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Sautéed Rainbow Chard with Garlic and Lemon
Yield Serves : 10
1/2 cup extra-virgin olive oil
3 large garlic cloves,
thinly slice 4 pounds rainbow or ruby chard—thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2- inch ribbons
Salt and freshly ground pepper 1/2 teaspoon finely grated lemon zest
How to Make It
Step 1 In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil.
Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute.
Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more.
Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes.
Transfer the chard to a bowl. Wipe out the pot.
Step 2 Add the remaining 2 tablespoons of olive oil to the pot.
Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes.
Stir in the wilted chard leaves and season with salt and pepper.
Transfer to a bowl, sprinkle with the lemon zest and serve right away.
PREP 15 MINUTES
COOK 15 MINUTES
YIELD 4 SERVINGS
1/2 cup pineapple juice
1/3 cup low sodium soy sauce
1/3 cup low sodium chicken stock
1/3 cup hoisin sauce
1/2 cup brown sugar
1 Tablespoon minced fresh garlic
2 teaspoons cornstarch
1 Tablespoon olive oil
8 boneless, skinless chicken thighs cut into 1-inch cubes
1 cup diced pineapple
1/2 cup roasted, salted cashews (optional)
Rice, for serving
1. In a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
2. Add the olive oil to a large nonstick skillet set over medium-high heat. Add the chicken to the pan and season it with salt and pepper. Cook the chicken, stirring, until it is no longer pink, about 5 minutes. Drain off any liquids then add the sauce to the pan and stir until combined. Add the pineapple and cashews and cook, stirring, for an additional 1 minute.
3. Serve the chicken atop a bed of rice. For a bit more flair to your presentation, serve the chicken and rice inside a hollowed- out pineapple
Makes 6 servings
2 pounds carrots, peeled, cut diagonally into 1/4-inch-thick rounds
1 cup freshly squeezed orange juice
1/4 cup (1/2 stick) butter
2 tablespoons sugar
1 1/2 tablespoons grated peeled fresh ginger
2 tablespoons chopped fresh parsley
Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.
Cinnamon Baked Pears (Vegan)
2 pears, washed, cut in half and cored
1 teaspoon cinnamon
1 teaspoon maple syrup
Pumpkin Spice Granola , for topping
Coconut cream , for topping
I N S T R U C T I O N S
Preheat oven to 350 degrees.
Place cored pears on a baking sheet. If they aren't even, cut o a bit of the bottom of the pear so that it stands up straight.
Sprinkle evenly with cinnamon, and then with maple syrup.
Place in oven for 20 to 25 minutes to bake. Remove and allow to cool slightly.
Top with your favorite toppings and enjoy!
Roasted Delicata Squash
1 delicata squash
Wash the outside, slice the squash into little rings.
Toss rings with olive oil and generous salt plus a pinch of pepper, and roast for 20-30 minutes at 425. Squash rings are done with edges are brown and seeds are crispy.
Eat the seeds along with the squash, or remove them after cooking and eat on their own (they taste like pumpkin seeds).
Bucatini with Swiss Chard and Garlicky Breadcrumbs
The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.
5 tablespoons olive oil, divided, plus more for drizzling
4 garlic cloves, thinly sliced
⅓ cup panko (Japanese breadcrumbs)
Kosher salt, freshly ground pepper
12 ounces bucatini or spaghetti
5 oil-packed anchovy fillets, finely chopped
1 serrano chile, thinly sliced
1 bunch small Swiss chard, ribs and stems removed, leaves coarsely torn (about 5 cups)
3 tablespoons unsalted butter, cut into pieces
1 cup coarsely chopped mint
2 teaspoons finely grated lemon zest
2 teaspoons fresh lemon juice
Finely grated Pecorino (for serving)
Heat 2 Tbsp. oil in a small skillet over medium. Cook garlic, swirling in pan often, until golden and crisp, about 2 minutes. Transfer garlic to a small bowl with a slotted spoon.
Add panko to same skillet and cook, stirring often, until golden, about 5 minutes; season with salt and pepper. Transfer to bowl with garlic.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, heat 3 Tbsp. oil in a large skillet over medium. Cook anchovies, mashing with a wooden spoon, until only a few flecks remain, about 4 minutes. Add chile and Swiss chard and cook until Swiss chard is slightly wilted, about 1 minute.
Add butter, pasta, and ½ cup pasta cooking liquid to Swiss chard mixture and cook, tossing often with tongs and adding more pasta cooking liquid if sauce looks dry, until sauce is emulsified and coats pasta. Remove from heat and stir in mint, lemon zest, and lemon juice.
Divide pasta among bowls. Drizzle with oil; top with garlicky breadcrumbs and Pecorino.
