Dinner - Asian Chicken Salad

The flavors in this salad are just delicious! And it's another recipe of such fresh food that I can literally feel an energy boost after eating it! I saw Sara make this on her show and I didn't have to adapt very much. I just cut back the chicken by a lot (3 cups down to 1). I don't need that much meat. Add more if you do. This fresh dressing is also flavorful and easy to make. Enjoy!

Asian Chicken Salad

Adapted from a Sara Moulton recipe

3 servings

Dressing

2 medium carrots

One 3-inch piece fresh ginger

4 medium scallions

1/3 cup vegetable oil

3 tablespoons seasoned rice vinegar

2 teaspoons toasted sesame oil

2 teaspoons tamari

3/4 teaspoon hot chili sauce

Kosher salt 

Salad ingredients

1/2 cup slivered almonds

3 tablespoons sesame seeds

4 ounces sugar snap peas

1small head napa cabbage

1 small romaine lettuce heart

6 large radishes

1 cup packed shredded skinned cooked chicken

Make the dressing: Coarsely chop the carrots (about 1 cup) and peel and chop the ginger (about 1 tablespoon). Trim and thinly slice the scallions, keeping the green and with parts separate (about 1/4 cup of each). Combine the carrots, ginger, white parts of the scallions, vegetable oil, 1/4 cup water, rice vinegar, sesame oil, soy sauce, and hot chili sauce in a blender. Blend until smooth; season with salt to taste. 

In a medium skillet over medium low heat cook the almonds, stirring frequently, until golden. Transfer them to a plate and add the sesame seeds to the same skillet. Cook the sesame seeds over medium low heat, stirring frequently until golden and add them to the almonds.

Meanwhile, bring a large saucepan of salted water to a boil over high heat; prepare a medium bowl of cold water. Remove the strings from the peas and cut diagonally in half. Stir them into the boiling water; return the water to a boil, remove and drain the peas, and plunge them into the ice and water. When the peas have cooled, drain them thoroughly and pat them dry.

Cut enough of the cabbage and romaine crosswise into 1/2-inch ribbons to make 2 cups of each. Coarsely shred the radishes, if using (about 1 cup). Coarsely crumble the ramen noodles.

Combine the chicken, cabbage, romaine, peas, radishes, almonds, sesame seeds, and green parts of the scallions in a large bowl. Toss with half the dressing, serve, and pass the remaining dressing.

Dinner - Tomatillo-Tofu Stew

I gushed about this recipe to my sisters and then they asked, "what's that on top?", thinking it was a bread crouton. Nope, tofu. This is a fun way to prepare tofu. My first time cooking it under the broiler. And if you as new to tofu as my sisters, let me add that there are different levels of firmness of tofu. Silken is the softest, and this recipe calls for the other end of the spectrum and asks for extra-firm. In this recipe the firm helps the tofu maintain their shape and look like deceiving little croutons! The jalapeño in this recipe gives it a nice mild kick! Don't be put off by the tofu! Enjoy! 

Tomatillo-Tofu Stew

Adapted from Martha Stewart Living magazine Oct 2020

3 servings

1 pound tomatillos, quartered (about 3 cups) 

1 white onion, quartered 

3 cloves garlic, peeled and smashed 

1 jalapeño, halved (seeds removed for less heat, if desired) 

3 tablespoons EVOO oil, divided

Kosher salt and freshly ground pepper 

2 cups low-sodium vegetable broth 

1 bag (fresh or frozen) riced cauliflower

16 ounces extra-firm tofu, drained and cut into 1-inch cubes 

2 tablespoons taco seasoning 

Lime wedges and flour or corn tortillas, blistered, optional for serving 

Preheat broiler. In a blender, combine tomatillos, onion quarters, garlic, jalapeño, 1 tablespoon oil, 1 teaspoon salt, and 1/4 teaspoon pepper; purée until smooth.

Transfer mixture to a medium saucepan and simmer over medium heat until darkened slightly, about 10 minutes. Stir in broth and cauliflower; simmer until slightly thickened, about 10 minutes more. Season to taste.

Meanwhile, pat tofu dry; toss on a rimmed baking sheet with remaining 2 tablespoons oil and taco seasoning. Broil, stirring a few times, until a golden-brown crust forms on tofu in places, 15 to 20 minutes. Serve stew topped with tofu, and optional lime wedges and tortillas.

Lunch - Red Lentil Soup With Lemon

I finally tired red lentils in this soup. The lentils, along with the fresh lemon added before serving, really make this recipe pop! If you haven't tried red lentils yet, make this soup!

Red Lentil Soup With Lemon

Adapted from New York Times Cooking

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

¼ teaspoon kosher salt, more to taste

¼ teaspoon ground black pepper

Pinch of ground chile powder (or cayenne pepper), more to taste

6 cups water

Morga vegetable bouillon

1 cup red lentils

2 large carrots, peeled and diced

Juice of ½ lemon, more to taste

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic and sauté until golden, about 4 minutes. 

Stir in tomato paste, cumin, salt, black pepper and chili powder (or cayenne), and sauté for 2 minutes longer. 

Add broth, 2 cups water and lentils and carrots. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 

Using an immersion or regular blender, or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky. 

Reheat soup if necessary, then stir in lemon juice. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Lunch - Phyllo Egg Rolls

I was needing some new recipes to try and hopefully add to my collection. That's where all these are coming from. So far, I've been doing really good with the results! I've never been a huge egg roll fan, but I think these are going to be a new favorite! Note the tip below that I reheated these in my Pizzazz and they got even crispier than they had been originally out of the oven! 

