Recipes

Wild Blend Pilaf

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1 cup Lundberg Organic Wild Blend
  • 3 cups chicken or vegetable stock
  • ½ cup pecan halves
  • ¼ cup dried cranberries
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper

Method:

  1. Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, about 45 minutes. Remove from heat (with lid on!) and steam for 10 minutes. Fluff with fork. Drain any excess liquid. Transfer to a bowl.
  2. While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
  3. Add toasted pecans, cranberries, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Terry’s Glazed Spiced Nuts

Makes about 4 homemade gifts, each 2 cups or about 8 cups total

Ingredients 
1 lb. of organic whole raw nuts (I like doing a combination of almonds, cashews, pecans & walnuts) 
1/2 cup organic brown sugar
1/4 cup organic unsalted butter
1/4 cup organic orange juice
1 1/2 tsp. salt
1 1/4 tsp. cinnamon
1/4 tsp. cayenne
1/4 tsp. mace

Method 
Preheat oven to 250 degrees.

Foil line a large cookie sheet.

Melt the butter in a large skillet, on med-low heat, carefully adding the brown sugar, orange juice, spices & salt until the sugar has dissolved and everything is well mixed.  Then add the nuts stirring slowly, while coating them with the mixture.

Cook them, continue stirring, for a couple minutes till well coated, then transfer them to the foil lined baking sheet, and bake them for 1hour , carefully stirring them every 15 minutes.

Cool on a rack, with occasional stirring, then when able to seperate them with your hands, and completely cooled, store in air tight container, cookie tin, or glass jar with lid.

Bag, tag and gift it. 
For more homemade holiday gift ideas, click here.  

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Rosemary Roasted Walnuts

Makes about 4 homemade gifts, each 2 cups or about 8 cups total

Ingredients 
5 cups walnuts
1/4 cup olive oil or 1⁄2 stick melted butter  
1/4 cup fresh rosemary, coarsely chopped  
4 tsp. kosher salt  
1 Tbs. Coconut Palm Sugar (or brown sugar) 
1 Tbs. freshly ground black pepper 

Method 
Heat the oven to 350°F & arrange a rack in the middle. 

Place nuts in a large bowl & add remaining ingredients. 

Mix with your hands to evenly coat. 

Spread evenly on a cookies sheet. 

Bake until nuts are lightly browned watch carefully & stir occasionally, about 15-20 minutes.  

Let cool on the baking sheet, transfer to a bowl. 

Bag, tag and gift it. 
For more homemade holiday gift ideas, click here.  

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Sugared Pecans

Makes 2 homemade gifts, each 2 cups or 4 cups total.

Ingredients
3/4 lb. pecans
2 egg whites
1 cup sugar
1/4 tsp. salt
1/4 lb. melted butter

Method
Whip whites & salt in mixer on medium speed until soft peaks form. 

Slowly add sugar while mixing.

Whip until stiff peaks form & whites are pasty like marshmallow.

Combine egg whites with melted butter.

Spread onto sheet pan & bake at 325.

Stir every 10 minutes until nuts are dry & fragrant.

Bag, tag and gift it. 
For more homemade holiday gift ideas, click here.  


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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Plain Jane Popcorn

This simple recipe shows you how to homemake your very own popcorn. It’s plain. It’s simple. And it’s ready to be dressed up with fun toppings, like grated parm, brown sesame & mustard or our macadamia butter-crunch

Makes about 2 quarts of popcorn

Ingredients
3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
1/3 cup of popcorn kernels
2 Tbsp or more (to taste) of butter
Salt to taste 

Method
Heat the oil in a 3-quart saucepan on medium high heat. 

Put 3 or 4 popcorn kernels into the oil and cover the pan. 

When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release, which will make for crisper popcorn.  

Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. With this technique, nearly all of the kernels pop and nothing burns.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Brown Sesame Mustard Popcorn

Makes 4 homemade gifts in 1qt bags or about 1 gallon of popcorn

Ingredients
2 Tbs. brown sesame seeds
2 tsp. ground (dry) mustard
2 tsp. sea salt
1/2 cup popcorn kernels
8 tbs. unsalted butter (preferably clarified) or olive oil
2 Tbs. dark sesame oil

Method
In a small bowl, stir together sesame seeds, mustard & salt.

Pop the popcorn using your preferred method. (For a quick how to, check out our plain jane popcorn recipe which gives you the skinny on how to skillet pop your kernels.)

Pour the popcorn into a large bowl. 

Combine butter & sesame oil in a small bowl, stir.

Pour the oil mixture over popcorn  & sprinkle with sesame seed mixture, tossing to coat.
                                                                                                      

Bag, tag and gift it. 
For more homemade holiday gift ideas, click here.  

