Friday, June 29, 2012

Sunday Dinner July 1st, 2012

On the Menu
Caprese Pasta Salad
8 Servings
Ingredients
8 cups water
1 pound pasta (angel hair, orzo or penne)
2 teaspoons sea salt
¼ - ½ cup extra virgin olive oil
1 teaspoon black pepper
1 pound fresh mozzarella, ½” dice
3 Roma tomatoes, diced
1 small bunch fresh Basil, chiffonade

Instructions
In a large pot, bring 8 cups of water to a boil, add pasta and bring the pot back up to a rapid boil then stir.
Cover pot, turn off the burner and let pasta sit, undisturbed 6 – 8 minutes (see package for exact cooking time). 
Drain pasta in a colander then transfer to a large bowl.  While pasta is still hot, stir in the salt and mix thoroughly.
Add ¼ cup olive oil mix until pasta is coated with oil then refrigerate until pasta is cool.
Once pasta is cool, add pepper, mozzarella, tomatoes, basil and remaining oil if needed.
Mix thoroughly and refrigerate until salad is cold.


 Grilled Salmon with Chipotle Lime Marinade
4 Servings

This marinade is good for chicken, beef, lamb, pork and vegetables

Ingredients
4 – 6 ounce salmon fillets
For the marinade
½ cup olive oil
2 limes juiced
¼ cup tamari
1 tomato diced
2 chipotle peppers in adobo sauce
1 tablespoon garlic, minced
¼ cup sliced scallions
¼ cup cilantro, chopped
1 teaspoon dried oregano
1 teaspoon cumin, ground

Method
Preheat grill on medium
Combine all marinade ingredients in a food processor and puree until smooth and creamy.
Place filets in a shallow baking dish and pour the marinade over filets.  
Let filets marinate on the counter for 1 hour.
Brush grill grates with canola oil then place filets on the hot grill.
Grill from about 4- 6 minutes per side (depending on the thickness).  And remember, it's better to undercook than overcook.

  Grilled Mango with Strawberry Coulis
6 servings

Ingredients
5 ripe mangoes
Juice of 1 orange
2 cups organic strawberries
½ lime, juiced
1 tablespoon agave [optional]

Instructions
Peel mangoes using a vegetable peeler not a knife.
Slice mango off the seed (large slices in order to grill).
Place mango slices on hot oiled grill long enough to get grill marks on both sides.
Once mangoes cool down, cut into ¾ inch strips.
In a blender, pour in the orange juice,strawberries and juiced lime, blend until it’s a smooth paste.
Toss grilled mangoes in sauce and serve.

Note: This same strawberry coulis can be served on/with any fruit, chicken, fish, beef or lamb.  And the berries can be any berry.


Note: Once you place salmon on the hot grill, leave it alone, let it cook long enough for the grill to release it naturally 3 – 4 minutes.
If using a charcoal grill wait until ambers are ash colored before placing on the fillets.


Grilled Salmon with Chipotle Lime Marinade

 Grilled Salmon with Chipotle Lime Marinade
4 Servings

This marinade is good for chicken, beef, lamb, pork and vegetables

Ingredients
4 – 6 ounce salmon fillets
For the marinade
½ cup olive oil
2 limes juiced
¼ cup tamari
1 tomato diced
2 chipotle peppers in adobo sauce
1 tablespoon garlic, minced
¼ cup sliced scallions
¼ cup cilantro, chopped
1 teaspoon dried oregano
1 teaspoon cumin, ground

Method
Preheat grill on medium
Combine all marinade ingredients in a food processor and puree until smooth and creamy.
Place filets in a shallow baking dish and pour the marinade over filets.  
Let filets marinate on the counter for 1 hour.
Brush grill grates with canola oil then place filets on the hot grill.
Grill from about 4- 6 minutes per side (depending on the thickness).  And remember, it's better to undercook than overcook.


Note: Once you place salmon on the hot grill, leave it alone, let it cook long enough for the grill to release it naturally 3 – 4 minutes.
If using a charcoal grill wait until ambers are ash colored before placing on the fillets.

Wednesday, June 27, 2012

Don't Like it! Just Grill It!

