Chickpea Salad with Lime and Garlic Vinaigrette

This is similar to the Chicken and Vegetables with Lime Vinaigrette Salad, but this salad is vegetarian and the dressing is a little different. Yummm!

Ingredients:

2 1/2 cups of corn - frozen preferably

2 15-ounce cans of chickpeas, drained and rinsed (garbanzo beans are the same as chickpeas)

3 cups of cherry tomatoes halved or quartered

1 green bell pepper, chopped

1/4 cup of red onion, chopped (about 1/2 onion)

1 cucumber, chopped (we prefer garden fresh or English cucumbers best)

Dressing:

Mix:

1/3 cup extra virgin olive oil

1/4 cup fresh cilantro, chopped

4 Tbs. lime juice

1 clove garlic, minced

1 tsp. salt 

1 tsp. pepper

Instructions:

Line up vegetables on a platter and pour the dressing on top. Enjoy!

Chicken and Vegetables with Lime Vinaigrette

This is a very easy,  filling, and refreshing salad all in one. The lime dressing gives it a wonderful "kick"! I'll take a picture and post it the next time I make it.

Dressing:
1/3 cup lime juice
1/3 cup olive oil
1 tsp. sugar or 1 tsp. of honey
1/4 tsp. crushed red pepper
Salt and pepper to taste
(I put a little garlic salt in but the original recipe doesn't call for it.)

Salad ingredients:
4 chicken breast halves, seasoned
1 15-16 oz. can black beans, rinsed and drained OR black beans soaked over night and cooked
10 oz. frozen whole kernel corn, thawed
2 cups lightly packed cilantro, chopped
2 cups grape or cherry tomatoes, chopped
1 avocado, halved, pitted, and chopped
1 green pepper, chopped
6 green onions, thinly sliced

Prepare dressing and set aside.
Bake or Barbecue chicken. Slice
Line up all other ingredients and chicken in serving dish and serve with dressing on side.
Sprinkle chopped cilantro on top.

Chocolate Avocado Truffles

Ingredients:

1 avocado

3/4 C. unsweetened dark chocolate

1/2 tsp. vanilla extract

Pinch of cinnamon

1-2 tsp. of cacao powder to coat

10-15 drops of stevia

Instructions:

1. Melt dark chocolate

2. In a different bowl, mash avocado. When the chocolate is melted, combine it with he mashed avocado and stir them together. Then add in the vanilla, cinnamon and stevia. 

3. When this is combined and free of clumps, place in the refrigerator for about 30 minutes. When cooled and hardened, scoop it into 10-12 balls and roll them until they are smooth. 

4. Roll each ball in cacao powder and serve.

5. Place any leftover truffles in a n air tight container in the refrigerator.

Chicken Tikka Masala

1 C. basmati rice

2 T. unsalted butter

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch chunks

Kosher or Real salt and freshly ground black pepper to taste

1 onion, diced

2 T. tomato paste

1 T. freshly grated ginger

3 garlic cloves, minced

2 tsps. garam masala

2 tsps. chili powder

2 tsps. turmeric

1 (28-ounce) can diced tomatoes 

1 cup chicken stock

1/3 cup heavy cream

1 T. fresh lemon juice

1/4 cup chopped fresh cilantro leaves

Instructions:

1. Cook rice.

2. Melt butter in a large skillet over medium heat.

3. Season chicken with salt and pepper, to taste. Add chicken and onion to the skillet and cook, stirring occasionally, until golden, about 4-5 minutes; set aside.

4.  Stir in tomato paste, ginger, garlic, garam masala, chili powder and numeric until well combines, about 1-2 minutes.

5. Stir in diced tomatoes and chicken stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes.

6. Stir in heavy cream, lemon juice and chicken until heated through, about 1 minute.

7. Place rice and chicken mixture into bowls or meal prep containers garnished with cilantro, if desired.

Chicken Shawarma

1 C. brown rice
1 1/2 pounds boneless, skinless chicken thighs
1/4 cup olive oil plus 1 T. divided
Juice of 1 lemon
2 tsps. cumin
2 tsps. chili powder
1/2 tsp. Italian seasoning
1/2 tsp. allspice
Kosher salt and freshly ground black pepper, to taste
2 cucumbers, diced (preferably English or Persian cucumbers)
1 C. cherry tomatoes, halved
1 pita bread cut, into 4
1/4 cup tahini, homemade or store-bought
2 T. chopped fresh parsley leaves

Instructions:

1. Cook rice.

2. In a gallon size Ziploc bag, combine chicken, 1/4 cup olive oil, lemon juice, cumin, chili powder Italian seasoning, and allspice. Season with salt and pepper to taste. Marinate for at least 30 minutes to overnight turning theban occasionally. Drain the chicken from the marinade, discarding the marinade.

