Wellnessgalleria1 (2025)

16/04/2022

Stuffed Pepper Casserole

Ingredients:

- 1 lb. pound extra-lean ground beef
- 2 small green peppers, coarsely chopped
- 1 tsp onion powder
- salt to taste, optional
- 3 garlic cloves, minced
- 2 C long grain brown rice, cooked
- 1 24oz jar of low-sodium spaghetti sauce (If you are using a plain spaghetti sauce, you will want to add in 1/4 tsp Italian seasoning, 2 tsp season salt, 2 tsp onion powder, and 1 1/2 tsp garlic powder to give more flavor.)
- 1 1/2 C reduced-fat mozzarella cheese blend, divided

Preparation:

Preheat oven to 35

Cook meat in frying pan until almost completely browned.

Drain and rinse.

Place beef back in pan and add peppers, onion powder, salt, and garlic cloves. Cook over medium-low heat until beef in completely cooked and peppers begin to turn tender.

In a 2 1/2 qt casserole, stir together the rice, spaghetti sauce (and added spices if using), and 3/4 C cheese.

Add in the beef mixture and stir until combined.

Sprinkle with remaining cheese.

Bake for 25 minutes or until heated through and cheese begins to brown.

Let sit for 5-10 minutes before serving.

Source: Foodista

15/04/2022

Mushroom & Cabbage Brown Rice Congee

Ingredients:

- 1/2 cup of brown rice
- 4 cups to 6 of water
- 2 large cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1 tablespoon canola or grapeseed oil
- 1/2 pound of sh*take mushrooms, chopped
- 1 tablespoon soy sauce
- 1/2 cabbage, cut into thin shreds
- 1 tablespoon toasted sesame oil
- 6 scallions, chopped
- 2 tablespoons toasted sesame seeds
- salt, rice wine vinegar, soy sauce.

Preparation:

In a large pot, combine the rice with four cups of water and a little salt. Bring the rice and water to a boil. Reduce to low heat, cover and gently simmer for a few hours. Stir the rice periodically to ensure that it does not stick to the bottom.

Add more water if too much evaporates before the rice grains have dissolved enough to provide a good porridge consistency. Cook the rice three to four hours until you get a thick porridge consistency.

As the porridge is finishing, prepare the remaining ingredients. In a large pan, saut the garlic and ginger for about ten seconds in canola or gape-seed oil over medium heat. Once the garlic and ginger have released their flavors into the oil, but before they burn, add the chopped mushrooms. Sauté for about 5 minutes until the mushrooms release their water and it has practically evaporated from the pan.

Add the tablespoon of soy sauce and cook a few more seconds until absorbed.

Place the mushrooms in a covered bowl to keep warm.

Without rinsing the pan, add the toasted sesame oil, cabbage and a pinch of salt to the same pan and saut for 1 to 2 minutes. Allow the cabbage to begin to wilt but avoid over-cooking it.

Serve by dividing the congee into bowls and topping it with the sautéed cabbage and mushrooms, chopped green onions and toasted sesame seeds. Provide soy sauce, rice vinegar and chili oil on the side for dressing the congee.

Note: You can quickly make your own chili oil by warming some oil in a pan without allowing it to smoke and adding fresh or dried crushed chilis to cook for a few minutes without burning. Once cooked, you can either strain out the chilis, or leave them in.

Source: Foodista

14/04/2022

Carrot Banana Bread

Ingredients:

- 1 teaspoon Baking Soda
- 1 cup mashed ripe Banana (about 2 large)
- 1 1/2 cup grated Carrot (about 3 large)
- 2 eggs
- 1 cup All-Purpose Flour, run a fork through before measuring
- 1/2 cup chopped Golden Raisins, tossed with a teaspoon of flour
- 1 1/2 teaspoon ground cinnamon
- 3/4 cup Honey or 1 cup sugar
- 3/4 cup Non-Fat Greek Yogurt
- 1/2 teaspoon Nutmeg
- 1/2 cup chopped Nuts
- 1/2 cup Oatmeal
- 1/2 teaspoon salt
- 1 teaspoon Vanilla Extract
- 1 cup Whole Wheat Flour, run a fork through before measuring

Preparation
Preheat oven to 350 degrees. Butter and flour a loaf pan. Set aside.

