Ratatouille Polenta Bake

When it comes to vegetables the best way to eat them is with a variety. I like to say this is the on,y way to eat the rainbow. (sorry candy, you lose in my house)

2 tablespoons olive oil
1 large egg plant peeled and cubed
4 small zucchini roughly chopped
2 carrots peeled and roughly chopped
1 medium onion minced
5 white mushrooms chopped
1 yellow bell pepper chopped
6 cloves garlic minced
1 can fire roasted tomatoes
1 tube cold, prepared polenta (I found this in the section with the tofu)
1 teaspoon dried basil
Salt and pepper to taste

1/2 cup smoked Gouda shredded
1/2 cup Swiss cheese shredded
1/2 cup mozzarella cheese shredded


In a large heavy bottom skillet over medium heat the olive oil. Add the onions, egg plant and garlic. Let this cook for about 8 minutes or until the egg plant becomes tender. Now add the rest of the vegetables and let cook for another 10 minutes then cover and simmer for another 5 minutes. Slice the polenta into 1/4 inch thick rounds and shingle them in the bottom of a greased 13x9 inch baking dish. Spread the vegetable mixture on top of the polenta and top with the shredded cheese. Place in a 350 degree per heated oven for 30-35 minutes or until golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com

Grilled Chicken Salad with Avocado Mayo and Veggie Tray Soup

On a snowy day there is nothing better to warm the soul than pipping hot soup! And what better to use than left overs from the holiday parties.

1 left over veggie tray (approximately 1 cup broccoli florets, 1 cup cauliflower florets, 1 cup baby carrots)
2 tablespoons olive oil
5 small potatoes peeled and cubed
1 onion minced
1 can chick peas drained and rinsed
4 stalks celery chopped
3 cloves garlic minced
1 tablespoon salt
2 teaspoons black pepper
1 large bay leaf
2 teaspoons dried oregano
1/4 teaspoon cayenne
1 teaspoon cumin
1 quart chicken stock
6 cups water

1/4 cup salt
4 springs fresh rosemary
2 cloves garlic
1/4 cup parsley

6 boneless, skinless chicken thighs
1/4 onion minced
2 teaspoons herbed salt
Juice from 1 1/2 small lemons
Juice for one lime
Zest from one small lemon and one lime
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 cup olive oil
1/2 Pablano pepper minced

2 avocados
Juice from half a lime and half a small lemon
Salt and pepper to taste
1/2 a Pablano pepper
1/4 cup vegetable oil (approximately)

Place the 1/4 cup salt, rosemary, parsley and garlic in a food processor and blend until combined. In a large mixing bowl combine the the onion, juice, spices, zest, Pablano pepper and olive oil whisking to combine well. Place the chicken thighs in a zip top freezer bag and pour the mixture over the chicken. Seal well removing the air completely and refrigerate for at least 30 minutes. (1-2 hours would be better.) in a large stock pot heat the olive oil over medium heat. Add the celery, onions, salt and pepper. Let this cook for about 5 minutes. Add the garlic, carrots, potatoes, broccoli and cauliflower. Add the oregano, cayenne and cumin. Let this cook for about 10 minutes. Add the liquid and bring to a boil. Reduce heat and simmer for 30-35 minutes. Add the chick peas then place the soup in a blender and purée (do this in batches) and replace the soup in a clean pot. Place the chicken on the counter top grill and cook until the internal temperature is 170 degrees. In a blender combine the avocado, garlic, Pablano, salt and pepper. Start to purée the mixture until it starts to become smooth and stream in the oil until the mixture emulsifies and becomes smooth like mayonnaise. Cube the grilled chicken and mix it with the avocado mayo and serve on whole wheat tortillas. For more on this recipe please email me at alesia.leach@gmail.com

Chicken Tagine

Tagine is a traditional Moroccan dish that can be served for special occasions such as a birthday.

2 onions sliced thin
Stems from 1/2 cup parsley
Stems from 1/2 cup cilantro
2 large potatoes peeled and sliced thin
4 carrots peeled and quartered
3 small zucchini quartered
2 large yellow squash cut into 8ths
2 small lemons sliced into thin rounds
1/2 cup parsley chopped
1/2 cup cilantro chopped
6 boneless, skinless chicken thighs
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon Moroccan seven spice
1/4 teaspoon all spice
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 tablespoons olive oil

Place the bottom of the tagine over low heat and coat the inside with the oil. Spread the onions on the bottom of the tagine, then the herb stems layer on the potatoes then season to taste with salt and pepper. Season the chicken with half of the spice mixture then layer it over the potatoes. Next layer on the carrots, zucchini, squash, lemons and chopped herbs. Sprinkle the rest of the spices over the top then cover with the tagine lid. Let this cook for at least 2 hours or until the vegetables are tender and the chicken is cooked through! Finish this off with a homemade chocolate cake and this is a birthday meal fit for a person you love! For more on this recipe or any others please email me at alesia.leach@gmail.com

Steak Fajitas with Beans, Rice and Roasted Pablano Guacamole

Fajitas are a good way to work in some vegetables and bring some new flavors to the table.

2 pounds flank steak or sirloin cut not to strips
Juice from 2 limes
1/4 cup finely chopped cilantro
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon dried oregano
1/2 onion minced
3 cloves garlic crushed
1/2 cup vegetable oil

1 1/2 onion cut into strips
1/2 yellow bell pepper cut into strips
1/2 orange bell pepper cut into strips
2 green bell peppers cut into strips
1 teaspoon vegetable oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste

2 Pablano peppers (coated in olive oil and roasted in a 375 degree oven until the skin turns black, then place them in a plastic bag for 15-20 minutes)
2 ripe avocados
1/2 onion finely minced
3 cloves garlic minced
Salt and pepper to taste
Juice from 1 lime

2 boxes Mexican style rice prepared to package directions

1/2 onion minced
1/2 teaspoon chili powder
1/2 cumin
Salt and pepper to taste
2 teaspoons vegetable oil
2 cans vegetarian refried beans

In a small mixing bowl combine the lime juice, cilantro, salt, pepper, cumin, chili powder, oregano, oil and garlic. Place the steak in a plastic freezer bag and pour in the marinade. Seal the bag removing as much air as you can. Make sure to distribute the marinade evenly. Let this sit on the counter for at least 20 minutes. While the steak is marinating on the counter cut all the vegetables and make the guacamole by combining the avocados, onion, garlic, salt, pepper and lime juice. Take the roasted peppers and peel the skin off and remove all the seeds. Mince the peppers very fine and add the, to the guacamole, set this aside. Start the rice. Preheat the counter top grill. Place the steak on the grill. In a large heavy bottom skillet on medium high heat pour in the vegetable oil then add the peppers and onions. Let this cook for 3-4 minutes en add the spices. Stir well and cook mail the vegetables are tender. While the steak is grilling put the vegetable oil, onions and spices into a 3 quart sauce pot. Spoon in the beans, stir to combine all the ingredients and heat through. Once the steak is grilled to you desired done ness ( at least 145 degrees internally) combine the cooked vegetables and the steak in a large serving bowl. Wrap this mixture in a whole wheat tortilla and top with the delicious guacamole with the beans and rice on the side! For more on this recipe or any others please email me at alesia.leah@gmail.com