Gently mix broccoli, beets, peaches, walnuts and olives.
  8. Drizzle with olive oil and balsamic vinegar, season with salt and pepper.

Note: drizzling hot beets with vinegar and lemon juice makes them taste less earthy and sweeter. As a result even people who usually dislike beets find them tasty.

 

 

 

Zucchini~Carrot~Sausage Frittata

Frittata is one of my favorite quick dishes. You can incorporate pretty much any type of vegetable that is in season and eat this great dish for breakfast or as a main meal accompanied by a salad. You will find a different version of this dish on my blog for which I used kale and asparagus. This time I decided to add some chicken sausage as well. IMG_0958

 

You will need a oven-safe pan, such as a cast-iron skillet, to make this dish.

Serves 4

Ingredients:

  • 2 grated carrots
  • 2 grated zucchinis
  • 1/2 red onion finely cut
  • 2 cloves of garlic, pressed
  • 2 organic, fully cooked chicken sausages, cut into small rounds
  • 8 large eggs
  • 1 tablespoon of low sodium soy sauce, Bragg’s amino liquid, or coconut aminos
  • Dash of tabasco or hot sauce (optional)
  • Fresh marjoram, thyme and oregano, about 1 sprig each (optional), finely cut
  • 1/4 teaspoon salt
  • 1 — 2 tablespoon of olive oil

Preparation:

  1. Heat broilerIMG_0951
  2. Heat olive oil in cast-iron skillet and cook onion and garlic until tender over medium heat, about 5 minutes
  3. Add zucchini, carros, soy sauce, thyme, tabasco,and herbs and cook until tender, over medium heat, about 5 minutes. Add sausage.
  4. In a bowl whisk eggs with 1/2 tsp of salt and pour into skillet wit vegetables and sausage.
  5. Cook until sides are beginning to set, about 2–3 minutes
  6. Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on the top, 2–3 minutes.
  7. Serve with Salsa (optional, but I think it tastes fantastic that way!) Enjoy!