Category: Dinner

Homemade Whole Wheat-Spinach Pasta

Whole Wheat Pasta

What you’ll need:

1 bag of spinach (about 8 oz) steamed and drained

2 eggs

1 egg yolk

2 1/2 C whole wheat flour + 1 tbsp for kneading

1 tsp sea salt

What you’ll do:

Squeeze drained spinach to remove any water

Place in a food processor

Blend for 30 seconds

Add eggs and egg yolk

Blend an additional 30-60 seconds until well combined

Add flour and salt and pulse until combined

Remove from food processor and knead by hand for a few minutes on a well floured area

Using a rolling-pin roll out dough until it is about 1/4″ thick

Cover with plastic wrap and let sit for at least 30 minutes

Run dough through a pasta maker (I use an attachment on my Omega Juicer)

Drop in salted boiling water for about 3-4 minutes

Top with your favorite sauce

Enjoy!!

Stuffed Pasilla Peppers

Stuffed Pasilla Pepper Homemade Red Sauce

What you’ll need:

1 batch homemade red sauce (see previous blog post)

4 pasilla peppers de-veined and seeded cut in half lengthwise, stems left intact (as shown in picture)

1 can black beans rinsed and drained

1 can corn drained

1 white onion chopped finely

1 1/2 C reduced fat colby jack blend shredded cheese

2 tsp garlic powder

1 tsp sea salt

What you’ll do:

Pre-heat oven to 400

In a glass casserole dish pour 1/2 of the red sauce

In a large mixing bowl combine black beans, corn, onion, 1 C cheese, garlic powder and salt

Stuff peppers with bean mixture and place in casserole dish

pour remaining red sauce over peppers

Top with remaining 1/2 C cheese

Bake at 400 for 30 minutes covered with foil

Remove foil and bake for an additional 5 minutes until cheese is bubbling

Enjoy!

Chickpea + Tuna Salad Sandwich {mayo free}

No Mayo
No Mayo

What you’ll need:

Makes 6 Sandwiches

12 pieces of whole wheat bread (I used pita bread)

1 individual size fat free greek yogurt

1/2 C fresh dill

1/2 lime (juice)

1 tbsp olive oil

1 can chickpeas drained

1 jalapeno (optional) seeded and chopped finely

2 tsp tumeric poweder

1 tsp chili powder

1 tsp sea salt

1 tsp black pepper

1 cucumber peeled and diced

10 cherry tomatos halved

1 lemon (juice)

1 can tuna fish drained (optional)

1 C arugula, spinach or lettuce

What you’ll do:

If using peta bread preheat oven to 375, wrap peta in foil and bake untill hot about 10 minutes

If using whole wheat bread toast bread or place under the broiler for 2-3 minutes

In a small bowl combine yogurt, dill and lime juice

Set aside

In a medium skillet heat oil over medium heat

Add chickpeas and jalapeno

Add turmeric, chili powder, salt and pepper

Cook until slightly golden brown, about 7 minutes

Pout into a large bowl

Add cucumber, tomatoes and yogurt

Mix thoroughly

Add lemon juice and tuna

Mix again

Assemble sandwich

Enjoy!

Shaved Brussel Sprout & Pomegranate Salad

Brussel Sprout Salad IMG_4443

What you’ll need:

2 C Brussel sprouts cleaned and trimmed (I used purple)

(To save time you could substitute 1/2 head purple cababage)

1/2 small red onion sliced thinly

1 pomegranate (seeded)

1/4 C parmesan cheese (optional)

1/2 lemon (juice)

1 tsp honey

1 tsp stone ground mustard

2 tsp olive oil

Sprinke of sea salt

What you’ll do:

Slice the red onion and soak in cold water while you are preparing the brussel sprouts (soaking the onion helps to mellow the flavor a bit)

Seed the pomegranate

In a small bowl combine the lemon, honey, mustard, salt and oil.  Set aside

Clean and trim the brussel sprouts

Using a madoline shave the brussel sprouts, as this can take a bit of time with brussel sprouts you can alternativley use purple cabbage to save some time

Combine brussel sprouts, onion, pomegranate and cheese in a large bowl

Add the dressing and mix thouroughly

Enjoy!!

2

Tomato, Corn & Rice Soup

What you’ll need:

1 Tbsp olive oil
1 white onion chopped finely
2 jalapeño’s chopped finely
2 garlic cloves minced
1 Tsp chili powder
1 Tsp black pepper
6 C water or vegetable stock
2 Tsp vegetable better than bullion (omit this is using vegetable stock)
(I used 1 Tsp vegetable and 1 Tsp lobster bullion but just vegetable would be great too)
1 28 oz can of whole tomatoes drained
1 12 oz can of corn drained
2 C brown rice cooked
1 avocado sliced
(Cilantro for garnish)
(Tomatillo sauce for garnish)

What you’ll do:

In a large pot over medium heat the oil and add the onion, jalapeño and garlic

Cook for about 5 minutes until softened

Add chili powder and pepper

Stir thoroughly

Add tomatoes, water and bullion

Reduce heat to low and simmer 10-15 minutes until tomatoes are soft

Add corn and cook an additional 2-3 minutes

Scoop 2 Tbsp of rice into a bowl, add soup and avocado

Garnish with fresh cilantro and green tomatillo sauce if wanted

Enjoy!!IMG_2941-0.JPG

Broccoli-Brown Rice Casserole

IMG_2735.JPG

What you’ll need:

2 heads of broccoli cut into small pieces

1 carrot chopped thinly

1 green pepper

4 celery stalks chopped roughly

1 bunch of green onions chopped finely

3 C cooked brown or wild rice

1 package of low fat or Greek yogurt cream cheese

1 C sharp cheddar cheese shredded

1 Tsp Sea salt

1 Tsp Black pepper

1 Tsp Coriander

1 Tsp Turmeric

What you’ll do:

Preheat oven to 400

In a medium saucepan place carrots and broccoli and cover with water

Bring to a boil and cook for about 5 minutes until barely tender

In a large bowl combine rice, all veggies, cream cheese and cheddar cheese

Add all spices and make any adjustments

Transfer to a glass casserole dish

Cover with foil

Bake at 400 for 15 minutes

Remove foil and cook an additional 5 minutes

I served mine with steamed spinach

Enjoy!!

