Posted on Leave a comment

Whole30 Chicken Paillard Platter with Green Goddess Dressing MAGIC ELIXIRS (TM)

Whole30 Chicken Paillard Platter with Green Goddess Dressing MAGIC ELIXIRS™

nocrumbsleft

Cutlets:

  • 4 chicken cutlets
  • 1 tsp salt
  • ½ tsp pepper
  • 2 Tbsp olive oil (plus additional 1 Tbsp for each batch of cooking)

Platter:

  • Arugula
  • Salt (for greens)
  • Sliced Avocado
  • Marinated Red Onions MAGIC ELIXIRS™ (click here for recipe)
  • Green Goddess Dressing MAGIC ELIXIRS™ (recipe below)

Place chicken cutlets between plastic wrap or wax paper and pound evenly on both sides, 1 ½ to 2 minutes. Be sure not to rush the process or pound the them too hard – as you may break down the meat.

After pounding the chicken, gently remove the plastic or wax paper and salt and pepper one side of the cutlet. Then flip it into your hand and remove the paper from the top. Salt and pepper the other side.

Heat 2 Tbsp Olive Oil in a large, non-stick sauté pan. Sauté first side for 3 minutes flip over and cook for one minute on the other side. If the oil gets too hot, lower the temp to medium.

If cooking in batches, remove cutlets and place on a baking sheet and keep warm in a 200 F oven. Add additional olive oil (about 1 Tbsp) and repeat process. (If oil seems burned, wipe out pan and start fresh with 2 Tbsp olive oil.)

Assemble everything on a platter and let everyone make their plates with as much of everything as they want!

Teri Tip:  If the cutlets (or chicken breasts) are too large, you can cut them into two pieces which should make pounding them and cooking them easier.

Green Goddess Dressing MAGIC ELIXIRS™

  • 3 oil-packed anchovy filets
  • 3 garlic cloves, chopped fine
  • 1 cup Whole30 Mayo (click here for recipe)
  • 2 handfuls basil leaves
  • 4 Tbsp fresh tarragon leaves
  • ¼ cup parsley
  • 3 Tbsp lemon juice
  • 5 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2 pinches salt

Make the dressing: Blend all the dressing ingredients to combine well. Taste the dressing and add salt, pepper, and more lemon juice for extra tang, if needed.

Posted on 1 Comment

Creamy Shrimp and Grits with Piquant Icelandic Provisions Skyr Sauce

I’m excited to be in the kitchen today with my friends at Icelandic Provisions! Who doesn’t want a bite of this Shrimp and Grits?! You’re going to absolutely love it topped with my Icelandic Provisions Skyr piquant sauce that takes it over the stratosphere. It is truly a Magic Elixir of its own! 

I recently discovered instant polenta, and it is no longer something you need to master perfectly. You might think of Shrimp and Polenta as a dish that simply takes forever, but this version is great for delicious weeknight eating. If you like creamy, spicy, and crunchy, then this is your dish.

If you still haven’t discovered Skyr, you need to.  It’s a rich and creamy cultured dairy product and has been a staple of Icelanders for over a thousand years.  It’s made from heirloom cultures that have been passed down generation to generation.

I am so proud to partner with Icelandic Provisions because they are committed to making a clean, healthful product that is non-GMO. It takes nearly 4 cups of milk to make 1 cup of Skyr which means that it is packed with protein but it also has a lot less sugar than yogurt! And it makes a fantastic ingredient for so many recipes because its smooth and creamy never sour. It’s truly a Magic Elixir of it’s own!

Creamy Shrimp and Grits with Piquant Icelandic Provisions Skyr Sauce

nocrumbsleft

For the Shrimp

  • 1 pound shrimp, de-veined, shell off, tail on
  • 4 ounces bacon
  • 2 tsp Olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 tsp old bay seasoning

For the Polenta

  • 4 cups chicken stock
  • 1 tsp salt
  • 1 cup of polenta
  • 2 Tbsp butter
  • 1 container, (5.3 ounces) of plain Skyr
  • 1/2 cup grated Parmesan

For the Sauce

  • 1 container (5.3 ounces) of plain Skyr
  • 2 Tbsp hot sauce

Bring 4 cups chicken stock to boil.  Add salt and polenta, stir and cook for 3 minutes, on medium heat.  When the polenta is nearly done, add 2 tbsp butter, 1/2 cup Parmesan, and Skyr. Stir to combine all the ingredients, remove from heat.

Toss the shrimp in the salt, pepper, garlic powder and Old Bay seasoning.  Let marinate for 15 minutes.

Cut bacon into 1 inch pieces and fry in a large frying pan with 2 tsp olive oil until golden and crispy, about 7 minutes.  Remove with a slotted spoon and set aside, leaving the bacon fat in the pan. Over medium heat, cook the shrimp in the bacon fat until done, about 2-3 minutes per side. (If shrimp are larger, add 1-2 minutes to total cooking time.)

Make the sauce by mixing hot sauce into the plain Skyr until well combined.

Spoon some polenta into a bowl and top with shrimp.  Drizzle with sauce and garnish with the crispy bacon.

Posted on Leave a comment

Whole30 Cobb Salad

Whole30 Cobb

Untitled

Ingredients

  • 1 sizzling roasted chicken breast, bone-in and skin-on
  • Extra Virgin Olive Oil
  • Salt and Pepper
  • 3 Jammy eggs
  • 4 pieces crispy compliant bacon
  • Greens (use your favorites)
  • 1 cup sliced hearts of palm
  • 1 handful thinly sliced radishes
  • 1 cucumber, thinly sliced
  • ½ an avocado, sliced
  • Handful Marinated Red Onions and oil
  • WholeSisters Ranch, or any of your favorite Magic Elixir Dressing.

Preheat oven to 375F. Generously rub the chicken breast with olive oil, salt and pepper. Cook in the oven for 35 minutes, or until golden.

Make the Jammy eggs.

Make the bacon.

Prepare all the vegetables for the salad.

This is the fun part: put it all together. Start with your greens, the place the vegetables, eggs, bacon and chicken around the platter beautifully. Top with Marinated Red Onions and the oil and serve with dressings on the side.

WholeSisters Ranch:

  • 1 egg
  • 1 cup light olive oil
  • 1 T lemon juice
  • 2 T red wine vinegar
  • ¾ t salt
  • ¾ t pepper
  • ½ – 1 t onion powder
  • ½ – 1 t garlic powder
  • ½ cup unsweetened coconut milk
  • 1 handful basil and chives, or your favorite herbs

Coconut milk separates, so you want to first blend the coconut milk with an immersion blender to combine.

Blend all other ingredients together in a mason jar with an immersion blender.

Equipment

Posted on 3 Comments

Whole30 Winter Feast with Pork Tenderloin

Gorgeous carrots and onions, juicy pork tenderloin and crispy smashed potatoes.  What could be better for a mid winter feast?

