Courses: Main Dish

25
Aug
2015

Hatch Chili Quinoa Stuffed Zucchini – Plus a Giveaway!

categories: Giveaways, Gluten-Free, Healthy Adventures, Healthy Lifestyle, Low Carb, Main Dishes, Miscellaneous, Quick Meal

Fresh Hatch Chiles_Fotor If you have been a reader of my blog for at least a year you know about the Hatch Chili.  If not, here is a quick history/biography of the only chili that can be purchased in three different heat scales, mild, medium and hot. a Rafflecopter giveaway

The Hatch Chili has a very short season, which starts in August and ends in September.  They are only grown in Hatch, New Mexico, where the climate is perfect for this species of chili.  The chilies resemble a poblano, but have a deeper flavor.  Whether used roasted, fresh or in powder form the chili goes well with so many flavor profiles. Hatch Chili Roasting IEFB_Fotor The smell of the roasted chills is pretty incredible though.  I should know that scent incredibly well after recently going to a Hatch Chili Roasting event at the Bristol Farms located in Palm Desert.  I was lucky enough to attend with my fellow IEFB friends, Sara from My Imperfect Kitchen and Natalie from The Devil Wears Parsley.  Sue from It’s Okay to Eat the Cupcake was there in spirit with us! Hatch Chili Salsas I tried Hatch Chili everything that day!  From savory dishes like, pizza, sushi, grilled cheese, salsa, macaroni and cheese, guacamole, and chorizo.  My sweet tooth was invited to the party with the juices, smoothies and cupcakes spiked withe versatile chili. Hatch Chilis Roasted_Fotor   I had never been to a Hatch Chili Roasting or a Bristol Farms before.  Both were worth the drive to the desert!  The smell of the hatch chilis wafted through the parking lot when we pulled up and filled the car on our drive home.  We bought a case and split it amongst the four of us.  I would highly recommend doing this.  Since the season is so short it’s one of the only ways to have access to them in the off season.  If you would like to find a roasting near you click here. IMG_3727_Fotor After you have purchased your chills make sure you peel and freeze them within 24 hours of the roasting.  I separated my 1/4 case into smaller freezer bags, flattened them, and stacked them in the freezer.  I left a portion fresh and have been eating them in eggs, soups, meat loaf and then came up with the recipe below with items I already had on hand. Hatch Zucchi_Fotor Hatch Chili Quinoa Stuffed Zucchini is a quick protein filled meal that satisfies.  The mild bite from the mixture of hatch chills and curry powder gives the zucchini a flavorful punch.  Low carb, vegetarian, gluten free, diabetic friendly and tastes amazing.  (recipe below) Want your own Hatch Chili Cook Book from the produce experts at Melissa’s Produce?  Enter to win your own copy here!  You may even win one of the signed copies from the author!

a Rafflecopter giveaway

Here are even more great hatch chili recipes from my friends:

Hatch Chili Breakfast Sausage from Natalie at The Devil Wears Parsley

HatchChileChickenSausage-Natalie

Hatch Chili Pesto from Sue at It’s Okay to Eat the Cupcake

Hatch Chile Pesto Sauce_Fotor

Hatch Chili & Chicken Pockets from Sara at My Imperfect Kitchen

HatchChile&ChickenPuffPastryPockets

4.8 from 4 reviews
Hatch Chili Quinoa Stuffed Zucchini - Plus a Giveaway!
 
Author: 
Recipe type: Main Dish
Print
Ingredients
  • 4 zucchini, split in half
  • 2 cups cooked quinoa
  • 1 teaspoon curry powder
  • ½ cup greek yogurt
  • ½ teaspoon sea salt
  • ½ cup red onion, diced
  • 3 roasted hatch chilis, peeled, and diced
  • 8 tablespoons cheddar cheese (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Remove the insides of the zucchini, leaving an edge all the way around the zucchini to hold in the filling. Roughly chop the insides and set aside in a medium size mixing bowl
  3. Saute the red onion in 1 tablespoon olive oil over medium heat for 5 minutes or until translucent.
  4. Add the red onion to the mixing bowl, along with the quinoa, curry, yogurt, salt, and chills. Mix to combine.
  5. Place the zucchini on a cookie sheet, then scoop the quinoa filling into each zucchini boat.
  6. Bake for 30 minutes, then top with cheese if desired. Bake another 5 minutes to melt cheese.
  7. Serve immediately.

 Disclosures:  All opinions in this post are my own.  Bristol Farms did not sponsor this post.  Melissa’s Produce has generously supplied the cookbooks in the giveaway, and hatch chili ingredients.  

