Roasted Kale, Broccolini and Chickpea Salad

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So I’ve been making this for the past few weeks….fine tuning the flavors each time.  Garbanzo/chickpeas are not a regular thing in my kitchen, but I absolutely love this salad/side dish and had to share!

What you will Need:

  • 1 bunch broccolini, or broccoli, cut into long florets
  • 1 bunch Tuscan or Lacinato kale, stemmed (if large) and torn
  • 1½ cups/240 g cooked chickpeas (see below) or canned, drained
  • 1 clove garlic,chrushed
  • ¼ cup/60 ml extra-virgin olive oil, plus for drizzling
  • sea salt and freshly ground black pepper
  • red pepper flakes
  • thinly sliced green onions
  • 1 lemon, cut into wedges
  • Chili Powder
  • 4 slices of bacon, cooked and chopped
  • A few VERY thin slices of Black radish
    • OPTIONAL: fresh ricotta cheese

How it’s Done:

Preheat the broiler to high.

place the Chickpeas on a cooking sheet, sprinkle with Chili powder, roast them on their own for 5-8 min.

Toss the broccolini, kale, onions, and garlic with the olive oil. Season lightly with sea salt, pepper and add red pepper flakes to taste (I like a decent amount) and spread on a large rimmed baking sheet.  Broil the sheet, tossing halfway through cooking, until the kale is crispy and the broccoli just tender and charred but still bright green, about 5 minutes.  Add bacon, radish slices, and squeeze the juice from two lemon wedges all over the top and toss together.

 Plate the salad and top each with a dollop of ricotta. Serve warm or at room temperature.

 

Orginal idea from: http://edibleliving.blogspot.com

Roasted Cumin-Lime Carrots

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What you will need:

  • 1 pound baby carrots with fresh green tops
  • 1 tablespoon olive oil
  • Juice and fresh grated zest of 1 lime  (I used extra, but I LOVE lime)
  • 1 teaspoon raw honey
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika

How it’s Done:

  1. Heat oven to 400 degrees.
  2. Trim the tops off the carrots. Toss them on a baking sheet with the olive oil, and zest, honey, salt and spices.
  3. Roast about 20 minutes, depending on size, until the carrots are just tender and beginning to deepen in color. Transfer to a plate and sprinkle with the fresh Lime Juice and serve!

 

Concept Credit goes to: http://familystylefood.com/2011/03/roasted-cumin-lime-carrots/

Fried Mozzarella

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You know, sometimes, there comes a day when you just want to fry some cheese.  When those days come along, I say go for it!

What you will need:

  • Olive Oil or Coconut oil
  • 8 oz Fresh Mozzarella (dried with a paper towel) and cut into bite size pieces
  • Salt
  • 3 eggs
  • Coconut Flour or All purpose Flour
  • Gluten Free Breadcrumbs or Panko Breadcrumbs
  • Optional additions: Homemade Marinara, fresh basil, fried bell peppers.

How it’s done:

  1. Dredge the mozzarella in flour, egg, and breadcrumbs (I like them really crunchy, so I do this step twice) Set them aside.
  2. Heat oil on medium in a pan.  Once oil is hot add the mozzarella and lightly brown all sides.  Takes about 2 min. 
  3. Serve immediately

Bacon Baked Avocado

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Honestly, I am not sure what I LOVE more…Bacon or Avocado!  With this recipe, you don’t have to choose and that makes it another favorite at my house.  This was derived from my baked potato cravings…since I limit my starches (potatoes)…I needed something to fill the void!  These work fantastic as a appetizer or as a side dish.

SUPER EASY!!

What you will need:

  • 2 ripe (but firm) Avocados
  • 6-8 strips of cooked Bacon (I prefer thick cut)
  • 1.5 c cheddar cheese
  • Greek yogurt

How it’s Done:

  1. Preheat oven to 400*
  2. Half and pit the Avocados
  3. Cook Bacon (note: I bake mine in the oven – see instructions at the bottom)
  4. Chop Bacon and fill each avocado half as full as possible
  5. Top bacon and avocado with cheese
  6. Bake on a cookie sheet for 10 minutes (or until cheese is bubbly)
  7. Remove and top with Greek Yogurt and serve!

 

Baking Bacon

  • Line a rimmed** cookie sheet. with parchment paper, place strips of bacon on sheet.
  • Turn the oven to 400 degrees and place bacon in oven immediately (do not preheat)
  • Bake for 20-25 min, remove and let cool on paper towels to soak up extra grease

**A rimmed cookie sheet may seem to be common sense BUT you would be surprised!  I have heard of one too many grease fires, and I don’t recommend it!

Sautéed Cauliflower and Homemade Tahini Sauce

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Are you looking for a different way to serve Cauliflower??  Then you MUST check out this Middle Eastern Classic!! 

I fell in love with these flavors while living in NYC…there was a guy at a middle eastern convenience store that made these Fried Cauliflower wraps for me on a weekly basis.  It was heaven!  So when I found these recipes I was thrilled!!!  This Tahini sauce is amazing, so I ALWAYS double the recipe to ensure there are leftovers!

