Main Dishes
The following are wholesome, healthy, whole food recipes for a healthier lifestyle for you and your family. The ingredients are whole foods that are generally found in your grocery store. However, some ingredients may need to be purchased at a natural foods grocery.
This collection of recipes was recently begun (January 2011) by myself and the customers of Good Health Herbs. I hope to expand it into many recipes as more are submitted.
Enjoy
Black-eyed Peas and Lettuce Leaf Basil Pie
Taken from The Herb Companion
•2 cups sliced fresh mushrooms ( I used shitake)
• 3 tablespoons olive oil
• Kosher salt and ground black pepper, to taste
• 3 shallots, thinly sliced
• 1 jalapeño, seeds removed, freshly minced
• 1 (9-ounce) package fresh spinach, washed and stems removed I mixed spinach & kale)
• 4 cups cooked fresh black-eyed peas
• 1 cup cheddar cheese, grated ( I used Dubliner cheese)
• 1/2 cup heavy cream ( I used whole raw milk)
• 1/2 teaspoon cayenne pepper
• 2 eggs
• 1 pastry for a 9-inch pie
• 3 tablespoons lettuce leaf basil, minced
1. Add mushrooms to heated olive oil; sauté to reduce the liquid. Remove and place in a bowl; set aside.
2. Add more olive oil and the shallots; cook until they're transparent. (It should take approximately 3-5 minutes.) Add jalapeño, salt and pepper. Cook for about 2 minutes. Remove and put in a bowl and set side.
3. Placing half of the following: spinach, black-eyed peas, cheese, heavy cream, cayenne pepper and one egg. You will process in two batches. Process until it’s the consistency of oatmeal. You don’t want it to be a paste.
4. Spoon the shallot/jalapeno mixture into the bottom of the pie crust. Layer the mushrooms over the shallot/jalapeno mixture, then spoon the spinach mixture on top of the mushrooms. Spread the remaining black-eyed peas on top of the spinach mixture. Sprinkle the lettuce leaf basil over the layer of black-eyed peas. Sprinkle the rest of the cheese on top. (I sprinkled a thin layer of parmesan on the top instead of cheddar) Preheat the oven at 375 degrees. Bake for approximately 70 minutes until it’s bubbly and golden.
Pinto Bean and Vegetable Stir-Fry
Submitted by Mari-Kae Schouweiler
2 cups cooked, cold long grain brown rice
2 cups cooked, cold wild rice
2 cups cooked or canned pinto beans, rinsed and drained
1 T. canola or olive oil
2 patty pan squashes, cut into quarters(I have used carrots in place of these)
1 green bell pepper, stemmed, seeded, and thinly sliced
1 red bell pepper, stemmed, seeded, and thinly sliced
2 T. reduced sodium soy sauce (I use Bragg's amino acid)
2 green onions, thinly sliced, including green portions
½ cup dried currants
½ t. ground pepper
In a large bowl combine the long-grain and wild rice’s, breaking apart any lumps. If using canned beans, place in a colander and rinse under cold running water, then drain thoroughly. In a large frying pan or wok over high heat, heat the oil. Add the squashes and bell peppers and sauté until softened, 4-5 minutes. Reduce heat to medium and add the rice and beans. Cook, stirring frequently, until heated through, about 5 min. Add the soy sauce, green onions, currants, and pepper and stir to combine.
Baked Eggs
Renee Wiest
10 eggs, beaten
1 cup broccoli spears
1 cup mushroom slices
2 medium potatoes, peeled and cubed
3/4 cup cubed ham (optional, I never put it in!)
1 cup shredded cheddar cheese
¼ -1/2 cup cream cheese, softened
Precook broccoli spears and potatoes till not quite done and still a bit crunchy. Pour ½ eggs into bottom of sprayed casserole pan. Layer vegetables, ham and cheddar cheese on top. Add dollops of cream cheese. Pour remaining eggs on top of all. Bake at 300° for approximately 1 hour.
