Season 1 Recipes from WeCookTV Channel 1
Our new season will feature healthy recipes that get people back in their kitchens cooking for their family and friends. We believe that cooking is the best way to show
love and nurture your family and friends. When you are cooking at home you are automatically eating healthier. We believe that diabetes friendly and heart healthy diets,
as well as balance, moderation, and home cooking are good for the entire household. Quality & freshness of ingredients also play a huge role in our recipes.
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Basic Grilled Chicken Recipe
Mastering basic grilled chicken is a very handy tool. From this you can prepare as many dishes as you can think of. For starters you can top a green salad, turn it into chicken salad, fill a Panini, and so much more. You can be very as creative as your imagination will allow.
1 Boneless, skinless chicken breast
1/8-teaspoon Fine sea salt
1/8 teaspoon Freshly ground pepper
Pound chicken breast to even thickness. This allows for more even cooking. Season
both sides with salt and pepper.
Preheat grill or grill pan. Grill 3-4 minutes on each side. Do not turn the chicken until it
allows you to turn it. If it sticks, it is not ready to be turned.
Cook’s Tip: In order to avoid the chicken sticking to the grill or grill pan, make sure it is preheated for at least 10 minutes.
Fresh Herb Marinara Sauce and Mom’s Meatballs Recipe
Fresh Herb Marinara Sauce (Yield 2 cups)
Extra Virgin olive oil
4 cloves garlic, minced
1 / 2 cup chopped fresh basil
1 / 2 cup chopped marjoram or oregano
12 fresh plum tomatoes, chopped or 28 oz. diced canned tomatoes
1 / 2 teaspoon fine sea salt
Freshly ground pepper
Additional basil as desired
Pour enough olive oil in 10 – 12 “ sauté pan to lightly film pan. Heat to medium.
Add garlic and cook until fragrant. Add basil, oregano and tomatoes.
Simmer 20 minutes.
Add sea salt and pepper. Add more basil if desired. Simmer 10 minutes more.
Cook 1 pound penne pasta per package instructions.
1 pound ground meat such as mixture of beef, pork and veal,
all beef or turkey breast
3-4 large eggs
1 cup soft bread crumbs
1 / 4 cup fresh chopped herbs such as parsley, basil, marjoram and oregano
1 / 4 cup finely minced onion
2 cloves garlic, finely minced
1 / 4 teaspoon fine sea salt
freshly ground pepper to taste
Gently mix all ingredients together and shape into meatballs.
Bake on a parchment lined baking sheet for 20 minutes at 400° (convection).
Place in sauce and simmer at least 20 minutes.
Pizza/Focaccia Dough Recipe
This dough makes 1 very large (16 inch) pie, 2 medium (8-10 inch) pies or 4-6 individual pizzas. It can also be used for focaccia and bread. For bread, I put it in a round casserole dish that I spray with non-stick cooking spray (Pam) and rub generously with olive oil. You can also let it rise in the casserole dish. Spread olive oil over the top too.
1 1 / 4 cup tepid water
1 package or 2 1 / 4 teaspoons dry yeast (Rapid Rise is not necessary)
3 1 / 2 cups all-purpose flour, plus extra for your work surface
1 hearty pinch of fine grind sea salt
1 tablespoon olive oil, plus extra for coating the dough during the rising process
Cornmeal for sprinkling on the pizza peel.
Measure water with an instant read meat thermometer to make sure that it is between 110-120 degrees.
Set up food processor with steel blade (an electric mixer fitted with a dough hook also works well). Pour flour, yeast and salt into food processor. Pulse 2-3 times to mix salt and flour well.
Add water and pulse until the mixture forms a ball. Add 1-tablespoon extra virginolive oil. Process 2 minutes. This will give a head start on the kneading. Dough should not be sticky. If it is you can add more flour.
Add the flour 1 Tablespoon at a time until dough is no longer sticky and does not stick to your hands.
Remove from work bowl and place on work surface that is lightly sprinkled with flour. Knead 3-5 minutes until dough is as soft as a baby’s bottom. Place doughin a lightly oiled bowl and turn to coat all sides. Cover with plastic wrap and set in a warm place to rise. Dough should double in size within 1or 2 hours.Punch down and let rest for 10 minutes. Dough can also be given a second one hour rise for an even lighter pizza crust.
