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Chicken Albóndigas Soup

Chicken Albóndigas Soup

Chicken Albóndigas Soup

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1 tablespoon pure olive oil
  • 2 medium carrots, rough peeled and thinly sliced
  • 1/4 cup minced onion
  • 1 tablespoon minced red bell pepper
  • 1 tablespoon minced poblano plus 1/2 poblano chili, seeded and thinly sliced
  • 1 tsp minced garlic
  • 1 lb. ground chicken
  • 1 cup cooked rice
  • 1 large egg, beaten
  • 2 tablespoons tomato paste
  • 3 tablespoons minced cilantro (divided)
  • 1 tsp. cumin (divided)
  • 1 tablespoon My Sage Gourmet’s Southwest Seasoning or Sassy Cilantro Blend
  • 2 canned chipotle chilies in adobo, seeded and minced
  • 1 pinch of Sea Salt and freshly ground pepper
  • 4 teaspoons Better than Bouillon Roasted Chicken
  • 1/2 cup corn kernels (A fresh ear of corn is preferable. Canned is ok but use low sodium and drain well)
  • 1/2 cup finely diced seeded plum tomato
  • ¼ cup sharp Cheddar or Jack cheese
  • FOR GARNISH:
  • Ripe/Firm Avocado-1/4 fruit (per serving)
  • 1 tablespoons minced cilantro, lime wedges & shredded Cheddar
  • Top w/ Tortilla chips

Instructions

  1. Heat olive oil in a medium skillet.
  2. Add carrots, onion, minced poblano, red bell pepper and garlic and cook over moderate heat until softened, about 4 minutes.
  3. Add 1/2 teaspoon coriander and cook until fragrant, about 1 minute. Scrape the mixture into a medium bowl and let cool.
  4. Add ground chicken to the bowl, along with the rice, egg, minced cilantro, tomato paste, My Sage Gourmet Southwest Seasoning Blend or Sassy Cilantro Blend, chipotles, and 1/4 teaspoon of pepper.
  5. Mix with your hands until thoroughly combined.
  6. Roll tablespoon sized meat into balls and set on a large plate.
  7. In a large saucepan, combine the chicken stock with the corn, tomato, sliced poblano and the remaining 1/2 teaspoon of cumin and bring to a simmer.
  8. Season lightly with salt and pepper and cook over moderate heat until the vegetables soften, about 5 minutes.
  9. Add the meatballs and cook over medium-low heat until firm and cooked through, about 5-7 minutes.
  10. Ladle the soup into large shallow bowls and garnish with the remaining cilantro, avocado and shredded cheese..
  11. Serve with the lime wedges and tortilla chips.

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© Carol Takakura
Cuisine: Healthy
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Black Bean and Avocado Salad

Shows a white bowl that contains Black Bean and Avocado Salad

Black Bean and Avocado Salad

Yield: 4
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Easy, delicious and loaded with protein and fiber

Ingredients

  • 1 cup dry black beans
  • 2 1/4 cups filtered water
  • 1 fresh jalapeño chili (chopped)
  • 1 garlic clove (chopped)
  • 3 Tbsp olive oil
  • 2 Tbsp My Sage Gourmet Southwest Seasoning Blend
  • 1/2 tsp black ground pepper
  • 1/2 cup chopped fresh cilantro
  • 2 fresh tomatoes, diced
  • juice of 1 1/2 limes
  • 1 large avocado, chopped

Instructions

  1. In a pressure cooker combine water, dried black beans, ½ teaspoon sea salt, fresh jalapeño and garlic.
  2. Bring to pressure, reduce heat, and cook on low for an hour, until beans are tender but not falling apart.
  3. At this point most of the water should be reduced; uncover and prepare the rest of the ingredients.
  4. In a salad bowl combine olive oil, My Sage Gourmet Southwest Seasoning Blend, black pepper, fresh cilantro, chopped tomatoes, onion, lime juice and avocado.
  5. Mix well and then add black beans; taste and adjust seasoning.
  6. Serve hot over your favorite flour or corn tortillas.

