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Archive for the ‘Brunch’ Category

The Joy of a Well-Stocked Kitchen.

Posted in Breads, Brunch, DIY, Gluten-free, Healthy Lifestyle, Kid Food, Low carb, Lunch, Paleo-friendly, Processed Foods, Real Food, Recipes, Salads, tagged , , , , , , , , , , , , , on March 12, 2013 | 2 Comments »

After the kids went to bed tonight, I tossed together some almond flour berry muffins.  The recipe is from Elana Amsterdam’s (of Elana’s Pantry) wonderful paleo book, The Gluten-Free Almond Flour Cookbook.  I doubled and modified her delicious Chocolate Chip Banana Cake recipe to omit the honey, and used frozen mixed berries instead of chocolate chips.

2013-03-11 21.48.17

Banana-Berry Muffins

INGREDIENTSMuffin Close up

  • 3 c. blanched almond flour
  • 1/2 t. sea salt
  • 1 t. baking soda
  • 1/4 c. coconut oil, melted
  • 3 large eggs
  • 1 T. vanilla extract
  • 1 c. frozen mixed berries
  • 1/2 c. (about 1-2) ripe bananas, mashed

DIRECTIONS

  1. Preheat the oven to 350 degrees.  Arrange silicone muffin liners on a baking sheet.
  2. In a large bowl, combine the almond flour, sea salt, and baking soda.
  3. In a medium bowl, whisk together the liquid coconut oil, eggs, bananas, and vanilla extract.
  4. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
  5. Fold in the mixed berries and fill each muffin liner about 2/3 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.

After I was done making the kids’ lunches, I made mine.  I had some leftover celery sticks that didn’t fit in their lunches, so I put them in a container to take to work.  I decided I wanted some ranch dressing to dip it in.  While humming Rubber Ducky, I pondered my day and set about gathering ingredients.

Mid-hum, I realized that I’d assembled these ingredients, mindlessly and effortlessly, within seconds:

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Without a recipe, without looking anything up in a book, just … experience, in my fingertips.  Holy cow.  I think I might be getting the hang of this real food thing.  Within another couple of minutes, I had this:

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A few whips later and I had my celery dip:

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So Monday started out being a full-on pain in the ass, but after leaving work and as the evening wore on, I had a pretty awesome Monday.

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Great Northern Herbed Spread (or Dip!)

Posted in Appetizers, Brunch, Legumes, Lunch, Real Food, Vegetarian, tagged , , , , , , , , , , , , , , , , , , , , , on September 6, 2012 | 1 Comment »

As promised on my Facebook page, here is the recipe for the delicious herbed bean dip I created this week.  I wanted to create a spread that tasted as good as the herbed tofu spread on my favorite sandwich from a local cafe.  I called the tofu sandwich my “Friday junk food” because it’s soy with nutritional yeast on flax seed bread that is made with unbleached all purpose flour.  But it’s so darned delicious!

Well, this spread knocks it out of the park, my friends.

It’s amazing.  Tangy citrus paired with savory seasonings, and the deep rich bean undertones melding it all together.  I’ve had it on crackers and a toasted sprouted bread sandwich with ripe heirloom tomato, avocado, and sprouts.  It’s simply outstanding.  Try it, and let me know how you like it!

Great Northern Herbed Spread (or Dip)

Makes about two cups

INGREDIENTS

  • 2 c. cooked great northern beans OR 1 - 15 oz. cans of organic great northern beans or butter beans, drained and rinsed
  • 2 t. minced garlic
  • 3 T. fresh-squeezed lime juice
  • 1 T. dried chives
  • 1 t. dried thyme
  • 1 t. dried basil
  • 1 t. onion powder or granules
  • 3 T. extra-virgin olive oil
  • 1 t. sea salt

DIRECTIONS

Place all ingredients in a food processor fitted with the S-blade.  Blend on high until the spread becomes a lovely, creamy consistency, or about 3-4 minutes.  Enjoy on toast, sandwiches, crackers, and veggies.

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Chinese Chicken Salad

Posted in Brunch, Chicken, Main Dishes, Nut Butters, Paleo-friendly, Salads, tagged , , , , , , , , , , , , on July 26, 2012 | 2 Comments »

This recipe is adapted from an Ina Garten Chinese Chicken Salad recipe to accommodate what we had on hand, to contain less fat (not because of calories, but just because the texture was too oily), and to include less salt (again, the original recipe was overpoweringly salty).  If you don’t like using peanut butter, you could certainly substitute any other nut butter.

