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
Print Recipe
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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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
Units:
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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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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Orzo with Garbanzo Beans, Goat Cheese and Basil

Quick and easy, this recipe is handy for weeknights.

Fresh herbs add exceptional flavor and are rich in nutrients.  Since ancient times they’ve been used for their health benefits. Now science is discovering their unique antioxidants, essential oils, phytochemical and other nutrients that help our bodies fight germs, toxins and boost our immune system.

Herbs are easy to grow even without a garden; put a pot of two in a sunny window.

As a general rule, I use three times as much fresh herbs as dried.

Variations:

  • Replace orzo with other short whole-what pasta (penne, fusilli etc)
  • Use feta or shredded Parmesan instead of goat chase
  • Use other herbs  ( such as mint, cilantro, parsley) instead of basil
  • Use asparagus or green beans instead of broccoli
  • Add cooked shrimp or leftover chicken (chopped)
Orzo with Garbanzo Beans, Goat Cheese and Oregano
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Servings
4 servings
Servings
4 servings
Orzo with Garbanzo Beans, Goat Cheese and Oregano
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Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Bring a medium pot of water to boil. Add orzo, cook 5 minutes; add broccoli and cook another 3 – 5 minutes just until orzo is tender. Be careful not to overcook orzo or it becomes mushy
  2. Whisk olive oil, lemon juice, minced garlic and cumin to blend in large serving bowl.
  3. Add garbanzo beans, cooked orzo, broccoli and chopped fresh oregano; toss until mixed.
  4. Season to taste with salt and pepper.
  5. Gently add crumbled goat cheese and olives (if using).
  6. Serve orzo salad warm or at room temperature.
Recipe Notes

Modified from http://www.epicurious.com/recipes/food/views/Orzo-with-Garbanzo-Beans-Goat-Cheese-and-Oregano-242471#ixzz2priVLJgg

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Sweet Potato Shepherd Pie

Because it’s tasty, hearty and nutritious, this is a regular fall dinner at our house. It can be made a day or two early for those busy weeknights.

Variations:

  • Use only with sweet potatoes or only with butternut squash.
  • Use ground turkey, beef or bison instead of turkey sausage
  • Make it spicy, adding a chopped jalapeño or two
  • Give it a Southwest twist When preparing the sausage filling, add 1 teaspoon chili 1 teaspoon paprika 1 1/2 cup corn kernels (I used defrosted frozen corn) Instead of bell pepper, use a poblano pepper
  • Make it vegan by using cooked lentils instead of turkey sausage.

It’s a great way to use leftover Butternut Squash and Sweet Potato Puree after Thanksgiving. Layer it over the leftover Wild Rice, Turkey Sausage and Leek Stuffing.  If no stuffing is left, make the filling with leftover turkey instead of turkey sausage.

Serve it with Kale, Apple and Cranberry Salad with Pumpkin Seeds

Sweet Potato Shepherd’s Pie
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Servings
4 - 6 servings
Servings
4 - 6 servings
Sweet Potato Shepherd’s Pie
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Servings
4 - 6 servings
Servings
4 - 6 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Steam sweet potatoes and butternut squash until tender. Drain. Return to saucepan and mash with a potato masher. Add broth, mix until smooth and season with salt and pepper to taste.
  2. Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish.
  3. Heat expeller-pressed canola oil in skillet over medium-high heat and cook sausage, breaking up with spoon and occasionally stirring, until it is brown (about 10 minutes). Transfer sausage to a bowl.
  4. Add onions to the same skillet and sauté, stirring occasionally, over medium-high heat until onions are translucent, about 8 minutes. Add celery, garlic, cumin, coriander and red pepper flakes (if using red pepper flakes). Season to taste with salt and pepper. Mix sausage back into skillet. Season with salt and pepper.
  5. Place sausage mixture into prepared baking dish. Spoon sweet potato mixture over; smooth top.
  6. Bake until it begins to brown around edges, about 45 minutes (or about 1 hour if it was refrigerated).
  7. Let stand 5 minutes before serving.
Recipe Notes

[su_original_recipe]

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Sweet Potato and Butternut Squash Puree

The orange gold hues, creamy flavor contrasted with carmelized onion and poblano (or bell pepper) strips, makes this one of my favorite fall dishes. It is also deliciously healthy. Butternut squash and sweet potatoes are in the pumpkin family, rich in carotenoids.
[su_expanding_quote_book alignment=”full” source_author=”Steven Pratt MD and Kathy Mathews” source_title=”SuperFoods Rx, Fourten Foods that Will Change Your Life” full_quote=”Pumpkin is one of the most nutritionally valuable foods known to man. Extremely high in fiber and low in calories, pumpkin packs an abundance of disease-fighting nutrients, including potassium, magnesium, vitamins C and E. The key nutrient that boost pumpkins to the top of the SuperFoods Rx list is the synergistic combination of carotenoids. Foods rich in carotenoids have been shown to decrease the risk of various cancers, and lower rates of heart disease. Carotenoid consumption also decreases the risk of cataracts and macular degeneration.” short_quote=”Foods rich in carotenoids have been shown to decrease the risk of various cancers, and lower rates of heart disease.”]

Variations:
– Use only sweet potatoes or only butternut squash
– Leave the seeds in the poblano pepper for delightful contrast of spicy and sweet

Serving ideas:
– An accompaniment to Rosemary Roasted Pork, or Broiled Chicken and Artichoke for a dinner party menu, with a Green Bean and Arugula Salad or a Kale Salad. Make the Apple and Cranberry Crisp for dessert.
– As a delicious, nutritious topping for the Sweet Potato Shepherd Pie, or make an impromptu shepherd pie over leftover chili, particularly the Lentil Chili.

I double this recipe for the Thanksgiving 2016 Menu.

Butternut Squash and Sweet Potato Puree
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Servings
6 - 8
Servings
6 - 8
Butternut Squash and Sweet Potato Puree
Print Recipe
Servings
6 - 8
Servings
6 - 8
Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat oven to 375°F. Brush a baking sheet with 1 tablespoon olive oil.
  2. Place squash and sweet potatoes on prepared baking sheet, cut side down. Roast until very tender (poke with a fork to test), about 50 minutes.
  3. Cool. Scoop flesh out with a spoon and transfer to large saucepan. Mash with potato masher until smooth.
  4. Stir in broth. Season puree to taste with salt and pepper. (Puree can be made 1 day ahead. Cover and refrigerate.)
  5. Heat oil in heavy large skillet over medium heat. Add onions and poblano (or bell pepper), and sauté until onions are golden brown and tender, about 15 minutes.
  6. Season to taste with salt and pepper. (Can be made a day ahead and refrigerated in a closed container. Bring to room temperature next day).
  7. Bring puree to simmer, adding more broth to thin if necessary.
  8. Stir in 3/4 of onion-bell pepper mixture. Transfer to serving bowl. Top with remaining onion-bell pepper mixture and serve.
Recipe Notes

Modified from Epicurious: Butternut Squash and Sweet Potato Puree

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