Alter Eco Community Cookbook » Entrees

Winter Leak Casserole

tdomf_ee2c1 — Thu, 04 Feb 2010 19:14:00 +0000

Preheat the oven to 425 F. Boil the Alter Eco Ruby Red rice with a pinch of salt and use as the first layer in a casserole. Slice and fry the leaks, bell pepper and mushrooms and sprinkle with paprika powder. Use as second layer in the casserole. Whip the yogurt, sour cream, cheese and eggs and pour over casserole as a third layer. Put in oven for about 20 minutes until golden brown.

Quinoa Tabouleh

tdomf_ee2c1 — Thu, 21 Jan 2010 22:33:10 +0000

serves 6
Rinse quinoa thoroughly in a bowl of cold water. Pour off excess water. Drain well in a fine mesh strainer. Bring broth to a boil with the drained quinoa. Cover the pot and simmer for 15 minutes over low heat. Do not overcook the quinoa. Once it is tender remove from heat and transfer to a large glass or stainless steel bowl, draining if necessary to keep from getting mushy. Gently fluff with a fork and let cool. Meanwhile, place garlic, lemon zest, juice, salt, parsley, mint and oils in a food processor and pulse to combine (you may need to do this in batches if you have a small food processor). Toss this mixture with the cooled quinoa and add the green onions, tomatoes, fennel, carrot and cucumber. Serve chilled or at room temperature.

*Tip: To make this dish a little more hearty you could add 1 cup of cooked chickpeas when you add the green onions.

Many thanks to Kristin Doyle
extract from her book “the therapeutic Chef”
kristin@therapeuticchef.com
therapeuticchef.com

Red Quinoa Salad

tdomf_ee2c1 — Mon, 19 Oct 2009 16:24:42 +0000

Cook quinoa according to instructions on box with either water or homemade chicken stock. Spread on cookie sheet to cool quickly. Steam asparagus, carrots and broccoli separately until fork tender then immerse in ice bath to cool. Combine olive oil, vinegar, salt and pepper in separate bowl. Toss quinoa, vegetables, fresh herbs and dressing in large bowl. Enjoy!

Cold Jasmine Rice Salad with Dressing

tdomf_ee2c1 — Sat, 17 Oct 2009 00:39:13 +0000

Step One: Cook the rice in a rice cooker or in a pot on the stove with 2 cups of water.
Step Two: While Rice is cooking, dice celery finely.
Step Three: Chop parsley, removing any stems.
Step Four: Combine all the ingredients for the dressing in a bowl,the juice of one lemon, 3 Tbsp Alter Eco Extra Virgin Olive Oil, salt and pepper to taste. Wisk together till mixed.
Step Five: When rice is done, cool in refrigerator for one hour.
Step Six: When rice is cooled, add dressing and toss till mixed, serve and enjoy!!

Simple Spaghetti with an Alter Eco Twist!

tdomf_ee2c1 — Thu, 08 Oct 2009 21:49:52 +0000

Peel and thinly slice garlic. Saute with 1/3 cup of Alter Eco Robust olive oil in large skillet over medium heat until golden brown. Add chili flakes during the last minute of cooking. Cook pasta to al dente, drain and add to skillet with oil and garlic. Add salt, pepper, and parsley. Toss until all pasta is coated with oil mixture

Plate pasta and garnish with fresh grated parmesan cheese and drizzle with Alter Eco’s Robust olive oil!

Mild Citrus Chicken Caesar Salad

tdomf_ee2c1 — Thu, 08 Oct 2009 21:49:50 +0000

Marinate chicken breast, covered in the refrigerator for at least 3 hours. Cook or grill over medium-high heat until done. Let rest 15 minutes and slice as desired.

Mix dressing in a food processor until well combined. Then add 1 cup of Alter Eco Mild Extra Virgin Olive Oil. Process until smooth and add ½ cup of fresh grated Parmesan cheese. Wash two heads of lettuce and tear into 1 inch pieces. Arrange on serving plates, top with sliced chicken breast. Drizzle dressing over chicken and finish with shavings of Parmesan cheese. Garnish with lemon slice and fresh ground pepper.