Clara's Cooking | Cinnamon Citrus Chicken

A lovely dinner, especially in the Fall! 

Cinnamon Citrus Chicken

Ingredients:

1 lb chicken breast, sliced into thin fillets

For the marinade:

2 garlic cloves, minced

2 oranges, juice & pulp

1 TBSP light agave nectar (I use the one from Aldi’s Simply Nature brand) or you can use 1 TBSP honey instead

2 tsp cinnamon

2 tsp cloves

Salt & pepper

1-2 TBSP olive oil

Directions:

1. Add garlic, oranges with juice, agave nectar, cinnamon, cloves, salt, and pepper into a gallon size Ziplock bag.

2. Add chicken and seal bag tightly. Toss chicken in bag, massaging spices into the meat.

3. For best results, allow to marinade at least overnight (I let the meat soak for 24 hours).

4. Heat oil to medium high in skillet. Brown chicken on both sides, about 4-5 minutes per side. Watch the heat level to make sure your chicken doesn’t burn.

5. Serve with anything!!! We like it paired with acorn squash - yum!

Tips:

It is totally worth it to marinade a day in advance! The flavors really get absorbed well into the chicken this way.

Enjoy!

love + light,

Clara Slate

Grow Bean Sprouts at Home using Dollar Tree Items!

I love bean sprouts! They are a great food in salads, omelets, stir fry dishes, sandwiches, and so much more. Unfortunately, the grocery stores where I typically shop do not sell them. So, I decided to grow them at home!

After a bit of research, mung beans seemed to be the safest to use. These are sold at nearly every Asian market I could find, so perhaps someday soon grocery stores chains will start to sell them in their "International" or "Asian" section.

I have seen people grow bean sprouts at home using strainers or a "pressure" method, but basically the common necessities to grow sprouts included 3 things:

1. Keep the beans damp but not soaked
2. Keep the beans rinsed (to prevent growth of mold, etc.)
3. Keep the beans in a dark place

I found two simple items at the Dollar Tree to help me in this indoor gardening adventure; their cheesecloth and large mason jar!

Step 1: After removing the center part of the mason jar lid, cut a small square of cheesecloth that is large enough to cover the opening.

Step 2: Measure about 1/2 cup of beans, or enough beans to fill 1/5 to 1/6 of the jar. Rinse beans well and remove any that appear dry or discolored.

Step 3: Soak the beans in water about 8-10 hours.

Step 4: Drain the beans and store in a dark space with some airflow, like a pantry.

Step 5: Rinse, swirl, and drain the beans twice a day. You should start to see growth in about 3 days.

MUNG BEAN SPROUTS DAY 3

Step 6: Harvest between 7-14 days.

MUNG BEAN SPROUTS DAY 14
( waited a bit too long, but still yummy )

Ways to enjoy bean sprouts:

Omelets
Stir Fry dishes
Salads
Soups (e.g. Tom Yum)
Egg Foo Young
Noodle dishes (e.g. Pad Thai)
Sandwiches & Wraps
...and MORE!!!





How do you like to enjoy bean sprouts?

love + light,
Clara Slate

Clara's Cooking | Chicken Piccata with Capers & Artichokes

Chicken Piccata with Capers & Artichokes

Hubby LOVES this recipe! One of his favorites!

Ingredients:

1 lb chicken breasts, sliced into thin fillets

1/2 cup almond flour/meal

3 TBSP capers, drained

1 can artichoke hearts (14 oz)

1 tsp lemon zest

1 tsp garlic powder

1 tsp paprika

1-2 TBSP olive oil

1/2 cup white wine (I used pinot grigio, but chardonnay should work well too)

Juice of a small lemon (about 1/4 cup)

1/2 cup chicken broth

Salt & black pepper

Directions:

1. Add chicken breasts, almond flour/meal, lemon zest, garlic powder, paprika, to plastic zip top bag. Add enough salt and pepper to season the chicken breasts (I used a few pinches). Toss chicken in seasoning.

2. Heat oil on medium high. Shaking off excess seasoning, add chicken to oil. Cook until golden brown, about 3 minutes per side.

