Happy Monday!

Hope you had a great weekend! We are kicking off our week with a day of testing new recipes – how does Steak with Béarnaise Butter and Roasted Sweet Potatoes sound? If we approve it you will be able to enjoy it on the menu soon. Happy Monday!

Tilapia with Garlic Couscous

Ingredients

• 2 tbsp mayonnaise
• 2 tbsp Dijon mustard
• ¾ cup panko
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp finely minced fresh parsley
• 4 (6-8 ounce) tilapia fillets
• 4 lemon wedges
• 3 tbsp vegetable oil

Directions

1. Cook couscous according to directions on packaging.
2. Heat oil in large non-stick skillet over medium heat.
3. Combine mayo and mustard in small dish.
4. Combine panko, salt, pepper and parsley on a plate and mix well.
5. Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 tbsp for each fillet).
6. Press each coated fillet into panko crumb mixture, (both sides) coating well. Press more crumbs into any bare areas.
7. Sauté fillets in hot oil until lightly browned, (about 3 to 4 min) Turn and sauté other side until lightly browned and fish is opaque (about 4 to 5 min).
8. Serve with the couscous and lemon wedges.

Enjoy!

Stellibell cooking tips

Hope you’ve had a great weekend!

Our cooking tip this week is an easy one –take the time to actually read recipes through before you begin cooking. You will save a lot of time and it will also ensure you are following each step properly. There might even be steps in the recipe that can be done the night before. 

Happy cooking!

Chicken with Tomatoes and Pepper

Ingredients

• 6 (1 ½ pound) medium skinless, chicken breast halves
• ¼ tsp salt
• 1/8 tsp black pepper
• 2 tbsp olive oil
• 1 8-oz can stewed tomatoes
• 1 small onion
• ½ cup red sweet pepper
• ½ cup green pepper
• ½ cup yellow pepper
• 2 tbsp dry white wine
• 1 tsp chili power
• ¼ tsp ground cumin
• Red, green and yellow pepper rings for serving
• Brown rice

Directions

1. Chop the onion and put aside.
2. Chop all three peppers.
3. Clean the chicken, pat dry and sprinkle both sides of chicken with salt and pepper.
4. Heat up a pan on medium heat and add the olive oil.
5. Cook the chicken until browned evenly on both sides. Drain off excess fat.
6. In a medium bowl, combine well the stewed tomatoes (undrained), the onion, the peppers, wine, chili powder and cumin.
7. Put on the rice to cook following the directions on the packaging.
8. Pour the mixture over the chicken. Cover and simmer for about 10-12 minutes or until the chicken is cooked through.
9. Remove the chicken from the pan (keeping the pepper mixture in the pan) and place on a serving plate and cover with foil to keep warm.
10. Heat the tomato mixture to a boil and boil, uncovered, for 4-6 minutes or until desired consistency.
11. Pour the mixture over the chicken and serve with the rice.

Enjoy!

Stellibell cooking tips

Hope you’ve had a great weekend!

Our cooking tip this week is for cooking your meat. When you're browning meat, you should blot the surface dry with a paper towel so the meat doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust. Happy cooking!

Vitamin Packed Smoothie

Ingredients

• 1 apple
• 1 banana
• 1 orange
• 1 Roma tomato
• 2 large handfuls spinach
• 1 tbsp. chia seeds (optional)
• Water – enough to get the consistency you want.

Directions

1. Peel the apple and orange and chop into pieces.
2. Place all ingredients in a blender or Vitamix and blend until smooth.
3. Add water until you get the consistency you like.
4. Pour into serving glasses.

Enjoy!

Southwestern Vegetarian Pasta

Ingredients

• 1 tbsp olive oil
• 1 onion
• ½  green bell pepper
• 2 cloves garlic
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 - 28 ounce can diced tomatoes with juice
• 1 - 15 ounce can chickpeas
• 1 - 10 ounce package frozen corn kernels, thawed
• 1 - 12 ounce package uncooked elbow macaroni
• Shredded cheese
• Salad; lettuce, tomatoes and cucumber

Directions

1. Chop the tomatoes and cucumber and mix with the lettuce. Place in serving bowl and set aside until serving.
2. Chop the onion.
3. Dice the green pepper.
4. Chop the garlic.
5. Heat oil in a large, deep skillet.
6. Sauté onion, green pepper, garlic, chili powder and cumin.
7. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
8. Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
9. Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

Enjoy!

