Curried Chicken Over Spinach

 Well, some more healthy eats brought to by the World's Healthiest Foods website.  This one is both sweet and savory.  I am really picky about my curry powder, if it is too strong, I can not eat it.  I found a wonderful one at Penzeys.  This recipe didn't originally call for sweet potato or quinoa.  I added them to up the complex nutritional level and to make it a little more filling.  I have found that quinoa stays with me a little longer, and with my long days, things that help me not be hungry is important.  So if you don't have quinoa or sweet potato, no big deal, you can still make it as is and it will be fantastic.  So curry away!

Curried Chicken Over Spinach

Prep and Cook Time: 30 minutes

Ingredients:

·                         3 boneless, skinless chicken breasts cut into bite sized pieces (6oz each)

·                         1 1/2 cup chicken stock

·                         3 cloves garlic, sliced

·                         1 TBS fresh ginger chopped, or 1/2 tsp dried

·                         1 tsp curry powder

·                         1 medium sized onion, cut in half and sliced

·                         1 medium sized red bell pepper julienne about 1 inch long

             1/2 sweet potato peeled and chopped...or as I do it, chopped then peeled. 

·                         1/2 cup coconut milk, make sure it is mixed well before using ( used a whole cup since I mixed in quinoa)

            1/2 cup quinoa

·                         4 bunches fresh spinach

·                         salt & white pepper to taste
**after making this, I found the flavors still a little too strong for me, so I added a dollop of plain greek yogurt, it was perfect, and made it a lovely creamy consistency. 

Directions:

1. Bring water to a boil for spinach. While water is coming to a boil, cut chicken into bite sized pieces. Healthy Sauté onion in a medium sauté pan over medium low heat for about 5 minutes stirring frequently. Add garlic and fresh ginger and continue to sauté for another minute. Add and curry and mix well. Add , chicken, bell peppers, and sweet potato. Saute for 2 minutes.  Add stock, quinoa and coconut milk and simmer until chicken is done, about 12 minutes. Season with salt and white pepper.
2. While chicken is cooking, cut ends off the bunch of spinach all at once. Don't bother trying to do it one stem at a time. It will take you too long and it is not necessary. Rinse spinach well and drop into boiling water for just 1 minute. Strain and press dry. Season with salt and pepper.
3. Place spinach on plates and top with chicken mixture.

My mom and I bought 36 pounds of pears from bountiful baskets to can.  Can she did...I was too busy at work, so she and dad did them without me. However, there were leftover pears, but by the time I brought them home, they were really beat up.  Since it is the first day with my university students tomorrow, I always bring a snack or two. So what will be better than pear muffins?  I have never made pear muffins before, so I modified a bread recipe and was feeling really lazy and in a rush at the same time (is that possible) so I pureed them in my blender with some water instead of chopping.  We will see how it goes!!  I also had fun using the mini muffin pan.  I watched marriage ref the other day on tv, and they were arguing about excessive appliances.  There is no such thing as too many kitchen gadgets, so I pulled out the mini, and we will party on with them! So keep pearing!

Fresh Pear Muffins

• 3 eggs
• 1 1/2 cups sugar
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour                                                                               
• 2 cups Coachs Oats
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ tsp nutmeg
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 cups peeled, cored and finely chopped pears, and pureed with ¼ cup water
• 1 teaspoon lemon juice
• 1 Tbsp molasses
• 1 cup chopped walnuts

 

 

Directions

1.                       In a mixing bowl, combine the eggs, sugar, oil molasses and vanilla; mix well. Combine flour, baking powder, cinnamon, nutmeg, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice and water, puree in blender. Stir pears into batter). Spoon into greased muffin pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Quinoa Falafel

I subscribe to a blog called http://www.cookingquinoa.net/  I have been really wanting to make falafel lately (I love a good falafel !)  She posted this recipe for quinoa falafel.  Healthy, very tasty, not dry like some falafels.  I added a cucumber sauce and hummus, and put it in a whole wheat wrap.  Fantastic!  Hope you try it out.  Have fun falafeling!