3. Add white wine, lemon juice, and chicken broth. Simmer 6-10 minutes, allowing sauce to thicken.

4. Add capers and artichoke hearts and simmer for 2 minutes. Serve with brown rice or pasta.

TIP: Use 3/4 to 1 cup of water instead of the wine and broth to make this Whole30 compliant (unless you find a Whole30 compliant chicken broth or make your own). To stay within the Whole30, serve with potatoes instead of pasta or rice.

Enjoy!

love + light,

Clara Slate

Clara's Cooking | Vegetarian (Vegan) Korma

Vegetarian (Vegan) Korma

Ingredients:

1/2 yellow onion, diced

4-5 garlic cloves, minced

1 tsp ginger, minced

3 carrots, cut at angle

2 medium potatoes, cubed

1 red pepper, diced

1 jalapeno or serrano pepper, seeded & diced

1 cup green peas (I use frozen)

1/2 cup tomato sauce

1 cup coconut milk (I use Whole30 compliant coconut milk)

3/4 cup chopped fresh cilantro

3 tsp salt

1 1/2 TBSP curry powder (this is for medium spicy)

1 cup whole cashews (raw or salted is okay)

1-2 TBSP vegetable oil (I use olive oil with everything, but vegetable oil will results in a more traditional taste. Use olive oil to make this Whole30 compliant)

Directions:

1. In a nonstick soup pot or large saucepan, heat oil on medium heat. Add onions and cook until silvery.

2. Add garlic and ginger, allowing to brown slightly.

3. Add potatoes and carrots. Cook until slightly tender.

4. Add red pepper, jalapeño (or serrano) pepper, tomato sauce, salt, and curry powder. Continue cooking until potatoes and carrots are tender.

5. Add green peas, coconut milk, and 1/4 cup of the cilantro. Set remainder of cilantro to the side for later.

6. Simmer & stir vegetables for 10-15 minutes to allow it to slightly thicken. Add cashews in the last 5 minutes to allow them to slightly soften.

7. Serve with rice and top with cilantro. Enjoy!

Tips:

- Cook rice in an automatic rice cooker before beginning this recipe. It should be done by the time the recipe is ready!

- For a creamier, more traditional (and I’ll admit, TASTIER) version, use 1 cup of heavy cream instead of coconut milk.

- Add curry 1/2 TBSP at a time if you are wary of too much spice.

- For added protein, chopped chicken breast goes great with this dish! Add it in after the onion, garlic, and ginger.

- Eliminate the rice to make Whole30 compliant.

Enjoy!

love + light,

Clara Slate

Clara's Cooking | Easy Peasy Quiche (Paleo)

Easy Peasy Quiche (Paleo friendly!)

Ingredients:

1 1/2 chicken breast, boiled & shredded (6oz)

1 red pepper, sliced

1/2 cup sliced yellow onion

1 cup frozen shredded potatoes

2-3 scallions, chopped

1/4 cup parsley, chopped

4 large eggs (whole)

2 egg whites

1 cup coconut milk (can also use almond or soy milk)

2 tsp garlic powder

Salt & Pepper

1 TBSP olive oil

Directions:

1. Preheat oven to 375 degrees F.

2. Heat olive oil in a pan on medium high. Soften red pepper and onion.

3. Add chicken to the pan and season with salt & pepper. Allow to cook together for just a few minutes to allow the chicken to absorb the flavors. Remove from heat.

4. In a separate bowl, beat 4 whole eggs and 2 egg whites.

5. Add milk, potatoes, scallions, and parsley to the bowl.

6. Add garlic powder to the bowl and season with salt & pepper. Fold ingredients together.

7. In a glass pan, add chicken mixture.

8. Add egg mixture to the pan and gently mix ingredients.

9. Bake for 30-40 minutes, uncovered.

Tips: 

- If you'd prefer to make this vegetarian, substitute steamed broccoli for the chicken.

- Add 1/2 cup sliced mushrooms to add more complexity to the taste, but saute in advance (water in mushrooms may make quiche too soggy).

