Zesty Watermelon Gazpacho

Watermelon?! In the gazpacho?!  Afew sips in and you will be entranced.

It’s an easy and delicious appetizer for summer dinner parties or any time.

The secret to its amazing flavor and taste-bud-delight is to make it the day before. The flavors will meld and strengthen. Serve it chilled.

Variations

• Serve it smooth in a chilled glass to sip
• Make it chunky and ladle into bowls
• Put it into a shot glass with a splash of Tabasco and a sprig of cilantro
• Make both non-spicy and spicy options: Make it without jalapeño/serrano peppers. Pour out an adequate amount for children (and those who don’t want spicy food), and then add the jalapeño/serrano pepper and blend again to have both non-spicy and spicy options.
Zesty Watermelon Gazpacho
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Servings
4 bowls or 8 small glasses
Servings
4 bowls or 8 small glasses
Zesty Watermelon Gazpacho
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Servings
4 bowls or 8 small glasses
Servings
4 bowls or 8 small glasses
Ingredients
Adjust servings: bowls or 8 small glasses
Units:
Instructions
  1. Put half of the watermelon into the blender with the tomato, half the cucumber and the garlic. Puree until smooth.
  2. Add the rest of the watermelon, the jalapeño, garlic, Vinegar and olive oil and puree until smooth. Season with salt and pepper to taste
  3. Refrigerate overnight and serve in chilled glasses.
  4. For the chunky version (after refrigerating overnight), scoop a spoon of diced watermelon and red onion into a soup bowl.
  5. Pour watermelon gazpacho almost to brim of soup bowl. Sprinkle chopped cilantro on top.
Recipe Notes

Make it Chunky:

1 cup watermelon diced into small pieces
1/3 – 1/4 cup red onion, chopped medium-fine
1/4 cup cilantro chopped (optional) Cilantro sprigs

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Polenta with Mushroom Ragout

Variations

  • For a vegan version use vegetable broth instead of chicken broth –  both in the polenta and in the mushroom ragout. Skip the Parmesan
  • For a meat version, add 8 oz ground beef (or turkey, or bison) and sauté with onion and mushrooms

I make a double recipe of the mushroom ragout and freeze half to use another day.

Can serve it with pasta or over Cauliflower Mashed Potatoes (simply mash the same amount of cooked potatoes and cooked cauliflower, add milk, 1 tablespoon butter, salt and pepper to taste).

Sometimes I make extra polenta for breakfast with eggs.

  • Press remaining polenta onto a buttered baking sheet, cover and refrigerate over night
  • In the morning put into preheated broiler for 5 – 8 minutes until edges start to crisp. Meanwhile make a couple of eggs, sunny side up or poached.
  • Served eggs over polenta
  • Can also add arugula or baby spinach between the polenta and egg
Polenta with Mushroom Ragout
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Variations • For vegan version use vegetable instead of chicken broth both in the polenta and in the mushroom ragout. Skip the Parmesan • For a meat version, add 8 oz ground beef (turkey, bison) and sauté with onion and mushrooms • Mix in1/2 cup fresh basil, chopped, before removing pot from stove
Servings
4 servings
Servings
4 servings
Polenta with Mushroom Ragout
Print Recipe
Variations • For vegan version use vegetable instead of chicken broth both in the polenta and in the mushroom ragout. Skip the Parmesan • For a meat version, add 8 oz ground beef (turkey, bison) and sauté with onion and mushrooms • Mix in1/2 cup fresh basil, chopped, before removing pot from stove
Servings
4 servings
Servings
4 servings
Ingredients
Polenta
Mushroom Ragout
Adjust servings: servings
Units:
Instructions
  1. In a medium saucepan bring broth to a boil. Slowly pour in polenta, stirring constantly with a whisk until it is smoothly mixed in. Bring to a boil, reduce heat low, cover and cook for 6 to 8 minutes, stirring occasionally, until polenta is cooked and smooth.
  2. Mix in Parmesan, season with salt and pepper to taste. Set aside, covered.
Mushroom Ragout
  1. Heat olive oil in saucepan over medium heat. Add chopped onion and sauté until they start to turn transparent.
  2. Add mushrooms and sauté 8 – 10 minutes until they begin to brown. Add garlic, cook 2 more minutes, stirring occasionally.
  3. Add tomatoes and chicken stock; bring to a boil. Reduce heat to medium and cook 10 more minutes.
  4. Mix in fresh herbs, season with salt and pepper to taste and turn off.
  5. Spoon polenta onto plate, place mushroom ragout on top. Sprinkle with the chives (green onions) and serve.
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Healthy Plant-Rich Enchiladas

I tend to avoid Tex-Mex food because it is so heavy and leaves me feeling like I’ve eaten a tank.

