Vegan Sloppy Joes

14 Jul 2009 Leave a comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , ,

Although I eat primarily raw I still enjoy a fabulous home-cooked vegan meal every now and then. This is one that I made sure to partake in and I was so glad I did! I can’t say I have ever had a ‘real’ sloppy joe, but so far I have never met a vegan one that I didn’t love! This was so comforting and warm and most importantly yummy!! You can serve it on buns for a more authentic take, but I didn’t want all that bread and the wraps really did the job. This dish was surprisingly super quick and easy in the kitchen 🙂 Enjoy!

open toritllas

Vegan Sloppy Joes

1 Tbsp. olive oil
2 Tbsp. dark brown sugar
16 ounces of veggie soy crumbles (I used Morningstar)
6-8 ounces of tomato paste
1/4-1/2 cup water
2 heaping Tbsp. Dijon mustard
1 onion, chopped
2 roma tomatoes or 1 large tomato, chopped
1 tsp. Dried Oregano
1 tsp. Chili Powder
2 Tbsp. organic ketchup
1 Tbsp. rice vinegar
Salt and Pepper, to taste
buns or tortillas

  1.  Heat olive oil in a (non teflon) saucepan and add the soy crumbles to let brown. Stir for 2 minutes to prevent burning.
  2. Add the brown sugar and tomato paste and mix well, adding water to bring to thick but smooth consistency.
  3. Mix in the mustard, onion, and tomatoes.
  4. Once well combined add the oregano and chili powder, ketchup and rice vinegar and stir.
  5. Season with the salt and pepper.
  6. Serve on toasted sandwich buns or in heatede tortillas.

open toritillas 2sloppy joe's on the stove

Chicken Fajitas with Crunchy Lime Cabbage and Avocado

08 Jul 2009 2 Comments

by marisashealthykitchen in Home Cooking Tags: , ,

fajitas 2

Michael loved this one. I think with the crunchy cabbage, the spice of the chicken and the cooling avocado this was a real winner. Plus who doesn’t love grilled marinated onions and peppers?! And the colors are so divine!!! I marinated the chicken over night which made this a super fast meal the night that I did cook it. Love that when I am super busy!

Chicken Fajitas with Crunchy Lime Cabbage and Avocado
recipe adapted from Bon Appetit March 2008

  • 6 tablespoons olive oil, divided, plus additional for griddle
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices
  • 1 large red bell pepper, cut into 3/4-inch-thick strips
  • 1 large red onion, halved, sliced lengthwise
  • 3 cups thinly sliced red cabbage
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 teaspoons finely grated lime peel
  • 6 to 8 fajita-size whole wheat flour tortillas
  • 1 avocado, halved, pitted, sliced
  1. Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or let marinate overnight in the fridge.
  2. Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
  3. Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
  4. Meanwhile, place large griddle over 2 burners and heat over medium-high heat. (We use the wonderful Cuisinart Griddler!) Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
  5. Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.
cabbage close up

I couldn't resist! How gorgeous is this red cabbage?!?!?

chicken on the grill
Marinated Chicken, Onions and Peppers Grilling on our Griddler

fajitas

Breaded Herb Chicken & Summer Quinoa with Corn

05 Jul 2009 1 Comment

by marisashealthykitchen in Home Cooking, Vegetarian Recipes Tags: , , , ,

chicken & quinoa

Breaded Herb Chicken & Summer Quinoa with Corn

Breaded Herb Chicken

serves 3-6 depending on how hungry everyone is

I like that this chicken is pretty low in fat and is baked. It is a pretty simple breaded chicken recipe that you can mix and match with. You can serve as is or make a lemon butter sauce to go along with this. I am sure many other sauces would go great with this as well. You can also mix up the spices/herbs in the breadcrumbs for a different flavor.

  • 6 skinless boneless chicken breast halves
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 tablespoons olive oil
  • 1 1/2 cups dry breadcrumbs
  • 6 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  1. Wrap individual pieces of chicken between parchment paper or plastic wrap and tenderize with a mallet till 1/2-3/4″ thick.
  2. Place the pieces in a baking dish and pour lemon juice over them. Let sit for 15 minutes while you prepare the next steps.
  3. Preheat oven to 450°F.
  4. Melt butter with oil in small saucepan over medium heat.
  5. Mix breadcrumbs, basil, parsley, salt, and pepper in pie pan or plate.
  6. Remove chicken from dish and pat dry with paper towels.
  7. Brush chicken breasts on both sides with melted butter and then coat chicken on both sides with breadcrumb mixture.
  8. Place on baking sheet and bake until cooked through and breadcrumbs are golden, 20 minutes or so.

