I've said it before but I'll say it again. I like really yummy food, really fast. After a long day of work, I don't have the time or energy to cook anything elaborate. And after I made this recipe for a group of friends, I knew that I had to share it on my blog. It's quick, simple, and most importantly DELICIOUS. I found it via Pinterest, so here is a link to the original site. I can't vouch for anything else on there.
6 cups chicken broth
4 cups cooked shredded chicken
2 (15-oz) cans Great Northern beans, drained
2 cups salsa verde (storebought or homemade)
2 tsp. ground cumin optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips
- I think it tastes better with less broth and more salsa verde so I only used 4 cups of broth
Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Serve warm with desired toppings.
Marci's tip: You can also add all of the ingredient to a slow cooker and simply heat!
I love food that's high in flavor but short on time. So my favorite go to recipe in the fall and winter months are one pot meals. This recipe is a 15 minute Bean and Chicken Sausage stew I found on Pinterest via Real Simple. It's right up my ally (with a few tweaks). Serve it up with some crusty bread and you have a nicely balanced meal, plus leftovers for lunch the next day. Interested in a couple of other tried and true soup recipes, check out this one for Portuguese Kale Soup (which is one of my all time favorite recipes) and this one for Lentil Soup (that tastes a heck of a lot better than it sounds). Happy cooking!
1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced
**Marci's suggestion: I'd also throw in crushed red pepper and a dash of your favorite Italian seasoning blend. I love seasoning blends and blogged about them here. Penzey's Spices are my all-time favorite for blends.
1 19-ounce can cannellini beans, rinsed1 14.5-ounce can low-sodium chicken broth
1 loaf country bread (optional)
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes. Stir in the garlic (and any additional spices you want to add) and cook for 2 minutes more.
Add the beans, broth, and tomatoes and their liquid and bring to a boil.
Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.
What's your favorite speedy Fall recipe? I'd love to hear it!
I recently tried out a recipe that I wanted to pass along. It’s a fantastic summer recipe that doesn’t necessarily require cooking, is incredibly fast and easy, and tastes great. I brought this dish to a potluck and it worked really well as a side dish. But you could also serve a bigger portion with a nice piece of crusty bread to make it a meal. Enjoy!
Arugula and Lentil Salad with Goat Cheese
Recipe and Picture Source: Martha Stewart
1/2 cup dried French green lentils, rinsed, drained, and picked over
*Marci’s note: I bought pre-cooked lentils from Trader Joe’s
1 small red onion, halved
3 tablespoons red-wine vinegar
3/4 teaspoon Dijon mustard
1/4 cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 ounces baby arugula (6 cups loosely packed)
12 ounces cherry tomatoes, halved if large
3 ounces goat cheese, crumbled
Place lentils and 1 onion half in a medium saucepan; cover with cold water by 2 inches. Bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard onion half. Transfer lentils to a medium bowl.
Marci note: with pre-cooked lentils, you get to skip this step!
Chop remaining onion. Combine vinegar and mustard. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Add chopped onion. Season with salt and pepper. Toss lentils with half the vinaigrette; let cool.
Arrange half the arugula on a platter. Spoon half the lentils on top. Top with half the tomatoes and half the goat cheese. Repeat with remaining ingredients to form another layer; drizzle with remaining vinaigrette.
My friend, colleague, and vegetarian food blogger Janel Ovrut Funk has an AWESOME idea to share for breakfast. She knows how much I value healthy fats in the diet and deplore the fat-free craze of the 90's that seems to be hanging around in our cultural consciousness. So thank you Janel for this post for today! To read more of Janel's fabulous blog, check her out here. In fact, I should also note that this original post is located here.
Lately the majority of my breakfasts have been this cranberry-oat amazingness that I whip up once a week in my slow cooker, or this new high fiber, high protein cereal from Attune. But every so often I crave something savory and have been getting my fill of healthy fats from avocados. I originally didn’t think this “recipe” was worthy of posting, but whenever I put a picture of it up on my Instagram feed, my followers are intrigued, and many have told me they were inspired to make it too. Always looking to inspire others to eat well and get creative with food, I decided to share here as well.
1 ripe avocado
Frank’s hot sauce (essential!)
Whole wheat bread
Fork-mash avocado into a small bowl. Mix in a tablespoon or two of fresh or bottled lemon juice. Add in a pinch of sea salt to taste.
