Tag Archives: recipe

Zucchini, Leek and Chèvre Tart in Wild Rice Crust

Lisa Says: one of my ultimate, favorite recipes (from my über friend Wendy). Rich & filling so just do it a few times a year. AMAZING!
Zucchini, Leek and Chèvre Tart in Wild Rice Crust

CRUST:
1 free range egg
1/3 cup freshly grated parmesan cheese
2 tablespoons fresh lemon juice
3 tablespoons organic butter, melted
2 ½ cups cooked wild rice
Sea [...]

Lisa Says: one of my ultimate, favorite recipes (from my über friend Wendy). Rich & filling so just do it a few times a year. AMAZING!

Zucchini, Leek and Chèvre Tart in Wild Rice Crust

CRUST:
1 free range egg
1/3 cup freshly grated parmesan cheese
2 tablespoons fresh lemon juice
3 tablespoons organic butter, melted
2 ½ cups cooked wild rice
Sea Salt and fresh ground pepper to taste

FILLING:
2 cups finely shredded zucchini
4 tablespoons organic butter, melted
2 cups thinly sliced leek, with some of green top
4 free range eggs
½ cup organic milk
1 teaspoon Dijon mustard
1 cup crumbled chèvre (goat’s milk cheese)
1 tablespoon chopped fresh marjoram (or 1 tsp dried)
Sea Salt and fresh ground pepper to taste

DIRECTIONS: (it’s really less work than it looks)
Preheat oven to 350
Make crust first by cooking rice. Beat egg, cheese, lemon juice and melted butter together then add rice in and season to taste with salt/pepper. Transfer to 9 inch pie dish and bake until set (about 15 minutes). Remove from oven and let cool about 30 minutes.
Meanwhile, grate zucchini and let drain for about 30 minutes. Gather squash in hand and gently squeeze out extra water and set aside.
Heat butter in sauté pan, add leek, and sauté until soft, about 5 minutes. Add drained zucchini and sauté fro another 5 minutes.
In a bowl, combine eggs, milk, mustard, cheese, and marjoram and blend well. Salt/pepper to taste. Stir in leek/zucchini, pour into rice shell and bake at 350 until filling is set and top is golden (from 30-50 minutes).

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Corned Beef and Kale

Corned Beef and Kale
3# corned beef brisket
1 large onion chopped
1 bulb garlic (yup, the whole thing) peeled
3-4 bay leaves
In a spice ball, add together:
1/3 cup of pickling spice
1 tsp celery seed (optional)
1 TBLS black peppercorns
Rinse corned beef and cut off any excess fat. Boil beef in a 8 qt. pot with onion, garlic, cloves, [...]

Corned Beef and Kale

3# corned beef brisket
1 large onion chopped
1 bulb garlic (yup, the whole thing) peeled
3-4 bay leaves

In a spice ball, add together:
1/3 cup of pickling spice
1 tsp celery seed (optional)
1 TBLS black peppercorns

Rinse corned beef and cut off any excess fat. Boil beef in a 8 qt. pot with onion, garlic, cloves, bay leaves and spice ball till ‘pull apart’ tender, about 3 hours. Take out corned beef to cool a bit before cutting and boil potatoes and carrots in spices and juice from beef. Add kale the last 5 minutes and serve all with a nice irish soda bread (no raisins).

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Chicken Quesadillas

I whipped this up for the first time, including making up the recipe as I went, in 17 minutes. It’s better than you get in the restaurant: tasty, organic, and gluten free !
Filled with chicken, veges and cheese, it’s hearty enough for a family dinner, or use one tortilla, half the ingredients, and fold [...]

I whipped this up for the first time, including making up the recipe as I went, in 17 minutes. It’s better than you get in the restaurant: tasty, organic, and gluten free !

Filled with chicken, veges and cheese, it’s hearty enough for a family dinner, or use one tortilla, half the ingredients, and fold over the tortilla like an omelette for a single serving. Kids love quesadillas because they can eat with their hands, but you may want to leave the salsa out of the little one’s servings.  I serve with my ‘black beans and rice’ recipe leftovers for a satisfying meal.

The only challenge was ‘flipping’ so I put one fry pan over the other, grasped handles firmly and gently ‘flipped’ pans so that top pan was now on bottom.

