Nice. I only blended 2 cups of the finished product and I cooked the kale longer. I dislike chewy kale. After that I added 1/2 C of Quesadilla shredded cheese with 1/2 C half n half and the soup was nice and creamy w/out being gloppy. I did add some rosemary I dry and grind to a powder and some white wine. Great soup with a few minor tweaks for myself. Used 4 cups of chicken bone broth I make myself so only use 4 cups of cauliflower I roasted before hand. Only one carrot to cut some carbs out and added 2 stalks of diced celery. Great starting point you can alter for your own personal taste. Thank you for posting..I appreciate it.
Took me 3 days to eat it all but I liked it better every day. Thumbs up!
Saute the onions and garlic in a a few splashes of vegetable stock until they start to soften, about 5 minutes.
- Add in the chopped carrots, parsley and thyme. Cook a few more minutes, adding a bit more stock if needed so it doesn’t stick.
- Add in the vegetable stock and chopped cauliflower.
- Simmer until the cauliflower is tender.
- Place about 3/4 of the soup into a blender, leaving some pieces of carrot and cauliflower behind so it will be somewhat chunky.
- Process until smooth and then pour the blended soup back into the pot.
- Turn off the heat and stir in the chopped kale. Let sit for 5-10 minutes before serving to allow kale to soften.
Heck yes to roasted chicken! I love bone-in skin-on chicken and eat it pretty much every week. I must try this super fresh and delicious recipe! I’m envisioning myself gnawing on drumsticks and thighs and now my mouth is watering even though it’s only 8am. Lovely, m’dear!
- 12 free range organic chicken legs — drumsticks
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon dried thyme
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- Salt and black pepper
- 3 clove garlic — minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 4 slices of lemon for garnishing
- 1 tsp fresh parsley — chopped
In a big container/bowl, season (chicken legs) drumsticks with dried oregano, dried thyme, coriander, smoked paprika, salt, pepper, and garlic.
Pour olive oil and lemon juice over the chicken legs. Toss everything very well. Marinate overnight.
Preheat oven to 425F. Line a baking sheet with parchment paper.
Place the chicken pieces in a baking sheet.
Roast for 30 minutes or so until it begins to brown.
Flip pieces and bake a remaining 10-15 minutes or until the chicken legs get an internal temperature of 165ºF.
- Garnish with lots of fresh parsley and slices of lemon.
I’ve been making this recipe for years and it is always so delicious. It is one of my favorite go-to dishes when guests are coming over.
I made this dish this evening, but I used Hungarian Sweet Paprika for the first time with it instead of the smoked – totally changes the flavor and I actually ended up enjoying more than with the smoked. Totally recommend trying it some time!
Anyway, thank you for sharing this recipe!
- 3 lb skinless boneless chicken thighs, fat trimmed
- 1 tsp. each Kosher salt and freshly ground pepper
- 2 Tbsp. McCormick Smoked Paprika you can also use regular paprika
- 2 Tbs. olive oil
- Pressed garlic
- 1 medium onion finely chopped
- 2 cups sliced mushrooms
- 1 lb. red and white small potatoes in 1-inch chunks
- 2 cups baby carrots
- 2 Tbs. flour
- 1 1/3 cups chicken broth
- 3/4 cup white wine or white grape juice
- 1 1/2 Tbs. fresh thyme finely chopped
In a Ziploc bag, combine about 2 T. smoked paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.
I love this! However, I would love to know the conversion for agave nectar back to sugar? I prefer the organic turbinado sugar from Costco – I find it less processed than the nectar and it’s easier for me to keep in the house. Love all of the other changes though – and we love coconut oil! Costco has that now, too!
- 1/2 cup agave nectar can use honey if not vegan
- 1/3 cup Dutch-process cocoa powder
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut oil
- 1/4 cup almond butter
- 2 cups gluten-free oats
- 1/3 cup shredded coconut
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
In a medium saucepan, mix together agave and cocoa powder. Heat over medium heat until combined. Stir in almond milk and coconut oil and bring to a boil. Continue stirring and boil for one minute.
Remove pan from heat and stir in almond butter, oats, coconut, vanilla extract, and salt.
