Friday, February 17, 2017

Amazing Lemon Ricotta Pancakes


8 servings: 1/2 red, 1/2 blue, 1/4 yellow
Ingredient:
1 1/2 cups of all-purpose flour
2 tablespoons of sugar
1 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 cups of buttermilk
2 large eggs, separated
1 tablespoon of grated lemon peel
1/3 cup of part-skim ricotta cheese
Salad oil

Mix up your flour, your sugar, your baking soda, and your salt in a large bowl, making sure that everything is perfectly and evenly combined together. In a separate bowl, you’ll want to whisk together your buttermilk, the egg yolks, and the lemon peel that you have graded up – again mixing everything until it is pretty evenly combined.

From there, beat up your egg whites until you get these tiny little white mountains to form, and then gently fold these beaten egg whites into your batter mixture.


Once all of that is taken care of, simply slap your favorite nonstick griddle or a 12 inch frying pan on your stove (cranked up to medium-high heat) and pour out appropriately sized pancakes.

Grilled Brussel Sprouts


Serves 4 – 1 green

Ingredients:
1lb Brussel sprouts, as uniform in size as possible
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat a grill to medium.

Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes.

Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them.

Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes.


Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.

Caramelized carrots with Curry Spice


4 servings: 1 green

Ingredients:
1 lb. carrots, cut into 1-inch pieces on the bias
1/4 tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
1 tsp. curry powder
¼ cup coarsely chopped fresh cilantro

Heat a medium cast iron (or nonstick) skillet over medium-high heat for 4 to 5 minutes.

Place carrots, salt, and pepper in skillet in a single layer; cook, turning occasionally, for 6 to 8 minutes, or until carrots are caramelized.

Add curry powder; cook for 1 to 2 minutes, or until carrots are tender-crisp. Remove from heat.


Top with cilantro; serve immediately.

Pasta Fagioli Soup


8 servings, about 1 cup each: 1 green, 1 yellow

Ingredients:
1. cups dry whole grain small pasta (like macaroni or orzo) (4 oz)
2 tsp. olive oil
2 medium carrots, sliced
2 medium celery stalks, sliced
3 cloves garlic, thinly sliced
4 cups low-sodium organic chicken broth
1 (14.5-oz.) can green beans, no salt added
1 (15-oz) can cannellini (white) beans, drained, rinsed
1 (14.5 oz) can stewed tomatoes
2 Tbsp. tomato paste (no sugar added)
9 fresh rosemary sprigs, leaves removes and chopped, stems discarded
Sea salt and ground black pepper (to taste; optional)

Cook pasta according to package directions. Set aside.

Heat oil in large saucepan over medium-high heat.

Add carrot and celery; cook, stirring frequently, for 4 to 5 minutes, or until soft.

Add garlic; cook, stirring frequently, for 1 to 2 minutes, or until soft.

Add broth. Bring to a boil. Reduce heat to medium.

Add green beans, white beans, tomatoes, tomato paste, and rosemary. Season with salt and pepper if
desired; gently boil, stirring occasionally, for 8 to 10 minutes.


Add pasta; cook for 3 minutes. Serve immediately.

Teriyaki Rice Casserole


1 Red1 Green, 1 yellow
Ingredients
3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 Tablespoons cornstarch + 2 Tablespoons water
2 small boneless skinless chicken breasts
1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
3 cups cooked brown or white rice

Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.

Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.

Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.

*Meanwhile, steam or cook the vegetables according to package directions.


Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

Black Bean & Avocado Chicken Salad w/Cilantro


1 Red 1 yellow, ½ blue, 1 green
Ingredients
1 can black beans
2 chicken breast grilled (rough chopped)
1 avocado chopped in chunks
1 tsp pink salt
Sprinkle crushed red peppers
¼ tsp lime zest
Lime juice to taste
Lettuce wraps

Mix gently in a bowl eat as is, serve lettuce wraps (2)

Gluten Free Hamburger Helper

Serves 4-6: 1 yellow, 1 purple, ¼ blue 1 red

Ingredients
2-3 cups brown rice pasta
EVOO, for cooking
1 lb. lean ground beef or biso
 2-3 cloves garlic crushed
1 red pepper, seeded and chopped
 1 750 ml jar organic tomato sauce
1 cups shredded parmesan cheese

In a large pot of boiling water, cook pasta according to package directions until tender but still slightly firm to bite. Drain well.

Meanwhile, heat a drizzle of oil in a large skillet set over medium-high heat. Cook the onion for 3-4 minutes, until soft. Add the beef or bison and cook until no pink remains, breaking it up with a spoon or spatula. Add the garlic and red pepper and cook a few minutes more, until the vegetables are soft.


Add the tomato sauce and heat through. Add the drained pasta and stir to combine everything well. Stir in the cheese until it melts. Serve.