BAKED OATMEAL 3 cups quick-cooking oats (not instant) 3⁄4 cup brown sugar (or try coconut sugar!) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon nutmeg 2 eggs (or 1/2 c mashed bananas, applesauce or pumpkin) 1 cup milk (dairy or not) 1/2 cup butter, melted or coconut oil 1 1⁄2 teaspoons vanilla 1 cup pecans 1/2 cup dried cranberries Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt, cinnamon and nutmeg, cranberries and 1/2 cup of the nuts. In another bowl, whisk eggs, milk, butter and vanilla. Stir into oat mixture until blended. Spoon into a greased 9-in. square baking pan. Sprinkle remaining 1/2 cup nuts on top. Refrigerate overnight. Bake 40-45 minutes or until set. Serve warm with milk. CRANBERRY CHUTNEY 4 cups (1 pound) fresh or frozen cranberries 1 cup sugar 1 cup water 1/2 cup packed brown sugar 2 teaspoons ground cinnamon 1-1/2 teaspoons ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon ground allspice 1 cup chopped tart apple 1/2 cup golden raisins 1/2 cup diced celery 1 orange, peeled, tough membrane removed, chopped 1/4 cup orange juice 1/4 cup chopped walnuts 1 tablespoon apple cider vinegar 1⁄2 teaspoon salt 1 medium onion chopped 1 medium pear peeled and cubed 1⁄4 cup lemon juice Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting. Cover and refrigerate for 8 hours or overnight before serving. Serve with turkey burgers seasoned with curry powder and use naan or flatbreads instead of hamburger buns.
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GREEN SMOOTHIE 2 cups fresh spinach 2 cups water 1 cup frozen mango 1 cup frozen pineapple 2 frozen bananas 2 tablespoons fresh lime juice 1 cup frozen green grapes 1 cup coconut milk 2 tablespoons coconut flakes, unsweetened Blend. ROASTED VEGETABLES 2 sweet potatoes cubed 3 new potatoes, cubed 1 red onion, quartered and pieces separated 2 zucchini, sliced 1-inch thick 2 summer squash, sliced 1-inch thick 1 (8 ounce) bag baby carrots 8 ounces mushrooms ends of stems cut off 2 cups chopped butternut squash 1 red bell pepper, chopped 2 cup broccoli florets 1 tablespoon thyme, chopped (1 tsp. dried) 2 tablespoons rosemary, chopped (2 tsp. dried) 1 teaspoon basil (optional) 3 teaspoons garlic, minced 1⁄4 cup olive oil 2 tablespoons balsamic vinegar salt(a shake or two) pepper (a shake or two) oil a baking sheet. Preheat oven to 450 degrees F. Place chopped veggies in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss with remaining ingredients to combine. Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork. . Here are the quinoa recipes from A Fresh Take with Chef Stevie on KCMJs Happy News Now 11/13/15 QUINOA CRUNCH BARS 1 1/2 c coconut nectar 4 c puffed quinoa 2 tbsp melted coconut oil 1/2 tsp salt 1/4 c almond butter 2 Tbsp cocoa powder Mix nectar, oil, salt, almond butter and cocoa well. Pour over puffed quinoa and stir well. Press firmly into 9x9 inch baking dish and chill 2 hours before slicing into bars. MEXICAN QUINOA BOWL Super easy! Cook quinoa according to package directions. Mix in a bowl with black beans, corn, chopped bell and chile peppers, chopped tomato, black olives, cilantro and diced avocado. Mix a dressing of avocado oil, lime juice, salt, pepper, cumin and chili powder.Toss with quinoa mixture and enjoy! Here are the recipes from KCMJs A Fresh Take with Chef Stevie on Happy News Now! 11/6/15 Spinach Salad Dressing
Salad
Popeye's Breakfast
