Tag: Doctors Who Cook

Spinach Tuscan Chicken

BPC Good Eats: Spinach Tuscan Chicken

admin

13 March 2019

Hello and thank you reading my blog at Beyond Primary Care and trying the BPC Good Eats recipes. This featured recipe is a Spinach Tuscan Chicken. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Spinach Tuscan Chicken
Prep Time: 15 minutes
Total Time: 1 hour
Adapted from: Alvin Zhou at Tasty

Ingredients
4 bone in, skin on chicken thighs
2 teaspoons sea salt
2 teaspoons pepper
1 tablespoon olive oil
5 cloves garlic
1 onion, diced
2 tomatoes, diced
4 cups spinach
2 cups heavy cream
Salt and pepper to taste
1 tablespoon cornstarch
½ cup parmesan cheese, grated
2 tablespoons parsley, chopped

Instructions:
1) In a medium bowl, season the chicken with salt and pepper.
2) Place a skillet over medium-low heat, add the olive oil.
3) Place the chicken thighs skin side down and cook for approximately 12-15 minutes. Move the chicken around to ensure even cooking. Flip the chicken, cooking for another 15 minutes until chicken is cooked through. Remove from pan and cover with foil.
4) To same skillet, add the onion and garlic, stirring until onions are translucent. Stir in tomatoes and spinach until spinach is wilted.
5) Add the heavy cream, salt and pepper. Bring to a boil.
6) Remove 1 cup cream mixture into a small bowl, add the cornstarch and stir until dissolved. Once dissolved, add mixture back into skillet.
7) Add the Parmesan cheese and parsley, stirring until thickened
8) Place the chicken back in the pain, spooning the sauce on top of the chicken.

4 comments

BPC Good Eats: Tomato Basil Parmesan Soup

admin

2 March 2019

Hello and thank you reading my blog at Beyond Primary Care and trying the BPC Good Eats recipes. This featured recipe is a Tomato Basil Parmesan Soup. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Tomato Basil Parmesan Soup Slow Cooker
Adapted from: 365 days of slow cooking
Prep time: 15 minutes
Total time: 35 minutes + slow cooking time

Ingredients:
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 teaspoon dried oregano or 1 Tablespoon fresh oregano
¼ cup fresh basil
4 cups chicken broth
½ cup flour
1 cup grated parmesan cheese
½ cup butter
2 cups half and half
1 teaspoon salt
¼ teaspoon black pepper

Instructions:
1) Add tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to large slow cooker.
2) Cover and cook on low until flavors are blended and vegetables are soft.
3) About 45 minutes before serving, take the vegetables out of slow cooker and add them to a blender until smooth. If you prefer a chunkier texture you can leave it as is or just blend some of it. Return blended veggies to slow cooker.
4) Meanwhile, in a saute pan over low heat melt butter and add flour. Stir roux constantly with a whisk for 5-7 minutes. Slowly whisk in 1 cup hot soup. Add another 3 cup and stir until smooth. Add all back into slow cooker.
5) Stir and add the Parmesan cheese, half and half very slowly, salt and pepper.
6) Cover and cook on low for an additional 30 minutes or until ready to serve.

4 comments

BPC Good Eats: Brussels Sprout and Apple Pizza

admin

19 February 2019

Hello and thank you reading my blog at Beyond Primary Care and trying the BPC Good Eats recipes. This featured recipe is a Brussels Sprout and Apple Pizza. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Brussels Sprout and Apple Pizza
Prep Time: 30 minutes
Total time: 1 hour
Adapted from: Hello Veggie

Ingredients
1 prepared pizza crust
3/4 cup raw walnuts
3 tablespoons shredded parmesan cheese
2 tablespoons olive oil, divided
Salt and pepper to taste
4 ounces Brussels sprouts, trimmed and thinly sliced
1 large apple, cored and thinly sliced
1 tablespoon honey
1 tablespoon roughly chopped fresh thyme
3/4 cup shredded fontina
1 tablespoon balsamic glaze

Instructions
1) Preheat oven to 425F
2) Place walnuts, parmesan cheese, and 1 tablespoon olive oil in a food processor and process until crumbly. Season with salt and pepper.
3) In a large skillet over medium-high heat, add 1 tablespoon oil. Once heated, add the brussels sprouts and apple splices; cooking about 10 minutes- until apples and sprouts being to brown.
4) Add the honey and thyme to the skillet and stir until mixed, then remove the skillet from the heat.
5) Top prepared pizza crust with walnut mixture, then the sauteed Brussels sprouts and apples. Top with shredded fontina cheese.
6) Bake for 10-15 minutes.

