All Posts in Category: Main Dishes
I love everything about a New Year. A clean slate is presented to each and everyone of us, the air is rich with possibility, and our innate desire to create rises to the surface. I have fun setting intentions on New Years Eve with my husband Stephen and toasting to them with a glass of bubbly by the fire while visualizing them. We usually begin on a grand worldwide scale and eventually end up with very personal intentions. It is a powerful interactive exercise and extremely inspirational. It’s an evening of prayers for our world, our loved ones, and our own lives.
New years Eve is also extra special to us because it is our Anniversary. Magic seems to hang in the air. Because we usually go out to a very special dinner and return home to jammies, champagne, intentions, and a fire. The following evening I like to make a romantic dinner at home. This year I came up with a very simple, decadent, light, and satisfying dish… Roasted Shrimp with Lemon Sauced Angel Hair & Pine Nuts.
It’s a keeper (if I do say so myself) and it is quick and easy. Stephen kept talking about the lemon sauced pasta for days after and it was on this night that I shared a rather large personal intention I had for myself. It was quite exciting so I would like to dare you to do the same. What is something so big you want for yourself that it might make you a little uncomfortable to share or bring in a little fear? Does it push you out of your comfort zone? If the answer to one or both of these questions is yes, I am pretty sure it is one intention you are supposed to set into motion.
What are some of your New Years traditions? Would you like to share an intention of yours for the New Year? We would love to hear.
From my heart to yours.
This decadent guilt free pasta dish is perfect for the New Year when we want to lighten up after the festive holiday season.
2 pounds (17 to 21 count) shrimp, peeled and deveined
Your best olive oil
Kosher salt and freshly ground black pepper
Pinch red pepper flakes
1 pound angel hair pasta
2 tablespoons unsalted butter, melted
Zest and juice of 2 lemons
¼ cup toasted pine nuts
Fresh Parsley chopped
Parmesan Regianno grated
Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and a pinch or two of red pepper flakes. Toss well, spread the shrimp in one layer and roast for 6 to 8 minutes, just until they’re pink and cooked through.
Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 1 teaspoon salt, pepper to taste and about 1/2 cup of the reserved cooking liquid. Transfer portions to shallow pasta bowls and arrange the shrimp. Garnish with fresh parsley, toasted pine nuts, parmesan and serve with a lemon wedge and lots of love.
Bon Apetite & Namaste
I created this delicious recipe many Thanksgivings ago to use up all of the left over crudités, wine, and of course to utilize all of the meat left on the turkey carcass. At the very end of simmering I add a small amount of miniature pasta, Acini de pepe, which in Italian means “grains of pepper”for texture. One large batch of this soup makes a wonderful lunch or dinner for a few days, which is restorative and nurturing, and leaves plenty for the freezer for those busy winter months. You will be so happy when you remember after a long day that you have some ready to go in the freezer. Thaw, reheat… add a glass of wine and some crusty bread and you will be in heaven.
1 Thanksgiving Turkey Carcass
2 celery stalks
1 large sweet onion halved
1 garlic pod
Water (or water/white wine combo) to cover
*I use a combination of water and Hogue Pinot Grigio (my favorite cooking wine because it is inexpensive and good enough to drink) the wine combination adds an extra dimension of flavor.
Add all ingredients in a very large stock pan, bring to a boil and simmer covered with lid ajar for two to three hours….add water if needed.
Place strainer over another large pot or bowl and pour broth, bone and vegetables in strainer. Move strainer to other side of sink and cool bones and turkey with cold water, removing vegetables and garlic to discard. Set broth aside to cool slightly so fat will skim to the surface.
Separate turkey from bones and shred, set aside, You will be amazed at how much a turkey carcass will produce for a monster pot of soup.