 

Quinoa Falafel

• 2 cups cooked chickpeas (about one can)
• 2 T tahinior greek yogurt
• 1 cup cooked quinoa
• 1 tsp mineral salt
• 1 tsp baking powder
• 1 tsp ground cumin
• 2 T fresh cilantro, chopped
• ½ tsp cayenne pepper
• 4 cloves garlic, mince
• Juice of 1 lemon
• 2 T olive oil
• 1 cup arugula
• ½ cup greek yogurt
• 4 cloves garlic, minced

1. Preheat oven to 375 degrees.
2. In a food processor, combine chickpeas, tahini, or greek yogurt, quinoa, salt, baking powder, cumin, cilantro, cayenne pepper, garlic and lemon. Pulse until well combined. Form into 18 balls and then flatten into patties.
3. Heat olive oil (I just used cooking spray, for less fat) in an oven safe skillet over medium heat. Add patties and cook for five minutes on each side, until lightly browned. Place skilled in the oven and bake for 15 minutes.
4. Make Cucumber sauce
5. 1 (6 ounce) container plain yogurt
6. 1/2 cucumber - peeled, seeded, and finely chopped
7. 1 teaspoon dried dill weed
8. salt and pepper to taste
9. 1 tablespoon mayonnaise
10. Mix together and refrigerate 
11.  
12. Place falafel on top of arugula, or in a wrap with hummus, vegetables and top with cucumber sauce.

Calories: 306

Fat: 13.4 g

Protein: 12.2 g

Carbohydrates:36.4 g

Fiber: 2 g

Whole Grain, Molasses Pancakes

I was talking to a friend and she was having pancakes for dinner, and although I was excited by my black bean and corn salad wrap, I decided I wanted pancakes more.  But since I am working so hard on my diet and exercise, I wanted to keep it whole grain and delicious.  Because you know I am picky!  I added molasses, which is super good for you (I added a blurb about the health benefits of molasses at the bottom from world's healthiest foods)  So here are some happy, healthy pancakes, that I am eating for dinner tonight with my peach-vanilla syrup that I made.  They really are tasty and are pretty good for you.  I can't wait for dinner!!! 

Whole Grain, Molasses Pancakes

2 cups flour

1 cup oats (I used Coach’s Oats)

1 tsp baking soda

2 tsp baking powder

½ tsp salt

½ tsp cinnamon

¼- ½ cup sugar (you decide what level of sweetness you want)

2 eggs, beaten

2 tsp vanilla

1 cup milk

1 ½ cups water

1 tbsp molasses (I may have put in 2 tbsps…cuz I love molasses)

In a bowl mix dry ingredients.  Then add eggs, vanilla, milk, water, molasses to dry ingredients.  Mix well.

Spray griddle with cooking spray or grease lightly.  Pour about ¼ of mix onto the hot griddle.  Flip when golden brown….and add your favorite toppings and enjoy!

Makes about 18 pancakes.  I considered 3 pancakes a serving.  I put the recipe in the calorie counter I use to track my calories, but you can put in recipes and figure it out also…so here is what I found:

Per Serving: 318 calories 60 grams Carbs 4 grams fat 12 grams protein 7 grams fiber

Health benefits of Molasses

Blackstrap molasses is a sweetener that is actually good for you. Unlike refined white sugar and corn syrup, which are stripped of virtually all nutrients except simple carbohydrates, or artificial sweeteners like saccharine or aspartame, which not only provide no useful nutrients but have been shown to cause health problems in sensitive individuals, blackstrap molasses is a healthful sweetener that contains significant amounts of a variety of minerals that promote your health.
Molasses is also an excellent source of copper and manganese and a very good source of potassium, and magnesium, and calcium and iron.

Sara's Peanut Butter Chocolate Pie

I have a friend who has been waiting for her birthday to come so I could make her a special sweet treat.  Her request...anything with peanut butter and chocolate...so I just really wanted to make her happy, and invent a pie!  woohoo!!  I used a chocolate cookie crust and poured in peanut butter pudding.  I was at my friend Janae's the other night, when she made her own hot fudge using marshmallow creme, and hardens a little, so I added that to the top and then made a lovely peanut butter topping, and Viola!!!!  So wicked awesome pie fun!! :)  (I hope it tastes good, since I have never made it before...but it is peanut butter and chocolate for goodness sakes!!)

