1 lb. hot Italian or garlic turkey sausage
1/4 cup extra virgin olive oil
1 onion, finely chopped
2 carrots, rough chopped
2 stalks celery, chopped
4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
1 bay leaf
1 teaspoon cumin
1/2 teaspoon coriander
2 cups dry lentils
1 (15 ounce) can crushed tomatoes
6 cups chicken broth
2 cups water
2 cups kale, rinsed and torn into small pieces
2 tablespoons red wine vinegar
black pepper
salt, to taste
In a large soup pot, cook sausage over medium-high heat, breaking it into chunks, until browned (about 6-8 minutes). Remove sausage with a slotted spoon.
Add olive oil to pot and reduce heat to medium. Add onions, carrots, and celery, cook and stir until tender (about 5 minutes) being sure to scrape the browned bits off the bottom of the pot. Stir in garlic, oregano, basil, thyme, bay leaf, cumin, and coriander; cook for 2 minutes.
Stir in lentils, broth/water, and tomatoes. Bring to a boil. Reduce heat and simmer until lentils are tender (varies, but usually 30-40 minutes). Add kale in the last 10 minutes of cooking (optionally, spinach can be added in the final minute). Check seasoning and add vinegar.
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1 pound pasta (orcchiette, penne, fusilli, etc)
2 tablespoon olive oil
1 pound italian sausage, casings removed
1 head broccoli (about 3/4 pound)
4 garlic cloves, minced
2 shallots, minced
2 cups low-sodium chicken broth (about 1 can)
1/4 teaspoon red pepper flakes
1 teaspon dried basil
1 teaspoon dried oregano
salt and pepper, to taste
1 cup grated parmesan
Prepare pasta in boling water, but stop cooking a minute or two early when the pasta is very al dente. Set aside.
In a large, heavy skillet heat oil over medium heat. Add sausage and break it up while cooking until well browned (about 7 minutes). Remove cooked sausage with a slotted spoon and set aside.
Add broccoli florets to the hot pan and leave un touched for 2 minutes, until they begin to brown. Toss the broccoli, add in a couple tablespoons of water and cover for 2 minutes until al dente. Remove lid. Add garlic and shallots, cook for 1 minute.
Add chicken broth, scraping browned bits from the bottom of the pan, and add the seasonings. Bring to a boil. Return pasta and sausage to the pan, stir til combined and simmer for 1-2 minutes, when the sauce thickens. Add the parmesan and toss before serving.
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2 cups heavy cream
1/2 cup milk
4 egg yolks
1/4 cup sugar
3 tablespoons corn syrup
4 ounces goat cheese
Prepare an ice water bath. Bring the cream and milk to a boil. In a small mixing bowl, whisk together egg yolks and sugar and slowly pour in some of the hot cream to temper the eggs. Pour the tempered egg mixture into the cream and continue to cook for 2 to 3 minutes while whisking, or until the mixture coats the back of a spoon and steam rises from the top. Remove from heat. Mix to combine the corn syrup and goat cheese and then whisk this mixture into the warm cream mixture until smooth. Strain through a fine-mesh sieve and chill over the ice water bath. Freeze in an ice cream machine per directions (usually 25-30 minutes). Transfer to a dish and keep frozen until ready to use. Makes approximately 3 cups.
Fresh Strawberry Topping
1 pint strawberries, cleaned and stemmed
1/3 cup white sugar
1 teaspoon vanilla
Chop the strawberries into desired bite size, set aside about 1/3 of strawberries. In a saucepan over medium-high heat, combine remaining 2/3 strawberries, sugar, and vanilla. Cook, stirring occasionally, until sauce thickens (about 5 minutes). Remove from heat. In a blender, puree about 1/2 of cooked strawberry mixture. Combine fresh, cooked, and pureed strawberry mixture. Store in refrigerator.
2 tablespoons peanut oil
1 pound boneless skinless chicken breasts, cut into strips
1 teaspoon Chinese 5 spice, optional
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 onion, thinly sliced
1 bunch green onions, chopped
1 cup sliced cabbage
1 red bell pepper, thinly sliced
2 cups sugar snap peas
1/2 cup chicken broth
4 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoons cornstarch
1 tablespoon garlic chili sauce
Toss chicken with 1 teaspoon Chinese 5 spice and 1 tablespoon soy sauce and set aside. Heat 1 tablespoon peanut oil in a wok or large skillet over high heat. When oil begins to smoke, add chicken and stir fry until cooked, about 5 minutes. Remove chicken from pan and set aside. Return pan to heat.
Add 1 tablespoon peanut oil to pan over medium-high heat and quickly stir in onion, garlic, and ginger root. Stir fry until onion becomes translucent, about 3-4 minutes. Add chicken and stir until opaque, about 3 minutes. Add green onions, cabbage, bell pepper, peas and cover for 2 minutes. Remove lid, return chicken to the pan and stir fry until vegetables are cooked.
In a small bowl, mix the 1/2 cup broth/water, soy sauce, sugar, garlic chili sauce, and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
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1 bunch Kale, torn into 1/2” pieces
3 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons sea or kosher salt
Preheat oven to 400 degrees. Whisk oil and vinegar together; toss kale in the dressing until thoroughly coated. Line a large baking sheet with parchment paper. Spread kale on sheet in a single layer and sprinkle with salt. Place sheet in oven on the lowest rack and bake for about 10 minutes. Stir the kale and bake another 8-10 minutes, until kale is nice and crisp. Serve immediately.
