January 19, 2023 · 6:43 pm

Lomo Saltado (Peruvian Stir-Fry)

INGREDIENTS:

1 lb Sirloin Steak, sliced against the grain into strips

3-4 Tbs Vegetable Oil, divided

1 sm Red Onion, sliced

2 sm to md Plum Tomatoes, sliced into wedges

2 ea Scallions Ends, trimmed and sliced into 2-in pieces

3 clvs Garlic, peeled and minced

1/2 in Ginger, peeled and minced or grated

1 Tbs Aji Amarillo Paste (or Aji Amarillo Chili Pepper, stemmed, seeded and sliced)

1 Tbs Fresh Cilantro, minced (more for garnish)

A/N White Rice for Serving (I use cauliflower rice)

A/N French Fries for Serving (I use jicama fries)

FOR THE MARINADE:

2 Tbs Soy Sauce

1/8 tsp Cumin, ground

1/2 tsp Dried Oregano

1 Tbs Apple Cider Vinegar (or Red Wine, White Wine or Sherry Vinegars)

FOR THE STIR FRY SAUCE:

4 Tbs Soy Sauce

1 Tbs Apple Cider Vinegar (or Red Wine Vinegar)

1 tsp Corn Starch (optional for sauce thickener)

DIRECTIONS:

Marinade Steak:

Place sliced or cubed steak in a bowl and toss with the soy sauce, ground cumin, oregano and vinegar.

Allow to sit a few minutes while you prepare the rest of the ingredients.

Prepare Sauce:

Stir together the soy sauce, vinegar and corn starch if using and

Set aside

Stir Fry Steak and Veggies:

Heat 1 tablespoon of oil in a large pan, large skillet or a wok, over medium-high to high heat. Add the steak, and cook stir frying until browned and seared, 5-6 minutes. Remove from the pan onto plate and set aside. Do not overcrowd pan. You may have to do this in batches with remaining beef.

Heat 1 tablespoon of oil in the same pan, then add the red onion and cook for about 2-5 minutes, until softened and then remove from the pan and set aside.

Heat 1 tablespoon of oil and add the green onions and saute 20-30 seconds then add the tomato, garlic, and aji amarillo paste, and cook for another 2-5 minutes, until the tomatoes have released some of their juices, but are still intact.

Add the sauce to the pan and stir to combine, let cook for aproximately 1 minute.

Return the steak and accumulated juices, and the onions to the pan and sprinkle over the cilantro. Toss gently to coat everything in the sauce.

Serve hot with rice and fries. Some recipes call for stirring the fries into the sauce as well – feel free to do this or serve fries on the side with the rice as well.

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Filed under Comfort Cuisine, Fall/Winter Favorites, International Inspirations, What's for Dinner?

January 19, 2023 · 6:06 pm

Italian Seafood Stew

INGREDIENTS:

8 tsp Olive Oil

1/4 tsp Red Pepper Flakes

1/2 cup Scallions, cut into 1″ pieces

1 cup Fennel, diced

1 cup Green Bell Peppers, diced

28 oz Diced Tomatoes, canned

1/2 lb Shrimp, halved lenth-wise

1/2 lb Bay Scallops

1/2 lb Tilapia, diced

1 1/2 tsp Salt

1/2 tsp Black Pepper, ground

1/2 lb Lump Crabmeat

1/2 cup Fresh Basil, cut into fine strips

DIRECTIONS:

In a saucepan, sweat the red pepper flakes in olive oil for about 30 seconds.

Add the scallions, fennel, and green pepper, and continue to sweat for about 3 to 4 minutes over moderate heat.

Add the tomatoes, including the juice, and bring to a boil.

Simmer for about 8 minutes until all vegetables are tender.

Combine the halved shrimp and diced tilapia with the scallops in a bowl and season with salt and pepper; mix very carefully.

Add the seasoned seafood to the simmering tomatoes, bring to a near boil, and cook gently for 3 to 4 minutes.

Add the crabmeat and basil, stir very carefully, and heat through.

Divide stew into 4 equal portions (about 2 cups per serving), garnish with basil leaves, and serve hot.

340 calories per serving

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Filed under Fish Favorites, Healthy Lunches, Summer Favorites, What's for Dinner?