This is pork tenderloin with a twist because we are making an “indoor kabob”, which is perfect for fall cooking! The trick to this dish is the amazing marinade. It starts with Extra Virgin Olive Oil then add garlic, lemon rind and lemon juice, fresh rosemary, salt and pepper and you have a magic elixir to use all over this entire dish!

The simple and delicious marinade is a two fer! First, you use it to marinate the pork tenderloin.  Then, after pre-cooking the potatoes, you smash them and toss them in the leftover marinade.  The only way to get truly crunchy potatoes is to cook them twice. If you have never discovered this way of cooking potatoes, you are in for a treat!

Whole30 Mid Winter feast with Pork Tenderloin

nocrumbsleft

For the pork:

  • 2 pounds of pork tenderloin
  • 2 Tbsp Extra Virgin Olive Oil

For the marinade:

  • Zest of 1 lemon
  • 3 Tbsp of freshly squeezed lemon juice
  • 1 large rosemary sprig or more to taste, chopped coarsely
  • 3/4 cup Extra Virgin Olive Oil
  • 1 Tbsp of salt
  • 1 1/2 tsp freshly ground black pepper
  • 6 cloves of garlic, chopped coarsely

For the crispy smashed potatoes

  • 1 1/4 pounds baby potatoes
  • 2 Tbsp kosher salt
  • 2 Tbsp Extra Virgin Olive Oil

For the roasted carrots and onions:

  • 8 medium sized carrots
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 large red onion
  • 3 Tbsp Extra Virgin Olive Oil

Preheat the oven to 450°F.

Cut the tenderloin into 1 1/2″ thick medallions. Place the slices of pork tenderloin in a bowl and set aside.

Marinade: Remove the leaves from the sprig of the rosemary. Chop the lemon zest and rosemary leaves. In a medium bowl, combine all of the marinade ingredients, stirring until combined. Measure out 1/4 cup of the marinade and set aside. Spoon the remaining marinade over the sliced pork, coating all pieces well. Marinate for 30 minutes.

Meanwhile, bring water and 2 Tbsp salt to a boil. Place the baby potatoes in the water and bring back to a boil. Cook for 15 minutes. When done, remove the potatoes from the water with a slotted spoon and place on a sheet pan to cool.  When the potatoes are cool, gently smash each one with a fork to flatten slightly.

Peel and cut the carrots on the diagonal into medium sized pieces, about 2-3 inches long.  Cut the onion into medium size wedges. Place them all on a sheet pan.  Drizzle with 3 Tbsp olive oil and sprinkle with salt and pepper. Toss until well coated.

After the pork has marinated for 30 minutes, remove from marinade and place two pieces on each skewer, leaving a little bit of room between the pieces.  In a large cast iron pan over medium high heat, heat 2 Tbsp of olive oil. Sear the pork for 2 minutes on each side. When done, remove the pork from the pan (and any residual rosemary pieces) and set aside.

Add another 2 Tbsp of olive oil to the skillet.  Moving quickly, place the smashed potatoes into the hot skillet, then place the pork over the potatoes. Pour reserved 1/4 cup of marinade over the pork and potatoes and place the pan in the pre-heated oven. Cook for about 8 minutes, then leaving the potatoes in the oven, remove the pork skewers from the oven and set aside to rest.  Continue to cook the potatoes until brown and crispy, about 30 minutes  At the same time, place the pan of carrots and onions in the oven to cook until tender, about 20 minutes.

Posted on 5 Comments

Whole30 Chicken Meatballs in Green Curry

I’m in Chicago and in the middle of winter…let’s just say the weather isn’t giving me a lot of joy, but it’s when cooking delicious food is the ultimate soulful experience. Here’s a twist on my meatballs, just updated with Thai Kitchen green curry. It’s absolutely delicious.

Whole30 Chicken Meatballs in Green Curry

nocrumbsleft

  • 1 lb ground dark chicken meat
  • 1 lb ground light chicken meat
  • 1/2 cup chopped basil
  • 5 garlic cloves, minced
  • 3 finely chopped green onions
  • ½ cup finely chopped red pepper
  • 3 Tbsp coconut aminos
  • 1 Tbsp green curry paste
  • 1 Tbsp arrowroot powder
  • 2-1/2 tsp kosher salt
  • 2 Tbsp Extra Virgin olive oil for sautéing

For the sauce

  • ¾ cup finely diced onions
  • 4 garlic cloves, minced
  • 1 cup chicken stock, warmed
  • 1/4 cup green curry paste
  • 1 – 14 oz can of coconut milk, stirred
  • 6 oz coconut cream
  • 3 Tbsp lime juice
  • 1 Tbsp coconut aminos
  • 1 tsp red pepper flakes
  • 1/2 cup basil, cut into thinly sliced ribbons
  • 1/2 cup cilantro, chopped
  • Lime wedges for garnish

Place a baking sheet in the oven and preheat the oven to 200F. You will cook the meatballs in two batches and will use this to keep them warm.

Int a large bowl, mix all meatball ingredients together by hand, except for the olive oil.

Using a small ice cream scoop, scoop out meatballs and roll, about 2 ounces each.

In a large Dutch Oven over medium heat, warm the olive oil and brown the first batch of meatballs about 3 minutes a side, making sure to brown all sides. Remove and place on the warm baking sheet in the oven. Repeat for the second batch.

Leaving 1 tablespoon of the oil from cooking the meatballs in the Dutch oven, as well as any other tidbits, remove the remaining oil. Add the onions to the dutch oven and sauté until soft, about 5 minutes. Then add the garlic and sauté for 2 more minutes.

Using 1/3 cup of the warmed chicken stock, deglaze the Dutch Oven, being sure to scrape the bottom to get all the little bits. Dissolve the curry paste in the remaining 2/3 cup of the warm chicken stock and add to the Dutch Oven, stirring to combine. Add the coconut milk and coconut cream, whisking until everything is dissolved and smooth.

Add the lime juice, coconut aminos, and red pepper flakes, and stir. Bring to a boil,  then transfer the meatballs from the oven into the Dutch Oven with the sauce and cover. Turn the heat down to medium-low and simmer for 20 minutes, or until the meatballs are cooked through.

Add basil and fresh cilantro (or any other fresh herbs you like). Stir to combine. Serve over cauliflower rice, and garnish with lime wedges.

Posted on Leave a comment

Whole30 Crispy Smashed potatoes with Macadamia Nut Pesto MAGIC ELIXIRS (TM)

Whole30 Crispy Smashed potatoes with Macadamia Nut Pesto MAGIC ELIXIRS™

nocrumbsleft

  • 2 Tbsp of salt for boiling potatoes
  • 2 pounds of butter cream potatoes (or small Yukon gold)
  • 2-3 Tbsp extra virgin olive oil
  • Salt and pepper for seasoning
  • ¼ tsp granulated garlic
  • Macadamia Nut Pesto MAGIC ELIXIRS™ (recipe below)

Preheat oven to 450°F.

