Recipe from anti-inflamatory diet. Recipe from Dr. Andrew Weil's book True Food
1/3 C. raw cashews
3/4 C. water
2 tsp. EVOO (extra virgin olive oil)
1 medium onion diced
1 large head cauliflower, cut into 1- inch pieces
1 14 oz. can light coconut milk
2 TBS. curry powder
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. cane sugar
1/4 tsp. ground cinnamon
1/4 C. chopped fresh cilantro
Salt
Put the cashews into a blender and blend until finely ground. Add 3/4 C water and blend for 2 minutes. Pour the cashew mixture through a fine mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids.
In a large pot, heat the olive oil over low heat. Add the onion and saute until golden. Add the rest of the ingredients and stir. Add enough water to cover the ingredients.
Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
Blend the soup with an immersion blender until the desired consistency is reached. Can also be put into a blender to puree. Make sure and cool soup first.
Put into bowls and garnish with caramelized onions and cilantro before serving.
*We served it as a soup, but we enjoyed it more as a curry dish. We added chicken, and served it over rice. We added a few nuts for some crunch on top. You could also add additional vegetables.
Wednesday, January 15, 2014
Warm Brussels Sprouts and Apple Slaw
This is a great Weight Watchers recipe
4 tsp canola oil, divided
1 TBS cider vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 C. thinly sliced Brussels sprouts (1/2 lb)
3/4 C. chopped Granny Smith apple (1 small)
1/3 C. sweetened dried cranberries
1. Combine 1 TBS oil and the next 3 ingredients in a large bowl, stirring with a whisk.
2. Heat 1 tsp oil in a large skillet over medium high heat. Add Brussel sprouts and apple;saute 5 minutes or until crisp tender. Stir in cranberries. Add Brussels sprouts mixture to vinegar mixture, tossing to coat.
4 Servings Serving size 2/3 cup
Calories 105/serving
4 tsp canola oil, divided
1 TBS cider vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 C. thinly sliced Brussels sprouts (1/2 lb)
3/4 C. chopped Granny Smith apple (1 small)
1/3 C. sweetened dried cranberries
1. Combine 1 TBS oil and the next 3 ingredients in a large bowl, stirring with a whisk.
2. Heat 1 tsp oil in a large skillet over medium high heat. Add Brussel sprouts and apple;saute 5 minutes or until crisp tender. Stir in cranberries. Add Brussels sprouts mixture to vinegar mixture, tossing to coat.
4 Servings Serving size 2/3 cup
Calories 105/serving
Sunday, January 5, 2014
Rachel Ray's Octoberfest Turkey Burger
Makes 4 burgers
1 TBS. vegetable oil or EVOO
8 slices bacon finely chopped
1/2 cup finely chopped onion
3 cloves garlic, finely chopped
2 tsp. superfine sugar or 1 TBS. light agave nectar
2 TBS. cider vinegar
1 1/2-2 lbs. ground turkey breast
salt and pepper
1/4 cup finely chopped fresh parsley
2 TBS. Worcestershire sauce
4 slices mustard seed-flavored Beemster (Gouda) or smoked Gouda
4 potato rolls split and toasted
Spicy brown mustard
1 lb. sauerkraut, rinsed and warmed
Bread and Butter pickles ( I use Famous Daves spicy pickle chips)
Salt and Vinegar potato chips
In a large skillet, heat the oil over medium to medium high heat. Crisp the bacon bits 2-3 minutes stirring constantly, then add the onion and garlic. Cook stirring constantly 3 more minutes. Add the sugar and vinegar; stir again and remove from heat. Let cool.
In a large bowl, season the turkey lightly with salt and aggressively with pepper. Add the parsley, Worcestershire and the cooled bacon mixture and drippings. Stir to combine, then form 4 patties
(thinner at the center for even cooking). Reheat the skillet over medium high. Add the burgers and cook flipping once. 12 Minutes.
*I found that broiling the burgers was better than frying them. You could grill them as well. Because of the sugar they tend to darken quickly. Be careful they don't burn.
Top each burger with 1 slice of cheese during the last 1-2 minutes. Slather each roll bottom with mustard and top with a burger, sauerkraut, pickles, and a roll top. Serve with potato chips.
1 TBS. vegetable oil or EVOO
8 slices bacon finely chopped
1/2 cup finely chopped onion
3 cloves garlic, finely chopped
2 tsp. superfine sugar or 1 TBS. light agave nectar
2 TBS. cider vinegar
1 1/2-2 lbs. ground turkey breast
salt and pepper
1/4 cup finely chopped fresh parsley
2 TBS. Worcestershire sauce
4 slices mustard seed-flavored Beemster (Gouda) or smoked Gouda
4 potato rolls split and toasted
Spicy brown mustard
1 lb. sauerkraut, rinsed and warmed
Bread and Butter pickles ( I use Famous Daves spicy pickle chips)
Salt and Vinegar potato chips
In a large skillet, heat the oil over medium to medium high heat. Crisp the bacon bits 2-3 minutes stirring constantly, then add the onion and garlic. Cook stirring constantly 3 more minutes. Add the sugar and vinegar; stir again and remove from heat. Let cool.
In a large bowl, season the turkey lightly with salt and aggressively with pepper. Add the parsley, Worcestershire and the cooled bacon mixture and drippings. Stir to combine, then form 4 patties
(thinner at the center for even cooking). Reheat the skillet over medium high. Add the burgers and cook flipping once. 12 Minutes.
*I found that broiling the burgers was better than frying them. You could grill them as well. Because of the sugar they tend to darken quickly. Be careful they don't burn.
Top each burger with 1 slice of cheese during the last 1-2 minutes. Slather each roll bottom with mustard and top with a burger, sauerkraut, pickles, and a roll top. Serve with potato chips.
Pumpkin Pancakes
This recipe comes from Ruth in Allrecipes. They are yummy!
In a bowl combine:
1 1/2 C. milk
1 C. pumpkin puree
1 egg
2 TBS. Vegetable oil
2 TBS. white vinegar
1 tsp. vanilla
In a separate bowl combine:
2 C. flour
3 TBS. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
Stir the dry ingredients into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle. Pour or scoop the batter onto the griddle. Brown on both sides.
We like to sprinkle mini chocolate chips on the top as the first side is cooking. When you flip the pancake they get cooked into the batter.
* To make this recipe to be gluten free & dairy free, substitute the flour with 1 1/4 Cups perfect flour blend and the milk with 1 C. rice dream vanilla milk. Add one additional egg.
In a bowl combine:
1 1/2 C. milk
1 C. pumpkin puree
1 egg
2 TBS. Vegetable oil
2 TBS. white vinegar
1 tsp. vanilla
In a separate bowl combine:
2 C. flour
3 TBS. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
Stir the dry ingredients into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle. Pour or scoop the batter onto the griddle. Brown on both sides.
We like to sprinkle mini chocolate chips on the top as the first side is cooking. When you flip the pancake they get cooked into the batter.
* To make this recipe to be gluten free & dairy free, substitute the flour with 1 1/4 Cups perfect flour blend and the milk with 1 C. rice dream vanilla milk. Add one additional egg.
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