Summer Quinoa with Corn

serves 5-7

I love fresh raw corn! It is one of my favorite summertime loves. Just peel off the husk and dig in! Many people miss out on the wonders of raw corn because they are always eating it cooked. It is so fresh and sweet when it is raw, it should not be missed. Also a great nutritional benefit is that raw corn acts like a vegetable in your body where as cooked corn acts like a starch!

We also love quinoa in my house! Such a supergrain!! Plus of course it is super delicious! Here is a fun recipe to try out for the summer. The butter can easily be substituted with oil or margarine to make this vegan. This can even be served as an entree because of all the nutrition packed into those little adorable quinoa grains!

  • 4 ears corn, shucked
  • 1 tablespoon finely grated fresh lemon zest (from 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1/2 stick (1/4 cup) unsalted butter/Earth Balance or 4 tablespoons of olive oil
  • 1 tablespoon mild honey (or agave)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups quinoa
  • 3 scallions, chopped
  • 1/2 cup chopped fresh mint
  1. Melt butter with oil in small saucepan over medium heat.
  2. Whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
  3. Cook quinoa in a 3-4 quart bot of boiling salted water.
  4. Add quinoa to the lemon mixture and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.

Seared Chicken with Apricot Sauce & Mediterranean Roasted Broccoli and Tomatoes

23 Jun 2009 1 Comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , ,

chicken and broccoli

I love the use of fresh ingredients in this dish. Cutting up the apricots reminded me of summer, although you can never tell these days from all the rain! I also know my husband really likes thin cuts of chicken, so flattening the chicken is something I enjoy doing for him. I am sure you can play around with this recipe to use other fruits and preserves for totally different flavors!

Seared Chicken with Apricot Sauce
From EatingWell Magazine  –   Makes 4 servings

4 boneless, skinless chicken breasts (about 1 1/4 pounds), trimmed and tenders removed
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
1 tablespoon canola oil
3/4 cup dry white wine
1 medium shallot, minced (I used 2, I just love Shallots!!)
4 fresh apricots, pitted and chopped
2 tablespoons apricot preserves
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried

1. Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
2. Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
3. Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.

broccoli

Michael loves broccoli in general. I might even say it is his favorite vegetable and he loves it roasted. So here is another take on Roasted Broccoli. I love seeing the bright red tomatoes and I know the flavors are so fabulous with the olives, lemon and capers! Delicious! Also see here for my Roasted Garlic & Red Pepper Broccoli Dish.

Mediterranean Roasted Broccoli & Tomatoes
EatingWell Magazine  –   Makes 4 servings

12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)
1 cup grape tomatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
10 pitted black olives, sliced
1 teaspoon dried oregano
2 teaspoons capers, rinsed (optional)

1. Preheat oven to 450°F.
2. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.
3. Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.

C&B

Halibut with Braised Fennel

08 Jun 2009 Leave a comment

by marisashealthykitchen in Home Cooking Tags: ,

halibut

This recipe is beyond fast. It will take you about 20 minutes total, so super great for when you are on the run! I love all things Fennel, you can do so many creative things with it. I personally love fennel tea and practically have it every day! This is a great way to use fennel in a dish, or just slice it up and try it out raw. So perfect for a summer salad!

 Halibut with Braised Fennel

Adapted from The Good Housekeeping Cookbook
2 servings

1-2 teaspoons olive oil
1/2 teaspoon fennel seeds
1 medium fennel bulbs (around 1 pound) trimmed and cut lengthwise into very thin slices
3/4-1 teaspoon salt
1/4-1/2 teaspoon pepper
1/4 cup balsamic vinegar
1 tablespoon of water
2 halibut steaks, 1 inch thick

1. In a nonstick 12-inch pan, heat oil over medium-high heat. Add fennel seeds, toast, stirring for 1 minute.
2. Add sliced fennel, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cover and cook, stirring occasionally for 5 minutes.
3. Stir n vinegar and water; cover and cook, stirring occasionally until sauce has thickened and glazes fennel, around 3 minutes
4. Reduce heat to medium. Salt and pepper the halibut and arrange in a single layer on top of the fennel. Cover and cook until the halibut turn opaque throughout and flakes easily when tested with a fork, about 10 minutes.

