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Archive for the category “Recipes”

12 Mar 2013

St. Patrick’s Day Treats

St. Patrick's DayMarch 17th is nearly here. Are you ready for the wearing of the green? On St. Patrick’s Day everyone is Irish — at least in spirit. So why not celebrate with more than a green t-shirt or “Kiss Me I’m Irish” button? I tend to go a little over the top: I’ve got earrings and hair accessories, buttons and suspenders, not to mention recipes galore. I always make an effort to enjoy the day, especially with some Irish (or just green) foods.

Start your day right with a green smoothie. Fresh fruits and veggies will never lead you astray. I also love Irish soda bread. It’s easy to make, only takes a few ingredients and produces a delicious and hearty loaf of bread. It pairs really well with a bit of butter, nutella, apple butter or jam.

Soda Bread

I make my soda bread in a cast-iron skillet, but you can use just about any baking dish. Preheat your oven to 400 degrees. In a large bowl mix 2 cups of flour (whole wheat or regular) with 1 teaspoon of baking soda and 1 teaspoon of salt. Slowly add in 1 cup of buttermilk (low fat is fine). The dough will be very sticky. You can mix it with your hands, but I find it easier to mix and manipulate it with a rubber spatula. Make a round ball of dough and place it in your baking dish. Using a sharp knife, cut an “x” shape into the top of the dough. Bake for 25-35 minutes. Finished bread should be golden brown. You can tell it’s done by flipping it over and tapping the bottom. It should sound hollow.

Soda bread is best served warm and only lasts about two days. If the bread is cold, just slice a piece and warm it in a toaster oven. You’ll be glad you did.

If you’re feeling extra traditional you can dine on corned beef and cabbage for lunch. While I like it, I know many people that aren’t big fans (or refuse to try it). If that’s not so much to your taste, try a shepherd’s pie. Fish and chips (with malt vinegar, never ketchup) also sate my taste buds when I’m feeling Irish.

Shepherd’s Pie

I make my shepherd’s pie with a pound of ground turkey that I brown and season lightly. After the meat is brown, I add in some corn and baby peas and let the flavors come together for a few minutes and get the veggies warm.

At the same time I start the meat, I cut up and boil two large potatoes. Once the potatoes are tender enough to fall off a fork, I drain them and put them in a bowl. I add butter or margarine and non-fat milk to taste. (I know “to taste” isn’t really helpful, but I don’t measure. Start with about a heaping tablespoon of margarine and a quarter cup of milk). Using a hand mixer (unless you want to mash the old-fashion way) beat the potatoes until they are mixed with the milk and margarine and nice and creamy. If the texture isn’t smooth enough, slowly add more milk and/or margarine and keep mixing. Feel free to add some garlic salt or powder to kick the potatoes up a notch.

Once your meat and potatoes are ready, spoon the meat and veggies evenly across a square casserole dish. Cover with the potatoes and serve. Feel free to add some shredded cheddar cheese.

What’s your favorite Irish meal? We’d love to hear from you in the comments!

About the Author: Janice Carr is a freelance writer who shares her tips and recipes with readers online.

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08 Mar 2013
1 Comment

Chocolate Avocado Muffins (Gluten-Free and Vegan)

Adapted from a recipe in Living Without Magazine – February/March 2013 Issue.
chocolateavocadomuffinsmakes 12 muffins

Wet Ingredients
6 tablespoons avocado oil (or your choice of oil)
1 1/2 cups milk (your choice – I’ve tried both almond milk and goats milk)
1/2 cup natural cane sugar (unrefined)
1 teaspoon vanilla extract
1/4 cup pure maple syrup
1 avocado peeled and mashed up (about 1/2 cup)

Dry Ingredients
1/2 cup coconut flour* (see note above)
1/2 cup almond meal* (see note above)
1 cup all purpose gluten-free flour mix* (see note above)
1/2 cup raw cacao powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 teaspoons aluminum free baking powder

