Feasting at Home

January 29, 2015

Roasted Chipotle Wings w/ Creamy Cilantro Dipping Sauce

Oven roasted, crispy, smokey, chipotle rubbed chicken wings are on the menu this Superbowl Sunday. Served with a cool refreshing cilantro sauce, they are flavorful and delicious, and surprisingly simple to make. Make the rub, rub them down,and place them in a hot oven for 30 minutes, and while they are roasting, whip up the flavorful sauce. Enjoy...and have a great weekend!

January 26, 2015

Sesame Soba Noodle Soup with Shiitakes, Snap peas and Tofu

Whatever you accept completely will take you to peace.
Eckhart Tolle

This easy recipe for Soba Noodle Soup with snow peas, shiitake mushrooms and kale accomplishes two things - dinner, in a very short time, and much needed refrigerator cleansing. Often when it comes to dinner, I'll grab everything in the fridge that needs to be used up "right now" and set them on the counter, and ask myself- what can I make with these ingredients, without going to the store. What I love about this recipe, is how very versatile it is. The broth can be made with miso, beef stock, veggie stock or chicken stock. If you don't have or like tofu, use chicken, shrimp or leave it out entirely. I do love the caramelized tofu though. Use what ever veggies you like. Even the soba noodles can be substituted if need be. The key is just creating a flavorful base. That's the secret to any soup. And if you've been here a while, you'll already know that.

Again, I want to welcome the newcomers. WOW. I feel honored to have you sign up to receive these recipes each week. Thank you! And to those of you who have been here a while, who share this, week after week -- I appreciate you soooooo much. As always, I love hearing from you and especially love hearing about what you are cooking at home in your own kitchens right now.

Hope your week is off to a great start!

January 23, 2015

Chimichurri Shrimp

These tasty little guys are so versatile. Prick them with mini forks like we do when catering-- and they become a fast flavorful appetizer. Or serve them over a big bowl of rice and enjoy them as a simple delicious meal. Large shrimp or prawns are sauteed in a little olive oil, then gently tossed with vibrant zesty Chimichurri sauce. And that's it. It could not be easier or simpler.

Chimichurri sauce is a blend of fresh herbs-  cilantro, parsley, lime juice, garlic and olive oil. Put the ingredients in a food processor, and pulse a few times while the shrimp are cooking on the stove, and you can actually have this done in about 15 minutes. It's one of my personal favorites. Hope you like it! AND, if you are not a shrimp fan, this also tastes great on scallops or a white fish like sea bass or halibut. Give it a whirl and let me know what you think. Hope you have a delicious weekend!!

January 20, 2015

Thai Roast Chicken with Red Curry Rub

Be careful how you interpret the world; it is like that. 
Erich Heller

Fragrant and flavorful Thai Red Curry Rubbed Chicken is what's for dinner tonight -and with only 3 ingredients it's fast and easy enough for weeknights. You may already have these ingredients on hand! Chicken is seasoned with salt and pepper and rubbed all over with Thai Style Red Curry Paste, the kind found at most grocery stores. The rubbed chicken is given a quick sear in a hot skillet, then placed in a 400 F oven for 15 minutes. Voila, dinner is ready. I feel like I'm cheating a little when I post recipes that are ridiculously easy to make. Of course you could always make it more complicated if feeling so inclined, by making your own batch of red curry paste from scratch for a special dinner or Sunday Supper. You could also use a whole chicken, butterflied this way, for amazing results, served over crispy potatoes.  Delicious and flavorful with the perfect amount of heat, serve this with veggies, rice, or even noodles.

Happy week everyone. Oh ya, it's my birthday! Feeling good... feeling alive ....feeling thankful for so many splendid things. Happy to be in this world.

January 16, 2015

Tuscan Cannellini Bean Stew with Sorghum

In this recipe for Tuscan Kale and Cannellini Bean Stew, Sorghum adds an unexpected heartiness. Sorghum, if unfamiliar, is an ancient grain originating from Northern Africa- tiny and round, similar in size and shape of Israeli cous cous- with the added benefit of being totally gluten free. Sorghum and beans are soaked overnight in order to decrease cooking time.  In a large heavy bottom pot or dutch oven - onion, fennel bulb, celery and carrots are sauteed until tender. Then go in the cannellini beans, whole grains of sorghum and flavorful stock. Let this simmer for 1 ¼ hours and then add a couple handfuls of chopped kale. Dinner is ready!

