RED CURRY CHICKEN AND VEGGIES.
Serves 4:
1 1/2 lbs of chicken cut into thin strips
2 tablespoons Wildtree Natural GSO
1 (14 oz) can of coconut milk
3 tablespoons Wildtree Thai Red Curry paste
2-3 cups of freshly cut broccoli, red and yellow peppers or if you are in a hurry – use a 16 oz bag of stir fry vegetable mix.
Sea Salt to taste
Heat oil in sauté pan over medium heat. Add chicken and sauté until cooked thoroughly. Add coconut milk, curry paste and veggies. Saute until veggies are crisp tender stirring occasionally. Season with sea salt and serve with steamed rice.
** Thai Red Curry Paste is one of my families favorites however after 1/1/12 it will no longer be sold so get it while you can!!! -- www.mywildtree.com/donnah
Sunday, December 25, 2011
Authentic Enchiladas
One of my favorite family recipes for years has been chicken and turkey enchiladas. In the last couple of years, however, it became almost impossible to find an enchilada sauce without MSG – then along came Wildtree to the rescue!
ENCHILADAS
Serves 4:
You can use shredded chicken, ground turkey or ground beef for these. Also, you can add steamed brown rice and beans if you want.
1 tablespoon Wildtree Natural Grapeseed Oil
1 pound lean ground beef, ground turkey or shredded chicken
½ tablespoon Wildtree Adobo Seasoning (if you add rice and beans – you will want to increase this to taste)
1 bottle Wildtree Tia Rosa’s Red Enchilada Sauce
2 tablespoons chopped fresh Cilantro
2 cups shredded chedder cheese
8 6-inch flour or corn tortillas.
Preheat your oven to 400 degrees and grease a small baking dish with grapeseed oil.
Saute’ your meat of choice in the grapeseed oil. Add the Adobo seasoning. Transfer meat to a large bowl (add the beans and rice at this time if desired). Add ½ cup Enchilada sauce, chopped cilantro and 1 cup of the cheese.
Warm the tortilla shells in the microwave. Top each tortilla with ¼ cup of the mixture and roll tightly. Arrange, seam side down, in prepared baking dish. Pour remaining sauce over the enchiladas and sprinkle with remaining cheese. Bake until cheese melts and enchiladas are heated through – about 15-20 minutes.
ENCHILADAS
Serves 4:
You can use shredded chicken, ground turkey or ground beef for these. Also, you can add steamed brown rice and beans if you want.
1 tablespoon Wildtree Natural Grapeseed Oil
1 pound lean ground beef, ground turkey or shredded chicken
½ tablespoon Wildtree Adobo Seasoning (if you add rice and beans – you will want to increase this to taste)
1 bottle Wildtree Tia Rosa’s Red Enchilada Sauce
2 tablespoons chopped fresh Cilantro
2 cups shredded chedder cheese
8 6-inch flour or corn tortillas.
Preheat your oven to 400 degrees and grease a small baking dish with grapeseed oil.
Saute’ your meat of choice in the grapeseed oil. Add the Adobo seasoning. Transfer meat to a large bowl (add the beans and rice at this time if desired). Add ½ cup Enchilada sauce, chopped cilantro and 1 cup of the cheese.
Warm the tortilla shells in the microwave. Top each tortilla with ¼ cup of the mixture and roll tightly. Arrange, seam side down, in prepared baking dish. Pour remaining sauce over the enchiladas and sprinkle with remaining cheese. Bake until cheese melts and enchiladas are heated through – about 15-20 minutes.
Saturday, December 24, 2011
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!
Better-Than-5 Guys, Burger
RANCHER BURGERS
Serves 4
1 lb ground beef/venison/turkey
Wildtree Hickory Smoked Grilling Oil
1 tablespoon Wildtree Ranchers Steak Rub
3 tablespoons Cactus Pete's Agave BBQ Sauce
Mix the BBQ Sauce into the meat and form into patties. Brush each patty with the Hickory Smoked Grilling Oil. Sprinkle Wildtree Ranchers Steak Rub on each side of the patties and press in. Grill/Roast in oven/make stovetop or on George Foreman Grill. Top with Cactus Pete's BBQ Sauce!
