Posts Tagged ‘garlic’

Lentils You Will Love

admin | May 30th, 2010

Beluga Lentil Caviar

The caviar-like appearance of these wonderful lentils gives such a beautiful look to this healthy appetizer. Be diligent in preparing the beans as not to over cook them.

1/2 cup (1 #) dried beluga or French lentils
2-3 cups of fresh water
1/2-1 t. sea salt

1 whole wheat (if you can find it) baguette sliced thinly on an angle
1/3 cup olive oil
3 large cloves garlic

8 ounces Neufchâtel cheese (1/3 less fat than cream cheese) or ricotta or goat cheese at room temperature
1/2 cup chopped chives
1/4 cup tender baby kale leaves, stemmed and chopped
salt and pepper to taste
Optional: Broccoli sprouts, slivers of roasted red pepper or sliced grape tomatoes, walnut halves to top off each piece

Wash and pick over the lentils then drain. No need to soak them. Place the lentils in a saucepan and cover with 2-3 cups of fresh water. Bring to a boil and reduce immediately to simmer for 15-20 minutes. Lentils should be tender but not splitting and falling apart. Salt to taste at this point – I use around 1/2 teaspoon of salt. You decide if it needs more. Remove from the heat and drain any remaining liquid. Drizzle 2 T. of extra virgin olive oil over lentils and let cool.

Make the garlic bruschetta:
Brush a light coating of olive oil on slices of baguette. Place rounds in a single layer across two baking sheets. Place in the oven and bake for about 10 minutes or until slightly golden. Remove and let cool. Cut the ends off the garlic cloves. Take a single clove in your fingers and rub the top of each piece of bread with the garlic to give each slice a bit of a garlic kick. Don’t overdo it.

Make the chive cheese spread: In a food processor add the cheese, kale, salt and pepper and chives. Process till smooth and the pale green color is uniform. Check for flavor and set aside.

All ingredients should be at room temperature. Take each slice of toasted bread and smear each with a bit of the chive kale spread. Top with a small spoonful of lentils. Garnish with broccoli sprouts and/or pretty purple chive blossoms or any of the above listed options. Serve immediately.

Eat Your Colors

admin | May 15th, 2010

Picnic Cherry Tomatoes

This was just one of the colorful dishes we prepared today in our “Eat Your Colors” workshop.

Picnic Cherry Tomatoes

These little, tasty orbs of giant sized nutrition are delicious all year-round but are at their height of flavor from July until well into fall. Cherry tomatoes are off the charts with vitamin C, are a super antioxidant, have abundant lycopene that helps the heart and is a strong cancer fighter. To get the greatest amount of lycopene choose organic tomatoes and find the deepest red color possible. The cornbread center is a great taste partnered with the tomatoes, basil and garlic.

40+ yellow and red grape or cherry tomatoes (depending on size)
4 garlic cloves minced
2 chopped green scallions or a handful of chopped chives
3 T. extra virgin olive oil

1 slice of cornbread or a corn muffin (to make 1/3 to 1/2 cup crumbs) full recipe below
2 T. fresh basil
2 T. of fresh chopped parsley
1/3 cup grated parmesan
Sea salt
Fresh black pepper
Fresh basil chiffonade and leaves, for garnish

Preheat the oven to 400 degrees F.

Drizzle a little olive oil in the bottom of a casserole dish. NOTE: if you love an intense garlic flavor rub the sides and bottom of the dish with a fresh cut clove.
Cut all of the tomatoes in half.

In a food processor , process the cornbread (or corn muffin) until you achieve an even crumb. Add in the basil, garlic, parsley, sea salt, black pepper and process just a few seconds. Then add green onions pulsing a second or two.
Drizzle 2 tablespoon of the olive oil into the crumbs and pulse briefly to distribute.

Place half of the grape tomato halves into the prepared dish. Sprinkle half of the parmesan over this.

Scatter the seasoned cornbread crumbs to create a layer saving a cupful to top off the dish. Top with the remaining tomato halves, cut sides down, rounded side up. Drizzle a little more olive oil over the tomatoes. Scatter the remaining cornbread mixture over top. Add the remaining parmesan on top. Season to taste

Bake for 25-30 minutes.

Garnish with fresh basil chiffonade. These beauties can be served hot from the oven, warm, or at room temperature.
Serves 4. -To your good health, Lee Newlin

*Larry’s Favorite Cornbread

6 T. butter
2 cups deep yellow cornmeal coarsely ground if you can find it
1/2 of a onion chopped or 1 T. dried onion flakes

2T spelt or rice flour
1 t. sea salt
4 t. baking powder

2 T maple syrup
2 large eggs
2 cups buttermilk
2 chopped Pepperoncini peppers seeds and stems removed

Put butter in a cold cast iron skillet (10″)
Place in a cold oven and preheat to 425º. Watch closely as not to burn butter.
As the butter melts add the dried onions.
Meanwhile mix all dry ingredients with a whisk in a bowl
In another bowl mix with a whisk all wet ingredients along with peppers
Add wet to dry and just mix till moistened. Do not over mix.

