By Linda on Mar 10, 2011 in Recipes | comments(0)
Linda’s comment: I have done this delicious CBC cocktail for years….GREAT nourishment for your liver….in fact, your body will begin to crave this cocktail….enjoy….
2 medium carrots (organic)
3 medium Beets, green stems and all (organic)
1 medium cucumber (organic)
Take your knife and twist it down in the cucumber ….shove a peeled whole clove of organic garlic then put the cucumber in the juicer….
Salt to taste with good salt….must drink down within 15 minutes…also chew the liquid before swallowing…..
Do this three times per week….your bowels will be the color of the beets….
Do this in a juicer NOT a blender…..I freeze the pulp in individual bags and put in freezer for soups, sauces, etc., etc. OR you can dry it in the dehydrator for salads and sprinkles on cooked veggies…I also use it for dips…..OR you can take a heaping tablespoon and put in gallon jug and water your bushes or plants. That way nothing goes to waste…make sure you use ONLY organic, as GMO/non-organic is not good for the liver.. Enjoy
By Linda on Mar 7, 2011 in Recipes | comments(0)
Link: http://www.kitchendaily.com/recipe/spiked-hot-chocolate-142673/#ixzz19peGZT8E
Excerpt:
This hot chocolate recipe incorporates some of the flavors of the Caribbean, explains Marcus Samuelsson. He starts by adding coconut milk and whole milk to a pan (use 2 parts regular milk to 1 part coconut milk). He sets the pan over low heat to warm, then gathers his flavorings: the seeds of a whole vanilla bean, a cinnamon stick, fresh nutmeg (this spice is found all over the Caribbean), and chopped Mexican chocolate. Once the milk is hot, he adds these, along with brown sugar, and whisks until the chocolate melts and the mixture is smooth.
By Linda on Feb 7, 2011 in Recipes | comments(0)
Linda’s comments: I made this for the Super Bowl party and it was a hit. I made a few changes from original recipe. Even the men liked this!!
Spaghetti Squash Casserole
1 large organic spaghetti squash (football size) or 2 small
1 organic onion
2 cloves garlic, minced
3 cups organic diced tomatoes (Lucin)
2 tbsp organic grapeseed oil/coconut oil
3/4 cup grated organic zucchini
1/2 cup shredded mozzarella cheese
2 balls fresh mozzarella
1/2 cup shredded fontina
Split the spaghetti squash in half. Scoop out seeds and place cut side down on a sheet pan.
Bake at 425 for 45 minutes or until outside is well browned and inside is tender. Allow squash to cool 30 minutes. Scoop the flesh into a bowl. Saute the onions and garlic in grapeseed oil or organic coconut oil. until fully cooked, about 10 minutes. Add the onion to squash mixture, followed by the tomatoes and zucchini. Mix well and season with salt and pepper to taste. Place the mixture in a large casserole pan, sprinkle with the cheese and bake in 375 oven for 45 minutes or until bubbly and browned. Garnish with fresh chopped herbs. Makes 8 servings.
Recipe from Michael Stebner, Executive Chef, True Foods Kitchen
By Linda on Feb 2, 2011 in Recipes | comments(0)
Link: http://www.slashfood.com/2010/08/04/cocktails-for-kids-lenell-it-all/
Recipe: http://www.slashfood.com/2010/08/04/cocktails-for-kids-lenell-it-all/
Several years ago I was asked to add some fun drinks to a girl’s slumber party — the parents weren’t quite sure whether cocktail shakers and muddlers were appropriate for a party for minors. Loaded with everything from kiwis to kumquats, I proved that kids can create some pretty tasty libations with no alcohol involved.
Dark Invader
9 black berries plus 2 for garnish
40 ml (about 1.3 ounces) organic pineapple juice
20 ml (little less than .75 ounces) vanilla syrup (Make sure this isn’t corn syrup)
Muddle the 9 berries with the pineapple juice and vanilla syrup in a cocktail shaker with ice cubes. Shake. Strain into chilled cocktail glass. Garnish with two blackberries, sliding one onto the glass rim and the other on the opposite side. Also fun to add a small black straw.
