Entries by Diana Galindo

Brussels Sprouts, Mushrooms and Fingerling Potatoes

I’ve discovered even people reluctant about eating Brussels sprouts enjoy this dish. I love the aromatic flavors and textures that result from roasting vegetables. Not only is this blend of vegetables flavorful, it packs a might nutritional boost for the immune system. Brussels Sprouts, Mushrooms and Fingerling Potatoes Print Recipe “Certain plant food contain significant […]

Brussels Sprouts, Mushrooms and Fingerling Potatoes

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“Certain plant food contain significant amounts of substances that enhance human immune function and defenses against acute illness and chronic disease…Cruciferous vegetables (Brussels sprouts are in this group) are twice as powerful as other plant foods. A 20% increase in cruciferous vegetables intake corresponds to a 40% decrease in cancer rates…
…Mushrooms contain many unusual disease-fighting compounds that empower the body to react quickly and powerfully when we are exposed to disease-causing pathogens such as viruses and bacteria. Mushroom phytochemicals may even be helpful for autoimmune diseases because of their anti-inflammatory and immune modulating effects…
…New research shows that organosulfur compounds in the onion family have anti-inflammatory actions that protect against osteoarthritis and ward off infections. The highest consumers of onions (in a multicounty study) had less than half as many cancers compared to people who rarely consumed onions.”
Super Immunity, Joel Fuhrman MD

Brussels Sprouts, Mushrooms and Fingerling Potatoes

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“Certain plant food contain significant amounts of substances that enhance human immune function and defenses against acute illness and chronic disease…Cruciferous vegetables (Brussels sprouts are in this group) are twice as powerful as other plant foods. A 20% increase in cruciferous vegetables intake corresponds to a 40% decrease in cancer rates…
…Mushrooms contain many unusual disease-fighting compounds that empower the body to react quickly and powerfully when we are exposed to disease-causing pathogens such as viruses and bacteria. Mushroom phytochemicals may even be helpful for autoimmune diseases because of their anti-inflammatory and immune modulating effects…
…New research shows that organosulfur compounds in the onion family have anti-inflammatory actions that protect against osteoarthritis and ward off infections. The highest consumers of onions (in a multicounty study) had less than half as many cancers compared to people who rarely consumed onions.”
Super Immunity, Joel Fuhrman MD

Ingredients


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Units:

Instructions
  1. Preheat oven to 400.

  2. In a little bowl mix extra virgin olive oil with garlic and red onion.

  3. Toss all ingredients together in a roasting pan and place in oven.

  4. Roast 30 minutes. Test a potato, if it is tender, remove pan from oven, if not roast for another 5 – 10 minutes.

Recipe Notes

Variations

  • Use 1 tablespoon chopped fresh rosemary instead of thyme and mix in as indicated\
  • Use 1/2 – 3/4 teaspoon red pepper flakes instead of herbs
  • After roasting, add 1/2 cup finely chopped mint or parsley – or a combination of both

Serving suggestions

  • For a vegan meal, serve with a quinoa pilaf with cranberries and toasted nuts (walnuts, almonds, pecan etc) and a Red Cabbage and Romaine Salad
  • For a special dinner, serve with Baked Salmon with Cranberry Thyme Crust or Rosemary and Garlic Roasted Pork (if you choose this option, make the Brussels Sprouts dish with mint or parsley instead of rosemary) and a Mediterranean Salad with Pomegranate

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Pasta with White Beans, Pesto and Sun-dried Tomatoes

Pasta is not my choice; white flour pasta has so little nutrition. But sometimes whole-wheat pasta is on our weekly menu because my family loves it. This recipe enhances the nutritional value of pasta with beans and spinach, the pesto adds an antioxidant boost and makes it simply delicious; try Cilantro Pesto, or the Arugula Pesto. In a hurry I’ve […]

Pasta with White Beans, Pesto and Sun-dried Tomatoes

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Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes

Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes

Pasta with White Beans, Pesto and Sun-dried Tomatoes

Print Recipe

Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes

Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes

Ingredients


Adjust servings: servings

Units:

Instructions
  1. Bring a large, covered, pot of salted water to boil. Pour in pasta and turn down to medium heat and cook, covered, until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking water.

  2. Heat olive oil in heavy medium saucepan over medium heat. Add garlic, sauté 2 minutes. Add sun-dried tomatoes, wine (or broth) and pesto; simmer over medium heat until reduced slightly, about 5 minutes.

  3. Add cannellini beans and spinach and stir until heated through and spinach begins to wilt.

  4. Add pasta and cheese to sauce; toss to coat.

  5. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.

