Menu:

The Loaded Bowl

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from Clean Eating Magazine, Sept/Oct 2010
serves 12

Ingredients:
3 cups quinoa, rinsed and drained
1 15-oz can black beans, rinsed and drained (or 2 cups cooked black beans)
1 pint cherry or grape tomatoes, halved or quartered
1 cup fresh cilantro, chopped (more or less according to your taste)
2 fresh avocados, pitted, peeled and diced
Fresh lemon juice to prevent avocado from browning
Sea salt and black pepper, to taste
Juice of 4 limes
Zest of 1 lime

Dressing:
1/4 cup extra virgin olive oil
1/4 cup white vinegar
Juice from 1 lemon
2 or 3 cloves garlic, minced
Sea salt and pepper, to taste

Instructions:
1. Prepare quinoa according to package directions. While it is cooking, prepare the remaining ingredients.

2. In a large mixing bowl, combine beans, tomatoes, and cilantro.

3. Dice avocados and drizzle with lemon juice. Set aside.

4. Combine all dressing ingredients in a bullet-style blender. Pulse until garlic is incorporated and dressing appears creamy. Set aside.

5. Fluff quinoa with fork and add to bean mixture. Season with salt and pepper. Add lime juice and zest; toss to combine. Top each serving with avocado pieces and dressing.

Turkey Quinoa

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1 lb of ground turkey
1 cup of quinoa
1 onion (chopped)
2 cloves of garlic (or spoonfuls)
1 tbsp of oil
1 cup of low-fat plain yogurt
1 tbsp of low-fat mayonnaise (optional)
3 tbsp of Worchestire sauce
1 tsp of ground pepper1 tsp of poultry seasoning
swirl of honey (optional)
1/2 cup of shave almonds
1 length of green onion
salt to taste

Boil 2 cups of water for quinoa.  In a separate fry pan, heat oil on medium heat.  Saute onion and garlic.  Add ground turkey, worchestire sauce, poultry seasoning, pepper and chopped green onions (I use scissors to cut the green onion right over the pan).  Add 1/2 cup of yogurt (and mayo for extra creaminess).  Cover and simmer.

Add quinoa to water when it comes to a boil, reduce heat, cover and simmer for 12 minutes.  (do not take of lid until 12 minutes are up; you will break the steam seal).

Once quinoa is cooked, add swirl of honey (if desired), then add quinoa to turkey mixture.  Add remaining 1/2 cup of yogurt and shaved almonds.  Salt to taste.

(A Ms.Davey Original Recipe)

Buddha Bowl (from Fresh)

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I've scanned this recipe from a cookbook so just click on the image below to see the cooking ingredients and instructions. 

Buddha Sauce is a peanut-ginger flavoured sauce that is served on brown rice with cut up cucumber and tomatoes (and bean sprouts, if you have them).

I only use sesame oil to saute the garlic, onions and ginger, and omit the other oils. I also use regular peanut butter - it's cheaper. If you love spice, then double the cayenne pepper -- otherwise it's already a spicy sauce.

You can find carrot juice in your grocery store, but make sure you use pure carrot and not carrot-apple or carrot-orange. Boathouse makes a good carrot juice. I use my magic bullet to blend at the end.

For your first time, you may want to cut the recipe in half -- the recipe makes A LOT of sauce.

Click below to enlarge recipe.


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Braised Kale

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I love this recipe!  Cutting the spine or stems out of the kale is a pain, but worth it.

While I am cooking the kale, I actually heat the oven to 400F, cut the tops off of garlic cloves, brush with a bit of olive oil, salt and pepper; then wrap in tin foil and bake.  I scoop out garlic and mix with the kale. 


I also use half the butter, or sometimes I substitute the butter for olive oil. 

If you want to make this a meal, serve over brown rice with all the juices.

This recipe is courtesy of Jessicajomb.blogpsot.com


Click on recipe below to enlarge.

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Roasted Pork Tenderloin (or Chicken) Fennel Seed

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This recipe is original used on pork tenderloin, but I actually use it on chicken.  Don't worry about the pomegranate molasses in the recipe -- I don't even know what it is!

To crush fennel seeds, put some in a plastic ziploc bag and crush with a rolling pin. 

This recipe is courtesy of Jessicajomb.blogpsot.com

Click on recipe below to enlarge.

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Tomato Caraway Jam and Ravioli

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I often find some good whole wheat pasta or ravioli, so here is a recipe to serve with some of your favourite pasta (or crackers).

1-28oz. can of diced tomatoes
1 tbsp olive oil
1 large shallot, finely chopped
2 heads raosted garlic *see note
1 tsp caraway seeds
2 tbsp demerara or brown sugar
pinch of crushed red pepper flakes
1/2 tsp each of salt and pepper

* Roasting Garlic: cut off the tops of garlic heads.  Place on piece of foil and brush with tiny bit of olive oil and sea salt.  Wrap up foil and bake at 400F for 35-40 minutes.  Scoop each garlic out of shell. 

Jam: In a small saucepan, over medium heat, saute shallots in olive oil for 1 minutes.  Add the roasted garlic and caraway seed. Cook for 30 seconds.  Add tomatoes, sugar, red pepper flakes, and salt and pepper. Stir an bring to boil.  Reduce heat to low and simmer for 45min to an hour, stirring occasionally until thickened. 

Serve with choice of ravioli.

