Strawberry Coconut “Milkshake”

Strawberry Coconut “Milkshake”
serves 1 – 2
10 frozen strawberries, organic if possible
1 cup cold unsweetened So Delicious Coconut Milk
1 large medjool date**
1 tablespoon chia seeds
2 cups of spinach or 2 to 3 big leaves of kale
Put the ingredients into your VitaMix in the order listed in the ingredient list, with the strawberries on the bottom and the spinach on the top. Start on the lowest speed and gradually increase into high speed. Use the tamper to push the ingredients into the blades. Mix until completely smooth. Pour into chilled glasses and serve immediately.

Chia see info from Julia

Chia Seed Nutrition and Uses
Famous Aztec Running Food
Good Shelf-Life and Stability
Exceptional Nutrient Value
Enjoyable Everyday Uses
By James D. Simmons - www.originalfastfoods.com

Chia Seed - General Information
It is wise to keep certain basic necessities on hand that can keep one fed for
extended periods of time, in the event that food ever comes into short
supply.
This can easily happen through unemployment, failing world and national
markets, famines, floods, and crop failures--such as those that have
occurred
recently in the U.S. and in several other parts of the world. Chia seed is a
great
addition to food storage based upon its nutrient content and versatility.
Used as a staple by Indians of the southwest and Mexico, this seed was
heralded as a running food that could be carried in small, wet leather
pouches
at the side of Indians who had to run long distances. It has been used as a
high-energy food dating clear back to the Aztecs. Tradition teaches that
these
seeds were an important staple used by Aztec warriors during their many
conquests. They could sustain themselves entirely with this seed during 24-
hour forced marches or while Indian runners made the long journey from the
Colorado river to the California coast to trade their goods. Lightweight and
highly nutritious chia seeds were all they carried with them for
nourishment,
even when traveling such long distances. In addition to its uses as a food,
because of its exceptional absorption properties chia seeds were also used
as a
poultice for wounds and injuries that could be easily packed into a wound to
prevent infection and to promote healing. The following are several other
nutritional or health benefits that are known today through science:

• Helps to enable ideal body weight
• Highest source of plant-based omega-3
• Promotes cardiovascular health
• Lowers triglyceride levels
• Lowers LDL (bad) cholesterol levels
• Increases HDL (good) cholesterol levels
• Lowers blood pressure
• Increases insulin sensitivity
• Plays major role in caner prevention
• Supports joint function and mobility
• Helps to strengthen muscles and bones
• Supports mental health
• Enables better digestion
• Is diabetic friendly
• Helps combat hypoglycemia
• Is higher in antioxidants than blueberries
• Contains all 9 essential amino acids (is a complete protein)
• High in calcium, magnesium, and iron
• Living seed that is natural and raw
• Enables stable blood-sugar levels: slows down the digestion of
carbohydrates to prevent blood-sugar spikes and when included with our
eating recommendations helps to achieve ideal body weight.
• No offensive taste and integrates seamlessly into any healthful recipe
• Highly stable and stores long-term without going rancid
Recommended Daily Serving size of 2 Tbs Chia Sees Provides the Following
Nutrients:

Calories: 107
Complete Protein: 4.14 grams
Total Fat: 6.56 grams
Saturated Fat: .64 grams
Trans Fat: 0 grams
Monounsaturated Fat: .44 grams
Polyunsaturated Fat: 5.44 grams
Omega 3 (ALA): 4.2 grams
Omega-6 (Linoleic Acid): 1.24 grams
Cholesterol: 0 grams
Carbohydrates: 7.5 grams
Total Dietary Fiber: 8.25 grams
Soluble Fiber: 1.07 grams
Insoluble Fiber: 7.18 grams
Sodium: .42 miligrams
Potassium: 140 miligrams
Calcium: 142.8 miligrams
Iron: 3.28 miligrams
Phosphorus: 213.4 milgrams
Magnesium: 78 miligrams
Also Exceptionally High in Antioxidants

