Fresh Summer Grilling with Chimichurri …

June 18, 2013 by · Leave a Comment

Chimichurri Sauce & Kebobs

Chimichurri, where have you been all my life? Seriously, I can’t believe we only recently discovered this tangy, flavorful taste sensation.

Apparently, grilled meats in Argentina are never served without a side of chimichurri. And having tasted it, I can see why!

This brightly colored sauce (that also doubles as a marinade) traditionally features fresh parsley, oregano, garlic, oil and vinegar with a hint of chili pepper – although the variations are endless.

In fact, there really is no one right way to make it. Some prefer more garlic for extra bite, while others prefer no garlic and instead focus solely on fresh herbs. My version pairs fresh cilantro with flat-leaf parsley to create subtle citrusy undertones.

Chimichurri Sauce Recipe

Our favorite way is to enjoy this tangy, peppery sauce is to use it as both a marinade and a condiment on meat-n-veggie kebobs. As a marinade, it brings an amazing depth of flavor to beef, poultry, fish and sausage. As a sauce, we like to lightly drizzle it over finished grilled foods for a fresh zip of bold flavor.

I encourage you to experiment in creating your own signature chimichurri – it’s truly a culinary endeavor worth pursuing!

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Chimichurri Sauce & Kebobs (GF)

Yield: 4-5 servings

Ingredients

    Chimichurri Sauce:
  • 1 cup loosely packed organic flat-leaf parsley leaves and tender stems
  • 2 tbsp packed organic cilantro leaves and tender stems
  • 3-4 cloves garlic, crushed
  • 1 tsp sea salt
  • 1/8 to 1/4 tsp red pepper flakes
  • 2 tbsp red wine vinegar
  • 1/3 cup extra virgin olive oil
    • Kebob Ingredients:
  • 1.25 pounds of meat or poultry of your choice, such as
  • • grassfed beef sirloin steak, OR
  • • organic boneless, skinless chicken breasts, OR
  • • nitrate-free Italian sausage (or use a combo of meats)
  • 1 large organic zucchini, thick-sliced
  • 1 large red bell pepper, cut into 2-inch pieces
  • 1 large yellow bell pepper, cut into 2-inch pieces
  • 10-12 organic cherry or grape tomatoes

Instructions

  1. In a food processor, pulse together the fresh parsley, cilantro, crushed garlic, salt, red pepper flakes and vinegar. Then, pulse in the olive oil, making sure to not over process or sauce will emulsify. (Note: The marinade can be made ahead of time and refrigerated for up to three days.)
  2. Cut kebob ingredients into cubes/pieces that can be easily thread onto a skewer. Be sure to keep the beef, chicken and/or sausage chunks to no more than 2x2-inches in size, so they’ll cook evenly along with the veggies. (Speaking of which, feel free to add additional veggies – red onion and mushrooms make delicious additions!)
  3. Next, set aside about 2-3 tablespoons of the chimichurri for use as a condiment to accompany your grilled kebobs, if desired.
  4. Then, brush the remaining chimichurri sauce onto the kebobs. Cover the marinated kebobs and refrigerate for at least one hour to allow flavors to meld. (Please note, you can make the kebobs in advance and keep them refrigerated for up to three days.)
  5. When ready to eat, preheat grill to medium heat making sure it’s thoroughly preheated before you begin grilling. Cook chimichurri kebobs over medium heat about 3-5 minutes. Then carefully turn the kebobs over and continue cooking for another 3-5 minutes, or until they reach the desired level of doneness.
  6. Remove from grill and cover with foil. Allow meat to set for a few minutes before serving. Then, lightly drizzle a little of the chimichurri over the top of the kebobs, if desired. These kebobs pair beautifully with a side of baja-style rice.
  7. Please note: Since grill temperatures can vary dramatically, be sure to keep a close eye on your kebobs. If the meat or veggies start to get too dark before they’re cooked through, turn down the heat and move the kebobs to a cooler part of the grill to finish cooking. Or turn off the grill and cover the kebobs, until the meat is cooked to desired level of doneness.

Notes

Whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!

http://thenourishinghome.com/2013/06/chimichurri-sauce/

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Filed Under: Beef/Pork, Condiments, Poultry, Seafood ·

Tips for Making Healthy Homemade Frozen Pops

June 14, 2013 by · Leave a Comment

How2MakePops

Growing up, there were few things more exciting during summer than hearing that little ditty playing that meant only one thing … the Ice Cream Man is coming! Sadly, we now that know these tempting treats are chock-full of unhealthy preservatives and harmful additives.

