New Spring 2015 recipes

LunchStuffed artichokes with chicken Italian sausage and sweet bell peppers4 servings8 oz. chicken Italian sausage1 .5 cup finely chopped sweet bell peppers1 cup finely chopped sweet onion4 clove minced garlic¾ cup gluten free bread crumb¼ cup chopped parsley ITALIAN¼ cup grated parmesan cheese4 tbl lemon juice (for brushing)1 tbl olive oilMake stuffing by heating oil in pan large enough to hold ingredients. Add the peppers, onionsand garlic till aromatic. Add the bread crumb and parsley. Remove from heat and let coolslightly. Clean chokes and rub with lemon juice Stuff between leaves and the top. Place insteamer pan, cover and steam until outer leaves are tender (about an hour). Finish in oven tobrown the top of the stuffed choke. Garnish with more chopped parsley, lemon wedges.Nutrient info per serving: 342 calories, 15g fat, 26g carbohydrate, 27g protein, 6g fiber, 890mgsodium.Korean Chicken with Braised Kale & Kimchi12 servings2 tablespoons gochujang1 tablespoon rice vinegar2 teaspoons Bragg liquid aminos or tamari2 teaspoons toasted sesame oil1/2 teaspoon sugar1 cup water24 ounces boneless skinless chicken thighs about 6 small thighs1 tablespoons vegetable oil2 -inch piece of fresh ginger washed and cut into 1/4-inch coins5 cloves garlic peeled and lightly smashed1 tablespoon vegetable oil1/2 cup cabbage kimchi chopped5 cups kale (about 4 ounces) thick ribs and stems removed, chopped3/4 cup water1/2 teaspoon Bragg liquid aminos or tamari12 slices GF bread

In a small bowl, whisk together the gochujang, vinegar, soy sauce, sesame oil and sugar untilsmooth. Whisk in the water and set aside. In a 10-inch pot or dutch oven, heat the oil overmedium-high heat. Working in batches, brown the chicken thighs and set aside on a plate. Pourthe gochujang mixture into the pot and stir, scraping up any browned bits from the bottom.Add the ginger and garlic, followed by the chicken and any accumulated juices. Arrange thechicken in a single layer in the pot and bring mixture to a boil. Lower heat, cover and let simmerfor 30 minutes, turning chicken halfway through cooking. Remove from heat and let sit,covered, for 15 minutes. Meanwhile, make the kale. In a large skillet with a lid, warm the oilover medium-high heat. Add the kimchi and stir-fry for about 30 seconds, until hot andfragrant. Add the kale, water and tamari and stir to combine. Bring to a boil, then lower heatand cover. Simmer covered for 30 minutes, or until kale is very tender. Taste and add more soysauce if needed. (If making ahead, kale mixture can be covered and refrigerated at this point.)Transfer the chicken thighs to a bowl and use two forks to shred meat. Pour 1/4 cup of thebraising liquid over the meat and mix. (If making ahead, chicken can be covered andrefrigerated at this point. Re-warm before assembling sliders.) To assemble, place a sheet panin the oven and preheat to 350°F. Arrange bread on preheated sheet pan and bake for 3 to 5minutes, until lightly toasted. Top with the chicken, followed by the kale mixture. Serveimmediately.Nutrient info per serving: 274 calories, 11g fat, 29g carbohydrate, 16g protein, 4g fiber, 441mgsodium.Mahi Mahi & Scallops Coconut Ceviche2 servings8 ounces mahi mahi, raw6 ounces scallops2 Tbsp lime juice.25 t sea salt.5 cup tomatoes, diced2 scallions, chipped1 Tbsp hot chili pepper, chopped.5 cup coconut milk2pcs butter lettuce cups, or like greensDice the mahi mahi as small as possible, ¼- ½ inch cubes. Sprinkle with salt, then the juiceof two limes. Give the fish a thorough stir. Lime juice can only “cook” the fish it touches.Cover and marinate for an hour in the fridge, tossing mixture with a spoon after 30 minutes.The acidic limes do their work, chemically “searing” the outside of the fish. Toss thetomatoes, green onion and chili pepper on top of the fish Pour on the coconut milk (whiskthe coconut milk smooth before adding to the fish). Give everything a stir, use a slottedspoon to drain off some of the liquid and serve in lettuce cups.