Spinach Rice Casserole

Ingredients

• 1 pack of frozen spinach (thawed)
• 2 eggs
• 1 medium onion
• 1 cup of milk
• 2 ½ cups of cheddar cheese
• 4 cups of cooked rice
• 1 tsp of basil, parsley and thyme
• Salt and pepper to taste
• 2 tbsp of butter
• Whole wheat bread

Directions

1. Chop the spinach.
2. Pre-heat the oven to 350 degrees.
3. Chop the onion and sauté in the butter for 2 minutes.
4. Add the spinach and sauté for an additional 3 minutes.
5. While onion and spinach cook, mix the milk and eggs together in a bowl and set aside.
6. In a large mixing bowl, combine the sautéed onion and spinach with rice, milk/eggs mixture, basil, thyme, parsley and two cups of cheese.  Stir to combine all ingredients well and add salt and pepper to taste.
7. Spray a large casserole dish with non-stick spray or rub with olive oil. 
8. Add rice mixture to dish and sprinkle remaining cheese on top.
9. Bake in oven for 25-30 minutes.
10. Serve with bread.

Enjoy!

Swedish Chocolate Balls

The 80/20 Rule is like made for the Holidays. Time to enjoy some goodies. Here is a favorite and a must on the smorgasbord - Swedish Chocolate Balls.

Ingredients

• 4 cups regular rolled oats
• 1 1/4 cups white sugar
• 1/2 cup unsweetened cocoa powder
• 1 cup butter or margarine, softened
• 2 tablespoons strong coffee
• 1 teaspoon vanilla extract
• 1/3 cup coconut flakes

Directions

1. Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee and vanilla until thoroughly blended.
2. Place the coconut flakes in a small bowl.
3. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes and place on a plate.
4. Place the balls in the refrigerator for about 2 hours to become firmer.
5. Serve and enjoy!

(The Chocolate Balls will last for about a week in the fridge so they can be made in advance for the Holidays)

Beef Filet Steaks with Horseradish Sauce

Ingredients

• 4 beef tenderloin steaks (2 inch thick)
• Salt and pepper
• 3 tbsp of butter
• 2 tbsp of flour (almond, coconut, soy or all purpose)
• 1 ½ cups of milk (2%, reduced fat or regular whole milk)
• ¼ tbsp of prepared horseradish
• 2 tbsp of chopped chives
• ½ cup of cooking sherry (optional)
• Couscous
• Shredded carrots

Directions

1. Pre-heat oven to 375° degrees.
2. Season meat with salt and pepper.  Heat an oven safe nonstick pan on high heat and sear the meat for 3 minutes on each side to caramelize the beef.
3. Transfer the pan to the oven and cook for 8 to 15 minutes for medium rare to well done meat.
4. Cook the couscous following the directions on the packaging.
5. As meat cooks in the oven, melt 2 tablespoons of butter in a medium sauce pan.
6. Combine flour with melted butter and cook for a minute.
7. Add milk and whisk until sauce starts to thicken.
8. Add horseradish, chives, salt and pepper.
9. Stir to incorporate all ingredients evenly, transfer sauce to serving dish.
10. After meat cooks to desired doneness, remove from oven and transfer to serving platter.
11. Return pan to stove and deglaze over medium-high heat using cooking sherry.  Add the remaining butter and pour drippings over steaks to serve.
12. Serve with the couscous and shredded carrots.

Enjoy!

Stellibell cooking tips

Anytime you are using raw onions in a salsa or guacamole and you are not going to eat it right away, be sure to rinse the diced onions under cold running water first, then blot dry. This will rid them of sulfurous gas that can ruin fresh salsa/guacamole.

Blueberry Smoothie

Yes, it is cold outside, but still not too cold for a vitamin-packed smoothie. Here is another favorite recipe. What is yours?

Ingredients

• 1 cup blueberries
• 2/3 cup plain greek yogurt
• 1 tbsp fresh lemon juice
• 2 tbsp orange juice
• 1/2 tsp vanilla extract

Directions

1. Mix all together in a blender and mix until smooth.

Enjoy!

Quick & Healthier Pasta Carbonara

Ingredients

• 2 boneless, skinless chicken breasts
• 8 oz whole-wheat linguine
• 3 cups mixed frozen vegetables
• 2 large eggs
• 2/3 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 tsp fresh ground black pepper
• 1/8 tsp fine sea salt
• Shredded carrots

Directions

1. Finely grate the Parmesan cheese and set aside.
2. Finely mince the garlic and set aside.
3. Rinse the chicken, pat dry and cut into ½ inch pieces.
4. In a medium nonstick skillet over medium-high, cook chicken, stirring occasionally, until browned and cooked through, about 4 minutes. Transfer to a large bowl; set aside.
5. In a large pot of boiling water, cook pasta according to package directions. Stir in vegetables 2 minutes before pasta is al dente (very slightly chalky in the center).
6. While pasta is cooking, add egg, cheese, garlic, pepper and salt to the bowl with chicken, stirring to combine.
7. Reserve 1/2 cup pasta-cooking water, then drain pasta. Immediately add pasta and 1/2 of reserved pasta water to chicken mixture, tossing to combine.
8. Add more pasta water, as desired. Serve immediately with the carrots.

