Harvest Eating

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Corn Chowder

January 26, 2010 by keith snow 3 Comments

Mexican Style Corn Chowder

Create a delicious, seasonal chowder with fresh, roasted sweet corn any time of year. Also use up some extra zucchini is this soup too….

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Filed Under: Budget Friendly, Gluten Free Recipes, Soup, Soups, Stews & Chili, Summer, Vegetarian Tagged With: chipotle, cilantro, corn, corn stock, garlic, heavy cream, onion, Soup, tomato, video, zucchini

White Bean Soup

January 26, 2010 by keith snow Leave a Comment

Created By: Chef Keith Snow

Description:

This simple and tasty white bean soup recipe can easily be made as a vegan or vegetarian soup. Loaded with vegetables and protein filled white beans this delicious soup is perfect for lunch or dinner.

Ingredients:
[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
1 tablespoon extra virgin olive oil
1 tablespoon bacon fat
1/4 cup onion, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/2 cup diced tomato and juice
1/2 tablespoon rosemary, chopped
1/2 tablespoon thyme, chopped
4 cups chicken broth
2 cups white beans, cooked

Directions:

1. In a large pot, heat the fat and olive oil over medium heat.
2. Cook the onions, carrots and celery for about two minutes or until the vegetables start to become tender.
3. Now add the beans, chopped herbs and broth. Bring this to a simmer slowly and cover.
4. After about 15 minutes plate and serve, garnishing with Reggiano Parmesan and extra virgin olive oil.

[/private]

Filed Under: Entree, Fall, Soup, Vegetarian, Winter Tagged With: bacon fat, carrots, celery, chicken broth, onion, rosemary, Soup, thyme, tomato, video, white beans

Bulgar Wheat Salad

January 20, 2010 by keith snow Leave a Comment

Created by: Chef Keith Snow

Ingredients:

[private Monthly Premium Member|Annual Premium Member|Lifetime]

2 cups cooked coarse ground bulgar wheat ( available in health food stores)
1/2 cup extra virgin olive oil
1 cup diced cucumber
1 cup diced tomato
1/2 cup crumbled feta cheese
juice of 1 lemon
kosher salt & pepper to taste

Directions:

1. In a large bowl add cooked bulgar and the rest of the ingredients.
2. Mix well, season to taste with salt and pepper.
3. Serve warm or cold.

Chef’s Note: Bulgar wheat is most famous from a dish called Tabouli which is middle eastern in nature, Bulgar has much more fiber than brown rice and many b-vitamis and minerals. It is a great whole grain, very versatile.[/private]

Filed Under: Fall, Salad, Spring, Summer, Vegan, Vegetarian, Winter Tagged With: bulgar wheat, cucumber, feta cheese, lemon juice, olive oil, Salad, tomato

Black Bean & Spinach Burrito

January 13, 2010 by keith snow Leave a Comment

Created by: Chef Keith Snow

Ingredients:

1 cup baby spinach leaves (or any other green)
1 egg
1 egg white
1/4 cup tomato, diced
1/4 cup Bush’s black beans (canned – drained and rinsed)
1 tbsp grated cheddar or mozzarella cheese
1 tbsp salsa 1 whole wheat tortilla or lo-carb tortilla

Directions:

1. Pre-heat the oven to 350 degrees.
2. Mix the egg and egg white and scramble them quickly in a small frying pan. Fold in all the other ingredients. Place this mixture in the middle of the tortilla. Wrap the two sides over tightly and place the roll, seam side down, on a lightly oiled cookie sheet.
3. Bake at 350 for about 6 minutes until the tortilla is crisp and the filling is heated through. Serve with a green salad and/or tomatoes tossed in a light vinaigrette.

