Healthy Recipes

Pink Ribbon Smoothie for October (Breast cancer awareness month)

2009-09-24T12:31:00.002-04:00

Click on the image above for the recipe!

Sweet & Savory Cranberry Soda Bread

2008-11-21T10:17:00.000-05:00

This recipe is awesome for any day but especially Thanksgiving or Christmas dinner. I gather the dry ingredients ahead of time in a container & add the wet at the last minute. Pop it in the oven and you have fresh homemade bread for your dinner. This recipe will make 2 rounds loaves, enough for all your guests!

5- 1/4 cups Organic all-purpose flour
2- 1/2 cups Organic rolled oats
¼ cup of fresh rosemary, finely minced
1- 1/2 cups unsulphured organic cranberries
1 tablespoon Baking soda
1 teaspoon Salt
2- 2/3 cups Organic buttermilk
1/3 cup Organic molasses
1/2 cup Organic brown sugar
1/4 cup Organic raw sugar
2 tablespoons Local wildflower honey
2 tablespoons Organic canola oil
1 Organic free range egg
1 teaspoon pure vanilla extract

Preheat oven to 325 degrees. Line a baking sheet with parchment paper for round loaves. Add all dry ingredients plus rosemary and cranberries to medium bowl and set aside.

Using your electric mixer on low speed, mix buttermilk, molasses, honey, oil, egg & vanilla till combined and uniform in color.

Turn off mixer & add dry ingratiates & mix on low speed for 30 seconds, just long enough to combine. Do not over mix or you will have tough bread. Mixture should resemble moist cookie dough.

Divide in half & form into 2 free form loaves and place on baking sheet or put in loaf pans. Cut an X in the middle of the loaf and bake for 50 minutes or until done when thermometer measures 190 degrees

This is so delicious; moist & chewy. Best if eaten the same day & especially while warm from the oven!

Recipe by Cindy Karas from “Gourmet Sensations, Healthy Food Alternatives for the Body & Soul”

Cozy Apple Crisp

2008-02-29T16:39:00.004-05:00

This is one of our favorite desserts... easy & delicious! The most time consuming part is peeling & slicing the apples. The dried fruits & roasted nuts in the granola is what adds so much flavor. I hope you like it too!

Apple Crisp

8 large Granny Smith Green Apples
1 cup of sugar, I use raw unprocessed
1/4 cup all purpose flour
1 teaspoon salt
1 lemon juiced
2 tablespoons of cinnamon, add more or less to taste

Peal & slice apples about 1/4" thick & place in very large bow. Pour lemon juice over apples as you begin to add them to the bowl & toss well after adding each apple to keep from turning brown. Add remaining ingredience & toss till coated very well. Place apples in oversized pie plate & crumble heavily with "Granola" topping (see below). Bake 375 for about 45 minutes or until bubbly... do not let topping burn.

Granola Crust

3 cups of "My Favorite Granola" or any quality granola
1/4 cup canola oil
1/2 cup apricot preserves
1/4 cup of sugar, I use raw unprocessed

Mix together till crumbly before putting over apples Cindy Karas ckaras@nc.rr.com

The Taste of Autumn: Great Recipes from my favorite blogs

2009-09-21T22:05:00.003-04:00

I just can't help myself...Fall is right around the bend and all I can think about is warm comfort foods, puddings, chilis, muffins, quick breads, and of course...pumpkin! Try some of these great recipes out from some of my favorite food bloggers:

Brown Sugar and Spice Pumpkin Bars (Karina's Kitchen)
Spiced Apple Muffins (the Nourishing Gourmet)
Mom's Zucchini Bread (Food Blogga)
Pumpkin Cranberry Upside Down Cake (Elana's Pantry)
Roasted Hatch Chili Stew with Sweet Potatoes, Corn & Lime (Karina's Kitchen)
Santa Fe Pumpkin Chowder (Karina's Kitchen)
No-Tomato Chili (Everything Free Eating)
Roasted Corn Pudding in Acorn Squash (101 Cookbooks)
Crock Pot Red Curry Chicken with Butternut Squash (Cara's Cravings)
Maple Roasted Acorn Squash w/ Corn Bread Stuffing (Karina's Kitchen)
Pumpkin Seed Butter (Everything Free Eating)
Pumpkin Custard (Elana's Pantry)

