Recipes from New Products Tasting~~May 17, 2014

Sangria

1 bottle Wildtree Simple Sangria Mixer

1 (750ml) bottle red wine (Pinot Noir, Malbec, Cabernet Sauvignon, Rioja)

1 lime or lemon, sliced

1 apple, sliced

1 orange, sliced

Mix together the Sangria mixer and red wine.  Add sliced fruit, if desired.  Best if made & refrigerated 3-4 hours before serving.

Fresh Coleslaw featuring our Fresh & Easy Coleslaw Dressing

2 cups green cabbage, shredded

2 cups red cabbage, shredded

2 cups carrots, grated

¼ cup diced onion

¼ cup diced radishes (optional & was not in my tasting recipe)

3 oz Wildtree Fresh & Easy Coleslaw Dressing (or more to your tasting)

In a medium bowl, mix together all ingredients.  Toss to combine and refrigerate for 10-15 minutes to allow flavors to combine.  Serve chilled.

Grilled Shrimp, Walnut & Goat Cheese Salad featuring our new Cranberry Poppy Seed Vinaigrette

Mixed greens

Goat cheese crumbles

Toasted sliced almonds

Fresh organic strawberries, sliced

Wildtree’s Cranberry Poppy Seed Vinaigrette

Spanish style shrimp made with Adobo Seasoning

I made the shrimp according to the following Freezer Meal recipe:

Spanish Style Garlic Shrimp

1 lb peeled, raw shrimp

2 TBSP Roasted Garlic Grapeseed Oil

1 tsp Adobo Seasoning Blend

2 tsp fresh lime juice (juice of one lime)

¼ tsp crushed red pepper flakes

Put all ingredients in a freezer bag or bowl and marinate several hours.  When ready to prepare – sauté stovetop until done.

Assemble all ingredients and add salad dressing to individual servings when ready to eat.

Roasted Oven Fries to showcase our Organic Ketchup

4 medium russet potatoes, washed and cut into 8 equal sized

¼ cup Wildtree Organic Coconut Oil

1 TBSP salt

½ tsp black pepper

Preheat oven to 450 degrees.  Place ¼ cup coconut oil in a small container.  Sit the container in a bowl of hot water until oil liquefies.  Toss potato wedges with liquefied coconut oil, salt and pepper.  Lay out potatoes in a single layer on a baking sheet.  Bake until bottom side of potatoes are a deep golden brown color, about 20 minutes.  Gently flip each potato over and bake another 10 minutes, or until the other side is deep golden brown.  Remove from oven and season with additional salt, if desired.  Serve with Wildtree’s Organic Ketchup.

Asian Stir fry featuring our new Asian seasoning blend

2-3TBSP Wildtree Asian Spice Blend, depending on how spicy you prefer

1 lb chicken breasts, cubed

1 TBSP Wildtree Hickory Grilling Grapeseed Oil (or other Wildtree oil you have on hand – BUT these are the best with the Hickory Grilling!)

Preheat oven to 350 degrees.  In a small bowl, toss the chicken cubes with the grapeseed oil.  Then add desired amount of the Asian spice blend and mix thoroughly.  Put on baking sheet and bake until done.

Gluten Free Muffins featuring our new Coconut Oil

Note: The Wildtree  Gluten Free muffin mix makes A LOT of muffins – 32 mini’s or 12 regular sized so I routinely “half” the mix and make only a half of a batch at a time. The following recipe is for ½ a batch. If you plan to make the whole box, simply double the recipe below.

½ package mix of Wildtree Gluten Free Muffin Mix

3 eggs (5 eggs are sufficient if you are doubling)

1 scoop of One World Way or Jay Robb egg white protein powder

2 full TBSP ground flaxseed

½ cup Almond milk, add more as needed

1 heaping TBSP Wildtree Organic Coconut Oil – liquefied so it mixes in easier.