This is a quick and easy weeknight recipe for us.  It’s great cold, and if you’re in a hurry and your chicken doesn’t cool all the way down, it’s great warm too.  I put the leftover bit in the fridge for my lunch tomorrow.  It keeps very well for another day or two, and it will be delicious on toasted bread with spring greens to cushion it.

We have always put this over a big green salad because it’s a main dish, a protein, and a dressing all in one.  Served with a bowl of watermelon chunks on the side, it’s just about the perfect hot summer night meal!

Chinese Chicken Salad

Serves 4

INGREDIENTS

  • 1 lb. chicken thighs, boneless and skinless
  • 1/2 lb. asparagus, ends removed, and cut in thirds diagonally
  • 1 red bell pepper, cored and seeded
  • 2 scallions (white and green parts), sliced diagonally
  • 1 T white sesame seeds, toasted

DRESSING

  • 1/4 c. extra virgin olive oil
  • 1/4 c. Bragg’s apple cider vinegar
  • 2 T. low-sodium tamari
  • 1-1/2 T. toasted sesame oil
  • 1/2 T. honey
  • 1 clove garlic, minced
  • 1/4 t. powdered ginger
  • 1/2 T. sesame seeds, toasted
  • 1/4 c. natural nut butter
  • 1 t. sea salt
  • 1/2 t. freshly ground black pepper

DIRECTIONS

Grill the chicken ahead of time or set aside freshly grilled chicken until cool enough to handle.  Shred the chicken in large bite-sized pieces.

Steam the asparagus for 3 to 5 minutes until crisp-tender.  Rinse under cold water to stop the cooking.  Drain.  Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Shared on Food Renegade’s Fight Back Friday

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Sloppy Joes

Posted in Brunch, Kid Food, Lunch, Main Dishes, Pastured Beef on June 7, 2012 | 3 Comments »

I was going to make hamburgers for lunch last Saturday and realized I only had one pound of hamburger, which would make for pretty wimpy burgers.  How to stretch it?  I had already bought the buns (sprouted whole wheat buns from The Sprouted Bakehouse) so it was time to get creative.  Sloppy Joes!  But the only recipe I had called for a can of tomato soup, ketchup, and worcestershire.  Well, the Maple and Bacon Baked Beans turned out pretty well, why not makeover the Sloppy Joes recipe?

I’m glad I did.  Even the kids loved it.  LOVED it.  Enjoy!

Sloppy Joes

Serves 6

INGREDIENTS

  • 1 lb. pastured ground beef
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 small red pepper, seeded and diced
  • 1-15 oz. can diced tomatoes
  • 4 T. tomato paste
  • 1 T. raw honey
  • 2 t. organic dijon mustard
  • 1 T. lemon juice
  • sea salt and black pepper

DIRECTIONS

  1. In a medium skillet, brown the ground beef, drain, and set aside.
  2. Using the same pan, saute the onions, celery, and red pepper until they’re tender crisp, about 7 minutes.  Add ground beef.
  3. In a food processor, combine the diced tomatoes, tomato paste, honey, mustard, and lemon juice and process until well-blended into a sauce.  Add the sauce to the beef mixture.  Simmer on low for about 20 minutes.  Add salt and pepper to taste.

Also shared on Food Renegade’s Fight Back Friday and Kelly the Kitchen Kop’s Real Food Wednesday.

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Baby Bella and Shallot Quesadillas with Cherry Tomato Salsa

Posted in Appetizers, Brunch on May 29, 2012 | Leave a Comment »

We were in a hurry to get on the road to visit Richard’s parents’ house and we whipped these up to take with us in the car.  They were delicious and traveled very well.  I think we even dolloped sour cream on them before we left!

