22 Feb 2010
by marisashealthykitchen
in Home Cooking
Tags: comfort food, pasta
I love making Michael Short Ribs because I know it is one of his favorite things. Rare that I cook red meat at all, but I do this sometimes because I know he likes to eat it every once in a while. He really liked this dish but, as I found out, prefers his meat separate from his pasta. So all the leftovers I packed up were meat only 🙂 He also said that the chocolate didn’t add much, so forget about it if you don’t have that, although it did add a pretty touch to the dish. Overall, he really liked this dish, but I don’t think he has met a short rib he didn’t like.
Short Ribs with Pasta
Recipe adapted from Giada De Laurentiis
Serves 4-6
- 3 tablespoons olive oil
- 3 pounds short ribs
- Salt and Freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 1/2 cup fresh parsley leaves
- 2 cloves garlic
- 1 (14-ounce) can tomatoes (whole or diced)
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary leaves
- 2 teaspoon fresh thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 2 1/2 cups beef broth
- 3/4 cup red wine
- 1 pound pasta
- 4 to 6 teaspoons shaved bittersweet chocolate
- Place the olive oil in a large heavy soup pot over medium heat. Season the short ribs with salt and pepper, and dredge in the flour. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
- Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
- Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally.
- Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until done. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta.
- Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
Short Ribs and Sauce before cooking
Short Ribs after cooking and shredding
21 Feb 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: butternut squash, comfort food, crock-pot, quick and easy, quinoa, sides, slow cooker, snack, vegan, vegetarian
This is a great meal or side dish. The apricot and apples add such a nice sweetness and the spices were amazing! I left mine in the slow-cooker on warm for 2 hours after it was done cooking, it was still really good, but I would recommend not over-cooking this dish. I have said many time before how much I love slow-cooking. It is a tremendous time-saver and such a pleasure to come home to a house smelling so delicious and a meal ready to eat. YUM!
Butternut squash, Apricots and Apples with Quinoa
1 tbsp. cumin powder
1 tbsp. olive oil
2 onions, chopped
2 garlic cloves, minced
1 tbsp. ginger, minced
2 tsp. orange zest
1 cinnamon stick
1 tsp. turmeric
1 tsp. salt
1/2 tsp. crushed black pepper
1 cup veggie broth
1/2 cup fresh orange juice
2 medium, peeled butternut squash
2 apples, peeled, cored and sliced
1/2 cup dried apricots, chopped
1 1/2 cups quinoa
- In a skillet or heatproof slow-cooker liner, heat oil over medium heat and cook onions about 3 minutes. Add garlic, ginger, zest, cinnamon stick, turmeric, salt and pepper, stirring for 1 minute. Add veggie broth and orange juice and bring to a boil. If using a skillet transfer to a slow cooker stoneware.
- Add squash, apples, and apricots to stoneware and stir well. Cover and cook on low for 6 hours or on high for 3 hours, until vegetables are tender.
- In a pot, bring 3 cups of water to a boil. Add quinoa stirring to prevent lumps and return to a boil. Cover and reduce heat to low and simmer for 15 minutes until tender and liquid is absorbed. Add to slow cooker and stir well. Serve immediately.
15 Feb 2010
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, cacao, chocolate, coconut, coconut oil, comfort food, cookies, dessert, quick and easy, raw, snack, vegan, vegetarian
These are DIVINE! I love anything chocolate, mint and coconuty so this is the perfect snack for me! YUM! They were incredibly fast to throw together and were ready and set super fast in the fridge. I was surprised… normally it takes at least a half hour to an hour for my desserts to set and this one was ready so fast! I would suggest doubling this recipe if you want them to last at all 🙂
If you are not into mint, I would recommend leaving the peppermint oil out and making them chocolate coconut cookies. I am sure that would be deelish as well!
YUM!! Such chocolate goodness!
Cookie batter is always so good, but now that I know how good this was Done, I was happy I waited 🙂
Spoonfuls, ready to start setting
So easy to peel these off and munch!!!
