Terra Americana

I dont know about you, but this year I need a fresh start.  The fall and holidays were far to rushed.  I consumed far too much that was grab and go and even more red meat and cheese.  My stomach is rebelling and I have about as much energy as a slug.

Now that things have come to a more leisurely pace and I have time to think and prepare I can eat meals that are healthy, hearty and delicious.  This recipe is all of the above and more.

Chicken is packed with vitamins, minerals and protein filled; boosts the metabolism, kidney's, liver, eyes, nervous system, skin and bones.   The lemon detoxifies the liver,  containing high amounts of vitamin C. Dates also contain high levels of potassium; a nutrient proven to reduce the risk of hypertension and stroke. They are also known to have have been used to increase sexual stamina, promote digestive health and boost heart health. Medjool dates are a rich source of Vitamin B6 which has been shown to improve brain performance.  Brown rice blends add texture, flavor and aroma, in addition to antioxidents and digestive support.  You really cant go wrong wtih this delicious dish.

•  1 1/2 cup Brown/Wild Rice Blend
  
• 1 tbsp Coconut Oil
  
• 1/4 cup fresh lemon juice (fresh is best)
  
• 1/4 cup Lemon Infused Vinegar, dry white wine or dry vermouth
  
• 1 1/2 cups water
  
• 1 tbsp Nutritional Yeast or Miso
• 1 Boneless Chicken Breast Sliced in 2 pieces
• 2 tsp Lemon Ginger Curry
  
• 1 tsp Sea Salt
• 1/2 cup pitted Dates (I prefer medjool)
  

Preheat oven 375 f.  Put 1 tbsp coconut oil into an oven proof dish stir in the rice until all the grains are coated.  Add the lemon juice, vinegar, water and nutritional yeast.  Slice and coat the chicken breast with the Lemon Ginger Curry on both sides and place on top of the rice. Sprinkle Sea Salt over the Chicken.  Slice the dates and place on top of the chicken. Cover with a tight fitting cover or foil and bake for 35 minutes or until all the liquid is absorbed and the chicken has an internal temperature of 175F.  Salt and pepper to taste.

More refreshing meals:

• Asparagus Splendida

• White pizza, with parsnips

• Tomato & Turkey Stew with kale and white beans

• Crab and Grapefruit Salad

Photo Credit: Julie T Cecchini

Two of the many things I love are pumpkin and chili.  When many people think of pumpkin, they think of sweet treats, but I love making it savory.  I found myself deep in mainland China one Halloween, feeling a little melancholy for rustling leaves, football and costume clad children.  A trip to the vegetable market and a find of New England like pumpkins inspired this fusion of flavors from home.  It is hearty, healthy and a great twist on traditional tailgate fair.

• 1 1/3 lbs ground beef, crumbled pork sausage, ground turkey breast (as lean as you can get) or 5 cups cooked beluga lentils
• If using turkey or lentils - 3 tbsp Extra Virgin Olive Oil or Sesame Oil
• 2 tbsp Picante Passion
• 3 tbsp Rosemary, Hot Pepper and Garlic Vinegar
• 1 med onion, quartered
• 2 cups chopped kale, collard greens, or swiss chard
• 4 cups pumpkin cubes or 2 cups Roasted Pumpkin Puree
• 3 cups grape or cherry tomatoes, halved
• 1 bag Salsa Bean Soup Mix, prepared (or 4 cups small red or kidney beans cooked, 1 tbsp Picante Passion and 4 cups stewed tomatoes)
• Sea Salt and White Pepper to taste

Heat a large pot over medium to medium high heat. Add beef or sausage (or oil and turkey or lentil). Season the meat with Picante Passion. Break up the meat with the back of a wooden spoon into small crumbles.

Brown meat 5 minutes, then add vinegar, onions, tomatoes and pumpkin.  Cook 10 minutes more. Stir in Salsa Bean Soup Mix (or beans and tomato sauce).   Bring to a bubble.  Let chili simmer 10 minutes.  Adjust seasonings and heat level to your taste.
Remove from heat and serve.

Serve with tortilla chips and your favorite shredded or crumbled cheese.

More great tailgate treasures;

• Southwestern Style Chicken Salad

• Blue Cheese Dressing

• Honey Glazed Wings

• Club Sandwich

Photo Credit:  Julie Cecchini