4 comments

BPC Good Eats: Spinach and Cheese Ravioli with Meatballs

admin

8 February 2019

Hello and thank you reading my blog at Beyond Primary Care and trying the BPC Good Eats recipes. This featured recipe is a Spinach and Cheese Ravioli with Meatballs. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Creamy Spinach and Cheese Ravioli with Meatballs
Adapted from: Peas And Crayons
Prep Time: 20 minutes
Total Time: 40 minutes

Ingredients
1 lb prepared meatballs
1 (9 oz) package small refrigerated ravioli
2 teaspoons olive oil
1 medium red onion, chopped
4 cloves garlic, chopped
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk with extra to thin sauce as needed
½ cup parmesan cheese, grated
2 tablespoons pesto
Salt and pepper to taste
½ cup mozzarella cheese, grated

Instructions
1) Bring a medium pot of water to a boil.Cook the ravioli according to package directions until al dente. Drain water ravioli, place ravioli in a bowl and set aside.
2) Place a saute pan over medium-high heat, cook the meatballs until tender.
3) While the pasta and meatballs cooks, heat the oil in a large stainless pan/skillet over medium-high heat. Add the onion and cook until tender and translucent, approx. 5 minutes. Add garlic for 2 minutes.
4) Add butter and garlic to the pan. Once butter has melted, add flour and whisk constantly with a metal whisk until the butter and flour are well combined and the mixture darkens in color a bit.
5) Pour in milk and whisk vigorously to combine. Whisk often until mixture thickens. Add parmesan, pesto salt, and pepper.
6) Once your sauce has reached desired thickness, fold in your chopped spinach and cooked ravioli and meatballs.
7) Thin sauce if desired with additional milk and adjust salt and pepper to taste. Remove from heat, top with grated mozzarella and cover with the pot’s lid to melt the cheese.

4 comments

BPC Good Eats: Pizza Dough

admin

16 January 2019

Hello and thank you reading my blog at Beyond Primary Care and trying the BPC Good Eats recipes. This featured recipe is a Pizza Dough. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Pizza Dough
Prep Time: 30 minutes
Total time: 1 hour
Original Recipe

Ingredients
3 cups bread flour
1 (.25 oz) package active dry yeast
2 tablespoons olive oil
2 teaspoons salt
1 tablespoon white sugar
1 1/4 cup water
1 tablespoon garlic powder
1 teaspoon onion powder
2 teaspoons dried basil
2 teaspoons dried oregano
3 tablespoons honey, divided
1 cup cornmeal
1 cup unbleached flour (for rolling)

Instructions
1) Microwave water in measuring cup to 110 degrees F/ 45 degree C, time varies on microwave.
2) Stir sugar into warm water, then sprinkle yeast on top but do NOT stir. Allow to sit untouched for 10 minutes.
3) While waiting, sift bread flour, garlic powder, salt, and onion powder into mixer bowl. Add 1 tablespoon honey, basil, oregano directly to bowl.
4) Once yeast/water mixture has rested 10 minutes, turn mixer to slow and add water/yeast mixture slowly. This is a little bit of an art, add to quickly or too much and your dough will be soggy and clump. Add too little and your dough will be too dry.
5) Continue mixing until dough is elastic and smooth, about 10 minutes, for last 2 minutes turn mixer to faster speed.

6) Turn mixer off, let dough sit for a minimum 30 minutes before using. If longer times are allowed, refrigerate. Ideal is 4 hours to overnight. If refrigerating, take out and allow 30 minutes to return to room temperature before rolling.
7) When ready, preheat oven to 425F.
8) Once dough has rested, spread flour over clean counter space. Place dough on counter, use rolling pin spreading and flipping dough until desired consistency. Allow to rest for 5 minutes before transferring to pizza stone or pan.
9) Place cornmeal liberally on stone or pan before transfer pizza dough. Trim to desired length (use extra dough and re-roll for pizza sticks or a smaller pizza).
10) Crimp edges of pizza with hands. Use fork and poke multiple spots at pizza dough for aeration.
11) Bake pizza crust alone for 3-4 minutes. Take pizza dough out of oven, use remainder of honey and brush ends of pizza to create flavorful crust.
12) The pizza crust is all done, top per your favorite recipe!