Olive oil to cover bottom of large stock pot
1 bunch celery hearts finely sliced
1 bunch of carrots finely diced *I used multi colored organic carrots from Trader Joes
2 large sweet onions chopped
Garlic to taste….*I use a lot
1 to 2 cups white wine such as Pinot Grigio
Stock (with fat skimmed off of surface)
Shredded turkey from carcass
½ to 1 package small pasta such as De Cecco’s Acini di Pepe
1 to 2 packages of Knorr vegetable soup *Optional
Salt and Pepper to taste
Fresh herbs to add at the end such as parsley *Optional
1 to 2 cans fire roasted tomatoes *Optional
Add olive oil to a large stock pot and turn on medium high. Add onions and garlic, and layer carrots and celery on top. Let cook for 30 seconds to one minute and stir. Reduce to medium and stir on and off. When vegetables begin to soften add Knorr vegetable soup packet or packets if using. This depends on how large of a batch you are making. Add wine and stir….add broth (after skimming fat off of surface) and shredded Turkey (and canned tomatoes if using adds balance and some sweetness) and simmer for 15 to twenty minutes. Turn off heat add ½ box Acini De Pepe and let sit covered for 10 to 15 minutes to finish cooking.
*This is delicious with a store bought rotisserie chicken as well. Just remove the chicken and shred prior to making the stock. In a hurry? Skip the stock section of this recipe move straight to assembling and cooking the soup and add your own broth from the freezer or store bought.
From my heart to yours,
Bon Appetit and Namaste!
To offset some of the stressors of the holidays bake something easy and healthy for yourself (and your loved ones) caregiver! Winter is the perfect time to dig into comforting dishes like this chicken and kale lasagna, which gets its comforting richness from creamy béchamel sauce made healthy.
- 4 cups milk, milk alternative like almond for dairy free or vegan
- 8 whole black peppercorns
- 3 bay leaves
- 2 medium garlic cloves, peeled
- 6 tablespoons unsalted butter, divided, or butter alternative such as Earth Balance which is vegan
- 1 pound bunch kale, tough stalks removed, leaves chopped
- 1 large sweet onion
- Dash of Red Pepper flakes (for metabolism and heart health)
- Salt and freshly ground black pepper
- 4 tablespoons all purpose flour or flour alternative such as oat for vegan
- 1 teaspoon freshly grated nutmeg
- 1 package brown rice lasagna noodles cooked according to directions, drained and set on wax paper to keep from sticking. In a hurry? Not gluten free? Use one package of no boil lasagna noodles. *See note below
- Skinny shredded Chicken to layer. In a hurry? Buy a rotisserie chicken and shred. No and low sodium chickens can be found at healthy food stores. Vegan? Omit and had extra veggies such as zucchini (YUM) or chicken subsititute
- 3 cups grated skim mozzarella or vegan alternative
- 3/4 cup finely grated Parmesan cheese or vegan alternative
Preheat oven to 350 degrees and spray at least a 9 by 13-inch (or can be made in two smaller, one for freezing.) baking dish with cooking spray.
Heat the milk, peppercorns, bay leaves and garlic in a small saucepan over low heat until bubbles appear around the edges. Remove from heat and let the mixture steep. Discard aromatics.
Melt 2 tablespoon of the butter in a large sauté pan over medium heat. Add the onions and when they begin to soften add the kale one handful at a time, tossing with tongs to wilt the greens. Sprinkle with red pepper flakes. Season with salt and pepper and add ¼ cup of white wine, water, or broth to the pan. Cover and cook until tender, 5 minutes. Drain off any excess liquid and place kale in a bowl.
Place the same pan over medium low heat and melt the remaining 4 tablespoons of butter. Add the flour and whisk and cook for 1 minute. Gradually whisk in the warm infused milk and cook, whisking frequently, until the sauce is thickened and bubbly, about 5-7 minutes. Reduce heat if the sauce begins to scorch. Remove from heat, add the nutmeg, and season with salt and pepper.
Cook brown rice lasagna according to directions, drain, and set on wax paper to avoid sticking. Or *Soak the no cook lasagna sheets in a big pan of warm water for 5 minutes, then drain and set aside. Spoon about 3/4 cup of the béchamel sauce into the bottom of the pan. Layer the lasagna sheets on top of the sauce. Spread half of the kale and chicken over the noodles and sprinkle with a third of the cheeses. Repeat with another layer of sauce, noodles, kale, chicken, and cheeses. Top with a final layer of noodles and the remaining béchamel sauce and cheeses. Cover with foil and bake for 45 minutes. Remove foil and continue to bake until golden brown on top, about 15 minutes.