The Shirley Temple is still a favorite. The original recipe of two parts ginger ale, one part orange juice and a teaspoon of grenadine has been simplified to just dashing some grenadine into ginger ale or lemon-lime soda. Any bartender working in an establishment that allows families inevitably gets asked to make a drink for a youngster. If not a Shirley Temple, the other culprits are virgin frozen daiquiris or piña coladas. However, serving alcohol free drinks can involve more thought than simply leaving out the alcohol from your frozen daiquiri mix. Once the booze component is gone, often what’s left behind is out of balance and overly sweet. It takes a bit more thought to balance out flavors.
I had the pleasure of working with Dutch bartender Timo Janse in Amsterdam last year when I discovered he had written a cocktail book for kids called “Shake It!” (You won’t find it in English, but if you read Dutch it’s a must have.) Timo prefers his Dark Invader saying the blackberries remind him of happy treats his mom made from their garden when he was a child.
Recipes after the jump…
Whether a kid big or small, serving up tasty beverages without alcohol is a responsible part of service at any party, whether it’s an underage gathering or not.
Preggatinis: Mixology for the Mom-to-Be authored by my friend Natalie Bovis, a.k.a. The Liquid Muse, is a great mocktail reference. One of Natalie’s favorites for kids is the Watermelon Cooler.
Watermelon Cooler
6 mint leaves
1 heaping teaspoon organic powdered sugar
½ ounce organic lemon juice
Lemonade ice cubes (simply freeze your favorite lemonade in your ice cube trays)
1 cup seeded organic watermelon chunks (to make approx. 4 ounces juice)
2 ounces Hansen’s Key Lime twist soda
1 small watermelon wedge, garnish
Gently muddle mint, sugar, and lemon juice in the bottom of a sturdy wine goblet type glass or other fun kid friendly cup. Fill with lemonade ice cubes, add watermelon juice, and top with lemon-lime soda. Garnish with a watermelon wedge on the rim of the glass.
Alabama-born LeNell Smothers defines herself first and foremost as a bartender, but she’s been called many things — most recently, the proprietress of Casa Cóctel with partner Demián Camacho Santa Ana. She’s owned her own whiskey label, called Red Hook Rye, and has been recognized by her home state as an honorary Colonel. Other interests include gin, sin and men.
By Linda on Feb 2, 2011 in Recipes | comments(0)
Linda’s comments: This recipe makes for a healthy, fresh spicy side dish. I made this for a “bring a covered dish” party and it was a hit….I also added organic “cherry” tomatoes and Feta cheese.
Ingredients
Pre-heat oven to 400 degrees F. Toss beets on a large piece of foil and drizzle with olive oil. Season with salt and pepper then place another piece of foil over the top to form a pouch. Bake in the oven for 45 minutes until very tender. Allow beets to cool then rub off and discard the skins. Cut larger beets in quarters and smaller ones in half.
Blanch green beans in a large pot of salted boiling water for 2 minutes then plunge in ice water to shock. Drain and pat dry.
Make the dressing: Combine lemon juice, zest, honey and horseradish. Whisk while you add olive oil to lightly emulsify. Season with salt and pepper. Add beets and beans to the vinaigrette. Toss to coat everything evenly then serve showered with fresh grated horseradish.
This recipe was altered but the basic one came from: http://www.kitchendaily.com/
By Linda on Jan 19, 2011 in Recipes | comments(0)
Linda’s comments: These recipes are delicious….I love Quinoa…it is so healthy….There are many Quinoa recipes….make up your own….just do your best to use organic products and NO GMO…
Quinoa Recipes….very healthy….
Directions
In a medium saucepan add quinoa and lightly toast over medium high heat. Once it starts to smell nutty tip out into a bowl and set aside. Place saucepan over medium heat and add olive oil. Add diced onion and saute for 3-4 minutes until translucent. Season with salt and pepper. Add toasted quinoa back to pot, cover with chicken stock and bring to a simmer. Cover and cook for 10 minutes.
