Archive for the ‘Recipes’ Category

Tomatillo & Avocado Salsa

Posted on July 23rd, 2016 in Recipes | No Comments

Tomatillo Avocado Salsa Web

By Micki Brown

Ingredients:

½ pound fresh tomatillos, husks removed, chopped

1 large avocado, pit and peel removed, cut into small pieces

3 hot peppers (jalapeno, serrano, etc. depending on amount of heat desired), stem and seeds removed, chopped

2 medium tomatoes, chopped

½ medium red onion, chopped

1/8 cup cilantro, chopped, packed

3 cloves garlic, chopped

Juice of 1 lime

Sea salt and black pepper to taste

Directions:

In a medium bowl, combine all ingredients until evenly distributed. Serve with tacos, chips, etc.

Tacos with Sweet Potatoes & Grass-Fed Beef

Posted on July 23rd, 2016 in Recipes | No Comments

Tacos with Sweet Potatoes & Grass-Fed Beef Web

By Micki Brown

Makes 12 Tacos

Ingredients:

1 dozen warm tortillas (corn or taco-size flour)

1 pound grass-fed ground beef

1 medium to large sweet potato, peeled, diced

1 tbsp oil (I use coconut oil)

½ onion, chopped

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

Sea salt to taste

Black pepper to taste

1 small-medium head cabbage, chopped

4 medium tomatoes, diced

6 ounces natural cheddar cheese, grated

Salsa of choice

Directions:

Brown the ground beef along with half of the cumin, chili powder, garlic, salt and pepper in a skillet over medium heat. In another skillet, heat the oil, then add the sweet potato, onions and the other half of the spices and cook over medium heat, stirring often, until the potatoes and onions are tender and partially browned. Add the sweet potato mixture to the beef mixture. To serve, spoon beef/potato mixture into warm tortillas, then top with cabbage, tomatoes, cheese, and salsa. Enjoy!

Note: To make this a vegetarian recipe, delete the beef and double up on the sweet potatoes.

3 Roasted Vegetable Recipes: Beets, Long Beans, Tomatoes

Posted on July 20th, 2016 in Recipes | No Comments

Roasted Long Beans Tomatoes Beets Web

Roasted Beets with Aged Balsamic Vinegar

By Micki Brown
Serves 2

Ingredients:

6 medium beets, peeled and quartered

2 tbsp extra virgin olive oil

Sea Salt to taste

Black pepper to taste

1-2 tbsp aged balsamic vinegar (mine is aged 12-18 years)

Directions:

Preheat oven to 400 degrees F.

Place the beets in a single layer on a rimmed baking dish. Baste the beets with the olive oil. Sprinkle the salt and pepper over the beets.

Place the beets in the oven and roast for 60 minutes, flipping them over at the halfway point.

Remove them from the oven. Place on serving dish and drizzle with the balsamic vinegar.

Serve and enjoy!

 

Garlic Roasted Long Beans

By Micki Brown
Serves 4

Ingredients:

1 bunch Chinese long beans, ends trimmed

2 tbsp extra virgin olive oil

1 tsp garlic powder

Sea Salt to taste

Black pepper to taste

1-2 tbsp aged balsamic vinegar (mine is aged 12-18 years)

Directions:

Preheat oven to 400 degrees F.

Place the long beans in a single layer on a large rimmed baking dish. Baste the beans with the olive oil. Sprinkle the garlic powder, salt and pepper over the beans.

Place the beans in the oven and roast for 30-40 minutes.

Remove them from the oven. Place on serving dish and drizzle with the balsamic vinegar.

Serve and enjoy!

Note: They need to be well cooked or they can be a bit chewy.  They can also be easier to manage if cut into smaller lengths.

 

Roasted Tomatoes

By Micki Brown
Serves 3-4

Ingredients:

1 pound red grape tomatoes

½ pound cherry tomatoes (yellow or green)

2 tbsp extra virgin olive oil

1 tsp Italian seasoning

Sea Salt to taste

Black pepper to taste

1-2 tbsp aged balsamic vinegar (mine is aged 12-18 years)

Directions:

Preheat oven to 400 degrees F.

Place the tomatoes in a single layer on a rimmed baking dish. Baste the tomatoes with the olive oil. Sprinkle the Italian seasoning, salt and pepper over the tomatoes.

Place the tomatoes in the oven and roast for 25-30 minutes or until skins split.

Remove them from the oven. Place on serving dish and drizzle with the balsamic vinegar.

