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Showing posts from January, 2015

4Jan2015 Chicken salad for cups or croissants

Quick, fresh and satisfying

Mix together
2 c cooked chicken, chopped
1 apple, chopped
1 handful of cashews
a sprinkle of chives, chopped

Make the sauce:
2/3 c plain yogurt or mayo
2 T whole grain mustard
2 t soy sauce
2 t apple cider vinegar
1 T agave
2 t celery seeds

Combine both mixtures together and serve on lettuce cups, baby greens, with crackers or on croissants.

3Jan2015 Anni's hummus

She got a magic bullet for Christmas just for recipes like this!

1 cup chickpeas, cooked (1/2 can)
1/4 roasted red pepper
2 Tb capers
1 t thyme
1 t rosemary
1/2 t dill
2 tsp wholegrain mustard
2 tsp yumm sauce (opt)
2 tsp olive oil
3 pieces of quartered artichoke hearts
"ish"  meaning the amounts are approximate

Blend them up with your bullet, stick or whatever you have available
Serve with whole grain crackers and fresh fruit

2Jan2015 North African Stew

The aromas are terrific!

Saute in olive oil in a dutch oven:
1 med onion, chopped
2 carrot, chopped
2 parsnip, chopped
1 celery stalk, chopped
until golden and glistening

Season with:
1 T garlic, minced
1 T ginger, minced
1 1/2 T sweet paprika
2 t cumin
1 T ground coriander
1 cinnamon stick broken in two
stir to combine, then add:
2 sweet potatoes, peeled and cut into small chunks or any squash
2 potatoes, peeled and cut into small chunks
1 roasted bell pepper (or a small jar, drained)
2 c cooked chickpeas, navy beans or cannellini beans (about 1-15oz can)
8 c vegetable or chicken stock
Bring to a boil and then Reduce heat to low and simmer about 20 minutes
Turn off heat and add:
2 pinches of saffron soaked in a 1/4 c hot water
2 T mint leaves, chopped or torn
Let rest with lid on about ten minutes then
Serve with:
1/2 c cilantro, chopped or torn
dollop of plain greek yogurt
sprinkled atop

adapted from a recipe on Forksoverknives

1Jan2015 Nutty Butternut Risotto

This combination of flavors was delicious!  You can use risotto or another grain like spelt or even a combination of grains from the bulk section of the market.  Unfortunately, it is not a quick recipe but its worth the time on a weekend.

Just when risottos were all tasting about the same, this came along

Butternut squash, peeled, seeded and cut into 1" chunks
until tender.  Then transfer to a bowl and combine it with:
8 sage leaves, torn
1 Tb garlic, smashed or minced
3-4 Tbs olive oil.
Keep warm
Meanwhile, heat
2 1/2 c vegetable or chicken stock

In a dutch oven or heavy pot over med-hi heat, add:
1 Tb butter
4 shallots, 1/2 onion, chopped or 2 leeks, thinly sliced
Sauté until they start to look golden, then add your grains or risotto:
1 1/4 c risotto 
Stir until they are all shiny
Pour on
2/3 c dry white wine (cooking wine is salty so if you use that, taste before salting later)
Stir and then begin adding 1/2 c at a time the hot stock
Continue to stir frequently
when all the stoc…