Wednesday, July 19, 2017

Roasted Veggie Salad

Roast in oven at 480 w/ Olive Oil, Salt, Pepper:
- Cauliflower
- Radishes
- Parsnips
When almost done, add:
Grape Tomatoes (roast until they start to burst)

Cool to room temp
Toss on Romaine (or any fresh greens)
Pine Nuts
Goat Cheese
French Vinaigrette (I love Brianna's)

Wednesday, April 19, 2017

Bella Quiche





Whisk:
- Eggs  &/or Egg whites
- Ricotta Cheese
- Sauteed or Roasted Veggies (i.e. onion, zucchini, kale, eggplant, peppers, sun dried tomatoes, cauliflower)
- Feta
- (Optional) Meat (i.e. turkey sausage or ground chicken w Italian seasoning & fennel)

Mix in Panko breadcrumbs until the mixture is thick enough to hold its shape when scooped into mushrooms (I use the 2-3 inch in size Bellas. Buttons are too small and full Bellas are very large)

Top w Parmesan
Bake @350

Sunday, April 16, 2017

Mediterranean Veggie Stuffed Bread



Make Italian Bread dough, let rise once, kneed, roll out to 1 inch rectangle & let rise again

Dice & Roast in Olive oil at 500 degrees:
Onion
Mushrooms
Zucchini &/or Summer Squash
Eggplant
When half done, add & then continue roasting:
Grape Tomatoes




Combine in large bowl:
Roasted veggie blend (from above)
Artichoke Antipasto
Sun-dried Tomatoes (in Olive Oil)
Banana Peppers (optional)
Italian Seasoning
Parmesan Cheese



Place combined filling into the dough, Roll & seal

Bake at 350 until bread is done (about 20-25 min)
Top with Smart Balance or Butter or Olive Oil & Italian Seasoning


Saturday, April 15, 2017

Veggie Stuffed Bread

(Inspired by my memories of WildFlower bakery when we would walk there from Community High for lunch)



Make Wheat Bread dough, let rise once, kneed, roll out to 1 inch rectangle & let rise again while you make filling




Dice & Roast in Olive oil at 500 degrees:
Sweet Potatoes (or carrots)
Celery
Onion
Mushrooms
Zucchini &/or Summer Squash
When half done, add & then continue roasting:
Grape Tomatoes

In a separate bowl Dice & Microwave til tender (about 4 minutes):
Broccoli

Combine in large bowl:
Roasted veggie blend (from above)
Broccoli (from above)
2 Tablespoons Tomato Paste
Italian Seasoning
Parmesan Cheese (optional)



Place combined filling into the dough, Roll & seal


Bake at 350 until bread is done (about 20-25 min)
Top with Smart Balance or Butter or Olive Oil & Italian Seasoning




Sunday, March 5, 2017

Jerk Pork Quesadillas

Filling:

Saute in Olive Oil:
- Diced Red Pepper
- Aspargus

Add & Cook down:
- Drained Pinto Beans
- Shredded Roasted Jerk Pork
- Broth w/ Jerk seasoning to taste

Quesadillas:

Thin Layers between Tortillas:
- Mozzarella
- Filling from above
- Mozzarella
Grill on each side with Olive Oil

Sweet Avocado Cream:

- Mashed Avocado
- Sour Cream
- Small amount of Pear or Peach or Apple Jam (which was also used in original pork roast)

Lime & Cilantro Slaw:

Whisk:
- Lime Juice
- Mustard
- Small amount of Pear or Peach or Apple Jam (which was also used in original pork roast)
- Olive Oil

Toss Dressing with:
Shredded Red Cabbage
Cilantro

Friday, December 23, 2016

Ricotta Stuffed Mushrooms w Blue cheese & Bacon


Prepare portobello mushrooms to stuff in slightly greased pan

Mix: Ricotta Cheese w/ small amounts of Blue Cheese & Bacon bites

Stuff mixture into mushrooms & top with a little shredded cheddar
Bake & Serve


Potato Broccoli Bites



Use leftover Mash (combination of potatoes or squash or sweet potatoes....) - - - or - - - dice/boil

 Add to taste: Greek Yogurt, Salt, Pepper & a cheese of your choice


Combine Mash w/ broccoli &/or cauliflower (cut small and par cooked in the microwave)

Shape into balls & roll in Quinoa Flakes

Bake until crispy

Tuesday, December 6, 2016

Pumpkin Coconut Curry

Perfectly warm & comforting on a cold dreary day!


******************
Start in Rice Cooker:
1 cup Rice
1 cup Quinoa
4 cups Water
******************

Saute in Olive Oil:
Garlic
Ginger
1/2 onion
1 red pepper

Once browned, add:
3 diced chicken breasts

Once Chicken is also browned Add:
1 can pumpkin
1 cup low sodium veggie broth
1 can Trader Joes Coconut Cream
Curry powder or paste & Salt to taste

Let simmer as you complete next step

*******************

In Separate Pan Saute in Olive oil:
Garlic
Ginger
1 diced Zucchini
1 diced Yellow Squash
1 box sliced baby-bella mushrooms

Once tender, but not too overcooked that they start shrinking, add to other simmering mixture above & serve over the rice and quinoa blend. 





Wednesday, April 13, 2016

Green Salad, Baked Chicken Fingers & Potato Salad

This would be the perfect meal to take on a picnic!

Green Salad
Cucumbers
Snap Peas
Avocado
Bolthouse Farms Cilantro Avocado Yogurt Dressing

Chicken Fingers
Slice Chicken breasts into strips
Marinade for 30 min: Lime Juice, Orange Juice, Olive Oil, Garlic, Sweet & Spicy Mustard (Trader Joes)
Add eggs whites to the marinade & chicken & stir
Dip each chicken strip in: Parmesan Cheese & Panko Breadcrumbs
Bake on Parchment Paper at 450 (flip once to get both sides crispy)
(serve with the ABOVE Green salad & dressing)

Potato Salad
Dice/Boil/Cool Potatoes
Diced Red Pepper
Bacon
Briannas French Vinegrette
Basil, Cilantro, Salt, Pepper, Paprika











Saturday, January 30, 2016

Stuffed Portabello Mushrooms &/or Red Peppers - Varied options

ORIGINAL:
Saute: garlic, onion, zucchini, yellow squash, celery
Brown: ground turkey sausage
Combine all w/:
cooked rice
cream cheese
salt
pepper
panko crumbs
STUFF
Top with Parmesan
Bake at 450 

LEMON/FETA:
Saute: garlic, onion, celery
add to Wilt: power green mix (kale, spinach...)
Brown: ground turkey sausage
Combine all w/:
cooked rice
cream cheese
crumbled Feta
lemon pepper seasoning
STUFF
Top with Parmesan
Bake at 450 

BROCCOLI/GOAT CHEESE
Saute: garlic, onion, celery, broccoli
Brown: ground turkey sausage
Combine all w/:
cooked QUINOA
cream cheese
Goat cheese
STUFF
Top with Parmesan
Bake at 450