Avocado Pesto Over Spaghetti Squash or Zucchini Noodles

                 Avocado Pesto over Spaghetti Squash 

Serves 2

1 spaghetti squash, roasted

1 ripe avocado

1/2 cup fresh basil

1/2 large lemon juiced

2 garlic cloves

1 tsp ground pepper

1-2 tsp. Brags Liquid Aminos

1 Tbs. water

1 Tbs lemon zest

Put above 8 ingredients into a food processor or high power blender.  Process until smooth.

Sever over Spaghetti Squash or you can use zucchini  noodles instead.  

Lemony Mushrooms, with Quinoa over Greens

Lemony Mushrooms, with Quinoa over Greens

1 Cup quinoa

1 lb fresh mushroom, sliced

2-3 cloves garlic, finely chopped

 6 green onions, sliced

1/4 cup chopped parsley

1/8 cup fresh chives

1/2 large lemon, juiced and zested

1/4 cup balsamic vinegar

1/8 cup white wine with lemon

1-2 tbs fresh ground pepper

Greens of your choice

Cook quinoa according to package directions.

Saute sliced mushrooms with 2 tbs broth or water in a large saute pan over medium heat.  Cook until mushrooms release their water.  Then, add garlic and saute until most of the liquid in the pan is gone.

In a large bowl, combine green onions, parsley, chives, lemon juice and zest, balsamic vinegar, white wine with lemon, and ground pepper.  Add the cooked mushroom, stir to combine. 

Serve the mushroom mixture over greens of your choice, and top with some quinoa.  

Carrot, Ginger, and Red Lentil Soup

Carrot, Ginger, and Red Lentil Soup

1 large white sweet onion, finely chopped

3-4 garlic cloves, finely chopped

1 inch piece of ginger, finely chopped

2 Cups Carrot Juice

6 Cups Vegetable Broth

1 lb Red Lentils

1-2 Tbs Mild Yellow Curry Powder  (Savory Spice Shop)

1-2 Tbs Onion and Garlic Table Side Sprinkle (Savory Spice Shop)

1-2 Tbs ground Indian Spice Blend (Tuscan Market Spices with grinder)

1/2 Lemon, juiced

1/4 to 1/2 cup parsley, chopped

1/4 to 1/2 cup cilantro, chopped

Optional:  5 oz greens of your choice

In a large soup pot, saute onion, ginger and garlic in a small amount of water or broth until soft, about 7 minutes. Add carrot juice, broth and lentils.   Add spices to your desired taste.  Bring to a boil, lower heat and simmer covered, until lentils are soft, about 45-50 minutes.

When lentils are soft add lemon juice, herbs, and greens if using and heat until wilted.

Ladle into bowls, top with fresh cilantro. 

Tropical Curry with Sweet Potatoes and Banannas

Serves 2-4

1 Red Onion finely chopped
2-3 cloves of garlic minced
1/2" of fresh ginger minced

1 Rib of Red Chard stems sliced (save leaves to add at the end)
 1 Rib of celery sliced  (save leaves to add at the end)
1 1/2 Tbs Curry powder
1/2 tsp turmeric powder
1 Tbs fresh ground pepper

2 cups cooked Red Lentils
1 carrot chopped
1 small zucchini sliced
1/4 cup bamboo shoots
1 large sweet potato cubed
1 can lite unsweetened coconut milk
1/2 cup raisins
1 large bunch cilantro chopped
1/2 cup chopped walnuts
1/2 cup unsweetened coconut flakes (optional to toast coconut 350 degree oven till golden brown about 3 minutes)
2 bananas sliced into 1/4 inch rounds

Serve over brown rice or jasmine rice

Heat a small amount of broth or water in a large heavy bottomed pot on medium.  Saute garlic, onion, ginger in broth; adding more broth or water if needed to keep food from sticking to the bottom of pan.
 Add celery stems, red chard stems, curry powder, turmeric powder and pepper.  Saute for about 3-5 minutes.
Next, add red lentils, carrot, zucchini, bamboo shoots, sweet potato, unsweetened coconut milk and raisins.  Cover and simmer on medium low heat for 15 to 20 minutes.
Add chopped cilantro, chopped red chard leaves, and chopped celery leaves.  Cook on medium heat until wilted.

Place rice in a bowl.  Top with Tropical Curry.  Top with  banana, walnuts and coconut.

