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- Ingredients
- Olive oil
- 4-6 Chicken thighs, bone-in
- Salt and pepper (or optional seasoning salt & pepper)
- 1/2 onion (or 1 leek), chopped
- 1/2# mushrooms, sliced
- 1 bunch chard
- 1 clove garlic, minced
- 1/4 cup white wine, or broth
- 1 14 oz. can Cannellini beans
- 1/2 cup cream, optional
Heat olive oil in large skillet, or Dutch oven. Sprinkle chicken thighs with salt and pepper. Brown the chicken in the oil. Remove chicken from pan and set aside.
While that’s happening, strip the leaves from the main stem of the chard. Chop the stem.
Stir fry onion, mushrooms, and chard stems. When the onion is translucent and everything is a bit soft, stir in the garlic. Give it about a minute and then stir in the white wine. Let it cook another minute or two. Stir in the Cannellini beans. Let them heat through.
Chop the leafy parts of the chard. Stir them into the skilllet. Nestle chicken thighs on top. Cover and simmer for about half hour. If you decided to add cream, stir it in now and let it warm through. Add a bit more seasoned salt. Let it heat through, uncovered. When the chicken is cooked, serve. Yum.
NOTES: I made quinoa with chicken broth and served this dish over that. So, so good! I used Swiss chard for this, but regular chard would work fine.
- Ingredients
- 1 Tbsp. olive oil
- 1 lb. ground turkey
- Salt and pepper
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 Tbsp. grated fresh ginger
- 1/4 cup hoisin sauce
- 2 Tbsp. soy sauce
- 3 green onions, thinly sliced
- Lettuce leaves (or optionally use chips, winter squash, or sweet potato)
Heat olive oil in skillet and stir fry ground turkey, breaking it up as you go. Sprinkle with salt and pepper. Stir in bell pepper and onion, cook until soft. Stir in garlic and ginger, cook until soft. Stir in hoisin and soy sauce. Stir over heat until heated through. Sprinkle with green onions. Load into lettuce leaves (or chips or winter squash or sweet potato) or just eat it!
NOTES: I have tried loading this on any number of things. One of my favorites is using it as a dip for sweet potato chips. The recipe originated with Chungah Rhee over at Damn Delicious many years ago. And one more thing . . . I have used ground pork instead of ground turkey a few times. Still delicious!
- Ingredients
- 1 Tbsp. butter
- 1 shallot, minced
- 1 garlic clove, minced
- 1 lb. brussels sprouts, halved
- White wine (optional)
- Salt and pepper to taste
- Dash cayenne
- 1/4 tsp. mustard powder
- 1/2 cup cream
- 2 slices cooked crisp bacon bits
- 1/4 cup shredded Gruyere
- 1/4 cup shredded sharp cheddar
Preheat oven to 375 degrees F.
In an oven-proof skillet melt butter and then stir-fry shallot and garlic until soft. Stir in brussels sprouts and stir around until coated with the butter-shallot-garlic mix. Cover and let sprouts steam over medium heat until tender, about ten minutes. Splash a bit of white wine (or other liquid) into the pan during that time if the sprouts start sticking or scorching. Season with salt, pepper, cayenne, and mustard powder. Stir in cream. Heat through. Remove from heat and sprinkle bacon bits and cheeses over the top. Place into a 375 degree F oven for 10-15 minutes until cheese is melted. Serve.
NOTES: This is my new favorite brussels sprouts recipe. So delicious! I found the recipe at TopTeenRecipes. If you do not have an oven-proof skillet, feel free to cook the brussels sprouts and then place into a baking dish. Finish with the cream, bacon, and cheeses.
- Ingredients
- 1/2 cup butter
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 cup flour
- 3/4 cup whole-wheat flour
- 1 cup chopped walnuts
- 1 cup chopped dried fruit
Preheat oven to 350 degrees F. Prepare a 10×15″ rimmed pan with parchment paper or other non-stick.
In a large bowl beat butter, sugar, and molasses until smooth. Beat in egg until well combined. Stir in cinnamon, baking soda, ginger, and cloves. Stir in flours, nuts, and dried fruit until evenly moistened. Spread dough in prepared pan. Bake at 350 degrees F for 25 minutes, or until the bars begin to pull away from the sides of the pan.
Let cool in pan on a rack, then cut into bars.
