Saturday, July 25, 2015

Wordless Saturday - You eat with your eyes first

Home made Potato Gnocchi with fresh Lamb Mint Sausage

Pesto Bacon Wrap Shrimp with Pineapple Salsa

Lamb Shanks with Carrots and Potatoes

Roasted Leg of Lamb with roasted veggies

Green Godless Salsa

Monday, May 25, 2015

Kale & White Bean Soup


Fresh Kale lends a taste of summer’s bounty to this lightened soup.  Aromatic vegetables such as turnips, garlic, onions and bell peppers together with cannellini beans and lean chicken sausage meat balls; add great flavor and plenty of vitamins while keeping the fat in check. What a wonderful way to eat your vegetables!

Servings: 4
Prep Time: 15
Cook Time: 15




Ingredients
  • 6 links Chicken Sausage (casing remove and make meat balls)
  • ½ each Bell Peppers – Red, Yellow, Orange (diced)
  • 4 Garlic Cloves, minced
  • 1 large Turnip, diced
  • 1 32 oz. Chicken Broth – low sodium and fat free
  • 1 14.5 oz. can Cannellini Beans (rinsed and drain)
  • 1 bunch of Kale ( about 1 pound – stems removed and chopped)
  • 1 medium Onion – diced
  • Olive oil for sautéing
  • Salt and pepper
  • chopped scallions for garnish
  • shredded parmesan cheese for garnish (optional)

Steps
Make the sausage meat balls – take one sausage link and twist to squeeze the sausage meat out of the casing and mold 1” meat balls with your hands.  Each link should yield about 5 – 6 meat balls.  Place on a plate until ready to cook.

In a medium skillet over medium heat, add one teaspoon of olive oil and add meat balls.  Sear on all sides (this should take about 3 minutes.)  Then remove and set aside.


In large soup pot, over medium heat add a little olive oil then add onions and garlic.  Sauté until onions and garlic are tender.

Add chicken broth and 1 cup of water to sauté onions and garlic.  Then bell peppers, diced turnips, cannellini beans, and kale.  Season with salt and pepper to taste, reduce heat and let simmer for about 5 - 8 minutes.

Add sausage meat balls and let simmer another 2 – 3 minutes.  Serve soup – garnish with fresh chopped scallions and shredded cheese if desired.




Saturday, May 16, 2015

Festival of Flavor – Corn & Black-bean Salad


Fragrant, fresh, and full of flavor – here’s a salad that’s high on health and great taste!  Served in a wonderful baked tortilla shell bowl; the result not only looks good but has such an array of fresh ingredients and it’s sure to please everyone.   This salad is also a powerhouse of vitamins and fiber, which play important roles in keeping your heart strong.  Enjoy






Ingredients

  • 2 cups fresh corn kernels or frozen (thawed and drained)
  • 1 can 14.5 oz. black beans – low sodium (rinsed and drained)
  • ½ large red onion, chopped
  • 3 cloves minced garlic
  • ½ red pepper (diced)
  • 2 jalapeño peppers (seeded & diced)
  • 1 medium tomato (seeded & pulp removed, diced)
  • ½ cup fresh cilantro, chopped
  • 1 tablespoon lime zest
  • ¼  cup fresh lime juice ( about 1 lime)
  • 2 teaspoon rice vinegar (seasoned)
  • 2 teaspoons ground cumin
  • 1 teaspoon Fajita seasonings
  • 2 cups of shredded iceberg lettuce
  • 4 baked tortilla shells for serving
Steps

In a large bowl, add corn, black beans, onions, garlic, peppers, tomato, cilantro, lime juice and vinegar.  Combine well, and then add cumin, fajita seasoning, lime zest, salt and pepper to taste.  Chill for about 10 minutes before serving.  Bake tortilla shells according to the directions on the mini tortilla shell molds. Or you may serve in regular bowls.


Layer salad as follows – put a serving of shredded lettuce in your tortilla bowl and then a serving of corn and black bean salad.  Serve with your favorite grill chicken, steak or fish.

Sunday, February 1, 2015

Pinto Beans & Short Grain Brown Rice



Yes, you can make Pinto Beans & Rice without all the fat, but yet keep the flavor and taste for a healthy heart. This bountiful dish is brimming with fiber and many important nutrients essential to good health.  Nutty flavor of the steam brown rice enhances the flavor of the pinto beans. This recipe is quick and easy side dish that will accent any protein or vegetable.

Prep Essentials

Prep Time: 5 minutes
Cooking Time: 45 - 50 minutes
Servings: 6

Recipe Essential Tools 


Aroma Rice Cooker is my choice.
Cook rice according to rice cooker instructions.
For Stove top – depending on servings Combine rice, water, and olive oil in a pot, and bring to a boil.  Cover with a tight-fitting lid, reduce heat to low and let simmer for about 45 minutes.














Ingredients
·       1 cup short or long grain brown rice
·       2 cups chicken broth
·       1 can Pinto Beans, with liquid
·       1 teaspoon olive oil
·       1 teaspoon ground smoke paprika
·       1 teaspoon ground cumin
·       1 teaspoon ground coriander
·       2 teaspoon Braggs Liquid Amino’s or low-sodium soy sauce
·      Fresh Chopped Parsley for garnish
·       Salt to taste; optional  



Recipe Directions

1.  Place rice in cooker and add chicken broth, close the lid and press brown rice button.  “And that is it”.  If using stovetop method see instruction above.

2.  Heat Pinto beans in medium saucepan over medium heat for 3 – 5 minutes.  Add oil, paprika, cumin, coriander, and Bragg’s liquid.  Add salt if desired; mix well.

3.  Once rice is done, take a fork and fluff rice to separate the grains, then add beans to rice and gently fold.   Place beans and rice in a serving bowl and garnish with fresh chop parsley.