Culinary Couturier

Berry Boysenberry Chicken Over Greens

The Goods: 

3 Chicken breasts split lengthwise OR Portobello Mushrooms!

1 yellow or white onion cut in thin rings

1/4 Cup Boysenberry Marmalade

2 T Soy Sauce

1 T Rice Vinegar

2T Lemon Juice

S+P to taste

Optional: 1 tsp Chili paste (you can also dash in Cayenne pepper to taste)

Optional: *Dash of Cumin, Coriander & Cinnamon

The Moves:

Mix Marmalade with oil, hot stuff (and/or seasoning if using) soy sauce, white rice vinegar.

Marinade chicken/Mushrooms in mixture, for a few min or more if you'd like. Then set in well oiled sizzling hot pan to sear both sides. When seared, pour any remaining mixture in the pan. After a few minutes, remove and place in the oven to finish baking, pour remaining mixture over the top. (OR YOU CAN FINISH IT UP IN THE PAN, Mushrooms don't need the oven) Place onion rings to soften in the pan, then place on top of chicken before placing in the oven. 350 degrees About 10-20 min depending. Middle of your poultry should be 165 Degrees, use your thermometer to check!

Great over rice, quinoa or your choice of greens, I garnished with sliced kumquats and drizzled reduced balsamic vinegar on top.

*Dash means less than 1/8 of a tsp & every body's dash is different ;)

Enjoy!

CC's Colonel Corn Soup

Goods:

30oz fresh off the cob or canned corn

12 oz butter beans or Cannellini beans

12 oz Chicken stock or water

1 T Vegetarian or Chicken Bouillon

2 eggs

Moves:

Blend 20 oz of corn and 12 oz of beans until almost smooth.

Add Chicken stock, bring to a boil and drizzle two raw scrambled eggs into the pot slowly while stirring.

Add the remaining 10 oz of corn to the pot

Garnish with a tsp of Mayo and dash of Cayenne Pepper

Add S+P

& serve!

CC’s Coco-Carrot-Coli soup!

Goods:

1 medium yellow onion 1 12oz. Bag of broccoli florets 10 baby carrots 2/3 large carrots (use as much as you want) 4 cups Chicken or vegetable stock low sodium 1 13oz can of coconut milk/cream

Spice:

Freshly ground pepper Salt to taste

Moves:

Sauté onion in a pot with a table spoon of vegetable oil (I like grapeseed) until it has sweat and began to caramelize. Finely chop broccoli and carrots, add to pot with stock. When vegetables are tender in a few minutes, add can of coconut milk or cream. Freshly ground pepper and salt to taste! Add more water for your desired consistency.

This was quick, simple and yummy! Enjoy!

"Popeyes mignon" culinarycouturier.com

S P I N A C H

A few reasons Popeye the sailor man was right about his greens....

Until today, I didn't know spinach could be more nutritious when cooked! Apparently, cooking breaks down the spinach more than our bodies can making it easier for more enzymes and nutrients to absorb. 3x more!

* Packed with vitamins like A,D,E,K and more...

*A great source of Omega 3 fatty acids

*Anti-Cancer

*Anti-inflammatory

*Great for Bones, Eyes, stomach and digestion

*Alkalizing the body

*It's great for your skin! Relieving dry, itchy skin with soft supple and radiant complexion and can cure acne! Drink it raw in a smoothie or blend it to a paste and spread directly on your skin!

*Promotes hair growth and combats hair loss!

Try and get your Spinach organic, it is often sprayed heavily with pesticides!

Simple salt and peppered filet over steamed spinach!

" Breakfast Chicken or Turkey Haleem"

GOODS:

1 cup per person- Your favorite slow cook oats - Quakers old fashion oats works

1 breast per two people -Shredded cooked chicken (boil chicken breasts in a pot and season water with cinnamon and salt) or Turkey

2 T in the water - Ground Cinnamon or put in a few sticks

*to taste* Maple sugar and/or Brown sugar

*Garnish with a cinnamon stick ;)

MOVES: 

Cook oatmeal in a pot, add shredded chicken and your done! Season to taste with your choice of sweetener and cinnamon

Super simple, Super healthy and Super Yummy!

Enjoy!!

"Fa-Va Voom" Soup

Goods:

28 oz. Fava Beans- Peeled of BOTH skins (You can buy them frozen,peeled and ready to go.

1 large yellow onion

3 small white or yellow potatoes (boiled & cooked through)

6 cups chicken stock or vegetable stock (the better the stock or bouillon tastes the better the soup tastes!

Spice:

1 tsp. Coriander

S+P to taste

Moves: 

Dice yellow onion and saute in 2 T Grapeseed oil, canola or butter. add beans, seasoning and stock; let simmer for about 30 min or until beans are tender.  Put mixture in a blender add your set aside boiled potatoes. When everything is blended smooth, pour soup back in the pot let simmer for another 20 min.

Crumbling crispy bacon on top of this is yummy too! I tried turkey bacon and it was delicious!

Enjoy!!