Sauteed Kale with Craisins & Pine Nuts

Sauteed Kale with Craisins & Pine Nuts

I can say with certainty that my grandmother's cast iron skillet has never seen kale.  I think she would be proud!  This was easy, sweet, nutritious, and delicious!  The combination of coconut oil, apple cider vinegar, dried fruits etc. is wonderful. Give this one a try for a healthy side dish or a vegetarian main dish.  

Sauteed Kale with Craisins & Toasted Pine Nuts

The Chef In My Head

Serves 4 as a main dish

1 medium onion, sliced thin
2 bunches of Kale, stalks removed and chopped 
2+ T coconut oil (always amazing with kale)
1/4 c craisins or mixed dried fruits
2 T cider vinegar
salt to taste 

1 tsp. dried pepper flakes (optional)

3 T pine nuts, toasted in dry skillet

Heat a large cast iron pot on medium heat and add coconut oil. Add onions and saute for a few minutes until they begin to soften. Add kale - pile it up - pour on the vinegar and then put a lid on the pan. Keep the heat low and stir often to soften up all the kale/make the onions translucent. The coconut oil should coat the leaves and help moisten things, but you can add a few teaspoons of water if it seem a little dry. After 5 minutes or so, add the craisins and some salt. Continue cooking another 5-10 minutes until kale, onions, and craisins are soft.  Toss in dried pepper flakes, if using.  Serve with toasted pine nuts on top as garnish!

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Tortellini Mushroom Spinach Casserole

Tortellini Mushroom Spinach Casserole

This vegetarian dish was a hit!  Full flavored, creamy, cheesy delicious-ness!  Great to make ahead and easy to double for large groups.  I keep a big bag of cheese stuffed tortellini in the freezer for 'go-to' dishes just like this.  You can make this with just one kind of mushroom, but I love the complexity of the different textures and flavors of varieties like the Shitake and Cremini.  Excellent with Texas Caesar Salad and crusty hot bread. Follow with Tiramisu Toffee Cake!

Ingredients

20 ounces frozen cheese tortellini

1/3 pound fresh cremini mushrooms, sliced

1/3 pound fresh shitaki mushrooms, sliced

1/3 pound fresh white button mushrooms, sliced

2 cloves garlic, minced

1 onion, diced

1/2 tsp freshly ground pepper

1/4 tsp cayenne

1/4 tsp fresh ground nutmeg

Juice of one large lemon

grated lemon rind from one lemon

1/2 cup butter, divided

1 can (12 ounces) evaporated milk

8 ounces Gruyere cheese, shredded

1-1/2 pounds fresh baby spinach

8 ounces part-skim mozzarella cheese, shredded

1 cup Panko (Japanese) bread crumbs

1 cup Parmesan cheese, shredded

1/2 tsp Herbs de Provence

Directions

Cook tortellini according to package directions. 

Meanwhile, in a large skillet, saute the mushrooms, garlic, onion, cayenne pepper, black pepper in 1/4 cup butter until mushrooms are tender. Add spinach to pan, along with lemon juice, lemon rind and nutmeg. Combine with mushrooms in pan until spinach is wilted. Remove from pan and keep warm.

In the same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in Gruyere cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom/spinach mixture. Add cheese sauce and toss to coat.

Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with mozzarella cheese.   In separate bowl, combine Panko bread crumbs, Parmesan and Herbs de Provence. Sprinkle mixture over mozzarella.  Spray or drizzle top lightly with olive oil.  Cover and bake at 350° for 15 minutes.

Uncover; bake 5-10 minutes longer or until heated through and cheese is melted and lightly browned. Remove from oven and allow to cool slightly before serving. 

Yield: 12 servings.

Note:  If making ahead, cover and refrigerate.  About 1-1/2 hours before baking, remove from refrigerator. Increase baking time to 35 minutes + browning time.

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Indian Spiced Quinoa

Indian Spiced Quinoa

Just arrived home from our Annual Spring Break Trip to St. George Island Florida and started rummaging around the pantry for something to whip up (detox).