January 19, 2023 · 5:49 pm

Salmon with Pan Steamed Bok Choy

INGREDIENTS:

4 ea (6 oz) Salmon Fillets

3 cloves Garlic, sliced thin, divided

2 tsp Fresh ginger, peeled and minced

2 ea Scallions, trimmed and chopped

2 Tbs Light Soy Sauce

1 Tbs Cold Water

1 Tbs Toasted Sesame Seeds

2 tsp Dry Chili Paste

5 1/2 cups Bok Choy, chopped

2 cups Chicken Stock

DIRECTIONS:

Carefully place the salmon fillets in a re-sealable plastic bag.

Combine half of the garlic with the ginger, scallions, soy sauce, water, sesame seeds and chili paste in a blender and puree until smooth.

Add the puree with the salmon in the re-sealable plastic bag and marinade them for about 30 minutes.

Take the salmon fillets out of the plastic bag and arrange them in an oven proof dish. Pour the marinade over them and bake at 450 degrees for about 8 minutes, or until the salmon begins to flake with gentle pressure.

While the salmon is cooking, add the chicken stock and remaining garlic to a wok or skillet and bring to a boil. Add the bok choy, cover with a lid, and then pan steam until the bok choy is tender and chicken stock is nearly evaporated.

Serve the salmon hot on top of the bok choy.

400 calories per serving.

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Filed under Asian Cuisine, Fish Favorites, Healthy Lunches, Summer Favorites, What's for Dinner?

November 10, 2022 · 2:11 pm

Sesame Chicken and Cabbage Salad

INGREDIENTS: (4 servings)

3 Tbs Extra-Virgin Olive Oil, divided

3 Tbs Soy Sauce, divided

2 Tbs Honey, divided

4 ea Chicken Thighs, skinless and boneless (1 – 1 1/2 lb)

tt Kosher Salt and Pepper, freshly ground

1 md Red Cabbage Head (about 2 lbs)

12 oz Green Beans, trimmed

1/4 cup Unseasoned Rice Vinegar

2 Tbs Toasted Sesame Oil

1 Tbs Sriracha

1 clove Garlic, finely grated

3 ea Scallions, thinly sliced on a diagonal

1/2 cup Cilantro, coarsely chopped (plus more for serving)

3 Tbs Salted Dry-Roasted Peanuts, coarsely chopped

DIRECTIONS:

Whisk 1 tbs extra-virgin olive oil, 1 tbs soy sauce, and 1 tbs honey in a medium bowl to combine. Add 4 skinless, boneless medium chicken thighs (1 – 1 1/2 lb), season with kosher salt adn freshly ground pepper, and toss to coat.

Place a rack in middle of oven; heat broiler. Cut 1 medium head of red cabbage (about 2 lbs) in half through core, then cut each half into wedges keeping core intact. Arrange cabbage and 12 oz green beans, trimmed, on a large rimmed baking sheet, leaving space on one side for chicken. Drizzle with remianing 2 tbs extra-virgin olive oil, then season with salt. Place chicken in a single layer in reserved space and broil until cabbage, green beans, and chicken are charred in spots and chicken is cooked through, 17-22 minutes. Let cool 5-10 minutes.

Meanwhile, whisk 1/4 cup unseasoned rice vinegar, 2 tbs toasted sesame oil, 1 tbs sriracha, 1 garlic clove finely grated, remaining 2 tbs soy sauce, and remaining 1 tbs honey in a small bowl to combine; season dressing with salt.

Transfer chicken and cabbage to a cutting board; tranfer green beans to a large bowl. Remove core from cabbage; discard. Coarsely chop cabbage, then coarsely shred chicken. Add both to bowl with green beans. Add about three fourths of 3 scallions, thinly sliced on a diagonal, and 1/2 cup coarsley chopped cilantro and drizzle dressing over; toss salad to coat. Taste and season with salt and pepper.

Top salad with 3 tbs salted dry-roasted peanuts, coarsely chopped and remaining scallion and cilantro.

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Filed under Asian Cuisine, Chicken Dishes, Fall/Winter Favorites, Healthy Lunches, Holiday Menus, Sensational Salads, Summer Favorites

November 1, 2022 · 3:41 pm

Surf and Turf in Creamy Cajun Sauce

INGREDIENTS: (serves 2)

1 tsp Olive Oil

5 oz Steak

10.5 oz Cauliflower

1/2 Tbs Butter

1/4 cup Vegetable Broth

1 cup Almond Milk

1/2 tsp Cajun Seasonings

1 tsp Dijon Mustard

1 clove Garlic

2 Tbs Parmesan Cheese, reduced fat

1 tsp Lemon Juice

tt Parsley, sprinkled

DIRECTIONS:

Heat the oil in a large skillet over medium-high heat, add the steaks and sear until lightly browned on both sides and cooked to the desired level of doneness, before setting aside.