Then I made Sweet Potato Enchiladas from Oh She Glows cookbook and I discovered crazy delicious, digestible enchiladas.

Casting about for something to take to a friend’s house for the Superbowl today, enchiladas seemed to be a Superbowlish kind of food.
I was astonished at how fast they were eaten, from the 3 year-old and up, everyone enjoyed them.

Variations:

  • Make it vegan: use 1 1/2 cup cooked lentils instead of ground meat
  • Make it spicy: keep the poblano seeds or add 1/4 – 1/2 red pepper flakes
  • Make it chicken: use chopped up leftover (or rotisserie) chicken instead of ground meat

I use this Enchilada Sauce
Gimme Some Oven: Red Enchilada Sauce

Next time I’ll make a double recipe and save half for a second dinner later in the week.
1. Shepard pie with mashed sweet potatoes OR
2. Stuff a spaghetti squash (scoop out seeds first), sprinkle cheese on top and cook in oven for 30 – 40 minutes.

I’ve discovered it’s easy to make taco seasoning. I double the recipe (without onion powder or garlic powder simply because I never have any)  from Family Fresh Meals and keep it in a small mason jar.

Simply Enchiladas
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Servings
6 servings
Servings
6 servings
Simply Enchiladas
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Servings
6 servings
Servings
6 servings
Ingredients
Adjust servings: servings
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Instructions
  1. Heat oven to 350°F. Grease a 9 x 13-inch baking pan with avocado or olive oil. Set aside.
  2. Heat avocado oil in a pot over medium heat until it just starts to shimmer. Add onion and cook, stirring occasionally for 5 minutes. Add ground meat and cook, stirring occasionally until no longer pink.
  3. Mix in garlic and taco seasoning. Cook 2 – 3 more minutes.
  4. Mix 1/4 cup of enchilada sauce. Season with salt and pepper to taste.
  5. Add poblano and bell peppers, tomato and black bean. Mix again and cook just until poblano and bell peppers soften. Stir in 1/2 cup chopped cilantro.
  6. Set up an assembly line with tortillas, enchilada sauce, ground beef mixture, and cheese. Spread two tablespoons enchilada sauce over the surface of the tortilla, then about 2 large spoonfuls of ground beef mixture. Roll up the tortilla and place,
  7. Spread remaining enchilada sauce on top of the tortillas.
  8. Sprinkle 1 1/2 - 2 cups shredded cheese on top, (depends how cheesy you prefer.
  9. Bake uncovered for 20 minutes.
  10. Remove from oven, sprinkle another 1/4 cup chopped cilantro on top and serve.
Recipe Notes

Modified from: https://www.gimmesomeoven.com/beef-enchiladas-recipe/print/

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White Bean and Kale Stew

I may be a little obsessed with nutrient-dense foods and repeating over and over again how greens, beans and onions are an immune-boosting power cocktail, but putting aside repetition, this soup is flavorful and sticks to the ribs.

Variations:

  • Add other vegetables (bell pepper, a turnip, maybe a cup of chopped broccoli or cauliflower) depending on what is in my refrigerator
  • Garbanzo beans or kidney beans if that was on hand
  • Add sausage (cook with the chopped onions)
  • Add leftover cooked chicken when adding the kale
  • Use other greens (spinach, swiss chard) instead of kale
Kale and White Bean Stew
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Servings
4 servings
Servings
4 servings
Kale and White Bean Stew
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Heat olive oil in medium pot over medium heat. Add chopped onions and cook 5 minutes. Add carrots and celery, cook another 5 – 10 minutes until softened, add garlic and cook 2 more minutes.
  2. Add white wine and simmer 8 minutes.
  3. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes.
  4. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf.
  5. Mix in vinegar and chopped fresh herbs. Season with salt and pepper.
Recipe Notes
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Cod and Spinach in Coconut Sauce

This recipe is part of my “Naked Kitchen” repertoire. These are recipes I take with me when we go on vacation and will stay someplace where the kitchen has an empty fridge and pantry. The recipes are easy to make, and flavors are simple.

Ocassionaly I make these meals at home because of their simplicity. They fall into the “comfort food” zone for me. And are also wonderful options when someone in the house is not feeling well.

Variations:

  • Use white fish other than cod, or chicken breast
  • Use kale or broccoli instead of spinach
  • Enhance the flavors with cumin, curry and tumeric if available (about 1/2 teaspoon each)

I serve it with CMF Rice mixed with chopped parsley or cilantro. And chopped nuts if available.