1 bunch collard greens, torn into pieces
1 Tbsp olive oil
3-4 garlic cloves, minced
salt and pepper, to taste
1 tsp vinegar or lemon juice, optional
Rinse collard greens and tear into small sections. Boil in lightly salted water until wilted (5-10 minutes). Drain in a colander and press with the back of a spoon to release excess moisture. Heat 1 tablespoon of olive oil and garlic in a sauté pan over medium-high heat. Add greens and cook 1-2 minutes, seasoning with salt and pepper to taste. As an option, you can add 1 teaspoon vinegar or lemon juice.
Posted in Recipes, Sides
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3 ounces soba noodles, cooked
1 teaspoon dark sesame oil
1 tablespoon peanut oil
1-pound tri-tip steak, trimmed and cut across the grain into long, thin strips
4 cups baby bok choy, chopped
2 cups broccoli slaw
1 cup scallions, chopped
1 cup snow peas
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
3 tablespoons low-sodium soy sauce
1 teaspoon rice wine vinegar
1 teaspoon brown sugar
1 tablespoon oyster sauce
1 tablespoon chile paste with garlic
Cook noodles according to package directions, omitting salt and fat; drain. Combine noodles and sesame oil, tossing well to coat.
While noodles cook, heat peanut oil in a large nonstick skillet over medium-high heat. Add steak, and sauté 5 minutes or until done. Remove meat with a slotted spoon. If needed, add more oil to the pan. Add bok choy, broccoli slaw, scallions, and snow peas; sauté 3 minutes or until vengetables are slightly tender. Add the ginger and garlic; sauté 30 seconds. Combine soy sauce, vinegar, brown sugar, oyster sauce and garlic chile paste in a bowl. Add cooked noodles, cooked beef, and sauce mixture; cook 1 minute or until noodles are thoroughly heated, stirring constantly.
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1 tablespoon extra-virgin olive oil
1 medium onion, chopped (about 1.5-2 cups)
1 cup thinly sliced fennel bulb, fronds reserved
2 tablespoon minced garlic
6 (3.2-ounce) links sweet turkey Italian sausage, casings removed
2 tsp fresh thyme
2 tsp fresh rosemary
2 tsp leftover fennel fronds
4 (15-ounce) cans lower-sodium chicken broth
2 (15-ounce) cans no-salt-added cannellini beans or other white beans, rinsed and drained
6 cups chopped escarole
1/4 cup grated Parmesan cheese
Heat a large saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add sausage, stirring frequently to crumble, and cook until browned (about 8 minutes). Remove sausage and set aside.
Add onion, fennel bulb, and garlic; sauté 5-7 minutes or until onions are translucent. Add broth, 1 cup water, herbs, and beans; return sausage to pan. Cover; bring to a boil, and cook 10-15 minutes, stirring occasionally. Stir in escarole; cook 4 minutes or until escarole wilts. Serve garnished with a sprinkle of Parmesan.
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1 cup packed brown sugar
1/3 cup (about 3 ounces) 1/3-less-fat cream cheese, softened
1/4 cup unsalted butter, softened
2 tablespoons smooth almond butter
1 teaspoon grated lemon rind
1 teaspoon vanilla or almond extract
2 large egg yolks, lightly beaten
4.75 ounces white whole-wheat flour (about 1 cup)
1.5 ounces almond flour (about 1/3 cup)
1 teaspoon baking soda
1 teaspoon ground cinnamon, divided
1/2 teaspoon salt
1 tablespoon granulated sugar
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
Place the first 4 ingredients in a medium bowl, and beat with a mixer at high speed until well combined (about 2 minutes). Add 1 teaspoon lemon rind, vanilla extract, and egg yolks; beat until well blended.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt; stir with a whisk. Add flour mixture to butter mixture; beat at low speed until well combined. Drop half of the dough by rounded tablespoons onto prepared baking sheet. Combine the remaining 1/2 teaspoon cinnamon and granulated sugar in a small bowl; sprinkle half of the cinnamon-sugar mixture evenly over cookies. Bake at 350° for 6 minutes; flatten cookies with the back of a spatula. Bake an additional 6 minutes. Cool on pans 1 minute. Remove from pans, and cool on wire racks. Repeat procedure with remaining dough and sugar mixture.
2 eggs
2 tsp parmesan cheese
1/2 cup flour
4 chicken breast halves
2 Tbsp oil
2 Tbsp butter
1 chicken bouillon cube
1/4 cup water
3 Tbsp lemon juice
3/4 cup dry white wine
1/2 cup shredded swiss or mozzarella
Beat eggs and parmesan cheese. Dredge chicken pieces in flour then dip in egg mixture. Heat 2 Tbsp olive oil in a skillet and brown chicken on both sides and remove to a paper towel. Drain oil from pan.
Add 2 Tbsp butter, chicken bouillon cube, and 1/4 cup water to the pan. Heat until butter is melted and bouillon is dissolved. Add chicken to the pan, sprinkle with 3 Tbsp lemon juice, pour in 3/4 cup dry white, top with shredded cheese and bake at 350 degrees for 10 minutes.
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