White Chili for Christmas

Robust flavor, a bit on the spicy side, perfect for cold winter nights! Well...cool winter nights as in the Arizona desert!  This recipe is even better on the second or third day of left-overs.

Ingredients:

1 cup diced cooked chicken breast

15 oz. can Cannellini beans

15 oz. can black-eyed peas

½ diced medium onion

1 poblano chili, diced

1 tbsp oil

6 oz. can diced green chilies

2-3 cloves garlic, finely diced

28 oz. chicken or vegetable broth

2 cups sliced cherry or grape tomatoes

Salt/Pepper to taste

Directions:

Saute’ diced onions, diced poblano chili in oil.  Add cooked chicken breast, garlic, beans, peas, green chilies, and tomatoes and stir.  Add all ingredients to stew pot, and then stir in chicken broth.  Simmer for 20 minutes until flavors blend.  Serves about 6.

Crunchy Garlic Chipotle Chicken Strips

We love this recipe! Intense flavor!  Sweet, very spicy, and crunchy! These are not your mother's chicken strips.  We paired this recipe with a brown rice/quinoa mixture and a kale salad.

Ingredients:
1 lb. chicken breasts, cut into strips
1-2 tsps Ms. Dash Southwest Chipotle seasoning blend
1/3 cup oil
2 tbsps Embassa chipotle peppers in adobo sauce (chopped)
1/2 cup ketchup
1 tbsp brown sugar
1 tbsp Dijon mustard
1 tbsp vinegar
1 tbsp Worcestershire sauce
4-5 large garlic cloves, finely chopped
1/2 medium onion, coarsely chopped
1 tsp cumin
1 tsp salt
1 tsp pepper
Cilantro for garnish

Directions:
In medium bowl, mix chipotle peppers, brown sugar, Dijon mustard, ketchup, vinegar, Worcestershire sauce, salt and pepper.  In large skillet, saute' chopped onions in oil, then add ketchup mixture and heat until mixture starts to thicken.  Remove from skillet.  Heat oil in skillet, then add chicken strips.  Season chicken strips with Ms. Dash.  Saute' until cooked through (about 10 minutes) then add sauce and continue to cook for about another 5-7 minutes until sauce is caramelized. Transfer to serving dish.  Add 1 tbsp oil to small sauce pan and heat oil, then add diced garlic.  Fry garlic until it turns golden brown.  Remove from pan and top chicken strips with crunchy garlic, garnish with fresh cilantro.

Chipotle and Lime Butternut Squash Potato Soup

At our house, we like spicy!  Chipotle seemed like the perfect spice to go along with this creamy, vegan, savory soup.  We tried it and loved it...if you don't like spicy, eliminate the chipotles or just use a little.  The creamy texture of this vegan soup comes from the addition of some raw cashews. Here are some very interesting attributes of butternut squash from the following website:


http://health.howstuffworks.com/wellness/food-nutrition/vitamin-supplements/what-are-carotenoids.htm

Not only is butternut squash a delicious vegetable, it is loaded with vitamins, minerals, and nutrients such as lutein and beta carotene, (good for our eyes), and antioxidants as well as significant amounts of digestive fiber.  Butternut squash is also very high in antioxidant carotenoids which are the colorful plant pigments some of which the body can turn into vitamin A or retinol.   These are powerful antioxidants that can help prevent some forms of cancer and heart disease, and act to enhance your immune response to infections. Antioxidant carotenoids also serve to  protect your body’s cells from damaging free radicals.  

 A study by the University of Manchester, with more than 25,000 people, found that those with the highest intake of the antioxidant carotenoid, beta-cryptoxanthin, in the diet were only half as likely to develop arthritis over a 7 to 15 year period as those with a lower intake.Another pooled analysis study published in Cancer Epidermiology Biomarkers and Prevention analyzed nearly 400,000 people for up to 16 years. It found that a high intake of beta-cryptoxanthin reduces the risk of lung cancer by more than 30%. 

Ingredients:
1/2 butternut squash, peeled and coarsely chopped 
3-4 medium potatoes, peeled and chopped
1/2 cup raw cashews
4 cloves garlic
1 medium onion, chopped
*1-3 chipotle peppers from a small can (I used Embasa)- adjust according to your taste
2 tbsps oil
32 oz. vegetable broth
Juice from 1 lime
3 tbsps chopped herbs such as basil, tarragon, parsley, or thyme
3-4 cups water- adjusting to desired consistency
Salt/Pepper to taste

Directions:
In large frying pan, saute' the first 6 ingredients for about 5 minutes.  Then add chipotles and vegetable broth, cover pan and simmer until potatoes and squash are soft. Puree in blender until smooth and pour into large stew pot.  You will need to puree ingredients in 3 batches until all ingredients are pureed. Stir enough water into the pot until you reach your desired consistency for your soup.  We like ours fairly thick.  Add lime, salt/pepper, and herbs. This recipe makes enough for 8-10 servings. You can freeze the other half of the butternut squash.

