Kootenay Cycling

A little of this, a little of that. I wanted to share some of my favorite recipes with you.

If I'm a bit orange tomorrow, this is why! BEST SOUP EVER!!!!!!!!

Carrot Apple Ginger Soup — Oh She Glows

Pistachio-crusted salmon Recipe

Ingredients:

3-pound side of salmon, skin removed
1 heaping cup (5 ounces) shelled unsalted pistachios
1/2 cup or more prepared pesto

Directions:

1. Preheat oven to 375.
2. Using tweezers or your fingers, remove any bones running down fish. Place fish on baking sheet.
3. Put pistachios in bowl of food processor and process until coarsely ground. Do not over-process, as you want small, discernible pieces, not powder.
4. Spread 1/2 cup pesto thickly on top of salmon, draining off most of the oil from the pesto as you go. You may need more pesto if salmon is not thickly and completely covered.
5. Pack ground pistachios on pesto to cover fish evenly. You should have a thick nut crust. Remove any loose nuts that have fallen on the baking sheet to prevent burning.
6. Bake for 22 to 24 minutes, or until desired doneness. Do not overcook. It is important that the fish be juicy and moist.
7. Let cool for 2 to 3 minutes. Using a very sharp knife, cut into 6 to 8 portions. Serve immediately, pouring any pan juices over fish.

Serve with coconut basmati rice and steamed veggies of choice!

Special brownies.....here's the recipe you've all been asking for!

No one will ever guess the secret ingredient in this recipe: black beans!

Ingredients

1 (15-ounce) can no-salt-added black beans, drained and rinsed

3 large eggs

1/3 cup melted butter, more for the baking dish (I omit the butter and use the same amount of applesauce instead)

1/4 cup cocoa powder

1/8 teaspoon salt

2 teaspoon gluten-free vanilla extract

1/2 cup plus 2 tablespoons cane sugar (I only use 1/4 cup)

1/2 cup gluten-free semi-sweet chocolate chips

1/3 cup finely chopped walnuts

Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa

powder, salt, vanilla extract and sugar in the bowl of a food processor and

blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.

I've recently been adding 1 or 2 cups fresh spinache as well, along with ground flax and hemp hearts. I totally eat these for breakfast :)

Cashew Chicken Recipe

Ingredients

2 lbs boneless skinless chicken, chopped 8 cloves garlic
1 cup cashews
1 bell pepper, diced
4 tablespoons Hoisin sauce *or 2tbsp each GF soy sauce and honey
8 green onions, sliced
2 tablespoons white wine vinegar
2 tablespoons corn starch
3/4 cup water or chicken stock
2 tablespoons olive oil
kosher salt and pepper
steamed white rice

Directions:

1. Cook white rice according to package directions. Preheat large skillet or wok over low heat. Add olive oil, garlic and cashews to skillet. Saute over low heat until garlic becomes golden, but don't let the garlic brown, or it will become bitter.

2. Salt and pepper chicken. Add chicken to skillet and cook until chicken is no longer pink. Add cornstarch to a small bowl with the water and mix well. Add cornstarch and water to chicken. Then add hoisin sauce and vinegar. Simmer for 5 - 10 minutes, until sauce has thickened. Just before serving, add green onions and serve with rice.

Butternut Squash Enchiladas

Ingredients

3 cups cooked, unseasoned, mashed or pureed butternut squash

8 ounces cream cheese, softened

1 teaspoon cumin

2 teaspoons chili powder

1 teaspoon salt

2 cloves garlic, minced

1 jalapeno, seeded and minced

1 15-ounce can black beans, rinsed and drained * Oops, I forgot and it was still delicous, make sure to add next time

10 flour tortillas

2 cups shredded Mexican-blend cheese, divided

1 (16 ounce) can enchilada sauce, divided *I made homemade

Instructions

Preheat the oven to 375F and spray a large rectangular baking dish with cooking spray.

In a large mixing bowl, combine the butternut squash and cream cheese until well-mixed. Stir in spices, garlic, jalapenos and black beans. Add in about half a cup of the enchilada sauce and 1 cup of the cheese.

Place a generous amount of filling in each flour (I used corn to be gluten free) tortilla and roll tightly. Place in baking dish and pour remaining enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese.

Bake uncovered, 30 to 40 minutes until bubbly is the cheese is slightly browned.