Red Lentil and Sweet Potato Stew

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Whole Living, January/February January/February 2013

• YieldServes 4

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Ingredients

• 2 Tbsp coconut or extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 Tbsp curry powder
• 1 diced large onion
• Coarse salt and freshly ground black pepper
• 4 minced cloves garlic
• 2 Tbsp minced fresh ginger
• 2 peeled and diced sweet potatoes
• 1 diced (stemmed, seeded) red bell pepper
• 1 1/2 cups rinsed red lentils
• 6 cups Cleansing Broth
• Chopped fresh cilantro

Directions

1. Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
2. Add lentils and Cleansing Broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.

Cook's Note

Refrigerate stew in an airtight container up to 3 days.

Source:  http://www.wholeliving.com/216569/red-lentil-and-sweet-potato-stew

Guacamole Deviled Eggs:

Hmmmmm....you know me and my family, always looking for green things for St. Patrick's Day... ;)

http://www.skinnytaste.com/2013/03/guacamole-deviled-eggs.html

Guacamole Deviled Eggs 
www.skinnytaste.com
Servings: 12 • Size: 1 piece • Old Points: 1 • Weight Watchers Points+: 1
Calories: 44 • Fat: 3 g • Protein: 3 g • Carb: 2 g • Fiber: 1 g • Sugar: 0.2 g
Sodium: 30 mg (without salt)

Ingredients:

• 6 large eggs, hard boiled
• 1 medium haas avocado
• 2-3 tsp fresh lime juice
• 1 tsp red onion, minced
• 1 tbsp minced jalapeno
• 1 tbsp fresh cilantro, chopped
• kosher salt and fresh ground pepper, to taste
• 1 tbsp diced tomato
• pinch chile powder (for garnish)

Directions:

Peel the cooled hard boiled eggs.

Cut the eggs in half horizontally, and set the yolks aside.

In a bowl, mash the avocado and 2 whole egg yolks; discard the rest. Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper and adjust to taste. Gently fold in tomato.

Scoop heaping spoonfuls of the guacamole into the 12 halved eggs. Sprinkle with a little chile powder for color and arrange on a platter.


Source:  http://www.skinnytaste.com/2013/03/guacamole-deviled-eggs.html

Meatless Monday stew.

This creamy comforting stew is a breeze to make! You can use canned and frozen ingredients for quick assembly in a crockpot or on your stovetop.

If you deal with pesky food allergies or sensitivities this recipe is free from animal products, gluten, corn, soy, grains, sulphites, yeast and nightshades but not free from delicious flavor.

Enjoy this stew and similar versions by exchanging available or preferred ingredients that appeal most. For instance, if you don’t have cauliflower – use broccoli or butternut squash. If you don’t have quinoa on hand – use buckwheat or rice. If you don’t have coconut milk – use broth, almond milk or a combination. The possibilities are endless.

I like to begin assembly in a crockpot in the morning, making the evening easy, while allowing the flavors to set in and meld together most of the day. Simply gather the ingredients, combine, simmer and nourish.

You can also find the recipe in my new recipe book: Nourishing WISDOM: Heartfelt Conversations with a Disease-Defying Dietitian.

Ingredients :1 24-oz can of chickpeas1 12-oz can of coconut milk2 cups of quinoa, rinsed1 head of organic Swiss chard, kale or collards, chopped coarsely1-2 zucchini, diced1 cup frozen peas1 cup cauliflower, chopped1 cup red lentils2 leeks, sliced finely1/4-1/2 cup fresh squeezed lime juice1 Tbsp. cumin1 teaspoon turmeric1 teaspoon ginger1 teaspoon of Himalayan or Sea salt (optional)Fresh basil or parsley, chopped to garnish

Directions:1.) Combine all ingredients (except fresh herbs) and cook gently on low until the flavors have melded together and the quinoa has expanded. I like to allow it to simmer most of the day for added flavor.

2.) Dish up, top with garnish, and enjoy this hearty stew knowing that you’re nourishing your body.

Tips:

• Use filtered water, as needed, to obtain desired consistency. This will vary based on the simmer time, amount of frozen veggies and canned liquids included.

• If the stew is more soup-like then stew-like, allow it to simmer longer and the excess liquid will evaporate.

• You can prepare this recipe in a slow cooker, crock pot or on your stove top. Simply assemble and allow to simmer for several (4-6) hours. Make sure you have adequate liquid for longer cooking times.

• This dish tastes even better the next day, after the flavors have set.

• There’s no need to pre-cook the quinoa, it will absorb liquid and expand over time. I suggest checking back on the stew periodically and adding water as needed.

