Ceviche my favorite dish.

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Posted by Jessica | Posted in Foods, Recipes, Seafood | Posted on 30-11-2011

Delicious and super healthy, can’t go wrong with this recipe. Ceviche can be made from Shrimp or Fish .

Cut raw fish into bite size pieces and place in deep dish and cover with lime juice. Refrigerate for at least 8 hours or overnight. Then add all remaining ingredients. Refrigerate until serving time. Drain, reserve liquid, and serve.Keeps well, so don’t throw away juice when serving. Keep it to put leftovers in. It is the soaking in the lime juice which “cooks” the fish. I can eat this every day, love it !

 

White fish, Orange Roughy or Halibut

Juice of 12 limes – Cooks the fish
green onions
parsley
Cucumber
Avocado
tomatoes
Salt
Tapatio or Tabasco, lemon if desired. Just delicious !!

Organic Sockeye Salmon

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Posted by Jessica | Posted in Information, Organic Foods, Organics recipes, Recipes, Vitamin | Posted on 16-11-2011

Organic Ingredients for Organic Sockeye Salmon with Bell Peppers and Zucchini ( delicious )

2 (4 to 6 oz each) sockeye salmon fillets

2 green bell peppers, sliced

½ onion, sliced

1 yellow zucchini, sliced

4 garlic cloves, minced

2 tablespoon olive oil

1 tablespoon capers

1 teaspoon thyme or oregano

1 lemon wedges

salt and pepper to taste

Directions

Wash the fish in cold water and pat it dry with paper a towel.

Place 1 tablespoon olive oil in a large skillet pan over medium-high heat. Stir in the onion for 5 minutes, add green peppers, zucchini, salt and pepper until they are tender, but not very cooked.

In the same time place 1 tablespoon olive oil in a another large skillet over medium- high heat. Stir in garlic and capers. Season salmon fillets on both sides with salt, pepper, thyme or oregano. Place fillets in pan and cook for 10 minutes cooking to brown on both sides.

Place the salmon on a serving dish, add the vegetables on top, garnish with lemon wedges. Wonderful excellent healthy dinner for 2.

Chicken Enchiladas

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Posted by Jessica | Posted in Foods, Information, Organic Chicken, Organic Foods, Organics recipes, Recipes | Posted on 16-11-2011

Found this incredible recipe, my entire picky family loved it.

 

Tomatoes and chilies, along with garlic and onion are very popular flavorings in Mexican cuisine and are meld into many traditional Mexican food recipes. many Mexican foods are low in calories and fat, but high in vitamins and minerals. When making Mexican foods, you should use fresh ingredients for the best flavor.

Serves 7-8

Ingredients

2 organic chicken breast, cut in pieces

1 small onion, chopped

2 garlic cloves, chopped

1 teaspoon Mexican Spice Blend

salt and pepper

6 tortilla

1 cup shredded cheddar cheese or feta cheese

1 tablespoon olive oil

 

Sauce

1 tablespoon olive oil

1 can stewed tomatoes

3 tomatoes, chopped

1 onion, chopped

2 cloves garlic, minced

4 whole green chiles, seeded and coarsely chopped

chili  (optional)

 

Directions

Coat large saute pan with 1 tablespoon olive oil, add onion, garlic and chicken, Season with salt and pepper and mexican spice . Brown chicken over medium heat, allow 10 minutes each side. Remove chicken to a platter, allow to cool.

Sauce

Saute onion and garlic in a large saute pan with oil, until tender. Add green chiles , combine and add tomatoes, canned tomatoes, salt and pepper, saute 2 minutes. If you would like more spices add more chili.

Dip each tortilla in tomato sauce on both sides. Pull chicken breasts apart by hand into shredded strips. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filing, place 7-8 enchiladas in oven proof pan with seam side down. Top with remaining sauce and cheddar cheese or feta cheese. I used feta cheese in this recipe.

Preheat the oven to 350 degree F and bake for 10 15 minutes , until cheese melts.

Also garnish with scallion, sour cream or chopped tomatoes before serving, if you wish.

Chicken & Spinach Soup with Pesto

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Posted by Jessica | Posted in Foods, Organic Chicken, Organic Foods, Organics recipes | Posted on 09-11-2011

Found this recipe on the internet, best Chicken & Spinach Soup I have ever found.

Ingredients

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/2 cup carrot or diced red bell pepper
1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
1 large clove garlic, minced
5 cups reduced-sodium chicken broth
1 1/2 teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans or great northern beans, rinsed
1/4 cup grated Parmesan cheese
1/3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
3/4 cup plain or herbed multigrain croutons for garnish

1. Heat 2 teaspoons oil in a large saucepan oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.

2.With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.

3. Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot.

Pumpkin Seed Recipe

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Posted by Jessica | Posted in Organic Foods, Organics recipes, Pumpkin Seed Recipe, Recipes, Vitamin | Posted on 07-11-2011

Pumpkin Seed  Recipe

Ingredients

1 medium pumpkin
4 cups water
1 tablespoon extra virgin olive oil
Method

Preheat oven to 260°F. Cut off top 3 to 4 inches of pumpkin then scoop out seeds onto a clean work surface. Discard stringy fiber from seeds along with any seeds that are split or cracked then transfer to a strainer and rinse well. (You should have about 2 cups of seeds.)

In a medium pot, bring water to a boil. Add seeds, reduce heat and boil gently for 10 minutes. Drain well then transfer to a paper towel-lined sheet tray and pat dry.

Transfer seeds to a medium bowl, toss with oil and spread out in a single layer on a large baking sheet. Roast seeds, stirring every 10 minutes or so, until just crisp and golden brown, about 1 hour total. (They will become crispier as they cool.) Set aside to let cool completely then shell or eat whole. Delicious healthy snack with lot’s of vitamins.