11
Feb
2015

Short Rib Ragu over Roasted Cauliflower Steaks

categories: Gluten-Free, Low Carb, Main Dishes, Recipes, Uncategorized

caulifower ragu 6_Fotor 640

Everyone has a signature dish on stand by that they make for the people they love.  A dish that comes from their heart and warms their loved one’s soul.  It’s usually a dish that gave the chef a happy or joyous feeling that they wanted to share.  A silver lining on a bad day.

My silver lining dish of choice is a hearty beef ragu.  The first time I had it I was out for a girls night at a local Italian restaurant.  From my first bite I was in love.  That dinner was such a wonderful memory that I have forever tied the luscious flavor with that happy time.  Thus, my love dish was born.

The problem with my love/silver lining dish is that it’s not the healthiest in its original form.  There is a lot of fat laced into and on the outside of boneless beef ribs.  When you braise them the fat melds into every fiber of the meat and sauce.  Yes, it’s to die for, but to make it healthier I pull the outside fat completely off the ribs, leaving only the internal fat.  This cuts down the fat factor immensely.

cauliflower roasted 2_Fotor 640

Adding to the unhealthy factor, the original dish was served on a bed of orrechiette (ear shaped pasta).  Although the dish was perfection in this combination, the carbs and gluten aren’t always welcome at my dinner table.  Since cauliflower is one of my favorite cruciferous veggies, I chose to pair the chunky sauce with it.  I roasted olive oil spritzed cauliflower steaks on a pizza stone covered in a garlic herb seasoning.  I didn’t even miss the pasta.  The cauliflower had more flavor and the crunchy texture was a nice contrast to the luscious sauce.

The total meal comes in at only 283 calories.  I have no idea what the original meal nutrition stats are, but I can guarantee they would not be pretty.

Whatever your go to love dish is I hope your Valentines day is filled with love.  Not just on the 14th, but everyday.

5.0 from 1 reviews
Short Rib Ragu over Roasted Cauliflower Steaks
 
Author: 
Nutrition Information
  • Serving size: ⅙th
  • Calories: 283
  • Fat: 11
  • Saturated fat: 5
  • Unsaturated fat: .5
  • Trans fat: .4
  • Carbohydrates: 14.1
  • Sugar: 7
  • Sodium: 855
  • Fiber: 4
  • Protein: 7.4
  • Cholesterol: 22
Recipe type: Main Dish
Cuisine: American, Healthy
Print
Slow Cooked Short Rib Ragu is ladled over roasted cauliflower.
Ingredients
  • For Caulifower Steaks
  • 1 head of cauliflower, washed and patted dry, outer leaves removed
  • Melissa's Produce "My Grinder" Organic Garlic & Herb Sea Salt
  • Olive Oil
  • For Short Rib Ragu
  • 1½ lbs of boneless beef ribs, visible fat removed
  • 1 carrot, peeled and diced
  • 2 celery ribs, diced
  • 1 brown onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon crushed red pepper
  • 1 tablespoon dried basil
  • ½ cup red wine (I used a cabernet)
  • 1 28 ounce can organic diced tomatoes
  • 1 15 ounce can organic diced tomatoes
  • 4 tablespoons organic tomato paste
  • 2 bay leaves
  • sea salt and pepper to taste
Instructions
  1. For Short Ribs
  2. Pre-heat oven to 325 degrees
  3. Pat the ribs to remove any moisture. Sprinkle with sea salt and pepper on all sides.
  4. Heat a large dutch oven over high heat, then add olive oil when hot.
  5. In 2 batches sear all sides of the ribs. Sear each side for about 2 minutes or until brown. If the meat sticks to the pan when you try to flip it, leave it on for another minute. Remove ribs to a nearby plate after all sides are seared.
  6. Add the onion, carrot, and celery, salt, red pepper and basil to the same pan the ribs were in. Saute for 5 minutes or until soft, stirring occasionally.
  7. Pour in the red wine and scrape all the brown bits off the bottom of the pan (a.k.a. degalze the pan). Reduce the wine by half, about 2 - 4 minutes.
  8. Add the tomatoes and bay leaves, combine well.
  9. Return the meat and the juices to the dutch oven submerging them in the tomato wine sauce.
  10. Put the lid on the dutch oven and cook in the oven for 2½ hours.
  11. Remove the meat from the sauce to a cutting board. Set aside.
  12. Using a hand blender or use a regular blender, pulse the sauce so that the veggies are coarsely pureed. There should be some texture left in the sauce.
  13. Return the meat back to the sauce and stir to combine.
  14. For the Caluiflower
  15. Preheat oven to 425 degrees
  16. Cut the head in 2 inch thick slices. The ends will not come off looking like steaks but you should get at least 2 steaks from one head.
  17. Spray each side of the cauliflower steaks and pieces with olive oil, and then spring both sides with Garlic and Herb Sea Salt.
  18. Place on a pizza stone or baking sheet.
  19. Roast for 20 minutes.
  20. Serve with ragu on top.