Preheat oven to 350 degrees and grease a mini muffin pan with Wildtree’s coconut oil (I used a silicon type flexi Demerle pan – made 18 minis).  Place ½ muffin mix, eggs, protein powder, flaxseed, almond milk, and coconut oil.  Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.  Spoon the batter into the prepared muffin tin.  Sprinkle about ¼ tsp per muffin of Wildtree Oatmeal Coconut mix-in.  Bake for 10-12 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Smoky Tomato Mozzarella Tuscan Bean Soup

2 cans Cannellini beans, drained
1 can diced tomatoes
1/2 can tomato paste
1/2 cup chopped onion
4 chopped fresh garlic cloves
1 TBSP Garlic, Smoky Bacon OR Hickory Grilling Grapeseed Oil 
2 TBSP Wildtree Smoked Mozzerella & Tomato Blend
4 leaves of fresh basil (if you have on hand - can also use dried)
1 tsp dried oregano
1 tsp dried parsley 
32 oz chicken broth
Red Pepper Flakes to taste (optional)
1 pkg of Al Fresco Chicken Sausages - cut into slices - I used Smoked Andouille

First heat your grapeseed oil  in a large soup pot. Toss in your chopped onion & garlic. Saute'
Next stir in tomato paste and let simmer while stirring for a couple of minutes. Throw in can of diced tomatoes - undrained...throw in drained cans of beans...Add herbs & seasoning blend. Add sliced chicken sausages.  Simmer for at least an hour for a flavorful, savory soup.

From My Wildtree Kitchen to yours!

Donna's Salad Dressings

“Go To” Everyday Dressing

4 TBSP lemon juice or juice of two fresh lemons

4 TBSP water

½ cup balsamic vinegar or any of Wildtree’s flavored vinegars

4 TBSP Natural Grapeseed Oil

1 TBSP Garlic Galore

1 tsp Ranchers Steak Rub

½ tsp California Pepper Blend

Hickory Chipotle Vinaigrette

½ cup red wine vinegar

1/3 cup honey

2 tsp Grey Poupon Dijon mustard

1 tsp lime juice

1 tsp smoked paprika

1¼ tsp Chipotle Lime Rub

¼ tsp Garlic Galore

¼ tsp Hearty Spaghetti Blend

¼ cup Hickory Grilling Grapeseed Oil

Zesty Orange Dressing

2 tsp orange zest

1 cup orange juice

¼ cup Dijon mustard

¼ cup rice, balsamic or red wine vinegar

¼ cup Zesty Lemon Grapeseed oil

1 tsp Ranchers Steak Rub

½ tsp Garlic Galore

1 tsp Chipotle Lime Rub

Asian Ginger Dressing

¼ cup water

1 tsp ginger powder or grated fresh ginger

1/3 cup rice vinegar

1/3 cup soy sauce or GF substitute

¼ cup Natural Grapeseed Oil

3 TBSP Sweet Onion Spread

2 tsp Garlic Galore

Poppy Seed Vinaigrette

½ cup rice vinegar

2-3 TBSP of sugar or you can do like me and use a combination of sugar & stevia

½ tsp dry mustard

2 tsp poppy seeds

¼ cup Natural Grapeseed Oil

½ tsp Ranchers Steak Rub

Broccoli Slaw Dressing

½ cup rice vinegar

1 TBSP lime juice

1 TBSP sugar (or stevia works great as well - to taste)

¼ cup Wildtree Grapeseed Oil

2 tsp Garlic Galore

1 tsp Ranchers Steak Rub

Lemon Dill Dressing

¼ cup apple cider vinegar

3 TBSP water

½ cup Lemon Grapeseed Oil

1 tsp Dill Blend or Opa Greek Seasoning Blend

¼ tsp Ranchers Steak Rub

"French" Garlic & Herb Dressing

¼ cup apple cider vinegar

3 TBSP water

1 tsp dark brown spicy mustard

½ cup Garlic Grapeseed Oil

1 heaping tsp Garlic & Herb Blend

Sammy T's Gluten Free Bean & Grain Burgers

1 TBSP Natural or Garlic Grapeseed Oil
1 (19 oz) can garbanzo beans
1/4 cup tahini
1/2 cup gluten free bread crumbs
1/4 cup gluten free tamari
1/2 tsp Garlic Galore
1 cup cooked brown rice
1/4 cup ground flax seed
1/2 onion, finely chopped

