Category Archives: Recipes

Baked Almond-Dijon Halibut with Roasted Golden Beets

20 Sunday May 2012

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This is one of my absolute favorite dishes. It’s so simple, so fresh, and so delicious. It’s hard to get fresh halibut, but our grocery store just got some in. We’ll see it a bit more during the summer months. So try this now, because come fall and winter it will be scarce! I had it with a lovely Pouilly-Fuissé by Henry Fessy.Image

Almond-Dijon Halibut

Ingredients

  • 1lb Fresh Halibut Fillet (for 2)
  • 2 tbsp Dijon Mustard
  • 2 tbsp Sliced Almonds
  • 1/2 tsp Kosher Salt

Preparation

  1. Preheat oven to 350 degrees
  2. Rinse fish and pat dry
  3. Spread dijon mustard on top of fish fillet
  4. Sprinkle almonds and salt on top
  5. Bake for 12-15 minutes

Image

Roasted Golden Beets

Ingredients

  • 3-5 Golden Beets – diced into 1/2inch cubes
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper

Preparation

  1. Preheat oven to 400 degrees
  2. Toss diced beets in olive oil and spread into a single layer on oiled baking sheet
  3. Sprinkle with salt and pepper
  4. Bake for 25-30 minutes – until dark spots appear

I served this meal with my Spinach Salad – Only I subbed in grapefruit and walnut oil. Like I said before this salad recipe is fail-proof. Any nut oil (or even olive) and any citrus!

Citrus Brined Roast Chicken with Avocado Sauce

25 Wednesday Apr 2012

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This was my first brining experience, and it was AMAZING! It made the chicken so moist and tender, it was absolutely perfect. I definitely recommend it! I served the roast chicken with Chili-Lime Corn on the Cob and Black Beans (recipes below).

I saved the left over meat and bones to make soup next week!

Citrus Brined Roast Chicken

Ingredients

  • 1 3-4 lb Whole Chicken – remove giblets, neck, etc
  • 1 Lemon
  • 1 Lime
  • 1 Orange
  • 1 Grapefruit
  • 3/4 cup Salt
  • 1/4 cut Sugar
  • 10 sprigs of Cilantro – roughly chopped (including stems)
  • 1 cup Warm Water
  • 1 gallon Cold Water
  • 2 tsp Seasoned Salt
  • 2 tsp Pepper

Preparation

  1. In a large bowl or container (preferably with a lid, but I used a large stainless steel bowl and covered with saran wrap) add salt, sugar, and warm water to dissolve.
  2. Add the cold water – add citrus juices, rinds, and cilantro
  3. Submerge chicken in liquid – cover and store in refrigerator for 8-24 hours
  4. Preheat oven to 375 degrees and remove chicken from liquid – pat dry
  5. Season skin with seasoned salt and pepper
  6. Place chicken on roasting pan – roast for 1 hour 30 minutes to 2 hours (insert a meat thermometer into the thickest part of the breast, without hitting the bone – chicken is done at 180 degrees) – Baste regularly
  7. Remove from oven – Let rest 10 minutes – Slice and enjoy!

Avocado Sauce

Ingredients

  • 1 Avocado
  • 1 lime – juiced
  • 2 tbsp Plain Yogurt (I used greek)
  • 2 tbsp Fresh Cilantro
  • 1/2 tsp Cayene Pepper
  • 1 tsp Salt
  • 1/4 cup Water

Preparation

Add all ingredients to a food processor (or magic bullet, in my case) – Process until smooth

Chili-Lime Corn on the Cob

Ingredients

  • 4 ears Corn – shucked
  • 2 tbsp Butter
  • 2 tsp Chili Powder
  • 1 Lime – juiced
Preparation
  1. In large pot of water add corn and bring to a boil – boil for 5-8 minutes
  2. Remove from water
  3. Rub with butter – Drizzle with lime juice – Sprinkle with chili powder
Black Beans
Ingredients
  • 1 can Black Beans – drained and rinsed
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Seasoned Salt
  • 1 tsp Garlic Powder
  • 1/2 cup Water

Preparation

Add all ingredients to a small pot over medium-low heat – Simmer 10-20 minutes – Enjoy

Spaghetti with Turkey-Basil Meatballs

17 Tuesday Apr 2012

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Turkey-Basil Meatballs

Ingredients

  • 1lb Ground Turkey
  • 2 tbsp Fresh Basil – chopped
  • 1 tbsp Fresh Rosemary – chopped (sub 1 tsp dried)
  • 1 tbsp Fresh Thyme (sub 1 tsp dried)
  • 1 tsp Crushed Red Pepper Flakes
  • 4 Garlic Cloves – crushed
  • 1 egg
  • 1/4 cup Breadcrumbs
  • Salt
  • Pepper
  • Olive Oil
  • 1/2 cup flour

