Page 126 – CWEB

Chicken and Mushroom Casserole Recipe

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January 19, 2021

DESCRIPTION: Casseroles are so delicious, but preparing them with a ton of processed oils and carb-laden noodles wreaks havoc on your body. This alternative is just as tasty and much better for you.

Ingredients

2 Tablespoons of olive oil (30 ml), to cook with

8 chicken thighs (with skin on) (1.2 kg)

1 medium onion (110 g), peeled and thinly sliced

3 cloves of garlic (9 g), peeled and chopped

30 white button mushrooms (300 g), halved

2 carrots (100 g), peeled and cut into chunks

Several sprigs rosemary

Salt to taste

Preparation

1. Preheat the oven to 400 °F (200 °C).

2. Heat the olive oil in a large non-stick and brown the chicken thighs skin-side down until golden and crispy, then turn and grill the underside for a minute or two. Remove from the pan and place the chicken pieces in a roasting dish. (Be mindful that the chicken is still uncooked in the center.)

3. It is unlikely that you will need additional olive oil, as there will be some rendered fat from the chicken in the pan. Add the sliced onions, garlic and rosemary and cook over a low-moderate heat to soften the onions completely. Increase the heat and cook until they become jammy. Stir in the mushrooms and carrots, only to coat them in the mixture, then remove the pan from the heat.

4. Spoon the vegetables into the roasting tray around the chicken pieces and place the dish in the oven for 30 minutes.

5. Season with salt and additional rosemary sprigs, then serve to the table for everyone to help themselves.

Credit: Foodista

Cauliflower Pizza Recipe with Pesto

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January 18, 2021

DESCRIPTION: Even pizza lovers enjoy mixing it up on occasion. This cauliflower-based pizza provides a jazzy twist on the standard pie, swapping tomato sauce for pesto.

Ingredients

For the pesto

1/3 cup olive oil (80 ml), plus more if necessary

1.5 cups of fresh basil leaves (48 g)

2 cloves of garlic (6 g), peeled

½ lemon zest and juice

Pinch of salt

For the cauliflower pizza base

1/2 head of cauliflower (300 g), food processed into small particles

3 Tablespoons of arrowroot flour (24 g)

½ teaspoon garlic powder (1 g)

½ teaspoon onion powder (1 g)

½ teaspoon dried oregano (1 g)

1 Tablespoon (15 ml) olive oil

Salt to taste

2 Tablespoon (30 ml) reserved pesto (optional)

Small amount of thinly sliced red onion (optional)

Preparation

1. Make the pesto by blitzing the olive oil, basil and garlic with the zest and juice of half a lemon using a food processor. Add a dash more olive oil if you need to. Season with salt to taste. Store in a jar and use for other dishes as well.

2. Preheat the oven to 350 °F (180 °C).

3. Place the blitzed cauliflower into a dish and cook in the microwave, partially covered, on high for 5-6 minutes. Carefully remove and tip the cauliflower onto a clean dish towel or muslin cloth. Allow to cool.

4. Wrap the dishcloth/muslin around the cauliflower and squeeze as much of the moisture out as you possibly can.

5. Tip into a bowl and add the arrowroot, garlic powder, onion powder, dried oregano, olive oil and salt. Combine well until it resembles a ball of dough. Tip onto a tray lined with parchment paper and shape into a round, thin pizza shape. Place in the oven for 20 minutes.

6. Remove from the oven and spread one or two tablespoons of the pesto and top with some thinly sliced red onions. Serve immediately.

Credit: Foodista

Beef ‘Goulash’ Recipe

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January 18, 2021

This satisfying spin on beef goulash is the perfect new edition to your autoimmune protocol. I’ve swapped out paprika for turmeric for an Asian-inspired take on a classic. It’s so good you won’t even notice the tomatoes are gone in this flavorful stew.