Cod and Spinach in Coconut Sauce
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Servings
4 servings
Servings
4 servings
Cod and Spinach in Coconut Sauce
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Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
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Instructions
  1. Heat olive oil in a medium pot over medium heat, just until simmering. Add the onion and sauté until softened. Add garlic and ginger, and cook 2 -3 more minutes, stirring.
  2. Pour in coconut milk, bring to the boil and simmer for 3-5 minutes to reduce slightly, then add the cod. Cover and simmer 8 – 10 minutes until cod is cooked.
  3. Add spinach and cook 3 – 5 more minutes just until spinach is wilted. through. Season with salt and pepper to taste.
  4. Serve with CMF Rice
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Salmon and Greens over Beans

This originally happened by using leftovers. In my refrigerator I had leftover quinoa and grilled salmon and made it into a summertime dinner with arugula and tomatoes. It was so fresh and zesty, filling and tasty, a feast of color, flavor and texture that a friend asked me for the recipe.

I sometimes plan my weekly menu with grilled fish on the weekend and make sure to have extra to jumpstart a second meal for later in the week. Perfect for a quick summertime dinner or lunch. I use whatever leftover grains I have on hand (quinoa, brown rice, or barley).

Or skip the grains. it’s just as tasty and robust without. The beans, greens, onions make it nutrient-dense.

I’ve even made this with canned salmon.

This can be modified various ways:

  • Capers instead of olives
  • Celery instead of bell peppers
  • Mint instead of parsley (but using mixed greens rather than arugula)

It makes a nice luncheon for girlfriends. Serve with fresh baguette, goat cheese and Epicurious: Olive Tapenade on the side.

For dessert:

Mango Yogurt Mousse OR

Epicurious: Raspberry Buttermilk Cake

 

Salmon and Beans over Greens
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Servings
4 servings
Servings
4 servings
Salmon and Beans over Greens
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Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
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Instructions
Salad Dressing
  1. Place lime juice, water, minced garlic and red pepper flakes in little bowl and mix with a fork until well blended. Mix in 2 tablespoons extra virgin olive oil, whisking constantly with the fork. Add an additional tablespoon or two of extra virgin olive oil to adjust to taste.
Salmon and Beans
  1. Place quinoa in a medium saucepan over medium heat and toast, stirring occasionally until popping sounds begin. Add 1 cup water and bring to a boil. Immediately turn heat low, cover and cook quinoa 25 minutes. Remove from stovetop, uncover and cool.
  2. While the quinoa is cooking, chop red bell pepper, green onion, parsley, cut tomatoes in half and cut pitted olives into quarters. Mix in a large bowl. Add salmon and white beans, toss together.
  3. Add quinoa and toss just until combined. Drizzle with 3/4 of salad dressing and toss until again.
  4. Toss arugula with remaining dressing and spread on a platter.
  5. Spread the salmon and bean mix over the greens, leaving a green border.
  6. I used the leftovers to make wraps for lunch the next day, spreading a wheat tortilla with plain Greek yogurt. Yum.
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Cauliflower “Fried Rice”

Here’s a fantastic way to enjoy cauliflower – a rather-tasteless-boring-white vegetable. Ha! Yeah those were my sentiments; I confess I avoided cauliflower until recently. Discovering how powerful it is to our immune system motivated me to find ways to eat it. And as always in my kitchen – nutritious must also be delicious!

So thank you SkinnyTaste for introducing me to Cauliflower “Fried Rice”! I’ve made multiple iterations; consider this a baseline rather than a precise recipe and go creative with what’s seasonal or in your kitchen.

Cauliflower is a cruciferous along with broccoli, Brussels sprouts and cabbage.

“ Cruciferous vegetables are among the most powerful weapons in our dietary arsenal against cancer. That alone would elevate it to the status of a SuperFood. Cruciferous vegetables boost the immune system, lowers the incidence of cataracts, supports cardiovascular health, builds bones and fights birth defects. They are some of the most nutrient-dense foods known offering an incredible high level of nutrition for a very low caloric cost. Steven Pratt MD and Kathy Matthews” SuperFoods: Fourteen Foods that Will Change Your Life”

Variations:

  • Skip the eggs, add edamame or tofu for protein to make it vegan
  • Or go the other way and add leftover chicken, pork or shrimp
  • Replace peas with edamame or snap peas (cut diagonally in halves or thirds)
  • Add mushrooms; wash, trim stems and slice. Cook with the chopped red onion
Cauliflower “Fried Rice”
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Servings
4 servings
Servings
4 servings
Cauliflower “Fried Rice”
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Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
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Instructions
  1. Coarsely chop cauliflower into large pieces. Put one-third in food processor and pulse just until cauliflower has the texture of rice. Remove from processor and repeat two more times until all cauliflower is “riced. Be careful not to over-process.
  2. Whisk eggs in a small bowl. Heat a large skillet or wok over medium heat with1 tablespoons sesame seed oil Add the eggs and cook, stirring occasionally until done. Remove egg from skillet.
  3. Add 1 tablespoon sesame oil to pan, saute onions, until they start to become translucent, add red bell pepper and garlic and cook another 3 - 4 minutes, stirring.
  4. Add cauliflower and peas to skillet, mix until combined. Mix in soy sauce. Cover and cook over high heat 5 more minutes, stirring frequently, until cauliflower is slightly crispy on the outside but tender on the inside.
  5. Add the egg. Remove skillet from heat and mix in scallions and parsley
Recipe Notes
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Moroccan Chicken Tagine with Apricots and Almonds

An authentic tagine is a stew that takes its name from the heavy earthenware pot in which it is slow cooked, traditionally over an open fire, or bed of charcoal.

I don’t have an actual tagine ceramic pot, but I LOVE making tagine stews. The flavors are a feast, with the added bonus that the flavor compounds in spices are powerful antioxidants.

Tagine dishes are slow-cooked savory stews, typically made with meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron.

Although tagines are usually served on their own, I like to serve this over quinoa or couscous along with a green salad.

Chicken Tagine with Apricots and Almonds
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Servings
4 servings
Servings
4 servings
Chicken Tagine with Apricots and Almonds
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Stir together ground cinnamon, ginger, turmeric, pepper and salt in a small bowl.
  2. Heat olive oil in skillet over moderate heat, add onion and sauté until it begins to turn translucent. Add mixed spices and chopped garlic, mix 2 minutes.
  3. Add 3/4 cup water, mix. Add chicken, cinnamon stick and apricots. Tie cilantro in a bundle, add to pot.
  4. Cover and simmer 25 – 30 minutes.
  5. Meanwhile, heat 1 tablespoon olive oil in a small skillet over moderate heat and cook almonds about 2 minutes just until golden. Cool and coarsely chop.
  6. Discard herbs and cinnamon stick; serve chicken with almonds sprinkled on top.
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Marinara Sauce

Homemade marinara sauce is simple and simply delicious. Store-bought sauces inevitably have sugar or other unnecessary additives. This is a great recipe to double and, when cool, keep extra jars in the refrigerator (or freezer) for busy nights. Cook some pasta, add shrimp or quickly sauce some veggies, toss with marinara sauce and dinner is ready.

It also makes a lovely gift. Place in a jar, tie with a ribbon and a “homemade” or “made with love” note.

 

Marinara Sauce
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Marinara Sauce
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Ingredients
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Instructions
  1. Heat oil in saucepan over medium heat. Add onion and cook until onion is translucent.
  2. Add garlic, oregano, basil, marjoram and crushed red pepper, stir and cook 2 - 3 minutes.
  3. Add tomatoes and simmer gently, partially covered, stirring occasionally, about 1 hour. Mash with a potato masher. (I like it somewhat chunky, but if you prefer smooth, put it in blender or use immersion blender.
  4. Add salt and pepper to taste.
Recipe Notes

Note: Can be prepared one or two days before and refrigerated.

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Roasted Cod with Red Bell Pepper Tomato Sauce

Growing up in Bolivia, seafood and salt-water fish were unavailable. Except for salted cod. But that too was rare and expensive and only appeared at Easter. So for years, cod was something I thought of only at Easter.

But this recipe can be made any time. And not only with cod, but can also be made with another white fish such as halibut, red snapper or even trout. Roasted red bell pepper gives this dish a lovely aromatic flavor and texture.

If in a pinch for time, I’ve even used roasted red bell peppers.

Roasted Cod with Red Bell Pepper Tomato Sauce
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Servings
4
Servings
4
Roasted Cod with Red Bell Pepper Tomato Sauce
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Preheat oven to 425. Wash and dry red bell peppers. Rub with 1 tablespoon olive oil and place in oven 15 minutes, turning over and roasting another 15 – 20 minutes until skin begins to char. Remove and cover until cool.
  2. Remove skin and seeds from red bell pepper and slice into strips.
  3. Heat 1 tablespoon olive oil in a small pan until it begins to shimmer. Add finely sliced garlic and cook, stirring occasionally, until golden. Add red bell pepper and carefully stir mixing with olive oil and garlic. Turn off heat and place bell peppers in a baking dish.
  4. Add tomato sauce, salt and red pepper flakes (if using). Mix just until combined.
  5. Place cod pieces on top of red bell pepper tomato sauce, skin side up.
  6. Roast in oven 10 – 15 minutes (depending on thickness of cod fillet) until it flakes.
  7. Remove from oven, and flip cod pieces over. Serve with sauce on top of cod.
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