Saturday, November 13, 2010

Wild Rice Harvest Casserole

Sometimes the angels give me the strangest recipes but they are so good! This mix of fruits, veggies, grains, and beans is a whole meal or a great side dish and can be eaten warm or cold.

1 cup of wild rice cooked with 2 cups of water
1 can of black beans (14 1/2oz)
1/2 c dried cherries or raisins or similar dried fruit
1/2 c chopped walnuts

1 large or 2 medium sweet potatoes, peeled and diced
4 medium apples (any kind) diced (I like Fuji)
1 big bunch of grapes (about 3 cups) cut in half

2 T fennel seeds
olive oil

Heat oven to 500 degrees. This sounds weird, but mix apples, sweet potatoes, and grapes with enough olive oil to coat and sprinkle with fennel seeds. Put in a heat proof casserole dish and roast at 500 degrees for 20 minutes or until potatoes and fruit are tender.

In a big bowl mix the rice, beans, dried fruit, walnuts, and the roast apples, sweet potatoes, and grapes. Make sure to get all the olive oil and juices out of the roasting pan and into the mix. If the apples didn't give off much juice, you can mix in a little apple juice or other kind of juice to moisten. This is so yummy, I had to make a second batch and share with all my friends!

Thursday, November 11, 2010

Roasted Eggplant Lasagna

2 eggplants
olive oil
2 cups or 1 pint or around that amount of mushrooms
3 T chopped fresh rosemary

4 cloves garlic
1/2 onion, chopped (if small, use a whole)
2 28-oz cans diced tomatoes

1 large container ricotta cheese
2 eggs

32 oz grated mozzarella cheese

1 box no-boil lasagna noodles

For eggplant, peel and slice thin and salt them. Let them sit 10 minutes and use a towel to blot up excess water then put on a big tray and drizzle both sides with olive oil. Heat oven to 500 degrees F, and put eggplant in for about 20-25 minutes till soft. Take it out and let it cool.

Slice mushrooms and saute in olive oil over medium high with 1 T of the rosemary. When cooked, set aside.

Make sauce by sauteeing the chopped garlic, onion, and remaining 2 T rosemary in olive oil. Add the 2 cans of tomatoes, plus liqid and heat thoroughly. Add salt and pepper to taste.

Mix ricotta with the eggs.

To assemble:

Get a 9x13" glass dish and spoon a little sauce in the bottom, just a light layer.

Add a layer of noodles.

Spread half ricotta mix on top. Layer the eggplant next and then the mushrooms, followed by a little sauce.

Add a layer of noodles.

Spread the other half of the ricotta on top and a nice layer of sauce.

Add another layer of noodles, followed by sauce.

Sprinkle grated parmesan cheese on top.

Bake at 375 50-60 minutes. YUM!!

Saturday, October 16, 2010

Greek Omelette

Great for breakfast or dinner!

1/4 c feta, crumbled
1/4 c kalamata or greek olives chopped
1 roasted red pepper, chopped
2 T fresh basil, chopped
4-5 eggs
a little milk
3 T butter

Whip together the eggs and a little splash of milk.

Melt butter over medium heat in a non stick skillet
Pour in eggs and milk. As they start to get cooked on the bottom dump in all the fillings (cheese, olives, pepper, basil) on one half, and carefully fold the other half over it. Cook a little bit, then flip to finish cooking. Feeds two people.