Ground Turkey Mushroom Burgers

Courtesy of Steve and Kathy...our new neighbors and friends!  Steve is a mushroom aficionado and he is my inspiration for this amazing burger!  Extremely low in cholesterol, this hearty burger is delicious and tastes like meat!

Ingredients:
1 lb. lean ground turkey breast
1 pkg mushrooms or 2 large Portobello mushrooms, rinsed thoroughly
2-3 cloves garlic
1 medium onion
1/2 cup  fresh chopped basil
1 medium zucchini
2 tsps salt
2 tsps pepper
4 tbsps oil

Directions:

Place all ingredients in food processor except for turkey meat until ingredients are a bit smaller than peas.  

Thoroughly mix with ground turkey breast.














Shape into burgers, then saute' in oil on medium high for 4 minutes per side.  If there is moisture in the pan, remove burgers, then cook on high until moisture is reduced to a thin layer in the bottom of pan.  Replace burgers, cover pan, and simmer on low for an additional 5 minutes. This recipe makes approximately 8-10 burgers.

We served it with shaved, lime tarragon corn and cabbage apple slaw.

Heart-Healthy Baked Ziti

Today it occurred to me that not everyone is like me-some epiphany, right?  Cooking for me is one of my escapes.  The aromas, the beautiful colors of the food, the feel of the ingredients in my hands as I prepare a meal is a source of enjoyment to me which is one reason why I continue this blog.  But what I do takes time and if cooking is your "thing," you get me!

Ingredients:
1/2 large eggplant, peeled and thinly sliced
1 large zucchini, thinly sliced
1 cup sliced baby portobello mushrooms
1/2 lb. 99% fat-free ground turkey breast
3 cloves finely chopped garlic
1/2 cup chopped onions
Several coarsely torn basil leaves
25 oz. jar low fat organic pasta or marinara sauce
8 oz. vegetable organic vegan cheese shreds
4 cups prepared whole wheat tubular pasta
1/2 cup canola oil





Directions:
Lightly oil cookie sheet and place zucchini and eggplant slices in oven on broil until the slices are softened- about 8 minutes depending on how hot your oven cooks.  Cook pasta according to package instructions.

Saute' onions, garlic, turkey breast, and mushrooms in 1/4 cup canola oil.  When meat is cooked through, add pasta sauce.  Remove from stove.

Lightly oil the bottom of a 9 by 13-inch casserole dish, then spread a thin layer of the pasta meat sauce onto the bottom of the dish. Add 2 cups prepared pasta, some of the basil, 2 oz. of the vegan cheese and press into bottom of the dish, then layer 1/2 remaining sauce. Layer zucchini and eggplant, basil leaves, then more pasta, remaining cheese over the pasta, and finally the remaining sauce.  Bake at 375 degrees for 40 minutes.

Serves 8-10.

Totally Vegan Caesar Salad Dressing

Ingredients:

1 cup organic silken tofu

1 tbsp Dijon mustard

2 tbsps Worcestershire Sauce

1 tbsp capers

1 large garlic clove

½ cup fresh lemon juice

1/3 cup sesame oil

1 tsp pepper

Salt to taste

Directions:

Puree all ingredients except salt in food processor.  Salt to taste.

White Bean Jalapeno Hummus

A smooth alternative to tradition hummus made with chickpeas, this recipe is tart, spicy, and versatile.  I use it in sandwich wraps instead of mayo and as a dip with pita chips, crackers, or chips.

Ingredients:

15 oz. can Cannellini Beans, drained

2 cloves garlic

1 jalapeno, insides and stem removed

½ cup lemon juice

1/3 cup tahini (sesame seed paste)

Salt/Pepper

Paprika and parsley for garnish 

Directions:

Puree all ingredients except garnish in food processor until smooth.  Served chilled.

*One of my favorite versions…add mashed ripe avocado and a little more salt!  Serve with chips.

Creamy Turkey Marsala Cutlets

No dairy! Very low in cholesterol!  

