Tag: cooking

Quinoa with Roasted Butternut Squash

On By Cultivate WellnessIn Cooking, diet, eating, health, Health and wellness, Nutrition, Recipes5 Comments

It’s been a while since I posted a Gwyneth recipe here.  Her flawless face on the over of her cookbook (It’s All Good) has been staring at me with reproach for weeks now.  Months even.  If I were anything like Gwyneth I would have not let this much time pass and furthermore, in that amount of time, I would have also made my own line of beauty products and have experimented getting stung by bees as a beauty treatment.

So this weekend I cracked open the cookbook and picked a recipe for which I had all the ingredients already.  I love when that happens!  I needed to eat a healthy and filling lunch before playing golf so I went with the quinoa with roasted butternut squash.  It seemed like the perfect easy and healthy option.

By now you probably know how I feel about Gwyneth (we’re frenemies, FYI).  The truth is, her recipes have never steered me wrong.  I haven’t found one that wasn’t delicious yet.  The Braised Chicken With Green Olives is most definitely my favorite.  Just last night my friend  and fellow food blogger ProntoPup reminded me how good that dish is.  It’s kind of fussy to make, but you are handsomely rewarded at the end.

This quinoa recipe isn’t fussy, and I would rate it a solid 7 or 8.  It’s not fancy, it does the trick.  It makes a fabulous lunch or dinner side dish.  And it’s super healthy.  And for a Monday isn’t that enough?

QUINOA WITH ROASTED BUTTERNUT SQUASH

img_2809

INGREDIENTS:

1 package frozen butternut squash

olive oil

sea salt

1 tablespoon lemon juice

2 cups cooked quinoa (use directions on the package)

3 scallions, chopped (I like to use the whole scallion, not just the whites and light green parts)

1/4 cup chopped parsley

METHOD:

Preheat oven to 400 degrees.  Place butternut squash in a rimmed baking sheet and drizzle with about 2 tablespoons of olive oil and a pinch of salt and stir to coat.  Roast until browned (about 20 minutes).

While roasting the squash, whisk together the lemon juice with about 3 tablespoons of olive oil and a healthy pinch of salt in a large mixing bowl. When the quinoa is finished, incorporate that in with the dressing, scallions and parsley.  When the squash is finished roasting, place it on top the quinoa mixture.  Add some extra scallions and parsley to the top to garnish.

 

ENJOY!  Please let me know what you think by commenting! And I wouldn’t hate it if you shared my blog with all your friends and loved ones.

 

 

BBQ Chicken, Spanish Style

On By Cultivate WellnessIn Cooking, eating, health, Health and wellness, Kids, Nutrition, Recipes, wellness4 Comments

Happy New Year!  I hope you had a wonderful holiday season and were able to spend time with people you love and doing things that you enjoy.  I got to go to a northwoods cabin with my family, where we sat by the fire reading, went ice skating, ate yummy food and just enjoyed being together.  I slept in, went to bed early, and didn’t focus on chores or being productive.  It was fantastic.

I focused more on holiday baking the last several weeks than I did on cooking anything unique. When I’m busy and hectic, usually the first thing to go is my creativity in cooking.  I’ll revert back to things that don’t take much thought of effort.

Last night, after feeling sufficiently rested, I got back to cooking recipes from Gwyneth’s cookbook.  I had dogeared a BBQ chicken recipe that looked good, so that’s where I started. The result was pretty great — the marinade was easy enough.

I prepared the marinade in the morning and after smothering the chicken in it, stuck it in the fridge for about 6 hours.

marinade
Super easy marinade for the chicken

That evening, instead of grilling the chicken in 20 degree weather, I opted to bake it and then put it under the broiler at the end for several minutes to get the skin browned and crispy.  The family liked it, although we all agreed it could use a bit more salt.  Next time I will sprinkle flaky sea salt on top before baking (or finishing salt at the end).

I served the chicken with sautéed mushrooms and roasted Brussels sprouts.

We all love Brussels sprouts in this house
Kiddo hates mushrooms, but husband and I love them

I feel comfortable recommending adding this dish to your rotation! It’s easy, flavorful, and a bit different than the usual baked chicken.

BBQ chicken spanish style
BBQ Chicken, Spanish Style

INGREDIENTS:

1/4 cup olive oil

4 garlic cloves, minced

Large pinch of coarse sea salt

1 t freshly ground pepper

2 t hot pimentón (I used regular smoked paprika)

One 3-4 lb chicken, cut up (don’t remove skin, it’s the best part!)

