Quick Skillet Aspargus - Point-less meals

1 lb. asparagus trimmed and cut into thirds
1 T. olive oil
1 tsp. lemon juice
salt

Heat a large cast iron or nonstick skillet over medium high heat. Add olive oil and swirl to coat. Add asparagus and cook 3-5 minutes or until crisp tender. Remove to a platter. Drizzle with lemon juice and sprinkle with salt.

MOW - 7.3.12

Meal of the Week - 7.3.12

Baked Chicken with Roasted Tomatoes


Roasted Asparagus with Balsamic Drizzle

Roasted Aspargus with Balsamic Drizzle - Paleo Table

Serves 4-6.

Ingredients
1 pound fresh asparagus, cleaned and trimmed ( I like my spears a bit thicker for this recipe.)
4 tsp extra virgin olive oil
1 Tbsp good quality balsamic vinegar
1/2 tsp sea salt
1/8 tsp freshly ground black pepper

Preparation

1. Preheat oven to 425 degrees F.
2. Place asparagus in a large rimmed baking sheet.
3. Season with salt and pepper.
4. Drizzle with olive oil and toss to coat.
5. Roast for 15-20 minutes or until lightly browned.
6. Remove from oven, drizzle with balsamic, and toss to coat.
7. Transfer to a serving dish and serve immediately.

MOW 5.14.12

Meal of the Week - 5.14.12

Pad Thai Chicken

Cauliflower Rice Gone Wild

Salmon with Cherry Salsa and Asparagus - Paleo Diet Lifestyle

Ingredients

• 4 wild salmon fillets, skin-on;
• 2 cloves garlic, minced;
• 1/2 tsp sea salt;
• 1/2 tsp freshly ground black pepper;
• 1/2 tsp paprika;
• 1 tsp lemon zest;
• 1 tsp fresh lemon juice;
• 1 tbsp olive oil
•  
• Preparation
• Set your oven to broil.
• In a small bowl, combine the garlic, salt, pepper, paprika, lemon zest, lemon juice and olive oil.
• Whisk well. Rub the salmon thoroughly with the mixture on both sides. Place in a covered dish to marinade in the refrigerator for about 35 minutes.
• Line a baking sheet with foil. Once the salmon has marinaded, place on the baking sheet and place in the oven to broil for 8 to 10 minutes, or until pale pink and flaky.

Roasted asparagus preparation

Serves 4

Ingredients

• 1 bunch asparagus;
• 1 tbsp olive oil;
• 1/4 tsp sea salt;
• 1/4 tsp garlic powder;
• Freshly ground black pepper to taste;
• 1/2 tsp fresh lemon juice;

Preparation

1. Preheat your oven to 400 F.
2. Remove the tough part off of the asparagus stalks. Spread the asparagus out on a large baking sheet. Drizzle with olive oil and lemon juice. Sprinkle with salt, pepper and garlic powder. Toss the asparagus to ensure it’s all evenly coated and cook for 10 minutes, flipping once after 5 minutes.

Cherry tomato salsa preparation

Serves 4

Ingredients

• 1/2 cup cherry tomatoes, quartered;
• 2 cloves garlic, minced;
• 1 tsp lemon zest;
• 1 tsp fresh lemon juice;
• 2 tbsp olive oil;
• 1/4 tsp sea salt;
• Freshly cracked black pepper to taste;
• 1/4 cup fresh oregano, chopped;

Preparation

1. In a small bowl, combine the garlic, lemon zest, lemon juice, olive oil, salt and pepper. Whisk well. Add the cherry tomatoes. Toss the mixture together.
2. Serve over the salmon once it’s cooked.

Aspargus Soup - The Food Lovers

Ingredients

• 1 quart Chicken Stock (Free Range, Organic)
• 1 Tbsp Coconut Oil, Organic
• 1 Vidalia Onion, chopped
• 2 lb Asparagus, ends removed, and chopped
• 3 clove Garlic, minced
• 1/2 tsp Salt and Pepper, to taste
• 2 Tbsp Prosciutto, diced, for garnish
• 1 tsp Chives , minced, for garnish

Process

1. In a large soup pot on medium heat, sauté onion and garlic in coconut oil, adding salt and pepper to taste.
2. Sauté until the onion becomes translucent.
3. Add the asparagus to the pot, and cover with the chicken broth.
4. Cover the pot with a lid and boil the asparagus until soft and tender.
5. In a medium-sized frying pan, sauté prosciutto for 5 minutes, set aside.
6. Transfer the soup to a food processor, or high-speed blender, and process until smooth.
7. Pour into soup bowls and sprinkle with ground pepper, prosciutto, and chives.