Bring water to a boil with 2 Tbsp of salt. Add potatoes and simmer for about 20-25 minutes, uncovered.

When potatoes are tender, take them out and let them cool for about 5 minutes and place on a large baking sheet.

Using measuring cup or the bottom of a glass, press down on the potato, smashing it so it cracks on all sides.

Drizzle each potato with 1 tsp of olive oil. Sprinkle with salt, pepper and granulated garlic. Roast the potatoes for 27-33 minutes, until crispy and golden brown.

Serve potatoes, crispy side up and top with a dollop of Macadamia Nut Pesto MAGIC ELIXIRS™.

Macadamia Nut Pesto MAGIC ELIXIRS™

  • 1 cup raw macadamia nuts
  • 3 cloves garlic, pressed
  • 1 cup fresh basil
  • 1 cup fresh flat leaf parsley
  • 6 Tbsp Extra Virgin Olive oil
  • 3 Tbsp lemon juice
  • salt and pepper, to taste

In the food processor, pulse a cup of raw macadamia nuts until coarsely chopped.

Add the pressed garlic, basil and parsley, pulse until mixed well.

When all of that is mixed well, slowly add the olive oil until combined well.

Add the lemon juice, salt and pepper and combine until well mixed. Depending on your desired consistency, you can add more olive oil a tablespoon at a time.

Posted on 2 Comments

Whole30 Roasted Grapefruit Chicken (Cookbook Sneak Preview!)

I am so delighted to share this as a preview to my Whole30 endorsed cookbook, nocrumbsleft™, Everyday Food Made Marvelous, coming out May 2019! This fantastic Roasted Grapefruit Chicken is something that I made for my kids for years and I know that your family will love it too!

Whole30 Grapefruit Chicken

nocrumbsleft

  • 2 Tbsp salt, divided
  • 1 ½ tsp pepper, divided
  • 1 tsp granulated garlic
  • 1 tsp marjoram
  • 1 tsp paprika
  • ¼ tsp cayenne
  • ¾ cup juice from fresh grapefruit (save the juiced grapefruit)
  • 4 Tbsp Extra Virgin Olive oil, divided
  • 1 whole chicken (about 4 pounds)
  • 3 large carrots (halved lengthwise and cut into thirds)
  • 3 cups quartered red potatoes
  • 1 yellow onion, cut into wedges (about 1 ½ cup)
  • 5 cloves garlic

In a small bowl, stir together 1 ½ Tbsp salt, 1 tsp pepper, granulated garlic, marjoram, paprika and cayenne and stir until combined. In another small bowl, stir together the grapefruit juice and 2 Tbsp of olive oil.

Place the chicken, breast side up on a baking sheet and drizzle with 1 Tbsp olive oil. Sprinkle the spice blend on both sides of the chicken and rub it all in well so that the chicken is coated with spices and oil. Cover the chicken and refrigerate for at least 2 hours or up to overnight.

When ready to cook the chicken, preheat oven to 350°F. Line a baking sheet with parchment paper and place the chicken on it.

In a medium bowl, add the carrots, potatoes, onions and garlic cloves, 1 Tbsp of olive oil, 1 tsp salt, ½ tsp pepper, toss to coat. Distribute them evenly around the chicken on the baking sheet. Fold a juiced ½ grapefruit and stuff into the opening of the chicken.

Cook the chicken for 30 minutes. Remove from oven and baste and with the olive oil and grapefruit juice mixture. Then continue cooking, basting every 15 minutes.  Cooking time is about 20 minutes a pound, so a 4 pound chicken should take about an hour and 20 minutes.  If chicken starts to get too brown, cover loosely with aluminum foil.

Cook’s note: Something important to know is that whenever you are roasting a chicken , place the breast side up (spine side down), no need to flip it in in the middle of cooking, unless a recipe you are using says other wise.

If you don’t like or can’t have grapefruit, this recipe works great with different kinds of citrus.  You can try tangerines, blood oranges, clementines or your favorite citrus fruit.  Just use the same amount of juice that the recipe calls for and save half of the juiced fruit to stuff in the chicken. 

Posted on 1 Comment

Whole30 Shrimp Nicoise Salad with Remoulade Sauce MAGIC ELIXIRS (TM)

I’m well known for my entrée salads and consider them to be an art form. I think this one speaks for itself and the Tessamae’s ketchup is the secret ingredient that takes the dressing over the top.

Whole30 Shrimp Nicoise Salad with Remoulade Sauce MAGIC ELIXIRS

nocrumbsleft

For the shrimp:

  • 1 ½ pounds shrimp, deveined, tail on, shell off
  • 4 cloves of garlic
  • Juice of one lemon
  • Zest of one lemon
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp red pepper flakes
  • ¼ cup olive oil
  • 2 Tbsp clarified butter (or more if needed)

Make a marinade with all of the ingredients except for the shrimp and the clarified butter. Whisk ingredients together until combined. Marinate the shrimp for 20 minutes.

After 20 minutes, remove the shrimp from the marinade and brush off excess. Heat clarified butter in a large sauté pan and place the shrimp in a single layer (if your pan is not big enough, you may have to cook them in batches, add additional clarified butter between batches) Sauté for 2-3 minutes a side. (if you do in two batches, add 2 Tbsp of butter).

Sweet Potato crisps

  • 2 large Japanese Sweet Potatoes, peeled
  • 1/3 cup coconut Oil for frying
  • Kosher Salt to taste

Cut the sweet potato as thin as possible. Heat the oil to hot, but not smoky. Fry one in the coconut oil to test it out. You want to fry until crispy.

Once you know how long it takes to get them nice and crispy, fry the remaining slices. Remove and set on paper towel. Sprinkle with salt.

Remoulade Sauce MAGIC ELIXIRS™

  • 1 cup of Whole30 compliant Mayo
  • 2 tsp lemon juice
  • 3 tsp chopped parsley
  • 1 tsp compliant Dijon Mustard
  • 2 Tbsp capers, drained
  • 4 Tbsp Tessemaes ketchup
  • 1 Tbsp red wine vinegar
  • 1 tsp minced garlic
  • 1 tsp smoked paprika
  • 1 Tbsp compliant hot sauce

Place all of the ingredients, except the capers in a food processor and pulse until well combined.

Transfer to a bowl and stir in the capers.  Store refrigerated.

For the salad:

  • Green Beans, blanched
  • Sweet potato crisps
  • ¼ cup black olives
  • Greens
  • Marinated Red Onions MAGIC ELIXIRS™ and oil
  • 1 cup cucumbers, sliced on the diagonal
  • 1 cup little tomatoes (cut in ½)
  • Remoulade Sauce MAGIC ELIXIRS™

Assemble the salad: Start with your greens and then all the vegetables. Drizzle marinated onion oil over everything. Top with the shrimp, Marinated Onions and serve with the Remoulade sauce.