 

Phyllo Egg Rolls

Adapted from recipe on Betty Crocker website

3 servings

1 8 ounce package of mushrooms, chopped

4 cups coleslaw mix (from a 1-lb bag)

3 tablespoons tamari

1 teaspoon grated ginger root

½ teaspoon five-spice powder

1 small onion, chopped (about ¼ cup)

2 cloves garlic, finely chopped

18 thawed phyllo sheets

Heat oven to 350ºF. In a 10-inch skillet, cook the vegetables over medium-high heat, stirring occasionally, until cabbage is wilted.

Cover phyllo sheets with plastic wrap, then with damp towel to keep them from drying out. Place 1 phyllo sheet on a cutting board; spray with cooking spray. Repeat with 2 more phyllo sheets to make a stack of 3 sheets. Cut stack of phyllo into thirds to make 3 rectangles, and 14x6.

Place 1/4 cup of the veggie mix on the short end of each rectangle; roll up, folding in edges of the phyllo. Place roll, seam side down, on an ungreased cookie sheet. Repeat with remaining phyllo and veggie mixtures. Spray rolls with cooking spray. Bake 15 to 20 minutes or until golden brown. Serve warm with dipping sauce.

Tip: I reheated the leftovers on the pizzazz and they got even crispier than they had been straight from the oven.

Dipping sauce

3 T tamari

3 T sesame oil

3 T rice vinegar

dashes of ginger, garlic powder

1 T honey

Lunch - Pasta With Kale Pesto

This recipe originally didn't call for making the sauce into a pesto. Rather, it had you finely chop the kale. I liked the flavors that I got, but not the chomping on the kale! Lol! It also called for bacon, which I ditched to make it Food Combining compliant. I tried adding butter to substitute for the fatty flavor in the bacon, but just gave up on it. I also found a brown rice penne and these two together, well, I think I could eat this every day! Grateful to have found another pasta staple for the cupboard! And I can't wait until summer. If I plant kale in the garden I can just never use it up without giving a bunch to the chickens! And one more note, the vegetable broth contributes highly to the glorious flavor of this dish. 

Pasta with Kale Pesto

Adapted from Martha Stewart website

3 servings 

3 garlic cloves, smashed and diced

1 bunch of kale, stems trimmed and leaves chopped

Coarse salt and freshly ground pepper

2 cups veggie broth

3/4 cups penne brown rice pasta (3 servings worth)

Cook pasta in a large pot of boiling salted water until al dente, according to package directions. Drain.

Meanwhile, cook garlic in skillet over medium heat until golden, stirring frequently, about 2 minutes. Add half of the kale, tossing until just wilted, about 2 minutes. Add remaining kale, season with salt and pepper and cook, tossing until all the kale has wilted, about 2 minutes. Add the broth and simmer until kale is tender, about 10 minutes.

Carefully transfer to a blender and carefully pulse until mixture resembles a pesto.

Divide pasta into three servings and pour pesto on top.

Lunch - Vegan Cornbread Muffins

 Here we go! Delicious cornbread muffins that are vegan and friendly for a Food Combining lunch. Perfect with a versatile veg soup!

Vegan Cornbread Muffins

Adapted from Making Thyme For Health

2 tablespoons ground flax seed + 3 tablespoons water (a flax egg)

1 cup brown rice flour 

1 cup finely ground cornmeal

1 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 cup agave nectar

1/2 cup coconut oil, melted

3/4 cup + 2 tablespoons unsweetened rice milk

1 tablespoon apple cider vinegar

Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.

In a small measuring cup, combine the flax with the water and set aside to thicken. Then combine the brown rice flour, cornmeal, salt, baking soda and baking powder in a large bowl and sift together.

In a separate large bowl, combine the almond milk with the apple cider vinegar and stir together. Allow to sit for a few minutes.

Next add the agave, melted coconut oil and flax egg to the bowl with the almond milk and stir together. 

Fill each muffin tin 3/4 of the way full, or until all of the batter is used. Transfer to the oven and bake for 22-25 minutes, until light golden brown. You should be able to stick a toothpick in the center and have it come out clean.

Allow to cool for at least 15 minutes before serving. Store in an airtight container in the refrigerator for up to 3 days.

Versatile - Broccoli Cauliflower Soup

Here's a delicious creamy broccoli and cauliflower soup. The mustard gives it a nice zing! Enjoy!

Broccoli Cauliflower Soup

Inspired by a Dec/Jan 09 Healthy Cooking recipe

Completely reworked for Food Combining 1-2020

3 servings

Ingredients:

1 large onion, finely chopped

3 medium carrots, finely diced

1 bag mixed broccoli and cauliflower, finely chopped

Extra virgin olive oil

8 cups water

Vegetable bouillon, follow package directions

Garlic powder to taste

¼ cup coconut cream

1 teaspoon Dijon mustard

¼ teaspoon cumin

¼ teaspoon nutmeg

Salt and pepper to taste

Prep and chop vegetables. Sauté in extra virgin olive oil in a frying pan (you may need to do this in several batches if your pan is too small). Transfer sautéed vegetables to a soup kettle. Add water, bouillon, cream and seasonings. Bring to a boil, then reduce heat and simmer for 30 minutes. Use an immersion blender to puree the soup and its ready to serve.