Spanish Quinoa and Beans
A Healthy version of Spanish Rice and Beans
-YIELDS 4 CUPS- INGREDIENTS:
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.
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-SERVES 2-
INGREDIENTS:
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:
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.
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Makes 8 ounces
INGREDIENTS:
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:
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:
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. |