Archive for January, 2014

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Gluten Free Pizza Margherita with Tatsoi

I am so lucky to live in a year round agricultural area and especially one with so many organic farms that grow speciality produce. Suzies Farm is one of my favorites. This week Suzies offered fresh Tatsoi. If you haven’t tried  Tatsoi before it’s an Asian green from the Brassica family and tastes a bit like a combination of Bok Choy and Spinach. It’s glossy dark green leaves are curly and crispy and super for this spin on Pizza Margherita.

Kristy

Ingredients:

  • 2/3 cup garbanzo bean flour
  • 1/4 cup brown rice flour
  • 1/2 tsp salt
  • 1 tsp Garlic Gold Italian Herb Nuggets or other Italian seasoning of choice
  • 1/2 cup plus 1-2 tbsp water
  • 1 tbsp oil plus 1 tsp, divided
  • 1 bunch or about 1 cup Tatsoi leaves (save the stems for juicing) or other greens of choice like baby arugula or baby spinach
  • 4-6 leaves fresh basil, roughly torn
  • 1/4 cup grape tomatoes, halved
  • 2-3 tbsp soft cheese of choice

Preparation:

  1. In a small bowl mix the flours, salt and seasoning. Add 1/4 cup of the water and stir until well mixed and any lumps are broken up. Add the remaining 1/4 cup water and 1 tbsp oil. Stir until combined. The batter should be like a thin pancake batter. Add more water to thin if necessary. Set aside for at least 30-60 minutes.
  2. Heat a 12 inch non stick skillet over medium high heat (see notes). Add the remaining teaspoon of oil to the skillet. Give the batter one last stir and pour into the pan. Swirl around to evenly distribute the batter.
  3. Cook 3-4 minutes. As it cooks it will firm up and change from looking shiny to dull. Run a spatula around the edges until it’s loosened and then flip over. Reduce heat to medium.
  4. Evenly distribute the Tatsoi, basil, tomatoes and cheese over the top. Once the Tatsoi has lightly wilted and the cheese has melted, about another 4-5 minutes, remove to a plate. Cut into 4 pieces and serve.

Yield:

Makes 2 servings

Notes:

This pizza is best eaten right away and does not save well. This recipe works perfectly in a 12 inch skillet so if you are using a different size skillet adjust the amount of batter accordingly so you get a thin crispy crust rather than a thick cake-like crust.

Gluten Free Pizza Margherita with Tatsoi 2

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Crunchy Cabbage and Apple Salad

Salads are my favorite meal and a crunchy one is always top of my list.  This salad is full on crunch.  Crunchy cabbage, apples, carrots and almonds along with a sweet and sassy dressing that makes this an ideal meal for either lunch or dinner.  It’s quick and easy to whip up and full of nutrients and vitamins.  Enjoy!

~Sarah

Ingredients:

  • 3 cups thinly sliced greens of your choice (kale, romaine, napa are all great choices)
  • 1 1/2 cups chopped red cabbage
  • 3/4 cup chopped carrots
  • 1 small apple, cored and diced
  • 1/2 cup roughly chopped almonds
  • 1/4 cup dried cranberries
  • 1/4 cup finely sliced green onion or chives
  • 1/4 cup diced red bell pepper
  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp coconut nectar
  • 1 1/2 tbsp Dijon mustard
  • 1 clove garlic, minced
  • sea salt and pepper to taste

Preparation:

Place the first 8 ingredients in a large bowl and toss to combine.

In a small bowl mix together the remaining ingredients.  Add to the salad and mix well to evenly coat.  You may or may not need all the dressing for your salad.

Serve immediately or place in the fridge until ready to serve.

Yield:

Makes 4 servings.

Notes:

Leftovers should be stored separately.  The dressing will keep in the fridge for up to 1 week.

Hot and Sour Soup

Jan 21 2014 by | Comments (0)
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Hot and Sour Soup

I think I eat some type of mushrooms at least once every day. They are one of my favorite foods and can be so versatile. Sometimes they are in the background and sometimes the star as in this Hot and Sour Soup. Rich broth with contrasting flavors of hot and sour, swimming with mushrooms and ending with a bite of the clean cool crunch of daikon to balance it all out.

No need to get take out that is probably loaded with ingredients you don’t want to know about. This soup is so quick and easy you will probably have it done in less time than it would take to go out and get some anyway, so stay inside where it’s warm and enjoy.

Kristy

Ingredients:

  • 2 cups sliced cremini mushrooms
  • 1 cup sliced shitake mushrooms (remove stems first)
  • 1 cup shelled edamame, if frozen thaw first
  • 4 cups mushroom broth
  • 4 tbsp Chicken-less Bouillon and Seasoning
  • 2 cloves garlic, minced
  • 2 tbsp grated fresh ginger
  • 2 tbsp soy sauce
  • 2 tbsp apple cider vinegar
  • 1-2 tbsp chili paste (use your favorite brand or you can make your own – see notes below)
  • 1 tsp sesame oil
  • 1/2 cup thinly sliced matchsticks of daikon
  • 1/2 cup thinly sliced chives or green onions, green part only

Preparation:

  1. Place all of the ingredients except the daikon and chives in a large soup pot. Heat to a simmer, cover and cook 25-30 minutes or until the mushrooms are tender. You could also make this soup in a slow cooker set on low for 4-6 hours.
  2. Place 1/4 of the daikon in each bowl and pour the hot soup over the top. Garnish with chives or green onions.

