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Chicken Fettuccine in Veggie Sauce

Chicken Fettuccine with Veggie Sauce
Serves 4
This is a "use up a bunch of stuff from the fridge" recipe.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 Boneless, Skinless Chicken Breast
  2. 1/2 Lb Organic Whole Wheat Fettuccine Pasta (Bionature)
  3. 1/2 C Yellow Pepper strips
  4. 1/2 C Red Pepper strips
  5. 1/2 C Zucchini strips
  6. 1/2 C Yellow Summer Squash strips
  7. 1/2 M Onion halved and sliced
  8. 1/2 C Baby Spinach de-stemmed and sliced
  9. 1 Sm (or 1/2 Cup) Tomato diced
  10. 5 cloves garlic, crushed and minced
  11. Salt and pepper
  12. 1/4 C extra virgin olive oil
  13. 4 White Mushrooms, sliced or slivered
Hold these until blender
  1. 1/4 C heavy cream
  2. 1/4 tsp red pepper flakes (spicy)
  3. 1-3/4 oz grated Parmesan Cheese
  4. 1 green onion
  5. 6-8 Fresh Basil Leaves sliced finely
Prepare Chicken
  1. Cut chicken into cubes. How big you want your pieces of chicken is up to you but 1/2" - 3/4" seems to work pretty well.
  2. Peal and crush two cloves of garlic then mince.
  3. Add two tsp of oil to your frying pan and set to medium.
  4. Once oil is hot (starts to shimmer) add chicken and stir to make sure the pieces are separated.
  5. Salt and pepper liberally.
  6. Cook, stirring occasionally until chicken any water is cooked off and chicken is just starting to brown. (Between stirring, you can start prepping the veggies.)
  7. Turn burner up to medium-high. Add another couple of teaspoons of oil and stir in the minced garlic.
  8. Cook, stirring regularly until chicken is lighly browned.
  9. Remove from heat and set aside.
Vegetables and Sauce
  1. Cut onions, peppers as listed above.
  2. Add onion and pepper strips and remaining oil to skillet or saucepan on medium heat, stirring occasionally.
  3. Add water to pot for pasta and start heating to a boil. Continue to prepare vegetables but add pasta once water has come to a rolling boil. (Cook pasta per directions on the package.)
  4. While onions and peppers sweat, prepare remaining garlic and other vegetables (EXCEPT green onions and basil) as noted in ingredients list.
  5. Add everything except the items under "Hold these until blender" to the pan and heat on medium until softened then turn burner to low. (It will look like a lot but will cook down quite a bit.)
  6. Spoon 1/2 of the mixture from pan into blender or food processor along with the 1/4 C heavy cream.
  7. Mix/blend until an even colored sauce has formed.
  8. Pour sauce back into pan with the other half of the vegetables and stir in the red pepper flakes and most of the Parmesan cheese (saving enough to sprinkle over final dish.) Simmer on low.
  9. Chop up green onion and Chiffonade the basil. Save some of the green part of the green pepper to sprinkle over finished dish.
  10. Stir 1/2 tsp salt, the chicken, the rest of the green pepper and the basil into the sauce and sprinkle generously with pepper.
  11. When pasta is done, strain, top with sauce, sprinkle with grated Parmesan and green onion
  12. Serve and enjoy.
Notes
  1. This recipe should quite forgiving when it comes to exact quantities of the individual vegetables. If your family really likes (or dislikes) any of the veggies you can plan with the quantities.
Nutrition
  1. 432 Calories, 17g fat, 690mg sodium (29%), 45 g Carbs (15%),8g Fiber (32%), 26.5g Protein
  2. Vitamins/Minerals: 342mg Potassium, A 64%, Calcium 21%, Iron 11%, C 181%
  3. If you are concerned about the salt and the fat, you could cut back a bit on the salt and and olive oil and could try half-and-half (real, not non-dairy) instead of heavy cream. Honestly though, the nutrition info overall is pretty appropriate for a dinner. Most of the fats are healthy fats too.
Our Journey Into Whole Foods* http://www.wholefoodsjourney.com/

French Vanilla Ice Cream

French Vanilla Ice Cream
Serves 12
Smooth Creamy French style Ice Cream
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Ingredients
  1. 1 TBS Vanilla Extract
  2. 2 Cups Skim Milk
  3. 2 Cups Heavy Cream
  4. 8 Egg yolks
  5. 1 Cup Pure Maple Syrup
  6. Pinch of salt
Instructions
  1. Separate your egg yolks and whisk well
  2. Add everything else to a pan and whisk the eggs into the mixture.
  3. Turn on stove to low and heat up slowly to about 170 degrees
  4. Cool enough to place in the fridge (until moisture does not condense right away when you place plastic wrap over it. Place in fridge for 8 to 10 hours to chill to at least 40 degrees (or do what we did and put it in a metal bowl in a bath of ice water) Be sure not to get water inside the mixture.
  5. Freeze following directions of your ice cream maker.
Notes
  1. This should make about (12) 1/2 cup servings.
  2. This should work in any ice cream maker, we use the Kitchen aide Ice Cream maker attachment.
  3. cals: 218kcal | fat: 15.00g | carbs: 20.07g | prot: 3.12g
  4. NOTE: We used ALL organic ingredients and pasture raised chicken eggs.
Adapted from Good Eats - "Churn Baby Churn"
Our Journey Into Whole Foods* http://www.wholefoodsjourney.com/

