Faux Chicken Salad.

8 Morningstar frozen Chik’n Strips
1/3 red onion, cut into 1-2inch long strips
1 tsp – 1 tbsp olive oil
Sea salt + pepper to taste

(slice onion into strips, add Chik’n and oil + Salt + pepper on the cutting board, before laying single-layered onto griddle pan our sauté pan preheated under medium heat. Cook Chik’n + red onions until dark sear lines show, turning to add color to each side).
Dressing:
Tsp fresh garlic
Tsp sea salt
Tbsp white wine
Tbsp dijon mustard
Tbsp balsamic vinegar
Tsp lemon juice
Pinch red pepper flake, pepper, sugar
Tbsp hard cheese
1-2 tbsp oil

Mince 2 small/1 large clove of garlic, place into small mixing bowl. Add 1 tsp of sea salt and mash into a paste in the bowl with the back of a spoon. Add 1 tbsp of white wine and microwave for 30 sec. Stir in (following measurements to taste:) 1 tbsp Dijon mustard, 1 tbsp balsamic vinegar, 1 tsp lemon juice, ½ tsp red pepper flake, ½ tsp pepper, 1 tbsp hard cheese and emulsify with 1-2 tbsp quality olive oil.
Prepare bed of mixed greens on dinner plate, add 4-5 pickled peppers/jalapeños (or pepperocinis), mincing one to add to bed of greens. Place grilled Chik’n and red onion over bed of greens. Add 1 tbsp grated Parmesan/Romano or blend cheese (or other flavorful cheese) and dress with pre-made dressing. Serve and enjoy!

Millet with Corn and Arugula

1 cup millet

1 sliced ripe avocado

2 cups arugula

1 cup fresh corn kernels

juice from one lemon

2 tablespoons olive oil

pinch of sea salt and black pepper



Prepare millet as directions say on bag or box. Let cool. Combine all ingredients (except arugula and avocado) in a serving bowl. Layer arugula and avocado over millet mixture and enjoy :)

Educate yourself for 2011!

www.localharvest.org

www.ourlocalfoods.com

Vegetarian Burritos

Vegetarian Burritos.

2 ripe poblano peppers (halved & deseeded )

1 medium onion (sliced into 1/8ths lengthwise & separated)

3-4 large garlic cloves (still in skin)

2 ears corn on the cob (shucked & ends trimmed)

15oz canned black beans - drained & rinsed

1-2 tbsp lime juice

2 tbsp olive oil

1 tsp chili powder

2c arugula

6-8 whole wheat tortilla wraps

1/4c Salsa

Salt

Pepper

Lightly oil a tinfoil-lined baking sheet and place peppers, onion, garlic and corn spaced out, lightly sprinkled with salt and pepper. Place sheet under the broiler until the peppers begin to char slightly. Remove peppers, garlic and onion to a cutting board and rotate&return corn back to the broiler until the edge kernels start to brown. Rinse & drain black beans, place into a medium bowl. Peel and mince roasted garlic, dice onion and poblano & stir into black beans. Carefully remove corn from the cob and stir into the mixture. Add 1 tsp chili powder, 2 tbsp lime, 1 tbsp olive oil, salt & pepper to taste. Place a small handful of arugula onto a whole-wheat tortilla, spoon vegetable mixture over and add a tbsp of salsa. Fold and enjoy!

Courtesy of RVD :)

Enough said. . . Eat Clean.

Please read:

http://wordpla.net/mechanically-separated-chicken-who-came-first-egg-or-chicken.html

The New Quinoa?

Many are claiming that Freekah is the new Quinoa. This is quite a bold statement, so I put it to the test. Freekah or smoked green wheat is a grain that grows in the middle east. It is a young grain that is harvested and then lightly toasted over an open fire. Freekah has a smokey and almost sweet flavor and contains a good amount of minerals, vitamins and fiber.

Freekah and Sweet Potato Salad:

1 cup of cooked Freekah (cooked with organic vegetable broth)

1 small yellow onion diced

2 large sweet potatoes (peeled, washed and diced into 1/2 inch chunks)

1/4 cup mixed chopped parsley or cilantro and chives

2 tablespoons fresh lemon juice

1/2 cup mixture of pumpkin and shelled sunflower seeds

1 teaspoon mixture of sea salt and pepper

3 tablespoons olive oil

Preheat oven to 45o and brush the diced onion and sweet potatoes with olive oil. Bake for 25 minutes and let cool. Combine all ingredients in large mixing bowl. Chill in refrigerator for an hour or two and serve.

Organic Oat and Chocolate Cookies

Organic Oat and Chocolate Cookies:

1 1/3 cups organic whole wheat flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 cup smart balance

4 tbsp unsweetened apple sauce

¼ cup rice milk

2 tbsp organic cocoa powder

2 large eggs

2 cups old-fashioned organic rolled oats

Pre heat oven at 375. Mix all dry ingredients in one bowl and all wet ingredients in another. Slowly add the dry ingredients into the wet ingredients and mix well. Ball up a table spooned amounts and place on greased cookie sheet. Cook for ten minutes. Enjoy.