Friday, April 1, 2016

Mom's Swiss Chard & Quinoa Salad

Mom's Swiss Chard & Quinoa Salad


This recipe & images were contributed by my mom.  She recommends serving this salad with baked chicken.

Ingredients
2 Tablespoons Olive Oil
1/2 large white Onion, diced
2 Tablespoons minced Garlic
1 Cup Quinoa
2 Cups Chicken Broth
5 Beet Green Leaves
5 Swiss Chard Leaves
2 Tablespoons chopped Pecans
1 Cup Pomegranate Seeds

 Add 2 Tablespoons of olive oil to a saucepan.  Heat the oil over medium heat.  When the oil is hot, add the diced onion and minced garlic.  Saute until the onions start to brown.


 
Bring 2 Cups of chicken broth to a boil.  Add 1 cup of quinoa.  Reduce heat and simmer until all the water is absorbed (10-15 minutes.)

  
Thoroughly wash the beet greens and the swiss chard, pat dry with a paper towel, and break into bite size pieces.



In a medium to large bowl, combine the greens, onions and garlic, quinoa, pomegranate seeds, and pecans.  The chard melts into the quinoa.  Serve with your favorite pomegranate  dressing.



  Bon appetit!

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Friday, January 15, 2016

Chad's Gluten Free Chicken Scampi Supreme

Chad's Gluten Free Chicken Scampi Supreme


This is so delicious!  AND, this recipe is very easy to make and can be ready in about 45 minutes.  Did I mention it's really delicious? 
Ingredients
Gluten free rotini,  linguine, or penne pasta 
1 garlic bulb  (10-15 cloves)
8 Tablespoons butter 
1 large head of broccoli
2 lbs uncooked chicken breast, cut into chunks 
16 oz baby bella mushrooms
1/4 Cup Extra virgin olive oil
1 pint grape tomatoes
 0.5 lb block of feta (We highly recommend sheep feta from France)

Sea salt to taste 
 
Boil pasta following directions on the box.  Peel the garlic cloves. 
Saute garlic & 6 Tablespoons of butter until the garlic softens, about 2 min.
 
  
Cut the broccoli into 1 inch chunks
Steam in a saucepan with water until soft, 10-15 min.
Remove from heat & set aside. 
 
 
While the broccoli is cooking, chop the chicken into 1"x1" chunks. 
Add chicken to the garlic and saute until the chicken is cooked through, 8-10 min.
Remove from heat & set aside. 
 
   
Slice mushrooms, 1/4 inch thick
Saute mushrooms with 1/4 Cup olive oil and 2 Tablespoons of butter. 
Add a generous sprinkle of sea salt. Saute until they are 
brown.
 
 
Slice the tomatoes in half. 
Arrange them with the cut side up. Sprinkle them with salt. Broil in the oven on high for 
about 2 min to soften them. 
 
 
Crumble the feta cheese into the pasta.
 
 
Add the broccoli, mushrooms, tomatoes, and chicken... careful not to stir too much.
(Carefully scoop from the bottom to the top.)
 
  
Add heat if needed to melt the 
feta. Drizzle with extra virgin olive oil and serve. 
 
 

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Friday, January 1, 2016

Mom's Collard Salad

Mom's Collard Salad



This recipe & images were contributed by my mom...nutritious and delicious!  This recipe makes one large serving.  Just double or triple the recipe for more salad.

Ingredients
1 cup cooked chicken breast, chopped
1 persimmon, chopped
1 orange, cut into chunks
2 large organic collard leaves
1/4 cup pecans, chopped
2 strips of bacon, crumbled (optional)





Directions
Chop the chicken, persimmon, orange, & pecans.
Wash the collard leaves, pat dry with a paper towel, roll them up and slice into thin strips.
Combine ingredients and serve.
Mom recommends serving with honey mustard dressing and raspberry balsamic vinegar.


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Great tip for Rver's: Collapsible salad spinner




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