Whisk together flour, baking soda, salt, cinnamon and nutmeg in medium mixing bowl; set aside. In a large mixing bowl whisk the yogurt and honey together.

Add eggs and vanilla.

Mix well.

Add 1/4 of the flour mixture at a time and stir in - alternating with the banana and ending with the flour mixture. Scrape down sides and just mix until incorporated; don't over mix.

Add carrot, raisins and walnuts. Stir until evenly mixed throughout. Spoon into the greased loaf pan.

Sprinkle sunflower seeds over top if desired.

Bake 55-60 minutes until a toothpick comes out clean. Cool for 15-20 minutes.

Remove from pan and continue cooling on wire rack. Frost with cream cheese frosting if desired. In a medium mixing bowl with an electric mixer beat cream cheese, butter, and vanilla together on low-medium until fluffy.

Add a cup and a half of sugar and a tablespoon of milk. Beat.

Add more sugar and milk in small amounts beating after each addition until you get the consistency you want. Beat for two minutes on low until light and fluffy.

Source: Foodista

14/04/2022

Celery Apple Risotto with Crispy Pancetta

Ingredients:

- 3 apples, diced
- 2 cups arborio rice
- 1 1/2 tablespoons butter
- 1/2 cup chopped celery
- 14 ounces cans low sodium chicken broth (or stock)
- Fresh chives
- 4 cloves garlic, finely chopped
- Juice of 1/2 lemon
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 3 ounces pancetta, diced
- 1/8 cup shredded Parmesan Reggiano cheese
- Salt and Pepper to taste

Preparation
In a small saucepan, pour chicken broth and simmer on medium heat. In a large sauce pot, melt 1 Tbsp butter and oil together.

Add diced onion, celery and two of the diced apples, and lemon juice.

Sauté on medium heat for 5-10 minutes, until onions and celery are soft.

Add minced garlic and continue to stir.

Add arborio rice to large sauce pot and stir until well mixed. Slowly add chicken broth 1/2 to 1 cup at a time, stirring constantly. Continue to mix with each addition of chicken broth, until all liquid is incorporated (25-30 minutes total). When all liquid is absorbed and rice is just past al dente, remove from heat and all Parmesan Reggiano cheese and remaining butter and stir.

Add remaining finely diced apple and stir thoroughly. The risotto will be done when it no longer can absorb additional liquid.

Add salt and pepper to taste. Cook diced pancetta over medium heat, and place cooked pancetta on paper towel to absorb excess grease. Plate risotto, and top with chopped chives and pancetta crumbles.

Source: Foodista

13/04/2022

Corn Chowder with Potatoes, Poblanos, and Smoked Gouda

Ingredients:

- 1 bay leaf
- Chopped chives, for garnishing
- 4 cups fresh or frozen corn
- 4 sprigs fresh thyme
- ¼ cup grated smoked cheddar or Gouda cheese
- 1 cup half-and-half
- 1 medium onion, chopped
- 2 poblano chiles, roasted, peeled, and diced, or 1 (4-ounce) can diced roasted chiles
- 1-pound small potatoes, sliced
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 1 tablespoon water

Preparation:

In a large saut pan, melt the butter over medium heat and saut the onion for about 10 minutes, or until lightly browned.

Transfer the onion to a 7-quart slow cooker and add the potatoes, bay leaf, thyme, and water. Cover and cook on LOW for about 4 hours, or until the potatoes are tender. Mash some of the potatoes against the inside of the cooker or use a handheld immersion blender to puree a small amount of potato and thicken the soup slightly.

Add the corn, chiles, half-and-half, and cup of the cheddar.

