Potato, Kale, and White Bean Hash

Potato, Kale, and White Bean Hash

A hearty and nutritious meal that can be prepared any time of the day.

Serves: 4

Ingredients

Quantity

Russet Potato

1, large, scrubbed & diced

Butter or Olive Oil

2 tbsps.

White Onion

¼ cup, thinly sliced

White Beans

1 can, drained and rinsed

Kale

2 ½ to 3 cups, thinly sliced

Lemon

1, zested

Parmesan Cheese, Shredded (Omit if Vegen)

¼ cup

Kosher Salt and Black Pepper

To Taste

Crushed Red Pepper Flakes

To Taste

Directions

1.     Melt butter/heat oil in a heavy bottomed skillet over medium-high heat. Add the potatoes and a generous pinch of Kosher salt, toss well to coat. Cover the skillet with a tight fitting lid and cook for 7-9 minutes, tossing or flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.

2.     Add the onions and the white beans to the skillet with the potatoes, mix well and gently arrange the beans and onions into a single layer in the pan. Leave to cook for 3-5 minutes, flipping once or twice, to ensure that the beans are browning and getting crisp.

3.     Add the ribbons of kale and cook briefly until the kale wilts slightly. Remove from the heat and sprinkle in lemon zest, black pepper, red pepper flakes, and additional salt to taste. Serve immediately.

Reference

Posted November 30, 2012 on

http://beardandbonnet.com/potato-kale-and-white-bean-hash-gluten-free-and-vegan/

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One-Pot Lemon Garlic Shrimp Orzo

One-Pot Lemon Garlic Shrimp Orzo

A quick and easy customizable one-pot meal that keeps traditional pasta meals fresh and delicious.

Servings: 8

Ingredients

Quantity

Olive Oil

2 tbsps.

Diced Onion

1 cup

Diced Garlic

8 cloves

Dried Orzo

1 lb.

Chicken Broth

4 cups

Asparagus

1 lb., cut into 1 inch pieces

Fire-roasted Tomatoes

28 oz., completely drained

Lemon

1, juiced

Pre-cooked Shrimp

1 lb.

Parmesan

As needed

Directions

  1. In a large pot, heat the olive oil and cook the onion and garlic until translucent.
  2. Add in the dried orzo, chicken broth, and ¾ cup water. Bring to a boil and cook for 4-5 minutes, then add in the asparagus. Cook for another 5-6 minutes until all the water has been absorbed and the asparagus is fork-tender.
  3. Stir in the tomatoes, lemon juice, and cooked shrimp. Season with salt and pepper to taste.
  4. Top with parmesan cheese and serve hot!

Reference

Apple of My Eye posted August 6, 2015 on

http://apple-of-my-eye.com/2015/08/06/one-pot-lemon-garlic-shrimp-orzo/#

Coconut Curry Lentils and Potatoes

Coconut Curry Lentils and Potatoes

A hearty recipe for those craving lentils.

Servings: 4

Ingredients

Quantity

Brown Lentils

1 cup, rinsed & drained

Coconut Milk

2 cups

Vegetable Broth

1 ½ cups

Curry Powder

1 tbsp.

Russet Potatoes, Medium

2, peeled & cut into ½ inch cubes

Peanut Oil

2 tbsps.

Frozen Peas

1 cup

Cilantro, Minced

¼ cup

Directions

  1. Combine the lentils, coconut milk, vegetable broth and curry powder in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer, partially covered. Stir occasionally and let cook for about 15 minutes.
  2. Add potatoes to the pan and cover completely. After about 10 minutes, stir in peanut oil and add more liquid if it’s getting dry.
  3. Add peas, cover and keep cooking until lentils and potatoes are very tender, about 5 to 10 minutes. If it gets too dry, add more liquid. It should be moist, but not soupy. Finish with lots of black pepper and cilantro.

Reference

Found at http://wellvegan.com/recipes/coconut-curry-lentils-and-potatoes

One Pot Creamy Lemon Chicken with Baby Kale

One Pot Creamy Lemon Chicken Pasta with Baby Kale

A quick and delicious one-pot meal that takes minimal effort. With proteins, carbs, and vegetables, this a well-balanced dish you can eat for days to come.

Servings: 4

Ingredients

Quantity

Boneless Chicken Breast

1 lb., cut into 1” pieces

Salt and Pepper

To taste

Olive Oil

2 tbsps.

