Spanish Rice or Arroz Español!

This is the easiest and prettiest rice! I can’t believe I never thought of cooking it before. Olé!

Ingredients:

I medium onion, chopped
4 garlic cloves, chopped
1 -2 tablespoons extra virgin olive oil or you can simply spray the bottom of a large saucepan with non aerosol cooking spray
1 cup frozen peas and carrots
1 cup long grain white rice
2 cups vegetable or chicken broth
1/2 teaspoon ground tumeric
1 teaspoon ground curry
1/2 teaspoon salt

Directions:

In a large pot or dutch oven heat oil or spay.
Add onion and sauté for about 5 minutes, then add the garlic and sauté another 5 minutes more until the garlic is fragrant and onion is translucent.
Add the tumeric, cumin and salt and mix well.
Add the rice and broth, then stir in the peas and carrots.
Reduce the heat to simmer, cover pot and continue to cook on low heat for 20 minutes or until liquid is absorbed.
Reduce from heat and fluff with a fork.
Transfer to a serving platter and serve immediately.

Serves 6

Rainbow Crunch Paleo Salad

When I was searching for a paleo friendly salad, I came across this one on the Paleo Running Mama website. It’s absolutely wonderful and bursting with flavor and nutrients!

Thanks to Paleo Running Mama for providing this wonderful recipe!

Ingredients:

For the salad

  2 cups sweet potatoes diced

1 tbsp olive oil, plus sea salt for potatoes

3 cups kale chopped

1 Tbsp olive oil, plus sea salt for kale

2 cups brussels sprouts shredded

2 cups red cabbage shredded

3/4 cups cashews

1/3 cup dried tart cherries no sugar added

DRESSING:

2 1/2 Tbsp lemon juice about one lemon

1 tsp stone ground mustard

1/8-1/4 tsp sea salt

1/8 tsp black pepper

2 tsp  maple syrup

1/3 cup light flavored olive oil

Instructions

1.    Preheat your oven to 425 degrees to roast the potatoes. Toss in the olive oil and salt and spread in a single layer on a parchment lined baking sheet. Roast about 25 minutes, until browning and soft.

2.    Place cashews on a separate baking sheet and roast for the last 6-7 minutes with the potatoes, or until toasty, sprinkle with sea salt if desired.

3.    Massage the kale in olive oil and salt for about a minute until desired texture is achieved. Toss with the shredded brussels sprouts, cabbage, roasted cashews, cherries, and sweet potatoes.

4.    For the dressing, place all ingredients in a tall container and blend with an immersion blender until smooth. Alternatively, you can whisk ingredients together in a bowl, streaming the oil in slowly while whisking.

5.    Toss the salad with the dressing and serve right away or refrigerate until ready to serve. This salad can be prepared and dressed a day ahead of time without a problem. Enjoy!

1/8 tsp black pepper

2 tsp date paste honey, or maple syrup

1/3 cup light flavored olive oil or avocado oil

Carrot Ginger Soup

This soup got rave reviews when I served it to my family. It is light and delicious. And the best part is that it is a snap to make!

Ingredients:

3 tablespoons regular butter or vegan butter ( I use Earth Balance)
1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
2 cups chopped white or yellow onion
Salt
1 teaspoon minced ginger
2 cups chicken stock or vegetable stock
2 cups water
3 large strips of zest from an orange
Chopped chives, parsley, dill or fennel for garnish

Directions:

1) Sauté onions and carrots: Melt the butter in a soup pot over medium heat and cook the onions and carrots, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.

2 Add stock and water, ginger, and strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.

3 Remove the strips of orange zest! It's easy to forget this step, and if you forget and purée the soup with the strips of zest still in it, the soup may be too bitter for your taste.

4 Purée soup: Purée the soup with a stick blender, or working in small batches, pour the soup into a blender or Cuisinart and purée until completely smooth.

Serves 6

Soft Pumpkin Chocolate Chip Cookies

When my friend, Jan Reichmann, posted this on her Facebook page, I asked her for the recipe. She sent it over immediately, and it is now added to my favorite cookie, especially at this time of the year. Soft, moist and deicious. This cookie is a snap to prepare. It won’t last long, so double the recipe!

From the recipe box of Jan Reichmann:

In mixer bowl combine:

1 cup pumpkin puree

1 cup brown sugar (a bit less if using choc. chips)

1/2 c. oil (I use grape seed oil)

1 t. vanilla

1 egg

Mix well

Sift together:

2 cups flour

2 t. baking powder

1/2 t. salt

1 t. cinnamon, 1/2 t. ginger, 1/4 t. cloves

(In small bowl, dissolve 1 t. baking soda in 1 t. milk)

Add to batter.

Add 3/4 c. chocolate chips (or raisins) and 3/4 c. walnuts

Bake on lightly greased cookie sheet for 8 minutes.

Convection oven:  350 degrees   Reg. oven:  375 degrees.

