Search
Make wishtv.com your home page

Recipe Developer Gina Ferwerda joined us today to share her recipe for Irish Beer Cheese Soup!

JALAPEÑO IRISH BEER CHEESE SOUP

Serves 4-6

Ingredients

1½ cups chicken broth
1½ cups heavy cream
½ tablespoon House Seasoning (pinches of salt, pepper, granulated garlic, onion, and smoked paprika, to taste)
½ cup chopped onion
½ cup diced carrots
4 tablespoons butter
4 tablespoons flour
12 ounces craft beer
½ cup grated Parmesan cheese
8 ounces shredded sharp white cheddar cheese
8 ounces shredded Gouda cheese
2 tablespoons diced jalapeños
1 cup cooked and chopped corned beef or pastrami

Garnish

4 slices cooked bacon, chopped
House-seasoned croutons
Chives

Directions

In a saucepan over medium-high heat, whisk together chicken broth, heavy cream, and House Seasoning. Bring to a simmer, then reduce heat to low and keep warm.

Add onions and carrots to saucepan and cook over medium heat until translucent, 4 to 5 minutes. Add butter and melt, then add flour and cook for 1 to 2 more minutes. Whisk in beer and cook for 2 to 3 more minutes. Slowly whisk in the warm broth-and-cream mixture. Continue to cook and whisk until soup is thickened. Reduce heat to low, then add cheeses and stir to thoroughly combine. Fold in jalapeños and chopped meat, and keep warm until ready to serve.

For more from Ferwerda visit, nomnews.com.

These healthy baked yuca fries are bursting with flavor! After baking, the yuca (or cassava) fries are tossed in fresh parsley, parmesan cheese, and truffle oil. You want to boil your yuca fries first to help soften them a bit before baking them in the oven. Cassava, or yuca, can be toxic if eaten raw so it’s important to boil it first to remove any cyanide present in the plant.

Servings: 4
Prep Time: 25 minutes
Cook Time:  30-40 minutes
Total Time:  55-65 minutes

Ingredients

Directions

1. Preheat the oven to 425 F

2. Peel and cut the yuca into ½ inch wedges (French fry shape and size).

3. In a large saucepan over medium- high heat, fill pot ¾ of the way full with water. Add olive oil and sea salt and boil for 10-15 minutes until edges of fries start to fray a bit. Note: Cassava cannot be eaten raw, and needs to boiled first to remove any cyanide present in the plant.

4. Strain, rinse and pat dry the yuca and lay out on a parchment lined baking sheet, you might need 2 depending the size of your fries.

5. In a small bowl mix the coconut oil, garlic powder and sea salt and use a pastry brush to brush on the yuca fries making sure to coat all edges.

6. Bake for 30-40 minutes and flip over halfway through.

7. Remove from oven and let cool slightly before placing in a large bowl.

8. Sprinkle parsley, sea salt and parmesan if using and toss fries in the mixture.

9. Next add 1-2 tablespoons of truffle oil and toss.

10. Serve with favorite dipping sauce like Primal Kitchen Ketchup (use code TRAILTOHEALTH for 10% off) or on their own.

Erika Schlick is the author of Wandering Palate, a collection of 28 days of travel inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home.

Wandering Palate has several healthy recipes to make while you have some extra time at home and are looking for simple and healthy meals to prepare.

For more from Schlick visit her website, Amazon and Instagram.

The lean nature of lamb means it is best to serve it between medium-rare and medium doneness. Simply check the temperature at intervals to ensure this roast will be the most tender and tasty lamb you have ever enjoyed.

Servings: 2
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

Directions

1. Preheat oven to 350 F (177 C).

2. Whisk the olive oil (use code TRAILTOHEALTH for 10% off) with the parsley, rosemary, thyme, garlic, lemon juice and zest until combined.

3. Place the lamb in a roasting pan and evenly spread the herb marinade over the top to coat.

4. Roast the lamb for about 15-20 minutes and check the temperature to see if it has reached a doneness of 135 F (57 C). If it hasn’t, continue cooking in 5-minute increments until it reaches 135 F (57 C).

5. Once cooked, let the lamb rest for 10 minutes before slicing into strips against the grain.

6. Serve with the Daily Salad, or Roasted Rosemary Potatoes. If serving with a salad use Rosemary Citrus Herb Dressing.

Erika Schlick is the author of Wandering Palate, a collection of 28 days of travel inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home.

Wandering Palate has several healthy recipes to make while you have some extra time at home and are looking for simple and healthy meals to prepare.

For more from Schlick visit her website, Amazon and Instagram.

Gina Ferwerda, recipe developer and cookbook author has another two-in-one dish for us. Her Soba Nood Asparagus Chicken Satay is one recipe that can be made two different ways and eaten hot or cold.

Soba Noodle Asparagus Chicken Satay

Ingredients:

1 pound boneless, skinless chicken thighs, cut into cubes

Skewers (if using wooden skewers, soak in water for 30 minutes prior to grilling) 

Peanut sauce:

For noodles:

Preparation:

In a small bowl, add peanut butter powder, soy sauce, vinegar, garlic, ginger and sesame oil. Whisk together and set aside.

Add chicken to a large, resealable bag and pour 2 tablespoons of the peanut sauce over chicken. Seal bag and refrigerate for at least 10 minutes.

Add water to a large pot over high heat and bring to a boil. When water is boiling, add soba noodles, cabbage, asparagus, leeks and peppers. Bring back to a boil, reduce heat to medium-low and cook for 3 minutes. Drain and set aside. 

Remove chicken from bag and discard used marinade. Thread chicken onto skewers and grill over medium-high heat for 3-4 minutes each side or until done. (Grill outdoors or indoors on a cooktop.)

Heat the remaining peanut sauce over medium low heat until hot and add the noodles and veggie mixture back to pot and lightly toss together. 

Add soba noodle mixture to plates and top with chicken skewers. Enjoy! 

Optional garnishings:

Like it spicy? Add some sriracha or red pepper flakes to this dish-

Need some fruit? Add some mandarin oranges while plating this dish-

Need some fresh herbs? Top with chives at the end-

Need it over-the-top decadent? Add some blue cheese crumbles at the end (this is how I like it)-

Substitutions:

Want to make this dish into a burger? I have Soba Noodle Bun Burger recipe that uses the soba noodles as the bun. It’s similar to the ramen bun burger that was so popular a few years ago. And the burger is gluten and dairy free. 

Full fat recipe – use chicken thighs and regular peanut butter

Low fat recipe – use chicken breasts and peanut butter powder

Gluten free recipe – use coconut aminos instead of soy sauce and make sure soba noodles are 100% buckwheat noodles and have no wheat fillers. 

Vegetarian recipe – use tofu or mushrooms instead of chicken 

Vegan recipe – use tofu or mushrooms instead of chicken and coconut aminos instead of soy sauce

Dairy free – this recipe is dairy free 

For more from Gina visit her website, Facebook and Instagram.