After 10 minutes, add cranberries and olives and stir well. Allow to cool slightly then fold in fresh parsley, almonds and add a drizzle of extra-virgin olive oil and a squeeze of fresh lemon juice.
Read more: http://www.kitchendaily.com/recipe/quinoa-pilaf-150368/#ixzz1AJqAJMS5
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KitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.
In this episode of the Pantry Project, Gail shows viewers how quinoa — a highly nutritious whole grain — can be used in savory recipes like
Quinoa is a whole grain that’s packed with protein and fiber. It comes in a variety of colors including red, yellow and black. Once cooked, it can be used in a variety of ways. In this video, she demonstrates how to make the one of her favorite breakfasts: Quinoa Cakes with Mushrooms, Bacon, and Sunnyside Fried Eggs. She begins by quartering button mushrooms and sautéeing them, then moves on to making the cakes. She adds cooked quinoa, flour, garlic, Parmesan and lightly beaten eggs to a bowl, then stirs everything together until it forms a dough-like consistency. She molds the cakes using a measuring cup, then pan fries them in canola oil. Once the cakes are done, she fries two eggs in the same pan. Once they are finished, she plates the eggs atop the cakes and serves the dish with crispy bacon and fresh chives.
Read more: http://www.kitchendaily.com/2011/01/05/quinoa-recipes-gail-simmons/?icid=main%7Chtmlws-main-n%7Cdl3%7Csec1_lnk3%7C193971#ixzz1AJqJ8EYn
Directions
Combine quinoa, red peppers, chopped parsley, olives, peeled garlic, red onion and pepper flakes. Stir well and set aside.
Place the steak on your board so the grains are vertical. Make a horizontal cut from the right hand side slicing almost all the way through but leaving a one-inch border on the left hand side. Open the top flap up like a book. Season the inside with salt and pepper. Spread the quinoa stuffing evenly over the steak then roll it up right to left (this way the grains of the meat should be running lengthwise so when you make slices it cuts across the grain). Secure the rolled steak with 4 separate pieces of kitchen twine about an inch apart. Season the steak on the outside with salt and pepper.
Heat an outdoor grill or griddle pan over medium-high heat. Grill the steak on all four sides, turning every 4-5 minutes until it is well charred all over. Using an instant read thermometer cook the steak until it reaches an internal temp of 140 degrees F. Remove from grill and allow to rest for 8-10 minutes before slicing into thick pieces.
Read more: http://www.kitchendaily.com/recipe/quinoa-stuffed-grilled-flank-steak-150370/#ixzz1AJqTwLtE
Directions
In a large mixing bowl combine quinoa, eggs, Parmigiano, flour, garlic, salt and pepper. Mix until well combined then form into 4 large cakes (just like crab cakes). Heat a large non-stick saute pan and add vegetable oil. Once hot, gently place cakes in the pan and cook for 6-8 minutes per side, turning regularly. Once golden brown and crispy remove from pan and set aside to drain on a paper towel. Season with salt.
Fry bacon in pan for 3-4 minutes per side until golden. Add a little more olive oil to the pan and brown mushrooms – 5-6 minutes. Season with salt and pepper. In a separate non-stick pan fry 2 eggs in a little vegetable oil, about 3-4 minutes on one side – yolks should still be soft.
To assemble, place quinoa cakes on plate, top with mushrooms, bacon slices and a fried egg. Sprinkle with sliced chives.
By Linda on Jan 12, 2011 in Recipes | comments(0)
By Linda on Jan 7, 2011 in Recipes | comments(0)
Linda’s comments: So easy to make and taste yummy….the fresh lemongrass makes it….
Directions
Bring the 4 cups of water to a boil in a medium saucepan over medium-high heat. First add lemongrass (which alternately can be pounded, instead of chopped, and added to the pot as a whole stalk), as it needs to be cooked the longest. Add ginger, onions, soy, mushrooms and scallions. Reduce the heat and simmer for 3 minutes.
In a separate bowl, whisk together the egg and egg whites. Pour egg mixture into simmering broth mixture; stir once. Cook 1 minute.
