Mushroom, Asparagus and Chicken Risotto

1 cup arborio rice
1/2 cup white wine
32 oz vegetable stock (or chicken stock)
1 onion, small diced (about 8 oz)
2-3 cloves garlic, minced
10 oz mixed mushrooms, sliced (I used crimini and button)
1/2 lb asparagus spears, cut into 2″ pieces (ends snapped off)
1 chicken breast, cubed
1 Tbsp plus 2 Tbsp olive oil
1.5 Tbsp of butter for finish
Grated parmesan

• Heat the stock in a small stock pot to a simmer. You will want it hot when you add it to the rice, but it does not need to be kept boiling.
• Sauté the mushrooms in a hot pan with 2 Tbsp of olive oil. I do this in batches so as not to crowd the pan and allow the mushrooms to get nicely browned. If you put too many mushrooms in the pan at one time, the pan will not stay hot, and the mushrooms will release all their water, effectively poaching instead of roasting to a nice brown colour. Set aside for later.
• Quickly blanch the asparagus pieces, about 2 minutes, until they are cooked, but still firm. Set aside.
• Saute chicken till slightly browned, set aside
• Heat 1 Tbsp. olive oil in a large heavy bottomed saute pan or pot. Add in the onions and cook until they are soft, about 4-5 minutes. Don’t let them get too brown.
• Add in the rice and cook it with the onions until it becomes lightly toasted, but again, not brown then add the minced garlic and cook for 1 minute more.
• Add the wine and stir until it is completely absorbed and evaporated (the rice absorbs the flavor and the alcohol cooks off)
• Ladle in 1 cup of warm stock and stir. Reduce the heat to low and continue cooking until the stock is absorbed. Continue adding the stock, slowly, 1/2 cup at a time, as the rice cooks and absorbs it.Keep stirring every few minutes to help release the starch and develop the creamy texture. This will also prevent it from sticking to the bottom of the pan. As it gets the stock gets absorbed, add more.
• Once most of the stock is absorbed, check the texture of the rice. It should be al dente, slightly firm in the centre, but not crunchy. If it’s still too firm for your taste, add more stock .
• Fold in the cooked mushrooms, asparagus or chicken. Stir in the butter. Season with salt and freshly ground black pepper. If you’d like to include some freshly grated parmesan, add right before serving. Enjoy!

Lime Chicken Soft Tacos

1 1/2 pounds skinless, boneless chicken breast meat - cubed 1/8 cup red wine vinegar 1/2 lime, juiced 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 green onions, chopped

2 cloves garlic, minced 1 teaspoon dried oregano 10 (6 inch) flour tortillas 1/4 cup shredded lettuce 1/4 cup shredded jalapeño Monterey Jack cheese 1/4 cup salsa pico de gallo

Pico de Gallo 

1 medium sized jalapeño, minced

2 medium tomatoes, deseeded and diced

1/4 cup minced red onion

1/4 cup minced cilantro

Juice of 1/2 lime

Salt, pepper and cayenne pepper to taste

1.	Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
2.	Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with pico, lettuce, cheese and salsa.

Ground Turkey Taco Soup

I made this with mainly organic ingredients and it was so tasty and healthy. Try not to take seconds (and thirds!)


       2 tablespoons olive oil

       
1 1/4 pounds ground turkey

       
1 onion, chopped

       
1 carrot, cut into 1/4 inch rounds

       
2 stalks celery, chopped

1/2 of a red pepper, chopped

       
1 1/2 cups canned corn

       
5 cloves garlic, minced

       
1 (1 ounce) package taco seasoning mix

       
1/4 teaspoon ground cumin

       
1 teaspoon chili powder

       
1/4 teaspoon dried oregano

       
1/2 bunch chopped fresh cilantro, divided

       
1 (28 ounce) can diced tomatoes with juice

       
1 (15 ounce) can kidney beans, rinsed and drained

       
1 jalapeño, seeded and halved lengthwise

       
3 1/2 cups chicken broth

       
1 cup water, or more as needed

       
juice of 1/2 a lime

       
salt and ground black pepper to taste 

        1. Heat olive oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Transfer turkey to a bowl; set aside.

       2. In the same skillet, stir in the onion; cook and stir until the onion is  softened. Add the carrots, celery and pepper. Continue to cook and stir until tender.