Saute the onion in grapeseed oil. Then grind up the garbanzo beans in a Magic Bullet/Blender and grind up the flaxseed in a mini coffee grinder.  Mix all the ingredients and form into patties.

Spanish Style Garlic Shrimp

Spanish Style Garlic Shrimp  2 Tablespoons WT Roasted Garlic GSO 2 Teaspoons fresh lime 1 teaspoon WT Adobo Seasoning Blend 1/4 crushed red pepper flakes 1lb jumbo shrimp, peeled, deveined 1 large red bell pepper, cut into 1 inch squares 8 wooden skewers -- I soke mine in water  Mix all ingredients in a freezer bag. Remove air and marinate for at least 2 hours. Preheat grill to medium heat. Alternately skewer shrimp and pepper. Grill shrimp approximately 1 to 2 minutes per side.

Texas Caviar

WILDTREE'S TEXAS CAVIAR


2 (15 oz) cans of black beans, drained
2 (15 oz) cans of black eye peas, drained
1 small bag of frozen corn, defrosted by running cold water over it.
1 (4 oz.) can green chilis
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
1 bunch of cilantro, washed and chopped 
1/4 c. Garlic GSO
.5 tsp Garlic Galore
sprinkle of Ranchers Steak Rub

Mix all the above ingredients together. Next mix 1/2 cup rice vinegar
1/4 cup Garlic Grapeseed oil, 1/3 cup cane sugar, 1/2 tsp. Garlic Galore seasoning blend. Pour this dressing over the rest of the ingredients, sprinkle with Ranchers Steak Rub and refrigerate. My daughter makes this non stop over the summer with Baked Scoops it is a great snack!

Bruchetta

AMAZING BRUCHETTA


1 vine ripened Tomato
1 tsp. Garlic Galore Blend
1 tsp. Scampi Blend
1 tablespoon Roasted Garlic Grapeseed oil
Crusty bread of your choice

Brush sliced bread with Garlic GSO. Chop tomato & add the seasoning blends. Top each bite sized piece of bread with tsp. of tomato mixture and sprinkle with Parmesan cheese. Put under the broiler for about 10 minutes.

Scampi Veggie Kabobs

SCAMPI VEGGIE KABOBS 


Garlic GSO
Scampi Blend
Zucchini
Corn
Onion

These are soooooo easy and taste soooooo good! 

Cut up fresh zucchini in bite sized pieces. 
Clean fresh corn and cut the ears into 2-3" pieces. 
Peel a sweet onion and cut into 1 1/2 to 2 inch pieces. 
Put all veggies in a bowl and cover lightly with Garlic GSO
Next sprinkle with Scampi Blend until all are well-covered. 
*For best flavor - let the veggies marinate in the refrigerator for an hour or so.*
Skewer the veggies and place on the grill. 
Keep a close eye - as it only takes them about 10-15 minutes on a hot grill. 

Who needs chips? Baked garbanzos are my new snack!

Baked Garbanzo Beans!!

What a surprise these are! All the years I've been using garbanzo beans to make bean & grain burgers and to toss on my salad -it never occurred to me to roast them until recently. But with 6 grams of protein/6 grams of fiber & 20 grams of carbs (net carbs would be 8!) for a ½ cup they make the ideal snack!  The sky is the limit regarding what spice blends you use - they can be savory, smoky, spicy - you choose!