Here are the bean recipes from Happy News Now! 10/30/15 Roasted Chickpea Snacks Soak a 1 lb package of dry chickpeas overnight. Next day drain, rinse and pat dry. Toss with seasonings such as cayenne pepper, paprika, garlic and salt. Bake at 350 for 45 minutes or until shrunken and crisp. Let air dry a few hours. Black Bean Cakes 3 tablespoons olive oil 5 large eggs 1 (15-ounce) can black beans, rinsed and drained 1/2 cup panko, divided 1/4 cup finely chopped green onions 2 tablespoons chopped fresh cilantro 3/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1 garlic clove, minced Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions about 1 minute. Stir in garlic, and cumin; cook about 30 seconds. Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and cayenne pepper to taste. Mix in egg, cilantro and bread crumbs. Divide into 8 patties. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. OLIVE OIL VINAIGRETTE
Whisk together in a small bowl. Let stand 10 minutes. Whisk again before using. COCONUT OIL MAYO
here to edit. EASY MOLE SAUCE
2 teaspoons salt 1/2 teaspoon pepper 2 onions; chopped 2 cloves minced garlic 2 cups tomato sauce 1/4 teaspoon ground cinnamon 1 1 oz. square unsweetened baking chocolate 4 dried ancho chiles 2 cups chicken stock 3 corn tortillas 7 tbsp peanut butter 1 tsp cumin 1 tsp oregano Olive oil Combine salt, pepper, water, chiles and onions in a saucepan with 2 tbsp olive oil. Cook about 5 minutes then add garlic. Simmer for 30 minutes on low. Break tortillas into pieces and place in blender. In blender with tortillas add onion mixture, peanut butter, chicken stock, tomato sauce, cinnamon, cumin and oregano. Blend until smooth. Return saucepan and simmer for 10 minutes on medium high. Reduce heat and add chocolate. Stir until heated through and chocolate is melted. Garnish with fresh cilantro. Try over chicken. CHOCOLATE AVOCADO MOUSSE 2 large, very ripe avocados 1/2 c melted dark chocolate chips Blend in a food processor. Spoon into dessert dishes and chill. **NOTE you can add vanilla extract, mint, top with berries, or any other flavors you like CHOCOLATE MINT SMOOTHIE 2 bananas 1/4 c cacao nibs 10 fresh mint leaves 1 handful fresh spinach 1 1/2 c almond milk 3 ice cubes Blend. You can add protein powder, vanilla, honey or even avocado! Here are the spice recipes from The Balanced Plate with Chef Stevie on KCMJ's Happy News Now! 9/25/15 Spiced Cider
1/4 c brown sugar 1/2 tsp allspice berries 1 tsp whole cloves 1 cinnamon stick 1/4 tsp salt 1 pinch ground nutmeg 1 unpeeled and quartered orange 2 quarts apple cider Bring all ingredients to a boil. Strain and serve warm. This recipe also makes a great mulled wine instead of using cider. Asian Chili Oil 1 oz dried Thai chilies 1/2 tbsp. Szechuan peppercorns 1/2 c olive oil 1/2 c sesame oil pinch salt Crush the chilies and peppercorns in a grinder or mortar and pestle. You only want it crushed, not ground. Gently heat the oil, add the spices, and cook about 4 minutes or until spices darken. Let cool and add salt. Use to finish off dishes for a spicy kick! Try adding to rice wine vinegar for an Asian twist on a vinaigrette dressing. Jamaican Jerk Dry Rub 3/4 c allspice 4 c salt 2 3/4 c dry granulated garlic 2 c brown sugar 1/2 c chipotle chili powder 1/4 c ground cloves 1 c dried thyme 1 c black pepper 2 c cayenne pepper 1/2 c cinnamon Mix. Use for meats, poultry, fish/seafood or even grilled veggies. Here are the apple recipes from " The Balanced Plate with Chef Stevie" on KCMJ's Happy News 9/18/15 APPLE CHUTNEY