- For an extra treat, add 1/2 cup shredded gouda into mix before baking (not Whole30 approved)

- Skim milk may be substituted for coconut milk (not Whole30 approved)

( before baking )

( after baking )

This is a super quick meal for guests and makes a lovely addition to a breakfast or lunch menu. Enjoy!

love + light,

Clara Slate

Clara's Cooking | Asian Cashew Chicken

Asian Cashew Chicken Recipe

Ingredients:

1 lb chicken breast, cut into slices

1/2 onion, cut in half and sliced

2-3 carrots, sliced at an angle

3/4 cup frozen green peas

1 red bell pepper, cut into slices

3/4 cup whole cashews

1/2 TBSP ginger, minced

1/2 cup soy sauce (or coconut aminos, to make this recipe Whole30 friendly)

1-2 tsp hot sauce

1/2 cup chicken broth
2-3 TBSP almond or cashew butter (Whole30 compliant, like Trader Joe's)

1/2 TBSP olive oil

1-1/2 TBSP cornstarch

Directions:

1. In large pan, heat oil on medium to medium-high heat. 

2. Cook chicken, tossing to cook evenly. When chicken nearly done, add onions, carrots and peas.

3. After carrots have been cooking for 2-3 minutes, add red bell pepper.

4. Mix ginger, soy sauce, hot sauce, chicken broth, and almond/cashew butter in a separate bowl. Add to pan.

5. Add 1/2 cup of cashews, setting 1/4 cup of cashews aside.  Fold into dish.

6. Cook on medium until veggies tender.

7. If needed, add cornstarch slowly until sauce slightly thickened.

8. Top with remainder of cashews. Enjoy with white rice (or spaghetti squash to make this dish Whole30 friendly).

Tips:
For additional flavoring, use water and 1 Goya chicken bouillon cube instead of chicken broth. Note, this may have additional sodium.

To make this WHOLE30 compliant, eliminate the corn starch and green peas (you can use snow peas or snap peas instead). Replace the soy sauce with coconut aminos. Use water instead of the chicken broth unless you have a Whole30 compliant broth or make your own.

Clara's Cooking | Almond Asian Dipping Sauce

Almond Asian Dipping Sauce

This is a great sauce to use with veggie wraps. Super easy to make - you’ll never have to buy premade peanut sauce again! Wondering if this may work with pad thai….hmmm….

Ingredients:

1/2 cup almond butter 

(I use Trader Joe’s brand)

1/3 cup milk

1 TBSP lime juice

1/2-1 TBSP fresh ginger, 

peeled and minced

1 TBSP minced garlic

Salt & pepper

Directions:

Mix together in small bowl, making sure to get lumps out of almond butter. If you dislike ginger, consider using soy sauce and/or onion powder instead.

Tip: To make Whole30 compliant, replace the milk with water or a compliant coconut milk or almond milk. Also, make sure your almond butter is compliant and doesn't have any peanut oil!

Enjoy!

love + light,

Clara

Clara's Cooking | Roasted Brussel Sprouts

Ooh yes, one of my favorites. Absolutely LOVE vegetables roasted, especially brussel sprouts or cauliflower!

Ingredients:

2 lb brussel sprouts, halved (slice really large sprouts into quarters)
2-3 garlic cloves, minced
2 TBSP lemon juice
1/2 to 1 cup of olive oil
Salt and black pepper

Directions:

1. Preheat over to 400F.

2. Mix all ingredients together in large bowl; fold until well coated.

3. Place into large baking pan, spread well to form one layer.

4. Roast for 35-40 minutes, stirring halfway through cooking time.


Tip: For extra flavor, sprinkle parmesan cheese on top!

Serve as a side dish to any meat or seafood, or eat these on their own! YUM!!! You can also toss these with pasta.



Enjoy!

love + light,
Clara

Clara's Cooking | Easy Beef Bourguignon Recipe

Easy Beef Bourguignon Recipe

There are several versions of this recipe. If you have the time, it’s totally worth it to add bacon and use bacon fat to cook the vegetables. If you want a fairly quick prep time with still a lot of flavor, try my recipe! This is one of our all time favorite recipes. Even if you make a mistake, as long as you have the red wine and slow cooking process (which allows the beef to easily fall apart with a fork), you can’t go wrong.