Source:  http://www.rebootwithjoe.com/meatless-monday-nourishing-stew/

Artichoke Lemon Pesto Chicken "pasta"

Artichoke Lemon Pesto Chicken Pasta

Prep time:  35 mins

Cook time:  20 mins

Total time:  55 mins

Serves: 4-5

 

Ingredients

• 1lb boneless, skinless chicken breasts, cubed (or chicken thighs if you prefer)
• 1 large spaghetti squash, cut in half lengthwise (get a BIG one)
• 12-15 artichoke hearts, cut in half (I used jarred artichokes that were in olive oil for more flavor)
• ⅓ cup walnuts
• 4-5 tablespoons olive oil
• 4-5 tablespoons vegetable broth
• 2 garlic cloves, minced
• ½ cup fresh parsley
• ½ cup fresh basil
• juice of 1 lemon
• salt and pepper, to taste
• 3-5 cups of spinach (optional)

Instructions

1. Preheat oven to 405 degrees (not 450, stop questioning me)
2. Cut the squash in half lengthwise, place cut side down on a baking sheet and bake for 30-35 minutes or until squash gives when you poke the outside of it.
3. Use a spoon to remove the excess seeds then a fork to thread the strings from the squash. To make spaghetti, duh.
4. But while the squash is baking, make the pesto and chicken.
5. Place a large pan over medium-high heat, add a splash of fat and 1 minced garlic clove. As soon as the garlic becomes fragrant, add the halved artichokes. Sprinkle with salt and pepper and let cook until slightly browned and tender on all sides.
6. Once artichokes are browned, add them to a food processor along with the walnuts, olive oil, vegetable broth, and second garlic clove. Puree until smooth.
7. Then add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth. Taste and add more lemon and salt and pepper to your preference.
8. Once pesto is done pureeing, add the chicken to the same pan that you sautéed the artichokes in.
9. Cook chicken over medium-high heat until browned on all sides. Sprinkle with a bit of salt and pepper.
10. Once chicken is cooked through, add in about ¼ of a cup of the pesto to the chicken along with the spinach, in the pan and mix well to coat. Cover and let cook for 2-4 minutes or until spinach is wilted.
11. Then add the threads of spaghetti squash to the pan (or a large mixing bowl if you need more room). Mix spaghetti squash, pesto, and chicken all together.
12. Serve with some fresh basil on top.
13. Love pesto in a new way!

Source:  http://paleomg.com/artichoke-lemon-pesto-chicken-pasta/

Chicken Marsala:

I think I'm going to serve this over spinach, for a healthy change from rice...

Ingredients Edit and Save

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Original recipe makes 4 servingsChange Servings

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

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Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Source:  http://allrecipes.com/Recipe/Chicken-Marsala/Detail.aspx

Sausage-Kale Breakfast Strata:

Making this for Victoria's Birthday dinner this Sunday! :)

Sausage-Kale Strata

Prep Time:

 30 Minutes

 

Cook Time:

 45 Minutes

 

Difficulty:

 Easy

 

Servings:

12

Print Recipe

Ingredients

• 12 whole Eggs
• 2-1/2 cups Half And Half (or Milk, If You Prefer)
• Salt And Pepper, to taste
• 4 Tablespoons Minced Fresh Oregano (or Parsley, Basil, Etc.)
• 1 loaf Crusty French Or Italian Bread, Cut Into Cubes
• 2 pounds Breakfast Sausage Patties, Cooked And Cut Into Cubes
• 1 bunch (large) Regular Kale, Torn Into Pieces
• Olive Oil, For Frying
• 16 ounces, weight White Mushrooms, Halved
• 2-1/2 cups Grated Monterey Jack Cheese

Preparation Instructions

*Note: Recipe can easily be halved.

Mix together eggs, half-and-half, salt, pepper, and minced oregano. Set aside.

Drizzle olive oil over mushrooms and sprinkle with salt and pepper, then roast in a 425 degree oven for 15 to 20 minutes, or until golden brown. Remove from oven and set aside.

Heat olive oil over medium-high heat, then throw in kale. Cook for 2 minutes, or until slightly wilted. Remove from heat and set aside.

Layer half the bread, half the kale, half the mushrooms, and half the cheese in a large, buttered lasagna pan. Repeat with the other half of all the ingredients, ending with the cheese. Slowly pour egg mixture all over the top.

Cover with plastic wrap and refrigerate overnight if possible.

To bake, remove from fridge 20-30 minutes before baking. Replace plastic wrap with foil and bake in a 350 degree oven for 30 to 40 minutes. Remove foil and continue baking until top is golden brown and slightly crisp.

Source:   http://thepioneerwoman.com/cooking/2012/01/sausage-kale-strata/