Ingredients:
•2 cups fresh spinach
•2 whole, free-range eggs
•1 whole wheat English muffin
Instructions:
1.Add 1/4 cup water to a small skillet set on medium heat.
2.Add spinach, crack eggs overtop and cover with a lid for 5 minutes, or until there are no visible runny egg whites. Use a glass lid if you have one.
3.Toast English muffin while eggs cook.
4.Place one egg and half the spinach on top of each muffin half. Serve.
Monday, November 7, 2011
Wednesday, November 2, 2011
Holiday Green Beans
Ingredients
Salt and pepper to taste
1 pound fresh or frozen green beans, trimmed
2 tablespoons extra virgin olive oil
1/4 cup chopped shallots
2 tablespoons chopped parsley
1 tablespoon chopped oregano
2/3 cup blanched almond slivers, toasted
Instructions:
1. Bring a large pot of salted water to a boil. Add green beans and cook until just tender, 5 to 7 minutes. Drain and transfer to a large bowl.
2. Meanwhile, heat oil in a small pot over medium heat. Add shallots and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes.
3.Add shallots to hot, drained green beans. Add parsley, oregano, salt and pepper and toss gently. Transfer to a serving platter, garnish with almonds and serve
Salt and pepper to taste
1 pound fresh or frozen green beans, trimmed
2 tablespoons extra virgin olive oil
1/4 cup chopped shallots
2 tablespoons chopped parsley
1 tablespoon chopped oregano
2/3 cup blanched almond slivers, toasted
Instructions:
1. Bring a large pot of salted water to a boil. Add green beans and cook until just tender, 5 to 7 minutes. Drain and transfer to a large bowl.
2. Meanwhile, heat oil in a small pot over medium heat. Add shallots and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes.
3.Add shallots to hot, drained green beans. Add parsley, oregano, salt and pepper and toss gently. Transfer to a serving platter, garnish with almonds and serve
Tuesday, November 1, 2011
Winter Squash Dip
Ingredients:
1 small butternut squash (about 1 1/2 pounds), halved lengthwise and seeded.
1/2 tablespoon olive oil, more for brushing
1 1/2 cups chopped shallots (about 4 large shallots)
1/2 teaspoon salt
1/2 teaspoon pepper
1 whole-wheat baguette, cut crosswise into (1/3-inch) thick slices
3 tablespoons almond butter
Instructions:
1. Preheat oven to 350°F.
2. Arrange squash on a greased baking sheet, cut sides down, and bake until tender, about 45 minutes. Set aside to let cool then transfer 1 1/2 cups of the flesh to a food processor. (Save any remaining flesh for another use.)
3. Heat oil in a large skillet over medium high heat. Add shallots, salt and pepper and cook until golden, about 5 minutes. Meanwhile, brush bread all over with oil, arrange on a large baking sheet in a single layer and toast in the oven, flipping halfway through, until just golden and crisp, 8 to 10 minutes total.
4. Add shallots and almond butter to food processor with squash and purée until smooth. Season with salt and pepper then spread over warm crostini and serve.
Serving size: 3 pieces of bread with 3 Tbsp. dip
1 small butternut squash (about 1 1/2 pounds), halved lengthwise and seeded.
1/2 tablespoon olive oil, more for brushing
1 1/2 cups chopped shallots (about 4 large shallots)
1/2 teaspoon salt
1/2 teaspoon pepper
1 whole-wheat baguette, cut crosswise into (1/3-inch) thick slices
3 tablespoons almond butter
Instructions:
1. Preheat oven to 350°F.
2. Arrange squash on a greased baking sheet, cut sides down, and bake until tender, about 45 minutes. Set aside to let cool then transfer 1 1/2 cups of the flesh to a food processor. (Save any remaining flesh for another use.)
3. Heat oil in a large skillet over medium high heat. Add shallots, salt and pepper and cook until golden, about 5 minutes. Meanwhile, brush bread all over with oil, arrange on a large baking sheet in a single layer and toast in the oven, flipping halfway through, until just golden and crisp, 8 to 10 minutes total.
4. Add shallots and almond butter to food processor with squash and purée until smooth. Season with salt and pepper then spread over warm crostini and serve.
Serving size: 3 pieces of bread with 3 Tbsp. dip
Carrot and Pea Side Dish
Ingredients
24 baby carrots with tops
1/2 cup chicken broth
3/4 cup water
1 tablespoon red wine vinegar
2 tablespoons Earth Balance butter
2 1/2 teaspoons stevia
1/2 teaspoons sea salt
2 cups fresh or frozen and thawed peas
Chopped chives or chervil, for garnish
Instructions
1. Cut carrot tops to 1 inch and peel or scrub carrots. Set aside.
2. Place chicken broth in a large nonstick skillet and cook over medium heat, stirring frequently, until boiling, about 6 minutes.
3. Add carrots, water, vinegar, butter, stevia and sea salt. Bring to a boil, cover and simmer until carrots are almost tender, about 8 minutes.
4. Uncover, increase heat to medium high and simmer, tossing carrots often, until sauce is thickened, 3 to 5 minutes more. Add peas, toss gently to heat through, garnish with herbs and serve.
24 baby carrots with tops
1/2 cup chicken broth
3/4 cup water
1 tablespoon red wine vinegar
2 tablespoons Earth Balance butter
2 1/2 teaspoons stevia
1/2 teaspoons sea salt
2 cups fresh or frozen and thawed peas
Chopped chives or chervil, for garnish
Instructions
1. Cut carrot tops to 1 inch and peel or scrub carrots. Set aside.
2. Place chicken broth in a large nonstick skillet and cook over medium heat, stirring frequently, until boiling, about 6 minutes.
