Moxie’s Cauli-Couscous

Moxie’s Cauli-Couscous

Whole30 Approved

Yields 2 meal size “couscous” bowls

You’ll Need:

  • 1 head cauliflower
  • Salt and Pepper for seasoning, or depending on other ingredients you’re adding to this, you may season with whatever you’d like.

 

Method:

Pre-heat oven to 375. Cut cauliflower green off, and cut the florets off of the stem. Cut into 1 ½ in {or similar} chucks. In a food processor or Vitamix, add 3-4 pieces, pulse until the cauliflower looks like couscous. Scrape out onto a half sheet tray. Repeat. Spread the “couscous” out on the sheet tray, should be a thin layer, evenly spread. Season. Cook for 10 minutes, pull out of oven and mix, season again, and put in for another 10 minutes.

To Serve:

Add any stewed vegetable mix, protein, mix “couscous” in and enjoy!

I make extra to make healthy lunches for the week. This “couscous” keeps {cooked} in the fridge for up to 4 days.

 

 

 

 

Eat Clean, Eat Healthy, & Eat Well.

 

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Easter Chowder

Easter Chowder

Potato, Leek, Corn & Ham Chowder

Did someone say Chow-da?!?

 

You’ll Need:

 

  • 1 pound of smoked ham, cut into small cubes
  • 5 stalks of celery, finely chopped
  • 12 small to medium yukon gold potatoes, peeled and cut into cubes
  • ½ yellow onion, diced
  • 2 leeks, cleaned and thinly sliced
  • 3 cans of corn, drained
  • 8-10 cups homemade vegetable stock
  • Salt and pepper to taste

Method:

Heat a large stock pot and brown the ham, stirring constantly so that it doesn’t burn, 7-10 minutes. Remove from pot and set aside.

Deglaze the pot with stock, add in the onion and leeks, cook for 10 minutes. Add the celery and potatoes, stir and deglaze the pot with stock as needed to get all the flavorful juices off of the bottom. Cook for about 10-15 minutes, stirring regularly, then add the stock {enough to cover the ingredients} and the corn. Add the smoked ham, bring to a boil, then turn down to a simmer, cover, and cook for 45 minutes to 1 hour. Season with salt and pepper to taste.

*Remember the ham is salty so may not need to add any additional.

http://jessposhepny.com/category/recipes/
Enjoy!

Moxie’s Rich {All Healthy} Minestrone Soup

Moxie’s Rich {All Healthy} Minestrone Soup

Whole30 Approved

 

You’ll Need:

  • 1 pound smoked ham, cut into small cubes
  • 1 yellow onion, chopped
  • 8 carrots, peeled and sliced in ¼ inch rounds
  • 2 white sweet potatoes, peeled and cubed in 2cm cubes
  • 1 bunch rainbow chard, ends chopped, and greens sliced in thin ribbons
  • 4 zucchini, cut into quarters, then sliced in ¼ inch slices
  • 1 pound cremini mushrooms, cut in half then sliced
  • 1 head celery, sliced in ½ inch slices
  • Homemade vegetable stock
  • 1 can diced tomatoes
  • 1 can organic green beans
  • Salt and pepper to taste

 

Method:

In a large stock pot, sear the ham until golden, stirring regularly so that it doesn’t burn. Remove and set aside.

Deglaze the pot with stock, then add in the onions, cook for 5 minutes, then add in celery, carrots, and mushrooms. Stir and cook for about 15 minutes. Deglaze the pot with stock as needed. Add in the swiss chard stems, tomatoes, half of the sweet potatoes and green beans. Stir and cook for another 10 minutes. Cover with vegetable stock, bring to a boil, then simmer for 1 hour. Add in the diced ham,  zucchini, and chard leaves, and the other half of the sweet potatoes, cover and simmer for another 40 minutes.

Eat Clean, Eat Healthy, & Eat Well.
Enjoy!