Directions:
Preheat oven to 350° F. In a stand mixer with paddle attachment or a large bowl with a hand mixer on a low setting, mix all the wet ingredients together until smooth. In another bowl whisk together all the dry ingredients.  Add the dry ingredient mix to the wet mix and using your mixer on low speed blend everything together (be careful not to over-mix, stop mixing once it is combined). Divide the batter into a lined muffin pan or a greased muffin pan with 12 spaces (I like to use a ice cream scooper to help with this part).  Sprinkle on your topping of choice or leave them plain. (I topped mine with finely chopped almonds) Bake 20-25 minutes or until they pass the toothpick test. Set them to cool on the counter or cooling rack.

About the Author: Sandra is a full time mom with a passion for healthy cooking and baking. Kitchen Apparel was created as a place to create and share healthy ideas and recipes.

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01 Mar 2013

Spiced Tofu and Cold Noodle Salad (Gluten Free)

IMG_4496_5078Sauce/Marinade (divided)

  • Ginger, fresh, grated – 1 tsp.
  • Garlic, fresh, grated – 1 ½ tsp.
  • Tamari, gluten-free, low sodium – 4 tbs.
  • Chili paste – 1 tsp.
  • Hoisin Sauce, gluten-free – 1 ¼ tsp.
  • Agave or honey – ½ tsp.

Cold Noodle Salad

  • Tofu, extra firm, diced – 6 oz.
  • Mushrooms, baby portabella, diced – 10 oz.
  • Zucchini, diced – 10 oz.
  • Bell Pepper, red, diced – 4 oz.
  • Bell Pepper, yellow, diced – 4 oz
  • Water, tap – 1 qt
  • Rice noodles, Medium – 12 oz
  • Green onion, cut on a bias – ½ oz
  • Bean sprouts – 4 oz
  • Cilantro, chopped (divided) – 1 tbsp.

Method of Preparation

1.   Gather all the ingredients and equipment.

2.   Peel the ginger and garlic and grate them into a medium bowl using a microplane.

3.   Add remaining sauce/marinade ingredients (Tamari, chili paste, hoisin sauce, and agave), mix well.

4.   Check sauce/marinade for spice level and adjust if needed.

5.   Take 2 tablespoons of sauce/marinade and place in another medium bowl. This will be used to marinade the tofu.

6.   Gently wrap tofu in a several paper towels and press it lightly to remove any additional moisture.

11. After you have pressed the tofu, dice it into ½ inch chunks and add to the second bowl to marinade for 20 minutes.

12. Gently wipe the mushrooms clean with a damp paper towel to remove any dirt.

13. Cut the mushrooms into quarters and set aside.

14. Wash the zucchini and pat dry. Cut in half, length wise, then cut in half, length wise again. Dice into ½ inch pieces and set aside.

15. Wash peppers. Remove tops, seeds, and ribs. Dice into ½ inch pieces and set aside.

16. In a large sauce pan add 1 quart of water and bring to a boil.

17. Once the water is at a boil, add the rice noodles and cook for 7 minutes.

18. Add all mushrooms, zucchini, and red and yellow bell peppers to the boiling water. Continue to cook for an additional 3 minutes.

19. Strain all contents of the pot in to a chinois and run cold water over the noodles and vegetables to stop the cooking process. Drain well.

20. Add the noodles to the first bowl with the sauce/marinade and mix well to make sure all the noodles are coated with the sauce/marinade.

21. Add in the green onions, bean sprouts, and ¾ tablespoon cilantro, mix well.

22. Place the noodles and vegetables on a serving dish and top with marinated tofu and the remaining ¼ tablespoon of chopped cilantro.

Chefs Notes: The medium rice noodles work very well in this dish, they absorb the sauce nicely, however you may substitute thin or thick rice noodles, buckwheat noodles, or gluten-free spaghetti (Sam Mills corn pasta works great in this).IMG_4495_5077

About the Author: Jenny Manseau is a Chef, Culinary Nutrition student and author of the blog Creative Cooking Gluten Free. Jenny created her website after being diagnosed in 2008 with Celiac Disease and takes many “regular” every day recipes and alters them to the gluten-free diet.