On the Menu:

Angelique: 
I LOVE grilling.
Joyce: 
Do you love grilling or do you just love grilled food?
Angelique: 
Well you've tasted my grilled chicken. 
Joyce:  
Nope but it's dry as a bone. 
Angelique: 
And my grilled steak. 
Joyce: 
For the world of me I can't figure out how you mess up a steak? All you have to do is follow my recipe.
Angelique:  
The point is when cooked properly most foods taste incredible just tossed on a grill.
Joyce: 
Even "nasty" veggies that I could never get you to eat are delicious grilled. 
Angelique: Yep even the "Horribles".  Asparagus! Artichoke! Eggplant!
Joyce: 
So let's fire up the grill and enjoy some of those "Horribles".
Angelique: While you're doing that I'll turn to our page Grilling 101 and learn how to light the grill.

Soulful Eating!
Angelique and Joyce

Citrus Grilled Asparagus


Citrus Grilled Asparagus
6 – 8 Servings
Ingredients
2 bunches asparagus
¼ cup olive oil
¼ cup fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
¼ teaspoon sea salt
½ teaspoon crushed red chili peppers
oranges or lemon slices

Method
Preheat Grill
Wash and trim off bottom of asparagus.
Combine olive oil, orange and lemon juice, balsamic vinegar, salt and pepper.
Toss asparagus with dressing and let it marinade on the counter 1 hour.
Place asparagus on the grill and grill 3 - 5 minutes, turn and grill another 3 minutes.
Toss lemon or orange slices on grill and grill 1 minute turn and grill another 30 seconds.
Top grilled asparagus with the grilled citrus slices and serve.

Also On the Menu:

Flame Roasted Artichoke


Flame Roasted Artichoke
4 Servings
Ingredients
2 tablespoons chopped garlic
1 tablespoon chopped red onions
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped cilantro
¼ teaspoon sea salt
½ teaspoon crushed red chili peppers
½ teaspoon granulated garlic
2 jumbo artichokes1, steamed and cut in half with the choke removed
Chipotle Aioli:
1 tablespoon white wine vinegar
1 tablespoon minced garlic
½ teaspoon sea salt
1 cup soy milk
1 cup olive oil
1 small - med chipotle pepper in adobo sauce
¼ cup fresh cilantro

Method
Preheat a grill
Mix the garlic, onions, olive oil, balsamic vinegar, cilantro, salt, chili peppers and granulated garlic together in a large bowl.
Place the steamed artichokes in the mixture and marinate for 20 to 30 minutes.
For the aioli:
Combine white wine vinegar, garlic, salt and soy milk in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion.
Add the chipotle peppers and adobo sauce, to taste.
Add fresh cilantro and pulse to combine.
Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up.
Cook for 4 to 6 minutes depending on fire temperature. Remove from fire and garnish with herb aioli.
1.         How to prepare Artichokes: http://www.oceanmist.com/products/how-to-prepare/index.aspx

Grilled Eggplant with an Asian Flare


Grilled Eggplant with an Asian Flare
4 Servings

Ingredients
2 eggplants, sliced, lengthwise
¼ cup tamari  or soy sauce*
1 orange, juiced
1 lemon, juiced
1 tablespoon toasted sesame oil
1 tablespoon grapeseed oil
3 cloves garlic finely minced
½ teaspoon crushed red chili peppers
1 teaspoon onion powder
½ teaspoon ground ginger

Method
Preheat grill
Place eggplant in a large shallow baking dish.
Mix together all other ingredients in a small bowl.
Pour the marinade over the eggplant and let marinate at room temperature for 1 hour.  Grill on each side for 3 minutes, basting occasionally with the remaining marinade. 

*Look for a soy sauce that is "traditionally made". Also, it's important to find one that doesn't have artificial colors or flavors, including caramel coloring. Many supermarkets and Asian groceries now offer these additive-free varieties; natural food stores also are a very good source for them

Monday, June 25, 2012

7 Picks That Could Add Years To Your Life

 Reprinted from:

Broccoli Crunch
Broccoli -  Broccoli Crunch Recipe and It's Vegan
The more we learn, the clearer it is that longevity isn't just about our genetic heritage. Instead we can control many of the factors that will influence the quality and quantity of our years with all those small, daily decisions we make about nutrition, fitness, sleep and other health behaviors.
So when we saw the recent study linking vitamin D and calcium supplements to a longer lifespan, it got us thinking. What other nutrients or foods could help improve lifespan? Read on for some tasty items that may just add years to your life.

For Cardiovascular Health
Whole grains offer a variety of antioxidants and vitamins, and are packed with fiber, known to help protect against high cholesterol and regulate blood sugar levels, which can safeguard against diabetes.
And one type of whole grain in particular --OATS -- has a unique antioxidant called avenanthramides that can offer additional protection against cholesterol.

