Pork with Squash and Apples


We are in planning mode today. What do you think about this one?

Ingredients

  • 1 tsp grounded nutmeg
  • 1 ½ tsp minced garlic (about 2 large cloves)
  • 2 tbsp chopped fresh sage
  • 1 ½ pound pork tenderloin
  • Salt and pepper to taste
  • 1 butternut squash
  • 2 cooking apples
  • 1 medium red onion
  • 1 tbsp honey mustard
  • 1 sprig rosemary
  • 5 tbsp unsalted butter, cut into pieces
Directions

  1. Preheat the oven to 425° degrees.
  2. Trim the fat from the pork.
  3. Mince the garlic and put aside.
  4. Mix the nutmeg, 1 tsp of the garlic and the sage in a bowl. Rub it over the pork and season with a pinch of salt and pepper and set aside.
  5. Toss the squash, apples, onion, the remaining ½ tsp garlic, the honey mustard, and salt and pepper to taste in a bowl.
  6. Spread the mixture out on a long sheet of foil. Add the rosemary and 3 tbsp butter, then bring the ends of the foil together and crimp to seal into a packet.
  7. Place the packet on a baking sheet and roast on the upper rack in the oven until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
  8. Meanwhile, heat a large pan over medium-high heat.
  9. Add the remaining 2 tbsp butter, and then brown the pork on all sides, about 8 minutes.
  10. Add 2 tbsp water and scrape up any browned bits from the pan, then transfer the pork and sauce to an oven-safe pan.
  11. Place the pan on the lower oven rack and roast until a thermometer registers 150°, about 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.
  12. Return the cooking pan to medium heat. Add ½ cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.
Enjoy!


Chicken with roasted cherry tomato and basil sauce

Ingredients

  • Olive oil
  • 1 pound cherry tomatoes
  • 4 boneless, skinless chicken breast (6 oz each)
  • cup coarsely chopped fresh basil
  • ¼ cup half and half cream
  • Brown rice
  • Salad; lettuce, 2 tomatoes and cucumber

Directions

  1. Clean and chop the tomatoes and cucumber. Mix with the lettuce in a serving bowl and set aside.
  2. Preheat oven to 400 degrees.
  3. Place tomatoes in a large shallow baking dish and sprinkle them with olive oil (making sure they are all covered).
  4. Roast the tomatoes, uncovered, about 20 minutes or until they are soft.
  5. Meanwhile, put on the rice to cook following the directions on the packaging.
  6. While the tomatoes and rice are cooking, heat up a pan on medium heat and add a little olive oil.
  7. Add the chicken and cook both sides until cooked through. Cover the chicken and let stand for 5 minutes.
  8. When the tomatoes are done roasting, put half of them in a blender and mix until smooth.
  9. Place the mixture in a medium saucepan with the basil and the cream; cook, stirring, over low heat, until heated through. 
  10. Serve the chicken topped with sauce, remaining tomatoes, rice and salad.
 Enjoy!


Stellibell cooking tips


Two tips for better pasta:

If you are going to serve the pasta with sauce, after you drain pasta, while it's still hot, grate some fresh Parmesan on top before tossing it with the sauce. This way, the sauce has something to stick to.

If you are not serving the pasta with sauce, just give it a quick rinse with very cold water after you drain it. That what it won't get sticky and you can skip adding butter or oil to the pasta.


Moroccan Chicken & Couscous



Ingredients
  • 2 tsp olive oil
  • 4 boneless, skinless chicken thighs (each cut into 3 pieces)
  • ¼ tsp salt
  • 1 14.5-oz can chicken broth
  • 1 14.5-oz can diced tomatoes
  • 1 pkg (about 1 LB) cubed fresh butternut squash
  • ½ cup raisins
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 cup plain couscous
  • 1 cup frozen peas
  • Broccoli


Directions
  1. Heat oil in a large deep skillet over medium-high heat.
  2. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. 
  3. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. 
  4. Bring to a boil; cover and reduce heat.
  5. Simmer 15 minutes or until chicken is tender.
  6. Meanwhile, in a separate pan, steam the broccoli and put aside.
  7. Stir in couscous and peas, and bring to a boil. 
  8. Cover, remove skillet from heat and let stand 5 minutes.
  9. Place on a serving plate and serve with the broccoli.


