Roasted Radishes with Their Greens, A Perfect Valentine's Day Bite!

What something sweet, tender yet caramelized with a sexy crunch for a side dish for Valentine's Day dinner? I suggest you change things up by simply roasting radishes with their greens.  The roasted and wilted greens taste similar to kale chips yet the radishes retain their beautiful color but mellow their peppery taste.  Use the roasted radishes with their greens as a side dish to your meat dish like lamb, chicken or pork or toss 'em in a salad.

Roasted Radishes & Their Greens

ingredients

1 bunch of radishes and their greens, washed thoroughly

1/2 Tablespoon olive oil 

Kosher Salt and fresh ground pepper

preparation

Heat oven to 350 degrees. Make sure to wash thoroughly and towel dry the radishes and their greens. If you purchases large radishes, I recommend halving them. 

Separate half the radishes from their greens, toss with olive oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. I used my SILPAT.   Roast, for about 20 minutes or  until the radishes are tender and caramelized and their greens are crisp.  Let cool and enjoy!
 PS. Feel free squeeze fresh lemon juice. 

DIY Immune Boosting Tonic

Terry Walter's book Eat Clean Live Well introduced me to a DIY immune boosting tonic. This recipe was passed on to Terry by a wise woman, the founder of The Institute of Sustainable Nutrition, it is a vinegar based tonic which helps with everything, literally! The concoction destroys both gram-positive and gram-negative bacteria. It is also a potent anti-viral and anti-fungal or yeast, and will increase blood and lymph circulation to every part of the body. 

It is so effective that it is said to be the cure for colds and the flu, and infections!  

Immune Boosting Tonic

Take one tablespoon of immune boosting tonic each day during the flu season. I suggest mixing it with juice or tea as it is quite strong.  You can also incorporate the tonic by adding it to salad dressings, marinades, soups…..

recipe from Eat Clean Live Well

ingredients

1/2 cup fresh ginger root, peeled and grated

1/2 cup fresh horseradish root, peeled and grated

1 cup onion, chopped

10 garlic cloves, crushed

3 tablespoons fresh turmeric root, peeled and grated

1 fresh cayenne pepper, minced 

1 lemon, zest and juiced

3 sprigs of fresh rosemary

3 slices of dried astragalus root 

Bragg's Apple Cider Vinegar

Local raw honey 

preparation

Tips: 

Use gloves to peel and grate the turmeric as it stains (badly!)  Terry recommends wearing the gloves when mincing the hot peppers.

When grating the horseradish, make sure to be in a well ventilated room as the fumes from it are strong and overwhelming! 

There was no fresh cayenne peppers at Whole Foods, so I substituted with a serrano pepper. 

You will not find dried astragalus root at Whole Foods, only in liquid and capsule form, so you have to head to a Chinese herbal store like Vinh Hoa  in Uptown or order it on Amazon. 

preparation

Place ginger, horseradish, onion, garlic, turmeric, cayenne, lemon zest and lemon juice in a non-reactive bowl. I recommend using a large glass bowl. Use your hands to mix ingredients together and pack firmly into a 1 quart mason jar. 
Wedge the rosemary and astragalus root down along the sides of the jar and below the top layer of ingredients. Pour enough of apple cider vinegar to cover the ingredients. Place a sheet of parchment paper over the top of the jar and screw on the lid. Shake the jar and set it aside in a cool dry place out of direct sunlight. Let cider sit of 1 month, but make sure to shake it daily. 

After one month,  drape a piece of cheesecloth over a large bowl and empty the contents of the jar into it. Pull up sides of the cloth, twist the top to close and squeeze as much juice as possible into the bowl. Discard the solids and fast cider. Add honey, a little at a time , to achieve desired taster and return to jar. 

Whole-Grain Mustard Baked Chicken {Clean Eats}

If you follow me on social media, you know that I have been traveling, and therefore eating out almost every night.  While I do enjoy this part of my life very much, all I wanted to do was make a healthy and wholesome dinner once I got back home.  I turned to a chicken recipe from one of my favorite sources of clean eating, Clean Eats by Alejandro Junger M.D. founder of the Clean Program. 