Notes

For this recipe, I find the best flavor and texture comes from dried beans that have been soaked overnight. Using a high-quality brand of the freshest dried beans will make a huge difference in the overall taste.


You can also quick-soak dried beans by putting them in a pot with plenty of cold water, bringing it to a boil, turning it off after a minute or so and letting the beans sit for at least an hour before cooking.


Finally, a pressure cooker is not necessary if you have the time to simmer the beans until they are ready. Be sure to keep an eye on the water level, adding more as needed.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 534Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 25mgSodium: 641mgCarbohydrates: 56gFiber: 14gSugar: 12gProtein: 22g

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© Carol Takakura
Category: Vegetarian

 

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Chicken Schnitzel

Who doesn’t love fried chicken, a mouthwatering combination of crispy and tender at its best?

Although many countries have their own version of it, Schnitzel actually originated in Austria where it is the national dish. In both Austria and Germany where it is also very popular, Schnitzel is most commonly prepared using veal. For all you poultry lovers I’ve put my own delicious twist on it.

 

Shows a plate with pieces of schnitzel and a lemon sliced in half

Chicken Schnitzel

Yield: 4
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes

Quick and easy to prepare. Perfect for an anytime meal.

Ingredients

  • 2 lbs. chicken breast, pounded thin
  • Sauerkraut (if desired as a side)
  • Lemon slices (if desired as a side)

For the Marinade:

  • 1 egg
  • 1 Tbs. honey
  • 1 Tbs. My Sage Gourmet All Purpose Blend
  • 1/4 tsp. sea salt
  • 1 Tbs. olive oil

For the Breading:

  • 1 1/2 cups bread crumbs.
  • 1/2 tsp. My Sage Gourmet All Purpose Blend
  • 1/2 cup canola oil

Instructions

  1. To prepare chicken, place pieces one at a time, in a ziplock baggie or wrapped in wax paper. Using a meat mallet or rolling pin, pound till it is evenly thin (about the thickness of your index finger.
  2. In a medium sized mixing bowl, combine egg, honey, 1 Tbs. , All Purpose Blend, 1/4 tsp. sea salt and olive oil. - Mix well!
  3. Add chicken breast and toss until all the chicken is well coated.
  4. Refrigerator for at least one hour.
  5. On a flat plate, mix breadcrumbs and 1/2 tsp. My Sage Gourmet All Purpose Blend.
  6. Coat chicken breast, one piece at a time with seasoned breadcrumbs and set aside.
  7. Preheat a cast iron or non-stick skillet to medium for one minute, before adding oil.
  8. Coat chicken breast, one piece at a time with seasoned breadcrumbs and place in the heated oil.
  9. Cook 5-6 minutes per side, until golden brown
  10. Keep cooked pieces warm on a plate in a 200 degree or less oven until all pieces are cooked.
  11. Delicious served with Serve with sauerkraut, fresh veggies or rice.

Notes

There are some really good Gluten Free breadcrumbs out there for those who require it. I use GF Panko bread crumbs.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 848Total Fat: 42gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 239mgSodium: 862mgCarbohydrates: 36gFiber: 3gSugar: 8gProtein: 78g

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© Carol Takakura
Cuisine: Austrian, German

 

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Gluten free Banana muffins

Gluten Free Chocolate Chip Banana Muffins

Gluten Free Chocolate Chip Banana Muffins

Yield: 1 dozen
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Delicious and Healthy-ish gluten free muffins you will love.

