Soups and Salads

Spicy Thai Stir-Fry Soup

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4-6

Ingredients:
Spicy Thai Stir-Fry Soup
  • 2 tbsp. olive oil
  • 6 oz. Shiitake mushrooms, chopped
  • 4 medium carrots, peeled and sliced on a bias
  • 1 red bell pepper, chopped
  • 6.3 oz (4 stalks) baby bok choy, thinly sliced lengthwise
  • 32 oz. Tomato and Roasted Red Pepper Soup
  • 11 oz. Coconut Milk
  • 1 tbsp. curry powder
  • 1 tbsp. Sriracha hot chili sauce
  • 2 tbsp. fresh cilantro, chopped
  • 1 tsp. garlic powder
  • salt and pepper to taste
Steps:
  1. In a large skillet or wok, heat the olive oil on medium heat.  Add the mushrooms, bell peppers and carrots.  Season with salt, pepper and garlic powder.  Stir and continue to stir-fry on medium heat for about 7-10 minutes, until the mushrooms are browned and the veggies are slightly soft.
  2. Stir in the tomato and roasted red pepper soup, coconut milk, curry powder and sriracha.  Stir until combined.  Add the bok choy and cilantro, stir and cook for another 4-5 minutes until bok choy are soft and soup is hot.  Serve immediately.
Chicken and Sausage Gumbo with Quinoa

Prep Time: 15 minutes / Cook Time: 45 minutes / Servings: 6
Chicken and Sausage Gumbo with Quinoa
Ingredients:
  • 2 cups cooked white Quinoa
  • 6 boneless, skinless chicken breast tenders, cubed
  • 2 chicken Andouille sausages, chopped
  • 1 14 oz. can of stewed tomatoes
  • 1 yellow onion, chopped
  • 3 stalks celery, chopped
  • 10 oz. sliced Crimini mushrooms
  • 1 green bell pepper, seeded and chopped
  • 4 cups low-sodium chicken broth
  • 2 cloves garlic, pressed
  • 1 cup frozen sliced okra
  • 2 scallions, chopped
  • 1 tbsp. creole seasoning
  • 2 tsp. Jamaican jerk seasoning
  • 1/4 cup Worcestershire sauce
  • 1/4 cup flat leaf parsley, chopped (for garnish)
  • olive oil cooking spray
  • salt and pepper to taste
Steps:
  1. Spray a large pot with cooking spray and heat on medium heat.  Add the chicken, sausages and mushrooms.  Season with salt and pepper and brown on medium heat for about 5 minutes.
  2. Add the celery, garlic,onions and green pepper.  Continue to cook on medium heat for an additional 5 minutes, until the liquid begins to cook out of the veggies.
  3. Pour in the stewed tomatoes and chicken broth.  Season with salt and pepper, creole seasoning, jerk seasoning and Worcestershire sauce.  Bring to a boil, stirring frequently, reduce to a simmer and cook for about 30 minutes.
  4. Add frozen okra, chopped scallions and simmer for an additional 5 minutes.
  5. To serve: Pour servings into a bowl and add cooked quinoa on top, garnish with flat leaf parsley and serve.


Grandma's Gluten-Free Chicken and Dumplings

Prep Time: 10 minutes / Cook Time:  25 minutes / Serves: 4
Ingredients:
Grandma's Gluten-Free Chicken and Dumplings
  • 5 boneless, skinless chicken breast tenders, cubed
  • 2 large russet potatoes, cubed
  • 2 large carrots, chopped
  • 2 large celery stalks, chopped
  • 2 large scallions, chopped
  • 1/4 cup frozen peas
  • 2 tbsp. olive oil
  • 1 cup gluten-free pancake/waffle mix (I used Hodgson Mills)
  • 4 cups low-sodium chicken stock
  • 2 tbsp. corn starch, dissolved in 1/4 cup cold water
  • 1 tsp. garlic powder
  • 1/4 tsp. Italian Seasoning
  • salt and pepper
Steps:
  1. Heat olive oil in large pot on medium heat.  Add carrots, potatoes, celery, scallions and chicken.  Season with garlic powder, salt and pepper and cook until the chicken is almost cooked through and veggies are soft, about 5-7 minutes. 
  2. Stir in the chicken stock, de-glaze the bottom of the pot and bring everything to a boil.  Whisk in the dissolved corn starch and stir until the soup thickens.  Reduce to a low simmer, cover and cook for another 5 minutes.
  3. In a separate large bowl, add the gluten-free pancake/waffle mix.  Whisk in Italian Seasoning and season with salt and pepper.  Add about 2 tbsp. water and continue to whisk until the flour turns to a thick, sticky dough.
  4. Spoon the dough into the soup with a tablespoon, making dumplings about the size of a golf ball (you can make them bigger or smaller to your preference).  Cover the pot and let the dumplings set for about 5 minutes.  With a spoon, turn the dumplings over, add the peas and cover again for another 5 minutes. 


