Clean Eating | Relishing It

Posts Tagged ‘Clean Eating’

Lemony Artichoke Chicken Salad with Carrots

Posted in Salad, Savory, tagged Artichokes, Carrots, chicken, Chicken Salad, Clean Eating, Gluten-free, Lemons, Whole Foods on April 27, 2015| 8 Comments »

As usual around this time of year, I find myself in a bit of a food rut. It feels like we should be eating local fresh asparagus and ripe sweet strawberries, but our finicky Minnesota climate just can’t decide if it wants to launch into full-on Spring or not. So, I wait patiently for these beautiful gems to show up at the Farmers Market– because, nothing comes even close to tasting as good. In the meantime, lighter fare is slowly creeping into my subconscious and I find myself using my Dutch oven less and less.

Back in my college days (many years ago), I worked as a caterer. I really enjoyed working the events and learning about different foods. One of my favorite dishes we did was one that is similar to the salad I’m sharing today commonly known to us then as the “President’s Salad”, because it was the President of the University’s favorite salad and he always requested it for his catered functions. It was delicious.

This is my version of that salad. I like to keep things simple and light and pack it full of robust lemon flavor. It is definitely customizable, adding pasta stretches it a bit for larger crowds (just double the amount of sauce), which is nice for summer gatherings. Some people may prefer the sauce in more abundance, so adding a bit more mayonnaise is completely do-able. Surprisingly, the combination of lemon, artichokes, and carrots are a fantastic match and can make it feel like you’re eating Spring, even if you are still waiting for it to fully arrive. Finishing it with creamy cashews add a nice crunch that this salad definitely needs. I hope you are all enjoying a lovely Spring in your parts!

The Recipe: Lemony Artichoke Chicken Salad with Carrots

(serves 4)

2 pounds bone-in, skin-on chicken breasts, roasted and shredded or about 2 1/2 cups rotisserie chicken, shredded

4 large carrots, peeled and julienned (or coarse grated)

1 small celery stalk, chopped

1 14-ounce can of quartered artichoke hearts, rinsed

handful of cashews and extra cilantro, for garnish

The Sauce:

1/4 cup mayonnaise (or more, if desired)

juice of 1 medium lemon

1 tablespoon extra-virgin olive oil

1 tablespoon chopped cilantro

1 garlic clove, minced

salt and pepper

Preheat oven to 375°F. Line a baking sheet with parchment paper. Drizzle a bit of olive oil on both sides of the chicken breasts. Sprinkle with salt and pepper. Roast for about 40 minutes (the time will vary depending upon the size of the breasts) or until a thermometer inserted into the thickest part of the breast reads 165°F. Remove from oven. Cover with foil and let rest for about 10 minutes. Shred with forks or your hands, when cool.

In a small bowl, whisk the sauce ingredients together and set aside.

Combine the shredded chicken, artichoke hearts, carrots, and celery in a large bowl. Pour the sauce over the contents and use tongs to gently fold everything together (so the chicken doesn’t fall apart too much). Taste and re-season with salt and pepper, if necessary. This salad is best if it spends a little time in the refrigerator for the flavors to meld. Serve with cashews and additional cilantro sprinkled on top. Enjoy!

As always, thanks so much for stopping by Relishing It! Take care.

Laurie

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Quinoa Bake with Broccoli and Chickpeas

Posted in Savory, tagged Broccoli, Chickpeas, Clean Eating, Garlic, Gluten-free, Healthy, lemon, Main Dish, Quinoa Bake, Whole Foods on November 17, 2014| 11 Comments »

When I’m developing a new recipe for a meal there are two criteria that generally need to be met. First, the recipe has to be mostly healthy. Since I’m the main person that pumps food into my family, I need it to be loaded with nutrients. Second– and this is the tricky one– I need it to be a meal that my family actually likes and will eat. Finding this balance is often a challenge, but today’s recipe was spot-on.

Luckily for me, my family actually likes broccoli. Seriously. So, if I toss that into a dish I’m already one step to the good. Here, I also relied on chickpeas for the protein and the texture. And quinoa is one of my favorite things to build a meal around. It cooks quickly, has a nice nutty flavor, and happens to be loaded with protein, as well. Though it looks like a grain, quinoa is actually a seed–so it is gluten-free.

This isn’t a heavy bake loaded with cream or lots of cheese. It’s simple and clean, if you will. Aside from the main components of the dish, the subtle flavors of garlic and lemon really come through and work so well together. I like to use my homemade chicken broth here because I always have it on hand and I love its flavor. However, if you are vegetarian, feel free to use vegetable broth. Finishing it with parmesan cheese that has become golden and chopped almonds for the texture is perfect.