Enjoy!

Orange Turkey with Rice and Green Vegetables


Great dinner with some added vitamin C.

Ingredients 


  • 1 pound skinless lean turkey fillet
  • 1 tbsp olive oil
  • 1 medium onion
  • 1 ¼ unsweetened orange juice
  • 1 bay leaf
  • 8 oz small broccoli florets
  • 1 large zucchini
  • 1 large orange
  • 1 oz pitted black olives
  • Salt and pepper
  • 6 cups cooked brown rice


Directions
  1. Cook the rice according to the packaging.
  2. Chop the onion.
  3. Cut the turkey into thin strips.
  4. Heat the oil in a large skillet and fry the onion and turkey, stirring, for about 4-5 minutes, until lightly browned.
  5. Add the orange juice and the bay leaf and seasoning. Bring to a boil and simmer for 10 minutes.
  6. Meanwhile, bring a large pot of water to a boil and cook the broccoli, covered, for 2 minutes. Add the diced zucchini, bring to a boil, cover and cook for 3 minutes (be careful not to overcook the vegetables). Drain and set aside.
  7. Peel the orange (make sure to remove all the white pith as well). Slice the orange into thin wedges and then cut each slice in half.
  8. Stir the broccoli, zucchini, cooked rice and orange slices into the turkey mixture. Gently mix together and heat through for a couple of minutes until hot.
  9. Transfer the turkey rice to a serving plate and garnish with the black olives
Enjoy!

Pumpkin Pie Yogurt



As you can tell, we are big fans of pumpkin. Here is another Clean Eating Dessert. What is your favorite pumpkin recipe?

Ingredients

  • 6 oz plain non-fat Greek yogurt
  • 3 tbsp canned pumpkin
  • Pinch of cinnamon
  • pinch of pumpkin pie spice
  • 4-5 drops of liquid stevia or sweetener of choice (optional)
Directions

  1. Put all ingredients in a bowl and stir until everything is mixed together well.
  2. Top with toppings of your choice.
Enjoy!

Thai Pumpkin Soup


As all of our recipes, this recipe makes 4 servings and takes about 30 minutes to make.

Ingredients
  • 2 tbsp vegetable oil 
  •  4 shallots
  • 2 cloves garlic
  • 2 small fresh red chili peppers (less if you don’t want the soup too spicy)
  • 1 tbsp chopped lemon grass
  • 2 1/8 cups chicken stock
  • 4 cups peeled and diced pumpkin
  • 1 1/2 cups unsweetened coconut milk
  • 1 bunch fresh basil leaves
  • 1 lime
Directions
  1. Chop the garlic, shallots and lemon grass.
  2. Chop the chili (make sure you wash your hands afterwards and don’t touch your face!)
  3. In a medium saucepan, heat oil over low heat.
  4. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic).
  5. Add pumpkin and stir fry for a couple of minutes.
  6. Stir in chicken stock and coconut milk and bring to a boil. Cook until pumpkin softens.
  7. In a blender, blend until smooth.
  8. Strain out the lemon grass since the fibers can be tough.
  9. Serve with a couple of basil leaves on top and squeeze a few drops of lime over the soup.
Enjoy!


Scandinavian Beet Burgers with Corn Salad

Ingredients


  • 1 cup white rice
  • 1 cup firm tofu
  • 1 medium beet
  • 1 cup fresh bread crumbs
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil, plus some for frying
  • 1 tsp dried basil
  • Salt and black pepper to taste
  • All purpose flour for dipping
  • Whole wheat burger buns
  • Tomatoes
  • Lettuce

Salad
  • 1 8-oz can of corn
  • ½  red onion
  • 2 tbsp cider vinegar
  • 2 tbsp olive oil
  • Salt and pepper
  • ¼ cup
  • fresh basil leaves