ENJOY 🙂
Raw Chocolate Mint Coconut Cookies
1/2 cup Cold Pressed Coconut Oil
1/4 cup Raw Cacao Butter
1/4 cup Agave
2 Tablespoons Raw Honey or agave
1 teaspoon Vanilla
1/4 teaspoon Celtic Sea Salt
5-10 drops organic peppermint oil
1 1/2 cup Raw Cacao Powder
1 1/2 cup Shredded Coconut
- Combine all ingredients except the cacao powder and coconut in a Vita-mix or food processor and process for 2 minutes till completely combined.
- Place the Cacao Powder and Coconut in a bowl and pour the liquid mixture on top and combine with a wooden spoon.
- On a small baking tray lined with wax paper, place tablespoon spoonfuls of the mixture and set in the fridge for 10-15 minutes. By the time you know it they will be ready to munch on. Be careful, they go quick 🙂
09 Feb 2010
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: brussel sprout, comfort food, green, quick and easy, salad, sides, snack, vegan, vegetarian
As much as I love my go-to brussel sprouts, I wanted to try something new. Instead of chopping up the brussel sprouts I peeled the leaves off individually. This gave them such a light a deelish texture.I really loved this dish, but then again I have never met a brussel sprout I didn’t like. 🙂 They have such an amazing nutty flavor that I love to pair with nuts. I chose pistachios this time over my usual pine nuts. Loved it! This is also an incredibly fast cooking recipe once the sprouts have been prepped.
SO Bright and Gorgeous!!
Brussels Sprouts and Pistachios
2 tablespoons grapeseed oil, or other neutral oil
1 tablespoon minced shallot
1 pound brussel sprouts, trimmed, and leaves peeled
1/2 cup shelled unsalted natural pistachios
juice from 1 lemon
salt and pepper
In a non-stick skillet heat oil over medium-high heat and saute shallot for 30 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over and season to taste with salt and pepper. Enjoy!
03 Feb 2010
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, banana, Cashews, comfort food, dates, dessert, quick and easy, raw, sides, snack, strawberry, vegan, vegetarian
I love frozen desserts! It’s funny, I am craving soup to keep me warm and then I end up making some frozen deliciousness to end my meal. Good thing I have my fabulous husband and my snuggie to keep me warm 🙂
This was so delightful and I loved the color so much that I had to feature it in a special glass. I always make banana ice cream as my go to dessert (see my Banana Ice Cream Love) and decided to make strawberries the star this time around. YUM!!!!!
Pretty in Pink Frozen Strawberry Dessert
serves 2
2 cups Frozen strawberries
1 banana
5 dates, pitted
4 tablespoons agave
1 1/2 teaspoons Vanilla
1/2 – 2/4 cup Cashews (optional)
fresh strawberries for garnish (optional)
In a Vita-mix, processor or blender combine everything except the cashews and fresh strawberries. If you are having some trouble blending add a little bit of water. Pour into a pretty glass or bowl.
If you prefer to have this a little creamier add cashews to the blender with all the other ingredients and blend away. I chose to do a half and half…. I poured out half the mixture into our bowls and then added the cashews. I poured that mixture on top of the bowls. Add fresh strawberries on top and enjoy tremendously! YUM!
02 Feb 2010
by marisashealthykitchen
in New York Highlights
Tags: breakfast, comfort food, dessert, quick and easy, vegan, vegetarian
Souen Organic Macrobiotic Restaurant 212-627-7150 28 East 13th St. (btwn University and Fifth Ave.) & 212-807-7421 210 6th Ave. @Prince St
Soeun never disappoints and has been a favorite restaurant of mine for many years. I am not alone in that either as the restaurant is normally full with happy and hungry diners and many times has a wait. I have eaten many of the vegetarian items on the menu and have always been wonderfully satisfied. The food is simple and healthy all while managing to be delicious. I am all about the healthy vegan food. You can get total macrobiotic simple foods, fun curry and noodle dishes. I think it is fabulous that although they adhere to macrobiotic cooking they serve fish dishes and even some fried foods. When picking a restaurant to dine, it always helps when there is some food like this for friends and family to keep an open mind. Everyone I have taken here has really enjoyed their meal. I love the vibe of this place. The food, the atmosphere and the faint smell of green juice 🙂 it may not be for everyone, but I am sold!
