2 large sweet potatoes, in small cubes or diced
1 onion, chopped
3 cloves garlic, minced
2 red peppers, seeded and chopped
1/2 bag frozen corn
3 large stalks of swiss chard, including stems, chopped
1 jalepeno, minced
olive oil
for dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
1/8 cup water
1 Tbl. chili powder
1 Tbl. cumin
S+P to taste
1. Heat 2 Tbl. oil in a large pan and add chopped sweet potatoes. Mix and allow to cook until tender, about 20 minutes. Transfer to a large bowl and set aside.
2. Heat 2 Tbl. oil in the pan, add onion and cook until translucent. Add garlic, stir and cook until garlic is golden. Add to bowl.
3. Add the rest of the vegetables to the bowl and combine well.
4. Blend dressing ingredients and toss to coat veggies.
Serve warm, cold or room temperature
courtesy of http://networkedblogs.com/1Tb6w
Granola
Ingredients
* 3 cups rolled oats
* 1 cup slivered almonds
* 1 cup cashews
* 3/4 cup shredded sweet coconut
* 1/4 cup plus 2 tablespoons dark brown sugar
* 1/4 cup plus 2 tablespoons maple syrup
* 1/4 cup vegetable oil
* 3/4 teaspoon salt
* 1 cup raisins
Directions
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
from: Alton Brown - Food Network http://www.foodnetwork.com/recipes/alton-brown/granola-recipe/index.html
* 3 cups rolled oats
* 1 cup slivered almonds
* 1 cup cashews
* 3/4 cup shredded sweet coconut
* 1/4 cup plus 2 tablespoons dark brown sugar
* 1/4 cup plus 2 tablespoons maple syrup
* 1/4 cup vegetable oil
* 3/4 teaspoon salt
* 1 cup raisins
Directions
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
from: Alton Brown - Food Network http://www.foodnetwork.com/recipes/alton-brown/granola-recipe/index.html
Taco Seasoning
Ingredients
* 1 tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin
* 1 teaspoon sea salt
* 1 teaspoon black pepper
Directions
1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
Nutritional Information open nutritional information
Amount Per Serving Calories: 5 | Total Fat: 0.2g | Cholesterol: 0mg
* 1 tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin
* 1 teaspoon sea salt
* 1 teaspoon black pepper
Directions
1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
Nutritional Information open nutritional information
Amount Per Serving Calories: 5 | Total Fat: 0.2g | Cholesterol: 0mg
Enchilada Sauce
Ingredients
* 1 tablespoon vegetable oil
* 1 cup diced onion
* 3 tablespoons chopped garlic
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* 3 tablespoons all-purpose flour
* 5 tablespoons hot chili powder
* 4 1/2 cups chicken broth
* 1/2 (1 ounce) square semisweet chocolate
Directions
1. Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
2. Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.
Nutritional Information open nutritional information
Amount Per Serving Calories: 50 | Total Fat: 2.4g | Cholesterol: 2mg
* 1 tablespoon vegetable oil
* 1 cup diced onion
* 3 tablespoons chopped garlic
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* 3 tablespoons all-purpose flour
* 5 tablespoons hot chili powder
* 4 1/2 cups chicken broth
* 1/2 (1 ounce) square semisweet chocolate
Directions
1. Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
2. Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.
Nutritional Information open nutritional information
Amount Per Serving Calories: 50 | Total Fat: 2.4g | Cholesterol: 2mg
Asian Soba noodles w/ Flank Steak
Ingredients
* 6 ounces uncooked soba (buckwheat noodles)
* 1/4 cup sake (rice wine) or dry sherry
* 3 tablespoons low-sodium soy sauce
* 2 tablespoons rice vinegar
* 1 teaspoon honey
* 1/2 teaspoon crushed red pepper
* 1 tablespoon vegetable oil, divided
* 1 lb. flank steak, grilled, sliced across the grain into thin slices
* 1 1/2 teaspoons dark sesame oil
* 3 cups snowpeas
* 3 cups broccoli florets
* 1 cup (1-inch) red bell pepper strips
* 2 tablespoons ginger, minced
* 2 garlic cloves, minced
Preparation
Cook noodles according to package directions; drain.
Combine sake and the next 4 ingredients (sake through crushed red pepper) in a small bowl; set aside.
Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until done. Remove chicken from pan; keep warm. Heat 1 teaspoon vegetable oil and sesame oil in pan over medium-high heat. Add snowpeas and remaining ingredients; stir-fry 4 minutes or until broccoli is crisp-tender. Add beef to pan stir in sherry mixture. Cook 1 minute or until thoroughly heated. Serve over noodles.
* 6 ounces uncooked soba (buckwheat noodles)
* 1/4 cup sake (rice wine) or dry sherry
* 3 tablespoons low-sodium soy sauce
* 2 tablespoons rice vinegar
* 1 teaspoon honey
* 1/2 teaspoon crushed red pepper
* 1 tablespoon vegetable oil, divided
* 1 lb. flank steak, grilled, sliced across the grain into thin slices
* 1 1/2 teaspoons dark sesame oil
* 3 cups snowpeas
* 3 cups broccoli florets
* 1 cup (1-inch) red bell pepper strips
* 2 tablespoons ginger, minced
* 2 garlic cloves, minced
Preparation
Cook noodles according to package directions; drain.
Combine sake and the next 4 ingredients (sake through crushed red pepper) in a small bowl; set aside.
Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until done. Remove chicken from pan; keep warm. Heat 1 teaspoon vegetable oil and sesame oil in pan over medium-high heat. Add snowpeas and remaining ingredients; stir-fry 4 minutes or until broccoli is crisp-tender. Add beef to pan stir in sherry mixture. Cook 1 minute or until thoroughly heated. Serve over noodles.
Subscribe to:
Posts (Atom)