All those jars of healthy goodness!

  

What's she talkin about???

We have hops and barley, that's healthy!

All that pre-planning in my pantry is paying off!  This super tasty and quick recipe was perfect!

Indian Spiced Quinoa

The Chef In My Head, adapted from All recipes

Makes approx. 2 cups

 1 tablespoon olive oil

 1 lagre shallot, chopped

 1 large clove garlic, minced

 3/4 cup quinoa

 2 teaspoons curry powder

 1/2 teaspoon salt

 1/2 teaspoon black pepper

 1 teaspoon cumin

 1/2 teaspoon cinnamon

 1 dash cayenne pepper

 1 1/2 cups vegetable stock

 1 (14 ounce) can garbanzo beans, drained and rinsed

 1/2 cup toasted pine nuts

 1/4 cup raisins, soaked in hot water and drained

 1/4 cup dried cranberries,  soaked in hot water and drained

Directions

1. Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the shallot has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, cayenne, and vegetable stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.

2. Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, raisins, and cranberries.  Serve warm or cold.

Surprisingly filling!  Can be served over a bed of rocket/arugula.  I molded mine in rings just to make it pretty!

Enjoy!

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Roasted Tomato and Asparagus Penne Pasta Salad

Roasted Tomato and Asparagus Penne Pasta Salad

The Chef In My Head, adapted from Cooking Light

2 cups uncooked whole wheat penne 

12 asparagus spears 

12 cherry tomatoes 

4 tablespoons extra-virgin olive oil, divided

3/8 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 tablespoon minced shallots

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon dried herbes de Provence

1 1/2 teaspoons honey

1/2 cup pitted kalamata olives, halved

2 cups baby arugula (rocket)/spring mix 

1/4 fresh Jicama, cut into matchstix

1/2 cup (2 ounces) crumbled goat cheese

1. Preheat oven to 400°.

2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.

3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.

4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.

5. Place pasta, asparagus, tomato, olives, jicama, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.

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Roasted Tomato Soup ~ Served Hot or Cold

Hot or Cold, Roasted Tomato Soup

This is a robust savory soup served hot or cold.  On this occasion, I served it hot for lunch.  The garden is overloaded with tomatoes!  Two varieties of Heirlooms, Celebrity, Roma and small Cherry tomatoes bursting with flavor.  Basil, yes, we have tons of that too!  Perfect for our delicious soup and easy to put together.

Roasted Tomato Soup, Served Hot or Cold,

adapted from CIA Master Chefs

The Chef In My Head

Yields 8 cups

12 fresh tomatoes, any variety, quartered

4 T extra virgin olive oil, divided use

2 tsp kosher salt, divided use

1/2 tsp fresh ground pepper, divided use

2 large onions, rough chopped

2 stalks celery, rough chopped

4 garlic cloves, 2 peeled rough chopped, 2 whole

4 C vegetable broth

1/4 C dry white wine

1 bay leaf

1/4 C fresh basil, chopped + more for garnish

Place tomatoes along with 2 whole garlic cloves on baking sheet, drizzle with 2 T olive oil and sprinkled with half of salt and pepper.  Roast in 450 degree oven about 30 to 45 minutes until they are browned and have a rich, roasted aroma.  Set aside.

Heat the remaining olive oil in a soup pot over medium heat.  Add the onion and celery and saute, stirring frequently until the onion is translucent, 5 to 7 minutes.  Add the remaining garlic and the bay leaf and saute for 2 minutes.  Add the roasted tomatoes, the remaining salt and pepper and roasted garlic along with the broth and white wine.  Scrape the bottom of the pot to deglaze.  Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 30 minutes.

Remove the soup pot from the heat and discard the bay leaf.  Carefully pour contents into the awesome Vitamix and add the basil and secure the lid.  Turn on machine on and quickly increase the speed to Variable 10, then to high.  Blend for 45 seconds until smooth.   Note: If you do not have a Vitamix yet, then you can use your food processor or blender, blending in smaller batches. 