Do Ahead: Garlicky breadcrumbs can be made 1 day ahead. Store airtight at room temperature.
Pomegranate & Pear Green Salad with Ginger Dressing
Author: Cookie and Kate
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Yield: 6 side salads 1x
Method: By hand
5 from 22 reviews
This gorgeous green salad recipe is bursting with fresh pomegranate, Bartlett pear and Honeycrisp apple! This salad will brighten up your holiday table, and liven up a regular weeknight dinner. Recipe yields 4 to 6 side salads.
1/2 cup raw pecans (halves or pieces)
5 ounces baby arugula
2 ounces (about 1/2 cup) goat cheese or feta, crumbled
1 large ripe Bartlett pear, thinly sliced
1 Honeycrisp or Gala apple, thinly sliced
Arils from 1 pomegranate
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar, to taste
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1 teaspoon finely grated fresh ginger
1/4 teaspoon fine sea salt
About 10 twists of freshly ground black pepper
To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they’re fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside.
Arrange the arugula across a large serving platter (or bowl, but the salad looks prettiest on a platter). Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections (see photos). Sprinkle all over with fresh pomegranate arils.
To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn’t quite zippy enough, add another teaspoon of vinegar.
Wait to dress the salad until you’re ready to serve (the dressing will wilt the greens over time). When you’re ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it). Serve promptly.
Fresh Pineapple Dessert--https://www.allrecipes.com/recipe/176865/fresh-pineapple-dessert
"This is my own combination of desserts I've had in Hawaii and a Japanese steakhouse. It's delicious, impressive, and easy to prepare ahead for quick cooking at the last minute. Serve with vanilla ice cream."
1 fresh pineapple
1/2 cup brown sugar
1/2 cup flaked coconut
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
Slice the top and bottom off the pineapple. Cut into quarters and remove the core from each piece. Lay each section skin side down and, using a sharp knife, separate the fruit along the skin, allowing the fruit to rest on the skin for presentation. Cut the fruit into slices for easy eating. Place on a baking sheet and sprinkle each section with 2 tablespoons each of brown sugar and coconut.
Broil until the coconut is toasted, about 5 minutes.
CHARD, LETTUCE, PEAR, GINGER SMOOTHIE
What do you do when there is a bunch of fresh greens sitting in the refrigerator and you cant eat a salad. Make them into a Smoothie! I usually cook the greens slightly or blanch them since I cannot easily digest the raw version. With some fruit added to the smoothie, the greens taste gets hidden and though it looks like a green smoothie, it doesn’t taste like one!:)
Author: Vegan Richa
1 cup (250 ml) water
4-5 (4 ) big Chard leaves and soft stems chopped
4-5 (4 ) big lettuce leaves chopped
1 pear chopped
1/2 inch (0.5 inch) ginger chopped
black pepper to taste
1 teaspoon raw sugar or maple/agave
1/4 teaspoon (0.25 teaspoon) rock salt kala namak
1/8 teaspoon (0.13 teaspoon) salt
generous pinch of fennel powder or cumin powder optional
fresh lemon juice to taste
In a deep pan or pressure cooker, put all the ingredients.
Cook on low-medium until pear is just about tender and the leaves wilted, or pressure cook for 1 whistle.
Let it cool, then blend. Add fresh lemon juice to taste, adjust salt, black pepper and water consistency.
Baked Pineapple Salmon
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:0 HOURS 55 MINS
Cooking spray, for pan
17 pineapple rings, fresh or canned
1 large salmon fillet (about 3 lbs.)
Freshly ground black pepper
3 tbsp. melted butter
3 tbsp. sweet chili sauce
2 tbsp. freshly chopped cilantro
3 cloves garlic, minced
2 tsp. freshly grated ginger
2 tsp. toasted sesame oil
1/2 tsp. crushed red pepper flakes
Toasted sesame seeds, for garnish
Thinly sliced green onions, for garnish
Lime wedges, for serving
Preheat oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray. In the center of the foil, lay pineapple slices in an even layer.
Season both sides of the salmon with salt and pepper and place on top of pineapple slices.
In a small bowl, whisk together butter, chili sauce, cilantro, garlic, ginger, sesame oil, and red pepper flakes. Brush all over salmon fillet.
Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until fish is slightly golden. Garnish with sesame seeds and green onions and serve with lime wedges.
Black Bean and Corn Salad
This black bean and corn salad is a fresh mix of black beans, corn, red peppers, jalapeno and avocado, all tossed in a zesty cilantro lime dressing. An easy salad that's the perfect side dish for any meal!
2 cans black beans drained and rinsed
1 1/2 cups corn kernels fresh, frozen or canned
1/4 cup red onion minced
1 red bell pepper diced