Spinach and Mushroom Quesadillas with Avocado and Pepper Jack Cheese

 Holiday/Entertaining, Vegetables, Vegetarian  Comments Off on Spinach and Mushroom Quesadillas with Avocado and Pepper Jack Cheese
Feb 022015
 

Spinach and Mushroom Quesadillas with Avocado and Pepper Jack Cheese
 
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter, divided
  • 8 ounces mushrooms, cleaned, dried, trimmed, and sliced
  • 1 clove garlic, minced
  • 4 (8-inch) white or whole wheat tortillas
  • 4 ounces shredded pepper jack cheese
  • 1 ounce baby spinach leaves
  • 1 avocado, thinly sliced
  • Salt and freshly ground black pepper
Instructions
  1. Set a 10- to 12-inch skillet over medium-high heat.
  2. Add oil and ½ tablespoon butter; once melted, swirl to coat pan.
  3. Add mushrooms and cook, stirring occasionally, for approximately five minutes or until mushrooms give off liquid.
  4. Increase heat to high and stir frequently until liquid has completely evaporated.
  5. Add remaining ½ tablespoon butter to pan, and stir and cook until mushrooms are tender and browned, about five minutes more.
  6. Add garlic to pan and stir constantly for about 30 seconds, or until garlic becomes aromatic but not too dark.
  7. Season mushrooms with salt and freshly ground black pepper and transfer to a plate, draining on a paper towel if they seem too oily.
  8. Lay out two tortillas on a cutting board.
  9. Sprinkle EACH tortilla with 1 ounce of shredded cheese, ½ ounce spinach, ½ of the cooked mushrooms, ½ of the sliced avocado, and final 1 ounce of shredded cheese.
  10. Lay the remaining tortillas on top.
  11. Heat a large skillet over medium heat.
  12. Transfer an assembled quesadilla onto the skillet.
  13. Cook for a couple of minutes, occasionally lifting edge of quesadilla to check color of underside, until tortilla begins to turn golden and cheese starts to melt.
  14. Carefully flip quesadilla over and cook for another couple of minutes or until cheese is fully melted.
  15. Remove hot quesadilla to a plate and repeat with second quesadilla.
  16. Alternatively, you may cook both quesadillas at the same time on a flat griddle.
  17. Slice each quesadilla into 6 wedges and serve hot.

 

Feta & Spinach Couscous Patties

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Feb 022015
 

Feta & Spinach Couscous Patties
 
Ingredients
  • 1 cup water
  • ⅔ cup whole-wheat couscous
  • ½ cup nonfat plain Greek yogurt
  • ⅔ cup shredded seeded cucumber
  • ¾ teaspoon garlic powder, divided
  • ¼ teaspoon salt
  • ¾ cup silken tofu
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • ⅔ cup crumbled feta cheese
  • ¼ cup snipped fresh dill
  • ¼ cup minced red onion
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 cups sliced or torn green leaf lettuce
  • Grape tomatoes, halved, for garnish
Instructions
  1. Bring water to a boil in a medium saucepan.
  2. Stir in couscous, cover and remove from the heat.
  3. Let stand for 5 minutes.
  4. Combine yogurt, cucumber, ¼ teaspoon garlic powder and salt in a small bowl.
  5. Mash tofu with a fork in a large bowl.
  6. Add spinach, feta, dill, onion, pepper, the remaining ½ teaspoon garlic powder and the couscous; stir until well combined.
  7. Form into 8 patties, using about ½ cup for each.
  8. Place a baking sheet in the oven and preheat to the lowest setting.
  9. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
  10. Add 4 patties and cook, turning once, until lightly golden on both sides, about 6 minutes total. Transfer to the baking sheet.
  11. Repeat with the remaining oil and patties.
  12. Serve over lettuce, topped with the yogurt sauce and garnished with tomatoes, if desired.

 

French Onion Soup Sandwiches

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Feb 022015
 

French Onion Soup Sandwiches
 
Ingredients
  • 2 tbsp olive oil
  • 2 large onions, thinly sliced
  • Salt & pepper to taste
  • ½ tsp dried thyme
  • 4 Ciabatta rolls, halved
  • 1 c. shredded Gruyere cheese
  • 4 c. no-beef broth, heated (you can find meatless beef broth at stores like Whole Foods)
Instructions
  1. Heat olive oil in a large skillet on low heat.
  2. Add sliced onions and cook until caramelized about an hour and fifteen minutes, stirring frequently.
  3. Remove from heat and stir in salt and pepper to taste and thyme.
  4. Heat Panini press or grill on high.
  5. Divide caramelized onions onto bottom of rolls and top each one with ¼ cup of cheese and top half of roll.
  6. Grill for 10-15 minutes or until cheese is melted and bread is golden-brown.
  7. Serve each sandwich with 1 cup of broth.

