Recipes

Moroccan Meatball Tagine w/ Lemon & Olives


A wonderfully aromatic North African lamb casserole with a citrus tang via BBC Good Food.

Ingredients:

  • 3 onions, peeled
  • 500g minced lamb
  • zest and juice 1 unwaxed lemon, quartered
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • pinch cayenne pepper
  • small bunch flat-leaf parsley, chopped
  • 2 tbsp olive oil
  • thumb-sized piece ginger, peeled and grated
  • 1 red chilli, deseeded and finely chopped
  • pinch saffron strands
  • 250ml lamb stock
  • 1 tbsp tomato purée
  • 100g pitted black kalamata olives
  • small bunch coriander, chopped
  • couscous or fresh crusty bread, to serve

Method:

  1. Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
  2. Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
  3. Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.
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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.

Red Lentil Soup with Lemon

Recipe from The New York Times.

Time: 45 minutes

 Ingredients:

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chili powder or cayenne, more to taste

1 quart chicken or vegetable broth

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro.

 Method:

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Yield: 4 servings.

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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.

Red Lentil Coconut Curry

Recipe from Julia Hellerman of Julia’s Kitchen.

4-6 servings

Ingredients:

3 cups split red lentils

1 Tablespoon plus 1 teaspoon coconut oil for sautéing

2 medium onions, chopped

4-5 medium carrots, diced

4-5 stalks celery

3-4 cloves garlic, finely minced

pinch asophoetida

1 strip kombu

1/4 cup curry powder

1/2 package creamed coconut, dissolved in a large measuring cup of hot water

1 inch ginger, grated (no need to peel!)

¼ cup tomato paste

3 cups chopped cauliflower

4 cups chopped spinach

sea salt and lemon or lime juice to taste

Method:

  1. Soak red lentils 8-12 hours in filtered water.
  2. Heat a large soup pot to medium heat.
  3. Add coconut oil and swirl around the pan.
  4. Add chopped onions and cook 5-6 minutes until translucent.
  5. Add chopped carrots and celery and continue to cook 4-5 more minutes.
  6. Clear a space in the center of the pan, add 1 teaspoon coconut, add minced garlic, and cook until fragrant, about 45 seconds.
  7. Meanwhile, drain and rinse lentils.
  8. Add lentils to cooked vegetables with water to cover by 3 inches and bring to a boil.
  9. Add asophoetida, and kombu and turn heat to a high simmer for about 20 minutes, or until lentils have started to break down, stirring often.
  10. Add the dissolved coconut cream, tomato paste, curry powder, and cauliflower, turn heat down, and continue to cook, stirring often, for 10 more minutes.
  11. Stir in the chopped spinach and season with salt and fresh lemon juice to taste.
  12. Enjoy as is or over cooked grains! 
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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.

Vegan “Crabcakes” and Tarter Sauce by Rachel Best of Leaf Restaurant


Vegan Tarter Sauce

3 C. veganaise

3 TBS lemon juice

3 TBS capers

1 TBS pickles, small dice

2 TBS diced red onion

1 tsp. dill

Directions: Mix everything together.

 

Vegan “Crab” Cakes

3 blocks of tempeh

2 c. firm tofu

¼ c. red onion, diced

1 c. zucchini, shredded

½ c. seaweed salad *

1 tsp. celery seed

1 tsp. garlic powder

½ tsp. salt

1 TBS dill

1 TBS hot sauce

¼ c. tamari

½ c. veganaise

2 TBS Dijon

1.5 c. bread crumbs plus more for crusting

 

Mix everything by hand.  Form into desired size patties.  Coat in bread crumbs.  Pan fry to serve.

*seaweed salad:  Mix ¼ c. tamari, ¼ c. rice wine vinegar, ¼ c. sugar, and ¼ c. sesame oil in a small sauce pan and bring to a simmer.  Pour over 1 c. rehydrated wakame seaweed and cool.

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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.

Organic Roast Vegetables in Phyllo Pouches

 

 

 

 

 

 

 

 

 

 

 

 

 

By Sara Snow

Here is how I prepare a vegetarian harvest celebration, all organic, all newly ‘harvested’ from the ground.

Ingredients

2 large sheets of Phyllo dough

2 T olive oil for pan
2 Onions – chopped
3 Cloves Garlic – chopped
2 Zucchini – chopped
3 Carrots – chopped
10 Mushrooms – chopped
(Could also use artichokes, celery, squash or anything else that is available to you)
2 T chopped fresh sage
2 T chopped fresh rosemary
Salt & Pepper to taste
Freshly grated Romano or Parmesan Cheese

Method

In a sauté pan, lightly cook the onions & garlic in olive oil.

Add zucchini, carrots and mushrooms.  Add herbs and season with salt and pepper to taste.  Saute, stirring often, until vegetables are cooked but still firm.  (Do not cover)

While the vegetables are cooking, preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Lay 2 sheets of phyllo dough out on a flat surface.  Using a slotted spoon, place a healthy scoop of vegetables in the center and sprinkle with freshly grated cheese.

Fold the four corners in and secure with a toothpick.  Lightly grate another small layer of cheese on top.  (If you’re having a hard time getting the corners to stay in place, you can flip the pouch and bake it flat side up).