Ingredients:

1 lb. turkey cutlets

2 sliced shallots

2 cloves garlic, diced

1 & 1/2 cups sliced or chopped portabello or crimini mushrooms

1/2 cup Marsala cooking wine

1 cup almond milk

Canola Oil

1 tbsp sun-dried tomatoes, finely chopped

1 tbsp chopped sun-dried tomatoes

1 tbsp. fresh lemon juice

Approximately 1 cup flour

Salt/Pepper

Directions:

Season cutlets on both sides with salt and pepper, then dredge in flour.  Heat 1 tbsp oil in skillet. Sauté cutlets until golden brown on both sides, then remove from skillet-about 2-3 minutes per side.  Add another tbsp oil and sauté shallots, parsley, garlic, mushrooms, and sun-dried tomatoes.  Cook until shallots start to brown. Add Marsala wine, lemon juice, and almond milk to skillet with veggies and simmer until the sauce begins to thicken.  Put the turkey cutlets back into skillet and simmer on low heat until tender- about 30 minutes. If the sauce is too thin, mix 1 cup of almond milk with 1/4 cup of flour in a separate bowl and stir until lumps are gone-then slowly add to skillet, a little at a time.  Salt/pepper to taste.  If sauce is too thin, dissolve 1 tbsp in 1 cup flour then add to skillet.  We enjoyed this recipe with brown rice and a veggie salad.  

Heirloom Carrots Saute'

Heirloom carrots are beautiful with incredible flavor!  This recipe works with orange carrots as well.  These are straight from the field courtesy of On the Vine, LLC http://www.facebook.com/onthevinearizona  from the Pima Crossing Farmer's Market.

Ingredients:
1 tbsp. grape seed oil
3 green onions
1/4 cup lemon juice
12-14 heirloom carrots

Directions:
Slice carrots and green onions in half, lengthwise.  Saute' in olive oil with lemon juice for about 5 minutes.  Carrots should still be a little crunchy.  Serve immediately.

Roasted Asparagus with Spaghetti Squash Pasta

One of our favorite new vegan dishes!

Ingredients:

2 lbs. fresh asparagus spears

1/2 cup sun-dried tomatoes

2 cloves garlic, finely diced

1 large spaghetti squash

1/2 cup pesto

1 tbsp olive oil

Directions:

(For spaghetti squash pasta) Preheat over to 350 degrees. Cut squash in half and remove seeds.  Cover cookie sheet with foil. Smear olive oil on surface of foil and place squash flesh side down and roast for about 30 minutes.  Remove from oven and wait until cool enough to handle.  When squash has cooled, use a large spoon to scape the strands of squash from the inside of the skin. Let squash strands sit for about 5 minutes on paper towels to drain some of moisture then toss squash with 1/2 cup pesto.  Season to taste with salt and pepper. 

 Roasted Asparagus:

Preheat oven to 350. Line cookie sheet with foil. Toss asparagus with 1 tbsp. olive oil and season with ground pepper, coarse sea salt, sun-dried tomatoes, and garlic. Roast in oven for 15-20 minutes.  Asparagus should be somewhat green but not olive green.  Serve over spaghetti squash pasta.

Avocado Mango Salsa

A great addition to spoon over fish, or serve as a side salad, and to use as an appetizer with tortilla chips.

Ingredients:
2 ripe avocados, diced
1 large mango, diced
1//2 cups chopped red onion
juice from one lime
2 fresh corn cobs
1/2 cucumber, sliced and quartered
1/2 red bell pepper
2 tbsps. finely chopped cilantro
Salt to taste

Directions:
Shave corn from cobs, dice the rest of the ingredients, mix together.  Juice 1 lime and stir over ingredients.  Salt to taste.

Spicy Super Bowl Turkey Sliders

Tried this last night with cabbage leaves instead of slider buns.  Just added a dollop of organic ketchup, dill pickle, and Dijon mustard.  Didn't even miss the buns. We love the heat and used cabbage instead of buns to cut carbs and were very happy with the results! Leave out the jalapenos if you don't like the heat.

Ingredients:
1 lb. 99% fat free ground turkey
1 cup grated vegan cheese alternative (jalapeno almond or Daiya jalapeno shreds work well)
3 cloves crushed garlic
1 tbsp Mrs. Dash chipotle
1 tsp ground pepper
(Optional) small can of diced jalapenos, drained
Canola oil
Several cabbage leaves (cut the toughest part of the spine off)


Directions:
Separate cabbage leaves by running cold water over the leafy edge.  Mix together ground turkey, vegan cheese, garlic, spices, and jalapenos.  Shape mixture into 3-inch patties. Saute' patties in oil on both sides until browned.  Serve with condiments, pickles, tomatoes, etc.

New Year's Soup

Happy New Year!

I published this a while back but it's a new year and I've revised it a bit.

My grandmother Florence was from the South and every New Year's Day she made sure we were equipped for the New Year with a healthy, good-luck tradition.  We always ate black-eyed peas and collard greens with ham for good luck on New Year's Day.  The greens symbolize prosperity and the peas symbolize good health.  Since we can't eat ham anymore in our family, I have substituted Tofurky which is an awesome Vegan sausage.