Using a spoon or cookie scoop, drop cookies onto wax paper. Let the cookies set up for about 20 minutes in the refrigerator before serving. Store the cookies in an air-tight container in refrigerator for up to one week.
- Note-You can use honey instead of the agave if you don’t need to make vegan cookies. You can also use regular rolled oats if you don’t need the cookies to be gluten-free. You can also replace the almond milk with your favorite milk. And you can also swap peanut butter for the almond butter. These cookies are very adaptable! Enjoy!
I love no-bake cookies — in fact, I just posted my own yesterday afternoon! I love that yours are not only gluten-free, but vegan. They sound great!
Roasted Vegetable Grain Bowls – a gluten free grain bowl filled with spiced roasted vegetables then covered in a creamy Tzatziki Sauce. A meal your family will love and perfect for meatless Monday!
It’s been a while since I burnt something. And when I say burnt something, I mean bad. Like the point where it is crusted on the pan!
I guess I was due. So what happened?
Moroccan Roasted Vegetables:
- 3 cups cauliflower florets
- 1 red pepper, cut into 1” cubes
- 1 yellow pepper, cut into 1” cubes
- 1 red onion, cut into 1” cubes
- 1 zucchini, cut into ½” slices
- 2 carrots, cut into 1” slices
- 14 oz. can of chickpeas (garbanzo beans), drained and rinsed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 3/4 cup plain greek yogurt
- 1/2 cup grated cucumber
- 2 tablespoons lemon juice
- 1 1/2 teaspoons dry dill
- 1 garlic clove, grated
- salt to taste
- 1 cup dry quinoa
- 2 cups water
- Preheat oven to 400.
- In large bowl, add cauliflower, red pepper, yellow pepper, red onion, zucchini, carrots, and chickpeas.
- In a small bowl, add ground cumin, smoked paprika, garlic powder, salt, ground cinnamon, and ground coriander.
- Add the spice blend to the vegetables along with olive oil. Toss to coat everything.
- Spread vegetables out on a baking sheet.
- Bake for 20 minutes.
- Remove from oven, toss the vegetables around. Bake for another 10 minutes. Remove and set aside.
- In the meantime add quinoa and water to a medium saucepan. Bring to a boil. Cover and reduce to simmer for 15 minutes. Let rest for 5 minutes and fluff the quinoa with a fork.
- In a small bowl, add greek yogurt, grated cucumber, lemon juice, dry dill, garlic clove, and salt to taste. Stir to combine everything.
- Serve quinoa with roasted vegetables and finish with 2 tablespoons of the tzatziki sauce. Serve
I made the Zucchini Bake with Tomato, Garlic, and Parmesan as a side dish to take to a dinner party this evening. The cost to prepare was very reasonable, it was quick to prep, the clean up easy, and most importantly, everyone enjoyed it. I used 4 Zucchini, that was a total of 2.5 pounds, My husband rates all the recipes I try on a scale of 1 – 10, to be a keeper it must be at least 8.5, this recipe he gave a 9! Success! It’s very tasty, and healthy too! Thank you Olena, for the wonderful recipe.
- 2 large or 2.5 lbs zucchini, cut into quarters
- 10 oz grape tomatoes, cut in halves or 2 large tomatoes, diced
- 5 garlic cloves, minced
- 1/2 cup Parmesan cheese, grated
- 1 tsp any dried herbs like basil, oregano or Italian
- 3/4 tsp salt
- Ground black pepper, to taste
- 1/3 cup parsley or basil, finely chopped
- Cooking spray (I use Misto)
- Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
- In a large mixing bowl, add all ingredients, except parsley/basil; stir to combine.
- Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes.
- Remove from the oven, garnish with basil or parsley and serve hot/warm.
Made this today. I only put 1/4 cup of the parmesan in the mix, left the other 1/4 cup to sprinkle on top before baking. Also added a splash of extra virgin olive oil on top. Very good! This would be a great meatless Monday recipe with a nice crusty loaf of bread.
Will definitely make again!
I’ve made this recipe dozens of times last summer; now that it is starting to get warmer again here in Canada I decided to try it out again. This recipe is absolutely delicious and is amazing at being guilt-free for when you want (need) seconds. Keeps me full from dinner until breakfast the next morning and is so easy to make. Thanks for sharing!