Reduce the heat to medium, add the butter and let it melt before adding the shrimp and cooking until just pink on both sides, about 1-2 minutes per side, and set aside.

In a separate small pot, add the garlic and cook until fragrant, about a minute

Add the vegetable broth and deglaze the pan by scraping up the brown bits from the bottom with a wooden spoon as the broth sizzles.

Add the almond milk, mix in the dijon mustard and cajun seasoning, bring to a low boil and let simmer for a minute.

Mix in the lemon juice, parsley and shrimp and then set aside.

Place cauliflower florets (uncooked) into a blender or food processor. Once riced, add to the frying pan and steam with a small amount of water.

Place the rice then add steak and creamy shrimp sauce and serve!

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Filed under Fall/Winter Favorites, Sauces, Summer Favorites, What's for Dinner?

November 1, 2022 · 3:14 pm

Cheesy Enchilada Stuffed Peppers

INGREDIENTS: (serves 4)

4 each Bell Peppers (10.5 oz approx)

1 lb Ground Beef, (95-97%) uncooked

1 1/2 cups Riced Cauliflower, cooked from frozen

1 Tbs Taco Seasoning

2 Tbs Salsa

1/2 cup Diced green chilies

1/4 cup Enchilada Sauce

2 cups Mexican Cheese, reduced fat

DIRECTIONS:

Preheat oven to 350 degrees.

Line a baking sheet with foil and set aside.

In a medium skillet, heat ground beef over medium high heat, crumbling as you cook. Stir in the taco seasoning and stir until well coated. When beef if almost cooked through, stir in the green chilies, salsa, cooked cauliflower rice and enchilada sauce.

Turn off the heat and set aside.

Cut the top off each pepper and hollow out the inside; removing ribs and seeds. Place each pepper on the baking sheet.

To stuff each pepper, start with several spoonfuls of beef, then half portion of cheese, then fill nearly to the top with beef. Top with another 1/2 portion cheese (depending on the size of the pepper 1/4 cup cheese should be enough. Use whatever covers the top to your liking), and place the top back on the pepper. Repeat with remaining peppers.

Bake for 30-40 minutes or until peppers are tender and cheese is melted.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Healthy Lunches, Party Picks, What's for Dinner?

November 1, 2022 · 2:12 pm

Waffled Tuna Melt

INGREDIENTS: (Serves 4)

1/4 tsp Black Pepper, ground

18 oz. Canned Tuna, packed in water

2 cups Celery, minced

3 ea Eggs, large

1/2 cup Cream Cheese, low-fat. at room temperature

1/4 cup Cheddar Cheese, reduced fat

6 cups Romaine lettuce, cut into 1/4-inch strips

1/2 tsp Salt

8 ea Scallions

Cooking spray

DIRECTIONS:

Drain the tuna from its water.

In a mixing bowl, combine the cream cheese and eggs with a whisk and mix until thoroughly combined.

Combine the tuna with the egg-cream cheese mix and stir in the celery, scallions, salt, pepper and cheese.

Preheat a waffle iron and spray both sides with cooking spray.

Put an adeaquate amount of the tuna mix on your waffle iron (the amount may vary depending on the waffle iron’s size), and cook until golden brown for about 15 minutes.

Once done remove the tuna waffles from the waffle iron and place on a wire rack.

Repeat until the mixture is used up.

Combine the lettuce with the ranch dressing and divide evenly onto the four plates. Top each plate with an equal number of tuna waffles.

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Filed under Fall/Winter Favorites, Fish Favorites, Healthy Lunches, Summer Favorites, What's for Dinner?

