Recipe Tag: Virtual

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.

Easy Brown Rice – Virtual

Gather all ingredients and equipment.

Rinse the rice under cold water in a colander.

Put the rice and water in a medium sauce pot on medium-high heat. Stir.

Bring the liquid to a boil.

Once boiling, reduce the heat to low and cover the rice.

Simmer the rice for about 30 minutes. At that point, taste the rice to see if it is still crunchy. If so, check for water on the bottom of the pot; add ¼ cup of water if all the water has been absorbed and continue to cook. If it is cooked and the water is absorbed, turn off the heat.

When the rice is a good consistency, turn off the heat and keep it covered for 10 minutes.

After sitting, fluff the rice with a fork and serve.

Sweet and Sour Chicken with Peppers – Virtual

For the Chicken

Pat chicken dry with a paper towel. Trim away any excess fat. Cut into 1/2″ diced cubes.

In a medium sized bowl, whisk together the eggs.

Arrange an assembly line as follows: first a bowl with the chicken, second the bowl with the scrambled eggs, then third a bowl with the cornstarch.

Place the chicken into the egg mixture to fully coat the pieces. Then coat each piece of chicken in the cornstarch. Make sure all sides of the chicken have been coated and shake off any excess. Set the breaded chicken on a plate or a small baking sheet.

Preheat a large skillet over medium heat. Once the pan is hot, add in the canola oil.

Place the chicken pieces one by one into the hot skillet and allow the chicken to form a golden brown crust on the bottom before flipping it. Be sure to not crowd the pan – if the chicken pieces touch each other they will not get crispy. You will probably need to cook the chicken in multiple batches.

When chicken is crispy and reaches an internal temperature of 165F, remove and place the chicken on a plate or baking sheet lined with paper towels to absorb excess oil.

Repeat the last two steps to cook the remaining chicken. If needed, add the remaining oil to the pan.

Set aside (keeping warm).

For the Sautéed Vegetables and the Sweet & Sour Sauce

Add the onion and pepper to the pan. Cook until soft, about 5-7 minutes, stirring occasionally.

While the onions and peppers are cooking, make the sauce. In a small bowl combine the orange juice, soy sauce (or tamari), rice vinegar, tomato paste, brown sugar, ground ginger, garlic powder, and cornstarch. Whisk to combine very well.

When the onions and peppers are soft, add the pineapple and water. The water will help the vegetables to cook down more and provide some steam to your pan. Continue to cook until the vegetables are very tender and most of the water has evaporated.

Pour in the sweet & sour sauce and the cooked chicken. Stir to evenly coat chicken and vegetables in the sauce. Allow the sauce to come to a simmer and cook for about 3 minutes, or until the sauce has thickened.

Remove from the heat and serve over brown rice or enjoy on its own. Optional: Garnish with sliced green onions and toasted sesame seeds.

Roasted Asparagus – Virtual

Preheat oven to 375°F.

Toss asparagus with the oil, garlic, lemon juice and zest, black pepper, and salt.

Place asparagus on a cookie sheet or other sheet pan and roast in preheated oven for 5 minutes, or until slightly tender.

Top asparagus with parmesan and bake for an additional 2-4 minutes, or until cheese is melted and has started to brown.

Serve warm.

Shrimp Fra Diavolo – HmF – Virtual

In a large pot, fill with 3 quarts of water and bring to a boil. When boiling, add pasta and cook until al dente (10-12 minutes). Strain and set aside.

Heat a large pan over medium heat. Add oil to the pan and slightly rotate pan from side to side until bottom is evenly coated with oil. Add shrimp and cook for about 2 minutes, flip, and cook for an additional 1 minute, until shrimp are opaque and white throughout. Remove from pan and set aside.

Turn heat to medium and add the onions to the pan. Cook onions until translucent and beginning to turn brown, about 3 minutes. Add the garlic and continue to cook for 30 seconds – 1 minute.

To deglaze, add white wine and scrape bottom of pan with wooden spoon to release fond (the brown bits stuck to the pan, this is full of flavor).