Nutrient info per serving: 265 calories, 10g fat, 9g carbohydrate, 33g protein, 1g fiber,652mg sodium.Sausage-stuffed Zucchini Boats4 servings4 medium to large zucchini14 ounces pizza sauce14 ounces Chicken Italian sausage, removed from casing1 teaspoon oil1/2 small onion finely diced3 cloves garlic, minced1/2 cup diced red bell pepperSalt and pepper to tasteRed pepper flakes to taste1/2 cup fresh mozzarella, sliced into piecesfresh herbs (basil thyme, oregano, etc.), choppedPreheat oven to 400 degrees F. Cut the zucchini in half lengthwise and scoop out the flesh usinga spoon, so each “zucchini boat” is about 1/4-inch thick. Add some of the pizza sauce to thebottom of a baking dish so it lightly covers the bottom of the pan. Arrange the 'boats' into thepan on top of the sauce. In a large sauté pan, brown the sausage and break it up into smallerpieces while it is cooking. Once browned thoroughly, set it aside.Add the oil to the pan and add the onion, garlic, and bell pepper and let them cook on medium-low heat for 2-3 minutes. Add the sausage, the rest of the pizza sauce, some salt, pepper, andred pepper flakes to the pan, letting everything cook together for another 2-3 minutes.Use a spoon to scoop the sausage mixture into the zucchini boats, divide evenly. Top eachzucchini with some fresh mozzarella and chopped herbs. Cover the dish with foil and bake forabout 35 minutes, or until the cheese is melted and the zucchini is tender. Serve 2 halves perserving.Nutrient info per serving: 281 calories, 11g fat, 19g carbohydrate, 28g protein, 6g fiber, 854mgsodium.DinnerSweet and spicy pork over Rice Noodles with Asian slaw8 servings40 oz. raw pork tenderloin.5 cup tamari¼ cup rice vinegar1 tbl sesame oil4 tbl grated fresh ginger2 clove minced garlic

2 tblsp sriracha sauce¼ tsp pepperPinch toasted sesame seeds1 tbl chopped scallion2 cups rice noodles, cooked8 portions Asian style slaw (recipe to follow)In a mixing bowl, combine the following: tamarin, vinegar, oil, ginger, sriracha, and pepper. Letstand overnight. Make asian slaw and let stand at least 3 hours. Remove pork from marinadeand slow roast. Cook and hold noodles (they will become sticky so when rady toss with very hotwater). Plate up: divide and arrange noodles on plate, slice and arrange pork near noodles, topwith slaw and scallion and sesame seeds.Nutrient info per serving: 328 calories, 8g fat, 27g carbohydrate, 36g protein, 1g fiber, 1132mgsodium.Asian slaw8 servings8 cups shredded Napa cabbage1 cup julienne red bell pepper1 cup bean sprouts1 cup julienne carrots½ cup julienne red onion6 fl oz. ginger miso vinaigretteMix well and let stand to absorb the vinaigrette. Serve as side dish.Nutrient info per serving: 79 calories, 4g fat, 11g carbohydrate, 2g protein, 2.5g fiber, 249mgsodium.Niagara Creole Sausage with Red Beans and RiceServes 62 cup cooked red kidney beans1 piece smoked pork hock18 ounces cooked andouille sausage, cajun2 cup chicken broth1 cup chopped bell pepper.5 cup chopped onion.5 cup chopped celery

1 tbl tomato paste2 clove garlic minced1 tsp thyme1 tsp oregano2 cups cooked brown riceOn low heat, brown up diced andouille sausage with onions, peppers and celery.Add the paste, herbs, spices, broth, garlic, beans and hock.Bring to simmer. Remove hock after 1 hour, let cool remove any meat and chop up. Discardbone and put meat into stew mixture. Adjust seasoning. And cook until half of the liquid hasevaporated. Normally we cook rice in the dish but for measurements we add hot rice in eachbowl and serve 1 cup stew over, garnish with chopped scallions.Nutrient info per serving: 347 calories, 13g fat, 34g carbohydrate, 25g protein, 7g fiber, 806mgsodium.Smoked pork loin cutlets with red cabbage6 servings8 cups shredded red cabbage1.5 cup chopped granny apples.25 cup red vinegar2 tbl quick cook tapioca2 tbl coconut palm sugar2 tsp crushed caraway30 ounces smoked sliced pork loinSalt and pepper, to taste4 cups cooked green beansIn a slow cooker add the cabbage, apples, vinegar, tapioca, sugar, and caraway; mix well.Place smoked pork loin on top of cabbage mixture and slow cook until cabbage is soft.Slice cutlets, garnish with cabbage mix and beans and pour juices over all.Nutrient info per serving: 316 calories, 9g fat, 27g carbohydrate, 33g protein, 5g fiber, 104mgsodium.

DessertChocolate Prune Bars84 servings8 ounces Callebaut Natural Cocoa Powder8 ounces Ghiradelli Dark Chocolate Chips 63%8 ounces walnuts7 ounces coconut, organic, unsweetened18 ounces prune puree or prune butter1 eggCombine all ingredients. Spread in sheet pan. Bake for 15 min at 350 degrees F.Nutrient info per serving: 279 calories, 14g fat, 29g carbohydrate, 13g protein, 5g fiber, 122mgsodium.Watermelon-Strawberry Chia Frosty4 servings7.5 ounces watermelon, frozen3.75 ounces strawberries, frozen2 tsp lime juice4 ounces coconut water1 Tbsp chia seedsStart with frozen fruit. Combine all ingredients, except chia, in blender until smooth whip. Pourinto serving container. Sprinkle with chia before serving. Serve immediately.Nutrient info per serving: 279 calories, 14g fat, 29g carbohydrate, 13g protein, 5g fiber, 122mgsodium.Pineapple, Mango or Raspberry Whip6 servings16 ounces frozen fruit (pineapple, mango, or raspberries)6 ounces almond milk, unsweetened2 tsp honeyStart with frozen fruit. Combine all ingredients in blender until smooth whip. Pour into servingcontainer. Serve immediately.Nutrient info per serving: 279 calories, 14g fat, 29g carbohydrate, 13g protein, 5g fiber, 122mgsodium.