(by the way, all the pictures I took of the process disappeared :(  so you will have to use your imagination.)

Sara’s Peanut Butter Chocolate Pie

Peanut Butter Pudding

Update

• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/3 cup cornstarch
• 2 3/4 cups milk
• 1 cup peanut butter
• 2 teaspoons vanilla
• 2 egg yolks
• 1 tbsp butter

Directions:

Mix sugar, cornstarch and salt. Gradually add milk and cook over medium heat until thick and bubbling. Stirring constantly.   When it is at a full boil, remove from heat and  pour ½ into a bowl with beaten egg yolks, whisking quickly.  When fully blended add back into the rest of the pudding with 1 cup peanut butter and 2 teaspoons vanilla.  Return to a boil, and stir until smooth, then remove from heat, add 1 Tbsp of butter, stir and let sit.

 +When cool, pour into chocolate cookie pie crust.

Janae’s dad’s Marshmallow Hot Fudge Sauce

 ¼ cup Butter 
½ cup Marshmallow Creme 
8 ounces Chocolate Chips - semi sweet
¼ cup Milk - just enough to kind of dilute it a bit
 1/8 cup powdered sugar
 
Heat these enough to melt.  If you want the hot fudge to get stiff on the ice cream then let it almost come to a boil.  It's like marshmallow crispy treats - you want to melt the marshmallow but not cook it or it gets too stiff.  Add the milk - and then add powdered sugar until you have the desired consistency.  Runny is good - because it stiffens as it cools.         

Put on top of the peanut butter pudding pie. 

Peanut Butter Crumb Topping
--------------
1 c. powdered sugar
1/2 cup crunchy peanut butter

Mix peanut butter and sugar with mixer until crumbs form.

Pour crumbled mixture on top of the chocolate, cook in 350 degree oven for just 2 minutes, enough to melt a little bit. 

Cool in fridge for 4 hours and serve. 

Vegetable Lasagna

I was at a conference a couple weeks ago and they served vegetarian lasagna and I feel in love. I analyzed the vegetables to see what was in it and stored it in my memory. When I got my bountiful basket this week, all the ingredients I needed were in it! Eggplant, squash, red peppers, onion, and garlic...yum! I tried to lower the calorie and fat count a bit...and I did,a little, but it is still really great. You can add in whatever veggies you like...(some people actually like mushrooms...so I hear...) so ciao bella!!

Light(er) but delicious! Vegetable Lasagna

adapted from Pioneer Woman
Ingredients
• 10 ounces, weight Lasagna Noodles
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion
• 4 cloves Garlic
• 1 whole Red Bell Pepper, Diced
• 1 whole eggplant chopped
• 4 whole Squash (yellow Or Zucchini), Diced
• 1 can (28 Ounce) marinara sauce
• 1/4 cup Fresh Parsley, Chopped (more To Taste)
• 1 Tbsp chopped fresh herbs…like basil, oregano, thyme…mmmm…
• 1/2 teaspoon Kosher Salt (more To Taste)
• Freshly Ground Black Pepper
• 1/2 Teaspoon Red Pepper Flakes
• 12 ounces cottage cheese
• 2 whole Eggs
• 1/2 cup Grated Parmesan
• 1/4 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 1 pound Thinly Sliced part skim Mozarella Cheese
• Extra Parmesan Cheese, For Sprinkling
Preparation Instructions
Preheat oven to 350 degrees.
Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and eggplant and cook for a few minutes. Add salt, pepper, and red pepper flakes, and stir.
Pour in marinara. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley and herbs.
In a separate bowl, combine cottage cheese, eggs, Parmesan cheese, salt, and pepper.
To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the cottage cheese mixture on the noodles. Top the cottage mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.

Served with a green salad with my prickly pear vinaigrette....fantastic!