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

Healthy, hearty, filling...can you ask any more from a stew?  This started as a melting pot for leftovers.  Not much thought was put into it, the summers Roasted Tomatoes were defrosted and the holiday meal's leftovers were chopped, diced and tossed in. The results were memorable.  Now we make turkey just to make this one pot masterpiece.

• 3 cups tomatoes, chopped (use Roasted Tomatoes for a richer flavor)
• At least 3 cups leftover turkey meat, chopped
• 1 lb dried white beans such as Great Northern, cannellini, or navy
• 1 yellow onion, coarsely chopped
• 5 stalks of celery, chopped
• 2 tbsp olive oil
• 2 tbsp Olio do Panne
• 5 cups chicken broth
• 2 qt water
• 2 tsp sea salt
• 1/2 tsp White Pepper
• 8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
• 1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add Olio do Panne and cook, stirring, 1 minute. Add beans, broth, 1 quart water, tomatoes, salt and pepper,  and simmer, uncovered, until beans are just tender, about 50 minutes.

Stir carrots into soup and simmer 5 minutes. Stir in kale, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. 

More Great Ideas for Thanksgiving Leftovers

• Squash Pudding

• Cranberry Swirl Coffee Cake

• Turkey Shepherd's Pie

• Rustic Italian Bread Salad

Photo Credit: Julie Cecchini