This recipe is courtesy of Jessicajomb.blogpsot.com  

Mushroom and Greens Quinoa

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1 cup of Quinoa (cooked according to package directions)
3 portobello mushrooms (chopped into large square pieces)
2 heads of broccoli (or bok choy or both)
Bragg's Soy flavouring (or soy sauce or tamari)
2 tbsp of coconut oil (or regular oil)
coconut milk or coconut water (optional)
1 onion chopped
4 cloves of garlic minced
2 - 3 tbsp of minced ginger

Heat oil in fry pan.  Add onion, garlic and ginger and sweat over medium high heat.  Add mushrooms and two swirls of Bragg's sauce. Heat until mushrooms start to soften.  Add broccoli.  Also, add 2-3 tbsp of coconut milk or coconut water. Cover pa with lid to steam on medium low heat.

Once broccoli starts to soften (but does not lose colour or crunch) add cooked quinoa.  Stir and serve!

(A Ms.Davey Original Recipe) 

Summertime Risotto (no dairy)

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This recipe called for scallops, which I don't like, so I just omit them.  If you want an even cheesier taste, you can add nutritional yeast (2 tbsp) to the blender. 

This recipe is courtesy of The Eat Clean Diet.

Click below to enlarge recipe.

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Ethiopian Red Lentils (Mesir Wat)

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2 onions, chopped
4 cloves of garlic, crushed
3 tbsp ginger, peeled and minced
1/4 cup niter kibbeh (see recipe below)
2 tbsp Paprika
1 tsp Turmeric
1/2 to 2 tsp cayenne pepper (I use 2 tsp and it is quite hot!)
2 cups red lentils, rinsed
4 cups of stock (chicken or other - I use bouillon cubes)

Place the onion, garlic and ginger in a food processor or blender and puree. Add a little water if necessary.
Heat the oil, butter or niter kibbeh in a large, heavy-bottomed saucepan over medium flame. Add turmeric, paprika and cayenne pepper and stir rapidly to color the oil and cook spices through, about 30 seconds.
Add the onion puree and sauté until the excess moisture evaporates and the onion loses its raw aroma, about 10 - 15 minutes. Do not burn, but make sure the onion is cooked through).
Add lentils and water to the saucepan. Bring to a boil, reduce heat to low, and simmer until lentils are cooked through and fall apart, about 40 to 60 minutes. 

Ethiopian Clarified Butter (Niter Kibbeh)

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Niter kibbeh — a spice-infused, clarified butter — is a ubiquitous cooking medium in Ethiopian cuisine. It adds an incomparable flavor to dishes. Plain butter or oil can be substituted in Ethiopian recipes if you don't have the time to make niter kibbeh, but something special will be missing.


Makes about 2 cups

Unsalted butter -- 1 pound
Onion, chopped -- 1/2
Garlic, crushed -- 2-3 cloves
Gingerroot, cut into 1/4-inch slices -- 2-3 pieces
Cardamom pods --3-4
Cinnamon stick -- 1
Whole cloves -- 3-4
Fenugreek seeds -- 1 teaspoon
Turmeric -- 1/2 teaspoon
Method
Place the butter in a small saucepan and melt over low heat. Add the remaining ingredients and simmer on the lowest possible heat for about 1 hour.
Pour the clear golden liquid off the top leaving all the solids in the bottom of the pan. Strain through cheesecloth if necessary. Discard solids.
Store in the refrigerator or freezer and use as needed.
Variations
For a lower cholesterol version, substitute 2 cups of vegetable oil or a combination of oil and butter.
The spices and amounts are not set in stone, so don't worry if you don't have all of them.

Jerk Chicken

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Jerk Chicken Spice Blend Ingredients
  • 1 Tbl. ground allspice
  • 1 Tbl. ground thyme
  • 1 1/2 tsp. cayenne pepper
  • 1 1/2 tsp. ground black pepper
  • 1 1/2 tsp. ground sage
  • 3/4 tsp. ground nutmeg
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp. minced ginger
  • 2 Tbls. fresh garlic (crushed)
  • 1 Tbls. brown sugar or molasses
  • 1/4 C. Soy sauce
  • 1/4 C. dark rum (optional, but encouraged)
  • 3/4 C. white vinegar
  • 1/2 C. orange juice
  • Juice of 1 lime
  • 2 Scotch bonnet peppers
  • 3 green onions, diced
  • 1 C. white onion, diced
Procedure 1) Put all the ingredients in a blender and whiz until smooth.

Jerk Chicken Ingredients
  • Spice Blend
  • 2 lbs. of chicken pieces (I always encourage people to use legs and thighs, but breasts will work as well)
  • Lime for garnish
Procedure
  1. Place chicken in a large freezer bag and pour in spice blend. Place in a bowl to make sure there isn't any leakage and refrigerate for at least 4 hours, but up to a day is preferable.
  2. Preheat oven to 350 degrees or grill. If using an oven, place chicken skin side up on a roasting pan and roast until cooked through (about 45 minutes) flipping once halfway through the process. If using a grill, place chicken skin-side down and grill until skin becomes crisp. Flip and finishing cooking thoroughly. Don't be afraid to blacken the chicken with this recipe.
Serve with Rice and Peas or Jamaican Pumpkin Ginger Soup.


Read more at Suite101: Jerk Chicken Recipe: Spicy Jamaican Comfort Food http://www.suite101.com/content/jerk-chicken-a30463#ixzz16cUh4USJ