3. Heat remaining 1 T. olive oil in a large skillet over medium high heat. Add chicken to the skillet and cook, flipping once, until cooked through, about 4-5 minutes per side. Let cool before cutting into strips.

4. Place rice, chicken cucumbers tomatoes and pita bread onto a plate, or into a meal prep container, drizzled with tahini and garnished with parsley, if desired.

Cauliflower Thai Curry

This is a recipe that Brooke found from Oh She Glows. It is very delicious!! Enjoy!

5 1/2 cups or 4 servings

Ingredients:

1 T. extra-virgin olive oil

1 (14-ounce) can diced tomatoes with juices

2 cups chopped cauliflower florets (1-inch pieces)

2 cups peeled and cubed butternut squash

1/2 cup uncooked red lentils

2 Tablespoons red curry paste

1 tsp. dried flaked onion

1/2 tsp. garlic powder

3/4 tsp. fine sea salt, or to taste

1/4 tsp. cayenne pepper

Lots of freshly ground black pepper, to taste

2 cups packed stemmed and finely chopped kale or chard

Serving suggestions:

Cooked jasmine rice or grain of choice.

Fresh chopped cilantro leaves 

Fresh lime juice

Instant Pot Directions:

1.  First, add the oil and coconut milk to an Instant Pot. Add the rest of the curry ingredients (except the kale or chard) and stir until combined. Make sure they are completely covered in liquid.

2.  Secure lid in the lock position and check that the Steam Release Handle is pointing to the "Sealing" position.

3.  Press the "Pressure Cook" button (or "manual" on some machines) and set the cook time to 5 minutes on high pressure. After 5 seconds you'll hear a couple of beeps and the screen will say "on". The cooking process has begun.

4.  You will hear a few beeps when the timer is up. Immediately do a "Quick Pressure Release" to avoid overcooking the curry. Stand back and use a wooden spoon handle to shift the Steam Release Handle to the "Venting" position to release the pressure. Once all of the pressure has been released, the float valve will sink, and the steam noice will no longer be heard. 

5.  Carefully open the lid and stir the curry. To achieve a thicker texture, mash a bit of the curry with a potato masher, simply pulsing about 4 or 5 times around the pot. You can also blitz it for a second or two with an immersion blender.

6. Stir in the chopped greens until thoroughly combined and secure the lid. Set the Instant Pot to the "Keep Warm" setting and allow the greens to wilt for about 5 minutes in the curry. Press "Cancel" to turn the heat off and release the steam again, if necessary, before removing the lid.

7. Serve over rice or grain of choice, if desired, and garnish with cilantro and lime. The lime juice gives it a lovely brightness, but avoid using too much as it can overpower.  Salt and pepper can be added before serving if desired.

Stove top directions:

Add all of the ingredients except the kale or chard to a large pot. Stir. Bring to a low boil over medium-high heat. Reduce the heat to medium-low and simmer covered for 25-35 minutes. 

Add the kale or chard during the last 10 minutes until the veggies and lentils are tender. Stir the curry every 5 minutes while cooking, and reduce the heat if necessary to prevent it from sticking to the pot. Follow directions 5 and 7 above. 

Carrots and Burdock Root (Kimpira-Gobo)

We love this recipe for a side dish. It's not only tasty, but it is healthy. Burdock root is an anti-parasite vegetable.... meaning it helps keep parasites out of the body. 

Ingredients: (for 4 persons)
3/4 burdock root (5 ounces 140 grams)
1/2 carrot (2 ounces/60 grams)
1 1/2 Tablespoons sesame oil
1/2 Tablespoons (or 1 1/2 tsp.) of honey
1/2 Tablespoon (or 1 1/2 tsp.) mirin
1 Tablespoon soy sauce
4 Tablespoons dashi
Red pepper flakes
White sesame seeds

Instructions:

1.  Wash burdock root and scrape off the thin, brown skin with back of knife. Cut into 2-inch (5 cm) matchsticks or grate burdock root with a large grater.

2.  Pare carrots and cut into strips of the same length and thickness as the burdock or shred with a large grater.

3.  If your sesame seeds are not already roasted, roast them in a dry skillet over low heat, stirring constantly to prevent burning. When seeds begin to pop, transfer to a dry bowl.

4.  Drain burdock and pat dry with paper towel.

5.  Heat sesame oil in saucepan. Saute burdock and carrots over high heat. Add honey, mirin, soy sauce, and dashi and reduce heat to medium.
Cook until all liquid is absorbed. Add as much crushed red pepper flakes and sesame seeds as you want and mix well.

6.  Place in a bowl, arranging into a mound.

Note: You may use a peeler to pare the burdock instead of scraping with the back of a knife, but this removes the full flavor of the vegetable which lies just under the skin.

Adding pork strips will make the dish more zesty. Similar dishes can be prepared by substituting lotus root, potato, green pepper, or celery for the burdock.