Category Archives for World

Kale and Champagne Mango Salad


Ingredients
2 Champagne mangoes, diced
1/2 Sweet
Onion, Chopped
1/2 Jalapeno,
finely chopped
1 clove
garlic, finely chopped
1/2
Cilantro, chopped
Juice of 1
lime
1/2 teaspoon
salt
1/4 teaspoon
fresh ground pepper
1 teaspoon
of agave nectar
2 cups of
chopped green kale
1 avocado,
diced
1/2 cup of
cooked black beans


1.  In a bowl combine the mangos, onion,
jalapeno, garlic, cilantro, lime juice, salt, pepper and agave nectar.  Set aside in the refrigerator until chilled
(approximately 30 minutes).
2.  Toss together the kale, avocado, black beans
and mango mixture until well combined. 
Serve immediately.
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Exotic Indian Scented Roasted Cauliflower

I love the flavors found in Indian cooking.  For this dish I decided to roast the cauliflower to give it a different flavor and texture than traditional Indian food.  


Ingredients

2 T canola oil
1 t ground cumin
1 t colonji seeds (onion seeds) 
1/2 t ground turmeric
1 t cayenne pepper
1 t garlic powder
1/2 t salt 
1/2 t fresh ground pepper

1/2 head of a large cauliflower, cleaned and separated into 2″ florets
1/4 sweet onion chopped into 1″ dice
1/4 c fresh chopped cilantro


Preheat the oven to 450 degrees.


In a small bowl combine the oil, cumin, onion seeds, turmeric, cayenne pepper, garlic powder, salt and pepper.  Whisk until combined.


In a 1/2 pan combine the oil mixture and cauliflower and onion until all of the cauliflower is coated with oil mixture.


Place cauliflower mixture in oven and roast for approximately 20 minutes tossing a few times to insure even cooking on all sides of cauliflower.  


Garnish/mix in fresh chopped cilantro and serve immediately.



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Eggplant and Artichoke Lasagna

This recipe is gluten free, low fat and very satisfying.  It is also great the next day and makes a yummy lunch.


For the filling
Juice of 1 big juicy lemon
1 fresh garlic clove
1 can of Cannelini beans
1 T of Tahini
2 green onions
1/2 t salt 
1/2 t Aleppo pepper
1/4 t ground cumin
1/4 c fresh flat leaf parsley
a pinch fresh ground pepper
1/2 cup of frozen spinach, defrosted and squeezed dry
1/2 cup of artichoke hearts, rinsed and drained

Add lemon juice, garlic, beans, Tahini, green onions, pepper, cumin, parsley and ground pepper to a food processor or Vitamix and process until smooth.

Add the spinach and artichoke hearts and blend on low until mixed but still chunky.

For the Sauce
1/2 cup of sundried tomatoes, soaked in warm water for 30 minutes 
1/4 of an onion
1 clove of garlic
1/2 teaspoon of dried Greek oregano 
pinch of salt and pepper to taste
approximately 1/4 cup of water (more or less for desired consistency) 

Add all ingredients to a blender or Vitamix and blend on high until smooth.

For the Lasagna
1 cup of mushrooms, sliced
1/4 cup of vegetable stock
1 eggplant, peeled and sliced very thin on a mandolin or with a knife (approx 1/8″ thick)
Lasagna filling (see above)
1 cup of quartered artichoke hearts, rinsed and drained
Lasagna sauce (see above)

In a skillet cook mushrooms with vegetable stock until tender, approximately 5 minutes.

Place one layer of sliced eggplant in an 8″ casserole dish being sure to overlap slices to cover the bottom of the dish.  

Top lasagna layer with 1/4″ of filling.  Layer artichoke hearts on top.  

Add another layer of eggplant.  Top eggplant with lasagna filling.  Layer mushrooms on top of filling.  

Add another layer of eggplant.  Top eggplant layer with tomato sauce.

Bake at 375 degrees for 30 minutes.  Let set for 5 minutes before cutting into 4 portions.






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Mediterranean Salad – Low fat – Quick and Easy

2 cups of mixed green baby lettuces

2 small Persian cucumbers, diced
3 very thin slices of red onion
2 dates, chopped
3 Kalamata olives, chopped
dash of salt, pepper, and garlic
1 -2 t red wine vinegar

Toss all ingredients together in a bowl and serve immediately.


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White Bean Hummus

This smooth and creamy hummus goes great on fresh veggies, crackers or warmed pita.  It is easy to make in your Vitamix or food processor.