It is important to know that the food you are putting in your body comes for good reliable sources that don't cut corners and process your foods.  This is especially true when discussing poultry and meat. Therefore, if I am cooking with proteins I always try to go to my local butcher, because I know they are sourcing amazing products that not only taste great, but are ultimately healthier for my body as they do not contain any preservatives, hormones, or antibiotics.

If you can think a few days out and plan to cook more than once, buy the whole chicken and have the butcher break it down for you.  I had the guys at Butcher and Larder break down one fresh chicken from Gunthorp Farms into wings, breasts , thighs and drumsticks.  From that, I was able to make this dish and two other dishes that I had 2 nights later, which included grilled buffalo chicken wings and chicken paillard from the breast.  It is always great to be able to cook with all parts of the animal and not waste anything. You can even use the bones from the chicken to improve the flavor of a soup stock!

Recipe adapted from Clean Eats 

ingredients 

2 pasture raised chicken legs, thighs and drumsticks 
1/4 cup extra virgin olive oil 
2 Tablespoons whole-seed mustard 
(like American Spoon  available at Publican Quality Meats or LocalFolksFoods at many locations like Whole Foods, Plum Market, Sunset Foods, etc) 
3-4 garlic cloves
1 teaspoon fennel seeds
1 teaspoon apple cider vinegar like Braggs. 
2 teaspoons sea salt

preparation

Preheat oven to 400 degrees. 

In a large bowl, toss all the ingredients together and allow the chicken to marinate for 15 minutes at room temperature. Transfer the marinated chicken into a baking dish and make sure to pour the leftover marinade over the top chicken by using a wooden spoon. 

Bake the chicken for 20-30 minutes, or until it is nicely browned. I set the oven to broil for 2 or so minutes to create that nice brown crust on top of the meat. Serve and enjoy! 

I spread mashed celery root with horseradish and scallions the bottom and placed two pieces of chicken on top. 

Eggs in Purgatory. Uova in Purgatorio. Shakshuka.

Eggs in purgatory...

                 Uova in Purgatorio...

                                   Shakshuka....

                                                                 

Whatever you call this dish, it's easy to make, fool-proof and it tastes so good. 

It's my go-to as it is ready under 10 mins and a one-pot wonder.

Are you a health nut?

Watching your waistline?

In desperate need for the ultimate hangover cure?

Gluten-free?

Paleo?

Vegetarian?

Budget-conscious?

 I don't-know-how-to-cook type? 

or no-time-to-cook type? 

I got you covered! 

This recipe is probably the most friendly and forgiving recipe, to even the most brutal of home cooks, of any recipe that I have ever posted. I prefer to make it for a weekday breakfast or weekend brunch.  But it works as a lunch or a weeknight dinner too!  

Serves 2

ingredients 

1 Tablespoon olive oil 

1-2 garlic cloves, minced

1/4 teaspoon red pepper flakes 

2 cups of homemade marinara or 1 14oz can of organic diced tomatoes 

2 organic, cage-free or fresh farm eggs ( I only use fresh farm eggs) 

2 Tablespoons of freshly grated parmesan cheese

1/2 teaspoon freshly chopped basil 

Kosher Salt and Freshly ground pepper to taste

2 sliced of country bread (or bread of your choice)

preparation

Pour the olive oil into a cast iron skillet, add garlic and red pepper flakes, over medium high heat, cook, sitting often,  for about 1 minute. Pour in the tomatoes or marinara, season with salt and fresh ground pepper, bring it to a bubble so the liquid is hot enough to poach the eggs. 

Crack the eggs, sprinkle the grated parmesan cheese, and cover partially with a lid. Let it bubble for about 5 minutes. Be sure to keep an eye on it as you want the egg white set but the yolk still runny. 

Remove from heat. Place skillet on a trivet with a hand towel. Top with fresh herbs with basil, parsley or cilantro. You can also add  more parmesan cheese and salt and pepper according to your taste preference. Use bread of your choice to dunk into the goodness.  Enjoy! 

Zucchini Noodles aka Zoodles with Slow-Roasted Tomato Marinara

Recent weather here in Chicago has been dreary, so I grabbed the last of my fresh garden tomatoes and basil, and created this colorful and healthy lunch in hopes to fuel up "my happy tank".  Three days filled with cold and non-stop rain brings everyone down.  Argh! What happened to an Indian Summer?