METHOD:

Mix everything except the chicken in a bowl. Pour the paste all over the chicken pieces and massage it in, making sure to get it under the skin as well. Let the chicken sit in the marinade for an hour or two, or up to overnight. Bake at 375 for about 25-30 minutes until juices run clear.  Or, if it’s warm where you are, grill over low heat for 20 minutes on one side or until it’s firm to the touch and browned.

HEALTHY NEW YEAR

On By Cultivate WellnessIn Cooking, Health and wellness, holiday, wellness4 Comments

Another year has come and gone.  Now that I’m a grown-up, the years seem to go by so much faster than when I was a kid.  One day my kiddo is a newborn and the next she’s 11 and listening to Adele’s new album 21 on repeat. If there’s one thing for certain, it’s that time continues to tick on even if we aren’t ready for it.

The New Year is a perfect time to remember to take stock of what’s important (staying mindful, feeling gratitude, eating healthy, spending time with family) and toss out those things that aren’t (saying yes to anything you don’t want to do, living your life in “shoulds”, SlimFast shakes, you get the idea).

This coming week I’ll have a new Gwyneth recipe to share.  But in the meantime, enjoy your New Year’s Eve however you wish to spend it.  I’ll be hanging with my family at home eating sushi because the thought of going to some crowded event downtown gives me hives.  See how I said “no” to something I didn’t want to do?  It gets easier the more you do it. Practice it a lot this year. Trust me, it’ll change your life.

Happy New Year 2016

 

Hearty Lentil Soup

On By Cultivate WellnessIn Cooking, eating, health, Health and wellness, Nutrition, Recipes, wellness8 Comments

lentil soup

As soon as the weather turns cooler here in the north, I start to crave hearty soups.  I love them when they are full of vegetables because it means I don’t have to serve anything on the side except some crusty bread.  I have a favorite soup that I make all winter and fall that also happens to be a favorite of my family.  Whenever I tell my 11 year old that it’s what we are having for dinner, she gets really excited.

I was late to the lentil game, and now I can’t imagine what I did before them.  Lentils are so full of protein and fiber and really make a soup an entire meal in a bowl.  They felt intimidating to me for some reason.  Now that I know I just have to rinse them and pick out any super weird looking ones, I’m good to go.

This recipe is inspired by a recipe from Giada De Laurentiis.  Over the years I’ve made quite a few changes to it and I really do love my updated version. Give it a try and let me know what you think!

INGREDIENTS:
2 tablespoons olive oil (or just do what I do which is to pour some in a pot till it looks like enough)
1 medium onion, chopped
4 carrots, washed & chopped (I seriously don’t even peel them, just scrub)
4 celery stalks, chopped
1 large potato or 2 small potatoes, cubed (again, don’t peel them)
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups vegetable broth (I love Better Than Bouillon)
4 to 6 fresh thyme sprigs
Fresh spinach

METHOD:
Heat the oil in a heavy large pot over medium heat. I love to use my prized Le Creuset Dutch oven that I received one year for Christmas.  Add the onion, carrots, and celery and stir. Then, add the garlic, salt, and pepper and saute until all the vegetables are tender (about 5-8 minutes), stirring occasionally. Do not let vegetables burn. Add the tomatoes with their juices and the potatoes and simmer, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Now, add the broth and stir. Nestle the thyme sprigs in the mix and then bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Taste the soup and add any additionally salt and pepper (or more bouillon if using) it needs.

Remove the thyme sprigs. Ladle the soup into bowls. Add a large handful of fresh spinach into the bowl and mix to wilt.  Serve with crusty warm bread.  We are partial to sourdough rolls or garlic bread.

Braised Chicken With Green Olives & Garlic

On By Cultivate WellnessIn Cooking, diet, eating, health, Health and wellness, Kids, Nutrition, Recipes6 Comments
braised chicken done
Braised Chicken with Olives + Lemon

Oh me oh my.  Gwyneth has gone and done it again.  This time with a braised chicken recipe from her cookbook that I made for dinner last night.  It was supposed to be for the family, but I forgot that my husband had his holiday work party and rather than wait until Sunday when we would all be together at dinner time again, I decided to make it for just me and my girl.  I’m so glad I did.

