Tuesday, August 30, 2016

Ground Beef and Pepper Skillet Supper


Peppers are clearly in season right now (I've picked up 24 in the past 2 weeks from the farm!) so I knew I had to come up with some way to use them. Josh also bought some beef from the farmers market this weekend, so I knew combining them would be a treat. This meal is hearty, super flavorful and packs lots of nutrition. And talk about awesome leftovers - this definitely gets better the longer it sits.


1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook until no longer pink. Drain fat and transfer to a bowl. 



2. Add the remaining tablespoon of oil to the skillet and add the peppers and carrot. Cook for 3-4 minutes, or until softened, then add the garlic and onions. Cook 1 minute longer. 



3. Combine the tamari, Worcestershire, cumin, salt, pepper, sugar, tomato paste and tomato puree in a large bowl. 

4. Add the cooked ground beef back to the skillet and pour the tomato mixture over. Bring to a boil, cover and reduce heat to low; simmer 15 minutes. Finish with fresh parsley. 


5. Adjust seasonings as needed and serve over rice.


Ground Beef and Pepper Skillet Supper
Serves 6

All you need:
2 tablespoons olive oil, divided
1 lb. ground beef
2 yellow bell peppers, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapenos, seeded and diced
1 large carrot, peeled and diced
3 garlic cloves, minced
1 small red onion, diced
1 shallot, diced
1 bunch green onion, thinly sliced
2 tablespoons reduced-sodium tamari (or soy sauce)
2 tablespoons Worcestershire sauce  
1 teaspoon ground cumin
2 teaspoons salt 
1/2 teaspoon pepper
Pinch sugar
1 (6 oz.) can tomato paste
1 (29 oz.) can tomato puree
1/2 bunch Italian parsley, chopped
Brown rice, for serving 

All you do:
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook until no longer pink. Drain fat and transfer to a bowl. 
2. Add the remaining tablespoon of oil to the skillet and add the peppers and carrot. Cook for 3-4 minutes, or until softened, then add the garlic and onions. Cook 1 minute longer. 
3. Combine the tamari, Worcestershire, cumin, salt, pepper, sugar, tomato paste and tomato puree in a large bowl. 
4. Add the cooked ground beef back to the skillet and pour the tomato mixture over. Bring to a boil, cover and reduce heat to low; simmer 15 minutes. Finish with fresh parsley. 
5. Adjust seasonings as needed and serve over rice. 
 

Tuesday, August 23, 2016

Roasted Sweet Potato, Avocado and Caramelized Onion Tacos with Cilantro-Lime Crema

Sometimes I enjoy a good meatless meal. With my background as a vegan/vegetarian chef, I love making meals like this because they're chock full of nutrients, but also naturally delicious. These tacos would also be great served as an appetizer! If you want them to be completely vegan, simply make a cashew sour cream using raw cashews, cider vinegar, fresh lemon juice and salt. 
 

1. Preheat oven to 400. Line a baking sheet with foil. Toss the sweet potato with chili powder, onion powder, salt and 1 tablespoon of olive oil and place in an even layer on the prepared baking sheet. Roast 20 minutes. 



2. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Cook onion, stirring often, until caramelized. Season with salt and pepper. 


3. While the onions cook, combine the crema ingredients in a small bowl. 


4. To assemble your tacos, place 2 warmed tortillas on each plate and top with sweet potato, avocado and caramelized onion. Drizzle with crema and serve.



Roasted Sweet Potato, Avocado and Caramelized Onion Tacos with Cilantro-Lime Crema
Serves 4

All you need:
2 large sweet potatoes, peeled and diced
2 teaspoons chili powder
1 teaspoon onion powder
1/2 teaspoon salt 
2 tablespoons olive oil, divided
2 large yellow onions, sliced thin
1 large (or 2 small) ripe avocados, peeled, pitted and cubed 
8 corn tortillas, warmed 

Crema
1 cup sour cream 
1/2 bunch cilantro, chopped 
Juice and zest of 1 lime
1 teaspoon sriracha 
1/4 teaspoon salt 

All you do:
1. Preheat oven to 400. Line a baking sheet with foil. Toss the sweet potato with chili powder, onion powder, salt and 1 tablespoon of olive oil and place in an even layer on the prepared baking sheet. Roast 20 minutes. 
2. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Cook onion, stirring often, until caramelized. Season with salt and pepper. 
3. While the onions cook, combine the crema ingredients in a small bowl. 
4. To assemble your tacos, place 2 warmed tortillas on each plate and top with sweet potato, avocado and caramelized onion. Drizzle with crema and serve. 
 

Wednesday, August 17, 2016

Spicy Citrus Tofu and Pepper Stir-Fry


I have somehow turned by husband into a tofu-lover. Never thought I would see the day, to be honest. But if you haven't liked tofu in the past, try cooking it this way. The crispy tofu and fresh veggies paired with the citrus sauce is absolutely delicious (and good for you). This meal tastes exactly like take-out, but costs half as much. It's a win-win!
 

1. Whisk the sauce ingredients together in a small bowl. Set aside. 

2. Heat the coconut oil in a large skillet over medium-high heat. Toss the tofu with cornstarch in a large bowl and add to the hot oil (work in batches if needed). Fry on all sides until crispy, then drain on paper towels. 



