February Recipe

 

 

 

Kale Salad

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  • 1 Kale Bunch
  • Red Leaf Lettuce
  • 2 Lemon
  • 1 Yellow Sweet Pepper
  • 1 Red Sweet Pepper
  • 1 Orange
  • 1 Large Mango
  • 1 Onion
  • 1 TBSP Ginger
  • 2 TBSP Pumpkin Seeds

Preparation

In a large bowl, Add chopped Kale, Chop Red leaf Lettuce, Add lemon peel, Add the Orange Zest, slice the Large Mango add into the bowl, Add the Ginger.  In a separate pan sautee chopped onions along with the Red and Yellow Sweet Pepper Sautee all three ingredients for about 2-3 minutes with Olive Oil add Salt and Pepper, take the ingredients from the pan and add it into the bowl with the rest of the ingredients. Serve on plate add dressing on top along with the pumpkin seeds.

Dressing Ingredient

  • Lemon Zest
  • Orange Zest
  • 2 TBSP Apple Cider Vinegar
  • 5 TBSP Honey
  • 3 TBSP Olive Oil
  • 1 TBSP Salt

 

Buttercup Squash & Carrot

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  • 2 Buttercup squash
  • 2 TBSP Olive Oil
  • 2 Onions, Finely  Chopped
  • 1 TSP Ground Cumin
  • 1 TSP Ground Coriander
  • 1 TSP Smoked Paprika Powder
  • 1 TSP Turmeric Powder
  • 4 Large Carrots Peeled and Sliced
  • 8 Cups Chicken Stock

Preparation

  1. Heat Oven to 375F,
  2. Place Buttercup Squash quarters in a roasting dish and roast in the oven for 50 minutes
  3. when cool enough to handle, remove seeds and skin and discard. Set aside buttercup flesh
  4. Heat Olive oil in a large saucepan add the onion and cook until soft, about 10 minutes
  5. Add the spices and cook until aromatic
  6. Add the buttercup flesh and carrots and stir well to coat in spice mixture
  7. Pour in the stock, season with salt and freshly ground black pepper and bring up to boil.
  8. Reduce heat and simmer, covered, until the carrots are tender, about 30 minutes
  9. Leave to cool a little, then puree in blender until smooth (If soup is too thick add a little water)
  10. Serve Hot with Crusty bread.

 

Vegetable Burrito

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  • Cube 4 beets
  • Chop 4 Onions
  • Cube 6 Sweet Potato
  • 1 Bunch Kale
  • Fully Coat in Olive Oil add Salt and Pepper
  • Roast at 400F on large cookie sheet for 25 min (until vegetable is fully cooked)  cover with Foil
  • Take Wrap place your Vegetable on Wrap fold it place it on a cooking pan until slight brown,

 

Apple Crisp

 

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Filling:

  • 10 Apples (small)
  • 4 TBSP ground Cinnamon
  • 1 TSP Vanilla Extract

Topping :

  • 1/3 Cups of all Purpose Flour
  • 2 Cups Brown Sugar
  • 4 Cups Quaker Oats (Not quick Oats- Want harder Oats)
  • 1/3 Cup Butter, cubed

Preparation:

  1. Peel the apples and cut into cubes
  2. Place them in a bowl with the ground cinnamon and vanilla, and gently toss to coat then pour into a 16-inch square pyrex dish, or similar
  3. For the topping, mix the flour and brown sugar in a large bowl, then add the Quaker Oats and mix well
  4. Add the butter and mix in with your hands or pastry cutter
  5. Sprinkle the topping evenly over the apples and bake at 375o for about 30 minutes
  6. Serve Hot or at room temperature with a scoop of Vanilla Ice cream
  7.  ENJOY!
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