I keep hoping that Gwyneth will feature a recipe that I can report back and tell you was terrible.  Not because I want to cook bad food, but because little by little she is turning me from a frenemy to a friend.  At least where food is concerned.  I’m uncomfortable with that.  She’s a bazillionaire with a tenuous grasp on reality.  She thinks we all have hot pimentón spice from Spain and are down with the usage of the term “conscious uncoupling”.  I dunno, she just seems a bit untethered.  BUT.  BUT.  Up until now, her recipes are the bomb.  

Last night’s Braised Chicken With Green Olives + Lemon didn’t disappoint.  I was a bit worried about the olives.  I love love love any kind of olive.  The rest of my family not so much.  For this recipe I just kept them whole, but if you have a whole gaggle of olive lovers, I would dice them up.  I followed the recipe almost exactly because it didn’t have any insanely unique ingredients or directions.  Without further ado, I present Braised Chicken With Green Olives + Lemon:

INGREDIENTS:

1/2 chicken, cut up, room temperature (I used about 2 lbs, SKIN ON OR IT DIDN’T HAPPEN)

Coarse sea salt

Black pepper

2 T extra virgin olive oil

3 shallots, sliced into thin rings

1.5 cups chicken stock (I always use Better Than Bouillon)

2 garlic cloves, peeled and cut in half (next time I will, like, triple this)

10 large green olives, pitted

Leaves from one sprig of thyme (I just threw the whole sprig in there intact)

Juice of one lemon

METHOD:

Salt and pepper the chicken

Heat the olive oil in a large enameled cast iron pot (like a Dutch oven)

Cook the chicken until deeply browned, about 4-5 minutes. Turn chicken over and do the same thing. They should look like this:

braised chicken 1
Browned Chicken 

Add the shallots and cook, stirring often, until they soften, about another 4 minutes.

Add a splash of the chicken broth and scrape up the bits from the bottom of the pan.

Add remaining chicken stock and scatter the garlic cloves, olives and thyme over the chicken.

Pour the lemon juice over everything and bring to a boil. Then turn the heat down as low as it will go and cover the pot, cooking for about an hour until the chicken is very tender. (If you have less time, be assured that I only cooked the chicken for about 35-40 minutes and it was well cooked and juicy and delicious).

Serve over rice, potatoes, or alongside a piece of bread.  I also served with roasted root vegetables.

This is the plated version which I hesitate to even show you because I put so little effort into it.  To be honest I was so excited to eat.

As always, please let me know what you think by leaving a comment.  I always appreciate a share as well!

braised chicken plated

THANKSGIVING

On By Cultivate WellnessIn baking, Cooking, diet, eating, health, Health and wellness, holiday, Nutrition, thanksgiving, wellness1 Comment

thanksgiving table

It’s Monday, and for Americans it’s also the week of Thanksgiving.  This is usually the week where we think and talk about food nonstop.  What will we make?  What will we eat?  What will we have for leftovers?  Pie. Casserole.  Marshmallows on top of sweet potatoes.  Stuffing (my FAVORITE).  It’s a bit overwhelming.

Many fitness and diet experts will give you all kinds of rules and tips to navigate the holidays.  And many of those tips and tricks sap all the fun out of everything.  Don’t eat carbs.  Don’t have gravy.  Skip the dinner roll.  Only have one glass of wine.  Calories in/calories out.

I say, forget that.  Remember that quote I posted last week about how it’s what you eat on a regular basis that counts?  

It's fine to socializeoccasionally with special food and drink.-2

It’s true.  Do you nourish your body with the good stuff more often than not?  Do you give yourself ample opportunities to eat fruits and veggies and drink lots of water?  Even if you answered no, are you really going to start doing this on THANKSGIVING?

Stressing yourself out and feeling anxious and guilty about what you eat messes with your stress hormones, which release into your body, flooding it with chemicals that will inhibit your digestion.  The stress hormone Cortisol is to blame for excess belly fat in many people.  So do me a favor (heck, do yourself the favor) and relax.  If you’re going to eat something decadent, do it with joy and happiness.  Don’t sneak it.  Don’t chew it up quickly and swallow the evidence before anyone has a chance to “catch” you.  Savor it. Enjoy every bite.  AND MOST OF ALL, LISTEN TO YOUR BODY. When it’s had enough, respect that and put the fork down. And for goodness sake, never, ever comment on how much someone else is eating, what their body looks like, or how it’s now time to “work off all those calories”. 

And the next day, enjoy a green smoothie as part of my Green Smoothie Challenge, a bit of exercise, some fresh air, and the company of the people around you.

HAPPY THANKSGIVING!