Drunkin' Chicken Stew

2009-02-05T08:27:00.001-05:00

2 lbs of organic boneless, skinless breast of chicken cut into 1“ chunks
½ cup of Gluten Free all purpose flour
1 teaspoons sea salt
½ teaspoon pepper
¼ cup of organic canola oil
1 large sweet Vidalia onion, coarsely chopped
1 bottle of Guiness Extra Stout
6 cloves of garlic
14.5 oz of Free range organic chicken broth
2 tablespoons cilantro, freshly chopped
2 fresh bay leaves
2 sprigs of fresh rosemary, finely chopped
2 sprigs of thyme or ½ teaspoon of dried
1 Lb. of small red potatoes cut in quarters or halves depending on size
3 carrots cut into 1” chunks
2 cups of fresh green beans cut in half
1 cup of frozen peas

Combine flour, salt & pepper in a shallow dish. Dredge chicken in flour mixture and coat well. Reserve the remaining flour for later.

Heat oil in skillet over medium high heat and add the chicken in batches not to overcrowd. Cook turning to brown on all sides for about 10 minutes per batch. Transfer to a slow cooker.

Add the onions, garlic and herbs to the skillet and cook for about 5 minutes (you may need to add a bit of additional oil). Add the Guinness; boil for 1 minute scraping up all the brown bits. Add to the chicken in the slow cooker. Add the broth to the cooker and cover.

Cook on low for about 2 ½ hours.

Sprinkle the reserved flour in ¼ cup of water, mix well and add to crock pot stirring in to blend. Add veggies and cook on high for about an hour or until tender.

Test for any additional seasonings.

Recipe from “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Chili with Chicken and Black Beans

2008-10-16T18:10:00.000-04:00

2 medium chopped organic sweet Vidalia onions
1/8 cup extra virgin olive oil, plus extra for chicken
6-8 cloves of minced garlic
2 organic red bell peppers, large-diced
2 organic yellow bell peppers, large-diced
2 cans of organic black beans, drained
¼ cup chili powder, (or to taste)
¼ cup ground cumin, (or to taste)
1/4 teaspoon dried red pepper flakes, (or to taste)
1/4 teaspoon cayenne pepper, (or to taste)
2 teaspoons sea or kosher salt, plus more for chicken
2 (28-ounce) cans organic whole peeled plum tomatoes in puree, undrained (I love the “Muir Glen” Fire Roasted Whole Tomatoes)
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper

Sauté the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand and add to the pot with the black beans and basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve hot, or refrigerate and reheat gently before serving.

Recipe from “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

14-Carrot Soup

2008-02-29T17:06:00.000-05:00

Ingredients:

2 Tbsp olive oil
2 Tbsp butter
2 onions, sliced
1 sprig fresh thyme or 1 pinch dried thyme
14 carrots, peeled and sliced (about 6 cups)
6 cups vegetable broth
(I used 6 cups water and 3 vegetable bouillon cubes)
salt and pepper

1. Melt olive oil and butter in a heavy-bottomed pot and add onions and thyme. Cook over medium-low heat for about 10 minutes, until tender and golden.

2. Add carrots and 1/2 tsp salt and 1/4 tsp pepper and continue to cook for about 5 minutes to build flavor.

3. Add broth, bring to a near boil, then reduce to a simmer and cook for about 30 minutes, until carrots are tender.

4. Adjust the seasoning with more salt and pepper to taste and puree.

5. Press through a sieve for an elegant, velevety texture

Serves 4-6

Another GREEN detox smoothie!

2009-02-09T10:48:00.002-05:00

2 pears, peeled, cored and chunked
2 kiwi, peeled
1 large handfull frozen berries
4 leaves dinosaur kale, stems removed
1/2 small bunch parsley
1/2 head romaine, roughly chopped
1 cup water
2 Scoops of SP Complete
1 Scoop of SP Whey Pro (optional)

Place all in blender and blend until smooth. Add more water (or coconut water for more flavor) to thin to desired thickness. This one comes out a dark purple when mixed berries are used.

