Lynbrook | New Hyde Park | NY

Recipes

Recipe of the Week: Moroccan Lentil Soup

Prep Time: 30 minutes
Cook Time: 5 ½ hours
Serves 12

Ingredients:

  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 4 cloves garlic, minced
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground pepper
  • 6 cups vegetable broth or reduced-sodium chicken broth
  • 2 cups water
  • 3 cups chopped cauliflower
  • 1¾ cups lentils
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
  • ½ cup chopped fresh cilantro
  • 2 tablespoons lemon juice

 

Directions:

  1. Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
  2. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  3. During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

 

Serving size: about 1¼ cups
Per serving: 153 calories; 2 g fat; 10 g fiber; 28 g carbohydrates; 9 g protein

Recipe of the Week: Slow Cooker Peasant Stew

Prep Time: 15 minutes
Cook Time: 4 hours
Serves: 6

Ingredients:

  • 6 boneless, skinless chicken thighs (about 1.5 lbs
  • 1 teaspoon ground cumin
  • salt and pepper
  • 2 teaspoons olive oil
  • 1 large onion, chopped
  • 2 (10 oz) cans Diced Tomatoes with Green Chiles, undrained
  • 1 (16 oz) can kidney beans, rinsed and drained
  • 1 (16 oz) can pinto beans, rinsed and drained
  • ? cup fresh cilantro

Directions:

  1. Rub the chicken thighs with cumin, sprinkle with salt and pepper. In a large skillet, heat oil over medium high heat. Add the chicken thighs and cook about 5 minutes or until browned on all sides.
  2. Pour undrained cans of tomatoes into slow cooker. Stir in onion. Place browned chicken on top and cook on Low for 3 to 4 hours. Add in the beans and cook for an additional hour.
  3. Garnish with cilantro and enjoy!

 

Original recipe can be found here!

Recipe of the Week: Three Bean Barley Soup

Prep Time: 30 m
Cook Time: 2 h 15 m

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, diced
  • 1 large stalk celery, diced
  • 1 large carrot, diced
  • 9 cups water
  • 4 cups vegetable broth
  • ½ cup pearl barley
  • ? cup dried black beans
  • ? cup dried great northern beans
  • ? cup dried kidney beans
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano

Directions:

  1. Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1¾ to 2½ hours (adding more water, ½ cup at a time, if necessary or desired).
  1. Slow-Cooker Variation: Use 2 cups water (instead of 9 cups) and combine all ingredients in a 5- to 6-quart slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.

 

Original recipe can be found here!

 

Recipe of the Week: Zucchini Frittata

Makes: 2 servings
Prep: 35 mins
Start to Finish: 35 mins

Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced zucchini, (1 small)
  • 1/2 cup chopped onion
  • 1/2 cup grape tomatoes, or cherry tomatoes, halved
  • 1/4 cup slivered fresh mint
  • 1/4 cup slivered fresh basil
  • 1/4 teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 5 large eggs
  • 1/3 cup crumbled goat cheese, (2 ounces

Directions

  1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
  2. Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.
  3. Preheat the broiler.
  4. Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
  5. Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.

Nutrition Information

Per Serving: 376 calories, 28g fat, 10g carbohydrates,  21g protein

 

Original recipe can be found here!

Recipe of the Week: Egg Muffin Cups

Servings: 12
Prep Time 10 minutes
Cook Time: 15 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 cup red pepper measured after chopping
  • 1 cup green pepper measured after chopping
  • 1 cup yellow onion measured after chopping
  • 2 cups baby spinach – roughly chopped measured/packed before chopping
  • 1 cup mushrooms measured before chopping
  • 2 cloves garlic minced
  • 4 whole eggs
  • 4 egg whites
  • Hot sauce (optional for drizzling on top)

Directions

  1. Preheat oven to 350 degrees F. Grease a standard 12-slot muffin pan with cooking spray and set aside.
  2. Heat a large non stick skillet over medium heat. Once hot, add in oil, red pepper, green pepper, and onion.
  3. Saute 5-7 minutes, or until peppers are tender. Add in spinach and mushrooms and cook for an additional 2 minutes. In the last 30 seconds, add in minced garlic. Season with salt and remove from heat.
  4. Crack eggs/egg whites into a large 4 cup measuring cup and whisk together. Stir in cooked veggies.
  5. Pour the egg/veggie mixture evenly into the prepared muffin pan.
  6. Bake for 15 minutes, or until the tops are firm to the touch and eggs are cooked. Cool slightly and serve immediately!
  7. Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.

Recipe of the Week: Blueberry Almond Overnight Oats

Total Time: 5 minutes (then let it sit overnight)
Makes 1 serving

Ingredients:
1/3 cup oats (gluten free or regular)
½ cup almond milk
1 teaspoon chia seeds
½ tablespoon maple syrup
1 teaspoon vanilla extract
2 tablespoons slivered almonds
½ medium banana, sliced
1/3 cup blueberries

Directions:

  1. In an airtight container, mix oats, almond milk, chia seeds, maple syrup, and vanilla.
  2. Seal the container and place in the fridge overnight.
  3. In the morning, stir oats and top with slivered almonds, sliced banana, and blueberries. Enjoy!

 

Find the original recipe here!

Recipe of the Week: Spinach & Feta Quiche in a Mug

Spinach and Feta Microwave Quiche in a Mug

Prep time: 2 mins
Cook time: 3 mins
Total time: 5 mins

Ingredients

  • ½ cup chopped frozen spinach, thawed and drained (or ½ cup packed fresh spinach)
  • 1 egg
  • ? cup milk
  • ? cup crumbled feta cheese
  • salt and pepper, to taste

Directions

  1. For fresh spinach, place it in mug with 2 tablespoons of water. Cover with a paper towel and microwave on high for one minute. Remove from microwave and drain the water and liquid from spinach thoroughly OR
  2. For frozen spinach, make sure it is completely thawed and drained and add it to the mug.
  3. Crack the egg into the mug with the spinach and add the milk, cheese, and salt and pepper. Mix until thoroughly combined.
  4. Cover with a paper towel and microwave on high for 3 minutes, or until fully cooked.

 

 

Recipe of the Week: Mint Chocolate Chip Energy Bites

Serves: 20
Prep time: 20 minutes


INGREDIENTS 

  • 2 cups old fashioned rolled oats
  • 3 tablespoons cocoa powder
  • 1/3 cup creamy peanut butter
  • 3 tablespoons honey
  • 1 teaspoon peppermint extract
  • 1/3 cup mini semi sweet chocolate chips
  • 2 1/2 tablespoons water

 

DIRECTIONS
1.     In a large bowl mix together all ingredients VERY well with a spatula or wooden spoon. Roll into 20 balls. You will have to squeeze the mixture a lot to get them to stick together in balls.

2.   Store in a container in the refrigerator.

 

Original recipe can be found here!