One of the best parts about this dish just how easy it is to prepare. From start to finish, your family will be eating dinner in about 30 minutes. That’s not bad, especially considering most of that time it is in the oven. And you can feel good about the fact that every bite is healthy for them. Hope you enjoy!

The Recipe: Quinoa Bake with Broccoli and Chickpeas

(serves 4)

olive oil

2 cups chopped broccoli

3 garlic cloves, finely minced

1 small red onion, finely chopped (about 1/3 cup)

1/4 cup chopped fresh parsley

13-15 ounces cooked chickpeas (about 1 1/3 cup)

1 cup dry quinoa, rinsed (any color will work)

zest of 1 large lemon

1 1/2 cups chicken broth (heated)

kosher salt and cracked pepper, to taste

handful of parmesan (about 1/2 – 3/4 cup)

handful of chopped roasted almonds, for garnish

Preheat oven to 450°F.

Heat olive oil in a cask-iron skillet, or anything similar. Sauté the onion, garlic, broccoli, and chickpeas for about 3 minutes. Sprinkle with about 1 teaspoon of salt and some cracked pepper. Then add the lemon zest, parsley, quinoa, and heated broth. Make sure all of the quinoa is covered by the broth. Cover with foil and place in the oven.

Bake for about 20 minutes, or until the quinoa has absorbed all of the liquid and is tender. Remove from oven. Place oven rack near the broiler and turn it on. Sprinkle parmesan over the quinoa and return to oven uncovered. Broil for just a couple of minutes until the parmesan has turned golden brown. Keep a watchful eye, as it can burn quickly. Remove from oven and sprinkle with chopped almonds before serving. Leftovers can be kept in the refrigerator and reheated easily. Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Curry-Scented Cauliflower with Golden Raisins

Posted in Salad, tagged Cauliflower, Clean Eating, Curry, Gluten-free, Golden Raisins, Healthy, Roasted, Vegetables, Whole Foods on March 25, 2014| 5 Comments »

We joined a CSA recently! For a vegetable-obsessed girl like me, this is big news. So much so that I want to tell everyone I interact with…but that would be a bit weird, so I’ll just tell you. I’m already anxious for June to roll around– for that first box to arrive, full of vegetables grown for my family by people that I know. To be honest, we haven’t been CSA members for a couple of years now. I know, I know. You see, the previous CSA that we belonged to didn’t quite meet my family’s needs. We ended up spending a ton of money every week to supplement the offering. This year we dove back in, and decided to go with Bossy Acres. The fabulous ladies that run this CSA are heavily involved in the Twin Cities food community. I had heard remarkable things about their CSA from several friends. And then, once I had a chance to talk with the owners about the excitement and passion that they put into their work, it made me realize that I wanted my family to be part of it. And I am so darn excited! Did I already mention that?

Alright, now that I’m done with my mini celebration it’s on to today’s post. Even though this is THE NEVER-ENDING WINTER here in Minnesota, I’ve moved on to think about lighter, quicker fare. Spring has to arrive eventually, right? It’s just a matter of time before the farmers’ markets are loaded with fresh vegetables, and I’ll also be getting my first CSA delivery. Waiting is hard. I want strawberries and tomatoes now. But until then, I’ll enjoy this gorgeous cauliflower.

I love how hearty cauliflower is. It’s reliable and always a good option in the Summer or Winter. Out-of-season tomatoes and cucumbers can’t claim that. I enjoy this side dish (though I eat it as a main course) when the cauliflower is roasted just a bit. Not entirely soft, but not raw either. Once it’s done, I like to toss it immediately with red onion and golden raisins on the hot roasting pan. It warms them through and takes the edge off the onion. Infusing the spices in warmed olive oil is a great way to maximize the flavor. This is a subtle dish. It’s not swimming in a sauce or loaded with flavors that punch you in the face. And it comes together in a matter of minutes. The golden raisins are key– the slight sweetness that they add is crucial here. Hope you enjoy!

The Recipe: Curry-Scented Cauliflower with Golden Raisins

(serves 2-4)

1 large head of organic cauliflower, broken into small bite-sized pieces

1 small red onion, thinly sliced

1/3 cup organic golden raisins

handful of fresh cilantro

2 tablespoons extra-virgin olive oil, plus more for roasting

1 teaspoon hot curry powder ( I love Penzys’ version)

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

pinch of kosher salt to taste

lime wedges, for serving

Preheat an oven to 400°F. Toss the cauliflower pieces with a drizzle of olive oil and place on a baking sheet. Roast for 15-20 minutes, or until the cauliflower has browned slightly but isn’t completely soft. Remove from oven and immediately toss the sliced red onion and golden raisins on the hot pan with the cauliflower.