Saturday, October 2, 2010

Coconut Rice and Delightful Veggie Curry

Veggie Curry:

2 stalks celery sliced thin on a diagonal
4 carrots peeled and sliced thin on a diagonal
1 head of cauliflower cut into small florets
4 medium red potatoes sliced thin

2 cloves garlic chopped
2 T minced ginger
1 cup sliced mushrooms - any kind
6 oz fresh spinach, rinsed and drained
Olive oil

1 box golden curry 'sauce mix' (I buy the S&B brand at Fry's in the Asian Foods section)
1 14 1/2 oz can chicken or veggie broth
1 14 1/2 oz can coconut milk
1 T curry powder
1/2 t salt


Heat enough olive oil to coat the bottom of a large pot or wok at medium high. Dump in cauliflower, carrots, celery, and potatoes, as well as 1T curry powder and 1/2 t salt. Stir fry for 5-7 minutes till they start to get crisp tender. Dump in the ginger, garlic, mushrooms, curry sauce (it is like a brick that melts), broth, and can of coconut milk. Bring to a boil, add spinach and stir. Lower heat and simmer for ten minutes.

Coconut Rice:

1 cup white rice
1 14 1/2 oz can coconut milk
1 cup shredded sweetened coconut flakes
Bring coconut milk plus enough water to make 2 cups of liquid to a boil. Add the rice, reduce heat, cover and simmer for 20 minutes. Use a deep pot of this spills over. At the very end when rice is cooked, stir in coconut, and serve with Veggie Curry.

Saturday, September 25, 2010

Veggie "Spaghetti" Squash with Sauce

Sauce:

2 T oregano
2 T basil
2 28oz can diced or whole tomatoes
1/4 - 1/3 large sweet onion - about a half cup, chopped
2 cloves garlic, minced
2 T olive oil

In a medium pot heat olive oil over medium. Saute garlic and onion a few minutes till tender. Add in oregano and basil and stir around a few seconds till heated. Add tomatoes, and heat over high for awhile till tomatoes start to break down. Mash them around to help the process. Then turn the sauce to low and let simmer till you're ready to eat. The longer the better, but you can use it in about 15 minutes.

Veggie "Spaghetti"

2 T olive oil
2 cloves garlic
1/4 c pine nuts
1 to 1 1/2 c mushrooms, crimini or button, sliced
2 large or 3 small yellow squash grated into matchstick pieces
(use a food processor or mandolin)
2 cups loose fresh spinach, chopped
1/4 c parmesan cheese

Heat olive oil over medium in a good sized pan. Toast pine nuts in it, stirring till brown, remove to a bowl. Add a little more olive oil and mushrooms. Stir around a minute or two till tender but not soggy. Add to pine nuts. If necessary coat pan again with a little olive oil. Add squash, spinach, italian seasoning, and salt and stir around till just barely tender but not mushy. Add to mushrooms and pinenuts. Stir in parmesan. Serve hot with sauce over top. Sop up extra sauce with bread or rolls.

Serves four.

Saturday, August 28, 2010

Quick Apple Crumble

5 large apples, peeled, cored, and sliced thin
1 c brown sugar
2 T lemon juice
optional 1/4 c golden raisins
optional 1 T brandy


For topping:
3/4 c butter
3/4 c flour
3/4 c brown sugar
1/4 t baking soda

Preheat oven to 350 degrees. Heat a large non stick skillet over medium high. Toss apple slices with 1 c brown sugar, lemon juice, and if desired, raisins, and brandy. Toss in skillet over medium high for about 5-10 minutes till apples are tender but not mushy. Put apples in a 8x8” baking dish or pie plate.

In a food processor toss topping ingredients till mixed and crumbly, or by hand use a pastry mixer or two forks to do the same. Pour topping over apples. Bake at 350 degrees for 25-30 minutes till topping is golden.

YUM.
Serve with ice cream or whipped cream.

Saturday, August 21, 2010

Grains, Greens, Veggies and Beans Salad

Mixed greens - a good handful for whatever serving size you like
1/4 c leftover cooked wild rice
1/4 c black beans
1/4 c cherry tomatoes, cut in half
1/2 a cucumber, seeded and chopped
1/4 c blue cheese crumbles
1/4 c chopped walnuts
balsalmic vinegar
good olive oil
salt and pepper

Toss the greens, grains, beans, cherry tomatoes, cucumbers, blue cheese, and walnuts. Drizzle with, balsamic vinegar and olive oil to taste. Add salt and pepper as desired.