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22 Feb 2013
1 Comment

Crunchy Cheese Chicken Tenders and Ranch Dipper

Ranch Dipper and ChickenCrunchy Cheese Chicken Tenders

Ingredients
1 1/2 pounds boneless, skinless chicken breast halves
1/4 cup all-purpose flour
2 egg whites, slightly beaten
1 tablespoon water
2 cups Reduced Fat Sunshine® Cheez-It® Original Crackers (crushed to 1 1/3 cups)
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano leaves
1/2 cup reduced-fat ranch salad dressing or spicy ranch salad dressing (I made Rachael’s ranch dipper…recipe to follow)

Preparation
Lengthwise cut chicken into 3/4-inch-wide strips. Set aside.

Place flour on wax paper. In shallow dish, stir together egg whites and water. In another shallow dish, combine Cheez-It® cracker crumbs, Parmesan cheese and oregano.

Roll chicken pieces, one at a time, in flour. Shake off excess flour. Dip into egg white mixture then coat with the cracker mixture, gently pressing breading onto chicken. Place in a single layer in a shallow baking pan coated with cooking spray or lined with foil.

Bake, uncovered, at 425°F for 15-20 minutes or until chicken is no longer pink. For food safety, internal temperature of the chicken should reach at least 165ºF.

Serve with salad dressing as dipping sauce alongside.

Ranch Dipper

Ingredients
1 cup plain Greek yogurt
Juice of 1 lemon
1 clove garlic, grated or finely chopped
A small handful of fresh chives, finely chopped
A small handful of fresh dill, finely chopped
A small handful of flat-leaf parsley, finely chopped
Salt and pepper

Directions
Mix all ingredients and let favors combine in the refrigerator while the chicken is cooking.

About the Author: Rebecca has a passion for food and health and is currently in school to become a certified health coach. On her blog, Hankering 4 Hummus, she shares recipes, fitness tips and more. 

Posted in EatSmart Products, Recipes
15 Feb 2013

Carrot and Parsnip Soup

I’d heard great things about the Tone It Up Carrot and Pumpkin Soup from friends on twitter and decided to make something similar. I didn’t have any pumpkin on hand (shocker… I know) so I rolled with parsnips and added a little quinoa to bump up the protein.

Warm-Carrot-Parsnip-SoupIt turned out to be warm, comforting and super delicious.Isaac and I both kept going on and on about how tasty it was the whole time we were eating it.

It’s sweet from the carrots, but not too sweet and has a great flavor from all the herbs and spices. Quinoa is the perfect addition as it makes the soup a little heartier so that it can be served as a meal, not just an appetizer or side item.

Adapted from Tone It up’s Carrot and Pumpkin Soup
Serves: 4

Ingredients
1 Tablespoon coconut oil
1 onion, chopped
1 shallot, chopped finely
1 teaspoon minced garlic
1 lb. carrots, peeled and chopped
½ lb. parsnips, peeled and chopped
5 cups of vegetable broth or water
⅓ cup uncooked quinoa, rinsed and drained
1 teaspoon fresh thyme
3 fresh sage leaves, finely chopped
1 teaspoon cumin
¼ teaspoon turmeric
sprinkle of cayenne pepper
ground black pepper, to taste
1 Tablespoon miso paste, disolved in 1 Tablespoon warm water
sea salt, to taste
scallions, as garnish
1 ounce gruyere cheese (optional)

