#jfkitchen

Kale Breakfast Sauté

This is for a single Single Serving.

Ingredients:

2 large handfuls of any type of Kale slivered thin

1/4 Yellow Bell Pepper silvered thin

1 Tsp of good olive oil 

Instructions:

Sauté the Peppers for about 1 min before adding Kale. Sauté Kale and Peppers for approx 2-3 min in on low. The key to this is to barely cook the kale so it just softens and can serve room temp as a salad.

Remove from heat and cool.

Top with finely slivered red onion, avocado and finely chopped red pickled cherry peppers. 

Add fresh, diced jalapeño for more spice. Drizzle with any homemade dressing you have on hand and eat alone or serve with your favorite protein. 

Funky Green Mash Dip

I made this up Sunday when wanted avocado but didn't want Guacamole. I served with Canyon Gluten Free Rye Toast Points.

Ingredients:

2 Ripe Avocados Mashed and seasoned in bowl

1 whole scallion sliced thin

1/4 fresh lemon juice and extra wedges to garnish

1/2 Cup Chickpeas smashed

1/4 Fresh Jalapeño Diced Small

Handful of Alfafa Sprouts Bottom root trimmed trimmed off

1/8 cup of Unsalted Raw Sunflower Seeds

Handful of Fresh Cilantro Chopped

Instructions:

Start with the mashed and seasoned avocado (fresh cracked pepper and kosher salt) add the Chickpeas, Scallion (reserve some for top Salad portion), Jalapeño, Sunflower Seeds (reserve a few for the top Alfalfa salad) and Cilantro (save some for top garnish) squeeze lemon Juice over and combine till mixed.

Throw the sprouts in a bowl and add the extra scallion, sunflower seeds and cilantro. Add any easy light vinaigrette you have on hand to season. Add less than you would if dressing lettuce or greens. This is just to add a bit more flavor and gives some extra acidity to the dip.

Plate with avocado mixture first then the Sprouts on top. You can also serve with Organic Tortilla Chips as an alternate or celery sticks if Paleo.

Pancakes with Bananas and Dark Chocolate Chips

Ingredients:

2 cups flour  

3 tbsp raw sugar  

1 tsp salt 

2 tbsp baking powder  

2 fresh organic eggs

1⁄4 cup butter, melted

1 3⁄4 cups milk

1 Banana, sliced

1/4 cup mini dark chocolate chips

Instructions:

Mix dry ingredients in bowl. 

Beat each egg separately. Then, combine the eggs and melted butter with the milk and slowly stir into the flour mixture. 

Let mixture sit while heating skillet.

Pour batter on heated skillet. Flip pancakes as soon as they begin to bubble.

Roasted Spaghetti Squash with Homemade Arrabbiata Sauce Ingredients for spaghetti squash:

Medium size spaghetti squash

Olive oil (preferably homemade garlic infused olive oil)

Salt and pepper to taste

Fresh parmesan cheese

Instructions:

Cut squash in half lengthwise and use a large metal spoon to take out all the seeds. Place on a parchment lined baking sheet. Drizzle with Homemade Garlic Infused Olive oil, fresh cracked paper and kosher salt

Roast for approx one hour at 400 degrees

Let cool and use a fork to scoop strings out of squash

Season a bit more with salt and pepper and fine grated parmesan cheese to taste…then twirl the squash into pile on serving plate and top with sauce and slivers of parmesan.

Tip: Use a vegetable peeler to create the parmesan shavings for presentation and chop fresh basil to top… Ingredients for Sauce:

1 teaspoon olive oil 

1 cup chopped onion 

4 cloves garlic, minced 

3/8 cup red wine 

1 tablespoon organic sugar 

1 tablespoon chopped fresh basil 

1 teaspoon crushed red pepper flakes 

2 tablespoons tomato paste 

1 tablespoon lemon juice 

1/2 teaspoon Italian seasoning 

1/4 teaspoon ground black pepper 

2 cans organic peeled and diced tomatoes 

2 tablespoons chopped fresh parsley 

Instructions:

Heat oil in a large skillet or saucepan over medium heat. Sautee onion and garlic in oil for 5 minutes. 

Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes. 

Stir in parsley. Ladle over your spaghetti squash. 

Tip: I freeze this sauce in 1/2 cup portions in plastic zip lock sandwich bags and flatten before freezing and stack sauces so whenever I need a bit I pull it out in sheets. Defrosts so much faster!!!

Spicy Veggie Quinoa

Ingredients:

1 bag organic quinoa

1 small zucchini cut into small dice

1 small yellow squash cut into small dice

1/2 Red Pepper cut into small dice

1/4 red onion chopped fine

1 fresh jalapeño, seeded and cut into micro dice

Instructions:

Rinse and drain any quinoa of your choice (I love the multicolor or red) This recipe can be made using any quantity or quinoa per portion but I prefer to make the entire bag and portion out what I need for different uses over 2 days…..good planning ahead mom trick….

The key to flavorful quinoa is the stock you cook it in, just like rice in my opinion. For this I used turkey stock as the flavor is preferable with eggs.

I used my homemade infused chili oil but you can just heat a tbsp of light olive oil in a skillet and add chili flakes while warm to release the flavor. I also threw in a bit of my homemade Garlic Infused oil but you can add 1/4 tbsp garlic if you don't have homemade infused oil on hand.

Note…the key when making grain salads is to cut the veggies small and in same size so the texture of the veggies mirror the grain in a slightly larger shape.

Sautee all veggies for approx 3-5 min in chili/garlic oil until slightly tender with a slight bite to them. Mix in your preferred portion of quinoa.

Combine all ingredients in sauté pan and plate.

Can be topped with soft boiled smashed egg for breakfast or grilled chicken or fish for dinner

Top with Fresh chopped cilantro for garnish

Chicken Mole

Ingredients:

1 tablespoon vegetable oil

1 (3 lb) organic chicken, cut into pieces

1 bay leaf

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1 onion, chopped

2 cloves garlic, minced

1 (14.5 oz) can diced tomatoes

2 teaspoons brown sugar

1 cup organic chicken broth

1/4 cup semisweet chocolate chips

2 tablespoons sesame seeds

Instructions:

Heat the vegetable oil in a dutch oven or large pot over medium-high heat. Cook the chicken in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Greek Garbanzo Bean Salad

Ingredients:

1/2 bag dried garbanzo beans

2 cucumbers, halved lengthwise and sliced

12 cherry tomatoes, halved

1/2 red onion, chopped

2 cloves garlic, minced

1 (15 ounce) can black olives, drained and chopped

1 ounce crumbled feta cheese

1/2 cup Italian-style salad dressing

1/2 lemon, juiced

1/2 teaspoon garlic salt

1/2 teaspoon ground black pepper

Instructions:

Rinse garbanzo beans and simmer in 8 cups of water for 2 hours. Rinse and allow to cool.

Combine beans, cucumbers, tomatoes, onion, garlic, olives, feta, dressing, salt and pepper.

Jennifer Fisher's Gluten Free Popovers You will need:

4 large eggs

2 tablespoons melted unsalted butter

1 1/4 cup warm milk

1 cup gluten free multi purpose flour

1/4 tsp xanthan gum

1/2 tsp salt

Instructions:

Preheat the oven to 400 degrees.

*TIP* Preheat a 12-cup popover pan or muffin pan. THEN grease with unsalted butter.

Whisk together eggs, milk, and butter in a large bowl. In a separate bowl, mix together flour, xanthan gum, and salt, and slowly whisk into the liquid ingredients until you produce a smooth batter.

Pour batter into greased cups, filling each about 2/3 full.