Terri's Pea Soup

Terri's Pea Soup

 

3 large carrots
1 medium Onion, diced
1 med sweet potato, peeled and diced
12 cups vegetable broth
16 oz green split peas
juice 1/2 lemon
dry sherry for sauteing vegetables
1 1/2 tsp coriander
1 tsp ground cumin
1 tsp turmeric
1/3 tsp ground ginger
1/8 tsp cinnamon
2 tbs black pepper
1/2 cup fresh parsley
1 1/2 cups canned coconut milk lite
1/2 tsp no salt seasoning


Saute spices in 1 to 2 tbs of dry cooking sherry on medium to medium low heat for about 3-4 minutes.  Add more sherry if needed to keep from sticking to the bottom of the pan.

Add diced onion and cook for 7-8 minutes stiffing often until onions are soft.  Add more sherry as needed to keep from sticking to the bottom of the pan.

Add vegetable broth, lemon juice, split peas,  1 1/2 carrots, and sweet potato.  Bring to a boil.  Once boiling reduce heat and cover the pot.  Simmer the soup for about 55 minutes.  Stirring occasionally.

After 55 minutes turn soup off and let cool.  Puree the soup with an immersion blender in the pot or use a high speed blender to puree the soup.  Do this in batches returning the pureed soup back into the pot.  Continue blending in batches until the soup is smooth. 

Once the soup is blended add the coconut milk and 1/2 tsp no salt seasoning, parsley and simmer for a few minutes until just heated through.

Serve in bowls, add some curly parsley on top for a garnish. 

Mushroom Marsala

Mushroom Marsala  

Serves 4

16 Oz. baby bella mushroom, sliced

2-4 garlic cloves, minced

juice of 1 lemon

1/2 lemon, sliced

1 cup dry Marsala Wine

1 medium mushroom, sliced

1 large shallot, sliced

1 small green pepper cut into 1 1/2" strips  or 2 chard stems chopped in to bite size pieces

1/4 to 1/2 cup fresh parsley

4-6 fresh sage leaves chopped

1 tsp no salt seasoning

2 Tbs. Cantanzaro Herbs  (www.savoryspiceshop.com)

fresh ground black pepper to taste

2-4 Tbs Capers (optional)

Chard Leaves 

In a large saute pan, brown garlic in a small amount of Marsala wine for about 3-4 minutes.  Then add onions and red chard or green peppers and saute  until barely tender about another 4 minutes, adding a small amount of wine as needed to keep the ingredients from sticking to pan. 

Add mushrooms and cook over medium heat until mushroom release their water. 

Add 1 cup Marsala wine,  juice of 1/2 lemon, fresh sage, Cantanzaro Herbs, fresh ground black pepper, and no salt seasoning.  If adding capers add them now.  Stir and bring to a simmer.  Lower heat and simmer for about 8 minutes to reduce the amount of liquid.  

In the meantime add 2 tbs arrowroot powder to 3 tbs of Marsala Wine.  

After simmering mixture for about 8 minutes add the arrowroot powder mixture to the pan.  Stir to sauce is thickened and cook for another 2 minutes. 

Add chickpeas, Chard leaves, and juice of 1/2 lemon.  Stir to combine.  Heat on medium heat until chickpeas are warmed and chard leaves are wilted.

Remove pan from heat and stir in 1/4 to 1/2 cup fresh parsley.  

To assemble: 

spoon some brown rice on a plate, spoon some mushroom mixture over brown rice. Then grind some fresh black pepper on top.  Place a few thin slices of fresh lemon over Mushroom Marsala then sprinkle some parsley on top.

Options: serve over spaghetti squash instead.  

Gluten Free Peanut Butter Cookies

 Gluten Free Peanut Butter Cookies


Happy Snow Day for those of you living in the North East.

I have always liked to bake on snow days.  It makes the kitchen very warm and toasty.  So today, I will share with you a gluten free Peanut Butter Cookie Recipe. This recipe does contain sugar, I may work on a sugar free version in the future.

Gluten Free Peanut Butter Cookies

Makes about 13 cookies

1 cup Peanut Butter  ( I used crunchy peanut butter)

1 cup brown sugar

1/2 cup gluten free flour and 1/2 cup oat flour  (or use 1 cup of oat flour)

1 tsp baking soda

2 tsp vanilla

1/8 tsp salt

1/4 cup water

Preheat oven to 350 degrees

In a medium bowl mix dry ingredients.

In a separate large mixing bowl, cream together peanut butter and brown sugar for 1 minute.  Then add vanilla extract and beat for 30 seconds more.  Slowly add  the flour mixture and beat until crumbly dough forms.  Add in the water and continue to beat until well combined but do not over mix. 

Line a cookie sheet with parchment paper.  Roll dough in to small balls.  Place on the parchment paper and flatten with a fork in a crisscross pattern.  

