October 7, 2022 · 3:25 pm

Coconut Fish Curry

INGREDIENTS: (4 servings)

2 cups Button Mushrooms, sliced

2 cups Light Coconut Milk, canned

1 1/2 Tbs Fish Sauce (Thai fish sauce preferred)

2 tsp Lime juice

2 cups Mung Bean Sprouts

1 Lb Shrimp, small, deveined and peeled

2 cups Red Bell Peppers, diced

1 Tbs Thai Red Curry Paste

3/4 tsp Salt

1 cup Basil Leaves (Thai if possible)

1 Lb Tilapia, largely diced

DIRECTIONS:

In a large sauce pan, combine the coconut milk with the Thai red curry paste and fish sauce, and bring to a boil.

Add the mushrooms and the red peppers and simmer for about 3 minutes

Season the shrimp and fish with salt, add to the simmering coconut mild, and simmer very gently for 2 to 4 minutes.

Add the mung bean sprouts, basil and lime juice and return to a very breif boil to heat through.

Divide into 4 equal sized potions (about 2 1/2 cups per serving)

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

September 27, 2022 · 12:11 pm

Greek Style Chicken Bowl

INGREDIENTS:

4 tsp Olive Oil, extra virgin

4 tbs Feta, reduced-fat

1 tbs Oregano, minced (or 1 tsp dried)

2 cloves Garlic, minced

4 tbs Lemon, juiced

2 cups Lettuce, washed and torn

2 cups Cauliflower, riced

1 cup Roma Tomatoes, diced

1 1/2 lbs Rotisserie Chicken Breast, Skin-removed and chopped

2 cups Zucchini, riced

DIRECTIONS:

1. Combine and cook riced cauliflower and zucchini in microwave or steamer, about 6 to 8 minutes unil tender.

2. Combine the garlic, oregano, lemon juice, oil and feta to make the dressing.

3. To serve, neatly arrange a 1/2 cup of lettuce, one cup of riced cauliflower and zucchini, a 1/4 cup of tomatoes, and 6 ounces of chicken in a bowl. Drizzle 1 1/2 tablespoons of the dressing over the top and serve.

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Filed under Chicken Dishes, Healthy Lunches, Inspiralized, Summer Favorites, What's for Dinner?

July 25, 2022 · 10:59 pm

Chicken Kohlrabi Noodle Soup

INGREDIENTS:

1 1/4 lbs. Chicken Breasts, boneless, skinless, cut into thin slices

2 cups Chicken Broth

1 tsp. Chili Oil

4 each Eggs

1/2 cup Fresh Basil, torn into pieces

2 each Green Onions, cut into 1/4-inch rings

2 1/2 lbs. Kohlrabi

1/4 tsp. Red Pepper Flakes

2 tbs. Reduced Sodium Soy Sauce, divided

2 tbs. Sesame Seeds, toasted

DIRECTIONS:

Place eggs into a small sauce pan and cover with an inch of water. Bring water to a boil, and simmer gently for 6 minutes. Once cooked, place eggs in an ice cold water and allow to cool for 10 minutes. Carefully peel the eggs and place them into a small, re-sealable bag. Add 2 tablespoons soy sauce and gently push out as much air as possible from the bag. Seal and allow eggs to marinade for one hour.

Combine chicken slices with one tablespoon of soy sauce and allow to marinate for 30 to 60 minutes.

Meanwhile, peel the kohlrabi and cut or slice it with a “spiralizer”, vegetable peeler, or mandoline to make long “noodles” (for 4 servings, you should get about 6 cups kohlrabi “noodles”). Set aside.

Bring the chicken broth to a boil in a large soup pot. Add the crushed red pepper flakes, kohlrabi “noodles”, and chicken. Simmer until tender, about 3 to 5 minutes.

Stir in the basil leaves and green onions.

Remove the eggs from the soy marinade and cut in half. Arrange an equal amount of kohlrabi noodles and chicken into four soup bowls, and carefully pour an equal amount of broth over top. Garnish with 2 half eggs, 1/2 tablespoon of sesame seeds, and 1/4 teaspoon of chili oil per bowl.

Tip: Zucchini or radish “noodles” may be used in place of kohlrabi.

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Filed under Asian Cuisine, Chicken Dishes, Fall/Winter Favorites, Healthy Lunches, Super Soups, What's for Dinner?

