RECIPE: Veggie and Cheese Breakfast Casserole

I bought a LOT of spinach at the market the other day. Some much that I was worried it would go bad before we could eat it all, so I started looking for new ways to prepare it. I already had mozzarella cheese for the zucchini dish last night, so I wanted to incorporate the remained into the dish. I found a recipe for spinach mozzarella egg bake on Kalyn's Kitchen, so I decided to see what else I had in the fridge that needed to be used. With my modifications, here's what I came up with ...
VEGGIE & CHEESE BREAKFAST CASSEROLE

INGREDIENTS:
6 packed cups of organic baby Spinach
1 tablespoons Olive Oil
1 1/2 cups Mozzarella Cheese
4 ounces Mushrooms - chopped
1/4 of a sweet onion - chopped
Sea Salt
Pepper
Trader Joe's 21 Seasoning Salute
8 Eggs

DIRECTIONS:
1. Preheat oven to 375 degrees. Lightly coat a 9 X 13 casserole dish with olive oil.
2. Heat a large skillet, lightly coat with olive oil, and add all spinach at once. Stir spinach often until it's all wilted. Spread evenly in casserole dish.

3. Add a little more olive oil to your skillet and sauté the mushrooms and onions. Stir them often. You dont want them to brown - just soften.

 4. Layer the vegetables on top of the spinach, then cover with grated mozzarella cheese, then sprinkle with seasonings.

5. Beat eggs, salt, and pepper well, then pour evenly over the vegetables and cheese. 

6. Using a fork or spoon, blend ingredients lightly to insure even distribution.
7. Bake for 35 minutes. The mixture will be completely set and starting to brown. Remove from oven and let it rest for 5 minutes before cutting.

8. Cut. Plate. Serve. Enjoy!

(I served this with my  Crunchy Chewy Fruit and Nut Bars , fresh strawberries, and a Carrot Spice Smoothie!)

RECIPE: Roasted Chicken Vegetable Soup

I absolutely LOVE the Roasted Chicken and Barley soup I posted while back, but I wanted to adapt that recipe to something totally grain-free. I had several varieties of squash, so I altered the recipe a bit. Here's what I came up with ... a healthy, nutritious, Paleo/Primal soup!
ROASTED CHICKEN VEGETABLE SOUP

INGREDIENTS:

2 tablespoons Olive Oil
½ cup white Onion – fine dice

1 stalk Celery – thinly sliced
1 large Garlic clove – minced (I used Wildtree Garlic Galore)

6 ounces white Mushrooms – chopped
1 medium roasted Chicken – meat shredded
2 Bay Leaves

1 Zucchini - cut in half, then sliced

1 Yellow Squash - cut in half, then sliced

2 - 3 cups organic Spinach
1 14 ½ ounce can chopped Tomatoes
6 cups of organic Chicken Broth (I used Wildtree Chicken bouillon soup base and water)

Sea Salt

Fresh ground Pepper

DIRECTIONS:

1. Begin by preheating soup pot on medium heat for 1 minute.

2. Add olive oil and sauté the onions and celery for 2 minutes, stirring occasionally. Do not brown.

3. Add garlic, mushrooms and bay leaves and continue sautéing for additional 3 minutes.

4. Add 1 cup broth, zucchini and yellow squash. Stir and bring to a boil.

5. Add tomatoes and the rest of the broth. Stir and bring to a boil.
6. Once boiling reduce to a simmer and partially cover with lid.

7. Cook for 15 minutes.

 8. Add shredded chicken and continue to simmer for another 15 minutes.

9. Add spinach and simmer for 3 - 5 minutes.

10. Taste and season.

There's even some left for another meal or three!

FOODS: FRESH PRODUCE - What We Eat

I decided to keep a running log of fresh organic produce that I pick up at Trader Joe's, Whole Foods Market, Raley's/Belair, and California Certified Farmers' Markets. My plan is to post links to the recipes I use for each item. Sometimes there will be a use listed that's not a link ... such as used in a salad or eaten raw for a meal or a snack. 

Revised: January 27, 2012

HOW THEY ARE USED:
2 white sweet potatoes: 
3 red sweet potatoes: Sweet Potatoes with Pecans
1 acorn squash: 
baby spinach: Salads
2 broccoli crowns: 
4 tomatoes:   Guacamole
2 avocados:  Guacamole
2 peppers: roasted
cherry tomatoes: Salads
1 cauliflower: Mexican Cauliflower Rice
sliced white mushrooms: Pot Roast with Carrots and Mushrooms
carrots: Pot Roast with Carrots and Mushrooms

