Archive for the ‘Main Dish’ Category

2 teaspoons canola oil
1/2 cup minced onion
3 garlic cloves, thinly sliced
2 skinless, boneless chicken breasts, cut into 1-inch pieces
1 tablespoon fish sauce
2 teaspoons agave nectar
2 teaspoons tamari
1 1/4 teaspoons chile paste with garlic
1 teaspoon water
1/2 teaspoon cornstarch
1/8 teaspoon salt
1/3 cup sliced Thai basil leaves
Cooked brown rice

Heat a wok over medium-high heat. Add oil and swirl to coat. Add onion and garlic and cook for 30 seconds. Add chicken and cook until chicken is done. Combine fish sauce and the next 6 ingredients (through salt) in a small bowl and mix well. Add fish sauce mixture to wok and cook until mixture thickens, stirring to coat chicken. Remove from heat. Stir in basil.  Serve with brown rice.


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Smoked Burgers

Best Burger Ever!!

Sirloin hamburger patties, frozen
Bolivian rose salt
Fresh cracked pepper
Daiya Cheddar cheese
Canyon Bakehouse hamburger buns

Put frozen patties in the stovetop smoker, with hickory chips.  Sprinkle a very small amount of salt and pepper on the patties.  Smoke until internal patty temp reaches 145 degrees.  Add one slice of cheese.  Continue smoking until temperature reaches 160 degrees.  Serve with a little bit of ketchup.

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I’ve been looking for new recipes to try for S.  This one didn’t automatically sound great to me, but I liked that he could easily pick them up.  I’m definitely happy with how they turned out…in fact, I *may* have eaten several while napped.  I made some honey mustard sauce (half honey, half Dijon) to dip them in, which was really good.  The recipe filled two cookies sheets.
1 lb ground turkey
2 medium carrots
1 large apple
1 garlic clove
1/2 small onion
1 egg, beaten
1/4 cup oat bran
1/2 teaspoon dried thyme
salt & pepper

Preheat broiler.

Place ground turkey in a large mixing bowl.  In a food processor or by hand, grate the carrot, apple, garlic & onion.  Add to bowl with turkey.  Add the beaten egg, oat bran, thyme, salt and pepper.  Mix all ingredients together.

Scoop mixture up about 1/4 cup at a time (size of a large meatball) and roll into little sausage shapes, placing on a foil covered cookie sheet.
Place in broiler and broil for 7-10 minutes on one side, then turn over and broil 7-10 minutes more.

Remove and let cool. Store together in a freezer bag or individually wrapped in foil.

Serve with homemade honey mustard sauce.

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Coconut Lime Chicken

4 boneless, skinless chicken breasts
3 tbsp oil
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
2 tbsp tamari sauce
1 1/2 tsp kosher salt
2 tbsp honey
2 tsp curry powder
1/2 cup coconut milk
pinch cayenne
1/4 cup chopped fresh cilantro

Mix ingredients and marinate chicken for 2 hours.  Bake in a glass dish at 350 for 50 minutes, flipping after 30 minutes.  Serve with brown rice.

Freezer Meal – Mix ingredients in a gallon freeze bag.  Freeze flat.  Thaw in the fridge. Bake in a glass dish at 350 for 50 minutes, flipping after 30 minutes.  Serve with brown rice.

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Spicy Sweet Potato Black Bean Burger

1/2 cup quinoa
1 can black beans, rinsed and drained
1 large sweet potato
1/2 cup diced red onion
2 cloves garlic, minced
1/2 cup chopped cilantro
1/2 jalapeno, seeded and diced
1 teaspoon cumin
3 teaspoons spicy cajun seasoning
1/3 cup gluten free oat flour
salt and pepper, to taste

Avocado Cream
2 avocadosHandful for fresh basil
1-2 garlic cloves
2 tbsp evoo
2 tsp lemon (or lime) juice

Combine ingredients in a food processor.

Udi Gluten Free Hamburger Buns
Siracha SaucezRed onions slices

To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 cup of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have about 1 1/2 cups of quinoa.

Poke sweet potato several times with a fork and place in microwave for about 3-4 minutes or until it is soft and cooked thoroughly. Remove skin when done cooking and cooled.

