Kaiser Wellness Center
Goat Boats
Slice a zucchini lengthwise in half.  Trim the ends.  Make a channel down the middle.  Fill channel with crumbled goat cheese.  Bake at 425 degrees (toaster oven) approx 10 minutes.  Let cool.  Sprinkle with paprika.  Trim ends.

Goat Boats

Slice a zucchini lengthwise in half.  Trim the ends.  Make a channel down the middle.  Fill channel with crumbled goat cheese.  Bake at 425 degrees (toaster oven) approx 10 minutes.  Let cool.  Sprinkle with paprika.  Trim ends.

Kale Quesadilla
Spread a handful of cheese on one tortilla.  Add a handful of chopped kale.  Spread a second handful of cheese on top of the kale.  Top with a second tortilla.  Microwave 2 minutes.  Remove from microwave and flip over.  Let cool for 2 minutes.  Enjoy!

Kale Quesadilla

Spread a handful of cheese on one tortilla.  Add a handful of chopped kale.  Spread a second handful of cheese on top of the kale.  Top with a second tortilla.  Microwave 2 minutes.  Remove from microwave and flip over.  Let cool for 2 minutes.  Enjoy!

Hummus and nothing to dip in it?  Extra tortillas in the fridge?  Bam!

A compilation of our favorite recipes over the last 3 years.

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Crunch time!

Crunch time!

Corn, Squash and Onion POWER NUGGETS
Had 3 squash that we needed to use. 1 Yellow crookneck squash, 1 Zucchini. and 1 yellow Pattypan squash.  Cut into thin slices on the size scale of 1 mm x 1 cm x 1 cm.  Sauteed in a pan with cayenne pepper, hungarian hot paprika, garlic powder and sea salt.  Diced an onion and sauteed in the same pan.  Made these corn muffins according to the recipe above and added the veggies just before spooning into two muffin pans greased with coconut oil.  Used peanut oil for the veg. oil.
These savory power nuggets were noted by my dear husband as a must post on Kaiser Wellness Center because they were memorable and delicious!

Corn, Squash and Onion POWER NUGGETS

Had 3 squash that we needed to use. 1 Yellow crookneck squash, 1 Zucchini. and 1 yellow Pattypan squash.  Cut into thin slices on the size scale of 1 mm x 1 cm x 1 cm.  Sauteed in a pan with cayenne pepper, hungarian hot paprika, garlic powder and sea salt.  Diced an onion and sauteed in the same pan.  Made these corn muffins according to the recipe above and added the veggies just before spooning into two muffin pans greased with coconut oil.  Used peanut oil for the veg. oil.

These savory power nuggets were noted by my dear husband as a must post on Kaiser Wellness Center because they were memorable and delicious!

Super Sweet Bruschetta
Took these tomatoes (destemmed) and pureed them in a food processor.  Added an entire head of garlic (Gilroy, CA) and one red and one yellow pepper and an entire yellow onion and pureed them as well.  Put all the puree into a crock pot for several hours.  Tried to reduce the volume by half but got tired of waiting and let the mess cool.  Transfered 1/3 to the fridge and 2/3 to the freezer.  Excellent on French bread.

Super Sweet Bruschetta

Took these tomatoes (destemmed) and pureed them in a food processor.  Added an entire head of garlic (Gilroy, CA) and one red and one yellow pepper and an entire yellow onion and pureed them as well.  Put all the puree into a crock pot for several hours.  Tried to reduce the volume by half but got tired of waiting and let the mess cool.  Transfered 1/3 to the fridge and 2/3 to the freezer.  Excellent on French bread.

Fried Rice
Sautee 1 chopped onion 1-2 minutes in peanut oil, seasoning with salt & pepper.
Add 3 cloves of garlic (chopped) and sautee another 30 seconds.
Defrost and drain frozen veggies (microwave ~3 min on defrost) and combine with sauteed veggies.  Set aside.
Add more oil to the wok and scramble 4 eggs, seasoning with salt and pepper.  Remove eggs when still moist, almost set.
Add more oil to the wok and leftover pre-cooked but cold white rice.  Break up clumps and let the rice cook undisturbed 2 minutes.  Season with salt and pepper.
Recombine all indgredients and serve with soy sauce.
http://www.foodnetwork.com/recipes/food-network-kitchens/fried-rice-recipe2.html

Fried Rice

Sautee 1 chopped onion 1-2 minutes in peanut oil, seasoning with salt & pepper.

Add 3 cloves of garlic (chopped) and sautee another 30 seconds.

Defrost and drain frozen veggies (microwave ~3 min on defrost) and combine with sauteed veggies.  Set aside.

Add more oil to the wok and scramble 4 eggs, seasoning with salt and pepper.  Remove eggs when still moist, almost set.

Add more oil to the wok and leftover pre-cooked but cold white rice.  Break up clumps and let the rice cook undisturbed 2 minutes.  Season with salt and pepper.

Recombine all indgredients and serve with soy sauce.

http://www.foodnetwork.com/recipes/food-network-kitchens/fried-rice-recipe2.html

Vegetarian Enchiladas

I sauteed three bell peppers, one onion and a whole head of garlic (at least 9-10 cloves) then added chopped kale and 1/2 C vegetable buillon.  Simmer on low for 20 minutes to soften kale.  I got the Cut ‘N Clean 10 oz bag of kale.  This was done with the lid on in a ~8 quart stock pot.

Take 20 tortillas and load them up with a handful of cheese.  Take red sauce (from a 28oz can) and drizzle on 10 piles of cheese.  Pour about 1/4 of the can into one of the the baking pans.  Arrange kale on 10 of the tortilla/cheese piles and roll (10 in a 9” x 13” pan).  This is a two-person job.  Cover with remaining red sauce, taking care to cover all the edges so they don’t burn.  Cover with aluminum foil.

Take green sauce and drizzle on the remaining 10 tortilla/cheese piles.  Cover with remaining vegetables (bell peppers, onions, garlic).  I planned on keeping the broth to make rice but I got too tired.  Pour 1/4 of the can of green sauce in the baking pan and roll/stack the enchiladas in the pan.  Cover with the remaining green sauce and seal this second pan with aluminum foil also.

Bake at 350 deg F for 20 minutes (or longer if you wish).  We loved these.  The red ones were spicy and full of verdant kale.  The green ones were sweet and zesty with all the garlic.  Sorry there’s no photo this time but I’m sure we’ll make it again.  We used a 2 lb bag of shredded Mexican cheese blend.  This was an inexpenisve and fairly easy meal which could have fed a big dinner party.  We ate leftovers for a week!