whole wheat flax tortillas

these are super healthy and tasty too of course. They work great for quesadillas or wraps

If you are like me you can sometimes get frustrated when looking for healthy products. My eyes are constantly being opened when I actually read the ingredient list. Even what may at first appear to be heathy and is promoted as such can be full of preservatives. Ideally we would all make most everything from scratch, but who has the time for that? (at least not all the time!) Here is one thing that is pretty easy to make at home and you can save extra in the fridge or freezer.

makes 8 tortillas

Ingredients: 

3 cups whole wheat flour

3 Tbsp ground flax seeds*

1/4 tsp baking powder

1 tsp salt

3 tsp oil (I used coconut)

1 cup warm water

seasoning if desired (you can add herbs, spices, garlic. I softened some rosemary with a rolling pin before adding)

1. Mix dry ingredients together. Add wet and kneed until not too stiff.

2. Wrap dough ball and let stand 10 minutes. Separate into 8 pieces and form into balls. Cover and let stand 10 minutes.

3. Roll out into 10" rounds. Stack on a plate and cover so they don't dry out.

4. Preheat pan or griddle to med-high, cook dough on ungreased surface, flipping when air pockets form, piercing bubbles. Cook until golden.

*use a blender to grind up whole flax seeds

grilled corn on the cob

This was my first attempt at grilling corn. It does take just a tiny bit of extra work and some extra time, but  the corn does turn out very well. There is no need to remove any of the silk, except for the stuff on the top. It all comes right off with the husk after cooking.

1. Soak corn (in husk) in water for at least an hour and up to several hours.
2. Preheat grill to med-high. Remove corn from water and let excess water drain out the top. Place directly on grill. Grill for 25-30 minutes, turning every 5 minutes. If some husk falls off remove it.
3. They will stay hot for up to 30 minutes while in the husk. Here are some ideas of what to do with them:

1. Self serve: have everyone husk their own and add desired toppings.
2. Husk and brush with butter, minced fresh basil, salt and pepper
3. Mexican street corn: Brush with *mayo (or butter), sprinkle with grated *parmesan, minced cilantro, chile powder, salt and pepper. The toppings like to fall off so press them on as best as you can and sprinkle what falls off on top. Serve with lime wedges.

don't get scared if the outside gets quite charred, the husk protects all the kernels and keeps them juicy

*while I'm not a huge fan of the stuff and used to avoid it at all costs, I now see that it does have a purpose. My husband, who loves mayo, of course loved it on the corn. I would like to make my own more often (I can say that since I have made it once). It isn't too difficult and you can choose what type of oil goes into it.

*this is a substitute for the traditional queso fresco or cotija. I don't know if these are easily found. You could also try feta.

corn and crab salad

This recipe is a simple and refreshingly light side dish

serves 4

1. Boil water in a large pot and add 3 ears of husked corn. Cook 2-3 minutes. Allow to cool then cut off kernels from cob.
2. Stir together:
the juice from 1/2 a lemon
several finely snipped basil leaves
a spoonful of mayo
dash of cayenne pepper
salt and pepper to taste
3. Add:
corn
1/2 lb lump crab meat
some halved cherry tomatoes.
top with additional basil and serve chilled

yam and potato salad

serves 8

Ingredients
3 medium potatoes (I used red)
2 med yams
4 eggs
2 stalks celery, chopped
1/2 onion, chopped
2 green onions, sliced
3/4 cup mayo (I used 1/2 sour cream and 1/2 mayo)
1 Tbsp Dijon mustard
1 tsp salt
1/2 tsp ground black pepper
chopped fresh parsley for garnish (optional)
paprika

1. Bring a large pot of water to a boil. Add whole and unpeeled potatoes and yams and cook until tender but still firm (about 30 minutes, checking yams after 20). Drain, cool, peel (I left some of the red potato peel on), and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover. Remove from heat and let eggs stand in hot water for 10-12 minutes. Remove from hot water, place in very cold water to cool, then peel and chop.
3. Combine potatoes, yams, eggs, celery, and onions.
4. Whisk together the mayo, sour cream, mustard, salt and pepper. Add to the potato mixture, toss well to coat. Sprinkle with paprika and parsley if desired. Refrigerate and serve chilled.

orange-ginger turkey meatloaf

serves 4
ingredients:
2 medium oranges
1-2 slices whole wheat bread or 3/4 cup whole-wheat bread crumbs
1 large egg white
1 Tbsp grated fresh ginger
2 cloves garlic, minced or finely chopped
salt and pepper
1 medium carrot, coarsely grated
1/2 cup fresh cilantro, plus 1 cup leaves
4 green onions, thinly sliced
1 1/4 lb lean ground turkey
2 Tbsp hoisin sauce*
2 Tbsp ketchup
6 cups mixed greens (I used organic spring mix)
1 Tbsp olive oil