Salmon with Clementine Cucumber Salsa

On By Cultivate WellnessIn Cooking, eating, health, Health and wellness, Nutrition, Recipes, wellness2 Comments

clementine cucumber relish fish

I continued on my quest of cooking every recipe in Gwyneth Paltrow’s cookbook It’s All Good this week.  I had some salmon in the freezer and the ingredients for the salsa already in my fridge.  My 11 year old, Reese, helped me assemble the ingredients and acted as my sous chef, which means she peeled the clementines.  Sometimes she’s more enthusiastic about being helpful in the kitchen than others.  While reading the recipe out loud to me she said “This is the first recipe I’ve seen in this book that doesn’t have some totally crazy ingredient”.  I laughed because it’s true.  Gwyneth loves a good totally obscure ingredient (gochugaru anyone?).

The recipe for this dish was ultra-easy which is perfect for a weeknight dinner.  It called for cilantro and mint, both of which I didn’t have on hand.  I firmly believe in adjusting recipes on the fly and not adhering too strictly.  I love both mint and cilantro but knew the salsa would still taste good without it.  I ended up eating the leftover salsa as a salad the next day for lunch. I got two favorable reviews from my kiddo and husband and I also thought it was really tasty. I will definitely make it again and again.

Here it is, adapted from Gwyneth’s original:

INGREDIENTS:

4 fillets of your fish of choice (I used salmon but any would be good)

1/2 cucumber, chopped

4 clementines, peeled and chopped

A few dashes of crushed red pepper, to taste

3 shallots, sliced thinly

Juice of 1 lemon

Salt to taste (I love course sea salt)

Olive oil

METHOD:

Combine the cucumbers, clementine, chili, shallot, lemon juice in a bowl, add a drizzle of olive oil and a pinch of sea salt, and stir to combine.

Meanwhile, heat a grill or a grill pan over high heat.  Coat the fish with olive oil and sprinkle with salt.  Grill until firm to the touch, about 4 minutes each side depending on thickness of fish fillets.

Serve the fish with the salsa.

ENJOY!

Chicken Apple Sausage and Sage Pasta!

On By Cultivate WellnessIn Cooking, diet, health, Health and wellness, Kids, Nutrition, Recipes, wellness5 Comments
chicken apple sausage pasta
Chicken apple and sage pasta

I love pasta.  Everyone loves pasta.  It’s easy to make and there’s countless variations to keep it interesting and fresh.  I make a pasta dish about once a week for my family.  Many times it’s on Monday when we have a busy after-school schedule and I need something easy but still yummy.

The other day I had some chicken apple sausage in the fridge and some freshly picked sage a friend gave me.  I had garlic and shallots and pasta and frozen peas.  I had freshly shaved parmesan.  I knew I could come up with something with all those delicious ingredients.

As the years have passed and I’ve become more comfortable in the kitchen (a lot more comfortable, in fact), I’ve started creating my own recipes.  I might look up another similar recipe to fine-tune cooking temps and times, but I really have started to enjoy putting together my own ingredients and flavors.  For the most part, it has worked.

So, here I am with all these fabulous, simple ingredients.  The following is the recipe I created that was a pretty big hit for the family.  My 11 year old daughter said she prefers the sausage a bit more crispy on the outside (like when I bake it with veggies).  I might let it sit in the pan a bit longer to caramelize next time. But everyone enjoyed it and went back for more.

INGREDIENTS:

1/4 cup olive oil

1 Tablespoon butter

12 oz chicken apple sausage (or your sausage of choosing)

2 Tablespoons ribboned fresh sage (keep it in the freezer to use all year)

4 garlic cloves, minced

1-2 shallots, sliced

1 lb pasta (we had some fall themed pasta from Cost Plus World Market)

1 cup frozen peas

Salt and pepper to taste

chicken apple sausage
Sizzling chicken apple sausage.

METHOD:

Heat olive oil and butter in a skillet till shimmering

Add sage and fry  until crispy.  Remove from pan for later.

Add shallots and sausage and sauté until shallots are soft, add garlic.

Meanwhile, boil pasta according to package instructions, adding the peas in the last minute of cook time.

Drain pasta/peas and return to the pan with sausage and shallots.  Add crispy sage.

Top with freshly shaved parmesan.

Whole Wheat Pumpkin Oat Muffins

On By Cultivate WellnessIn baking, Cooking, Health and wellness, Nutrition2 Comments

Pumpkin muffins

It’s chilly and rainy here.  The leaves have covered the sidewalks and I had to wear gloves and a hat to take the dog for her walk.  It is fully fall here, there’s no denying that.  There is even talk of some snow fall tonight.