 

Sweet Potato and Lentil Soup

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Feb 022015
 

Sweet Potato and Lentil Soup
 
Ingredients
  • 2 Tbsp safflower oil
  • 1 medium onion, diced
  • 2 small tomatoes, diced
  • 1 tsp fresh ginger, minced
  • 1½ tsp. turmeric
  • 1 tsp. cumin
  • 1 tsp. ground coriander
  • ½ tsp. cinnamon
  • ⅛ tsp. cayenne pepper
  • Pinch of sea salt
  • 2-3 medium sweet potatoes, peeled and cut into ¾-inch cubes
  • 7 cups vegetable broth
  • 1 cup brown lentils
  • 1 cup baby spinach or kale
Instructions
  1. In a large pot, heat oil over medium heat and sauté onion for about 2 minutes, until soft.
  2. Stir in tomatoes and ginger, cooking an addition 3 minutes.
  3. Stir in turmeric, cumin, coriander, cinnamon, cayenne and salt and cook for 2 minutes, tasting to make sure it’s to your liking.
  4. Next add the sweet potatoes, broth and lentils.
  5. Bring soup to a boil then reduce heat and cover, allowing to simmer for about 30 minutes.
  6. Then add spinach (or kale) and simmer for an additional 10 minutes. Enjoy!

 

Spicy Baked Cod

 Holiday/Entertaining, Seafood, Vegetarian  Comments Off on Spicy Baked Cod
Feb 022015
 

Spicy Baked Cod
 
Ingredients
  • -1 lb cod fillet, cut in half (2 pieces)
  • -salt & pepper, for seasoning
  • -2 Tablespoons olive oil
  • -1 or 2 large cloves of garlic, finely chopped (i grate mine with a hand grater, works great!)
  • -1 teaspoon lemon juice
  • -1 tablespoon Delallo Hot Pepper Bruschetta OR 1 teaspoon Sriracha Sauce (adjust according to taste)
Instructions
  1. Preheat oven to 400ºF
  2. Rinse cod with cold water and pat dry; set aside
  3. In a medium bowl, add olive oil, garlic, lemon juice, & hot sauce; stir together
  4. In a shallow dish, season cod with salt and pepper on both sides and pour the marinade over it
  5. Marinate for about 20 minutes, turning once
  6. Transfer marinated cod to baking dish sprayed with non-stick cooking spray; pour any remaining marinade over fish
  7. Bake for about 25-30 minutes or until it flakes easily

 

Bacalao with Capers and Cilantro

 Easy Recipes, Holiday/Entertaining, Seafood, Vegetarian  Comments Off on Bacalao with Capers and Cilantro
Feb 022015
 

Bacalao with Capers and Cilantro
 
Ingredients
  • 4 fresh, skinless, boned cod fish fillets, about one inch thick
  • Kosher salt
  • Fresh ground pepper
  • ¼ cup flour, for dredging
  • ¼ tsp paprika
  • 3 T butter
  • 3 T olive oil
  • 2 T capers
  • 2 limes, one thinly sliced, 1 sliced in half and juiced
  • 1 T finely chopped fresh cilantro, plus more for garnish
  • 1 T finely chopped fresh parsley, plus more for garnish
Instructions
  1. Dry the fish fillets with a paper towel and season with salt and pepper.
  2. In a large, shallow bowl, whisk the flour and the paprika to combine well.
  3. Lightly dredge the fillets in the flour, shaking off excess flour.
  4. In a large frying pan over medium-high heat, heat the olive oil and butter.
  5. Just before the butter starts to brown, add the fillets.
  6. Brown for 2 to 3 minutes, then carefully flip over to brown the other side for another 2 to 3 minutes.
  7. Reduce heat if butter starts to brown too much or burn.
  8. When the fillets are done (they should be opaque and flaky), remove to a warm platter.
  9. Add the capers to the pan and cook for another minutes.
  10. Add the lime juice, parsley and cilantro and stir to combine.
  11. Pour the sauce over the fish fillets.
  12. Garnish with sliced lime and more cilantro and parsley.
  13. Serve immediately.
  14. Makes 4 servings.