October 13, 2022 · 2:36 pm

Grilled Chicken Power Bowl with Green Goddess Dressing

INGREDIENTS: (Serves 4)

1 1/2 lbs Chicken Breasts, boneless and skinless

1 cup Broccoli, riced

8 each Cherry Tomatoes, halved

1 cup Fresh Basil

1 clove Garlic

1 cup Kabocha Squash, riced or cubed

4 tbs Lemon Juice

1/2 cup Greek Yogurt, low-fat and plain

1/4 tsp Pepper

1/4 cup Pumpkin Seeds

4 each Radished, sliced thi

1 cup Red Cabbage, shredded

1/4 tsp Salt

1 cup Yellow Summer Squash, riced

1 cup Zucchini, riced

DIRECTIONS:

Preheat grill or oven to 350 degrees.

Season chicken with salt and pepper.

Grill or roast chicken about 10-12 minutes until it reaches an internal temperature of 165 degrees. When done, remove from the oven and set aside to rest, about 5 minutes. Cut into bite-sized pieces and keep warm.

While chicken rests, steam kabacha squash, zucchini, yellow summer squash, and broccoli in a covered microwave-proof bowl about 5 minutes until tender.

For the dressing, combine the yogurt, basil, garlic, lemon juice, and remaining salt and pepper in a blender and puree until smooth.

To serve, place an equal amount of the veggie mixture into four individual serving bowls. Add an equal amount of cherry tomatoes, radishes, and shredded cabbage to each bowl along with a quarter of the chicken and one tablespoon of pumpkin seeds. Drizzle dressing on top and serve.


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Filed under Fall/Winter Favorites, For the Grill, Healthy Lunches, Inspiralized, Sauces, Sensational Salads, Summer Favorites, What's for Dinner?

October 13, 2022 · 2:12 pm

Salmon with Cauliflower Tabbouleh

INGREDIENTS:

1/4 tsp Black Pepper, ground (divided)

4 cups Cauliflower Rice, Cooked

1 cup Cucumber, diced

2 cloves Garlic, minced

4 Tbs Lemon Juice

1 cup Italian Parsley, chopped

1/4 tsp Salt, divided

1 1/2 lbs Sockeye Salmon

1 cup Tomatoes, diced

DIRECTIONS:

Combine the cauliflower rice, parsley, tomatoes, cucumber, garlic, lemon juice, and 1/8 teaspoon of both salt and pepper; toss well. Refrigerate until ready to serve.

Preheat oven to 425 degrees.

Line a sheet pan with parchment paper or foil. Spray with non-stick cooking spray.

Season salmon with 1/4 teaspoon of salt and pepper. Place in a single layer on the sheet pan.

Place the sheet pan in the oven and cook about 8 to 9 minutes or until salmon reaches an internal temperature of 140 degrees or to desired consistency.

For one portion, serve 5 oz. of cooked salmon with a quarter of the cauliflower tabbouleh.

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Filed under Fish Favorites, Sensational Salads, Summer Favorites, What's for Dinner?

October 11, 2022 · 11:34 am

Taco Spaghetti Squash Nests

INGREDIENTS: (4 servings)

2 Tbs Cilantro, chopped

4 ea Eggs

1 Tbs Olive Oil, extra virgin

2 cups Green Pepper, finely diced

1 lb Ground Turkey, 99% lean

1 tsp Lime juice

3/4 cup Parmesan Cheese, reduced fat

1/2 cup Mozzarella Cheese, reduced-fat shredded

1/2 tsp Salt

1 ea Spaghetti Squash

1 1/2 tsp Taco Seasoning

DIRECTIONS:

Cut the spaghetti squash in half lenthwise and scooop out the seeds. Bake spaghetti squash halves with cut side down on a sheet pan at 400 degrees for 30 minutes, until the flesh of the squash can be shredded with a fork.

Remove the squash from the oven, allow to cool, and shred the flesh with a fork into a bowl. Measure out 4 cups, savng any leftovers for another meal.

Combine the spaghetti squash with the salt, parmesan and eggs; mix well.

Fill 12 indentions of a silicone muffin pan or muffin pan lined with parchment baking cups with spaghetti squash mixture, leaving a well in the center of each for the filling.

Bake the spaghetti squash nets at 400 degrees for 12 minutes until they begin to brown.

In a non-stick skillet, cook the diced pepper in oil for about 2 minutes.

Add the turkey, taco seasonings, and lime juice; cook for about 2 minutes.

Mix in the cilantro, and fill each nest with an equal amount of the turkey mixture.

Top with cheese, and bake at 425 for 8 minutes.

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Filed under Fall/Winter Favorites, Holiday Menus, Party Picks, Starters, What's for Dinner?