Other Characteristics and Information
The chia seed is basically odorless and easy to add to any recipe because it
takes on the flavors of whatever it is added to. It is also an ideal fiber
source
because of its unusual capacity to absorb and is considered to have better
fiber
properties than flaxseeds and wheat bran. It can be used as a thickener in
many applications and can even take the place of eggs as a binder. Chia
seeds
retain their high nutritional value during the bread-making process and can
be
used as an exceptional addition to breads and replaces the need for oil in
the
bread. Also, for on-the-go people who still value convenience and speed in
food preparation, the chia seed will absorb 9 times its weight in water or
other
liquids in as few as 10 minutes. From its light and wonderful flavor and
nutritional properties, to its ability to blend into any dish, it is a
valuable food
storage item that is easily incorporated into daily uses. Along with wheat,
beans, and water, it is an important food product to add to your storage.

Chia Seed - Practical Everyday Uses
Observe the label of your favorite commercial salad dressings and you will
likely find that you are consuming 120+ calories per tablespoon and they are
loaded with omega-6 fatty acids, which throw off a critical balance between
omega-6 and omega-3 fatty acids. In fact, if you are an average American, a
full 30% of your calories or 600+ calories per day are consumed from oil
alone.
Harvard claims that you can enjoy these vegetables oils without any ill side
effects, yet research demonstrates Harvard claims are irresponsible and
dangerous and that consuming more than 80 calories per day from vegetables
oils leads directly to the build up of plaque in the arteries.
For many reasons we need omega-3 and omega-6 fatty acids to be included in
our diet. Unfortunately, extracting these fats from vegetables into
concentrated
oils is not how nature intended that we consume these essential fats.
Research
demonstrates that these fats ought to be consumed most preferably in ratios
of 1:1 and that ratios of omega-6 to omega-3s that exceed 4:1 cause the very
inflammation in the arteries that lead to strokes and deadly heart disease,
today’s number one killer of Americans.

Vegetables oils are excessively high in omega-6 fatty acids. Consuming just
100 calories of vegetable oil in a day will throw off the ratio discussed
above to
a dangerous level. Because of our use of vegetables oils, the average
American
now consumes 20+ parts omega-6 fatty acids to every one part of omega-3
fatty acid. This poor ratio causes gross inflammation and subsequent lesions
in
the arteries. So how should we flavor a healthful salad?
When it comes to making yummy dressings, dips, and spreads we like to blend
a few healthful whole foods together to create the flavors we enjoy over our
toast or over our salads, or even as desserts. There is no reason to
sacrifice
one’s health or enjoyment and it takes just minutes to do these things. As
you
enjoy these dressings, just substitute chia seed as your thickener of
choice. It
absorbs nine times its size in fluids and can turn a runny dressing into any
desired thickness, based upon how much chia seed is added.
We add just two tablespoons of chia seed per cup of runny dressing and
depending upon the natural thickness of any blend of whole foods we may use
as little as one-half tablespoon to create just the right thickness. Two
tablespoons represents a daily serving of chia seed and adds only 107
calories
to the cup of dressing. Enjoy wonderful whole-food dressings that can be
thickened in this manner in lieu of using ultra gel, corn starch, and so
forth
(see videos of several dressings that can be thickened using chia seed).

Chia Ranch Dressing
Ingredients:
• 1/2 cup cashews
• 3/4 cups water
• 2 Tbsp freshly squeeze lemon juice (1/2 lemon)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp real or himalayan salt
• 1 tsp dried basal
• 1 tsp dried dill
• 1/2 tsp maple pure maple syrup (optional)
• 2 Tbsp chia seeds
Place all ingredients, except chia seeds, in blender and blend until smooth.
Pour into container, stir in the chia seeds, and let it sit for at least 10
minutes
while the chia seeds absorb liquid and swell (creates enjoyable texture in
the
dressing). Enjoy!