3. Add carrots, water, vinegar, butter, stevia and sea salt. Bring to a boil, cover and simmer until carrots are almost tender, about 8 minutes.
4. Uncover, increase heat to medium high and simmer, tossing carrots often, until sauce is thickened, 3 to 5 minutes more. Add peas, toss gently to heat through, garnish with herbs and serve.
Apple Cidar Turnips
Ingredients
3 tablespoons Earth Balance butter, divided
2 pounds turnips, peeled and cut into sticks
2/3 cup apple cider
3 tablespoons Agave Nectar or Truvia(stevia)
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
Instructions
1. Preheat oven to 400°F. Grease a 9-x-13-inch baking dish with 1 tablespoon butter, then arrange turnips in dish in a single layer.
2. Combine remaining 2 tablespoons butter, cider, sugar or Agave Nectar, salt and pepper in a small pot and cook over medium heat until melted and well combined. Pour this mixture evenly over turnips.
3. Cover dish with foil and bake for 20 minutes. Stir turnips and continue to bake, uncovered, stirring occasionally, until fork tender and liquid has reduced, 20 to 30 minutes more. Sprinkle with parsley and serve.
3 tablespoons Earth Balance butter, divided
2 pounds turnips, peeled and cut into sticks
2/3 cup apple cider
3 tablespoons Agave Nectar or Truvia(stevia)
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
Instructions
1. Preheat oven to 400°F. Grease a 9-x-13-inch baking dish with 1 tablespoon butter, then arrange turnips in dish in a single layer.
2. Combine remaining 2 tablespoons butter, cider, sugar or Agave Nectar, salt and pepper in a small pot and cook over medium heat until melted and well combined. Pour this mixture evenly over turnips.
3. Cover dish with foil and bake for 20 minutes. Stir turnips and continue to bake, uncovered, stirring occasionally, until fork tender and liquid has reduced, 20 to 30 minutes more. Sprinkle with parsley and serve.
Winter Salad
Ingredients
2 tablespoons tarragon vinegar
2 tablespoons walnut oil
1 clove garlic, finely chopped
Salt and pepper to taste
4 Belgian endives, cut into bite-size pieces
2 to 3 cooked beets, peeled and sliced
2 tablespoons chopped walnuts
Instructions:
1. In a large bowl, whisk together vinegar, oil, garlic, salt and pepper to make a dressing. Transfer half to a second large bowl.
2. Toss endive with dressing in one bowl and beets in the second bowl. Arrange endive on individual plates, spoon beets over the top, garnish with walnuts and serve.
2 tablespoons tarragon vinegar
2 tablespoons walnut oil
1 clove garlic, finely chopped
Salt and pepper to taste
4 Belgian endives, cut into bite-size pieces
2 to 3 cooked beets, peeled and sliced
2 tablespoons chopped walnuts
Instructions:
1. In a large bowl, whisk together vinegar, oil, garlic, salt and pepper to make a dressing. Transfer half to a second large bowl.
2. Toss endive with dressing in one bowl and beets in the second bowl. Arrange endive on individual plates, spoon beets over the top, garnish with walnuts and serve.
Thursday, October 6, 2011
Cool Weather Soup
Ingredients
1 small yellow onion, chopped
4 cloves garlic, sliced
1 tablespoon extra-virgin olive oil
1 teaspoon ground turmeric
8 fresh shiitake mushrooms, stemmed and sliced
4 cups low-sodium mushroom, vegetable or chicken broth
1 1/2 cups julienned fresh kale
1 cup cubed butternut squash
2 tablespoons grated fresh ginger
1/8 teaspoon cayenne pepper (optional)
6 thin slices astragalus root (optional)
Juice of 1 fresh lemon
1 teaspoon miso
Instructions
1. In a sauce pot over medium-high heat, saute onion and garlic in oil 3 minutes.
2. Add turmeric and mushrooms. Saute 2 minutes. Add broth, kale, squash, ginger, cayenne and astragalus. Bring to a boil, reduce heat, cover and simmer 15 minutes.
3. Remove from heat and let cool slightly, add lemon juice and miso (adding miso when still very hot will diminish its probiotic benefits).
4. Cover and let sit 5 minutes before serving.
1 small yellow onion, chopped
4 cloves garlic, sliced
1 tablespoon extra-virgin olive oil
1 teaspoon ground turmeric
8 fresh shiitake mushrooms, stemmed and sliced
4 cups low-sodium mushroom, vegetable or chicken broth
1 1/2 cups julienned fresh kale
1 cup cubed butternut squash
2 tablespoons grated fresh ginger
1/8 teaspoon cayenne pepper (optional)
6 thin slices astragalus root (optional)
Juice of 1 fresh lemon
1 teaspoon miso
Instructions
1. In a sauce pot over medium-high heat, saute onion and garlic in oil 3 minutes.
2. Add turmeric and mushrooms. Saute 2 minutes. Add broth, kale, squash, ginger, cayenne and astragalus. Bring to a boil, reduce heat, cover and simmer 15 minutes.
3. Remove from heat and let cool slightly, add lemon juice and miso (adding miso when still very hot will diminish its probiotic benefits).
4. Cover and let sit 5 minutes before serving.
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