Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"The long term benefits of homeopathy to the patient is that is not only alleviates the presenting symptoms but it reestablishes internal order at the deepest levels and thereby provides a lasting cure." George Vithoulkas

Grape Tart with Vanilla Pastry Cream

1 prebaked 9 inch pie crust
1 cup grapes, cut in half
Powdered sugar (optional)

Pastry Cream
4 cups whole milk
1 vanilla bean
2 ½ ounce corn starch
1 cup sugar
½ teaspoon salt
3 large eggs










  Prepare the pastry cream:
Heat the milk in a large sauce pan over medium heat. Split the vanilla bean lengthwise, scraping out the seeds. Add the bean and seeds to the milk. Bring to a simmer.

In a separate bowl, whisk together the cornstarch, sugar, salt and eggs until conbimed. Gradually add the hot milk to the egg mixture, whisking to combine. Pour back into saucepan and slowly bring to a boil. Cook for 1 -2 minutes, stirring constantly. Strain and chill until ready to use.

Assemble Tart:
Pour the pastry cream into the prebakes shell. Cover with grapes and dust with powdered sugar. Makes 6-8 servings.

Recipe courtesy of Delano Farms Company






Skillet Gnocchi with Chard and White Beans

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi,
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
½ cup water
6 cups chopped chard leaves, (about 1 small bunch) or spinach
1 15-ounce can diced tomatoes with Italian seasonings 

1 15-ounce can white beans, rinsed
¼ teaspoon freshly ground pepper
½ cup shredded part-skim mozzarella cheese 










  Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.

Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Recipe Courtesy of Eating Well Magazine January/February 2009





Stovetop Chicken and Broccoli Casserole

8 ounces whole-wheat egg noodles
1 14-ounce can chicken broth
1 pound boneless, skinless chicken breasts, trimmed, cut into ¾-inch pieces

1 14- to 16-ounce package frozen broccoli florets, thawed and chopped if desired
1½ cups milk
½ cup mayonnaise
3 tablespoons all-purpose flour
1 ½ teaspoons dry mustard
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 ½ cups shredded Colby-Jacl cheese or Cheddar Cheese









  Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles.

Whisk milk, mayonnaise, flour, dry mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli.

Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, 15 to 18 minutes.

Meanwhile, position rack in upper third of oven; preheat broiler.
When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes.


Recipe Courtesy of EatingWell Test Kitchen






Recent Posts


Tags

stir-fry horseradish onion gluten free Cinnamon ham lemon Almonds almond milk Lemon juice Fruit Smoothie garbanzo beans cucumber red wine vinegar Honey Chipotle cheese apricots eggplant tahini greek yogurt raisins Chicken chili butter coconut bacon tomato paste Carrot cashew dr axe chicken salad chard leaves Kiwi roasted beets Shallot chicken broth pistachios hash browns banana honey pumpkin macaroni salad white beans Squash garlic peppers quesadillas vegetables sweet potatoes summer casserole mayo green beans peaches bell pepper spinach roasted carrots roasted Roasted Brussels Sprouts Italian seasonings gnocchi oregano black bean Gruyère cheese Wraps croutons Ginger Arugula Gazpacho vanilla bean chia seeds pecans bell peppers goat cheese dressing hummus pumpkin puree protein powder Zucchini Parmesan Crisps thyme sunflower seeds brussel sprouts pear yogurt Southwestern Salsa Chicken and Broccoli Stir-Fry rosemary beets Glaze parsley cucumbers tomatoes cauliflower crust Giada's Herbed Quinoa MACA cumin eggs zucchini Broccoli soup olive oil potato Bartlett pears pomegranate pie crust cranberries curry powder pastry cream roasted veggies tomato juice Guacamole apple walnuts kalamata olives pomegranate molasses quinoa white wine vinegar Organic 3-Bean & Vegetable Soup almond butter Reggiano Cheese gorgonzola pasta grapes salad hoisin sauce avocados medjool dates Roast Chicken croissants cambozola carrots apple cider vinegar ACV cashews cloves clove Beet-and-Apple Salad Salsa lime Salmon sugar sandwiches berries


Archive