Saturday, August 7, 2010

Easy Citrus Ginger Fish

1 c Orange juice
1/4 c Honey
1 (1/2-inch) gingerroot, chopped very fine
4 servings thick white fish

Cook the whitefish however you like - pan, grill, or oven. While the fish is cooking brush on this sauce several times. Serve with slivered macadamia nuts or almonds! YUM! So easy!

Saturday, July 31, 2010

Colorful Summer Fruit Salad

4 large manoges peeled and cut into bite sized pieces
1 pint of blueberries rinsed and dried
1 pint red raspberries rinsed and drained
2 cups orange juice

Mix the fruits. Pour enough orange juice on them to cover about half of them. Let marinate in the fridge and enjoy! Easy, healthy, and yummy. Proportions of anything can be changed. Different fruits can be used.

Saturday, July 24, 2010

Raw and Roasted Summer Veggie Grain Salad

This is a complete summer salad with veggies, grains, and protein! It gets better the longer it sits!

1 small head of cauliflower, cut into bite sized florets
3 medium zucchini peeled and chopped into bite sized pieces
1 large red bell pepper chopped into bite sized pieces
1 pint cherry or grape tomatoes, cut in half
1 14 1/2 oz can of chick peas drained
1 large red onion
1 head of garlic
1 1/2 cups quinoa
olive oil
juice of one lemon
2 t mustard seeds, light, dark, or mixed
1 T dried oregano
1 T dried dill or fresh would be great
salt and pepper to taste

To cook the quinoa:

Get 3 cups of water boiling in a small pot.
Add 1 1/2 c quino and turn down heat to a simmer.
Let simmer 15 minutes.
Done!

To roast the garlic and onions:

Heat over to 500 degrees.
Peel and chop one big red onion into bite sized pieces
Peel all the cloves from one head of garlic.
Toss the onions and garlic in olive oil to coat.
Sprinkle with a little salt and pepper.
Roast at 500 degrees for about 15 minutes.

To make the salad:

Mix the cauliflower,zucchini, bell pepper, tomatoes, and chick peas.
Toss with enough olive oil to coat them.
Add the juice of one lemon, the mustard seeds, oregan, dill, salt, and pepper.
Blend well the mix in the quinoa and blend some more.

Add the roasted veggies when they are read and you have a simple and healthy summer salad.

Wednesday, July 7, 2010

Not Your Mother's Indian Korma

My mom is not Indian, but if she was I am sure she would not make Korma this way. It is an Indian-inspired dish with a great cream sauce over veggies and nuts - spicy and a tiny bit sweet. I ran out of cream so I used coconut milk as well. This feeds a family of six plus leftovers, or ME and a bunch of friends :)

I'd cut the recipe in half it if you want a reasonable sized recipe. It's ok to use 1 pint cream and 1 can of coconut milk if you half it, then about 1/2 of everything else.

1 small head of cauliflower, cut into florets
1 medium head of broccoli cut into florets
4 carrots peeled and chopped into pieces
1 bag of frozen peas
3 medium or one large potato - any kind cut into 1/2" pieces
1 large sweet onion, cut into bite sized chunks
1 large red bell pepper chopped into 1/2" pieces

1 1/2 cups cashews
4 T butter

3" ginger, minced
4 cloves garlic minced
6-7 ripe plum tomatoes - squeeze the water out and finely chop

1 1/2 cups minced pineapple, fresh is great, canned works

Spices for veggies:
1/2 t coriander
1/2 t cumin
1/2 t tumeric

Spices for tomatoes:
2 T cumin
2 T tumeric
2 T garam masala
2 t coriander
2 t salt
* If you like things hot you can add 2 t chile powder. I omitted it.

