Recipe Tag: Health meets Food

Chicken and Sweet Potato Stew – HmF – Virtual

Gather all ingredients and equipment.

Heat up a large saucepot on medium-high heat. Once warm, add 1 tsp of olive oil.

Once heated add cubed chicken breast.

Once chicken is cooked thoroughly, remove from pot and set aside until later. Add the rest of the olive oil (1 tsp), minced garlic, and onion. Cook on medium heat until onion is translucent and softened. Stir often to ensure garlic does not brown.

Add kale, sweet potato, bell pepper, tomatoes, tomato paste, and stock.

Season with chili powder, cumin, oregano, cinnamon, red pepper flakes, and salt. Turn to medium-high heat and bring to a boil.

Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally to prevent sticking.

Once potatoes are done, stir in kidney beans, corn, and chicken breast. Cook for a couple more minutes. Remove from heat.

Top with cilantro and serve with lime wedges.

Turkey and Apple Sausage – Virtual

If baking the sausage, preheat oven to 400°F (see alternative cooking option, below).

Shred apple using a box grater or grater blade on a food processor.

Place shredded apple, turkey, Worcestershire sauce, spices, and olive oil in a bowl. Mix until just incorporated. Do not overmix.

Form 10 patties, about 1/4 inch thick.

Heat a nonstick or cast iron skillet over medium-high heat, spray well with oil spray.

Add the patties to the pan, making sure not to overcrowd the pan. You may need to cook the sausage in multiple batches. Cook about 3-4 minutes on each side until browned and no longer pink in the center.

Alternative cooking option: Line a baking sheet with tin foil and spray with cooking spray. Arrange sausage patties on the tray and bake for 7-10 minutes or until internal temperature is 165°F in the center of the patties.

French Toast Casserole – Virtual

Preheat oven to 350°F (180°C).

If your bread is not stale, you can dry it out in the oven while you prepare the other components of this recipe. This will take 10-20 minutes depending on how fresh your bread is. The bread must be completely dried out or the French toast will be very soggy.

In a large bowl whisk together the whole eggs, milk, honey, vanilla extract, cinnamon, allspice and ginger until well blended.

Meanwhile, in a separate bowl combine the filling ingredients until all ingredients are incorporated.

Spray a 9 inch square baking pan with cooking spray. Dip two of the slices of bread into the egg mixture, allowing them to absorb as much liquid as possible and then layer on the bottom of the baking pan.

Spread the filling mixture evenly over the bread. Dip the remaining two slices of bread into the egg mixture and layer on top of the filling.

Place the casserole into the preheated oven. Cook for 30-45 minutes or until the bread has soaked up all of the liquid and is golden brown.

Remove from the oven, slice, and serve immediately.

One Pot Pasta – HmF – Virtual

Gather all ingredients and equipment.

Bring a large pot of water to a boil for the pasta.

Once water is boiling, add in pasta. Cook 9-12 minutes or until pasta is al dente.

After the pasta is cooked, strain and place in a large bowl. Add 1 tsp of oil to prevent sticking, stir, and set aside.

Heat a medium size sauté pan over medium-high heat. Once hot, add the remaining oil.

Add the cherry tomatoes and cook for 3-6 minutes without stirring. Shake the pan to agitate the tomatoes and cook for another 1-2 minutes or until all of the tomatoes have lightly charred skin that is cracking and a soft, juicy interior.

Once tomatoes are blistered, reduce the heat to medium and add the finely sliced onion to pan.

Cook for 5 minutes or until the onion is soft and tender.

Once the onion is tender, add the garlic, red bell pepper, pepper flakes, salt, and pepper.

Cook until vegetables are tender, stirring often.

Remove the pan from heat and add in the white wine and the white beans.

Place back on the heat and simmer to reduce the sauce by about half.

Add cooked pasta. Stir to combine.

Top with basil and parmesan. Serve.

Massaged Kale, Strawberry, and Feta Salad – Virtual

Remove the fibrous ribs from the kale, rip into bite-sized pieces, and then using clean hands, rub the leaves together for 2-3 minutes, until they become tender and dark green.

Toss the strawberries, carrot, and feta with the kale and set aside.

In a separate bowl or jar with a lid, whisk or shake together the olive oil, balsamic vinegar, lemon juice, garlic, basil, salt, and pepper.

Toss salad with dressing just before serving.

Cauliflower Mac & Cheese – HmF – Virtual

Preheat oven to 350°F.

Place 4 quarts water in each of two large sauce pans over high heat.

In one pot, once the water is boiling, add in the cauliflower and cook for about 8 to 10 minutes until fork tender.

Strain the cauliflower and transfer it to a blender.

Add the milk, garlic powder, cayenne, salt, half of the parmesan, and the cheddar cheese.

Puree until very smooth.

In the other pot of boiling water, add the pasta and cook for about 10 – 12 minutes or until al dente.

Strain and place the cooked pasta into 9×9 inch pyrex dish.

Add the cauliflower sauce to the pasta and fold together gently.

In a small bowl, combine the breadcrumbs, parsley, salt, pepper, and remaining parmesan.

