Bean Barley soup with Green Curly Kale

Once again I was inspired by a recipe for kale soup and decided to try out my own variation.  This is a yummy, hearty soup, perfect for these last few weeks of Winter!

Ingredients:

1 onion chopped
3 cloves of garlic minced
4 carrots washed and chopped
1 head of curly Kale
1 can of kidney beans washed and drained
2 tomatoes chopped
1 cup of pot barley washed and drained
salt
pepper
cayenne pepper
vegeta

Directions:

1. Sautee onions and garlic in a large pot using a bit of water.
2. When onions are translucent, add beans, carrots and kale.
3. Add 7 cups of water to pot.
4. Add chopped tomatoes to pot.  (I use frozen from my summer garden.  Run under hot water to remove skin)

5. Bring pot with ingredients to boil.
7. Add salt and cayenne pepper  - this is by your preference.  We like it spicier so I add more spice.
8. Add pot barley and reduce temperature to low.  Let soup simmer for 1 hour.

9.  After 1 hour, add 1-2tsp of Vegeta (I use msg free - you can buy at deli's and Zehrs).  Bring soup up to boil for 5 minutes.
10.  Let soup sit for 15-20 minutes before serving.

Clean Gluten-Free Crepes (Palacinke)

I had a hankering for fresh crepes (palacinke) after reading a blog post by the Domesticated Femminist.  My husband while not a celiac does not tolerate gluten very well so an idea was born.  What I did was to make two separate batches of crepes.  Both were gluten-free, however I made the first batch with organic skim milk, while the second batch was made with vanilla almond milk.  Both were very good, however the almond milk required a bit of perrier or club soda and was a bit more difficult to work with.

Ingredients:

1 ¼ cups gluten-free all-purpopse flour (I used XO Banking Co.)
2 cups milk (you can replace with Almond, add 1/4 cup Perrier or club soda)
2 eggs
pinch of salt
Sunflower oil (to coat the pan)

Directions
1. In a large bowl, whisk together the flour, milk, eggs,  and salt.

2. Using medium-high heat, place pan to heat.  Drop a few drops of sunflower oil on the pan - wipe off excess with paper towel.using ladle, pour one full ladle into pan .  You will need to rotate pan in order to have the batter spread out.  This was a little more difficult using gluten-free flour but not impossible.  My crepes were not perfectly round, but round enough! :)

Here is a picture showing just how to do that taken from Cooking Light.

3. When the surface of the crepe is no longer runny, you will shake it up in the pan to loosen it.  Using a spatula, flip the crepe.
4. Once you flip it, it only needs about another minute (no more) on the other side.
5. Place crepe on a plate.
6. Repeat for remaining batter.

I like to fill my crepes with cottage cheese and bake in the oven.  I wanted to make an entirely clean recipe, however, my husband bought the wrong cottage cheese so it is not as clean as I wanted.

Cheese Filling:


1 500g container cottage cheese (use a clean variety like Western, I did not have that in the house)
3 eggs
2/3 cups natural cane sugar
2/3 cup  plain Greek Yogurt

Directions for Cheese Filling:
1. Preheat the oven to 375 degrees F.
2. Mix eggs and sugar. Add cottage cheeseand stir until combined.
3. Spread the filling over each crepe. Roll, and place tightly into a square pan (I like using glass pans).  I found the gluten-free flours makes the crepes harder to roll properly.
4. Top the palacinke with Greek Yogurt ensuring it is completely covered to prevent drying out the crepes.

5. Serve warm!

The verdict in this house is that they are pretty good.  Regular flour is a lot better, but for individuals who need to eat gluten free - this is pretty darn good!! 

Chicken Fajitas

Chicken Fajitas


2 skinless boneless chicken breasts
1 yellow or red bell pepper sliced
2 onions cut into slices
2 tsp canola oil
2 tbsp water
1 cup Maseca Tortilla Flour
Salt & Pepper
1 tsp chili powder

1. Heat up skillet and add canola oil.  Cook chick breast until done.

2. Add onions and peppers and cook for 4-5 minutes.

3. Add chili powder, 2 tbsp water, salt, and pepper. Cook for 1-2 minutes.

Tortillas

4. Mix Maseca flour with water and salt as per directions on package. You can easily find Maseca at Sobey's.

5. Make small balls of dough (golf ball size) and place aside.

6. Place dough balls in tortilla press. You can also use a cast iron pan or a rolling pin. 

6. Cook tortilla in a pan (medium heat) for 1 minutes each side.

7. Place chicken & pepper mix into a tortilla.  Top with salsa or guacamole if you like.

Mixed Greens with Steak

Leftover steak is great for salads!  I made this simple and tasty salad in under 10 minutes today.  Nice, light, crisp and fast.

