Spanish Quinoa and Beans

A Healthy version of Spanish Rice and Beans

-YIELDS 4 CUPS-

INGREDIENTS:

• 2 cups cooked Quinoa (follow package directions for cooking)
  
• 1 oz. Spanish Spice (see recipe)
  
• 1 Tbsp. Tumeric
  
• 1/2 tsp. Dried Oregano
  
• 12 oz. can Black Beans or Kidney Beans
  
• 4 cloves Roasted Garlic
  
• 1/2 Red Onion, finely diced
  
• 1 Tbsp. Worcestershire Sauce
  
• 1 oz. Sherry Vinegar
  
• 1 oz. Olive Oil
  
• S&P to taste

DIRECTIONS:

1. In sauce pan, saute onion, garlic and spices in olive oil until onion are translucent.  

2. Add cooked quinoa and beans, stir until blended. 

3. Deglaze with worcestershire and sherry vinegar.

4. Add salt and pepper to taste.

Serve hot.

Sweet Potato and Apple Hash

* TIP: Get whole nutmeg and grate on a micro-plane. 

-SERVES 2-

INGREDIENTS:

• 1 Large Sweet Potato, peeled and diced roughly the size of a quarter
  
• 1 Large Granny Smith Apple, chopped and core removed
  
• Pinch of Nutmeg
  
• 1/8 Teaspoon Cumin
  
• ¼  Teaspoon Dried Thyme
  
• Zest and Juice of ½ a Lemon (REMINDER: Keep all Citrus on the counter in bowl; put sliced fruits in the fridge)
  
• 1 Tablespoon Olive Oil
  
• 2 Oz. Chicken or Vegetable stock, or Water
  
• Pinch of Nutmeg*
  
• 1 Shallot, Finely Diced
  
• ½ Clove Garlic
  
• 1 Oz. Dried Sherry, Vermouth, Marsala, or Brandy
  
• 1/8 Teaspoon Sea Salt
  
• 1/8 Teaspoon Black Pepper

DIRECTIONS:

1. Pour all wet ingredients and all herbs, shallots and garlic in pan. 

2. Add apples and sweet potato to the pan. Stir to coat.

3. Roast at 375, stirring occasionally, for 30-35 minutes or until a knife enters sweet potato easily.

4. If liquids begin to dry in oven, add more stock or water. You should have a slight caramelization, but not to the extent the mixture sticks to the bottom of the pan.

5. Once done, set aside to cool to room temperature.

6. Put nonstick pan at high heat with ½ teaspoon of olive oil or nonstick spray. The oil should simmer but not smoke.

7. Add cooled mixture. Gently pat down mixture until it covers the bottom of the pan. Let cook for about 1-1.5 minutes until crisp then gently flip over and crisp other side.

8. The beauty with that is you can serve it in a cake form, or can serve it loose. If you think hash, you think something loose. I think hash, i think crisp. I think when you go and get potato hash or home fries.

Acorn Squash and Parsnip Hash

INGREDIENTS:

• ½ acorn squash, peeled, seeded and membranes removed, cubed to the size of dice
• 1 medium-sized parsnips, peeled and cubed to the size of dice
• 1 oz. fresh sage
• ½ oz. majoram
• 1/8 teaspoon ground ginger
• 1/8 teaspoon cinnamon
• Zest and juice of one orange
• 1 oz. red onion, cut in small dice
• 2 cloves of garlic, finely chopped
• 1 tablespoon extra-virgin olive oil
• 2 oz. dried sherry
• 3 oz. stock (chicken or vegetable)
• Salt and pepper to taste

DIRECTIONS:

1. Add wet ingredients and herbs, onions and garlic.

2. Add parsnips and squash and turn to coat.

3. Roast in a 375 F oven for 35-40 minutes, stirring occasionally.

4. Remove pan from oven and let cool to room temperature.

5. Put nonstick pan at high heat with ½ teaspoon of olive oil or nonstick spray. The oil should simmer but not smoke.

6. Add cooled mixture. Gently pat down mixture until it covers the bottom of the pan.

7. Let cook for about 1-1.5 minutes until crisp. Gently flip over and crisp other side.
​

* SIDE NOTE: When roasting you rarely need salt, as it tends to intensify the flavors naturally. If anything, salt after roasting.