July 19, 2022 · 11:08 pm

Bruschetta Grilled Chicken

INGREDIENTS:

2 Tbs. Balsamic Vinegar

1/4 tsp. Black Pepper, ground

2 lbs. Chicken Breasts, boneless, skinless

A/N Cooking Spray

4 tsp. Olive Oil, extra virgin

1 cup Fresh Basil, chopped

2 cloves Garlic, minced

1/4 tsp. Salt

10 med. Tomatoes, vine-ripe, cores removed

DIRECTIONS:

  1. Pre-heat grill or grill pan

2. Spray tomatoes with nonstick cooking spray and season with salt and pepper.

3. Grill tomatoes on all sides until slightly charred. Remove and allow to cool completely.

4. Roughly chop or slice tomatoes in quarters. Add garlic, balsamic vinegar, basil and oil.

5. Set aside to marinade.

6. Meanwhile, season chicken with salt and black pepper.

7. Spray chicken on both sides with nonstick cooking spray. Grill chicken breasts on both sides about 4 and 5 minute or until internal temperature reaches 165 degrees F. Once cooked, remove and set aside to rest about 5 minutes.

8. For 1 portion, plate 6 ounces cooked chicken breast with a quarter of the tomatoes and about one tablespoon of the balsamic vinegar mixture from the bruscetta.

9. Tip: Alternatively, you can prepare this recipe in the oven. Preheat oven to 500 degrees F. Place lightly sprayed tomatoes on a sheet pan, and cook about 2 to 3 munites until charred. Lower oven to 375 degrees F, and place lightly sprayed chicken on a sheet pan, Cook for 20 to 25 minutes until intrnal temperature reaches 165 degrees F.

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Filed under Chicken Dishes, For the Grill, Summer Favorites, What's for Dinner?

July 11, 2022 · 9:55 pm

Stir-Fried Eggplant with Basil and Chiles

INGREDIENTS:

2 each Red Chiles (Cayenne, Fresno or Jalapeno)

1 Tbs Honey

tt Pinch of Salt

3 md Japanese or Chinese Eggplants (about 12 oz total)

3 Tbs Olive Oil, extra-virgin divided

1/4 lb Ground Pork, Chicken, Tempeh Crumbles or Crumbled Tofu

3 cloves Garlic, thinly sliced

1 tsp Sesame Seeds, toasted

1/2 cup Basil Leaves, plus more for serving

2 Tbs Rice Vinegar, unseasoned

2 tsp Tamari or Soy Sauce

DIRECTIONS:

Finely chop chiles and toss in a small bowl with honey and salt. Let sit until ready to use.

Slice eggplants crosswise into 3″ pieces, then quarter lengthwise. Heat 2 Tbs. oil in a large nonstick skillet over medium-high until shimmering. Cook eggplant, tossing occassionally, until browned and crisp-tender, about 6-8 minutes. Transfer to a plate.

Heat remaining 1 Tbs. oil in the same skillet. Cook pork, breaking into small pieces, until browned, about 2 minutes. Add garlic and sesame seeds and cook, tossing, until very fragrant, about 1 minute. Add 1/2 cup basil leaves and toss until wilted, 2-3 minutes.

Stir vinegar and tamari into chile mixture. Return eggplant to skillet and add half of sauce. Cook, tossing often, until eggplant is tender, 1-2 minutes more. Season with salt if needed.

Transfer eggplant stir-fry to a plate and drizzle with remaining sauce. Top with more basil.

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Filed under Asian Cuisine, International Inspirations, Summer Favorites, What's for Dinner?

March 11, 2022 · 9:00 pm

Sweet Potato Nachos

INGREDIENTS:

2-3 Ea Sweet Potatoes

1 Tbsp Olive Oil

tt Dash of Cayenne

tt Dash of Chili Powder

3 Ea Mini Sweet Bell Peppers (red, orange), sliced

1/4 Ea White Onion, sliced

1/2 cup Black Beans

2+ Tbs Jalapenos, diced

1/2 Ea Avocado, cubed

Sprinkle of desired cheese or Daiya (non-dairy alternative)

DIRECTIONS:

Preheat oven to 375 degrees.

Using a sharp knife or mandolin, slice sweet potatoes thinly and lay flat on a lined baking sheet.

Drizzle lightly with olive oil, and toss with cayenne pepper and chili powder.

Roast for 10-15 minutes depending on the thickness of your potato slices.

While potatoes are roasting, add peppers and onion to a saucepan over medium heat and cook until softened.

Remove potatoes from oven, arrange them together as you would nachos potato chips, and top with salsa, black beans, roasted peppers, jalapenos, cheese and avocado.

Put back into the oven for about 5 more minutes, top with cilantro and enjoy!