1 pint heavy cream
2 cans coconut milk

In a steamer basket over boiling water or in a microwave, steam the broccoli, cauliflower (about 5 minutes each), the carrots (about 3 minutes), the peas (about a minute) until each is tender. Dump them all into a big bowl.

In a big skillet coat the bottom with olive oil over medium high heat and saute potatoe pieces for about 5 minutes. Add onions and red pepper pieces as well as spices for veggies (1/2 t each of coriander, cumin, and tumeric) and saute till potaotes and onions are tender. Dump that in the big bowl with the rest of the veggies.

In the same skillet, heat 4 T butter and roast the cashews till brown. Dump them in with the veggies.

Now, get out a large soup pot and heat olive oil to coat the bottom over medium high heat. Add ginger, garlic, tomatoes, and spices for tomatoes (2 T each cumin, tumeric, garam marsala, 2 t each coriander & salt). Saute till ginger and garlic are cooked and tomatoes are soft. It will be kind of pasty. Stir it a lot.

Now add the heavy cream and coconut milk and stir till all is combined. Dump in the veggies/cashews, and the pineapple and heat thoroughly. Then simmer for about 15-20 minutes to let the flavors mesh.

I am sure you could add cooked chicken or whatever else you can think of. I pour it over fried tofu, or rice.



Roasted Vegetable Vegetarian Moussaka

Moussaka is a traditional greek dish that usually has a potato topping. I've modified everything to my liking! This is meatless, but if you want you could easily add anything you like!

For Tomato/Zucchini Puree
3 zucchini, chopped
1 pint cherry, grape, or other small tomatoes, cut in half
4 cloves garlic minced
juice of half a lemon
1 t salt
olive oil

Use olive oil to coat the bottom of a saute pan. Add tomatoes over medium high heat and cook till soft. As they soften add the garlic and cook that in too.

Cook zucchini in boiling water till mushy. Mash the zucchini and put in a towel and squeeze out excess liquid.

Add the zucchini puree to the tomatoes and garlic. Add the lemon juice, salt, and 2-3 extra tablespoons of olive oil.

Take off the heat and mash it all together.

For Moussaka
2 lbs red tomatoes, cut into 1" chunks or so
2 eggplants peeled and sliced into 1/4 inch slices
5 tomatoes
1 whole head of garlic - peel the cloves
2 zucchini
1 pint mushrooms (any kind) cut into bite sized pieces
1 sweet vidalia or other sweet onion, cut into chunks
2 large red bell peppers cut into bite sized pieces

1 32-40 oz container of yogurt (either works).
juice of 1/2 a lemon
juice of the other half of the lemon
3 T dried dill + garnish
1 t garlic powder
olive oil
salt and pepper
dried oregano

Get the potatoes into boiling water and let them boil for 12-15 minutes until tender. Strain out the water and return potatoes to the pot. Add the yogurt, 3 T dried dill, 2 t salt, 1t garlic powder, and juice of half a lemon. Mash like crazy.

Cut tomatoes into slices, lightly sqeeze out water and mix with 4 cloves of minced garlic. Let sit while you do the next step.

Preheat oven to 500 degrees. Oil both sides of the egglplant slices, place on a cookie sheet lined with foil, lightly salt and then roast in a 500 degree oven for 20 minutes. Meanwhile oil a 9x13" glass baking dish with olive oil and line the bottom with eggplant slices.
Line tomatoes/garlic over the eggplant slices.

Next toss the red peppers, onions, and mushrooms with olive oil, 1 T salt, and 1 T oregano. Put on a lined cookie tray and roast at 50o degrees for 15 minutes. Dump this over the eggplant and tomatoes when done.

Lastly peel zucchini and slice longways. Toss with olive oil, 1 t salt, and 1 t oregano. Roast on lined cookie sheet for 12 minutes in the 500 degree oven. Line the zucchini slices over the other vegetables. Add 2 T oregano over all this and 2 t salt and mix in well. Sprinkle juice of half a lemon over all this. Last but not least, spread the mashed potatoe mixture over the top Sprinkle some extra dill on top for garnish.

