Braised chicken with Brown Rice Flax and Super Crisp Greens

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Ingredients & Directions

MAKE a day earlier- soooooo much better next day! Serves 6-8

Braised Chicken

2 tablespoons avocado olive oil
6 whole chicken legs
Salt and freshly ground pepper
1/4 pound thinly diced turkey bacon, finely dice
1 onion, julienne
3 parsnip, finely diced
2 turnips, finely diced
2 celery hearts, finely diced
3 garlic cloves, minced
1/4 cup Crushed Tomatoes
2 cups Zucchini, sliced .25 thick rounds
2 tablespoon tomato paste
3/4  white wine
1/2 cup hazelnut milk
pinch thyme sprigs
pinch rosemary sprig
1/4 cup sliced pitted kalamata olives
1/2 cup  low-sodium broth
1 1/2 tablespoons red wine vinegar

Preheat the oven to 350°. In a deep, 12-inch, deep sauté pan, heat the avocado oil.

Season the chicken with sea salt and pepper and cook over high heat turning once, until browned, about 8 to 10 minutes. Transfer the chicken to a plate or platter.

Add the turkey bacon to the sauté pan and cook over moderate heat until lightly browned, about 5 minutes. Add the onion, parsnip, turnips and zucchini  and cook over high heat, stirring, until the vegetables are beginning to caramelize, about 4 minutes or so.

Add the tomato paste and wine and cook until the wine is nearly evaporated. After the wine evaporates, add both the stock and hazelnut milk. Add the herb sprigs and olives and season with salt and pepper.

Place the chicken into the vegetables, add the stock and bring to a boil. Cover tightly with lid or tinfoil, transfer to the oven and braise until falling off the bone, about 1 hour 30 mins.

Discard the herbs and serve Carolina Brown Rice

Follow the instructions on the bag and add 2 tablespoons of rice wine vinegar a for every 2 cups of rice being made. Charred Kale chips from the book, pg 28.

Only there is one substitution in the recipe…Instead of the nori use 2 tablespoons of Lemon Zest and One additional  teaspoon of sea salt. Place the rice and flax in the bowl, place a big handful of the kale on the rice and the chicken right on top. Place the 2 tablespoons of flax seed for every 2 cups of rice being made.

I hope its winter and your holding someones hand when you eat this.

Scrambled Eggs w/ Almond Milk & Stracchino

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Ingredients

16 extra-large eggs
1 1/4 cups almond milk
5 tablespoons of Butter
6 tablespoons Stracchino Cheese
2 tablespoons minced fresh chives

Directions

Mix the eggs in a bowl with the milk in a medium mixing bowl.. Heat 2 tablespoons of butter in a large pan on medium heat . Add the eggs and turn the heat to low, stirring constantly for about 4 to 6 minutes. Add the stracchino cheese and chives, and the remaining 3 tablespoons of butter. Stir an additional minute and season with sea salt and black pepper.

Coriander Grilled Beef Tacos with Kim Chee and Bean Sprouts

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Ingredients

1 1/2lb flank steak
2 tablespoons olive oil
6 scallions, sliced
3 limes, juiced
1/4 cup fresh cilantro
2 garlic cloves, smashed and finely chopped
2 tablespoons tamari
2 tablespoons rice wine vinegar
2 tablespoons mirin
2 tablespoons black sesame seed
6 cloves roasted garlic
6 corn tortillas
1 quarter cup melted butter
6 ounces of your favorite store bought Korean kim chee
1 cup of bean sprouts

Directions

Heat the broiler to 500 degrees then take the steak and put it into a Ziploc bag with the olive oil, scallions, lime juice, cilantro, garlic, tamari, rice wine vinegar, mirin, black sesame and roasted garlic. Marinate everything together for one hour, place on a baking sheet and broil until medium rare, about six to eight minutes turn half way through. Then let rest for 5 minutes. Then very thinly slice the flank steak against the grain. Once sliced cut the slices into fine strips, almost a julienned. Then warm tortillas, brushing them with melted butter, before toasting in a dry pan. Build your tacos by layering the steak, kim chee, and bean sprouts. Finish with a squirt of fresh lime and sea salt and let the fiesta roll.

Serves 4

Kale Chips

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Ingredients

2 large bunches (about 2 ½ pounds) kale, stems and center ribs discarded, leaves roughly torn
2 sheets nori, cut into 1” x 2” strips
¼ cup roasted garlic oil
1 teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
Zest of 1 lemon

Directions

Preheat the oven to 350°F. Line a baking sheet with tin foil or parchment paper.

In a large bowl, toss the kale and nori with the oil until coated. Then spread the kale and nori on the lined baking sheet and sprinkle with the salt and pepper. Bake for 6 to 8 minutes or until the kale and nori are crispy. Be careful not to cook much longer, or the nori and kale will turn dark and bitter.

Remove the baking sheet from the oven and sprinkle the kale and nori with the lemon zest. Let the chips cool to room temperature before serving.

Serves 4-6

Raw Tuna with Grapefruit and Toast

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Ingredients

8 ounces of perfectly cubed tuna
1 grapefruit segmented into supremes
1 tablespoon mustard oil
1 teaspoon dijon
1 teaspoon orange blossom honey
8 chives minced
1 tablespoon melted butter
1 piece of white bread- crusts cut off and rolled with a dough roller

Directions

  1. Take a large mixing bowl and Mix all ingredients gently except toast and butter. Using a rubber spatula make sure tuna is coated and the grapefruit segments stay whole.
  2. Spoon the butter onto the bread and season with salt and pepper. Toast in panini press until toasted

 

This dish is available at Imperial No. 9 in NYC.

Marinated Tuna with Blood Orange and Buttered Toast

Ingredients

4 ounces yellow fin tuna ( cubed )
8 blood orange segments and juice
2 scallions sliced
1 tablespoon blood orange vinegar
2 tables olive oil
Sea salt
Fresh Pepper
1 piece white bread
Tablespoon melted butter

Directions

Gently mix tuna, blood orange, scallions, vinegar and olive oil. Season well. Butter the bread toast. Cut into points and serve!

Goes great with Santa Margerita.