Tag Archive for: Anti-inflammatory

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Mushroom Risotto

Mushroom Risotto

Mushroom Risotto

Yield: 4
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes

Ingredients

  • 4-6 Cups Low sodium vegetable stock or chicken stock
  • 2 Tablespoons olive oil
  • 1 shallot finely chopped.
  • 2 cloves garlic, crushed.
  • 1 pound Shitake or a mix of mushrooms of your choosing
  • 2 Tablespoons unsalted butter
  • 1 teaspoon My Sage Gourmet's Savory Spring, Summer, or Tuscan Blend
  • 1/2 teaspoon Fresh cracked Black Pepper and the zest of one lemon
  • 1 1/2 Cups Arborio rice
  • 1/2 Cup white cooking wine (Any dry white wine will do)
  • 1 Cup + 1/2 Cup reserved for topping, freshly grated parmesan cheese
  • 1/2 Cup fresh chopped parsley for topping

Instructions

Over High heat into medium pot, add stock and bring to a boil.

Once boiling, move to a back burner on low heat.

In a deep wide pot, heat olive oil to medium heat, test heat by adding a small piece of shallot. It should simmer, not pop. Reduce heat, if necessary, then add remaining shallot and cook until translucent, stirring frequently.

Add mushrooms and butter. Cook until mushrooms have reduced and softened.

Add garlic, My Sage Gourmet seasoning, and pepper, stirring for 1 minute or until butter is melted.

Add Arborio rice, stirring to coat on all sides. Let toast for a few minutes until well coated and a nutty scent forms.

Add wine and cook till evaporated, stirring often.

Add 1/2 cup of stock, stir to combine, then add another 1/2 of stock. repeat this process until most if not all of the stock is added, allowing it to absorb after each 1/2 cup add, before adding more. This crucial step makes this dish come out perfectly- don't rush it.

Once you reach the perfect consistency, no need to add more stock. You may have some left and that is ok.

When done, remove from heat, Add 1 cup parmesan cheese, and stir to combine.

When serving top with parsley and more parmesan if you wish to.

Sprinkle a bit of fresh pepper over the top. Perfection!

Notes

Risotto is one of the more satisfying dishes to make. The way it transforms, its depth of taste, it really does make one feel like they've created something spectacular.

I sometimes like to use a mixture of wild mushrooms in this dish for a little extra wow.

Enjoy!

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 500Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 39mgSodium: 1500mgCarbohydrates: 60gFiber: 6gSugar: 14gProtein: 16g

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© Carol Takakura
Cuisine: Italian / Category: Grains
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Infused Water Recipes

Infused Water

Infused Water

Prep Time: 10 minutes
Total Time: 10 minutes

Stay hydrated with these delicious infused water combinations

Ingredients

  • MINT AND WATERMELON: Watermelon, and Mint Leaves (4 cups 1/2 inch-cubed watermelon (about 1 1/4 pounds; lightly smashed) and 6 sprigs mint (lightly crushed)
  • STRAWBERRY, LIME, AND BASIL: Strawberries, Orange, Lime, and Basil
  • STRAWBERRY, LIME, AND CILANTRO: Strawberries, Orange, Lime, and Cilantro
  • PINEAPPLE MINT: Pineapple and Mint Leaves (4 cups 1/2 inch-cubed pineapple (about 1 1/4 pounds) and 6 sprigs mint (lightly crushed)
  • CUCUMBER, LIME, AND CILANTRO: Cucumber sliced thick, lime and lightly crushed cilantro springs
  • BLUEBERRY AND PEACH: Blueberries + Peaches
  • RASPBERRY, GRAPES, AND LIMES: Raspberries, Basil leaves and Lime
  • CANTALOUPE, MINT, AND CUCUMBER: 1/4 Cantaloupe (skin removed and seeded), Mint and Seedless Cucumber (sliced thick)
  • PINEAPPLE AND SHAVED GINGER: One of my favorites! Chunks of Pineapple and peeled shaved or sliced ginger
  • FRUIT SANGRIA: Strawberries, Lemon, Watermelon, Peaches, Pineapple and Oranges- (about one cup of each in ½ inch cubes)
  • KIWI AND WATERMELON - in chunks
  • DETOXIFY: Cucumber, Lemon, Mint Leaves with a splash of apple cider vinegar

Instructions

  1. Wash all fresh fruit and herbs being used then add fruits and herbs.
  2. Quarter the fruit, no need to remove seeds, stems or skin in some fruit-see above for specifics.
  3. Start with a hand full of each fruit (unless otherwise indicated above) and a small handful of herbs
  4. Note: Herbs can have a very strong flavor. Start with a few leaves or sprigs and add as you wish to pump up the taste.
  5. Fill pitcher with ¾ of the way with ice cold filtered water. Add your choice fruits and herbs. Serve chilled.
  6. To infuse- Cover and Chill in the frig. A minimum of 30 minutes.
  7. Depending on the type of fruit, should last for a couple of days. The heartier the fruit the longer it will last.

