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lunch

Peach & Tomato Salad with Sherry Basil Vinaigrette

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Peach & Tomato Salad with Sherry Basil Vinaigrette

Peach & Tomato Salad with Sherry Basil Vinaigrette

3 Whole Peaches (I found white peaches to be the sweetest, but whatever is in season and fresh/organic)
2 Large Heirloom Tomatoes
3 Cups Arugula

For the Dressing:

1/2 Cup Basil
1/4 Cup Sherry Vinegar
1/4 Cup Olive Oil
1 Tbsp Honey Dijon Mustard
1 Shallot
Pinch of Salt

  1. Slice the peaches and tomatoes into uniform size pieces
  2. Combine all the ingredients for the dressing into a food process and puree until smooth
  3. Toss the arugula, peaches and tomatoes in the dressing and serve
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Moroccan Turkey Burgers

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Moroccan Turkey Burgers

Moroccan Turkey Burgers

1 pound lean ground turkey
2 tbsp Harissa
1 tbsp Vegan Mayo (regular is fine, I just prefer the vegan ingredients)
1 tsp Garlic Salt
1/4 cup Chopped Parsley
*optional 1/4 cup Raisins (soaked in water for at least 30 minutes)

  1. Combine all of the ingredients
  2. Separate the mixture into 4 sections (yielding four 4oz. patties)
  3. Preheat the grill pan.  You know it is hot enough when you splash a tiny drop of water on it and hear a sizzle 
  4. Spray the grill pan with oil to avoid sticking
  5. Place the burgers on the grill pan and cook ~6-8 min per side

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Almond Crusted Chicken Fingers & Avocado Dipping Sauce

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Almond Crusted Chicken Fingers & Avocado Dipping Sauce

I recently shared my recipe for Homemade Almond Milk, which I loved making.  Only problem was, your left with a TON of almond meal.  I wasn’t about to throw it away because that’s the opposite of cost effective and there are so many uses for almond meal and almond flour. 

Instead I laid it out on a baking sheet and baked at 350 until it was completely dry (even after draining the liquid the almonds retain some water so this is an important step).  I saved half for almond flour, which I’ll use in cookies, banana bread, etc.  I seasoned the other half and made chicken fingers!  3 cups of almonds turned into almond milk, almond flour, and almond crusted chicken fingers.  Now THAT’S cost effective….and yummy!

 

Almond Crusted Chicken Fingers with Avocado Dipping Sauce

 

For the Chicken Fingers

1 cup Almond meal

2 tbsp salt

1 tbsp cumin

½ tbsp garlic powder

1 tsp cayenne

 2 eggs

1 lb. boneless, skinless chicken breast

 

For the Avocado Dipping Sauce:

1 avocado

Juice of ½ lemon

1 tbsp Dijon mustard

handful of parsley, roughly chopped

¼ olive oil or until desired consistency for dipping

 

  1. Preheat the oven to 375 degrees
  2. Line a baking shit with tin foil or place a wire rack on top of baking sheet if available
  3. In a shallow dish or plate, add the seasoning to the almond milk and mix to combine
  4. In a small bowl whisk 2 eggs
  5. 5.    Cut the chicken breast into strips
  6. Dip each strip first in the egg mixture and then coat completely with the almond meal mixture
  7. Place the strips on the baking dish and bake for 9-11 minutes or until outside is crispy and middle is fully cooked through
  8. While the chicken fingers are baking, place all of the avocado dipping sauce ingredients in a food processor or blender.
  9. Mix until fully combined
  10. Remove the chicken fingers from the oven and let cool slightly
  11. Dip and devour! 

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Pumpkin Caponata

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Pumpkin Caponata

Like many recipes before it, this stemmed from a need to use up leftovers.  I had just made Daphne Oz’s Sweet Potato and Apple Casserole, which is delicious!! I swapped the sweet potato puree for pumpkin and was left with 1 cup of pumpkin puree.  I also had leftover raisins, which are called for in the casserole as well. 

Pumpkin and raisins naturally leads my mind to dessert but one of my resolutions for 2016 is to cut out dessert so I decided to challenge myself and turn it into something savory.   

I rummaged in my kitchen and found capers and pine nuts.  Combined with raisins these are common ingredients in a caponata, which is a Sicilian Italian dish.  I decided to try a pumpkin caponata.  The only ingredients I had to buy were eggplant and tomatoes, easy enough. 

As a side dish or blended to be a puree, this came out so well!  I think you’re really going to like this and it’s so versatile.  After having it for dinner with chicken, I used it the next morning with eggs.  Finally I finished the remaining leftovers by adding it to sautéed kale.

 

Pumpkin Caponata

 

1 Cup Pumpkin Puree

1 Package Cherry Tomatoes

1 Small Eggplant

½ cup pine nuts

½ cup raisins

2 tbsp capers

Olive Oil

Salt and Pepper to taste

 

  1. Preheat the oven to 425 degrees
  2. Dice the eggplant and halve the cherry tomatoes
  3. In a large mixing bowl combine the tomatoes, eggplant, pine nuts and raisins.  Toss with olive oil, salt, and pepper
  4. Add the pumpkin puree to the mixing bowl and combine until the pumpkin is evenly coating the mixed vegetables
  5. Lay the mixture on a sheet pan and bake for 30 minutes or until eggplant is soft and tender
  6. Add capers
  7. Serve as is or place in a food processor to make a puree

  

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