Recipe Notes

Adapted from

Epicurious: Pasta with Pesto and White Beans

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CMF Pad Thai Inspired

Pad Thai is noodle dish of stir-fried rice noodles with vegetables, peanuts, sprouts and a choice of meat.  One of the most well-known Thai dishes, it can be found at Thai restaurants around the world and roadside stands in Thailand. The balance of flavors and textures makes it so popular. Thai food usually incorporates lemon grass, […]

CMF Pad Thai

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Servings
4

Servings
4

CMF Pad Thai

Print Recipe

Servings
4

Servings
4

Ingredients
Pad Thai

Peanut Sauce


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Instructions
  1. Bring a large pot of water to a rolling boil. Add the noodles, reduce heat and cook for 7 to 10 minutes or until tender. Drain the noodles and rinse under cold water until they cool off. Set aside.

  2. Use a food processor or julienne mandolin (or a grater) slice carrot into thin strips and put in a bowl. Toss in sliced green onion.

  3. Cut the bell pepper into strips as thin as you can. Add to carrot bowl.

  4. Cut out the spine of the kale leaves and slice horizontally as thin as you can; should make about 1 cup. Add to carrot bowl.

  5. Toss pad Thai noodles and sesame seeds with vegetables until it is all combined.

  6. Place all lime juice, peanut butter, honey, tamari sauce, ginger and water in small food processor or blender and blend until smooth.

  7. Pour peanut sauce over pad Thai; toss until combined.
    Sprinkle black sesame seeds on top and serve.

Recipe Notes

A Color My Food original recipe

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Color My Food

My zeal for incorporating a wide range of fruits, vegetables and grains in my food stems from Bolivia, the land of my birth, and from my mother. Add to that a serious amount of reading on food and health.

African Coconut Soup with Chickpeas

I love this nutrient dense soup; it is a comfort soup and is especially delicious in cold weather. Like all beans, chickpeas (garbanzo) are a super food because of their substantial nutritional content (protein, B vitamins, iron, folate, potassium, magnesium and phytonutrients) and their health benefits. Chickpeas have been associated with a number of possible […]

African Coconut Soup with Chickpeas

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African Coconut Soup with Chickpeas

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Ingredients


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Instructions
  1. In a medium pot, heat oil over medium heat. Add the onion and bell pepper, and cook until translucent, about 5 minutes.

  2. Add the garlic and cook, stirring constantly, 1 - 2 minutes. Add broth, chickpeas, tomatoes, curry powder, tumeric, salt, and black pepper; bring to a boil over high heat. Immediately reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes.

  3. Mix in coconut milk and add spinach, , cover and cook until spinach is wilted , stirring occasionally, about 5 – 8 minutes.

  4. Serve over cooked brown rice or quinoa. Sprinkle chopped parsley on top

Recipe Notes

Adapted from Epicurious: African Curried Coconut Soup

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Cottage Cheese Pancakes

One of my favorite resources for breakfast recipes is Weelicious.com. These pancakes are a huge hit in our house. They are especially yummy with berry puree. I double the recipe and freeze the extras to have on hand during the week. Pop them in the toaster and breakfast is ready in minutes on a busy […]

Cottage Cheese Pancakes

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Servings
4

Servings
4

Cottage Cheese Pancakes

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Servings
4

Servings
4

Ingredients


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Instructions
  1. In a bowl whisk together eggs, cottage cheese, vanilla and honey

  2. In a separate bowl whisk the dry ingredients.

  3. Pour the dry mixture into the wet mixture and stir until just combined.

  4. Heat a large sauté pan or griddle over medium heat, brush with butter or coconut oil. Pour a spoonful of batter at a time. When begin to bubble, flip them over.

  5. Cook for 2 minutes on each side or until pancakes are set and golden.

  6. Serve with maple syrup of berry sauce on top.

Recipe Notes

Modified from

Weelicious: Cottage Cheese Pancakes

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Fish Fillets with Pesto

Fish are excellent sources of protein, vitamins, minerals and omega-3 fatty acids optimal for good health. However, eating fish is getting complicated because of toxic chemicals, even in farmed fish. Also, wild fish are disappearing from the ocean at alarming rates. For our health and for the planet, we can help protect fish by asking if […]

Fish Fillets with Pesto

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Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes

Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes

Fish Fillets with Pesto

Print Recipe

Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes

Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes

Ingredients


Adjust servings: servings

Units:

Instructions
  1. Preheat oven to 450°F. Line large rimmed baking sheet with foil; coat with 1 tablespoon extra virgin olive oil.