Let the oven cool down to 350 however you choose to do that. I turn it off and check it and then when it is cool enough turn it to 350.

Bake until the potoates get a little crusty on top - if they get crusty before 20 minutes, cover with foil and bake until 20 minutes is up total. Enjoy!



Almond Milk Chai Frappe


If you want, you can make your own almond milk, or you can buy it: Soak 1 c almonds in a bowl with water to cover and a little more (they'll expand) overnight in the fridge. Dump the almonds and their water into a high power blender the next morning and add 1 1/2 to 2 cups of water. Blend, strain, dump the solids and save the milk! Now use it for this recipe:

1 1/2 c almond milk
1 t ground allspice
4-7 whole cardamom pods
6-8 whole cloves
2 t ground nutmeg
1 t allspice powder2-4 sweet pitted dates (more if you like it really sweet - this just gives it a hint)
1/2 c ice or more to taste

Blend and enjoy!



Good Morning Fruity Smoothie

1 apple
juice of 1 lime
handful of red grapes
banana
orange juice
cherry kefir
2 T flax seeds
protein powder

Put in a blender, mix, and enjoy!



Saturday, June 19, 2010

Tasty Raw Carrot, Coriander, Cumin Salad

3 c fresh grated carrots
3 cloves garlic, minced
3 t coriander
2 t cumin
1/3 c olive oil
3 T lemon juice
3/4 t sea salt
1 c sliced almonds - optional

Stir all ingredients together and let sit in the fridge for an hour. Best fresh, but the leftovers are great for a week too!

Saturday, June 12, 2010

Wednesday, June 9, 2010

Fried Plantains, Black Bean Salad, & Coconut Rice

This makes a veggie meal big enough for six or four people with large appetites! You can easily scale it down. Measurements don't matter as much as method. Plantains look like bananas but taste like potatoes. The beans and rice make a complete protein.

For plantains:
1/4 c olive oil
1/2 c honey
6 large plantains, peeled, and cut into slices on a diagonal
2 T cinnamon

For black bean salad:
1 medium sweet onion (vidalia, walla walla, etc.) peeled and cut into bite sized pieces
6 cans black beans (14 1/2oz), drain & rinse beans
16 oz jar of roasted red peppers, or 3 large red peppers roasted, chopped
2 T cinnamon

For Coconut Rice:
3 cans (14 1/2oz) coconut milk + enough water to make 6 cups liquid
3 cups rice
1/2 c shredded unsweetened coconut

Heat oven to 450 and line a large pan or cookie tray with foil. Toss the onions with olive oil, salt, and pepper to coat and put in the oven for 15 minutes to roast.

Get the coconut milk and water boiling in a pot. Add rice, turn down to low, put th elid on and and steam for 20 minutes. Add shredded coconut at the end. Let sit off the heat in the pot to keep warm.

For bean salad, mix drained and rinsed beans, roasted red peppers, roasted onions, and 2 T cinnamon. Let sit for awhile in the fridge for flavors to mesh.

Heat olive oil in a large flat pan over medium high heat. One batch at a time add plantains. Cook till you begin to smell them and then flip over so both sides are browned. Remove from oil and do the next batch. When all are done, return to oil and dump in honey and cinnamon stirring to coat. Serve with black beans and rice, hot or cold.



Saturday, June 5, 2010

Raw Broccoli Crunch Salad

Whilte this may sound odd, it is so yummy I can't stand not having some in the fridge! The only reason to avoid it is if you don't like garlic! I adapted it from a recipe on the web by changing proportions and adding the walnuts.

3 c broccoli chopped into half inch pieces
3 cloves garlic, minced
3 t coriander
2 t cumin
1/3 c olive oil
3 T lemon juice
3/4 t sea salt
1 c chopped walnuts

Blend all together and let sit in the fridge for an hour. Best fresh but the leftovers are good too!