Yield:

Makes 4 servings

Notes:

Store leftover soup in an airtight container in the refrigerator for 2-3 days. To make your own chili paste soak 5-6 ancho chilies (stems and seeds removed, 14-16 arbol chilies (stems and seeds removed) in 2-3 cups boiling water for 30 minutes or until soft. Drain, reserving 1 1/2 cups of the liquid and place the chilies and reserved liquid into a blender with 2-3 cloves garlic and 1/2 tsp salt. Blend until smooth. Chili paste can be spooned into ice cube trays and frozen. Remove from the trays and store in a zip top freezer bag in the freezer for later use.

Spicy Roasted Chickpeas

Jan 17 2014 by | Comments (0)
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Spicy Roasted Chickpeas

Roasted chickpeas are one of my favorite snacks and I often change up the seasonings for a new variety to keep it interesting.  This spicy variation is a favorite of my husband.  He’ll eat them by the handful and I love adding them to my salads for a spicy ‘crouton’ like crunch.  This recipe is super easy and you can easily change up the seasoning to suit your needs.  Enjoy!

~Sarah

Ingredients:

Preparation:

  1. Preheat oven to 350 degrees.
  2. Rinse and drain the chickpeas in a colander.
  3. Lay out on paper towels, cover with another paper towel and roll around until the chickpeas are dry.
  4. In a medium sized bowl mix together the rest of the ingredients and add in the dried chickpeas.  Mix well.
  5. Spoon the chickpeas in a single layer onto a non stick baking sheet and place on the middle rack in the oven.
  6. Bake for 1 hour, stirring every 15 minutes or so.
  7. Remove from oven and let cool (the chickpeas will crisp as they cool).

Yield:

Makes 4 snack size servings.

Notes:

The chickpeas will lose some of their crunchiness as they sit but they will still be yummy and delicious.

 

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Recovery Smoothie

Jan 15 2014 by | Comments (0)
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Recovery Smoothie

I hate being sick but I suppose that goes without saying because nobody likes to be sick. Anyway, this past weekend I had the flu and I’ll spare the details but it wasn’t pretty. I’m over it now except I’m stilled drained of energy. My first post-flu run this morning was awful. My legs felt like cement and I certainly didn’t set any speed records. In fact I was just glad to make it back home. Time for a little food RX with this Recovery Smoothie to help finish the healing process and rebuild some strength and energy.

There are lots of different ingredient choices that would all provide great healing benefits but I chose these for their nutrition as well as their flavor because what fun is a smoothie that you have to pinch your nose closed to be able to get down your throat?

  • Apple provides several benefits like vitamins, minerals and fiber but most importantly quercetin, a pigment present in some plants that can help boost and fortify the immune system.
  • Banana provides potassium, is easy to digest and packs a good dose of energy.
  • Swiss Chard has great antioxidant protection in the form of beta-carotene and Vitamin A both of which enhance the resistance to infection and help maintain a healthy immune system.
  • Sunflower seeds offer a concentrated source of protein and energy producing magnesium, along with generous amounts of immunity enhancing zinc.

So, if you’ve been under the weather too or just need a little extra energy, drink up this smoothie and get back in the game!

Kristy

Ingredients:

  • 1 red apple of your choice, cored and roughly chopped
  • 1 banana, peeled and sliced
  • 2 leaves swiss chard, leaves only and roughly chopped (save the stems for soup or sauté)
  • 1 cup Homemade Almond Milk
  • 2 tbsp sunflower seed butter (you can use whole sunflower seeds but I like the smoother texture of the butter)
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg

Preparation:

  1. Place all of the ingredients in a blender and process until smooth. Chill before consuming if desired.

Yield:

Makes 2 servings

Notes:

Store unused smoothie in an airtight container in the refrigerator and consume within 1-2 days.

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Toasted Banana Breakfast Roll

The holidays are over and it’s back to work, school, extra-circular activities and all the other fun and wonderful things that make up our lives. Do you find it hard to get back into the swing of things after the holidays like I do? That’s why I find these Toasted Banana Breakfast Rolls to be so wonderful….besides their sweet, toasty yumminess of course. These tasty rolls are easy to make and can even be made ahead of time so when morning rolls around and everyone is in a hurry to get out the door breakfast is ready to go.