Prepare pan: To avoid sticking, lightly sprinkle pan with corn meal or line with parchment paper. If using a pizza peel to transfer pizza to stone, lightly sprinkle the peel with cornmeal.
To bake pizza: Preheat oven and pizza stone to 500 degrees. Stretch dough to desired size on pizza peel or prepared pan. Add toppings. Bake in preheated oven until outside edges of crust are golden and cheese is bubbly, approximately 15 - 20 minutes.
The moisture content in your flour and the atmosphere in your kitchen can vary greatly each time you make pizza. The best way to judge the dough is by the feel. It should feel smooth and not at all sticky.
Let pizza rest 5-10 minutes before cutting. You can make pizza dough ahead and either let it rise all day in the refrigerator
or freeze it. A damp tea towel will also work in place of plastic wrap if you are placing your dough in a warm oven (less than 200 degrees) to rise. A hot, humid, summer day is great for rising. On top of a warm oven is also a good place to put dough to rise. A wall oven with the light on creates a good rising environment.
Black Bean & Mango Salsa Recipe
This salsa is great with anything from the grill or some crispy chips.
Yield – about 3 cups
15 ounces black beans, drained and rinsed
1 soft mango, diced
1 / 2 teaspoon ground cumin
1-tablespoon extra virgin olive oil
1 / 2 cup chopped cilantro (Italian Parsley can be substituted)
2 fresh limes, juiced, divided
2 tablespoons minced red onion
1 / 8 teaspoon fine sea salt
Few grinds freshly ground pepper
Mix all ingredients together. Prepare the salsa early in the day, if possible, to allow flavors to blend.
Cook’s Tip: Leftover salsa can be tossed into a green salad the next day or served with any grilled protein.
Eggplant Meatballs Recipe
This meatless “Meatball” is full of flavor and texture. It’s a great alternative to meat.
Yield: 15 meatballs at 2 ounces each
2 pounds fresh eggplant, about 10 cups diced
1 teaspoon fine sea salt
1 Tablespoon extra virgin olive oil
2 cups fresh breadcrumbs
3 large eggs
½ cup grated Romano cheese
1 Tablespoon finely minced garlic
½ cup chopped flat Italian parsley
½ teaspoon freshly ground black pepper
Preheat oven to 425. Use convection if you have it.
Wash eggplant and dice into ½” cubes. Place in large bowl. Sprinkle with the 1
teaspoon fine sea salt. Toss well. Let sit 15 minutes. Add 1 Tablespoon Extra Virgin
Olive Oil and toss well. Spread on parchment lined baking sheet and place in preheated
oven. Roast 25 minutes or until golden brown. Cool slightly.
Place breadcrumbs, eggs, cheese, garlic, parsley and black pepper in mixing bowl large
enough to hold these ingredients and the roasted eggplant. Mix the breadcrumbs, eggs,
cheese, garlic, parsley, and black pepper well. Once the eggplant is golden brown, add it
to this mixture and mix well.
Form into 15 “meatballs.” Place on a baking sheet that has been spray with non-stick
cooking spray. Spread a tablespoon of extra virgin olive oil on the baking sheet. Place
the meatballs on the baking sheet and turn them in the olive oil to coat.
Bake 25 minutes or until golden.
Serve with Fresh Marinara
Note: 1 pound eggplant = about 5 cups diced
Pasta with Mascarpone & Wild Mushrooms
2 Tablespoons Extra Virgin Olive Oil
2 cloves garlic, finely minced
1 pound mushrooms such as Cremini or any gourmet or wild mushroom mix
4 ounces white wine such as unoaked Chardonnay, Pinto Grigio, Orvieto
8 ounces Mascarpone Cheese
½ pound pasta such as bowties or your favorite shape, cooked until al Dente
Place olive oil and garlic in large sauté pan. Cook until garlic begins to become fragrant. Add mushrooms and cook until wilted. Add wine and mascarpone and cook until smooth.
Toss with cooked pasta and serve with additional Parmigiano Reggiano or Mozzarella.