Meanwhile, prepare the curry-scented olive oil by placing 2 tablespoons of olive into a small skillet. Mix the curry powder, turmeric, and cumin into the oil and heat on medium for about 1-2 minutes, or until the oil becomes warm and fragrant. Make sure to stir it. Remove from heat and pour over the vegetables. Toss with cilantro. Season with salt, if necessary. Serve with a squeeze of lime. Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Healthy Asian Peanut Slaw

Posted in Salad, tagged Asian, Asian Peanut Dressing, Carrots, Clean Eating, Healthy, Peanut Butter, Red Cabbage, Red Peppers, Salad, Slaw, Vegetables, Whole Foods, Yogurt on March 4, 2014| 9 Comments »

I love a good slaw. Basically, I love any salad that is made from cabbage and crunchy vegetables. Sure, once summer rolls around I’ll be thrilled to dig into a plate of delicate, tender greens. But, in the meantime, I never tire of crunchy, hearty vegetables. They satisfy me when I’m hungry. They have a great mouth-feel– as in, I actually feel like I’m eating something substantial. Like I’m eating a meal.

Cabbage (and kale) are really my go-to winter salad fare. Remember this salad? I still eat it at least once a week. The same goes for the one I’m sharing today. I love combining Asian flavors into a slaw. It just works. Making a dressing using plain yogurt is a perfect way to “health it up”, yet still satisfies that need for something a bit more indulgent and creamy.

I used freshly ground peanut butter in this dressing, but you can buy good organic peanut butter at your market. Be sure to look for a kind that only contains ground peanuts. Added salt is fine. If you have to use something else with other ingredients, just be warned that the flavor of the dressing may be a bit off, as those other kinds generally contain a lot of sugar. Most of the other ingredients for the dressing are things that you probably have in your refrigerator already. The lime juice is the perfect backdrop for the flavors. And as for the vegetables, the combination of red cabbage, carrots, carrots, cilantro, and broccoli are wonderful together. I love using broccoli in this finely-sliced form. Broccoli has a wonderful flavor, but I don’t always like chewing on the florets, so this is a nice solution. I’ve also added golden raisins to this slaw. Taking a bite with one in it feels like hitting the lottery. Perhaps I should just toss more in next time?! Cheers– hope you enjoy the slaw!

The Recipe: Healthy Asian Peanut Slaw

(serves 1-2)

For the Asian Peanut Dressing:

2 tablespoons organic natural peanut butter (containing only peanuts and salt)

1/4 cup plain yogurt

1 tablespoon soy sauce

1 tablespoon fresh lime juice

1 teaspoon sesame oil

1 teaspoon garlic chili sauce

honey (optional)

For the Slaw:

2 medium carrots, grated on the large hole of a box grater

1/4 small head of red cabbage, thinly sliced

5-6 large broccoli florets, thinly sliced

1/4 large red pepper, julienned

small handful of cilantro leaves, stems removed

2-3 tablespoons golden raisins

chopped salted peanuts or cashews, for serving

In a medium bowl, whisk the ingredients for the dressing together. Set aside. In a larger bowl, combine all the ingredients for the slaw, sans peanuts. Pour the dressing onto the vegetables and mix together using tongs. You may not want to pour all of the dressing on at once (I generally have a bit leftover). It’ll depend on your personal taste. Top with the chopped peanuts or cashews. Enjoy!

As always, thanks for stopping by Relishing It today!

Laurie

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Homemade Spaghetti Sauce with Mushrooms and Garlic

Posted in Savory, tagged Basil, Clean Eating, Garlic, Grass-fed Beef, Homemade Spaghetti Sauce, Italian, Mushrooms, Oregano, roma tomatoes, Whole Foods on February 24, 2014| 2 Comments »

I’ve mentioned here before that my husband and I were high school sweethearts. We’ve been together for many years, and if there is one dish that describes “us”, it is this spaghetti sauce. We’ve been making it together for as long as I can remember. And even though it has gone through a few subtle changes over the years (because I certainly wasn’t canning my own tomatoes in my dorm room), it has remained much the same as it did those many years ago. Many of you have been asking for this recipe, so I figure it’s time to to finally write it down and share it. I mention on here fairly frequently that one dish or another is a family favorite. But this one is the family favorite. If the kids get to choose a meal, this is what they pick. Valentine’s Day rolls around, and this is what we have. It’s a bit odd, because this dish is ordinary, yet very special to us.