Ingredients

4 Tablespoons of avocado oil (60 ml)

1 medium onion (110 g), peeled and chopped

4 cloves of garlic (12 g), peeled and chopped

1 lb of beef roast (450 g), diced

10 white button mushrooms (100 g), quartered

2 carrots (100 g), diced

1 teaspoon of turmeric (2 g)

1 cup of bone broth (240 ml) (see recipe here)

2 Tablespoons of fresh parsley (2 g), for garnish

1 Tablespoon arrowroot powder (optional), to thicken the sauce

Salt to taste

Preparation

1. Heat the olive oil in a pan and add the onion and garlic. Cook until softened. Add the beef cubes and brown the beef until slightly caramelized. Add the mushrooms and carrots and cook for 3-5 minutes.

2. Add the beef stock and reduce the heat to very low. Partially cover the pan with a lid and simmer gently for 60 minutes, stirring occasionally. You may need to add a dash or two more water to prevent the mixture catching.

3. Cook until the meat is tender and check the consistency of the sauce. If it has not thickened sufficiently, remove the lid and increase the heat slightly until the sauce is thick enough.

4. You can also add some arrowroot powder at the end to thicken the sauce more. Add salt to taste.

5. Serve over cauliflower rice or mashed cauliflower and garnish with chopped parsley.

Credit: Foodista

Beef Teriyaki Recipe with Sweet Potato Chunks

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January 18, 2021

Beef Teriyaki Recipe with Sweet Potato Chunks

DESCRIPTION: This delicious beef teriyaki stir-fry recipe has the unconventional addition of sweet potatoes to add some substance.

Ingredients

2 Tablespoons of coconut aminos (30 ml)

1 Tablespoon of applesauce (15 ml)

2 cloves of garlic (6 g), peeled and crushed

2 teaspoons of fresh ginger (3 g), minced

2 beef sirloin steaks (400 g), fat trimmed and sliced

1.5 Tablespoons of olive oil (23 ml)

1 small sweet potato (130 g), peeled and cut into chunks

10 white button mushrooms (100 g), sliced thick

2 green onions (10 g), sliced at an angle

Preparation

1. Preheat the oven to 350 °F (180 °C).

2. Whisk the coconut aminos, applesauce, garlic and ginger together in a bowl. Add the sliced sirloin and leave to marinate while you cook the sweet potatoes.

3. Toss the sweet potato chunks in half a tablespoon olive oil. Season with salt and spread out on a greased roasting tray. Bake in the oven until softened, approximately 25 minutes.

4. Heat the remaining olive oil in a large wok and add mushrooms, cooking until caramelised. Add the steak and the marinade and fry for 2-3 minutes. Stir in half the spring onions and add the cooked sweet potato chunks.

5. Serve topped with the remaining spring onions.

Credit: Foodista

Ahi Tuna with Sweet and Spicy Asian Slaw

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January 16, 2021

Ahi Tuna with Sweet and Spicy Asian Slaw

On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Pepper Crusted Ahi Tuna with Sweet and Spicy Asian Slaw, was created by Meagan Peoples.

Ingredients

½ cup Tropical Food’s Mexicali Fire ® Snack Mix

2, 4 oz. fresh ahi tuna

2 tbsp. fresh ground black pepper

¼ cup extra virgin olive oil

5 tbsp. soy sauce

1 tsp. sesame oil

¼ cup rice wine vinegar

1 tbsp. honey

2 tbsp. mayonnaise

Zest of 1 lime

3 tbsp. ginger, minced

1 tbsp. garlic, minced

2 tbsp. brown sugar

1 cup napa cabbage, thinly sliced

½ cup green cabbage, thinly sliced

1 cup carrots, julienned

½ cup wasabi peas

1 tbsp. black sesame seeds

1 ½ tsp. salt

Preparation

1. In a large mixing bowl combine extra virgin olive oil, soy sauce, sesame oil, rice wine vinegar, honey, mayonnaise, lime zest, minced garlic, minced ginger, salt, and brown sugar; set aside.

2. Thinly slice napa cabbage and green cabbage, place into another large mixing bowl. Julienne carrots and add to cabbage, set aside.

3. Combine cabbage with dressing and toss in black sesame seeds, wasabi peas and Tropical Food’s Mexicali Fire ®.

4. Crust each tuna filet with course ground black pepper. Grill or sautÃ© for 2 minutes on each side until seared, but still raw inside.