So what’s a real food lovin’ momma to do? Why not say goodbye to the ice cream man and hello to the “Ice Cream MOM!” 

The fact is, there is no need to rely on the ice cream man (or store-bought goodies either) to bring a smile to your kiddos faces. Making homemade frozen ice pops and treats is so easy, delicious and economical! And it’s a super FUN way to get your kids in the kitchen this summer too!

So be sure to check out my “Top 10 Ice Pop Making Secrets of Success” (below) and also join me over at Keeper of the Home for a delicious round-up of my Favorite Homemade Popsicles and Frozen Treats.

10 Tips for Making Healthy Homemade Frozen Pops

Banana Choco 600

Chocolate-Covered Banana Pops are just one of more than a dozen healthy ice pop recipes in my free eBook for subscribers.

1. As mentioned, there are all kinds of delicious ingredients that can be used to make healthy homemade frozen pops. Some of the best options for creating successful ice pops include: 100% fruit juices, smoothies, yogurt, pudding, ice cream and sherbet. You can also use other healthy options  such as coconut water, kefir, kombucha and herbal or green teas.

2. Additionally, frozen pops are a great opportunity to add an extra boost of nutrition – especially for those picky eaters. Adding ingredients like yogurt, kombucha, or dairy/water kefir can add a healthy dose of probiotics. Similarly, you can sneak in a bit of pureed veggies into most pop recipes without significantly altering the flavor or texture of the ice pop.

3. Since all ingredients expand during the freezing process, be sure to leave at least 1/4-inch space at the top of your pop molds when filling them. Also keep in mind that ingredients with more air content (such as smoothies) expand more than solid ingredients (like yogurt).

4. Speaking of pop molds – there is no need to purchase fancy ice pop molds (unless you want to and your budget permits). You can make ice pops out of everyday household items, such as dixie cups, ice cube trays, candy molds, etc.

5. And the best method for ensuring your popsicle stick remains securely centered in your ice pop (if you’re not using pop molds), is to simply cover the top of dixie cup (or whatever you’re using as your mold) with a small piece of foil after pouring in your ingredients. Then, cut a small slit in the center of the foil and carefully insert a popsicle stick into the center of the mold.

6. Delicious additions – Adding whole or diced fruits suspended in your ice pops makes for interesting textures and flavors, such as in my Fruit & Cream Bars. You can also add other ingredients such as carob/chocolate chips, or even nuts and cookie bits. Similarly, layering ingredients, such as in my Banana Split Pops recipe, is a great way to combine flavors and create pretty striped pops.

7. And speaking of layering ingredients, it’s important to be sure each layer freezes solid before adding the next layer. Also, like ingredients stick together better. For example, layering several types of fruit juice bases together works better than trying to layer juices with ice cream.

8. It’s also important to keep in mind that different ingredients freeze at different rates. For example, fruit juice pops freeze faster than yogurt based pops. And of course, freezing time also depends on the size of the ice pop. For best results, pops should be frozen overnight, or at least for a minimum of 6-8 hours. And as far as storage goes, pops left in molds generally stay fresh for about 1-2 weeks.

9. To unmold an ice pop without the pop sticking to the mold, it’s best to either let the pop sit out at room temp for a few minutes, or run the mold under water for a minute. Then remove the mold and enjoy!

10. Get creative! There are lots of ideas and inspiration to be found via pinterest and google searches for healthy ice pops. I also encourage you to pop over to Keeper of the Home where I am sharing some of my family’s Favorite Homemade Popsicles and Frozen Treat recipes.

PopsEbookCover-768x1024P.S. Just a friendly reminder that you can always download a FREE copy of my Healthy Ice Pops & Frozen Treats eBook, simply by becoming a subscriber to The Nourishing Home.

Wishing you and your family a healthy, happy summer!

Joyfully Serving HIM, Kelly

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Healthy Fruit & Cream Bars!

June 14, 2013 by · 9 Comments

Healthy Fruit & Cream Bars

“I Scream, You Scream! We All Scream for Ice Cream!” … especially when it’s fresh fruit covered in wholesome creamy goodness!

Making homemade frozen treats like these fabulous Fruit & Cream Bars is not only a healthy and delicious way to celebrate summer, it’s also a great way to keep the ice cream man at bay!!