Serves 2 -
1 medium eggplant, about 1-½ pounds
1-teaspoon extra virgin olive oil
1 pint cherry or grape tomatoes, quartered
½ cup basil leaves, torn
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1-Tablespoon Extra Virgin Olive Oil
1-Tablespoon Balsamic Vinegar
Preheat oven to 425.
Cut eggplant in half lengthwise. Sprinkle olive oil over both halves and rub evenly on cut surface. Place on parchment lined baking sheet, cut side up.
Bake until very soft, about 30 minutes.
In the meantime, prepare the tomato basil mixture. Place tomatoes, basil, salt, pepper, olive oil and vinegar in a bowl and mix well.
Once the eggplant is roasted, spoon the tomato basil mixture over each piece of eggplant. The heat from the eggplant will warm the tomato mixture and the basil will become very fragrant.
Optional: Add fresh mozzarella and place in oven to melt slightly.
Mediterranean Vegetable Stew with Chick Peas
If an occasional vegetarian meal is appealing to you, here is a great choice. Yield: 12 cups, 8 servings at 1½ cups each
1 medium eggplant, 4 cups chopped
1 teaspoon Fine sea salt
1 medium to large zucchini, 4 cups chopped
2 (10 ounce) cans chick peas, drained and rinsed (or any beans you like)
3 cloves garlic, minced, 2 Tablespoons
2 Tablespoons Extra virgin olive oil
2 teaspoons Italian Seasoning blend
½ cup fresh basil leaves
2 cans at 28 ounces each, no salt added diced tomatoes
1 teaspoon Freshly grated black pepper
Cut eggplant into rounds and then into large pieces. Place eggplant in a bowl and sprinkle with salt. Toss well. (This will help to prevent eggplant from absorbing too much oil).
Cut zucchini into same size pieces.
Drain chickpeas in a colander and rinse well.
Place the olive oil in the skillet. Add garlic and eggplant and cook until they begin to soften. Clear a space in the bottom of the pan and add the Italian seasoning. Cook 1 minute until the seasoning becomes fragrant. Add zucchini, chickpeas, tomatoes
and basil and cook for 20-30 minutes or until vegetables are desired doneness.
Cook’s Tips: Draining canned beans helps to remove any preservatives and some of the gas.
Garlic Shrimp Stuffed Zucchini
2 large zucchini
Fine sea salt & freshly ground black pepper
¾ - 1 pound raw Shrimp, peeled & deveined
2 Tablespoons Extra Virgin Olive Oil
1 cup grape tomatoes, halved
3 cloves garlic, minced
½ cup grated Parmigiano Reggiano
½ cup finely shredded Mozzarella
Preheat oven to 350.
Remove both ends from zucchini. Halve zucchini lengthwise.
Remove as much of the flesh as you can.
Sprinkle zucchini with salt & pepper. Drizzle with extra virgin olive oil.
Bake until tender, about 20-30 mins.
Add 2 Tablespoons extra virgin olive oil to large skillet. Add shrimp,garlic and sauté until shrimp is turning pink. Add zucchini flesh and tomatoes and cook until zucchini & tomato soften. Remove from pan and cool slightly. Add Parmigiano.
Fill zucchini with the shrimp mixture and top with mozzarella. Return to oven until mozzarella is melted and lightly browned.
Polenta Dusted Scallops over Zucchini Noodles
2 Large Zucchini
2 Cloves Garlic, minced
1 cup grape or cherry tomatoes, halved
Extra Virgin Olive Oil
½ cup Polenta (or coarse ground cornmeal)
½ teaspoon fine sea salt
½ teaspoon freshly milled black pepper
8 large sea scallops
2 Tablespoons Extra Virgin Olive Oil
Wash the zucchini and cut the top and tail ends off. Cut in half thru so that that you have two round halves. Make zucchini noodles using your veggetti, or any zoodle maker.
Place enough extra virgin olive oil in a sauté pan to cover that bottom with a thin film. Add garlic, and then zucchini and tomatoes. Cook until zucchini is warm and slightly soft.
While zucchini is cooking, place polenta, salt & pepper in a shallow bowl. Dip the scallops in the polenta and set aside on a large plate.
