Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Cajun Cauliflower with Cilantro Avocado Sauce

Let’s take a moment to appreciate Cauliflower. As the cousin of broccoli, cauliflower has a similar nutritional benefit. I’m also a fan of Cauliflower for its versatility. It works well as a substitute for some of my favorite carb-charged comfort foods – think mashed potatoes and pizza crust. Yum! I’m currently crazy about this recipe for Cajun Cauliflower with Cilantro Avocado sauce. Happy cooking and enjoy!

cajun_cauliflower_avocado_sauce-11-1Cajun Cauliflower with Cilantro Avocado Sauce

Ingredients

    • 1 head cauliflower
    • 2 teaspoons cajun seasoning, divided (store-bought or homemade)
    • 3 tablespoons olive oil, divided
    • Water for steaming
    • 1 cup cooked brown rice, for serving
    Cilantro Avocado Sauce
    • 1/2 cup whole raw cashews
    • 1/2 ripe avocado
    • 1/2 cup cilantro
    • 2 tablespoons lime juice
    • 1/4 teaspoon salt
    • 1/4 teaspoon powdered garlic
    • 1 1/2 to 2 cups water, divided

For detailed preparation instructions, you can find the original recipe on Naturally Ella. Love what you taste? Follow Naturally Ella on social media: Facebook, Pinterest and Instagram.


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In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

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Cilantro Lime Chicken: Simple and Healthy

More often that not, its far too tempting to stop by a local fast food restaurant for a quick family dinner instead of  circling around a dinner table. Though it may seem inconvenient at times, the best way to ensure that your family is eating healthy is to make your own meals. This Cilantro Lime Chicken is a great example of a dish that is as simple as it is nutritious. In only 30 minutes, your family will be beyond satisfied! Add this recipe to your repertoire and you’ll be able to whip up this dish in a pinch on busy days to come.

Cilantro-Lime-Chicken5-300x300

Image from Clean Eats for my Sweets

Cilantro Lime Chicken

Ingredients: (2 Servings)

  • 1 Lb Chicken Breasts
  • 2 Limes
  • 1 Large Handful Cilantro, chopped
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/4 Cup Oil, Avocado Oil was originally used
  • 1/2 tsp Paprika

For detailed directions that explain how to prepare this dish, visit the blog Clean Eats For My Sweets.

This recipe was originally penned on Clean Eats For My Sweets, a haven for recipes that are taste tested and approved for a healthy family. Be sure to follow Clean Eats For My Sweets on Facebook and Pinterest.


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Cilantro Burgers with Sriracha Mayo

Chopped cilantro flavors the beef, while whole sprigs take the place of the usual lettuce. Sriracha has rightfully become an all-purpose condiment–its sweet chile heat and its vinegar punch go well beyond burgers, perking up brothy soups, meat marinades, and dipping sauces.

Fire up the grill while you still can and serve these burgers at your next Football watch party. The texture, spice and flavors will be a winning combination.

 

cilantro-burgers-sriracha-mayo-ck-x

Ingredients

  • 1 pound 90% lean ground sirloin
  • 3 tablespoons chopped fresh cilantro
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 (1 1/2-ounce) hamburger buns
  • 3 tablespoons canola mayonnaise
  • 1 tablespoon Sriracha
  • 1/3 cup cilantro sprigs

Preparation

  1. Combine ground sirloin, chopped cilantro, salt, and pepper in a bowl; mix just until combined. Divide sirloin mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty (about 3 1/2 inches in diameter).
  2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; grill 4 minutes. Carefully turn patties; grill 4 minutes or until desired degree of doneness. Remove patties from pan. Add buns, cut sides down, to pan; grill 1 minute or until toasted.
  3. Combine mayonnaise and Sriracha in a small bowl, stirring with a whisk. Spread 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 1 patty. Divide cilantro sprigs evenly among servings; top with top halves of buns.