Ingredients:
1 can garbanzo beans
1 tablespoon Grapeseed oil - any of the flavors work. We've experimented with garlic, hickory & bacon so far & I want to try lemon as well.
Your choice of Spice Blend - we've enjoyed Ranchers, (of course!), Lemon Rosemary, Cajun, Chili & I'm thinking Adobo, Chipotle Lime Rub & Garlic Galore would be good as well. 
If you try this and have a favorite - be sure to share with all of us! The amount completely depends upon you and the intensity of the blend. For instance - I found myself using a larger amount of the Lemon Rosemary which is fairly mild as opposed to the Cajun which is rather pungeant.
After you've rinsed the beans, pat them dry with a papertowl. Then toss with grapeseed oil & spice blend and spread on a baking sheet lined with parchment paper or your DeMarle Silpat on a Holey Sheet(this works best!!)  
Bake at 400 degrees for 30 minutes - stirring the beans about halfway through.
Store in a container with an airight lid. (that is if you have any left to store!!)

Out Of This World Fish Taco

Hey there-

For the life of me I cannot find the Fish Taco Recipe so I’ll just retype it for you. It is SOOOO easy!

Ingredients needed:

1 lb of white fish (orange roughy, flounder, cod, haddock)

WT’s Garlic or plain Grapeseed oil

WT’s Chipotle Lime Rub

Fresh Corn Tortillas

Finely Shredded cabbage

¼ cup Vegenaise Mayo – the grapeseed oil mayo

Juice of ½ a lime

Put 1 tablespoon of GSO in skillet and heat. Add fish. Saute until white and cooked through and through. Using a spatula – break up in small chunks. Sprinkle with the Chipotle Lime Rub to taste. This rub has some heat and a bite to it – so taste test as you go. When fish is done – sprinkle juice of ½ lime over cooked fish.

While your fish is sautéing – shred some fresh cabbage. Also – heat  your corn tortillas. You can do this in the microwave. OR our favorite is to pan sauté them on both sides in a little plain GSO. Also prepare your Vegenaise for atop the taco’s – simply mix ½ tsp. of the rub with ¼ cup of the Vegenaise – adjust to your taste buds either by increasing the amount of rub or the amount of mayo.

After your fish is done and seasoned to your liking – fill your heated tortilla. Top with shredded cabbage and a dollop of the Vegenaise seasoned with the Chipotle Lime  Rub.

YUM! Enjoy!!

Shrimp Scampi

AND HOW ABOUT GOOD OLD SHRIMP SCAMPI?
It doesn't get any easier than this:

1 lb fresh or frozen shrimp that you've defrosted & peeled
5 tablespoons Wildtree Garlic Grapeseed Oil
4 Tsp Wildtree Scampi Blend
1/2 lb of linguine or other type pasta (or no pasta at all - you can serve the shrimp with a variety of vegetables & salad)

If you are serving with Pasta - cook it ahead of time and reserve 1/4 cup pasta water before draining.

Place 3 tablespoons of the grapeseed oil, 1 1/2 tsp. of the Scampi Blend and the shrimp in a COLD skillet.  Toss and bring to a low heat, cooking until shrimp are pink, turning often. Remove shrimp from the pan leaving the cooking juices behind. Add the remaining 2 tablespoons of Grapeseed oil, 1/4 cup of pasta water and 2 1/2 tsps Scampi Blend to the skillet. If you don't have pasta water - just add 1/2 tsp. of cornstarch or potato flour to 1/4 cup water. Add the cooked pasta  or vegetables to the pan and toss on low heat. Toss with the shrimp.

