If you have attended a recent Life Chef cooking demo, you’ve probably sampled some of these recipes. Many of you have asked for them, and I’m a little late getting them posted, but here they are! Quick, delicious and nutritious! Happy Holidays!

Corn & Edamame Succotash
1 onion, diced
3 cloves garlic, minced
Corn kernels cut from 5-6 ears of grilled, charred, smoked or roasted corn (1 1 lb bag frozen corn kernels)
1 1-lb bag of frozen, shelled edamame (soy beans)
1 red bell pepper, small diced
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp cayenne pepper (or to taste)

Heat 1 tbsp of olive oil in a large skillet. Saute the onions and garlic until aromatic, about 3-4 minutes. Add corn, edamame and bell pepper. Season with spices and continue to cook until the peppers are crisp-tender (about 3-5 minutes). For added decadence top with crumbled queso fresco or other mild crumbly white cheese.

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Spicy Chickpeas
1 28 oz can chickpeas, rinsed
1 28 oz can fire roasted tomatoes
1 onion, diced
2 cloves garlic, minced
1/2 Tbsp ground cinnamon
1 tsp cumin
pinch cayenne pepper
pinch black pepper

Combine all ingredients in a pot, cover and simmer for 15 minutes.

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Mushrooms with Sage
1 Tbsp cooking oil
1 pint Baby bellos or button mushrooms, halved or thickly sliced
1 onion, diced
4 cloves garlic, minced
leaves from 1-2 stems of fresh sage, chopped or chiffonade
salt and pepper to taste
1 Tbsp extra virgin olive oil

Heat oil in a skillet or saute pan and cook mushrooms for about 10 minutes, or until they have released their liquid and the liquid has evaporated. Mushrooms should begin to caramelize. Then add the onion and garlic, season with salt and pepper and stir in the sage. Continue cooking until aromatic, then serve drizzled with some extra virgin olive oil.

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Eggplant & Sundried Tomato Ragu
1 lg eggplant, peeled and large diced
1 onion, diced
4 cloves garlic, minced
2 Tbsp olive oil, divided
1 cup sundried tomatoes, re-hydrated in 1 cup hot water
reserved water from re-hydrating the sundried tomatoes
1 tsp fresh thyme, plus more for garnish
salt/pepper to taste

Heat 1 Tbsp of oil in a medium pan over medium-high heat and saute the onion until browned and caramelized. Add the remaining oil, garlic and eggplant and cook, stirring occassionally until the eggpant starts to become tender. Add the thyme, sundried tomatoes and reserved liquid and continue cooking until the eggplant is stewed and very tender. Season with salt and pepper to taste. Stir in a little more fresh thyme just before serving.

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Quick Cooked Greens & Beans
1 bag pre-washed collard greens or kale
2 28 oz cans of white kidney or garbanzo beans, drained and rinsed
1 onion, diced
4 cloves garlic, minced
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp cloves
1/4 tsp cayenne pepper (or to taste)
1/4 tsp ground cardamom
1 quart of vegetable or chicken broth (low sodium)

Heat stock in a large pot with the onion, garlic and spices. Stir in the beans and when the liquid begins to simmer, stir in the collard greens. Cover and simmer for 15 minutes and serve.

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Week Night Pomodoro Sauce with Green beans
2 lbs green beans, trimmed, blanched & shocked
1 onion, diced
5 cloves garlic minced
1 Tbsp olive oil
1 28 oz can Hunts petitie diced tomatoes
1 bunch basil, leaves torn or roughly chopped
black pepper to taste
pinch of salt

Heat oil in a large saute pan and cook onions until just translucent. Add garlic and cook about 4 more minutes. Stir in the tomatoes (with the juices) and a pinch of salt and pepper. Allow to simmer over medium heat about 5 minutes. Stir in the green beans to warm them through. Just before serving, stir in the basil.

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5-minute Fresh Cranberry Sauce
1 cup orange juice
1 lb fresh cranberries
1 jar orange marmalade
1 tsp cinnamon
2″ piece fresh ginger, peeled and grated

Combine all of the ingredients in a medium saucepan over medium-high heat. Simmer for five minutes, stirring occasionally, until most of the berries have burst, then remove from heat. Let sit for five minutes and the sauce will thicken. For added sweetness stir in agave nectar or maple syrup.

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