June 3, 2014
Roasted Red Pepper Hummas
Florence
- 2 cloves garlic minced
- 1 - 15 oz can garbanzo beans drained
- 1/3 cup tahini
- 1/3 cup lemon juice
- 1/2 cup roasted red peppers
- 1/4 teaspoon dried basil
In food processor, combine garlic, garbanzo beans, tahini and lemon juice.
Process until smooth.
Add roasted red peppers and basel.
Process until peppers are finely chopped.
Cover, Chill and Serve.
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June 2, 2014
Quick Time Sweet Potato Bean Chili
Florence
Course Main
Cuisine American
- 2 Tbsp cooking oil
- 1 medium sweet potato peeled and diced petite
- 1 medium sweet onion diced
- 2 garlic cloves minced
- 2 Tbsp chili powder
- 4 tsp cumin
- 1/4 tsp kosher salt
- 2 1/2 cups water
- 2 - 15 oz can black beans drained and rinsed
- 1 - 14 oz can diced tomatoes
- 4 tsp lime juice
Combine in sauce pan oil, sweet potato, and onion and cook over medium-high heat.
Stir and cook until sweet potato start to soften, then stir in the garlic, chili powder, cumin and salt.
Add the water, reduce heat to low, cover and simmer for about 10 minutes or until the sweet potatoes are soft.
Add the beans, tomatoes, and lime juice, stir and simmering about 10 minutes just until heated through.
Serve with Sour Cream and Cilantro.
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This will be rougher in texture that store bought. Store bought is usually made with hulled sesame. This can be made with either, but not hulled sesame are more nutritious. Bulk sesame seeds can be purchased a Health Food or Organic stores.
Tahini
Florence
- 1 cup sesame seeds
- 2 Tablespoons to 1/2 cup olive oil
Lightly roast sesame seeds on low heat for about 10 minutes, stirring often.
Cool, then add to food processor with 2 tablespoons of olive oil.
Process until mixture is smooth.
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You can omit or adjust the olive oil to your taste.
Hummas
Florence
- 1 clove garlic
- 1 - 19 oz can garbanzo beans half the liquid reserved
- 4 tablespoons lemon juice
- 2 tablespoons tahini
- 1 clove garlic chopped
- 1/2 teaspoon salt
- black pepper to taste
- 2 tablespoons olive oil
In food processor chop garlic.
Add garbanzo beans & liquid and process until almost smooth.
Add lemon juice, tahini, chopped garlic, salt and pepper process mixture until creamy and mixed well.
Put in bowl and pour olive oil on top and serve.
NOTE: If you like it thicker, cut back on the liquid from garbanzo beans.
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June 1, 2014
Make Mine Real Maple Mixed Salad
Florence
- 1 Tbsp real maple syrup
- 2 Tbsp white wine vinegar
- 1 Tbsp olive oil
- 1/4 tsp kosher salt
- 6 cups mixed salad greens baby spinach, etc.
- 1 cup fresh strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1/2 cup chopped pecans toasted
- 1/4 cup crumbled goat cheese
In mixing bowl, whisk together the maple syrup, white wine vinegar, olive oil, and kosher salt until frothy.
Add greens and berries, and toss gently to combine.
Sprinkle with pecans and goat cheese on top.
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Kale Egg Scramble
Florence
Course Breakfast
Cuisine American
- 2 large egg
- 1 Tbsp milk water, or broth
- 1 cup finely chopped kale
- 1 tsp oil
- pinch red pepper flakes
- salt and pepper to taste
Whisk eggs and milk in a bowl.
Cook kale over medium heat in oil until kale softens - approximately 5 minutes.
Add eggs into skillet and sprinkle with red pepper flakes, pepper and salt.
Reduce heat to medium-low.
Using a rubber spatula, carefully pick up the egg mixture as it cooks and turn it over gently to heat all the way through.
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May 31, 2014
Baked Buffalo Chicken Wings
Florence
Course Snacks
Cuisine American
- 1/2 cup all-purpose flour
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 10 chicken wings
- 1/4 cup butter
- 1/4 cup hot sauce
- 1 dash ground black pepper
- 1 dash garlic powder
In medium bowl mix together the flour, paprika, cayenne pepper and salt.
