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Category Archives: Organic

Asparagus Frittata

  • 2 teaspoons olive oil
  • 1 small onion, thinly sliced
  • 1/2 teaspoon salt
  • 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 12 large eggs, lightly beaten
  • 1 1/2 cup shredded Gruyere or Swiss cheese

Heat olive oil into a 10-inch oven-proof frying pan over medium high heat.
Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven and slide frittata onto a serving plate. Cut into wedges.

 
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Posted by on September 9, 2011 in Breakfast, Brunch, Eggs, One Dish Meal, Organic, Recipes

 

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Fettuccine Alfredo

  • 1/2 cup real butter
  • 1 pint heavy whipping cream
  • 2/3 cup Parmesan/Romano cheese, freshly grated
  • 1 teaspoon garlic powder (or 1 tablespoon fresh minced garlic)
  • salt (to taste)
  • freshly ground black pepper
  • dash cayenne pepper
  • 1 lb. fettuccine
  • fresh parsley, chopped

Prepare fettucine pasta as directed on box. Drain; melt a pat of butter on still-hot pasta or stir in several drops of olive oil to keep pasta from sticking. Stir to coat evenly.

Meanwhile, in a saucepan over low to medium heat, melt the butter. Add cream, garlic (or garlic powder), and cayenne.

Simmer 20-30 minutes over low heat, stirring constantly until mixture thickens.

Season with salt to taste.

Remove saucepan from stove and stir in cheese.

Serve over hot pasta. Sprinkle on freshly ground black pepper. (Ground Peppercorn Medley – red, green and white adds a splash of color and flavor). Garnish with parsley.

 
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Posted by on May 7, 2011 in Brunch, Dinner, Organic, Pasta, Recipes

 

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Crockpot Chicken Tacos

  • 6 boneless, skinless chicken breasts
  • A chopped onion (optional)
  • A chopped green pepper (optional)
  • 1 packet taco seasoning
  • 16 ounces salsa (that’s 2 cups if you’re using a larger bottle).
  • Flour tortillas, corn tortillas, or taco shells

Toppings: your choice of lettuce, sour cream, grated cheese, tomatoes, salsa, diced purple onions, olives, guacamole, etc.

Put the chicken in a Crockpot. Add the onion and pepper if you want. Mix the seasoning with salsa and pour over chicken.
Cover and cook on low for 6 to 8 hours. The chicken is done when it can be shredded easily with a fork.Lift the chicken out and shred it with a fork.
Serve with soft flour tortillas, a spoonful of the veggies if you used them (lift them with a slotted spoon to drain out excess liquid), and your favorite toppings.

Tips:

  •  Use leftover chicken to make tortilla soup. Combine chicken taco meat with 32 ounces of chicken broth, 1 can of mild Ro-Tel tomatoes, 1 can of corn or 1 1/2 cups of frozen corn, 1 tablespoon lime juice and 2 tablespoons of chopped, fresh cilantro. Simmer for 15 minutes and serve with crumbled tortilla chips and shredded cheese.
  •  Try this chicken to fill enchiladas or quesadillas or top a taco salad or make super-quick and healthy nachos by layering tortilla chips, black beans, chicken, salsa, onions (green or diced purple), cheddar cheese, sour cream and guacamole.
  •  Add this chicken to beans and, rice and use it for burritos.
  • If you are on a budget, substitute boneless, skinless chicken thighs. One and a half thighs are approximately equal to one chicken breast, or two thighs if they are small.
  • Use the salsa water that’s leftover in the crockpot to make rice. You can make about 2 cups of rice to have as a side dish or put on your tacos
 

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Cranberry Vinaigrette

Cranberry is a relatively small, red berry which grows on low-hanging vines in temperate zones in many regions of the United States and other parts of the world. Cranberry is a member of the same family of plants as bilberry and blueberry. Cranberry can be taken as a juice, the whole berry, or from an extract. For maximum health benefit, cranberry juice should be unsweetened.