Baked fish and chips

IMG_2725.JPG

What you’ll need:

3 russet potatoes cleaned and cut into thin strips for “chips”

1 lb of cod cut into 1″ strips

1 white onion chopped finely

1/4 C olive oil

1/2 C flour (I use unbleached all purpose)

1 container or 2 C panko

2 eggs

3 Tsp sea salt divided

3 Tsp black pepper divided

1/4 Tsp cayenne pepper

1/4 Tsp paprika

What you’ll do:

Preheat the oven to 470 with a baking sheet in the oven

Place cut potatoes in warm water and soak for 5 minutes strain and mix with olive oil, 1 Tsp salt, 1 Tsp pepper and cayenne pepper

Take out the heated baking sheet and place the potatoes on it

Top with onions and bake for 15 minutes, flip the potatoes and bake for an additional 15 minutes

Place flour in a bowl

Whisk eggs together in another

Mix panko, salt and pepper

Season the cod with 1 Tsp of salt and pepper

Dredge in flour, then eggs and last panko

Place on a wire rack over a baking sheet and bake for 15-20 minutes until golden brown and flakey white inside

Serve with malt vinegar and tarter sauce

Enjoy!!

{gluten free} Crab & Arugula Stuffed Mushrooms

IMG_2337.JPG

What you’ll need:

1 Tbsp olive oil

6-7 large white stuffing mushrooms

1 C lump crab meat

2 red jalapeños seeded, de-veined and sliced thinly

2 garlic cloves chopped finely

2 Tsp Salt

1 Tsp Onion powder

2 C Arugula

1 bunch Green onions chopped finely

1/4 C Feta cheese

1 Tbsp Red wine vinegar

What you’ll do:

Preheat oven to 375

Remove stems from mushrooms and chop finely

Add mushroom stems, garlic, salt, onion powder and jalapeño to a skillet heated over medium with olive oil

Cook for about 5 minutes until mushrooms are soft

Add crab and cook for 2-3 minutes until heated through

Add arugula, cheese and vinegar

Continue cooking for another 2-3 minutes until arugula is wilted

Spoon mixture into mushrooms

Place mushrooms on a greased cookie sheet

Bake at 375 for 15 minutes

Enjoy!!

Twice Baked Potato Casserole with Fried Sage

IMG_2330.JPG

What you’ll need:

4 Yukon gold potatoes cut into thin slices (I leave the skins on)

2 sweet potatoes peeled and sliced thinly

1 Tbsp sea salt divided

1 Tsp black pepper

4 Tbsp butter melted

3/4 C milk (I use almond)

1/2 C cream

1 Tsp vegetable bullion

1/2 Tsp cayenne pepper divided

1 package of fresh sage

1 Tbsp flour

Vegetable oil

What you’ll do:

Heat oven to 450

Boil potatoes in separate pots until potatoes are tender about 10 minutes

In a medium bowl combine butter, milk, cream and bullion

Once potatoes are tender pour out excess water

Add 1/2 of the cream mixture to each of the potatoes

Mash potatoes with the cream but leave some chunks

Season with salt and pepper

In a greased glass baking dish scoop the sweet potatoes in, then scoop the gold potatoes in

Spread out evenly

Sprinkle with sea salt, pepper and cayenne pepper

Bake in oven for 20 minutes or until potatoes start to brown

In a medium skillet add oil (about 2″ deep) and heat over medium

Toss sage leaves with flour and cayenne pepper

When oil is heated add sage

Fry for 2-3 minutes until sage is crispy

Remove sage and place on a plate lines with paper towels

Season with sea salt

Remove casserole from oven and place sage on top of the casserole

Enjoy!!

Deconstructed Enchilada’s {gluten free}

IMG_2271.JPG

What you’ll need:

1 C wild rice cooked according to directions

1 can of enchilada sauce (or 1 batch of my homemade green sauce, see previous blog post)

1 small bag of frozen corn defrosted

1 can black beans rinsed and strained

1/2 bunch of cilantro chopped

2 Serrano peppers de-veined and seeded chopped finely

1 lemon (juice)

1 C Mexican blend shredded cheese divided in half

1 Tsp sea salt

1 Tsp black pepper

1 Tsp chili powder (I use hot Mexican chili pepper)

1 Tsp paprika

2 tomatoes chopped

1 avocado chopped

1 bunch green onion chopped

What you’ll do:

Preheat oven to 400

In a large bowl combine rice, sauce, corn, beans, cilantro, peppers, lemon, 1/2 C cheese and all spices

Pour mixture into a glass casserole dish and cover with remaining cheese

Bake until cheese is melting and juices are bubbling about 20 minutes

While that is baking combine tomatoes, avocados and green onions in a small bowl

Remove casserole from oven, top with tomato mixture and enjoy!