Bake 350 degrees for about 10-15 minutes.  

Valentine's Day Dinner

                        Valentine's Day Dinner

Salad: Celery Root and Beet Salad

I would recommend making this salad a day ahead.  It took me a little while. 

Serves 2-4   Takes about 2 3/4 hours total  about 45 min of prep time

3 medium beets, trimmed, leaving 1 inch of stems attached  (save the greens for sauteed greens)

1/2 lb celery root

Juice of 1 Meyer or regular lemon

1/4 cup minced shallots

1/8 cup coconut milk  (to save on calories use nonfat coconut milk; for a richer taste choose coconut milk with a higher fat content; canned coconut milk usually has a richer taste then carton coconut milk)

1/2 tsp no salt seasoning

1 tbs fresh ground pepper

 Options:  top with chopped walnuts and fresh chives and or parsley  Serve over Tender Ruby Red Greens or Red Leaf Lettuce

Preheat oven to 425 degrees

Put oven rack in the middle of your oven.

Wrap the 3 beets in aluminum foil tightly and roast until tender about 1 1/4 hours.

While the Beets are roasting, peel the celery root with a sharp knife or vegetable peeler.  You can cut them into match sticks or use your food processor attachment to make rounds, shreds or any shape you would like.

Whisk together Lemon juice, minced shallots, coconut milk, no salt seasoning, and pepper and whisk until combined well.  Then add the celery root and mix together well.  Put aside.

Once the beets are roasted and cool enough to handle, remove the skins and stems.  Cut beets into match sticks or whatever shape you would like.  Then add to the celery root and mix well.  

Refrigerate overnight but let stand at room temperature for about 1 hour before serving.

When serving you can serve as a side dish or put over salad greens.  

(Note:  we thought adding a few Mandarin oranges would add to the flavor of this dish.  Also, save the beet green tops for cooking with the Red Chard side dish)

Main Dish: Mushrooms with Madeira Green Peppercorn Sauce and Capers

16 oz of  Baby Bella  mushroom, sliced

1/2 tbs fresh ground pepper more if you like it spicy

1/4 cup finely chopped shallots

2 tbs fresh lemon juice

1/4 cup Madeira wine

1/2 cup of vegetable broth demi-glace (see recipe below)

1 TBS green peppercorns

1/4 cup capers ( more or less depending on how much you like capers)

1/4 cup fresh tarragon

1/8 cup to 1/4 cup fresh curly parsley

2 cloves garlic minced

1/4 cup canned coconut milk

1. Use a small amount of  Madeira wine and/or vegetable broth to saute the garlic and shallots.  Saute over medium heat, stirring until golden brown, about 2 minutes or so.

2.  Add mushroom and continue cooking until the mushroom soften and lose their moisture.  

3.  Add more Madeira Wine, 2 tbs lemon juice and de-glaze skillet by boiling, stirring and scraping up any bits.  Continue until liquid is reduced by half,  this takes about 1 minute.  

4.  Add vegetable demi-glaze  and boil, stirring until sauce is slightly thickened, about 1 minute.

5.  Stir in peppercorns, capers, coconut milk and fresh parsley. 

to make vegetable demi-glaze:  

1/4 cup dry sherry

1/2 cup vegetable broth  + 3 Tbs

1 tbs of arrowroot powder

1 tbs Tahini

Dissolve 1 TBS  arrowroot powder in  3 TBS vegetable broth. 

In a small sauce pan heat 1/4 cup of Madeira wine and 1/2 cup vegetable broth until boiling.  Boil the broth and wine until reduced by half.  Then reduce heat and slowly add the arrowroot mixture very slowly until thickened.  Lightly boil for about 5 minutes whisking frequently.  

Serve over cauliflower "mashed potatoes" (see recipe below from Dr. Fuhrman)  or brown rice or regular white potatoes 

www.DrFuhrman.com

Serves: 4
Preparation Time: 25 minutes

Ingredients:
6 cups fresh or frozen cauliflower florets
4 cloves garlic, sliced
10 ounces fresh spinach
1/2 cup raw cashew butter
soy, almond or hemp milk, if needed to thin
2 tablespoons Dr. Fuhrman's VegiZest or other no-salt seasoning blend, adjusted to taste
1/4 teaspoon nutmeg

Instructions:
Steam cauliflower and garlic about 8 to 10 minutes or until tender. Drain and press out as much water as possible in strainer.

Place spinach in steamer, steam until just wilted and set aside.

Process cauliflower, garlic, and cashew butter in a food processor until creamy and smooth. If necessary, add soy milk to adjust consistency
Add VegiZest and nutmeg. Mix in wilted spinach.