Place the olive oil in a skillet large enough to hold the scallops in a single layer.
Heat the pan and add the scallops. Cook until golden brown on each side.
To serve, place half of the zucchini on each of two dinner plates and top with the scallops.
Optional garnishes can be a squeeze of lemon, a drizzle of balsamic vinegar, or a drizzle of a good extra virgin olive oil.
Stress Free Cooking Italian Seasoning Blend
1 Tablespoon each of the following:
- Onion Powder
- Garlic Powder
- Celery Seed
- Fine Sea Salt
- Freshly Milled Black Pepper
1 teaspoon dried oregano
1 teaspoon dried Rosemary
1 teaspoon dried parsley
Chicken with Asparagus, Garlic & White Wine
1 / 2 cup Wondra flour
1 / 2 teaspoon fine sea salt
1 / 4 teaspoon freshly ground pepper
4 pieces boneless, skinless chicken breast
Extra virgin olive oil
1 / 2 cup white wine
1 / 2 cup chicken stock
2 cloves garlic, minced
1 pound fresh asparagus, trimmed
1 / 2 cup flat Italian parsley, roughly chopped, divided 1 / 4 cup and 1 / 4 cup
¼ cup chopped fresh basil
10-12 inch sauté pan with lid
2 Shallow bowls or pie plates
Mix flour, salt and pepper in shallow bowl.
Pound chicken breast to even thickness. Dredge in flour.
Thinly film sauté pan with olive oil and heat to medium. Add chicken. Brown chicken 3-5 minutes on each side until golden.
Add the wine and chicken stock to deglaze pan. Add garlic and cook 2 minutes to soften. Add asparagus, basil and 1 / 4 cup parsley. Cover and simmer approximately 8 minutes to ensure that chicken is cooked. Asparagus should be lightly steamed. Garnish with remaining parsley.
Serving Suggestion: serve over small pasta, rice or couscous.
Cook’s Tip: Wondra, commonly known as instant flour, is a very fine granular flour that is also
used to make smooth sauces. All-purpose flour can be substituted.
Roasted Vegetables Recipe
Roasted vegetables are a blessing for large gatherings or when you want a do-ahead dish. The vegetables can be roasted a day ahead, completely, cooled, placed on a serving platter, covered tightly and refrigerated overnight. At serving time, bring them to room temperature and place on the table.
1 small eggplant, unpeeled, cut into 1 inch chunks (whatever color you like)
1 zucchini, sliced into 1 inch pieces
1 yellow squash, sliced into 1 inch pieces
10 ounces cremini mushrooms
4 shallots, peeled and quartered
1 red bell pepper cut into 1 inch chunks
1 green bell pepper cut into 1 inch chunks
1 yellow bell pepper cut into 1 inch chunks
1 head garlic, cloves separated and peeled
Fine sea salt
Freshly ground pepper
Extra Virgin Olive oil – about 2 Tablespoons
Good quality balsamic vinegar
Fresh herb sprigs for garnish
Hard Italian Cheese for grating such as Parmigiano Reggiano, Grana Padano or
Large baking sheet
Paring or Chef’s Knife
Preheat oven to 425 degrees.
Line baking sheet with parchment and set aside.
Salt eggplant and place in large bowl. Let stand for 20-30 minutes while cutting other veggies. This will prevent it from absorbing too much oil. Add remaining veggies and toss well.
Drizzle with small amount of olive oil. Toss. Note: This step will eliminate use of more oil than necessary. Place on baking sheet in a single layer. Do not pile the veggies or they won’t brown properly. Sprinkle with salt and pepper to taste.
Roast to desired doneness, approximately 20-30 minutes. Note: Cooking time will vary depending on the vegetables used. If you are using vegetables that require different cooking times, try putting them on separate baking sheets so that you don’t overcook the zucchini with the baby carrots.
Place on serving platter and sprinkle with balsamic vinegar, fresh herbs, salt and pepper, and grated cheese.
Serving Suggestions: Serve as a side dish, a main course with cheese and bread, tossed with pasta, or tucked into a Panini.
Check back for additonal recipes soon!
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