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Must Have {on Hand} Vegetable Stock

Must Have {on Hand} Vegetable Stock

Whole30 Approved

 

You’ll Need:

A stock pot full of cold water {4-5 quarts depending on size of pot}

  • Ends of at least 2 heads of celery
  • Ends and peels of 10-12 carrots
  • Ends of 2 yellow onions
  • 1 tbsp. Whole peppercorn
  • 2 bay leaf
  • 2 garlic cloves

 

Method:

Add all ingredients into water and bring to a boil. Turn to a simmer and cook for 1.5 hours. Add {gradually} additional water as needed to keep stock pot full. The longer the liquid cooks, and the more vegetable scraps are in it, the more flavorful the stock will be in the end.

Use a chinois and strain liquid into quart containers. Let cool in refrigerator overnight, then label and freeze for later use.

 

A Mid-Summer Night’s Cherry Roast

Recipe from Tomatomania Cookbook. Tomatomania coming to Trione Winery on April 30th, all day. Join us!! 

http://jessposhepny.com/category/sonoma-county-2/discover-local/

FROM SCOTT: “The unsung heroes of the garden in my book? Cherry tomatoes. Many ’maniacs scrunch their noses when I suggest they grow cherries. Some say they have a “unique” taste. Others complain they had way too many cherries one year because they tend to grow like crazy. This is a problem?

Great on their own, these tomatoes are also fantastic companions for homemade hummus, goat cheese, steamed green beans . . . I could go on. And by all means, play around with the vegetables and herb combos—and tomato varieties. This is a very pile-it-on friendly recipe.”

RECIPE: 

2 pints (4 cups) cherry, grape, or other small tomatoes
¼ medium red onion, thinly sliced and roughly chopped (optional)
2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons brown sugar, packed
1 small sprig rosemary, cut in half, or 2 tablespoons mixed chopped garden herbs such as oregano, thyme, and basil
Kosher salt
Freshly ground black pepper

  1. Preheat the oven to 400°F. If the tomatoes are large, slice them in half. On a large rimmed baking sheet, toss the tomatoes with the onion, if using. Sprinkle the olive oil, balsamic vinegar, and brown sugar over the tomato and onion mixture. Season with a generous pinch of salt and scatter the herbs on top.
  2. Bake for 10 minutes and stir the tomatoes with a heat-proof spatula, mixing any stray pools of vinegar and tomato juice back together as much as possible. The juice from the tomatoes will help deglaze the baking sheet. Bits of vinegar will stick to the spatula; that’s fine (when it cools, it turns into a handy “vinegar candy” snack for the cook). Reduce the oven temperature to 325°F.
  3. Continue to bake, stirring every 10 minutes, until the tomatoes begin to wrinkle but are still very juicy, 20 to 30 minutes, depending on the size, variety, and ripeness of the tomatoes.
  4. Remove the tomatoes from the oven and transfer to a bowl to cool, scraping the baking sheet well, and season with additional salt and pepper to taste. Refrigerate for up to 1 week.

Makes about 2 cups

Prime Picks: Any cherry, grape, pear, or other small variety.

Best left on the vine: Any super-large tomatoes. They release water immediately as they bake so they won’t caramelize well.

Recipe located on page 166-168 of the Tomatomania cookbook.

I {Moxie Lady} enjoy this delightful mix with Laura Chenel Goat Cheese and a sip of Trione Sauvignon Blanc or Route 128 Viognier. This is one of those great recipes you can whip up before hand and look like a superstar for your guests on a nice Spring or Summer afternoon by “throwing together” a delicious appetizer. Want to turn this into a full meal? Roll out some dough and use this as the topping for a seasoned flat bread!

Cheers!