Filed Under: Entree, Ethnic Recipes, Mexican Recipes, Summer, Vegetarian Tagged With: black beans, cheddar, eggs, Mozzarella, salsa, spinach, tomato

Guacamole

January 13, 2010 by keith snow Leave a Comment

Created by: Chef Keith Snow

Description:

This is a recipe for guacamole that can be done quickly with a great end result. Use for dips, salads and sandwiches. Guacamole recipes are a source of good natural fat for you and add to any meal or snack.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
4 ripe avocados, peeled, seeded
1 tsp ground cumin
1 ripe, medium Roma tomato, seeded, diced
1/2 Cup minced sweet white onion
2 serrano chilies, seeded, minced
1/4 Cup chopped cilantro leaves
4 Tbsp fresh lime juice
Hot pepper sauce, sea salt, white pepper to taste

Directions:

1. Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently – leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired. [/private]

Filed Under: Cookonomics, Spreads & Dips Tagged With: avocados, cliantro, cumin, hot pepper, lime, onion, serrano chilies, tomato

Mexican Pot Roast

January 11, 2010 by keith snow 2 Comments

Created by: Chef Keith Snow

Description: This classic beef stew is flavored with the taste of Mexico with chipotle peppers, cloves and cumin.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]

1 whole onion
1 bunch cilantro
4 pieces cloves
1 tablespoons cumin seeds
1 piece chipotle pepper
3 pounds chuck roast, cut into largeย chunksย or left whole
2 large carrots, peeled and cut in large pieces
1 large onion, cut into large pieces
1 can organic black beans, low sodium
1 teaspoon salt
1 teaspoon black pepper
1/4 cups bacon fat or oil
1/4 cups tomato paste
6 cups beef broth
sour cream for garnish

Directions:

1. In a large pot over medium heat, add 1 onion diced and bacon fat or oil. Cook for 5 minutes.
2. Add cumin, cloves, chipotle pepper, tomato paste. Cook for two minutes. Add beef broth and beef.
3. Cover tightly, reduce heat to low. Cook for 3 hours.

Chef’s Note: Thicken sauce with the addition of a slurry: 5 tbs corn starch mixed with 5 tbs water. When boiled, it will thicken. Serve with rice or potatoes. Carrots are optional.[/private]

Filed Under: Beef Recipes, Budget Friendly, Ethnic Recipes, Low Carb, Mexican Recipes, Soups, Stews & Chili Tagged With: beef, black beans, carrots, chipotle, chuck roast, cilantro, cloves, comfort food, onion, sour cream, tomato, video

Mango Salsa

November 24, 2009 by keith snow Leave a Comment

[private]Created By: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes

Description:

Mango salsa with fresh cilantro, shallots chipotle peppers, lime juice and Harvest Eating house seasoning. A fresh, tropical taste for your next Latin inspired meal.

Ingredients:

1/2 of one fresh mango, diced
3 tbs fresh Cilantro
pinch of Harvest Eating Seasoning
1/2 of a chiptole pepper or other such as jalapeno or habanero (hot)
juice of 1 lime
1/4 cup diced organic tomato
1/2 of a small shallot, diced up (onion is fine too)

Directions:

1. Dice up mango as per video instructions..careful…they are slippery suckers!
2. Add the rest of the ingredients, mix well then use…it will go fast![/private]

Filed Under: Cookonomics, Ethnic Recipes, Gluten Free Recipes, Low Carb, Mexican Recipes, Spring, Vegan, Vegetarian, Winter Tagged With: chipotle, cilantro, lime, mango, onions, shallots, tomato

Tuna Salad Appetizer

November 24, 2009 by keith snow Leave a Comment

Created By: Keith Snow
Active Time:10 minutes
Total Time: 10 minutes

Description:

This simple tuna salad recipe is quick and easy to make. Tuna salad is an excellent source of protein for meals or appetizers.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]

2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces (or broccoli when asparagus is not in season)
1 can white tuna
1 oz. feta cheese, crumbled
1/2 Tablespoon extra-virgin olive oil
1 Tablespoon rice wine vinegar

Directions:

1. Mix the romaine, tomato and asparagus.
2. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat.
3. Add the balsamic vinegar and toss again.

Chef’s Note: This dish contains about 3 portions of vegetables – a generous start on the daily recommendation of 5-7 vegetables [/private]

Filed Under: 30 Minute Meals, Appetizers, Budget Friendly, Gluten Free Recipes, Low Carb, Salad, Spreads & Dips, Spring, Vegetarian Tagged With: asparagus, feta cheese, lettuce, tomato, tunafish

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