Directions

 Corn salad
  • Chop the onion finely.
  • Drain the corn.
  • Mix the corn, onion, vinegar, olive oil, salt, and pepper in a bowl
  • Just before serving, toss in the fresh basil. Taste for seasoning.
Burgers
  1. Cook the rice (cook well) and let cool.
  2. Slice the tomatoes and put aside.
  3. Rinse the lettuce leafs and put aside.
  4. Grate the tofu and beets.
  5. Mix the cooked rice, tofu, beet, bread crumbs, vinegar, oil and basil in a bowl.
  6. Season and shape into six flat cakes.
  7. Dip the flat cakes in the flour and fry in a skillet with a little oil over high heat for 2 minutes on each side.
  8. Turn down the heat and fry for an additional 5 minutes on each side.
  9. Serve the burgers on a bun with the lettuce, tomatoes, your favorite condiments and the corn salad.

Enjoy!

Cooking with Kids





 We’ve heard from some of our customers that one of their biggest obstacles is cooking while they have to watch the kids at the same time.

Here are some tips on how to make dinnertime easier:

Get a box (shoebox or Tupperware) and fill it with crayons and paper for an easy-access-coloring-station which you can take out every time you cook to keep the children occupied.
If both parents are home, one should focus on cooking dinner and the other one takes the kids and keep them entertained away from the kitchen.
If the children are a little bit older, have them help out and be part of the process. They will love it.

Often when the parents come home at the end of the day the kids are tired and hungry. Have them sit nearby, give them a small healthy snack (so that they have room for dinner) and talk to them about their day while you cook.

We would love to hear from you about what tricks you use to make dinnertime stress-free. Please share!


Tomato Soup and Grilled Cheese



It's a soup kind-of-day today.

 Ingredients 



  • 2 tbsp olive oil
  • 6 ripe tomatoes
  • 1 red onion
  • 1 garlic clove
  • 1 cup vegetable stock
  • 1 tsp raw cane sugar
  • ¼ cup chopped cilantro leaves
  • Salt and pepper
  • 2 tbsp soy sauce
  • 1 tsp fresh ginger
  • Whole wheat bread
  • Jarlsberg cheese



Instructions


  1. Wash the tomatoes and cut them into large chunks.
  2. Chop the onion and garlic.
  3. Heat up a pan and add the oil.
  4. Add the tomatoes, onion and garlic to the pan and sauté for about 10 minutes.
  5. Add the stock, sugar and half of the cilantro leaves with a pinch of salt and pepper.
  6. Bring to a boil, cover, and gently simmer for 10 minutes.
  7. Remove from the heat and puree in a food processor or mixer.
  8. Add the soy sauce and ginger and then heat through again.
  9. Meanwhile, put a couple of slices of the cheese in between the bread and toast it in a pan on the stove.
  10. Pour the soup in a serving bowl and sprinkle the remaining of cilantro on top.
  11. Serve the soup with the grilled cheese.   

Enjoy!


Shaved Butternut Squash & Caramelized Onion Pizza with Goat Cheese


Pizza is never wrong. Especially when it's this good. This is a recipe from one of our upcoming menus. Enjoy!


Ingredients
  • 1/2 tbsp olive oil
  • 1 large yellow onion, thinly sliced
  • 1 whole-wheat pizza bread
  • 4 oz peeled and shaved butternut squash (about 1/4 of an average size squash)
  • 3 oz crumbled goat cheese
  • 1/2 oz dry-roasted unsalted pumpkin seeds
  • 2 cups baby arugula
  • 3/4 cup balsamic vinegar
  • Salad: Baby lettuce, tomato, corn and cucumber

Directions
  1. Preheat oven to 450°.
  2. Thinly slice the onion.
  3. Peal and shave the butternut squash.
  4.  Heat oil in a medium nonstick skillet on medium-low.
  5. Add onions and cook, stirring occasionally, until soft and golden, about 25 minutes. If onions begin to stick to skillet, occasionally add a splash of water.
  6. Place pizza bread on a baking sheet lined with parchment paper. Scatter onions, squash, goat cheese and pumpkin seeds over top.
  7. Bake for 12 to 15 minutes, until crust is lightly browned and squash is wilted.
  8. Meanwhile, in a small saucepan, add vinegar and bring to a boil on high heat. Cook until reduced to 1/4 cup, about 5 minutes. Set aside. Remove pizza from oven and immediately scatter with arugula. Drizzle with vinegar reduction, slice into 8 equal pieces and serve with the salad.