Ingredients:

Crock Pot or slow cooker

2 medium potatoes, chopped into large pieces for stew (into 8 pieces per potato)

1.5-2 cups diagonally sliced carrots

1/2 yellow onion, finely chopped

6oz frozen pearl onions 

1 TBSP minced garlic

1 cup sliced white button mushrooms

1 to 1.5lb beef cut for stew

1 cup red wine (I like any pinot noir)

1 TBSP tomato paste

12oz chicken or vegetable broth

1 bay leaf

2-3 sprigs of thyme

Salt

Fresh ground black pepper

Vegetable Oil

Directions:

1. Set slow cooker to LOW.

2. In a medium-large pan, brown garlic in oil. Cook yellow onion until silvery.

3. Add potatoes, carrots, and pearl onions. Cook until slightly softened.

(To prepare the meat:)

4. Pat beef dry, season with salt and pepper. 

5. Heat a separate pan to medium high. Add vegetable oil.

6. Sear beef a few minutes on each side. 

7. Set pan aside, but DO NOT clean pan. (see below)

8. Add beef and vegetable mix to slow cooker. 

9. Add tomato paste, broth, and 3/4 red wine to slow cooker. (set 1/4 of red wine aside)

10. Add bay leaf, thyme, salt, and pepper to slow cooker. Cook stew for 6 to 8 hours on LOW (or 4-6 hours on high).

While the stew is cooking:

11. Add oil to the pan where you had seared the beef earlier. 

12. Add mushrooms one layer at a time. Stir to mix them with the beef flavoring leftover in the pan.

13. Cook mushrooms until browned, being careful not to crowd the mushrooms (they need space and patience to brown properly).

14. Add 1/4 cup red wine to cooked mushrooms and allow to cook, reducing fluid about 50%.

15. Pour pan ingredients to slow cooker when stew has 20-30 minutes left of cooking time.

16. Serve alone or with a slice of French bread.

Tips: This is the kind of dish that tastes AMAZING the following day, because all the flavors have had time to merge together. You could make this for a dinner party of holiday celebration a day in advance, as the stew reheats well!

To make Whole30 compliant, make sure the vegetable broth does not contain any restricted ingredients. Also, you'll need to eliminate the wine, which unfortunately makes a HUGE difference, turning this recipe into a regular beef stew. It's still delicious, but I would add more mushrooms in this case to add complexity to the flavors.

Enjoy!

love + light,

Clara

Clara's Cooking | Turkey Veggie Meatloaf Recipe | Whole30

Turkey Veggie Meatloaf Recipe (Whole30 friendly)

Ingredients:

1 cup finely chopped carrots

1/2 medium yellow onion

2 celery stalks, finely chopped

1 bell pepper, finely chopped

1-2 TBSP garlic, minced

1lb ground meat (turkey, beef, etc.)

1 egg, beaten

3 TBSP tomato paste (I like the Delillo's Whole30 friendly version)

2 tsp each thyme, sage, rosemary (fresh if possible)

1/2 TBSP onion powder

1/2 TBSP garlic powder

Salt & black pepper

Olive oil

Cooking spray (I like to use olive oil in a Misto sprayer)

Directions:

1. Preheat oven to 350F.

2. Saute onion, garlic, carrots, bell pepper, and celery in pan.

3. Scramble 1 egg in large mixing bowl.

4. Add meat, spices, and veggies to mixing bowl. Mix well together.

5. Lightly coat bread pan with cooking spray. Bake at 350F for 1 to 1 1/4 hours or until cooked through. 

Tips:

If you have leftovers, these can make yummy sandwiches!

If you prefer to mix by hand, place cooked veggies in fridge while you prepare the egg, meat, and spices.

14oz tomato sauce (to put on top)

Enjoy!

love + light,

Clara

Clara's Cooking | Mango Salsa

This is an EXCELLENT side to baked chicken or fish. There are varieties that have added oil and granulated sugar, but I find neither is necessary! For my baked chicken recipe (using almond flour), see here: http://bit.ly/2ajb4S8


TMI: This is one of my husband's favorite sides, along with my parmesan chicken. I used to make this all the time while we were dating. It is how I "won" his heart, LOL :)


Ingredients:

1 ripe mango, sliced into small cubes
2-3 roma tomatoes, cubed
2 scallions, finely chopped
1/4c apple cider vinegar (can add more if needed, but be sure to taste first)
Salt & black pepper

Directions:

1. Mix all ingredients together. 
2. Try not to eat all in one sitting. ;)










Tips:

- Use a large empty glass bowl or Pyrex container in which to mix ingredients. Consider placing in refrigerator for 20-30 minutes prior to mixing salsa. This is so the bowl is 'pre-cooled,' allowing your salsa to stay fresh at parties!