Jerk-Crusted Almonds

The beauty of this recipe is its versatility; using the nuts and egg whites as a base you can add any number of spices or seasonings to perk up plain nuts.

Makes 8 ounces

INGREDIENTS:

• 8 oz. unsalted almonds (whole or sliced)
• 1 oz. jerk seasoning
• 1 egg white, unbeaten
• 1 tsp. cinnamon
• 2 oz. honey or Splenda
• Pam nonstick cooking spray

DIRECTIONS:

1.   In a bowl, mix almonds with jerk seasoning, cinnamon and Honey/Splenda

2.   Slowly add egg white until nuts are evenly coated

3.   Spray cooking spray on a cookie sheet and then spread the nuts in an even layer

4.   Bake at 350 F, mixing every 10 minutes until nuts are toasted and dry, about 25-30 minutes

Calatan Mushrooms

-YIELDS 6 TO 8 SERVINGS-

INGREDIENTS:

• 2 Pints of Any Combination of Mushrooms: Button, Shitaki, Oyster, Cremini or Portalbella
  
• 3 Tablespoons Olive Oil, Divided
  
• 2 Tablespoons Spanish Seasoning
  
• 5 Roasted Garlic Cloves, Mashed
  
• 1/2 Cup Dry Sherry (Substitutions: Red Wine, Sweet Vermouth)
  
• 1 Teaspoon Sea Salt
  
• 2 Tablespoons Sherry Vinegar or Balsamic Vinegar
  
• Pinch-1 Teaspoon Black Pepper
  
• 1 Tablespoon Worschestshire Sauce
  
• 3-4 Springs Fresh Thyme Leaves, Chopped
  

DIRECTIONS:

1. Heat 1 tablespoon olive oil over medium heat in nonstick pan until oil just begins to smoke.

2. Add mushrooms, and sauté until mushrooms release liquid. 

3. Add Spanish spice and roasted garlic. Cook until spices become aromatic.

4. Then add vinegar, Worschestshire, dry sherry. Continue to cook until liquids is almost absorbed into the mushrooms.

5. Add olive oil and thyme and remove from heat.

-OVEN METHOD- 
1. Add all ingredients into a roasting pan, add a bay leaf and 2 tablespoons chicken broth, olive oil or water. 

2. Roast at 375-400 F until mushrooms are golden brown. Check the mixture frequently during the cooking, adding additional liquid to prevent burning.

Roasted Cauliflower with Toasted Almonds and Golden Raisins

-YIELDS 6 TO 8 SERVINGS-

INGREDIENTS:

• ½ head of cauliflower, separated into florets
  
• ¼ cup golden raisins or currants
  
• ½ cup whole almonds
  
• Zest and juice of 1 orange
  
• 1 tablespoon fresh thyme, chopped
  
• 1 teaspoon chopped mint
  
• 1 tablespoon roasted garlic
  
• ½ red onion, sliced thin
  
• 2 tablespoons olive oil, divided
  
• 1 cup chicken or vegetable stock
  
• 1/2 cup dry vermouth or dry sherry or white wine
  
• 1 tablespoon sea salt
  
• 1/2 tablespoon black pepper
  

DIRECTIONS:

1. Heat oven to 375 F.

2. In a mixing bowl, combine cauliflower, raisins/currants, almonds, roasted garlic, orange juice and zest, thyme, mint, roasted garlic, red onion, 1 tablespoon olive oil. 

3. Toss to combine and spread in a roasting pan. 

4. Add chicken stock, vermouth, salt and pepper.

5. Roast in oven for 40-45 minutes, stirring occasionally.

Zucchini Fritatta Flatbread

*Manchego (officially Queso Manchego) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed, which is aged for between 60 days and two years.

Sauteed Yellow Squash

Red Onion

Roasted Garlic

Fresh Tomato

Peppers

Manchego Cheese*

Eggs, sunny side up