Cauliflower Rice Gone Wild

Ingredients:
• 1 cauliflower head worth of cauliflower rice
• ~1 lb of Asparagus
• 1/2 a cucumber
• Ghee or Clarified Butter
• Olive Oil
• Red Pepper Flakes
• 1 Onion, small dice
• 1 clove of garlic, finely chopped
• Dried Basil
How To:
• Get your Cauliflower Rice ready for the microwave {Here’s the 101 on cauliflower rice Just use it up until the it’s microwaved part and then come back here for the rest of the recipe}. For a huge batch like this I microwave it tightly covered for 5 minutes.
• While that’s cooking, in a pan get some ghee heating and add in your Onions + Garlic, let that cook for a few minutes then add in your diced Asparagus {I used fresh asparagus here, but frozen would totally work as well}. **If using fresh asparagus don’t forget to snap le ends off { just apply pressure to both sides of the asapargus and it will naturally break somewhere along the bottom half.. }
• While that’s all cooking together nice and pretty peel and chop your cucumber {I made it roughly the same size as my asparagus}.
• When your rice is done, add in a heaping tablespoon {at least} of Ghee and a fair amount of Olive Oil, mix well with salt + pepper and dried basil.
• Add in your Asparagus mixture and red pepper flakes, mix well again.
• Now here’s the kicker, do not … I repeat DO NOT add in your cucumber until the last possible second, I literally added mine in right before I dished it up, you don’t want to cook the cucumber {I like it to still be crunchy and kind of cold}.
Boom it’s done… And it’s really not overly expensive.. it’s something I’d only make once a month or less…. As a nice added treat. It would work well with pretty much anything {I think I did it with burgers}.

Sundried Tomato Pesto Pasta

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4-5

Ingredients

• For the Pesto
• 3 oz sundried tomatoes
• 1 cup walnuts
• 1-1.5 cup olive oil
• 1/2 cup basil leaves
• juice of 1 lemon
• 2 garlic cloves
• 1/2 teaspoon salt

• For the pasta
• 3 zucchini, julienne cut or sliced into fettuccine noodles
• 1 bundle of asparagus
• 1lb chicken, diced
• 1/3 cup chicken broth or water
• 2-4 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried tarragon
• 1 teaspoon dried thyme
• salt and pepper, to taste

Instructions

1. Place your sundried tomatoes in a bowl with 1-2 cups of water or until the sundried tomatoes are covered to soften.
2. Now heat up a medium sized skillet under medium heat with 1-2 tablespoons olive oil and throw in your diced chicken to begin to cook down, tossing the chicken randomly to help cook on all sides.
3. Add your basil, tarragon, and thyme to the chicken.
4. Once your sundried tomatoes are soft, pull out your food processor, place sundried tomatoes along with your walnuts and puree. Then add the rest of the pesto ingredients and slowly pour in the olive oil in while it’s turned on so you can see how much olive oil you will really need. Add until you find your preferred consistency.
5. Now heat up a large skillet under medium heat with 1-2 tablespoons olive oil and toss in your zucchini noodles and asparagus.
6. Add your chicken broth or water to the noodles and asparagus to help cook the noodles down.
7. After about 3-5 minutes, add your sundried tomato pesto to the zucchini noodles along with the chicken.
8. Cover and let cook for 3-5 minutes.
9. Serve with some leftover sundried tomatoes on top!
10. Consume!!

Chicken Salad with Roasted Bell Peppers in Avocado Cups

·        4 skinless chicken breasts (about 2 pounds total)

·        4 bay leaves

·        1 quart organic low sodium chicken broth or vegetable broth (or half of each, which I did here)

·        2 garlic cloves, finely chopped

·        1/2 cup unsalted, roasted almonds, finely chopped

·        1/2 large red onion, diced

·        1/2 a bunch asparagus, roasted and diced into small pieces**

·        1/4 cup fresh basil, chopped

·        1/4 cup fresh parsley chopped

·        2 roasted bell peppers (red or yellow peppers), skin removed and diced (recipe below)*

·        salt and pepper to taste

avocados

Mustard Herb Dressing:

·        1/3 cup fresh parsley, tightly packed

·        1/3 cup fresh basil, tightly packed

·        2 tablespoons apple cider vinegar

·        1 tablespoon gluten-free Dijon mustard

·        1 teaspoon minced garlic

·        1/4 teaspoon sea salt

·        1/4 cup extra-virgin olive oil

·        fresh ground pepper to taste

For Chicken Salad:

1.      Put the bay leaves and the chicken broth in a large pot with a lid and bring stock to a simmer.  Add the chicken breasts to the pot.  Return the broth to a simmer.  Cover the pot.  Turn off the heat.  Let the chicken steep in the stock for 30 minutes to an hour.

2.      While the chicken is cooking, chop the other ingredients – garlic, almonds, onion, asparagus, basil, parsley, roasted bell peppers – and add to a large bowl.  Sprinkle with a little salt and pepper.

