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Pomegranate and Blood Orange Salad

January 26th, 2009 by Jean Gleason

Here comes the sun … so welcome in the dreary month of February.  This colorful montage bursts with antioxidants and bright citrus flavors and is the perfect complement to the Pomegranate Pork recipe.

Pomegranate and Blood Orange Salad
 
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Author:
Recipe type: Salad
Serves: 4-6

Ingredients
  • Salad
  • 6 cups washed and dried field greens
  • ¼ cup toasted almonds
  • 2 blood oranges or clementines, peeled and sectioned
  • ¼ cup fresh pomegranate seeds
  • Dressing
  • ½ cup pomegranate balsamic vinegar
  • 1 cup blood orange olive oil
  • 1 teaspoon Dijon mustard

Directions
  1. Directions
  2. Mix salad ingredients together
  3. Just before serving, mix mustard with vinegar.
  4. Whisk while adding oil in a stream.
  5. Toss salad with dressing and serve on chilled plates.

Mexican Mousse de la Amor

January 26th, 2009 by Jean Gleason

In Like Water for Chocolate, cooks cast special spells using chocolate as an elixer. Instead of creating gold, they created passion. The cayenne in this love potion is sure to heat up the chemistry between you and your special someone this Valentine’s Day, so you can tango until it’s time to siesta.

Mexican Mousse de la Amor
 
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Author:
Recipe type: Dessert
Cuisine: Mexican
Serves: 4-6

Ingredients
  • 4 oz bittersweet chocolate
  • 2 Tablespoons butter
  • ½ teaspoon vanilla extract
  • ¾ teaspoon organic ground cinnamon
  • ⅛ teaspoon organic ground cayenne
  • 3 eggs, separated
  • ¼ cup sugar
  • ½ cup heavy cream
  • fresh mint for garnish (optional but looks very pretty and freshens the breath!)

Directions
  1. Directions
  2. Melt the butter and chocolate in a double boiler.
  3. Remove from heat and beat egg yolks into chocolate mixture.
  4. Add vanilla and spices and stir until well blended.
  5. In a separate bowl, beat ⅛ cup sugar with egg whites until stiff.
  6. In a separate bowl, beat remaining sugar with heavy cream.
  7. Fold egg whites into chocolate.
  8. Fold whipped cream into chocolate.
  9. Spoon into wine or champagne glasses.
  10. Garnish with mint sprigs.
  11. Refrigerate until chilled – stays good for two days, but it won’t last that long!

Sinfully Delicious French Toast

January 22nd, 2009 by Jean Gleason

This is a great brunch recipe. Make it the night before and just pop it in the oven in the morning.

Sinfully Delicious French Toast
 
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Author:
Recipe type: Brunch
Serves: 8-12

Ingredients
  • 4 Tablespoons butter
  • ½ cup brown sugar
  • 3 eggs
  • 1½ cups milk
  • ¼ teaspoon fine sea salt
  • ½ teaspoon organic ground cinnamon
  • ⅛ teaspoon organic ground cloves
  • ¼ teaspoon organic ground nutmeg
  • ¼ teaspoon bourbon extract
  • 1 loaf french or challah bread, thickly sliced

Directions
  1. Directions
  2. In medium sauce pan, melt butter over medium heat.
  3. Stir in brown sugar and mix until dissolved.
  4. Spread butter sugar mixture in bottom of greased 9 x 13 pan.
  5. Cover with bread slices.
  6. Whisk together eggs, milk, extract and spices.
  7. Pour mixture over bread
  8. Cover with plastic wrap and refrigerate over night.
  9. Remove from refrigerator 30 minutes before baking.
  10. Bake in 400° oven for 25 minutes.
  11. Serve with warm maple syrup (the real stuff!)

Rosemary Roasted Red Potatoes

January 18th, 2009 by Jean Gleason

Earthy rosemary and sweet garlic couple together to make these crispy-on-the-outside and tender-on-the-inside morsels irresistible. In the Middle Ages, rosemary was associated with wedding ceremonies.  It’s well known that garlic is associated with virility. Make this as a symbol of your love.

Rosemary Roasted Red Potatoes
 
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Serves: 4-6

Ingredients
  • 1½ pounds red-skinned potatoes cut into wedges
  • 1½ Tablespoons extra-virgin olive oil
  • 1¾ Tablespoons Smith and Truslow Organic Rosemary·Garlic Rub

Directions
  1. Preheat oven to 400°F.
  2. Toss potatoes with olive oil in a medium bowl until coated.
  3. Transfer potatoes to baking sheet or roasting pan and roast 20 minutes stirring once.
  4. Add spices to potatoes and toss again.
  5. Roast until potatoes are just tender—about 10 minutes more.

Curried Chicken Soup

December 23rd, 2008 by Jean Gleason

Care to Curry?

With the country dropping into a deep freeze, it is the perfect time to share my favorite curried chicken soup recipe.  It is a meal in a bowl – veggies, carbs, and protein all in one pot.  If you need more kick, add more cayenne.  Serves 4 as an entree and six as a side.

Curried Chicken Soup
 
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Author:
Recipe type: Soup
Cuisine: Indian
Serves: 4-6

Ingredients
  • 2 Tablespoon olive oil, divided
  • ½ large onion, minced
  • 1 carrot, minced
  • 2 celery stalks, minced
  • 2 cloves garlic
  • 1 14 oz can cannellini beans (white kidney)
  • 4 cups chicken stock, divided
  • 2 boneless skinless chicken breasts, chopped into small pieces
  • 1½ teaspoons organic curry powder
  • ½ teaspoon organic ground cayenne
  • ⅓ cup peanut butter
  • ⅓ coconut milk ( I just freeze the rest of the can in small baggies)
  • 1 cup raw egg noodles, broken
  • 6 oz of fresh spinach leaves
  • ½ bunch of cilantro
  • juice of 1 lime
  • 1 teaspoon organic ground black pepper

Directions
  1. Directions
  2. Sautee onions, celery, and carrot in 1 Tablespoon olive oil for 5 minutes
  3. Puree sauteed vegetables with 2 cups chicken stock and ½ can of cannellini beans in blender until smooth.
  4. Sautee chicken in 1 Tablespoon olive oil over medium heat for 2 minutes, add curry powder and cayenne and cook for 2 more minutes.
  5. Add pureed vegetables to chicken. Add peanut butter, and cream of coconut and bring to a boil. Add egg noodles and boil for 5 minutes. Add rest of cannellini beans, reduce heat and simmer for 3 more minutes. Add lime juice, cilantro, spinach an black pepper just before serving.
  6. Nutrition Info/Serving (4 servings total): Calories 517, Fat 24 grams (Saturated 7, Polyunsaturated 4, Monounsaturated 11), Cholesterol 54 mg, Sodium 801 mg, Total Carbohydrate 47 g, Dietary Fiber 15g, Sugar 3g, Protein 35g