Notes

Be creative with the shapes of the fruit and how you layer or drop them into the water.
Pick a clear clean container to show off your creations!

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© Carol Takakura
Cuisine: Healthy / Category: Beverages

 

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Apple, Orange and Basil Smoothie

Crisp and cool, sweet and summery. I’m pretty sure this delicious smoothie will become your new favorite green drink! And as a bonus, it’s chock full of nutrition and hydration.

Just try and contain yourself!!

 

Apple, Oranges and Basil Smoothie

Apple, Orange and Basil Smoothie

Yield: 1-2
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 2 dates, pitted
  • 1 1/2 cups fresh water
  • 3 ice cubes
  • 1 banana, ripe and peeled Skip the ice cubes iif you use a frozen banana)
  • 5-8 oz fresh spinach stems and all
  • 1 Honeycrisp, Granny Smith or Gala Apple (seeded)
  • 1 orange peeled and quartered
  • 1 cup blueberries, frozen
  • 4-6 basil leaves
  • Handful parsley

Instructions

  1. Blend dates, cold water and ice cubes for 30 secs. or until no longer chunky.
  2. Add remaining ingredients and blend on high until smooth.
  3. Makes enough to share if you are willing, although once you taste it you might decide to keep it all to yourself!
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 381Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 475mgCarbohydrates: 82gFiber: 23gSugar: 44gProtein: 19g

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© Carol Takakura
Cuisine: Healthy / Category: Beverages

 

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Chicken Tofu Stir Fry

This Chicken Tofu Stir Fry recipe is so versatile and quick, it can be made in as little as 20 minutes.

I suggest the use of organic and free range meats whenever possible.

 

Chicken Tofu Stir Fry

Chicken Tofu Stir Fry

Yield: 4-5
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Quick and versatile, can be made in as little as 20 minutes.

Ingredients

  • 1 lb. ground chicken
  • 2 tablespoons Sesame Oil
  • 1 tablespoon Coconut Oil
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon My Sage Gourmet Garlic Herb
  • 2 tablespoons Ponzu sauce
  • 1 tablespoon Fish sauce
  • Sriracha sauce to taste
  • 1 teaspoon dried lemongrass or fresh if you have it-shredded
  • Two handfuls kale (center rib removed, leaves torn into bite-size pieces)
  • Handful Napa cabbage torn into bite size pieces
  • 3-4 scallions
  • 2 8.8 oz. packages of Brown Basmati Rice (I recommend Full Circle Market)](http://fullcirclefoods.com)
  • I-16 ounce package extra firm tofu, drained

TOFU MARINADE

  • ½ Cup Ponzu Sauce
  • 2 teaspoon freshly ground pepper
  • 1 teaspoon
  • 1 teaspoon grated fresh ginger
  • Sriracha Sauce to taste
  • 2 tablespoons Olive Oil
  • 1 tablespoon Sesame Seed Oil

Instructions

  1. Prepare the tofu: Drain and slice about 1/4-1/2 inch thick.
  2. Dry Fry: Heat large skillet to medium heat. Do not coat pan. The purpose of the dry fry is to remove moisture allowing better absorption of marinate.
  3. While tofu cooks, mix together marinade. Set aside.
  4. Once tofu has lightly browned on both sides, place in a deep dish in one layer.
  5. Pour reserved marinade mixture over tofu, turning once to coat well. Cover tightly and refrigerate.
  6. In the same large skillet, heat Sesame and Coconut oil over medium high heat (no higher!) Crumble ground meat into pan. Brown meat then drain off excess liquid.
  7. While meat is cooking , cook your rice according to package directions. If you prefer to use a different rice, be sure to allow for cooking time!!
  8. Once meat is cooked and drained, add remaining ingredients (black pepper through scallions) to skillet. Stir to mix. Reduce heat to low simmer for 10 minutes.
  9. Remove from heat. Add tofu to skillet, turning gently to mix.
  10. Serve over cooked rice.