Yellow Onion

½ cup, diced

Minced Garlic

1 tbsp.

Penne Pasta

2 ½ cups, uncooked

Chicken Broth

2 cups

Water

¼ cup

Baby Kale

3 cups

Cream Cheese

4 oz.

Shredded Mozzarella Cheese

½ cup

Grated Parmesan Cheese

¼ cup

Lemon Juice

3 tbsps.

Lemon Zest

From one lemon

Directions

  1. Season chicken with salt and pepper; set aside.
  2. In a 12″ pan or skillet, heat olive oil over medium heat. Add onions and stir until soft, about 3 minutes. Add chicken to pan and cook until brown on both sides. Stir in garlic and cook one additional minute. Add uncooked pasta, chicken broth, water and baby kale. Stir then bring to a boil. Reduce heat to low, cover and simmer for 22 minutes. Uncover and cook until almost all of the liquid is absorbed, about 5 additional minutes. Remove from heat, stir in cream cheese, mozzarella cheese, Parmesan cheese, lemon juice and lemon zest. Stir until cheese is melted. Serve immediately.

Reference

Ashley posted June 15 on

http://www.spoonfulofflavor.com/2015/06/15/one-pot-creamy-lemon-chicken-pasta-with-baby-kale/

Chili Lime Chicken Tacos with Grilled Pineapple Salsa

Chili Lime Chicken Tacos with Grilled Pineapple Salsa

It is time to test the grill again! With the sunny days on their way, it is imperative to perfect working on the BBQ. Packed with flavour, juicy, and oh so tender these tacos are packed with ingredients that complement each other.

Servings: 2-4

Ingredients

Quantity

All-Purpose Chili Lime Chicken

1 recipe worth

Grilled Pineapple Salsa

1 recipe worth

Flour Tortilla / Corn Tortillas

4 / 8

Cheddar

½ cup

Avocado Crema

Avocado

1 medium

Sour Cream

½ cup

Mayonnaise

2 tbsps.

Lime Juice

1 tbsp.

Salt

½ tsp.

Ground Cumin

¼ tsp.

Garlic Powder

¼ tsp.

Directions:

1.     Prepare Chili Lime Chicken And Grilled Pineapple Salsa according to directions.

2.     To make the Avocado Crema, add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container.

3.     To assemble, melt cheese on tortillas in the microwave or stove-top then top with Chili Lime Chicken, Pineapple Salsa followed by Avocado Crema.

Reference

Jen@CalsbadCravings – Posted May 21 2015

http://www.carlsbadcravings.com/chili-lime-chicken-tacos-with-grilled-pineapple-salsa/

Grilled Pineapple Salsa

Grilled Pineapple Salsa

With the last bit of snow melting away and warmer weather coming, it is time to fire up the grill and make some delicious salsa. One part sweet, one part smoky, 100% delicious.

Servings: 2-3

Ingredients

Quantity

Pineapple

½ ripe, trimmed & sliced

Red Bell Pepper

1 large, seeded & quartered

Red Onion

½ small, peeled & cut in half

Jalapeno

1 whole

Cilantro

½ cup, finely chopped

Lemon Juice

1 tbsp.

Ground Ginger

¼ tsp.

Ground Cumin

¼ tsp.

Salt and Pepper

To Taste

Olive Oil

As Needed

Directions

  1. Grease grill and heat to medium high heat.
  2. Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand). Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat.
  3. Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
  4. Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting around core), red bell peppers, and onions. De-vein and de-seed jalapeno and dice, reserving some of the seeds if desired.
  5. Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste.
  6. Can be served immediately or even better chilled.

Reference

Jen@CalsbadCravings – Posted May 18 2015

http://www.carlsbadcravings.com/grilled-pineapple-salsa/

Balsamic Chicken and Veggies

Balsamic Chicken and Veggies

A hearty meal for either lunch or dinner that is delicious and full of nutrients.

Servings: 3 – 4

Ingredients

Quantity

Italian Salad Dressing

¼ cup + 2 tbsps.

Balsamic Vinegar

3 tbsps.

Honey

1 ½ tbsps.

Crushed Red Pepper Flakes

1/8 tsp.

Chicken Breast (Tenderloins)

1 ¼ lbs.

Olive Oil

2 tbsps.

Salt and Pepper

As needed

Asparagus or Green Beans

1 lb.