5. Slice and plate with Asian slaw.

Credit: Foodista

Ahi Poke Salad

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January 16, 2021

You can purchase Ogo Seaweed on Amazon.com.

Ingredients

1 tablespoon fresh ogo seaweed (see note above on where to purchase)

4 ounces fresh ahi tuna filets, cut into cubed

1 tablespoon onion, finely chopped

1 tablespoon green onion (scallion), finely chopped

2 tablespoons soy sauce or tamari (if gluten free)

1 teaspoon toasted sesame oil

1 handful fresh salad greens

Garnish with toasted sesame seeds.

Preparation

1. Place ogo in a bowl with water to rehydrate. After a few minutes, drain and pat dry.

2. To prepare the fish, combine the onions, ogo, soy sauce and sesame oil. Add the cubed fish to the sauce and mix well. The fish is served sashimi style (not cooked). Place poke on top of greens, garnish with sesame seeds, and serve.

Credit: Foodista

Afternoon Tea Blueberry Scones

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January 16, 2021

Scones are absolutely fantastic!!! They are similar to a biscuit; lightly sweetened and perfect for breakfast or to enjoy with an afternoon cup of coffee or tea. These Blueberry Scones rise beautifully while they bake and have such a wonderful crumbly texture. When you bite into the scone and that blueberry bursts in your mouth, its just heaven! My favorite way to eat these scones is to slice them in half and toast them in a pan with a little bit of butter. Make yourself a latte, espresso or cup of tea and savor each and every delicious bite.

Ingredients

2 cups flour

1/4 cup sugar

1 Tbsp baking powder

1/2 tsp salt

1 egg

1/2 cup buttermilk

6 Tbsp cold butter, small dice

2 handfuls of blueberries

2 Tbsp melted butter

powdered sugar

Preparation

1. Preheat your oven to 400 degrees.

2. In a bowl, using a hand mixer, combine the flour, sugar, baking powder and salt.

3. Add in the cold butter and continue to mix until the butter becomes incorporated and the pieces are about the size of peas.

4. Stir in the blueberries just to coat with the dry mixture.

5. In a measuring cup mix together the buttermilk and egg. Pour into the dry ingredients and stir with a spoon until the dry ingredients are mostly incorporated.

6. Pour the dough out onto a very lightly floured surface {too much flour will leave you with a heavy dense scone}. Gently press together to form into a round about 1 1/2 inches high.

7. Cut into 6 even triangles. Place onto a parchment lined baking sheet and brush with some of the melted butter.

8. Bake for approx 22-24 minutes or until lightly golden. Remove from the oven and brush again with melted butter.

9. Allow to cool then dust with powdered sugar.

Credit: Foodista

African Peanut Stew

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January 13, 2021

This is one of my new favorite foods! It is so delicious that I could eat this on a regular basis. It has some of my favorite ingredients: sweet potato, eggplant, garlic, ginger, peanut butter, sriracha, and onion. Put them all together, and whala; a great dish is born. It is satisfying, comforting, and a great all around meal.

Ingredients

â—¾1 onion (2 cups), chopped

â—¾2 tablespoons olive oil

â—¾2 tablespoons ginger, minced

â—¾4 cloves garlic, minced

â—¾2 teaspoons cumin

â—¾2 teaspoons coriander

â—¾5 cups low sodium vegetable broth

â—¾6 oz. tomato paste

â—¾1 cup peanut butter

â—¾2 medium sweet potatoes (4 cups jewel yam), chopped

â—¾1/2 teaspoon salt, or to taste

â—¾pepper, to taste

â—¾1 serrano (2 tablespoons)

â—¾2 teaspoons sriracha

â—¾1 medium eggplant (6 cups), chopped

â—¾1 small yellow squash or zucchini (1 1/2 cup), chopped

Preparation

2.Add minced garlic, ginger, cumin, and coriander and cook for about 1 minute longer, until fragrant.

3.Add vegetable broth, tomato paste, salt, pepper, sriracha, serrano, peanut butter and sweet potatoes. Bring to a boil, and then simmer until sweet potato starts to soften, about 15-20 minutes.

