recipes

  • Classic Chicken Soup (Goldene Yoikh)

    Weekly Recipe: 
    NonWeekly

    Ingredients:

    One 4–5 pound chicken

    2 large celery stalks with leaves, sliced

    2 large carrots, peeled and sliced in 2-inch diagonals

    1 onion, quartered

    3 sprigs of flat-leaf parsley

    Salt and white pepper to taste

     

    1. Clean and wash the chicken, place it in a large pot, and cover it with water.

    2. Bring to a boil and skim the broth thoroughly.

    3. Add the vegetables and seasoning. Cover and simmer slowly for about three hours. When it’s done, strain the soup. Serve as a broth or with vegetables and chicken.

    8-10 Servings

    Nutrition information per serving Calories 557; Protein 57 g; Carbohydrate 8 g; Total Fat 31.6 g; Saturated fat 8.8 g; Cholesterol 179 mg; Sodium 214 mg; Fiber 2.2 g

  • Fiber in Your Diet

    Fiber isn’t around like it used to be. Fruits and vegetables used to be staples in the American diet. Now, processed foods have taken over every meal, from preservative-laden canned foods and microwavable items to orange puffs covered in powdered cheese. Instead of low sugar and high fiber, the situation has been reversed. And it’s wreaking havoc on your body.

    Feel fresh, feel full, and feel great with fiber.
    by Amy Vergin
  • Heart-Shaped Granola Bars

    Weekly Recipe: 
    NonWeekly
    [title]

    Servings: 12

    Baking Time: 30 minutes

    Ingredients:

    2 cups old-fashioned oatmeal, not instant

    ¼ cup almond butter

    ½ cup unsweetened applesauce

    1 cup unsweetened vanilla almond milk

    ¼ teaspoon almond extract

    1 ½ teaspoon pure vanilla extract

    ½ cup unsweetened shredded coconut

    ½ cup mixed raisins and cranberries

    ¼ cup almonds, chopped

    1-2 tablespoons unsweetened cocoa powder

    2 tablespoons date paste**

    Preheat oven to 350 degrees. Line a large baking tray with parchment paper. In small saucepan, combine almond butter, applesauce, almond milk, date paste, cinnamon, cocoa powder, almond and vanilla extract. Heat on low and gently stir until well combined. Remove from heat and set aside. In medium mixing bowl, add almonds, oats, coconut, chopped almonds, raisins and cranberries. Fold in almond butter mixture and stir.  Place cookie cutter on parchment paper and spoon batter into cutter, filling halfway. Press down firmly. Gently lift cookie cutter away from granola and press down around inside edges. Reform granola hearts if necessary. Bake for 30 minutes or until golden brown.

    **Date Paste : Cover 2 cups of dates with cold water and soak for one hour. Remove dates and reserve water. Place dates in blender and process until smooth. Adjust consistency with reserved water if needed. Store date paste in airtight container in your refrigerator for up to two weeks.  

    By Jennifer Strohmeyer 

     

     

     

  • Mango Gazpacho

    Weekly Recipe: 
    NonWeekly

    Servings: 4

    Ingredients:

    1 mango, chopped

    16 ounces mango puree juice

    1 bunch of green onions, chopped

    1 red bell pepper chopped

    1 yellow bell pepper, chopped

    2 tablespoons chopped cilantro

    ¼ cup rice vinegar

    8 green peppers, chilled, tops removed and seeds removed, using these as “bowls”.

    1 jalapeno chopped

    1 seedless cucumber, sliced in strips and lightly drizzled with rice vinegar for garnish

    Juice of one lime

    Cilantro leaves for garnish

    Salt and pepper to taste

     

    Combine all ingredients into large bowl; mix well.

    Recipe taken from The Kardea Gourmet by Richard Collins, MD, Robert Leighton, and Susan Buckley, RD.

  • Dirty Rice

    Weekly Recipe: 
    NonWeekly
    [title]

    Servings: 6 (1 1/3 cups per serving)

    Total Time: 1 hour 5 minutes

    Ingredients:

    1 ½ cups long grain rice

    3 cups reduced-sodium chicken broth

    1 tablespoon coconut oil

    10 ounces cooked chicken andouille or other spicy chicken sausage, cut into ½ inch plates

    1½ cups chopped yellow onion

    1¼ cups chopped celery

    1 cup chopped green bell pepper

    1 cup chopped red bell pepper

    2 cloves garlic, minced

    2 teaspoons chopped fresh thyme leaves

    ¼-½ teaspoon cayenne pepper

    salt to taste

    Bring rice and broth to boil in large saucepan. Reduce heat to low, cover, and simmer at lowest bubble until liquid is absorbed and rice is tender; about 20-40 minutes. Remove from heat and let stand, covered, for 10 minutes. Heat oil in large nonstick skillet over medium heat. Add sausage and cook, stirring, until it begins to brown. Add onion, celery, green and red bell pepper, garlic and cook, stirring, until onion is soft. Stir in thyme, cayenne to taste and salt. Stir the sausage mixture into rice and serve.