- 3 medium vine ripe tomatoes
- 2 small cloves garlic, minced
- 1/4 cup chopped red onion
- 2 tbsp fresh basil leaves, chopped
- 1 tbsp extra virgin oil
- 1 tbsp balsamic vinegar
- kosher salt and fresh cracked pepper to taste
- 3 oz part skim mozzarella, diced (omit for whole30, paleo)
- 1.25 lbs (8 thin sliced) chicken cutlets
- Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a few minutes.
- Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.
- Toss in the cheese when ready to serve.
- Season chicken with salt and fresh pepper.
- Preheat the grill to medium-high, clean and oil the grates to prevent sticking.
- Grill the chicken 2 minutes on each side, set aside on a platter and top with bruschetta and serve.
This was delicious and easy. The only thing I would change is that I was using regular boneless chicken breasts…. Next time I will butterfly them. Other than that, I wouldn’t change a thing!
Making this for sure! I do have a question though. Once you get the “rice” is it freezable either before cooking or after the recipe is made? I love to have some prepared meals on hand, plus I freeze excesses if we have leftovers. Ingredients were on my list yesterday for shopping so I have the on hand this week!! Thank you!
- 1 head cauliflower, chopped into florets
- 1 small yellow onion, finely chopped
- ½ cup frozen peas
- ½ cup carrots, cubed
- 2 eggs, beaten
- 1 Tbsp sesame oil
- ¼ cup low sodium soy sauce
- 1 Tbsp light brown sugar
- ⅛ tsp. ground ginger
- Pinch red pepper flakes
- 2 Tbsp green onions, chopped
- Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
- Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.
- Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
- Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
- Stir in cauliflower “rice” and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
- Top with green onions, serve and enjoy!
This was honestly amazing! I made it today and I wish I had made more. I added some Thai sweet chilli sauce to it and omg INCREDIBLE. My family are already asking me to make it again tomorrow. Thank you for a wonderful recipe 🙂
This was FANTASTIC! Followed the recipe but added some mushrooms to the mix and cooked those with the onions. I would cut down on lemon slices (I amy have put too many in) and use that for the juice. It is a do over. My husband was weary at first as he does not like capers but asked that we make that again. We did not serve over pasta but will next time and I would probably add a bit more juice if I did that. Thank you so much for a great healthy alternative.
- 1 lemon
- 1 pound boneless skinless chicken breasts
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon plus 4 teaspoons extra-virgin olive oil, divided
- 1 large sweet onion, sliced
- 1 clove garlic, minced
- 1 cup reduced sodium chicken broth
- ¼ cup dry white wine
- 4 teaspoons drained capers
- ¼ cup chopped parsley
- Cut lemon in half. Juice half of it, and cut the remaining half into thin slices. Cut chicken breasts into 8 thin cutlets.
- Whisk flour, salt and pepper in shallow dish or pie plate. Dredge chicken in the flour mixture, turning to coat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 5.
- Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add half the chicken and cook until the bottom is browned, 2 to 4 minutes. Turn over and continue cooking until browned on the bottom, 2 to 3 minutes. Set aside on a plate. Repeat with 2 teaspoons oil and the remaining 4 pieces of dredged chicken, adjusting the heat to medium-low to prevent the chicken from burning. Transfer the second batch of chicken to the plate.
- Wipe out skillet with a clean paper towel. Add the remaining 1 tablespoon oil and place the skillet over medium-high heat. Add onion, and cook, stirring often until soft and browned, 5 to 7 minutes. Add garlic, and cook, stirring constantly until the garlic is fragrant and just starting to brown, 30 to 90 seconds.
- Sprinkle the remaining dredging flour over the onion mixture and stir to coat. Stir in broth, white wine, capers, the lemon slices and the lemon juice, increase heat to high and bring to a simmer, stirring constantly. Add the chicken and any accumulated juices from the plate to the skillet and turn to coat in the sauce. Bring to a simmer while turning the chicken in the sauce until the sauce is thickened, and the chicken is completely cooked through and hot, 3 to 4 minutes. Stir in parsley, remove from the heat and serve.