Tag: healthy

Fresh Garlic Chive Buttermilk Cheese Recipe

Published on by richbLeave a comment

I have made a few cheeses already. Those have been more difficult cheeses such as cheddar, blue cheese, and mozzarella. This cheese is much easier and less time consuming than the ones mentioned above, doesn’t require any special equipment and tastes incredible. It is a soft spreadable cheese and requires no aging. Pictured are the Garlic Chive flavor and the Black Pepper flavor.

Ingredients

  • 3 cups of cultured buttermilk
  • 2 quarts of Whole milk
  • 1 bunch of garlic chives (Can use regular chives & garlic powder)
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder if using regular chives
  • 4 teaspoons kosher salt

Directions

Pour buttermilk (you can culture your own buttermilk easily) and milk into pot and heat to about 90 degrees F. Let set for an hour, I did this to culture the regular milk into buttermilk to a small degree. After the hour culturing, Add in onion powder (and garlic powder if using regular chives) and chives. Heat over medium heat while stirring slowly until it gets close to 180 degrees. When it does reach 180 degrees F, you will see it curdle. At this point remove from heat and per set for about 30 mins to fully curdle. Then scoop into a colander lined within a doubled over cheese cloth till all the contents of the pot have been spooned into the cheese cloth. Now gather the corners of the cheese cloth and lift by the corners and twist to squeeze out the whey (liquid) until it is mostly out. Spoon the cheese that is in the cheese cloth to a container and enjoy. Store in the refrigerator in a sealed container for up to 2 weeks, if it lasts that long.

Healthy Stuffed Poblano Peppers

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Ingredients

  • 4-6 large Poblano Peppers Halved and seeded
  • 8oz of shredded Jack or Medium/Mild Cheddar Cheese
  • 3/4 lb Lean Ground Beef
  • 1 package Taco Seasoning (Use 3 tbsp.)
  • 2 cups of cooked White Rice (Eliminate for low carb)
  • 1 8oz can of Hot Tomato sauce (Regular Tomato sauce can be substituted)
  • 1/2 of a large onion diced
  • 1/4 tsp salt
  • Optional Ingredients to kick up flavor
    • 1 teaspoon of cumin
    • 1 teaspoon of garlic powder
    • Chopped Jalapeno (little spicy) or Serrano (more spicy)
    • 4 oz. Frozen corn
    • 1/2 can Black Beans

Directions

Brown ground beef till done. While browning add in taco seasoning. Add in onions and cook for 2 more mins. Then add in rice and stir till combined. Add in Optional seasonings and salt and tomato sauce. Stir to mix together. Remove from heat and let cool. Mix in half of the shredded cheese and any optional ingredients. Add in enough meat mixture to fill and sprinkle cheese on top. Cook at about 325 degrees F till pepper is cooked and cheese melted (about 20 mins).

Healthy Instant Pot Barbacoa

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Ingredients (barbacoa):
5 cloves garlic
1/2 medium onion chopped
1 lime, juice
3 chiptoles in adobo sauce
1 tbsp ground cumin
1 tbsp ground oregano
1/4 tsp ground cloves
1 cup water
3 – 4 lbs beef cross rib roast 5″ chopped into large chunks
1 1/2 teaspoons kosher salt
black pepper
1 tsp oil
3 bay leaves

Ingredients (Toppings)

  • Cooked rice for Barbacoa bowls or tortillas to make tacos
  • Sliced greeen onions
  • Diced red onions 
  • Avacado diced
  • Cilantro chopped
  • Tomatos diced
  • Sour cream
  • Frozen corn microwaved 3 to 4 mins to cook
  • Jalapeno cooked pinto beans (can)
  • Cheese (Monterrey Jack or Cheddar)
  • Salsa or hot sauce that you like

Set Instant Pot to saute, wait to get hot, add oil to pot and brown chunks of beef. Cancel the saute cycle when beef is browned. Add in water then beef, squeeze the lime juce over the meat, sprinkle the onion, garlic and other ingredients over the meat. Close the Instant Pot and pressure cook on high for 60-70 minutes depending on how much meat turning off the warming at the end of the pressure cook. Let the pressure naturally release. Shread and mix with sauce that forms in a bowl. Server over rice with