Fruit added January 20, 2012

HOW THEY ARE USED:
4 bananas: Pina Colada Smoothie, Fruity Power Smoothie, Tropical Energy Smoothie
1 pineapple: Pina Colada Smoothie, Tropical Energy Smoothie
2 home grown grapefruits: Breakfasts
6 home grown oranges: Breakfasts
2 large fuji apples: Breakfasts
4 small fuji apples: Fruity Power Smoothie, Breakfasts
2 peaches: breakfast, Fruity Power Smoothie

Revised January 21, 2012

 HOW THEY ARE USED:
2 white sweet potatoes: 
2 acorn squash: Acorn Squash with Pecans and Ginger
2 artichokes: Steamed Artichokes
2 red bell peppers: Roasted
4 avocados:  Fruity Power Smoothie, Tropical Energy Smoothie, Guacamole
1 crown broccoli: Roasted Broccoli,
5 tomatoes:  Mexican Cauliflower Rice, Guacamole
2 heirloom tomatoes: Salads
okra: Roasted Okra

January 20, 2012

HOW THEY ARE USED:
2 artichokes: Steamed Artichokes
5 tomatoes: Salads,  Guacamole
white mushrooms: Mediterranean Stuffed Eggplant

January 14, 2012

HOW THEY ARE USED:
3 avocados: Paleo Chocolate Pudding, Bacon Egg Avocado Tomato Sandwich
1 eggplant: Mediterranean Stuffed Eggplant
2 acorn squash: Acorn Squash with Pecans and Ginger
1 butternut squash: Italian Sausage & Butternut Squash Lasagna
1 bag of organic spinach: Frittata, Salads
3 roma tomatoes: Bacon, Egg, Avocado and Tomato Sandwich
1 onion: Italian Sausage & Butternut Squash Lasagna, Frittata
1 red bell pepper: Italian Sausage & Butternut Squash Lasagna, Frittata
5 heirloom tomatoes: Frittata, Salads
1 container of golden grape tomatoes: Salads
2 crowns broccoli: Roasted Broccoli, 
1 pound of okra: Roasted Okra

RECIPE: Guacamole

Fajita chicken, Mexican rice, hot and spicy roasted sweet potatoes ... Sounds like guacamole would fit right in! Good thing I had a few avocados and tomatoes to spare!

INGREDIENTS:
2 avocados
1 tomato
1 1/2 teaspoons lemon juice
1 tablespoon minced onion
2 tablespoons mayonnaise
1/4 teaspoon chili powder
1/4 teaspoon ground black pepper
sea salt to taste

DIRECTIONS:
1. Peel and mash avocado in a bowl.

2. Wash and dice tomato, removing excess water.
3. Add lemon juice, mayonnaise, tomato, onion, chili powder, pepper and salt.

4. It's best made at least 30 minutes in advance so the flavors blend.

RECIPE: Roasted Chicken & Barley Soup

I have been a big fan of Gavan Murphy for a while now. I will be posting several of his recipes ... Some as he posted them, some with my modifications. 
We have been invited to attend a Christmas Eve "Soup Potluck" and I was at a loss as to what to take. I checked Gavan's recipes and found this one. Since my neighbor sells Wildtree Products I wanted to incorporate at least two of their products into the recipe. I used their Chicken Bouillon Soup Base and their Garlic Galore Seasoning Blend. Here's a link to her Wildtree page for more information about their wonderful products: Wildtree
So, here's the recipe!
INGREDIENTS:

2 tablespoons olive oil (I substituted Wildtree Grapeseed Oil)
½ cup white onion – fine dice
½ cup celery – thinly sliced
1 large garlic clove – minced (I used 1 tsp. Wildtree Garlic Galore Seasoning Blend)
6 ounce baby portabella mushrooms – chopped
1 medium roasted chicken – meat shredded
1/3 cup barley
2 bay leaves
1 14 ½ ounce can chopped tomatoes
6 cups of low-sodium chicken broth (I used 6 cups of water and 4 tablespoons Wildtree Chicken Bouillon Soup Base)
3 tablespoons. fresh parsley – chopped


½ lemon – zested (I didn't have a lemon, so I omitted this)

DIRECTIONS:

1. Begin by preheating soup pot on medium heat for 1 minute.
2. Add olive oil and sauté the onions and celery for 2 minutes, stirring occasionally. Do not brown.
3. Add garlic, mushrooms and bay leaves and continue sautéing for additional 3 minutes.
4. Add broth and tomatoes. Stir and bring to a boil.
5. Once boiling reduce to a simmer and partially cover with lid.
6. Cook for 15 minutes.
7. Add barley and cook for 20 minutes.
8. Add shredded chicken and continue to simmer for another 15 minutes.
9. Finish by adding fresh chopped parsley and lemon zest.
10. Taste and season.
And now for some photos ... 

 Soup's ready ... Just added the fresh parsley and a little fresh ground pepper!
Could this possibly look any more festive?

 We each had a HUGE mug of soup and this is what was left over. 

 These are the Wildtree products I used ... Well, and their Grapeseed Oil.