Yummy 1-2-3 Rosemary Balsamic Chicken


It’s Easy as 1-2-3!

(Please Note: Everyone prepares a marinade differently, therefore, please use your own judgement on how much of each ingredient you will need. I rarely use a measuring cup)

Main Ingredient:
-Organic Chicken (6 to8 Legs & Thighs)

Marinade Ingredients
-Balsamic Vinegar ( about 1/2 cup)
-Olive Oil (about 2 teaspoons)
-Couple rinds of orange zest
-Fresh Rosemary ( handful)
-Amber Agave Nectar or pure honey (1/2 cup) (I like it sweet!)
-Salt and Pepper ( To taste)

Step 1: Mix all the marinade ingredients together in a bowl and allow it to sit overnight in a ziploc bag.

Step 2: The next day, pour the ingredients over the raw chicken and bake at 350 degrees for (app.) 60 minutes.

Step 3: Within the last 10 minutes of baking, Drizzle Amber agave nectar on top of the chicken and enjoy!

December 13, 2011
Food, Recipe

 
 

Sesame Tofu Stir-Fry


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This meal is one of my staples when I’m too tired to think of something else to cook, or when I really need some vegetables.

It’s an Asian stir fry made with whatever vegetables you wish (though carrot and broccoli are always good to start with), tofu, and sesame-soy-ginger sauce.

Ingredients:

  • Veggies (any and all!) – I used broccoli, carrots, and mushroo
    IMG 3412 300x225   Sesame Tofu Stir Fry

    Garlic, leek, jalepeno, carrots, broccoli

    ms (and jalepeno for spice)

  • Trifecta of Awesomeness (Garlic, Ginger, Leek) – diced
  • Tofu (firm/extra-firm) – cubed
  • Can of assorted Asian stir-fry vegetables (baby corn, water chestnut, etc.)

    IMG 3414 300x225   Sesame Tofu Stir Fry

    Mushrooms and Asian stir-fry veggies

  • Fresh Thai Basil
  • Sesame Seeds
  • Sauce: Soy sauce, sesame oil, chili oil, paprika, salt, pepper, cornstarch (if desired, to make a thicker sauce)

Directions:

Saute garlic and leek in olive or grapeseed oil.

Add veggies (firmest first) and saute until slightly tender.  Add drained can of Asian stir-fry veggies.

Squeeze all excess water from the tofu and cube.  Season tofu with paprika, salt, pepper, soy sauce and a drizzle of sesame oil.  Coat with sesame seeds.

IMG 3415 300x225   Sesame Tofu Stir Fry

Tofu with sesame seeds

While veggies are cooking, saute tofu in a separate pan.

Mix the sauce together– 4 tbsp  soy/1 tsp sesame/chili oil if you have it.  Add a teaspoon of cornstarch if you would like a thicker sauce (and a little water if you like)

IMG 3416 300x225   Sesame Tofu Stir Fry

stir-fry

Add sauce and tofu to the veggie stir fry and cook for a minute to combine.  Add fresh thai basil for the last minute or so.  Enjoy!

IMG 3418 300x225   Sesame Tofu Stir Fry

Sesame Tofy Stir-Fry

October 2, 2011
Food, Recipe

 
 

Vegetable Mini-Quiches


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Weekday mornings are busy, but breakfast is important.  These mini quiches are quick and easy to make and perfect for freezing in individual portions!

IMG 3338 300x225   Vegetable Mini Quiches

Vegetable mini quiches

Ingredients:
VEGETABLES!– any will do, but here’s what I used:

  • 1 bell pepper, diced
  • 2 jalepenos, minced
  • 1 tomato

    IMG 3318 225x300   Vegetable Mini Quiches

    Tomato and Feta

  • 1 1/2 cup broccoli
  • 4 large mushrooms

    IMG 3327 300x225   Vegetable Mini Quiches

    Veggies for the quiche

  • 1/2 cup leek, minced
  • 2 garlic cloves, minced
  • 6 eggs
  • 10 oz egg whites

    IMG 3319 300x225   Vegetable Mini Quiches

    Eggs and egg whites

  • 1 cup feta cheese, crumbled
  • handful fresh basil, chopped
**Original recipe called for milk as well.  In another attempt I added 1 cup of Almond milk but the quiche came out a little thinner.**
This makes 12 muffin tins full and 1 loaf pan–so maybe 24 muffin tins.

Directions:
Preheat oven to 350 degrees.
Chop all vegetables, garlic, and leek.
Saute vegetables in a little butter or olive oil (garlic, leek first, then broccoli, then peppers, then mushrooms) until slightly tender.
Beat eggs in a large bowl.  Add egg whites, vegetables, fresh basil, and crumbled cheese.
IMG 3325 300x225   Vegetable Mini Quiches

loaf-style vegetable quiche

Spray muffin tins and/or loaf pans with oil and add quiche mixture to each.  Be sure not to fill muffin tins all the way to the top as they expand a bit while cooking.

IMG 3323 300x225   Vegetable Mini Quiches

Vegetable quiche before cooking

Bake at 350 for 20-40 minutes, depending on what you are baking them in and if you add milk.  Check quiche every so often for doneness.Enjoy!
IMG 3337 300x225   Vegetable Mini Quiches

Mini Vegetable Quiches!

