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Archive for the ‘Parsley’ Category

Bean soup is a staple in Brazilian repertoire: because everybody eats beans in almost all meals, leftover beans are common, so the natural consequence is soup. We add pasta, such as elbow macaroni, or vegetables, such as watercress, to the soup. I am just topping the soup with some kale and parsnip chips, but you don’t want to add all of them as they get mushy very quickly. Just add a little to the soup for decoration purposes and serve the rest on the side.

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This is another favorite of mine. I always remember to make it when I see pumpkins all over the place. Yes I still have some from my CSA (community supported agriculture) box!.

For those doing the elimination diet, skip the half and half and the brandy. It will still taste really good as long as you use fresh rosemary.

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This soup is pure comfort: very nice in a winter day or if you think a cold is coming to get you. I added some peas and spinach for fiber and color. You can add any green vegetable. For the elimination diet, please skip the eggs.

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For this dish, I used brown rice fettucine. This dish is light and delicate, it goes well by itself of with meat. Or even with side vegetables. I served it with chicken. Make sure to use a very good quality organic extra virgin olive oil for maximum flavor.

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This is a recipe I posted in my other blog. I found years ago in a magazine: the flavors in this dish are wonderful, it’s fragrant and extremely aromatic. Please note, though, that for optimal results, it’s very important that you simmer it covered in very low heat for 45 minutes. For the elimination diet purposes, I am skipping the chili powder.

I served it with Chickpea, Zucchini and Quioa Pilaf (see the recipe here).

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We like to have lunch at the Whole Foods close to our house on Sundays: it used to be a Wild Oats and it still has that neighborhood kind of feeling to it. They recently added a variety of grains to the salad bar which is a very attractive feature. Black lentils and red quinoa came up as a combination of flavors that I got addicted to. I had some leftover red quinoa from the Tabbouleh I made last Sunday, so I decided to make this dish which turned out really good. It is very versatile. You can complement it with some braised dark greens, a protein, such as fish, or avocado slices. You can also drain the lentils and use them as part of a salad.

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The original tabbouleh recipe is made with bulgur wheat which is not gluten free. Substituting it by red quinoa makes the dish lighter and the result is delicious! This is a great way to get the vegetables to the family table.

I served it with Coho fillets and baby broccoli.

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Hoppin’ John is a traditional dish with many variations, so I decided I could make it anyway I wanted. We love black-eyed peas. In Brazil this bean is called “Little Monk”, not sure why. It is believed that eating black-eyed peas on New Year’s Day is thought to bring prosperity: we eat it often just in case. Black-eyed peas are an excellent source of fiber, calcium , folate, and vitamin A, among other nutrients.

I served it with Roasted Parsnips and Sweet Potatoes. See the recipe here. Instead of rosemary, I used thyme. For a vegan version, use vegetable.

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I won’t  detail the recipes here as I really didn’t measure anything when cooking today. But I will sure tell you briefly how I made each dish. Please send me a message if you’d like more details on how to cook these dishes. Note that these recipes are all ok for the elimination diet.

Garbanzo Flour Crusted Cod: Season fish with sea salt and pepper. Mix garbanzo flour with garlic and onion powder. Dredge the fish with the flour mixture. Sautee the fish with coconut oil for about 3 minutes each side.

Yucca Root Puree: cook yucca in water and sea salt until soft. Drain, save about 1 cup of cooking liquid. Cut in 1 inch pieces, return to pan. In low heat add ghee and some of the cooking liquid until it forms a lumpy puree. Add fresh chopped parsley.

Collard Greens: check recipe here.

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IMG_1393When my friend Camilla and I went for a walk in the park she mentioned this turkey burger recipe and I was very intrigued, so I decided to try it. It’s a dish at Donald Trump’s Mar-a-Lago restaurant and it looks like Oprah is a fan. It is a little bit of work but not much and it’s totally worth it, it’s delicious! I make a big batch every once in a while since then.

The second main ingredient of the Major Grey’s Chutney is high fructose corn syrup, so I replaced it with some pureed apple, a drop of apple cider vinegar and a little extra lemon juice. I also skipped the Tabasco. Everything else is good for the elimination diet. If you are not in an elimination diet, you should definitely use the Major Grey Chutney, it’s really delicious.

Check the recipe on Oprah’s web site here with amounts for 8 burgers. I adapted the recipe to yield 2 burgers, which actually produced 4 good sized burgers.

I just updated this post (finally after 4 years) with some corrections and a better picture: this is a sandwich with plantain bread (you can check online, there are several recipes out there but they all take eggs), arugula and tomato.

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I used vegetable stock instead of wine and no red pepper flakes. This is one of the easiest, fastest and more delicious dished I ever made: it took me less than 5 minutes to prepare, the rest of the time was just waiting for the roasting in the oven. Find the original recipe here.

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I tried to make a different kind of bean or legume each day during this vegan week, I guess I almost did it. Today is my last day of the vegan week and I will not cook as I have lots of leftovers in the fridge, from lentils, yellow split soup to black-eyed peas.

I love black-eyed peas. I usually make this dish with tomatoes and yellow bell peppers. Actually the combination of vegetables I used turned out pretty good. You can use any crunchy vegetable such as carrots and turnips for example. I cooked the beets very slightly so they were a little crunchy. My husband loved this dish so much he even asked if he could take it to the office for lunch!

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This recipe is from Epicurious, see the original recipe here, and here is their comment about it: “This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden’s Mediterranean Cookery.”

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This fish turned out really good. The lemon caper sauce is a classic sauce originally made with butter. Steaming fish is an Asian technique: it’s easy, fast and healthy. I served the fish with oven-baked sweet potato fries.

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