Serves 4
Ingredients
2 medium sweet potatoes, chopped
1 tbsp coconut oil, or olive oil
Salt + pepper to taste
2 cups broth
1 cup lentils
1 cup cooked wheatberries (optional)
1/4 cup chopped walnuts
3 cups trimmed green beans
2 apples
1 tbsp butter
1 cup chopped chicken or turkey (optional)
Dressing:
1 tbsp maple syrup
1 tbsp cranberry mustard, or regular dijon
1 tbsp Garlic Gold oil, or olive oil
1 tbsp black cherry balsamic, or regular balsamic
Salt + pepper to taste
Chop potatoes and toss in coconut oil, salt and pepper. Roast at 400* for 35 minutes, or until soft pillows. Meanwhile, cook lentils in broth. Stir in wheatberries near end, if using. Heat large pan and toast chopped walnuts until fragrant. Add 1 tbsp butter and sauté green beans and apples until tender. Toss all ingredients together. Shake dressing into a jar and toss salad. Top with chicken or turkey if desired.
From Kath Eats Real Food (http://www.katheats.com/kerfuffled/)
Tuesday, November 30, 2010
Friday, November 19, 2010
Apple Cinnamon Cranberry Quinoa
Ingredients: (serves 4)
•1 cup dry red or white quinoa
•1 medium apple, diced
•1 cinnamon stick
•3/4 cup orange juice
•1 cup water
•1/3 cup dried cranberries
•1/3 cup pepitas (pumpkin seeds)
•salt to taste
To Prepare: I personally prefer to use red quinoa more than white because I think it’s a bit nuttier and chewier, but you are more than welcome to use whatever you prefer. Rinse the quinoa over a fine mesh strainer to make sure all the bitter residue is removed.
Add the quinoa, apple, and cinnamon stick to a sauce pan over medium-high heat.
Pour the orange juice and water in, and stir to combine.
Cook covered for 20-25 minutes, or until the moisture is absorbed and the quinoa is tender. You might want to remove the lid in the last 5 minutes or so to cook the rest of the moisture out.
Remove the cinnamon stick, and add the dried cranberries and pepitas.
Add salt to taste.
From The Front Burner (http://www.thefrontburnerblog.com/2010/11/apple-cinnamon-cranberry-quinoa.html)
•1 cup dry red or white quinoa
•1 medium apple, diced
•1 cinnamon stick
•3/4 cup orange juice
•1 cup water
•1/3 cup dried cranberries
•1/3 cup pepitas (pumpkin seeds)
•salt to taste
To Prepare: I personally prefer to use red quinoa more than white because I think it’s a bit nuttier and chewier, but you are more than welcome to use whatever you prefer. Rinse the quinoa over a fine mesh strainer to make sure all the bitter residue is removed.
Add the quinoa, apple, and cinnamon stick to a sauce pan over medium-high heat.
Pour the orange juice and water in, and stir to combine.
Cook covered for 20-25 minutes, or until the moisture is absorbed and the quinoa is tender. You might want to remove the lid in the last 5 minutes or so to cook the rest of the moisture out.
Remove the cinnamon stick, and add the dried cranberries and pepitas.
Add salt to taste.
From The Front Burner (http://www.thefrontburnerblog.com/2010/11/apple-cinnamon-cranberry-quinoa.html)
Thursday, November 18, 2010
Kale and Roasted Vegetable Soup
Ingredients:
•3 medium sweet potatoes, cubed
•1 large rutabaga, peeled and cubed
•1.5 medium onions, diced
•3 gloves garlic, minced
•4 –6 cups vegetable broth (use 4 if you want a thicker stew-like soup, and 6 if you prefer a brothier soup)
•1 bunch kale, washed and trimmed
•1 tsp cumin
•1/2 tsp coriander
•1 can black beans, rinsed and drained
•1 small avocado, diced
•salt and pepper (to taste)
To Prepare:
1.Preheat oven to 400 degrees. Cube the sweet potatoes and rutabaga into evenly sized pieces. Toss with a bit of olive oil and salt and pepper, and spread evenly onto a sheet pan.
2.Roast the vegetables for 45 minutes, or until browned and tender, stirring once halfway through cooking.
3.Once the vegetables are done, sauté the onions and garlic over medium high heat in a heavy-bottomed pot (like a Dutch oven) until soft and starting to turn brown.
