Recipes

Skeleton Key Bourbon Cocktail

Cocktail recipe from Travis Fourmont, head bartender at Michael Symon’s Roast.

Try this spooky cocktail recipe for Halloween!

Ingredients:

1.25oz Four Roses Bourbon

0.75oz St. Germain

0.5oz fresh lemon juice

topped with ginger beer

8 dashes of bitters

Method:

1. Build the bourbon, liqueur, and lemon juice in a collins glass filled with ice

2. Top it off with ginger beer.

3. Garnish with 8 dashes of bitters.

4. Serve with a straw.

 

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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.

Chicken Stew and Brown Rice

Recipe by Sara Snow.

Ingredients

1 ½ cups brown rice
¼ cup flour
2 teaspoons paprika
½ teaspoon salt
¼ teaspoon black pepper6 chicken thighs – boneless and skinless, halved
2 tablespoons olive oil
1 cup chicken broth
4 cloves garlic – smashed
1 medium yellow onion – cut into thick chunks
1 red bell pepper – cut into thick chunks
1 yellow bell pepper – cut into thick chunks
1 green bell pepper – cut into thick chunks
1 8 ounce package mushrooms – quartered
1 cup pitted greek olives
1 tablespoon crushed red pepper.

Method

Cook brown rice according to package instructions.
In a bowl, stir together the flour, paprika, salt and pepper. Toss the chicken pieces until lightly coated.
Heat olive oil in a large cast iron pan. Cook the chicken pieces in the oil until browned on all sides, about 6 minutes per side.
Remove the chicken to a plate.Add in half of the broth broth, garlic and olive oil to the pan. Bring to a low simmer.
Add in the peppers and mushrooms and continue to simmer until the vegetables begin to soften.
Pour in the remaining broth and the olives.
Return the chicken to the pan, submersing it under the broth and vegetables. Simmer, covered for 10 minutes.
Remove lid and continue to simmer for 20 minutes more or until chicken is cooked through. The sauce will thicken.
Before serving, sprinkle with crushed red pepper.
Season with additional salt and pepper as needed.
Serve spooned over brown rice.
This meal is great left-over as well.
Serves 4

 

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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.

BBQ Chicken with Chipotle BBQ Sauce

An Organic Month recipe brought to you by Chef Michele Dubis from: 

Sauce Ingredients:

• 2 teaspoons organic vegetable oil 

• 1 cup diced organic yellow onion 

• 3 cloves organic garlic, minced 

• ½ cup prepared organic ketchup 

• ¼ cup organic chipotles in Adobo sauce  

• ¼ cup organic Worcestershire sauce

• 3 tablespoons organic brown sugar

• 2 tablespoons organic apple cider vinegar 

• 2 tablespoons freshly squeezed organic lemon juice 

• ½ teaspoons organic Dijon mustard 

• 1 teaspoons kosher salt 

Sauce Method:

In a large, heavy saucepan heat the oil over medium heat and add the onion and sauté until translucent. Add the garlic and cook one minute.  

Add the ketchup and chipotles with adobo sauce and cook for 5 minutes. Add remaining ingredients stir and let simmer for 15-20 minutes. 

As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. 

Place the sauce in a blender, or food processor, and puree.

Chicken Ingredients:

• 5 tablespoons of Kosher Salt

• ½ cup granulated organic sugar 

• 2 pounds organic chicken thighs and wings

 • Organic ground black pepper to taste 

Chicken Method:

Dissolve salt and sugar in approximately 1 quart water. Pour water and chicken into a large zip lock back and press out as much air as possible from bag and seal; refrigerate for 30 minutes. Remove the chicken and rinse well under running water, pat dry thoroughly with paper towels and season with cracked pepper.

Turn the grill onto high heat, let heat up for approximately 15 minutes. Adjust one burner to medium and grill chicken until chicken skin turns brown and fat has rendered. This process can take approximately 15 minutes. Then use tongs and move chicken over a burner that is still set on high and rotate constantly to prevent over charring or burning. The chicken should look dark brown and have crispy skin. Approximately 5 to 7 minute more. Transfer to serving platter and baste chicken with BBQ Sauce.

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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 Pickled Beets

For those of us who are busy and only have an hour or two at a time to “put up” our organic goodies from the field, this recipe is a tasty and simple solution to food preservation.

