A Life Unprocessed - Living The Clean Life

Dinner Recipes H-N

2 lbs halibut fillets or steaks
1/4 cup fresh squeezed lime juice
3 garlic cloves, minced
1 tbsp olive oil
1/4 cup fresh basil
1 tsp sea salt/pepper

Mix all ingredients except fish.  Place fish in large shallow dish (cake pan works fine) and pour marinade over.  Let marinate at least 2 hours....turning a few times.  Remove fish from the marinade when ready to cook.  Broil (5 minutes each side) or grill (about 10 minutes per inch). Serves 3-4

*After you have enjoyed a yummy roasted whole chicken...save the carcass!
Chicken pieces from whole chicken, scrape off some of the fat
4 celery stalks, chopped
4 medium carrots, chopped
2 large onions, sliced
fresh parsley ( a couple of sprigs)
3-4 bay leaves
sea salt, pepper
1 tsp oregano
1 tsp tarragon

*Add or eliminate any other spices or herbs that suit your taste!

In a large pot, combine all ingredients plus 14-16 cups of water.  Bring to boil, reduce heat and simmer...partially covered for about 2 hours.  Strain the stock and discard the solids.  Let cool and skim off any fat that rises to the top.  Stock can be refrigerated for about 4 days or you can freeze it.  So much tastier than store bought!

2 1/2  lb sweet Italian sausage links (turkey or chicken w/o or remove pork casings)
3 pts cherry tomatoes
1 medium onion, cut into 1 1/2 inch chunks
4 large garlic cloves, sliced
3 tbsp olive oil
11/2 tsp balsamic vinegar (GF)
2 tsp dried thyme
3 bay leaves
sea salt, pepper
3 cans white beans, undrained

Place rack low in oven at 425.  Combine all ingredients except the beans in a large, heavy roasting pan.  Set pan in oven and roast until sausages are brown and tomatoes have reduced to a thick sauce...about 45 minutes.  Remove from oven, stir in beans and roast until mixture is cooked through...about 10-15 minutes.  Discard bat leaves and serve hot.  Total comfort food meal!

1 lb lamb
2-3 garlic gloves, minced
1 onion, chopped finely
3/4 parmesan cheese (sheeps)
1 egg (or 1 tbsp flax seed mixed with 3 tbsp hot water...let sit 10 minutes)
1/4 cup quinoa flakes
2 tbsp rice milk
sea salt, pepper
1 tsp thyme
1 tsp chili powder
1/2 tsp coriander
1 tsp lemon rind

In a large bowl mix the above ingredients together.  Grease loafnpan and form lamb mixture into pan. Bake at 350 for about 40 minutes to 160 degrees...be careful not to overcook!

QUINOA SOUP:
2 large carrots, chopped
2 stalks celery, chopped
1 onion, chopped
4 cups chicken broth
salt & pepper to taste
1 cup quinoa
2 cups fresh spinach
In large pot, saute carrots, celery, onions about 3 minutes.  Add broth and 1 cup quinoa, bring to boil and then cover and simmer for 15 minutes.  Stir in spinach.

*Pour soup into bowls and place the sliced Lamb on top.  Sprinkle with a little parmesan cheese and serve hot.

2 cups cooked brown rice
2 tsp olive oil, divided
3 zucchini halved and cut into chunks
1 lemon, zest plus juice
1 cup fresh basil leaves, packed
2 Tbsp toasted, unsalted pine nuts (to toast:  spread on baking sheet, place in oven at 350 for about 5 minutes...keep an eye on them, don't burn!)
1/4 tsp sea salt
1/4 tsp fresh pepper
2 cups organic roasted chicken, cubed

Preheat oven to 425 degrees.  Coat large rimmed baking sheet with 1 tsp of the olive oil. Spread zucchini in a single layer on sheet.  Roast for about 25 minutes just until tender and slightly golden.  In a blender or food processor, add 1 tsp olive oil, lemon zest & juice, nuts, salt & pepper.  You can pulse for a more chunky consistency or puree until smooth.  Pour over brown rice and chicken.  Mix well. Garnish with a fresh sprig of basil.  Refreshing!!