Tuesday, June 1, 2010

Delicious & Easy Halibut

Halibut or some other thick white fish
olive oil
1 lemon
1 clove garlic, minced
soy sauce
optional - spinach greens

Heat a pan to medium with olive oil to coat the bottom, about 2 T. Add garlic and stir for a minute or so. Add halibut and cook till the white creeps up around the edges. Flip and then squeeze lemon over top and drizzle with tamari or soy sauce (don't get too zealous). Fish is done when flaky and white all the way through - just a few more minutes.

Great with wilted spinach - you can toss spinach in the same oil/soy sauce/garlic stuff in the skillet after you remove the fish. This is a cleansing meal.



Saturday, May 29, 2010

Super Easy Healthy Strawberry Spinach Salad

2 cups torn fresh washed spinach
1 cup sliced fresh strawberries
1/4 c sliced almonds
3 T ground flaxseed
olive oil
balsamic vinegar

So simple! Layer spinach, strawberries, almonds, and flaxseed on serving plates. Drizzle with olive oil, then balsamic vinegar. SO easy and yet SO good!

Saturday, May 22, 2010

Asian Greens Stir Fry

3T olive oil
2 T sesame oil
soy sauce
rice wine vinegar
1 small head bok choy, chopped
1 small head napa cabbage chopped
1 medium white potato, sliced thin
1 small sweet potato sliced thin
1" piece of ginger minced
3 garlic cloves minced
2 bunches green onions minced
1/4 toasted sesame seeds

Heat olive and sesame oil in large pan. Saute potatoes until crisp tender. Add garlic, ginger, and onions and saute till crisp tender. Add bok choy and napa cabbage till wilted but still somewhat crisp. Add rice wine vinegar and soy sauce to taste. Start with less, add more. Top with toasted sesame seeds. Great served over rice. You can add cooked shrimp or chicken or mushrooms, bean sprouts, etc. if you like.



Saturday, May 15, 2010

Healthy Fried Bananas

This is more of a technique, given to me by the angel Dr. Peebles through Summer Bacon! I always need energy and potassium, as well as oil, so I was instructed to slice bananas, heat up some olive oil in a pan and fry the bananas over medium high heat. While it sounds gross, they get all nice and browned and they make the oil SO sweet it tastes like sugar! This is a little healthier than the version of bananas in butter and you will be surprised how sweet and dessert-like it is!!



Saturday, May 8, 2010

Jazzed up Black Beans

1 28 oz can black beans or the equivalent of cooked black beans (don't drain)
1/4 c chopped sweet onion
1/4 c chopped red or yellow bell pepper
1/4 c chopped celery
1/4 c chopped/peeled carrot
2 cloves garlic peeled and minced
1 T cumin
1 t salt
olive oil

Coat the bottom of a decent sized pot with olive oil over medium high heat and saute onions, garlic, celery, carrots, and peppers till crisp tender, about 4-5 minutes. Dump in can of black beans and stir till all is heated through.

Great on it's own over rice, or with carnitas, chicken, you name it! I like it with Costco's pork Carnitas, and a side of rice.

Saturday, April 3, 2010

Roasted Veggies with Dijon Vinaigrette

1 head cauliflower, cut into florets
1 large or two medium sweet potatoes peeled and cut into bite sized pieces
1 red bell pepper cut into bite sized pieces
1 large walla walla or other sweet onion cut into bite sized pieces
other optional vegges cut into bite sized pieces ... broccoli, asparagus, etc.

olive oil
salt
pepper

Heat oven to 450. Toss veggies in olive oil, sprinkle with salt and pepper, and spread on a baking sheet. Roast at 450 for 20 minutes and dump into a bowl.

Meanwhile make the vinaigrette:

1/3 c olive oil
3 Dijon mustard
4 T balsamic vinegar
1 T lemon juice
1 T dried oregano

Mix vinaigrette. Toss veggies in and eat over some grain. Great warm or cold.