NOTES: The recipe is from Sunset Magazine’s May 1989 issue. I used to make these bars ALL THE TIME! They are super fast and easy. It seemed a healthy choice for school lunchbox snacks. I have used any manner of dried fruit and nuts. Today I didn’t have enough molasses so I used dark corn syrup to make up the difference. I can remember using honey before. The recipe is very forgiving for substitutions. It makes a thin, chewy cookie bar. The fruit you see pictured today is half cup of dried cranberries and half cup of dried apricots.
- Batter Ingredients
- 1/2 cup milk
- 1 Tbsp. sour cream
- 2 Tbsp. melted butter
- 1/2 tsp. vanilla extract
- 2 eggs
- 2/3 cup flour
- 1 Tbsp. sugar
- 1/2 Tbsp. baking powder
- Filling Ingredients
- 1-1/2 cups ricotta
- 4 oz. cream cheese
- 1 egg
- 3 Tbsp. sugar
- 1/2 Tbsp. lemon zest
- 1 Tbsp. lemon juice
- 1/4 tsp. vanilla extract
- 1/2 tsp. salt
- Sauce Ingredients
- This is up to you. If you want to make your own, then try 2/3 cup fresh fruit mixed in a saucepan with 2/3 cup sugar. Bring to a boil and let simmer 5-10 minutes. Or use syrup. Or use something you’ve picked up from the store, or from a friend. It’s all good!
Preheat oven to 350 degrees F. Prepare a 9×9″ baking dish with non-stick spray or by greasing.
Place the batter ingredients into a blender or food processor and blend until smooth. Pour half the batter into the prepared baking dish and bake at 350 degrees for about 10 minutes, until set.
Meanwhile, in a large bowl, whisk together ricotta, cream cheese, egg, and sugar. Add lemon zest, lemon juice, vanilla, and salt. Mix until thoroughly combined. Spread the cheese filling over the baked batter in the dish. Very carefully spread the remaining batter evenly over the cheese filling to cover.
Bake at 350 degrees for 35 to 40 minutes, until the top is golden and the filling nearly set. Remove from oven and let stand 10-15 minutes. Cut the blintz into squares and serve warm with your favorite sauce over the top. The sauce I used for the top photograph is rhubarb. Yummy! Serves 6-9.
NOTES: This recipe is based upon one by Ina Garten. I halved it because there are only two of us. I’ve made it with many different kinds of fruit sauce. Baking is so much easier (for me) than making crepes and filling and sauce.
- Crust Ingredients
- 1 cup crushed graham crackers (gluten-free is fine)
- 1/4 cup sugar
- 1/4 cup melted butter
- Filling Ingredients
- 3/4 cup sugar
- 1/2 cup cocoa
- 1 tsp. vanilla
- 2 eggs
- 1 lb. cream cheese, room temperature
- Topping Ingredients
- 1 cup sour cream
- 3 Tbsp. sugar
- 1 tsp. vanilla
Grease or spray a 9″ springform pan with non-stick. Line the bottom with parchment. Preheat oven to 375 degrees F.
Mix together graham cracker crumbs, sugar and melted butter. Spoon in to prepared pan and press firmly into the bottom with the back of a spoon.
In a food processor, place sugar, cocoa, vanilla, and eggs. Whir until mixed. Cut the cream cheese into chunks and place into the food processor. Process until it is well mixed and smooth, stopping to scrape down the sides frequently. Dollop atop the graham cracker crust and smooth the top with a rubber scraper or spatula. Bake at 375 degrees F for 20-30 minutes. It should be set, but the center will still be a darker color.
While that is baking, stir together the topping ingredients. Remove the cake from the oven and spread the topping ingredients over the chocolate filling. Return to the oven for 10-20 minutes until topping loses most of its shine. Remove from oven and let it cool to room temperature.
Open springform and lift cheesecake to remove parchment paper. Slide onto serving plate. Serve at room temperature or chilled.
NOTES: If you use gluten-free graham crackers, this is a gluten-free dessert.
- Ingredients
- 2 Tbsp. coconut oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1/2 tsp. chili flakes
- 1/2 tsp. ground cumin
- 1-2 Tbsp. curry powder
- 1 10.75 oz. can tomato puree (passata)
- 1 13.5 oz. can coconut milk
- 1 tsp. salt
In large sauce pan, melt coconut oil. Stir in onion and stir-fry until soft. Stir in garlic, chili flakes, cumin, and curry powder. Stir over heat until it’s all mixed together and the garlic softens. Stir in tomato puree and coconut milk. Stir in salt. Bring to a boil, reduce heat, and then simmer for 10 minutes. Check the salt and add more, if needed. Remove from heat and let cool. Put the sauce in a blender or food processor and blend until smooth.