4.Add roasted vegetables, vegetable broth, and spices and bring up to a simmer.
5.Fill pot to the top with kale (washed and torn), and cover for at least 10 minutes so that the kale will wilt and steam.
6.Check kale for tenderness after 10 minutes. Once ready, add rinsed black beans and stir well to heat through.
7.Adjust final seasoning with salt and pepper. Ladle and serve into individual bowls, and top with freshly diced avocado.
From The Front Burner (http://www.thefrontburnerblog.com/2010/11/kale-and-roasted-vegetable-soup-the-video.html)
•3 medium sweet potatoes, cubed
•1 large rutabaga, peeled and cubed
•1.5 medium onions, diced
•3 gloves garlic, minced
•4 –6 cups vegetable broth (use 4 if you want a thicker stew-like soup, and 6 if you prefer a brothier soup)
•1 bunch kale, washed and trimmed
•1 tsp cumin
•1/2 tsp coriander
•1 can black beans, rinsed and drained
•1 small avocado, diced
•salt and pepper (to taste)
To Prepare:
1.Preheat oven to 400 degrees. Cube the sweet potatoes and rutabaga into evenly sized pieces. Toss with a bit of olive oil and salt and pepper, and spread evenly onto a sheet pan.
2.Roast the vegetables for 45 minutes, or until browned and tender, stirring once halfway through cooking.
3.Once the vegetables are done, sauté the onions and garlic over medium high heat in a heavy-bottomed pot (like a Dutch oven) until soft and starting to turn brown.
4.Add roasted vegetables, vegetable broth, and spices and bring up to a simmer.
5.Fill pot to the top with kale (washed and torn), and cover for at least 10 minutes so that the kale will wilt and steam.
6.Check kale for tenderness after 10 minutes. Once ready, add rinsed black beans and stir well to heat through.
7.Adjust final seasoning with salt and pepper. Ladle and serve into individual bowls, and top with freshly diced avocado.
From The Front Burner (http://www.thefrontburnerblog.com/2010/11/kale-and-roasted-vegetable-soup-the-video.html)
Lime Cilantro Sweet Potatoes with Black Beans
Recipe:
(adapted from Epicurious)
3 tbsp olive oil
3 medium sweet potatoes (I guess they’re actually yams? The ones that are orange inside…), diced
3 cups cooked black beans (or 2 cans), rinsed and drained
juice of 2 limes
zest of 1 lime
1 tsp salt, divided
pinch or two cayenne
1/4 cup chopped cilantro
Preheat the oven to 450 and line 2 baking sheets with parchment or silpats.
Toss the diced sweet potatoes with oil and 1/2 tsp of salt and spread evenly on the prepared baking sheets.
Bake about 20 minutes (time will depend on the size of the sweet potato pieces), or until tender. Remove and let cool for about 5 minutes.
While the sweet potatoes are baking, whisk the lime zest, lime juice, remaining salt, and cayenne together in a large bowl. Add the black beans and sweet potatoes (after cooling slightly) and toss well. Sprinkle with cilantro, toss again, and serve.
From Cate's World Kitchen (http://catesworldkitchen.com/2010/06/lime-cilantro-sweet-potatoes-with-black-beans/)
(adapted from Epicurious)
3 tbsp olive oil
3 medium sweet potatoes (I guess they’re actually yams? The ones that are orange inside…), diced
3 cups cooked black beans (or 2 cans), rinsed and drained
juice of 2 limes
zest of 1 lime
1 tsp salt, divided
pinch or two cayenne
1/4 cup chopped cilantro
Preheat the oven to 450 and line 2 baking sheets with parchment or silpats.
Toss the diced sweet potatoes with oil and 1/2 tsp of salt and spread evenly on the prepared baking sheets.
Bake about 20 minutes (time will depend on the size of the sweet potato pieces), or until tender. Remove and let cool for about 5 minutes.
While the sweet potatoes are baking, whisk the lime zest, lime juice, remaining salt, and cayenne together in a large bowl. Add the black beans and sweet potatoes (after cooling slightly) and toss well. Sprinkle with cilantro, toss again, and serve.
From Cate's World Kitchen (http://catesworldkitchen.com/2010/06/lime-cilantro-sweet-potatoes-with-black-beans/)
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