The active ingredients in cranberry include chemical compounds called proanthocyanidins. Proanthocyanidins are potent antioxidants that appear to be able to decrease bacterial adherence to the bladder epithelium cells. The main benefit of this action is that bacteria have less likelihood of grouping together to cause bladder infection, urinary track infections and other related conditions.

 

 

  • 1 cup sliced almonds
  • 3 tablespoons red wine vinegar
  • 1/3 cup olive oil
  • 1/4 cup fresh cranberries
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons water
  • 1/2 red onion, thinly sliced
  • 4 ounces crumbled blue cheese
  • 1 pound mixed salad greens

Preheat oven to 375° F. Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.

In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

 
 

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Chicken and Dumpling Soup

Making a fresh stock in the morning made this soup beyond wonderful!  Enjoy friends.

 

  • 8 cups chicken stock (fresh or canned)
  • 1 tsp olive oil
  • 1 onion diced
  • 2 cloves of garlic minced
  • 1 1/2 cups of carrots diced
  • 3 celery ribs diced
  • 2 tsp chicken bouillon
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1/2 tsp dried thyme or basil
  • 1 1/2 cup cooked chicken diced (You can use canned chicken)

Sauté onions in olive oil until soft, about 3-4 minutes. Add garlic & cook for 30 seconds. Add broth & the remainder of ingredients. Cook over medium low heat for 1-2 hours.

Dumplings

  • 2 cups flour
  • 1 tsp salt
  • 1/2 tsp. baking powder
  • 6 TBS butter
  • 1 egg, beaten
  • 1/2 cup milk

Combine all your dry ingredients then cut in the butter. Next stir in the egg and milk. Roll out on a lightly floured surface to 1/2-3/4 inch thick. Cut into 1 inch squares. Add to your soup one at a time and simmer for the last 5 minutes of soup cooking time.

 
 

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Philly Cheese Steaks

My son loves these so I gave making them at home a try, I’m not usually a sandwich eater but for these I’ll make an exception! Yum!

  • 3 medium onions, sliced as thin as possible and rings separated
  • 1 cup mushrooms, sliced
  • 2- 8 oz chipped steak (thin sliced eye of round, rib eye, or sirloin tip roast)
  • 2 TBS olive oil
  • Provolone cheese slices
  • 5 Italian, or hoagie rolls
  • Salt and pepper
  • Dill pickle spears

Freeze steak before slicing.  Slice it paper thin.

In a large frying pan over high heat, add oil and heat.  Add onions and mushrooms, stir and cook until mushrooms darken and onions start to look transparent.
Add steak slices and cook for 3 minutes or until meat lightly browns.  Add salt and pepper to taste.
Heap cooked meat mixture in a long pile across pan.  Lay cheese slices over meat until melted.
Slice bread lengthwise.  Using a spatula, scoop meat mixture and cheese and lay on bread with cheese on top. OR, load your bread with meat and cheese then wrap in tinfoil and place into a heated oven for 3 minutes to melt all cheese and warm.  Serve with a dill pickle.

 

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Bacon Cheeseburger Pasta

Another fast comfort food meal. It has been -22° here all last week and weekend;  this dish will help keep us warm inside!

  • 8 ounces uncooked penne pasta
  • 1 pound ground beef
  • 6 bacon strips, diced
  • 1 can (10 ounces) condensed tomato soup
  • 1 cup (4 ounces) shredded cheddar cheese

Cook pasta according to package directions.
While pasta is cooking; cook beef over medium heat in a large skillet until no longer pink. Drain and set aside.
In the same skillet, cook bacon until crisp. Using a slotted spoon, remove to paper towels.
Drain bacon drippings from skillet. Drain pasta, add to skillet.
Stir in the soup, beef and bacon; heat through.
Sprinkle with cheese, cover and cook until the cheese is melted.

Makes 4 servings

 
 

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