Spread on your favorite whole wheat toast, bagel, bread, pita, or whatever vehicle you want to get the avocado mash into your mouth.
Drizzle with Frank’s hot sauce. It must be Frank’s! I bought Frank’s for the first time this year and GAME CHANGER. I really do put that $*^# on everything. No other hot sauce compares. And for all you spice-phobes, it’s not terribly spicy if you buy the Buffalo wing variety.
The most recent time I had this, I spread my avocado mash on homemade whole wheat bread. I unearthed a package of Bob’s Red Mill 100% Whole Wheat Bread Mix from the back of my kitchen cabinet, dumped all the contents into my bread machine, crossed my fingers, and turned it on. A few hours later I had a perfect loaf of whole wheat bread. I’m always shocked when I successfully make a loaf! Thick and crusty, it made the perfect hearty base for this breakfast. Occasionally I’ll pair this with a hardboiled egg for protein and a juicy Clementine for a touch of sweet. Typically if I don’t have this for breakfast, I’ll enjoy it later in the day for lunch.
Ok, I use the term "recipe" very loosely because I don't really measure ingredients. But this salad came out so scrumptiously and made such wonderful leftovers, I made it two weeks in a row.
Summer Couscous Salad
1-2 cups whole wheat couscous
1-2 medium zucchinis. sliced and quartered
1 bunch of asparagus, sliced
1/4 cup feta (I bought the Mediterranean flavor)
1/4 cup sun-dried tomatoes packed in oil
1/4 cup toasted pine nuts (heat in pan for 3-4 minutes, careful not to burn)
(I really did make up those measurements so just go for a ratio of ingredients that feels right to you.)
Dressing (made from salad dressing on this recipe)
Pre-heat oven to 400 degrees and start boiling the water for the couscous
Line a baking sheet with foil and cooking spray. Place zucchini and asparagus on the cooking sheet. Drizzle with olive oil, black pepper, sea salt, and crushed red pepper.
Add veggies to the oven and roast for 10-15 min. While the veggies cook add the couscous to the water, whip up your salad dressing, and toast your pine nuts.
Mix up all the ingredient in a big bowl and enjoy!!!
Do you have any favorite summer recipes? Please share while we still have long, warm days left!!!
This recipe comes from a student in my Nutrition Counseling course at Plymouth State University's Eating Disorder Institute. I haven't made the recipe yet but it sounds like a fun breakfast option for the morning of 4th of July! It's a perfect time of year to incorporate berries. The anti-oxidant richness of the vibrant berries are an awesome addition at breakfast any time. If you want to learn more about the anti-oxidant benefits of berries, check out this article by Web MD.
This is my favorite, most frequently made recipe. I love it because it's easy, versitile, freezable and portable.It is also endlessly adaptable and full of protein. Enjoy!
1 large carton of liquid egg product (15 egg equivelency)
3 cups old fashioned style oatmeal
cinnamon and sweetener to taste.
Optional: blueberries, cubed bosc pears or canned pumpkin (add 4-6 oz. per serving into the batter before baking).
Optional: 1/2 cup powdered milk.
Combine all ingredients and pour into a greased 9x13in. pan. Bake for 30 minutes at 375.
Cool and cut into six equal servings. When the cakes are cooled, they can be cut through the middle to make them toaster-sized. The fruit free squares hold together best while being toasted.
They are delicious toasted and served with jam, butter or my favorite, Lebany yogurt spread.
**This is an adaptation of Kay Sheppard's recipe for Breakfast loaf (www.kaysheppard.com).
I'm often drooling at the posts and pictures of food that Elizabeth shares. And these strawberries are no exception. Talk about a fantastic summer treat! Perfect for pairing with your favorite grilled entree. And the beauty is that it is so ridiculously simple.
Grilled Balsamic Strawberries
Soak strawberries in balsamic vinegar for 15 min.
Rub in brown sugar.
Skewer + put on grill.
Can you imagine these paired with some coconut ice cream or sorbet? Heeeeaven!
Do you have any favorite summer recipes? Please share!
I absolutely love edamame. It's inexpensive and stays well frozen for weeks at a time. It's full of protein and healthy fats. Edamame in the pod can be thrown in boiling water for a couple of minutes or zapped in the microwave for a quick and yummy snack. Or you can buy the shelled kind and toss it in just about any recipe- salads, soups, stir-fries, etc. Just type the word "edamame" in the search box of this blog and you'll get a handful of tasty recipes. But just for good measure, I have a delightful new dip to share with you. And just in time for warmer weather. Enjoy!
