Wednesday, January 30, 2013

Rainbow Chicken Fried Quinoa

First, I'd like to apologize to my avid readers that have not seen a post in 3 months. My busy life got the best of me, but I am back!

I was inspired by a recipe a friend of mine was telling me about, for chicken fried rice. Now, I am too impatient for rice so I decided I would have a go at using quinoa. This dish is packed with protein, and so very delicious, your whole family will surely enjoy it.

Ingredients

3 cups of cooked quinoa (1 cup dry)
1 large bell pepper, chopped (I used half of an orange one and half of a yellow one)
1 stalk of celery, chopped
1 medium sized onion, diced
1 large boneless, skinless chicken breast, cubed
2 eggs
1 tbsp organic virgin coconut oil
2 tsp grated ginger
1 clove of garlic, minced
1 tsp coriander
Sprinkle of organic seasoning salt
Fresh cracked pepper
Green onion to garnish

Directions

After cooking the quinoa, refrigerate until cool (or use leftover cooked quinoa). Heat the oil in a pan, and add in the onions to sauté. After two minutes, add the garlic and cook until tender and fragrant. Next add the chopped chicken breast. Pop the lid on the pan and cook for a few minutes. Add water to the pan if the chicken begins to stick. Let the chicken brown then add the rest of the veggies, ginger, and the spices. Sauté until nearly cooked. Add in the quinoa and fry for a bit, before adding the eggs. After stirring in the eggs, replace the lid again to let the eggs cook, and flavours mingle. That is it. Plate, and garnish with green onions. 6 mouths fed in less than half an hour :) Bon appetit!

Thanks for reading. Happy eating!










Saturday, November 03, 2012

Spicy Curried Shrimp with Assorted Veggies

I grew up eating curry quite often. My mom or dad would always cook curried shrimp, and we would eat it over white rice. I remember it being so good. Nowadays, I don't drink milk, use butter, or eat white rice, which are all prominent ingredients in curry. I decided to come up with a delicious and healthy alternative, and give it a little kick, because my boyfriend William loves all things HOT. It is simple, spicy, mouthwatering, and the best part is it can be made in under an hour. I hope you all enjoy this fantastic, fall meal. Caution: EXTREME HEAT.

Curry can have so many beautiful colours when you add in all of your favourite veggies

Ingredients
1 lb of raw shrimp, peeled
1 red potato, scrubbed and cubed
1 carrot, chopped
1 small onion, diced
2 cloves garlic
1/2 jalapeno pepper, chopped (If you would like your curry not so hot, seed your jalepeno. If not, leave it unseeded)
2 large mushrooms, diced
1 cup packed fresh spinach
1 cup asparagus, chopped
2 tbsp curry powder (any kind)
1 tsp tumeric
fresh cracked pepper to taste
3/4 cup canned coconut milk (not refrigerated)
1 tbsp unrefined, organic coconut oil
1/4 cup veggie broth
raisins (these are optional. I forgot to add mine, and was devastated!)

Directions
1. Heat coconut oil in a skillet (preferably NOT non-stick ), and add the onions and garlic. Saute until tender.
2. Add the broth, spices, mushrooms, carrots, and potato. Put a lid on the pan, and cook until nearly done.
3. Add the shrimp to the pan, and saute.
3. Next, add the coconut milk and optional raisins. Sautee for a few minutes, then add the jalapenos and asparagus.
4. Simmer curry for 5-10 minutes, until everything is fully cooked, and the flavours are combined.
5. Lastly, stir in the fresh spinach, and cook for 1 minute (this is to preserve the enzymes in the spinach so that the curry dish can be properly digested and the nutrients absorbed).
6. Serve over fluffy brown rice, with a glass of non-dairy milk, to off-set the extreme heat.

Makes 4-5 servings


Saturday, September 22, 2012

Creamy Organic Tomato and Carrot Soup

I have wanted to try to make tomato soup for a couple of months now, and finally gave it a try. I used the tomatoes I received in my organic CSA basket this week, and decided to add in a couple of the carrots too. 1 cup of carrots has over 400% of your daily recommended intake of Vitamin A, which is important for overall health! This soup is light and delicious. It is the perfect soup ato warm your soul with the cold Autumn months approaching.

Ingredients
4-5 cups organic tomatoes, chopped (with seeds and skins)
1 large organic onion, chopped
2 large cloves garlic, minced
2 small organic carrots, chopped
1 cup organic low-sodium vegetable broth
1 tsp virgin organic coconut oil
1 tbsp dried basil
Himalayan salt and fresh cracked pepper, to taste

Directions
Heat oil in a medium sized pot on medium-high heat. Add onion and carrot, and sauté for 2 minutes. Add minced garlic, and sauté until everything is tender. Add tomatoes, and bring to a boil. Add the vegetable broth, and simmer for 20 minutes. Pour soup into a large blender and pulse until smooth. Return to pot and stir in basil, salt, and pepper. Warm through. Serve garnished with basil, and cracked pepper, along with some raw celery, for enzymes. Serves 4.

Thanks for reading,
Happy Eating!

Wednesday, August 22, 2012

End of Summer Soup for Two

This delicious soup is light, creamy, and the perfect addition to any meal. Butternut squash is exploding with vitamin A, which your skin yearns for, after a summer full of sunshine. Squash also boasts more than half of the recommended daily intake of vitamin C. Add in the kale and other veggies, and you've just got a bowl full of wonderful!


