Tag Archives: Whole Foods Market

27 January 2017: Slow Cooker Chicken and Apple Stew

2017-jan-27_fournightsaweek_0363Every couple of weeks I like to break out my slow cooker. This week, I found a recipe on WholeFoods Market that used chicken thighs; they stand up to long, slow cooking without loosing any of their moist flavor. I’ve owned a couple of slow cookers over the last 30-plus years, starting with a one-piece Presto that made cleaning up a nightmare.  My current version is a round All-Clad 4-quart model with a black ceramic insert and 3 temperature settings (All-Clad’s newest version has an additional one: high start/low finish). Be sure to read the instruction manual carefully in order to avoid ending up with a cracked insert. 

I did make one adjustment to the recipe: since I buy my poultry at organic markets where I can be assured of the quality (no antibiotics, thank you), even thighs can be pretty pricey. I used half as much poultry as the recipe called for and didn’t miss the extra one bit. The link to Whole Foods Market’s original recipe is here.

Ingredients

  • 1 1/2 tsp whole fennel seeds
  • 3 pounds boneless, skinless chicken thighs (I used 1 lb.)
  • 3 firm, sweet baking apples (like Braeburn or Gala); peeled, cored and cut into 6 wedges each
  • 2 medium sweet potatoes (10 oz each), peeled and cut into 1 1/2 inch chunks
  • 1 large sweet onion, halved and sliced
  • 2 TBSP fresh (yes, it’s worth it) sage leaves
  • 1 1/4 tsp fine sea salt
  • 3/4 tsp fresh ground black pepper

Method

  1. Toast fennel seeds in small skillet over medium heat until fragrant (about 2 mins).
  2. Cut chicken thighs in half.
  3. Add chicken, fennel seeds and ALL the rest of the remaining ingredients to a slow cooker.
  4. Cover and cook until chicken and apples are very tender, (6-7 hours on LOW or 3-3.5 hours on High)
  5. Serves 6-8

17 January 2017: Indian Red Lentil Soup

2017-jan-17_fournightsaweek_0242It’s cold and damp and definitely a good night for soup! This recipe comes from Whole Foods Market. No kale, no problem – I used spinach in place of the kale this time around.

Ingredients:

  • 1/2 tsp cumin seeds
  • 3/4 cup chopped onion
  • 1 (14.5 oz) can diced tomatoes
  • 1 1/2 cup red lentils
  • 2 cups low sodium vegetable broth
  • 1 cup light coconut milk
  • Juice of 1 lemon (about 2 TBSP)
  • 1 1/2 cup shredded kale (I used baby spinach)
  • 1/4 tsp fine sea salt

Method:

  1. Heat a sauce pot over medium heat until hot. Add cumin and toast 1 minute or until aromatic. Add onion and cook, stirring frequently, until beginning to brown and stick to the pot, about 5 minutes. Add tomatoes with their juice and cook 2 minutes longer,  stirring frequently. Add lentils, broth, 2 cups water, coconut milk and lemon juice; bring to a boil.
  2. Reduce heat to low, cover and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally. Remove from heat and stir in kale and salt.

19 December 2017: Quinoa Vegetable Soup

2016-dec-19_fournightsaweek_0163Adapted from Whole Foods Market Quinoa Vegetable Soup.

Having adopted more mindful eating this year, I’m always looking for satisfying soups and salad mains that don’t load on lots of calories. This soup, courtesy of Whole Foods Market, not only makes use of more seasonal vegetables (like turnips), but is quite tasty – and low in calorires (110/cup). With a 20-minute cook time, it comes together quickly. 

Ingredients

  • 1 TBSP expeller pressed canola oil (I use olive oil)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 Roma tomatoes, chopped
  • 1 large red bell pepper, chopped
  • 1 large turnip, peeled & cut into 1/2 inch pieces
  • 1/2 cup quinoa, rinsed and drained (I used red quinoa for variety)
  • 4 cups low-sodium beef broth (vegetable broth substituted)
  • 1/2 tsp fine sea salt
  • 2 TBSP chopped fresh parsley

Method

  1. In a large sauce pot, heat oil over medium-high heat until hot. Add onion and garlic and cook 6-8 minutes or until golden and soft. Stir in tomatoes, bell pepper, turnip, quinoa, broth, 1 cup water and salt. Bring to a boil over high heat.
  2. Reduce heat to medium-low, cover and cook 20 minutes or until quinoa is cooked and vegetables are tender. Stir in parsley.