       3. Stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. Cook and stir until fragrant.

         4. Rinse kidney beans. Mix in the tomatoes, kidney beans, jalapeño pepper, chicken broth, water, and lime juice.  Season with salt and black pepper. Bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. Remove jalapeño halves, and garnish with the remaining cilantro before serving.

Original recipe from: http://allrecipes.com/recipe/turkey-taco-soup/

Roasted Red Pepper and Sweet Potato Soup

This soup can be made with sweet potatoes or yams (depending on your preference) and can have a lot of heat or a little, whatever floats your boat!

4 servings

2 large sweet potatoes, peeled and chopped
3 red bell peppers, seeded and chopped
1 large yellow onion, chopped
3 garlic cloves, minced
2 tbsp extra virgin olive oil
Salt and pepper, to taste
Dash of crushed red pepper flakes, to taste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried parsley
4 cups chicken or veggie broth

1. Preheat oven to 425F. Line a large baking sheet with aluminum foil and grease with olive oil.

2. In a large bowl combine sweet potato, red pepper, onion, garlic, olive oil, red pepper flakes, basil, oregano and parsley. Toss to coat. Season generously with salt and pepper. Spread in an even layer on the baking sheet.

3. Roast in preheated oven for 45-60 minutes, until vegetables are tender and brown. Remove from oven and let cool (I never let mine cool, not super necessary)

4. Working in batches, puree vegetables with broth in a food processor / blender until smooth, then add to a pot and bring to a boil. Let simmer for 5 minutes and taste, seasoning more with red pepper flakes, salt and pepper as needed.

5. Serve hot!

Quinoa and Ground Turkey Stuffed Peppers

Kale made these for dinner one night they were so tasty!

6 small - medium red peppers
1 cup 2% cottage cheese, drained
1/3 cup freshly grated parmesan cheese
1/2 cup quinoa or brown rice (we used quinoa but would use brown rice next time)
1 tbsp olive oil
1/2 pound ground turkey
2 cloves garlic cloves, minced
1/2 cup of chopped mushrooms
1/2 cup of chopped zucchini
1/2 cup chopped onions
1 cup tomato sauce
1/2 tsp of each basil and oregano (fresh is better if you can get it)
Fresh black pepper to taste
1/2 cup shredded cheddar cheese

1. Cut each pepper across stem end to make pepper lids and cups. Remove and discard seed core from each. (Note: if pepper cups won't sit upright, remove small slice from bottom of each, being sure not to create an opening). Set aside. Combine cottage cheese and Parmesan in small bowl; set aside.
2. Combine quinoa or brown rice and 2 cups (500 mL) water in medium saucepan; bring to boil over high heat. Reduce heat to low, simmer, covered for 15 minutes or until liquid is absorbed. Remove cover and let cool for 5 minutes. Fluff with fork. Set aside.
3. Meanwhile, cook beef in large non-stick skillet over medium-high heat, breaking up with potato masher or wooden spoon, for about 8 minutes or until no longer pink. Using slotted spoon, transfer to bowl and set aside. Drain off all but 2 tsp (10 mL) fat from skillet.
4. Reduce heat to medium. Add garlic, onion and mushrooms to skillet; sauté for 4 to 5 minutes or until softened. Return beef and accumulated juices to skillet. Stir in tomato sauce, water, chestnuts (if using), oregano, basil and black pepper to taste; bring to boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Remove from heat; stir in quinoa or brown rice.
5. Stuff half of each pepper with some filling. Layer each with cottage cheese mixture; top each with remaining filling and Cheddar cheese. Top with a pepper lid; place on parchment paper or lightly oiled foil-lined rimmed baking sheet.
6. Bake in 375°F (190°C) oven for about 20 minutes or until digital instant read thermometer inserted in centre of filling registers 160°F (71°C)

Cold Orzo Salad With Roasted Vegetables

This salad is one that I make as often as I have time for, it is more of a summer salad but I am a crazy rule breaker and will make it in the dead of Winter because it is delicious!