I always get the deelish Mu Tea which has licorice, ginseng, peony root and dozen other flower and plant essences in it. Divine! The home-made seitan is great! (pictured) I have heard from other friends that their sushi is super fresh and sooo good! Plus I have seen several meat eaters enjoy the fish entrees with zeal, so it must be tasty! I typically order one of their abundant salads or get the Macro Plate (pictured). But I have tried so many of the appetizers and some noodle dishes and loved them too. There is always a big board with specials and desserts (YUM!) to choose from too.
A few months back (sorry it took me so long!) I came here with 2 of my fabulous ladies, Yi-Ching and Rae. Yi-Ching, the amazing photographer took pictures of our meal so we could show to you. Thanks ladies! We need to do this again soon 🙂
In March 2009 they opened a Ramen shop. I have wanted to take part in the Ramen craze that is everywhere around me in NYC but have not been able to since everything is also surrounded by pork there! haha! I am beyond excited to get over to the noodle shop to partake finally! Souen Organic Ramen (212) 388-1155 326 East Sixth Street
Planet Platter or Macro Platter
Home-made Seitan
Carrot Ginger Dressing, so good!
Veggie Curry
01 Feb 2010
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: chicken, comfort food, entertaining, sides, snack, vegetarian
OH MY GOODNESS, WE HAVE A WINNER!!! This was a fabulous dinner! I had the bread pudding which was insane! And Michael Loved the chicken and the bread pudding! I would say try this one asap 🙂
This chicken was pretty simple and I am guessing that any dish with white wine, garlic and mushrooms must be good! I loved making a bread pudding a little healthier by using multi-grain bread instead of plain old sugary white bread. It was divine!
Chicken and Mushrooms
4 servings
- 3 tablespoons olive oil
- 8-10 ounces cup white button mushrooms, sliced
- 2 tablespoon garlic, minced
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 6 tablespoon dry white wine
- 2 tablespoon lemon juice
- 2 tablespoon fresh parsley, minced
Heat oil in a skillet over medium heat. Add mushrooms and garlic and cook until mushrooms soften, about 5 minutes. Transfer mushrooms to plate and keep warm. Salt and pepper the chicken and add to skillet. Cook on both sides until cooked through and the browned. Add wine and lemon juice and continue cooking until reduced to 4 tablespoons, about 5 more minutes. Serve chicken with mushrooms, pan sauce and sprinkled parsley on top.
Spinach Bread Pudding
6 servings
- 6 eggs2 cups low-fat milk
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- dash ground nutmeg
- 1 10 ounce package frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded Monterey Jack cheese
- 8 slices multi-grain bread, cut into 3/4-inch pieces (crusts discarded)
Preheat oven to 375 degree. In a large bowl, whisk eggs, milk, thyme, salt, pepper, and nutmeg until combined. Stir in spinach, Monterey Jack, and bread. Pour the bread mixture into lightly sprayed or greased 13″ by 9″ glass baking dish. Bake until browned and puffed, and knife inserted in center comes out clean, 25 – 35 minutes. Remove from oven; let stand 5 minutes before serving and ENJOY!
Pre-Cooked Bread Pudding
31 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: beans, comfort food, green, okra, quick and easy, soup, vegan, vegetarian
I have made a ton of soups lately (its BRRRRRR outside!!) and was in the mood for some more heartier fare. This did the trick 🙂 So hearty, spicy, nutritious AND delicious! YUM! This is a definite pleaser! This also freezes well, just in case you don’t need all 8 servings right away 😉 You can also substitute or add other veggies & greens to your liking.
Spicy Vegan Gumbo
Serves 8
4 ribs celery, chopped
2 carrots, peeled and chopped
1 onion, peeled and quartered
1 green bell pepper, seeded, chopped
2 cloves garlic, peeled
2 tablespoons olive oil
4 cups vegetable broth
1 can (28 ounces) diced tomatoes (if you can find fire roasted, go with that)
1 can (15 ounces) kidney beans, rinsed and drained
1 box frozen chopped spinach, thawed
1/2 head green cabbage, chopped
1 package (16 ounces) chopped frozen okra
1/2 bunch flat-leaf parsley, finely chopped
2 tablespoons dried parsley
2 bay leaves
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon brown sugar
1/8 teaspoon cayenne pepper
2 cups uncooked long-grain brown rice
- Combine the celery, carrots, onion, bell pepper, and garlic in a food processor and pulse chop (do not purée).