4 comments

Meatloaf

BPC Good Eats: Meatloaf

admin

6 January 2019

Hello and thank you reading my blog at Beyond Primary Care and trying the BPC Good Eats recipes. This featured recipe is a Meatloaf. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Meatloaf
Prep Time: 20 minutes
Total Time: 1 hr 15 minutes
Adapted from: Original

Ingredients Loaf
1.5 pounds ground beef
1.5 pounds ground pork
1 yellow onion, minced
½ cup apple sauce
½ cup bread crumbs
½ cup roasted red peppers, minced
1 egg
1 tsp garlic powder
Salt and pepper

Ingredients Sauce
½ cup chili sauce
½ cup ketchup
1 cup brown sugar
2 tsp Worcestershire sauce
1 tsp garlic powder

Instructions:
1) Preheat oven to 350.
2) Mix together all of the ingredients for the loaf. Add additional bread crumbs if too wet, but mixture should be moist.
3) Divide mixture into 4 separate loaves and place onto a foil-lined cookie sheet.
4) Bake loaves for 30 minutes. Meanwhile, mix sauce ingredients together.
5) After 30 minutes of baking, add sauce on top of the loaves. Bake for an additional 20 minutes.

4 comments

Creamy Portobello & Wild Rice Soup

BPC Good Eats: Creamy Portobello and Wild Rice Soup

admin

27 December 2018

Hello and thank you reading my blog at Beyond Primary Care and trying the BPC Good Eats recipes. This featured recipe is a Creamy Portobello and Wild Rice Soup. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Creamy Portobello and Wild Rice Soup
Prep Time: 15 minutes
Total Time: 1 hour
Adapted from: helloveggie

Ingredients
1 tablespoon olive oil
1 pound portobello mushrooms, cubed
1 cup celery, diced
1 cup carrots, chopped
1 onion, chopped
¼ cup all purpose flour
Salt and Pepper to taste
⅓ cup white wine
1 teaspoon dried thyme
4 cups vegetable broth
1 cup wild rice
1 cup greek yogurt
2 tablespoons fresh parsley

Instructions
1) In a stock pot over medium heat, follow-package directions to cook the wild rice.
2) Heat a large pot over medium-low heat. Add the mushrooms, celery, carrots, and onions. Cook, stirring often, until softened, about 6-8 minutes.
3) Stir in the flour, salt, and pepper. Cook for additional 2 minutes stirring constantly.
4) Add the white wine and thyme, increase the heat to medium-high and cook for additional 2 minutes, until liquid has cooked off.
5) Pour in the vegetable broth and bring to a boil. Cover the pot, reduce heat, and simmer for 10 minutes until vegetables are tender.
6) Stir in the wild rice, greek yogurt, and parsley to serve.

4 comments

BPC Good Eats: Turkey Wrap

admin

20 December 2018

Hello and thank you reading my blog at Beyond Primary Care and trying the BPC Good Eats recipes. This featured recipe is a Turkey Wraps. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Turkey Wrap
Prep Time: 15 minutes
Total Time: 20 minutes
Adapted from: Damn Delicious

Ingredients:
1 lb deli Turkey meat
1 (7 oz) package cheddar cheese slices
1 cup spinach, destemmed
1 (6 ct) spinach tortilla package
½ cup Greek yogurt
1 cucumber, sliced
1 (16 oz) package baby carrots
4 oz assorted nuts

Instructions:
1) Lay spinach tortillas flat, spread a tablespoon of greek yogurt on one side.
2) Place cheese, turkey, and spinach centered over yogurt in spinach wrap.
3) Bring bottom edge of tortilla tightly over turkey mixture, folding in at the sides. Continue folding until the top of the tortilla is reached. Cut into 5-6 pieces.
4) Place turkey wrap, cucumber, baby carrots, and nuts into meal container.

4 comments