Place mixture and chicken in large zippy bag and shake well. Make sure all chicken is well coated.
Place in baking dish and refrigerate for 60 to 90 minutes.
Preheat oven to 400°F.
Bake chicken for 40 minutes.
Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Make sure all ingredients are well blended
Remove chicken from oven and coat with liquid mixture.
Reduce heat in oven to 300°F and bake for another 20 to 30 minutes.
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Thai Broccoli Chicken Salad
Florence
Course Salad
Cuisine Asian
- 2 Tbsp natural peanut butter
- 2 tsp soy sauce
- 1 Tbsp lemon juice
- 2 Tbsp water
- 2 cups fresh broccoli florets cut small
- 1 cup frozen sweet peas thawed
- 1/4 cup diced green onion
- 2 cups cooked shredded chicken
- 1 cup mandarin oranges
- finely shredded cabbage for serving optional
In large mixing bowl, add the peanut butter, soy sauce, lemon juice and water.
Whisk until all ingredients are smooth. Add a small amount of water if needed
Add to broccoli, sweet peas, onions, mandarin oranges, and chicken and toss.
Serve immediately.
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May 30, 2014
Savory Prune Chicken Bake
Florence
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Chicken
Cuisine American
- 2 lbs chicken pieces - bone in skin removed
- 1 cup good balsamic vinegar
- 1/2 cup good olive oil
- 2 cups water
- 1 Tbsp mixed dried herbs suggest rosemary, oregano, thyme, basil, sage, cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium sweet onion diced
- 1 garlic clove grated
- 8 oz prunes rough chopped
- 2 Cups cooked brown rice
Preheat oven to 400°F.
Arrange Chicken pieces in 13x9 baking pan.
Whisk together vinegar olive oil, water, dried herbs, salt and pepper.
Stir in the onion, garlic, and prunes, mixing thoroughly.
Pour the liquid mixture over the Chicken, making sure it is coated well.
Bake for 15 minutes covered with aluminum foil.
Reduce heat 325°F and bake for an additional 30 minutes or until chicken is cooked through.
Server over a bed of 1/2 Cup cooked brown rice.
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Hummus Chicken Wrap
Florence
Course Chicken
Cuisine American
- 2 cups cooked chicken meat shredded with a fork
- 2 tsp olive oil
- 1/2 cup hummus
- 2 ribs celery chopped fine
- 2 green onions chopped fine
- dash cumin
- dash red pepper flakes
- salt and black pepper to taste
- 4 medium size whole grain or other healthy choice tortillas for wraps
- 4 cups dark mixed salad greens
In a large bowl, combine the chicken, olive oil, hummus, celery, onions, cumin, red pepper flakes, salt and pepper to taste.
Evenly divide the mixture on to the tortilla.
Top with greens and fold into wraps.
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May 29, 2014
Hot Meatball Grinder
Florence
Course Sandwich
Cuisine American
- 1 lb. lean ground beef
- 1 lb. mild Italian sausage
- 1 cup breadcrumbs
- 1 Tablespoon Italian seasoning
- 3 eggs
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lb. mozzarella cheese cut into cubes
- Olive Oil
- Marinara
- 8 grinder rolls
In bowl mix beef, sausage, eggs, garlic, salt and pepper.
Make approximately 2" balls.
Press mozzarella cubes in to middle of balls.
Drizzle skillet with olive oil and cook until brown.
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Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
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Serve on grinder rolls.
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Purely Perfect Feta Bean Dip
Florence
Course Dip
Cuisine American
- 1 - 15 oz can Navy beans drained and rinsed well
- 1/2 cup plain yogurt
- 1/4 cup sour cream
- 1/2 cup crumbled feta cheese
- 1 Tbsp lemon juice
- 1 garlic clove grated
- 1/2 tsp salt
- 1/2 tsp black pepper
- dash cumin
- 3/4 cup fresh herbs your choice mixture of parsley, dill, and chives
Blend together all in food processor until smooth
Place in serving bowl, cover and refrigerate for 30 to 60 minutes.
Server with vegetables.
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