- For added color and flavor, consider adding 1 avocado, chopped.


love + light,
Clara

Clara's Cooking | Chicken with Almond Flour (Paleo Chicken)

A bit of a different take than my typical parmesan encrusted baked chicken breasts...

Ingredients:

3/4 cup almond meal/flour (I like the Simple Truth brand at Kroger)
1lb chicken breasts, cut into 1-2 inch slices
1 egg, beaten
1/2 tsp cayenne pepper
1-2 tsp garlic powder (depends on your preference for garlicky-ness :) )
Sea salt
Black Pepper
Cooking spray (I use olive oil in a Misto sprayer)

Directions:

1. Preheat over to 375F.
2. Mix almond meal/flour, cayenne pepper, garlic powder, sea salt, and black pepper on a plate.
3. Lightly coat baking sheet with cooking spray.
4. Dip chicken breast slices into egg and immediately coat with flour mixture. Tap off excess.
5. Place coated chicken slices onto baking sheet and bake for 20 minutes until golden brown.

Serves 2 people.

Tip: I like to serve this with a mango salsa and a side of broccoli or greens. For my mango salsa recipe, see here: http://bit.ly/2aadlzl

love + light,
Clara

Clara's Cooking | Stuffed Peppers ( Whole30, Paleo )

There are SO many yummy variations of this, but basically the recipe is bell peppers stuffed with ground meat and veggies. Traditionally a lot of recipes also include rice, but I find that with all the veggies and seasonings, I don’t miss it at all.

Ingredients:

6 medium bell peppers

1lb organic ground turkey (I like the Kroger’s Simple Truth brand, 97% fat free)

1/2 butternut squash or 1 large sweet potato (see Tip below), chopped

1 TBSP minced garlic

1 medium yellow onion, chopped

1 cup spinach, chopped

1 TBSP fresh oregano finely chopped (or 1 tsp dried oregano)

1/2 cup cilantro

1 tsp salt

1 tsp cumin

2 tsp chili powder

1 tsp red pepper flakes

1-2 TBSP lemon juice (to taste)

Olive oil

Cooking spray (I use olive oil in a Misto sprayer)

Directions:

1. Preheat oven to 350F.

2. Brown garlic and onion in olive oil. Add ground turkey and brown. Drain fat is necessary.

3. Add squash or sweet potato and cook. Add water and cover for few minutes if necessary to hasten cooking.

4. Add spinach, cilantro, salt, cumin, chili powder, and red pepper flakes. Allow to simmer 8-10 minutes.

5. Stir in lemon juice. Simmer additional 5 minutes.

6. Slice caps off of bell peppers and set aside. Remove seeds and pulp. Stuff with meat filling and place bell pepper caps on top.

7. Lightly coat baking sheet with cooking spray. Bake bell peppers for 20 minutes.

Makes 4-6 servings.

Tips:

If using butternut squash, bake ahead of time at 350F for 50 minutes (sliced in half long ways with seeds & pulp removed). This makes the squash much easier to peel and chop.

Add parmesan cheese to mixture and on top of finished peppers if you wish.

Enjoy!

love + light,

Clara

OFFICE DEPOT HAUL! 1¢ School Supplies & More Deals!

I LOVE this time of year, don't you? The only thing that makes fresh new school supplies more fun is getting them for insanely low prices! My favorite places to go for school supplies are Staples, Office Depot, Target, and sometimes Walmart. I WISH I had a Staples near me; I would be there all the time!