15 oz. can organic black-eyed peas or cook dry beans according to package instructions
32 oz. vegetable or chicken broth
1/2 onion, diced
2 cloves finely diced garlic
1/2 cup sun-dried tomatoes
1 tbsp. fresh chopped herbs, e.g. parsley, thyme, oregano
1 bunch rinsed and chopped collard greens
1 diced Tofurky Sausage
2 tsps. balsamic vinegar
*1-3 tsp. hot pepper sauce, optional- if you want a little heat!
Salt/Pepper to taste
1 tbsp. grape seed oil

Saute onions, garlic, sun-dried tomatoes, and Tofurky sausage in oil, set aside.  In stock pot, add black-eyed peas, broth, collard greens, vinegar, and herbs.  Add sauteed ingredients to stock pot.  Simmer for about 30 minutes or until greens are soft.  Add salt and pepper to taste. Serves 6-8.

Tofurky Italian Sausages are just one of the products made by Turtle Island Foods.  Check out their website to look at their products.

http://www.tofurky.com/

Cedar Plank Honey-Peppered Salmon with Rosemary

Can't decide which of my salmon recipes I like best!  Sometimes it's this one!

Ingredients:
4 salmon filets
3 cloves finely chopped garlic
1 tbsp honey
1 tbsp soy sauce
2 tbsps rice wine vinegar
2 tsps. black pepper
1 tbsp ancho chili powder
1 tbsp paprika
1 tbsp sesame oil
1 tbsp finely chopped fresh rosemary

Directions:
Two hours before grilling, place cedar plank in water.  Mix ingredients for marinade together.  About an hour before cooking, place salmon in marinade, skin side up so the marinade soaks into the meat. I remove the skin because I like the marinade to soak into both sides of the filet but not necessary.

To grill:
Place salmon on cedar plank. Set grill for indirect grilling and heat to medium high. Cove grill and cook  for about 20-25 minutes or until the internal temperature reads 135 degrees.

Stove top directions: In medium hot pan, saute' salmon approximately 3-4 minutes then flip over and cook for an additional 3-4 minutes until the meat is done-flaky but not too dry.

Chicken Curry Salad with Veganaise

For those of us who must refrain from foods with high cholesterol, Vegenaise is the absolute best option for a mayo substitute and we like it so much better than mayonnaise!  

Ingredients:

2 cups cooked chicken breast, chopped into small cubes

1/4 cup finely diced onion

1/2 cup seeded grapes cut into halves

1/2 cup chopped apple

1/2 cup Vegenaise

1-3 tsps curry powder (I like a lot of curry so adjust to your palate)

1/2 cup chopped walnuts

1/2 cup chopped celery

1 tsp. coarse black pepper

Salt

Directions:

Mix ingredients together-serve on greens as a chicken salad or on toast for sandwiches.

*I've also used raisins instead of grapes in this recipe.

Turnips, Potatoes, and Greens

Every Saturday, we visit Guy Gillespie from On the Vine, LLC at Scottsdale's Pima Crossing Farmer's Market.  We call Guy the "Sam Malone" of Farmer's Markets.  He loves to chat, share his wife, Heather's awesome recipes, and sells fresh, beautiful produce!  Saturday, Guy gave us some turnips and threw down the gauntlet challenging us to come up with a recipe.  I have never cooked turnips so this was an experiment but I'm happy to say...Yum!

I did take some time to look at the health benefits of turnips and turnip greens.  Wow! Some of the benefits derived from turnips are: They are really high in calcium, low in sugar, a great antioxidant, has anti-inflammatory properties, and high in Vitamins C, E, and K...just to name a few.

For this recipe, I used both turnips and turnips greens so although it was easy, it was a 2 step process.

Turnips and Potatoes
Ingredients:
3-4 turnips peeled and quartered
3 medium red potatoes, diced into 1-inch cubes, do not peel
2 shallots, thinly sliced
1 clove garlic, crushed or finely diced
2 tbsp. canola oil
1 tbsp Mrs. Dash
2 tsps. paprika
Salt/Pepper

Directions:
Brown potatoes and shallots in oil, turn stove to low and cook for 10 minutes.  Add garlic, and turnips. Cook on low until turnips and potatoes are soft.  Season with Mrs. Dash, paprika, salt and pepper.

Turnip Greens
Ingredients:
2 bunches of turnip greens, washed and coarsely chopped, large stems removed
2 shallots, thinly sliced
1 tbsp canola oil
1 tbsp. lemon juice
1 cup toasted pecan or walnut pieces

Directions:
Saute' shallots in oil until they start to brown then turn off stove.  Add turnips greens and lemon juice to skillet.  Mix until the greens start to wilt- 1 minute or less. Try to preserve that beautiful green color of the greens.  It's so much better for you and looks more appetizing!

Mix the potato/turnip mixture with the greens and serve.  We served this recipe with honey peppered salmon.