Notes

Makes a great lettuce wrap if grains are not your thing.

You can also eliminate the chicken and still have plenty of protein from the kale and brown rice.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 569Total Fat: 40gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 121mgSodium: 1242mgCarbohydrates: 16gFiber: 3gSugar: 7gProtein: 41g

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© Carol Takakura
Cuisine: Healthy

 

Enjoy, and please share!

 

About Full Circle Market  Brown Basmati Rice packets

I don’t usually go for heat-and-eat packets since I try to avoid microwaving but these little packets are delicious in any stovetop stir fry or fried rice recipe.

Find out more about their products at FullCircleFoods.com

 

DISCLAIMER–As a food and fitness blogger, I often receive free samples to review but I am never paid for my opinions. The views expressed here are based solely on personal experience with the products and my interactions with the company’s staff. Your experiences and sentiments may differ from my own. 

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Quinoa Cakes

I love using Quinoa. I know tons of recipes for it but sometimes it’s finding that perfect little add in that gives it all you need. So, I played and played and finally found what I think are the perfect combination of flavors making this an easy, tasty, healthy dish that you will cook once, then eat a few more times through your busy week.

Quinoa Cakes

Quinoa Cakes

Yield: 4

(Adapted from Barefoot Kitchen and Whole Foods Market recipes)

Ingredients

  • 1 cup fresh spinach, washed patted dry and thinly chopped
  • ½ tsp. garlic, inner stem removed, then minced
  • 1 cup cooked red or golden quinoa (rinsed)
  • 1 tsp. freshly minced curly parsley
  • 1 1/2 tablespoon finely chopped red onion
  • Zest of 1 large lemon
  • 2 tsp My Sage Gourmet Aglio Olio E Peperoncino]
  • 1 tsp.freshly ground pepper (or to taste)
  • 1 tablespoon whole wheat Panko breadcrumbs
  • 1 egg, beaten
  • 3 ounces crumbled goat cheese
  • Grape seed oil
  • TOPPING:
  • 1 1/2 tablespoon chopped fresh dill
  • 1 1/2 cup plain nonfat yogurt
  • 2 teaspoons lemon juice

Instructions

  1. In a large bowl mix together spinach, garlic, quinoa and red onion, lemon zest, Add salt and pepper (adjust salt as needed. Add Panko, beaten egg and goat cheese- mix well.
  2. Make Quinoa patties about 2″ across and a 1/2 inch thick.
  3. In a large skillet, over medium heat, add just enough grape seed oil to cover the skillet bottom.
  4. Test oil by dropping a tiny piece of quinoa into the oil, It should sizzle but not pop. Adjust heat as needed.
  5. Place patties in skillet, careful to leave a bit of space around all sides of each patty, allows even cooking.
  6. Cook until browned, about 3 minutes. Flip gently to hold shape and cook on the second side 3 minutes.
  7. Place finished patties on a cookie sheet covered with a layer of paper towels to bloat off excess oil.
  8. Stir together dill, yogurt and lemon juice in small bowl, then spoon over warm quinoa cakes.

(OPTIONAL)

CAN BE BAKED if you make the following adjustments:.

  1. Increases cooking time,reduces oil usage, great flavor all the same!
  2. Preheat oven to 400°F.

ADDITIONAL INGREDIENTS to use when baking:

  1. 1/3 cup grated carrots
  2. 1/3 cup seeded and grated yellow squash
  3. 1/4 cup all-purpose flour
  4. teaspoon baking powder
  5. NOTE: ELIMINATE THE PANKO BREADCRUMBS!!! The flour replaces it as a binder when baked!!

INSTRUCTIONS

  1. In a large bowl mix together the spinach, garlic, Quinoa and red onion, lemon zest, carrots, squash, flour, beaten egg and baking powder, omitting panko.
  2. Form mixture into eight (4- to 5-inch) patties and arrange on an oiled baking sheet.
  3. Bake, flipping halfway through, until lightly browned and just crisp, about 25 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 58mgSodium: 241mgCarbohydrates: 29gFiber: 3gSugar: 10gProtein: 15g

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© Carol Takakura
Cuisine: Healthy / Category: Sides; Vegetarian

 

 

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