ED Friendly Recipes

[Michelle Stephens]

The other discussion about recipes was closed. I have Dax's cookbook and of course out of respect for his business none of his recipes will be posted. We all need some variety in our lives so if you have any recipes of your own to share, please post here.

[Michelle Stephens]

Tzatziki Sauce

Great for dipping veggies in! Also great with chicken and fish.

1 medium cucumber, peeled, sliced in half, seeded and finely chopped
1 cup plain live/active yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon sea salt
1 teaspoon Fresh dill
1 clove garlic, minced

Put yogurt in a colander lined with a coffee filter, cheese cloth or paper towel over bowl for one hour. Put cucumber with 1/8 tsp sea salt in colander over bowl to drain water. Combine yogurt and cucumber and add remaining ingredients. Refrigerate for at least one hour.

[Amy]

I'm impatient but I will definitely let the cucumber drain first! Sounds delicious. :o)

[Amy]

Chicken Vegetable Soup

olive oil (I use about 1 T, give or take)
1 onion, chopped
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 fennel bulb, chopped
2 stalks celery, sliced
4 cloves garlic, chopped
sea salt
4 cups chicken broth (organic, if you can find it)
4 chicken thighs, skin removed

Heat olive oil in large soup pot. Add vegetables and salt and cook over medium heat until somewhat softened, 5 minutes. Pour in broth and add the chicken. Once it's nearly boiling, reduce heat, cover and cook until the chicken is cooked through, maybe 15-20 minutes. Remove the chicken and turn off the heat. Once it's cool enough to handle, chop up the chicken and add it to the soup.

It will be thick! You can always add more water if you like. I never do. Simple and good!

[Michelle Stephens]

This sounds yummy! I'm going to make it on my next day off =0)

[Michelle Stephens]

Spicy Hummus

2 cups cooked garbanzo beans
2 rounded tablespoons tahini sesame paste
1 tbsp extra virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 clove garlic, crushed
Coarse sea salt
1/2 lemon, juiced

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small bowl. This recipe makes a great appetizer, served with sliced carrots, cucumbers, broccoli and celery or in a gluten free wrap with chicken.

[Michelle Stephens]

Garbanzo Bean Salad

2 cup cooked/cooled garbanzo beans
½ cup red pepper, chopped
1 small red onion, chopped
1 medium cucumber, chopped
1-tablespoon balsamic vinegar
2 tablespoons olive oil
1 garlic clove, minced
½ teaspoon fresh chopped oregano
sea salt and fresh ground pepper to taste

Toss all ingredients together, chill for at least 1 hour and serve. This is excellent on top of or as an accompaniment to grilled chicken or fish.

[Michelle Stephens]

Seared Salmon with 3 Bean Salad

1 1/2 cups navy beans
1 1/2 cups kidney beans
1 1/2 cups pinto beans
2 lemons, juiced
1 good bunch scallions, finely sliced
1 small bunch parsley, leaves finely chopped
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper

4 (6 to 8-ounce) salmon fillets
Ground cumin
2 tablespoons coconut oil to sear salmon fillets in.
Salt and freshly ground black pepper

Place all 3 kinds of beans in large mixing bowl and toss with remaining ingredients. Season, to taste, with salt and pepper. Set aside.
Season salmon with cumin, salt and pepper. Heat oil in a large, nonstick skillet over medium heat. Place salmon skin side down in skillet and cook until skin is crisp and golden, about 3 to 4 minutes. Turn fillets over and cook until medium rare, about 3 more minutes.
Serve salmon with salad.

[Karen]

The three bean salad is great. I used it as a dip for veggie chips (carbs and protein)

[Amy]

Roasted Asparagus

Heat oven to 425. Meanwhile, wash the asparagus and break off the hard ends and discard. Put the asparagus in a dish, drizzle with olive oil, and season with salt and black pepper. If desired, crush several cloves of garlic and mix it all together. Pop it in the oven. Stir the asparagus every so often as it cooks. Take it out when a fork pierces it easily, which can take 25-30 minutes or more, depending on your oven. Enjoy!

[Amy]

Roasted Brussels Sprouts

Turn on the oven to 425. Clean the sprouts and cut off the stem end. If they are large, you may want to halve them and cut out the core as well. Put them in a baking dish. Slice half an onion and crush a few garlic cloves and add them to the dish. Drizzle with olive oil and season with salt and pepper. Put in the oven and stir every now and then. Roast for at least a half an hour, until desired doneness.

[Amy]

Roasted Sweet Potatoes with Rosemary

Preheat oven to 400. Wash, peel and cube a large sweet potato and put it in a baking dish. Slice an onion and crush some garlic and add it to the dish. Drizzle with olive oil and season with salt and pepper. Chop fresh rosemary, perhaps 2T, and sprinkle it over the vegetables. Roast for 30 minutes or until the potatoes are pierced easily with a fork.

[Amy]

Roasted Ratatouille

One more roasted veggie recipe for you! All are the same formula... you can roast anything... and all these leftovers are fantastic cold on their own or added to salads. This ratatouille makes a great condiment for chicken, meat, or rice. It makes a lot.

1 medium eggplant, washed and cubed
2 small zucchini, washed and cubed
1 onion, sliced
4 cloves garlic, sliced
1 green pepper, chopped
1 16-oz can chopped tomatoes with juice
salt and pepper
Italian seasonings of your choice, such as basil, oregano, rosemary

Heat oven to 400. Add eggplant to baking dish and salt liberally. Let that sit while you chop everything else. Mix up the eggplant and add the other ingredients. Roast for 45 minutes to an hour, stirring when you need to. It keeps for several days in the fridge.