CHARLOTTE, N.C. – Kale, salmon, broccoli and walnuts are all foods that are called “super foods” and are considered to be cancer fighting foods. Rising’s Dr. Tony Hyser joins Chef Troy today as Troy prepares recipes with these great foods.
Chef Troy is preapring today’s recipes with Swiss Diamond Cookware. Find out more about Swiss Diamond Cookware at their website swissdiamond.us.
Click HERE to purchase Chef Troy’s cookbook “Pseudo Southern.”
Roasted Carrots with Brown Butter and Walnuts
• ½ Pound-Carrots-peeled, if large in size cut down middle
• 2 Tablespoons-Unsalted Butter
• To Taste-Kosher Salt/Black Pepper
• ¼ Cup-Walnuts-rough chopped
• 3 Tablespoons-Fresh Parsley-leaves only rough chopped
Directions
1. Bring a large pot of water to a boil and add a couple large pinched of salt.
2. Add carrots, cook for five minutes.
3. Meanwhile, melt butter over medium heat and let brown slightly.
4. Remove from heat if carrots aren’t done.
5. Remove carrots from water, drain and add to brown butter.
6. Toss to coat and continue to cook until carrots start to color, 2-3 minutes.
7. Add walnuts, cook for one minute, toss to coat and add parsley.
8. Remove from heat toss and plate.
Cauliflower Couscous with Watercress and Smoked Salmon
• 3 Tablespoons-Olive Oil-plus extra
• 2 Green Onions-sliced thin
• 2 Cloves-Garlic-chopped fine
• 1 Head-Cauliflower-core removed and cut into florets
• To Taste-Chef Troy’s Spice Mix
• 1 Tablespoon-Ground Turmeric
• 1 Cup-Walnuts
• 3 Tablespoons-Fresh Parsley
• 1 Cup-Watercress-rough chopped
• 2 Tablespoons-Apple Cider Vinegar
• 8 Ounces-Smoked Salmon-broken into bite size pieces
Directions
1. In batches, place cauliflower in a food processor and pulse until it resembles traditional couscous.
2. Heat oil over medium high heat, add cauliflower, season with Spice Mix/turmeric.
3. Cook stirring frequently until tender and starts to color, 3-5 minutes.
4. Add onion, garlic and cook for one minute.
5. Add walnuts/parsley/watercress/vinegar, stir to incorporate and cook for one minute.
6. Remove to a serving plate, top with salmon, a drizzle of olive oil and serve.
Lentils with Broccoli and Sausage
• To Drizzle-Olive Oil
• ½ Pound-Breakfast Sage Sausage
• 2 Each-Green Onion-sliced
• 2 Cloves-Garlic-chopped fine
• 1 ½ Cups-Lentils
• 1-15 Ounce Can-Fire Roasted Tomatoes-with juice
• 2 Cup-Chicken Stock
• To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper
• 2 Tablespoons-Apple Cider Vinegar
• 1 Cup-Broccoli-cut into very small florets
Directions
1. Warm a large sauté pan over medium heat and add a splash of oil.
2. Add sausage and cook while breaking up into small bits.
3. When sausage starts to brown add onions and cook for a couple minutes.
4. Add garlic, cook one minute, add lentils/tomatoes/vinegar/stock and season with salt/pepper/crushed red pepper.
5. Cover, lower, heat and cook lentils, stirring frequently for 15 minutes.
6. Add broccoli, cover and continue to cook until lentils are tender, 10-15 minutes.
7. Remove from pan and serve.
Lentil Salad with Chopped Kale, Cabbage and Warm Dressing
• 1 Cup-Lentils
• To Taste-Chef Troy’s Spice Mix
• 6 Slices-Bacon-cut into thin strips, cook, drained and reserve dripping
• 2 Cloves-Garlic-chopped fine
• 1 Tablespoon-Dijon Mustard
• 2 Tablespoons-Apple Cider Vinegar
• 1 Cup-Red Cabbage-sliced thin and rough chopped
• 1 Bunch-Kale-thick stem removed and chopped
Directions
1. Place lentils in a small pot, cover with water, season with Spice Mix and bring to a boil.
2. Cook for 5-10 minutes or until tender, strain and allow to cool to room temperature.
3. Warm reserved bacon dripping in a pan over medium heat.
4. Add garlic, cook for one minute, add Dijon, vinegar and whisk together.
5. Remove from heat and keep warm.
6. Place kale/cabbage/lentils in a mixing bowl, season with Spice Mix and toss to incorporate.
7. Drizzle salad with a little dressing, toss to coat and place on a serving platter.
8. Top with bacon and serve.