Nutrition Information:

Serves: 4 | Serving Size: 1 burger

Per serving: Calories: 329; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 69mg; Sodium: 543mg; Total Carbohydrates: 22g; Dietary Fiber: 1g; Sugars: 3g; Protein: 26g

Nutrition Bonus: Potassium: 366mg; Vitamin A: 1%; Vitamin C: 0%; Calcium: 8%; Iron: 22%

Recipe by: David Bonom, Cooking LightAUGUST 2014. David is a Recipe Developer, Food Writer, Teacher, Restaurant/Culinary Consultant, and Chef.

Photo: Justin Walker; Food Styling: Simon Andrews; Prop Styling: Kaitlyn du Ross


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Cilantro Tofu with Roasted Corn Quinoa and Chipotle Crema

This recipe is compliments of Executive Chef Brett Sparman from Luminaria, the award-winning restaurant inside Santa Fe’s AAA Four Diamond hotel, the Inn and Spa at Loretto. Luminaria’s menu features dishes symbolizing the crossroads of modern and traditional southwestern soul cuisine, inspired by the Anasazi culture. With strong flavors and a sense of southwestern heritage, Luminaria Restaurant creates a memorable culinary experience for each guest.

Four Part Recipe:

Tofu Two

2 lb  tofu marinated and grilled  (recipe below)
16 oz roasted corn quinoa ( recipe below)
8 oz chipotle crema  (recipe below)
8 oz  pico de gallo (recipe below)

ROASTED CORN QUINOA

  • 2          cups     water
  • ½         cup       red quinoa
  • ½         cup       black quinoa
  • 2          ears      grilled sweet corn, kernels removed from cob
  • 2          each     roasted poblano peppers, diced
  • 1/3       cup      chopped cilantro
  • 1/3       cup      cotija cheese
  • 2          each     avocados, chopped, pit and skin removed

For the dressing:

  • 1/4       cup      olive oil
  • 2          each     limes juiced
  • 2          each     cloves garlic, minced
  • 1          tbls       chopped cilantro
  • 1/4       tsp       ground cumin
  • Salt and black pepper, to taste

Directions:

  1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
  2. In a large bowl, combine quinoa, sweet corn, poblano peppers, cilantro, cotija cheese, and avocados.
  3. To make the dressing, whisk together olive oil, lime juice, garlic, cumin, cilantro, salt, and pepper in a small bowl. Pour dressing over the salad and stir until mixed well. Taste salad and season with salt and pepper, if desired. Serve immediately or chilled.

Cilantro marinade for Tofu

  • 1          cup        fresh cilantro
  • 1/4       cup       fresh lime juice
  • 2 1/2    tbsp     olive oil
  • 4          each      cloves garlic
  • 2          each      green onions, chopped
  • 1          each      jalapeno  chile, chopped

………place in a blender and puree till smooth

Place tofu in a bowl and  marinate for 4 hours to overnight.

Pico de Gallo

  • 1 ½      cups               seeded, diced tomatoes
  • 1/4       cup                  diced red onion
  • 1          tablespoon      diced jalapenos
  • 1          tablespoon      minced garlic
  • Juice of 2 limes
  • 2          tablespoons    cilantro, plus extra for garnish
  • Salt and pepper

In a bowl combine all ingredients.

Chipotle Crema

  • 1          cup                 half-and-half
  • 1          cup                  heavy cream
  • 1          tablespoon     sour cream
  • 4          teaspoons       chopped chipotle peppers in adobo sauce
  • ½         teaspoon                    kosher  salt

In a bowl, mix the half-and-half, cream, and sour cream. Let crema sit at room temperature for 24 hours to develop culture.
In the bowl of a food processor or blender, combine the cream mixture with the peppers, adobo sauce, and salt. Process on high speed until smooth.

So let’s Cook………………..

  1. Heat a grill over medium-high heat. Spray the grill with nonstick spray so tofu can be moved around on the grill.
  2. Place tofu on the grill and grill 6 to 8 minutes on each side, season lightly with salt while on the grill.
  3. Remove tofu from the grill and place on a cutting board and let rest for 5 minutes, with a sharp knife slice tofu in to even pieces about 1 inch thick
  4. Place a mound of the quinoa salad in the center of a plate.
  5. Top with sliced tofu
  6. Squirt some chipotle crema on top and then with pico de gallo
  7. Drizzle with a little bit of left over dressing from quinoa salad!

Enjoy!