Baby Bella and Shallot Quesadillas with Cherry Tomato Salsa

Serves 4

INGREDIENTS

  • 3 Serrano chiles
  • 1-1/3 c. cherry tomatoes, quartered
  • 2 green onions, white and green parts thinly sliced
  • sea salt and pepper
  • 3 T. olive oil
  • 3 large shallots, minced
  • 16 oz. baby bella mushrooms, sliced
  • 8 Whole Wheat Tortillas
  • 8 oz. shredded cheese
  1. DIRECTIONS
  2. Seed and chop two whole chiles and set aside.  Seed and mince the remaining chile.  Mix the tomatoes, green onion, and minced chile in a small bowl.  Season the salsa to taste with salt and pepper.  Set aside.
  3. In a large nonstick frying pan over medium-high heat, warm the oil.  Add the shallots and stir until fragrant, about 1 minute.  Add the mushrooms and chopped chile; sprinkle with salt and pepper.  Saute until the juices evaporate, about 5 minutes.  Taste and adjust the seasoning.
  4. Heat a griddle or large frying pan over medium-low heat.  Add 2 tortillas and cook until slightly softened, about 30 seconds.  Turn the tortillas over.  Spread 1/4 c. of the cheese over 1/2 of each tortilla, leaving a border around the edges.  Spread 1/4 cup of the mushroom mixture over the cheese on each.  Fold the empty side of the tortillas over the filling and press lightly.  Cook until goden and crisp, about 3 minutes on each side.  Transfer to warmed plate.  Repeat with the remaining ingredients.

Divide the quesadillas between warmed plates and serve right away with the salsa.  Enjoy!

Also shared on Food Renegade’s Fight Back Friday.

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Sesame Chicken Sandwiches with Ginger-Avocado Relish

Posted in Brunch, Chicken, Lunch, Main Dishes, Uncategorized, tagged , , , , , , , , on May 19, 2012 | 8 Comments »

I came home to find Richard had made these from the Williams-Sonoma Weeknight Fresh + Fast cookbook.  Savory chicken and fragrant ginger scented the air.  Big delicious green salads accompanied them, and he’d baked the whole wheat bread fresh that morning.

On first bite, the relish floored me.  I typically avoid fresh ginger; it’s very fragrant and has a strong, stringent quality on the palate.  I was a bit leery of this recipe because it called for so much of it.  However, the whole was much more complex than the sum of its parts.  The avocado sang a rich bass, with the ginger and vinegar playing flutes of flavor, with the onion slicing through from time to time.

The bread and chicken, both layered in the flavor of sesame oil, were a fastastic supporting cast to carry such a lively relish troupe.

This one’s a keeper.

Sesame Chicken Sandwiches with Ginger-Avocado Relish

Serves 4

INGREDIENTS

  • 4 green onions, white and pale green parts minced
  • 2 T. olive oil
  • 5 t. rice wine vinegar
  • 3 1/2 t. peeled and minced fresh ginger
  • 1 avocado, pitted, peeled, and diced
  • sea salt and black pepper
  • 20 oz. boneless chicken thighs, cut into thinner cutlets
  • toasted sesame oil
  • 4 thick slices of whole wheat or other hearty bread
  • 4 large leaves butter lettuce

DIRECTIONS

  1. In a bowl, combine the green onions, olive oil, vinegar, and 2 teaspoons of the ginger.  Gently mix in the avocado.  Season to taste with salt and pepper, and set aside.
  2. Heat a griddle or gas grill to a high heat.  Brush the chicken with sesame oil on both sides, and sprinkle both sides with salt and peppper.  Sprinkle the remaining 1 1/2 teaspoons ginger over one side of the chicken.  Brush sesame oil over one side of the bread.  Cook the chicken until just cooked through, 2-3 minutes on each side.  Transfer to a plate.  Griddle or grill the bread, oiled side down, until nicely toasted, 2-3 minutes.
  3. Place 1 bread slice, toasted side up, on each plate.  Arrange lettuce over each, and then top with chicken.  Spoon the relish over and serve immediately.

Enjoy!
Hearth & Soul Hop

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Caprese Salad with a Balsamic Reduction

Posted in Appetizers, Brunch, Fresh Vegetables, Lunch, Main Dishes, Salads, Vegetarian, tagged , , , , , , , on May 15, 2012 | 9 Comments »

I’ll admit up front that before I made this I’d never eaten caprese salad before, much less made it.  When I found these aquaponic tomatoes at Nelson and Pade Aquaponics in Montello, Wisconsin this weekend, I just had to use them in a starring role.  I vaguely remembered reading about reducing the balsamic vinegar, which makes it sweeter and a bit syrupy.  Well, I may have reduced it a bit much because it was as thick as cold honey.  I’d do it again in a second though because the flavor was outstanding.  You can also make pretty designs with it on a white plate and it’ll stay put.