If serving HOT, pour into serving cups or bowls, garnish with reserved basil sprigs.  

If serving COLD, chill the soup for at least 4 hours and up to 24 hours.  Check for seasoning just before serving.  Pour into cups or bowls and garnish with basil springs.

Enjoy!

Delicious with crispy garlic croutons or my favorite, a rustic Grilled Cheese Sandwich!

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Glowing Green Smoothie

Glowing Green Smoothie (R)

Drinking the Glowing Green Smoothie (GGS) is a great way to incorporate tremendous amounts of greens into your diet – far more than just eating your veggies. A serving of the GGS contains over 3 cups of dark leafy green vegetables, which is more than many people get in a week!
Greens have more valuable nutrients than any other food group on the planet. You might be surprised to learn that greens even have high-quality, easily-assimilated amino acids – enough to build the protein that supports the muscle mass of the mighty, greens-eating gorilla, which pound-for-pound is the strongest animal on earth!
Blending helps make greens’ full spectrum of nutrition readily available to the body. Nutrients are encased inside plant cells and getting their benefits requires these cells’ walls to be ruptured. Greens need to be worked down to a creamy consistency, but most people simply don’t chew that much! Blending addresses this problem, helping your body absorb the maximum amount of nutrition from your greens.
This is the drink that I drink every day, and have all my clients drink to feel and look their best. I hope that it will become part of your daily life as well.
I generally recommend starting out consuming around 16 ounces of the Glowing Green Smoothie, and then working up to 24 ounces or more. A Vitamix blender is definitely recommended to make this smoothie, so that it’s smooth, silky, and delicious in only a few minutes of prep time and cleanup.
The advantage of making a big batch like this one is time and convenience. Unlike juice, the Glowing Green Smoothie will keep in your refrigerator, as long as it’s covered, for about two and a half days. You can share it with your family or roommates, or have it yourself over that time period. You can also freeze portion sizes of it in glass containers and thaw out the night before in a bind.
Ongoing cleansing is a critical way to reach your highest potential of health and beauty. The Glowing Green Smoothie retains all of the fiber of the greens and fruit, rather than removing it. In nature, vegetables and fruit are found with both their fiber and juice intact, and we can’t improve on nature. Fiber is critical for ongoing cleansing by sweeping out toxins on a regular basis, helping to keep your digestive tract and body clean, and also keeping you more full so that you tent to eat less heavier and/or acidic foods throughout the day.
Note: I encourage you to mix and match your greens and fruit. Vary this recipe with kale, chard, arugula, and the like. Just avoid melons, as they don’t combine well with other produce.

Excerpts from Kymberly Snyder's Official Website

I encourage you to peruse her website, it is 

loaded with healthy goodness and valuable information!!

Glowing Green Smoothie (R)
The Beauty Detox Solution
Ingredients (64 ounces / 2-4 servings)


1 ½- 2 cups very cold, filtered water
6 cups spinach, chopped (I used kale)
5 cups organic romaine lettuce, chopped
2 stalks of organic celery (I used several of the tender baby stalks)
1 organic apple, cored and chopped
1 organic pear, cored and chopped
1 organic banana
1–2 Tbs. fresh organic lemon juice
Optional Ingredients
Ice cubes (the extra coldness can help newbies with the taste)
1/2 cup of organic cilantro
1/2 cup of organic parsley
Directions
Add water, spinach and chopped romaine to the blender. Starting the blender on a low speed; mix until smooth.
Gradually move to higher speeds and add the herbs, celery, pear, and apple. Add the banana and lemon juice last.


*For 1 serving, cut out one of the fruits and the celery.
Remember, your overall diet and lifestyle, and how you are cleansing out waste regularly are critical to you getting the results you want. You can’t just drink the GGS and expect maximum results…Be sure to read The Beauty Detox Solution to learn the entire program! It includes the crucial information to understand how to eat for beauty, as well as recipes, meal plans, and much more.


That's right, you guessed it....the Vitamix is on it again!!!

