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.
The different colors and texture in wild rice make it a perfect side for holidays and special events. Adding pomegranate and pine nuts makes this dish visually delightful and a feast for the palate.
Porridge does not induce visions of delicious food but oh lala a warm bowl on a cold morning is soooo comforting.
Because I often get asked for gluten-free ideas, particularly for breakfast, I’ve been playing with quinoa options. The result perfectly fits the dictionary description of porridge.
1. a food made of oatmeal, or some other meal or cereal, boiled to a thick consistency in water or milk.
The way to take porridge from boring bland to something to look forward to by adding in fruits. Here are some ideas to start; the options are innumerous – let’s play with flavor and textures and know that with variety we get a broader range of nutrients.
Variations
After spooning quinoa porridge into a bowl add mix-in of choice
Banana Berry: 1 sliced banana, 1/2 cup blueberries (or any berry).
Carrot Cake: 1 grated carrot, 2 tablespoons coconut, 2 tablespoons chopped pecans (or other nut)
Apple Pie: 1 chopped apple, 1/4 cup chopped walnuts
Pumpkin Pie: add 1/2 cup pumpkin puree and
Customize! Using whatever fruits — apples, peaches, nectarines, oranges, mango, raspberries, strawberries, blueberries or whatever you have in your fridge — and nuts or seeds – walnuts, almonds, pumpkin – on hand.
Use leftover quinoa to make breakfast in minutes. Simply warm up 1/2 cup milk in a saucepan, add 1/2 cup cooked quinoa. Stir occasionally, adding milk to preferred consistency, until it’s warm Serve with toppings of choice per above variations.
Pumpkin Pie: add 1/2 cup pumpkin puree and
Customize!
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I’m not a fan of mashed potatoes, I find them bland, boring and devoid of the nutrient value I aim for in my food. But my family loves them. Happily, I’ve found a way to make mashed potatoes AND meet my delicious, nutritious desires. When I discovered I could get extra meals out of them, I became a fan.
This recipe uses half cauliflower and half potatoes. Cauliflower belongs to the GBOMB (Greens Beans, Onions, Mushrooms, Berries, Seeds/Nuts) group, the most nutrient-dense foods. Add sautéed spinach, or leeks or mushrooms (also GBOMBS) and voila! We get extra nutrition, color and happy taste buds.
We tend to think of butter as something to be avoided, but in moderate amounts now and again, it can even be good for us. Essential fats help absorb the nutrients in plants.
Gosh, there are so many ways to do this.
Variations
• Vegan: use almond or oat milk and skip the butter.
• Spinach: sauté 5 oz spinach in 1 tablespoon olive oil until it begins to wilt, add 1 teaspoon minced garlic, mixing occasionally, cook another 2 minutes
• Mushroom and Leeks: Slice 2 leeks and 8 oz mushrooms, sauté in olive oil until tender and mix into mashed potatoes and cauliflower
• Rosemary: add 2 tablespoons fresh rosemary, finely chopped
Make sure to make enough for leftovers to use for breakfast:
Cooktoria: Mashed Potato Mushroom Quesadillas another quick dinner option; I reduce the cheese to 1/2 cup and add chopped greens (spinach, kale, swiss chard). Add chopped poblano peppers or red bell peppers for more nutrients and flavor . Yum!
Plant-rich and nutrient-dense, use this as a base recipe and mix it up with different vegetables. Add sausage, smoked salmon, leftover chicken, or ground beef. Make a double recipe and enjoy it throughout the week for breakfast or lunch.
Variations:
Finely slice kale or Swiss chard, instead of spinach
Replace basil with parsley or cilantro. Or other finely chopped herbs such as rosemary, thyme, dill or oregano. If using fresh herbs, use spinach as the greens as it is more neutral than other greens
Or use arugula for the greens and skip the fresh herbs
Use finely chopped broccoli instead of greens
Add other veggies: asparagus, cauliflower, peas, green beens…
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
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
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.
Mix in Parmesan, season with salt and pepper to taste. Set aside, covered.
Mushroom Ragout
Heat olive oil in saucepan over medium heat. Add chopped onion and sauté until they start to turn transparent.
Add mushrooms and sauté 8 – 10 minutes until they begin to brown. Add garlic, cook 2 more minutes, stirring occasionally.
Add tomatoes and chicken stock; bring to a boil. Reduce heat to medium and cook 10 more minutes.
Mix in fresh herbs, season with salt and pepper to taste and turn off.
Spoon polenta onto plate, place mushroom ragout on top. Sprinkle with the chives (green onions) and serve.
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I found chicken one sheet dinners on Cooking Classy and have made innumerous variations depending on what vegetables I have on hand.
I prefer to cook the potatoes separately, to have the option of using just chicken and vegetables in other meals (such as tossed with pasta and pesto) so technically it becomes a 2-dish dinner.
Variations:
• Skip the potatoes
• Skip to tomatoes
• Use cauliflower instead of broccoli or both
• Use Brussels sprouts instead of broccoli, quartered
• Add 1 cup of green beans cut up
• Add fresh herbs after cooking, about 1/2 chopped basil, parsley or cilantro. Or 1/4 cup finely chopped rosemary
Check out Cooking Classy for many other Chicken and Veggie One Sheet Dinners.