Side Dish: Red Chard with Oranges

Serves 4

2 shallots diced

2 cloves garlic, diced

2 bunches Red chard  or use 1 bunch Red Chard and your left over beet greens.

(remove the leaves from the stems and dice the stems, and chop the leaves)

1 organic orange, zested and juiced

Pinch of allspice

pinch of Ceylon cinnamon

2-4 tbs dry sherry

Saute the shallots, garlic and chard stems in 2 tbs of sherry, stir constantly.  Saute for about 3 to 5 minutes adding more sherry if necessary.  Next, add the orange juice and orange zest, cinnamon and all spice to the pan.  Then add 2 tbs of Sherry, the chard and beet green saute for about 3 more minutes to wilt the greens.  

serve

Drink: Fresh Watermelon and Cucumber Juice

serves 2

http://www.seriouseats.com/

16 oz. of fresh watermelon juice from about 6 cups of fresh watermelon

3/4 cu (6 oz) fresh cucumber juice from 1 large cucumber

1 1/2 tsp fresh mint juice from about 15 mint leaves

2 tbs (1 oz) fresh lime juice from 1 to 2 limes 

Put all ingredients through juicer or high speed blender

Dessert:  Strawberries with Chocolate Dip

1/2 cup coconut cream (just use the more solid part at the top of the can)

1/4 cup to 1/2 cup of cocoa

1/2 cup Medjool dates pitted and chopped use up to 1 cup for a sweeter dessert

1/3 cup macadamia or almond nuts

1/2 tsp vanilla extract

1/4 cup coconut milk

In a high speed blender add the medjool dates, macadamia nuts and coconut milk and blend until smooth.  

In a small sauce pan melt the coconut cream on low heat, when almost melted add the cocoa powder and the blended mixture.  Stir well.  When the mixture is all melted and very blended your chocolate dip is ready.

You can either serve the dip in small bowl with a side of fruit or you can dip your strawberries in the chocolate and refrigerate for a little while before serving.  Note: You can use any type of fruit

                        HAPPY VALENTINE'S DAY

The Big Game is today!  We are rooting for the Patriots, Go Pats!  My husband is fixing food I cannot eat.  So back to basics for me today, I will just have steamed vegetables. 



I have planned the Valentine Dinner and will share the menu today.   I did a test run last night.  It was a success.  I just need to tweak a few ingredients, to see if I can make it taste even better.


The Valentine's Day Menu:


Salad: Celery Root and Beet Salad served over Tender Ruby Red Greens

Main Course: Mushrooms with Madeira Green Peppercorn Sauce and Capers served over Brown Rice or Cauliflower Mashed Potatoes

Side: Red Chard and Beet Greens with Oranges

Drink: Fresh Watermelon and Cucumber Juice 

Dessert:  Strawberries and Bananas with Chocolate Dip

Valentine's Day is coming up and I usually fix food that is red.  That mean something with pasta sauce or with paprika, such as, a baked vegetable lasagna or mushroom stroganoff with lots of paprika over cauliflower mashed "potatoes".  Not this year. 

I will be coming up with a Valentine Dinner Plan in the next week that I will share. In the meantime I will share a  recipes that I have worked on so far.


This is a breakfast dish that I make for us sometimes on the weekends.

Sweet Potato Red Chard Breakfast Hash

Serves 2-4 people depending on how hungry you are.

Use 1/4 cup or so of water or cooking wine to sauté the vegetables
2 medium sweet potatoes about 4 cups
1 TBS of dried Sage or 1/4 c fresh Sage leaves
1 TBS fresh curly parsley
1TBS ground cumin
1/2 TBS turmeric
freshly ground black pepper to taste
3 to 4 cups chopped Chard or other greens of your choice
4 to 5 green onions, sliced into rounds

   Heat the water or cooking wine over medium heat in a 12" or larger skillet.  When the liquid is hot add the sweet potatoes and sauté for 5-7minutes. 

   Add the sage, parsley, cumin, turmeric and black pepper and continue to sauté for another 3-5 minutes or until the sweet potatoes are slightly soft.  Add more water or wine as necessary to keep from sticking to bottom of pan.  You may also need to decrease the heat if necessary to prevent burning.

    Add the chard and the sliced green onions and sauté for 3-4 more minutes.

Test to see if the sweet potatoes are cooked through, if not add a few more tbs of water or wine, put a lid over the pan and continue to cook for a few more minutes until the potatoes are soft.

Adjust your seasonings to taste. 

Note:  1-2 cloves of garlic can be added with the sweet potatoes.