When the onions are sizzling pull out of oven and carefully pour the batter in the hot pan (this process makes for a great crunchy crust with soft insides)

Return to oven and bake 20-25 minutes.
Flip cornbread on a chopping block and cut into 8-10 wedges.

Quinoa Kale

admin | March 25th, 2010

Quinoa and Kale

Quinoa Kale –Best way to get your family (Dad too!) to eat greens…

1 tablespoon olive oil
1 large onion chopped
2 cloves garlic minced
1 red bell pepper chopped
Pinch crushed red pepper
Kale about 6 cups cleaned, ribs removed and leaves chopped
16 oz. can diced tomatoes don’t drain
1/4 white wine
salt and pepper to your taste
½ teaspoon Italian seasoning

8 ounces quinoa elbow pasta
Kalamata olives chopped pits removed first
1 cup cubed vegetarian cheese or mozzarella or feta
¼ cup Parmesan cheese or nutritional yeast

Start pasta water for elbows.

Sauté onions, garlic, crushed red hot pepper flakes and red bell peppers in olive oil for 6 minutes on medium heat
Add the kale, tomatoes and wine and cook until wilted with lid on over low heat for 6 minutes Add seasonings.

Preheat oven 375º

Boil pasta al dente per instructions on box

In a large bowl gently fold together cooked pasta, kale mixture, olives, cheeses.
If you are missing meat you can toss in meatless crumbles like Bocca brand.

Sprinkle parmesan or nutritional yeast over top and bake for 30 mins


Kale, the king of health

admin | February 25th, 2010

Kale, the king of health

Kale Tarragon

This is one of my favorite dishes to turn people on to Kale with. This nutritional giant is plentiful in the spring as well as fall. Besides being a beautiful dish it has everything you need for a satisfying, yet healthy meal and is spectacular to see all of the great colors. (Remember: Color signals nutrition) The lemony sauce is distinctively delicious with the tarragon and makes the dish so full of flavor. Make sure that you pour the sauce over the mixture of potatoes and kale while they are hot.

6 servings.

* 2 # small yellow potatoes peeled
* 2 T white wine or champagne vinegar
* 2 T fresh lemon juice
* 1 T fresh tarragon (dried doesn’t have the flavor that fresh does in this dish)
* 7 T olive oil divided
* 1 medium onion or leek diced
* 1 bunch Kale, large stems removed, leaves chopped into 1 inch dice
* 1 large clove garlic minced
* ½ cup diced red pepper
* 2 green onions chopped as a garnish

1-Steam or boil whole potatoes till just tender. While you are waiting for potatoes to finish cooking prepare sauce.
2-Combine vinegar, lemon juice, ½ t. tarragon, 6 T olive oil, salt and pepper to your taste. Set close by.
3-Drain potatoes and slightly cool. Cut into smaller pieces and place in large bowl. Cover to keep warm.
4-Next heat a skillet over medium heat and quickly add 1 T olive oil and onions sautéing until translucent.
5-Add kale, red pepper and garlic. Cook until kale is tender-5 minutes or so. Cover pan to speed this up. 6-Add potatoes then pour sauce over everything. (Important! toss the dressing while the mixture is hot, to incorporate the flavors). Taste and season as necessary with salt, pepper and rest of tarragon. Sprinkle green onions over the top and serve warm or at room temperature. -To your good health, Lee

Quinoa and Chickpea Salad

admin | July 6th, 2008

Quinoa is a tiny, ancient Peruvian seed with a mild, nutty flavor, which is often used like a grain. The protein content reigns supreme at an average of 16%, compared with 7% for rice, 10% for millet and 14% for wheat. Some varieties of Quinoa have more than 20% protein content.

This recipe is a great way to “beef” up dinner so you can serve a meatless meal with plenty of nutrition as well as protein and it is delicious!

Serves 3-4

1 cup quinoa
1 1/2 cups vegetable broth
1/8 teaspoon salt
1 cup canned or cooked chickpeas, rinsed and drained
1 ripe tomato, seeded and chopped
1 clove garlic, minced
Juice of 1 fresh lime
2 tablespoons fresh cilantro, finely chopped
1 tablespoons fresh parsley chopped
4 teaspoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander


Place the quinoa in a fine-mesh strainer and rinse under cold running water until the water runs clear. Bring the broth to a boil in a medium saucepan over high heat. Add the cleaned, drained quinoa and salt and return to a boil. Reduce the heat to simmer, cover, and cook for 15 minutes or until tender and the liquid is absorbed.

Meanwhile, in a large bowl combine the chickpeas, tomato, garlic, lime juice, cilantro, parsley, oil, and spices. Add the cooked quinoa and toss to coat well. Serve with avocado slices or on a bed of lettuce.

Nutritional Analysis Per Serving
Calories: 283 calories
Carbs: 46 g
Sodium: 200 mg
Fat: 8 g
Protein: 9 g
Fiber: 6 mg