A couple of things need mentioning. As I’ve said, I can my own tomatoes. I use roasted roma tomatoes for this sauce. I love how thick and rich they become, compared to regular tomatoes with their abundance of water. This sauce can be made with any variety of tomatoes, though I’ve settled on roasted romas as my favorite. The key here is to know what to do if your sauce has extra liquid in it that you don’t necessarily want. Watery spaghetti sauce is, to be honest, gross. Too much liquid, and it just doesn’t cling to the pasta. My point, is that you should do your best to find some good quality canned roasted tomatoes. Muir Glen is my recommendation, if you don’t can your own. Canned San Marzanos are also another excellent choice. Whatever type of tomatoes you choose, crushed or whole, etc– give them a few pulses in a food processor to break them up (or use your hands) so they aren’t chunky. If the sauce is too watery near the end of the cooking time, remove the lid and let it reduce a bit. Adding another dollop of tomato paste will also help.

One more thing, I normally don’t use fresh basil in this sauce– instead I pull a bit out of my freezer that I’ve preserved for the winter. In the summer, when my basil is plentiful, I chop it and freeze it in muffin tins and ice cube trays. Then I vacuum seal it. When I need a bit of basil in the winter, I just pull one out and pop it into whatever it is that I’m making. I love this method. So, if you happen to have a freezer full of the same, use it! If you don’t, I’ve tested it with fresh basil, so you will know how much to use– feel free to add more, if you like. Just please don’t used dried– the flavor is not even comparable.

This sauce has a wonderfully earthy flavor from the herbs, garlic, and the crimini mushrooms. It’s a complex array of flavors that I heighten by using a bit of anchovy. As I’ve mentioned before, don’t be scared to use it. It adds such a nice umami flavor. The other integral ingredient is the bay leaf. The almighty bay leaf, in my opinion. It adds such a unique flavor that this sauce relies upon. When the sauce is finished simmering, swirl in a tablespoon or two of good olive oil– it’s the perfect finish to the sauce. I hope you and your family enjoy this dish as much as we do.

The Recipe: Homemade Spaghetti Sauce with Mushrooms and Garlic

(serves 4-6)

2 pounds grass-fed ground beef

1 medium white onion, chopped

1 large bulb of garlic, peeled and roughly chopped (yes, the entire bulb!)

1 quart roasted roma tomatoes, crushed

1 dried bay leaf

1 teaspoon freshly cracked black pepper

5-6 teaspoons kosher salt

1 1/2 teaspoons dried oregano

2 heaping tablespoons finely chopped fresh basil (about 17 large basil leaves)

1 tablespoon double-concentrated tomato paste

1/2 teaspoon finely chopped anchovies

8-9 ounces crimini mushrooms, thickly sliced

1-2 tablespoons good quality extra-virgin olive oil, for finishing ( California Olive Ranch, is my favorite)

Parmigiano-reggiano cheese and hot pepper flakes, for serving

In a large Dutch oven over medium-high heat brown the ground beef, then drain the fat. Return the pan to the heat and add the onion, garlic, salt, and pepper to the beef. Sauté for a couple of minutes until the onions are somewhat tender, stirring frequently. Then add the crushed tomatoes, oregano, basil, tomato paste, anchovies, and bay leaf. Stir. Then finally add the mushrooms. Reduce heat to medium-low and let simmer for about 30-40 minutes, covered. Stirring frequently and carefully, as you don’t want the mushrooms to break apart. Monitor the amount of liquid near the end of the cooking time. Remove lid to reduce, if it seems too watery. If it seems too thick, be patient– the mushrooms release a lot of liquid during the simmering time. When it is done, remove the bay leaf and stir in 1-2 tablespoons of olive oil. Adjust seasonings, if necessary. Serve with freshly grated Parmigiano-reggiano cheese and hot pepper flakes, if desired. Leftovers keep well in the refrigerator, or freezer. Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Meyer Lemon and Thyme Roasted Chicken

Posted in Savory, tagged Clean Eating, Dijon Mustard, Entree, Gluten-free, Meyer Lemon Sauce, Meyer Lemons, Roasted Chicken, Thyme, Whole Foods on February 18, 2014| 12 Comments »

Today’s recipe is one that looks impressive and tastes incredible, yet comes together with little effort. Roasted chicken is another fine example of how good food does not have to be complicated. It’s easy to prepare, and makes a perfect family meal that can be complimented by so many wonderful flavors. I’ve used Meyer lemons for this version. Whenever they are in season, I prepare a lemon sauce and drizzle it over roasted chicken. These lemons taste a bit different than traditional ones. I detect a hint of a pine, as well as a little more sweetness. They are perfect in this dish, since their skin is thinner and can be eaten– they almost become ‘candied’ when roasted.

I like to roast chicken on a high heat. It creates such a nice, dark exterior that I just love. Fear not, the inside remains wonderfully juicy. One thing to be aware of– your chicken pieces should all be relatively the same size. This will ensure even roasting. The breasts should be cut in half if they are too large.