 

16
Jan
2015

Spicy Basil Spaghetti Squash with Sun-dried Tomato

categories: Gluten-Free, Low Carb, Main Dishes, Recipes, Side Dish, Uncategorized

spagetti squash basil oil3_Fotor There are times when cooking dinner is seriously the last thing I want to do at the end of a busy day.  I would rather order a pizza and call it a day.  Ultimately I always regret that decision for many reasons.  First, because of the greasy s@#t storm it creates in my stomach.  Second, because my body just does not do well with that amount of dairy consumed at one time.  It’s a recipe for disaster.  Pun intended. Last night I was scrambling for a dinner idea.  I always keep whole wheat pasta and a jar of organic marinara sauce on hand for emergencies like this.  Only problem is that whole wheat pasta, although great for the boys is not what I want at the end of the day.  I prefer not to eat carbs at a time of day that I can’t burn them. After a quick scan I found a lonely spaghetti squash that was pleading for me to use it.  Normally I would just prepare the spaghetti squash for me, the whole wheat noodles for the kids and use the same sauce for both.  Only problem was that my back up jar had been partially used on tortilla pizzas a couple nights ago.  There was only enough for my two crazies.  So of course I gave them the sauce, the hangrys (hungry+angry=hangry) had already set in. spaghetti squash_Fotor What to do for me?  Fortunately for myself and now beneficial to all of you, I am an advanced pantry recipe developer.  Did you just raise your eye brows and wonder what the heck I was talking about? Basically, I can make something from nothing like nobody’s business.  I attribute it to living on tight budgets for most of my life.  It’s a great skill to possess.

Don’t worry though, as fancy as this recipe sounds, it sooooo simple to make.  Keeping it inline with my new simpler philosophy.  Either bake or microwave the divided squash, then pull the ‘noodles’ out.  Heat the Luna Olivo Basil Olive Oil till shimmering and add a clove of garlic.  Infuse the oil (just let the garlic sit in the hot oil) for a few minutes.  Remove the garlic, add the tomatoes, squash, and red pepper.  Add mozzarella on top.  Done.

You can add chicken or italian sausage for more protein, at that moment I was fine with the mozzarella.  It was quick, tasty, and healthy.  When I made it I served it in the empty spaghetti squash shell, saving me any extra dishes.  Serious bonus, considering I hate dishes. Simple.  Healthy.  Easy Clean up.  Delicious.  All good reasons to have this on standby for your next busy week night.

Disclosure:  I was not compensated for any portion of this post.  Luno Olivo sent me their delicious Basil infused Olive Oil.  I would absolutely suggest purchasing any of their products.  Superb quality, amazing flavor!  Click here to purchase their products.

5.0 from 1 reviews
Spicy Basil Spaghetti Squash with Sun-dried Tomato
 
Author: 
Nutrition Information
  • Serves: 2 servings
  • Serving size: ½ of meal
  • Calories: 319
  • Fat: 17.6
  • Saturated fat: 7.1
  • Carbohydrates: 27.5
  • Sugar: 11.8
  • Sodium: 246
  • Fiber: 6.3
  • Protein: 13.1
  • Cholesterol: 40
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Print
Simple weeknight healthy dish everyone should add into their rotation.
Ingredients
  • 1 small spaghetti squash
  • 1 whole garlic clove
  • ½ tablespoon Luna Olivo Basil Olive Oil
  • ¼ cup sun-dried tomatoes, not in oil
  • pinch of red pepper flakes
  • 4 oz. of fresh mozzarella cheese
  • pinch of sea salt
Instructions
  1. Prepare the spaghetti squash, one of two ways. 1. For microwave method: Split in half with a sharp knife. Place face down on a microwave safe plate. Pour ¼ cup of water on the bottom of the place and cover with plastic wrap. Microwave for 8 minutes. Let sit for 5 minutes. Remove from microwave with hot pads. With a fork pull the 'noodles' out of the squash. set aside. 2. For oven method: Split in half with sharp knife. Place face down on a foil covered baking sheet. Bake at 450 degrees for 30 -40 minutes until flesh can be pierced with a fork easily. Remove from oven and let cool till it is easy to handle. Remove 'noodles' from squash, set aside.
  2. Add the olive oil into a hot large sauté pan. Put the clove of garlic in the pan and let the garlic infuse the oil by swirling it around the oil for 2 - 3 minutes. Remove the garlic.
  3. Add the tomatoes and the red pepper flakes to the oil and sauté for 1 - 2 minutes.
  4. Add the spaghetti squash to the pan. Saute for 2 minutes and add salt. Toss the squash with the ingredients, then remove to two separate plates.
  5. Top each plate with half of mozzarella. Serve immediately.