Add the salt to taste and continue cooking for 20 to 30 minutes, or just until all the ingredients are hot. Ladle the soup into bowls and garnish each bowl with the remaining cheddar and chopped chives.

Source: Foodista

13/04/2022

Grilled Portabella and Poblano Tacos

Ingredients:

- 1 tbsp canola oil
- 1/2 tsp chipotle powder
- ¼ cup chopped cilantro
- Cilantro sprigs
- 8 small corn tortillas, warmed
- 1/2 head of garlic
- Guacamole
- 1 tsp lime juice
- Lime wedges
- 1/4 cup olive oil
- 1 whole poblano chili
- 6 whole portabella mushrooms cleaned; stems removed
- 1 large red onion, cut into six 2" slices
- 2 Roma tomatoes, diced
- 1 tablespoon 1 salt, plus teaspoon, plus more for potato water
- Salt and pepper
- Shredded Monterey Jack or cheddar cheese

Preparation:

Preheat a lightly oiled grill on medium-high heat. While the grill is heating up, prepare the Pico de Gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside. Next, prepare the grilled portabella filling.

Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps. Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper. Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred.

Remove from heat and transfer to a cutting board.

Remove the stem and seeds from the poblano, and discard.

Cut the poblano and the portabellas into thin strips, and roughly chop the onion.

Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated. To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them.

Serve with Pico de Gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.

Source: Foodista

12/04/2022

Red Kidney Bean Jambalaya

Ingredients:

- 2/3 cup dried brown rice (2 cups cooked)
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon celery seed
- 2/3 cup dried kidney beans (2 cups cooked)
- 1 teaspoon dried marjoram
- 2 teaspoons dried thyme
- 1 medium eggplant, chopped
- 2 cloves garlic, minced or crushed
- 3 handfuls of green beans, chopped
- fresh ground black pepper
- 2 teaspoons ground sage
- 1/2 to 1 teaspoon liquid smoke, to taste
- 2 tablespoons olive oil
- 1 red bell pepper, seeded and chopped
- 1 small white or red onion, diced
- 1 1/2 teaspoons sea salt, or to taste
- 1 teaspoon sriracha or other hot sauce
- 2 medium tomatoes, diced
- 3 cups vegetable stock

Preparation:

Rinse the kidney beans and brown rice separately. Cover the kidney beans with water and soak for 8 hours or overnight. In a separate bowl, cover the brown rice with water and soak for 8 hours or overnight.

Drain and rinse the kidney beans, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until just tender but not falling apart.

Drain and set aside.

Heat the oil in a large saucepan over medium heat. When hot, add the onion and saut for 5 minutes. Now add the garlic, carrots, celery and green beans, and stir for another 5 minutes. Next add the tomatoes, red pepper, eggplant, sage, thyme, marjoram and celery seed, and continue to stir for another few minutes.

Pour in the vegetable stock, liquid smoke, rice and the cooked kidney beans. Bring to a boil, reduce heat to medium low, cover, and cook, stirring occasionally, for 45 minutes or until the rice is tender.

Add water as necessary if the stew becomes too dry. Season with sriracha, salt and pepper, and taste for seasoning add more liquid smoke, sriracha, salt, pepper or herbs as desired.

Source: Food and Spice

11/04/2022

Jamaican Pepper Shrimp

Ingredients:

- 1 tsp. allspice berries (crushed)
- 1 tsp. black pepper
- 1 tbsp. coconut oil
- 3 Cloves Garlic
- 2 tbsp. lemon or lime juice
- 1 teaspoon Salt
- 1 scotch bonnet pepper or habanero (seeded and minced)
- 1 lb. shrimp

Preparation:

In a large mixing bowl, season the shrimp with the salt, black pepper, allspice. On medium-high heat coconut oil, then add the shrimp and give it a good stir. Now add the garlic, scotch bonnet pepper and lemon juice and stir well to coat everything. Stir/sauté for about 3-5 minutes until the shrimp is pink.