Posted on 9 Comments

Harvest Feast with Olive Oils from Spain

Gorgeous carrots and onions, juicy pork tenderloin and crispy smashed potatoes, all infused with Olive Oils from Spain, what could be better for an autumn feast?IMG_7249This is pork tenderloin with a twist because we are making an “indoor kabob”, which is perfect for fall cooking! The trick to this dish is the amazing marinade. It starts with Extra Virgin Olive Oils from Spain, then add garlic, lemon rind and lemon juice, fresh rosemary, salt and pepper and you have a magic elixir to use all over this entire dish!

The simple and delicious marinade is a two fer! First, you use it to marinate the pork tenderloin.  Then, after pre-cooking the potatoes, you smash them and toss them in the leftover marinade.  The only way to get truly crunchy potatoes is to cook them twice. The Extra Virgin Olive Oils from Spain in the marinade makes these potatoes absolute perfection! If you have never discovered this way of cooking potatoes, you are in for a treat!IMG_7264There are over 200 varieties that come from Spain, which means there is one that will be perfect for whatever you are cooking.  The Mediterranean biodiversity and weather make Spain perfect for cultivating olive groves.  Spain is actually home to nearly 50% of the world’s olive oil production, so 1 out of 2 bottles contain Olive Oils from Spain.  They are my favorite to use because you can really taste the difference and Extra Virgin Olive Oil is considered the healthiest fat for human consumption so it adds something special to everything that I cook!IMG_7281When cooking with Olive Oils from Spain, you have so many options.  So many people ask me: “I have been looking for this bottle, where do I find it?”  The good news is, there is no need to look for this exact bottle, just ask your grocer to point you in the right direction.

Harvest Feast with Olive Oils from Spain

nocrumbsleft

Pork Tenderloin:

  • 2 pounds of pork tenderloin
  • 2 tablespoons Extra Virgin Olive Oil for cooking

For the marinade:

  • Zest of 1 lemon
  • 3 tablespoons of freshly squeezed lemon juice (I prefer Meyer lemon)
  • 1 large rosemary sprig or more to taste, chopped coarsely
  • 3/4 cup Extra Virgin Olive Oils from Spain
  • 1 tablespoon of salt
  • 1 1/2 teaspoon freshly ground black pepper
  • 6 cloves of garlic, chopped coarsely

For the crispy smashed potatoes

For the roasted carrots and onions:

Preheat the oven to 450°F.

Cut the tenderloin into 1 1/2″ thick medallions. (It’s important to measure and cut all of your medallions the same thickness so that they cook evenly.)  Place the slices of pork tenderloin in a bowl and set aside.

Make the marinade: Remove the leaves from the sprig of the rosemary. Chop the lemon zest and rosemary leaves. In a medium bowl, combine the olive oil, garlic, chopped rosemary and lemon zest, salt, pepper and lemon juice, stirring until well combined. Measure out 1/4 cup of the marinade and set aside. Spoon the remaining marinade over the sliced pork, coating all pieces well. Set aside and marinate for 30 minutes.

Meanwhile, bring water and 2 tablespoons salt to a boil. Place the baby potatoes in the water and bring back to a boil. Cook for 15 minutes. When done, remove the potatoes from the water with a slotted spoon and place on a sheet pan to cool.  When the potatoes are cool, gently smash each one with a fork to flatten slightly. Set aside.

Peel and cut the carrots on the diagonal into medium sized pieces, about 2-3 inches long.  Cut the onion into medium size wedges. Place them all on a sheet pan.  Drizzle with 3 tablespoons Extra Virgin Olive Oil from Spain and sprinkle with salt and pepper. Toss until well coated. Set aside.

After the pork has marinated for 30 minutes, remove the pork from marinade and place two pieces on each skewer, leaving a little bit of room between the pieces.  In a large cast iron pan over medium high heat, heat 2 tablespoons of olive oil. Place the pork into the pan, searing 2 minutes on each side. When done, remove the pork from the pan (and any residual rosemary pieces as they might burn) and set aside.

Add another 2 Tbsp of olive oil to the skillet.  Moving quickly, place the smashed potatoes into the hot skillet, then place the pork over the potatoes. Pour reserved 1/4 cup of marinade over the pork and potatoes and place the pan in the pre-heated oven. Cook for about 8 minutes, then leaving the potatoes in the oven, remove the pork skewers from the oven and set aside to rest.  Continue to cook the potatoes until brown and crispy, about 30 minutes (Cook longer if you want them crispier). At the same time, place the pan of carrots and onions in the oven to cook until tender, about 20 minutes.

Teri’s short cut: You can par boil your potatoes ahead of time.  Cook them the night before or even at the beginning of the week and keep in an airtight container in the refrigerator until you are ready to use.  Be sure to bring them to room temperature before using.

Posted on 17 Comments

Cheesy Tomato Chickapea Pasta

Chickapea! Let’s Go! Here’s a special dish that is perfect for October and Fall eating as the season begins to change. I am so happy to be partnering with Chickapea.  As many of you know, I am gluten free so this nutty, gluten free alternative is a good one!  This recipe is such a winner and I think it’s great for the beginning cook. We’ve got some tips, tricks and techniques that will help expand your repertoire in the kitchen.

Screen Shot 2018-10-02 at 11.50.52 AMHere I have used Tomato Confit MAGIC ELIXIRS™, which you should always have in your refrigerator, and the Tomato Confit oil as a jumping off point. Not only does it bring summer into fall, but its a way to make a sauce that totally feels like you fussed, but is relatively easy and quick. IMG_7084In addition to being gluten free, I like using Chickapea Pasta because it has a low glycemic index, 27 grams of protein and 13 grams of fiber per serving, it’s made of only chickpeas and lentils (nothing artificial!) and it’s non GMO, Organic and Kosher.

Screen Shot 2018-10-03 at 1.51.06 PM

We kept this recipe all vegetarian – the sauteed onions, vegetable stock and wine along with the Tomato Confit make a really spectacular sauce.  The hunks of mozzarella and Parmesan cheeses bring it in for the win!! And the technique of cooking the pasta in Basil water, infuses the dish with tons of flavor and is something every cook should learn.

 

Cheesy Tomato Chickapea Shells

 

  • 2 tablespoons Tomato Confit MAGIC ELIXIRS™ oil
  • 1/4 cup sliced shallots
  • 1 tablespoons pressed garlic
  • 3/4 cup Tomato Confit MAGIC ELIXIRS™
  • Wine
  • 1-1/4 cups vegetable stock
  • 2 tablespoons + 1 teaspoons kosher salt, divided
  • 1/4 teaspoon red pepper flakes
  • 1 bunch (about 1.25 ounces) + 1/4 cup fresh basil leaves, divided
  • 1 box Chickapea Pasta shells
  • 1 cup mozzarella balls, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped flat leaf parsley
  • 1 handful arugula

In a medium sauce pan, over medium heat warm tomato confit oil, add shallots and sweat  for 1 minute. Add the garlic, stirring and cooking 30 seconds. Then add the tomato confit stirring to combine. Add the wine, vegetable stock and 1 teaspoon of salt. Stirring while bringing to a boil. Then reduce heat and let simmer for 8-10 minutes. When done, remove half of the sauce that was simmering and blend in a food processor. Reduce the heat to low and transfer the blended sauce back to the sauce pan. Add the red pepper flakes, stirring to combine.