Sweet Potatoes with Pecans and Blue Cheese


Here is a 80/20 recipe that will feed your soul.

Usually all Stellibell recipes serves 4 people and takes about 30 minutes to make, this one has 6 servings and takes a little bit longer to make. Perfect for a weekend when you have some more time and for inviting some guests over.

Have a great weekend!

Ingredients
  • 2 large sweet potatoes
  • 1 small onion
  • 2 tbsp olive oil
  • ½ + ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp butter
  • 1/3 cup pecan pieces
  • 1 tbsp packed light brown sugar

Dressing
  • 4 tsp apple cider vinegar
  • 1 ½ tsp honey
  • 1 garlic clove
  • 2 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp crumbled blue cheese

Directions
  1. Preheat the oven to 375°.
  2. Wash, peel and cut the potatoes lengthwise into thin wedges.
  3. Cut the onion into 1-inch pieces.
  4. Combine the potatoes and onion into bowl and sprinkle with the olive oil. Mix well.
  5. Spread the mixture out in a baking pan in a single layer and sprinkle with salt and pepper.
  6. Bake for 30 to 35 minutes until the potatoes are tender, stirring occasionally.
  7. Meanwhile, heat up a pan on medium heat.
  8. Melt the butter and stir in the pecans, brown sugar and ¼ tsp salt.
  9. Cook, stirring, for about 2 to 3 minutes or until the pecans are coated in the mixture.
  10. Remove from the heat and spread out on foil. Let stand to cool completely.
  11. To make the dressing:
  12. Mince the garlic
  13. Whisk together vinegar, honey, garlic, ¼ tsp of salt and ¼ tsp of black pepper. Slowly add the olive oil while whisking until combined. Whisk in 1 tbsp of the blue cheese.
  14. To serve, transfer the potatoes and onions to a serving plate. Drizzle with the dressing and sprinkle with the pecans and remaining blue cheese.
  15. Serve with a nice salad and steak or chicken.

Enjoy!


Spinach Stuffed Flank Steak


Ingredients
  • ¼  cup dried tomatoes (not oil packed)
  • 1 1-pound beef flank steak
  •  1/8 tsp salt
  • 1/8 tsp pepper
  • 1 10-ounce package frozen spinach
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp fresh basil
  • Wooden toothpicks
  • Whole wheat couscous
  • Lettuce, tomatoes and cucumber
Instructions
  1. Thaw and drain the spinach well.
  2. In a small bowl soak the dried tomatoes in enough hot water to cover for 10 minutes.
  3. Chop the tomatoes and cucumber and mix them with the lettuce in a bowl for serving and put to the side.
  4. Chop the basil and put to the side.
  5. Drain the tomatoes and cut them into small pieces.
  6. Trim the meat of separable fat.
  7. Pre-heat the oven on 160 degrees.
  8. Score the meat by making shallow diagonal cuts at 1-inch intervals in a diamond pattern on both sides. Place meat between 2 pieces of plastic wrap.
  9. Working from center to edges, pound with flat side of a meat mallet into 12x8-inch rectangle. Remove plastic wrap. Sprinkle meat with the salt and pepper.
  10. Spread the spinach over the steak. Sprinkle with the softened tomatoes, parmesan cheese, and basil.
  11. Roll the steak up from a short side. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end. Cut between the toothpicks into eight 1-inch-thick slices.
  12. Place slices, cut sides down, on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once.
  13. Before serving, remove the toothpicks.
  14. Cook the couscous according to the direction on the box while the meat is cooking.
  15. Serve the meat, couscous and salad.
Enjoy!