Preparation

  1. Combine all ingredients (except olive oil and flour) in large bowl and mix well
  2. Shape 1-2 inch diameter balls and roll in flour – lightly coating each until you’ve used all the meat mixture (store on a baking sheet covered with parchment or wax paper)
  3. Heat olive oil in skillet to medium heat
  4. Add first batch (usually have to do 2 or batches) to pan and brown on all sides (2-3 minutes per side)
  5. Transfer cooked meatballs to a baking sheet covered with paper towels to drain the excess oil
  6. Continue until all meatballs are cooked

The Sauce Note: I chop all the veggies really small so the sauce is still smooth – my Pampered Chef Food Chopper is my friend

Ingredients

  • 1 Large Onion – finely chopped
  • 3 Carrots – finely chopped
  • 5-6 Cremini Mushrooms – finely chopped
  • 4 Garlic Cloves – crushed
  • 2 tbsp Fresh Basil – chopped
  • 1 tbsp Fresh Rosemary – chopped (sub 1 tsp dried)
  • 1 tbsp Fresh Thyme (sub 1 tsp dried)
  • 1 tbsp Fresh Oregano (sub 1 tsp dried)
  • 2 32oz cans Crushed Tomatoes (I LOVE Muir Glen Organic Fire Roasted – see pic at the end)
  • Salt
  • Pepper
  • Bay Leaf
  • Olive Oil

Preparation

  1. Heat Oil in large sauce pan to medium-high heat
  2. Add onion – Saute until translucent – 10 minutes
  3. Add carrot, mushroom, and a healthy pinch of salt and pepper – Saute 10 minutes
  4. Stir in garlic and herbs and continue to cook another 5-10 minutes
  5. Lower the flame to low and add the crushed tomatoes and bay leaf – Simmer, uncovered, for 30 minutes
  6. Remove bay leaf
  7. Add turkey meatballs – Simmer 30 minutes
  8. Serve over your favorite pasta (I served it over Ronzoni’s Garden Delight spaghetti)

Here is a picture of the tomatoes I like to use

Coconut Curry Chicken

13 Friday Apr 2012

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A couple of notes on this recipe:

  • Coconut Curry Chicken recipe courtesy of The Paleo Diet Cookbook
  • I served the chicken with jasmine rice (made in my rice cooker – otherwise follow instructions on package), chick pea tandoori, and a lovely Vina Robles Chardonnay. Tandoori is a mixture of coriander, fenugreek, cinnamon, cumin, cayenne, black pepper, onion, ginger, clove, garlic, bay leaf, nutmeg, and celery. It is normally mixed with yogurt for marinating, but I used as is on the chick peas.
  • Lesson learned – save some of the coconut curry for serving over the chicken (I did not, and it would have been much better if I had)
  • If you aren’t familiar with Garam Masala or curries, do not be afraid of this recipe! It is not overwhelming at all, very subtle and smooth flavors. Garam Masala literally means “hot mixture.” The one I used contains black pepper, cardamom, cinnamon, cloves, cumin, and coriander, all spices I have on hand. It’s easy to whip up the mixture, or you can buy it already mixed together.
  • I made the curry a day ahead, and let it marinate over night. You could make it the same day and just let it marinate for a couple of hours.
  • I forgot to put the cashews on before I took the pictures, so imagine cashews on top!

Creamy Coconut Curry

Ingredients

  • 2 tbsp Extra Virgin Olive Oil
  • 1 Medium Onion – chopped
  • 1 Small Tomato – chopped
  • 4 Garlic Cloves – crushed
  • 1 1-inch Piece Fresh Ginger Root – peeled and cut into small pieces
  • 1 tsp Garam Masala Spice Blend
  • 8 oz Fresh, Whole Coconut Milk

Preparation

  1. Heat oil in skillet over medium flame (the book recommends cast iron, but I used non-stick) – Add onion and tomato – Cook for 5 minutes
  2. Stir in ginger and garlic – cook 1 minute
  3. Reduce heat to low – Simmer 10 minutes – stir occasionally
  4. Add garam masala – simmer 5 minutes
  5. Remove from heat – cool 10 minutes
  6. Pour into a blender or food processor (I used my magic bullet – worked perfect) – Puree until smooth
  7. Return mixture to skillet – Add coconut milk – Simmer over low heat for 10 minutes – stir constantly
  8. Serve hot or cold

Coconut Curry Chicken

Ingredients

  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Coconut Curry
  • 1/4 cup Roasted Cashews – chopped

Preparation

  1. Combine chicken and curry – marinate for 2-12 hours – remove from refrigerator for 30 minutes before cooking
  2. Preheat oven to broil
  3. Place chicken on wire racks in oven (I placed aluminum foil on the bottom of the oven to catch drippings – easy clean up) – Cook 10 minutes
  4. Turn chicken over – Cook 10 minutes
  5. Remove from oven – Let rest 5-10 minutes
  6. Scatter with cashews

Chick Peas Tandoori

Ingredients

  • 1 can Chick Peas (Garbanzo Beans) – drained and rinsed
  • 1 tbsp Tandoori Spice Mixture
  • 1 cup Vegetable Broth

Preparation

In a small saucepan, combine all ingredients – simmer on medium low for 10-20 minutes. (I added a little extra cayenne for a kick!)