Place pouches on the parchment lined cookie sheet and bake at 350 for 20 minutes.

Top each with a sprig of fresh rosemary.

Enjoy!

For more recipes by Sara Snow visit www.SaraSnow.com

 

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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.

Spicy Indian Chicken with Chickpeas

By Sara Snow

I like to spice things up in the kitchen; for variety’s sake, and health’s sake too. Turmeric has been shown to help with digestive disorders, the aches and pains from arthritis, and even prevent certain types of cancer.

As always, use organic ingredients wherever possible.

Ingredients

Olive oil for pan
2 cloves garlic – chopped
1 small onion – chopped
2 organic chicken breasts – cut into small pieces
1 cup coconut milk
½ cup water
1 green bell pepper – chopped
1 red bell pepper – chopped
2 T tomato paste
2 t curry powder (can also use paste)
1 t turmeric
¼ t coriander
2 teaspoons salt
Dash of pepper
1 can Chickpeas

Method

Heat oil in a skillet. Sauté garlic and onions.

Add chicken and sauté for 3 minutes.

Mix together ½ cup coconut milk and water. Add to pan and continue to simmer chicken until tender but cooked through.

Whisk tomato paste and remaining coconut milk into the liquid in the pan.

Add peppers and spices and simmer 5 minutes.

Toss in chickpeas. Stir to coat and simmer 10 minutes more.

For more recipes visit www.SaraSnow.com

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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.

Easy Weeknight Chicken and Rice Casserole

By Sara Snow

This was inspired by a recipe I found in my grandmother’s recipe box after she passed away.  It’s perfect when you’re crunched for time but need a healthy, hearty meal.  Use organic ingredients whenever possible. (Serves 4)

Ingredients

2 whole organic boneless, skinless chicken breasts, split
1 ½ cups uncooked long grain brown rice
3 carrots – chopped
1 onion – chopped
1 red or orange bell pepper – chopped
½ teaspoon paprika
½ teaspoon salt
1 ½ – 2 tablespoons organic chicken bullion
2 cups boiling water
2/3 cups white wine
1 jalapeno pepper – diced (optional)

*Variation: use broccoli instead of bell pepper (pictured)

Method

Preheat oven to 325 degrees.

In a bowl, dissolve the bullion in the boiling water.

In a casserole dish, stir together the rice, carrots, onion and bell pepper, as well as the paprika and salt.   Pour in the water with bullion.  Lay the chicken breasts on top.   Pour the white wine over the top.

[optional] Sprinkle the jalapeno pepper over the top.

Bake covered at 325 degrees for 1 hour.  Remove cover and bake for an additional 15 minutes.

Enjoy!

Also on Sara Snow’s blog “Healthy, Green and Sane” at SaraSnow.com

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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.

Alfalfa’s Classic Prime Rib

Serves: 12-16

Ingredients
4-5 lbs. beef prime rib (all-natural or grass-fed)
1/4 cup olive oil 
2 Tbsp fresh thyme, crushed
2 Tbsp fresh rosemary leaves, crushed 
2 Tbsp coarse salt 
1 Tbsp crushed pepper 
4 garlic cloves, minced 
1 tsp. black pepper

Directions
Bring roast to room temperature & preheat oven to 450 degrees F.

Combine salt, pepper, thyme, rosemary, garlic using a food processor. Rub the surface of the meat with mixture. In the preheated oven, sear the meat for about 15 minutes. Reduce oven temperature to 350° F and continue to cook 12-15 minutes per pound, depending on the desired degree of doneness. For rare, the internal temperature should be 120 degrees, medium rare 125 degrees, and medium 132 degrees.

Remove roast from oven and allow to rest for 10 minutes.

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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.

Salmon en Papillote with Herbed Pine Nut Butter

En papillote is a french culinary term that translates as “in parchment”. Simply put, you cook your food in a little pouch, which basically steams and braises your fish for a perfect, tender taste. 

Serves 4

Ingredients
1 -1 ½ lb. Copper River Salmon fillet (or 4, 6oz. salmon fillets) 
2 tsp. pine nuts, roasted
2 tsp. chopped fresh herbs (chives, cilantro, oregano)
¼ tsp. ancho chili powder.
1 stick of unsalted butter 

Method 
Start by making your herbed pine nut butter. Begin by preheating your oven to 350 degrees. Next lay your pine nuts on a flat tray and roast for about 10 minutes, shaking halfway through. Let cool. Once cool, chop your pine nuts and herbs. Blend with softened butter, and chili powder. Set aside. 

Next, preheat your oven to 450 degrees. 

Cut your salmon fillet into 4 equal portions, about 3″ x 6″ or 6oz fillet.  Season with salt & pepper.

Cut parchment paper into 4 sheets, about 12×14″. Fold in half, and cut into a half-heart shape. Repeat with 3 more sheets of parchment.

Place one fillet on one side of each heart, and then dollop about 2 Tbs. of herb-pine nut butter onto each fillet.

Fold the paper in half lengthwise over your fillet,  and roll the edges together to seal the packet. Here’s a great visual step-by-step process how to crinkle the corners to a close. 

Bake for 7 minutes until you smell the cooking fish. The paper will puff & lightly brown.

Slit open the paper & serve. 

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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.