Millet with Black Beans and Vegetables

Ingredients:
1/4 cup of millet (or quinoa)
1 can black beans, drained and rinsed
2 T minced fresh ginger
Kosher salt
1 c water

2 shiitake mushrooms, sliced
2-3 baby carrots, chopped
2 baby bok choy, sliced
1/2 shallot, sliced
2-3 T chopped red cabbage
Fresh ground black pepper
Garlic, minced (optional)

Splash rice vinegar
Olive oil

Supplies:
Cutting Board + Knife
Hot plate + Pot + Lid
Pan + Spatula

Directions:

In a small pot, combine millet with black beans, water, ginger and water.  Bring to boil, then reduce heat, and simmer covered until water is absorbed.  Remove from heat and let sit.

Note:  The bean-millet mix will last for two meals - one for now and one for later when you saute up a few more vegetables.  If serving a guest, double vegetable amounts.

Then place pan on hot plate and heat olive oil, adding in garlic (optional) and shallot for about 30 seconds when pan is hot.  Add carrots and red cabbage and cook for a few minutes to soften.  Then add mushrooms, continuing to stir.  Finally, add bok choy until leaves soften and just begin to wilt.  Remove vegetables from heat.

Place half of the grain-bean mix on plate.  Top with vegetables.  Sprinkle with rice vinegar.  Enjoy!

Candida Modification:  Ditch the vinegar.

Homemade Turkey Stew

I had already taken a bowl
before the picture :)

On a rainy day like this, there is nothing quite like a stew to warm the soul.

This cleanse-friendly stew is my first meat recipe on the blog.  After many years of vegetarian- and pescetarian-ism, I began eating organic meats in small portions when my body was encountering some health problems and I had to go off of carbohydrates for a while (my vegetarian diet being very carb-heavy).  So now instead of calling myself "vegetarian" or "pescetarian," I've settled for "I'm just particular."  :)  I was never much into labels anyway. 

I hope you meat-eaters out there enjoy the recipe. 

Ingredients:
1 lb turkey thighs or breast, cut into cubes
1 small yellow onion, peeled and chopped
1 stalk celery, chopped
1/2 qt vegetable or chicken broth
3 medium carrots, peeled and cut into slices
1 medium turnip, peeled, cut into 1/2 inch cubes
2 medium Yukon Gold potatoes, peeled and cut into cubes
(parsnips, rutabagas and beets are all good subs/additions too)
1/2 t salt
pinch of rosemary
pinch of thyme
pinch of basil
fresh ground pepper to taste
garlic to taste
olive oil

Supplies:
Hot Plate
Toaster Oven
Shallow Oven-Safe Dish with Lid
Cutting Board + Knife

Directions:
Preheat oven to 300 degrees.

Place pan on hot plate and heat small amount of olive oil over medium high heat.  Add turkey pieces and brown, 2-3 minutes on each side.  Add onions and celery to pan.  Cooking for 2-3 more minutes until onions start to become slightly translucent.

Add salt and 1/2 the broth.  Bring to simmer.  Cover and place pan in oven, cooking for one hour.

After an hour, remove from oven and add the rest of the vegetables, herbs and stock  Return to the oven and cook until vegetables are tender - approximately one hour.

Remove and let cool slightly before serving.

Apple Cider-Acorn Squash Soup

Speaking of eating in-season.  This delicious winter soup uses acorn squash and in-season honeycrisp apples.  A small acorn squash produced two perfect single servings - one for dinner and one for lunch tomorrow.  (Also great for guests!)

Like any good soup, the  recipe is a little in-exact.  Just taste and alter to your liking and squash size.

Ingredients:
1 small acorn squash - the size of a large grapefruit
2 apples
1 cup vegetable broth
1 T butter
honey
cinnamon
nutmeg
allspice
salt and pepper

Supplies:
Toaster Oven and Baking Dish
Large Pot
Juicer (or just buy the apple juice/cider instead)
Hand Blender
Spoon

Directions:
Cut the acorn squash in half.  Spoon out seeds.  Place 1/2 tablespoon of butter in each half and drizzle with honey.

Roast the acorn squash in the toaster oven at 400 degrees.  Cooking time will vary based on your oven and squash size.  But 30 - 45 minutes is a good window.  Poke squash with fork and remove when soft.  Set aside to cool.

In the meantime, chop and juice the two apples.  Mine made about 12 ounces of juice.  Place apple juice in large pot and dash with cinnamon, nutmeg and allspice.  Bring to boil and reduce to simmer.  Cook for 5 - 10 minutes.

Add 1 cup vegetable broth and cook for a few more minutes.  Remove from heat. 

Drizzle any liquid butter and honey from the center of the squash into the pot, then scoop the squash out of its skin using a spoon.  Put squash in pot with juice/broth, throwing away the skin.

Using hand blender, puree squash into soup.  Add more broth as necessary for appropriate thickness.   Taste.  Add salt and pepper as desired.

Served Best With:  Fresh Bread

Candida Modification:  Lose the honey

Salmon Enchiladas

Intimate homes may only host intimate gatherings ... Here's a great recipe for dinner for 2.

Ingredients:
1 pound salmon
1/2 cup water
1/4 cup tomato paste
2 tablespoons vegetable oil
1/4 t chili powder
1 t cayenne
2 t diced green chilis
1 t minced garlic
1/8 t cumin
2 T minced white onions
4 tortillas
shredded mexican cheese
sour cream

Supplies:
Hot Plate + Large Pot + Small Pot
Toaster Oven + 9" Square Baking Dish

Directions:
Begin by preparing the salmon - you can boil, grill, barbeque, etc.  With the Spice Studio Setup, boiling seemed most practical.  When salmon is cooked, remove from heat and drain water.  Set aside to cool.

HOT PLATE TIP:  I like to heat the water up in the electrical kettle first before putting it in the pot, because the hot plate takes a while to get water boiling on its own.

In the meantime, mix the water, tomato paste, oil, seasonings and onions in a small pot.  Place on hot plate and cook on medium heat for several minutes until onions begin to soften.  Remove from heat.

Preheat the toaster oven to 350 degrees.

Place several spoonfuls of sauce in the bottom of the baking dish and spread across the bottom.  Take a tortilla, spread the inside with a spoonful of enchilada sauce.  Fill with salmon and cheese.  Fold tortilla over and place in pan.  Repeat with remaining tortillas.

Top enchiladas with remaining sauce and desired amount of cheese.  Bake for 10 - 15 minutes until cheese is melted and edges of tortilla are slightly crisp.

Remove from oven.  Top with sour cream and serve.

RECIPE NOTE:  These enchiladas are fairly spicy.  Use less cayenne if you don't like them so spicy.  And for more spice, add additional cayenne or serve with pico pica hot sauce.

Best Served With:  Corona w/ Lime, Corn on the Cob, and/or Chips w/Salsa and Guacamole.

Special thanks to my beautiful dinner company who joined me for libations, satiation and good conversation last night.