Tag Archives: easy recipes

January 12, 2012 · 3:42 pm

{homemade} Fuji Applesauce

Can’t stop. Won’t stop.

No reason to, really.

I will never buy store-bought applesauce again. I think you’ll feel the same.

Who knew it was so easy to make? Apples + cinnamon+ water + 15 mins. The perfect snack, side & sweeter treat.

Ingredients:

10 Fuji (or any variety) apples
cinnamon
{water}
 

Directions:

1. Wash, cut apples and remove core/seeds.

2. Bring 3/4-1 cup water to a boil. Reduce heat, add apples and cover to simmer. Cook apples until they soften and water is absorbed, approx 10 minutes. Add lots of cinnamon {and some nutmeg & ground ginger if you’d like}.

3. Mash with a large fork or partially blend with a immersion blender in the pot for chunky applesauce, or blend all the way for a smoother texture.

Notes: Tastes best cold & right out of the fridge. If you can wait that long.

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July 29, 2011 · 8:19 pm

Pesto Chicken & Summer Veggies

Pesto Chicken & Summer Veggies

Ah. Summer meals. You can’t argue the fact that food just tastes better this time of year. With so many great fresh foods in season now, putting meals together should be easy-breezy. No need for takeout, or lots of ingredients when everything is at it’s perfect ripeness. And who wants to spend time slaving over dinner when you could be at the beach or out on the back deck enjoying a cocktail or lawn game instead?

I’m a big fan of shortcuts and being efficient in the kitchen, never more so than this time of year. The other night I didn’t even bother to cook my green beans before tossing them with some olive oil, sea salt and pepper- and then the next night  I did the same with corn on the cob. They are so naturally sweet right now, you really don’t need to, promise.  So when making some pesto chicken for dinner this week, I threw my veggies in there as well- shortcut. Love that. No need for a side dish or making a salad.  6 minutes of assembly time then coming back to a full pan of goodness when the timer beeps is my kind of summer dish, especially if you are blessed with some leftovers in the fridge. So enjoy that extra time you saved. You are welcome.

Ingredients:

  • 1 6oz jar of clean pesto- all ingredients you can recognize, or make your own or use my cheeseless pesto version if you avoiding dairy.
  • 6 thin-cut organic, pastured chicken breasts
  • Green beans, asparagus & summer baby tomatoes (or whatever veggies you like)
  • Organic mozzarella cheese (I used raw cheddar in my version, but mozzarella would melt much better here.)

Directions:

1. Preheat oven to 375. Wash and trim asparagus and green beans. Cut tomatoes in half and set aside:

Summer Veggies- Green Beans, Asparagus & Tomatoes

2. In a baking dish, spread a bit of pesto to cover the bottom of the dish. Rinse chicken and arrange closely in the pan. Cover with more pesto:

Pesto Chicken

3. Layer the asparagus and green beans lengthwise across the chicken. Add the tomatoes on the sides. Drizzle whatever leftover pesto you have across the top:

Layer the veggies over the chicken

4. Sprinkle cheese over the top- as much or as little as you’d like:

Some cheese please..

5. Cover with foil and bake for 30-35 min. Check to make sure the chicken is done before you remove the foil and broil on high for 6 minutes or so, or until the cheese browns and bubbles on top:

A summer beauty

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June 21, 2011 · 8:47 pm

Grilled Fish-Taco Lettuce Wraps

Summer Fish Taco's, Photographed by simplyrealfood

I have moments sometimes, as all people who love food do, where I am so perfectly happy and enjoying my food that a tiny little smile slowly appears as I eat. Most times, I don’t even know I’m doing it. Embarrassing, yes. Especially when other people notice it. But anytime that happens, rest assured my friends. That is when I know I should share it with all of you, and as soon as possible.

So last night, when I found myself smiling the entire time through eating dinner, with salsa juice running down my hands and elbows, I knew I had a winner on my hands. I’m not sure if I can even call it a “recipe”, really. We’ll go with a very, very simple and quick summer “idea” this time for these Grilled Fish Taco Lettuce Wraps.

Lettuce wraps are nothing new of course, but they are quick and refreshing as we officially begin the summer season. I am a huge fan of anything wrapped up in a crunchy leaf- adult finger food if you will.   This particular version is a great way to have a fresh Mexican themed night without feeling stuffed or weighed down with heavy food.  But, hold the light summer salads for another night, this one is no wimpy meal if you’re hungry or cooking for people who are.

My very quick taco version pictured above included grilled halibut, avocado slices, organic re-fried pinto beans and a peach/mango salsa, but the possibilities are quite endless- try grilled chicken, steak or shrimp, grilled onions and peppers, fresh corn, or grated cheese if you’d like. Be careful though- sometimes fewer ingredients are better so you can easily wrap them up and actually take a bite (note to self).

Ingredients {Serves 4}:

  • 1/2 pound white fish (of your choice) + olive oil, lime juice, sea salt and pepper to grill
  • 1 avocado, sliced
  • 1 can organic re-fried beans (check for no added oils and sugars)
  • 1 jar clean salsa (of your choice- check for added sugars and strange ingredients). Peach/Mango was delicious!
  • 1 head iceburg lettuce

Directions:

1. Grill the Fish: On a large piece of foil, drop a quarter sized amount of olive oil and spread around with your fingers. Rinse the fish and pat it dry before laying down to top of the olive oil. Drizzle with a touch more olive oil, pepper and sea salt to taste. Squeeze 1/2 lime over the top and grill at medium-high heat for 15 min or until you can cut it in half and the fish is an opaque white color (not translucent).

