All posts filed under: Veggie Recipe

Meatless Monday: Kalettes

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My new favorite veggie that I can’t stop roasting is kalettes.  If you haven’t heard of 2015’s favorite veggie, it is a mix between kale and brussels sprouts, and tastes just like them.  The outer leaves taste just like crisp kale and the inner “heart” tastes just like a meaty brussels sprout.  Kalettes, are the brain-child of the British vegetable seed house Tozer Seeds, and took 15 years to perfect.  The veggie is non-GMO and was developed through traditional hybridization and not genetic modification.  Read and follow the below roasting recipe for the perfect side dish to serve at your St. Patrick’s Day festivity! 1/2 bunch of kale Bag of kalettes 2 Cups brussels sprouts Olive Oil and Olive Oil Spray Salt, Pepper, and other spices of choice (I used turmeric) Preheat oven to 375 Rip kale from stems Clean and cut brussels sprouts in 1/2 Lay kalettes, and brussels sprouts on tin foil line rimmed baking dish Drizzle olive oil over kalettes and brussels sprouts Sprinkle seasoning on kalettes and brussels sprouts and toss with hands …

Meatless Monday: Twice Baked Stuffed Sweet Potato

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This week’s posts are all about time saving!  I picked 9 of my most-used ingredients and made 5 meals from those ingredients, including Meatless Monday, a quick breakfast for Tuesday, a main dish, a smoothie, and a dessert.  I prepped everything in one day, which meant during the week I only had to spend 2-15 minutes putting together the meals.  The only recipe that took longer than that is Wednesday’s because of the cooking time of the chicken.  I also tried to use the ingredients in at least two meals, and again the only ingredient that wasn’t used twice was the chicken.  I hope you give this 9 ingredients, 5 recipes a try. If you want to follow along, the ingredients and measurements for the week are as follows.  This will serve two people. 1 Large Sweet potato 3 Cups Uncooked Quinoa (we will be making it two ways!) 1 Bunch of Dinosaur Kale 1 1/4 Cup Greek Yogurt 6 TBSP Parmesan Cheese 2 Chicken Breasts 1 Package Raspberries 1 1/2 Cup Milk 1/2 Cup Peanut Butter I am …

Seponifiq SEPO Sauce!

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I am a huge Ranch dressing fan!  It may be a guilty pleasure of mine, so I was extremely cautious, but excited to try today’s main ingredient, especially with a tag line like “move over, Ranch—there’s a new jar in town!”  But, the SEPO Sauce‘s well-balanced flavor and creamy texture is a concoction of garlicky goodness with a hint of grated horseradish.  It satisfied my palette and will so with yours as well. It has abundant versatility; it can be served simply as a salad dressing or a dip for raw veggies.  Or dip toasted baguette slices, pita, tortilla chips, and pizza into the sauce.  It makes an equally wonderful finishing sauce for tri-tip, rib eye, pork, and chicken, but is yet mellow enough to accompany seafood such as lobster, crab, sautéed or fried fish, shrimp, and calamari.  Spread the SEPO Sauce onto sandwiches to elevate everyday, plain lunches into something special.  Read below for my favorite ways to incorporate SEPO Sauce into the dishes coming out of my kitchen. An easy way to incorporate the SEPO Sauce into your menu is to …

Golden Globes 2015 Menu!

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The 72nd Golden Globes are tomorrow and today I am giving you a peak at what the stars will be served (notice I didn’t say eating!) during the event.  The Beverly Hilton will play host again to the event and the chefs at the hotel have come up with a very “golden” menu. The executive chef, Troy N. Thompson, says the menu is a reflection of the state’s abundance of fresh produce.  The roughly 1300 guests will have a choice between a meat or vegetarian three-course meal. The appetizer served will be a modern take on a waldorf salad with lemon emulsion. For the meat eater, the main entrée is a duo of slow roasted Arctic char and onion marinated filet tenderloin.  It will be served with a red wine sauce, an heirloom tomato compote, and a potato croquette in the middle, topped with a black Tuscan kale chip. For the vegetarians, the main entrée is a handmade ricotta and basil cannoli served on tomato sauce and topped with Parmesan cheese and fresh thinly sliced California vegetables. For dessert, the stars will be served a trio of …

White Bean and Kale Soup

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Happy Friday!!  For us Angelenos, it is finally winter…well fall…well cool enough to wear a sweater outside and not sweat.  We can still wear a sleeveless shirt outside and not get frost bite, but we consider this our winter.  So, with this drastic change in temperature, all I want to consume is soup!  One of my favorites is the white bean and kale soup from Whole Foods.  So, of course I decided to make the soup at home.  Follow along with the recipe below for a delicious, warming, healthy white bean and kale soup! Chicken Stock 1 Can of White Beans 3/4-1 Bag of Frozen Kale 1/2 Cup Pearl Onions, defrosted and cut in half A few stalks of Celery 1 Inch piece of Ginger 1 Garlic Clove Salt, Pepper, Garlic Salt, Onion Powder, and Cayenne Pepper EVOO Dice celery Coat bottom of soup pot on stove with EVOO Once hot, add celery and onions Using a microplane, grate garlic and ginger into pot Sauté celery, onions, garlic, and ginger until celery is soft Add chicken stock …