1 tbls organic butter
2 Brown Rice Tortillas (I use Food For Life brand)
1 cup chopped cooked chicken
1 cup raw milk cheddar cheese
1/2 cup chopped tomato
1/4 cup chopped onion
1/4 cup Trader Joe’s all natural Salsa with fresh chile peppers (or similar)

Quickly sautee chicken in one pan with salsa until chicken is coated and salsa reduced.
Spread butter on one side of each tortilla. Put first tortilla in another heated pan butter side down. Sprinkle on cheese evenly, then tomatoes, onions, and chicken. Add other tortilla butter side up and flip to cook other side (about 90 seconds).
Slide to platter and cut like a pizza in 6 or 8 slices and serve with organic sour cream and salsa.  Serves 2-4 depending on which sides you serve.

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Curry Butternut Squash Soup

Curry Butternut Squash Soup
(serves 4-6 & great for freezing)
Butter (organic or local)- 2 tablespoons
yellow onion – 2 cups finely chopped
curry powder – 5 tsp (trust me)
butternut squash – 2 med. Size (about 3#)
apples (organic or local) – 2 peeled, cored & chopped
organic chicken stock – 3 cups ( we make our own with Organic [...]

Curry Butternut Squash Soup
(serves 4-6 & great for freezing)

Butter (organic or local)- 2 tablespoons
yellow onion – 2 cups finely chopped
curry powder – 5 tsp (trust me)
butternut squash – 2 med. Size (about 3#)
apples (organic or local) – 2 peeled, cored & chopped
organic chicken stock – 3 cups ( we make our own with Organic ‘Better than Bouillon’ Chicken Base)
apple juice or cider – 1 cup
Salt and pepper to taste

1. melt butter and sauté onions and curry about 25 min.
2. peel squash (EASY – use a potato peeler. Hold skinny end & work towards larger end, then work back towards skinnier end. Cut off tip and bottom. Takes about 45 seconds). Scrape out seeds, chop to bite size pieces
3. after onions are tender, add chicken stock, squash & apples. Cook till tender, about 25 min
4. Transfer to food processor and puree. Return to pot.
5. add apple juice/cider and simmer till serving

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Venison Stew with Garlic (old French recipe)

Lisa Says: Here’s my Venison recipe. Has never failed to be fork tender, flavorful, and fantastic. Wild game is SO much better than these corralled animals we consume today. Much leaner, healthier, naturally ORGANIC, and in line with what our bodies were designed to flourish on.
Venison Stew with Garlic (old French [...]

Lisa Says: Here’s my Venison recipe. Has never failed to be fork tender, flavorful, and fantastic. Wild game is SO much better than these corralled animals we consume today. Much leaner, healthier, naturally ORGANIC, and in line with what our bodies were designed to flourish on.

Venison Stew with Garlic (old French recipe)

2 tablespoons olive oil
2 pounds venison roast or you can cut into 1.5 inch cubes
1 onion, chopped
1 whole head of garlic, separated and peeled
1 teaspoon flour
1-4 cups dry red wine
2 cloves
Kosher or Sea Salt and fresh Cracked Pepper
1 tablespoon minced parsley
1 bay leaf (or 3)
3 juniper berries (I have some if you need any)
½ teaspoon thyme

(The original recipe calls for cooking this on the stove top in a ‘heavy casserole’ but here’s how I do it. My way can also be adapted to a campfire)

Preheat oven to 375 degrees and TAKE OUT TOP RACK leaving only bottom rack.

Heat the oil in a cast iron dutch oven on the stove top to start. Brown the meat well on all sides. Add the onion and all that delicious garlic. Continue cooking until the onion starts to melt. Stir in the flour. Add 1 cup wine, cloves, salt & pepper (not much), parsley, juniper berries, bay leaf, and thyme.
Put in oven and stir every 30 minutes, adding more wine when needed ( and it’s always needed), until meat is fork tender (about 2 hours). It will make it’s own gravy that’s fantastic. In the last 30 minutes add baby carrots and/or small red potatoes if desired. Enjoy with a nice red suited for wild game.

C’est magnifique !

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Spinach, Red Pepper (or Carrots) and Feta Quiche

Lisa Says: my adapted recipe. This looks very French and like a lot of drama, but it’s not.
Crust:
1/3 cup plus 3 Tablespoons gluten free flour (millet, brown rice, go for it !)
3 Tablespoons cold unsalted organic butter
1 Tablespoon olive or coconut oil
1 ½ Tablespoons ice water plus additional if necessary
Filling:
1 cup chopped onion
Several cloves [...]

