Asian Style Chicken and Green Vegetables

Asian Style Chicken and Green Vegetables

Ingredients:
Chicken Marinade:
1 1/4 - 1 1/2 lbs. chicken tenders (I used organic, but this isn't required) - cut each tender into thirds
1 small shallot - finely minced
about 4 tbs Worcestershire
about 4 tbs Tamari or soy sauce (I used Tamari)
1/4 cup dry white cooking wine
3 tbs olive oil
2 medium cloves of garlic - grated or finely minced (I grated)
freshly ground black pepper - pinch
Combine all above ingredients in bowl or zip lock bag and marinate in refrigerator for anywhere from one hour to four hours

one medium zucchini - 3/4 inch slices cut into quarters
one head of broccoli - cut into small pieces, stems and florets (cut stems small so they cook fully)
10 oz. baby bella mushrooms (I used whole, but then I sliced them thinly, so you could buy whole or sliced)
1/4 cup chicken stock or broth
1 medium clove garlic finely minced
more olive oil
you will need more olive oil to sauté the vegetables in a pan on the stove
first, saute the mushrooms in about three tablespoons (tbs) olive oil and season with a little salt and pepper, cook until brown and then remove and place in separate dish. remove mushrooms with a slotted spoon, leaving behind the oil for the other vegetables.
next, cook the zucchini. if needed, add more oil. cook until zucchini is al dente. add a little salt and pepper. remove zucchini
now add the broccoli and saute with garlic, stirring frequently. add a little salt and pepper. you may need to add more olive oil to the broccoli. saute the broccoli and garlic, stirring frequently, for 3-5 minutes, until garlic starts to brown. then, add 1/4 cup of chicken stock or chicken broth. cover, lower heat, and let simmer for 3-5 minutes until broccoli is softened. remove lid until all the liquid is absorbed. be careful not to over cook the broccoli. remove broccoli (discard any liquid if the broccoli fully cooks before all the liquid is absorbed).

Add about 3 tbs olive oil to the pan and let heat up. add the marinated chicken. cook on one side until brown then flip over and cook other side. (about 3 minutes on each side) (cut a piece to make sure chicken is fully cooked)
once the chicken is fully cooked, add all of the vegetables and toss together and you're done! enjoy!

Artichoke hummus

          ​Artichoke Hummus

INGREDIENTS

1 can garbanzo beans (chick peas), drained

1 clove fresh garlic

1 14 oz can artichoke hearts, reserving liquid

1 TBSP fresh lemon juice

1 TBSP oil(any type is fine)

1/4 tsp salt

½ tsp black pepper

 

 

 

 

DIRECTIONS 

In a food processor, mix  garlic, beans, salt, pepper, lemon juice,  and oil. If too dry, add, small amounts at a time, artichoke can liquid, until it blends easy. Mix until smooth. Add in artichokes, and combine until smooth (if you prefer more texture, you can leave artichokes chunky). Serve with pita chips, crackers, or veggies. 

 

Orange ricotta pancakes

1cup flour

 1&3/4 cup part skim Ricotta

1/3 cup sugar

1teaspoon baking  powder

1 teaspoon vanilla

Rind and juice of 1 orange

1/4 cup milk ( I used skim)

2eggs separated

1/4 teaspoon salt

 Beat together ricotta with sugar, egg yolks, vanilla, orange rind.

Mix flour, salt and baking powder.

Add flour mixture to wet ingredients, alternating with orange juice and milk.

Beat egg whites until stiff. Fold into mixture.

Pour 1/4 cup batches on pan or griddle greased with canola and butter. Cook until brown , about 4-5 minutes per side. Garnish with powdered sugar or maple syrup.

Butternut Squash Soup

Ingredients:

1 onion

Olive oil

Low sodium chicken broth

1 butternut squash

Cream/milk (optional) 

Salt

Pepper

Cinnamon

Nutmeg

Directions:

Peel and deseed butternut squash and cut into .5-1 inch cubes

Sautée onion in olive oil in big soup pot until onion is see through

Pour six cups of broth into the pot and let simmer

Add in cubes of squash and let cook in the broth until soft

Using an immersion blender, blend until smooth

Depending on how healthy you want it, you can add a little skim milk or half and half or cream to the soup at this point. Sometimes the soup is so good I don't add any!

Season to taste with salt pepper nutmeg and cinnamon. 

