Tag Archive for: protein

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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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Chicken Albóndigas Soup

Chicken Albóndigas Soup

Chicken Albóndigas Soup

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1 tablespoon pure olive oil
  • 2 medium carrots, rough peeled and thinly sliced
  • 1/4 cup minced onion
  • 1 tablespoon minced red bell pepper
  • 1 tablespoon minced poblano plus 1/2 poblano chili, seeded and thinly sliced
  • 1 tsp minced garlic
  • 1 lb. ground chicken
  • 1 cup cooked rice
  • 1 large egg, beaten
  • 2 tablespoons tomato paste
  • 3 tablespoons minced cilantro (divided)
  • 1 tsp. cumin (divided)
  • 1 tablespoon My Sage Gourmet’s Southwest Seasoning or Sassy Cilantro Blend
  • 2 canned chipotle chilies in adobo, seeded and minced
  • 1 pinch of Sea Salt and freshly ground pepper
  • 4 teaspoons Better than Bouillon Roasted Chicken
  • 1/2 cup corn kernels (A fresh ear of corn is preferable. Canned is ok but use low sodium and drain well)
  • 1/2 cup finely diced seeded plum tomato
  • ¼ cup sharp Cheddar or Jack cheese
  • FOR GARNISH:
  • Ripe/Firm Avocado-1/4 fruit (per serving)
  • 1 tablespoons minced cilantro, lime wedges & shredded Cheddar
  • Top w/ Tortilla chips

Instructions

  1. Heat olive oil in a medium skillet.
  2. Add carrots, onion, minced poblano, red bell pepper and garlic and cook over moderate heat until softened, about 4 minutes.
  3. Add 1/2 teaspoon coriander and cook until fragrant, about 1 minute. Scrape the mixture into a medium bowl and let cool.
  4. Add ground chicken to the bowl, along with the rice, egg, minced cilantro, tomato paste, My Sage Gourmet Southwest Seasoning Blend or Sassy Cilantro Blend, chipotles, and 1/4 teaspoon of pepper.
  5. Mix with your hands until thoroughly combined.
  6. Roll tablespoon sized meat into balls and set on a large plate.
  7. In a large saucepan, combine the chicken stock with the corn, tomato, sliced poblano and the remaining 1/2 teaspoon of cumin and bring to a simmer.
  8. Season lightly with salt and pepper and cook over moderate heat until the vegetables soften, about 5 minutes.
  9. Add the meatballs and cook over medium-low heat until firm and cooked through, about 5-7 minutes.
  10. Ladle the soup into large shallow bowls and garnish with the remaining cilantro, avocado and shredded cheese..
  11. Serve with the lime wedges and tortilla chips.

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© Carol Takakura
Cuisine: Healthy
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Chicken Schnitzel

Who doesn’t love fried chicken, a mouthwatering combination of crispy and tender at its best?

Although many countries have their own version of it, Schnitzel actually originated in Austria where it is the national dish. In both Austria and Germany where it is also very popular, Schnitzel is most commonly prepared using veal. For all you poultry lovers I’ve put my own delicious twist on it.

 

Shows a plate with pieces of schnitzel and a lemon sliced in half

Chicken Schnitzel

Yield: 4
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes

Quick and easy to prepare. Perfect for an anytime meal.

Ingredients

  • 2 lbs. chicken breast, pounded thin
  • Sauerkraut (if desired as a side)
  • Lemon slices (if desired as a side)

For the Marinade:

  • 1 egg
  • 1 Tbs. honey
  • 1 Tbs. My Sage Gourmet All Purpose Blend
  • 1/4 tsp. sea salt
  • 1 Tbs. olive oil

For the Breading:

  • 1 1/2 cups bread crumbs.
  • 1/2 tsp. My Sage Gourmet All Purpose Blend
  • 1/2 cup canola oil

Instructions

  1. To prepare chicken, place pieces one at a time, in a ziplock baggie or wrapped in wax paper. Using a meat mallet or rolling pin, pound till it is evenly thin (about the thickness of your index finger.
  2. In a medium sized mixing bowl, combine egg, honey, 1 Tbs. , All Purpose Blend, 1/4 tsp. sea salt and olive oil. - Mix well!
  3. Add chicken breast and toss until all the chicken is well coated.
  4. Refrigerator for at least one hour.
  5. On a flat plate, mix breadcrumbs and 1/2 tsp. My Sage Gourmet All Purpose Blend.
  6. Coat chicken breast, one piece at a time with seasoned breadcrumbs and set aside.
  7. Preheat a cast iron or non-stick skillet to medium for one minute, before adding oil.
  8. Coat chicken breast, one piece at a time with seasoned breadcrumbs and place in the heated oil.
  9. Cook 5-6 minutes per side, until golden brown
  10. Keep cooked pieces warm on a plate in a 200 degree or less oven until all pieces are cooked.
  11. Delicious served with Serve with sauerkraut, fresh veggies or rice.

Notes

There are some really good Gluten Free breadcrumbs out there for those who require it. I use GF Panko bread crumbs.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 848Total Fat: 42gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 239mgSodium: 862mgCarbohydrates: 36gFiber: 3gSugar: 8gProtein: 78g

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© Carol Takakura
Cuisine: Austrian, German

 

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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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What is all the talk about Farro

What is all the talk about Farro and why has it taken the US by storm?

Farro is a type of wheat often referred to as an “ancient grain,”.   I consider it one of the true healing foods.

Farro originated in the Fertile Crescent, (also known as the cradle of civilization) Western Asia, the Nile Valley and Nile Delta . Many cultures across the world have been eating Farro for centuries. According to Maria Speck, author of Ancient Grains for Modern Meals:  Mediterranean Whole Grain Recipes for to Barley, Farro, Kamut, Polenta, Wheat Berries & More , Americans’ mounting interest in farro got ignited by our passion for Italian food”

A Nutritional All Star

From a nutritional standpoint, farro is an all-star grain that outperforms brown rice and whole-grain pasta. Farro contains about 100 calories, packs a 3+ grams of protein and 3.5 grams of fiber into a single serving. One cannot help but be impressed by the incredible number of vitamins and minerals, including calcium, iron, magnesium, niacin, and zinc. Farro is delicious and quite filling. I l cook up a big batch all at once, and then add it to dishes throughout the week for a quick and easy protein rich go to.

Now that you’ve gotten the skinny, add this recipe to your arsenal of powerful healing foods courtesy of Jame Burnett, Rd and Delicious Living  Get the recipe right here http://bit.ly/2wag8b4 

Carol / My Sage Gourmet

 

The Bottom Line
Love and Respect for your body- it is the only one you have in this life. Support your body by putting into it fuel and medicine in the form of good clean food.

Set up your Kitchen Coaching session Today:
Want to learn more? Drop me a line or give me a call. I am happy to meet with you to discuss your best solutions.

 

 

 

 

DISCLAIMER–The views and opinions expressed here are based solely on personal experience, research and my interactions other professionals in the field of health and wellness. This article is not a diagnose, or medically based advise. Your experiences and sentiments may differ from my own. If you are suffering from any serious medical condition, you should consult your doctor or naturopath for a diagnosis.

Special thanks to our sources:

Recipe by Jane Burnett, RD | Photo by Jennifer Olson | Delicious Living  | http://bit.ly/2wag8b4 to

Laura B Weiss for NPR/http://n.pr/2wqcAwS

Fertile Crescent – Wikipedia http://bit.ly/2fjdW6L

 

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