*If you cook in the oven, preheat to 375 for the same time and check frequently. Broil at the very end to crisp the top.

2. Heat re-fried beans on the stove and slice the avocado. Add them to small bowls with your salsa for easy serving.

3. Cut bottom stem off the iceburg lettuce and slowly peel the layers away as you rinse each one. Add to a large bowl to serve:

Lettuce Wraps

Photographed by simplyrealfood

4. Set up a build -your-own taco bar with your ingredients and lettuce wraps. Take the fish off the grill and let cool for a minute. Begin the taco building train however you’d like:

Grilled Fish Taco Lettuce Wraps

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June 14, 2011 · 5:56 pm

Italian Zucchini Salad

Q & A: From my inbox this week:

Q: I love going to farmer’s markets this time of year, and it sounds silly, but I never know what to make with the food that’s available there. Any ideas?

A: Yes, it’s not a silly question- because farmer’s market’s are seasonal, not every ingredient in most recipes are widely available at that time, so you have to be a bit creative. A sure bet all summer long are zucchini and summer squashes, so give this Italian Zucchini Salad a try next time: it’s quick, fresh, and has a slight kick to it.  It’s a perfect make-ahead lunch or side dish for light summer dinners, and when you buy it from a farmer’s market, it will be a lot less expensive for the ingredients. What’s not to love?

Ingredients:

1 large zucchini

1 large yellow summer squash

fresh basil (or oregano, tarragon or other fresh herbs)

1 generous scoop organic whole milk ricotta cheese

1/2 lemon

high quality extra virgin olive oil for drizzling

red pepper flakes, sea salt & pepper to taste

Directions:

1. With a vegetable peeler, thinly scrape the zucchini and summer squash into long ribbons:

Zucchini & Summer Squash Ribbons

2. Add the ribbons to a wide bowl. Season generously with sea salt and pepper. Drizzle with your high quality olive oil. Toss and set aside.

3. Roll up basil leaves and snip over the bowl with kitchen scissors- as much or as little as you’d like. Any other herbs are great too:

Zucchini, Squash & Fresh Basil

4. Add a small scoop of ricotta cheese. Season with more pepper. Squeeze a 1/2 lemon over the top:

Zucchini, Squash, Basil & Ricotta with lemon

5. Sprinkle with red pepper flakes (use your discretion of course), toss and serve:

Italian Zucchini Salad, photographed by simplyrealfood

Notes: If you have the time, let the salad settle in the fridge for at least an hour (or overnight) before serving. Other great variations could include fresh garlic, goat or parmesan cheese, roasted baby tomatoes, fresh chopped mint, pine nuts or olives.

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March 8, 2011 · 6:49 pm

Chopped Greek Salad

Chopped Greek Salad, photographed by simplyrealfood

It’s time for another Q&A session, this one with a more practical twist.

Q: So many clients and readers have been asking me lately what I eat for lunch or nights where I get home too late to do any sort of cooking. While I try to make all my recipes quick, easy and healthy, there are definitely nights where I just don’t have the time, even for a 15-20 minute meal. What do I do?

A: It’s a understandable dilemma everyone is so busy these days. But, never fear. There is something you can do (besides complain) to help you keep eating healthy the whole week through, no matter what gets thrown your way. All it takes is just a little bit of planning before the week starts. By little bit, I mean an hour once a week at the very most. If you can do that, you can eat great for the whole week, I promise. How so?

A little Sarah tip for you all: Every Sunday I take an hour to make a few things that can keep in the fridge for the week that I can go to when I’m hungry and short on time. So while it’s not glamorous, this {Chopped Greek Salad} is one of my favorite go-to dishes for its ease and versatility (by itself, over salad greens, as a salsa for grilled meat, seafood or fish, you name it). A jack of all trades and all vegetable based- its easy to see why it’s in my Top 10. Save this tip for next Sunday’s prep session- using techniques like scooping out the seeds of cucumbers or tomatoes = less goop and liquid = the more time it can stay fresh in the fridge.  Make once and be done for the week!

Ingredients:

2 Cucumbers

1 Large Red Bell Pepper

8-10 Pitted Kalamata Olives

Dressing:

4 TB Olive oil

1 TB White Wine Vinegar

Juice from 1/2 lemon

Sea salt, pepper and 3 tsp dried parsley or oregano (or both)

Directions:

1. Scrape skin off of the cucumber and chop off the ends. Discard. Cut cucumbers in half, then slice lengthwise in half so you have 4 long halves. Take a spoon and scoop out the seeds and discard. Add to a large tupperware container.

2. Chop the bell pepper into strips, then small cubes. Add in with cucumbers.

3. Slice olives in half, then in quarters. Add to the cucumber and pepper mix.

4. In a separate bowl, whisk the olive oil, white wine vinegar, lemon juice, sea salt, pepper and parsley together. Pour over the veggies, shake up and serve or refrigerate. Done!

Other great additions: organic feta cheese, grilled or shredded chicken, or garbanzo beans.

photographed by simplyrealfood


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