Source: Foodista

10/04/2022

Chavrie Stuffed Grape Leaves

Ingredients:

- cup ½ minced onions
- 2 tablespoons olive oil
- 1 teaspoon chopped garlic
- 1 ea. tomato, chopped
- 1 ounce lemon juice
- 1 cup cooked long grain rice
- 1/4 cup chopped dill
- 1 package 4 oz. Chavrie Goat Cheese Log
- 1 (16-ounce) jar grape leaves

Preparation:

Heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes.

Add the garlic and tomato, lemon juice and salt and pepper to taste. Cook for another 5 minutes.

Stir in the rice.

Remove the pan from the heat and stir in the dill.

Set aside to cool to room temperature, then refrigerate.

Meanwhile drain the grape leaves and carefully pull them apart.

Put them into a bowl of cold water.

Let them soak until you are ready to roll.

Heat the oven to 350F.

Place a grape leaves on your work surface, shiny side down.

Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Along with a thin slice of Chavrie

Fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar

Repeat with the remaining rice mixture

Place the rolled grape leaves into a casserole dish.

When all the mixture or cheese is used, cover rolled leaves with several layers of flat grape leaves and pour in 1 cup of chicken stock

Cover and bake for 45 minutes

Let cool to room temperature and refrigerate.

Serve well chilled

Source: Foodista

09/04/2022

Homemade Thin Crust Pizza + Pesto + Potato

Ingredients:

- 1/4 cup almonds
- 2 cups basil, loosely packed
- 3/4 cup extra virgin olive oil, divided
- 3 1/2 - 4 cup flour, plus more for rolling and as needed
- 2 teaspoon kosher salt
- 3/4 cup Manchego Cheese
- 2 tablespoon olive oil, plus 2 teaspoons for coating bowl
- pepper
- 1 medium potato, sliced thinly
- salt
- 1 teaspoon sugar
- 1 1/2 cup water, 110F
- 2 1/4 teaspoon yeast

Preparation:

Mise en place (put things in place).

Combine the flour, yeast, sugar, and water in a large bowl with a wooden spoon.

Add more flour if it sticks to the sides and resembles more like a batter than dough. All-Purpose Flour will give you more of a chewier crust, while Bread Flour will be crispier. Once it comes together and isn't as sticky, scrape it out onto a well-floured surface and sprinkle the salt on top. Kneed the salt into the dough, adding flour as necessary. Knead for 10 minutes, check if the dough is ready by slightly indenting the top of the dough, if it springs back, you're good. Tuck the ends underneath to stretch out the top and make a large ball, then put it in a well-greased bowl rubbed with olive oil to proof. Wrap it with cling film.

Place your cling wrap wrapped bowl inside the Microwave, and let it proof for an hour or until it has doubled in size. Don't turn the microwave on, just let it sit in there. While your dough is proofing you can prepare the pesto. Soak almonds in water for fifteen minutes. Wash and dry basil leaves. Grate cheese. (extra for pizza too)In a food processor we're going to put our basil, the cheese, soaked almonds, little salt and pepper, and 1/4 cup of extra virgin olive oil.Process it on and off for thirty seconds.Then drizzle in the rest of the olive oil while the food processor is on. This makes sure you get the optimal consistency for your likings.When it's made fresh the oil tends to separate from the other ingredients. I suggest serving this after it's been in the refrigerator for an hour because the pesto rests and stays together better.When the dough has doubled plop it onto a lightly dusted countertop and move it around so the entire dough gets covered.Divide it into thirds.Preheat the oven to 500F and place a baking stone on the middle rack. (you can also use an overturned cookie sheet)NOTE: The baking stone/cookie sheet has to be larger than the size of the pizza you are making, otherwise it will hang over the edges and burn onto the oven rack. Coat one ball of dough with flour and place it on a well-floured surface. Using your fingertips, gently flatten the dough into an 8-inch disk, leaving an inch or so of outer edge thicker than the center. Using your hands, gently stretch it into a 10-12 inch round, working along the edges and giving the dough quarter turns as you stretch it.

