Ingredient: fresh lemon juice
-
Cranberry Salsa Dip with Cream Cheese
Servings Ingredients- 3 cups of fresh cranberries (1 bag) rinsed and drained
- 4 green onions, minced (1/2 cup)
- 2 small jalapeno peppers, seeded, minced (2 Tbsp), or 1/2 a 4 oz can of roasted jalapenos
- 1/2 cup sugar
- 1/2 cup fresh cilantro, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons fresh lemon juice
Servings Ingredients- 3 cups of fresh cranberries (1 bag) rinsed and drained
- 4 green onions, minced (1/2 cup)
- 2 small jalapeno peppers, seeded, minced (2 Tbsp), or 1/2 a 4 oz can of roasted jalapenos
- 1/2 cup sugar
- 1/2 cup fresh cilantro, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons fresh lemon juice
Instructions- Rinse, drain, and pick over cranberries, discarding all that are too soft or bruised.
- Place them in a food processor and pulse until finely chopped, but not mushy.
- Transfer to a bowl.
- Stir in the green onions, jalapenos, sugar, cilantro, ginger and lemon juice.
- Cover and refrigerate for at least 4 hours to allow the flavors to blend and develop.
- If you taste immediately after mixing, you will find the flavors too sharp and tart.....it mellows and sweetens over time.
- Makes about 2 cups.
- One 8 oz. package of cream cheese
- 1 box of Gluten-free rice crackers
- Spoon about one cup of salsa over the cream cheese and spread crackers around the plate.
- Garnish with a few sprigs of cilantro and a few cranberries for a festive look.
- Refrigerate any left over salsa........if there is any left! This does not keep more and a couple of days.
-
Braised Salmon with Leeks
Servings IngredientsServings IngredientsInstructions- Cut off green tops of leeks and remove outer tough leaves.
- Cut off root and cut leeks in half lengthwise.
- Fan out the leeks and rinse well under running water.
- Cut leeks into very thin strips (chiffonade cut) Sauté leeks over medium heat in broth for about 5 minutes, stirring frequently.
- Add garlic and sauté for another minute.
- Add lemon juice and simmer for another 5 minutes, covered, stirring occasionally.
- Rub salmon with fresh lemon juice, salt and white pepper.
- Stir fresh tarragon, salt, and pepper into leeks, and place salmon on top of leeks.
- Simmer for about 3-4 minutes, covered, or until salmon is pink inside.
- Serve leeks topped with salmon and drizzle with juice.
- Saute carrots, celery and mushrooms in medium saucepan.
- Add chicken stock and brown rice. Cook until tender.
-
Broccoli Quinoa
Servings Ingredients- 3 cups cooked quinoa
- 5 cups raw broccoli, cut into small florets and stems
- 3 medium garlic cloves
- 2/3 cup sliced or slivered almonds, toasted
- 1/3 cup freshly grated Parmesan cheese
- 2 pinches Himaylayan salt
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1/4 cup heavy cream.
- Optional toppings: basil, chili oil (see under Miscellaneous for homemade recipe), sliced avocado, feta or goat cheese
Servings Ingredients- 3 cups cooked quinoa
- 5 cups raw broccoli, cut into small florets and stems
- 3 medium garlic cloves
- 2/3 cup sliced or slivered almonds, toasted
- 1/3 cup freshly grated Parmesan cheese
- 2 pinches Himaylayan salt
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1/4 cup heavy cream.
- Optional toppings: basil, chili oil (see under Miscellaneous for homemade recipe), sliced avocado, feta or goat cheese
Instructions- Pre-cook quinoa according to directions and drain any extra water.
- Heat the quinoa and set aside.
- Now, barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer.
- Add a pinch of salt and stir in the broccoli.
- Cover and cook for a minute, just long enough to take the raw edge off.
- Transfer the broccoli to a strainer and run under cold water until it stops cooking.
- Set aside.
- To make the broccoli pesto, puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, parmesan, salt, and lemon juice in a food processor/blender.
- Drizzle in the olive oil and cream and pulse until smooth.
- Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto.
- Taste and adjust if needed.
- You might want to add more of the pesto, salt or lemon juice a bit at a time.
- Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chili oil, and some sliced avocado or other optional toppings.
-
Poached Eggs Over Sauteed Greens
Servings Ingredients- 4 free range chicken eggs
- 1 teaspoon light vinegar (rice, apple cider, or white wine)
- 4 cups water About
- 1 cup thinly sliced leeks, white part only
- 6 medium cloves garlic, sliced
- 4 cups chopped kale
- 3 +1 tablespoons chicken broth
- 2 tablespoons fresh lemon juice
- salt and black pepper to taste
Servings Ingredients- 4 free range chicken eggs
- 1 teaspoon light vinegar (rice, apple cider, or white wine)
- 4 cups water About
- 1 cup thinly sliced leeks, white part only
- 6 medium cloves garlic, sliced
- 4 cups chopped kale
- 3 +1 tablespoons chicken broth
- 2 tablespoons fresh lemon juice
- salt and black pepper to taste
Instructions- Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs.
- Make sure there is enough water to cover eggs.
- While water is coming to a simmer, heat 1 tablespoon broth in a separate stainless steel 10-12 inch skillet.
- Saute sliced leeks in broth over medium heat for about 3 minutes.
- Add garlic slices and continue to saute stirring constantly for another minute.
- Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 10 minutes stirring occasionally.
- When done season with salt and pepper.
- Poach eggs until desired doneness.
- This will take about 5 minutes, or just until the white is set and the yolk has filmed over.
- Do not add any salt to the poaching water for the eggs.
- Salt has a tendency to dissolve the egg whites.
- Remove from vinegar water with slotted spoon and place on top of a towel first before placing on the greens.