Ingredients (makes two large salads)
1/2 a head of Boston Red Leaf Lettuce
1 pkg of dandelion greens
1 pkg of Mizuna lettuce
1 cup sliced cucumber
8 mini-tomatoes
8 oz tenderloin steak
3 oz shredded Parmesan cheese
4 tbsp Annie's Avocado dressing (any clean dressing fine)

Directions
1. The steak was leftover but if making it from scratch season the steak and cook to your preference.
2. Chop, wash and spin-dry lettuce.
3. Cut up the cucumber and tomatoes and combine to lettuce.
4. Add dressing of choice and mix the salad. I bought Annie's new Avocado dressing for lazy days (Monday's!) and it is good.  It has quite a bit of kick (spicy) and is great with the steak.  Usually I just use olive oil, sea salt and vinegar but this Avocado dressing was calling to me.  You can find it at Whole Foods and anywhere else Annie's is carried.

5. Heat up steak and place on top of salad.
6. I shredded and baked 3oz of Parmesan cheese to add to the top of the salad to add a bit of extra flavor and texture.

Clean Thai Red Curry Chicken with Rice

Red Curry Chicken

We love Thai food - but like most fast food - it is not healthy.  I decided to recreate a clean version of our favourite Thai dish.  It tastes great and both my guys love it!

Ingredients
2 Boneless/Skinless chicken breasts (I picked up some grass fed, no antibiotics)
2 cups Lundenberg California Brown Jasmine Rice
1 red bell pepper
1 onion
1 cup bamboo shoots
3 tbsp Thai red curry paste
2 chili pepper cubes (if you use a hot curry paste no need for this)
1 can lite coconut milk
1 tsp of canola oil
1 tbsp fish sauce
1/ tsp organic can sugar(optional - I don't add it anymore)

Directions:
1. Cook rice as per directions on package.  I like to use Lundenberg's California brown jasmine rice as a clean alternative to white jasmine rice.

2. Next heat up a wok.  I bought myself a cast iron one that I love.  Add a tsp of olive oil and sautee the onion and red peppers.  Remove onions and peppers and place to the side.

3. Add coconut milk to wok.  I bought the lighter version to make it a bit healthier.  I think there is probably healthier alternatives to this brand - something I will check out next time I am at whole foods.

Next stir in red curry paste.  Keep stirring until you get a nice smooth consistency.

At this point I add the red chili pepper cubes and stir them in.  I like buying the Toppits chili cubes.  I keep it in the freezer and use as needed.

4. Add chicken breast to the sauce and cook for 8-10 minutes.

5. Add the fish sauce and sugar at this point.  Add in the onion and pepper mix along with the bamboo shoots.

6. Serve over rice.

Tosca Reno Black Bean Maui Soup

Tosca Reno's Black Bean Maui soup is delicious and super quick and easy to make!  I've been making it for years now and my 6 year old is obsessed with the soup.  I like making this soup when I am late from work (like today) and want to cook something wholesome.  In 30 minutes this soup is on the table.

 
--> Ingredients:
2 Tbsp extra virgin olive oil
2 ribs celery, coarsely chopped
1 fat carrot, peeled and chopped
1 small purple onion, peeled and chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
2 cloves garlic minced
1 tsp cumin
1 tsp oregano
1 tsp basil
1 tsp chili powder
4 cups low-sodium chicken or vegetable stock
2 15oz cans black beans, rinsed and drain
1 15oz can diced tomatoes
1 cup fresh or frozen corn kernels

Directions:

In large skillet, heat olive oil over medium heat. I like to use a cast iron skillet - my next purchase will be a cast iron dutch oven.

 Add celery, carrot, onion and bell peppers. Saute until onion becomes translucent, about 8 minutes. Add garlic and spices. Cook another 2 mins.

Add stock or cooking liquid, beans and tomatoes. Bring mixture to a boil and then reduce heat. Cover and simmer 20 minutes. Using hand held blender, puree soup to desired consistency. Add corn and let simmer for 5 minutes. Season with salt and pepper. Serve hot.

I like to top with Parmesan crisps that I make like Giada.  The soup is even better the next day!   

 

 

Clean Shrimp Pad Thai

I love Pad Thai but if you are ordering it from your neighborhood Thai place - it is NOT clean.  Here is my take on clean Pad Thai.

Ingredients

1tsp sesame seed oil
2 garlic cloves minced
2 large carrots sliced thinly
1 zucchini julienned
2 cups snow peas
3 cups fresh bean sprouts
5 egg whites
1 pkg rice noodles
1 cup raw shrimp
1 cup chopped green onions
1 tbsp crushed peanuts (garnish - optional)
1/4 cup cilantro (for garnish)

for the sauce:
1/4 cup tomato paste
2 tbsp dark molasses
2 tbsp rice wine vinegar
2 tbsp low sodium Tamari soy sauce
1 tsp fish oil

1. Prepare noodles as per package directions - place on side.
2. Heat 1tsp of sesame seed oil in a wok
3. Add minced garlic and shrimp - cook until shrimp pink.
4. Add carrots and cook for 5 minutes.
5. Create a well in wok and add 5 egg whites - scramble.
6. Add sauce and cook for 3 minutes.
7. Add zucchini, snow peas, bean sprouts, onion and cook for 3-4 minutes.
8. Garnish with chopped cilantro and fresh bean sprouts.  Add crushed peanuts if desired.

I like to chop everything up before I start cooking:

I like to serve my Pad Thai with a wedge of lemon and garnish with some crushed peanuts and fresh bean sprouts.  My 6 year old loves this meal!