The sauce is a simple one. It showcases the lemons perfectly. I suppose it’s worth exploring the idea of marinating the chicken in a portion of the sauce for a few hours before roasting. The lemon would really permeate the chicken. But, to be honest with you, I’ve never bothered. Let me know if you decide to give it a go. If thyme isn’t your favorite herb, this dish is also delightful with rosemary. Enjoy!

The Recipe: Meyer Lemon and Thyme Roasted Chicken

(serves 4)

1 whole pasture-raised chicken cut into pieces (breasts cut in half, if too large)

1/2 cup fresh Meyer lemon juice (from about 5 Meyer lemons)

1/3 cup extra-virgin olive oil

2 tablespoons Dijon mustard

fresh thyme

1/2 tablespoon honey (more or less to taste)

1-2 Meyer lemons, thinly sliced for roasting

kosher salt and freshly cracked black pepper

Preheat the oven to 475°F. Line a baking sheet with parchment paper.

In a small bowl, mix the lemon juice, Dijon, honey, and salt and pepper together. Slowly whisk in the olive oil. Set aside.

Place the chicken on the parchment paper and pour 2/3 of the sauce over it, coating all sides of the chicken. Reserve 1/3 of the sauce for serving. Remove and discard the stems from some of the thyme and sprinkle the leaves over the chicken, along with salt and pepper. Place the thinly sliced Meyer lemons on the pan, as well. Bake for about 35 minutes on the middle rack. Remove from the oven and serve with additional sauce and fresh thyme. Salt and pepper, as needed. Enjoy!

Thanks for stopping by Relishing It today!

Laurie

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Hearty Soup of Beef Roast, Root Vegetables, and Warm Spices

Posted in Soup, tagged Allspice, Black Butte, Cinnamon, Clean Eating, Gluten-free, North Dakota, Potatoes, Roast Beef, Root Vegetables, soup, Star Anise, Warm Spices, Whole Foods on February 10, 2014| 10 Comments »

I’ve mentioned my rural roots here in previous posts, but for those of you that are new to Relishing It, I grew up on a small dairy farm in western North Dakota. And I still get terribly homesick from time to time. So this is one of those recipes that reminds me of my childhood, and helps me cope with being away. It’s strange, even though I’ve spent more of my life away from Regent ND, it still has my heart. It’s still my home. One of the hardest parts of growing older is wanting those comforts of the past, but coming to terms with the fact that they’ll never again be as you remember them. It’s the double-edge of nostalgia, I suppose. I miss being that carefree kid running around the farm. I miss seeing my childhood friends. I miss regularly seeing my aunts, uncles, and cousins. And I miss talking with my grandparents, who have all passed away.

My view every morning for 18 years

When I was a teenager, I worked at the museum in town during the summers. On my lunch breaks I would venture up to my grandparents’ house for lunch. My grandma would always make sure to have something ready for me and the three of us would eat together and talk about our lives. Even then, I really did realize that it was a special time and that one day I’d look back on it with a mixture of longing and gratitude. My grandparents (on both sides of the family) were real salt-of-the-earth people. They were hard-working, no-nonsense, and very kind. I’m so lucky to have had them in my life. So many of my interests now are things that they did and were interested in– preserving, fermenting, gardening, sausage-making, and even distilling alcohol. The conversations we could have!

The soup I’m sharing with you today is based on a soup that my Grandma Jesch used to make for me on some of those lunch breaks. I only have the memory of the flavors to go off of, but I think this is a pretty good representation. She would often simmer an entire beef roast for hours, and then turn it into this most amazing, hearty soup. It has chunks of tender beef, along with root vegetables. But, the flavors I remember most are the warm spices. There was a hint of something unusual that drew me to this soup whenever she made it– cinnamon, star anise, and allspice are what I figured they might be– and here they work beautifully. Also, you’d be a fool not to finish this dish with a splash of cream. Hope you enjoy!

The Recipe: Hearty Soup of Roast Beef, Root Vegetables, and Warm Spices

(serves 4)

2 tablespoons olive oil

About a 3 pound beef roast ( preferably grass-fed and bone-in)

1/2 white onion, chopped

3-4 garlic cloves, chopped

1 quart beef broth, preferably homemade

4 cups water

5-6 large carrots, cut into chunks

3-4 parsnips, cut into chunks (if too large, remove the woody center)

3 celery stalks, cut into chunks

8-10 smallish yellow potatoes, cut into chunks

1 cinnamon stick

1 star anise

1/2 teaspoon ground allspice

1 teaspoon dried thyme (or 1 1/2 teaspoons fresh)