September 13, 2011
Food, Recipe

 
 

Fresh Tomato Bolognese


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With 50 or so fresh picked tomatoes from the garden quickly ripening in my sunroom, I decided it was time to make some sauces.

IMG 2950   Fresh Tomato Bolognese

Tomatoes galore

This is the bolognese (meat sauce) recipe I concocted using garden and farmer’s-market supplies, along with some ground beef from an Amish market.
Once again I (healthily) thickened a recipe by adding shredded zucchini.  I love vegetables, so this sauce wouldn’t have been as exciting to me otherwise. 🙂

Ingredients:

  • TOMATOES!  (lots, I don’t know, maybe 8? 10? depends on how much you want to make)
    Diced–with pulp removed (puree a few if you can)
  • 1 shredded zucchini
  • 4 cloves of minced garlic
  • minced leek (to taste)
  • Minced spicy / mixed peppers
  • Fresh oregano and basil
  • Salt, pepper
  • ~1 lb ground beef
  • 2 tbsp corn starch
  • 2 tbsp olive oil
  • splash of red wine (optional) or balsamic

Directions:

Heat olive oil in a pan and add the ground beef.  Cook until just browned.    Add a couple tablespoons of corn starch to the pan to create a thicker sauce from the beef fat.  If the beef was really fatty, you might want to drain some off first.  If you used lean beef, you might not need to do that.

IMG 3130 225x300   Fresh Tomato Bolognese

Grating zucchini

Remove the pulp from the tomatoes as you dice them.  I used a food processor after removing the pulp, and just pulsed it a few times to leave different-sized chunks of tomato for the sauce.  On one batch in the food processor (it took several), I pureed them completely, so the sauce would have some body as well.

Add garlic, leek, and peppers and saute for a minute.  Add diced tomatoes and wine or balsamic.  Allow the sauce to cook for 10+ minutes or longer, if you prefer to slow cook your sauce.  I’m impatient.

IMG 3156 300x225   Fresh Tomato Bolognese

Tomatoes, beef, and zucchini

Add fresh herbs, salt and pepper, and allow to cook for another 5 minutes or so.

IMG 3161 300x225   Fresh Tomato Bolognese

Bolognese sauce cooking

Make your pasta (I prefer to use a peeler to create long “linguine pasta ” ribbons out of squash or zucchini, and then saute or blanch those for a couple of minutes.  This is an excellent gluten-free and guilt-free healthy pasta alternative).

IMG 3169 300x225   Fresh Tomato Bolognese

Squash "pasta" noodles

Serve sauce over pasta, and top with cheese if you wish.  Enjoy!

IMG 3172 300x225   Fresh Tomato Bolognese

Fresh Tomato Bolognese over squash noodle pasta with pesto-stuffed roasted tomato

 

August 16, 2011
Food, Recipe

 
 

Roasted Pesto-Stuffed Tomatoes


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I was looking for unique tomato recipes and I came across the idea of a roasted pesto-stuffed tomato.  I love pesto, but if you stuff a large tomato with just pesto, you will have an overly salty/oily/basil-y dish.  Perhaps this would work with very small tomatoes, but not with the ones I had grown.

IMG 3164 300x254   Roasted Pesto Stuffed Tomatoes

Roasted pesto-sutffed tomatoes

Luckily I had just made a batch of almond-basil pesto from the basil I was growing, so I had that on hand to start with!

I made a simple modification– I added shredded zucchini to the pesto and a little bit of minced mixed/spicy pepper to a pan, cooked it up, added pesto and the innards of the tomatoes I hollowed out, and then stuffed the tomatoes with that.  I topped it with a little Parmesan cheese.

 

Ingredients:

  • Tomatoes
  • Pesto
  • Shredded zucchini (or squash), with excess water squeezed out of it
  • Parmesan or other cheese
  • minced bell or spicy peppers (Optional)

 

Directions:

Preheat the oven to 350 degrees.

Slice the top off each of your tomatoes and hollow them out carefully.  Discard the seeds and pulp, but keep the firmer fleshy parts.

IMG 3145 300x240   Roasted Pesto Stuffed Tomatoes

hollowed out tomato

Grate or food process a zucchini or squash and squeeze out any excess water.  If you leave the water in it, the result will be soggy.

IMG 3133 300x225   Roasted Pesto Stuffed Tomatoes

Shredded zucchini

IMG 31431 300x225   Roasted Pesto Stuffed Tomatoes

Almond-basil pesto

In a bowl, combine zucchini, minced bell or spicy pepper (optional), pesto, and the diced innards of your tomatoes.

IMG 3149 300x231   Roasted Pesto Stuffed Tomatoes

Zucchini-pesto mixture for stuffing

Stuff the tomatoes with the zucchini/pesto mixture.  Top with grated cheese.

IMG 3155 300x225   Roasted Pesto Stuffed Tomatoes

Stuffed zucchini-pesto tomatoes

Bake for 10-15 minutes, or until the cheese begins to brown.  You can let these roast for as long or as little as you like.

Enjoy!  I had these with my squash-noodle pasta topped with  homemade bolognese sauce and a delicious rosemary roll from Atwaters :).

IMG 3171 300x225   Roasted Pesto Stuffed Tomatoes

Roasted pesto-stuffed tomatoes with squash noodles and homemade bolognese

 

 

August 14, 2011
Food, Recipe