Monday, November 30, 2015

Edamame Cashew Salad with Honey-Tahini Dressing


 With the holidays right around the corner, it's nice to keep some healthy, protein packed recipes on the menu to round things out. This salad comes together in no time and is so delicious thanks to the sweet and salty dressing. Serve this at dinner with grilled chicken or pack it up for a perfectly portable lunch.


1. Combine dressing ingredients in a food processor or blender until smooth. Adjust seasonings as needed and set aside. 


2. Place kale in a large mixing bowl. Pour 1/2 dressing over the kale and massage with your (clean!) hands for 1 minute.



3. Add the carrot, edamame, cashews, raisins and remaining dressing and toss to coat. Serve immediately. 





Edamame Cashew Salad with Honey-Tahini Dressing
Serves 4

All you need:
Dressing
1/4 cup tahini
Juice of 1 lemon
2 tablespoons honey
1 teaspoon apple cider vinegar
2 garlic cloves, peeled
1/4 bunch fresh parsley
1/3 cup water
Salt and pepper, to taste

1 large bunch kale, torn into small pieces
1 1/2 cups shelled edamame
1 cup shredded carrots
1 cup roasted salted cashews
1/2 cup golden raisins

All you do:
1. Combine dressing ingredients in a food processor or blender until smooth. Adjust seasonings as needed and set aside. 
2. Place kale in a large mixing bowl. Pour 1/2 dressing over the kale and massage with your (clean!) hands for 1 minute.
3. Add the carrot, edamame, cashews, raisins and remaining dressing and toss to coat. Serve immediately. 
 

Wednesday, November 25, 2015

Sweet Potato and Apple Soup with Crispy Shallots


 I'm not even sure where to start with this one - all I can say is it's probably one of the best soups I've made. It's so creamy and there's no cream added. The secret weapon are pureed white beans which thicken the soup perfectly. The wonderful fresh flavors of sweet potato and apple make this a great starter for your thanksgiving meal or a light lunch the day after. Serve with a loaf of crusty bread and you're all set. YUM.

1. Puree white beans in a food processor and set aside. 


2. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and cook for 1 minute. 

3. Add sweet potatoes and apples and cook for 3 minutes longer, stirring often.

4. Add nutmeg, ginger, curry paste and vegetable stock; bring to a boil, reduce to a simmer and cook for 10 minutes. 


5. Add coconut milk, cilantro and pureed beans to the pot then transfer the soup to a blender and process until smooth (or use an immersion blender on the stove). Place soup back in the saucepan, season with salt and pepper and keep warm. 



6. Fill a skillet with peanut or canola oil (about 1/2 inch deep) and turn heat to high. Once oil is hot, fry shallots until brown and crunchy; drain on paper towels and season with salt. 


7. Ladle soup into bowls and garnish with crispy shallots and chopped cilantro. 


Sweet Potato and Apple Soup with Crispy Shallots
Serves 6

All you need:
2 cans white beans, drained and rinsed 
2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
3 sweet potatoes, peeled and cubed 
2 small Honeycrisp apples, peeled and diced 
Pinch nutmeg
1 small piece ginger, peeled and grated
2 tablespoons red curry paste
3 cups vegetable stock
1 can coconut milk 
1/2 bunch cilantro, chopped (plus more for garnish)

Crispy shallots
4 shallots, sliced thin
Peanut oil (or canola oil), for frying

All you do:
1. Puree white beans in a food processor and set aside. 
2. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and cook for 1 minute. 
3. Add sweet potatoes and apples and cook for 3 minutes longer, stirring often.
4. Add nutmeg, ginger, curry paste and vegetable stock; bring to a boil, reduce to a simmer and cook for 10 minutes. 
5. Add coconut milk, cilantro and pureed beans to the pot then transfer the soup to a blender and process until smooth (or use an immersion blender on the stove). Place soup back in the saucepan, season with salt and pepper and keep warm. 
6. Fill a skillet with peanut or canola oil (about 1/2 inch deep) and turn heat to high. Once oil is hot, fry shallots until brown and crunchy; drain on paper towels and season with salt. 
7. Ladle soup into bowls and garnish with crispy shallots and chopped cilantro. 
 

