In a medium skillet, heat the oil over medium-high heat. Add the garlic, shallot, and pumpkin seeds and cook until the pumpkin seeds are toasted and the garlic and onions are translucent, 2 t0 3 minutes. Add the squash and cook, stirring frequently, until the squash is golden brown and fork tender, 4 to 6 minutes.
Toss in the parsely and chives and season well with salt and pepper. Top each serving with a sprinkle of pecorino cheese.
2 tablespoons olive oil
1 tablespoon unsalted butter
6 celery ribs, diced
2 turnips, peeled and diced
2 carrots, diced
1 medium onion, diced
4 garlic cloves, finely chopped
1/4 cup finely chopped fresh ginger
2 teaspoons Old Bay seasoning
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 bay leaves
1 large bunch collard greens, stems and ribs removed, cut into 1/2 inch wide ribbons
2 1/2 quarts low-sodium chicken broth
1 tablespoon white wine vinegar
4 dashes hot sauce
2 large boneless, skinless chicken thighs, cut into 1/2 inch pieces
1 cup whole wheat pasta bow ties
1/2 cup loosely packed hand-town flat-leaf parsley
Salt and freshly ground black pepper
In a large soup pot, heat the oil and butter over medium heat. Throw in the celery, turnips, carrots, onion, garlic, ginger, Old Bay seasoning, paprika, and cumin and cook, stirring constantly, until the onion is translucent and the vegetables have softened, about 3 minutes.
Add the bay leaves and collards and cook for 2 minutes. Stir in the broth, vinegar, hot sauce and chicken. Cover the pot and bring to a boil. Reduce to a simmer and cook fro 50 minutes.
Add the pasta and cook until the pasta is tender, about 10 minutes. Stir in the parsley and season to taste with salt and pepper.
1/2 cup gluten-free corn flakes cereal, lightly crumbled
1 tablespoon extra-virgin olive oil
1 tablespoon butter
4 tablespoons Chickpea Flour
2 1/2 cups unsweetened hemp, oat, almond or whole milk, warmed
3 1/2 cups shredded Gruyere cheese, cheddar or yogurt probiotic cheese (about 12 ounces)
1 teaspoon Dijon mustard
Kosher salt and ground black pepper
1 pound gluten-free pasta (artichoke and Quinoa based pastas are all good option), cooked according to package instructions and drain.
Preheat oven to 350°F. Toss the cereal in a bowl and set aside.
In a large saucepan or pot, heat the oil and butter over medium. Stir in chickpea flour and cook, stirring, for 2 minutes. Slowly whisk in milk and cook, whisking constantly, turn to low and add the cheese. Cool for another 5 to 10 mins or until thickened. Remove from heat and stir in mustard. Use hand blender or blender to blend until smooth; season with salt and pepper. Add pasta and stir to coat. Serve macaroni garnished with cereal mixture.
1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh orange juice
2 tablespoons green chili pepper puree
1 large ripe Jalapeño, seeded and diced
1/2 cup chopped cilantro leaves
1/2 cup chiffonade basil
2 bunches scallions, charred and chopped
2 medium red onion, finely diced
1/2 teaspoon cayenne
8 cloves garlic, finely chopped
3 tablespoons Chopped Lemongrass
3 tablespoons chopped ginger
3 tablespoons black sesame seed
1 lb turkey bacon
4 Fuji apples, cubed 3/4 inches
Salt and freshly ground black pepper
8 sweet potatoes, 3 pounds, cooked, drained and cubed into ¾ inch cubes
3 tablespoons Sesame Oil
Heat the oil on medium high heat; add the scallions and char for about two mins add the jalapeño, garlic, onion, ginger, apple and turkey bacon. Cook for additional 3 to 4 minutes until the vegetables are beginning to caramelize and the turkey is browning. Set aside and let reach room temp. Place the turkey bacon mixture in a large mixing bowl and Combine all the remaining ingredients gently. Season with lemon juice salt and pepper to taste.
1 cup almond milk
½ cup low-sodium chicken broth
3 tablespoons olive oil
1 large fennel bulb (about 1 pound), stalks discarded, cored, and thinly sliced
1 yellow or Vidalia onion, diced
4 garlic cloves, smashed and chopped
½ cup pine nuts
1/4 cup unsweetened shredded coconut
1 cup Israeli couscous
2 scallions, thinly sliced
Juice of 2 lemons
In a medium saucepan, bring the almond milk and broth to a simmer over medium heat on a back burner.
Meanwhile, on a front burner, heat the oil in another medium saucepan over medium-high heat. Add the fennel, onion, garlic, pine nuts, and coconut. Cook about 2 minutes, then add the couscous and cook, stirring vigorously, until toasted and golden brown. Season with salt and pepper to taste. Remove from the heat and transfer the couscous mixture to a large bowl.
Pour the hot almond milk-broth mixture over the couscous in the bowl. Stir in the scallions and fluff the couscous with a fork. Cover the bowl tightly with plastic wrap and let the couscous steam until all of the liquid is absorbed, about 20 minutes.
Remove the plastic wrap and sprinkle the couscous with the lemon juice. If the couscous turns out too al dente for your taste, return it to the saucepan, add ½ cup water, and cook on medium-high heat until it reaches the desired texture.
PER SERVING: 459 calories, 11 g protein, 38 g carbohydrates, 16 g total fat (2 g saturated), 0 mg (cholesterol), 5 g fiber, 174 mg sodium.
75 total recipes (including this one) and Sam’s life story can all be found in his new book, The Sweet Life: Diabetes without Boundaries, available here at Amazon.com or at any Barnes & Noble retail location!
Coriander Grilled Beef Tacos with Kim Chee and Bean Sprouts
Posted Thursday, June 16th, 2011
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
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.
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
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.
1 lb. cooked lobster meat, cut into chunks (instructions following)
1/4 cup diced red onion
1/4 cup diced celery
1 T. celery seed
1 T. celery salt
1/4 cup fresh lemon juice + zest of two lemons
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
Old Bay seasoning to taste (about 2 T.)
1/4 cup melted, clarified butter at room temperature
5 brioche burger buns (or hot dog rolls), toasted
lettuce leaves, tomato slices
For fresh lobsters (about five 1- to 2-lb. lobsters will yield 1 pound of meat): Fill a large pot three-quarters full of salted water (about a tablespoon per quart of water) and bring to a boil. Submerge lobsters completely – you may have to cook in shifts – and cover. Cook approximately 18 minutes (more for larger lobsters), until shell is red. Drain, cool, remove meat from shell and cut into chunks.
Combine the lobster meat with all other ingredients, except the butter. (To clarify butter: Melt in saucepan and skim off white foam; cool to room temperature.) Brush butter on toasted buns and fill with lobster mix. Serve with lettuce and tomato.