Pan-Seared Filet Mignon with Roasted Garlic Parmesan Cauliflower, and Sautéed Onion, Spinach and Portabella Mushrooms

06 Friday Apr 2012

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Roasted Cauliflower, Filet Mignon, Sautéed Veggies

Roasted Garlic Parmesan Cauliflower Recipe used from Our Best Bites

(Start the cauliflower first – as it takes the longest)

Filet

Ingredients

2 4-6oz Filets

4-6 Garlic Cloves – crushed

~2 tbsp Salt

~ 2 tbsp Black Pepper

Preparation

1. Preheat oven to 400 degrees – prep a baking sheet with parchment paper

2. Salt and pepper the filets on both sides (I crush my own peppercorns – highly recommended!)

3. Press the crushed garlic into the top of the filets

4. Let rest at room temperature for 20-40 minutes before cooking

5. Heat skillet to medium-high heat – let heat for 5-10 minutes – add oil

6. Place filet in skillet, garlic side down – cook for 3-5 minutes

7. Flip filet and cook another 3-5 minutes

8.Remove filets from pan and add to parchment covered baking sheet – bake for 10-15 minutes

9. Remove filets from oven – let rest 10 minutes

Enjoy!

Sauteed Onion, Spinach, and Portobello Mushrooms

(You can cook this while the filet is in the oven)

Ingredients

½ Medium Onion – sliced into half moon shape

2 cups Washed Spinach Leaves

2 large or 6 small Portabella Mushroom Tops – sliced

Olive Oil

Salt

Pepper

Preparation

1. Heat olive oil in skillet (I used the same pan from the filets – get get the flavors)

2. Add onions first – let them sweat for 5 minutes

3. Add the mushrooms and the spinach – cook for another 5 minutes

4. Salt and pepper to taste – Serve

Herb Crusted Pork Chop

29 Thursday Mar 2012

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Ingredients

2 thick cut rib pork chops (bone in)

2 tbsp fresh rosemary - minced

2 tbsp fresh thyme - minced

2 tbsp fresh basil – minced

4 large garlic cloves – crushed

Salt and Pepper

Olive Oil

Preparation

1. Preheat oven to 350 degrees – lay out pork chops

2. Mix all your herbs and garlic together (you can use a food processor to speed things up) – adding the crushed garlic makes it kind of like a paste

3. Sprinkle salt and pepper on both side of pork chops

4. Add the herb/garlic mix on top of a pork chops and press it in to the flesh

5. Heat your skillet to medium-high – give it about 3-5 minutes to get hot – add oil

6. Prepare a baking sheet covered with parchment paper or foil

7. Place chops herb side down in skillet – don’t touch for 3-5 minutes

8. Flip over and cook for another 3-5 minutes

9. Remove chops from skillet and add to the baking sheet – bake for 15-20 minutes

10. Remove chops from the oven and let rest 5-10 minutes

Enjoy! These were so delicious! I served it with sauteed rainbow carrots and spring salad. Also paired it with an organic Sangiovese from Frey Vineyards in California.

Baked Citrus-Chili Salmon with Spinach Salad

25 Sunday Mar 2012

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Baked Citrus-Chili Salmon

Ingredients:

1lb Wild Sockeye Salmon Fillet – skin on

1 tbsp Olive Oil

1 Lime (I’ve since used lemon, and grapefruit – all turned out delicious)

2 tsp Chipotle Chili Powder (any chili powder would work, we just have this on hand)

1 tsp Salt

Preparation:

Preheat oven to 350 degrees F

1. Rinse off salmon fillet in cold water (this rinses off any loose scales) – pat dry and let rest at room temperature

2. Spray baking sheet with oil (I use olive oil)

3. Place salmon skin side down on baking sheet

4. Spray lightly with olive oil

4. Squeeze half the lime onto the salmon (save other half for garnish)

5. Sprinkle salmon with salt and chili powder

6. Bake for 15 minutes

7. Take salmon out of the oven and let rest for 5 minutes

8. Garnish with left over lime slices, and serve.

Note: Sockeye is easy to overcook, to avoid this keep an eye on it. If white stuff begins to seep out you need to take it out, it’s probably overcooked!

Spinach Salad

Ingredients

2 cups Spinach leaves

2-4 tbsp Walnut, Macadamia, or other nut oil

1/2 Lime, lemon or other citrus – juiced

2 tbsp Green Onion – chopped

Salt and Pepper to taste

Preparation

1. Wash spinach and put in bowl – add chopped green onion

2. Mix Oil, citrus juice, salt and pepper

3. Drizzle salad with dressing mixture, toss, and serve

This is so easy, and so refreshing!

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