  2. Arrange fish, skin side down, on prepared baking sheet. Sprinkle with salt and pepper.

  3. Mix remaining tablespoon olive oil with garlic and brush over fish.

  4. Roast fish for 10–12 minutes until it flakes (test it with a fork).

  5. Spread a spoonful of Pesto over each fillet and serve.

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Sweet Potato and Zucchini Bread

This is quite popular in our house—either as muffins or a loaf of bread. I make a double recipe to freeze some for week days. Before freezing the bread loaf, I slice it and place pieces of parchment paper between the slices; making it easy to pull out a frozen slice and pop into the […]

Sweet Potato and Zucchini Bread

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To make muffins instead of a loaf,  brush the muffin tin with softened butter, coconut oil or expeller-pressed canola oil. Bake 25 - 30 minutes or until cake tester comes out clean.

Sweet Potato and Zucchini Bread

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To make muffins instead of a loaf,  brush the muffin tin with softened butter, coconut oil or expeller-pressed canola oil. Bake 25 - 30 minutes or until cake tester comes out clean.

Ingredients


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Instructions
  1. Preheat oven to 350°F.

  2. Butter and flour 9x5x3-inch loaf pan.

  3. Sift first 5 ingredients into medium bowl.

  4. Beat sugar, oil, eggs and vanilla in another, larger, bowl until blended. Mix in zucchini and sweet potato.

  5. Add dry ingredients and walnuts and stir well.

  6. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes.

  7. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely.

Recipe Notes

Adapted from Epicurious: Sweet Potato and Zucchini Bread

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Zesty Green Salad Packs a Healthy Punch

Mixed Green Salad with Oranges, Dried Cranberries and Pecans is one of my favorite salads from Epicurious.com I was tempted to skip soaking the cranberries in orange juice, but it’s worth that extra step. It take the salad from good to extraordinary. I seriously altered the salad dressing, but I always do—I like my salads […]

Mixed Green Salad with Pecans and Cranberries

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Mixed Green Salad with Pecans and Cranberries

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Ingredients


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Instructions
  1. Bring 1/2 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; reserve juice.

  2. In a small bowl, whisk oil, vinegar, orange peel and the juice the cranberries soaked in. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead.)

  3. Place greens in large bowl. Toss with 2/3 of dressing. Add orange segments to bowl, reserving a handful of pieces. Add pecans, reserving about 2 tablespoons. Toss with remaining dressing.
    Top salad reserved orange segments and pecans.

Recipe Notes

Optional: After tossing salad in the bowl, spread it on a platter, arrange reserved orange slices decoratively on top and sprinkle with pecans. The platter makes a prettier presentation.

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Ambrosial Torte from Historic Cacao

Cacao was domesticated in Central America about 3,000 years ago. Linguistic findings suggest the word “cacao” is comes from the word kakawa in Mixe-Zoquean, believed to have been the language of the Olmecs, the oldest civilization of the Americas (1500–400 B.C.). The chocolate legacy passed from the Olmecs to the Maya, one of Mesoamerica’s most advanced […]

Chocolate and cinnamon

Mexican Chocolate Torte

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Chocolate and cinnamon

Mexican Chocolate Torte

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Ingredients
The Torte

The Glaze


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Instructions
The Torte
  1. Preheat the oven to 325°F. Butter an 8-1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess.

  2. In a small skillet on the stove top, toast the almonds about 5 minutes and let them cool.

  3. In a food processor blend together cooled almonds, brown sugar, cinnamon, and salt until the almonds are ground fine.

  4. Add the chocolate, and blend the mixture until the chocolate is ground fine.

  5. Add the egg yolks and vanilla; blend the mixture until it is combined well (it will be very thick), and transfer it to a bowl.

  6. In another bowl beat the egg whites with an electric mixer with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, until the meringue holds stiff peaks.

  7. Whisk about one third of the meringue into the chocolate mixture to lighten it. Fold in the remaining meringue gently but thoroughly.

  8. Pour the batter into the pan, smoothing the top, and bake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean.

  9. Let the torte cool in the pan. Run a thin knife around the edge, and remove the side of the pan. Invert the torte onto a rack, discarding the wax paper.

The Glaze
  1. In a metal bowl set over barely simmering water in a saucepan, combine the chocolate, the butter, and the cream.

  2. Stir the mixture until it is smooth, and let the glaze cool until it is just lukewarm.

  3. Set the torte on the rack over wax paper and pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side.

Recipe Notes

Source: Epicurious: Mexican Chocolate Torte

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