Saturday, March 20, 2010

Indian Style Tiki Masala

1 jar tiki masala sauce
1 small sweet potato, cubed
1 small yellow or white potato cubed
1 carrote peeled and sliced on diagonal
2 medium sweet onion, sliced in large chunks
1 6oz bag of spinach
2 chicken breasts, cut into bite sized pieces
1 14 1/2 oz can of chicken or veggie broth.
olive oil
salt
pepper

In a large pan saute chicken pieces in olive oil that has been heated to medium high. When they're all done, remove from pan. Add more olive oil and dump in potatoes, carrots, and onions and saute or stir fry till tender and easy to chew. Dump everything back in the pan and add the tiki masala sauce and let simmer for a half hour. I add enough broth to make sure all the food is covered in sauce. Great served over rice.

Saturday, March 13, 2010

Fast and Easy Fajitas

2 chicken breasts cut into strips
1 red bell pepper cut in strips
1 small yellow bell pepper cut into strips
1 small green bell pepper cut into strips
1 medium sweet or red onion cut into strips
2 plum tomatoes cut into lengthwise chunks and squeezed to get some of the liquid out

2 T cumin
olive oil
salt
pepper
tortillas, sour cream, shredded lettuce and/or chopped avocado for extras

Coat the bottom of a skillet with a few Tablespoons of olive oil to medium high. Stir fry chicken strips with 1 T cumin and a pinch of salt till they're just done. Set aside.

Recoat pan with more olive oil if necessary and throw in onions, and pepper strips, 1 T cumin, and a pinch of salt. Stir fry till just tender. Add tomatoes for just a few minutes to heat through. Toss in chicken to heat.

Serve with warm tortillas, sour cream, shredded lettuce, and maybe some chopped avocado for garnish. Simple and SO good!

Saturday, March 6, 2010

Spaghetti Squash with Easy Veggie Topping

I cooked the spaghetti sqaush per instructions on the label and used a fork to comb out the strands.

For the topping I chopped

medium red oninon
three cloves of garlic
two pints of cherry tomatoes

I sauteed the onions and garlic in olive oil till tender, added the tomatoes, and a dash of red wine to cook them down. I served this over the squash with a little extra olive oil, and I topped it with a few tablespoons of ground flax seed.



Saturday, February 27, 2010

So Simple Fennel and Orange Salad

My mom recently got me hooked on fennel. I had no idea I would like it so much! This is a very easy warm salad to throw together and a yummy side dish.

1 fennel bunch, sliced thin and fronds chopped up too
2 oranges washed and sliced thin- deseed the slices and cut them in half
olive oil
a little fresh dill to sprinkle on top.
a little salt

Heat the olive oil to medium high. Stir fry the fennel till it is crips tender with a pinch or two of salt. Taste it and make sure you are happy with it. Add the orange slices, and stir fry just a few minutes more to distribute their juices and soften them. Pour into serving dish and toss in a little fresh dill. This is delightfully refreshing and a good digestive aid.'


Saturday, February 20, 2010

Easy Flavorful Chicken and Veggies

2 big chicken breasts, cut into bite sized pieces
4-6 little yellow or red potatoes cut up into bite sized pieces
1 small red onion, diced
4 cloves garlic minced
1 red bell pepper, chopped
2 carrots, peeled and chopped
some fresh dill
olive oil, salt and pepper

Heat a pot to medium high and coat the bottom with olive oil. Add chicken and cook 4-6 minutes till crispy on each side and done. Remove from pan. Add more olive oil and saute onion and garlic till translucent. Add carrots, pototoes, bell peppers, and saute till they are crisp tender. Add the chicken back to warm, salt and pepper to taste, and then toss in some minced fresh dill.

Great over any type of grain or even pasta. I also like to mix in a little feta cheese.