Gluten Free Buckwheat Pancakes

2008-10-10T08:49:00.002-04:00

- 1 cup coconut milk
- 1 organic egg
- 3 Tbsp canola oil
- 5 Tbsp all purpose Gluten Free Flour Mix (see recipe)
- 5 Tbsp buckwheat flour
- 2 Tbsp ground flax seed
- 1 tsp raw unprocessed sugar
- ½ tsp salt
- 1 tsp baking soda

Whisk together milk, egg and oil. Separately mix the dry ingredients together. Add to the milk and egg mixture until just combined. At this point you can add some frozen blueberries if you like to the mixture but be sure to fold gently not to break the blueberries & end up with blue pancakes! Cook on a griddle lightly rubbed with oil. Serve with additional fruit and or syrup.

From “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Zucchini Pancakes

2008-10-06T14:37:00.000-04:00

5 organic zucchini
4 organic whole eggs
2 cloves of organic garlic, finely minced
1 tablespoon of organic onion, finely minced
1 tablespoon of Fresh rosemary, finely minced
1 cup of flour, (I use King Arthur’s organic white wheat)
½ cup Romano Pecorino cheese, grated (for dairy free, use soy or rice cheese substitute)
½ teaspoon of sea salt
Salt & pepper to taste
Local organic wildflower honey or maple syrup

Shred zucchini & toss with ½ teaspoon of salt. Place in colander. Position plate on top and weight down with some heavy cans to drain liquid for about 15 minutes. Discard liquid.

In a bowl beat eggs lightly. Add remaining ingredients and stir lightly until just moistened. Batter will be slightly lumpy. Add zucchini & fold until combined.

On a hot lightly oiled griddle, drop a heaping tablespoon of mixture & spread out into about a 3” circle & cook for about 3 minutes on each side or until brown.

Serve with just a few drops of warmed honey or maple syrup, not too much as you want to enjoy the flavors of the savory pancakes.

Can be frozen & reheated at 425 degrees for about 5-8 minutes

From “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Sweet Potato Pancakes

2008-03-09T22:00:00.002-04:00

I suggest using leftover roasted sweet potatoes from dinner the night before to save time in the morning. Double the recipe and freeze half for next time, it's just as good!

2 1/2 cups mashed sweet potatoes

1 1/2 cups all-purpose flour (I use King Arthur all natural white, whole wheat)

3 1/2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon ground nutmeg

1 tsp. cinnamon

1/2 tsp. vanilla

2 eggs, beaten

1 1/2 - 2 cups milk (if dairy free use soy or rice milk)

2 tablespoons butter, melted (if dairy free use canola oil)

Combine mashed sweet potatoes, eggs, milk and butter medium size bowl. In separate bowl sift dry ingredients and add to wet; mix well.

Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Serve with warm pure maple syrup (add a tablespoon of apricot preserves to syrup for something different)!

Cindy Karas

ckaras@nc.rr.com

"Cindy's Favorite Granola"

2008-01-26T19:40:00.001-05:00

15 minutes to assemble/45 minutes to bake/1 hour to cool

“My Favorite Granola” is a combination of a few changes from some old recipes I found, and some foods that I just enjoy eating. It’s very tasty, fills up your tummy and is just plain good for you & your heart. I make everything from scratch as I go along so amounts may vary a bit!

10 cups of organic rolled oats
1 cup raw walnuts, coarsely chopped
1 cup raw pecans, coarsely chopped
1 cup shelled raw sunflower seeds
1 1/2 cups coconut
3~4 tablespoons cinnamon
½ cup of local wildflower honey (or your favorite honey)
½ cup of canola oil
½ cup of apricot preserves (fruit only, no added sugar or cornstarch)
1 teaspoon of sea salt
4 cups of chopped organic dried fruit free from sulfates, artificial colors and artificial sweeteners. Any combination you like is delicious! Suggestions include, pineapple, apricots, raisins, cranberries, apples, blueberries, goji berries, prunes, mango & papaya.

Preheat oven to 375 degrees

Toss oats, nuts, seeds, coconut, salt & cinnamon well.
To the dry ingredients add oil, honey and preserves; mix until well coated .