Serves 4
1 lb ground beef/venison/turkey
Wildtree Hickory Smoked Grilling Oil
1 tablespoon Wildtree Ranchers Steak Rub
3 tablespoons Cactus Pete's Agave BBQ Sauce
Mix the BBQ Sauce into the meat and form into patties. Brush each patty with the Hickory Smoked Grilling Oil. Sprinkle Wildtree Ranchers Steak Rub on each side of the patties and press in. Grill/Roast in oven/make stovetop or on George Foreman Grill. Top with Cactus Pete's BBQ Sauce!
Fresh Potato Salad
DILLY POTATO SALAD
Ingredients:
Potatoes
Sweet Onion - 1/3 cup diced
2 Hard Boiled Eggs (optional)
1/2 cup Mayo of choice - we love Veganaise which is made with Grapeseed oil! You can find this in the refrigerated section in Natural Foods at Wegmans or Whole Foods.
1/2 cup Sour cream of choice
2 tsp. of Wildtree's Dill Blend
Steam/boil your potatoes. Cool and dice. Hard boil your eggs, cool & dice ( If you boil your potatoes in water - just throw the eggs in with those!). Dice your onion. Mix the Mayo, Sour cream and dill blend together.
Mix all ingredients and let sit for at least an hour before eating for flavors to blend and for the dill to come out.
Ingredients:
Potatoes
Sweet Onion - 1/3 cup diced
2 Hard Boiled Eggs (optional)
1/2 cup Mayo of choice - we love Veganaise which is made with Grapeseed oil! You can find this in the refrigerated section in Natural Foods at Wegmans or Whole Foods.
1/2 cup Sour cream of choice
2 tsp. of Wildtree's Dill Blend
Steam/boil your potatoes. Cool and dice. Hard boil your eggs, cool & dice ( If you boil your potatoes in water - just throw the eggs in with those!). Dice your onion. Mix the Mayo, Sour cream and dill blend together.
Mix all ingredients and let sit for at least an hour before eating for flavors to blend and for the dill to come out.
Welcome to McWildtree, Can I take your order?
MCWILDTREE GRIDDLE BREAKFAST SANDWICHES
**These are great for mornings like today when someone has to grab breakfast and roll--doesn't that sound familiar?? My husband enjoyed these so much that he wondered if we could make a batch and freeze them so that he could just grab one out of the freezer throughout the week. Don't see why not!
Ingredients:
STEP 1:
Prepare 1 Batch of "REVISED" Pancake batter -- So whatever pancake mix you typically use (and I ALWAYS recommend buying the original kind where you have to add your own egg/oil/milk) - measure out the amount you will need ie: 1 or 2 cups...and THEN - this is where we will diverge from the box and bump up the nutrition and protein content and no one will notice!! (FYI) I use CherryBrook Kitchens gluten free pancake mix that you can find at Bloom or Wegmans. At Bloom it's right there on the shelf with all the rest of the pancake mixes. At Wegman's I believe it's in their Gluten Free section.
EGGS: If your pancake mix calls for 1 egg - use 2...if it calls for 2 eggs use 3 --
GROUND FLAXSEED: 2 heaping tablespoons if making 1 cup of pancake mix and 3 if using 2 cups.
COTTAGE CHEESE: Don't freak out...no one will ever know it's in there -- add one 4 oz container to 1 cup mix & 2 containers to 2 cups of mix. GREAT ADDITIONAL PROTEIN!!
WILDTREE BUTTER GRAPESEED OIL: 2 tablespoons for 1 cup mix/4 tablespoons for 2 cups mix
STEVIA: For this I took a packet and sprinkled 1/10 of a packet over the batter --be careful with this -if you add to much it will have a weird aftertaste - but if you use the right amount it gives it just a taste of sweetness without adding any calories.
MAPLE SYRUP: Just like McDonalds - I added 1 tablespoon of maple syrup right into the batter
ALMOND MILK: I didn't even measure how much of this I put in - I mixed all the ingredients above together and then added enough Almond Milk to get the right pancake texture. You can also use regular organic milk/rice milk/hemp milk.
HORIZON ORGANIC AMERICAN CHEESE SLICES: You can find these at Wegman's -- and sometimes at Bloom but I think they are discontinuing carrying them there.
Heat your skillet that you've sprayed with natural or butter grapeseed oil and make your pancakes.