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Decadent Mushroom Soup

Mushroom Soup

The Rockin Vitamix soars again!  Really fast, delicious, creamy, deep and rich flavors and simply decadent.  Damn, this is really good!!

The fact that I can make a creamy soup without cream, never ceases to dazzle me!!

Soup-er easy....Here you go!

Decadent Mushroom Soup

The Chef In My Head

4-cup servings (very rich) as an appetizer or first course

1/2 stick unsalted butter

1 T. olive oil

1-8 oz. pkg. Cremini mushrooms, sliced

1-8 oz. pkg. White button mushrooms, sliced

1 large onion, sliced

3 green onions, sliced

1 carrot, diced

2 springs fresh thyme

1/8 tsp cayenne pepper

1 garlic clove, minced
Kosher Salt & Fresh Ground Pepper, to taste

juice of 1/2 lemon

1/2 Cup dry white wine

1-1/2 C vegetable stock

2 tsp. Chicken soup base (optional)

In a large saute pan, over medium heat, melt butter along with olive oil.  Add all ingredients with the exception of wine and stock.  Saute to allow all flavors to blend and vegetables to soften, not brown.

Add wine to deglaze pan.  Transfer mixture to Vitamix.  Turn on, rotate dial to 10 and switch to high.  Slowly add vegetable stock and soup base if using through lid.   Blend for 5-6 minutes or until heavy steam escapes top.

Pour into serving cups/bowls.  Garnish with Creme Fraiche or Sour Cream if desired along with fresh cracked pepper.  Enjoy!

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Moroccan Spaghetti Squash & Sweet Potato Soup

Spaghetti Squash & Sweet Potato Soup

The Vitamix is changing lives!!!   We are using this amazing machine at least two times per day, usually 3.  Today for example, breakfast was a fresh Apricot, Orange and Banana Smoothie!  Beautiful color and delicious too!

Apricot, Orange & Banana Smoothie

Apricot, Orange & Banana Smoothie

The Chef In My Head

Serves 2

1 cup ice

4 fresh apricots, pitted

1 banana, peeled

2 oranges, peeled

1 T. Nopolina (optional)

Place all ingredients in Vitamix in order listed,  Turn on and immediately turn to 10 on dial and switch lever to high.   Blend to desired consistency and enjoy!!  

Too easy and too tasty!!

Lunch today is the beautiful and creamy soup.  I am going to pretend that it is not expected to be over 100 degrees outside.  

After standing with the refrigerator door open for about ten minutes, this is what I came up with.  Man I love this blender, it was so worth saving up for.  Changing lives here....changing lives.

Moroccan Spaghetti Squash & Sweet Potato Soup

The Chef In My Head

Serves 6

1 3-4 pound spaghetti squash

1 large sweet potato, peel and cut into large cubes

1/2 large onion, sliced

2 cloves garlic, large dice

1/2 (4 T.) stick unsalted butter

1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne (or to taste)
1/2 tsp tumeric (optional for added nutrition and color)
3/4 teaspoon salt
fresh ground pepper
1/2 of an orange, peeled
2 cups vegetable broth



Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.


Place Sweet Potato cubes in microwave safe bowl and microwave on high power (100 percent) until tender when pierce with a fork, about about 4 to 5 minutes.



Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and onion and cook, stirring, until translucent, about 1 minute. Stir in spices and salt & pepper and remove from heat.  Add to Vitamix.


After Spaghetti Squash has cooled slightly, cut it in half, scoop out seeds and discard (or save to toast for garnish).  with a large spoon, scoop flesh of squash into Vitamix, reserving a small amount of "noodles" for garnish if desired.


Place cooked cubed Sweet Potato into Vitamix.  Toss in orange and 2 cups of Vegetable broth.  


Secure lid on Vitamix.  Turn on machine, turn dial to 10 and lever to high.  Add more Vegetable broth as needed.  Let machine remain running on high until you see a fair amount of steam escaping lid.


Pour into serving bowls, garnish and serve.


Unbelievably creamy and delicious!!

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