Friday, February 22, 2013

Green Smoothie

Add the following ingredient to your blender in this order.

1 chopped frozen banana
2 peeled chopped oranges
3 slivers of fresh ginger root
1/2 cup shredded carrot
5 romaine leaves, roughly chopped

Pour about 1/2 cup of water over the mixture and blend for about 30 seconds, if you are using a fresh banana you may wish to add a few ice cubes.  Add the yogurt if desired and blend for at least 1-2 minutes for a smooth consistency.


Tuesday, February 19, 2013

Sun Dried Tomato and Spinach Rotini

Tonight I threw together an original recipe so to be honest the measurements of the spices are estimated.  This recipe is the first 5 star recipe Sergio has given me, for anything other than ceviche.  He used to HATE spinach but now he's more than happy to eat it.  I love not having to coax him into eating his green anymore, that was geting pretty old. Hope I didn't leave anything out of the instructions since I made this on the fly.


1 tsp olive oil
2 garlic cloves
1 onion diced
1 bunch spinach chopped
1 cup vegetable broth
1 15.5 oz can cannellini beans - rinsed and drained
1 8 oz can tomato sauce
2 cups sliced baby portobello mushrooms
1/4 cup Bragg Nutritional Yeast
1tsp onion powder
1tsp garlic powder
1 pinch crushed red pepper
3 tblspns finely minced sun dried tomatoes
1 tblspn  rice wine vinegar or dry sherry

Start by getting some salted water to a boil, meanwhile sauté some whole garlic cloves, and chopped onions in a pot  or large pan with the olive oil.  After the onions sauté for about 5 minutes add the chopped spinach, the nutritional yeast, onion powder, garlic powder and crushed red pepper.  Let the mixture thicken up and once the spinach starts to wilt I add the vegetable broth, sun dried tomatoes, beans and mushrooms.   At that point let the mixture simmer for about 10 minutes. Add your preferred pasta to the water, I chose Barilla Rotini Plus.
Once the pasta is about 9 minutes in, I drain the water add it back to the pot, then pour the spinach and bean mixture over the pasta and stir everything together.

Monday, February 11, 2013

Stuffed Bell Peppers

I prepped last night for this recipe. While baking up Alton Brown's Baked Brown Rice I started the recipe below.  My changes were to the recipe were really only that I stirred the bakes brown rice after creating the kale, mushroom and onion mixture.  I also added crushed red pepper instead of tabasco.  Today I stuffed the peppers and popped them in the oven.

Non-Vegetarian Stuffed Peppers

Sue Dreiling
 1 hour - 1 hour cooking
1 pound very lean turkey meat
1 whole onion, chopped
1/2 cup whole garlic cloves
2 cups sliced mushrooms
2 cups mixed, sliced greens, like spinach, kale, & collard
1 cup brown rice
1 cup raw pumpkin seeds
6 whole bell peppers
1 tablespoon hot sauce, if desired

In a skillet coated with olive oil or non-stick spray, brown very lean turkey. Stir in chopped onion,garlic,mixed greens, and mushrooms. Allow to steam slightly. Add rice and 2 cups water. Cook 30 minutes til rice is tender. While trimming peppers, put any pieces not composted into skillet. The red, orange, and yellow looks nice with the greens. Add pepitas last so they stay crunchy. Place hollow side (of peppers) up in baking dish and stuff with meat, onion, mushroom, greens, pepitas, and rice mixture.Extra can go around the peppers in the baking dish. Bake covered in 250 degree oven for about an hour.

Saturday, February 2, 2013

Farm to Kitchen...Literally

Yesterday I received my first delivery from Farmhouse Delivery, the picture below includes all the veggies in my bushel.

Every bushel varies and is a little different from the image shown but I feel like I scored!  I was surprised to find that getting on a vegetable centric diet is very costly in Texas and our old of budget of around $50 per week had sky rocketed to almost $150 per week.  When a coworker brought this site to my attention I was instantly ready to make the switch from the grocery chain to the farm.  So the delivery arrived yesterday at my office and the driver loaded up my veggies from his bin to my Igloo with care. The whole office was wondering why I had a giant sweet potato on my desk, so I told them about my bushel in the Igloo LOL! Anyways, today for lunch we shared a seared chicken breast with Italian Seasonings over Swiss chard, garbanzo beans and fresh tomatoes, follow the link for a printable version, but of coarse here is my interpretation.

Serves 2 - 4 Stars on the Sergio Scale

1/2 Tblspn olive oil
1 medium red onion - thinly sliced
1 garlic - minced
1/2 bunch Swiss chard - chopped
1 lime
1 can garbanzo beans - rinsed
2 Roma tomatoes - rough chop

Heat olive oil in a pot over medium heat.  Stir in onion and garlic, 3-5 minutes, add beans and warm through, then add seasonings to taste.  Place chard in the pot, add tomato, squeeze the lime juice in and leave spent lime in the pot to help infuse with lime flavor.  Cover and let simmer for 10 minutes or until chard is tender.  Add more salt or pepper if necessary.