Kristy

Ingredients:

  • 2 tbsp old fashioned oats (if you are gluten sensitive make sure to use a gluten free oat)
  • 1/4 cup raw cashews
  • 2 bananas
  • 3 tbsp natural creamy peanut butter, room temperature
  • 1/2 tsp raw honey or coconut nectar (optional)
  • a dash of vanilla
  • 1/8 tsp cinnamon

Preparation:

  1. Place the bananas in the fridge for a couple of hours (or overnight if using them for breakfast) before preparing.
  2. Place the cashews in a plastic bag and using a rolling pin or meat tenderizer, crush the cashews until you have very small pieces.
  3. Add the cashews and oats to a small sauté pan and heat over medium.  Toast the oats and cashews for about 5 minutes or until golden brown.  Be careful when dry toasting as you can go from done to burnt in just a few seconds.
  4. While the oats and cashews are toasting mix together the peanut butter, honey (if using), vanilla and cinnamon.
  5. Peel each chilled banana and cut in half, if desired, for easier preparation.  Coat each piece with a thin layer of peanut butter mixture.
  6. Transfer the oats and cashews to a shallow dish.  Roll each banana in the oats and cashews until coated.
  7. Serve as is or cut into pieces for younger children.

Nutritional Info:

Makes 2 servings.

Serving size 1 banana roll.

Notes:

Banana rolls can be stored in the fridge for up to 24 hours.  They are great to make the night before so that breakfast is done and ready the next morning.  They are also a perfect after school snack!

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Sweet Miso Noodle Salad with Baby Kale

One of my favorite products at the moment is Earthbound Farms Deep Green Blends – Kale.  I love the mix of tender baby kale leaves.  Unlike regular kale you don’t have to spend time removing the stems and chopping up the leaves into manageable sized pieces.  Just open the package and add the delicious leaves to your favorite salad or dish.  Miso dressings are one of favorite types of dressing and in this recipe I’ve mixed together a sweet miso flavored dressing to pair with the noodles and other veggies.  It’s packed with nutrients and will keep you full and satisfied all day!

~Sarah

Ingredients:

For the sweet miso dressing:

  • 1/4 cup sweet white or chickpea miso
  • 1/4 cup brown rice vinegar
  • 2 tbsp reduced sodium soy sauce (gluten free if needed)
  • 2 tbsp raw honey or coconut nectar
  • 2 tsp toasted sesame oil
  • 1 green onion, very finely sliced
  • 1 clove garlic, minced
  • 3/4 cup canola or other neutral flavored oil

For the salad:

  • 6 ounces dry pasta of your choice
  • 2 cups roughly chopped Earthbound Farms Deep Green Blends Kale
  • 1 cup thinly sliced carrots
  • 1/2 cup thinly sliced cucumber
  • sesame seeds and additional green onion as garnish if desired

Preparation:

  1. Cook your pasta according to the manufactures directions.  Drain and transfer to a large bowl.
  2. While your pasta is cooking add all the ingredients for the miso dressing into a small bowl and stir until throughly mixed.
  3. Add all the remaining ingredients, except the garnish, to the cooked pasta and top with dressing (you may not need all the dressing).  Stir until well mixed and serve immediately or chill in the fridge until ready to serve.
  4. To serve top with a sprinkle of sesame seeds and additional green onion if desired.

Yield:

Makes 2 servings as a main dish or 3-4 as a side.

Notes:

Leftover salad can be stored in an airtight container in the fridge for up to 2 days.  Use the leftover dressing as needed for the leftovers.

Very Green and Garlicky Sauté

Jan 07 2014 by | Comments (1)
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Very Green and Garlicky Sauté

I’ve had a thing for broccolini lately. While I usually just steam it and eat it right up I thought I would try something a little more entertaining  and came up with this Very Green and Garlicky Sauté. I’ve seen broccolini called several different things, broccolette or most often young broccoli but it really isn’t young broccoli. It’s a cross between broccoli and kai-lan, a chinese kale. It has smaller florets, longer and thinner stalks and a milder flavor than broccoli, perfect to mix with the deep greens of spinach, green onions and parsley. Crispy garlic chips and lemon top it off to perfection. Start your new year out on a green note while you enjoy this healthy and nutritious sauté.

Kristy

Ingredients:

  • 4 cloves garlic, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp salt plus a pinch
  • 2 bunches broccolini, chopped into approximately 1 inch pieces (about 2-3 cups)
  • 1 bunch green onions, chopped
  • 1 tsp oregano
  • 1/2 tsp ground black pepper
  • 1/4 tsp red pepper flakes or to taste
  • 5 oz. baby spinach
  • 1/2 cup flat leaf parsley, chopped
  • 1 lemon, zest and juice

Preparation:

  1. Place the oil in a cold sauté pan. Add the garlic and turn the heat on to medium. Slowly cook the garlic until a light golden color. Remove to a paper towel and sprinkle with a pinch of salt. Set aside.
  2. Add the broccolini and onion to the pan with the now garlic infused oil. Sauté 4-5 minutes, the broccolini should still be bright green and crisp. Add the salt, oregano, black pepper and red pepper flakes. Stir to combine.
  3. Add the spinach, parsley and lemon zest. Sauté another 2-3 minutes just until the spinach is wilted. Add the lemon juice and stir.
  4. Sprinkle the garlic chips over the top and serve.

Yield:

4 servings

Notes:

This dish is best eaten right away. It makes a great side for just about any meal.