 

 

 

Asian Roasted Cauliflower Rice Bowl

Asian Roasted Cauliflower Rice Bowl

Whole30 Approved

http://jessposhepny.com/2015/12/roasted-cauliflower-a-staple-for-the-healthy-household/

 

You’ll Need:

  • 3 boneless, skinless chicken breast
  • 6 carrots, peeled, and sliced
  • 2 zucchini, cut in quarters, then sliced
  • ½ yellow onion, sliced, then cut in half
  • 1 red bell pepper, chopped in ½ cm squares
  • 2 heads broccoli, cut into bite size pieces
  • 1 head cauliflower, roasted
  • Salt and pepper
  • ½ cup sesame oil
  • 2 tbsp. Chinese mustard
  • 1 tbsp. Siracha
  • 2 tbsp. Ponzu
  • 3 tsp. Garam Masala
  • 2 tsp red curry paste
  • Olive oil for cooking
  • Sesame seeds to garnish

Roasted cauliflower:

Drizzle with olive oil, season with salt, pepper, and 1 tsp Garam Masala, wrap in foil and roast in 375 degree oven for 45 minutes. Full roasted cauliflower method and recipe here on the blog.  

Remove from oven and unfoil. Let stand for a few minutes to cool enough to handle. Cut in half, then slice thinly, then chop into rice-like size pieces.

Sauce for chicken:

Mix up 4 tbsp. Sesame oil, red curry paste, sriracha, ponzu, 3 tsp Chinese mustard, and 1 tsp Garam Masala in a bowl and set aside.

Sauce for veggie:

Mix remaining Chinese mustard, sesame oil, and 1 tsp Garam Masala.

Heat large skillet and drizzle with olive oil, add onions, cook 5 minutes, add in carrots, stir and saute for about 10 minutes, add in red pepper and zucchini, saute another 10 minutes while stirring. Add the veggie sauce, mix up well while adding in broccoli making sure to coat everything. Turn the heat down to low and cover.

Chicken:

Butterfly the breasts, cut in half, then slice into strips. Season with salt and pepper. Heat a saute pan, add olive oil then chicken. Sear on both sides, then finish in the oven, about 5 minutes. Remove and drizzle the chicken sauce over, mix and let set 3-5 minutes.

To serve:

Scoop in the cauliflower “rice”, veggies, top with chicken, and sprinkle with sesame seeds.

Eat Clean, Eat Healthy, & Eat Well.

Moxie’s Chicken Avocado & Salsa Fresca Soup

I LOVE Springtime and I LOVE soup!! I have been working on perfecting this Mexican style salsa, avocado, lime soup and I believe I have finally made it! There’s a whole lotta love that goes into this, from the freshly made celery stock to the garnishes at the end. This is becoming one of my all time favorites. It’s bright and clean tasting, with a nice citrus component to balance out the fat from the avocado, it’s a hearty meal but also very light. It’s sure to satisfy any craving and my kiddos love this too.

Moxie’s Chicken Avocado & Salsa Fresca Soup

 

You’ll Need:

  • 6 chicken thighs
  • 2 cans diced tomatoes
  • 2 shallots, chopped
  • 2 jalapenos, cleaned of seeds and diced
  • 4 cloves of garlic, minced
  • 2 tbsp. olive oil
  • 1 head celery, cleaned and cut into chunks
  • 5 stalks celery, chopped
  • 1 32 ounce container low sodium chicken stock
  • 2-3 tbsp.
  • 3 cups celery stock
  • 1 bunch fresh cilantro
  • 3 avocados
  • 3 limes
  • 1 tsp. salt
  • 1 tsp. pepper

 

Method:

Celery Stock:

Boil 3-4 cups of water, add in chunks of celery. Boil 20 minutes. Strain and set liquid aside.

Season chicken with salt and pepper. Drizzle a tablespoon of olive oil in a hot stock pot, add in chicken and brown on both sides, about 4-5 minutes per side. Remove from heat, set aside.

Turn heat down to medium and add in shallot, saute, stirring frequently. Add in half of the white wine as needed to deglaze the pan. Continue to saute for about 10 minutes. Add jalapeno and continue to cook for 6-8 minutes, add in chopped celery, cook 4 minutes, add the remaining white wine, deglaze. Add in garlic and cook for about 3 minutes. Slowly add in broth deglazing the pan one final time, then add in remaining broth and the 3 cups of celery stock. Place chicken back in whole, bring to a boil, reduce heat to simmer, cover and cook for 30 minutes. Add in tomatoes, stir, cover and simmer for another 30 minutes.