Fresh Bruschetta

Bruschetta
Yields 8
An attempt to recreate the delicious Bruschetta from The Back When Cafe in Wausau. This is close.
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Tomato Mix
  1. 2 Cloves Garlic
  2. 4 Roma (plumb) Tomatoes
  3. 1/3 C Onion (diced)
  4. 2 Tbs quality extra virgin olive oil
  5. 2 Tsp quality Balsamic Vinegar
  6. 1/4 tsp Salt
  7. 1/4 tsp Ground Black Pepper
  8. 6-7 Fresh Basil Leaves
  9. 1/4 C freshly grated Parmesan Cheese
Bread
  1. 1 Loaf French Baguette
  2. 1 Clove Garlic
  3. Olive Oil
Instructions
  1. Dice tomatoes, discarding juice and seeds. Peel and crush garlic then mince. Chiffonade basil then cut strips into smaller pieces. Combine all tomato ingredients in a bowl. Cover and let chill in refrigerator for at least 15 minutes (preferably 30) to allow flavors to meld.
  2. Slice french bread into 3/4 inch think slices (preferably on the bias for those oblong slices you get in the restaurant.) Peel the clove of garlic and cut off one end. Rub the cut end on one side of each slice and place with garlic side up. I cut a little more off the clove every couple of slices.
  3. Drizzle or brush with olive oil on the garlic side. Broil until slice is lightly browned (keep a close eye on them... they will go from almost browned to burnt fast if you don't.)
  4. Turn slices over (a pair of tongs works well). Broil until lightly browned.
  5. Use a slotted spoon to scoop the tomato mix onto each of the slices and serve immediately.
Feta Option
  1. Crumble a little feta cheese and mix with the tomato mixture before refrigerating.
Mozzarella Option
  1. Sprinkle some shredded or fresh mozzarella cheese on the non-garlic side of the slice before the second trip under the broiler.
  2. Although our photo has mozzarella cheese melted over the top, we should have melted it into the bread. The piece of bruschetta we tried before broiling was tastier than the one after, possibly since the tomatoes cooked slightly.
Our Journey Into Whole Foods* http://www.wholefoodsjourney.com/

Peanut Butter/Oat No Bake Cookies

Peanut Butter/Oat No Bake Cookies
Serves 12
These are what we like to call a (breakfast cookie) you don't have to feel guilty giving this to your child for breakfast at all! Great for kids of all ages. Peanut butter and Rolled oats are the two main ingredients!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. Rolled Oats 1.5 cups
  2. Organic Peanut Butter 1 cup (the only ingredient should be peanuts!)
  3. Organic skim milk 1/2 cup (should be from a grass fed cow)
  4. RAW Honey 1/4 cup (only use raw honey)
  5. Organic REAL butter 1 TBS (only butter from grass fed cows)
  6. Vanilla extract 1/4 tsp
Instructions
  1. Add butter, honey, vanilla, milk and peanut butter to a pan. Let this heat until it's smooth and peanut butter is thin. Then add the oats and stir. Make into balls and put them on a sheet of wax paper or tin foil to cool.
Notes
  1. This makes one dozen cookies
Our Journey Into Whole Foods* http://www.wholefoodsjourney.com/

Mac N Five Cheese Recipe

Mac N Five Cheese
Serves 4
Delicious creamy Mac and Cheese (Adult Style)
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. Organic Extra Virgin Olive Oil (2 TBS)
  2. Organic Spelt Elbow Noodles 8oz box
  3. Organic Salted Butter 1 TBS (can also use unsalted)
  4. Organic Onion (1/2 med onion)
  5. Organic Heavy cream 1/2 cup
  6. Organic Garlic (one clove peeled)
  7. Organic chopped Parsley (fresh chopped)
  8. Organic whole Parmesan cheese (grated) 1/4 cup
  9. Organic whole Fontina cheese (grated) 1//4 cup
  10. Organic whole Asiago cheese (grated) 1/4 cup
  11. Organic whole Feta cheese (grated) 1/4 cup
  12. Organic whole Goat Cheese (mild Cheddar) (grated) 1/4 cup
  13. Pepper to taste
Instructions
  1. Boil noodles per direction on box.
  2. Add 2 TBS of Olive Oil, onion and garlic to a not stick pot.
  3. Cook until onions are tender and see through (about 5 min).
  4. Add butter
  5. Remove garlic and add the heavy cream and all the cheese.
  6. Stir and simmer on low until all cheese is melted.
  7. Add parsley and pepper to taste.
  8. When noodles are done, drain them and add them to the mixture and stir.
Notes
  1. If you have left overs you can put it in small ramekins to store. Cook in the oven for 30 min @ 400 degrees to reheat or in the microwave for 3 min @ 50% power. You can also stick them in the freezer for up to 3 months.
  2. Also wanted to add that this is very high fat so we won't be having this often but when we NEED that little extra we can feel ok making this vs going to Taco Johns. This will be listed as our "comfort food meal".
Our Journey Into Whole Foods* http://www.wholefoodsjourney.com/