1 dried bay leaf

kosher salt, and fresh black pepper, to taste

fresh parsley and heavy cream, for serving

Heat a large Dutch oven with olive oil in it. Season the beef with salt and pepper. Sear all sides of it until a deep golden color develops. Remove beef from the pan. Add the onion and garlic to the hot pan and sauté for a few minutes until tender. Add the beef back to the pan, along with the beef stock, water and the spices of cinnamon, star anise, allspice, thyme, and bay leaf. Bring to a high simmer, then reduce heat to medium, cover and let simmer for about 2 1/2 hours or until the beef is somewhat tender. Next, add the celery, carrots, and parsnips to the pot and simmer until the beef is fully tender, or practically falling off of the bone, another 30-45 minutes, or so. Then, add the potato chunks and cook for about 20 more minutes until they are tender. Meanwhile, remove the beef from the pot and separate it into chunks using a fork– removing any visible fat, as well. Return the pieces of beef to the pot when the potatoes are completely done. Re-season with salt and pepper. Remove and discard the star anise, cinnamon stick, and bay leaf. Sprinkle with freshly chopped parsley and a splash of cream before serving. Enjoy!

Thanks for stopping by today!

Laurie

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Seafood Paella

Posted in Savory, tagged Clean Eating, Gluten-free, Littleneck Clams, Mussels, Paella, Red Peppers, Saffron, Seafood, Short-Grain Rice, Shrimp, Smoked Paprika, Spanish Chorizo, White Wine, Whole Foods on February 5, 2014| 10 Comments »

I’ve been wanting to share this amazing recipe with you for awhile now, and since Valentine’s Day is approaching I figure it’s finally time. I’m not sure why, but to me this is a romantic dish. Maybe it’s the beautiful color, the seafood, the scent of saffron, or even the wine. In any case, for me this is an ideal Valentine’s Day dinner.

Yes, the dish looks impressive, but it’s not difficult to make. It comes together quickly and the cooking time is relatively short. The most labor intensive task is actually vegetable chopping. And the flavors– my oh my, they’re unbelievable. First, there’s the saffron. Along with providing the beautiful red/orange hue, it adds a wonderful flavor. Saffron is an impressive spice, but keep in mind it’s also the most expensive one out there. With that in mind, I’ve given you the option of using between 1/2 – 1 teaspoon for this dish. I’ve made it both ways, and it’s turned out great each time. Just don’t skip the saffron entirely, because it makes a difference here.

The other main star of the dish is the Spanish chorizo. This is an aged chorizo with a delicious smokey flavor. It can be difficult to find, but again, it’s worth the search. I get mine at the St. Paul Cheese Shop, for those of you who live nearby. The rice in this dish is supposed to be separated– not creamy like a risotto. Look for a spanish rice, such as Bomba (also called Valencia) or Calasparra as they will absorb the liquid properly. Another option is the more readily-available short-grain rice, Arborio. For my version of paella, I use shimp, mussels, and clams. I know chicken is often a component, but I stick with the seafood. You can use whichever you like– you know my theory on making the dish your own. The seafood paired with the clam juice and wine create a wonderfully intense flavor with a hint of brininess.

There are many different methods to cook paella. I settled on heating the oven really hot (to 500°F) and placing a pizza stone in it. I use a 14-inch stainless-steel skillet, so it’s nice in that it heats evenly in the oven as opposed to sitting on a small burner. The pizza stone adds additional heat to the bottom of the pan in hopes that it will create a tasty, caramelized crust on the bottom called socarrat. If you have a smaller 12-inch pan– feel free to cook it on the stove top. Just be sure to move the pan around a bit for an even heat, while being diligent about not stirring it. If you do use a 12-inch pan rather than a 14-inch, you won’t be able to fit as much meat/seafood into the dish. Use your judgment, and it’ll turn out just fine. And of course, if you’re lucky enough to be able to cook it over an open flame outdoors, kudos to you!

The Recipe: Seafood Paella

(serves 4)

2 tablespoons olive oil

1 red bell pepper, finely chopped

1 green bell pepper, finely chopped,

1 white onion, finely chopped

3 garlic cloves, finely chopped

1 tomato (preferably from a local greenhouse), finely chopped

2 teaspoons concentrated tomato paste

1 1/2 teaspoons smoked paprika

1 cup bottled clam juice

1 cup dry white wine, more if necessary

2 1/2 cups chicken stock (preferably homemade)

1/2- 1 teaspoon saffron (crushed using a mortar and pestle)

2 cups short grain rice–Bomba (Valencia), Calasparra, or Arborio

8 ounces (1/2 pound) spanish chorizo, cut into 1/4-inch slices

1/2 pound littleneck clams

1/2 pound mussels

1/2- 1 pound shrimp (peeled and deveined)

Lemon wedges, fresh parsley, and red pepper flakes for garnish

Place a pizza stone into an oven and heat to 500°F for about a half hour. Combine the chicken stock, clam juice, white wine, and saffron into a large sauce pan and bring to a high simmer.

