Rice, Chickpeas and Kale with Pineapple Salsa

This was from the Jan/Feb 2011 Vegetarian Times, but as usual, I adapted it.

1 tsp. oil
1/2 c. finely chopped onion
1 c. cooked chickpeas
3/4 c. vegetable broth
1/2 c. white basmati rice
1 tsp. cumin
1/2 tsp. paprika
1/4 tsp. salt
1 bunch kale, chopped

Saute the onion in the oil for 3-5 minutes.  Add the broth, rice, chickpeas and seasoning.  Give it a quick stir.  Cover and simmer for 15-20 minutes.  In a large pot add the kale and a splash of water.  Wilt the kale over medium heat while the rice is cooking.  Be careful not to burn it.  (Next time I may saute the kale and onions together instead of putting the onions in the rice.)

For the salsa:
1 (20 oz.) can crushed pineapple, drained
1/2 c. chopped red bell pepper
1/2 c. mint or cilantro leaves chopped
1 tbsp. lime zest
1 tbsp. lime juice
1 tsp. agave, honey or sugar

Combine all in a bowl and set aside.

To assemble, combine rice and kale or layer the rice on top of the kale.  Top with pineapple salsa and dash with salt and pepper.

20 Minute Meal

Feta Stuffed Chicken with Balsamic Reduction, Roasted Asparagus, Herbed Couscous, long name, quick fix.  A nice salad of romaine, tomatoes, cucumbers, olives, grated carrots and Italian dressing would round this meal out nicely.

Feta Stuffed Chicken
4 chicken breasts
4 oz. crumbled feta cheese
1 tsp. dried oregano
generous dashes of salt and pepper
Coconut oil

Balsamic Reduction
1/2 c. chicken broth
1/4 c. balsamic vinegar

Roasted Asparagus
1 bundle of asparagus, rinsed and broken at it's weakest point
salt and pepper
olive oil spray

Herbed Couscous
1 c. chicken broth, I like a little bit more than 1 c. for a wetter couscous
1 tsp. Italian Seasoning
1-2 tbsp. coconut oil
1 c. couscous

Preheat oven to 400 degrees and get a cast iron skillet preheating on medium.  Gather everything and prepare it before starting.

Combine the feta and oregano in a bowl.  Cut a slit in the thickest part of the chicken breast.  Stuff 1/4 of the feta mixture in each breast.  Generously dash the tops of the chicken with salt and pepper.  Place carefully into a screaming hot cast iron skillet (on medium heat).  Cook on each side for 5-7 minutes.  Only turn once, oiling the chicken before flipping.

Spray a cookie sheet with olive oil spray.  Arrange the asparagus on the sheet and spray again with oil.  Generously dash with salt and pepper.  Place in the oven for 10 minutes.

For the herbed couscous (you should have the chicken and asparagus going at this point), get the chicken broth, oil and herbs boiling in a small pot.  Add the couscous, mix quickly with a fork.  Cover and remove from heat.  Let rest at least 5 minutes covered.

For the balsamic reduction, after removing the chicken from the pan, while the pan is still over medium heat, add the chicken broth and vinegar with a little more oil if needed.  Whisk constantly until it is reduced and thickened.  Taste carefully with a spoon before removing from heat.

Buttery Biscuits In Under 15 Minutes

My corned beef had 8 minutes left to cook when I remembered that I had wanted to make rolls, corn bread or biscuits to go with it tonight.  I chose biscuits because they are SO fast, especially if you are all about the flavor and not so much about the looks.  Although...if you ask me, they look as good as they taste.

This is a tried and true Betty Crocker recipe (Baking Powder Bisuits).