Sprinkle the breadcrumb mixture over top of the Mac and Cheese.

Bake for 10 minutes, until sauce is bubbling and hot.

One Pot Pasta – HmF

Gather all ingredients and equipment.

Bring a large pot of water to a boil for the pasta.

Once water is boiling, add in pasta. Cook 9-12 minutes or until pasta is al dente.

After the pasta is cooked, strain and place in a large bowl. Add 1 tsp of oil to prevent sticking, stir, and set aside.

Heat a medium size sauté pan over medium-high heat. Once hot, add the remaining oil.

Add the cherry tomatoes and cook for 3-6 minutes without stirring. Shake the pan to agitate the tomatoes and cook for another 1-2 minutes or until all of the tomatoes have lightly charred skin that is cracking and a soft, juicy interior.

Once tomatoes are blistered, reduce the heat to medium and add the finely sliced onion to pan.

Cook for 5 minutes or until the onion is soft and tender.

Once the onion is tender, add the garlic, red bell pepper, pepper flakes, salt, and pepper.

Cook until vegetables are tender, stirring often.

Remove the pan from heat and add in the white wine and the white beans.

Place back on the heat and simmer to reduce the sauce by about half.

Add cooked pasta. Stir to combine.

Top with basil and parmesan. Serve.

Cauliflower Mac & Cheese – Virtual

Preheat oven to 350°F.

Place the 4 quarts water in each of two large sauce pans over high heat.

In one pot, once the water is boiling, add in the cauliflower and cook for about 8 to 10 minutes until fork tender.

Strain the cauliflower and transfer it to a blender.

Add the milk, garlic powder, cayenne, 1/2 teaspoon salt, and half of the parmesan, and the cheddar cheese.

Puree until very smooth.

In the other pot of boiling water, add the pasta and cook for about 10 – 12 minutes or until al dente.

Strain and place the cooked pasta into 9 x 12 inch pyrex dish.

Add the cauliflower sauce to the pasta and fold together gently.

In a small bowl, combine the breadcrumbs, parsley, 1/4 teaspoon salt, pepper, and remaining parmesan.

Sprinkle the breadcrumb mixture over top of the Mac and Cheese.

Bake for 10 minutes, until sauce is bubbling and hot. Serve.

Turkey Mushroom Meatballs – Virtual

Gather all ingredients and equipment.Preheat oven to 350°F (180°C).

In a food processor or blender, chop mushrooms into small pieces. Set aside.

In a sauté pan, heat up olive oil and sauté diced onion for about 3-4 minutes until golden brown. Stir chopped mushrooms.

Sauté mushrooms for about 5 minutes and let the mixture cool slightly.

In a large bowl, combine remaining ingredients and mushroom mixture. Make sure that all of the ingredients are evenly mixed.

Begin shaping the meat mixture into meatballs, about 1-1/2 inches thick. Once rolled, place the meatballs on a large sheet tray.

Place a large skillet over medium-high heat and spray with oil to coat the pan. Once the pan is heated, add the meatballs one at a time and cook until golden brown on each side. Continue to do this until all of the meatballs have been seared to a golden brown. Once seared, place on a sheet pan.

Place the sheet pan in the oven for approximately 10-15 minutes or until the meatballs are fully cooked through. Remove the meatballs from the oven and serve.

Asian Peanut Tofu with Noodles – HmF

Gather all ingredients and equipment.

Open the package of tofu and drain the water from it. In order for the tofu to hold its shape when it is cooked, as much moisture as possible will need to be removed in a process called ‘pressing’ the tofu. Fold a dish towel in half and lay on a baking sheet. Place 1-2 paper towels on the dish towel and place the tofu on top. Put 1-2 more paper towls on the tofu and place another baking sheet or cutting board on top. Weigh down with heavy objects such as cans of food, a cast iron pan, or cookbooks. Press for at least 15 minutes, or up to 1 hour.

Cook the noodles and cook according to package directions (the cook time varies depeding on the brand you use). Add edamame to the noodles when there is 1 minute left of cooking time. The noodles should be tender, but not mushy. Strain and rinse under cold water. Place in a bowl and toss with 1 tablespoon of toasted sesame oil.

While waiting for the water to boil and the noodles to cook, make the peanut sauce. Using a blender, blend the peanut butter, rice vinegar, soy sauce, honey, water, and red pepper flakes until smooth. Add more water if needed to make a smooth, pourable sauce. If a tangier sauce is desired, add more rice vinegar 1 tablespoon at a time.

After tofu is done being pressed, cut tofu into 1/2″ cubes.

Place a large nonstick saute pan over medium-high heat and add the rest of the sesame oil. When oil is hot, arrange the tofu cubes in a single layer in the pan. Do not stir. Allow the tofu to brown, then flip and continue to cook until most of the sides are browned.

Combine noodles, tofu, carrots, and green onion in a large bowl. Add the sauce and toss to combine. Garnish with chopped peanuts and cilantro. This dish is best served room temperature or cold.

* Note: If there is a peanut allergy, the peanut butter can be exchanged for tahini, and the peanuts for sesame seeds in the same amounts.