Friday, October 4, 2013

7 Recipes Roundup

I have lots of things to update on the blog, such as seeing John Mayer in concert and attending Alex's wedding in St. Louis! But since I haven't put any recipes up lately, I'll start with that.

Here's the line-up:
Granola Bars
Green Smoothie
Sweet Potato Salad
Chicken Sausage Pizza
"Fried" Sole
Roasted Salmon
Pumpkin Soup

Kitchen Sink Granola Bars, inspired by The Paleo Mom recipe

I call these the kitchen sink granola bars because I basically put everything but the kitchen sink in them. Adding nuts to these would be good as well, but I was using seeds as the main focus for this recipe.

Makes 16 squares
2 eggs
1 tsp vanilla
1 Tbsp. honey
1/2 cup shredded coconut (I used sweetened because that's all Trader Joe's had)
1/2 cup pepitas (shelled pumpkin seeds)
1/3 cup sunflower seeds
1/3 cup dried apricots, chopped
1/3 cup raisins
1/4 cup semi-sweet chocolate chips
1/2 cup oats
1 Tbsp. flax seeds
1 Tbsp. chia seeds
Pinch sea salt
Couple dashes of cinnamon 

  1. Grease an 8x8 pan with cooking spray, and preheat oven to 350 degrees.
  2. Whisk eggs, honey, salt, and cinnamon together until completely combined.
  3. Combine all dry ingredients. Pour egg mixture over top and mix to combine until everything is well coated. 
  4. Pour into pan and press down with a rubber spatula to even everything out. Bake for 18 minutes or until edges start to slightly brown. Remove from oven and let cool for an hour or so. Cut into squares or just break off as much as you want at a time like I do!

Green Pear Smoothie

Looks gross but it's delicious, pinky promise.

Serves one: Blend together half of a chopped pear, handful of green grapes, half of a frozen banana, half cup of frozen spinach, 1 Tbsp. chia seeds, 3 Tbsp. vanilla hemp protein powder, and enough almond milk to get everything blended together. Enjoy!

Sweet Potato Salad

I made up this recipe during our North Carolina weekend getaway based on what ingredients I happened to bring with us. It turned out surprisingly delicious!

Serves 2
2 sweet potatoes, peeled and cubed (the size of cheese cubes)
1 Tbsp. light extra virgin olive oil
Sea salt and pepper, to taste
1 small onion, chopped
1 red pepper, chopped
1 jalapeno, diced (keep in seeds if you want it spicy)
1/2 can, drained and rinsed cannellini beans
Cumin, to taste
Ground pepper, to taste
Garlic salt seasoning, to taste
Olive oil and balsamic vinegar

  1. Toss sweet potatoes with 1 Tbsp. olive oil and roast in 400 degree oven for 15 minutes. When potatoes are the consistency of french fries, remove from oven and toss with sea salt and pepper .
  2. Caramelize onion in olive oil while sweet potatoes cook.
  3. Add in red pepper, jalapeno, beans, and remaining spices after onions have cooked for 10 minutes.
  4. When potatoes are done, mix everything together and serve over a bed of arugula. Drizzle olive oil and balsamic on top of salad.
Chicken Sausage Pizza

There's not much of a recipe here; I just wanted to give you another idea for a quick, yummy meal. I make gluten-free dough using Cooking For Isaiah's recipe. John uses Trader Joe's pre-made dough. We then top with pizza sauce, onions, tomato, spinach, mushrooms, and Trader Joe's chicken sausage. We add garlic and herbs to the top, and John adds cheese to his. We cook them according to the directions. Easy and delicious!  

"Fried" Sole with Dill and Side of Lentils

Serves 2
1/2 cup gluten free (or regular) flour 
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
2 eggs, beaten
4 small sole fillets
Relish: 1 tomato chopped, 3 green onions, chopped, sea salt, pepper, dill, lime juice, and olive oil

  1. Combine flour with spices. Beat eggs in a separate bowl. 
  2. Dredge fish with eggs, then coat with flour mixture. 
  3. Heat a pan over medium-high heat and add olive oil to coat. Add fish fillets and cook 2 minutes per side. Add extra oil in between fillets. Repeat until all fillets are cooked.
  4. Combine relish ingredients and serve on top of fish. 
Lentils: Cook lentils according to instructions. While lentils cook, caramelize an onion. Add in two cloves of minced garlic and mushrooms once onions start to brown. When lentils are done, add to onion mixture and stir in spinach, ground pepper, a few dashes of red wine vinegar, and a squirt of lime juice.

Roasted Jalapeno Salmon with Broccoli, inspired by Bon Appetit

Serves 4
1 1/2 pounds broccoli, cut into florets
4 Tbsp. olive oil, divided
Sea salt and ground black pepper, to taste
2 cloves garlic, minced
4 skinless salmon fillets
1 jalapeno, sliced into rings (we kept seeds in)
2 Tbsp. rice vinegar
2 Tbsp. drained capers
2 Tbsp. chives, chopped
Juice from a half lime, divided
Zest from a half lime, divided

  1. Preheat oven to 400 degrees. Toss broccoli on a large rimmed baking sheet with 2 Tbsp. olive oil, garlic, salt, and pepper. Roast for 10 minutes, or until crisp-tender.
  2. Rub salmon with 1 Tbsp olive oil, salt, and pepper. Push broccoli to edges of baking sheet and put salmon in the middle. Roast for 10 minutes, or until salmon is opaque.
  3. While salmon roasts, combine jalapeno, vinegar, pinch of salt, capers, 1 Tbsp. olive oil, pepper, chives, and zest and juice from a 1/4 of a lime
  4. When salmon is done top with remaining lime juice and zest. Serve jalapeno mix on top of salmon.
Pumpkin, Potato, and Kale Soup, inspired by FBG's recipe

I love Fall vegetables, so I was super excited to make this soup this week! And it didn't disappoint! I served it with gluten free corn muffins (using a mix from Williams-Sonoma).

Serves 6

4 c peeled and 1½-inch cubed baking pumpkin
 (4 cups = about 1 pumpkin)
2 russet potatoes, 1½-inch cubed 
3 tbsp extra virgin olive oil

3 large cloves garlic, minced
 and divided
Dried herbs, to coat 
2 medium onions, coarsely chopped

2 red bell peppers, coarsely chopped

4 c low-sodium chicken broth
5 dashes cayenne pepper
3 c chopped kale 
2 large carrots, coarsely chopped

1 tbsp fresh rosemary, finely chopped

1 tbsp fresh thyme, finely chopped

1 tbsp fresh sage, chopped

Sea salt and fresh ground pepper to taste

  1. Preheat oven to 375°F. Chop vegetables, making sure to keep them all the same size. Place pumpkin and potato in a large roasting pan and toss with oil, 2 cloves garlic and herbs. I used dried oregano, dried Italian seasoning, dried savory, and sea salt and pepper. Roast for about 25 minutes, uncovered. 
  2. Add remaining vegetables to roasting pan except carrots and kale. Then, roast for another 20 minutes, or until vegetables are starting to brown.
  3. Remove pan from oven and put roasted vegetables and stock in a large pot. Add the cayenne pepper, black pepper, and a dash of salt. Stir everything together. Heat over medium-high heat until soup starts to simmer. Reduce heat to low, cover, and let simmer for 20 minutes.
  4. Add chopped carrots, kale, 1 garlic clove minced, fresh herbs, and cook over medium heat for another 10 minutes.

I hope you're able to enjoy some of these recipes! And be sure to check back soon for updates on our weekend adventures!

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