And who hasn’t been tempted at one point or another by the ice cream man? I’d like to say that my kids have never succumbed to his wiles (or more accurately, that I’ve never caved in to their pleas for “just this one time”). But the truth is, we have done business with the ice cream man, and frankly my boys did enjoy the indulgence, while I wrestled with the thought of all those chemicals and preservatives entering into their little bodies.

That’s why, I set about on a mission to become The Ice Cream Mom! So each summer I take a little time to make the most fabulous frozen treats – so tempting and tasty that even the ice cream man doesn’t stand a chance!

I invite you to join me in the quest to make summertime treats healthy, delicious and FUN for the whole family! (See below for even more ideas!)

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Strawberry & Cream Bars (GF, DF option)

Yield: Six 3- to 4-ounce size pops

"I Scream, You Scream! We All Scream for Ice Cream!” ... especially when it’s fresh fruit covered in wholesome creamy goodness!

Ingredients

  • 1 pound fresh ripe organic strawberries
  • 1 cup organic whole milk yogurt (or coconut cream)
  • 2-3 tbsp raw honey (we prefer sage due to it's mild flavor)
  • 1/8 tsp pure vanilla extract

Instructions

  1. Remove stems from strawberries.
  2. Finely dice four of the strawberries; set aside.Cut the remaining strawberries into halves and place them into your blender or Vitamix. Then, add the remaining ingredients to the blender, except for the finely diced strawberries. Blend until thoroughly combined.
  3. Next, add the finely diced strawberries and blend on low just a couple of seconds to mix together.
  4. Pour mixture evenly into six 3- or 4-ounce pop molds making sure to leave at least a half-inch of space at top for expansion that occurs during freezing. Freeze for at least 6-8 hours.
  5. When ready to serve, run the pop mold under warm water for a few seconds to loosen before removing the mold.
  6. What a fun and healthy way to enjoy summertime with your kiddos without compromising good nutrition.

Notes

Wondering about the super cute pop molds shown in the photo? They're called Tovolo Groovy Ice Pops. They come in a set of six and are super durable and fun!

Please note: Ripe fruit is much sweeter and more flavorful. So be sure to use only fully ripened fruit in your ice pops for the best flavor. Also note: When fresh ripe fruit is not available, you can use frozen fruit to make ice pops. However, it's best to allow the frozen fruit to thaw first, before blending it. That's because you may need to add more liquid to get frozen fruit to blend properly and this will change the flavor and texture of your ice pop.

http://thenourishinghome.com/2013/06/healthy-frozen-fruit-cream-bars/

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Peaches & Cream Bars

Ingredients

  • 4 large fresh ripe organic peaches
  • 1 cup organic whole milk yogurt (or coconut cream)
  • 2-3 tbsp pure maple syrup (or raw honey)
  • 1/8 tsp pure vanilla extract

Instructions

  1. Remove skins from peaches.
  2. Cut one peach in half. Finely dice the peach half; set aside. Cut the remaining peaches (including the leftover peach half) into slices. (Be sure to slice them right over your blender or Vitamix container to catch all of the juices in the container.) Then, add the remaining ingredients to the blender, except for the finely diced peach half. Blend until thoroughly combined.
  3. Next, add the finely diced peach half and blend on low just a couple of seconds to mix together.
  4. Pour mixture into pop molds and freeze for at least 6-8 hours.
  5. When ready to serve, run the pop mold under warm water for a few seconds to loosen before removing the mold.
  6. What a fun and healthy way to enjoy summertime with your kiddos without compromising good nutrition.

Notes

Wondering about the super cute pop molds shown in the photo? They're called Tovolo Groovy Ice Pops. They come in a set of six and are super durable and fun!

Please note: Ripe fruit is much sweeter and more flavorful. So be sure to use only fully ripened fruit in your ice pops for the best flavor. Also note: When fresh ripe fruit is not available, you can use frozen fruit to make ice pops. However, it's best to allow the frozen fruit to thaw first, before blending it. That's because you may need to add more liquid to get frozen fruit to blend properly and this will change the flavor and texture of your ice pop.

http://thenourishinghome.com/2013/06/healthy-frozen-fruit-cream-bars/

Looking for even more fabulous frozen treats your family will love?
Be sure to check out out my “Top 10 Ice Pop Making Secrets of Success“ and also join me over at Keeper of the Home for a delicious round-up of my family’s Favorite Homemade Popsicles and Frozen Treat Recipes.

Joyfully Serving HIM, Kelly

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Filed Under: Frozen Treats ·