Place in a parchment paper covered cookie sheet about ¼ ‘ deep. (you will need 2 pans)

Bake at 375 degrees about 30-45 minutes tossing after 15 and 30 minutes. Check every 5 minutes until medium toasted and you can smell the toasted nuts and cinnamon!!!. DO NOT LET BURN Remove from oven and cool about an hour.

In separate bowl mix dried fruit and add to cooled oat mixture; toss very well.
Stored in an airtight container, it will stay fresh about a month.

Baba Ghanoush with Warm Pita Recipe courtesy Tyler Florence

2008-06-26T13:54:00.002-04:00

4 baby Italian eggplants (about 1 pound total), scored

1/2 cup extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper

2 garlic cloves

1 tablespoon tahini paste

1/2 lemon, juiced

1/2 teaspoon ground cumin

Handful cilantro leaves, roughly chopped

Pita Crisps:

8 large pita rounds, cut into strips

2 tablespoons za'atar dry spice

1/2 cup extra-virgin olive oil

Kosher Salt

Split the eggplants in half through the stem and score sides. Drizzle with olive oil and season with salt. Grill eggplants on a very hot grill pan until skins are wrinkled and black and flesh side is nicely charred.

When the eggplants are cool enough to handle, cut off tops.

In a food processor, combine eggplant, garlic, tahini, lemon juice, cumin, and cilantro and puree until smooth. Season with salt and pepper. Pour in the olive oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with a drizzle of olive oil and some roughly chopped cilantro. Serve with pita strips for dipping.

To make pita strips.

Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil and drizzle over wedges. Season with salt and toss to coat evenly. Lay out pita wedges on a roasting tray and bake in the hot oven for 10 to 15 minutes until warmed through. If you prefer a crispier pita bake for a further 5 to 7 minutes. Serve warm with baba ghanoush.

Avocado Bruschetta

2008-03-26T16:45:00.004-04:00

This is a wonderful snack or appetizer hot or cold. I love this with a small group to munch on before dinner...

1 ripe avocado
2 tablespoons of lemon juice
1/2 cup each chopped: oven roasted tomatoes, red and yellow peppers
1 clove garlic, oven roasted chopped coarsely
1/4 cup pitted kalamata olives, chopped
1/4 cup fresh chopped basil
Drizzle of olive oil,
salt and pepper to taste
1 baguette

Dice the avocado, drizzle with the lemon juice (to keep from discoloring), toss lightly and set aside. Toss the roasted tomatoes, peppers, olives, garlic & basil together. Add avocado and mix very lightly not to break up the avocado too much. Add salt, pepper and the drizzle of olive oil
over the mix. Slice the baguette and lightly toast the slices under the broiler. Serve warm.

Cindy Karas ckaras@nc.rr.com

Cindy's "Easy-licious" Hummus

2008-03-13T14:08:00.001-04:00

Hummus ~
4 garlic cloves, peeled
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher or sea salt
1/3 cup tahini (sesame paste)
2 lemons freshly squeezed
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce
olive oil
1/2 teaspoon of cumin (optional)

Place garlic the food processor fitted with the steel blade and process until it's minced. Add the rest of the ingredients to the and process until the hummus is coarsely pureed. Taste, for seasoning. If too thick, thin with a drizzle of olive oil and pulse till desired consistency. Serve chilled or at room temperature with veggies, apple slices, pita rice crackers or whole grain crackers.

On the Go Snacks

2008-02-01T10:34:00.002-05:00

On the go snacks are great for quick pick me up in between meals & to keep your metabolism flowing. Here is an idea that you can portion into small zip bags & keep at home or in the car for kids & adults “on the go“!

2 cups chopped walnuts, preferably toasted
1 cup dried, unsweetened cherries, raisins or cranberries

VERSION ONE: Combine the ingredients in a medium bowl. Portion 1/3 cup servings into snack-sized sealable plastic bags. This recipe is perhaps the simplest of all and it is amazing how much it tastes like ice cream!

VERSION TWO:Place nuts on a baking sheet & roast at 375 degrees for about 8-10 minutes or until toasted but not burned (check often after the 8 minutes) Cool & combine the ingredients in a medium bowl. Portion 1/3 cup servings into snack-sized sealable plastic bags.

Sweet Potato Fries

2008-02-01T10:36:00.002-05:00

Mix ingredients together and store in an airtight container for up to 6 months.