Oak Berry Mango Smoothie

For Brain, Bone And Brawn
Not only are berries good for extending life -- they improve the quality of later years. Berries are chock full of antioxidants that help protect against free radical damage, but as Whole Living reported, one antioxidant in particular -- anthocyanins -- is particularly useful for brain function, balance and muscle retention. 

Dynamite Fruit Salad















Dark Chocolate 
For Anti-Inflammation
Dark chocolate is full of inflammation-reducing flavonoids, a compound that also has antioxidant properties and helps prevent blood clots.

But reducing inflammation is its real longevity trick, as research shows that
molecular inflammation may be responsible for much aging and cell death.

For Cancer Prevention
Tomatoes are a great source of lycopene, the fat-soluble nutrient that helps to protect against some types of cancer, like prostate, lung and stomach cancers. 

Pico De Gallo
For Betaine Power
Beets are rich in betaine, a compound associated with lower markers of inflammation, according to the latest research in the American Journal of Clinical Nutrition. 

Raw Carrot and Beet Salad













Walnuts 
For Lower Cholesterol
Walnuts are a great source of alpha linolenic acid (ALA), which is a type of omega-3 fatty acid associated with reduced inflammation.



Thursday, June 21, 2012

Sunday Dinner June 24th 2012

 
On The Menu

 Cilantro Lime Grilled Chicken Breast
4 Servings

Note: Traditionally this recipes calls for honey but we are going to use an orange as the sweetener instead.

Ingredients
4 – 6 ounce b/s1 chicken breast  
For the marinade:
1 lime, juiced
1 orange, juiced
½ cup fresh cilantro, chopped
6 garlic cloves, chopped
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon granulated onion powder
¼ teaspoon crushed red chili pepper s

Method
Place chicken breasts in a shallow baking pan, or zip lock bag.
In a blender puree the marinade ingredients, or in a small bowl, whisk together the juice, cilantro, garlic, olive oil, salt, onion powder and chili peppers.
Pour over chicken and turn pieces to coat evenly, cover and chill at least 1 hour or overnight.
Preheat a gas grill to a medium heat or start coals in a charcoal grill and let them burn until there is a white coating of ash on all the coals.
Remove chicken from marinade and reserve marinade for basting.
Place chicken on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken over and grill another 10 minutes.
Move chicken to the sides of the grate, away from direct heat. Brush with  marinade if desired.
Cook until the internal temperature reaches 165 degrees and remove from the grill.
If you’re not using a meat thermometer, cook chicken 35 – 45 minutes.  
Allow grilled chicken to rest on a platter for 10 minutes before serving.
This will help keep the chicken juicy and not let all the juices run out when the chicken is cut into.

1 boneless/skinless

Garlic Mashed Potatoes
4 - 6 Servings
Ingredients
2 pounds organic red skin potatoes
Water to cover

1 bay leaf

3 large garlic cloves
¼ teaspoon mustard powder

½ teaspoon sea salt

½ cup vegan mayonnaise

¼ cup of the liquid potatoes were cooked in

Method

Wash/scrub potatoes and cut them into equal size.
Cover with cold water then add bay leaf and garlic cloves, bring to a boil.
Cook for 15 minutes or until potatoes are fork tender.
Drain potatoes and reserve 1 cup of the cooking liquid.
Remove and discard the bay leaf.
Place the potatoes, mustard powder, sea salt, vegan mayonnaise in a mixing bowl with a paddle.
Mix just long enough for potatoes to reach a creamy consistency. Add cooking liquid ¼ cup at a time if needed.  

If you process too long potatoes will become sticky and gooey rather than light and fluffy.

You can also use a potato masher to cream the potatoes.  Just be careful not to over mix the potatoes, you want them to be light and fluffy.
 
 Grilled Vegetables
4 Servings

Note: You can choose any vegetables that take well to grilling, such as peppers, eggplant, tomatoes, carrots, squash, onions, potatoes, corn on the cob, artichokes, mushrooms and asparagus are just to name a few.

