I whipped this up for dinner tonight using all my farm-fresh veggies and some prosciutto to add a little extra yumminess. This is my first frittata and I think it came out ok....
Ingredients
12 eggs
1 small onino, diced
1 zucchini, thinly sliced
1 small acorn squash, thinly sliced
4 slices prosciutto, roughly chopped
2 small red peppers, diced
1 handful purple basil, chopped
1 handfull garlic chives, chopped
1/2 handful sage, chopped
1/4 cup freshly grated parmesan cheese
olive oil
salt and pepper to taste
Instructions
Preheat oven to 350 degrees. Heat olive oil over medium heat in an oven safe pan. Add onions and cook until soft. Add the vegetables and cook until they begin shrinking and are slightly browned. Add the prosciutto and continue cooking with vegetables for 2-3 minutes. In a bowl, mix the eggs, cheese, herbs, and salt and pepper until thoroughly mixed. Pour egg mixture over the veggies and prosciutto. With a spatula, lift some of the egg mixture from the sides all the way around the pan to let the uncooked egg fill those gaps and cook. Continue cooking until eggs are almost set, but the top of the center is still moist and creamy. Transfer the pan to the oven until the top looks firm, about 10 minutes.
Friday, December 25, 2009
Wednesday, November 25, 2009
Community Supported Agriculture + Arugula & Heirloom Tomato Salad
Last year I split a full box of produce each week with a co-worker as part of a Community Supported Agriculture (CSA) program. The produce is sooooo fresh and you get a surprise every week. The program is also great because you get local food (cuts down on expense and environmental damage of travelling a long distance) and get a chance to support the farmers in your community.
This year we are participating in the Teena's Pride CSA again. I picked up the veggies yesterday and got a wonderful variety: arugula, basil, sage, green beans, corn, salad mix, heirloom tomatoes, cilantro, mint, lemongrass, and winter squash. The Teena's Pride website has a great recipe for arugula and heirloom tomato salad. I'm feeling lazy and need to use the veggies in my fridge, so here's my version of the salad.
Ingredients
1 cup arugula
2 cups lettuce mix
5 basil leaves
2 heirloom tomatoes, chopped
1/2 red bell pepper sliced lengthwise in small strips
oil and balsamic vinegar
Instructions
Toss the arugula, lettuce mix, basil leaves , and red bell pepper in a large bowl. Add the heirloom tomatoes and gently mix into the salad. Add oil and vinegar to your liking as a dressing or use your favorite store bought dressing. I recommend Annie's Organic Goddess Dressing.
This year we are participating in the Teena's Pride CSA again. I picked up the veggies yesterday and got a wonderful variety: arugula, basil, sage, green beans, corn, salad mix, heirloom tomatoes, cilantro, mint, lemongrass, and winter squash. The Teena's Pride website has a great recipe for arugula and heirloom tomato salad. I'm feeling lazy and need to use the veggies in my fridge, so here's my version of the salad.
Ingredients
1 cup arugula
2 cups lettuce mix
5 basil leaves
2 heirloom tomatoes, chopped
1/2 red bell pepper sliced lengthwise in small strips
oil and balsamic vinegar
Instructions
Toss the arugula, lettuce mix, basil leaves , and red bell pepper in a large bowl. Add the heirloom tomatoes and gently mix into the salad. Add oil and vinegar to your liking as a dressing or use your favorite store bought dressing. I recommend Annie's Organic Goddess Dressing.
Thursday, October 15, 2009
Catch the wine bandit!
My favorite wine store, W Wine Boutique on Alton Road, had a $650 bottle of wine stolen on Tuesday night. W Wine Boutique is offering a reward of 1 bottle of Cristal champagne.
Here's the article and surveillance video of the wine bandit.
MIAMI BEACH, Fla. (WSVN) -- A wine store owner has released surveillance footage in hopes of finding the bandit who stole an irreplaceable bottle of wine. Surveillance video shows a crook stealing a bottle of wine valued for over $650 at W Wine Boutique Tuesday night. The owner said this is a painful loss because the bottle of wine is so rare it cannot be replaced. "The thing I really hope for is that he did not open it and drink it," Eddy Le Garrec said. Surveillance video shows the crook taking one bottle of wine from the cellar and replacing the pricey wine, then walking out.Because of the high value of the wine, the bandit faces felony charges. If convicted he could face up to five years behind bars.