Enjoy!

Stellibell cooking tips

Our cooking tip this week is an important one, especially around the holidays when the stress can reach the kitchen with a lot of meals to prepare – Gather friends, turn on some music, grab your favorite beverage and enjoy your time in the kitchen! Have fun!

Raspberry-Avocado Smoothie

We are on a huge smoothie kick in the office. You can constantly hear the blender from the kitchen. Here is another delish recipe.

Ingredients

• 1 avocado
• ¾  cup orange juice
• ¾  cup raspberry juice
• ½  cup frozen raspberries

Directions

1. Peel and cut the avocado into chunks.
2. Puree avocado, orange juice, raspberry juice and the frozen raspberries (not thawed) in a blender until smooth.

Enjoy!

Garlic-Cilantro Shrimp Rotini

 Ingredients

• 2 cups fresh cilantro
• 1 tsp dried oregano
• 3 cloves garlic 
• 1 tsp red pepper flakes
• 1/3 cup olive oil
• 2 ½  tbsp red wine vinegar
•  Sea salt and fresh ground black pepper
• 8 oz whole-wheat rotini pasta
• 20 medium raw shrimp
• Salad: arugula, pine nuts, grated parmesan, olive oil and salt.

Directions

1. Make the salad: roast the pine nuts quickly in a pan with a little bit of olive oil, in a bowl mix with the nuts with the arugula and drizzle with olive oil, salt and parmesan.
2. Clean the shrimp and set aside.
3. Prepare sauce: Using a food processor or mixer, pulse cilantro, oregano, garlic and red pepper flakes until combined. While food processor/mixer is running, add oil and vinegar. Stir in salt and black pepper to taste. Set aside.
4. Cook pasta according to package directions. Set aside.
5. In a large saucepan on medium heat, cook the shrimp for about 4-5 minutes.
6. Add pasta and garlic-cilantro mixture and cook, stirring often, for another 1-2 minutes.
7. Serve with the salad.

Enjoy!

Stellibell cooking tips

Don't overcrowd the pan when you're sautéing. It'll make your food steam instead.

Pumpkin Pasta

An upcoming recipe in our menu. No, we haven’t gotten tired of pumpkin yet. It’s too good and too healthy to get tired of!

Ingredients

• 1 pkg whole-grain pasta
• 1 lb lean ground chicken
• 1 small onion
• 1 clove garlic
• 1 large carrot
• 1 Roma tomato, chopped into small chunks
• 1 small zucchini
• 6 oz  of roasted red pepper
• 15 oz pumpkin purée
• 1 ¼ cup pasta sauce
• 1 tbsp low-fat plain cream cheese 

Directions

1. Finely chop the onion, garlic, tomato and zucchini and set aside.
2. Shred the carrot finely and set aside.
3. Drain the roasted red peppers and chop them. Set aside.
4. Cook pasta according to package directions (undercook it slightly as it will continue to cook a bit in the sauce).
5. Meanwhile, in a skillet over medium heat, cook the chicken until done. Drain any fat, return pan with chicken to stove and add onion and garlic. Sauté chicken mixture until onions is translucent. Add carrot, tomato and zucchini and sauté for about 3 to 5 minutes, until tender.
6. Add red pepper, pumpkin purée and pasta sauce (if mixture is too thick, add a bit of water). Cover and simmer for 7 to 10 minutes, until zucchini is soft. Add cream cheese, then turn off heat and let cream cheese melt.
7. Add pasta and mix, cover and let stand for 2 minutes.

Enjoy!

Stellibell cooking tips

When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.

Almond & Banana Smoothie

 

A great breakfast smoothie or to be served as an afternoon snack.

Ingredients

• 1 cup whole blanched almonds
• 2 ½ cups milk
• 2 ripe bananas
• 1 tsp natural vanilla extract
• Ground cinnamon

Directions

1. Cut the banana into chunks.
2. Put the almonds into a food processor or blender and process until very finely chopped.
3. Add the milk, bananas and vanilla extract and blend until smooth and creamy.
4. Pour into serving glasses and sprinkle some cinnamon on top.

Enjoy!