Barbecue Dressing, Sauce, or Dip
Ingredients:
• 1 cup fresh tomatoes
• 1/4 cup onion
• 1/2 cup marinated sun-dried tomatoes
• 1/2 tsp minced garlic
• 1/2 tsp dried or 4 fresh basil leaves
• 1/2 cup Medjool dates, pitted
• 2 Tbsp chia seed
• 1 to 2 cups fresh tomato juice (adjust according to desired thickness)
• 1/4 cup Braggs Liquid Aminos
Blend ingredients except chia seed until smooth. Stir in chia seed allow it
to sit for 10 minutes to achieve the desired consistency. Can also add
more tomato juice as desired. This is a fun dip with raw veggies!

Carrot Tomato Chia
Ingredients:
• 2 cups fresh carrot juice
• 1 handful of cherry tomatoes
• 4 to 6 fresh basil leaves
• 1+ oz Grano Padano Cheese
• 4 Tbsp Chia Seed
Instructions: Blend all ingredients together except chia seed and adjust the
amount of Grano Padano used to taste. Then stir in chia seed by hand and
allow dressing to thicken for 10 minutes and then blend again, or leave chia
seeds whole. Enjoy as a dip for fresh veggies or as a delightful salad
dressing!

Strawberry Feta Dip!
Ingredients:
• 10 strawberries
• 1/4 C feta cheese
• 1/4 C almond or soy milk (to help turn it over)
• 1/2 Tbsp pure maple syrup
• 1 tsp Italian Seasoning
• 1/2 T Balsamic Vinegar
• 1/8 C red onion
• 4 Tbsp chia seed
Instructions: Combine all ingredients except chia seed into blender and
blend until smooth. Then stir in chia seed and allow to sit 10 minutes
until it thickens. Enjoy as a simple dip for lettuces and raw veggies, or
over any salad or leafy greens of choice.

Mediterranean Hummus Dip
Ingredients:
• 1 14.5-oz can of garbanzo beans, drained and rinsed
• 1 cup sun-dried tomatoes, cut into small pieces.
• 1 to 2 cups almond, soy, or goat milk
• 1 to 2 Tbsp Johnny's Garlic Spread (Costco carries this)
• 1.5 Tbsp Italian Herbal Seasoning (dried basil, oregano, and so forth)
• 2 Tbsp Chia Seed
• 3/4 cup grated Grana Padano (kirkland Signature cheese - Costco)
Instructions: Add beans, milk, garlic spread, herbal seasoning, and cheese
to
blender and blend until smooth; then fold into the hummus mix the sun-dried
tomatoes and chia seeds. This will turn into a nice thick tasty
Mediterranean
flavored hummus. I haven't yet tried it without the cheese, but believe it
would
be equally good. Alter the amount of milk based upon thickness desired.

Peanutty Hummus Dip
Ingredients:
• 1 14.5-oz can of garbanzo beans, drained and rinsed
• 1 cup apple sauce
• 1 cup fresh-squeezed orange juice
• 3 Tbsp peanut butter
• 2 Tbsp chia seed
Instructions: Blend all ingredients together except chia seeds, then stir in
chia
seed and allow to sit for 10 minutes before eating. Enjoy!

Italian Marinara Dressing
This dressing offers a bold and hearty marinara flavor and is thickened just
right with
chia seeds to make it into a wonderful salad dressing, raw veggie dip, or if
you are in a
pinch and don't have time to cook down tomatoes, it will also make a great
spaghetti
sauce. So simple, so tasty, and so utterly delicious. It makes up five full
cups of
dressing!
Ingredients:
• 1 28-ounce can of Roma tomatoes (may also use ripe raw tomatoes)
• 1 cup fresh carrot juice
• 4 to 6 fresh basil leaves
• 1+ ounce grano padano cheese (optional)
• 5 Tbsp Chia Seed
Instructions: Add all contents to blender except chia seed; blend until
smooth
and then add chia seed. Allow to sit 10 minutes to thicken and enjoy as is
or
blend chia seed into the dip more thoroughly. Enjoy this hearty and bold
marinara dressing as described above.
Use chia seed as a thickener in the following dressings: (see dressing
videos)

--
Love,
Julia

http://www.mydoterra.com/julia
FB: Essential Living
http://juliaintheraw.wordpress.com/
https://twitter.com/juliaintheraw