Serve and enjoy!

Farmers Market Gumbo with Shrimp & Andouille Sausage

Posted on July 16th, 2016 in Recipes | No Comments

Farmers Market Gumbo with Shrimp & Andouille Sausage Web
By Micki Brown

Serves 6

Ingredients:

2 pounds fresh okra, ends trimmed, ¼ inch sliced

1 large yellow onion, chopped

5 stalks celery, chopped

3 large heirloom tomatoes, peeled, seeded, chopped

¼ cup oil (I used coconut)

6 cups chicken or vegetable broth

1 ½ tsp sea salt

½ tsp cayenne pepper

6 bay leaves

1 tsp dried thyme

½ tsp black pepper

1 tbsp dried parsley

1 pound shrimp, peeled, deveined

1 pound andouille sausage (nitrite free)

4 green onions

Brown rice, cooked

Louisiana-style hot sauce

Directions:

Heat oil in a large pot over medium-high heat. Add okra and cook about 15 minutes, stirring constantly, until almost all of the slime is gone. Add the onion, celery, and tomatoes and continue cooking, stirring frequently, about 20 minutes or until vegetables become tender and all slime is gone. Add the broth, herbs and spices, and andouille sausage, bring to a boil, then turn heat down and simmer, uncovered, for about an hour. Add the shrimp and cook just until they are cooked through and turn pink. Serve with brown rice, top with green onions, and Louisiana-style hot sauce. Enjoy!

Note: Smoked sausage may be used instead of andouille sausage, or double up on the shrimp and leave the sausage out completely.

Mexican (Poblano) Peppers Stuffed with Shrimp & Four Cheeses

Posted on July 15th, 2016 in Recipes | No Comments

Mexican Peppers Stuffed with Shrimp & Four Cheeses Web

By Micki Brown
Serves 4

Ingredients:

4 large Mexican (Poblano) peppers, cut in half lengthwise, seeds removed

3 ounces Manchego cheese, grated (Costco)

3 ounces Monterey jack cheese, grated

3 ounces goat cheese, crumbled

3 ounces cream cheese, cut into small chunks

1 pound raw shrimp, shells and tails removed, deveined

1 tbsp dried basil

2 tsp Creole or Cajun seasoning

1 tbsp extra virgin olive oil

Louisiana-style hot sauce to taste

Cilantro, coarsely chopped

Directions:

Preheat the oven to 375 degrees F. Heat the oil in a skillet over medium heat. Sprinkle Creole or Cajun on shrimp. Place shrimp in heated oil and sauté until pink and just cooked through. Cool. Cut the shrimp into ½ inch chunks. Place the cheeses, shrimp, basil and hot sauce in a bowl and stir well to distribute ingredients evenly. Spoon mixture into pepper halves, mounding them slightly. Place stuffed peppers in a rimmed baking dish. Place in preheated oven and bake for 30 minutes. Remove from oven and top with desired amount of chopped cilantro. Serve and enjoy.

Note: Any combination of your favorite cheeses will work. If you can’t find Manchego cheese, sharp cheddar is equally tasty.

Daikon Radish & Carrot Salad with Citrus Dressing

Posted on July 15th, 2016 in Recipes | No Comments

Daikon Radhish & Carrot Salad Web

By Micki Brown

Serves 4

Salad Ingredients:

1 Daikon radish, peeled and spiralized

1 cup carrots, grated

Citrus Dressing Ingredients:

¼ cup extra virgin olive oil

1 tbsp toasted sesame oil

1 tbsp raw honey

2 tbsp soy sauce

Juice of 1 Valencia (juice) orange

Juice of 1 lemon

Zest from the 1 orange

1 tsp sesame seeds

Sea salt and pepper to taste

Directions:

In a pint-size mason jar, combine the ingredients for the dressing, and shake well. In a large bowl add the Daikon radish and grated carrots. Toss to combine. Pour the dressing over the salad and toss to coat the slaw well. Let marinated in the refrigerator for an hour. Toss again. Serve and enjoy!

Roasted Spiced Butternut Squash

Posted on July 12th, 2016 in Recipes | No Comments

Roasted Spiced Butternut Squash 1 Web

Roasted Spiced Butternut Squash 2 Web

By Micki Brown
Serves 3-4

Ingredients:

1 large butternut squash, peeled, cut in half lengthwise, seeds discarded, cut into ¼ – ½ inch slices

¼ cup coconut oil

½ tsp ground ginger

½ tsp ground cinnamon

½ tsp garlic powder

½ tsp sea salt

¼ tsp black pepper

Directions:

Preheat oven to 400 degrees F.