Meanwhile, in a medium pot bring water to a boil with 2 tablespoons of salt and 1 bunch basil leaves. Add the Chickapea pasta and cook for 8-9 minutes. Using a slotted spoon, scoop pasta out and transfer immediately to the sauce pan.

Add the mozzarella, Parmesan, parsley, 1/4 cup ripped basil, stirring to melt the cheese, about 1 minute. Add the arugula and gently fold. Serve.

IMG_7089

Chickapea_Logo_Black-01

Posted on Leave a comment

Stuffed Potato Skins with Spicy Skyr Sauce

Weeknight eating at its best! Icelandic Provisions Plain Skyr, hot sauce an chives blended together makes a simple and tangy sauce that is absolutely ideal for these potato skins and so much more.

IMG_6968

I’m delighted to be sponsored by my friends and partner, Icelandic Provisions. So many of you are asking questions about what Skyr is. Think of Skyr as a cousin to yogurt, but more delicious, more healthful, with less sugar, more protein and a taste and texture that is amazing. Skyr is to Iceland as Champagne is to France. Although there are different brands that say they are from Iceland, this comes from ancient heirloom cultures.

Icelandic Provisions is the only real Skyr in the US. They have heirloom Skyr cultures that go back centuries in Iceland… cultures is what defines Skyr and gives it it’s rich, creamy taste and texture. And that’s what makes it so fun to cook with. There are so any amazing fruit flavors (Peach and Cloudberry, Coconut, Key Lime, Blueberry Bilberry), but plain is an amazing jumping off point to many of my sauces.

IMG_6988.jpgI’m so delighted with my new series Let’s go Lucy, with @nocrumbslefts_kid. She is off on her now for the first time and although she learned many things at home,  I handled the cooking, so that wasn’t one of them . This series was developed with folks like Lucy in mind to learn how to cook easy, yet delicious food.

These potato skins, crisped up with bacon fat, sprinkled with cheese and topped off with Spicy Icelandic Skyr chive dipping sauce.

Icelandic Provisions Store Locater here.

IMG_7001

Stuffed Potato Skins with Spicy Skyr Sauce

nocrumbsleft

  • 2 containers Icelandic Provisions Plain Skyr
  • 2 tablespoons thinly sliced chives
  • 4 tablespoons hot sauce
  • 4 Russett Potatoes, scrubbed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 ounces (or more) gruyere cheese, shredded
  • 8 pieces cooked bacon, crumbled, reserving bacon fat

Preheat oven to 400.

Blend the the skyr, chives, and hot sauce in a small Cuisinart, or hand blender until smooth. set aside.

Prick potatoes all over with a fork and rub generously with the olive oil, then season generously with salt and pepper. Place potatoes on a rimmed baking sheet and place in the oven until the skin is crispy and the inside is soft, about 70 minutes. When done, remove and let cool.

Raise the oven temperature to 500F.

Cut the potatoes in half. Leaving 1/4 inch of flesh attached to the skin, scoop out the flesh, saving the flesh for another use.  Brush the inside of the potatoes with the reserved bacon fat and season inside with a little salt and pepper. Return the potatoes to the oven and cook, about 5-7 minutes per side, until skin is crips and flesh is golden.

Remove and fill with cheese and return to the oven until the cheese is melted, about 1 minute. Remove and serve hot, topped with the spicy Skyr sauce, bacon and extra chives.

IMG_6994

Posted on 12 Comments

Olive Oils from Spain Corn Sauté with Shrimp and Chorizo

Weeknight eating! It’s back to school and with life busier than ever, here is something perfect for tonight. This dish has it all, it’s crunchy, salty, sweet, savory, a little spicy and the infusion with Extra Virgin Olive Oils from Spain makes this dish special!  It’s perfect for a easy weeknight dinner with your family, or when friends come over! It’s so simple, super quick, yet so full of flavor!IMG_6342Anyone who knows me knows that I use extra virgin olive oil in my everyday cooking – It’s an essential tool in my kitchen!  It’s high in antioxidants such as polyphenols and Vitamin E and is considered to be the most healthful fat for human consumption. I particularly love Extra Virgin Olive Oils from Spain because you can taste the difference. Spain is the #1 producer and exporter of extra virgin olive oil and the quality is second to none. Seven out of every ten international awards for excellence go to Extra Virgin Olive Oils from Spain and with every 200 varieties of olives, Extra Virgin Olive Oils from Spain, there is something perfect for whatever it is you’re creating. I use olive oil in everything From my Marinated Red Onions and Green Goddess to Crispy Eggs for Breakfast to Heroine Chicken. 

In this dish, when you saute the spicy chorizo, you’re left with a bit of fat in the pan, that combined with Extra Virgin Olive Oils from Spain creates a Magic Elixir that infuses the shrimp and corn with fantastic flavor! And nothing is better than early sweet September corn right off the cob.  Extracting the “milk”‘ from the fresh corn is what takes this dish over the top and I’ve shared the step by steps below. Trust me, it’s worth the effort!

IMG_6356Even if you don’t have time for fresh corn, you can substitute with frozen corn and a bag of frozen shrimp.  Then take it up a notch with spicy peppers! Use Jalapeno, Serrano or something hotter – whatever you’re in the mood for.  The spicy peppers, garlic, chorizo and olive oil make this dish amazing no matter what you have time for!

If you are wondering where to find Extra Virgin Olive Oils from Spain – it’s as easy as going to your local grocery store. Remember, that you are not looking for this particular bottle, seen here. Go to your local grocery and there are so many to choose from.  Don’t be afraid to ask your grocer, he or she can point you in the right direction!IMG_6337

Shrimp and Chorizo with Sweet Summer Corn and Olive Oil from Spain

nocrumbsleft

  • 4-5 cobs of corn (about 3 cups of kernels)
  • 5 ounces of chorizo sausage, peeled and chopped into small cube size pieces
  • 1 1/4 pound of shrimp, deveined, shell off tail on (I like to use large shrimp)
  • 1 serrano pepper, chopped fine or jalepeno
  • 4 cloves garlic, chopped fine
  • 3/4 tsp kosher salt
  • 5 tbsp Extra Virgin Olive Oil from Spain, divided
  • 8 scallions. chopped
  • Juice from 1 lime

Cut the corn kernels off the corn cob and place into a bowl.  Then, “milk” the corn by setting the cob into the bowl with the kernels,  making sure it is steady.  Using the back of your knife (the dull side) scrape each side of the cob.  This will squeeze out all of the remaining “juice” or “milk” from the cob. Repeat on each side of each cob of corn. Set aside.