Earth's crammed with heaven
and every bush is burning
but only he who sees
takes off his shoes.
--Elizabeth Barrett Browning
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Healthy Chocolate Raspberry Pie

1 cap raspberries (frozen is perfect)
3/4 cup agave nectar

1/3 cup of stirred cashew butter (generous)
1 can well-rinsed, well drained Canelli beans
2 teaspoons vanilla extract
2 teaspoon stevia powder concentrate
3 oz melted good quality unsweetened chocolate. Scharfenberger is my favorite
2/3 cup cocoa powder

Prepare a crust in an 8-inch pie crust. I used a simple almond crust, and didn’t write down anything. Whoops!
Blend raspberries and agave very well. I use a Vitamix, and wait until they are quite smooth. Transfer to a food processor, add beans and thoroughly blend for 3 min or more. Add in the rest of the ingredients, blend well.

Put chocolate filling into prepared crust, refrigerate a few hours until firm. Decorate with raspberries.

Cliff Bars

Homemade Cliff Bars {No Bake!}

First off, I have to tell you all that my family has an addiction. We're hooked on granola bars. Seriously, we have them all the time. This is an expensive habit so I've found and created lots of homemade recipes to use since that makes it healthier and cheaper. And,I have to let you in on another little secret. I really haven't had the store-bought Cliff Bars, so I don't know how these stack up. But, what I do know is that these bars taste fantastic, and they have lots of protein- 10 grams per serving! My whole family loves them and they are really simple and quick to make. You can make then in a pan and then cut them into bars or press them into a mini muffin tin. I also love that the recipe is really flexible to use what you've got on hand. They may look innocent, but these little things are addictive!

Homemade Cliff Bars Recipe

1 1/4 cups Rice Krispies
1 cup uncooked quick-cooking oats
3 tablespoons ground flax seed (or you can just substitute oats if you're out of flax seed)
1/4 cup finely chopped dried fruit (raisins, apricots, cherries, cranberries...)
1/4 cup finely chopped nuts (almonds, walnuts, pecans cashews, peanuts)
1/4 cup honey, maple syrup or light molasses
2 tablespoons brown sugar
1/3 cup nut butter (I always use peanut butter)
1 teaspoon vanilla extract
optional: 1/2 teaspoon cinnamon

Combine Krispies, oats, flax seed fruit and nuts in a large bowl. In a small saucepan bring the honey and brown sugar. Remove from heat and stir in the nut butter and vanilla.
Pour the nut mixture over the cereal mixture and stir until it is well mixed. Press into a greased 8" pan or greased mini muffin tins. (Cut into 12 bars if you used a pan)
Store them in the refrigerator.

If you want to have the chocolate drizzle on top, melt chocolate chips in the microwave in 15 second intervals, stirring after each microwaving. Add just enough canola oil to make the chips smooth and then drizzle on using a baggie with a small hole snipped in it.

PS- you can easily double this recipe and press the bars into a 13x9 inch pan. The bars stay good in the fridge for at least a week. Beyond that I'm not sure because they are always gone before that.

Chewy Chocolate Chip Oatmeal Cookies (AllRecipes.com)

Ingredients

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

This is my FAVORITE chicken recipe that will WOW your family and friends! This dish would normally cost over $15 per person at a restaurant, but can be made (buying the items on sale of course) for $10 and feed a family of SIX!

The blog Or So She Says spotlighted Deals to Meals and this recipe. You can visit their blog for other great information and recipes www.oneshetwoshe.com

http://dealstomeals.blogspot.com/2009/10/favorite-chicken-dish.html

Here is the Smothered Chicken Recipe:

Smothered Chicken

4 boneless skinless chicken breasts
Garlic powder and seasoned salt to taste
1 T. vegetable oil
8 oz. button mushrooms, cut in half or quarters
1 c. shredded Cheddar cheese blend
½ c. chopped green onions
½ c. real bacon bits (real bacon works best and tastes the best)
½ c. tomatoes
1 bottle BBQ sauce