STEP II: Make your Turkey Bacon or Sausage Patties -- I used Applegate Farms Turkey bacon that I get at Wegman's. If you use Sausage patties I highly recommend turkey sausage which is much lower in fat than pork sausage.
STEP III: Make over easy eggs. I have this tiny little egg pan that I got years ago at one of those gourmet cooking stores that comes with it's own tiny little spatula and it has been worth it's weight in gold! It makes the PERFECTLY sized/rounded eggs for breakfast sandwichs and cooks them up really fast.
STEP IV: Your pancakes are going to raise up and be pretty dense due to the added protein and fiber - so take a large knife and cut each pancake in half. Place one slice of cheese on one half of the pancake and put back on griddle which is on low -- put a lid over it to melt the cheese. You can also use your microwave. Place the egg and a slice of bacon broken in two pieces or a sausage patty on the other pancake. Drizzle Maple Syrup or Wildtree's Blueberry Pancake Syrup lightly on top of the egg/sausage or bacon. When the cheese has melted slightly add it to the other pancake. I cut my husband/son's in two for better ease of handling on the golf course!
**These are great for mornings like today when someone has to grab breakfast and roll--doesn't that sound familiar?? My husband enjoyed these so much that he wondered if we could make a batch and freeze them so that he could just grab one out of the freezer throughout the week. Don't see why not!
Ingredients:
STEP 1:
Prepare 1 Batch of "REVISED" Pancake batter -- So whatever pancake mix you typically use (and I ALWAYS recommend buying the original kind where you have to add your own egg/oil/milk) - measure out the amount you will need ie: 1 or 2 cups...and THEN - this is where we will diverge from the box and bump up the nutrition and protein content and no one will notice!! (FYI) I use CherryBrook Kitchens gluten free pancake mix that you can find at Bloom or Wegmans. At Bloom it's right there on the shelf with all the rest of the pancake mixes. At Wegman's I believe it's in their Gluten Free section.
EGGS: If your pancake mix calls for 1 egg - use 2...if it calls for 2 eggs use 3 --
GROUND FLAXSEED: 2 heaping tablespoons if making 1 cup of pancake mix and 3 if using 2 cups.
COTTAGE CHEESE: Don't freak out...no one will ever know it's in there -- add one 4 oz container to 1 cup mix & 2 containers to 2 cups of mix. GREAT ADDITIONAL PROTEIN!!
WILDTREE BUTTER GRAPESEED OIL: 2 tablespoons for 1 cup mix/4 tablespoons for 2 cups mix
STEVIA: For this I took a packet and sprinkled 1/10 of a packet over the batter --be careful with this -if you add to much it will have a weird aftertaste - but if you use the right amount it gives it just a taste of sweetness without adding any calories.
MAPLE SYRUP: Just like McDonalds - I added 1 tablespoon of maple syrup right into the batter
ALMOND MILK: I didn't even measure how much of this I put in - I mixed all the ingredients above together and then added enough Almond Milk to get the right pancake texture. You can also use regular organic milk/rice milk/hemp milk.
HORIZON ORGANIC AMERICAN CHEESE SLICES: You can find these at Wegman's -- and sometimes at Bloom but I think they are discontinuing carrying them there.
Heat your skillet that you've sprayed with natural or butter grapeseed oil and make your pancakes.
STEP II: Make your Turkey Bacon or Sausage Patties -- I used Applegate Farms Turkey bacon that I get at Wegman's. If you use Sausage patties I highly recommend turkey sausage which is much lower in fat than pork sausage.
STEP III: Make over easy eggs. I have this tiny little egg pan that I got years ago at one of those gourmet cooking stores that comes with it's own tiny little spatula and it has been worth it's weight in gold! It makes the PERFECTLY sized/rounded eggs for breakfast sandwichs and cooks them up really fast.
STEP IV: Your pancakes are going to raise up and be pretty dense due to the added protein and fiber - so take a large knife and cut each pancake in half. Place one slice of cheese on one half of the pancake and put back on griddle which is on low -- put a lid over it to melt the cheese. You can also use your microwave. Place the egg and a slice of bacon broken in two pieces or a sausage patty on the other pancake. Drizzle Maple Syrup or Wildtree's Blueberry Pancake Syrup lightly on top of the egg/sausage or bacon. When the cheese has melted slightly add it to the other pancake. I cut my husband/son's in two for better ease of handling on the golf course!
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.
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