Turkey Piccata & Vegan Cauliflower and Swiss Chard over Mushroom Couscous

03 Jun 2009 Leave a comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , ,

Michael and I made dinner together tonight which was so fun! Thank goodness he was there to help out because my fingers were covered in dredging flour. Plus with him sauteing the turkey, I was able to dredge the pieces at the same time. This would have taken so much longer if I was doing both since there were so many pieces of turkey! I know this is strange, but I loved seeing how these little pieces of turkey became these really wide and flat pieces after pounding. So cool! There is a ton of butter in this dish, but it does serve 4-6 people and every once in a while it is ok to splurge like that! Plus the shallot sauce looked so good! They were so pink and smelled so good!

turkey

Turkey Piccata

Adapted from Alton Brown’s Recipe
Serves 4-6

Ingredients

  • 1 whole turkey breast, approximately 2-3 pounds
  • Sea salt
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • 2 tablespoons finely chopped shallots
  • 1/2 cup white wine
  • 1/3 cup freshly squeezed lemon juice
  • 2 tablespoons freshly chopped parsley leaves

Preparation

Preheat oven to 200 degrees F, or turn your warming drawer on.

Cut the turkey breast crosswise into 1/2-inch pieces. Place pieces of turkey, 1 at a time, between 2 pieces of plastic wrap. Squirt the meat lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8 inch thickness.

Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside.

In a large saute pan over medium to medium high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown turkey scaloppine quickly, about 1 minute on each side, and remove to an ovenproof platter. Place in oven to keep warm. I love my warming drawer for times like these, so that is where my turkey went.

Reduce the heat to low and add the shallots to the pan. Saute for 1 to 2 minutes or until they begin to turn translucent. Add wine and lemon juice to the pan and simmer until slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary. Pour sauce over turkey, sprinkle with parsley, and serve immediately.

Cauliflower and Swiss Chard over Mushroom Couscous

This could definitely be a vegan entree. It looked really good! Plus I was happy to serve something so healthy next to the turkey.  To me there is nothing like fresh herbs, so if you have them available I would suggest that.
Serves 2 entrees or 4 appetizer dishes

Ingredients
1 bunch of red swiss chard, chopped
2 cups of cauliflower florets
1/2 cup baby portobello mushrooms, sliced
1 lemon, juiced
2 tablespoons olive oil
2/3 cup dry whole wheat couscous
1 cup water
1 teaspoon dried tarragon, or fresh
1/2 teaspoon dried sage, ground or fresh
garlic powder to taste
salt to taste

Preparation
Put red swiss chard, cauliflower and olive oil into a pot with a lid and cook on medium heat until swiss chard is cooked down and cauliflower has softened slightly. Add sage, tarragon, lemon juice and any salt. Turn off and let sit covered.

Bring water and mushrooms to a boil, turn off heat, and add dried couscous. Cover and let stand for 5 minutes. Serve cauliflower and swiss chard over couscous.

Green Goddess Pasta

02 Jun 2009 1 Comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , ,

I love making delicious comfort food that is also super healthy! There was such a great smell to this dish, I knew the flavors would rock! Michael confirmed this as well since he was the one eating it! I love all things Kale so it was so great to add this to the pasta for that healthy, tasty punch. Plus Broccoli, olive oil and garlic; such a good combo! The pasta I used is so fun and colorful, anyone would love it!

pastaGreen Goddess Pasta

Adapted from Skinny Bitch in the Kitch

serves 6

Ingredients

4 cloves garlic, minced
3 tablespoons refined coconut oil
6 tablespoons vegan or organic dairy butter (I prefer to use organic butter rather than vegan because of all the processed ingredients, but you could probably substitute oil instead to keep this vegan, or use vegan butter of course 🙂 )
3 quarts water
about 6 teaspoons fine sea salt
12 ouces whole wheat or brown rice elbow macaroni (I used Eden Organic Vegetable Shells Golden Amber Durum Wheat Pasta)
2 zucchinis, halved lengthwise ad cut into 1/4-inch slices
1 broccoli crown, cut into bite-sized florets (about 2 1/2 cups)
1/2 bunch (about 4 ounces) kale, cut into 1/2 inch long strips
1 teaspoon pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder
1/4 cup pine nuts

