Okay, now for some recipes with organic foods:
Black beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, black beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.
2 small carrots, thinly sliced cross-wise
1 onion, chopped
2 stalks of celery, chopped
4 garlic cloves, minced
1/4 cup fresh cilantro, chopped
2 tablespoons organic virgin olive oil
2 15 ounce cans black beans, drained and rinsed
1 cup corn kernels, heated
2 teaspoons sweet and spicy curry powder
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
sea salt and ground pepper to taste
3 cups organic vegetable stock or organic chicken stock
2 tablespoons lemon juice
4 tablespoons sour cream for garnish
1 tomato, diced for garnish
In a stock pot over medium heat, add olive oil and let warm for 1-2 minutes. Add carrots, celery, onion, garlic, and cilantro. Stir and cook until the vegetables begin to soften and celery turns slight translucent. Meanwhile, drain and rinse the beans, set aside. Add the curry powder, coriander, and cayenne pepper to the vegetables and stir. Add the beans and organic broth or stock. Bring to a boil, turn down the heat to medium low for 20 minutes, and simmer. Remove from heat.
Remove half the beans and vegetables using a slotted spoon and process in a blender or food processor until they become a thick sauce – about 30 seconds. Return this mixture to the soup and stir thoroughly to thicken up. Reheat, fold in corn kernels and lemon juice. To serve, spoon into bowls and garnish with a dollop of sour cream, diced tomatoes, and a sprig of fresh cilantro.
Garlic Herb Pizza Recipe
Delicious roasted garlic paired with our own blend of organic Herbs de Provence make this quick and easy pizza taste like a gourmet meal. Make for dinner or serve for lunch and pair with a fresh Mesclun salad. Making your own pizza is not only easy, but healthy and less expensive than ordering a ‘pizza to go’ or baking a frozen one.
10 oz Pizza dough (makes 2 medium or 1 large pizza) – Quick Thin Crust Pizza Dough Recipe or Classic Pizza Dough Recipe
3 tsp extra-virgin olive oil
1 head garlic to roast
6 oz organic tomato paste
2 teaspoons organic Herbs de Provence blend
2 cups chopped baby spinach leaves
1/4 red onion, sliced in very thin strips
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
Roast the garlic: Slice 1/2 inch off the top of the garlic head and place cut side up on foil. Drizzle with 1 tsp oil. Bake at 350°F for 50 minutes or until garlic smells sweet and is soft in the center. When cooled slightly, squeeze roasted garlic out of the skins., set aside.
Preheat oven to 475 degrees. If using a pizza stone, heat stone at the same time. Place pizza dough on work surface, dusting with fine cornmeal is needed to prevent sticking and shape to the desired shape and thickness, set aside. Blend roasted garlic with tomato paste and 1 teaspoon of olive oil until a spreadable paste forms. Spread evenly on dough and sprinkle with Herbs de Provence. Layer spinach, pepperoni, red onion and cheeses. Place on a lightly oiled baking sheet or on a heated pizza stone and bake 10 minutes or until crust is lightly brown and toppings are melted.
To cook pizza using George Foreman’s Grill:
Heat grill to highest setting for 7-10 minutes. Cut dough in half; shape into two 10-inch round pizzas. Do not make a rim. Grill dough on one side until grill marks show, about 3 minutes. Remove from grill. Place dough, grilled side up, on a cutting board. Brush with 1 teaspoon olive oil. Spread with roasted garlic-tomato spread, sprinkle with Herbs de Provence, layer spinach, pepperoni, red onion and cheeses. Return to grill and cook for 3 minutes, or until cheese melts and crust is cooked through.
Chicken Marsala Quick Dinner recipe
Our delicious, quick dinner recipe for herb chicken in a sweet Marsala and mushroom sauce is simply delicious!
Marsala wine and cooking sherry are versatile ingredients for evey cook pantry. Serve this quick dinner recipe over rice or orzo or add a fresh green salad for a complete quick dinner.
For another quick dinner recipe using chicken, try our fabulous Chick Fajitas recipe.
1/4 cup all-purpose flour for coating
1/2 teaspoon Sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano and 2 tablespoon fresh oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons organic olive oil
1 cup sliced Crimini mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Place egg noodles, rice or orzo on warm plates and top with 1 chicken breast and mushroom sauce. Sprinkle with fresh oregano. Serve with a side of fresh vegetables or green salad.