I can’t emphasize enough how important it is for this recipe to find or make a great fresh mozzarella.  It’s imperative.  I was lucky to find a weak and watery ball of Belgioioso up in Montello, but if I was home I’d have gone straight for the Crave Brothers mozzarella, which is much creamier, firmer, and flavorful.  And can you imagine how pretty this would be made with heirloom tomatoes?  However you make it, the results will be stunning; a feast for both the eye and the palate.  Enjoy!

Caprese Salad with a Balsamic Reduction

Serves 4 to 6

INGREDIENTS

  • 1 lb. fresh mozzarella
  • 3 large tomatoes
  • 1 oz. fresh basil leaves
  • Extra-virgin olive oil
  • 12 oz. balsamic vinegar
  • sea salt
  • black pepper

DIRECTIONS

  1. For the reduction:  Bring vinegar to a gentle boil over medium heat and simmer without a cover for 15-20 minutes, until it becomes thicker and more syrupy.  Keep in mind it will thicken up even more as it cools.
  2. While the balsamic vinegar is reducing, slice the mozzarella and tomatoes.  Layer the cheese, tomatoes, and destemmed basil leaves as pictured.
  3. Drizzle olive oil over the layered tomatoes, followed by the cooled balsamic reduction.  Sprinkle a few additional basil leaves for effect.  Sprinkle sea salt and grind a little black pepper over it all.

 

This post shared on a recipe swap over here at Whole Lifestyle Nutrition.  Also shared on Foodie Friday over at Simple Living with Diane Balch.

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Corn and Black Bean Salsa

Posted in Appetizers, Brunch, Conscious Eating, Fresh Vegetables, Healthy Lifestyle, Kid Food, Lunch, Vegetarian on May 13, 2012 | Leave a Comment »

This recipe was inspired by a family trip to the Nelson Pade Aquaponic Technology, Systems, and Supplies, a research and demonstration facility.  From their website:

“What Is Aquaponics?

Aquaponics is the combination of aquaculture and hydroponics. In aquaponics, you grow fish and plants together in one integrated, soilless system. The fish waste provides a food source for the plants and the plants provide a natural filter for the water the fish live in. Aquaponics produces safe, fresh, organic fish and vegetables. When aquaponics is combined with a controlled environment greenhouse, premium quality crops can be grown on a year-round basis, anywhere in the world. Aquaponics can be used to sustainably raise fresh fish and vegetables for a family, to feed a village or to generate a profit in a commercial farming venture.”

Aquaponics is what Growing Power (last week’s family trip) uses in their greenhouses in Milwaukee.  This system is also what we’re planning on using in our greenhouse

Well they also had a little honor-system stand with produce grown in their greenhouse.  They had lovely big red tomatoes, fresh lettuces (with bulbs intact so you could plant them again),  and herbs.  I purchased two different lettuces, five tomatoes, and a package of fresh basil.  Then Richard and I hit a local grocery for the rest of the ingredients.  We went back to his parents’ campground and I prepared this fresh, zingy salsa.  My 12-year old nephew couldn’t stay out of it, and actually ASKED me to send his mom the recipe!  High praise indeed.

Corn and Black Bean Salsa

Makes 3.5 cups

INGREDIENTS

  • 2 large tomatoes, diced
  • 3 ears husked bi-color sweet corn, kernels sliced off the cob
  • 4 scallions with greens, sliced
  • 1 jalapeno, deseeded, de-ribbed, and minced
  • 1 orange bell pepper, deseeded and diced
  • 1-15 oz. can black beans, rinsed and drained
  • 1/2 T. fresh garlic, minced
  • 2 T. extra-virgin olive oil
  • 1 T. balsalmic vinegar
  • 2 t. sea salt

DIRECTIONS

  1. Mix all ingredients together and serve as a salsa with chips, or as relish over any dish that seems appropriate (grilled fish, tacos, etc.).

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Shrimp Salad with Potatoes and Green Beans

Posted in Brunch, Fish, Fresh Vegetables, Healthy Lifestyle, Lunch, Main Dishes on May 7, 2012 | 6 Comments »

My company holds Books Are Fun book fairs, where a book vendor comes in and sets up for a few hours.  The books are always a good price and he’s a nice guy.  I picked up a recipe book and didn’t see the name of it, just the picture on the front.  I perused the recipes with growing excitement because they didn’t start out half of them with chicken stock out of a can, or sandwich bread, or a ton of pasta with meat as the main attraction.  These recipes actually featured vegetables, fresh herbs, and meat as more of a garnish.  I decided to buy it and only when I went up to the counter did I see it was a Williams-Sonoma cookbook (Weeknight Fresh & Fast).  Well la-dee-da.  I always used to think those books were full of strange ingredients that nobody ever has on hand, and who would want to cook and go through all those steps?  I actually laughed out loud when I realized my own past perception of real food, right there at the Books Are Fun fair.