2 c. flour (can use whole wheat)
1 tbsp. sugar (I used turbinado)
3 tbsp. baking powder
1 tsp. sea salt
1/2 c. shortening (I use butter or coconut oil)
3/4 c. milk (I use raw cow's milk)

Preheat oven to 450*F.  Combine all but the milk in a large bowl.  Mash together with your hands until it resembles bread crumbs.  Add the milk and mix again with your hands to form a large ball.  Use a spoon or your hand to grab chunks of the dough.  Roll them in your hands and press each biscuit down onto a greased cookie sheet.  You can make these as big or small as you like.  They can touch while baking for a pull-apart effect or you can separate them for a golden edge all the way around.  I made 9 big ones.  The original recipe says it makes 12.  Bake for 10-12 minutes.

By the time I put these in the oven and set the timer, I still had time to grab a platter, slice the corned beef and lay it all pretty over my root veggies and cabbage and set the table.  It worked out perfectly!

Fermenting Salsa, Pickles and Pears

Getting whey is very simple.  Just turn out a tub of good yogurt (preferably home made from raw cows milk, but Greek yogurt from the store is very good too) into a strainer lined with linen and let sit for a few hours (for home made) or longer for the store bought in the refrigerator.  It will look like this:

After it has strained transfer to separate containers.  The yogurt, if home made, is now the consistency of store bought yogurt.  If it is store bought, it will be about like cream cheese or even a fresh mozzarella ball.

You will use some of the whey to create these delicious snacks.

Cultured Salsa (I got the first 2 from my friend Kelly who emailed it from a blog)

4 medium tomatoes

2 small onions

1-2 green bell peppers, seeded

1 jalapeno, seeded

1 bunch, cilantro

juice of 2 lemons

(I added 3 cloves garlic)

1 tbsp. sea salt

4 tbsp. whey

1/4 c. pure water

Garlic Dill Cucumbers

4-5 pickling cucumbers (I used 2 normal cucumbers)

2 cloves garlic

2 tbsp. fresh dill

1/8 tsp. red pepper flake

1 tbsp. sea salt

4 tbsp. whey

1-2 clean grape leaves for crunch (I left this out)

1 c. filtered water

Pear Chutney (From Nourishing Traditions by Sally Fallon, "Fruit Chutney")

3 c. fresh pears

1/2 c. pure water

rind of 2 lemons

juice of 2 lemons

1/8 c. rapadura (I used turbanado)

2 tsp. sea salt

1/4 c. whey

1/2 c. pecans (I left this out)

1/2 c. raisins

1 tsp. ground cumin

1/2 tsp. red pepper flake (I used 1/8 tsp.)

1/2 tsp. dried peppercorn

1/2 tsp. thyme

1 tsp. fennel seed

1 tsp. coriander seed

Directions for all:  Wash all ingredients and utensils well.  Wash your hands well too.

Mince all veggies to the desired consistency.  Press down into a wide mouthed quart sized jar (with wood or plastic spoon).  Add water to cover.  Leave 1-2" head space.  Cover and leave at room temperature for 2-3 days.  Move to refrigerator.

Southwest Seasoning and All Purpose Seasoning

I have been told that these recipes are for Emeril's "BAM" seasonings.  My mom gave it to me years ago.  I love it on chicken, rice or to use as taco seasoning in meat dishes.

Southwest Seasoning
2 tbsp. chili powder
2 tsp. cumin
2 tbsp. paprika
1 tsp. pepper
1 tbsp. coriander
1 tsp. cayenne
1 tbsp. garlic powder
1 tsp. red pepper flakes (seems redundant and very spicy, so I leave this out)
1 tbsp. salt
1 tbsp. oregano

All Purpose Season
2 1/2 tbsp. paprika
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. pepper
1 tbsp. onion powder
1 tbsp. oregano
 tbsp. thyme (I'm not a fan of thyme so I occasionally substitute sage)
1 tbsp. cayenne (for a very SPICY experience)

Combine all (for the specific recipe) in a class jar.  Close tightly and shake well.  It will clump up if moisture gets into the jar.  Just stab it with a spoon.  I use a spoonful to dust my dishes with it, but you can put it in a shaker with a close-able lid.

Tilapia Tacos

I founds this recipe on www.food.com but took a few liberties with it.  You can find the original recipe here.