Healthier Enchilada Soup

Healthier Chicken Enchilada Soup (Crock Pot/Instant Pot)

Published on by richbLeave a comment

Ingredients

  • 1 can of Cream of Chicken Soup
  • 1 8 oz can of tomato sauce (low sodium if desired)
  • 2 tbsp of Chili powder (I used 1 tbsp of New mexico chili, and 1 1bsp of generic chili powder)
  • 1 tbsp of Garlic powder
  • 1/2 tbsp of cumin
  • 1 tbsp chicken bouillon
  • 1 tbsp olive oil to saute chicken
  • 1 diced red bell pepper
  • 1/2 onion diced
  • 1 can of black beans (rinsed)
  • 1 tsp Worcestershire sauce
  • 1 tsp Siracha sauce
  • 1 can of sweet corn (optional)
  • 1 lb of chicken tenders
  • 1/2 cup of sour cream
  • 1/2 cup of cheddar cheese
  • 1/2 cup of whole milk (or heavy cream for creamier soup)
  • Toppings
    • Crispy tortilla strips
    • Cilantro minced
    • Avocado diced
    • Extra shredded cheese
    • Extra sour cream

I reduced some of the sodium by not adding extra salt and used chili powder, garlic powder, and cumin rather than canned enchilada sauce. Choosing low sodium tomato sauce. You could further reduce it by using frozen corn and low sodium bouillon.

Directions

Set Instant Pot to saute and put oil, chicken, onion, and pepper. Saute for few mins. Now add rest of ingredients but sour cream, cheddar cheese, and milk to crock pot or instant pot. Cook on high pressure for 25 mins. Quick release stir in sour cream, cheddar cheese, and milk. If using a crock pot skip the saute step and cook for about 4 hours on high or 6-8 on low.

Ginger Black Refried Beans (Chino Bandito style)

Published on by richb6 Comments
  • 1 cups of dry black beans soaked overnight
  • 1 tbsp fresh grated ginger
  • 3 cloves garlic
  • 1 tsp of Caldo de pollo (dry bouillon)
  • 1/4 tsp of white pepper
  • 1/4 tsp of dry mustard
  • 3 tbsp brown sugar
  • 1 teaspoon salt
  • 3 tablespoons of olive oil
  • Enough water to cover beans 1/2″

Place the beans in a pot, and fill with enough water to cover with 2 inches or so. Bring to a boil and then let simmer for 3 hours or so, stirring occasionally. Add in all other ingredients and with an immersion blender blend beans till mostly smooth.  Simmer for about 30 minutes or more till the desired thickness is achieved.

Fried Rice Easy ~10 min in Microwave

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Ingredients

  • 1 cup rice
  • 2 cups of water
  • 1 1/2 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon oyster sauce
  • 3 strips uncooked bacon, chopped
  • 2 cloves garlic chopped finely (Can use chopped garlic in jar)
  • 1 cup cooked peas (If frozen heat in microwave for about 2 mins)
  • 3 eggs
  • salt, to taste
  • fresh scallion, to garnish

Directions

Combine first 7 ingredients in a microwavable bowl at least 1 quart sized. Microwave for about 8 minutes. Add eggs and some salt to bowl and beat. Microwave eggs for about 2 minutes or until cooked. Chop eggs and add to rice. Stir in peas and 3 green onions chopped.

Simple Healthy Easy Microwave Chocolate Mug Cake

Published on by richbLeave a comment

I wanted a sweet treat that was healthy (like a muffin) to go with my coffee and I came across this recipe. Wow for being healthy (Fruit – banana, egg – protein, cocoa powder – flavor and anti oxidants),  it doesn’t taste like it.

Ingredients

  • 1 egg (beat in mug)
  • 2 tbsp cocoa powder
  • 1 ripe banana (smashed  in peal)

Directions

Peal smashed  banana into mug and eliminate large chunks by smashing with a fork then add to mug with egg and  cocoa powder. Mix well.  Microwave for 1 min 30 seconds. Cool for a short time, not too long. Eat warm (maybe after about 1 min of setting).