Fruit Stuffed Acorn Squash

These are both a delicious and beautiful addition to your holiday meal!

Ingredients:

5 acorn squash
10 apples of your choice
1 cup dried cranberries
1 cup chopped walnuts or pecans (optional)
2-3 teaspoons cinnamon
1/2 cup maple syrup (plus more for drizzling)
non aerosol olive oil spray

Directions:

Preheat oven to 350°F

Line 2 rimmed baking sheets with parchment paper

Wash and halve each acorn squash and remove seeds.

Spray each half with olive oil and place face down on baking sheet.

Bake for 30 minutes.

Meanwhile, in large bowl, combine apples, cranberries, nuts (if using), cinnamon and maple syrup

Remove the squash form the oven and carefully stuff each half with the fruit mixture.

Loosely tent with aluminum foil and return to the oven

Bake for additional 30 minutes.

Remove from oven and drizzle maple syrup over each half

Serve immediately.

Dairy Free Green Pesto Roasted Chicken with Cherry Tomatoes and Carrots

This dish is so utterly delicious, that the smell of it roasting in the oven, will excite your tastebuds! The secret is the dairy free pesto!

Ingredients:

The Pesto:

3 cups fresh leafy greens and herbs of your choice ( basil, flat leaf parsley, mint, arugula, kale- use one type or a combination), stemmed
1 clove garlic
1 chili, stemmed and seeded (optional)
2 tablespoons nuts or seeds of your choice ( such as almonds, walnuts, pine nuts or sunflower seeds)
Kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil.

Place the herbs, garlic, chili (if using), and nuts or seeds in a work bowl of a food processor ( a mini one works well), and blitz until chopped finely. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and blitz again until a paste is formed. Add the oil and blitz once more Adjust seasoning to your liking.
Refrigerate in sealed container or glass jar for up to 2 weeks.

Pesto freezes well. Freeze in 1 teaspoon portions in an ice cream tray. Once frozen, store in a lock top freezer bag for up to 3 months. Thaw in fridge overnight, or on the counter.

For the Chicken:

12 skinless boneless chicken thighs
or 6 boneless chicken breasts
or a combination of both.
1 yellow onion cut into thin slices
6 medium carrots stemmed and cut into quarters length-wise
2 cus assorted cherry tomatoes
Kosher salt and freshly ground black pepper
3/4 cup Green Pesto
one tablespoon extra virgin olive oil
Fresh basil leaves for garnish

Directions:

Preheat the oven to 375° F
Line a baking sheet with parchment paper
Place the chicken, onions, carrots and tomatoes on the prepared baking sheet.
Drizzle the pesto over all the ingredients and use your hands to rub into the chicken and veggies. Pat the chicken and veggies down so that they are on a single layer of the parchment paper.
Drizzle the oil over the top and bake uncovered for 45 minutes.
Transfer to a serving dish and top with fresh basil and fresh pepper.

This dish can be assembled and marinate din the fridge for up to 24 hours.
Bring to room temperature before cooking.

Chicken thighs can be stored in the freezer for up to one month Thaw in fridge overnight.

Let the chicken come to room temperature before reheating uncovered, in a 350° F oven for 7-10 minutes.
This recipe is courtesy of Kim Kushner from her wonderful cookbook, I Love Kosher

Vegetable Lasagna with Spinach and Zucchini

This fresh Vegetable Lasagne, with its home made chunky marinara is a real winner. Store the extra marinara sauce in the fridge for additional meals.

Ingredients

20 lasagna noodles

3 tablespoons olive oil 

2 shallots, roughly chopped 

3 cloves garlic, roughly chopped 

2 medium zucchini, halved lengthwise and chopped 

8 cups packed fresh spinach

3 cups fresh ricotta cheese 

2 cups finely grated Parmesan

1 1/2 teaspoons kosher salt

1/4 teaspoon ground black pepper 

1 egg 

6 cups shredded mozzarella

3 1/2 cups Chunky Marinara Sauce, recipe follows

Chunky Marinara Sauce:

1/4 cup olive oil

2 medium carrots, cut to 1/2-inch dice

1 stalk celery, cut to 1/2-inch dice

1 large yellow onion, cut to 1/2-inch dice

3 cloves garlic, smashed and chopped 

1 tablespoon chopped fresh oregano 

Pinch chile flakes, optional

One 28-ounce can tomato sauce puree 

One 28-ounce can whole peeled tomatoes, hand crushed or coarsely chopped, juice reserved 

8 to 10 fresh basil leaves 

Kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 375 degrees F.

1. Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. (If you are using no-boil noodles, skip this step.)

2. Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.

3. In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.

4. To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 3 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.

5. Cover with foil and bake for 40 minutes.

6. Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.

Chunky Marinara Sauce:

1. Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes.

2. Stir in the garlic and cook for 1 minute, then stir in the oregano, chile flakes, tomato puree, chopped tomatoes, basil leaves and some salt and pepper. Bring to a simmer and cook for about 30 minutes.