Tilapia Tacos
1/2 c. Greek yogurt
1/2 c. mayo (you could just use 1 c. Greek yogurt and omit the mayo)
1/4 c. chopped cilantro (I just use a handful)
4 tbsp. Emeril's Southwest Seasoning, divided
1 lb. tilapia fish
2 tbsp. vegetable oil (an odorless coconut oil is a good option)
2 tbsp. lime juice
12 taco shells or tortillas (a good tortilla recipe can be found here)
Toppings: guacamole, pico de gallo or chopped tomatoes, shredded lettuce or cabbage, lime juice, salsa, diced, salted cucumbers, cheese, etc.

Combine the yogurt and mayo (if using) with the cilantro and 2 tbsp. of the southwest seasoning.  Set aside.  Combine the lime juice, oil, remaining seasoning and fish.  Allow to marinate for 10-20 minutes.  Cook the tilapia and marinade in a skillet (preferably cast iron) on medium heat for about 3 minutes per side.  Transfer to a bowl and flake the fish.  Assemble the tacos as you wish.  In the picture I used store bought tacos (I was being lazy this week) layering the guacamole, yogurt sauce, lettuce, fish, salsa and then pico de gallo.  I forgot to grate the Monterey cheese that I got.  I would have put that under the salsa.  Enjoy!

Water Kefir

I was recently introduced to water kefir.  It's got some amazing properties.  It's probiotic, full of enzymes that aid in digestion and proper intestinal flora and PACKED with B vitamins.  Google it for more info.  You can also find many informative videos on YouTube with step by step instructions.

You will need:
1/4 c. water kefir grains
3/4 c. sugar (DO NOT USE HONEY)
Dried fruit such as dried mission figs (the best flavor), apples, raisins or apricots.  I'm not a fan of the apricot so much but people on youtube like it.
Clean half gallon (2 qt.) jar

In the jar, combine the kefir grains and sugar.  Add the dried fruit (2 whole figs and 4 apple slices are the best).  Add about 1.5 liters of fresh, pure water.  Cover tightly and shake gently for a few seconds.  Leave on the counter for 2-3 days.

In this picture I was experimenting with milk kefir cultures in the water with figs and apples.  The jar to the right has water kefire grains with apricots.  After 2-3 days (the longer you leave it, the more bubbly it becomes, like soda) use a plastic strainer lined with linen over top a glass bowl or jar.  Pour the kefir through the strainer and discard the dried fruit.  Rinse the kefir grains (for the water kefir) and put in a small glass jar with 1 tsp. of sugar and just covered with pure water.  Place in the refrigerator until you are ready to use again.  For the water kefir using milk kefir starter, there will be no grains.  Just strain the liquid through the linen and strainer and discard all the rest.  Put the water kefir into clean jars in the refrigerator.  The longer you leave it undisturbed in the refrigerator the better it tastes.  So leave it in there for a week or so for best flavor.

If you are going at this thinking "water" or "juice", you may find yourself gagging and disgusted.  I had a friend who tried it and said it was so nasty (but she admittedly gags at anything new), but when you drink it thinking, "sparkling fruit juice" or "wine", that's exactly what it tastes like.  I can see myself ringing in the new year with a glass of this stuff.  My son and husband like it but my daughter doesn't.  So it's all about your own preferences.  It's pretty inexpensive to make, so it's worth experimenting with.

It's kind of the same concept of eating tofu.  When you go at it thinking, "meat substitute" it doesn't taste like meat so some people are disgusted.  But when you say it's cheese or bean curd, people accept it.  I think it's all in the mind....but I digress.  :)

You can find free kefir grains if you do a little searching.  I found my kefir grains while looking for farm fresh eggs at the farmers market.  I started talking to the lady about raw milk and she referred me to someone else who not only showed me where to get raw milk, she gave me the kefir grains for free.  You can also buy them online here or just google it.  Many people who sell them are making a living off of the land and have a lot of wisdom to share.  You might be surprised at the friendships that you can make.