Ingredients
1 small butternut squash, peeled, gutted, and chopped.
8 pieces sundried tomato
2 cups fresh kale, deveined, and ripped
2 green onions, chopped
1 clove garlic, minced
1-2 cups water
1 tsp coconut oil
onion powder
Himalayan salt
fresh cracked pepper
(optional- tbsp bragg liquid soy )

Directions
Start by steaming (or roasting) the squash, till tender. I added the kale in the steamer pot when the squash was almost done, and it cooked perfectly. Meanwhile, boil your water, and add in the sundried tomatoes- soaking for about 3 minutes. While these items are cooking, heat the coconut oil in a skillet, on low heat. Saute the green onion and garlic for 1-2 minutes. Add everything to a blender or food processor, including the water from the tomatoes. Add the onion powder, salt, and pepper, to taste. Blend until smooth. Serve in two bowls, and garnish with chopped green onion.

Tip: If you would like to add more calories and healthy fats to any pureed soup, nuts are perfect! My favourite are cashews. Just soak them in water for about 2 hours and add them to the blender with the other ingredients. Creamy and delicious!


Thanks for reading,

Happy Eating!


Friday, July 06, 2012

Vegan Poutine Soup


This recipe was inspired by the Canadian favourite, Poutine, which first originated in Quebec. Unlike the original poutine, mine is full of healthy fats, delicious veggies, and has a delightfully creamy texture. The best thing about it, is that it is completely guilt-free!


Ingredients:
1 1/2 cups chopped eggplant (no skin)
1/4 cup white onion, chopped
1 large clove garlic, minced
1 cup vegetable broth
1 cup water
1/4 cup soaked cashews
1/2 cup cooked, white kidney beans
1 tbsp Bragg Organic Sea Kelp Delight Seasoning
1/2 cup Daiya mozzarella shredded cheese
pinch of Himalayan salt
1/2 tsp coconut oil

2-5oz russet potatoes, washed and scrubbed
1 tsp Bragg Organic Sea Kelp Delight Seasoning
1 tbsp grapeseed oil

Directions:
Preheat oven to 400 degrees Fahrenheit. Chop the potatoes vertically and then into three. Add to a freezer bag, with oil and seasoning. Seal, and shake the bag until potatoes are coated. Place potatoes, skin side down, on a baking sheet. Bake for 25 minutes. Meanwhile, start the veggies. Begin by steaming the eggplant, until tender. While the eggplant is steaming, saute the onions and garlic on medium heat, with coconut oil. Add the eggplant, sauteed onion and garlic, cashews, beans, spices and salt, and broth into a blender. Blend until smooth. Transfer to a small pot and heat through, Add the 'cheese' last, and stir continuously, until melted and combined.  

Scoop the soup into bowls, and delicately place the potatoes around the edge. Serve with a delicious, green salad.

Makes 2-3 servings


*Note: The soup (without the potatoes) can be used as a gravy, or even a white sauce for pasta dishes. Use your imagination! :)


Thanks for reading,

Happy Eating!



Monday, June 25, 2012

Quick Mini Burgers

I love hamburgers. Everyone loves hamburgers. Most burgers are full of junk though, unless they are home made. I have tried many recipes, and none of them seem to turn out perfectly. The burgers were either too dry, too mushy, or just plain YUCK. These burgers, however, are none of the above! Light, fluffy, crunchy, delicious, melt-in-your-mouth goodness.

Ingredients
1 lb. lean ground beef
1 egg
1/2 cup quick cooking oats
1 tsp sage
1 tbsp Bragg Liquid Soy
1 clove garlic, minced
sprouted grain bread
tomato and lettuce to garnish
dijon mustard
wide mouthed jar


Directions
Mix the first 6 ingredients together in a medium sized bowl. Form into 8 small patties. Grill for 7 minutes, or until no pink shows. Toast bread in the oven on 300 for 2-3 minutes. Press your jar down on the toast, to make circles, for your bun. Serve burger on the toast, with dijon, tomato, and lettuce.

Serves 8



Thanks for reading,
Happy Eating!

Thursday, June 14, 2012

"Shake and Bake" Chicken Strips with Herb and Garlic Taters

This is my version of the American classic, fried chicken and french fries. It is not only delicious, it takes less than 30 minutes to cook, AND it is a very inexpensive dinner. I haven't calculated, but its probably less than 2 dollars a plate.



Ingredients

Chicken:
6 oz boneless, skinless chicken breast, cut into strips
1/2 cup sprouted grain bread crumbs
1 egg, whisked
2 tsp whole wheat flour
1 tsp garlic powder
1 tsp chili powder
1 tsp Bragg Organic Sprinkle
1/4 tsp tumeric
Himalayan salt
black pepper
1 zip-lock  bag
raw honey and mustard (for dipping)

Taters:
2- 6oz potatoes, washed and scrubbed
1 tbsp grapeseed oil
1 tsp garlic powder, or clove of garlic, minced
1 tsp Bragg Organic Sprinkle
1 zip-lock bag
Himalayan salt (optional)

Directions
Preheat the oven to 400 F. Chop the potatoes in half, vertically. Slice each half into three pieces, making sure to cut on a diagonal (So that the fries cook evenly in the oven, and don't fall over). Pat the potatoes dry, and place in your zip-lock bag. Add the herbs, spices, and oil. Tightly zip the bag shut, and shake, shake, shake! Remove from the bag and place on a cookie sheet. Bake for 18-20 minutes, until edges start to get brown and crispy.

Meanwhile, start your chicken strips. Add all of the dry ingredients into your zip-lock bag, and mix around. Next, place the flour in one bowl and the egg in another. Dip each chicken strip into the flour first, then the egg, then the bag of bread crumbs. Shake well, to cover the chicken, and place in a baking dish, or on another cookie sheet. Add the chicken to the oven, when the fries have 5 minutes left. Bake for 8-10 minutes, until crispy.

Plate, and serve paired with a large garden salad.

Makes 3 Servings



Thanks for reading,

Happy Eating!