Yummy Quick and Easy Recipeskathrynchess.com/.../2016/05/5-ingredient-recipes-4.docx · Web...

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Yummy Quick and Easy Recipes Sausage and Quinoa Soup Fresh, delicate baby spinach doesn't hold up to hours of cooking, so it is added at the last minute. Pureeing the vegetables allows you to drastically cut cooking time while maintaining all the rich flavors of the vegetables. Prep: 5 minutes; Cook: 18 minutes 6 ounces organic Applegate turkey or chicken sausage chopped 2 1/2 cups frozen organic bell pepper stir-fry (any mixture you can find) 2 cups water 1 (14 1/2-ounce) can Italian-style organic chopped stewed tomatoes 1/4 cup uncooked quinoa Kathryn Chess – Nutritionist and Healthy Living Coach www.kathrynchess.com - 925-980-3898 – [email protected]

Transcript of Yummy Quick and Easy Recipeskathrynchess.com/.../2016/05/5-ingredient-recipes-4.docx · Web...

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Yummy Quick and Easy Recipes

Sausage and Quinoa Soup

Fresh, delicate baby spinach doesn't hold up to hours of cooking, so it is added at the last minute. Pureeing the vegetables allows you to drastically cut cooking time while maintaining all the rich flavors of the vegetables.

Prep: 5 minutes; Cook: 18 minutes

6 ounces organic Applegate turkey or chicken sausage chopped2 1/2 cups frozen organic bell pepper stir-fry (any mixture you can find)2 cups water 1 (14 1/2-ounce) can Italian-style organic chopped stewed tomatoes 1/4 cup uncooked quinoa1 cup coarsely chopped fresh baby spinach

Preparation

Heat a large saucepan over medium-high heat. Add sausage and let it brown. Add stir-fry vegetables into a blender and process until smooth. Pour them in the pan with the sausage. Add tomatoes and quinoa. Stir. Bring mixture to a boil over

Kathryn Chess – Nutritionist and Healthy Living Coachwww.kathrynchess.com - 925-980-3898 – [email protected]

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high heat: cover, reduce heat to low and simmer 10 minutes. Stir in spinach, cook 1 minute or until spinach wilts.

Quick Mushroom Soup

Recipe TimePrep: 10 Minutes Cook: 45 Minutes

Ingredients

2 tablespoons extra virgin olive oil1 organic onion, finely chopped 2 carrots, cut into 1/4-inch-thick rounds 10 ounce white or cremini mushrooms, sliced 1/2 teaspoon dried oregano and thyme3 cups low-sodium chicken broth Salt and pepper to taste

Kathryn Chess – Nutritionist and Healthy Living Coachwww.kathrynchess.com - 925-980-3898 – [email protected]

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Preparation

1. Warm oil in a large saucepan over medium heat. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes. Add mushrooms and sauté until they release their liquid, about 5 minutes. Add oregano and thyme and stir 1 minute.

2. Add chicken broth and 3 cups water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 30 minutes. Season with salt and pepper and serve.

3. You can add 1 cup Brown Rice to this if desired before cooking.

Brown Rice-Mushroom PilafYield:4 servings (serving size: 1 1/2 cups)

Ingredients

2 cups organic bone broth 1 cup uncooked brown rice2 tablespoons olive oil 2 cups chopped onion 3/4 teaspoon salt and dried rosemary1 (8-ounce) package pre-sliced mushrooms

Kathryn Chess – Nutritionist and Healthy Living Coachwww.kathrynchess.com - 925-980-3898 – [email protected]

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Preparation

Combine broth and porcini in a large saucepan. Bring to a boil; stir in rice. Cover, reduce heat, and simmer 12 minutes or until tender.

While rice cooks, heat oil in a Dutch oven over medium-high heat. Add mushrooms, onion, salt, rosemary, and pre-sliced mushrooms; sauté 5 minutes.

You can add different types of mushrooms like shitaki or crimini mushrooms. For extra flavor, you can add 1 to 2 tbsp. of sherry vinegar.