My slow roasted tomatoes will make your kitchen smell like Nonna's house as they roast for several hours. If that smell can't make you feel all warm and happy inside on a dreary day,  I am not sure what will. Food is comfort. 

The zucchini noodles recipe I am sharing with you today is: 

• paleo
• gluten-free
• meatless monday
• clean eating
• vegetarian
• low-calorie 
• dairy-free 
• it's just so good for you! 

I swear by my Paderno Tri-Blade Spiral Vegetable Slicer. Available at Williams-Sonoma. It is a game-changer when preparing apples, potatoes, carrots, cucumbers, and zucchini! 

Williams-Sonoma

Zucchini Spaghetti (Zoodles) 

serves 2

ingredients

2-3  Zucchini, medium-sized

preparation 

Note: 

Zucchini is rather moist, however, so you should rinse them even if you plan to consume the noodles raw. If boiling or sautéing zucchini noodles, you should place the noodles inside a colander tossed with a teaspoon and let the noodles drip dry for 20-30 minutes. When done, rinse the noodles and wrap the noodles in paper towels and squeeze gently to absorb as much excess moisture as possible.

raw:

Slice off the ends of each zucchini, set in Paderno vegetable slicer to create noodles. Top with slow-roasted tomatoes or slow-roasted tomato marinara and fresh basil leaves. Season to taste with fresh ground pepper. 

hot:

Slice off the ends of each zucchini, set in Paderno vegetable slicer to create noodles. Once the noodles are created, place the noodles inside a colander tossed with a teaspoon of slat and let the noodles drip dry for about 20-30 minutes. When done, rinse the noodles and wrap the noodles in paper towels and squeeze gently to absorb as much excess moisture as possible. 

In this recipe, I sautéed the noodles with some olive oil and minced garlic of one clove. Heat your skillet or sauté pan over medium-high heat with about a tablespoon of olive oil.  Sauté the noodles and garlic for about 6-7 minutes, stirring frequently. Top with slow-roasted tomatoes or slow-roasted tomato marinara and fresh basil leaves. Season to taste with fresh ground pepper. Enjoy! 

how to roast a pumpkin

I bought a pumpkin, this morning, at the Wicker Park Farmers Market. 
Pumpkins are now in season and I love pumpkin dishes, as do my dogs & cats. I roast the pumpkin and I add the healthy goodness to their food.  There is a good reason that pumpkin is often a top ingredient in higher quality dry food, as it has many important benefits to our furry friends as well as to us! It helps them with digestion because it's high in fiber. I have a boxer, Stanley "Pup", and it helps him with indigestion and upset stomach. Pumpkin is an excellent source of Vitamin A, beta-carotene, potassium, and iron. It can help reduce the likelihood you and your pet will develop cancer. So eat up some pumpkin this Fall.  One more thing, I NEVER throw away the pumpkin seeds, as I roast them for a healthy snack. Pumpkin seeds also are high in essential fatty acids and antioxidants. 

via

Here is a short demo on how to roast your own pumpkin 

via 

(I apologize that the pictures aren't the best quality. It's dark and stormy in Chicago and my camera is with my husband in China)

ingredients 

Choose a firm, pie pumpkin, about 3-4 pounds

preparation 

Preheat the oven to 350 degrees 

Rinse the pumpkin, removing any dirt or debris 

Carefully cut the pumpkin in half on a large cutting board with a sharp knife. 

Scoop out the seeds with a metal spoon, i like to use this scalloped serving spoon for the nice edge.

Lay the pumpkins face down in a large baking dish and cover them with 1/4 inch water.

Place in oven and bake for 45-60 minutes (depending on the size) or until tender, use a fork to check. 

Remove the baking dish from the oven. Let it cool down before handling and scoop out the insides and store in a glass jar.

Discard the skin and the pumpkin stored in a air-tight container will keep for five days in the refrigerator.

