Recipes For Home

Wild Mushroom Barley Risotto

6 servings

Ingredients:

  • 2 cups Chicken Stock
  • 1 cup Beef Stock
  • 1 cup Chardonnay Wine
  • 2 tbsp Unsalted Butter
  • 1 cup Spanish Onion, diced small
  • 1 cup Barley
  • 3⁄4 tsp Thyme, dried
  • 1 whole Bay Leaf
  • 2 tsp Olive Oil
  • 8 oz Shitake Mushrooms, sliced
  • 8 oz Portabello Mushrooms, sliced
  • 1 clove Fresh Garlic, minced
  • 2 tbsp Fresh Italian Parsley, chopped
  • Salt and Pepper to taste

Directions:

  1. Add diced onion and butter to a sauté pan over medium-high heat, stirring until they begin to become translucent in color.
  2. Add barley into pan and toss until coated with butter and starts to change color. Then add thyme and bay leaf to sauté pan.
  3. Reduce the pan's heat to low and add wine, stirring until almost all of the liquid is absorbed. As the liquid reduces in pan, add a ladle of stock, stirring the mixture until the liquid is gone. Continue adding a ladle full of stock, one at a time, and stirring to incorporate until it absorbs. Don't rush as it will take 50-60 minutes for the barley to become tender.
  4. In another pan, heat olive oil over medium-high heat, add sliced mushrooms and chopped garlic. Sauté until tender and beginning to brown.
  5. Add cooked mushrooms to pan and mix to incorporate with barley. Taste and season with salt & pepper as needed; add chopped parsley and mix through.

Nutritional Information:

  • Calories: 107
  • Fat: 3g
  • Cholesterol: 5mg
  • Sodium: 95mg
  • Carbohydrates: 15g
  • Protein: 2g

Peach and Berry Crumble

6 servings

Ingredients:

  • 4 Fresh, Ripe Peaches
  • 3⁄4 cup Fresh Strawberries
  • 1⁄2 cup Raspberries
  • 1⁄2 cup Blueberries
  • 2 tbsp Honey
  • 1 tbsp, 1 tsp Coconut Oil, divided
  • 1 tsp Vanilla Extract
  • 1⁄2 cup Quinoa
  • 1⁄2 cup Almond Flour
  • 1⁄2 tsp Ground Cinnamon
  • 1 tsp Shaved Dark Chocolate

Directions:

  1. Preheat your oven to 375 degrees.
  2. Wash and dry all the fruit, slice the peaches and strawberries, and combine in a large bowl. Mix the honey, vanilla extract and 1 tbsp of the coconut oil. Pour over fruit and toss to coat. Put the fruit mixture into a greased baking dish.
  3. Mix together quinoa, flour, and cinnamon in bowl. Adding remaining coconut oil and work together to form a crumbly mixture. Spread evenly over the fruit in baking dish. Bake for approximately 30 minutes or until the top is bubbly and golden brown.
  4. Top with freshly shaved dark chocolate before serving.

Nutritional Information:

  • Calories: 259
  • Fat: 11g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Carbohydrates: 35mg
  • Protein: 8g

Sauteed Swiss Chard

4 servings

Ingredients:

  • One head Rainbow Swiss Chard
  • 1 oz Olive Oil
  • 1 clove Fresh Garlic, sliced
  • Salt and Pepper to taste

Directions:

  1. Rinse and dry chard; separate stems from leaves and discard stems.
  2. Chop leaves into 1- to 2- inch pieces.
  3. Heat olive oil in a sauté pan. Add leaves and sauté for a minute.
  4. Add sliced garlic, season with salt and pepper, and continue to sauté until greens are tender, about 4 minutes.

Nutritional Information:

  • Calories: 252
  • Fat: 27g
  • Cholesterol: 0mg
  • Sodium: 140mg
  • Carbohydrates: 2g
  • Protein: <1g

Chicken Kebab

6 servings

Ingredients:

  • 1⁄2 cup Vegetable Oil
  • 3 tbsp Honey
  • 3 tbsp Soy Sauce
  • Salt and Pepper to taste
  • Five 4 oz Skinless,
    Boneless Chicken Breasts, cubed
  • 1 clove Garlic, minced
  • 1 medium Onion
  • 1 Red Bell Pepper,
    cut into 2 inch pieces
  • 1⁄2 Green Bell Pepper,
    cut into 2 inch pieces

Directions:

  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kebabs while cooking. Place the chicken, garlic and peppers in the bowl, and marinate in the refrigerator for at least 2 hours.
  2. Preheat grill to high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade.
  4. Thread chicken and vegetables alternately onto the skewers (if using bamboo skewers make sure to soak in water for at least an hour prior to grilling).
  5. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12-15 minutes, until chicken is cooked through. Turn and brush with reserved marinade frequently.

Nutritional Information:

  • Calories: 206
  • Fat: 8g
  • Cholesterol: 55mg
  • Sodium: 170mg
  • Carbohydrates: 9g
  • Protein: 19g

Lemon Berry Slush

4 servings

Ingredients:

  • 1/3 cup Fresh Lemon Juice
  • 1 1⁄4 cup Water
  • 1 cup Fresh Strawberries
  • 1⁄4 cup Sugar
  • 6 oz Ice Cubes
  • 2 tbsp Honey

Directions:

  1. In a blender, blend the lemon juice, water, strawberries, sugar, and ice cubes until slushy.

Nutritional Information:

  • Calories: 93
  • Fat: 0 mg
  • Cholesterol: 0mg
  • Sodium: 5mg
  • Carbohydrates: 24g
  • Protein: 0mg