Meanwhile, using a 14-inch skillet or a paella pan (12-inch will work, too) heat the olive oil and cook the chorizo over medium heat until some of the fat has rendered. Remove the chorizo from the pan and add the red and green peppers, garlic, and the onions. Sauté for a few minutes until tender. Then add the tomato paste, spanish paprika, and the rice. Sauté for about 1 minute. Add the hot liquid and the chorizo to the skillet and place pan onto the pizza stone in the oven. Do not stir after this point. After 10 minutes, add the chopped tomatoes, mussels, and clams to the pan– crack side up. Then, after 5 more minutes, push the shrimp into the rice and cook for about 5 more minutes. If at any point the rice seems to be drying out too quickly, add more broth, water, or wine (go for the wine!) to the pan. If the rice seems to be done cooking (it will only take about 20 minutes total) before the shrimp is done or the clams and mussels have opened up– just place tin foil over the entire dish to trap some of the steam. I tend to do this when I place the shrimp into the dish. Discard any mussels and clams that ultimately never open up. Serve with lemon wedges and fresh parsley. Enjoy!

Thanks for stopping by today!

Laurie

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Ginger Sesame Butternut Squash, Brussel Sprouts and Black Rice

Posted in Savory, tagged Black Rice, Brussel Sprouts, Butternut Squash, Clean Eating, Ginger, Ginger Sesame Dressing, Roasted, Sesame, Side Dish, Vegetables, Whole Foods on November 19, 2013| 2 Comments »

I just know many of you are in the thick of planning your Thanksgiving menus, and I’ve got a side dish that would look absolutely grand on your table. I’m one of those who think the Thanksgiving meal is all about the sides. Sure, the turkey is fine, but there just isn’t a lot of excitement there. It’s the side dishes that have the variety of flavors and colors that make the meal so interesting. At least that’s how I feel. My husband habitually defaults to two servings of turkey, gravy, potatoes, and stuffing. That’s it. I’m not sure what’s wrong with him. Anyway, even if you’re not looking for a Thanksgiving idea, this dish is pretty incredible for any occasion. I like to make it and enjoy the leftovers throughout the week– it keeps and heats up beautifully, never losing any texture or flavor.

I usually have some baked squash in my refrigerator on most any day during winter. It’s just one of those healthy, filling vegetables that works with so many meals. Butternut squash holds it’s shape really well in this dish. Brussels are also a favorite, and here they go particularly well with the squash. If you haven’t yet tried black rice, here’s your chance. It’s healthy and has a wonderfully nutty flavor. The slightly-chewy, toothsome texture balances out the softer vegetables in this dish. And if you can’t get your hands on black rice, any wild rice would be a good substitute.

Finally, let’s talk about this amazing ginger sesame dressing. Ginger adds such a unique and robust flavor, so a little goes a long way. The sesame oil give the dressing an additional layer of nuttiness (flavor, not craziness). It’s worth buying a bottle. Side note, keep it in your refrigerator, so it lasts longer. This dressing is amazing on these vegetables– but would be wonderful on so many other things, as well. Be creative! Enjoy!

The Recipe: Ginger Sesame Butternut Squash, Brussel Sprouts, & Black Rice

(makes enough for 4-6 people, easily)

About 1 pound small brussel sprouts, halved (or quartered, if large)

About 1 pound (or a bit more) butternut squash, peeled and cubed

2/3 cup dry black rice, rinsed

2 tablespoons extra-virgin olive oil, for roasting

1 tablespoon sesame seeds, toasted, for garnish

Ginger Sesame Dressing:

3 tablespoons balsamic vinegar

1 teaspoon finely minced ginger

1 garlic clove, minced

1 teaspoon honey

1/2 teaspoon soy sauce

1 teaspoon sesame oil

1/4 cup extra virgin olive oil

Preheat oven to 375°F.

To make the black rice: Place the rinsed rice in a medium saucepan along with 1 1/3 cups of water. Add a sprinkle of salt. Cover and bring to a boil. Reduce heat to low-medium and cook for about 20 minutes, or until the rice is mostly tender. Turn off the heat and let it sit in the pan covered for 15 minutes, or so . Fluff with a fork when ready to use.

Meanwhile, place the brussel sprouts and butternut squash on a large baking sheet. Toss with two tablespoons of olive oil. Roast for abut 25-30 minutes, or until the vegetables are tender. Make sure to flip the vegetables once or twice for even browning.

To make the Ginger Sesame Dressing: In a medium-sizd bowl, whisk together all of the ingredients except the olive oil. Then, slowly add the olive oil while continuing to whisk. Set aside until ready to use.