4.Add chopped eggplant and squash. Cook until tender, about 10 minutes.

Credit: Foodista

Adobo, Garlic Barbecued Shrimp

CWEB

January 13, 2021

‘o sole mio

the flip-flop-hot-dog days in june and july that spin us around the solstice make up my favorite part of the year. when the sun hovers at 23 º 26â€² 17â€³ north, these happiest of days stretch out long and lazy like a hammock strung between two trees. jim and i linger under the ceiling fans that circle bogus-breezes through our rooms, we eat smoky-sticky barbecued dishes hot off the grill, and float off for a nap under the leafy canopy of shade that loafs across our pool.

che bella cosa e’ na jurnata ‘e sole—

what a beautiful thing is a sunny day.

dried chilies can be hot or mild, fruity, spicy, and smoky.
to reconstitute: cover them in water in a small sauce pan and bring it to a boil. allow them to cool in their own liquid. remove the stems and seeds—chop or mince.

Ingredients

medium – 20-30 sized shrimp

tablespoon – several of brown sugar

– 2 ancho chilies, reconstituted and minced

– 2-3 large cloves of garlic, minced

– 5-7 slices of roasted tomatoes, finely chopped

tablespoon – 3-4 of lemon juice

cup – â…“ to ½ of olive oil

– kosher salt and cracked pepper

cup – â…“ of white wine or vegetable broth

Preparation

1. Light a fire in the grill

2. Mix all of the ingredient together in a medium bowl.

3. Toss the shrimp to coat it well, and allow it to marinate about 20 minutes.

4. Skewer the shrimp and set aside.

5. Put the remaining marinade into a saucepan on a medium flame.

6. Add the wine or broth and stir with a whisk to reduce and thicken.

7. Grill the shrimp until it is opaque.

8. Process the sauce in a blender and spoon some on a plate.

9. To serve, set the shrimp on the sauce and garnish with fresh herbs

Credit: Foodista

Adobo Pork Tostadas

CWEB

January 13, 2021

Make in the slow-cooker if you plan ahead, last minute craving – pressure cooker. Both ways are delicious!

Ingredients

1 3-lb. boneless pork shoulder roast

1 10-oz. can tomatoes with green chilies

1 cup chicken broth

1 Tbsp. finely chopped chipotle peppers in adobo sauce

6 cloves garlic, minced

1/2 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. cumin seeds

1/2 tsp. ground coriander

1/4 tsp. ground black pepper

1 cup refried beans

8 corn tostada shells or corn tortillas

1 cup salad greens

1 cup chopped tomato

1 avocado, thinly sliced

1 cup Queso Fresco cheese, crumbled (optional)

1/2 cup sour cream

Preparation

1. Trim fat from pork; cut pork into chunks. Place pork in 4 or 5 qt. slow cooker. In a medium bowl, stir together tomatoes, broth, chipotle peppers, garlic, salt, cumin, cumin seeds, coriander and black pepper; pour over pork in cooker.

2. Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 5 to 6 hours.

3. Remove pork from cooker. Using two forks, shred pork.

4. Spread refried beans over tostada shells. Top evenly with pork mixture. Divide greens, tomato, avocado and cheese evenly among tostadas. Top each with sour cream.

5. Ressure Cooker: Combine all ingredients as above, and cook at 15 lbs. pressure for 35-40 minutes.

Credit: Foodista

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CWEB NEWS

Chicken and Mushroom Casserole Recipe

Ingredients

Preparation

Cauliflower Pizza Recipe with Pesto

Ingredients

Preparation

Beef ‘Goulash’ Recipe

Ingredients

Preparation

Beef Teriyaki Recipe with Sweet Potato Chunks

Ingredients

Preparation

Ahi Tuna with Sweet and Spicy Asian Slaw

Ingredients

Preparation

Ahi Poke Salad

Ingredients

Preparation

Afternoon Tea Blueberry Scones

Ingredients

Preparation

African Peanut Stew

Ingredients

Preparation

Adobo, Garlic Barbecued Shrimp

Ingredients

Preparation

Adobo Pork Tostadas

Ingredients

Preparation

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