Grilled Artichokes

Happy, Girl Meets Grill, Friday! Our neighbor, Colin Chase, grilled artichokes for us years ago. They were smoky, tender, and DELISH! Thanks to him, grilled artichokes became my favorite grilled vegetable. I love eating layer by layer to get to the heart. This is the best way to eat an artichoke and it’s healthy too. Thank you Colin! He shared this recipe with me and you must grill these because you will get "all choked up"

ingredients

2 large artichokes

1 lemon, quartered

3/4 cup olive oil

4 cloves garlic, chopped

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

preparation

Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.

Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.

Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.

Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip. Serve immediately. Enjoy! 

Papaya Smoothie

I have been fighting a cold in 100 degree weather. UGH! In order to feel better and get healthy, I made an appointment with my acupuncturist, Lexi, for an acupuncture session and cupping. She is amazing at what she does and I strongly believe in her chinese medicine treatments.  After my session, I started to feel better, and craved a smoothie. I had Mexican papaya on hand, and I didn't want it to go to waste. It is a rejuvenating fruit, and it helps your body receive the maximum level of nutrients to aid digestion and inflammation.   Cheers to my health and to Lexi!  

ingredients 

2-3 cups papaya, seeded and chopped

1/4 cup fresh pineapple juice 

1 lime, juiced

preparation

Place all ingredients in a blender. Pulse until well combined. 

Hummus Crusted Chicken with Rosemary & Lemon

Spring is here! It's time to spring clean my home, garden and cleanse my body.

For years I swear by the 21-day cleanse by Clean Program, it changed my life. Here is a recipe from the Clean Program that you will love, make this ASAP and do your body some good! 

ingredients

2 boneless chicken breasts (a girl used organic and kosher chicken from Empire Kosher) 

2 lemons, 1 sliced in rounds and the other juiced

1/2 cup of homemade hummus 

4 fresh sprigs of rosemary 

Drizzle of balsamic vinegar (a girl used O&CO Balsamic Vinegar of Modena)

Sea Salt and fresh ground pepper to taste 

preparation

Preheat oven to 450 degrees 

Place chicken in a baking pan or sheet. Cover the top of the chicken with a thick layer of hummus, about 1/4".  Arrange lemon slices and rosemary sprigs on top of the hummus covered chicken. Drizzle the chicken lemon juice and balsamic vinegar. Make sure to set aside some lemon juice before serving.  Bake the chicken for about 30 minutes or until hummus is golden brown and chicken is cooked all the way through. Drizzle with lemon juice and season with salt & pepper. Serve immediately. 

We served it with a side of tabbouleh and salat tahini. Delicious! 

slow roasted tomatoes

I am a TOMATO girl.  I crave them and there isn't any style of them in which I don't like.  My favorite is biting into a tomato like it's an apple. Sprinkle a little sea salt into the bite..... so yummy!  I grew up on fresh tomatoes from my family's gardens. I love tomato basil soup and my father's secret tomato egg scramble.  Once a week, I require a poppy seed bagel shmeared with chive cream cheese with a slice of tomato. I LIVE for tomato season. This recipe makes tomatoes that are out of season still delicious, sweet and perfect to eat!  I use these tomatoes to make a tomato soup, panini, stuffed chicken breasts, or I add them to a pasta dish. If you make a batch you can keep them up to a week in the fridge by placing the tomatoes in a air tight container.  I use a jar with a drizzle of olive oil. These tomatoes also make a great little snack or condiment. It's a basic recipe that is a staple to use in your cooking!

ingredients

Organic Tomatoes, cut in half horizontally
Olive oil
Sea or Kosher Salt

preparation

Preheat oven to 275 degrees.
Place tomatoes on a baking sheet, seed face up, rub or drizzle a little bit of olive oil on the tomatoes and sprinkle a pinch a sea salt.

Bake for about 3-4 hours or until they look sun dried (shriveled and dried)

Serve immediately or place in jar and refrigerate.

a berry good breakfast

This is a girl's go-to breakfast.  It's quick, filling and healthy!

ingredients 

1 container of Fage 0% Plain Yogurt 

A handful of washed organic blueberries and strawberries

1 tablespoon Trader Joe's Whole Golden Roasted Flax Seeds

preparation
Put yogurt to a bowl or plate.  Sprinkle the flax seed. Place berries on top. Serve!