In a large serving bowl or platter, gently combine the roasted butternut squash, brussel sprouts, black rice, and ginger sesame dressing. Taste and season with kosher salt, if necessary. Top with the toasted sesame seeds. Enjoy!

Thanks for stopping by today!

Laurie

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Vegetarian Lentil Taco Soup

Posted in Soup, tagged Black Beans, Cilantro, Clean Eating, Corn, Gluten-free, Healthy, Homemade Taco Seasoning, Legumes, Lentils, Paleo, Red Beans, taco seasoning, Taco Soup, Vegan, Vegetarian, Whole Foods on November 12, 2013| 16 Comments »

Baby, it’s cold outside! Or at least it is here in Minnesota. There is definitely that ‘winter-is-coming’ chill in the air. And this is just the start. Wind chills will eventually plummet to -50 degrees F, snow will pile up on the sidewalks. Ugh. I always complain as autumn comes to a close, knowing that we face the long slog to April. My body just isn’t acclimated to the cold for the first month or so. Ah well, I guess there’s also the comforting expectation of snuggling into a warm blanket and a good book while the kids head out to play in the snow. There is that to look forward to…

As soon as the weather turns, I start thinking about soup. This particular one is a beauty. It’s substantial– more like a cross between a soup and a stew. It’s loaded with healthy protein from lentils and beans, though my favorite ingredient this time around is most definitely the corn. It makes so many soups better. It adds a nice flavor and a bit of texture, as well. Not to mention, it pairs beautifully with the Mexican flavors.

Let’s talk about those flavors, shall we? Years ago I began making my own taco mix. To be honest, it happened a bit by accident. I ran out of my usual purchased taco seasoning, so I had to improvise. Luckily, I keep a well stocked spice cabinet (Penzys really should send me a thank you note). In looking at the recipe, don’t let the length of the list scare you. I realize that not everyone has all of the spices on hand. As long as you have the main ones (chili, paprika, garlic, onion, and cumin powder), you will be just fine. But, if you do happen to have the others, even better. Try this seasoning the next time you make traditional tacos– you’ll love it!

The soup is wonderful served with the usual taco accompaniments– sour cream, cilantro, jalapeños, and of course some tortilla chips. However, I also discovered another way that I like to eat the leftovers. Since the legumes continue to soak up more broth overnight, the soup becomes a bit thicker. I love to serve it atop baked spaghetti squash. It’s delicious and makes a great gluten-free, paleo, and even vegan meal! So– perfect to serve to friends or family that might be trying to eat that particular way. Stay warm, friends!

The Recipe: Vegetarian Lentil Taco Soup

(serves 4-6 comfortably)

2 cups dry brown lentils, rinsed

2/3 cup dry red beans (or 1 can), rinsed

2/3 cup dry black beans (or 1 can), rinsed

2 tablespoons olive oil

1/2 cup chopped white onion

3 garlic cloves, minced

1 quart puréed or crushed tomatoes

1 quart vegetable broth (or use chicken, if you’re not trying to stay vegetarian)

1 heaping cup frozen corn

1/2 cup chopped fresh cilantro

juice of one lime

scallions, jalapeños, sour cream (if vegan isn’t your aim) and limes as garnish options

For the Taco Seasoning:

(makes a scant 1/2 cup)

2 tablespoons ancho chili powder

1 tablespoon ground cumin

1 teaspoon sweet paprika

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons kosher salt

2 teaspoons coarse black pepper

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon dried oregano

1/4 teaspoon smoked paprika

1/4 teaspoon ground allspice

To begin: soak and cook your red and black beans separately following standard directions to cook beans. Honestly, I usually have extras in my freezer that I pull out to throw into this soup. Beans freeze incredibly well, so feel free to make extras for that purpose. You’ll want about 1 1/2 cups of cooked red beans, and 1 1/2 cups of cooked black beans. Or simple choose to use one can of each, rinsed.

Mix all of the taco seasoning ingredients together in small bowl, set aside.

Heat a large Dutch oven over medium-high heat and add the olive oil. Begin to saute the onion and garlic for a couple of minutes until somewhat soft. Add the taco seasoning to the onion mixture. Then add the tomatoes, vegetables stock, cooked red and black beans, and the lentils. Bring to a boil, then reduce heat to a medium simmer. Cook covered for about 30-40 minutes, or until the lentils are tender, but have not fallen apart. Stirring a couple of times along the way. Make sure not to overcook the lentils, or they will turn to mush. When the soup is done, add the frozen corn, cilantro, and juice of one lime. Reseason with salt and pepper, if necessary. Serve with sour cream, cilantro, jalapeños, and more lime. Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Photos by and property of Laurie Jesch-Kulseth. May be used with author’s permission.

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