Transfer the dough onto a pizza peel coated with flour or semolina, cornmeal is fine as well. Top with a thin layer of the pesto. Mandolin thin slices of potato and arrange them on the pizza. I don't prepare the potato ahead of time because sometimes it will oxidize and turn red, and it makes for an ugly pizza. Slide the pizza onto the stone and bake it for 10-12 minutes or until the crust is brown and the cheese as melty and shimmering. Wait a little to slice and serve.

Serve it hot. I feel obliged to remind you about the other two balls of dough, but once you devour the first one, I guarantee you'll be searching for the others. And as always, Chow!

Source: Foodista

08/04/2022

Summer Veggie Bake

Ingredients:

- 2 ears of corn, kernels cut off the cob
- 1 tsp Garlic Powder
- 1 Lemon, Juiced
- 1 cup Low Fat Milk (1%)
- 1½ cups Low Sodium Chicken Broth
- 1 tsp Onion Powder
- 1 cup orzo
- ½ cup panko
- 1 tsp Paprika
- ¼ cup Shredded Parmesan Cheese
- ¼ cup parsley, chopped
- 1 tsp Pepper
- 1 rotisserie chicken
- ¼ cup Shredded Mozzarella Cheese
- 3 tomatoes, sliced into ¼ inch slices
- 1 Zucchini (8 oz), sliced into ¼ inch slices

Preparation:

Preheat the oven to 400 degrees Fahrenheit. In a medium saucepan, add milk and chicken broth and bring to a boil.

Add orzo and reduce to medium heat. Cook orzo until tender and liquid are absorbed, about 15 min. Meanwhile, mix chicken, cheese, spices, lemon, corn, and parsley.

Add mixture to the orzo and stir until evenly distributed.

Pour out the orzo mixture into an 8 by 8 glass baking dish. For the topping, layer zucchini and tomato, alternating each veggie.

Sprinkle panko, garlic powder, and pepper over the veggies. Spray the panko evenly with olive oil cooking spray.

Place in oven and cook for 40 minutes. Then broil for about 2 minutes to get the top really golden brown.

Serve immediately. Enjoy!

Source: Foodista

07/04/2022

Warm Quinoa Spinach and Shiitake Salad

Ingredients:

- 6 cups loosely packed stemmed baby spinach
- Freshly ground black pepper
- 2 cups (500 mL) of Chicken Broth
- ¼ cup (50 mL) crumbled feta cheese
- Extra-virgin olive oil
- ½ cup (125 mL) finely chopped sweet red pepper
- 2 tablespoons of red vinegar
- 1 pkg (225 g) PC Organics Roasted Garlic and Fine Herbs Quinoa
- Pinch Salt
- 2 Shallots, finely diced
- 6 oz (180 g) shiitake mushrooms, stems discarded and caps thinly sliced

Preparation:

In a saucepan, bring chicken broth to a boil. Stir in quinoa and contents of seasoning pouch. Reduce heat to low, cover and simmer for 12 to 15 minutes or until tender.

Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork. In a large nonstick frying pan, heat oil over medium heat; cook shallots and red pepper for 4 to 6 minutes, stirring occasionally, or until lightly golden and softened. Stir in mushrooms; cook, stirring occasionally, for 6 to 8 minutes or until mushrooms have released their juices and are starting to turn golden.

Add vinegar; cook, stirring to bring up browned bits, for 1 minute. Stir in spinach; cook, stirring, for 2 minutes or just until wilted. Stir in salt and pepper.

Remove from heat. In a large bowl, toss quinoa with warm spinach mixture.

Serve sprinkled with feta. More recipe ideas are available online at pc.ca.

Source: Foodista

Wellnessgalleria1

16/04/2022

15/04/2022

14/04/2022

14/04/2022

13/04/2022

13/04/2022

12/04/2022

11/04/2022

10/04/2022

09/04/2022

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07/04/2022

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