Salmon Patties Recipe
You can make this quick dinner recipe using fresh or canned salmon. An excellent quick dinner recipe for canned or fresh salmon patties that tastes like you spent all day preparing. Kids love this quick dinner recipe!
Serve this quick dinner recipe with lemon wedges or place several salmon patties on a bed of wilted fresh greens and drizzle with a oil and vinegar salad dressing. You can also cook the salmon patties in smaller cakes and serve as an appetizer. Try our Easy Crab Cake recipe for another quick dinner recipe using seafood.
1 (14.75 ounce) can salmon
3 tablespoons butter
8 scallions finely chopped
2/3 cup fresh bread crumbs
2 eggs, beaten
1/4 cup chopped fresh parsley
1 teaspoon Dijon mustard
Drain the salmon, reserving 3/4 cup of the liquid. Flake the salmon meat into a glass bowl.
In a medium bowl, combine the scallions with the reserved salmon liquid, 1/3 of the bread crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.
Melt the butter in a large skillet over medium heat. Cook salmon patties until browned, then carefully turn and brown on the other side.
Healthy Apple Corn Muffin Recipe
Sinfully delicious healthy muffin recipe that replaces whole eggs with egg whites and eliminates shortening typically found in this recipe. Makes 12 muffins.
2 cups all-purpose (plain) flour
1/2 cup yellow cornmeal
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup fat-free milk
2 egg whites
1 apple, peeled and coarsely chopped (use Granny Smith, Fuji or Pink Lady)
1/2 cup corn kernels
Preheat the oven to 425 F. Line a 12-cup muffin pan with paper or foil liners. In a large bowl, combine the flour, cornmeal, brown sugar, baking powder and salt. Stir to blend evenly.
In a separate bowl, combine the milk and egg whites. Add the apple and corn, whisk to mix evenly and pour over the flour mixture. Stir lightly until all are slightly moist. The batter will be lumpy.
Fill prepared muffin cups 2/3 full and bake about 30 minutes. Tops will spring back when touched. Be careful not to over cook which can cause the muffins to become tough.
Rather than the standard long grain rice typically found in stuffed bell peppers, we use Orzo, a tender rice shaped pasta that has a delicate butter flavor. You cook Orzo just as you would standard rice and you can find it in the grocery store in the pasta section. If you are using store bought sun-dried tomatoes look for those varieties that have only olive oil as a base, otherwise for a real treat try sun-drying your own tomatoes at the height of your tomato harvest.
Preheat oven to 350 degrees
4 large red, yellow or purple bell peppers
2 cups chicken stock
1/2 cup Orzo
2 spicy chicken sausages, casings removed
3 tablespoon organic virgin olive oil
1 white onion, chopped
1/4 cup sun-dried tomatoes, chopped and drained
1 cup fresh spinach, chopped
1/2 teaspoon celery seed
1 Jalapeno pepper, roasted peeled, seeded and chopped
1/2 cup fresh cilantro, chopped
Sea Salt and Pepper to taste
1/4 cup grated Parmesan cheese
Cut the tops off of the bell peppers and discard seeds. Rub bell peppers with 1 tablespoon of olive oil coating both the inside and the outer skin. Set aside in a baking dish. Bring 1 1/2 cups of chicken stock to a boil (reserve remaining 1/2 cup of chicken stock for later use), add Orzo, cover and simmer for 20 minutes without removing lid during the cooking time.
In a large skillet over medium-high heat, break up sausage into small pieces. Saute until browned, draining any excess oil when completely cooked. Add organic olive oil, onion, diced chili, spinach, sun-dried tomatoes, celery seed, cilantro, Orzo and remaining chicken stock. Cook until heated and liquid is absorbed. Remove from heat and salt and pepper to taste.
Stuff peppers with orzo mixture and place back in the baking dish. Sprinkle tops with Parmesan cheese. Add 1/2 cup boiling water to the dish and bake at 350 degrees for 30-35 minutes or until the cheese is melted and the peppers are hot. Serve immediately with a side of sour cream.
Thanks to my wife!