I will admit that this appetizer is not exactly the most attractive looking dish. I mean its green, and there is not much you can do to it to make it attractive. You could add a few springs of cilantro for a garnish , which is even more green :) But it is delicious as well as healthy so its ok in my book.
I try to eat lentils on a regular basis, and I do love them, but the idea of making a healthy dip that I could serve to guests or take to a party is appealing to me. I like to show people that they can eliminate the unhealthy stuff and eat well.
This dip is good on crackers and pita chips, but I would also serve it with veggie crudites, and perhaps spread on a sandwich.
Ingredients:
3 cups veggie broth
1 cup green lentils
1 bay leaf
3 cloves garlic
3 tbsp fresh lemon juice
1/4 cup olive oil
1/4 tsp ground cumin
pinch cayenne pepper
1/4 cup cilantro
pinch sweet paprika
In a saucepan combine the broth, lentils, bay leaf. Bring to a boil, then cover and reduce to very low heat for 45 minutes. Uncover and allow to cool. Discard the bay leaf.
Put the lentils in the food processor. Add the rest of the ingredients and blend until smooth. Chill and serve.
Who knew quinoa could be so darn good in pancakes? I was shocked how well these came out. And my husband loved them so these are a keeper. I will never make regular pancakes again!
I did not develop this recipe, it is from Jeanette's Healthy Living. This woman must be a genius! I've got to give credit where it's due.
Almond flour is a great substitute for white or whole wheat flour and I love using it. I buy it from Trader Joes and keep it in a freezer bag in the freezer. It will go bad quickly and this way I keep it fresh longer. I just take out the amount I need for a recipe and return the rest to the freezer. You can grind the almond meal a little more to make it lighter like a flour but I used it they way it is and it was fine.
I also found out that when I blended the batter in the vitamix it was extremely thick and hard to blend. The reaction is to add more milk, but if you do the pancakes will be too thin, more like a crepe, and they are extremely hard to flip. So try to keep the batter a little on the thick side. I also cooked mine in Ghee although the original recipe calls for coconut oil. I just prefer my pancakes cooks in butter for the flavor.
I also served mine with a small amount of butter, hot syrup, and freshly sliced strawberries. Any type of fresh berry would be delish.
Ingredients for pancakes:
1 cup cooked quinoa
1 cup almond flour, or meal
4 tbsp coconut oil
2 eggs
1/2 to 1 cup almond milk
4 tsp baking powder
2 tbsp maple syrup
1 tsp vanilla
1/2 tsp salt
Other ingredients:
Ghee
butter
maple syrup
fresh strawberries
Put all the pancake ingredients into a blender or vitamix and blend until smooth. Lightly grease a hot skillet and pour 1/4 cup of batter for each pancake. Cook until brown, a couple of minutes, and very gently flip to other side and cook for about 1 minute more. Plate and top with butter, hot syrup and berries.
If you have issues with sugar, or are diabetic, serve without the syrup.
Once cherries came into season I wanted to make something with them besides a dessert. I tired this chicken with cherries recipe and was actually surprised that it came out so well. I am not usually one to combine savory and sweet in the same dish but I thought I'd give it a try and it worked. With cherries in abundance this time of year, they are inexpensive, so that means it is time to make this dish.
Serves 2.
2 tsp olive oil
2 chicken breasts
Salt and Pepper
I small shallot, chopped fine
1 or 2 garlic cloves, minced
1/4 cup chicken stock
1 tsp balsamic vinegar
1/2 cup pitted and halved cherries
The process here is that you are going to cook the chicken first, then remove it from the pan, and deglaze the pan to get all that chicken stuff on the bottom, all the while making the sauce for the chicken.
In saute pan add the olive oil, season the chicken with salt and pepper and saute until done. This will vary based on the size of the breasts. Remove from the pan and keep warm. To the pan add the shallots and garlic and saute for 1 minute, do not allow to burn. Add chicken stock to deglaze and scrape up all the brown bits. Cook and stir for a couple minutes. Add the balsamic, cherries and chicken and heat through. Remove from the heat and serve pouring the sauce over the chicken.
As you can see in the picture I served it with some spinach salad and some grilled veggies but any side dish would work. Have fun with it.