Juice of 1 big juicy lemon
1 fresh garlic clove
1 can of Cannelini beans
1 T of Tahini
2 green onions
1/2 t salt 
1/2 t Aleppo pepper
1/4 t ground cumin
1/4 c fresh flat leaf parsley
a pinch fresh ground pepper


It is so simple.  Just add all ingredients to the blender or food processor and blend until smooth.

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Spinach and Artichoke Green Enchiladas

This dish is spicy and satisfying.  You can save yourself some time by making the salsa and the fillings one day ahead of time.  Simply gently heat fillings and sauce before assembling.  This recipe yields 4 really stuffed enchiladas.  Serve with black beans and rice.  


Roasted Tomatillo Salsa
1 pound of tomatillos, peeled and washed
2 jalapenos (1 if you want less spice)
1/2 of a medium onion
2 cloves of garlic
1 green onion, cleaned and trimmed
1/2 cup of cilantro
juice of 1 lime
1/2 cup of filtered water
salt and pepper to taste


Place tomatillos, jalapenos, onion and garlic on a sheet pan and place under the broiler.  Let the vegetables roast until black spots form turning as necessary.


Let vegetables cool slightly and transfer to a blender.  Add the green onion, cilantro and juice of 1 lime, water, salt and pepper to taste.  Blend until completely smooth.   


Spinach Enchilada Filling
1/2 medium onion, roughly chopped
1 clove of garlic, chopped

1/4 cup of vegetable stock

4 ounces of sliced white button mushrooms

12 ounce jar of artichoke quarters, drained and rinsed

4 ounces of fresh spinach 
1/4 t of epazote
1/4 t of Mexican oregano
1/4 t of cayenne pepper
1/4 t of ancho chili powder
salt and pepper to taste


Add onion and garlic to a deep pan with the vegetable stock.  Steam saute over medium/low heat for approximately 5 minutes.  Add the mushrooms and cook for an additional 3 minutes.  Add the artichoke quarters, spinach, epazote, oregano, cayenne, ancho,  salt and pepper.  Cook until spinach is wilted and remove from heat.


The Whole Enchilada
4 Corn Tortillas, (I prefer El Milagro Brand if available)
1 Cup of Green Tomatillo Salsa
1 yield of Spinach and Artichoke Filling
1/2 Avocado to garnish (optional)
2 sprigs of cilantro


Working with one tortilla at a time.  Warm the tortilla on a skillet until soft.  Place Spinach filling down the center of the tortilla and roll.  Place the filled enchilada in a long casserole dish seam side down.  Repeat with remaining tortillas and filling.


Spoon warmed enchilada salsa over the top of all enchiladas in casserole dish.  Cover and bake for approximately 20 minutes or until heated through.
  
Carefully spoon 2 enchiladas onto the plate and garnish with cubes of fresh avocado and cilantro sprig.









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Mexican Soup

In our house typically soup is not considered a “dinner” item. To me soup can be served as an appetizer or an entree.  On this occasion my husband was away on business so I made soup as an entree (for myself).  This dish is also a way to take full advantage of having less clean up and enjoy leftovers for lunch the following day.  It is not exactly a gourmet dish but it is good for a quick and easy way to use up any leftover veggies.  


1 zucchini, cut into 1/2 inch pieces
1/2 medium onion, chopped
1 carrot chopped
1 garlic clove, chopped

4 cups of veggie stock
1/4 cup of quinoa, rinsed

1 cup of cooked black beans (canned works fine too)
1 cup of canned or frozen corn

1 cup of kale, chopped

1 cup of spinach

1 cup of salsa (recipe to follow) (store bought from the produce dept would work well too)

  1. Set a pot on low heat and add zucchini, onion, carrot and garlic and add approximately 1/4 cup of stock  to the veggies and let them steam until soft.   
  2. Add the quinoa and stir
  3. Add the stock and bring to a boil and reduce heat to a low simmer for approximately 10 minutes
  4. Add the black beans, corn and kale and cook for 2 minutes
  5. Add the spinach and salsa and simmer until heated through.  Serve immediately.  
*A bit of avocado and fresh cilantro would make a nice garish.

Salsa
1 tomato chopped
1/2 onion chopped
1 clove of garlic, chopped
1/2 (or 1 whole if you like spicy) jalapeno, chopped
1/2 cup of cilantro
juice of 1 lime
1/4 t of ground cumin
Salt and pepper to taste


Chop all ingredients and stir in a bowl.  Add salt and pepper to taste.

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