Edamame Ginger Dip
8 ounces frozen shelled edamame
1/4 cup water
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced fresh ginger
1 tablespoon rice vinegar
1 tablespoon tahini
1 clove garlic
1/8 teaspoon salt
Hot pepper sauce to taste
1. Cook edamame according to package directions.
2. Puree the cooked edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt and hot sauce in a food processor until smooth. Chill for 1 hour before serving.
*This dip may be covered and refrigerated for up to 5 days.
*You may want to be conservative with some of the stronger ingredients like ginger, tahini, and garlic. It's much easier to add more than the other way around!
Recipe & Picture Source: Eating Well
Do you have any hummus or dip recipes that you love? Please share!
For me, nowhere is this struggle more pronounced than around the question of kitniyot. Every year I revisit the same question: Do I eat them, or not? Here are the particulars: I am Ashkenazi; I'm a vegetarian; I'm also fiercely protective of my recovery from almost a decade of anorexia. Each time Pesach rolls around, I have to decide which takes precedence: an ancestral custom that is hundreds of years old, or my internal wisdom that the severely limited diet of a kitniyot-free Pesach might inadvertently reawaken the food-restrictive mentality that I've worked so hard to put to bed.
Aside from the very real halachic issues involved, this dilemma also cuts to the heart of my perfectionist tendencies. If I were to eat kitniyot, would I be doing a "good enough" job of keeping Pesach? Would people find reason to look down on my lenience and criticize my choice? I believe the answer to both questions is yes. Undoubtedly, the norm among observant Ashkenazi Jews is to avoid eating kitniyot on Pesach. The decision to break with this custom would likely meet with some resistance from many members of the observant community. However, there is also the case to be made that where health is involved, the ban on kitniyot is not as stringent as the ban on chametz, and so people are permitted to eat kitniyot if their health requires it. Furthermore, there are Orthodox rabbis who have ruled that Ashkenazi Jews within the land of Israel are allowed to eat kitniyot because the custom of eliminating those foods was unique to Europe and therefore is not binding in the Middle East. Conservative Rabbi David Golinkin takes it a step further in his respons, which clearly argues that all Jews may consume kitniyot during Pesach "without fear of transgressing any prohibition." Again, I fully recognize that these opinions run counter to the prevailing custom among the observant Ashkenazi community. However, their arguments seem valid, especially when recovery is at stake. I would encourage Ashkenazi Jews who are trying to recover from any type of eating disorder to consider giving themselves permission to eat kitniyot on Pesach. I would also suggest that if a person DOES choose to eat kitniyot as a means of safeguarding his/her recovery during Pesach, that family members attempt to view this decision not as a rebellion or transgression, but rather as a way to protect that which is most precious: health and life.
If you do plan to incorporate kitniyot into your Pesach food repertoire, here are some recipes to get you started! It's possible to find KP versions of all the needed ingredients. Both feature quinoa...because, as a vegetarian, I am always looking for new ways to use quinoa on Pesach! The first comes courtesy of fabulous nutritionist Marci Anderson; the second, from Mark Bittman, author of one of my favorite cookbooks (How To Cook Everything Vegetarian...in case you were wondering.)
Bean Salad with Quinoa
Sweet Potato and Quinoa Salad (when I make this, I add a 15 oz. can of garbanzo beans for a little added protein)
1/2 cup golden raisins
2 large beets, peeled and finely diced (3 cups)
2 Tbs. olive oil
1/2 tsp. garam masala or curry powder
2 shallots, halved and thinly sliced (1/2 cup)
2 Tbs. balsamic vinegar
2 tsp. sugar
1 tsp. salt
1. Cover raisins with boiling water, and let stand 30 minutes. Drain.
2. Meanwhile, cook beets in large pot of boiling water 10 minutes, or until just tender. Drain, and set aside.
3. Heat oil in large skillet over medium heat. Add garam masala, and cook 20 seconds, or until fragrant. Add shallots, and sauté 2 minutes. Stir in beets, raisins, vinegar, sugar, salt, and 1/2 cup water. Cover, and simmer 20 minutes, or until compote is thickened. Cool.