Caramelized Broccoli

 2 Tablespoons Olive Oil

1 pound Broccoli

1/2 cup Chicken Broth

1 Tablespoon Butter

2 cloves Garlic, sliced

Crushed Red Pepper Flakes

Salt & Pepper

1/4 Lemon

Peel the stems of the broccoli and cut the florets in half lengthwise.

Cut the Butter into small pieces.

Heat the Oil in a large skillet over medium heat.

Place the Broccoli in the pan, cut side down, and cook then until they begin to char-about 5 minutes.

Add the Broth, and sprinkle with the butter pieces, garlic, and a pinch of red pepper flakes.

Toss and cook until the broth is evaporated, about 3 minutes.

Remove from heat and drizzle with the juice from the lemon, and salt & pepper to taste.

Roasted Carrots

 

1 Tablespoon Olive Oil

6 oz small carrots, peeled

1 Tablespoon Butter

1 teaspoon  dried Thyme-

OR -2 Sprigs fresh Thyme

1 clove Garlic, crushed

1/2 teaspoon salt

Preheat oven to 400 degrees. Heat oil in a large oven safe skillet over medium high until the oil is very hot. 

Add the carrots in a single layer and cook, turning occasionally until light char marks appear- up to 5 minutes.

Add butter, Thyme, and garlic.  Tossle for about half to one minute. 

Put the skillet in the oven and roast until fork tender -about 8-10 minutes.

Remove from oven and sprinkle with salt.

Bok Choy & Radishes

Makes 2 servings

1 Head Baby Bok Choy

1 Tablespoon Butter

3 Radishes, thinly sliced

1/2 Shallot, sliced

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/4 Lemon

Cut off the root end of the Bok Choy and discard.

Thoroughly rinse the Bok Choy (if necessary) and pat dry.

Cut the green leaves from the stalks, and cut both in about 1 inch slices, keeping them separate.

In a large skillet, melt the butter and then saute the Bok Choy stalks on med until they start to tender up a bit, about 5 minutes.

Add the Radishes, Shallot, Salt, Pepper and the Bok Choy leaves.

Cook for about 3 minutes.

Remove from heat, and squeeze the juice of the lemon over the veggies and toss to coat evenly.

Transfer to a serving bowl and serve immediately.

Sweet Potatoes with Black Beans and Avocado Crema

 
Ingredients:
2 sweet potatoes
1/4 loose cup Fresh Cilantro
3 cloves Garlic, minced
1 ripe Avocado
2 Tablespoons Sour Cream
2 limes
1 Tablespoon Olive Oil
1/2 cup sweet Onion, diced
1/2 teaspoon Chili Powder
1/2 teaspoon ground Cumin
Salt
Black Pepper
1- 14 oz can Black Beans
 
Directions:
Preheat the oven to 400 degrees.  Line a baking sheet or dish with parchment paper, or lightly spray with cooking spray.
 
Poke several holes in the potatoes with a fork and place them on the baking sheet.
Roast for 45-75 minutes, depending on the size, until they reach 215 degrees internally.
 
Meanwhile, make the Avocado Crema:
In a food processor, or with an immersion blender and a small container,  mix the Cilantro, 1 clove Garlic, Avocado, juice of 1 lime, Sour Cream, and 1/2 teaspoon salt.
Set Aside.
 
When the potatoes are done and out of the oven, prepare the bean mixture:

Drain and rinse the Beans.
In a frying pan, heat the olive oil over medium heat. 
Add the Onion and Garlic and saute about 3 minutes until tender. Stir in the Chili Powder, Cumin, and Black Beans.
Cook and stir for a couple of minutes until well heated.  Season generously with salt and pepper to taste.
Add the lime juice and stir again to combine.
 
Assemble the Potatoes:
Slice each potato in half lengthwise. 
Gently mash the potato a little with a fork and fluff up some of the flesh.
Top the potato with a sprinkle of salt  Pepper, then a generous amount of the bean mixture, followed by the Avocado Crema.
 
Serve immediately.

 

 

Seasoned Rice -Easy!

 

Serves 4

Ingredients:
1 Cup Basmati Long Grain Rice

3 Tablespoons Butter

1/2 Tablespoon Garlic Powder

1/2 Tablespoon Onion Powder

1/2 Tablespoon Parsley

1 teaspoon Chicken Boullion

1/2 teaspoon Paprika

1/4 teaspoon Thyme

1/4 teaspoon Salt

1/4 teaspoon Pepper

1/4 teaspoon Crushed Red Pepper Flake

2 1/4 cups Chicken Stock/Broth

Directions:

Combine all seasonings and set aside.

Add the butter to a medium sized saucepan over medium heat. 

When the butter is melted, add the Rice and stir. 

Let cook until the rice begins to get a little brown color, 2-3 minutes, stirring it occasionally.

Add the seasonings and mix.

Add the broth and stir to mix.

Cover until it boils.

Once it is boiling, take off the lid and give it another stir to mix in the seasonings.

Replace the lid and turn down the heat to simmer.

Check the rice after it has simmered about 10 minutes, and stir again.

Replace the lid and cook until done, about 8 minutes more.

Enjoy!

Best Gluten Free Cornbread

1 cup fine Cornmeal

1 cup flour*

2 teaspoons Baking Powder

1 teaspoon Baking Soda

Pinch of Salt

1/2 cup melted butter, cooled

1/3 cup packed brown Sugar

2 Tablespoons honey

2 eggs

1 cup buttermilk

Preheat oven to 400 degrees.

Spray a 9x9 baking pan with cooking spray.

In a large bowl, mix together the Cornmeal, Flour, Baking Powder, Baking Soda, and salt.

Set aside.

In a mixing  bowl, mix together the butter, sugar, and honey.

Beat until smooth and thick.

Then add in the egg until combined.

Then add the buttermilk, and combine.

Slowly add the dry ingredients into the wet mixture. 

Blend until well combined. Do no overmix.

Pour batter into the pan and bake for 20 minutes or until golden brown on top and the middle is cooked through.

Great warm or cold. Serve with butter, honey, jam, or your favorite toppings.

Rice Pilaf with Turmeric & Lime

 
4 Tablespoons unsalted butter
3/4 cup sweet onion, diced
OR 1/2  cup Shallots, diced
3/4  cup red bell pepper diced
1/2 teaspoon salt
1/4 teaspoon Black pepper
2 cups long-grain white rice
1/4  teaspoon turmeric
3 1/3  cups chicken broth* divided
1 large lime, zested
1 bay leaf
 
Preheat oven to 350 degrees F.
 
In a small bowl, stir together the turmeric and 1/3 cup chicken broth until combined. Set aside
 
Heat a large skillet over medium heat, add butter.
Once butter is melted, add the onion, bell pepper, salt, and pepper.
Cook and stir frequently, for about 3-5 minutes, until onions are translucent.
 
Pour rice into the skillet and stir.
Cook & stir occasionally for another 5 minutes or until the rice starts to turn golden, if it browns too quickly, turn down the heat.
 
Add the chicken broth, turmeric mixture, and lime zest to the skillet.
Stir to mix and then bring to a boil.
 
Stir once again and pour the mixture into a large oven safe dish with lid, (or tightly wrapped foil)
Add the bay leaf.
 
Bake covered for  20 minutes.
 
Remove from the oven and rest for another 10 minutes without removing the lid.