Cauliflower Ghost Pizzas

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Happy Halloween!!  I searched NewsforChews for a cauliflower pizza recipe and I couldn’t find it!  I can’t believe I hadn’t posted it before, so here it is for you.  It is a great recipe if you don’t want to make pizza little healthier. Nonstick spray 2 1/2 cups cauliflower (can use fresh or frozen) 1 large egg, lightly beaten 1 1/4 cups shredded part-skim mozzarella cheese 2 tablespoons grated parmesan cheese Kosher salt and freshly ground black pepper 1/4 cup white tomato sauce White asapragus White squash 1/4 TSP garlic salt 1/4 TSP cayenne pepper Sliced black olives Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF Cut cauliflower into chunks Steam cauliflower in microwave for approximately seven to eight minutes, or until tender Using an immersion blender, blend to puree cauliflower and let cool Mix in the egg, one cup mozzarella, parmesan cheese, salt, pepper, garlic salt, and cayenne pepper Once combined, pat or form the cauliflower into ghost shapes (shaped into a circle if you aren’t making for Halloween) …

Chickpeas with Leeks, Spinach, and Smoked Paprika

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I am not sure why I haven’t posted this recipe yet, being one of my favorites!  Before this recipe, I hadn’t really utilized leeks in my cooking, but now I find a place for them in at least one meal per week!  I also got smoked paprika for Christmas and love finding recipes to add this spice to.  So, this recipe combines smoked paprika and is the recipe that got me hooked on leeks!  Today also starts the Lenten season, so this is a delicious, simple, and easy recipe to start it off right! 1 TBSP Olive Oil 1 Leek, white and light-green parts only 1/2 TSP kosher salt plus more for seasoning 1 Garlic Clove 1 15 ounce can chickpeas, rinsed 1/2 TSP Smoked Paprika (I actually used about 1 TSP) 2 Large Handfuls of Spinach Thinly slice leek Finely chop garlic (or I grate on micro-plane) Heat oil in a large skillet over medium heat Add leak and 1/2 TSP salt Cook until leek begins to soften, approximately 3 minutes Add garlic and …

Meatless Monday-Veggie Burgers

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Happy 2014 and I hope everyone had an enjoyable and safe holiday season!  Are we all stuffed, full of sugar, and ready to cleanse and eat healthy?!  I know I am.  Today’s recipe is a great and healthy start to the New Year!  Follow the recipe below for an amazing veggie burger! 1/2 Cup Uncooked Quinoa 1/2 Cup Uncooked Lentils 1 Cup Cooked White Beans 1 Stalk of Celery 2 Cups of Mushrooms 1/4 Onion 1 Cup Diced Sweet Potato 1 Cup Broccoli 1 Small Whole Carrot 1 Cup Diced Pepper 3 Stalks Kale 1 Large Garlic Clove 2 TBSP Crushed Walnuts 2 TBSP Ground Flax Seeds 2 TBSP Oats 2 TBSP Apple Cider 1 TSP Rosemary 1 TSP Thyme 1 TSP Cayenne Pepper 1/4 TSP Nutmeg Salt and pepper to taste EVOO Dice the onion and celery Mince the garlic Add a few tablespoons of EVOO to a large skillet Once the skillet is hot, add onion, celery, and garlic While this mixture is cooking, drain white beans and start cooking quinoa and lentils …

Winter White Soup!

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While the east coast gets blasted with snow, what could be better than a steaming hot bowl of soup enjoyed by the fire?  Here is a great winter white soup perfect for a cold and chilly snowy day.  While not all of the ingredients start out white, the finished soup has a white color.  Follow the directions below! 1 Leek, cleaned 1/4 Onion, chopped (not pictured) 1-2 Stalk of Celery, chopped 1/2 Cup Asparagus, chopped 1 Can of Chick Peas 1/4 Head of Cabbage Salt and Pepper to taste EVOO Add about 2 TBSP EVOO to pot on stove Once hot, saute garlic Add chopped celery, asparagus, and onion Stir in salt and pepper Leeks, cabbage, and chick peas in the pot Once vegetables and chick peas are sauteed, add chicken stock and salt and pepper Once chicken stock boils, reduce to simmer and let cook for approximately 15-30 minutes (the long the soup cooks, the more the flavors will come together) Spoon into bowl and top with shaved Parmesan cheese! Stay hungry…

Meatless Monday-Beet Pulp Burger

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Happy Monday!  Hope you all had a great weekend!  I juice frequently and always think about what I can do with the pulp, but besides making cranberry sauce from cranberries, I haven’t come up with any creative recipes.  But, I started following Drew Canole’s FitLife.tv on twitter and facebook and found a great Beet Juice & Beet Burger recipe.  I decided to give it a try and add a few ingredients of my own!  Follow the recipe below for a great beet, sweet potato, and carrot burger! 1-2 Beets, depending on size 2 Carrots 1 Medium Sweet Potato 1 Inch Ginger 1/2 Medium Onion 3 Cloves Garlic Pepper, Onion Powder, and Garlic Salt to taste 3-4 TBSP EVOO Preheat oven to 350 Clean first 4 ingredients with veggie cleaner and place in juicer Dice onion and mince garlic Combine pulp, onion, and garlic together Stir in pepper, onion powder, and garlic salt to taste Add EVOO (just enough to combine and for the  mixture to start sticking) Refrigerate for 20 minutes Form 4 patties and …