I had plans to go golfing today but with the arrival of rain it became a different kind of day.  My daughter is turning 11 on Halloween, so I decided to cozy up and make her some muffins.  She loves pumpkin muffins so I set out to make a healthy version that she could have for breakfast this week.

I found a recipe that looked great on Food.com and knew that with a few tweaks of my own I could reduce the sugar and add some whole grains without compromising the taste or texture.  The original recipe also called for nuts, but since my kiddo lives for chocolate and doesn’t love nuts in her baked goods, I subbed semi-sweet chocolate chips for the nuts. If you love both I think you could absolutely add nuts and chocolate (which would be my vote but since it’s her birthday and her muffins, I did what all mothers do from time to time and sacrificed.  It was a big one but I’ll recover).

What I love about pumpkin muffins, especially when you use whole wheat flour, is that you are getting good amounts of fiber and phytonutrients.  Carotenoids from the pumpkin are what give it that beautiful orange color (just like in carrots).   Epidemiological studies suggest that diets high in carotenoid-rich fruit and vegetables are associated with reduced risk of cardiovascular disease.  Dietary carotenoids are also thought to provide health benefits in decreasing the risk of disease, particularly certain cancers and eye disease. Carotenoids are best absorbed with some fat, which is why I kept the oil in this recipe instead of replacing it with apple sauce which I sometimes opt to do when baking.

The end result is a delicious, moist and flavorful pumpkin muffin that I am sure you’ll love as much as I do!

INGREDIENTS:

  • 2 cups  pumpkin puree
  • 1/2 cup pure maple syrup
  • 1⁄2cup  canola oil (preferably organic)
  • 1⁄2cup  water
  • 4 eggs
  • 2 cups  white whole wheat flour (I love King Arthur Flour)
  • 1 cup old fashioned oats
  • 4 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1⁄4teaspoon nutmeg
  • 1 teaspoon salt
  • 1 cup chocolate chips (dark, semi-sweet or milk)

METHOD:

  1. Heat oven to 375*F.
  2. Grease and flour muffin tins, or use paper liners.
  3. In large mixing bowl, mix together all ingredients except chocolate chips, blend until just combined (do not overmix)
  4. Stir in chocolate chips.
  5. Fill muffin tins about 3/4 full.
  6. Bake for 18 to 20 minutes, or until muffins test done when a toothpick or knife inserted in the center comes out clean.
  7. Cool in pan or on a wire rack.
  8. Eat them all in one sitting Savor them over the course of a couple of weeks, keeping them in the freezer to pull out as desired.

Makes 24.

Weekend Cocktails! Hard Cider Sangria

On By Cultivate WellnessIn health, Health and wellness, Nutrition, Recipes, wellness1 Comment
cider sangria
Hard Cider Sangria

It’s Friday! That means it’s time to try a new drinks recipe.  The weather is cooling off for many parts of the world.  Here, the leaves are changing into beautiful colors and the days are cool and the nights cooler.

fall colors in our neighborhood
My neighborhood this week.

When the weather shifts in the fall, I start ordering drinks with a bit more substance.  The vodka tonics and rosé wines from summer don’t feel satisfying anymore.

In the last couple of years I’ve really started enjoying hard cider.  And while I’m not a fan of typical sangria, I think this hard cider sangria recipe looks fantastic. While it calls for red, yellow and green apples, I wouldn’t worry too much about using all three unless you are having company and really want to impress.  Put whatever you have in there, which for us is usually a fuji.  Don’t have a navel orange?  Use a couple clementines instead.

We are having people over for chili and treats on Halloween (click the link for a recent chili recipe I posted).  This will be the perfect drink to serve.

cider sangria 2

INGREDIENTS

  • 1 cup quartered and thinly sliced unpeeled green, yellow and red apples (or whatever color you have on hand)
  • 1 navel orange—quartered and thinly sliced crosswise (you can also use clementines)
  • 1 cup apple juice, chilled
  • 2 tablespoons fresh lemon juice
  • 1/4 cup apple brandy (I like Apple Jack)
  • One 22-ounce bottle hard apple cider, chilled (Angry Orchard is my current favorite)
  • Ice

INSTRUCTIONS

  1. In a pitcher, combine the apples with the orange, apple juice, lemon juice and brandy. Just before serving, add the hard cider. Serve in tall glasses over ice.
  2. Drink (duh).

Enjoy!  I’d love to hear what you think!