Okay, this is that yummy cucumber yogurt stuff that you get on Gyros, modified slightly to accommodate our family tastes. I love this stuff! It is a yummy veggie dip and tastes delish on the Greek chicken recipe below.
1 cup Greek yogurt
1 cucumber, peeled and seed scooped out
1 crushed clove of garlic (garlic press)
1 tsp dried dill
1/8 tsp sea salt
1/8 tsp black pepper
1/4 tsp red wine vinegar
Grate the cucumber and put into a smooth cloth towel or napkin (not terry cloth) Squeeze the juice out of the cucumber into the sink.
Combine the rung out cucumber and the rest of the ingredients and mix well. Cover and refrigerate for an hour.
Showing posts with label Clean. Show all posts
Showing posts with label Clean. Show all posts
Saturday, March 6, 2010
Greek Chicken
Okay, I kind of made this up with bits and pieces of other recipes, but I think it is yummy and flavorful!
4-5 boneless skinless chicken breasts trimmed and cubed
2 tbsp olive oil
juice from one lemon
1 tsp red pepper flakes
1 tsp dried dill weed
2 tsp dried oregano
1 tsp seat salt
3 crushed garlic cloves
1 red pepper cut into ribbons
1 yellow pepper cut into ribbons
1 green pepper cut into ribbons
2 sweet onions cut into thin strips
2 fresh tomatoes diced
Tatziki
Wraps or pitas
Throw the first 8 ingredients into a ziploc bag and shake up well. Allow to marinate for an hour or over night.
Spray an electric fry pan with olive oil spray and set the temp at 350 degrees. When pan is hot, add chicken and stir until all sides of chicken lose their pink color (about 5 minutes)
Cover the pan and reduce the heat to 250 degrees and continue cooking for 10 minutes
Uncover and turn the chicken pieces over. (There will be a lovely caramel colored brown glaze on the chicken.) Continue cooking the other side for 5 minutes.
Remove chicken from pan and set aside. Spray the pan lightly again and add 1 tbsp of olive oil. Throw peppers and onions in pan and saute until the onions are soft and clear.
On a wrap or on a plate put 1/2 cup chicken, 1 cup of sauteed vegetables, diced tomatoes and 1-2 tbsp tatziki. Wrap up and eat or enjoy it from the plate with your fork. (Gluten free)
4-5 boneless skinless chicken breasts trimmed and cubed
2 tbsp olive oil
juice from one lemon
1 tsp red pepper flakes
1 tsp dried dill weed
2 tsp dried oregano
1 tsp seat salt
3 crushed garlic cloves
1 red pepper cut into ribbons
1 yellow pepper cut into ribbons
1 green pepper cut into ribbons
2 sweet onions cut into thin strips
2 fresh tomatoes diced
Tatziki
Wraps or pitas
Throw the first 8 ingredients into a ziploc bag and shake up well. Allow to marinate for an hour or over night.
Spray an electric fry pan with olive oil spray and set the temp at 350 degrees. When pan is hot, add chicken and stir until all sides of chicken lose their pink color (about 5 minutes)
Cover the pan and reduce the heat to 250 degrees and continue cooking for 10 minutes
Uncover and turn the chicken pieces over. (There will be a lovely caramel colored brown glaze on the chicken.) Continue cooking the other side for 5 minutes.
Remove chicken from pan and set aside. Spray the pan lightly again and add 1 tbsp of olive oil. Throw peppers and onions in pan and saute until the onions are soft and clear.
On a wrap or on a plate put 1/2 cup chicken, 1 cup of sauteed vegetables, diced tomatoes and 1-2 tbsp tatziki. Wrap up and eat or enjoy it from the plate with your fork. (Gluten free)
Thursday, February 25, 2010
Butternut Squash Soup
Yes, another soup recipe! The snow is coming down yet again today and it reminded me that I loved the soup I made last night! Kyle and Zach liked it, Chloe thought it was okay, and Ben wouldn't even try it. However, these are MY favorite recipes. So here goes
2 medium butternut squash
2 cups low sodium chicken broth
1 13-14 oz can of coconut milk
1 tsp ground ginger
1 tsp sea salt
2 tbsp fresh chopped cilantro
Cut squash in half and scoop out seeds. Place in a shallow baking dish that has 1/4 inch of water in it. Bake at 350 degrees until soft. ( one of my squash took only 25 minutes and the other took 50. So, keep checking the squash to see if it is soft. With the one that was taking longer I turned the center part into the water half way through to keep it from drying out)
Allow squash to cool so you don't burn your hands.
Scoop out one of the squashes into a blender and add the chicken broth and puree. Pour that mixture into a pot.
Scoop out the remaining squash into the blender and add the coconut milk and puree. Add this mixture to the pot.
Add the ginger, sea salt and cilantro to the pot, mix well, heat and serve.
2 medium butternut squash
2 cups low sodium chicken broth
1 13-14 oz can of coconut milk
1 tsp ground ginger
1 tsp sea salt
2 tbsp fresh chopped cilantro
Cut squash in half and scoop out seeds. Place in a shallow baking dish that has 1/4 inch of water in it. Bake at 350 degrees until soft. ( one of my squash took only 25 minutes and the other took 50. So, keep checking the squash to see if it is soft. With the one that was taking longer I turned the center part into the water half way through to keep it from drying out)
Allow squash to cool so you don't burn your hands.
Scoop out one of the squashes into a blender and add the chicken broth and puree. Pour that mixture into a pot.
Scoop out the remaining squash into the blender and add the coconut milk and puree. Add this mixture to the pot.
Add the ginger, sea salt and cilantro to the pot, mix well, heat and serve.
Tuesday, February 16, 2010
Carrot (Sunshine) Soup
So, I started "eating clean" last week. I have enjoyed it largely because I can play with new recipes. This recipe looked good but also familiar. My mom used to make "Solskin Soup" which it turns out is very similar to this recipe.
1/2 cup olive oil or melted coconut butter (I use 1/4 cup of of each)
1 cup chopped onion
1 large sweet potato peeled and diced
6 cups peeled grated carrots
2 cloves of garlic (use a garlic press)
2 boxes low sodium chicken broth ( Rachel Rays is lower in sodium than the popular brand marked "low sodium")
1 tsp white pepper
1 tbsp sea salt (if you don't have sea salt use 1 tsp regular salt)
Juice from two fresh squeezed oranges
1 1/2 tsp ground ginger
Saute onion in oil until onions are tender.
Add carrots, sweet potatoes, and garlic and saute on low for 15 minutes more.
Add broth and salt and pepper and bring to a boil.
Reduce heat to a simmer add orange juice and ginger and simmer for one hour.
Blend the soup in a blender until smooth and serve.
My family liked this with a dollup of sour cream in it! Yummy!
1/2 cup olive oil or melted coconut butter (I use 1/4 cup of of each)
1 cup chopped onion
1 large sweet potato peeled and diced
6 cups peeled grated carrots
2 cloves of garlic (use a garlic press)
2 boxes low sodium chicken broth ( Rachel Rays is lower in sodium than the popular brand marked "low sodium")
1 tsp white pepper
1 tbsp sea salt (if you don't have sea salt use 1 tsp regular salt)
Juice from two fresh squeezed oranges
1 1/2 tsp ground ginger
Saute onion in oil until onions are tender.
Add carrots, sweet potatoes, and garlic and saute on low for 15 minutes more.
Add broth and salt and pepper and bring to a boil.
Reduce heat to a simmer add orange juice and ginger and simmer for one hour.
Blend the soup in a blender until smooth and serve.
My family liked this with a dollup of sour cream in it! Yummy!
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