Tuesday, November 17, 2015

Gorgonzola and Cherry Stuffed Chicken with Lemon-Parsley Sauce


 You don't have to have all day to prepare (what your friends and family will think) is a gourmet meal. The sweet cherries and nutty Gorgonzola are in irresistible combo in this creamy filling. This is the perfect date night meal or meal for entertaining friends. I paired mine with couscous, but this would also be great with a leafy green salad or roasted asparagus. 


1. Preheat oven to 350. Coat a 13x9 baking dish with cooking spray. 
2. Flatten each chicken breast to 1/4 inch thickness (between 2 sheets of plastic wrap) and season each side with salt and pepper. 

3. In a food processor, combine the cheese, cherries, walnuts, breadcrumbs, egg, salt and pepper. Spoon filling onto each piece of chicken, roll up tightly and secure with toothpicks. Place in the prepared dish and bake for 40 minutes. 




4. Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat and add shallots; cook for 30 seconds. Add butter and flour and cook for 1 minute, stirring constantly. Add wine and reduce by half. Add chicken broth, lemon zest/juice and parsley and simmer for 10 minutes. 






5. Cover chicken with foil and allow to rest for 10 minutes, then slice. Drizzle with sauce and serve.

 

Gorgonzola and Cherry Stuffed Chicken with Lemon-Parsley Sauce
Serves 4-6

All you need: 
4 boneless, skinless chicken breasts
4 oz. crumbled gorgonzola cheese 
1/2 cup dried cherries
1/2 cup chopped walnuts 
2/3 cup seasoned breadcrumbs 
1 egg
1/4 teaspoon salt
1/4 teaspoon pepper 

Lemon-Parsley Sauce
1 tablespoon olive oil
2 shallots, minced 
1 tablespoon butter
1 tablespoon flour
1/2 cup white wine
1/2 cup chicken broth 
Zest and juice of 1 lemon 
1/2 bunch fresh parsley, chopped 

All you do:
1. Preheat oven to 350. Coat a 13x9 baking dish with cooking spray. 
2. Flatten each chicken breast to 1/4 inch thickness (between 2 sheets of plastic wrap) and season each side with salt and pepper. 
3. In a food processor, combine the cheese, cherries, walnuts, breadcrumbs, egg, salt and pepper. Spoon filling onto each piece of chicken, roll up tightly and secure with toothpicks. Place in the prepared dish and bake for 40 minutes. 
4. Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat and add shallots; cook for 30 seconds. Add butter and flour and cook for 1 minute, stirring constantly. Add wine and reduce by half. Add chicken broth, lemon zest/juice and parsley and simmer for 10 minutes. 
5. Cover chicken with foil and allow to rest for 10 minutes, then slice. Drizzle with sauce and serve. 
 

Friday, November 13, 2015

Chocolate Cranberry Pistachio Scones


 Today I did a pantry clean-up (which is very therapeutic for me) and I found an abundance of nuts, flours and cocoa powder - I'm sure many of you can relate to this. So I decided to whip up a breakfast treat to take to tailgate this weekend that will satisfy all taste buds (I mean, who doesn't love chocolate?). 
Add these to your Thanksgiving or Christmas brunch menu and they are sure to be a favorite - especially paired with some hot cocoa!

1. Preheat oven to 375. Coat a baking sheet with cooking spray (or line with parchment paper). 
2. In a food processor, combine the flours, cocoa, sugar, baking powder, baking soda, salt and cold cubed butter until mixture is crumbly. Transfer to a bowl. 


3. Stir in the chocolate chips, cranberries and pistachios. 

4. In a small bowl, whisk the vanilla, applesauce and milk together. Add to the dry ingredients and mix to form a dough. 


5. Divide the dough in half and place the two pieces on the prepared baking sheet. Pat them into two 6" circles, about 1" thick, then cut each circle into 6 wedges. 