Instant Pot Chicken Shawarma Wraps

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These were really good a pretty easy to make. The Instant pot made it very tender and quick.

Ingredients Chicken Shawarma (4 servings)
  • 0.25 cup olive oil
  • 0.13 cup lemon juice from 2 lemons
  • 1 tsp smoked paprika
  • 0.25 tsp turmeric
  • 1 tsp cumin powder
  • 0.25 tsp cinnamon
  • 0.5 tsp red pepper flakes
  • 2 cloves garlic minced
  • 1 tsp black pepper
  • 0.5 tsp salt
  • 0.5 large onion sliced
  • 2 lbs chicken thighs boneless and skinless
  • 1 tbsp fresh parsley for garnish
  • 0.5 tbsp olive oil
  • Flour Tortillas for wrapping

Toppings

  • Chopped Onion
  • Chopped tomato
  • Chopped Cilantro
  • lettuce
  • Hummus

Directions:

Put Chicken Shawarma ingredients (Except tortillas) into a zip lock bag, mix up, then marinade in fridge at least an hour. Add into Instant pot and set for 8 minutes on high pressure. Let cycle finish and pressure naturally release. Remove from Instant pot and put into a frying pan along with a little of the sauce in the instant pot (The more you use the more flavor however it will take longer for it to reduce) then cook until liquid gone and chicken browned. Put in a warmed tortilla with the desired toppings serve and enjoy.

Healthy Great Tasting Whole Wheat Pancakes

Published on by richbLeave a comment

I like the nutrition that comes from less processed ingredients. So I have an inexpensive flour mill (hand operated) and some whole wheat grain that I like to use occasionally since most of the flour bought in the market is heavily processed. You get extra nutrition from the less processed flour. I use the flour in pancakes and tortillas and these pancakes came out great with a deep rich taste.

Ingredients

  • 1 2/3 cups of quality whole wheat flour (I ground my own)
  • 1/3 cup of all purpose flour
  • 1 3/4 cups of 2% milk
  • 1/2 tablespoon melted butter
  • 1/2 teaspoon kosher salt
  • 1 teaspoon of vanilla extract
  • 2 large eggs
  • 1/2 teaspoon cinnamon
  • 4 1/2 teaspoons baking powder
  • Butter for cooking

Directions

Put dry ingredients into a mixing bowl and stir until combined. Add eggs and milk to a bowl and stir. Add 1/2 of the eggs and milk mixture along with the vanilla to a bowl and stir till combined, then add the rest and stir again till combined. Heat a non stick pan on medium heat till hot, then a small amount of butter to a pan to coat the bottom, then pour in enough of the batter for the desired size pan cake. Cook till you see the edges are starting to look dry and there are bubbles in the center. Flip the pancake and cook on the second side till lightly brown. Then server and enjoy.

Indian Spiced Chana Dal Soup

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Ingredients

  • 1/2 cup of Chana Dal
  • 2 carrots pealed and sliced in 1/8 inch slices
  • 1/2 medium onion sliced thinly
  • 1 large potato finely diced
  • 3 crushed cayenne peppers
  • 3 oz of tomato paste (1/2 6 oz can)
  • 1 1/2 tablespoons of ground cumin
  • 1 tablespoon of ground turmeric
  • 3 teaspoons of salt
  • 1 tablespoon of crushed ginger
  • 48 oz of water
  • 4 sprigs of cilantro finely diced
  • 2 tablespoons of olive oil

Directions

Boil Chana Dal in water for about 45 minutes to 1 hour till they are very tender then drain and set aside. In large sauce pan on medium head add olive oil, potatoes, onion, carrot, and cayenne pepper. Cook till onions start to turn translucent. Now add ginger, cumin, turmeric and cook for 1 more minute. Now add in water, tomato paste, salt, and cooked Chana Dal. Stir till mixed. Simmer for about 30-40 minutes till carrot and potato are soft. Now add in cilantro and adjust salt and cayenne pepper to taste. Serve and enjoy.