Monday, March 30, 2015

Recipes to use with this week's shares:

Watercress & Chicken Stir-Fry
Good Food Magazine -

Watercress & chicken stir-fry1 tbs sunflower oil
2 skinless & bonesless chicken breasts, cut into strips
1/2 cup cashews
1 red or yellow pepper, deseeded and cut into chunks
1 red onion cut into chunks
1 bunch watercress (~1/3 lb)

For the sauce:
3 tbs hoisin sauce
2 tbs soy sauce
1 knob fresh ginger, peeled & finely grated
2 garlic cloves, crushed
1 tbs sesame oil
2 tbs rice vinegar or white wine vinegar

To make the sauce, mix all the ingredients together in a small bowl until completely blended.
Heat the oil in a frying pan. Throw in chicken, cashew nuts, pepper, and onion and stir-fry for 4-5 minutes or until the chicken is cooked and the nuts roasted. Pour in the sauce and simmer with a splash of water. Remove from heat. Stir in the watercress just before serving.

Bok Choy Chips
Eating Rules -

2 heads bok choy
1/2 tsp extra-vergin olive oil
A bit of sea salt

Heat oven to 325 degrees. Cut bottoms off bok choy leaves, leaving the green tops. Tear leaves in half if they are large.
Place leaves in a large mixing bowl. Add a touch of olive oil and stir - just enough to coat the leaves but not make them soggy. Place in a single layer on a nonstick baking sheet, spreading out any leaves that are folded. Sprinkle a few sea salt grains over the leaves.
Bake for about 6 minutes. Remove tray from oven and remove individual chips that are crispy and done. Leaves with more stem may need to go back in the oven for another minute or so.
And enjoy!

Apple Dandelion Green Smoothie 
Healthy Smoothie Headquarters -

1 cup water
1 apple, cored and diced
1 banaana, fresh or frozen
1 cup greens - dandelion greens are bitter/tangy so you may want to do a mix with lettuce, spinach, etc
1/2 lemon, peeled & seeded

1 tbs chia sed
1 tbs coconut flakes
1 tsp coconut oil

Place all ingredients in the blender and blend for 30-45 seconds, or until the desired consistency is reached.

Crispy Sesame Brussels Sprouts 
PaleOMG -
2 cups bruseels sprouts, cut in half
3 tbs coconut oil
3 tbs sesame oil
1 tbs sesame seeds
1/4 tsp salt
1/4 tsp garlic powder

Preheat oven to 400 degrees
Mix together all ingredients in a large bowl - make sure brussels are coated on all sides
Place brussels on a parchment lined baking pan - spread the brussels out so they don't overlap and can cook evenly.
Place in oven and bake for 35 minutes.
Mix together ingredients for dipping sauce (below) and place in fridge to cool.
Remove brussels and serve with the the sauce.

For the dipping sauce:
1/2 cup mayo
handful of cilantro, minced
2 tsp curry, or to taste
1/8 tsp cayenne pepper

Crisp Fennel Apple Salad with Tangerine Vinaigrette 
The Hungry Hounds -

1 large fennel head, stems and fronds removed, sliced into thin wedges (slice the white part, set aside the green for another use)
1 tangerine, peeled and sliced
1 large apple, sliced into thin wedges
1 small head lettuce, washed and torn
juice from 1/2 lemon

Tangerine vinagrette:
3 tbs tangerine juice ( from 1-2 tangerines)
5 tbs olive oil
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/4 tsp garlic powder

Mix together fennel, tangerine, apples, and lettuce in a large bowl. Drizzle with lemon juice to prevent discoloration.
In a small bowl, whisk together the tangerine juice, oil, salt, pepper, and garlic powder until smooth.
Toss the salad with the vinaigrette. Garnish with fennel fronds (feathery green part) and serve immediately.