Flatten chicken breasts to ¼ in. thick (or just cut chicken breasts in half horizontally). Sprinkle with seasonings. In a skillet, brown chicken in oil for 4 min., or until mostly cooked through (you could also grill them if that is easier) In a separate pan saute cut up bacon until crispy. Drain the excess grease. Add mushrooms to the bacon and cook until mushrooms are soft. Place chicken breasts on a cookie sheet or in a 9x13 pan. Squeeze a generous amount of bbq sauce on top of each chicken breast. Top the chicken with the mushroom and bacon mixture. Sprinkle the cheese all over the tops of the chicken breasts. Cover and cook until chicken is done and cheese is melted, about 10 minutes. When chicken is finished, top the chicken breasts with the fresh tomatoes and green onions. Serve with garlic mashed potatoes and honey mustard sauce.


Honey Mustard Sauce

1 c. mayo (can use fat free or low fat)
3/4 c. Dijon mustard
¼-1/2 c. honey
1/8 tsp. Cayenne pepper
2 T. Lime juice
1 tsp. Ginger powder

Mix. Add extra honey or lime for desired flavor.

Creamy Garlic Mashed Potatoes

5 lb. russet potatoes (or red potatoes)
½-1 whole 16oz. tub sour cream (depending on how much moisture you need in your potatoes)
1 cube butter
8 oz. half & half or milk
Fresh or dried Parsley
1 clove garlic
Salt & Pepper
½ c. Parmesan cheese (optional)

Peel potatoes and cut into large chunks. Boil water and add potato chunks. Boil until potatoes are fork tender. Drain majority of water from potatoes. Mash potatoes with either an electric mixer or potato masher. Add whipping cream, butter, sour cream, garlic, salt, pepper & Parmesan cheese.
You might also like:
Great new recipe!
An easy weeknight dinner
Lemon Chicken Farfalle
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Banana Oatmeal Pancakes

Banana Oatmeal Pancakes

Prep. time (min):4

Cooking time (min):6
Servings:1

Ingredients
1/3 c Quick Oats
1 Egg
1/2 Mashed Banana
1/2 t Baking Powder
1/2 t Vanilla extract
1 pinch Cinnamon
1 dash Salt
1/4 c Water

Preparation
Mash banana in small bowl. Add oatmeal and use 1/3 cup half full for the water. Add egg and mix. Add dry ingredients and mix. Let sit while you heat the stove. Use a medium sized skillet and melt 1/2 tsp or so of butter. After 30-60 seconds, add batter to cover bottom of pan. Makes one 6-7 inch pancake. Cook 2 min on each side or until light brown on bottom. Remove to plate. Cut into 1/4's. Serve with sliced banana, a drizzle of maple syrup, and squirt of whipped cream.

Andes Crème de Menthe Cookies

Andes Crème de Menthe Cookies:

(Return to Andes Creme de Menthe Recipes)

Ingredients:

1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour

Directions:

Preheat oven to 350° F.

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.

Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.

Raise oven rack one level above the middle and bake on non-stick baking pans.

Bake at 350° F for approximately 8 - 10 minutes.

Cool on pans for two minutes before removing.

Yield:

4 dozen cookies.

Salmon Chowder

Ingredients

• 3 tablespoons butter
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon garlic powder
• 2 cups diced potatoes
• 2 carrots, diced
• 2 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried dill weed
• 2 (16 ounce) cans salmon
• 1 (12 fluid ounce) can evaporated milk
• 1 (15 ounce) can creamed corn
• 1/2 pound Cheddar cheese, shredded

Directions

1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Vegetarian Crockpot Pumpkin Cake

1 cup of pumpkin
4 eggs
2 tsp cinnamon
1 tsp baking soda
2 Tbs baking powder
1 cup of oil
1/2 cup of orange juice
2 and 1/4 cups of flour
Grease your crock pot and set it on high.
Mix all together and layer mixture with canned fruit. I use a layer of apples then a layer of peaches until it is all used.
Cook it for 2 or 2 and 1/2 hours on high.
Serve warm with desired side.
You can use box cake mix and use canned fruit and layer the same way, possibly chocolate cake mix and cherries layered making a black forest cake.