Preparation

  1. In a 1 quart saucepan over low heat, combine the garlic and coconut oil ad cook, swirling occasional, until the garlic is fragrant and starting to brown, about 3 minutes.
  2. Remove from the heat, add the butter,  swirling until it melts and set aside.
  3. In a -6 quart stockpot over high heat, combine the water with about 1 1/2 tablespoons salt. Bring the water to a boil, add the pasta and cook according to the package directions until about 1 minute shy of being done.
  4. Stir in the zucchini, broccoli, and kale. Cook until the vegetables are tender and the pasta is cooked , about 1 minute.
  5. Drain the pasta mixture, reserving 1/2 cup of pasta cooking water.
  6. Return the mixture to the pot and stir in the garlic butter, pepper, 3 tablespoons f the pine nuts, and the remainging  teaspoon of salt, garlic and onion pepper.
  7. Transfer the pasta to plates or a platter, garnish with remaining 1 tablespoon of pine nuts and serve

Chicken Breasts Provençal with Roasted Garlic & Red Pepper Broccoli

01 Jun 2009 3 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , ,

I don’t eat chicken of course, but these are all flavors I love and I knew it would be a big hit! It smelled great as it was cooking and I was right, Michael loved it!

I love the technique of blanching tomatoes and peeling them. I learned this a while back in a cooking class at the The Natural Gourmet Institute and thought it was so cool that the 10-30 seconds the tomatoes spend in the water makes it so easy to peel them.

The Broccoli was great too! I steam broccoli most of the time, but Michael really enjoyed the crunch of the roasted Broccoli. It was insanely easy to cut up the broccoli and put in the oven. Such a great idea!

chicken and brocChicken Breasts Provençal

 Adapted from The Culinary Institute of America, Hyde Park, New York

Makes 4 servings

Ingredients

  • 1 pound ripe plum tomatoes
  • 4 (6- to 8-ounce) skinless boneless chicken breasts
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 1 1/2 tablespoons anchovy paste
  • 1/2 cup dry white wine
  • 3/4 cup reduced-sodium chicken broth
  • 10 pitted brine-cured black olives, thinly sliced lengthwise
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon finely shredded basil
Preparation
  1. Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
  2. Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
  3. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered. (I have a wonderful warming drawer that is so perfect for this!)
  4. Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.
  5. Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.

Roasted Garlic & Red Pepper Broccoli

Makes 4 – 6 servings

Ingredients
  • 1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
  • 3 1/2 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • Large pinch of dried crushed red pepper (depending on how much you like spice, this dish is not very spicy, so feel free to use more!)
Preparation

Preheat oven to 450°F. Toss broccoli with 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

Raw Eggplant Pizzas and BBQ Chicken with Collard Greens and Crushed Sweet Potato

18 May 2009 1 Comment

by marisashealthykitchen in Home Cooking, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

So not only do I have the best husband but he is also so supportive of all my experimenting in the kitchen and my raw food diet. Only a few short weeks ago he bought me the best dehydrator ever, the Excalibur!!! We have been having so much fun! We dehydrated 2 different kind of mangoes, bananas, kiwis, pineapple, apples and strawberries. I even made fruit roll ups, sweet potato chips (BBQ and regular!) and kale chips (my favorite!!) last week, so Delicious and fun! So here is my first attempt at dinner in the Excalibur and it was super yummy!

Raw Eggplant Pizzas/Bruchetta eggplant pizza

  • 1 large eggpant  sliced 1/4″ thick (I did not peal it, but think I should have)
  • 1/2 cup nut cheese*
  • tomato slices 1/4″ thick
  • oregano and paprika

Spread tablespoon of cheese on each eggplant slice and then top with the tomato slices. Sprinkle oregano and paprika on top.
Place them in the dehydrator for 10 hours on until dry (most likely 8-10 hours), but still pliable.