1. Heat oven to 375F. Line a rimmed baking sheet with foil. Using a vegetable peeler, remove 2 strips of zest from an orange and slice very thinly on the diagonal; transfer the zest to a large bowl and set the orange aside.
2. If using the bread, pulse in a food processor or blender to form fine crumbs. Set aside. Add the egg white, ginger, garlic, and 1 Tbsp water and 1/2 tsp each salt and pepper to the bowl with the zest and whisk to combine; stir in the bread crumbs. Add the carrot, chopped cilantro, half the green onions, and mix to combine.
3. Add the ground turnkey and mix until just incorporated. Transfer the mixture to prepared baking sheet and shape into a 9 x 3 1/2 in. loaf. Bake for 25 minutes.
4. In a small bowl, combine the hoisin and ketchup. Brush the mixture over the entire loaf and continue cooking until the internal temperature reaches 160F (10-15 minutes more). Let rest 5 minutes before slicing.
5. While the meatloaf is resting (or while it is baking) cut away the peel and white pith of the orange and thinly slice into rounds. In a large bowl, gently toss the orange slices, greens, oil, cilantro leaves, remaining green onions and 1/4 tsp each salt and pepper. Serve with the meat loaf.

* I made my own hoisin sauce with what I had in the house. I really didn't feel like going to the store just for that item and I was feeling economical :)You should also be able to find it in the Asian food section
2 Tbsp soy sauce
1 Tbsp peanut butter
1 1/2 tsp honey (or molasses)
1/8 tsp garlic powder
1 tsp sesame seed oil or tahini
10 drops hot sauce (preferably asian style. I used 2 tsp sweet and spicy chili dipping sauce)
1/8 tsp black pepper
-stir until combined

grilled chicken tzatziki wrap

The grilled chicken was super good, maybe it was even better in my mind because it is the first chicken I have grilled this year! Combined with the fresh cucumber relish and yogurt and wrapped in a wholesome pita you get a deliciousness and healthiness together! If you have kids who would be hesitant to try this or if you want a neater option for the little ones here are a couple ideas: you can open up the pita and have everything inside the pocket, or you can give them chicken strips to dip in the yogurt with maybe some relish mixed in).

serves 4-6

ingredients:
4 whole wheat pitas (if you have the smaller ones from Green Barn then use 6 or enjoy leftover chicken :)
extra plain yogurt for garnish

for chicken marinade:
1/2 cup plain yogurt
2 Tbsp honey
2 tsp. fresh lemon juice + 2 tsp. lemon zest
2 tsp. hot sauce (I used Tapatio)
1-2 garlic cloves, minced
1 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. freshly ground pepper
pinch salt
4 boneless, skinless chicken breasts

for cucumber relish:
1 english cucumber, halved lengthwise and thinly sliced
pinch salt
1 cup seeded, finely diced tomato
1/2 cup finely diced red onion
6 Tbsp. coarsely chopped and pitted black olives (The Green Barn also has a small can of diced olives)
4 Tbsp. coarsely chopped fresh parsley
2 Tbsp. coarsely chopped fresh dill
1 garlic clove, minced
4 Tbsp. extra virgin olive oil
4 tsp. lemon juice

1. For marinade, whisk all ingredients except chicken in a bowl. Combine with chicken breasts in a large zip-lock bag, seal and gently shake to evenly coat. Place in refrigerator and chill 2-4 hours.

2. For cucumber relish, Lay cucumber slices in a sieve placed over a bowl and sprinkle with a pinch of salt. Leave for about 30-40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. Stir occasionally.

3. Combine the tomato, onion, olives, parsley, dill, garlic, olive oil and lemon in a medium bowl. Stir in drained cucumbers, then cover and refrigerate 1-2 hours.

4. Grease grill and preheat to medium-high. Remove chicken from bag and discard marinade. Grill chicken breasts about 15 minutes or until cooked through, turning halfway through. Remove chicken from grill and let rest a few minutes before slicing thinly on the diagonal. Lay slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and sprinkle with additional salt and pepper if desired. secure with toothpicks or kitchen string if you like.

ricotta, spinach and mint gnocchi

As this was my first attempt at gnocchi (nok ee) I followed a recipe pretty closely. I've tried a couple kinds at restaurants so I was really looking forward to making this recipe. It was delicious. When I do it next time I'd like to try using whole wheat flour instead of all-purpose. I also want to use steamed fresh spinach, but I was all out when I made this.

serves 4

*ingredients:

2 and 1/2 cups ricotta or quark

1/4 cup finely grated parmesan

2 eggs, lightly beaten

1 cup all purpose flour (sifted)

2 tsp. finely grated lemon rind

1 Tbsp. chopped mint leaves

about 3 cups (250g) frozen chopped spinach, thawed and drained

1 cup semolina flour

1 cup cream

extra grated parmesan (1/2 cup)

1/2 cup mint leaves

sea salt and black pepper

1. Place ricotta, parmesan, eggs, flour, lemon rind, 1 Tbsp. mint and spinach in a bowl and mix well to combine. 

2.Turn out onto a surface covered in semolina and roll into 4 - 12 inch long ropes.

since the dough was fairly soft I found it helped to place both hands like this and gently roll

3. cut into 3/4 inch lengths. Cook the gnocchi in batches in a pot of salted boiling water for 2-3 minutes or until the float to the surface. Remove with the slotted spoon and keep warm.