Vegetarian Crockpot Mediterranean Stew

1 eggplant -- chopped
2 zucchini -- chopped
1 red or green bell pepper, seeded/chopped
1 onion -- chopped
3 large tomatoes -- chopped
2 cans garbanzo beans -- (14 oz.) drained/rinsed
1 Tbs oregano
Freshly ground black pepper
Salt
1 can artichoke hearts packed in water -- (14 oz.) drained/quartered
1 package egg noodles -- cooked
Crushed red pepper flakes -- to taste/opt
Add all ingredients except for noodles to the crock pot and stir well. (Sometimes I also add a Tbs of tomato paste for a thicker stew.) Cook on low for 8 hours. Serve over the cooked noodles. 4 Servings.

Vegetarian Crockpot Enchiladas

1-3/4 lbs. canned crushed tomatoes in tomato purée
14 ounces chunky style prepared salsa
6 ounces tomato paste
2 lbs. canned black beans, rinsed and drained
1 lb. corn kernels, thawed if frozen
1/4 lb. canned diced mild green chilies, drained
1-1/2 Tbs. ground cumin
1/2 tsp. garlic powder
5 corn tortillas
2 ounces olive slices, drained
Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot. This recipe serves 5 people.

Exercise Report

Started the 200 Squats program again.  15 was my beginning number.  Then I still ended up doing close to 50 with the program.  Did sets of 20 crunches during the minute breaks.  Had to stop early on the squats due to a leg cramp, but it was great to get some exercise in today.  I think on the off days I'll do some arm work and soon fit in walking, as weather permits.  This looks like a fun stretch with my ball:

Lentil Burgers

Lentil Burgers

1 carrot, finely diced

2 stalks celery, finely diced

1 small red onion, finely diced

1 clove garlic, minced

2 c. cooked lentils

2 c. cooked brown rice

1/4 c. finely chopped walnuts

3 T. gluten

1 tsp. each- sea salt, cumin, dry mustard and sweet paprika

1/4 tsp. black pepper

5-6 T. water

Preheat oven to 350.

Water saute carrot, celery, onion and garlic till tender. Combine with remaining ingredients, stirring well to make sure gluten develops. Form into patties ( I made about 14) and place on lightly oiled baking sheet. ( I got rid of all of my non-stick cookware a few years back, now I only use cast iron and stainless steel, but that's a post for another day...)  Bake 15 min., flip patties over and bake an additional 15 min. Enjoy. These can also be frozen for a quick meal later.

Can use Black Beans instead.

Ratatouille & Chickpea Pancakes

Ratatouille
serves 8 – 10
adapted from The Gourmet Cookbook

2 1/2 pounds of tomatoes, peeled and coarsely chopped
8 large cloves of garlic, thinly sliced
1 cup chopped fresh flat-leaf parsley
20 fresh basil leaves, torn in half
1/4 – 1/2 cup of good quality extra virgin olive oil
2 pounds of eggplant, cut into 1-inch cubes
2 1/4 teaspoons kosher salt
2 large white or yellow onions, about 1 1/2 pounds, quartered and thinly sliced lengthwise
3 assorted bell peppers (a mix of green, red, and yellow)
2 pounds of zucchini, quartered lenghtwise and cut into 3/4 inch pieces
1 teaspoon of freshly ground black pepper

Combine tomatoes, garlic, parsley, basil, and about 2 tablespoons of oil in a 6-quart heavy pot, bringing to a simmer.  Simmer covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes.

Meanwhile, toss eggplant with 1/2 teaspoon salt and place in a colander.  Let eggplant rest over the sink or in a deep dish for 30 minutes.

