Bean & Butternut Tacos !

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Posted by Jessica | Posted in Facts, Foods, Information, Organic Foods, Organics recipes, Vitamin | Posted on 08-12-2011

Found this recipe a few years ago. My entire family love’s it, plus it’s super healthy for the whole family.Beans and roasted butternut squash make an outstanding vegetarian taco filling. For the best flavor, use fresh, good-quality chili powder and Mexican oregano. Look for both at Latin markets or in the bulk spice section at well-stocked natural-foods stores.

4 servings, 2 tacos each

Active Time: 1 1/4 hours

Total Time: 1 1/4 hours
Nutrition Profile

8 ounces tomatillos
2 cloves garlic, unpeeled
1 jalapeño pepper
1/4 cup sliced white onion
1/2 ripe avocado, diced
3 tablespoons chopped fresh cilantro
1/4 teaspoon salt
Freshly ground pepper to taste

Tacos

4 cups diced (1/2-inch) peeled butternut squash
3-4 small dried red chiles
2 cloves garlic, unpeeled, smashed and left whole
1 tablespoon extra-virgin olive oil
3/4 teaspoon dried oregano, preferably Mexican, divided
1/2 teaspoon salt, divided
1/4 teaspoon cumin seeds, plus 1/2 teaspoon ground toasted cumin seeds (see Tip), divided
2 cups cooked pinto beans, drained (see Tip)
1/2 teaspoon chili powder
Freshly ground pepper to taste
8 6-inch corn tortillas
1/2 cup fresh cilantro leaves
1/2 cup finely shredded and chopped red or green cabbage
8 teaspoons crumbled queso fresco (see Note), or feta cheese

Preparation

  1. To prepare salsa: Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside.
  2. Toast garlic cloves, jalapeño and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.
  3. When cool enough to handle, peel the garlic. Remove the jalapeño stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeño, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper. Set aside for topping the tacos.
  4. To prepare tacos: Preheat oven to 400°F.
  5. Put squash in a medium bowl and, using kitchen shears, finely snip chiles to taste into small pieces (seeds and all) into the bowl. Add garlic, oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and whole cumin seeds; toss to coat. Arrange on a baking sheet in a single layer. Bake until soft and beginning to brown, 20 to 25 minutes. Peel and finely chop the garlic when cool enough to handle; stir into the squash.
  6. Meanwhile, combine beans in a small saucepan with the remaining 1/4 teaspoon oregano and 1/4 teaspoon salt, ground cumin, chili powder and pepper. Heat over medium-low heat for about 10 minutes.
  7. Warm tortillas one at a time in a dry large cast-iron (or similar heavy) skillet over medium heat until soft and pliable. Wrap in a clean towel to keep warm as you go. Spoon 1/4 cup of the warm beans into each tortilla; divide the roasted squash evenly among the tacos and top each with cilantro, cabbage, 1/2 cup of the salsa and cheese. (Refrigerate the remaining 1/2 cup salsa for up to 2 days.)

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.