4. place the cream in a large frying pan over high heat and cook for 1-2 minutes or until warmed through. Add the gnocchi, extra parmesan, extra mint, salt and pepper and gently toss to coat.

the dough was rather soft so when I stirred it into the sauce some lost their form. Next time I think I'll try tossing them in semolina to coat all sides before cooking.

all ingredients are usually available at the Green Barn

garlicky asparagus flatbread

makes 12 appetizer servings

try this, it is seriously delicious

  ingredients

• 1
  1 pound loaf fresh whole wheat pre-made or home-made pizza dough (or frozen, thawed)
• 2 Tbsp.
  butter
• 2 Tbsp.
  flour
• 1 cup
  milk
• 1/2 cup
  finely shredded Parmesan cheese
• 6 oz. 
  mozzarella cheese, sliced or grated
• 1 - 1 1/4
  pounds asparagus, trimmed and cut in 3-inch lengths
• 3/4 cup
  butternut squash, peeled and thinly sliced (can substitute 1 medium yellow squash*)
• 3 Tbsp.
  tablespoons olive oil
• 5
  large cloves garlic, thinly sliced
• Honey for drizzling (optional but really good)
  green onions, about 1/4 cup thinly sliced (optional. I actually forgot to put them on top)

          

directions

1.Preheat oven to 450 degrees F. Grease large 15x10x1-inch baking pan; 

set aside. 

For flatbreads, on a lightly floured surface, roll to a rectangle. (If dough becomes difficult to roll, let rest for 5 minutes, then resume rolling.) Press dough into prepared pan, pressing to sides. Prick dough all over with a fork. Bake for 6 to 8 minutes or until very lightly browned.

2.Meanwhile, for white sauce, in a small saucepan melt the butter over 

medium heat; 

stir in flour. Cook and stir for 2 minutes. Slowly whisk in milk. Cook and stir until thickened and bubbly. Add Parmesan cheese; cook for 1 minute.

3.Spread the white sauce within 1/2 inch of dough edges. Top with 

mozzarella. 

toss butternut with 1 Tbsp. olive oil and roast about 5-7 minutes until just tender. Lightly toss asparagus with 1 Tbsp. of the olive oil. Spread asparagus and squash on cheese layer. Bake for 10 minutes, until browned. Cool slightly.

4.Meanwhile, in a small skillet heat the remaining 1 Tbsp. oil over medium 

heat. 

Cook sliced garlic in oil, stirring frequently, until tender and beginning to brown. 

Remove from heat. Spoon garlic and oil evenly on flatbreads. Pass honey.

*if using yellow zucchini you don't need to roast first, just toss with the asparagus

balsamic-ginger chicken lettuce cups

a simple but fancy slow-cooker meal

serves 4

Ingredients:

1/4 cup brown sugar

1/4 cup balsamic vinegar

1 Tbsp. soy sauce

1 Tbsp grated fresh ginger

2 cloves garlic, chopped

1/4-1/2 tsp. crushed red pepper

1 1/2 lb boneless, skinless chicken thighs

3/4 cup brown rice, cooked (simmered with about 1 1/2 cup water for about 30 minutes or until tender)

1 orange

2 green onions, thinly sliced

1 small head Boston lettuce, leaves separated

1. Combine sugar, vinegar, soy sauce, ginger, garlic and red pepper in slow cooker. Add chicken and turn to coat. Cook until chicken is cooked through and very tender, 6-7 hours on low or 3-4 hours on high.

2. About 35 minutes before serving, cook rice.

3. peel and cut away white pith of orange. Thinly slice then cut each slice in half. Fold in green onions.

4. Using two forks, gently shred the chicken into medium pieces and stir into cooking liquid.

5. Fill lettuce leaves with rice and top with chicken and orange mixture.

carrot-parsnip soup

This is very tasty and easy to prepare. It doesn't even require cream to make it creamy. It had a similar taste to squash soup, but is simpler because the vegetables don't need to be peeled. The parsnip crisps add a very nice finish.

Ingredients:
2 Tbsp. olive oil, divided
2 1/2 cups chopped yellow onion (about 1 quite large onion)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
3 cups coarsely chopped parsnip (about 1 pound)
28 oz. low sodium chicken broth
1/4 tsp salt
1/4 tsp. freshly ground black pepper
to taste: nutmeg, cayenne, cinnamon, cloves (you can add some of each or pick and choose to your liking)
1/2 cup (1/8-in thick) slices parsnip
1 Tbsp. fresh chives or green onion, chopped

1. Heat 1 1/2 tsp. oil in pot over medium heat. Add onion and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, carrot, water, and broth; bring to a boil. Reduce heat and simmer 35-45 minutes or until vegetables are tender. Remove from heat and let cool for 5 minutes.

2. Puree mixture in small batches (fill blender about halfway so the hot liquid doesn't explode out (I've had that happen so I'm always nervous when I blend soup :) Stir in salt and pepper and desired spices.

3. While keeping soup warm, heat remaining 1 1/2 Tbsp. oil in a small saucepan over med-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Drain on paper towels. Sprinkle parsnip chips and chives on top.

makes 6 servings