Combine the coconut oil and spices. Place the squash slices in a single layer on a large rimmed baking dish. Baste the squash with the oil and spice mixture.

Place the squash in the oven and roast for 20-25 minutes’ Remove them from the oven, flip each slice over, baste each slice again, and then place back in the oven for another 20-25 minutes.

Serve and enjoy!

Cheesy Jalapeno Cauliflower

Posted on July 10th, 2016 in Recipes | No Comments

Cheesy Jalapeno Cauliflower Web

By Micki Brown

Serves 4

 

Ingredients:

1 medium-sized head cauliflower, cut into 1 ½ -inch chunks

2 tbsp grass-fed butter

¼ cup red bell pepper, chopped

1 or 2 jalapeno peppers, stems and seeds removed, chopped

½ -1 tsp ground cumin

1 tsp garlic minced

½ tsp sea salt

¼ tsp black pepper

¾ cup Monterey Jack cheese, grated

¾ cup sharp cheddar cheese, grated

¼ cup heavy cream

Directions:

In a large sauce pan, steam cauliflower until it is tender, about 6 minutes. Drain, but leave the cauliflower in the pot. In a medium sauce pan, melt butter over medium heat. Add the red bell pepper and jalapeno and sauté until tender, about 5 minutes. Add the garlic, cumin, salt and pepper and continue cooking about 1 minute. Reduce the heat and add the cheeses, stirring until thoroughly melted. Slowly add the heavy cream, stirring until heated through. Pour the cheese mixture over the cauliflower and stir until the cauliflower is evenly coated. Serve and enjoy.

Zucchini Refrigerator Pickles

Posted on July 10th, 2016 in Recipes | No Comments

Zucchini Refrigerator Pickles Web

By Micki Brown

Makes a 1-Gallon Jar

 

Ingredients:

6 medium or three 10-11 inch zucchinis, washed, 1/8-1/4 inch sliced

3 large yellow onions, sliced

4 ½ natural apple cider vinegar

4 ½ cups sugar (I use coconut sugar)

½ cup sea salt

1 ½ tsp alum

1 ½ tsp turmeric

1 ½ tsp mustard seeds

1 ½ tsp celery seeds

Directions:

In a large bowl, mix together the vinegar, sugar, salt, alum, turmeric, mustard seeds, and celery seeds – stir until sugar is dissolved. Layer the zucchini slices and onions in a clean, sterilized 1-gallon glass jar. Pour the vinegar mixture over the zucchinis and onions in the jar until it is within ½-inch from the jar opening. Move it around a bit to encourage air bubbles to rise to the top. Put a lid on the jar and shake it. Place the jar in the refrigerator. Shake the jar once every day for 7 days. The pickles are ready after 7 days. They will keep in the refrigerator for several months.

Note: The liquid is dark brown when using coconut sugar. It will be a lighter color when using regular cane sugar. Coconut sugar has minerals, B vitamins, and a lower glycemic index than cane sugar or honey.

Zucchini Cranberry Coconut Bread

Posted on July 10th, 2016 in Recipes | No Comments

Zucchini Cranberry Coconut Bread Web

By Micki Brown

Makes 2 Loaves

 

Ingredients:

2 cups zucchini, grated, tightly packed

1 cup nuts, chopped (I use pecans)

3 ounces dried cranberries

½ cup shredded unsweetened coconut

1 cup virgin coconut oil

1 ¾ cups sugar (I use coconut sugar)

3 free-range eggs, beaten

1 tsp vanilla

2 cups white whole wheat flour

1 cups all-purpose flour

½ tsp baking powder

1 ½ tsp baking soda

1 tsp sea salt

Directions:

Preheat oven to 350 degrees F. In a large mixing bowl, add the eggs, coconut oil, sugar and vanilla and combine with a spatula or hand mixer. Stir in the flour, salt, baking powder, and baking soda. Fold in the grated zucchini, nuts, cranberries and coconut. Grease two 8-inch by 3 7/8-inch by 2 15/32-inch loaf pans. Spoon the batter into the 2 pans. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool 20-30 minutes before removing from pans. Let cool completely on a wire rack.

Notes: Coconut sugar has minerals, B vitamins, and a lower glycemic index than cane sugar or honey. Regular whole wheat flour can be used instead of white whole wheat, which has a lighter flavor and texture.