January 13, 2015

Sesame Soba Noodles with Smoked Salmon and Cucumber

When you say "yes" to what is, you become aligned with the power and intelligence of Life itself.
Eckhart Tolle- from Stillness Speaks

Hope you are having a great week! Here's a quick meal that comes together in 15 minutes or less if you are a fast chopper --Sesame Soba Noodles with smoked salmon, scallions and cucumbers. It can be served warm as a main, or chilled as a salad. Of course you can always add more veggies, leave out the salmon entirely if going vegan and make this your own. Soba noodles, if unfamiliar, are Japanese noodles made out of buckwheat, an ancient grain, that is actually and surprisingly wheat and gluten free. I've been gobbling them up all week, in soups, warm noodle dishes and salads. Hearty, healthy and delicious!

January 10, 2015

Simple Mustard Crusted Salmon

I wish I could show you when you are lonely or in darkness 
the astonishing light of your own being.

Hope everyone is having a beautiful weekend!  It's snowing again!! Brian and I spent yesterday cross country skiing above the clouds on Mt. Spokane. It was good to feel the sun again after so many days of fog and darkness. Sometimes I forget it's always there, shining brightly, beyond what we can see. We packed a thermos full of hot coco and Baileys, and Cup of Noodle Soups and had a little winter "picnic" on the hill. It was so enjoyable!

Thanks again for being here week after week... and for sharing Feasting at Home.
And to all the newcomers--welcome! Thank you for signing up to receive these posts by email --I know how bombarded we all are with too many emails each day--  so believe me when I tell you, it is such a privilege to have you here.

I always hesitate posting recipes that are overly simple and really don't warrant an actual recipe. But here it is anyways -a recipe for Mustard Crusted Salmon - because this is truly something we eat at home often - for it's simple preparation, short ingredient list, healthiness and super tasty factor.

I'm sure many of you have already made this in some form or another, so perhaps just use this as a little reminder, to make it again soon!

The salmon is sprinkled with kosher salt and pepper, then lathered up with whole grain mustard. That's it. It goes in a 400F oven for 10-12 minutes or so, and it's done. When it comes out, the fish is moist and flavorful, and the mustard crust is addicting. Sometimes I will broil it for couple minutes to make it extra crispy. I love this over a hearty green salad or with my favorite Broccoli or roasted brussel sprouts, or any vegetable of your choosing- and voila -your weeknight dinner is ready in a flash. 

January 8, 2015

Veggie Burrito Bowl w/ Creamy (Vegan) Cilantro Sauce

And above all, watch with glittering eyes the whole world around you because the greatest secrets are always hidden in the most unlikely places. Those who don't believe in magic will never find it.
Roald Dahl

This Veggie Burrito Bowl couldn't be more satisfying, nutritious or any easier to make.  I love it. Warm, flavorful rice and beans, seasoned with Mexican spices are topped with fresh crunchy vegetables, then drizzled with the most delicious and deceptively creamy Cilantro-Lime Sauce, both vegan and low in fat --that will have you licking the bowl. You won't miss the sour cream, the meat or the cheese. 

The Creamy Cilantro sauce, made with silken tofu, cilantro, jalapeno and lime juice, is one to add to add your cooking repertoire, because once you know how to whip this up- you can use it as a starting point for many other flavor profiles and uses. It's a great low fat, vegan alternative for sour cream, which honestly, I love, but am taking a temporary break from. (And just an FYI -- Brian had absolutely no idea this sauce was made out of silken tofu and not sour cream.) Be sure to save the leftover sauce -- it makes a a tasty veggie dip. 

I like the warmth and comfort of the rice and beans paired with the cool crunchy veggies - a good contrast in temperature and textures. It also gives you the feeling you are eating a hot meal, although its mostly "raw" with all the healthy veggies.

This is one of the recipes from The Detox Menu Plan I shared last week ( see the tab at the top of the page).


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