Provencal Chicken with Rosemary Orzo

16 Feb 2010 Leave a comment

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

This was a great dish. Michael loved it all and I thought the orzo was so simple yet super flavorful! I forgot to drain the can of tomatoes so it took me longer to reduce the sauce, so please do not make the same mistake I did 🙂 Although I did not eat the chicken, I knew this was going to be a good one because I love these flavors. Tomatoes, Olives, Leeks and White Wine, OH MY! YUM! Enjoy!

Check out those boiling bubbles!!!

Provencal Chicken with Rosemary Orzo
Recipe adapted from Gourmet

Provencal Chicken
Serves 6

6 boneless, skinless chicken breasts
2 tablespoons olive oil
1/2 cup dry white wine
2 garlic cloves, minced
white part of 4 leeks, halved lengthwise, sliced 1/4 inch thick crosswise, washed well, and drained (make sure to drain!)
2 cups chicken broth
a 28-to-32 ounce can diced tomatoes, drained
1 teaspoon freshly grated orange zest
1 cup drained Niçoise or Kalamata olives

Pat chicken dry with paper towels and season with salt and pepper. In a large heavy flameproof casserole pan or deep skillet, heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate.

Turn on the fan, unless you want to the smoke detector going off 🙂 Add wine to casserole and boil, scraping up browned bits, until almost evaporated. Add garlic, leeks, broth, tomatoes, zest, and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until chicken is cooked through, about 15-20 minutes. Transfer chicken to a platter.

Add olives to tomato mixture and boil sauce until thickened slightly. Season sauce with salt and pepper and serve with chicken and rosemary orzo.

Rosemary Orzo
Serves 6

1 pound orzo
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary leaves

Bring a 6-quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well and in a large bowl toss with oil, rosemary, and salt and pepper to taste.

Raw Chocolate Mint Coconut Cookies

15 Feb 2010 4 Comments

by marisashealthykitchen in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , ,

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

  1. Combine all ingredients except the cacao powder and coconut in a Vita-mix or food processor and process for 2 minutes till completely combined.
  2. Place the Cacao Powder and Coconut in a bowl and pour the liquid mixture on top and combine with a wooden spoon.
  3. 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 🙂

Brussels Sprouts and Pistachios

09 Feb 2010 1 Comment

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

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!

Pretty in Pink Frozen Strawberry Dessert

03 Feb 2010 1 Comment

by marisashealthykitchen in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , ,

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!

Souen Organic Macrobiotic Restaurant

02 Feb 2010 1 Comment

by marisashealthykitchen in New York Highlights Tags: , , , , ,

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

Anita Lo Wine Dinner at Counter

01 Feb 2010 Leave a comment

by marisashealthykitchen in In the News, New York Highlights Tags: , ,

This is so fabulous! She is amazing and so is Counter, what a perfect combo! ENJOY!

Anita Lo Wine Dinner at Counter
(read on http://thestrongbuzz.com/)

She’s been on Top Chef Masters and is the executive chef/owner of the Michelin-starred Annisa.  On February 3 at 7 p.m., Anita Lo is cooking a fabulous dinner at Counter, a vegetarian bistro in the East Village, with wine pairings from Bloomer Creek, a New York vineyard that produces award-winning wines in the Finger Lakes region. The four course menu ($65 per person, $30 for wine pairing, excluding tax and tip) features dishes like salad of edamame and peanuts with Korean chili, and six onions with green lentils and red wine reduction. The wines, such as dry riesling and pinot noir, will enhance the vegetarian menu.       Counter is located at 105 First Avenue (212-982-5870).

Spicy Vegan Gumbo

31 Jan 2010 4 Comments

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

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

  1. Combine the celery, carrots, onion, bell pepper, and garlic in a food processor and pulse chop (do not purée).
  2. 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.
  3. While soup in simmering prepare rice. When the rice is almost done stir in with gumbo and simmer 10 minutes more all together.
  4. Enjoy!

Slow Cooked Corn Polenta and Chiles

26 Jan 2010 6 Comments

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

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

  1. 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.
  2. 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.
  3. 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.

Vegan Creme of Artichoke and Mushroom Soup with Pesto

21 Jan 2010 3 Comments

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

This soup was sooo good! Thanks Bryanna! It was super easy and super deelish! I love artichokes and the taste that lingers in your mouth after you have eaten them. This soup is just divine and super creamy and Vegan! Yum! Highly recommend! Bryanna also listed the nutrition stats, which is always helpful!

Plus I just found out this is the coldest winter in NYC since 1977. No wonder I am craving soups lately!

Vegan Creme of Artichoke and Mushroom Soup with Pesto
adapted from Vegan Feast Kitchen
Servings: 4

2 tablespoon vegan margarine or olive oil
1 1/2 cups fresh crimini or white mushrooms, chopped
2 shallots, chopped
2 tablespoons white unbleached flour
6 cups lite soy milk or other nondairy milk
2 tablespoons No-Chicken Bouillon/Soup Base
2/ 14 oz. cans artichokes hearts in water, well-drained and chopped
(OR use two 9 oz. pckgs. frozen artichoke hearts, thawed, drained and chopped)
2 tablespoons non-dairy basil pesto (I made my own but you can just use a packaged brand )
salt and freshly ground black pepper to taste

  1. Melt the vegan margarine or heat the olive oil in a large pot. Add the mushrooms and shallot and stir-cook over medium-high heat, about 5 minutes.
  2. Stir in flour and stir-cook for 1 minute.
  3. Vigorously stir in the nondairy milk and bouillon and let it come to a boil, stirring. Cook 1 minute, stirring consistently.
  4. Add the artichokes, reduce the heat to a simmer and cook, uncovered, for 5 minutes.
  5. Either use an immersion blender to puree the soup or Carefully pour into a blender and puree there.
  6. If you are using an external blender pour back into the pot.
  7. Add the pesto and stir to combine.
  8. Serve and Enjoy immediately.

Nutrition Facts
Nutrition (per serving): 285.1 calories; 27% calories from fat; 9.0g total fat; 0.0mg cholesterol; 3578.0mg sodium; 1272.9mg potassium; 44.1g carbohydrates; 12.9g fiber; 14.5g sugar; 31.2g net carbs; 22.3g protein; 5.6 points.

Check out the steam coming off the top of the soup!

Grapefruit and Endive Salad

19 Jan 2010 Leave a comment

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

Another day, another salad! There are so many fun veggies and fruits out there that the combinations are endless! I really love this one but I also really love grapefruits so it was perfect for me. If you are not serving this right away, or have leftovers, keep the dressing and grapefruit separate from the greens. This will give you a couple of days to finish the salad.

I love that gorgeous Winter Citrus! Take advantage of it while you can 🙂

Grapefruit and Endive Salad

2 medium grapefruit
2 heads Belgian endive
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons capers
1/2 teaspoon agave
1/2 teaspoon salt
1/4 cup olive oil
1 pound mixed baby greens or mixed salad greens

  1. Over a bowl, peel grapefruit and cut sections. Place sections on a plate and squeeze the remaining juice out of the membrane and into the bowl.
  2. Cut endives lengthwise into strips.
  3. Add salad greens, grapefruit sections, and endive to dressing in bowl.
  4. In a serving bowl, combine balsamic vinegar, mustard, capers, agave, salt, and 2 tablespoons grapefruit juice. Add the olive oil while whisking the mixture together.
  5. Either reserve the rest of the grapefruit juice, or drink immediatley like I do!

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