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!

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!!