Serve warm with meat and/or vegetables stirred in and cooked through; or pour the sauce over favorite cooked meat and/or vegetables. Yield about 2-1/2 cups sauce.
NOTES: I have made this many times. I have added chunks of salmon and vegetables, like bok choy, and heated until the salmon was cooked. I’ve served it over rice. Today I’m going to serve it over acorn squash bowls. I usually only use half the recipe and freeze the other half. It saves in the freezer quite well. If the sauce is too thick, you may thin it with broth to your liking. You can make passata by draining a can of tomatoes and blending the tomatoes into a tomato sauce. Passata is thicker than, what we in the U.S. would call, tomato sauce, yet thinner than tomato paste. This is a very forgiving recipe so feel free to add or subtract or substitute. It’s all good! I found the recipe at ketodietapp.com.
- Ingredients
- 2 cups raw, shelled pistachios (not salted, not roasted)
- 1 tsp. ground cardamom
- Pinch of salt
- 2 heaping Tbsp. honey
- 2/3 cups bittersweet chocolate chips
Preheat oven to 350 degrees F. Prepare a baking dish, about 7×7, with parchment paper so that the paper overhangs the sides for easy removal from the dish.
In a medium bowl, stir together pistachios, cardamom, and salt. Stir in honey and mix until nuts are well coated. Place the nuts into the paper-lined dish and spread as evenly as possible. Bake at 350 degrees F for 15-18 minutes. Remove from heat and let cool to room temperature.
Melt the chocolate chips in a microwave (or stovetop). Drizzle over the pistachio mix and smooth out as well as possible. Let cool until the chocolate loses its shine and hardens.
Pull the paper with the pistachio bars up and out of the baking dish. Cut into pieces and serve.
NOTES: This recipe comes from Nadia’s Healthy Kitchen. Nadia’s presentation and photos are simply gorgeous. Go look. She uses metric measurements and I did weigh out my nuts, but I think a couple cups of nuts will do it. These are seriously addictive, so my pieces are cut really small. The flavor is AMAZING! I wonder how these would be with a bit of orange zest or orange flavor. To melt chocolate chips in the microwave, start with 30 seconds then stir. Give it 20 seconds more and stir again. Give it 15 seconds more and stir again. Repeat until no solids remain while stirring.
- Ingredients
- 2 cups whole cashews, unsalted unroasted
- 1 tsp. fine sea salt
- 1/2 tsp. cinnamon
- 1/2 tsp. cumin
- 1/4 tsp. paprika
- 2 Tbsp. honey
- 1-1/2 Tbsp. sriracha
- Salt to sprinkle
Preheat oven to 350 degrees F. Prepare a baking sheet with a silpat or parchment paper. Spread the cashews across the prepared baking sheet and roast for 5 minutes. Remove from heat and let cool a little bit.
In a medium bowl mix together spices, honey, and sriracha. Stir in the warm cashews and stir until nuts are well coated with the honey mixture. Spread over the baking sheet and roast in 5-minute intervals for 15-20 minutes, stirring every 5 minutes. Remove from heat once they are mostly dry and darkened in color. Sprinkle with salt. Let cool. Serve.
NOTES: Recipe originates with Robust Recipes. VERY good and quite simple to make.
- Ingredients
- 4 cups tortilla chips (gluten-free if desired)
- 1 cup smooth red salsa
- 6 eggs, scrambled and cooked
- 1/2 cup shredded Queso Quesadilla cheese
- 1/4 cup cilantro, chopped
- 1/4 cup Cotija cheese
- 1 avocado, diced
- 2 green onions, sliced
- Sour cream
Preheat oven to 350 degrees F.
Place tortilla chips into 9×13″ baking dish. Heat in 350 degree oven for 5 minutes.
While that is happening, heat salsa in very large bowl in microwave oven (or on stovetop).
Pour warm tortilla chips into warm salsa and stir until well coated. Spray the 9×13″ baking dish with non-stick spray. Pour the tortilla-salsa mix into prepared baking dish. Distribute the scrambled eggs across the top of the tortilla mix. Sprinkle with Queso Quesadilla cheese. Place under broiler flame until cheese melts. Remove from heat. Sprinkle with cilantro, Cotija, avocado, and green onions. Dollop sour cream across top, as desired. Serve warm. Serves 4.
NOTES: I had never eaten this before, but it is delicious! The chips soften to a good consistency and the flavors are great. Super simple to make, although it created a lot of dirty dishes. Yum!
Foods Passion 