Lisa Says: my adapted recipe. This looks very French and like a lot of drama, but it’s not.

Crust:
1/3 cup plus 3 Tablespoons gluten free flour (millet, brown rice, go for it !)
3 Tablespoons cold unsalted organic butter
1 Tablespoon olive or coconut oil
1 ½ Tablespoons ice water plus additional if necessary

Filling:
1 cup chopped onion
Several cloves chopped garlic
½ cup sliced red pepper OR carrots from the garden
1 Tablespoon olive oil or coconut oil
2 cups packed fresh spinach leaves, trimmed and washed
2 large organic, free range eggs
1/3 cup organic milk
½ cup feta cheese (or more)
Fresh thyme from the garden

PREHEAT oven to 425

In a bowl with a pastry blender blend together flour, butter, and oil and pinch salt until mixture resembles meal. Add water and toss until incorporated, adding additional water if necessary to form a dough. Pat dough onto bottom and ½ inch up side of a pie plate and bake shell in bottom third of oven until set and pale golden, about 7 minutes.

While shell is baking, in a large skillet, sauté onion in the oil till soft, then garlic for about a minute. Add red pepper (or carrots) and sauté. Add spinach and sauté, stirring, until just wilted and tender, about 1 minute. Remove skillet from heat and season spinach mixture with sea (or kosher) salt and fresh cracked pepper. In a small bowl, whisk together eggs and milk.

Sprinkle feta over bottom of shell and arrange spinach mixture on top. Pour egg/milk mixture over spinach and bake in middle of oven for 15 minutes. Reduce temp to 350 degrees and bake until set, about 10 minutes.

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Leek and Potato Soup

Lisa Says:   One of the family ‘fav’s now ! SO easy, Rex makes it.
Leek and Potato Soup
4 tbsp organic butter
5 cups chopped leeks
2 stalks organic celery, chopped
1 large onion, chopped
4 cups roughly chopped red organic potatoes
2 qt organic chicken stock
Kosher or Celtic salt and freshly ground pepper
(original recipe calls for 1-2 cups heavy cream, [...]

Lisa Says:   One of the family ‘fav’s now ! SO easy, Rex makes it.

Leek and Potato Soup

4 tbsp organic butter
5 cups chopped leeks
2 stalks organic celery, chopped
1 large onion, chopped
4 cups roughly chopped red organic potatoes
2 qt organic chicken stock
Kosher or Celtic salt and freshly ground pepper
(original recipe calls for 1-2 cups heavy cream, but I don’t add it)

Melt butter in a saucepan, add the leeks, celery and onion and sautee slowly until golden and soft, about 10 minutes. Don’t let brown. Add potatoes and chicken stock or water; cover and bring to a boil Reduce heat and simmer until potatoes are cooked through – from 20-40 minutes, Roughly puree in food processor. Add salt and pepper to taste. Freezes well too.

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Beans and Rice

Lisa Says: ever since Rex went to the Verbo orphanage in Nicaragua last year, he loves beans and rice. We eat this at LEAT once a week now. Here’s my version.
Beans and Rice
3 cups organic beans (red, black, pinto, etc). Soak at least 8 hours (overnight, while at work, whatev). Rinse.
6 cups [...]

Lisa Says: ever since Rex went to the Verbo orphanage in Nicaragua last year, he loves beans and rice. We eat this at LEAT once a week now. Here’s my version.

Beans and Rice
3 cups organic beans (red, black, pinto, etc). Soak at least 8 hours (overnight, while at work, whatev). Rinse.

6 cups water
1 tablespoon organic chicken bouillon paste (we use “Better Than Bouillon” base)
1 large onion chopped
4-5 chopped garlic cloves
Cracked pepper to taste.

Combine beans and rest of ingredients all in a pot and slow boil until beans are soft. Serve with organic brown rice for a nutritious and INEXPENSIVE meal. Beans and rice are a complete protein and contain all the amino acids. Nutritionally, beans are high in protein but require the rice to become a complete protein.

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Indian Style Lamb with Sweet Potatoes

from WHFoods.com
Receive over 100% of your Daily Values for vitamins A, C, K, and tryptophan when you enjoy this easy-to-prepare and delicious lamb dish. The blended spices of garam masala give it a distinct taste of India that is flavorful, yet not too spicy.
Prep and Cook Time: 30 minutes
Ingredients:
* ½ lb [...]

from WHFoods.com

Receive over 100% of your Daily Values for vitamins A, C, K, and tryptophan when you enjoy this easy-to-prepare and delicious lamb dish. The blended spices of garam masala give it a distinct taste of India that is flavorful, yet not too spicy.

