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Chickpea & Potato Chili

5/30/2016

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Slowcooker Chickpea & Potato Chili

Prep Time: 15 Min

Cook Time: 4 1/2 Hr High / 8 - 8 1/2 Hr Low

Starting with the potatoes, layer the ingredients in the crock pot finishing with the seasonings. Don’t add the chickpeas or black beans. Add a tsp. each of salt / black pepper. Gently stir the spices in without stirring up the ingredients on the bottom.

Cover, set to high, and cook 4 ½ hours. After 3 ½ hours, add the chickpeas and beans. Also, check the doneness of the potatoes and taste. Adjust salt / pepper if needed.

Serve and ENJOY!

Grocery List

2 Russet Potatoes, diced
2 stalks Celery, chopped
6 Mini Sweet Peppers, halved and sliced
1 Yellow Onion, chopped
2 cloves Garlic, crushed & chopped
2 Tbsp. Worcestershire Sauce
2 Tbsp. Valentina Hot Sauce (Mexican)
2 C Low Sodium Vegetable Stock
798ml Can Crushed Tomatoes
540ml Can Chickpeas without salt, drained and rinsed
1 C Black Beans
½ Tbsp. Paprika
1 Tbsp. Chili Powder
½ Tbsp. Garlic Powder
½ Tbsp. Onion Powder
1 Tsp. Sea Salt / Black Pepper

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Trio Tomato Salad with Parsley Vinaigrette

5/27/2016

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Trio Tomato Salad with Parsley Vinaigrette

Prep Time: 10 - 15 Min

Combine the parsley, basil, garlic, splash vinegar, salt and pepper(s) along with a TBSP. of EVOO in the food processor. Begin pureeing and pouring EVOO into the processor until the dressing is fully blended and pour able. Taste and adjust salt if desired.

In a medium sized mixing bowl, combine all salad ingredients. Pour dressing over salad and gently toss making sure to keep the feta cubes intact.

Transfer to a serving dish. ENJOY!

**The vinaigrette tastes lovely at room temperature so if you’re refrigerating in advance make sure to remove the salad and leave at room temp for a few minutes prior to service.

Grocery List

1 C Grape Tomatoes, halved
341g package Medley Tomatoes, halved / quartered for larger tomatoes
½ English Cucumber, diced
½ Red Onion, diced
15 x ½ “ cubes Feta Cheese

½ Bunch Parsley
Handful fresh Basil (15 – 20 leaves including stems)
2 cloves Garlic
¼ Tsp. + Sea Salt
Pinch Black Pepper
Pinch White Pepper
Splash White Vinegar
¼ C + EVOO

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Tomato Veg Soup with Black Eyed Peas

5/25/2016

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Tomato Veg Soup with Black Eyed Peas

Soak Time: 8 Hr - Overnight
Prep Time: 10 Min

Cook Time: 1 Hr 40 Min

Fill a large bowl with cold water and add the beans. Soak at least 8 hours, preferably overnight. Strain and rinse.

Whisk the spice blend together in a small dish. Separate into two batches.

Add the EVOO to a large sauce pot heated on medium. Add the garlic and fry two minutes stirring often.

Add the onion, pepper, fresh sage, bay leaves, and red pepper flakes. Season with sea salt / pepper and cook 5 minutes.

Add the zucchini, half the spice blend, and another pinch of sea salt. Cook two minutes and add the diced tomatoes, water, and vegetable stock. Bring to a boil on medium high.

Add the beans, remaining spice blend, and ½ Tsp. sea salt. Reduce heat to medium low, cover, and simmer 40 minutes.

Add the fresh spinach and a good pinch of sea salt. Cover and continue cooking 25 – 30 minutes.

Remove lid and continue simmering 15 minutes. Taste and adjust salt if desired.

Remove the bay leaves (and the sage if you would like but it is edible and delicious) and stir in the fresh parsley.

Serve and enjoy!

Grocery List

2 C dried Black Eyed Peas
2 Tbsp. EVOO
2 cloves Garlic, chopped
2 Yellow Onions, diced
1 Red Bell Pepper, seeded and diced
2 Zucchinis, diced
798ml can Diced Tomatoes
3 C fresh Spinach
5 C Low Sodium Vegetable Stock
1 ½ C Cold Water
¼ Red Pepper Flakes
5 fresh Sage Leaves
2 Bay Leaves

SPICE BLEND

½ Tsp. dried Rosemary
¾ Tsp. dried Thyme
½ Tsp. Dried Marjoram
½ Tsp. Garlic Powder
½ Tsp. Onion Powder
½ Tsp. ground White Pepper
Sea Salt / Black Pepper
2 Tbsp. fresh Parsley, chopped

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Chili Corn stuffed Bell Peppers

5/23/2016

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Chili Corn Stuffed Bell Peppers

Prep Time: 20 Min

Cook Time: 1 Hr 5 Min

Preheat oven to 425 F

In a large frying pan, bring to temperature on medium and combine the EVOO and butter. Add the red onion and a pinch of sea salt. Cook 3 minutes.