6. Bake the scones for 20 minutes, or until a toothpick inserted into the center of the scones comes out clean. Transfer each scone to a rack to cool. 


  Chocolate Cranberry Pistachio Scones
Makes 12 scones

All you need:
2 cups all-purpose flour 
2/3 cup whole wheat flour
1/3 cup cocoa powder
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking powder
3/4 teaspoon salt 
1 stick cold butter, cubed 
1/2 cup chocolate chips
1/2 cup dried cranberries
1/2 cup shelled pistachios 
1 teaspoon vanilla extract 
1/4 cup unsweetened applesauce 
1 cup milk 

All you do:
1. Preheat oven to 375. Coat a baking sheet with cooking spray (or line with parchment paper). 
2. In a food processor, combine the flours, cocoa, sugar, baking powder, baking soda, salt and cold cubed butter until mixture is crumbly. Transfer to a bowl. 
3. Stir in the chocolate chips, cranberries and pistachios. 
4. In a small bowl, whisk the vanilla, applesauce and milk together. Add to the dry ingredients and mix to form a dough. 
5. Divide the dough in half and place the two pieces on the prepared baking sheet. Pat them into two 6" circles, about 1" thick, then cut each circle into 6 wedges. 
6. Bake the scones for 20 minutes, or until a toothpick inserted into the center of the scones comes out clean. Transfer each scone to a rack to cool. 
 

Wednesday, November 4, 2015

Green Chile Butternut Squash Enchiladas


 Butternut squash is one of my absolute favorite fall vegetables. It's sweet flavor pairs perfectly in this dish with the spicy green chiles. And while these enchiladas are vegetarian, I don't think for one second you'll be missing the meat. If you have any leftovers, these are wonderful reheated the next day as well.

1. Preheat oven to 400. 
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for 1 minute. 


3. Reduce heat to medium and add jalapeno, squash, beans, chili powder, cumin, paprika, salt, pepper and water. Cook, stirring often, until squash is tender, about 10 minutes. Finish with cilantro and green chiles. 




4. Pour 1/4 of the salsa onto the bottom of a 13x9 baking dish. Fill each tortilla with a generous amount of filling and place in the dish. Pour the remaining salsa over and top with cheese. Cover with foil (that has been lightly coated with cooking spray to avoid sticking) and bake for 20 minutes. Uncover and bake for 10 minutes longer. 




5. Let enchiladas sit for 5 minutes before serving. Garnish with sour cream and green onion. 



Green Chile Butternut Squash Enchiladas
Serves 6

All you need:
2 tablespoons olive oil
1 small red onion, diced
3 garlic cloves, minced
1 jalapeno, seeded and diced 
1 medium butternut squash, peeled, seeded and diced 
1 (15.5 oz.) can pinto beans, drained and rinsed 
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper 
1/2 cup water 
1/4 bunch cilantro, chopped 
2 (4.5 oz.) cans diced green chiles, undrained 
6 (8-inch) flour tortillas 
1 (16 oz.) jar salsa verde 
1 1/2 cups shredded pepper jack cheese 
Sour cream and sliced green onion, for garnish 

All you do:
1. Preheat oven to 400. 
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for 1 minute. 
3. Reduce heat to medium and add jalapeno, squash, beans, chili powder, cumin, paprika, salt, pepper and water. Cook, stirring often, until squash is tender, about 10 minutes. Finish with cilantro and green chiles. 
4. Pour 1/4 of the salsa onto the bottom of a 13x9 baking dish. Fill each tortilla with a generous amount of filling and place in the dish. Pour the remaining salsa over and top with cheese. Cover with foil (that has been lightly coated with cooking spray to avoid sticking) and bake for 20 minutes. Uncover and bake for 10 minutes longer. 
5. Let enchiladas sit for 5 minutes before serving. Garnish with sour cream and green onion.