Creamy Butternut Squash Pasta

Ingredients:
1 Box Barilla Plus Penne (multigrain)
1 Large Buttnernut Squash
1 Small Onion, minced
3 Tablespoons Butter
3 Tablespoons Olive Oil for sauce, another 3 for roasting the squash
1/2 cup grated Locatelli (or parmesan)
3/4 cup - 1 cup (depending on taste) good aged Gruyere (more aged, stronger)
about 2 dozen Sage Leaves, chopped roughly
2 cups milk (I used skim milk) (warmed)
1 cup of Chicken Stock (warmed)
Salt and Pepper
Nutmeg
3 Tablespoons flour

Directions:
Preheat oven to 400 degrees F.
Peel and de-seed the Butternut Squash and then cut into .5-1 inch cubes. Toss with 3 tablespoons of olive oil on cookie sheet and season with salt and pepper. Bake until softened - approximately 45 minutes - tossing once halfway through.
Prepare salted water to boil the pasta.
Using a large sauce pan, heat 3 table spoons of butter and 3 tablespoons of olive oil. Cook sage until crispy, 30-60 seconds. Remove 3/4 of sage and set aside for garnish. Add onions and sautee until soft and translucent, about 4-5 minutes (on low heat as not to burn butter). Add flour and whisk into butter. Cook for about 1 minute. Slowly add chicken broth and whisk. Slowly add milk and continue whisking. When thick add 1/4 cup Locatelli and 3/4 cup Gruyere. Whisk. Add salt, pepper, approximately 1/4 teaspoon nutmeg. Stir until smooth. Add in the squash. mix.
When pasta is done, strain and put in large bowl. Pour mixture over pasta. Garnish with the rest of the Locatelli and Sage leaves.
Makes 4-6 hardy servings.

peach upside down cake - LOVE

• Ingredients:

  
  

  1/4 Cup butter

  1/2 cup packed brown sugar

  1 1/2 - 2 cups sliced, pitted, and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half length wise

  1 1/4 cups all purpose flour

  1 1/4 tsp baking powder

  1/4 tsp salt

  1/2 cup butter softened

  3/4 cup granulated sugar

  1 egg

  1 tsp vanilla

  1/2 cup milk (i use nonfat)

  
  

directions

1.

Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees F oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid overbrowning the butter). Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.

2.

In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.

3.

Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm. Makes 8 servings.

Sweet potato, red pepper, coconut milk soup - HEALTHY AND EASY

Sweet Potato Red Pepper and Coconut Milk Soup (vegan, gluten-free, soy-free, microwave-friendly)

Makes about one quart, 32 to 36 ounces (4 to 4 1/2 cups)

1 extra-large sweet potato (or 2 to 3 smaller sweet potatoes), peeled and diced into 1-inch cubes

about 3/4 cup water

1 large red bell pepper, de-seeded and chopped into large pieces

one 14-ounce can coconut milk (I used Trader Joe’s Light Coconut Milk)

optional seasonings – any included should be seasoned to taste : salt and pepper; red pepper flakes, cayenne pepper, chili powder; cinnamon, ground ginger, ground nutmeg; garlic powder, onion powder, curry powder

**I used cinnamon

optional additional vegetables – while steaming the sweet potato, steam carrots, squash, zucchini, or other vegetables on hand (***I did not add any extra veggies)

Place sweet potato cubes in a large microwave-safe bowl or baking dish, add 3/4 cup water or until the water comes up about 1-inch high in the base bowl (the cubes do not need to be fully submerged in water; water simply needs to be present to create steam), cover bowl with plastic wrap, and heat on high-power for 13 to 15 minutes, or until sweet potatoes are very fork-tender (microwave temperatures and strengths vary and so will cooking times). Transfer cooked potatoes to a high-speed blender or food processor, add the red pepper, coconut milk, and blend on high power until very smooth and creamy. (*** BE CAREFUL MICROWAVE BOWL WILL BE VERY HOT)

Taste the soup and wait five minutes before seasoning it, and if desired season to taste. Let soup sit for a while before you serve so all the flavors can blend together. If you eat too soon it will not taste as yummy!

dollop of sour cream or yogurt; a dash of salt, pepper, cinnamon, nutmeg, ginger. Store soup in an airtight container in the refrigerator and reheat in the microwave or on the stovetop. Soup will keep for up to 5 days in the refrigerator or can be frozen for up to 3 months.