Spiced Roast Chicken & Collard Greens with Maple Butter & Thyme Adapted from Blue Apron

Ok, I know that this has more than 5 ingredients and I had to add this one because it’s so amazingly good. It has fewer than most recipes and I know you will love it!

Kathryn Chess – Nutritionist and Healthy Living Coachwww.kathrynchess.com - 925-980-3898 – [email protected]

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1 Half Chicken 1 Yellow Onion 1 Bunch Collard Greens1 Tbsp. Thyme2 Tbsp. Coconut Oil1 Tbsp. Maple Syrup Grade B1 Tbsp. Unfiltered Organic Apple Cider Vinegar2 Teaspoons Roast Chicken Spice Blend (optional and worth it, recipe below)

This seasoning blend is optional and it’s truly what makes this dis so delicious. You can make a big batch of this spice blend and have it on hand for so many other dishes. It’s now my go to seasioning:

2 Teaspoons Garlic Powder2 Teaspoons Smoked Sweet Paprika1 Teaspoon Ground CorianderPinch of Crushed Red Pepper Flakes

Instructions

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the collard green stems; roughly chop the leaves. Peel, halve and thinly slice the onion.

2 Brown the chicken:

Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper and if you are using itas much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Sprinkle the skinless side with half the thyme. In a medium), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook 4 to 6 minutes, or until the skin is browned and crispy. Turn off the heat. Transfer the browned chicken, skin side up, to the prepared sheet pan, leaving any browned bits (or fond) in the pan on the stovetop.

Kathryn Chess – Nutritionist and Healthy Living Coachwww.kathrynchess.com - 925-980-3898 – [email protected]

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3 Roast the chicken:

Place the browned chicken in the oven and roast 24 to 26 minutes, or until cooked through. Remove from the oven.

4 Cook the collard greens:

While the chicken roasts, add 2 teaspoons of olive oil to the pan of reserved with the chicken bits; heat on medium until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the collard greens and ⅓ cup of water. Cook, stirring occasionally, 18 to 20 minutes, or until the collard greens are wilted and very tender. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Rinse and wipe out the pan.

5 Make the maple butter:

Just before serving, heat the pan used to cook the collard greens on medium until hot. Add the butter, maple syrup and vinegar; season with salt and pepper. Cook, occasionally swirling the pan, 1 to 2 minutes, or until bubbling and thoroughly combined. Remove from heat and season with salt and pepper to taste.

6 Serve your dish:

Transfer the roasted chicken to the serving dish of cooked collard greens. Top with the maple butter. Garnish with the remaining thyme. Enjoy!

Kathryn Chess – Nutritionist and Healthy Living Coachwww.kathrynchess.com - 925-980-3898 – [email protected]

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Super Simple Zucchini SoupAdapted from Semantha Gilbert

2 large zucchini, scrubbed and chopped 2 shallots or 1/2 sweet onion 4 cups free range, organic, chicken stock (homemade or stock options

brand) 1 tbsp. dried thyme or 2 sprigs of fresh thyme chopped 1/4 cup organic coconut milk 1 tbsp. Ghee for cooking (this is clarified butter. You can use coconut oil if

you prefer)

Melt 2 tablespoons ghee in a large pot and sauté zucchini and shallot or onion until soft, about 12 minutes. Pour in broth and bring to a boil, then cover, add thyme, and simmer for 30 minutes. Using a hand-held immersion blender, purée the soup until silky smooth (You can also blend this in your high speed blender). Stir in the coconut or rice milk and bring to a simmer. Add salt to taste. I love to reserve some of the soup and not blend it so it has some texture. Do what you prefer. Chunky or creamy, this soup is delicious.

* I like to add chicken to this dish. Trader Joe’s has a pre-cooked organic chicen that makes this dish so simple and easy.

Kathryn Chess – Nutritionist and Healthy Living Coachwww.kathrynchess.com - 925-980-3898 – [email protected]

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Kathryn Chess – Nutritionist and Healthy Living Coachwww.kathrynchess.com - 925-980-3898 – [email protected]