 


02 December 2016: Baked Mushroom-Polenta Pie (my way)

2016-dec-02_fournightsaweek_0131What happens when you can’t locate instant polenta in the market? You improvise!  I most definitely would try this one again after I locate the polenta; for this version, I used the rolls of pre-made polenta as the base and piled the mushrooms on top.

Adapted from Whole Foods Market

Ingredients

  • 1 pound mixed mushrooms (halved if small and sliced if large)
  • 3 shallots, sliced
  • 3/4 cup dry white wine
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons reduced-sodium soy sauce
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
  • 3/4 oz (about 2/3 cup) dried porcini mushrooms, ground in a spice grinder or food processor to a fine powder (not used because of the pre-made polenta)
  • 3/4 cup plus 2 tablespoons instant polenta
  • 4 tablespoons coarsely chopped fresh flat-leaf parsley, divided
  • 4 tablespoons chopped fresh chives, divided

Method

Preheat the oven to 375 degrees F.

Combine mushrooms and shallots in a large skillet and place over medium heat. Cook, stirring frequently, until mushrooms and shallots have released their liquid and browned, about 12 minutes; add wine 1 TBSP at a time if necessary to keep mushrooms from sticking. When mushrooms are very tender and browned, add thyme, soy sauce, pepper and any remaining wine. Cook, stirring until liquid has evaporated.

[Because I used the roll of pre-made polenta, I skipped this step. Sliced the pre-made roll and cover the bottom of a baking dish, pile the mushroom mixture on top]. Combine 3 cups water and salt in a large saucepan and bring to a boil. Stir in porcini powder. Add polenta in a thin, steady stream stirring constantly. Cook, stirring constantly until polenta is thickened and bubbles, about 3 minutes. Remove from heat and stir in mushroom mixture, 3 TBSP of the parsley and 3 TBSP of chives. Pour this mixture into a 9-inch pie plate and smooth the top. Bake until just browned on top, about 30 minutes.

Cool for 20-30 minutes. Run a table knife around the edge of the pan. Sprinkle pie with remaining 1 TBSP parsley and 1 TBSP chives. Cut into wedges.

To make the pie ahead, pour the polenta mixture into the pie place and cool, then cover and refrigerate for up to 2 days. Add about 15 minutes to the baking time.


30 May 2011 Veggies on the Barbie

Adapted from The Whole Deal. (May/June/July 2011). Austin TX: Whole Foods Market. p 18.

My Comment: I saw this in the Whole Foods Flyer and decided to

Grilled Veggies

Copyright © 2011. Adrien Bisson

  give it a try — not as a recipe but as a cooking method suggestion.  Usually when I attempt to grill veggies they come out really under- or over-cooked…. this time, perfection! I use a charcoal grill; the purist in me gave up on gas grills about 2 years ago. Not a big fan of the messy charcoal dust, but less of a fan of a tank of explosives next to my house. 

The veggies listed are suggestions and I have to admit I used whatever I had: eggplant, zucchini, red bell pepper and some corn on the cob. I also was excited to use some oregano right from my herb garden to finish things off.  Made for a great lunch leftover too.

Suggested Ingredients

Green pepper (quartered)
Eggplant, cut crosswise into  1/2 inch rounds
Red Bell pepper (quartered)
Yellow squash, cut into 1/2 inch slices
Zucchini cut into 1/2 inch slices
Chopped fresh herbs (tarragon, thyme, basil… your choice)
2 TBSP red wine or sherry vinegar
1/4 tsp sea salt
1/4 tsp fresh pepper

1. Preheat the grill to high heat. BRUSH THE GRILL WITH EVOO (use a paper towel and LONG tongs — check out America’s Test Kitchen to see about grilling tips)

2. Working in batches, arrange the veggies on the grill and cook, flipping once until tender and beginning to thaw (3-5 minutes for squashes, 6-8 for peppers and eggplants)

3. Spread out to cool slightly on a large baking sheet

4. Roughly chop the cooked vegetables to a uniform site and toss with herbs, vinegar, salt and pepper on a large platter.

Serve warm at room temperature — or serve cold.


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