- In a large soup pot, heat the oil over medium-high heat. Add the celery mixture and sauté for 10 minutes, stirring occasionally. Stir in the vegetable broth, tomatoes (with juice), beans, spinach, cabbage, okra, parsley, bay leaves, oregano, thyme, salt, black pepper, sugar, and cayenne pepper. Reduce the heat to medium-low, cover and cook for 30 minutes, stirring occasionally. Remove and discard the bay leaves.
- While soup in simmering prepare rice. When the rice is almost done stir in with gumbo and simmer 10 minutes more all together.
- Enjoy!
26 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, breakfast, comfort food, crock-pot, non-dairy cheese, polenta, quick and easy, sides, slow cooker, vegan, vegetarian
WE LOVE POLENTA! We love grits! Whatever you want to call it, it is deelish and one of my fave comfort foods ever! It is so simple to prepare but even simpler to eat 🙂
Sometimes when I know I have a lot of cooking to do, I love to use the slow cooker so that I can prepare one part of the meal beforehand and it is ready when I am done cooking the rest. Ahh so simple!
Pre-cooked Polenta
Soft Polenta Yummyness
Set Polenta
Polenta Square
Slow cooked Corn Polenta and Chiles
3 cups water (or milk/ or non-dairy milk)
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup yellow cornmeal
1 cup corn kernels
1 cup shredded montery jack cheese (or non-dairy cheese)
1/2 cup freshly grated parmesan cheese (or non-dairy cheese)
1 can diced mild green chiles
- In a large saucepan or flame-proof slow cooker liner over medium heat bring water, garlic, rosemary, salt and pepper to a boil. Add polenta, whisking to prevent lumps. Continue whisking until mixture begins to thicken and bubbles, about 5 minutes. Add corn, Jack and Parmesan cheeses and chiles and mix well. Transfer to slow cooker stoneware if you are using a saucepan.
- Cover and cook on Low for 2-3 hours. It will then be a soft (deelish) polenta. If you want it to set transfer to a 8×8 glass pan and place in the fridge for a half hour or so.
- Serve and enjoy either way!
LOVE POLENTA!3 cups skim milk (water or soy milk)
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup coarsley yellow cornmeal, preferably stone-ground
1 cup corn kernals
1 cup shredded montery jack cheese
1/2 cup freshly grated parmesan cheese
1 can diced mild green chiles
1. in a large saucepa over medium heat, bring milk, garli, rosemary, salt and pepper to taste to a boil. Gradually add polenta, in a steady stream, whisking to remove all lumps. Continue whisking until mixture begins to thicken and bubbles like lava, about 5 minutes. Add corn, Jack and Parmesan cheeses and chiles and mix well. Transfer to slow cooker stoneware.
2. Cover and cook on Low for 2 hours, until mixture is firm and just beginning to brown around the edges.
24 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: comfort food, cream, quick and easy, sides, snack, soup, vegetarian
I have been craving and cooking so many soups lately because of these bitter cold wintery days! This one will be sure to warm you up but I love that it is also super low in fat! Michael and our friend Jesse were both pleasantly surprised and happy to find out how yummy low-fat soups can be. Enjoy this one! Yum!!
Broccoli Cheese Soup
6 servings
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 2 stalks celery, chopped
- 1 potato, peeled and chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 28-32 ounces vegetable broth
- 2 bunches of broccoli, stems (peeled and chopped) and florets (chopped)
- 1 – 2 cups shredded fat-free or reduced-fat Cheddar cheese
- 1/2 cup fat-free or reduced-fat sour cream
- 1/2 teaspoon salt
- Heat oil in a large pot over medium-high heat. Add onion, carrot and celery and cook, stirring, until the onion and celery soften, 5 – 6 minutes. Add potato and garlic and cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring continuously for 2 minutes.
- Add broth and broccoli; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 20 minutes.
- Use an immersion blender or pour into a blender and puree soup. If you want leave it a little chunky, but I preferred a smooth puree. If you used a standing blender, pour the puree back into the pot.
- Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted, about 2 minutes. Season with salt.
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