Frozen Banana Treats


Ingredients
  • 2 Bananas
  • 1 7-oz container of Non-Fat Greek Yogurt
Topping Ideas:
  • Hand full of finely chopped almonds
  • 2-3 tbsp Flax sees
Options for mixing in with the Greek yogurt:
  • 1 tsp Cinnamon
  • 1 tbsp Peanut butter
Directions
  1. Line a baking sheet or tray with parchment paper.
  2. Mix together the Greek yogurt with either the cinnamon OR the peanut butter.
  3. Peel the bananas.
  4. Cut off one end from each banana.
  5. Insert the popsicle sticks into the banana (on the cut off end) like a popsicle.
  6. Coat the bananas in Greek yogurt and sprinkle them with the topping of choice.
  7. Lay the bananas on the parchment paper and freeze for about 40-50 minutes. The bananas should be firm, but not completely frozen.
If you decide to cash in on the 80/20 rule and go for a more sugary option you can always chose a topping as crushed M&Ms, crushed Heath Bar etc. It’s still a semi-healthy dessert since the Greek yogurt and banana will give you protein and vitamins.

Enjoy!


Creamy Shrimp Curry


Ingredients
  • 1 lb 3 oz large shrimp
  • 2 tbsp vegetable oil
  • 1 yellow onion
  • 2 garlic cloves
  • 1-inch piece fresh ginger
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • ½ tsp  ground turmeric
  • ¾ cups plus 2 tbsp coconut milk
  • ½ cup vegetable stock
  • Grated zest and juice of 1 lime
  • ¼ cup fresh coriander leaves
  • Pinch of salt and pepper
  • Basmati rice

Directions
  1. Wash and peel the shrimp and set to the side.
  2. Grate the zest and squeeze the juice out of the lime. Set to the side.
  3. Chop the coriander leaves finely and set to the side.
  4. Put on the rice to cook following the direction on the packaging.
  5. Cut the onion in half and slice it finely.
  6. Slice the garlic finely.
  7. Peel the ginger and chop it finely.
  8. Heat the oil in a large saucepan and cook the onion, garlic and ginger for about 4-5 minutes.
  9. Add the coriander, cumin and turmeric and cook, stirring for about 1 minute.
  10. Pour in the coconut milk and vegetable stock and bring to a boil. Reduce the heat and simmer for about 2 to 3 minutes.
  11. Stir in the shrimp and lime zest and juice and let simmer for another 2 minutes or until the shrimp are heated through. Be careful not to overcook the shrimp.
  12. Add the coriander leaves and season with salt and pepper to taste.
  13. Serve immediately with rice.
Enjoy!

Broiled Halibut with Rosemary



 Ingredients
  • 4 4-oz halibut steaks (1/2 to 1 inch thick)
  • 2 tsp olive oil
  • 2 tsp lemon juice
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp minced garlic
  • 1 tsp dried rosemary
  • Brown rice
  • Sallad; green lettuce, tomatoes and cucumber
Directions
  1.  Chop the tomatoes and cucumber and mix with the lettuce in a bowl for serving.
  2. Preheat broiler (heat??)
  3.  Rinse the fish and pat dry with paper towels.
  4. Measure and cut fish into the four serving size pieces.
  5. Brush fish with olive oil and lemon juice. Sprinkle with salt and pepper.
  6. Mince the garlic.
  7. Crush the rosemary.
  8. Rub the fish with the garlic and rosemary.
  9. Put on the rise to cook following the direction on the packaging.
  10. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat until fish flakes easily when tested with a fork (about 4 to 6 minutes per ½ thickness of fish)
  11. Place the fish on a serving plate.
  12. Serve with the rice and salad.
Enjoy!

Curried popcorn


Planning a movie night this weekend? Here is a healthy snack with lots of flavor and a kick that won’t ruin your healthy lifestyle.

Curried popcorn

Ingredients
  • 1 tbsp olive oil
  • ½ tsp curry powder
  • ½ tsp ground ginger
  • 6 cups microwave popcorn
  • 1/2 cup dry-roasted peanuts
Optional
  • Cayenne for an extra kick
  • Chopped dried fruits
Directions
  1. Combine the oil, curry powder and ginger in a small microwavable bowl or cup
  2. Microwave the mixture for about 45-60 seconds, stopping every 15 seconds to stir. Set the mixture to the side.
  3. Microwave the popcorn
  4. Combine the popcorn and peanuts in a bowl (fruit optional). Drizzle the mixture over the popcorn and toss gently to coat.
  5. Serve and enjoy!

Have a great weekend!