3.      When the chicken breasts are cooked, remove them from the broth and let them cool.  When they are cool enough to handle, shred the chicken breasts into bite-size pieces by hand.  Mix the chicken pieces in with the rest of the ingredients.

To Make Dressing:

1.      In the bowl of a food processor combine parsley, basil, apple cider vinegar, mustard, garlic, and salt.  While food processor is running slowly add olive oil in a small drizzle.  You may have to stop the food processor to scrape the sides.  You want the mixture to come to a liquid consistency.  Add fresh ground pepper to taste.

2.      Add dressing to chicken salad and toss to combine.

3.      Serve chilled or at room temperature.  Or inside a halved avocado.  Take an avocado, remove pit, and place chicken salad in the inside. 

Makes about 6 to 8 servings of salad

Roasted Asparagus

4 servings

 Ingredients

• 1 lb fresh pencil-thin asparagus
• 4 Tbsp Tbl Coconut Oil
• Salt & pepper to taste

Instructions:

Preheat oven to 450 degrees.  Melt the butter in 13x9 inch glass or ceramic baking dish while the oven is preheating.

Rinse well and drain asparagus.  Snap off the tough ends where they break. 

Arrange the asparagus in the 13x9 dish in the melted butter in one or two layers.  Season with salt and pepper to taste.

Cover the dish tightly with foil.  Bake until crisp tender about 15 minutes.  Serve immediately. Could also squeeze a little fresh lemon juice on top.

Recipe doubles or triple well.  Just be sure not to arrange asparagus in more than one or two layers.  Use a second baking dish if necessary. 

Bacon Wrapped Asparagus – Everyday Paleo

Ingredients:

• Bacon
• Asparagus
• Pepper

Instructions:

            1.     Wrap your raw asparagus tightly with a piece of bacon, sprinkle with some black   pepper

2. Grill over medium heat for about 10 minutes or until the bacon is crispy, turning once half way through the cooking time.

Asparagus, Mushrooms and Hazelnut

Ingredients:

• 2 TB Red Wine Vinegar
• 1 TB Extra Virgin Olive Oil
• 1/4 tsp Sea Salt
• Fresh Ground Black Pepper
• 1 pound fresh asparagus
• 1 TB butter
• 1 LB (about 6 cups) mushrooms
• 1/2 Cup Green Onions, sliced
• 2 TB Hazelnuts, toasted and finely chopped

 Instructions:

Combine vinegar, olive oil, salt, and pepper in a small bowl. Cook the asparagus in boiling water for just a few minutes until they are edible, but crisp. Drain and plunge directly into ice water to stop the cooking process. Drain again

Heat the butter in a pan on medium high heat. Add mushrooms and saute until they are softened and the liquid evaporates. Add green onions, saute 1 minute. Add the asparagus, and cook another 3 mins. Remove from the heat then add the vinegar mixture. Sprinkle with the toasted hazelnuts.

This would also be excellent with green beans, but those are a legume and not a vegetable so it would be less "paleo

Asparagus with Dijon Vinaigrette -Skinny Taste

       Servings: 4 servings

I              Ingredients:

• 1 tsp Dijon Mustard
•  1 1/2 tbsp red wine vinegar
•  1 tbsp extra virgin olive oil
•  1 tbsp fresh chopped parsley
• kosher salt and pepper to taste
• 1 pound thin asparagus, tough ends trimmed off 

 Instructions:

   In a medium bowl, whisk mustard, vinegar and 1 tbsp oil. Add parsley and season with salt and    

   Pepper..

   Steam or boil asparagus for 3 - 5 minutes until cooked and tender. Drain and run under cold water        

   to stop the cooking.

  Transfer asparagus to a serving dish and drizzle with the vinaigrette. Can be served warm or chilled

Fruity Asparagus

Ingredients:

·         1 to 1.5 lbs. asparagus

·         Zest and juice of 2 lemons

·         Zest of one orange

·         2 Garlic cloves, chopped fine

·         2 Tablespoons finely chopped flat-leaf parsley

·         2 Tablespoons mint leaves cut into chiffonade

·         1/4 Cup very good extra virgin olive oil

Instructions:

Steam Asparagus.

Mixed the rest of the ingredients and pour over hot asparagus.

Asparagus Basil Salad – Elana’s Pantry

Ingredients

·        1 lb asparagus, trimmed and halved

·        1 cup grape tomatoes, halved

·        1 ripe avocado, cut into cubes

·        1 cup sliced basil leaves

·        ¼ cup olive oil

·        2 teaspoons lemon juice

·        2 teaspoons dijon mustard

·        ½ teaspoon celtic sea salt

·        ½ teaspoon pepper

Instructions

1. Steam asparagus for 5-7 minutes until fork tender
2. Place asparagus, tomatoes, avocado and basil in a large bowl
3. Stir in olive oil, lemon juice and mustard
4. Sprinkle with salt and pepper

Serve