  • Vegetable Barley Soup

    Weekly Recipe: 
    NonWeekly
    vegetable barley soup

    Servings: 8

    Total Time: 1 hour

    Ingredients:

    ¾ cups barley

    1/8 cup olive oil

    3 carrots, diced

    3 stalks celery, diced

    2 large onions, diced

    kosher salt and black pepper

    2 28-ounce cans diced tomatoes

    1 bunch kale, thick stems discarded and leaves chopped (about 4 cups)

    15.5 ounce can chickpeas, rinsed

    Cook barley according to package directions. Heat oil in large pot. Add carrots, celery, onions, 1 teaspoon salt, and ½ teaspoon pepper. Cook, covered, stirring occasionally until vegetables begin to soften, about 20 to 25 minutes. Add tomato cans and 8 cups water. Simmer, stirring occasionally, until soup has slightly thickened and vegetables are tender, about 45-60 minutes. Add kale and simmer, stirring occasionally. Stir in chickpeas and cooked barley and cook until heated through.

    To freeze: Cool soup to room temperature and divide among freezer containers or bags. Freeze for up to three months. To cook: Thaw soup in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.

  • truRoots Germinated Brown Rice Salad with Soy-Ginger Dressing

    Weekly Recipe: 
    NonWeekly

    Servings: 4

    Ingredients:

    1 cup truRoots Germinated Brown Rice

    ½ cup green beans, cut into ½ inch slices

    ½ cup shredded carrots (optional)

    1/3 cup sliced scallions, white and green parts (about 2 scallions)

    2 tablespoons rice vinegar

    2 tablespoons tamari or soy sauce

    1 ½ tablespoons olive oil

    2 teaspoons honey

    1½ teaspoons freshly grated peeled ginger

    ½ teaspoons minced garlic

    1/8 teaspoon salt

    Prepare truRoots Germinated Brown Rice according to package directions using 1¾ cup water. Transfer rice to bowl and let cool to room temperature. Cook green beans in medium saucepan of boiling water until they are bright green, about 1 minute. Drain and toss in with rice. Add scallions and carrots. Whisk together the rice vinegar, tamari, olive oil, honey, ginger, garlic and salt. Pour dressing over rice and toss and fluff with fork.

  • Green Beans with Caramelized Shallots

    Weekly Recipe: 
    NonWeekly

    Ingredients:

    2 pounds slender green beans, trimmed

    1 pound medium shallots

    2 tablespoons butter

    2 tablespoons olive oil

    ¼ teaspoon dried thyme

    Cook beans in salted water until tender. Drain and transfer to cold water. Cut shallots lengthwise in half and remove peel. Melt butter and oil in skillet over medium-high heat. Add shallots and sauté for 1 minute. Reduce heat to medium-low. When shallots are browned and tender, season with thyme, salt, and pepper. Mix beans and shallots together; heat and serve.

  • Sautéed Mushrooms with Herbs

    Weekly Recipe: 
    NonWeekly

    Ingredients:

    ½ pound mushrooms

    1 tablespoon vegetable oil

    2 tablespoons butter

    1 shallot

    1 to 2 tablespoons fresh parsley, chopped

    1 tablespoon chopped tarragon or chives

    Salt and fresh ground pepper to taste

    Heat oil, butter in skillet over medium-high heat. Add mushrooms, salt, and pepper. Sauté for 3 minutes. Raise heat to high and sauté for 2 additional minutes. When liquid has almost evaporated, add shallots and sauté for 1 to 2 more minutes. Add parsley and tarragon or chives. Season to taste.

  • Shallot Butter

    Weekly Recipe: 
    NonWeekly

    Ingredients:

    4 tablespoons butter, room temperature

    1 tablespoon minced shallots

    1 tablespoon balsamic vinegar

    Salt and fresh ground pepper to taste

    Cream ingredients together and refrigerate until needed. Use on bread, potatoes, lobster, or anything you’d like!