1 cup sea salt
1/4 cup black pepper
1/4 cup garlic powder Olive Oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
1 tablespoon seasoning
1/2 teaspoon paprika

Preheat oven to 450 degrees F. Line a sheet tray with parchment paper. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Cindy Karas ckaras@nc.rr.com

Garlic Roasted Fingerling Potatoes with fresh Rosemary

2008-06-18T19:24:00.001-04:00

2 lbs of fingerling potatoes
1 medium onion sliced 1/8 – 1⁄4 “ thick
1⁄4 cup of extra virgin olive oil (EVOO )
1/2 tsp. coarse sea salt
Ground black pepper to taste
1 tsp. fresh thyme, chopped
1-1/2 tsp. fresh rosemary, chopped
1 tsp. chives, fresh, chopped
10 cloves of whole peeled garlic
5 cloves of minced garlic

Wash potatoes in cool water, pat dry, slice in 1/2 lengthwise and set aside.

In a large mixing bowl add EVOO, salt, pepper, thyme, rosemary, chives and garlic and mix well. Add onion slices and fingerlings and toss to coat with mixture. Transfer all to a glass baking dish. Place in center of oven and bake at 425 degrees uncovered for 20 minutes or until easily pierced with a fork.

Serve immediately. Garnish the serving platter with sprigs of fresh rosemary and enjoy!

Chili with Chicken and Black Beans

2008-06-09T14:19:00.003-04:00

2 medium chopped organic sweet Vidalia onions
1/8 cup extra virgin olive oil, plus extra for chicken
6 cloves of minced garlic
2 organic red bell peppers, large-diced
2 organic yellow bell peppers, large-diced
2 cans of organic black beans, drained
1 tablespoon chili powder, (or to taste)
1 tablespoon ground cumin, (or to taste)
1/4 teaspoon dried red pepper flakes, (or to taste)
1/4 teaspoon cayenne pepper, (or to taste)
2 teaspoons sea or kosher salt, plus more for chicken
2 (28-ounce) cans organic whole peeled plum tomatoes in puree, undrained (I use the Full Circle from Lowes Foods)
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper

Recipe from “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Guilt Free Sweet Potato Chips

2008-05-16T08:09:00.004-04:00

6 Lbs of Organic Sweet Potatoes
1⁄4 cup of Extra Virgin Olive Oil
Finely minced fresh rosemary & garlic
Sea salt, freshly ground

Slice potatoes about coin size thin & toss lightly with oil. Add rosemary & garlic and toss again.

Bake in a single layer on a cookie sheet at 400 degrees for about 50-60 minutes, checking often not to burn & turn if necessary.

Remove from oven & sprinkle with salt & toss lightly not to break chips.

These may be guilt free but honey they are Overloaded with Taste!

Refried Black Beans

2008-05-02T08:07:00.001-04:00

Thinking of Cinco de Mayo, I had to post something to celebrate!!!

I serve this as a side dish with grilled chicken, with corn chips or veggies. I hope you love it as much as my husband does!

2 cans of organic black beans with liquids
3 -4 scallions with tops, finely minced
6 cloves of garlic
Pinch of red pepper flakes
2-3 Tablespoons of ground cumin
2-3 tablespoons of Chile powder
¼ cup of chopped cilantro
Salt & pepper
Extra virgin olive oil

Sauté onions & garlic in oil until translucent. Add pepper flakes, cumin, chile powder, salt & pepper & stir in for about 2 minutes. Add beans & liquid to the rest of the ingredients. Continue stirring until liquid reduces & beans become thicker & the consistently you like. Remove from burner & fold in cilantro.

Ole!

Spinach Sauté

2008-05-01T08:44:00.001-04:00

This is a side dish that can be added to just about any meal. I love my veggies so much I cut the recipe in half and make a simple meal of this alone… I just love it!

2 red peppers, cut into strips
2-3 large spring onions chopped to include the green top
1 small package of grape or cherry tomatoes cut in half
4-5 cloves of garlic
1 lemon, zested & juiced
Pinch of red pepper flakes
2 Tablespoons of coarsely ground mustard
1 lb of fresh spinach or more
Extra virgin olive oil
Salt & pepper

In a sauté pan add peppers, onions, tomatoes, garlic, zest, salt , pepper & red pepper flakes and sauté for about 4-5 minutes until the peppers start to soften. Add the mustard & lemon juice and stir for about a minute. Fold in the spinach & continue folding until it wilts. That’s all folks!