Matchsticks Carrots

1 ½ cups

Grape Tomatoes (halved)

1 cup

Directions

1.     In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.

2.     Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 – 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.

3.     Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).

Reference

Found on http://www.cookingclassy.com/2015/02/one-pan-balsamic-chicken-veggies/

Vegetarian Spinach Dip

Vegetarian Spinach Dip

A healthier alternative to traditional spinach dips. This dip is packed with hearty nutrients to fuel you throughout your day. A multi-use recipe that can be used as a spread or a dip. Perfect pairing are bread, pita, and vegetable sticks.

Serves: 2

Ingredients

Quantity

Baby Spinach

200g., fresh

Green Peas (Optional)

25g., frozen

Onion

1, medium

Roma Tomato or Tomato Paste

1, medium or 2 tbsps.

Garlic Paste

1 tbsp.

Olive Oil

1 tbsp.

Salt

To Taste

Pepper

To Taste

Directions

1.     Blanch the baby spinach for 10 minutes in boiling water.

2.     Drain the water, and immediately soak in ice water for 10 minutes. It will restore the fresh green colour of spinach followed by blend it in blender.

3.     Boil the frozen green peas for 10 minutes

4.     Heat olive oil in a non-stick pan, put finely chopped onion and ginger garlic paste

5.     Add finely chopped tomato or add 2 tbsp. tomato puree

6.     Add boiled green peas and mashed the whole mixture coarsely

7.     Add spinach puree, bring to boil

8.     Finally add salt and pepper to taste

Reference

Sushma Singh

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

A flavourful soup packed with heaping amount of hearty vegetables that will have you craving more. Short preparation time allows this dish to be started whenever you want, even when you may be in the midst of a time crunch.

Serves: 4-6

Ingredients

Quantity

Chicken Breast

1lb., skinless & boneless

Chicken Stock

2 cups

Red Enchilada Sauce

1 ¼ cup

Black Beans

2 (14oz.) cans, rinsed & drained

Fire-roasted Diced Tomatoes

1 (14oz.) can, with juice

Whole Kernel Corn

1 (14oz.) can, drained

Green Chiles

1 (4oz.) can, diced

Garlic Cloves

2, minced

White Onion

1, peeled & diced

Ground Cumin

1 tsp.

Salt

To Taste

Optional Garnishes:

Fresh Cilantro, chopped

Avocado, diced

Red Onion, diced

Shredded Cheese

Sour Cream

Tortilla Strips/Chips

Directions

1.     Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

2.     Serve warm, with optional garnishes.

3.     You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Reference

Gimme Some Oven – Posted on

http://www.gimmesomeoven.com/slow-cooker-chicken-enchilada-soup-recipe/

Mexican Filled Omelette

Mexican Filled Omelette

An interesting twist on a traditional dish.

Serves: 4

Ingredients

Quantity

Avocado

1

Limes

3

Coriander

15g., fresh

Fat-Free Natural Yoghurt

3 tbsps.

Olive Oil

As Needed

Onion

1 small

Carrot

1

White or Green Cabbage

½

Red Chilli

1

Eggs

8

Cheddar Cheese

60g.

Directions

1.     Squeeze the avocado flesh into a blender, discarding the stone and skin. Squeeze in all the juice from 2 limes, rip in the coriander stalks, add the yoghurt and a splash of oil and whiz until smooth, then season to perfection.

2.     Peel the onion and carrot. Ideally in a food processor, or using a box grater and good knife skills, grate the onion and carrot, and then finely slice the cabbage. Very finely slice the chilli by hand, and then tip everything into a large bowl. Add most of the coriander leaves, then pour over the avocado dressing and toss together well. Taste and season to perfection again, if needed. Whisk all the eggs together in a bowl, with a splash of water to loosen and a pinch of salt and pepper.

3.     Put a large non-stick frying pan on a medium-low heat. Once fairly hot, put in a tiny drizzle of oil followed by a quarter of the egg mixture. Swirl it all around the pan, grate over a quarter of the cheese and let it melt, then cook the omelette gently without colouring it, so it’s soft, silky and smooth, for just under 2 minutes, only cooking on one side. Slide it on to a plate, spoon over a quarter of the avocado slaw, then gently fold up the sides and roll over. Serve with a wedge of lime and a few extra coriander leaves.

Reference

Jamie Oliver

http://www.jamieoliver.com/recipes/eggs-recipes/mexican-filled-omelette/