Instructions
In a large stock pot, heat coconut oil on medium heat. Place onion, shallot and garlic into the pot and sauté for about five to seven minutes or until onions are translucent.
Add herbs and spices (thyme, sage, cumin, turmeric, cayenne pepper and ground pepper) to the pot and stir.
Add chopped carrots, parsnip and quinoa to the pot. Pour in vegetable broth or water. Bring mixture to a boil. Reduce to simmer and cook for about 20-40 minutes until veggies are tender.
Remove from heat and let stand 3-5 minutes until cooled slightly. Using an immersion blender, blend the contents of the pot until a smooth even consistency is reached. If you don’t have an immersion blender, you can blend the soup in your blender in small batches.
Dissolve miso in warm water and stir into the soup. Miso gives the soup a wonderful flavor but if you don’t have miso, simply season the soup with a little sea salt.
Serve immediately garnished with scallions and shredded gruyere cheese. Enjoy!

About the Author: Hi! I’m Brittany, a 20 something online marketing professional living in Richmond, Virginia.I’m passionate about food, fitness and living a healthy lifestyle and I started Eating Bird Food (EBF) in March 2008 as a way to share my passion and inspire others.

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08 Feb 2013
2 Comments

Celery, Cucumber and Lime Juice

juicerecipe2Just lately I have made the leap from the safe and reliable Carrot, Apple & Ginger, to trying more green contents in my morning juice fest. One of my yoga pals had been urging me to do it for a while, so I gave it a go, and I have found that this mix works really well for a beginner of green juicing.

Ingredients:
1/4 cucumber
3 celery stalks
1 gala apple
1 inch ginger
juice of half a lime (I squeeze this separately and add at the end)

Directions:
Put everything through the juicer, except the lime (or lemon variation).
If you feel you need a bit more sweetness you can also add a handful of red grapes, I have also tried this with half a lemon instead of the lime and it was equally delicious. Enjoy.

About the Author: Jacquie O’Neill is the author and illustrator of the children’s yoga book Budabebe. She is a full time illustrator, trainee yoga teacher and Mum to 4 daughters, who has a passion for wholesome health & nutrition.

Posted in EatSmart Products, Recipes and tagged
01 Feb 2013
1 Comment

Kabocha Squash Soup

A deliciously creamy and spiced kabocha squash soup with a hint of sweetness from the cinnamon sugar sour cream.

IMG_4483Yield: 40 oz     Serving Size: 8 oz     Number of Servings: 5

Soup Ingredients / U.S. Standard:
Olive oil, extra-virgin – 2 tbsp.
Kabocha squash, peeled, seeded, large dice – 35 oz.
Carrot, peeled, large dice – 5 oz.
Celery, large dice – 5 oz.
Apple, granny smith, peeled, seeded, large dice – 4 oz.
Onion, white or yellow, large dice – 5 oz.
Garlic, rough chop – 2 tbsp.
Ginger, grated – 1 tsp.
Paprika – 1 tsp.
Cayenne pepper – 1 ½ tsp.
Cinnamon, ground – 1 ½ tsp.
Vegetable stock, divided – 4 ½ cups
Salt, kosher – 1 tsp.

Toppings:
Pine nuts, toasted – ¼ cup
Mushrooms, crimini, sliced and blanched – 4 oz.
Sour Cream – ¼ cup
Cinnamon – 1/8 tsp.
Sugar – ¼ tsp.

Method of Preparation:

  1. Gather all the ingredients and equipment.
  2. Wash, peel, and wash the squash, carrot, celery, and apple. Set aside.
  3. In a large stock pot add olive oil and heat over medium heat.
  4. Add onion, and cook until translucent. This should take about 3-5 minutes.
  5. Add garlic and ginger and cook for an additional minute.
  6. Next, add in the kabocha squash, carrot, and celery.
  7. Cook for 8-10 minutes until slightly softened.
  8. Add in paprika, cayenne pepper, and cinnamon, stir to coat evenly.
  9. Next add in 4 cups of the vegetable stock. Reserve the remaining ½ cup – this will be used to blanch the mushrooms.
  10. Bring stock pot to a boil, reduce to a simmer and cook for 20 minutes or until squash is fork tender.
  11. While the soup is simmering, take a small dry sauté pan and add the pine nuts.
  12. Cook over medium heat until lightly toasted but do not burn them.
  13. Remove the pine nuts and set them aside to garnish the soup with.
  14. In the same sauté pan add the remaining ¼ cup of vegetable stock and bring to a simmer over medium heat. Add the sliced mushrooms and cook for 6-8 minutes.
  15. Once the mushrooms have finished cooking, set them aside in a small bowl to garnish the soup with.
  16. Add the mushroom stock to the simmering stock pot.
  17. To create the sour cream topping place the sour cream in a small bowl.
  18. Add the cinnamon and sugar and mix well. Taste for seasoning and adjust if necessary.
  19. Turn off the stock pot.
  20. In a heavy duty blender puree soup (in batches if needed), until smooth.
  21. Return back to the stock pot, season with salt.
  22. Taste for seasoning and adjust if necessary.
  23. Soup temperature must reach 165°F before serving.
  24. Soup should be held at 135°F
  25. Serve immediately in a large bowl topped with mushrooms, pine nuts, and a teaspoon of cinnamon sugar sour cream.
  26. Cool remaining soup to 41°F as quickly as possible, buy placing the a container of the remaining soup in an ice bath to help with the cooling process. Store in a refrigerator for up to 5 days.
  27. To reheat the soup, place it in a stock pot and cook over medium-low heat (do not boil) until it has reached 165°F for 15 seconds.

Chef’s Notes:

  1. This is a blended soup, so using a rough chop on the vegetables is a good way to save some time during preparation.
  2. For a vegan option you may substitute out the sour cream for vegan sour cream such as “Tofutti Better Than Sour Cream”

About the Author: Jenny Manseau is a Chef, Culinary Nutrition student and author of the blog Creative Cooking Gluten Free. Jenny created her website after being diagnosed in 2008 with Celiac Disease and takes many “regular” every day recipes and alters them to the gluten-free diet.

Posted in EatSmart Products, Recipes and tagged , , , ,
25 Jan 2013

Garlic-Roasted Vegetable Sub

Oven-roasting is an easy way to prepare vegetables and bring out the best of their natural flavor. Served on soft sub rolls, these sandwiches are filled with a medley of garlic-roasted eggplant, bell peppers, onion, mushrooms and tomatoes, then topped with cheese and placed in the oven for a light toasting. Easy and truly delicious.

garlicroastedsubIngredients:

  • 1 medium eggplant, peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 1 medium red bell pepper, seeded and cut into 1-inch pieces
  • 1 medium green bell pepper, seeded and cut into 1-inch pieces
  • 4 Roma tomatoes, cut into 3 or 4 thick slices
  • 2 thick slices sweet onion, separated into rings
  • 8 ounces white button mushrooms, halved crosswise
  • 2 cloves garlic, very finely chopped
  • Salt and freshly ground black pepper
  • 4 soft sub/hoagie rolls (6-inch)
  • 4 to 6 slices muenster (or provolone) cheese

Directions: (Makes 4 servings)
Preheat the oven to 400°F and line 2 large baking sheets with parchment.

Place the eggplant cubes in a large bowl, drizzle with 1-1/2 tablespoons of olive oil, season with salt and pepper and toss to combine. Spread the cubes on one of the prepared baking sheets and set aside.

Add the red and green bell peppers, tomato slices, onion rings and mushrooms to the bowl. Sprinkle with the chopped garlic, season with salt and pepper and drizzle with the remaining olive oil. Toss to combine and transfer to the other prepared baking sheet.

Roast the vegetables until tender and lightly caramelized, 20 to 30 minutes. Rotate the baking sheets and toss the vegetables about halfway through the cooking time for best results.

Split the rolls lengthwise and divide the vegetables between them. Top with muenster cheese and place in the oven for 4 to 5 minutes, or until the cheese is melted and bubbly and the rolls are lightly toasted. Serve with chips or fries.