Servings: 4

For the dressing:

2 tbsp of oil
Juice of a whole fresh lemon
Zest of 1/2 of a lemon
2-3 cloves of garlic, minced
2 tbsp chopped, fresh parsley
2 tbsp chopped, fresh basil
2 tbsp of fresh parmesan 

For the salad:

1/2 cup of orzo
1 zucchini, diced
1 red pepper diced
1-2 tbsp of olive oil
1 tomato
goats (or regular) feta, add desired amount
2 green onions, chopped
Salt and pepper to taste
Whole avocado, diced

Directions:  

1. Preheat oven to 350 degrees F. In a medium bowl toss the diced red pepper and zucchini with the olive oil and salt and pepper till it is nicely coated. Lay vegetables out on a pan covered with tinfoil. Roast vegetables till they are golden brown (25-35 mins). Turn vegetables to brown all sides.

2. In a medium pot bring roughly 4 cups of water to a rolling boil, generously salt water. Cook orzo until al dente (firm to bite), about 4-6 minutes. Drain pasta and rinse with cold water, set aside.

3. To make dressing: Add lemon juice, zest, garlic, parmesan, parsley, basil and remaining 1-2 tbsp of oil to a large bowl. Stir well to combine. Stir in orzo, roasted vegetables, tomatoes, green onions and feta and stir all together. Cut and top salad with avocado.

Enjoy!

- Kiki xo

Asian Lettuce Wraps

For the sauce:

3 tsp hoisin sauce
2 tsp soy sauce
1 tsp sesame oil
2 tsp rice vinegar
1 small red chilli
freshly ground black pepper
2tsp Sriracha hot sauce


For the filling:
2 tsp oil
2tsp minced garlic
1 tsp fresh ginger
2 green onions, chopped
1 lb ground turkey
2 cups mixed veggies (onion, mushroom, celery and red peppers)
handful of plain cashews
Shredded raw carrot

To assemble: Peel back iceberg lettuce cups

Directions:

Sauce: Mix all ingredients together and set aside

Filling: Heat skillet on high heat with oil. Once pan is hot add garlic, green onions, ginger and chilli and stir fry for a minute (or until fragrant). Add ground turkey, breaking into small pieces and cook until almost cooked through. Add the vegetables and cashews to the pan and cook until they are cooked through but still a bit firm. Mix in sauce and cook until all chicken and vegetables are saturated. Remove pan from heat and transfer contents to a large serving bowl and top with raw carrots.

Serve the filling in lettuce 'cups'.

Indian Curried Lentil Soup

This is a great soup recipe that you can make either spicy or mild depending on your love of spicy! (I like it hot!)

2 oz vegetable oil

1 small onion, diced

3 whole garlic cloves, minced

1 cup red lentils

3 cups vegetable stock

2 carrots, peeled and sliced

1 whole bay leaf

2 tsp mild curry powder (or more to taste)

1 tsp ground ginger

1 tbsp fresh cilantro, minced

a dash of red pepper flakes (or more to taste)

1/4 tsp cloves

2 tsp garam masala

1 cup coconut milk

1. In a large pot, heat oil. Add onions and carrot and cook over medium heat for three minutes. Add garlic.

2. Add bay leaf, curry, cilantro, red pepper flakes and cloves, stirring to combine.

3. Add vegetable stock and lentils. Cover and bring to a boil. Once boiling, reduce heat to low simmer for 20 minutes, or until lentils are cooked most of the water has absorbed.

4. Stir in 1 tsp garam masala and turn off heat. Let rest 5-10 minutes, allowing the flavours to merge. Transfer soup to a blender, add coconut milk and puree until smooth and creamy.

5. Add salt and pepper to taste and additional garam masala if desired. Garnish with fresh cilantro leaves and serve.