Bon Appetit & Namaste
I created this delicious recipe when I was craving Mexican food and wanted something healthy. My family now requests it constantly. (Stephen says it is also the “best pizza alternative on the planet.”)
1 pound mushrooms, sliced (combination off cremini, button, shiitake, baby bella… your call. I use 2 pounds because we always will want leftovers to assemble the next day!)
2-3 cloves garlic, minced (again I use more)
4 to 6 shallots or one large sweet onion cut thin in half moons
2 tbl olive oil to cover bottom of pan
Tamari (wheat free soy sauce) to taste
Mirin (sweet rice cooking wine) to taste
1 package sodium free tortillas
home made pesto (see recipe below)
Tofutti’s vegan cream cheese
Preheat the oven to 425 degrees. Pop in tortillas sprayed lightly with olive oil spray (3 on one rack 3 on another) and bake until crispy. Turn halfway through… finish until all tortillas are crisp…place on a plate and store the remainder once cooled in zip lock bag.
In a sauté pan over medium heat, add the oil and garlic and onions and leave untouched to begin to caramelize. Stir.Next, add the mushrooms.
Once they get a nice sear, stir and add some tamari and mirin for flavor and liquid.Sauté another 3-4 minutes.
Spread the cream cheese lightly onto the crisp tortilla and then a thin layer of pesto. Top with mushrooms saute. Garnish with a few sliced olives.
Broil 3 tortillas at a time under broiler on high quickly until heated &
My family puts pesto on everything so I always have a fresh bunch made and ready to go. We dress up salads, vegetables, steelhead or salmon, egg white scrambles, or as you saw above, even tostadas!
1 huge bunch organic basil (4 cups)
½ cup pine nuts (or more to taste)
¼ cup olive oil
1 to 2 cloves of garlic
dash of sea salt
fresh lemon juice (optional)
*Parmesan cheese to taste if not wanting a vegan/clean version
Puree in food processor and taste, add more olive oil or seasoning or nuts as needed. Try mixing up nuts such as almonds and walnuts for less expensive versions but use at least 1 cup of nuts.Mix basil and cilantro half and half for excellent detoxing benefits.
Bon Appetit & Namaste!
This delicious vegetarian dish is a hearty main meal! Polenta is another family favorite so I make twice as much as I need for dinner to have for snacks or breakfast the next morning. Heat up the leftovers the next morning and top with a fried, soft boiled, or poached egg and you will feel like you are eating at a five star resort.
3 cups of polenta
6 cups of water or stock
1 tsp sea salt
¼ cup julienne sun dried tomatoes
Mushroom Ragout Ingredients:
Few tablespoons Extra Virgin Olive Oil
4 garlic cloves
4 shallots sliced (place in freezer for ten minutes before peeling and slicing to keep your eyes from burning and tearing)
2 pounds wild mushrooms any combo (cremini, button, shiitake, baby bella)
2 tsp marjoram, 2 tsp thyme, 2 tsp parsley chopped fine mix
1/c red wine, chicken stock or vegetable stock
Sea salt and pepper to taste (optional)
Shaved Parmesan (optional)
In large saucepan, bring water to boil and whisk in polenta slowly. Add salt if using. Add sun dried tomato and stir constantly until polenta is thick. Pour into two glass pie plates that have been sprayed with olive oil, cool and place in refrigerator to set two hours.
In large sauté pan over medium heat, coat pan with oil and sauté garlic and shallots 2 to 3 minutes. Add sliced mushrooms and herbs. Season to taste with salt and pepper. Cook for two minutes and then add wine to reduce. When mushrooms are soft and sauce has thickened, set aside.
Coat grill or grill pan with olive oil spray. Cut polenta into triangles and grill over medium-high heat until polenta is heated through and grill marks are set approximately 3 ½ minutes per side. Top with ragout, fresh parsley, and shaved parmesan if using.
Bon Appetit & Namaste!