In bowl of food processor, add beans, cooked sweet potato, red onion, cilantro, garlic, cumin, cajun seasoning, and pulse until almost smooth, scraping down the sides of the processor when necessary. Transfer mixture to bowl and combine with cooked quinoa. Add salt and pepper to taste. Mix in oat flour and shape patties.

Divide into 6-7 patties (about 1/2 cup each).  Wrap individually in saran wrap and store burgers in a large freezer bag.  Freeze until ready to eat.

To cook burgers from frozen state: Bake at 375 degrees for 45 minutes.  If using a glass dish, spray with cooking spray to prevent sticking. Burgers should be golden brown on the outside.

Top with avocado cream and other fixings.

* I have not attempted to bake these from a non-frozen state. 


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I made this soup today and loved it! The original called for crimini mushrooms, but I had shiitake & button mushrooms. If the weather allows, I’ll be bringing this to tomorrow’s Supper Club gathering…it’s a soup theme.

Creamy Shiitake Mushroom & Miso Soup

2 Tbsp coconut oil
2 cups shiitake mushrooms, sliced
2 1/2 cups white button mushrooms, sliced
3 garlic cloves, chopped, plus 1 whole clove
4 cups organic vegetable broth (Dillon’s brand)
2 – 2 1/2 Tbsp yellow miso paste
Dried seaweed, optional (Fueru Wakame – found at Asian grocery stores)
Truffle oil, optional (found at Mama Jean’s)

Heat coconut oil in medium soup pot, then add mushrooms and sauté until they start to release their moisture. Remove 1/2 cup mushrooms and set aside.

Add chopped garlic and sauté another 30 seconds.

Add vegetable broth and miso paste. Bring to a simmer, cook 5 to 10 minutes. Avoid boiling miso to ensure you do not kill the live bacteria in the miso.

Carefully pour soup into Vitamix or other high speed blender, add remaining garlic clove. Blend about 15 to 20 seconds, until no solid pieces remain. Add 1/2 cup mushroom and pulse a couple of times to get a bit of texture to the soup.

Cover dried seaweed in cold water for 4-6 minutes, until rehydrated. Drain well.

Serve in bowls, topped with a pinch of seaweek and a drizzle of truffle oil.

*Update* I made a new batch of this and used 32 oz of sliced white button mushrooms, no shiitake. After sautéing the mushrooms and garlic, I set aside 1 cup and then added the rest to the Vitamix. I dissolved the miso in a bit of broth, then added it to the mushrooms, along with the rest of the broth. Blended until smooth. Then I added in the 1 cup of mushrooms and hit pulse a few times. This made a really creamy soup. Extra broth could be added to thin it out. I’ve also found that I prefer the soup without the seaweed and truffle oil.

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This soup is fantastic, without a doubt.  It’s also simple to prepare, inexpensive and perfect for cold weather cravings.  Win-win for me.

Chicken & Pumpkin Soup

1 Tbsp olive oil
1 medium yellow onion
2 cloves garlic
5 cups chicken broth
1 large chicken breast
1 (15 oz.) can pumpkin pureé
1 (15 oz.) can black beans
1-2 chipotle peppers in adobo sauce
1 Tbsp cumin
½ tsp salt
½ bunch fresh cilantro

Dice the onion and mince the garlic. Add both to a large soup pot along with the olive oil and sauté over medium heat until the onions are translucent (3-5 min.)

Add the chicken breast (whole) and chicken broth. Place a lid on the pot, turn the heat up to high, and allow it to come to a full boil. As soon as it reaches a boil, turn the heat down to low and allow the pot to simmer for 30 minutes. Make sure the pot does not stop simmering after turning down the heat. If it does, increase the heat slightly until it is gently simmering.

After 30 minutes, remove the chicken breast from the broth and use two forks to shred the meat. Return the shredded meat to the pot. Add the pumpkin purée and stir until the it has mixed into the broth.

Take one or two chipotle peppers from the can (one pepper for a milder soup, two for a spicier soup) and mince them. Add the minced peppers and about a teaspoon of the adobo sauce from the can to the soup. Rinse the black beans and add them to the soup, along cumin. Allow the soup to come up to a simmer and cook for about 10 minutes more to allow the flavors to blend.

Taste the soup and add about ½ teaspoon of salt if desired. Roughly chop the cilantro and stir it into the soup just before serving.

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