Peel the casing (see cook’s note) from the chorizo, then cut into small cube-size pieces. In a large sauté pan over medium heat, cook chorizo in 1 tablespoon of olive oil, about 4 minutes, or until it becomes brown and crispy on both sides. Remove from the pan with a slotted spoon and set aside in a medium sized bowl, leaving any rendered fat in the pan.

Return the pan to the stove and reduce the heat to medium. Add 2 tablespoons off extra virgin olive oil and place the shrimp in the pan, cooking until they have a reddish hue, about 2 minutes on one side and 1.5 minutes on the other, being careful not to overcook your shrimp. When done, remove and set in the bowl with the chorizo. Set aside.

Add 2 tablespoons of Extra Virgin Olive Oil From Spain to the pan.  Add the scallions, garlic, jalapeno, pepper, salt, stirring and cooking for 1 minute, until the vegetables are a little wilted. Add the corn, stirring to combine and cook for 5 minutes. Add lime juice, stir again, and turn off heat.  Add the  shrimp and chroizo, stir until combined.  Serve and enjoy!

Cook’s Note: If the casing is easy to peel off of the chorizo, do so. ft becomes too much of a challenge, just skip it and cube the chorizo.

Posted on 1 Comment

Whole30 Sizzling Pollo Picante Chicken Breasts

Here’s a great one and so easy.  I start with a spin on my Everyday Roasted Chicken Breast but turn it up a notch with this fantastic spice blend with smoked paprika, garlic and chili powder.  And, here’s a new discovery, the spices under the olive oil.

Sprinkle a bit of the spices, olive oil then kosher salt, rub it all to create the magic for a juicy and tender chicken breast.  This is great for a weeknight dinner, but I am going to show you how to make a really great taco salad with it! it’s also fantastic for chicken salad, in a Mexican inspired soup or as the beginning of a great lunch to go. And be sure to save the bones for chicken stock!

Whole30 Sizzling Pollo Picante Chicken Breasts

nocrumbsleft

Picante Seasoning:

  • 2 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tbsp oregano
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp red pepper flakes

Place all ingredients into a bowl and mix together until well blended.  (Store in airtight container for later use.)

Chicken Breasts:

  • 4 chicken breasts
  • 1 tbsp of picante seasoning
  • 2 tsp kosher salt
  • 1 ½ tbsp extra virgin olive oil

Preheat oven to 400°F (if you have a commercial grade oven, like I do, cook at 375°F).  Rub each chicken breast with ¼ of the picante seasoning (about ¾ tsp per piece). Next drizzle each one with extra virgin olive oil (divide evenly across the 4 chicken breasts) and rub the oil and seasoning all over. Then salt each breast with about ½ tsp of salt.

Place on a sheet pan with parchment paper and bake for 30 mins.  Then, baste them with their own pan juices and fat and cook for 5 more minutes.  (add another 5 minutes to cooking time if they are not brown enough.)

Teri’s short cut: Double the recipe so that you have it on hand, ready to go.  Great for chicken salad, lunch to go or even breakfast.

Posted on 3 Comments

Roasted Summer Tomatoes and Extra Virgin Olive Oils from Spain

I’m all about eating seasonally, which means I eat what’s in season and preserve my seasonal favorites to enjoy them as I wait until next year. August is all about tomatoes, and I’ve waited all year for this moment! Someone once referred to me as the hero of the tomato, and I have to say, I humbly agree.

Tomatoes

With the abundance of tomatoes at this time of year, I like to roast them for another day. There is simply nothing better than spending an afternoon in the kitchen with tomatoes and Extra Virgin Olive Oils from Spain.  It doesn’t have to be terribly complicated. A tray of tomatoes, several glugs of olive oil, a few sprinkles of salt and pepper and a few cloves of garlic. The marriage of Extra Virgin Olive Oils from Spain and tomatoes creates a magnificent “two-fer” when roasted to a golden goodness, because in addition to the amazing tomatoes you’ll also get delicious juices. When cool, pour them into wide mouth, tempered glass pint jars, filled ¾ of the way. Drizzle with a little more olive oil and tuck into the freezer.

fullsizeoutput_6499

Olive oil is an irreplaceable component of the Mediterranean diet, so it is not surprising that 45% of the world’s Olive Oil comes from Spain. And of course, Extra Virgin Olive Oil is considered the most healthful fat for human consumption. I love to use Extra Virgin Olive Oils from Spain because they naturally enhance the taste of so many foods, including gorgeous summer tomatoes.

fullsizeoutput_9fcd

You might wonder exactly what these gorgeous tomatoes roasted in Olive Oil are good with. The real question is: What are they NOT good with?  Try them anywhere you love roasted tomato flavor—on top of rice, tossed with your favorite pasta, on top of toasted crunchy bread. Blend them in to chicken stock to make a delicious soup or add them to your favorite sauce.  You can also add them to a frittata or egg dish, on top of vegetables, and even use the oil as a base for a delicious salad dressing.

fullsizeoutput_9fd8

People often ask me, “Where do I find Extra Virgin Olive Oils from Spain?”  The good news is, they are available in your favorite grocery stores. Don’t be afraid to talk to your grocer and ask where to find the them. Remember that you are not looking for the specific bottle pictured; there are more than 200 varieties of Olive Oils from Spain so you’ll find so many to choose from. There is sure to be one that is perfect for what you are creating. When you find the Olive Oil from Spain that is absolutely perfect for what you’re cooking, be sure to share the magic you have created with me!

Roasted Summer Tomatoes and Olive Oils from Spain

nocrumbsleft

  • 10 cups tomatoes (cherry, juliets, pear tomatoes, or your favorite)
  • 1/3 cup Olive Oils from Spain
  • 1 teaspoon kosher salt
  • 5 garlic cloves

Preheat the oven to 400F.

Line a sheet pan with parchment paper. Place the tomatoes and garlic on top of the parchment paper in the sheet pan. Thoroughly coat evenly with Olive Oils from Spain and sprinkle with the salt.

Place in the oven and roast until done to your desired consistency, about 40 minutes to 1 hour depending on  the size of your tomatoes and oven.

Posted on 9 Comments

California Grown

ENTER THE GIVEAWAY at the bottom of this post to win a Gift Bag full of California goodies

What is better than California Grown? I am fortunate enough to live part of the year in the leading agricultural state in the country and the sole U.S. producer of almonds, pistachios, pomegranates, artichokes, figs and olives! 19.8 million acres of land in The Golden State is dedicated to farming, and I love that 90% of the farms are family owned.

Like me, Californians are hard workers, and I’m awed by the farmers, ranchers, farm workers, ranch hands and fisher people who work 24/7/365 to provide food, fiber and foliage for the world. California grows more than 400 different products and produces more than a third of the country’s vegetables and two thirds of the country’s fruits. It is truly a gift to visit the California farmers markets and get to know the people who grow my food.

