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
- Heat olive oil in a medium skillet.
- Add carrots, onion, minced poblano, red bell pepper and garlic and cook over moderate heat until softened, about 4 minutes.
- Add 1/2 teaspoon coriander and cook until fragrant, about 1 minute. Scrape the mixture into a medium bowl and let cool.
- 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.
- Mix with your hands until thoroughly combined.
- Roll tablespoon sized meat into balls and set on a large plate.
- 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.
- Season lightly with salt and pepper and cook over moderate heat until the vegetables soften, about 5 minutes.
- Add the meatballs and cook over medium-low heat until firm and cooked through, about 5-7 minutes.
- Ladle the soup into large shallow bowls and garnish with the remaining cilantro, avocado and shredded cheese..
- Serve with the lime wedges and tortilla chips.
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Easy, delicious and loaded with protein and fiber 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.
Black Bean and Avocado Salad
Yield:
4
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
Ingredients
Instructions
Notes
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
Pesto Zucchini Caprese Salad
Yield:
4
Prep Time:
20 minutes
Total Time:
20 minutes
Easy and Delicious. The perfect garden fresh summer dish.
Ingredients
- PESTO SAUCE:
- 2 tablespoons pine nuts
- 2 packed cup of organic basil
- 3-4 tablespoons extra virgin olive oil
- 2 small garlic cloves minced
- My Sage Gourmet Tuscan Herb Seasoning
- Freshly ground black pepper, to taste
- ZUCCHINI NOODLES:
- 2 medium zucchini
- CAPRESE:
- 4 half-inch thick slices of tomato
- 4 quarter-inch thick slice of mozzarella cheese (2oz each)
- 1 Tablespoon Basil or Garlic infused olive oil, to drizzle overtop.
- My Sage Gourmet Tuscan Herb Seasoning and freshly ground black pepper- to taste
- 1/4 teaspoon red pepper flakes (optional)
- 4 basil leaves, cut chiffonade style (in thin ribbons)
Instructions
PESTO
- Place all of the pesto ingredients into a food processor and pulse until creamy. Taste and adjust seasonings if needed.
ZUCCHINI NOODLES (We use a spiral slicer for these. See NOTES below .)
- In a big bowl, combine zucchini noodles and pesto sauce. Using hands or rubber spatula, Gently combine until noodles are well coated.
- Strain off excess liquid then place zucchini noodles on four small plates, followed by one tomato slice, one slice of mozzarella and a light drizzle of olive oil/balsamic vinegar mixture
- Add a pinch My Sage Gourmet Tuscan Herb Seasoning and freshly ground black pepper. Top with basil, evenly distributed.
Notes
Zuke Tips to consider-
Don’t peel your zucchini before spiraling. When you peel the zucchini, moisture leaches out, causing it to become mushy. Keeping the skin also retains nutrients in the skin!
Don’t pre-salt or salt your zucchini once in the pan salting renders the zucchini lifeless and salty.
Don’t overcook. The longer zucchini cooks, the more moisture sneaks out and becomes mushy. A little crunch retains the fresh tasting flavor.
We recommend the VEGETTI SPIRAL SLICER
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 314Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 9mgSodium: 131mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 6g
Grilled Portobello Mushrooms with Fresh Baby Spinach and Shaved Manchego Cheese
Yield:
4 appetizer servings
Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
23 minutes
Ingredients
- 4 medium-sized Portobello mushroom caps, wiped clean
- 3 Tablespoons Epicurean Olive Oil. (I love the Basil, Garlic, & Cilantro/Onion blends)
- 1 - 1/2 Tablespoons Sassy Cilantro Seasoning
- 1 pound raw baby spinach washed and blotted dry with paper towels
- 2 ounces Manchego cheese, thinly sliced into 10 pieces
- 4-8 fresh basil leaves, washed and blotted dry with paper towels
- FOR THE VINAIGRETTE :
- 1 small shallot, finely minced
- 4 Tablespoons Ripe Peach White Balsamic Vinegar or Alfoos Mango White Balsamic Condimento
- Pinch of sea salt
- 2 teaspoons freshly ground black pepper.
- 1 Tablespoon Olive Oil
- -Optional- Chives for garnish.
Instructions
Preheat Grill to medium-high, wipe with oil or spray as needed to prevent sticking.
Vinaigrette dressing:
In a small bowl, whisk together, shallot, balsamic vinegar, sea salt, and pepper. Slowly incorporate in olive oil until mixed thoroughly.
Mushrooms:
- Brush mushroom caps well, on both sides with oil and season with My Sage Gourmet Sassy Cilantro, Tuscan, or Garlic seasoning blend.
- Grill over direct heat, Top side of the mushroom cap facing up, until lightly “charred”, takes approx. 4 mins.
- Gently flip mushrooms over and continue grilling until tender. approx. 3-4 minutes.
- While mushrooms are still on the grill, add basil leaves and top with cheese.
- On each plate, place a mound of Spinach leaves
- Carefully plate ea. mushroom cap on top spinach mound.
- Finish by drizzling each with vinaigrette and garnishing with chopped chives, if desired. Allow to stand 5 minutes to absorb the vinaigrette.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 220Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 12mgSodium: 414mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 7g