White Bean and Chipotle Chicken Chili

Prep Time: 15 minutes / Cook Time: 60 minutes / Servings: 6
White Bean and
Chipotle Chicken Chili
Ingredients:
  • 4 cups Cannellini, Navy or Great Northern beans, cooked or canned
  • 16 oz. boneless, skinless chicken tenderloins
  • 1 orange or yellow bell pepper (or 1/2 cup roasted bell peppers from a jar, chopped)
  • 6 scallions, chopped and separated
  • 2 large garlic cloves, pressed or finely chopped
  • 1 ear white or yellow corn (or 1 cup frozen roasted corn kernels)
  • 32 oz. low-sodium chicken broth
  • 1 1/2 tsp. black pepper
  • 1 tbsp. ground cumin
  • 1 tbsp. chipotle chile powder (can be more or less to taste) 
  • olive oil cooking spray
Garnish:
  • avocado slices
  • chopped fresh cilantro
  • lime slices
Steps:
If you're using fresh bell peppers and corn:
  1. Preheat oven to broil.
  2. Slice the bell pepper in half and remove the seeded center.  Remove the husks from the corn. 
  3. Place the corn and peppers in the broiler and cook on high heat for about 5 minutes on each side, until browned and bubbly.  Remove from heat, allow to cool for 5 minutes.  
  4. Chop the bell pepper, remove the kernels from the ear of corn and set aside.  Discard the empty ear.
Steps:
For Chili:
  1. Heat a large skillet to medium heat.  Spray with olive oil cooking spray.  Add the chicken, white halves of scallions and garlic.  Season with 1/2 tsp. black pepper, stir and continue to cook on medium heat until chicken is cooked through, about 7 minutes.  Remove from the heat, shred the chicken with a fork and set aside.
  2. In a large pot, add chicken broth, shredded chicken mixture, chopped roasted bell peppers and corn kernels.  Stir until combined, season with remaining black pepper, cumin and chipotle powder.  Bring to a boil, reduce to a simmer and allow to simmer for about 30-40 minutes, stirring occasionally, until broth is mostly absorbed and consistency is thick chunky.
Steps:
To Serve:
  1. Spoon chili evenly into 6 bowls.
  2. Sprinkle chopped cilantro and some of the remaining green ends of the scallions on top of chili.
  3. Place three avocado slices on top.
  4. Cut a slice of lime half-way up, to the center of the slice, twist, and place on top of avocado slices (see photos). 



Mediterranean Quinoa Salad
Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4-6

Ingredients:
  • 1 cup quinoa, uncooked
    Mediterranean Quinoa Salad
  • 1 cup water
  • 1 cup chicken or vegetable broth
  • 1 15.5oz.  can of Garbanzo beans
  • 1 Roma tomato chopped
  • 1 medium cucumber, chopped
  • 1 large scallion, chopped
  • 1/2 red bell pepper, chopped
  • 3/4 cup kalamata olives, chopped
  • 1/2 cup pepperoncini rings, chopped
  • 1 cup kale, finely chopped
  • 1/4 cup chopped mint leaves
  • 1/4 cup feta crumbles
  • 2 tbsp. olive oil
  • juice of 1 lemon
  • 1 tsp. Italian seasoning
  • 1 tbsp. mustard
  • 1/4 tsp. red chile flake
  • 1 tsp. rice wine vinegar
  • salt and pepper to taste
  1. In a medium saucepan, bring the water, broth and quinoa to a boil.  Reduce it to a simmer, cover, and let it cook for about 12-15 minutes, until the liquid is absorbed and the quinoa is soft and fluffy.  Remove it from the heat, transfer it to a strainer and run COLD water over the quinoa for about 30 seconds to bring the temperature down, stirring as you do so.
  2. In a very large bowl, combine ALL the other ingredients.  I don't even bother mixing the dressing separately.  Add the quinoa and toss everything together for about 1 minute until EVERYTHING is combined and coated in the dressing.  Serve immediately.


Chopped Fennel and Persimmon Salad

Prep Time: 15 minutes / Cook Time: 0 minutes / Servings: 6
Chopped Fennel and Persimmon Salad
Ingredients:
  • 1 head of leaf lettuce, chopped
  • 1 medium bulb of fresh fennel, chopped
  • 2 large Fuyu persimmons, chopped 
  • 1 medium cucumber, peeled and chopped
  • 1 large Fuji apple, cored and chopped
  • 1 cup sugar plum tomatoes, quartered
  • cracked black pepper to taste
 Steps:
  1. Combine all ingredients in a large mixing bowl.  Toss with agave nectar and spicy mustard vinaigrette and serve.
Agave Nectar and Spicy Mustard Vinaigrette

Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 6

Ingredients
  • 1/4 cup spicy brown mustard
  • 1/4 cup raw agave nectar
  • 1 tbsp. apple cider vinegar
  • 1/2 tsp. garlic powder
  • salt and pepper to taste

Steps:
  1. Whisk all ingredients together in a small mixing bowl.  Toss with salad and serve. 