 

 

 

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Macadamia Buttercrunch Popcorn


Makes
about 4 homemade gifts in 1qt. bags or 1 gallon 

Ingredients
1/2 cup of popcorn kernels (or 16 cups popped corn) 
2 cups raw, whole macadamia nuts (about 1/2 pound)
1 1/4 cups packed light-brown sugar
5 Tbs. organic corn syrup
10 Tbs. (1 1/4 sticks) unsalted butter
2 tsp. coarse sea salt
3/4 tsp. baking soda 

Method
Preheat oven to 300 degrees.

Cut Macadamia nuts in half.

Place in a single layer on a cookie sheet.

Roast for 5-10 minutes until light brown.

Lower oven to 200 degrees.

Pop the popcorn using your preferred method of popping corn. (For a quick how to, check out our plain jane popcorn recipe which gives you the skinny on how to skillet pop your kernels)

Pour the popcorn into a large bowl, and add the nuts.

Put sugar, organic corn syrup, butter, and salt in a medium saucepan.

Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 4 minutes.

Stop stirring; continue cooking until mixture lightens in color, 5 minutes more.

Remove from heat; stir in baking soda.

Quickly pour sugar mixture over popcorn and nuts & toss to coat.

Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 40 minutes.

Let cool on sheets.

Bag, tag and gift it. 
For more homemade holiday gift ideas, click here.  

 

 

 

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Olive Oil Poached Fish Nuggets with Garlic & Mint

Serves 2-3 

Ingredients 
1 pound firm fish, cut into 1 1/4-inch cubes
1/4 tsp. fine sea salt, more to taste
1/4 tsp. freshly ground black pepper, more to taste
1/3 cup Persian Lime Olive Oil (Alfalfa’s Bulk Oils)
2 tsp. fresh mint, chopped
2 garlic cloves, minced

Method
Cut fish into 1 1/4-inch cubes. 

Season fish all over with a generous pinch of salt and pepper.

In a medium-size, heavy skillet, just large enough to hold fish cubes in a single layer, heat oil over low heat.

Add fish & 1 tsp. mint & let cook slowly until fish begins to turn opaque, about 3 minutes.

Stir in garlic & 1/4 tsp. of salt & pepper, and cook until garlic is fragrant & fish is just cooked through, another 3 minutes or so (heat should be low enough so as not to brown the garlic or fish but high enough to gently cook everything.

Taste and add more salt and pepper and a few drops of lemon or lime juice if desired. Stir in the additional 1 tsp. fresh mint and serve, using a slotted spoon if you want to leave the poaching oil in pan.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Chipotle Beef and Bean Chili

Serves 8 to 10 

Ingredients
3 Tbs. sunflower oil
6 medium garlic cloves, minced
2 medium yellow onions, medium dice
4 chipotles in adobo sauce, minced
1/4 cup New Mexico ground chili powder (mild, medium or hot)
1 Tbs. ground cumin
2 Tbs. sweet paprika
1 Tbs. dried oregano
2 lbs. ground chuck
5 tsp. kosher salt
2 cups dried pinto beans, cooked using basic bean method
1, 28-ounce can crushed tomatoes
1, 28-ounce can diced tomatoes 

Method
In a Dutch oven or a large, heavy-bottomed pot, heat the oil over medium-high heat until simmering.

Add the garlic & onions, season with salt & freshly ground black pepper, stirring occasionally, until the onions are soft & just starting to brown.

Add the chipotles, ground chili, cumin, paprika & oregano. Stir to coat the onions & cook until the spices are medium brown in color and fragrant, about 1 minute….but don’t let them burn.

Add the ground beef & salt. Stir, breaking the meat into small pieces. Cook, stirring occasionally, until the meat is no longer pink and is well-coated with spices.

Add the cooked beans & tomatoes, along with the juices & stir to combine.

Bring to a boil then reduce the heat to low, and simmer, uncovered & stirring occasionally, for 1 1/2 to 2 hours. Season with salt to taste.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Alfie Trail Mix

Our homemade blend of everything good ‘n tasty, this trail mix is crunchy, packed with flavor and perfect for game time get togethers, lunches and for on the go. 

Makes about 12-16 servings 

Ingredients
1 box organic cereal squares (approx. 13 oz.)
2 cups organic pretzel sticks
2 cups pita chips (crushed slightly)
3/4 cup raw organic cashews
3/4 cup raw organic shelled pistachios
3/4 cup raw organic pumpkin seed
1 stick organic unsalted butter, melted
2 Tbs. Worcestershire sauce
1 Tbs. hot or wing sauce
2 tsp. granulated garlic
2 tsp. dry mustard
2 tsp. kosher salt

Method
Preheat oven to 250 degrees.

Melt butter together with salt, Worcestershire, mustard, garlic & hot sauce.

Mix cereal, nuts, pretzels & pita chips together in a large bowl.

Pour butter mixture into bowl with cereal & toss to coat thoroughly.

Spread on an ungreased, rimmed baking sheet & bake for 45-60 minutes, stirring occasionally so it bakes evenly. Cool & enjoy or store in an airtight container for up to 1 week.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.