Pesto Pasta with Swiss Chard and Sausage

This dish was inspired by my last visit to Portland, to play music and visit friends. Thanks Caroline, Reeb and Caleb!

1 12oz package of brown rice spiral veggie pasta
water
salt for water

2-3 chicken sausages, cooked and cut into 1/2 inch rounds
1 bunch swiss chard, washed and chopped (including stems)
1/2 cup pesto
salt
pepper
parmesan cheese
1/2 lemon, juiced

Boil water with salt according to package directions. Cook until desired consistency. When the pasta is just about finished add the swiss chard to the pot. Stir and let cook for 2-3 minutes. Drain pasta and greens and return to pot. Add pesto, and season to taste with salt, pepper, parmesan cheese and lemon juice. Add sausage, stir. Eat.

~Enjoy!

Split Pea Soup with Bacon, Vegetables and Herbs

Here is a recipe that has been adapted from my new favorite cookbook, The Whole Life Nutrition Cookbook, by Alissa Segersten and Tom Malterre. I have enjoyed all of the recipes that I have made so far and have a long list of ones that I will make soon.

Serves 6-8

2 cups split peas, rinsed and drained
5 1/2 cups water
3 bay leaves

6 slices bacon, stacked and cut into 1/2 inch pieces
1 onion, diced
5 clove of garlic, minced
2 carrots, diced
2 stalks of celery, diced
1 medium yellow bell pepper, diced
1 Tbsp dried thyme
1 tsp dried rosemary, ground...(make sure you do this, it it so good)
1 tsp sea salt
2 1/2 cups vegetable stock
1/4 cup fresh basil, chopped
1/2 cup fresh flat leaf parsley, chopped
1 Tbsp lemon juice
black pepper to taste

Put peas in a pot with water and bay leaves. Cover and simmer on med-low heat for 45 minutes. Stir occasionally. Add more water if needed.

In a large skillet, cook the bacon until cooked, but not cripsy. Add the onion and the garlic, cook until soft, about 4 minutes. Add the carrots, celery and bell pepper, cook for 1 minute and then add dried thyme, rosemary and sea salt. Saute for 3-5 minutes more.

Add vegetables to the cooked peas. Add vegetable stock, stir well and simmer at med- low until vegetables are tender. Add the fresh basil, parsley, lemon juice and pepper.

~Enjoy!

Classic Chili

This recipe is adapted from another one of my favorite cookbooks Nourishing Traditions by Sally Fallon. A must cookbook for whole foods cooking and nutrition.

Serves 8-10

2 1/2 lbs ground beef, ground chuck
2 Tbsp extra virgin olive oil
1/4 cup red wine
2 cups beef or vegetable stock
2 cups onion, finely chopped
1 cup green chili's, seeded and finely chopped
2 cans tomatoes, chopped
4 cloves garlic, minced
1 Tbsp ground cumin
2 Tbsp dried oregano
2 Tbsp dried basil
1/4-1/2 tsp red chili flakes
4 cups black or kidney beans
salt to taste

Top with sour cream, hot sauce, and green onions.

Brown meat in the olive oil. Add remaining ingredients and simmer for about an hour. Top with garnishes. Serve with cornbread.

~Enjoy!

Rosemary Red Soup

This is a recipe that came from my favorite cookbook Feeding The Whole Family by Cynthia Lair. Everyone should own this cookbook. They have a wonderful website called Cookus Interruptus, that is amazing too. I really can't say enough wonderful things about them.

3 medium carrots, scrubbed and chopped
1 large beet, scrubbed and chopped
1 Tbsp extra virgin olive oil
1 large onion, diced
1 3-inch sprig of fresh rosemary, or 1 tsp dried, finely chopped
1 Tbsp fresh oregano, or 1 tsp dried, finely chopped
1 cup dried red lentils, rinsed and drained
2 bay leaves
6 cups stock, vegetable or chicken
2 to 3 Tbsp light miso

Heat oil in a 4 quart stock pot, add onion and saute' until soft. Add carrots and beet, saute' a few minutes more.

Add herbs, lentils, bay leaves, and stock. bring to a boil. Lower heat and simmer for 40 minutes.

REMOVE THE BAY LEAVES. Let soup cool a bit and then puree' in small batches with a blender or use an immersion blender. Dissolve miso in a 1/2 cup warm water and add to soup. Stir to combine.

Note. When reheating soup, don't boil. It will destroy the benefits of the miso.

~Enjoy!

Gluten Free Dried Cherry Scones

This recipe I adapted to make gluten free... but you don't have to... Just use 2 cups of flour and omit the zantham gum

2 cups gluten free flour (I used 1 cup of a package of a GF mix, 1/2 cup brown rice flour and 1/2 cup dark teff flour)
1/2 tsp xantham gum
1/4 cup sucanat or brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
6 Tbsp cold butter
1 cup dried cherries (or other dried fruit)
1 Tbsp lemon zest
3/4 cup buttermilk
Turbinado sugar for sprinkling

Preheat oven to 350

Mix all of the dry ingredients (flour through the salt) in a large bowl. Cut in the butter until it resembles a course meal. You can also do this step in a food processor; first pulse the dry ingredients, then add the butter and pulse.

Add cherries and lemon zest. Stir, then mix in the buttermilk until it just holds together.

Pour out on a floured surface (I used brown rice flour). Knead a few times and pat into a 8 inch circle. Sprinkle with sugar, and cut in 8 wedges.

Bake on a greased cookie sheet for 25 minutes.

~Enjoy

White Bean and Chicken Salad

This salad can be mixed up in so many ways. You can omit the chicken and make it vegetarian, and add any vegetables that you might have. This is a meal in one! I served this with fresh crisp red romaine lettuce, serving the bean salad on top.

SALAD

2 cups chopped chicken, leftover roasted chicken would be great
1 cup halved cherry tomatoes
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
3 cups cannellini beans, rinsed and drained if canned
1 cup zucchini or summer squash, cubed on the diagonal
1 bell pepper, or spicy pepper, diced
1/2 cup crumbled bleu cheese

DRESSING

1/4 cup red wine vinegar
3 Tbsp olive oil
1 1/2 Tbsp fresh lemon juice
2 tsp dijon mustard
1/2 tsp salt
1/4 tsp fresh ground black pepper
3 garlic cloves, minced

Make the salad by combining all salad ingredients, and stir gently.

Make the dressing separate in a small mason jar. Put all of the ingredients in a jar with a lid and shake until well combined.

Add dressing to salad and toss to coat.

This salad will be good warm or chilled and is great the next day!

~Enjoy

Peas with Mint

2 cups fresh peas, (shucked from shells)
Boiling salted water
1 Tbsp butter
2 Tbsp fresh mint, minced
2 tsp fresh lemon juice
sea salt
fresh ground black pepper

Prepare peas, put into salted boiling water and cook for just a couple of minutes. Peas should turn bright green. Remove peas with a slotted spoon. Dress with butter, mint, lemon juice, salt and pepper.

~Enjoy