Easy One Dish Chicken Roast (serves 4) |
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Ingredients + Method:
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Roasted Fish Fillets with Fresh Herbs (serves 4) | |
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Ingredients:
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Method:1. Preheat oven to 375 degrees 2. Moisten the fish with lemon juice 3. Season with salt and pepper 4. Mix together the garlic, herbs and a little extra virgin olive oil to hold the herbs together. Spread the herb mixture evenly on the fish fillets. 5. Place the fillets skin side down on a lightly oiled baking sheet and roast in the oven until cooked (flake easily with a fork and are opaque), about 12 – 15 minutes depending on the thickness of the fish. 6. Serve with additional lemon wedges if desired. |
Roasted Salmon with Mustard and Dill | |
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Ingredients:
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Method:1. Pre-heat oven to 375 degrees 2. Squeeze the juice of one lemon over the salmon fillets 3. Drizzle with extra virgin olive oil 4. Sprinkle with salt, pepper and garlic powder 5. Spread the mustard evenly over the top of the salmon, sprinkle the dill over the mustard, coating the salmon generously. 6. Place the salmon skin side down on a lightly oiled roasting pan and roast in the oven till salmon is fork tender and flakes easily ( about 10 mins depending on thickness). |
Spicy Spinach and Mushrooms (serves3-4) | |
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Ingredients:
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Method:1. Heat the oil in a large skillet. 2. Add onion and garlic and stir-fry till browned. 3. Add the spices and stir fry for about one minute. 4. Add mushrooms and salt. 5. When the mushrooms have softened, add the spinach and cook until the spinach has wilted. |
Sauteed Spinach (or Swiss Chard or Kale) (serves 4) | |
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Ingredients:
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Method:1. Heat the oil in a frying pan 2. Add the crushed garlic and sauté briefly 3. Add baby spinach in handfuls so as not to overload the pan. 4. Cook until just wilted. 5. Add salt and freshly ground pepper to taste. |
Roasted Brussels Sprouts (serves 4) | |
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Ingredients:
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Method:1. Pre heat oven to 400 degrees 2. Cut Brussels sprouts in half 3. Place on a baking sheet 4. Toss with enough oil to evenly coat 5. Sprinkle with sea salt and roast at 400 degrees for 30 40 minutes till browned and tender |
Roasted Bok Choy and Cauliflower with Cumin and Mint (serves 4) | from Mariel's Kitchen by Mariel Hemingway |
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Ingredients:
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Method:1. Preheat oven to 400 degrees
2. Cut bok choy in half length-wise and place on a baking sheet lined with aluminum foil. Drizzle with 1 Tablespoon of the coconut oil and sprinkle with salt and pepper.
3. Place cauliflower florets on another foiled baking sheet. Drizzle with the remaining tablespoon coconut oil and sprinkle with salt and pepper
4. Place both trays in the preheated oven and bake, turning and alternating racks once, until vegetables are tender when pierced with a fork, about 20 minutes. When done, remove from oven and cover with aluminum foil to keep warm
5. While vegetables are roasting, prepare vinaigrette. In a small bowl combine the olive oil, lemon juice, lemon zest, mint, cumin and cayenne pepper. Season with salt and pepper if desired. Set aside until vegetables are roasted.
6. While still warm, remove bok choy and cauliflower from baking sheet and chop into 1-inch pieces and place in a large bowl.
7. Dress vegetables with vinaigrette and mix gently to combine.
8. Place vegetables on serving platter or divide among individual serving dishes. Garnish with a sprig of mint if desired.
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Vegetable Curry (serves 4) | |
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Ingredients:
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Method:1. Fry the onion and garlic in olive oil until the onions are soft and opaque. 2. Add the spices and salt and sauté a few minutes, until you can smell the aroma of the spices. 3. Stir the spices from the bottom of the pot occasionally. 4. Add the butternut squash and sauté about 10 minutes, stirring occasionally. Add 1 or 2 tablespoons of water to prevent sticking 5. Add sweet potato and sauté and 10 minutes, stirring occasionally. 6. Add the rest of the water and scrape all the spices up from the bottom of the pot. 7. Add cauliflower and peas on top of the butternut and sweet potato, do not stir 8. Cook until the vegetables are tender , about 10 15 minutes 9. Just before serving, add garam masala and stir through. 10. Sprinkle with cilantro |
Curried Lentils and Caramelized Onions (serves 6) | from Stefanie Bryn Sacks, M.S. |
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Ingredients:
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Method:1. Place lentils and water in a small pot. Cover and bring to a boil on medium heat. Reduce to simmer and cook, covered, for about 30 minutes.
2. In a large pan, heat oil on medium add curry, red pepper flakes, onions and sauté onions until golden brown (about 15 minutes). Add water and cook down for another 10 minutes.
3. When lentils are done (should be a bit tough), combine with onions in pan and mix well. Toss in cilantro and salt to taste.
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Confetti Rice and Beans (serves 6) | from Stefanie Bryn Sacks, M.S. |
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Ingredients:
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Method:1. Place rice in a small pot with water and kombu. Cover and bring to a boil on high heat; once boiling, turn to simmer and cook for about 30 minutes.
2. In large sauté pan, heat oil on medium and sauté garlic, shallots and cumin, occasionally tossing, until slightly browned and aromatic (about 5 minutes).
3. Then add remaining vegetables, herbs and water. Cook for 10 minutes until vegetables are soft. Add finished rice (discarding kombu), beans and salt, mix well and cook for another 3 minutes.
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