Preheat oven to 400 degrees. Place potatoes baking sheet and drizzle with 2 tablespoons. Toss to coat evenly. Sprinkle with salt and pepper, toss again and spread evenly onto baking sheet.
Place in preheated oven and roast for 20 minutes. Toss and roast another 20 – 25 minutes.
Meanwhile chop chicken and vegetables, cut the same approximate size to cook evenly
Toss remaining 3 tablespoons olive oil with minced garlic
Place chopped chicken pieces and vegetables on another baking sheet.
Drizzle garlic olive oil over chicken and vegetables, sprinkle on hers and toss well. Spread evenly on baking sheet and put in oven.
Roast 10 – 12 minutes, toss and roast another 10 – 12 minutes. Remove when chicken pieces are cooked through.
Remove roasted potatoes when tender, test by piercing with a fort.
Toss half of chicken and vegetables with potatoes, reserving the other half for another meal later in the week.
https://www.colormyfood.com/wp-content/uploads/2018/08/IMG_2061.jpg30244032Diana Galindohttps://www.colormyfood.com/wp-content/uploads/2017/02/color-my-food-logo-325.pngDiana Galindo2018-08-23 22:12:582018-08-23 22:16:28Chicken and Veggies One Sheet Dinner
Delicious, nutritious! I love the fact that I can put 3 cups of carrots into breakfast and my family will gobble it up. As always, I make a double-batch to freeze for later in the week.
I originally found this recipe on Pinterest, but significantly reduced the sugar and used whole-wheat flour.
Variations:
• Use half grated carrot and half grated apple
• Use grated carrot and grated raw beet
• Use only whole-wheat flour but increase the milk by 1/4 – 1/3 cup
• Serve with vanilla Greek yogurt, or plain Greek yogurt mixed with honey and top with chopped nuts of choice
Mix flour, sugar, baking power, pumpkin pie spice, baking powder, baking soda and salt.
In another bowl whisk eggs. Whisk in milk, vanilla and melted butter (or coconut oil).
Pour wet ingredients into dry ingredients and mix until combined.
Stir in shredded carrots, chopped nuts, and chia; add coconut if using.
Heat pancake griddle or large skillet over medium-high heat and brush with butter or coconut oil. Scoop about 1/4 cup batter into skillet, turn down heat to medium and cook 3 – 4 minutes per side until golden.
Recipe Notes
Can add half Greek yogurt and half milk for more protein
Always serve with fat from nature (a bit of butter on the pancake and/or protein (a scoop of Greek yogurt, quality sourced breakfast sausage)
Lassi is a yogurt-based milkshake or smoothie Indian style. They come in all kinds of flavors, but I absolutely adore mango lassis. And I adore cardamom.
Sprinkle granola or chopped nuts on top for the contrast of the crunch.
This is an outrageously delicious way to start the day. It’s like dessert for breakfast!
In food processor or blender, puree 1 cup diced mango with milk, Greek yogurt and honey.
Stir into mixed oats. Cover and refrigerate.
Place the remaining 1/2 cup mango into a covered container and refrigerate.
In the morning layer overnight oats and diced mango in a bowl. Enjoy!
Recipe Notes
Jump start a second breakfast by making a double batch of the oats, cardamom and milk. The next day I mix it with shredded carrot or apple, or both. YUM!
Or mix in any summer fruit (peach, plum, berries). YUM!
The contrast of sweet and spicy, the textures and colors make this one of my favorite summertime dinner party recipes.
I serve it with CMF Quinoa with toasted pecans and green onion or with Cilantro Rice and a simple spinach salad with peas.
For dessert: Mango Mousse and following the pineapple for a tropical theme I add 1 – 2 tablespoons of coconut to the mousse. Toasting 2 tablespoons of coconut in a skillet and sprinkling on top of the mousse gives it a touch of fancy.
Roasted Pork Tenderloin with Pineapple Avocado Salsa
Preheat oven to 400°F.
Brush roasting pan with 1 tablespoon olive oil.
Mix minced garlic with remaining 1 tablespoon olive oil, brush all over the pork tenderloin. Sprinkle salt over pork tenderloin.
Place in oven and roast 20 – 25 minutes until an instant-read thermometer inserted into the center registers 155°F.
Remove from oven. Rest 5 – 8 minutes before slicing.
Spoon Pineapple Avocado Salsa over the tenderloin to serve.
Or serve the Pineapple Avocado salsa alongside.
Pineapple Avocado Salsa
While the pork tenderloin is roasting, chop all ingredients, placing into a mixing bowl.
Toss together, season with salt to taste.
Place sliced pork tenderloin on a serving platter. Spoon Pineapple Avocado Salsa over the tenderloin and serve.
Recipe Notes
Love the contrast of spicy jalapeño (sometimes I use Serrano peppers for more spice) with sweet pineapple. But when cooking for family dinner or dinner guests that don’t eat spicy foods, I serve the chopped jalapeño (Serrano) on the side.