This gorgeous al fresco California Grown dinner is perfect for gathering with friends on hot summer days. It’s the kind of dinner that isn’t about slaving over a hot stove or grill—it’s all about the produce. Bring all of this California magic together with delicious cheeses, figs and dried fruits, nuts, and a variety of olives. Add your favorite gluten free crackers or crusty bread, and there is something for everyone. Ideal for delighting a group and creating a simple, magical evening under the stars.

And have it your way by getting creative with some of my MAGIC ELIXIRS™ like Green Goddess blended with Skyr, Pistachio Pesto (amazing when mixed with California goat cheese, recipe below!), Marinated Onions,  and Refrigerator Pickles. Tomato Confit stuffed into ripe California avocado halves, roasted California garlic and gorgeous olives and you have a party! I am so excited to share this California Grown table with you.

What are your California Grown favorites?

California Grown Table


NCL Logo

Roasted California Garlic

  • 3 heads of California Garlic
  • Olive oil

Pre-heat oven to 400.  Cut the tops off of the garlic and place on a pan.  Drizzle with olive oil.  Bake for 30-40 mins until soft and golden brown.

California Avocados stuffed with Tomato Confit MAGIC ELIXIRS™

  • 2 California avocados
  • Tomato confit MAGIC ELIXIRS™ (click here for the recipe)

Cut avocados in half and remove skin.  Fill with a generous scoop of Tomato Confit MAGIC ELIXIRS™.  Enjoy!

Pistachio Goat Cheese Spread

  • 1 cup Pistachio Pesto MAGIC ELIXIRS™ (click here for the recipe)
  • 1 cup softened California Goat Cheese

In a medium bowl, combine the pistachio pesto and the goat cheese, stirring to mix well.

Use all of this, along with your favorites grown in California to create a gorgeous spread.

Posted on 2 Comments

Easy Summer Salad infused with Olive Oils from Spain

For those of you who follow along, you know I’m a gal who absolutely loves olive oil. From daily sautéing, to using it in my Magic Elixirs™ like Pistachio Pesto and Garlic Confit, it’s a daily companion in my kitchen. Olive oil has always been a simple go-to and part of what makes my food so delicious. Its overall health benefits are undeniable, and I am not alone in considering Extra Virgin Olive Oil to be the most healthful fat for human consumption.

IMG_2929

I especially love Olive Oils from Spain. With more than 200 different types of olives grown in Spain, the variety of flavors, aromas and textures offered in their olive oils can be used in a wide spectrum of ways and dishes. Spain is the #1 producer and exporter and the quality is second to none. I wasn’t surprised to learn that seven out of every ten international awards for excellence go to Extra Virgin Olive Oils from Spain, because you can really taste the difference.

When looking for Olive Oils from Spain in your local store, you’ll find dozens of brands and varieties. You can buy them practically anywhere you shop, and there is no need to look for this exact bottle–just ask your grocer where to find them.

I love the ease of cooking in the summer. With fresh vegetables from the farmers market and outdoor grilling, this recipe is perfect for summer eating. After grilling your steak, let it rest while you assemble the salad with what’s local and in season, then take it over the top by finishing it with my Marinated Onions MAGIC ELIXIRS™and Marinated Onion Oil. There are so many ways to change it up–with a variety beautiful greens, different cheeses, figs, or avocado, the sky’s the limit.

IMG_2984

Here’s a tip: I make the Marinated Onions in the morning with my favorite Extra Virgin Olive Oil from Spain. The Marinated Onion Oil is perfect for dressing and enhances the flavor of the food while adding a touch of deliciousness.

This summer I will be sharing all kinds of uses for Olive Oils from Spain so be sure to keep watching the stories on Instagram.

Easy Summer Salad infused with Olive Oils from Spain

nocrumbsleft

  • Steak (use your favorite)
  • Assorted greens
  • Tomatoes
  • Cucumbers
  • Olives
  • Marcona Almonds
  • Marinated Red Onions (recipe below)
  • optional:  artichokes, artichokes hearts, figs, Manchego cheese, peaches

This is more a guide than a recipe. Cook the steak to your liking. Line a gorgeous platter with assorted greens. Then beautifully layer the remaining ingredients around the platter. Top with my Marinated Red Onions and Marinated Red Onion Oil.

Marinated Red Onions MAGIC ELIXIRS™

    • 1 tablespoon dried oregano
  • 1 tablespoon red wine vinegar
  1. Thinly slice the red onion and place in a low bowl.
  2. In a separate bowl, combine the olive oil, dried oregano and red wine vinegar together, stirring well. Pour the mixture over the onions, making sure they are submerged.
  3. Let the onions sit on your countertop at room temperature to marinate for at least an hour. Keeps for two days unrefrigerated.

Posted on Leave a comment

Shakshuka Cauliflower with Skyr Tahini

I am so excited to be sharing a family favorite.  Cauliflower Shakshuka with Creamy Tahini Skyr.  What a combination – it hits all the high notes….crunchy and rich, with the umami of tahini and the lusciousness of Skyr.

It is such an honor to partner with people who share the same passion for delicious and healthy food like my friends at Icelandic Provisions . Their plain Skyr is ideal as a base for many of my sauces and MAGIC ELIXIRS™. Heirloom cultures give the Icelandic Provisions Skyr it’s unique taste and texture, which is smooth and creamy with enough weight to make a perfect sauce. And, I love that it is packed with protein, gluten free, non GMO and mindful of sugar.

Want more ideas on using Skyr as an ingredient?  Scroll to the bottom for links to some great recipes!

CLICK HERE to find where you can get Icelandic Provisions Skyr.

Cauliflower Shakshuka with Tahini Skyr


NCL Logo

Tahini Skyr

  • 1 container of Icelandic Provisions Plain Skyr
  • 1 tbsp freshly squeezed lemon juice
  • 2 cloves of garlic, pressed
  • 2 tbsp tahini
  • Salt and pepper to taste

Cauliflower with Shakshuka

  • 1 small head of cauliflower
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup of shakshuka (homemade recipe below or store bought)
Preheat oven to 400°F.
Cut out the base and core of the cauliflower and rub all over with olive oil.  Place on a sheet pan with parchment paper and bake at 400° for 30 mins.  Cover the cauliflower head with 1 cup of shakshuka and bake for 20 more minutes.
While the cauliflower is baking, in a medium bowl, combine the Skyr, lemon juice, garlic, Tahini, salt and pepper and stir well.
Remove the roasted shakshuka cauliflower from the oven and serve with a generous dollop of tahini Skyr.  Enjoy!!

Shakshuka


NCL Logo

  • 2 tbsp olive oil
  • 3 tbsp harissa (store bought or homemade, recipe below)
  • 1 tbsp tomato paste
  • 2 large red peppers, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp sumac
  • 5 cups, very ripe tomatoes, chopped
  • 1/2 tsp salt

Heat olive oil in medium frying pan.  Add all of the ingredients except the tomatoes and cook for about 8 minutes or until the peppers have softened.Add the tomatoes and simmer about 10 minutes longer or until you have a thick sauce.  Add additional salt to taste.