Video here: http://bit.ly/2aGBKhr
Let me know if you've found any awesome deals on school supplies!

love + light,
Clara

Clara's Cooking | Easy Salmon Cakes

EASY SALMON CAKES RECIPE (makes about 14 patties)

Ingredients:

2 cans salmon (bones removed if you prefer)
1/2 yellow onion, chopped
1cup cooked sweet potato (canned or fresh), mashed
1 egg
1/3 cup almond flour
2TBSP parsley, minced
1/2 tsp paprika
Salt & fresh ground black pepper to taste
Lemon slices (optional)

Directions:
1. Preheat over to 425F.
1. Drain salmon & remove bones (if you prefer).
2. In a large bowl, mash the salmon, onion, sweet potato, and egg together.
3. Add almond flour, parsley, paprika, salt, and pepper throughout and mix.
4. Spread parchment paper on baking sheet and brush with olive oil.
6. Measure out 1/3 cup of salmon mix at a time, form into patties, and place on baking sheet.
7. Bake for 20 minutes.
8. CAREFULLY flip patties, and bake an addition 10-12 minutes until slightly browned.
9. Serve with lemon slices if you wish.

Tip: Use scallions (green onions) in place of yellow onions for a tangy flavor.

Enjoy!

love + light,
Clara

Clara's Cooking | Easy Zuppa Toscana Soup Recipe

EASY ZUPPA TOSCANA SOUP (Olive Garden dupe)

Ingredients:

1lb hot Italian sausage

4-5 medium potatoes, chopped into large pieces for soup

1/2 yellow onion

2 bunches kale, chopped horizontally

Two 12 oz cans of chicken broth (I like Aldi's Fit & Active)

1/2 TBSP olive oil

12oz coconut milk

Directions:

1. Remove casings from sausage (if applicable), brown sausage, and drain fat.

2. In a separate soup pot, cook onion until silvery with olive oil. Add potatoes & cook for 8-10 minutes.

3. Add chicken broth & kale; allow kale to soften. (Tip: Add kale 1/2 bunch at a time, otherwise it may be difficult to fit two whole bunches of raw kale all at once, depending on the size of your pot.)

4. Add cooked sausage & coconut milk, bring to low boil, then allow to simmer for 20 minutes.

Tip: To make Whole30 compliant, verify the sausage and chicken broth are without all restricted ingredients, especially sugar and corn.

Enjoy! This makes about 8 servings.

love + light,

Clara

Dollar Tree Haul | 2016 July 15th

Oh yes, it's that time again. I may step away every once and awhile, but something about DT makes me keep coming back....oh yeah, of COURSE it's the great deals! Let me know what goodies you've been finding since I've been away! I'm sure I've been missing out :)

See haul video here: http://bit.ly/29BrQQS

love + light,

Clara

A small haul to start off the month of June 2016! 

http://bit.ly/25G8JIz

The Walking Dead Season 6 Finale Review

WARNING: MAJOR SPOILERS IN THIS VIDEO!!!

That's all she (or Lucille), wrote, folks! See my commentary on The Walking Dead Season 6 Finale, Last Man on Earth: http://bit.ly/1V44FyX

Clara's Cooking | Indian Cauliflower & Butter Chicken

This is one of our favorite dishes. If you like Indian food, you'll love this entree! Warning - it is SUPER spicy! If you're concerned about too much heat, decrease the spices by 25-50%.

This is served best with rice (I prefer the soft sticky Asian kind, but you can use basmati rice if you'd like). You may also serve this with naan, an Indian flatbread. A Sparkpeople recipe for naan may be found here.

What You'll Need:

3 pounds boneless, skinless chicken breast, cubed

1/2 stick butter

3 garlic cloves, minced

1 medium onion, chopped

1 medium head of cauliflower, chopped

15 oz can of tomato sauce, no added salt

1 tbsp cayenne pepper

1/2 tsp ginger

1 tsp curry

1 tsp cumin

1 tsp garam masala

1/4 tsp salt

½ cup light sour cream

Directions:

- Heat butter in pan.
- Cook chicken, and when halfway cooked, add onion, garlic, and cauliflower
- Add tomato sauce and spices
- Cover pan and allow to simmer for 5-7 minutes.
- Add the sour cream.
- Cover and simmer for 20 minutes

Variations:
- Decrease fat further by using ¼ stick of butter instead of ½ stick
- Use a crock pot (I haven't tried this yet, but I assume 6 hours of medium heat is sufficient)
- To make Whole30 compliant, replace the butter with 1/8 cup of ghee. Also, replace the sour cream with coconut milk, adding slowly, starting at 1/4 cup at a time until the dish reaches your desired consistency and taste.