Kristin s Recipes A few of my family s favorite recipes. Thanks for pre-ordering! ON SALE MARCH 15
Citrus Cod SERVES 4 1 medium fennel bulb, thinly sliced 1 navel orange, thinly sliced, seeds removed 1 grapefruit, thinly sliced, seeds removed 5 sprigs dill Fine grain sea salt and pepper 1½ lbs cod ¼ cup olive oil Coarse sea salt 1 Preheat oven to 325. Arrange fennel, orange, and grapefruit on the bottom of a baking dish big enough to fit your fish. 2 Season citrus mixture with salt and pepper. Place dill on top. Season cod with salt and pepper and place on top of dill and citrus mixture. Pour oil over the fish. 3 Bake for 30 35 minutes, until fish is flakey. Sprinkle with coarse sea salt and serve immediately.
Chicken Enchiladas Verdes SERVES 4 For the Roasted Salsa Verde: makes about 3 cups 12 tomatillos, husked, washed, and quartered ½ jalapeno, chopped (remove the seeds and ribs for less heat) ½ medium onion, chopped 4 cloves garlic 1 teaspoon cumin ¼ cup chopped cilantro (you can use the stems!) 2 tablespoons olive oil 1 For the Roasted Salsa Verde: Preheat your oven to 425 degrees. Place the quartered tomatillos, jalapeno, onion, garlic, and cumin in a baking pan with enough water to cover the bottom of the pan, about ½ cup. Roast for 30 40 minutes, until tomatillos are completely soft and falling apart. Stir every 10 minutes during cooking to let some moisture evaporate. When tomatillos are done roasting, remove your pan from the oven and let cool a few minutes. 2 For the Chicken Enchiladas: Heat a large sauté pan over high heat. Thinly coat the bottom with coconut oil. When oil is hot, after a minute or two, add the chicken breast. Let the chicken sear until lightly golden, then stir. Continue until completely cooked, about 5 7 minutes. Remove chicken from the pan. 3 Return the pan to high heat and coat again with coconut oil. When the oil is hot, add the bell pepper, onion, and jalapeno. Sauté over (recipe continues)
CHICKEN ENCHILADAS VERDES (continued) ½ teaspoon salt 1 teaspoon lime juice For the Chicken Enchiladas: Coconut Oil, for the pan 1 pound Organic boneless skinless chicken breast, thinly sliced 1 yellow bell pepper, seeded and thinly sliced ½ medium onion, thinly sliced ½ jalapeno, seeded and minced 1 teaspoon paprika 1 teaspoon cumin ½ teaspoon salt 5 large tortillas 2 cups (about 7 ounces) Buffalo Mozzarella, torn into chunks high heat until onions are lightly caramelized and the peppers are soft, about 8 10 minutes. Add the cumin, paprika, and salt and cook another minute or two, until the cumin is aromatic. 4 Remove the pepper mixture from the heat and add the cooked chicken to the pepper mixture, along with half of the Roasted Salsa Verde (about 1 ½ cups). Stir well to combine. 5 To assemble enchiladas: Turn oven down to 375. Warm up the tortillas in the microwave, just for 30 seconds or so, then keep warm inside of a dry towel. 6 Make an assembly line: Warm tortillas, a big empty plate that is big enough to fit a tortilla, the chicken filling, and a large baking dish. Pour about ¼ cup of the Salsa Verde onto the empty plate. Pour some in the large baking dish, enough to cover the bottom of the pan, just a couple tablespoons or so. Take one of the warm tortillas and dip it in the Salsa Verde, lightly coating both sides. Add about ¼ cup of the chicken filling and roll. Place the filled enchilada in the baking dish, seam side down. 7 Continue with remaining tortillas until they are used up and the filling is gone. If you have extra filling, simply squeeze it into open spaces in your baking dish. 8 Pour the Salsa Verde over the enchiladas. Sprinkle with Buffalo mozzarella pieces. Cover and bake for 20 minutes, then remove the cover and bake for 10 15 minutes more. Let cool for about 5 minutes before serving.
Goat Cheese and Spinach Stuffed Chicken with Romesco Sauce SERVES 4 For the Romesco Sauce 1 red bell pepper, seeded and diced ½ medium onion, peeled and diced 2 cloves garlic ½ cup raw slivered almonds 1 tablespoon sherry vinegar ¼ teaspoon cayenne, to taste ¼ teaspoon salt 1 Preheat your oven to 350. 2 First, make the Romesco sauce. Place the red bell pepper, onion, garlic, almonds, and 1 cup of water in a small baking dish and roast at 350 degrees for about 25 30 minutes, until onions and almonds are lightly browned. If the garlic starts to burn, add a little bit more water to the dish. 3 While the Romesco mixture is roasting, prepare your chicken. Use a meat hammer to pound the cutlets to about ½ inch thickness. Season both sides with salt. 4 In a small bowl, combine the chopped spinach, smoked paprika, garlic, salt, and pepper. Mix well, and then divide the mixture into (recipe continues)
GOAT CHEESE AND SPINACH STUFFED CHICKEN WITH ROMESCO SAUCE (continued) For the Chicken Roll-ups: 4 chicken breast cutlets 2 cups chopped baby spinach 5 ounces goat cheese ¼ teaspoon smoked paprika 1 teaspoon minced garlic ½ teaspoon salt ¼ teaspoon black pepper 4 equal portions. One at a time, roll a portion between your hands to create a spinach goat cheese log, about the length of the chicken cutlets. Place the spinach log in one of the chicken cutlets. Wrap the chicken around the log and use a toothpick to hold the ends together. Place the chicken roll-up seam-side-down in a baking dish. Repeat with remaining goat cheese and chicken. 5 Cover the chicken roll-ups and bake at 350 for 30 35 minutes, removing the cover the last 5 7 minutes of cooking. Use a small paring knife to make sure the chicken is done in the center: You shouldn t see any pink and the juices should run clear. 6 While the chicken is baking, you can finish the Romesco sauce. Once the pepper and onion mixture is done roasting, remove from the oven. Pour into a blender with the sherry vinegar, cayenne, and salt. Puree until smooth and creamy. If needed, add more water, a tablespoon at a time, to reach a smooth puree. This makes about 2 cups sauce. Keep warm until ready to serve. 7 To serve, remove the toothpicks from the chicken. Pour warm Romesco sauce on a plate and place chicken on top. Enjoy.
Chocolate Chip Flax Cookie My little guy, Jaxon, has a sensitivity to eggs so I use flax eggs in these cookies. To make them vegan, you could substitute any vegan butter for the regular butter. 2¼ cup oat flour 1 teaspoon baking soda 1 teaspoon salt 2 sticks butter, at room temp 1½ cups coconut sugar 1 teaspoon vanilla 2 flax eggs (2 tablespoons ground flaxseeds plus 6 tablespoons water) 2 cups chocolate chips 1 Preheat oven to 375. Line baking sheets with parchment paper. To make your flax eggs, combine 2 tablespoons ground flax with 6 tablespoons water. Stir and let sit for 15 minutes. 2 Meanwhile, in a large bowl, mix flour, soda, and salt together. In another large bowl with an electric mixer, beat the butter and coconut sugar until well combined. Add the flag eggs and vanilla while the blade is still running. Add the dry ingredients to the wet ingredients and stir. Add the chocolate chips and combine using a spatula. 3 Using a spoon, scoop a small ball size of batter on to the lined baking sheets, making sure to leave room in between each dollop. Bake for about 10 minutes. Let cool on baking racks before enjoying.