Ingredients

2 cups small whole organic beets, cooked and drained,
or 1 (16oz.) can small whole beets, drained

¾ cup 5% acid-strength organic white or Bragg’s apple
cider vinegar

⅓ cup organic sugar

¼ cup water

1 (1”) organic cinnamon stick

1 organic lemon slice

1 organic onion

Preparation

• In a 2-quart stainless-steel or enamel saucepan over high heat, bring all ingredients to a boil. Boil 1 minute.

• In clean, hot 1½ pint jar ladle beet mixture. Cover with lid; cool.

• Refrigerate at least overnight before serving. Store in refrigerator up to 3 weeks. Makes about 1 pint..

• ENJOY!

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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.

Hibiscus Iced Tea

June is Iced Tea Month! Enjoy this refreshing recipe on a hot day. From Eating Well Magazine.

1/4 cup loose hibiscus tea, or 12 herbal tea bags

4 cups boiling water

1 cup pomegranate juice

4 cups cold water

lemon wedges, for garnish

1) Steep loose tea or tea bags in boiling water for 3 to 5 minutes. 2) Strain the tea or remove tea bags and pour into pitcher. Stir in pomegranate juice and cold water. Refrigerate until chilled, about 2 hours. Serve over ice with lemon wedges, if desired.

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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.

Kamut Maple Date Cookies

By Sara Snow

Kamut is an “ancient grain” descended, as legend would have it, from a handful of grain found in a stone box in a tomb near Dashur, Egypt in the 1940’s.  Bob Quinn, founder of Kamut International, is in a mission to “nourish a nation” not just feed a nation.

It has been reported that many consumers with wheat sensitivities are able to eat Kamut.  Kamut is also very high in antioxidants, the most prominent of which is selenium.  Selenium is an essential micronutrient that plays an important role in the functioning of the thyroid gland and reducing the risk of prostate cancer.

Kamut is also high in fiber and is called the “high energy wheat” because it is higher in protein and many minerals than modern wheat.

Last night I tested one of Kamut International’s Kamut Khorasan recipes. And am sharing that recipe here.

These little cookies are only mildly sweet, healthy and great for the whole family.  Your kids will enjoy helping you mix them up and will especially enjoy them as an after-school snack.

(NOTE: I made a few modifications.  Their recipe was egg, sugar and oil free.  I swapped out the “egg replacers” with real eggs, beaten and replaced the chopped dates with raisins because that’s what I had on hand.  I also didn’t have any Kamut flakes so I used organic corn flakes instead)

Ingredients

1/2 teaspoon baking powder
3/4 cup Kamut Khorasan wheat flour
1/2 teaspoon sea salt
1/2 cup real maple syrup
2 egg replacers (or two eggs beaten)
1 tablespoon vanilla
1/4 cup chopped dates
2 1/2 cups of Kamut Khorasan wheat flakes cold cereal

Method

Mix the flour, sea salt and baking powder together in a large bowl.  Sitr in the maple syrup and beaten eggs.  Mix until well blended.  Stir in the dates and cereal flakes.

Drop mixture by the teaspoon on an oiled cookie sheet and bake at 350 degrees for 15 minutes.  Cool and enjoy!

Also on 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.

Vegan Chocolate Truffles

by Lisa Kamibayashi

Ingredients:

8oz dark chocolate (70%), morsels or chopped

¼ cup Ziggy Marley Coco Mon Organic Coconut Oil (Original or Orange Almond)

1 tsp. pure vanilla extract

Pinch of sea salt

Assorted Toppings:

Organic Cocoa Powder – Rapunzel

Finely chopped pistachios

Marcona Almonds

Toasted unsweetened shredded coconut

 

Preparation

Heat the chocolate, Ziggy Marley Organic Coconut oil (Original or Orange Almond) and 3 tablespoons of water in a double boiler, stirring until just melted. Stir in vanilla extract and salt. Pour into an 8” baking dish and refrigerate until pliable. Using a melon baller or scoop, form small balls and place them onto parchment paper. Place some organic cocoa powder in your hands  & roll the chocolate balls until coated with the cocoa powder, and place them back onto the parchment paper. Refrigerate and let sit for 30 minutes, then roll in the toppings of your choice.

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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.