* For the cheese I used the Pignoli “Ricotta” from the Zucchini-and-Green-Zebra-Tomato Lasagna with Basil-Pistachio Pesto Recipe from Pure Food and Wine

  • 2 cups raw pignoli nuts, soaked in water for at least 1 hour
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast (optional; available in health food stores)
  • 1 teaspoon sea salt
  • 6 tablespoons filtered water

Place the pignoli nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until thoroughly combined, Gradually add the water and process until the texture becomes fluffy, like ricotta

BBQ Chicken with Collard Greens and Crushed Sweet Potatobbq chicken

This recipe is adapted from the The Hearst Corporation’s Cafe57 off the The Daily Green website. This was pretty much the worst written recipe I have ever seen so I had to rewrite it for you! haha  I liked the take on a healthy southern recipe. It is great comfort food without all the grease and dairy! Enjoy!

SERVINGS
6-8

INGREDIENTS
6-4 ounce pieces of chicken breast
1 onion, diced
2 cloves garlic, chopped
1/2 cup ketchup
1/4 tablespoon cayenne pepper
1/2 teaspoon chili pepper
1/4 cup red wine vinegar
1/2 cup molasses
2 bunches collard greens, washed and rough chopped
1/2 cup white wine vinegar
5 medium sweet potatoes, peeled and diced
1 cup nonfat milk (I used plain soymilk instead)
1 tablespoon honey (I used around 4-5 tablespoons)
Salt and pepper

PREPARATION

  1. Preheat oven to 375 degrees Fahrenheit
  2. In a 4 quart saucepot, saute half of the onion and garlic for 2-3 minutes. Add the cayenne, chili powder (I used crushed red pepper instead), ketchup, red wine vinegar and molasses and whisk to incorporate. Simmer for 10 minutes and cool. (by accident I dumped the entire crushed red pepper jar into the pot! I am not one to measure exact, unless baking. So I added much more of everything so it was not too overwhelming, but it was still a SPICY BBQ Sauce!)
  3. Boil the diced sweet potatoes until tender. Drain the potatoes and return to pan. Pour the non-fat milk/soymilk into the pan and mash the potatoes, but keep some texture. Add the honey and season with salt and pepper.
  4. Lay the chicken pieces on a baking sheet in a flat layer. Brush with the BBQ sauce on both sides and place in a 375 degree Fahrenheit oven for 20-25 minutes or until done.
  5. While the chicken is baking, saute the remaining onion and garlic in a 12″ pan for 2-3 minutes. Add the collard greens and cook for 2-3 minutes. Add the white wine vinegar and season with salt and pepper to taste. I also added a little lemon juice.

Steamed Jamaican Beef Dumplings & Rice and Peas

29 Apr 2009 Leave a comment

by marisashealthykitchen in Home Cooking Tags:

img_1780_1

This is not the best food combining meal, but it was fun to make. I always love making food that involves my hands and this one was pretty creative. Plus Michael loved it and the kick that I gave both the rice and the dumplings.

I am sure this would be so delicious with soy or veggie beef crumbles!!

Jamaican Beef Dumplings

Dumplings inspired by recipe from Gourmet May 2009

This should make about 40 small dumplings

  • 1/2 cup finely chopped scallion
  • 1/4 cup finely chopped onion
  • 1/4 teaspoon tumeric
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried thyme
  • 1 1/2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound ground beef
  • 2 tablespoons fine dry bread crumbs
  • Hot sauce (preferably Jamaican)
  • 30-40 dumpling or wonton wrappers

Cook scallion, onion, curry powder, and thyme in 1 1/2 tablespoons oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 10-inch skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in beef and bread crumbs and cook until meat is just cooked through, about 3 minutes. Season with hot sauce. Cool.

Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings. Have fun with making them in fun shapes, just make sure they are sealed.

If you want you can fry them, but for healthier steamed dumplings, boil water and place dumplings without crowding in your steamer (metal or bamboo). Cover and steam for 20 minutes.

Jamaican Rice and Peas
I can’t say how authentic this is, but it was fun to put this together. This makes a lot, 10 or so servings. My own creation 🙂 By the way, when Jamaicans say peas, they mean beans not green peas. So that is why you do not see any green peas in this recipe.
  • 1 can red kidney beans
  • 1 can of coconut milk
  • 1 can green chilies
  • 5 teaspoons of salt
  • 2 scallions, minced
  • 2 fresh thyme sprigs, left whole
  • 3-4 cups of long grain rice
  • 5-7 cups of water

Stir water, coconut milk, beans, salt, scallions, thyme, and chiles together. Bring to a boil and then reduce heat to low and cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork. Discard thyme.

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