15 tart apples - peeled, cored, and finely chopped 1 tablespoon butter 5 cups (1/4-inch) cubed peeled apple (about 3 apples) 1 yellow onion, quartered 1/4 cup dried cranberries 3 tablespoons brown sugar 3 tablespoons cider vinegar 2 teaspoons minced peeled fresh ginger 1/4 teaspoon salt 1/4 teaspoon dry mustard 1/8 teaspoon ground allspice 1/2 teaspoon cinnamon 1/2 teaspoon white pepper 1/2 teaspoon ground cardamom 1/4 teaspoon ground nutmeg In a saucepan, melt butter over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add remaining ingredients. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender, stirring occasionally. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve. APPLE CRISP 8 Granny Smith and Golden Delicious apples, peeled 1 1⁄2 cups brown sugar 1 cup flour 1 cup oats 1 teaspoon cinnamon 1 teaspoon nutmeg 1⁄2 cup cold butter 1/4 teaspoon fine salt Heat oven to 375°F. Lightly grease a 13x9 glass pan. Core, and slice the apples; toss them with a bit of sugar and cinnamon; layer in bottom of pan. Mix dry ingredients in a medium sized bowl and then cut in butter with a pastry cutter (cut until crumbly). Sprinkle mixture over fruit. Bake for 30-35 minutes. APPLE CHIPS 3 apples Granulated sugar 1/4 teaspoon cinnamon Preheat oven to 225°F. Using a mandolin, slice apples very thinly after washing. Line 1-2 baking sheets with parchment paper and spread out the apple slices in a single layer. Sprinkle lightly with cinnamon and sugar. Bake for one hour, flip apple slices over, and continue to bake for another hour to an hour and a half. Turn off oven and let slices cool in the oven for about an hour before removing from the oven. Store apple chips at room temperature in an airtight container for up to 1 week. Here are the sweet potato recipes from " The Balanced Plate with Chef Stevie" on KCMJ's Happy News 9/4/15 Sweet Potato and Black Bean Chili 24 oz crushed tomatoes 2 tbsp. olive oil 1 diced onion 4 minced cloves of garlic 2 diced stalks celery 2 diced Anaheim peppers 16 oz diced tomatoes, canned or fresh 1 lb peeled and diced sweet potatoes, roasted at 400 until tender and golden 1 tbsp. fresh thyme 1 tsp chipotle pepper 2 cans black beans, rinsed and drained (or 4 cups cooked dried black beans) 3 cups broth salt and pepper Saute onions in olive oil about 5 minutes. add garlic, celery, peppers and diced tomatoes, cooking 5 minutes. Add crushed tomatoes, thyme, chipotle, beans and broth. Season with salt and pepper and bring to a boil. Reduce heat to low and simmer covered for 25 minutes. Add sweet potatoes and simmer another 10 minutes, adding water if needed for consistency. Serve with avocado, lime and sour cream or plain greek yogurt. Asian Citrus Sweet Potatoes 2 orange and 2 purple sweet potatoes, peeled and sliced into 1" rounds 1 tbsp. coconut oil 1/4 c soy sauce 1/4 c lemon or lime juice 3 tbsp. water toasted sesame seeds for garnish Preheat oven to 400. Toss potatoes with oil and place in single layer on baking sheet, alternating colors. roast for 15 minutes, flip and baste with a mixture of the remaining ingredients. Continue cooking another 10 minutes. Coconut Ginger Purple Sweet Potato Pudding 2 purple sweet potatoes 1/2 c coconut milk 1 tsp ginger 1/4 c honey Bake sweet potatoes at 400 until soft (about 45 minutes). Remove flesh and combine with remaining ingredients. Blend well. Garnish with toasted coconut if desired. Can be served warm or chilled. |
about meYou shouldn't have to choose between healthy and yummy. I focus on showing you how you can have both, utilizing functional ingredients that keep you at your best! Archives
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