Richard and I made this together tonight and had it done in less than 1/2 hour.  It was delicious, and satisfying, with the bright flavors of lemon and dill perfectly complementing the earthy potatoes, delicate shrimp, and just-tender green beans.  The olive oil brought it all together and made it sing.  Just perfect.  This is a new family favorite.  Enjoy!

Shrimp Salad with Potatoes and Green Beans

Serves 4 – 5

INGREDIENTS

  • Lemon, two wedges and 4 T. lemon juice
  • 8 scallions, white and pale green parts chopped, green ends set aside
  • Fresh dill, 6 T. minced, stems set aside
  • Boiling potatoes, 1-1/2 lbs, cut into 1″ cubes
  • Fresh green beans, 3/4 lb, cut into 1-1/2 inch pieces
  • 2 t. whole grain dijon mustard
  • 4 T. Extra-virgin olive oil
  • Coarse-ground sea salt and pepper
  • 1 lb. medium shrimp, peeled and deveined

DIRECTIONS

  1. Fill a medium saucepan three-fourths full of water.  Add the lemon wedges, reserved scallion greens, and reserved dill stems.  Bring to a boil.  Cover, reduce the heat to low, and simmer to blend flavors while cooking the vegetables.
  2. In a steamer over boiling water, steam the potatoes until just tender, about 15 minutes.  Transfer the potatoes to a large bowl.  Using a rubber spatula, gently mix in 2 tablespoons of the lemon juice.
  3. Put the green beans into the steamer until just tender, about 6 minutes.  Add beans to the potatoes.
  4. In a small bowl, combine mustard, and the remaining 2 tablespoons of lemon juice.  Gradually whisk in the oil.  Add to the potatoes and green beans.  Add the green onions and dill, and mix gently to combine.
  5. Raise the heat to high and bring the simmering seasoned water to a boil.  Scoop out the lemon wedges, scallion greens, and dill stems.  Add 1 tablespoon sea salt and the shrimp.  Return the water to a boil.  Reduce the heat and simmer until the shrimp are just cooked through, about 2 minutes.
  6. Put the shrimp right into the bowl with the potatoes and stir gently to combine.  Serve immediately.

This dish also makes wonderful leftovers.  I’ll be taking some to work with me tomorrow!

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Strawberry Walnut Salad with Honey Vinaigrette

Posted in Brunch, Fresh Vegetables, Healthy Lifestyle, Lunch, tagged , , , , , on April 30, 2012 | 3 Comments »

I made this for the girls for lunch on Saturday.  They are both hardcore salad dressing abstainers; however I sneaked a little of this vinaigrette onto their salads and they raved about it.  Who would have thought?  I had one myself and I must say, this is the most inspired thing I’ve made in quite a while.  It was so simple, too.  I wanted something sweet, tangy, easy, and quick.  Fait accompli!

Strawberries are also one of those items I must buy organic.  The flavor alone is worth the extra cost.  They were on sale this week, so that extra cost was $.25.  The organic strawberries were $3.00, and the non-organic were $2.75.  Too good to pass up, and their flavor is unsurpassed.  Their sweet, bright flavor makes me think of the tiny, sweet, sun-warmed strawberries in my mom’s garden when I was growing up.

Strawberry Walnut Salad with Honey Vinaigrette

Serves 2

Strawberry Walnut Salad

  • 3 c. spring greens
  • 1/2 c. raw walnut halves/pieces
  • 1 c. sliced fresh strawberries

Honey Vinaigrette

  • 1 T. raw honey
  • 1 t. balsalmic vinegar
  • 1 t. lime juice
  • tiny dash of sea salt
  • 2 t. water

DIRECTIONS

  1. Arrange the spring greens in a bowl and toss the strawberries and walnuts on top.
  2. In a small bowl, whisk together the vinaigrette ingredients.  Drizzle over the salad, or toss with it if you wish.

Enjoy!

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