Remove chicken, let stand until cool enough to handle. Break down the chicken, remove the bones, skin, and any fat. Chop up the meat and add back into the soup.

To serve:

  • loosely chop cilantro
  • Cut avocados into chunks
  • Slice limes in quarters

Dish up a 6 bowls, add ½ chopped avocado, squeeze half a lime, and sprinkle cilantro sparingly in each dish.

Mix, and enjoy!

http://jessposhepny.com/category/whole-30-life/

 

Roasted Cauliflower- A Staple for the Healthy Household

Roasted Cauliflower:

Kid Tested…Mother Approved 🙂 My boys LOVE this as does my chef hubby!!

Everyone likes to start to think “Healthy” for a new year, and we all have those New Year’s resolutions… but how can we eat healthy all of the time when carbs taste so good?! I know that’s my trouble area- bread, potatoes, tortillas, pizza… it’s just SO good!! Here is something that I have been using for many meals, as a snack, as a side, an addition to a dish, in lieu of pasta. I will be adding this to the menu for my family, friends, and myself during 2016 and on my journey to a healthier, happier lifestyle.
It’s delicious, and it’s great for you.

This is a staple in my kitchen and will be something I use in many recipes going forward to help in my weight-loss journey. I keep heads of cauliflower handy in my fridge but always wait to clean them up and roast until at least 2 days before use. I like it freshly roasted and hot, but this can be done in advance and served cold.  It’s the perfect vegetable that can be dressed up in so many ways! Here is my basic technique.

Preheat oven to 375

Use a sheet of foil, put the head of cauliflower in center, drizzle with olive oil {vigorously}, season with salt and pepper. Wrap up the head loosely but making sure the ends are closed.

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http://jessposhepny.com/category/healthy-lifestyle/

Place on sheet tray and in oven for 45 minutes.

To Serve:

  • Cut in bite sized pieces for snacks
  • Cut the florets off head and then in half, use with pasta sauce
  • Cut into pieces for a side dish
  • Mash up, a substitute for mashed potatoes
  • Gently smash and serve with sauteed zucchini
  • puree with roasted red peppers for a soup
  • Let cool, cut and serve with spinach salad

There are countless ways to use this dish. This has been a staple for me in my kitchen and my boys love it. It’s tasty, healthy, and so versatile. You can spice it up, drizzle balsamic over it, eat it with pretty much anything. Add this to your kitchen repertoire. The best part about this veggie dish- it’s simple and cheap!

http://jessposhepny.com/category/healthy-lifestyle/

Eat Clean, Eat Healthy, & Eat Well.

Moxie’s Hearty “Get Well” Soup

Moxie’s Hearty “Get Well” Soup

Whole30 Approved

 

After a very long Summer, we have been experiencing some much needed cooler climate weather and RAIN! With that comes the dreaded cold season.  I have a few feel good, head and nose cleansing soups up my sleeve but after getting hit myself and not eating much for two days, I thought this heart chicken and garden veggie soup was in order.

Normally I like to make all of my own stock but when energy is low, pre-made works just as well.

 

You’ll Need:

  • 4 medium sized boneless, skinless chicken thighs
  • 2 heads of cauliflower
  • 3 yellow squash, cut in 4 spears, then into chunks
  • 3 zucchini, sliced then cut into ¼ inch pieces
  • 1 bunch of celery, sliced into ¼ inch pieces
  • 1 red onion, peeled, and chopped
  • 15-20 cremini mushrooms, sliced then cut in halves
  • 1 32oz carton of organic, low sodium chicken broth
  • 1 quart of homemade vegetable stock {celery and onion from scraps above}
  • Olive oil
  • Salt and Pepper to taste
  • 3-4  shakes of red pepper flakes

Method:

Roast the cauliflower:

Take off all of the green parts around the bottom but keep the cauliflower head intact. With a large sheet of aluminum foil, enough to wrap the cauliflower in a little tent like cover {so that heat stays in but it’s not tight around the head}, put the heads on top, drizzle each with a little olive oil, season with salt and pepper then wrap them up. Place on a preheated grill, on the the top rack so this is not directly on the heat. I put two burners on and keep it on low. Cover and roast for about 40 minutes. The heads should feel soft but not mushy. Remove from grill, set aside to cool. Once cool enough to handle, clean off the leaves that were left on, cut off the flowers from the stem. Cut the flowers into bite sized pieces. Set aside.

 

Chicken:

Season both sides of the chicken thighs with salt and pepper.

In a stock pot, coat the bottom with olive oil, shake in a little red pepper flakes, you only want about 12-15 little flakes, just enough for a touch of heat. Add in the chicken, sear both sides on high heat for about 1 minute, just until lightly browned. Removed the chicken and set aside.

In that same stock pot, add a little more oil to coat the pan if needed, then add in the onions. Saute, stirring regularly for about 15 minutes, add in the celery, stir for about 8-10 minutes, then add in the mushrooms. Add in stock ass needed to keep the ingredients moist as the mushrooms soak up all of the juices. Cook on medium heat for about 15 minutes, stirring as needed. Pour the chicken stock into the pot along with the vegetable stock {you may not need all of the vegetable stock so keep some aside depending on the size of your stock pot}. Place the chicken in the pot, make sure it’s covered completely, turn up the heat to bring to a boil, then turn down to low and cover. Let cook for about 1 hour, or until the chicken falls apart.

Once chicken is soft and falling apart, break it up with a wooden spoon, add in the squash and zucchini, stir and cook for about 10-12 minutes, then add in the cauliflower pieces, stir and cover. Turn off heat, let stand for 10 minutes to let the flavors come together, then serve.

As always, this is a great soup to put into  ½ size quart containers and freeze for lunches throughout the week, or for quick dinners. Kids love this too! For my other soup recipes, check this out.

http://jessposhepny.com/category/recipes/soups/

Eat Clean, Eat Healthy, & Eat Well.

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Moxie’s Chicken and Vegetable Soup with St. Florian’s 48/96

St. Florian’s Brewery has been a longtime favorite of mine since they opened just a few years ago. They are an awesome family and are striving to help firefighters and those in need. They’re constantly donating to local charities and they just care. I like to recommend local businesses but also those who support the community. St. Florian’s makes great craft beer and deserve a try if you have not been there yet!

Moxie’s Chicken and Vegetable Soup

with St. Florian’s 48/96

 

You’ll Need:

4 medium sized chicken breast, cleaned of fat, and cut into thirds

4-5 carrots, peeled and chopped in rounds

7 stalks of celery, sliced thick

2 turnips, peeled and chopped into 2cm cubes

10-15 cremini mushrooms cut in halves then sliced

½ red onion, chopped

6 zucchini, cut in half then sliced thick

2 quarts vegetable stock {homemade if possible}

Olive oil for cooking

2 cups St. Florian’s sessionable 48/96 ale

 

Method:

In a medium sized stock pot, over high heat, lightly coat with olive oil, and add in the chicken. Sear on each side about 2 minutes, just to to caramelize for flavor and to seal in the juices. Add the St. Florian’s 48/96 to the pot along with the onion, carrots, celery, mushrooms, and turnips. Cover and let simmer for about 20 minutes. Remove the chicken and set aside while deglazing the pan with broth as needed. Place the chicken back in the pot and add in enough broth to cover the ingredients. Bring to a boil, add salt and pepper to taste, and half of the sliced zucchini, then reduce heat to low and cover, let cook on low for an hour {until the chicken falls apart}. Add in the rest of the zucchini {so that some is bright green and slightly al dente when served}, stir and continue to let cook until all of the chicken is shredded.

Serves 8, or makes enough to freeze for lunches and dinner for the week.

Cheers!

StFlorians Beer