3. Cook the garlic in the same pan for 30 seconds. Add the peppers and onion and cook for 4-5 minutes, or until the veggies are tender. 


4. Add the tofu back to the pan along with the sauce and bring to a simmer. Cook for 1 minute or until the sauce thickens. 


5. Serve the stir-fry over brown rice, if desired.


Spicy Citrus Tofu and Pepper Stir-Fry
Serves 4

All you need:
Sauce
2 teaspoons cornstarch
2 tablespoons water
2 tablespoons reduced-sodium tamari (or soy sauce)
2 tablespoons rice vinegar
2 tablespoons pure maple syrup (or honey)
1 tablespoon sriracha 
Zest and juice of 2 oranges

2 tablespoons coconut oil
1 (14 oz.) package extra-firm tofu, pressed with paper towel to dry and cubed 
Cornstarch, for coating 
3 garlic cloves, minced
1-2 jalapenos, sliced  
3 banana peppers, sliced 
3 bell peppers (red and/or green), sliced
1 red onion, thinly sliced 

Brown rice, for serving (optional)

All you do:
1. Whisk the sauce ingredients together in a small bowl. Set aside. 
2. Heat the coconut oil in a large skillet over medium-high heat. Toss the tofu with cornstarch in a large bowl and add to the hot oil (work in batches if needed). Fry on all sides until crispy, then drain on paper towels. 
3. Cook the garlic in the same pan for 30 seconds. Add the peppers and onion and cook for 4-5 minutes, or until the veggies are tender. 
4. Add the tofu back to the pan along with the sauce and bring to a simmer. Cook for 1 minute or until the sauce thickens. 
5. Serve the stir-fry over brown rice, if desired.
 

Tuesday, August 16, 2016

Garlic-Basil Rubbed Chicken with Roasted Tomatoes


 I'm a firm believer that some of the best recipes are the simple ones. It's all about using the best ingredients! Tomatoes are wonderful right now and their natural sweetness add the perfect pop of flavor on top of this juicy grilled chicken.

1. Preheat oven to 425. Place tomatoes and onion on a foil-lined baking sheet and drizzle with olive oil. Season with salt and pepper and toss to combine. Roast 15 minutes. 



2. Preheat grill to HIGH. Combine the basil, garlic and olive oil in a food processor or blender until it forms a paste. Season the chicken with salt and pepper and rub with the basil-garlic mixture. Grill for 5 minutes per side, or until the juices run clear. 





3. Place quinoa on 2 serving plates (if using) and top with chicken. Finish with roasted tomatoes and fresh basil and serve.



Garlic-Basil Rubbed Chicken with Roasted Tomatoes
Serves 2

All you need:
2 cups halved cherry and/or small roma tomatoes  
1 small red onion, sliced thin
2 tablespoons olive oil
Kosher salt
Freshly cracked black pepper

8 fresh basil leaves, plus more for garnish
3 garlic cloves, peeled
2 tablespoons olive oil
2 boneless, skinless chicken breasts (about 8 oz. each)
Cooked quinoa, for serving (optional)

All you do:
1. Preheat oven to 425. Place tomatoes and onion on a foil-lined baking sheet and drizzle with olive oil. Season with salt and pepper and toss to combine. Roast 15 minutes. 
2. Preheat grill to HIGH. Combine the basil, garlic and olive oil in a food processor or blender until it forms a paste. Season the chicken with salt and pepper and rub with the basil-garlic mixture. Grill for 5 minutes per side, or until the juices run clear. 
3. Place quinoa on 2 serving plates (if using) and top with chicken. Finish with roasted tomatoes and fresh basil and serve. 
 

Tuesday, August 9, 2016

Gluten-Free Blueberry Zucchini Bread

 I cook for several clients with allergies and I find it much easier to to bake for them now that lots of different types of gluten-free flour are available. Using chickpea flour in this recipe not only makes it naturally gluten-free, but it also adds a good amount of protein and fiber making this a great breakfast or snack item. Serve with a glass of milk or coffee and get your day started off right!

1. Preheat oven to 325 degrees. Coat a 5x9 loaf pan with coconut oil and dust with chickpea flour. Set aside. 


2. Combine the dry ingredients in a large bowl. 


3. Combine the wet ingredients in a medium bowl. Add to the dry ingredients, then fold in the blueberries. 




4. Spoon the batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack, then slice.





Gluten-Free Blueberry Zucchini Bread
Serves 12

All you need:
Dry ingredients
2 cups chickpea flour
1/2 cup sugar (or 1/4 cup Truvia baking blend) 
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt 

Wet ingredients
2 cups grated zucchini
Zest of 1 orange
2 eggs, beaten
1 ripe banana, mashed 
1/3 cup coconut oil, melted 
1 teaspoon pure vanilla extract 

1 1/2 cups fresh (or frozen) blueberries 

All you do:
1. Preheat oven to 325 degrees. Coat a 5x9 loaf pan with coconut oil and dust with chickpea flour. Set aside. 
2. Combine the dry ingredients in a large bowl. 
3. Combine the wet ingredients in a medium bowl. Add to the dry ingredients, then fold in the blueberries. 
4. Spoon the batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack, then slice.