Prep and Cook Time: 30 minutes

Ingredients:

* ½ lb ground or minced lamb shoulder or leg
* 1 medium sized onion quartered and sliced thin
* 2 TBS minced fresh ginger
* 3 medium cloves garlic, pressed
* 1 tsp garam masala*
* 5 cups finely chopped kale
* 3 cups sweet potatoes, peeled and cut in 1 inch cubes (about 1 large potato)
* 1 cup + 1 TBS chicken broth
* salt and white pepper to taste
* *Garam marsala can be found in the spice section of your favorite market.

Directions:

1. Prepare all the vegetables by chopping and have ready.
2. Heat 1 TBS broth in a medium stainless steel large size braising pot or skillet. Healthy Sauté onion, garlic, ginger and lamb in broth over medium heat for about 5 minutes, stirring frequently.
3. Add garam masala, mixing well for about half a minute. Add 1 cup broth and stir in sweet potatoes and kale. Simmer on medium low heat covered for about 15 minutes, stirring occasionally, or until lamb, potatoes and kale are tender. Season with salt and pepper Serves 4 Serving Suggestions: Serve with
* Marinated Beets

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Asian Chicken Salad

Lisa Says: of course, the chicken is organic.
from WHfoods.com
Our Quick Broil method of cooking chicken is a great way to retain the moisture in chicken breasts, which can easily become very dry. This recipe provides you with 67% of the daily value for protein from the chicken along with a rich source of many [...]

Lisa Says: of course, the chicken is organic.

from WHfoods.com

Our Quick Broil method of cooking chicken is a great way to retain the moisture in chicken breasts, which can easily become very dry. This recipe provides you with 67% of the daily value for protein from the chicken along with a rich source of many other essential nutrients. Enjoy!

Prep and Cook Time: 30 minutes

Ingredients:
• 5 cups Chinese cabbage, sliced thin
• 2 boneless chicken breasts, skin on
• ½ cup shredded carrot
• ½ cup minced scallion
• ½ cup sliced almonds
• ¼ cup chopped fresh cilantro
• 2 TBS toasted sesame seeds
• Optional: 2 TBS dried hijiki or arame seaweed, soak in 1 cup warm water and chop*
• Dressing
• 2 TBS extra olive oil
• 2 TBS soy sauce
• ¼ cup rice vinegar
• 3 TBS honey
• pinch red pepper flakes
• salt & white pepper to taste
• *The safety factors regarding sea vegetables, such as hijiki

Directions:
1. Preheat broiler. Place a stainless steel (be sure the handle is also stainless steel)or cast iron skillet large enough for chicken breasts under heat to get very hot in the middle of the broiler, about 7 inches from the heat source. Season chicken with a little salt and pepper.
2. If you are using hijiki or arame place it in a small bowl of hot water to soften for about 10 minutes.
3. When pan is hot, about 10 minutes, remove from broiler, and place chicken in pan, skin side up, and return to broiler. Cook for about 15 minutes depending on thickness of chicken. This is our Quick Broil cooking method. When done and cool enough to touch, remove skin, and cut into bite size pieces.
4. While pan is heating, thinly slice head of cabbage, and shred carrot. Carrot is easily shredded in food processor with shredding blade. Otherwise you can shred it by hand, or slice thin. Chop cilantro and scallion and add to sliced almonds, cabbage and carrot mixture. Squeeze excess water from hijiki, chop if needed, and add to salad.
5. Whisk together olive oil, soy sauce, rice vinegar, honey, red pepper flakes, salt and pepper. Toss with cabbage mixture and chicken. Sprinkle with sesame seeds. (You can buy sesame seeds that are already toasted.)
Serves 4
Healthy Cooking Tips:
Chicken breasts can easily dry out. Leaving the skin on until done and making sure you do not overcook it helps a great deal. The breasts should read 160 degrees on an instant reading thermometer and the juices run clear. By leaving the skin on while broiling it keeps the breast moist and flavorful. It is important to broil the chicken breasts no closer than the 7 inches from the heat source as recommended. This will give the breasts a chance to cook through without burning on top and drying out. By placing it in a very hot pan, it seals the bottom and retains more moisture.

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