Harissa


NCL Logo

  • 3 red peppers
  • 1/2 tsp coriander seeds
  • 1/2 tsp caraway seeds
  • 1/2 tsp sumac
  • 1 1/2 tsp olive oil
  • 1 small red onion, coarsely chopped
  • 4 cloves garlic, pressed
  • 3 hot red chiles, seeded and coarsely chopped
  • 2 tsp tomato paste
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp salt

Put the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Wrap or stick in a paper bag and close it up and allow to cool. Peel the pepper and discard its skin and seeds.

Place a dry frying pan over low heat and lightly toast the coriander and caraway seeds for 2 minutes. Pour them into a mortar and use pestle to grind to a powder, add the sumac. If you don’t have one, be creative.

Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10-12 minutes, until a dark smoky color and almost carmelized.

Now use a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.  Salt to taste.

Store in a sterilized jar in the fridge for up to 2 weeks or even longer.

Click on the links below for more recipes using Skyr!

The inspiration for this Shakshuka recipe came from Jerusalem: A Cookbook by Yotam Ottolenghi.

You can follow Yotam on Instagram here: @ottolenghi

Posted on 43 Comments

Spring Vegetable Soup with Chickapea Penne

Happy to be partnering with my friends at Chickapea on this wonderful spring soup. As many of you know, I am gluten free so this lentil chickpea pasta is a favorite. Chickapea pasta has a unique texture and wonderful nutty flavor that holds up to all kinds of sauces and ingredients. It’s non-GMO and has a low glycemic index plus it’s a superfood with more than 25 grams of protein.

Chickapea

I’ve combined it with some of my favorite spring vegetables like asparagus, carrots and spring peas to name a few to make a delicious soup. I finished it off by garnishing with a little parsley and freshly grated Parmesan. Such a fabulous way to celebrate spring that leaves you feeling full and satisfied!

Chickapea has also just introduced organic mac and cheese.

This post is in partnership with Chickapea Pasta

Spring Vegetable Soup with Chickapea Penne

NCL Logo

  • 2 Tablespoons Clarified butter
  • 1/4 cup chopped shallots
  • 1 Tablespoon of chopped garlic
  • 1 1/2 cup chopped carrots
  • 2 teaspoons kosher salt
  • 1/4 chopped yellow pepper
  • 1 Tablespoon tomato paste
  • 8 cups chicken broth, warmed and divided
  • 1 cup asparagus
  • 1 cup sugar snap peas, cut into three pieces
  • 12 ounces crushed can tomatoes
  • 1 box Chickapea Pasta
  • Parmesan, for garnish
  • Parsley, for garnish

In a large soup pot, over medium high heat, melt the clarified butter. Then add the shallots and garlic to the melted butter, stirring and cooking for 2 1/2 minutes.

Add the carrots to the pot and 1 teaspoon of salt, stirring to combine well and cook for 2 more minutes.

Add the yellow peppers, stirring and cooking for 1 minute.

Then add 7 cups of the warmed chicken broth and stir to combine. Using a medium bowl, dissolve the tomato paste in the remaining 1 cup of warmed chicken broth. Add the mixture to the pot along with the tomatoes, stirring to combine. Then add the Chickapea pasta to the pot and cook for 4 minutes.

Add the sugar snap peas and the asparagus and cook for 2 minutes. When done, add 1 teaspoon of salt, to taste.

Serve with parmesan and parsley.

Chickape

Posted on 5 Comments

Whole30 Sunshine Soup

Sunshine Soup! It’s an absolutely simple dinner. My kids grew up with Sunshine Soup, beautiful homemade stock blended with vegetables and crushed tomatoes…and it’s heaven. As a mother it felt great to see my kids eating chicken stock infused with love and blended with vegetables–eating this way really makes a person feel like sunshine, from the inside out. Prior to settling on the name Sunshine Soup, when I couldn’t get my kids to eat, I would name the soup after my kids’ favorite character. One of my kids wouldn’t eat vegetables but loved Cinderella, so I called it Cinderella Soup and told him it was her favorite soup! He loved it! If this works for you, name it whatever will make your kids eat it. Once you learn this soup, you will find yourself making so many variations using chicken stock, a variety of roasted vegetables, and different spice profiles.

Sunshine Soup

ncl

  • 6 cups chicken broth (click here for recipe or compliant store bought)
  • 2 cups compliant tomato puree from a can
  • Vegetables left over from making the chicken stock
  • 2 tsps salt
  • 1 tsp freshly ground black pepper

Place everything in a Vitamix and blend until smooth.

Posted on 14 Comments

Whole30 Beef Stir Fry

Here’s a great and quick weeknight dinner. It’s easy and delicious and makes you feel like you’re eating something new! I was so inspired by @iheartumami.ny ‘s recent takeover and this dish reflects her unique take on food and her love for the Whole30 community.

Whole30 Beef Stir Fry

nocrumbsleft_horizontal

Serves 4

  • 1-½ Tbsp shredded ginger, squeezed, and pulp discarded
  • 6 Tbsp orange juice
  • 4 Tbsp coconut aminos
  • 1 Tbsp dark sesame oil
  • 1 tsp arrowroot
  • 1 Tbsp cold water
  • 1 tsp salt, plus extra to taste
  • 10 oz. sirloin, sliced diagonally into small strips
  • 1 Tbsp ghee
  • 3 Tbsp coconut oil, divided
  • 4 Tbsp chopped shallots
  • 4 garlic cloves, sliced
  • 1 cup brown mushrooms
  • ½ cup chopped red peppers
  • ½ cup chopped yellow peppers
  • 1 cup pea pods

In a bowl, mix the ginger juice, orange juice, coconut aminos, and dark sesame oil together.

In a separate bowl, make a slurry with the arrowroot powder and water, then add to the sauce in the other bowl and stir to combine well.

Using 1 tsp salt, thoroughly sprinkle the meat. In a large stainless-steel sauté pan over high heat, melt 1 Tbsps ghee and sauté the meat in single layers for a total of 1.5 minutes, flipping halfway through. Remove and set aside. Repeat until all batches are cooked.

In the same pan, add 1 Tbsp coconut oil, then add the shallots, garlic, and a sprinkle of salt and sauté until translucent. Remove and set aside.

In the same pan, add 1-½ to 2 Tbsp more coconut oil, the mushrooms, and a sprinkle of salt, and cook for 1 minute. Add the red and yellow peppers and cook for 1 more minute. Then add the peapods and another sprinkle of salt cook for 30 seconds more, stirring to combine well. Return the beef, shallots and garlic to the pan.

Stir the sauce in the bowl to mix well and add that to the pan. Combine everything well and serve.

Tools: