Tonight, I wanted to get in and out of the kitchen with minimal mess. That's usually the goal, but tonight I was fully committed. It had been a long day at work, and I knew my fiance and my daughter would be starving when they got home at 6:30 from a long day and my daughter's swim practice.
Earlier in the week, I skinned some whole chicken legs and set them in the fridge in a freezer bag. I meant to marinate them, but I never did. This morning as I walked the 15 minutes from my car to work, I did a mental inventory of what I had: the chicken, a can of spicy 365 black beans, asparagus, Roasted Red Pepper Soup, quinoa, salsa, cumin, lime, white wine, garlic, onion, my new Giada Di Laurentis stainless steel dutch oven. Hmm...surely only good things would come of this.
Here's what I did:
I placed the chicken in the Dutch oven and dusted it generously with cumin and a bit of cayenne powder. I then poured in about 1 cup of the Roasted Red Pepper Soup, doused the chicken with about a quarter cup of white wine, about 2 tsp of lime juice and a quarter cup of Lime-Cilantro Salsa. I mixed all of this and placed it on the stove on medium-high heat.
Meanwhile, I rinsed a half cup of Red Quinoa and combined it with 1 cup of water and 1 smashed clove of garlic in a small sauce pan over medium-high heat. I then rinsed and chopped my asparagus into thirds (after chopping the woody ends off) and placed them on top of and around my chicken. I added some minced garlic and half of a small, chopped onion, stirred and covered. By this time, the liquids in both pots were boiling, so I turned the heat down to medium for the chicken and Low for the Quinoa. While these items were content for the moment, I opened and drained my black beans and poured them into a medium glass storage bowl with a flat bottom and high sides. We already had some avocado chopped in the fridge, so I tossed this in, along with 2 TBSP of Cilantro Lime Salsa and let this sit covered on the counter.
I suddenly realized that I had some time to relax, so I decided to have a small bowl of the watermelon and cantaloupe that were already chopped and stored in the fridge. Yum! By the time I was done enjoying this and checking my Facebook, my family was arriving home. The first thing out of my fiance's mouth: Is dinner ready? I'm starving... My reply; Why, yes. Yes it is. Let's get it plated up and eat!
It was very yummy, and we were all very satisfied--even my 10 yo daughter who usually has something to say about at least one thing on her plate. Tonight, only good things (contented smile). If I had to do it over again, though, I would have added spinach leaves to cook with the chicken and asparagus. That would have made the meal even more nutrient rich and satisfying. Next time...
All of this took 1 hour with time to kill in between. What made the most difference was having the chicken skinned and ready in the fridge and focusing on what to make earlier in the day by doing my mental inventory on my walk. Had I really been on it this week, I would have planned all of the meals on Sunday, but what is ideal just doesn't always happen!
We've moved! Please visit www.enlightenedwellnessfx.com to find out how to get Functional Nutrition counseling with Angie.
Thursday, September 2, 2010
Tuesday, August 31, 2010
Thursday, August 19, 2010
Cedar Planked Salmon
I grilled salmon on a cedar plank last night for the first time ever and all I can say is, WOW! Actually, I can say more than that. It was the best I've ever made and maybe even had. The only problem I ran into was that I didn't soak the plank long enough. The directions said soak for 2 hours, but I was being spontaneous on this one, and decided to just soak it for 1. Well, it caught on fire. But this was easily remedied with the spray bottle I had on hand and turning off the grill. I then transferred the salmon, still on the plank, to a 375 degree oven to finish for about 5-7 minutes. The plank can used on the grill or in the oven, so no harm done.
Cedar Planked Salmon
Start by soaking your Cedar plank as directed.
1.5 pound filet of Salmon
1/2 tsp of Maple Pepper or a mixture of sea salt, black pepper, garlic powder and raw sugar.
1 tsp Dijon Mustard
1 tsp Mayonnaise
1 TBSP Apple Cider Vinegar
1/2 tsp dried or fresh Dill Weed
Place salmon flesh side down in a small square dish and dust skin with Maple Pepper or other spice mixture.
Turn over and pour on Apple Cider Vinegar.
Spread on mustard and mayo, mixing and distributing evenly.
Top with Dill Weed.
Let sit covered in fridge until ready to cook.
Fire up the gas grill and preheat to 400 degrees. While the grill is preheating, place soaked (as directed) plank on the grill. When the temp hits 400, place salmon on the plank and turn the heat down to low. Let cook for 7-10 minutes, covered, but start checking it at 7 minutes. Remember that you can do this in the oven as well. For grilling, keep your spray bottle and tongs handy! When cooked to your liking, serve immediately, and enjoy the flavor that can only be imparted by cooking on a wood plank. This is such a great way to make a simple, healthy food taste gourmet!
Cedar Planked Salmon
Start by soaking your Cedar plank as directed.
1.5 pound filet of Salmon
1/2 tsp of Maple Pepper or a mixture of sea salt, black pepper, garlic powder and raw sugar.
1 tsp Dijon Mustard
1 tsp Mayonnaise
1 TBSP Apple Cider Vinegar
1/2 tsp dried or fresh Dill Weed
Place salmon flesh side down in a small square dish and dust skin with Maple Pepper or other spice mixture.
Turn over and pour on Apple Cider Vinegar.
Spread on mustard and mayo, mixing and distributing evenly.
Top with Dill Weed.
Let sit covered in fridge until ready to cook.
Fire up the gas grill and preheat to 400 degrees. While the grill is preheating, place soaked (as directed) plank on the grill. When the temp hits 400, place salmon on the plank and turn the heat down to low. Let cook for 7-10 minutes, covered, but start checking it at 7 minutes. Remember that you can do this in the oven as well. For grilling, keep your spray bottle and tongs handy! When cooked to your liking, serve immediately, and enjoy the flavor that can only be imparted by cooking on a wood plank. This is such a great way to make a simple, healthy food taste gourmet!
Monday, August 9, 2010
Light Healer: Clear YOUR Path Healing Workshop Saturday August 2...
Light Healer: Clear YOUR Path Healing Workshop Saturday August 2...: "In our Clear YOUR Path workshop, you will learn a new approach to help bring the body into its optimal state of being. We use all the tools ..."
Wednesday, July 28, 2010
Prep Cook This!
Healthy cooking and eating is all about prepping and planning if you’re a BUSY mom like me. The first requirement, of course, is a commitment to optimal nutrition. Afterall, if you don’t really care about that, why would you be motivated to prep cook and plan your week in eating on Sunday?
For those of you who really get it or WANT to get it, this post is for you, born from my kitchen and my life!
Menu: Grilled Shrimp, Grilled Sugar Snap Peas, Caprese Tomato Slices and Old Grain Pilaf.
Old Grain Pilaf
¾ cup Millet, rinsed
¾ cup Quinoa, rinsed
½ cup Buckwheat, rinsed
1/3 cup Pumpkin Seeds
1/3 cup Raw, hulled Sunflower Seeds
½ cup Currants or Golden Raisins
4 Cups Water or Broth
2 Whole, Peeled Cloves Garlic
1 Large sprig of fresh Rosemary, gently squeezed to release aroma.
1 tsp EVOO per serving (reserve for plating)
½ Tsp Sea Salt
¼ Tsp White Pepper
Place all ingredients except EVOO in a large pot. Cover and heat to boiling, then reduce to simmer. Let simmer for 30-40 minutes and turn off heat. You can being doing plenty of other things during this time…Keep covered until ready to serve or until cool and ready to transfer to storage container for later use. Make this pilaf at the beginning of the week and you have your grain ready to go for dinners-- even lunches at work. If you have 1 hour on Sunday or Monday (like while your grains are cooking), prep the peas and make enough marinade to also throw onto some peeled and rinsed, wild caught shrimp from clean waters.
Wanna take these Old Grains straight into the New Age? Make the roasted beet and walnut mixture from my Luscious Beet Salad and stir 'em into your pilaf. You can even add goat or feta cheese. Heck, that's a balanced meal in and of itself!
Garlic Ghee Sauce
2 TBSP organic (preferably grass-fed) Ghee
Juice and zest of 1 organic lemon
1 tsp of dried or fresh chopped Thyme
2 Cloves Garlic, minced
In a small saucepan, melt Ghee and add remaining ingredients. Lightly simmer for about 3-5 minutes and remove from heat. Store for later use or use right away.
Grilled Sugar Snap Peas
Wash peas and place in an oblong storage container. Lightly add Sea Salt and White Pepper. Toss with balsamic vinegar. Add Lemon/Garlic/Ghee sauce and evenly distribute. Store until ready for grilling (24-72 hours).
To Grill: Line grill rack with foil. Set gas grill on medium heat or heat charcoal grill to about 300 degrees. Place peas on foil and spread out. Close lid, but check and stir regularly, removing when peas are soft and skin begins to blacken and pucker.
Grilled Shrimp
Peel and rinse 1-2 pounds of shrimp, depending on how many you’re feeding (1 pound should feed 3 people). Lightly add Sea Salt and White Pepper. Toss with lukewarm Garlic Ghee Sauce and store refrigerated for up to 24-48 hours in an airtight container.
To Grill: About 5 minutes before removing peas, place shrimp on an area of the grill, which you’ve also lined with foil. Close lid for 1 minute and then open and stir, flipping each shrimp. Continue to move shrimp around, and when they begin to turn a bright pink and become slightly more solid, remove.
Caprese Tomatoes
Recruit some do this one for you or do it yourself. It’s super easy (and SO nourishing), so I recommend delegating this one if you’ve done all of the other prepping!
2 Fresh, Organic Tomatoes (preferably straight out the garden!), sliced to medium thickness.
Mozzarella rectangles cut to fit atop each tomato slice.
Basil Leaves- 1 leaf to top each cheese rectangle.
Stack Mozzaralla, then basil leaves on top of individual tomato slices. Drizzle with EVOO and serve.
Healthy Flavor Tip: Just Drizzle the entire meal with 1-2 tsp of EVOO and call it BLISS!!
For those of you who really get it or WANT to get it, this post is for you, born from my kitchen and my life!
Menu: Grilled Shrimp, Grilled Sugar Snap Peas, Caprese Tomato Slices and Old Grain Pilaf.
Old Grain Pilaf
¾ cup Millet, rinsed
¾ cup Quinoa, rinsed
½ cup Buckwheat, rinsed
1/3 cup Pumpkin Seeds
1/3 cup Raw, hulled Sunflower Seeds
½ cup Currants or Golden Raisins
4 Cups Water or Broth
2 Whole, Peeled Cloves Garlic
1 Large sprig of fresh Rosemary, gently squeezed to release aroma.
1 tsp EVOO per serving (reserve for plating)
½ Tsp Sea Salt
¼ Tsp White Pepper
Place all ingredients except EVOO in a large pot. Cover and heat to boiling, then reduce to simmer. Let simmer for 30-40 minutes and turn off heat. You can being doing plenty of other things during this time…Keep covered until ready to serve or until cool and ready to transfer to storage container for later use. Make this pilaf at the beginning of the week and you have your grain ready to go for dinners-- even lunches at work. If you have 1 hour on Sunday or Monday (like while your grains are cooking), prep the peas and make enough marinade to also throw onto some peeled and rinsed, wild caught shrimp from clean waters.
Wanna take these Old Grains straight into the New Age? Make the roasted beet and walnut mixture from my Luscious Beet Salad and stir 'em into your pilaf. You can even add goat or feta cheese. Heck, that's a balanced meal in and of itself!
Garlic Ghee Sauce
2 TBSP organic (preferably grass-fed) Ghee
Juice and zest of 1 organic lemon
1 tsp of dried or fresh chopped Thyme
2 Cloves Garlic, minced
In a small saucepan, melt Ghee and add remaining ingredients. Lightly simmer for about 3-5 minutes and remove from heat. Store for later use or use right away.
Grilled Sugar Snap Peas
Wash peas and place in an oblong storage container. Lightly add Sea Salt and White Pepper. Toss with balsamic vinegar. Add Lemon/Garlic/Ghee sauce and evenly distribute. Store until ready for grilling (24-72 hours).
To Grill: Line grill rack with foil. Set gas grill on medium heat or heat charcoal grill to about 300 degrees. Place peas on foil and spread out. Close lid, but check and stir regularly, removing when peas are soft and skin begins to blacken and pucker.
Grilled Shrimp
Peel and rinse 1-2 pounds of shrimp, depending on how many you’re feeding (1 pound should feed 3 people). Lightly add Sea Salt and White Pepper. Toss with lukewarm Garlic Ghee Sauce and store refrigerated for up to 24-48 hours in an airtight container.
To Grill: About 5 minutes before removing peas, place shrimp on an area of the grill, which you’ve also lined with foil. Close lid for 1 minute and then open and stir, flipping each shrimp. Continue to move shrimp around, and when they begin to turn a bright pink and become slightly more solid, remove.
Caprese Tomatoes
Recruit some do this one for you or do it yourself. It’s super easy (and SO nourishing), so I recommend delegating this one if you’ve done all of the other prepping!
2 Fresh, Organic Tomatoes (preferably straight out the garden!), sliced to medium thickness.
Mozzarella rectangles cut to fit atop each tomato slice.
Basil Leaves- 1 leaf to top each cheese rectangle.
Stack Mozzaralla, then basil leaves on top of individual tomato slices. Drizzle with EVOO and serve.
Healthy Flavor Tip: Just Drizzle the entire meal with 1-2 tsp of EVOO and call it BLISS!!
Phyto-Bliss Beet Salad
2 Large, Fresh Red Beets
½ to ¾ c walnut halves
2 cloves fresh minced garlic
½ to ¾ c goat cheese or feta
½ c balsamic vinegar
1TBSP maple syrup
1/8 cup melted organic (preferably grass-fed) Ghee
Sea Salt and freshly ground white or black pepper to taste
¼- ½ tsp chile powder
¼-1/2 tsp curry powder
Dash of cinnamon
1/8 cup EVOO1 ½ TBSP Italian Seasoning or fresh chopped herbs such as rosemary, thyme, lavender and oregano or 2 TBSP Pesto (see recipe in Benefitting From Basil or buy ready-made).
1 bag or large bowl of mixed salad greens
Instructions:
Combine herbs and olive oil if using fresh or dried herbs instead of Pesto. Let sit until use.
Cut fresh beets (include the tips!) into bite-sized pieces and place in a steamer over boiling water. Let steam at least 15 minutes or until easy to pierce with a fork. Place cooled beets in a glass bowl/dish.
Add balsamic vinegar, melted Ghee, walnut halves or pine nuts, garlic, salt, pepper, and spices. Mix well and let sit for at least 15 minutes (can be made 1-2 days ahead of cooking or frozen in portions for later use).
Preheat oven to 350 degrees F. Spread beet mixture onto a 9x11 cookie sheet (line sheet with foil or wax paper for easier cleanup). Bake for 15 min or until mixture starts to crisp. Remove from oven and spoon olive oil and herb mixture onto beets and stir. Instead of the EVOO/herb mixture, you may also add 1-2 TBSP of pesto and stir throughout for added flavor and health benefits. Crumble goat cheese and toss into salad greens. Spoon beets onto salad greens and gently toss. Serve immediately and impress your family and friends.
I have to say that I adapted this recipe from a Giada De Laurentiis, Every Day Italian episode about 5 years ago. It has been evolving ever since, along with my knowledge about proper use of fats and my curiosity with herbs and spices. This salad has turned a lot of people on to beets who otherwise thought they hated them! Thanks to Giada, for teaching me that I love beets and for teaching me SO much about cooking!
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