Chopped Southwest Chicken Salad with Chipotle Mango Avocado Dressing

Prep Time: 20 minutes / Cook Time : 10 minutes / Servings: 4

Ingredients:

Salad:
  • 6 boneless, skinless chicken breast tenders, chopped
  • 1 medium head of leaf lettuce, finely chopped
  • 1 can of black beans, rinsed and drained
  • 1/2 red bell pepper, finely chopped
  • 1 cup finely chopped fresh jicama
  • 1 ear of white corn, kernels removed and ear discarded
  • 3 scallions, finely chopped
  • 1/2 cup shredded Mexican cheese
Chopped Southwest Chicken Salad with
Chipotle Mango Avocado Dressing
Dressing:
  • 2 mangoes, peeled and seeded
  • 1 avocado, peeled and seeded
  • juice of 2 limes
  • 1/4 cup finely chopped cilantro
  • 1/4 tsp. chipotle powder
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic powder
Spice Blend:
  • 1 tbsp. cumin
  • 1 tsp. chili powder
  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
Steps:
  1. Spray a large skillet with cooking spray and heat on medium heat.  Add the chopped chicken and the spice blend.  Stir to combine and continue to cook on medium heat for 7-10 minutes until chicken is cooked through.  Remove from the heat and set aside to cool.
  2. In a large mixing bowl combine the lettuce, beans, bell pepper, jicama, corn and scallions.  Mix well to combine and set aside.
  3. In a food processor or blender combine all the ingredients for the dressing.  Mix on high speed until smooth and creamy.  Adjust seasoning to taste, mix well on high speed and set aside.
  4. To Serve: Place the mixed salad ingredients in a very large serving bowl.  Spread the chicken on top.  Sprinkle the shredded cheese over the chicken and top with a few tablespoons of the dressing.  Garnish wit a sprig of cilantro.  Serve the extra dressing on the side.


Raw Kale and Avocado Salad with Citrus Mint Dressing

Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 4
Raw Kale and Avocado Salad
with Citrus Mint Dressing

Salad:
  • 6 cups fresh kale, rinsed and chopped
  • 2 medium avocados, peeled, seeded and chopped
  • 2 Roma tomatoes, chopped
  • 2 ears raw, white corn
Dressing:
  • Juice of 2 limes
  • 1/4 cup chopped fresh mint
  • 1/4 cup olive oil
  • 2 tbsp. raw agave nectar
  • sea salt and black pepper to taste
Steps:
  1. For the dressing, combine the lime juice, chopped mint and agave nectar.  Season with salt and pepper to taste.  Stir until combined.
  2. Whisk in the olive oil until the dressing is thick and combined, about 1-2 minutes.
  3. Remove the kernels from the corn by running a knife down the edges.  Discard the ears.
  4. In a large salad bowl, combine chopped kale, avocados, tomatoes and corn kernels.
  5. Pour dressing evenly over the salad, toss all ingredients until combined.  Serve immediately.



Ground Elk Salad with Israeli Cous Cous and Fresh Spinach
 
Prep Time: 10 minutes / Cook Time: 40 minutes / Servings: 4

 
Ingredients:
  • 1 lb. ground Elk
  • Ground Elk Salad with Israeli Cous Cous and Fresh Spinach
    1 1/2 cups Israeli Cous Cous, prepared to package directions
  • 1 bell pepper (I used 1/2 yellow and 1/2 orange)
  • 2 cups raw spinach leaves, washed and drained
  • 3 scallions, chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 tsp. garlic powder
  • salt and pepper to taste
  • 1/4 cup four cheese Italian blend (optional) 
  • 5-6 grape tomatoes for garnish
Steps: 
  1. Preheat oven to a high broil.  
  2. Cut the bell pepper in half lengthwise and remove the seeds.  Place the pepper halves in the broiler and cook for about 5 minutes until blistered and browned.  Remove from the heat, allow to cool, chop, and transfer to a large mixing bowl.  
  3. Prepare the Israeli Cous Cous according to package directions.  Transfer 1 1/2 cups of the cooked cous cous to the mixing bowl with the bell peppers.  Reserve and refrigerate the rest.  
  4. While the cous cous is cooking, heat a large skillet on medium heat with 1 tbsp. olive oil.  Add the ground Elk and chopped scallions.  Season with salt and pepper and the garlic powder.  Break up the Elk into small chunks, stir with the scallions and continue to cook until all the meat is browned and cooked through, about 7-10 minutes.  
  5. Add the Elk mixture to the mixing bowl, stir in the spinach and stir until all ingredients are combined.  Allow the heat from the cous cous and meat to wilt the spinach for 2-3 minutes.  
  6. To serve: Spoon about 1/4 of the mixture onto a plate, drizzle with olive oil and sprinkle with salt.  Top with grape tomatoes and garnish with a pinch of cheese around the edges of the plate. 








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