recipes

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • In Season: Walnuts

     

  • Spaghetti Squash Primavera

    Weekly Recipe: 
    NonWeekly

    Serves 4

    1 medium spaghetti squash
    1& 1/2 carrots, diagonally sliced 
    1/2 cup organic celery, diagonally sliced 
    3 cloves garlic, minced
    1?1/2 cups shredded cabbage
    1 small zucchini, chopped into small pieces
    1 16-ounce can pinto beans, no or low salt, drained
    1 14-ounce can chopped tomatoes, no salt, drained
    1/3 cup apple juice
    1 teaspoon dried thyme
    1 teaspoon dried parsley
    1/2 teaspoon garlic powder
    1 cup pasta sauce, no or low salt
    1 head romaine lettuce leaves (optional)

    1. Preheat oven to 350 degrees. Slice spaghetti squash in half lengthwise. Remove seeds with a small spoon. Place both halves upside down on a baking sheet, and bake for 45 minutes. 

    2. Meanwhile, cook carrots and celery in 2 tablespoons of water in a covered pan over medium heat for 10 minutes, stirring occasionally. 

    3. Add garlic, cabbage, and zucchini and cook, covered, for another 10 minutes, adding more water as needed. Stir in remaining ingredients, except for pasta sauce. Cover and simmer for 10 minutes or until carrots are tender. 

    4. Remove squash from the oven when done. Using a fork, scrape spaghetti-like strands from squash into a bowl. Add pasta sauce and combine by mixing thoroughly. 

    5. Gently mix the vegetables into the squash and sauce. Serve on a bed of shredded romaine lettuce, if desired, or place back in hollowed-out squash hulls. 

     

    nutrition info per serving: 338 calories; 15 g fat; 2 g saturated fat; 92 mg cholesterol; 35 g protein; 17 g carbohydrates; 3 g fiber; 87 mg sodium

  • Individual Meat Loaves

    Makes 6 individual loaves


    1 can (8 ounces) tomato sauce
    ¼ cup packed brown sugar
    1 teaspoon prepared yellow mustard 
    ½ teaspoon chili powder
    1 garlic clove, minced (optional)
    1 tablespoon gluten-free Worcestershire sauce 
    1 pound lean ground beef or ground turkey (or half of each)
    1 large egg, beaten 
    1 cup gluten-free bread crumbs, baby rice cereal, or instant potato flakes 
    ½ teaspoon salt 
    ¼ teaspoon black pepper 
    ¼ cup finely chopped onion 

    Preheat the oven to 350 degrees. Generously grease a 6-cup, nonstick muffin pan or line with paper liners and place the muffin pan on a rimmed baking sheet. In a small bowl, combine the tomato sauce, brown sugar, mustard, chili powder, garlic, if using, and Worcestershire sauce. Mix well. 

    Place one-half of the tomato mixture in a large bowl. Add the ground beef, egg, breadcrumbs, salt, pepper, and onion. Mix well with your hands. Divide the mixture evenly in the muffin pan to form 6 individual meat loaves. Make slight indentations in the center of each loaf and brush with remaining tomato mixture.

    Bake until nicely browned, about 20 to 25 minutes or when an instant-read thermometer reaches 170 degrees inserted into the center of a loaf. Serve hot.

  • Jalapeno Salsa

    12 or more cups diced tomatoes
    1 large, diced onion
    salt to taste
    cilantro
    lemon juice, fresh or bottled
    3 diced green peppers
    1 tablespoon minced garlic, add more if you wish
    8-10 sliced jalapeños, add more 

    For variety, add any of the following:
    • 1 cup diced mushrooms
    • 1 cup diced mango
    • 5-8 coarsely chopped tomatillos

    -from Susan Steele, NS Facebook post