This one is different...very Chinese take out inspired! But it is really yummy! Start with 1 TBSP soy sauce or Braggs and then salt from there. The salt in here is a slippery slope since it is also sweet. Serve with some garlicky rice and fortune cookies!
2 cups broccoli pieces (bite size)
1 orange; remove peel in one inch strips with a vegetable peeler, careful not to get pith
1 tablespoon veg. oil
1/4 - 1/2 cup walnuts
1/4 - 1/2 tablespoon finely minced fresh ginger
1 tablespoon reduced sodium soy sauce
juice of the orange from which the peel was removed
1/2 tablespoon lemon pepper
Heat oil over medium heat in a 12 inch non-stick skillet. Add orange peel and nuts. Saute until peel just begins to turn golden on edges. DO NOT BURN! This will take only two to three minutes. Add broccoli and saute five minutes. While cooking broccoli, sprinkle mixture with the orange juice. After about four minutes, add soy sauce and lemon pepper. Stir well and serve either hot, warm, or chilled.
Sunday, February 28, 2010
Roasted Brussel Sprouts, Cherry Tomatoes, and Garlic
I think that my local grocery store is wondering what the HELL is happening that they are experiencing a rush on brussel sprouts....because ever since I came up with this one I have been cleaning them out to fulfill my daily craving!!
1 lb brussel sprouts, yellow leaves removed and hard stems removed, halved
1/2 pint of cherry tomatoes, halved
6-7 garlic cloves, smashed
1 TBSP olive oil
1 TBSP balsamic vinegar
sea salt and fresh cracked pepper to taste
Preheat the oven to 425. Mix together the brussel sprouts, tomatoes, and garlic. Coat with olive oil, balsamic vinegar, salt and pepper and toss to evenly coat. Throw the veggies into the oven for about 15-20 minutes, or until they begin to really caramelize. Once they are done, take them from the oven, re-season to taste, toss, and enjoy!!! It is hard to let them cool a little, but they are easier to eat at that point. Ask me..Ive burnt my tongue a couple times :)
1 lb brussel sprouts, yellow leaves removed and hard stems removed, halved
1/2 pint of cherry tomatoes, halved
6-7 garlic cloves, smashed
1 TBSP olive oil
1 TBSP balsamic vinegar
sea salt and fresh cracked pepper to taste
Preheat the oven to 425. Mix together the brussel sprouts, tomatoes, and garlic. Coat with olive oil, balsamic vinegar, salt and pepper and toss to evenly coat. Throw the veggies into the oven for about 15-20 minutes, or until they begin to really caramelize. Once they are done, take them from the oven, re-season to taste, toss, and enjoy!!! It is hard to let them cool a little, but they are easier to eat at that point. Ask me..Ive burnt my tongue a couple times :)
Kale and Avocado
This is a kale recipe for the masses... Kale needed FAT to be good!! :)
1 bunch of kale, stems removed and cut into 3" of so pieces
1/2 avocado, cut into small cubes or mashed
1/2 of a lemon, juiced
sea salt
1 TBSP olive oil
2 cloves of garlic, minced
In an 12" sauce pan sautee over low/medium heat the olive oil and garlic for about a minute, add the kale until it softens some. Season with sea salt and lemon juice and toss together. Next, add the avocado and toss around until the avocado almost melts and is evenly distributes. Taste one more time for salt and dig in!
1 bunch of kale, stems removed and cut into 3" of so pieces
1/2 avocado, cut into small cubes or mashed
1/2 of a lemon, juiced
sea salt
1 TBSP olive oil
2 cloves of garlic, minced
In an 12" sauce pan sautee over low/medium heat the olive oil and garlic for about a minute, add the kale until it softens some. Season with sea salt and lemon juice and toss together. Next, add the avocado and toss around until the avocado almost melts and is evenly distributes. Taste one more time for salt and dig in!
Thursday, February 25, 2010
Butternut Squash, Roasted Garlic, and Apple Soup
I told you that I have been really into soups lately.. Here is another one that you can't really go wrong with. I mean...come on...all these things are absolutely delicious! I tend to not specify the exact amount of spices, because that is something that I feel like you 'taste' out. I kept tinkering and got something filling and scrumptious!! Serve this with homemade whole wheat bread for an absolute crowd pleaser! Bring on the cold nights and the need for comfort food!!
4 + garlic cloves
2 green apples peeled and chopped
salt and pepper
cayenne pepper
cinnamon
ground cloves
nutmeg
olive oil
3 cups of vegetable stock
Directions:
Heat a little olive oil and add the garlic cloves (just peel them and press them so they are a little crushed and let flavor easier). Fry them in medium heat until they are golden and you can smell it. Add the chopped and peeled apple and squash. Add salt and pepper and stir some more. After 2 or 3 minutes add the veggie stock and let simmer until the squash is done.
Blend everything and serve with good bread. You can add a little lemon before eating. Enjoy!
olive oil
3 cups of vegetable stock
Directions:
Heat a little olive oil and add the garlic cloves (just peel them and press them so they are a little crushed and let flavor easier). Fry them in medium heat until they are golden and you can smell it. Add the chopped and peeled apple and squash. Add salt and pepper and stir some more. After 2 or 3 minutes add the veggie stock and let simmer until the squash is done.
Blend everything and serve with good bread. You can add a little lemon before eating. Enjoy!
Curried Couscous Salad with Dried Sweet Cranberries
1 box instant cous cous
3/4 cup sweetened. dried cranberries
1 TBSP curry powder
1 tsp salt
1 tsp sugar
1/2 orange, juiced
2-3 TBSP extra virgin olive oil
3-4 green onions
2 TBSP chopped fresh flat leaf parsley
1/2 lemon, juiced
3/4 cup chopped and toasted walnuts
fresh ground pepper
Dump the cous cous into a heatproof bowl. Add the appropriate amount of boiling water to the cous cous (according to package directions). Add the orange juice. Give it a big stir, cover the bowl tightly with saran wrap and let it stand until the water is absorbed and the cous cous is tender, about 5 minutes.
Fluff the cous cous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is well distributed evenly throughout the cous cous. Make at least 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings right before you serve and add salt and pepper to taste.
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