Greek Chicken Pasta -- CARB FREE

GREEK CHICKEN W/CARB FREE PASTA

Yes- you read that correctly CARB FREE PASTA! Let me introduce you to one of the wonders of the world - Kelp Noodles. I've been reading about these and something called No Oodles otherwise known as Shirataki noodles and finally had to jump in and give them a try. The thought of being able to enjoy gluten free and low carb/no carb pasta was too hard to turn down. My shipment of Kelp noodles came first and that is what I included in today's recipe. Kelp Noodles are made only of kelp which is a sea vegetable and sodium alginate which is a natural form of salt extracted from brown seawood. Now don't get all weirded out - just think NO CARB PASTA.NO CARB PASTA. They come in vacuum pack bags with a little water.  Eaten right out of the bag they have no distinct flavor at all which means they assume the flavor of whatever you add to them. Cold and unheated they have a tiny bit of crunch to them but cooked in a dish like I did tonight - they have a similar texture to Japanese rice cellophane noodles. I am not aware of a local source of these noodles (if someone else does - please let me know). For more information go online to a company  called Sea Tangle - they provide recipes and information about their products.  While they only sell their products by the case - I found a website that sells the noodles for $3.95 for single packages  -- http://store.naturalnews.com/index.php?main_page=product_info&products_id=1001993&zenid=mkigfcaqk0l0h5tm6c9os44ji2

Obviously this recipe could also be made with regular pasta as well or with no pasta at all.

So now that we got that out of the way - here are the remainder of the ingredients:

6 oz (half a bag) of Kelp Noodles - follow the directions on the package and run water through them before using.

4 tsp's of Garlic Grapeseed oil

1 lb skinless chicken breasts

¾ cup sliced onion

1 (14 oz) can of artichoke hearts, drained & quartered

2 tsp. of Wildtree Opa Greek Seasoning Blend

1 pint of cherry tomatoes cut in half

1 tablespoon lemon juice

2 tsp. cornstarch

½ cup chicken broth

¼ tsp. sea salt

Wildtree's California Pepper Blend - to taste

3/4 cup crumbled feta cheese

Heat 2 tsp's of Garlic GSO in a large saute' pan over medium high heat. Add the chicken and cook until 1/2 of the way done. Then add the onion and cook until the onion begins to soften.  Reduce the heat to medium and then add the artichokes and the OPA Greek Seasoning Blend.

Next add the tomatoes, lemon juice and remaining 2 tsp's of garlic GSO. Whisk the cornstarch into the chicken broth and add to the mixture. Bring mixture to a simmer and cook until sauce clears and thickens Add the Kelp Noodles/Pasta and season with additional OPA, California Pepper Blend and Sea Salt.  Sprinkle the feta across the entire dish and serve! Side Note: I actually prepared this dish and then went into a workout with a client and didn't taste it until an hour later. I think the Kelp Noodles during that time picked up the flavors of the dish and were tastier after sitting then right after I prepared it. FYI

I served this amazing dish (which my daughter Jeri just gave DOUBLE THUMBS UP and QUADRUPLE "UMMM'S") with lightly sautéed fresh asparagus in Wildtree's Zesty Lemon GSO and lightly powdered with Lemon Rosemary Blend.

That's all for now!

Enjoy whatever you are cooking in YOUR Wildtree Kitchen tonight!

Cauliflower

PAN SAUTEED GARLIC CAULIFLOWER

Ingredients:

1 head of fresh cauliflower washed and sliced int o bite sized pieces

1 tablespoon Wildtree Garlic  GSO

1 ½ tsp. Wildtree's Garlic Galore

1/2 tsp. Ranchers Rub

Put  oil in skillet and heat. Add the cauliflower. Saute until browned then sprinkle with Garlic Galore and Sea Salt. 

Simple, Clean & Green

FRESH SEASONAL GREENS WITH HOMEMADE GARLIC GRAPESEED OIL VINEAGRETTE

Ingredients

·         1 teaspoon raw cane sugar

·         1/2 teaspoon sea salt

·         2 teaspoons red wine vinegar

·         1 tablespoon Dijon mustard

·         3 tablespoons  Wildtree Garlic Grapeseed Oil

·         1-2 cloves garlic, pressed

Mix well and serve immediately over fresh greens!