Ingredients

  • 1 cup Cassava flour
  • 1/2 cup Coconut flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon apple pie spice blend
  • 1/2 teaspoon sea salt
  • 3 small very ripe bananas (about 1 cup mashed)
  • 1/4 cup pure maple syrup
  • 3 tablespoons NuNaturals
  • 2 tablespoons blueberry syrup
  • 1/2 cup coconut oil, melted and cool
  • 1 whole egg (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 375 degrees
  2. Lightly grease muffin tins or use liners.
  3. In a medium bowl whisk together cassava and coconut flours, baking powder, baking soda, apple pie spice blend and salt - set aside.
  4. In a separate large bowl, combine mashed banana, both maple syrups, coconut oil, egg and vanilla extract whisking together.
  5. Fold dry ingredients into wet ingredient bowl stirring gently to combine.
  6. Gently fold in chocolate chips
  7. Spoon batter into muffin tins filling ¾ of the way to the top
  8. Bake approximately 20-22 minutes depending on your oven
  9. Allow to cool 10 mins on a rack then hide them from your family 😊 Or Share if you dare!

Notes

I recommend Bob's Red Mill Flour
If you prefer not to use NuNaturals Maple Flavored Syrup, increase the maple syrup by 1 tablespoon instead. I find it plenty sweet either way.
You can find both of these items on Amazon, at Sprouts (certain locations) and Thrive Market.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 13gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 134mgCarbohydrates: 30gFiber: 2gSugar: 14gProtein: 3g

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© Carol Takakura
Cuisine: American

 

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Infused Water Recipes

Infused Water

Infused Water

Prep Time: 10 minutes
Total Time: 10 minutes

Stay hydrated with these delicious infused water combinations

Ingredients

  • MINT AND WATERMELON: Watermelon, and Mint Leaves (4 cups 1/2 inch-cubed watermelon (about 1 1/4 pounds; lightly smashed) and 6 sprigs mint (lightly crushed)
  • STRAWBERRY, LIME, AND BASIL: Strawberries, Orange, Lime, and Basil
  • STRAWBERRY, LIME, AND CILANTRO: Strawberries, Orange, Lime, and Cilantro
  • PINEAPPLE MINT: Pineapple and Mint Leaves (4 cups 1/2 inch-cubed pineapple (about 1 1/4 pounds) and 6 sprigs mint (lightly crushed)
  • CUCUMBER, LIME, AND CILANTRO: Cucumber sliced thick, lime and lightly crushed cilantro springs
  • BLUEBERRY AND PEACH: Blueberries + Peaches
  • RASPBERRY, GRAPES, AND LIMES: Raspberries, Basil leaves and Lime
  • CANTALOUPE, MINT, AND CUCUMBER: 1/4 Cantaloupe (skin removed and seeded), Mint and Seedless Cucumber (sliced thick)
  • PINEAPPLE AND SHAVED GINGER: One of my favorites! Chunks of Pineapple and peeled shaved or sliced ginger
  • FRUIT SANGRIA: Strawberries, Lemon, Watermelon, Peaches, Pineapple and Oranges- (about one cup of each in ½ inch cubes)
  • KIWI AND WATERMELON - in chunks
  • DETOXIFY: Cucumber, Lemon, Mint Leaves with a splash of apple cider vinegar

Instructions

  1. Wash all fresh fruit and herbs being used then add fruits and herbs.
  2. Quarter the fruit, no need to remove seeds, stems or skin in some fruit-see above for specifics.
  3. Start with a hand full of each fruit (unless otherwise indicated above) and a small handful of herbs
  4. Note: Herbs can have a very strong flavor. Start with a few leaves or sprigs and add as you wish to pump up the taste.
  5. Fill pitcher with ¾ of the way with ice cold filtered water. Add your choice fruits and herbs. Serve chilled.
  6. To infuse- Cover and Chill in the frig. A minimum of 30 minutes.
  7. Depending on the type of fruit, should last for a couple of days. The heartier the fruit the longer it will last.

Notes

Be creative with the shapes of the fruit and how you layer or drop them into the water.
Pick a clear clean container to show off your creations!

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© Carol Takakura
Cuisine: Healthy / Category: Beverages

 

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