Heat about 2 tablespoons of oil in a large, heavy skillet over medium-low heat.  Add onions with 1/4 teaspoon of salt and cook, stirring occasionally, until softened, about 10 – 12 minutes.  Transfer onions to a large bowl with a slotted spoon.  If necessary, add a little more oil to the skillet and cook bell peppers with 1/4 teaspoon salt, stirring occasionally until softened, about 10 minutes.  Transfer to bowl with onions using a slotted spoon.   Again, add a little more oil if necessary and then cook zucchini with another 1/4 teaspoon salt until softened, about 8 – 10 minutes.  Transfer to the bowl with other vegetables using a slotted spoon.

While zucchini is cooking, place a layer of paper towels on your counter or on a large baking sheet. Place the eggplant on the paper towels, and use another layer of paper towels to pat it dry.  Add 2 more tablespoons of oil to skillet if needed and cook eggplant until soft, about 10 to 12 minutes.

Add all vegetables, remaining 1 teaspoon of salt and pepper to the tomatoes and simmer, covered, until all vegetables are very tender, about an hour.  Place a colander in a large bowl and carefully transfer vegetables to the colander, catching the sauce in the bowl.  Once the sauce has drained, place it back in the heavy pot and simmer, uncovered, until it reduces by half.  Remove from heat and place vegetables back in pot.

Taste and adjust seasoning.  Cool, uncovered, and serve as desired.

Print friendly recipe

Socca (Chickpea Pancakes)
makes 8 slices; serves 4-8
adapted from Larrouse Gastronomique

3 tablespoons good quality extra virgin olive oil, divided, plus more for drizzling
1 cup cold water
1 cup garbanzo bean flour
1 teaspoon kosher salt
good quality flaked sea salt for sprinkilng, like Maldon (optional)

Put two tablespoons of olive oil in a 10 inch cast iron skillet and swirl to coat the bottom and about 1/2 inch up the sides.  Place cast iron skillet into the oven and preheat to 450 degrees F.

Put water in a blender.  Add garbanzo bean flour and salt.  Blend until smooth, scraping sides of blender if necessary.  Refrigerate batter until oven has preheated.

Remove cast iron skillet carefully from oven.  The oil should be smoking.  Pour cold batter into skillet – it should sizzle!  Place back into oven and cook for 15 – 20 minutes, or until edges are browned and pull slightly from the pan.

Drizzle with olive oil and, if desired, sprinkle with flaked sea salt, and serve warm.

Salmon with Lentils from Barefoot Contessa

Ingredients

• 1⁄2 pound French green lentils (lentilles du Puy)
• 1⁄4 cup good olive oil, plus extra for salmon
• 2 cups chopped yellow onions
• 2 cups chopped leeks, white and light green parts only
• 1 teaspoon fresh thyme leaves
• 2 teaspoons kosher salt
• 3⁄4 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh garlic
• 1 1⁄2 cups chopped celery (4 stalks)
• 1 1⁄2 cups chopped carrots (3 carrots)
• 1 1⁄2 cups Homemade Chicken Stock, recipe follows, or good canned broth
• 2 tablespoons tomato paste
• 2 tablespoons good red wine vinegar
• 4 (8-ounce) center-cut salmon fillets, skin removed

Directions

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.

Preheat the oven to 450 degrees F.

For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.

Homemade Chicken Stock:

• 3 (5-pound) chickens
• 3 large onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 celery stalks with leaves, cut in thirds
• 4 parsnips, unpeeled and cut in 1/2, optional
• 20 sprigs fresh flat-leaf parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Yield: 6 quarts

Blackberry Kefir Smoothie

Blackberry Kefir Smoothie

makes 1 or 2 servings

1 cup plain kefir
1/4 cup blackberries
3/4 cup frozen fruit (I used mangos, pineapples, & strawberries.)
1/2 cup ice cubes
1 teaspoon chia seeds
1/4 cup water, if needed
powdered stevia to taste (I used 1 packet.)

Put all ingredients into your blender or VitaMix in the order listed except the water.  Start on low and quickly increase to high, using the tamper to push into the blades if using a VitaMix.  Otherwise you might have to stop and scrape down the blender.  Add a little water if needed to get your smoothie to the perfect consistency. Sweeten to taste, pour into a chilled glass, and serve.