Cauliflower

  • 1 head of Cauliflower, cut/broken into bite size pieces
  • 1 tbsp pine nuts
  • Olive Oil

Tahini Sauce

  • ½ c. tahini (sesame seed paste)
  • 4 lg cloves of garlic
  • 1 tsp kosher salt
  • 2 tbsp olive oil
  • ¼ c. lemon juice
  • 1 tsp parsley (fine chop)

Caramelized Onions

  • 2 medium yellow onions sliced very thin (I use a mandolin slicer)
  • Olive oil
  • Butter

NOTE: In my cooking, I use stainless steel exclusively, and I have to warn you…you cannot be afraid to BURN your pan.  I have been fortunate, and have always been able to get mine clean & shinny again…but it can get pretty scorched.

  1. Clean and chop cauliflower then set aside
  2. Combine with mortar & pestle (or a food processor) garlic and tahini.  Add oil, lemon juice, and a tablespoon of warm water.(I like the tahini thick since it is going over hot cauliflower…but you can add more warm water until you get the desired consistency.)  Mix in parsley and set aside.
  3. In a large pan, add oil, enough to cover the bottom of the pan.  (Heat until oil sizzles when you add a drop of water)
  4. Add cauliflower to pan with med heat, tossing occasionally…you want to get some color on the florets.  When al dente, add pine nuts, cook for 1 minute and remove from heat into large bowl.
  5. Add the tahini sauce to the florets and set aside, I keep mine in the microwave so that it stays warm (one of the few things I use it for)
  6. Next add about 3 tbsp of butter and 2 tbsp of olive oil to pan (I use the same pan the cauliflower was just in)  Heat until butter sizzles and add in the Onions
  7. Mix the Onions and butter/oil together so that they are well coated,  turn heat to Med/High.  Process takes 15-20 min, Resist the urge to stir the onions, you want them to burn slightly.
  8. Once at desired consistency, remove from pan to a paper towel lined plate, pat off excess oil and add to the Cauliflower.  SERVE immediately

Recipe Inspiration from:

Hollyshelpings.com

Chicken Wild Rice Soup

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I am always looking for a good soup and this one is a winner!  I had not worked with Wild Rice before this and I was pleasantly surprised…it’s a fantastic “add” to any soup.

What you will need:

  • 1/2 cup Butter
  • 1 finley chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 3/4 lb thin sliced mushrooms
  • 1/3 cup coconut flour
  • 6 cups of chicken broth
  • 2.5 cups of cooked wild rice
  • 2 chicken breast, cooked and shredded
  • 1 Tsp Salt
  • 1/2 tsp curry powder
  • 1/2 tsp mustard powder
  • 1/2 tsp dried parsley
  • 1/2 tsp black pepper
  • 3 tbsp dry sherry
  • 1.5 cups heavy cream (amount can be to taste)

How it’s done:

  1. Melt butter in a large saucepan over medium heat.  Stir in onion, celery,& carrots; sauté for 5 min.  Then add mushrooms, sauté for 2 more minutes.
  2. Add flour gradually, stir well.  Gradually pour in the chicken broth, stirring constantly, until added.  Bring just to boil, reduce heat to low and let simmer
  3. Add the rice, chicken, salt, curry powder, mustard powder, parsley, ground pepper, and sherry.
  4. Allow it to heat thru, then pour in cream.
  5. Let simmer for 1 hr (DO NOT let it boil or your roux will break)

Banana Chocolate Chip Muffins

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This is one of my favorite recipes from one of my favorite Aunts!  I typically like to use Tulip Baking Cups for larger muffins, the recipe below makes aprox 18 large muffins.

What you will need:

  • 1/2 cup of butter (softened)
  • 1 cups of sugar (coconut sugar can be substituted)
  • 2 eggs
  • 4 ripe bananas (mashed well)
  • 2 cups of Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Milk chocolate chips
  • 1 cup of Dark or Semi-sweet chocolate chips

How it’s Done:

  1. Pre-heat to 350
  2. Dry Mixture: Mix flour, soda and salt – set aside
  3. Mix melted butter, sugar
  4. Then add eggs – mix well.
  5. Add bananas
  6. Into wet mixture, add the dry mixture. Mix about 75% and add in the chips, ONLY mix until blended, DO NOT OVER MIX
  7. Fill baking cups 3/4 full as they will rise
  8. Bake 20-25 min – or until the tops are beginning to lightly brown

Peaches & Cream

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-Simple Sweets-

Although we are definitely at the end of Peach Season, this is still a good one

  • Freshly made whipped cream (sweetened with coconut sugar)
  • Diced Peaches (season is almost over…but you can obviously substitute anything you want)

Scallop BLT

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Prep/Cooking time: 20-30 min

Difficulty 3/5 

(for me the “3” comes from trying to get a decent sear on the scallops in a stainless-steel pan)

It is great as first course or appetizer!!

What you will need:

  • 10-12 (or an even number of scallops)
  • EVOO & Butter for frying scallops
  • 2 Roma Tomatoes sliced
  • Butter lettuce – cut into small pieces
  • 4-5 thin slices of prosciutto – baked in oven until crispy

For Tartar Sauce:

  • 1 c Mayo
  • 1c Dill relish (I NEVER use sweet)
  •  tbsp minced onion
  • 3 tbsp lemon juice
  • S&P to taste

How it’s done:

  1. Assemble ingredients for Tartar sauce and refrigerate
  2. Scallops – rinse and pat dry before frying
  3. Add EVOO and Butter to hot frying pan, sear scallops (light brown color on each side…BUT be careful NOT to overcook)
  4. Assemble the stacks as shown…may require toothpicks for presentation