 

Garlic and Lemon Shrimp

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Feb 022015
 

Garlic and Lemon Shrimp
 
Ingredients
  • 1 lb. jumbo shrimp, thawed if frozen
  • (I used 21-25 per pound size, which was good for this recipe. Buy pre-peeled shrimp or peel them when they have thawed.)
  • 2 T olive oil
  • 1 T butter
  • 2 T finely minced garlic
  • 2 T fresh-squeezed lemon juice
  • 1 T lemon zest (or a little less if you're not that fond of lemon zest)
  • Sea salt to taste (I did not use much salt)
Instructions
  1. If using frozen shrimp thaw them over night in the refrigerator.
  2. Drain shrimp and pat dry.
  3. Zest one large lemon and then squeeze the juice, to yield at least 2 T juice and close to 1 T lemon zest.
  4. Finely mince garlic cloves to make 2 T minced garlic.
  5. Heat the oil over medium high heat and then melt the butter, using a large heavy pan.
  6. (I used a pan that was nice enough to serve the shrimp from, which helps keep them hot.)
  7. Add the shrimp in a single layer and cook just until they start to turn pink at the edges, not more than 1-2 minutes.
  8. Turn shrimp over quickly and add the minced garlic.
  9. Continue to cook until shrimp are barely firm, probably not more than 3-4 minutes more.
  10. (Don't overcook; the shrimp will continue to cook a little in the hot pan.)
  11. Turn off heat and add the lemon juice, lemon zest, and salt as desired and stir to coat shrimp. Serve immediately.

 

Vegetable Pasta Salad

 Appetizers, Chicken  Comments Off on Vegetable Pasta Salad
Jan 282015
 

Vegetable Pasta Salad
 
Ingredients
  • 2 oz. bow tie pasta
  • 2 medium roma tomatoes
  • 1 medium summer squash
  • 1 medium zucchini
  • 1 medium broccoli crown
  • ½ medium red onion
  • ⅔ (15 oz.) jar roasted red peppers
  • ½ bunch parsley
  • VINAIGRETTE
  • ¼ cup vegetable oil
  • ¼ cup olive oil
  • ⅓ cup red wine vinegar
  • 1 Tbsp dijon mustard
  • 1 tsp dried oregano
  • 1 tsp minced garlic
  • ¾ tsp salt
  • to taste fresh cracked black pepper
Instructions
  1. Bring a large pot of lightly salted water to a boil.
  2. Add the pasta and boil for 5-7 minutes or until tender.
  3. Drain in a colander.
  4. While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper).
  5. Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
  6. While the pasta is cooling, prepare the vinaigrette.
  7. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
  8. Combine the cooked pasta, chopped vegetables, and vinaigrette.
  9. Stir until everything is well mixed and coated with vinaigrette.
  10. Serve immediately or refrigerate until ready to eat.

 

Bacon & Blue Cheese Coleslaw

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Jan 282015
 

Bacon & Blue Cheese Coleslaw
 
Ingredients
  • 10 ounces of coleslaw mix (chopped cabbage and carrots)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon sugar
  • ⅔ cup blue cheese crumbles
  • 4 slices of bacon chopped
  • additional blue cheese, salt and pepper as desired
Instructions
  1. Add the mayonnaise, sour cream, apple cider vinegar, and sugar into a medium sized bowl. Stir to combine.
  2. Fold in the blue cheese crumbles.
  3. Add in the cabbage and carrots mixture. Stir until completely coated.
  4. Top with the crumbled bacon and additional blue cheese as desired. Or stir the bacon into the coleslaw to enjoy in every bite!

 

Honey Lime Sesame Chicken Wings

 Appetizers, Chicken  Comments Off on Honey Lime Sesame Chicken Wings
Jan 282015
 

Honey Lime Sesame Chicken Wings
 
Ingredients
  • 3 Lbs. small chicken wings
  • ⅓ Cup honey
  • ¼ Cup Coconut Aminos (Organic Raw Coconut Aminos Soy-Free Seasoning Sauce)
  • 2 tsp garlic minced
  • 3 Tbsp lime juice
  • 1 Tbsp rice vinegar
  • 1 Tbsp sesame seeds
  • 1 Pinch chili flakes
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients except for wings in a small sauce pan.
  3. Bring to a boil and let simmer for 5 minutes, or until thick and glossy.
  4. Do not let cook for too long or mixture will caramelize and become hard.
  5. While the sauce is thickening, pat the chicken dry with paper towels.
  6. Lightly oil a 9x13 baking dish.
  7. Lay the wings in the dish in a single layer.
  8. Pour the sauce over the wings, using a basting brush to spread the sauce over all surfaces.
  9. Bake the wings in the preheated oven for 1 hour on the top rack, turning the wings over after 40 minutes have passed.
  10. Remove from oven.
  11. The sauce will thicken as the wings start to cool down.
  12. Turn wings to thoroughly coat in sauce before serving.