Add the garlic and red pepper flakes. Continue cooking 2 minutes before adding the jalapeno and sweet pepper. Season with another pinch of sea salt and cook 3 minutes stirring occasionally.

Stir in the chili powder, white pepper, garlic powder, and dried chives. Once thoroughly mixed in, add the corn and black beans. Cook 2 or 3 minutes.

Pour in the whipping cream and cover. Once the pan begins bubbling away (a minute or so) stir in 1 C of the shredded cheese. Cover and bubble away another minute. Taste and adjust salt if needed.

Slice the tops off the peppers and scoop the insides out. Spoon the corn mix into the each pepper and transfer the stuffed peppers to a baking dish coated in cooking spray. Spray the outsides of the peppers in cooking spray. Tent tinfoil over the dish lightly covering it.

Bake 25 minutes covered. Remove cover and bake another 20 – 25 minutes until tender and beginning to brown.

Garnish with fresh parsley. Serve with tortilla chips, they are the perfect vessel for picking up anything that falls out /off the pepper!

ENJOY!

Grocery List

4 Bell Peppers

2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Large Red Onion, chopped
1 clove Garlic, crushed and minced
1 Jalapeno, seeded and diced
5 Mini Sweet Peppers, diced (or 1 additional bell pepper)
2 C Frozen Sweet Corn
1 C Black Beans
1/3 C Whipping Cream
1 ¼ C Medium Cheddar, shredded
1 ½ Tsp. Chili Powder
1 Tsp. Garlic Powder
½ Tsp. Red Pepper Flakes
½ Tsp. ground White Pepper
1 ½ Tsp. Dried Chives
Sea Salt

Fresh Parsley – Garnish
Tortilla Chips – Garnish + Serve on the side

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Gorgeous Roasted Veggies

5/20/2016

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Gorgeous Roasted Veggies

Prep Time: 15 Min

Cook Time: 40 - 45 Min

Preheat oven to 425 F

Combine the vegetables and seasoning in a medium sized mixing bowl. Generously salt the vegetables and dredge them in EVOO. Toss everything together.

Transfer the vegetables to a baking sheet and bake 40 – 45 Minutes. Flip every 10 minutes or so and taste your veggies to determine if they are salted well enough prior to service.

ENJOY

Grocery List

1 C Grape Tomatoes
1 Zucchini, sliced
2 Russet Potatoes, cut into equal sized chunks
1 Bell Pepper, roughly chopped
1 Red Onion, halved then quartered
½ C Frozen Peaches & Cream Corn
½ Tsp. Dried Thyme
1 Tsp. Red Pepper Flakes
½ Tsp. Black Pepper
Sea Salt
EVOO
Fresh Parsley, chopped - Garnish

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Salad Fresh Panzanella

5/18/2016

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Salad Fresh Panzanella

Prep Time: 12 - 15 Min

Add the tomatoes, shallots, bocconcini, crusty bread, and parsley to a large mixing bowl. Drizzle the oil and red wine vinegar over the salad and begin tossing everything together.

Gently stir in the fresh spring mix, pepper flakes, thyme, and a generous pinch of sea salt / black pepper. Taste and adjust oil / vinegar if the salad appears too dry.

Serve and ENJOY!

Grocery List

4 C Stale Crusty Bread , cut into equal sized squares
½ C Fresh Parsley
2 Roma Tomatoes, quartered lengthwise and sliced
15 Bocconcini
2 Shallots, diced
1 C Spring Mix Lettuce
1/3 C + EVOO
3 Tbsp. + Red Wine Vinegar
1 Tsp. Fresh Thyme
¼ Tsp. Red Pepper Flakes
Sea Salt / Black Pepper

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Chili Roasted Potatoes in a Roasted Scallion & Sweet Pepper Vinaigrette

5/16/2016

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Chili Roasted Potatoes in a Roasted Scallion & Sweet Pepper Vinaigrette

Prep Time: 15 Min

Cook Time: 30 - 35 Min

Preheat oven to 425 F

Halve the potatoes lengthwise twice and chop each quarter into 3 chunks. Place the potatoes on a baking sheet and coat them in EVOO. Season generously with sea salt and black pepper as well as the chili powder. Toss the potatoes once more to coat them thoroughly.