Add the tomatoes, stock, oregano (if you are using dried), pepper flakes, salt and black pepper. Simmer over low-medium heat for about 30 minutes. Remove from heat.

Add the shrimp, fresh oregano, parsley, and basil to the sauce. Stir thoroughly.

To serve, place 3/4 cup of whole wheat pasta on a medium plate. Scoop 1/2 cup of sauce over the pasta with 4 shrimp and sprinkle with grated Parmasan.

Roasted Vegetable Medley – Virtual

Preheat the oven to 400°F (200°C).

In a medium bowl, toss all ingredients. Mix well.

Spread the vegetables in a single layer on a cookie sheet. Bake in the oven for 20-25 minutes, or until the vegetables start to brown on the edges.

Mashed Sweet Potatoes – Virtual

Fill a large pot with water and bring to a boil.

Add the sweet potatoes and boil until they are soft, about 15 minutes.

Drain the sweet potatoes into a medium mixing bowl and add the salt, pepper, butter, and yogurt.

Mash with a fork or potato masher until smooth. As you are mashing, slowly add in the milk. Do not overmash or the yams will become pasty.

Serve warm.

Quick Granola with Yogurt and Fruit

Preheat oven to 325°F. Line a baking sheet with parchment paper and spray with cooking spray.

In a large bowl add the oats, nuts/seeds, and cinnamon. Stir to combine and set aside.

In a small bowl whisk together the applesauce, maple syrup, and canola oil.

Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the wet ingredients.

Spread in an even layer on the baking sheet and bake for about 40 minutes, or until golden brown. Stir about every 10 minutes.

Add the raisins in the last 10 minutes of baking. The granola will become crunchy as it cools.

To serve, top 1/2 cup of yogurt with 1/4 cup granola and 1/2 cup of fresh fruit.

Lemon Shrimp Quinoa Salad – Virtual

Place the shrimp in a bowl with the lemon juice and the lemon zest.

Toss well and set aside (in the refrigerator).

Place the drained chickpeas in a large mixing bowl and set aside.

Place a large skillet over medium high heat.

Add two teaspoons of the olive oil, and when it is hot, add the garlic.

Cook for about one minute, then add the onion.

Cook for about 4 minutes. Stir frequently and adjust the heat so the onions are translucent but still slightly firm.

Add the vegetable stock, water, orange juice, orange zest, quinoa, salt, and pepper.

When the liquid comes to a boil, reduce the heat, cover, and let simmer for 15 minutes.

Remove from the heat and let stand for 5 minutes.

While the quinoa is cooking, place a second large skillet over medium high heat.

Add 1 teaspoon of the olive oil and then the shrimp.

Saute for about 4 minutes on one side and turn the shrimp.

Cook for another 4 minutes and place the shrimp in the bowl with the chickpeas.

Add the remaining liquid from the marinade and the white wine to the pan.

Cook until the wine is reduced to about 2 tablespoons, scraping the bottom of the pan frequently.

Add the liquid to the bowl with the chickpeas and shrimp.

When the quinoa is done cooking and resting, add the quinoa to the bowl with the chickpeas and shrimp.

Chill well.

When the salad is cold, add the cucumber, tomato, dill, and feta cheese.

Fold together gently and serve.

One Pot Bean Chili (Rainbow Chili) – Virtual

Gather all ingredients and equipment.

Chop onions, carrot, bell pepper, and zucchini.

Place a medium pot over medium heat. Add olive oil. Saute onion, carrot, and bell pepper for 3 minutes.

Add the zucchini, salt, chili powder, cumin, and oregano to pot. Saute for an additional 5 minutes.

Add the canned tomatoes, vegetable stock, corn, and beans. Bring to a simmer.

Simmer for 30 minutes on medium low heat. This will allow the flavors to meld and chili to thicken.

To make tortilla strip garnish: Cut tortillas into ¼ inch by 2 inch strips and place on a parchment lined sheet pan, lightly spray the strips with spray oil, and bake until golden brown.

To serve, top 1 cup chili with 2 Tablespoons of cheese and tortilla strips.