Ingredients
2 zucchini squash, sliced
12 cherry tomatoes
2 red onions cut into fourths
2 red bell peppers, seeded, halved
2 yellow bell peppers, seeded, halved
For the marinade/dressing
¼ cup olive oil
1 lemon, juiced
2 tablespoons balsamic or rice wine vinegar
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon crushed red chili pepper

Method
Combine marinate ingredients in a blender or whisk ingredients in a bowl. 
Marinate vegetables for 15 minutes before grilling.
Prepare a medium-hot fire in the charcoal or gas grill.
Put the vegetables directly on the grill grid, on skewers or in a vegetable basket.
Turn the vegetables often, brushing on more marinade as needed.
Remove the vegetables when they can be easily pierced with a fork.

 
  Spinach Salad
4 – 6 Servings
Ingredients
4 cups fresh spinach, washed and dried
2 cups strawberries, sliced (or any fruit desired for color)
½ cup red onion, thinly sliced
1 cup fresh mushrooms, sliced
For the Dressing
3 tablespoons balsamic vinegar
2 tablespoons fresh orange juice
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
1 teaspoon garlic, minced
¼ teaspoon crushed red chili peppers
¼ teaspoon sea salt
¼ teaspoon black pepper

Method
In a salad bowl, toss the spinach, strawberries, onions and mushrooms.
In a blender, combine the dressing ingredients; cover and process until blended.
Serve with salad. Refrigerate any leftover dressing.

Cilantro Lime Grilled Chicken Breast


 Cilantro Lime Grilled Chicken Breast
4 Servings

Note: Traditionally this recipes calls for honey but we are going to use an orange as the sweetener instead.

Ingredients
4 – 6 ounce b/s1 chicken breast  
For the marinade:
1 lime, juiced
1 orange, juiced
½ cup fresh cilantro, chopped
6 garlic cloves, chopped
1 tablespoon olive oil
1 teaspoon sea salt
2 teaspoons granulated onion powder
½ teaspoon crushed red chili peppers
½ teaspoon cayenne pepper

Method
Place chicken breasts in a shallow baking pan, or zip lock bag.
In a blender puree the marinade ingredients, OR in a small bowl, whisk together the juice, cilantro, garlic, olive oil, salt, onion powder, chili peppers and cayenne.
Pour over chicken and turn pieces to coat evenly, cover and chill at least 1 hour or
overnight.
Preheat a gas grill to a medium heat or start coals in a charcoal grill and let them burn until there is a white coating of ash on all the coals.
Remove chicken from marinade and reserve marinade for basting.
Place chicken on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken over and grill another 10 minutes.
Move chicken to the sides of the grate, away from direct heat. Brush with  marinade if desired.
Cook until the internal temperature reaches 165 degrees and remove from the grill.
If you’re not using a meat thermometer, cook chicken 35 – 45 minutes.  
Allow grilled chicken to rest on a platter for 10 minutes before serving.
This will help keep the chicken juicy and not let all the juices run out when the chicken is cut into.

1 boneless/skinless

Grilled Vegetables


 Grilled Vegetables
4 Servings

Note: You can choose any vegetables that take well to grilling, such as peppers, eggplant, tomatoes, carrots, squash, onions, potatoes, corn on the cob, artichokes, mushrooms and asparagus are just to name a few.
Ingredients
2 zucchini squash, sliced
12 cherry tomatoes
2 red onions cut into fourths
2 red bell peppers, seeded, halved
2 yellow bell peppers, seeded, halved
For the marinade/dressing
¼ cup olive oil
1 lemon, juiced
2 tablespoons balsamic or rice wine vinegar
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon crushed red chili pepper

Method
Combine marinate ingredients in a blender or whisk ingredients in a bowl. 
Marinate vegetables for 15 minutes before grilling.
Prepare a medium-hot fire in the charcoal or gas grill.
Put the vegetables directly on the grill grid, on skewers or in a vegetable basket.
Turn the vegetables often, brushing on more marinade as needed.
Remove the vegetables when they can be easily pierced with a fork.


Spinach Salad

 
  Spinach Salad
4 – 6 Servings
Ingredients
4 cups fresh spinach, washed and dried
2 cups strawberries, sliced (or any fruit desired for color)
½ cup red onion, thinly sliced
1 cup fresh mushrooms, sliced
For the Dressing
3 tablespoons balsamic vinegar
2 tablespoons fresh orange juice
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
1 teaspoon garlic, minced
¼ teaspoon crushed red chili peppers
¼ teaspoon sea salt
¼ teaspoon black pepper

Method
In a salad bowl, toss the spinach, strawberries, onions and mushrooms.
In a blender, combine the dressing ingredients; cover and process until blended.
Serve with salad. Refrigerate any leftover dressing.