About the Author: Lynne Webb is the owner and publisher of MyGourmetConnection. A lifelong foodie and experienced cook, she decided to use her graphic design and marketing background to launch a website that explored her passion for food.  Her favorite indulgence is a great bottle of wine and few kinds of artisan cheese.

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18 Jan 2013
2 Comments

Roasted Tomato Soup

San marzano canned tomatoes are the best according to my taste buds and a few Italian cooks will back me up on this. Flavorless tomatoes makes for a flavorless soup.
roasted-tomato-soup
Serve with the cheesiest of grilled cheese.

Ingredients:
1 28oz can chopped tomatoes
extra virgin olive oil
2 stalks celery, diced
2 small carrots, diced
1 large yellow onion, diced
4 cloves garlic, minced
1 box (32oz) chicken or vegetable stock
2 bay leaves
handful chopped fresh basil
dash of red pepper flakes (if you like some heat)
salt and pepper to taste
1/4 cup cream or milk (optional)

Directions:
1. Preheat the oven to 450F. Strain tomatoes, reserve the juice, and spread on a baking sheet. Drizzle with olive oil, salt and pepper, and roast for 15-20 minutes.
2. In a soup pot with a few glugs of olive oil, cook onion, celery, and carrots until tender. Add garlic and cook for another minute.
3. Add roasted tomatoes, reserved tomato juice, 2 cups of chicken broth, red pepper flakes, and bay leaves. Simmer for 20 minutes.
4. Add fresh basil and cream (if using). Salt and pepper to taste.
5. Puree with an immersion blender and add a bit more chicken/vegetable stock if it gets too thick.

About the Author: Rebecca is a nutritionist, sometimes writer, sometimes photographer, living in New York City with her husband and furry labradoodle. You can find her blogging at The Daily Muse.

Posted in EatSmart Products, Recipes
11 Jan 2013
4 Comments

Simple Soup with Turkey Meatballs and Quinoa

Making this soup is simplicity itself, yet the flavor suggests it is the product of painstaking preparation and complicated cooking.
quinoasoup2
Ingredients:

For the meatballs:

  • 1 lb. ground turkey
  • 1 large egg
  • 1 Tbsp. chopped fresh dill
  • 1 small onion grated
  • 1 small carrot grated
  • 1/4 cup dried bread crumbs
  • salt and black pepper to taste

For the soup:

  • 6 cups chicken or vegetable broth (more if need it)
  • 1 medium carrot, chopped or grated
  • 1 small onion, chopped
  • 1 medium potato, peeled and cubed
  • 1/3 cup quinoa
  • salt and black pepper to taste

Directions:
To make a meatballs: Add the onion, carrots, egg, bread crumbs, fresh dill, salt and pepper to a large bowl and blend. Add in the turkey and mix everything well together. Shape the turkey mixture into small meatballs. Place on a large plate or baking sheet until ready to cook.

In a large saucepan over medium heat, melt the butter. Add carrot, onion and cook stirring occasionally for about 4 to 5 minutes. Add potato, quinoa and broth and simmer, uncovered, about 10 minutes. Stir in meatballs, cover, and simmer until vegetables are tender and meatballs are cooked, about 15 more minutes. Season with salt and pepper. Ladle the soup into warmed bowls and serve with fresh herbs.

quinoasoup

About the Author: My name is Yelena, and I was born and raised in St. Petersburg, Russia and now live in Historic town near Philadelphia. I’m a wife to a wonderful guy and a mother to two precious children, and have a food blog called Cooking Melangery. My blog is my portfolio, (although I have real portfolio http://yelena.strokin.info), and a place where I can introduce my work to the world. I “meet” new people there all the time, and I’m so happy about it. I have a degree in Culinary Arts and a passion for anything beautiful and creative. I currently work as a freelance food stylist and photographer from my home studio.

Posted in EatSmart Products, Recipes

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