Sunday, June 13, 2021

Tropical Sorbet

1-1/2 c. frozen mango
1-1/2 c. frozen pineapple
1 13.5-oz. can coconut milk, chilled overnight 
1/2 c. maple syrup
1 T. vanilla
1/2 c. strawberries, chopped

Open chilled can of coconut milk and remove cream (cream will have separated from water). Reserve coconut water for another use.

Add coconut cream to a blender with maple syrup and vanilla; blend until well incorporated. Add mango and pineapple and blend on medium, scraping down sides, until incorporated but not completely smooth (leave some coarse chunks).

Transfer mixture to a 9 x 5 loaf pan; top with strawberries. Cover tightly and freeze 4-5 hours or overnight. When ready to serve, scoop and serve immediately.

OR

Transfer mixture to an ice cream maker and proceed per directions.

Serves 6.

Adapted from CleanEating.com. 

Coconut Lime Ice Cream

1 13.5-oz. can coconut milk, chilled overnight
2 limes, zested and juiced
2 large avocados, peeled and pitted
2/3 c. maple syrup
1 T. vanilla extract 

Open chilled can of coconut milk and remove cream (cream will have separated from water). Reserve water for another use.

Add coconut cream to a blender with lime zest, lime juice, avocados, maple syrup, and vanilla. Blend on high, scraping down the sides, until well incorporated and smooth.

Transfer mixture to a 9 x 5" loaf pan. Cover tightly and Freeze 4-5 hours or overnight. Let rest on counter 5-10 minutes before serving.

OR

Transfer to an ice cream maker and proceed per directions.

Serves 4-6.

Adapted from CleanEating.com. 

Green Goddess Sauce

1 c. mixed greens (kale, chard, and/or spinach)
1/2 c. fresh cilantro
1 lemon, zested and juiced
1/3 jalapeno chile pepper, seeds and ribs removed
1/2 t. ground cumin
Salt and pepper, to taste
1-1/2 T. extra-virgin olive oil

Add all ingredients except olive oil to a food processor; pulse to break down greens. With machine running, drizzle in oil; process until almost smooth. Set aside or refrigerate until use.

Use as a topping for scrambled eggs or a vegetable quiche.

Adapted from CleanEating.com.   

Lentil Walnut Tacos

1-1/2 c. water
1/2 c. red split lentils
1 small red onion divided (slice half; finely chop remaining half)
Juice of 2 limes, divided
1/2 c. raw walnuts, chopped
1 T. extra-virgin olive oil
1 clove garlic, minced
1-1/2 T. taco seasoning
8 6" corn tortillas
1 avocado, peeled, pitted, and sliced
1/4 c. chopped fresh cilantro

In a small saucepan, bring water and lentils to a boil. Reduce to a simmer; cover and cook 5-7 minutes, until tender. Drain and set aside.

Meanwhile, in a small bowl, cover thinly sliced onion with 1/2 of the lime juice. Set aside for at least 10 minutes to quickly pickle the onion.

Heat a medium nonstick skillet on low. Add walnuts and toast for 3 minutes, stirring every 30 seconds. Transfer to a bowl to cool.

In the same skillet on medium-high, heat oil. Add chopped onion and saute for 2 minutes. Add garlic and cook for 1 minute. Add lentils, walnuts, and taco seasoning and stir everything together; saute for 3-4 minutes. Stir in remaining half of lime juice.

Warm corn tortillas. Divide taco mixture among tortillas. Top with quick-pickled onion, avocado, and cilantro.

Serves 4.

Adapted from CleanEating.com.  

Thursday, May 6, 2021

Chicken, White Bean, & Spinach Salad

1 lb. dried white beans 
4 c. unsalted chicken stock 
1 T. chopped garlic 
1/2 t. smoked paprika 
1-1/2 t. kosher salt, divided 
1-1/4 t. black pepper, divided 
4 skinless, bone-in chicken breasts 
1/2 c. plus 1 T. olive oil, divided 
3 oranges 
4 T. Champagne vinegar 
2 T. finely chopped shallots 
4 oz. fresh baby spinach 
1/4 c. slivered almonds, toasted 
4 oz. goat cheese, crumbled (about 1 c.)

Combine beans, stock, garlic, paprika, 1/2 t. salt, and 1/2 t. pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW 6 hours.

Meanwhile, sprinkle chicken with 1/2 t. salt and 1/2 t. pepper. Heat 1 T. oil in a large skillet over medium-high heat; add chicken, and cook until golden, about 2 minutes per side. Nestle chicken into beans in slow cooker at the end of the 6-hour bean cook time. Cover and cook until chicken and beans are tender and done, about 2 hours. 

Transfer chicken to a cutting board; remove meat from bones, and shred. Remove 3 c. beans, and drain well, reserving any remaining beans in slow cooker for another use. Set chicken and 3 c. beans aside to cool.

Squeeze juice from 1 orange to equal 1/4 c. Peel remaining 2 oranges and cut into segments. Whisk together orange juice, vinegar, shallots, and remaining 1/2 t. salt and 1/4 t. pepper in a large bowl. Add remaining 1/2 c. oil in a steady stream, whisking until incorporated. 

Add spinach, shredded chicken, beans, orange segments, almonds, and cheese, and toss with the dressing.

Serves 6.

Adapted from Southern Living recipe.