Bake 30 – 35 minutes flipping occasionally for even cooking / browning.

When the potatoes reach the 15 minute mark, place the green onions and sweet peppers on a small baking sheet and dress them in oil and sea salt / black pepper. Place them in the oven to bake 10 – 12 minutes until onions are wilted and peppers have cooked.

Take the onions and peppers (tops removed) and transfer them to a blender along with some of the oil from the tray. Add the vinegar and a pinch of sea salt. Begin blending and add EVOO if needed to smooth everything out.

Remove the potatoes from the oven and transfer them to a medium sized mixing bowl, Dress them with the roasted onion / pepper vinaigrette. Toss them to coat them evenly. Taste and adjust salt / pepper to taste.

Garnish with fresh parsley. ENJOY!

Grocery List

3 Large Russet Potatoes
1 Tbsp. Chili Powder
EVOO
3 Mini Sweet Peppers
1 Bunch Green Onions, root end removed
Sea Salt / Black Pepper
1 Tsp. White Vinegar
Fresh Parsley - Garnish

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Roasted Tomato & Sweet Pepper Potato Tarts

5/13/2016

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Roasted Tomato & Sweet Pepper Potato Tarts
Yields 8 Tarts

Prep Time: 20 Min

Cook Time: 30 Min

Preheat oven to 425 F

Use a mandolin and slice the potatoes on the thinnest setting.

Spray a 12 slot Muffin Pan with cooking spray and overlap the potatoes around the sides of each tin forming a crust. Take 2 slices of potato and press them into the bottom of the tins pressing them against the sides as well. Brush the potato tarts with EVOO and season each one with sea salt and black pepper.

On a smaller baking sheet, combine the tomatoes, peppers, thyme, and red pepper flakes. Toss with EVOO and season with sea salt.

Place the potato tarts and tomato / pepper mix into the oven to bake. Bake the potatoes about 15 minutes and remove to cool lightly. Bake the tomato/pepper mix 15 – 20 minutes until tomatoes are shriveling and looking roasted. Strain the cooked tomatoes / peppers into a small mixing bowl. Reserve two teaspoons of the cooked tomato juice.

In a small dish, whisk together the dressing ingredients including the reserved cooked tomato juice. Pour this dressing over the roasted tomatoes / peppers and toss gently.

Spoon a teaspoon of ricotta into the bottom of 8 tarts. Spoon the tomato & pepper mix over the ricotta using a slotted spoon. Break apart the additional potato shells and use them to top the 8 prepared tarts.

Place the tarts back into the oven to bake 7 – 10 minutes.

Gently transfer the tarts to a serving plate and garnish with fresh, chopped parsley.

ENJOY!

Grocery List

2 Large Russet Potatoes
8 Tsp. Ricotta Cheese
Sea Salt / Black Pepper
EVOO

FILLING

1 Pint Grape Tomatoes, halved
3 Mini Sweet Peppers, seeded & sliced
3 Sprigs Fresh Thyme
½ Tsp. Red Pepper Flakes
Sea Salt

DRESSING

¼ C EVOO
1 Shallot, minced
1 clove Garlic, crushed and minced
½ Tsp. Dried Basil
½ Tsp. Dried Marjoram
½ Tsp. Sea Salt
½ Tsp. Black Pepper
1 Tbsp. Fresh Parsley, chopped

Fresh Parsley - Garnish

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Eggplant Rollups

5/11/2016

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Eggplant Rollups with Red Pepper Tomato Sauce

Prep Time: 25 Min

Cook Time: 55 - 60 Min

Preheat oven to 400 F

Slicing lengthwise, slice off the ends of the eggplants and cut the remaining portion into equal sized slices. Transfer slices and ends to baking sheet coated in cooking spray. Drizzle the eggplant with oil and season each slice with sea salt, black pepper, and red pepper flakes. Bake 10 minutes, flip, and bake 10 minutes more. Take out and let cool 5 minutes.

**Begin sauce while eggplant roasts

Reduce the oven to 375 F

In a medium sized sauce pot, bring the EVOO to temperature on medium. Once heated, add the 3 cloves of crushed garlic and fry up 2 or 3 minutes without burning.

Remove the garlic and add the shallots and red pepper flakes. Season with sea salt and cook 2 minutes before spooning in the piquillo pepper topping. Cook another minute and add the diced tomatoes.

Bring the sauce to a boil on medium. Add ½ Tsp. sea salt and ¼ Tsp. sugar. Reduce heat and cover for 10 minutes. Use an Immersion Blender to blend the sauce until smooth and chunk free.

