Friday, July 30, 2010

wilted Arugula Salad w/ Spiced Chick Peas & Artichoke Hearts


This wilted arugula salad is simple to prepare, and thanks to the Life Chef Dessert Rose spice blend, has big flavor that will make everyone happy. If you attended the July "What's Cooking?" Class at Sevananda Natural Foods Market, or the National Black Arts Festival July 15-18, you may have had a sample of this sensational salad. If not, check out the video version here:

Spiced Chickpeas & Artichoke Hearts with Arugula

1 medium onion, diced
3-4 cloves garlic, minced
1 red bell pepper, sliced
1 jar marinated artichoke hearts, drained and quartered
1 15 oz can chickpeas, rinsed and drained
2 Tbsp Life Chef Dessert Rose spice blend
- OR -
combination of cumin, thyme, black pepper, parsley and garlic powder.
1 bag of baby arugula
8 oz feta cheese
juice of 1 lemon

Saute onions and garlic in 1 Tbsp of olive oil over medium high heat. Add bell pepper, artichokes, and chickpeas.

Stir in spice blend and continue to heat until the bell peppers just start to wilt.

Arrange arugula in a serving bowl or platter. Pour chickpea mixture over the arugula.

Sprinkle the feta cheese and lemon juice over the salad, toss, and serve immediately.

Smokey Sausage & Potato Stew

This one pot wonder is a flavorful blast of goodness. It's easily made vegan by using meatless sausages, and it can easily turn any leftover meat (or beans for that matter)into something new and yummy.

This dish was also featured at this year's National Black Arts Festival, plus a made a vegan version for a recent What's Cooking? class at Sevananda Natural Foods Market, and another version using Greek style lamb sausages is featured in a new Life Chef video ... coming soon!

Smokey Sausage & Potato Stew
1 medium onion, diced
4 cloves garlic, minced
1/2 lb of new potatoes (red potatoes) thinly sliced
1 lb of turkey or meatless sausage, removed from casing
1 to 1 1/2 cup of prepared tomato sauce
2-3 Tbsp Life Chef Flamenco spice blend
- OR - combination smoked & sweet paprika, cayenne pepper, turmeric, garlic and thyme
1 cup green olive, sliced
1 cup of fresh parsley, chopped

In a large pot saute onions and garlic in olive oil over medium-high heat until tender.

Add potatoes and sausage, stirring to break up any chunks.

Season with Life Chef Flamenco Spice blend, stir in tomato sauce, cover and let cook until meat is cooked through and potatoes are tender, stirring occasionally, about 15-20 minutes.

Just before serving, stir in the olives and parsley. Serve immediately.

Thursday, July 22, 2010

Lemon Scented Couscous w Zucchini and Basil

photo by Brandi at


2 cups water
2 cups couscous
pinch of sea salt
juice from 2 lemons

Bring salted water to a boil. Stir in couscous, cover and remove from heat. Let sit 5 minutes, then fluff with a fork while stirring in lemon juice.

4-6 zucchini cut into halfmoons, about 1/2" thick
1 medium onion, diced
2 cloves garlic, minced
Life Chef Humming Bird spice blend
dehydrated parsley, garlic, onion, black pepper, and lemon zest

Heat 1 TBSP olive oil in a pan over medium-high heat. Add onions and cook until just tender. Add garlic and zucchini, stir in the seasoning blend and cook until zucchini is just tender. Remove from heat and stir into cous cous.

Juice from 1 lemon
2 Tbsp olive oil (optional)
6 oz feta cheese
1 bunch basil, shredded

Squeeze lemon juice and sprinkle basil over the zucchini-couscous mixture, stir well, then dress with olive oil and lemon juice. Serve immediately.