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Filed under Healthy Lunches, Party Picks, Salsas and Chutneys, Starters, Summer Favorites, Vegetarian Fare

October 22, 2020 · 6:20 pm

Fennel Sausage and Butternut Squash Casserole

INGREDIENTS:

a/n Cooking Spray

1 Tbs Olive Oil

5 ea Pork Sausages with Fennel, casings removed and meat crumbled

1 md Red Onion, diced

1/2 tsp Red Pepper Flakes

3 md Garlic Cloves, minced

1 can Diced Tomatoes with Juices

1/2 cup Pecorino Romano Cheese, grated

1 cup Walnuts, roughly chopped

3 Tbs Fresh Parsley, minced

1 Lg Butternut Squash, peeled, spiralized with blade C, then riced

tt Salt and Paper

DIRECTIONS:

Preheat the oven to 375 degrees. Coat a 9 x 13-inch casserole dish with cooking spray.

Heat the olive oil in a large saucepan over medium heat. When the oil is shimmering, add the sausage meat and onion. Cook for 5 minutes or until the sausage is browned. Add the red pepper flakes and garlic, and cook for 30 seconds or until the garlic is fragrant. Then add the tomatoes, cheese, walnuts, and parsley. Stir in the butternut squash rice (approx 4 cups.) Season with salt and pepper, and toss to combine.

Transfer the mixture to the prepared casserole dish and spread evenly. Bake for 25-30 minutes or until the squash rice is softened and cooked through. Serve immediately.

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

August 23, 2020 · 6:21 pm

Spicy Seafood-Chorizo Paella

IMG_0359

INGREDIENTS:

1 Tbs              Olive Oil

1 Tbs              Minced Garlic

1/4 tsp            Red Pepper Flakes

1/2 cup           Yellow Onions, diced

1/2 cup           Frozen Peas

2 Lg                 Carrots, peeled, spiralized with Blade C, then riced

1 tsp                Chili Powder

1 tsp                Smoked Paprika

1/2 tsp            Turmeric

2 Tsp               Lemon Juice

1 Tsp               Fresh Cilantro, chopped

tt                      Salt and Pepper

4 oz                  Cod Filet, chopped into 1-in cubes

12 md               Shrimp, defrosted if frozen, peeled and deveined

2 tsp                  Fresh Parsley, minced

DIRECTIONS:

Heat the olive oil in a skillet over medium heat. Wen the oil is shimmering, add the garlic, red pepper flakes, onion and bell pepper. Cook for 2 to 3 minutes or until it begins to brown. Add the tomatoes, peas, carrot rice, chili powder, paprika, turmeric, lemon juice, cilantro, salt and pepper. Stir to combine.

Press the cod and shrimp into the rice. Cover the skillet and allow the mixture to cook undisturbed for 5 to 7 minutes or until the seafood is cooked through. Garnish with parsley and serve immediately.

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

August 14, 2020 · 11:17 pm

Kenyan Chicken

IMG_0509

INGREDIENTS:

2 lbs              Chicken Thighs, boneless and skinless, halved and patted dry.

tt                     Salt and Pepper, freshly ground

2 Tbs              Neutral Oil

4 clv               Garlic, chopped

2 ea                 Jalepenos, stemmed, seeded and finely chopped

1 Tbs               Fresh Ginger, finely grated

2 tsp                Coriander, ground

1 can                Tomatoes, fire-roasted diced

1/2 cup            Coconut Milk

1/2 cup            Water

2 Tbs                Lemon Juice, freshly squeeze

1 cup                 Cilantro, lightly packed and chopped

DIRECTIONS:

Season chicken with salt and pepper.

In a 12-inch skillet over medium-high, heat oil. Add half the chicken and brown without moving for 3-5 minutes per side.

Transfer to a bowl and repeat with remaining chicken.

To skillet, add garlic, jalepeno chilies, ginger and ground coriander. Cook, stirring until fragrant for 30-60 seconds, until fragrant.

Stir in tomatoes with juices, scraping up brown bits. Then add coconut milk and water.

Add chicken and any accumulated juices and cook, uncovered, stirring and flipping occasionally, until a skewer a poked into the largest piece shows no resistance, 20-25 minutes.

Turn off the heat and stir in the lemon juice and fresh cilantro. Taste and season with more salt and pepper if needed. Serves 4-6.

 

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

June 18, 2020 · 10:18 pm

Taco Seasoning

INGREDIENTS:

1 Tbs          Chili Powder

1/4 tsp        Garlic Powder

1/4 tsp        Onion Powder

1/4 tsp        Crushed Red Pepper Flakes

1/4 tsp         Dried Oregano

1/2 tsp         Paprika

1 1/2 tsp      Cumin, ground

1 tsp             Sea Salt

1 tsp             Pepper

DIRECTIONS:

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in a airtight container.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Kid's Corner, Party Picks, Summer Favorites, What's for Dinner?