Remove from heat; stir in pepper. Serve immediately.
I found this in KitchenDaily’s video series, Marcus’ Kitchen, Chef Marcus Samuelsson
Read more: http://www.kitchendaily.com/recipe/egg-drop-soup-142665#ixzz0swJqQ82w
By Linda on Jan 6, 2011 in Recipes | comments(0)
Linda’s comment: Yummy, Yummy recipe…..I can’t remember the name, but when I made it, you almost can’t stop eating it…Very healthy…
Ingredients
- 1 large organic zucchini, quartered lengthwise (about 8 ounces)
- 1 organic red bell pepper, cut into 4 wedges
- 1 organic leek, trimmed and halved
- 1 (14-ounce) can artichoke hearts, drained
- 1 head radicchio, quartered
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 garlic garlic cloves, minced
- Coconut Oil (Put organic oil in glass spray bottle)
- 4 cups hot cooked gluten free rotini (about 4 cups uncooked corkscrew gluten free pasta)
- 1 cup organic grape or cherry tomatoes
- 3/4 cup (3 ounces) crumbled goat cheese
- 2 tablespoons chopped fresh organic basil
Preparation
Prepare grill.
Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a jelly-roll pan; sprinkle evenly with 1/4 teaspoon salt, black pepper, and garlic. Lightly coat vegetables with cooking spray. Place vegetables on grill rack; grill 3 minutes on each side or until browned and tender. Remove vegetables to a cutting board; chop into bite-sized pieces.
Place pasta in a large bowl; sprinkle with remaining 1/4 teaspoon salt, tossing well. Stir in grilled vegetables and the tomatoes, and sprinkle with cheese and basil.
Andrea Chesman, Cooking Light, SEPTEMBER 2005
By Linda on Dec 2, 2010 in Recipes | comments(0)
Link:
Excerpt:
Ingredients
-
- 4 boneless, organic skinless chicken breasts
- 1/2 cup sliced almonds
- 2 tablespoons organic butter
- 1 organic apple, peeled and diced
- 4 slices brie, chilled
- sea salt and freshly ground pepper to taste
- 2 tablespoonsorganic/coconut olive oil
- 1 tablespoon organic butter
- 1/2 cup organic chicken stock
Directions
Gather these tools: cutting board, chef’s knife, paring knife, wet and dry measuring cups, small saute pan, large nonstick saute pan with a tight-fitting lid, tongs
In a small saute pan, toast the almonds over medium-high heat, shaking occasionally to prevent them from burning, for about 3-4 minutes. Remove from the pan and set aside. In the same pan add the butter and apples and cook, stirring frequently, until softened and caramelized, about 5 minutes. Set aside.
Using a paring knife, make a deep and wide pocket in each chicken breast by piercing the plump, short end of the chicken breast with the knife, moving the knife gently from side to side, about 2 inches wide, within half an inch of the edges.
Sprinkle the inside and outside of the pocketed chicken breasts with salt and pepper. Place one piece of brie inside each chicken breast, then fill each breast with 1/4 of the sauteed apples and 1 tablespoon of the toasted almonds.
Heat a large nonstick skillet over medium-high heat and add the olive oil and butter. Swirl to coat the pan and add the chicken breasts (do NOT crowd the pan). Cook for 4-5 minutes, then turn and cook for 3 minutes. Add the chicken stock, place a lid on the pan, and continue to cook for 2 minutes. Remove the lid and cook until the stock has almost evaporated.
Serve the breasts whole or sliced on the bias. Garnish with remaining toasted almonds and any remaining pan juices.
about this recipe
This dish is so easy you can make it any night of the week, but it’s so decadent that it’s fit for company or any special occasion. The crunhy almonds, caramelized apples, and gooey brie are an outstanding trio. The toasted almonds and sauteed apples can be prepared days in advance; the chicken breasts may be stuffed a day ahead and cooked off before service. Be sure to make as big a pocket at possible without tearing the meat so you can pack it with lots of apples, almonds, and brie!