Brown Rice w/ Veggies

2008-04-12T10:36:00.001-04:00

Basic Rice Recipe

1 medium onion, diced
1 carrot , cut in half lengthways & half again. Slice in 1/4" slices
1 stalk of celery, cut in half lengthways & then in 1/4" slices
4 cloves of garlic, chopped
1 cup of brown rice, I like short grain because I find it chewy & a nuttier flavor
2 cups of organic free range chicken stock
1/4 cup Olive oil
salt & pepper
pinch of each; cayenne pepper & red pepper flakes
1 tablespoon fresh basil, oregano & lemon thyme (optional)

In a medium pot on a low to medium low heat, add oil & sauté veggies & herbs for about 5 minutes. Add rice & stir for about 2 minutes to coat well with oil. Raise heat to medium high & add chicken stock. As soon as it comes to the boiling point, lower heat, cover with lid & simmer for 50 minutes.
I always double this recipe so I have it for another night's supper during the week.

Additional Tasty Veggies

1 fresh organic medium onion cut in half & sliced about 1/8" (substitute leeks)
3 fresh organic zucchini's cut in half & then slice each half in quarters
1 fresh organic red pepper cut in strips
1 lb of fresh organic mushrooms
1 lb fresh organic spinach (substitute kale, Swiss chard or any green leafy veggie)
4-6 cloves of fresh organic garlic, chopped
1/8 cup Olive oil
salt & pepper
pinch of each; cayenne pepper & red pepper flakes
1 tablespoon fresh basil, oregano & lemon thyme (optional)

In a sauté pan on a medium high heat, add oil & sauté mushrooms for about 3 minutes. Add remaining veggies & herbs and continue cooking for about 5 minutes till veggies are al dente.

I eat these veggies over the rice recipe above. I just love this & can eat it every day.The rice lasted me all week on my Detox program (1/2 cup cooked rice per day). I would make fresh veggies each night to go with the rice. Just substitute any veggies you like...

Watercress Salad with Roasted Tomato Dressing

2008-04-06T19:06:00.004-04:00

1 pint cherry tomatoes
1 clove garlic, smashed
Extra-virgin olive oil, for drizzling, plus 1/4 cup for the dressing
Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon sugar
Handful fresh parsley leaves
1/4 French baguette, thinly sliced croutons
8 ounces (1/2 log) creamy goat cheese, room temperature
2 bunches hydroponic watercress (feathery variety)

Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast @ 350 degrees for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized.

Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside to cool in the refrigerator while you prepare the croutons.

Take a sheet tray and lay out thin slices of the baguette. Drizzle with olive oil and season with salt and pepper. Place in the hot oven and bake until golden brown and crispy. The croutons will take 5 to 7 minutes. Remove from oven and while still warm; smear each piece with some goat cheese. Set aside.
Take a platter and layer with goat cheese croutons. Top with mounds of feathery watercress and drizzle over the roasted tomato dressing.

This Recipe delectably discovered at the Food Network archive: www.foodnetwork.com

Spanish Rice

2009-02-16T11:39:00.003-05:00

2 boneless, skinless chicken breasts
1 ½ cups of short grain brown rice
1 medium onion, minced
4 cloves of garlic, sliced paper thin
Salt and pepper
¼ cup of cilantro, chopped
1 small can of organic tomato sauce
Extra virgin olive oil
2 1/2 cups of chicken stock
½ cup of water

Drizzle oil in large pot and brown chicken on all sides. Remove and set aside.

Sauté onions in pot for about 3 minutes and then add garlic, paprika, salt, pepper and rice. Stir often until garlic and onions are translucent. (You may need to add a bit more oil). Add chicken back to pan with tomato sauce and ½ cup of water and give it a good stir.

In a separate pot add stock and bring to a boil and then add to chicken mixture. Turn heat to low and simmer for about 50 minutes or until rice is done.

Place in shallow serving bowl & sprinkle cilantro on top for garnish.

Recipe by Cindy Karas