Grocery List

2 Eggplants
2 Tbsp. grated Parmesan
2 Tbsp. Italian style Bread Crumbs

SAUCE

¼ C EVOO
2 Shallots, diced
3 cloves Garlic, crushed
2 Tbsp. Piquillo Pepper Bruschetta

(Roasted Peppers are a perfect substitute)

798ml can Diced Tomatoes
1 ½ Tsp. Red Pepper Flakes
¼ Tsp. Sugar
½ Tsp. + Sea Salt

FILLING

270g tub Ricotta Cheese
2 cloves Garlic, grated / pressed
1 Tsp. fresh Thyme
1 Tbsp. fresh Parsley, chopped
½ Tsp. Italian Seasoning
2 Tbsp. grated Parmesan
Pinch Red Pepper Flakes
Sea Salt / Black Pepper

Fresh Parsley - Garnish

In a small mixing bowl, combine all the ingredients for the filling. Season the filling with salt, pepper, and red pepper flakes. Take the roasted ends of the eggplant and chop them up adding them to the filling.

Spoon the filling onto the slices of eggplant and smear it along to coat the entire slice. Roll it from one end to the other until fully rolled up. Place the eggplant folded side down in the sauced baking dish.

Drizzle each roll with sauce. Sprinkle each roll with parmesan and bread crumbs. Spray the rolls with cooking spray from a distance to prevent the crumbs from blowing all over. Dot a few more dollops of sauce across the dish.

*Refrigerate / Freeze remaining sauce for a future use

Place in the oven to bake 25 - 30 minutes.

Remove from oven and garnish with fresh parsley.

Serve and enjoy!

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Cheesy Shells with Roasted Brussel Sprouts

5/9/2016

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Cheesy Shells with Roasted Brussel Sprouts

Prep Time: 25 Min

Cook Time: 50 - 55 Min

Preheat oven to 425 F

Spread the Brussel sprouts out on a baking sheet. Drizzle them generously with EVOO and season with sea salt, black pepper, and red pepper flakes to taste. Bake 15 minutes, flip, and bake another 10 – 15 minutes until slightly charred and tender.

Reduce oven to 375 F

*Begin the following steps after the sprouts have been flipped

Bring a large pot filled with cold water to a boil on high heat. Season liberally with sea salt and add the shells. Cook to al dente, strain and set aside.

CHEESE SAUCE: Bring a small pot to temperature on just below medium and start melting the butter. Once melted, add the flour and red better flakes and stir vigorously to combine them. Once the roux bubbles away for about 30 seconds, reduce the heat to medium low and stir often for 5 minutes.

Whisk in the cream and milk slowly to avoid lumps and once combined increase the heat back to medium. Once the sauce starts to bubble, stir in the salt, white pepper, and cheese working in batches while stirring the cheese in. Bubble away 2 minutes and reduce heat to medium low for about 6 – 8 minutes stirring occasionally.

Transfer the roasted Brussel sprouts & the cooked pasta to the cheese sauce adding half at a time. Once thoroughly combined, transfer the cheesy shells to a 2 ½ qt. baking dish that has been sprayed with cooking spray.

TOPPING: In a small frying pan, melt the butter on medium and add the breadcrumbs and a pinch of sea salt. Cook about 2 or 3 minutes until toasted. Constantly check on them to make sure they don’t burn.

Sprinkle the toasted crumbs over the cheesy shells and bake uncovered 20 – 25 minutes until nice and crispy on top.

Grocery List

4 ½ C Shell Pasta

340g Microwavable bag Baby Brussel Sprouts (about 24) – Larger sprouts halved lengthwise
EVOO
Sea Salt, Red Pepper Flakes, Black Pepper

CHEESE SAUCE

1 ½ Tbsp. AP Flour
1 ½ Tbsp. Unsalted Butter
Pinch Red Pepper Flakes
1 Tsp. Sea Salt
½ Tsp. ground White Pepper
1 Cup shredded Old White Cheddar
1 Cup shredded Sharp Cheddar
1 Cup shredded Monterey Jack

TOPPING

1/3 Cup seasoned Italian style Breadcrumbs
1 heaping Tbsp. Unsalted Butter
Sea Salt

The charred and roasted sprouts fold so beautifully into the cheesy shells.

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R E C I P E S

Chickpea & Potato Chili

Trio Tomato Salad with Parsley Vinaigrette

Tomato Veg Soup with Black Eyed Peas

Chili Corn stuffed Bell Peppers

Gorgeous Roasted Veggies

Salad Fresh Panzanella

Chili Roasted Potatoes in a Roasted Scallion & Sweet Pepper Vinaigrette

Roasted Tomato & Sweet Pepper Potato Tarts

Eggplant Rollups

Cheesy Shells with Roasted Brussel Sprouts

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