REWARD 1 bottle of Cristal ChampagneIf you have any information on this crime, call Miami-Dade Crime Stoppers at 305-471-TIPS. Remember, you can always remain anonymous, and you may be eligible for a reward.
Watch the videohttp://www.wsvn.com/news/articles/local/MI134130/
Here's the article and surveillance video of the wine bandit.
MIAMI BEACH, Fla. (WSVN) -- A wine store owner has released surveillance footage in hopes of finding the bandit who stole an irreplaceable bottle of wine. Surveillance video shows a crook stealing a bottle of wine valued for over $650 at W Wine Boutique Tuesday night. The owner said this is a painful loss because the bottle of wine is so rare it cannot be replaced. "The thing I really hope for is that he did not open it and drink it," Eddy Le Garrec said. Surveillance video shows the crook taking one bottle of wine from the cellar and replacing the pricey wine, then walking out.Because of the high value of the wine, the bandit faces felony charges. If convicted he could face up to five years behind bars.
REWARD 1 bottle of Cristal ChampagneIf you have any information on this crime, call Miami-Dade Crime Stoppers at 305-471-TIPS. Remember, you can always remain anonymous, and you may be eligible for a reward.
Watch the videohttp://www.wsvn.com/news/articles/local/MI134130/
Sunday, October 4, 2009
"Beefy" veggie tacos
These are some very easy vegetarian tacos to put together on a weeknight. Add a side of rice and you're set!
Ingredients
5 flour tortillas
1 can black beans, drained and washed
1 cup Smart Ground original veggie protein crumbles
1/2 zucchinini, sliced in thin strips lengthwise
1/4 cup frozen corn
1/2 packet of McCormick taco seasoning mix
1 tbsp vegetable oil
Instructions
Heat the vegetable oil in a medium heat pan and add the Smart Ground. Break up the Smart Ground crumbles, cook and stir for 3 minutes. Add the zucchini and corn until they are softened. Add he black beans and seasoning mix. Turn the heat to very low. Add the tortillas to a stove grill or clean pan over medium heat. Place 1/2 cup of mix in each tortilla and serve immediately.
Ingredients
5 flour tortillas
1 can black beans, drained and washed
1 cup Smart Ground original veggie protein crumbles
1/2 zucchinini, sliced in thin strips lengthwise
1/4 cup frozen corn
1/2 packet of McCormick taco seasoning mix
1 tbsp vegetable oil
Instructions
Heat the vegetable oil in a medium heat pan and add the Smart Ground. Break up the Smart Ground crumbles, cook and stir for 3 minutes. Add the zucchini and corn until they are softened. Add he black beans and seasoning mix. Turn the heat to very low. Add the tortillas to a stove grill or clean pan over medium heat. Place 1/2 cup of mix in each tortilla and serve immediately.
Wednesday, July 22, 2009
Spicy Noodles
I was at a complete loss on what to do about dinner. Order out? No. Go grocery shopping to prepare a meal? Not today. Actually leave the house after a busy day? I don't think so. I had a bag of frozen veggies, lots of condiments, and I found some rice noodles I completely forgot about. Yay! A delicious dinner ended up as the result after a quick consultation with www.cooksillustrated.com (um, ok, not a private consultation…I just looked up different rice noodle recipes to get an idea of which condiments to use). To turn this into a vegetarian meal, don't add the fish sauce. So, here’s my creation that resulted out of total laziness.
4-6 oz. rice noodles (I used Annie Chun’s Maifun Rice Noodles)
1 tbsp. sesame oil
2 tbsp. soy sauce
1 tbsp. red cooking wine
1 tbsp. rice vinegar
1 tsp. fish sauce
1 tbsp. powdered ginger
3 cloves garlic, minced
1 tsp. red pepper flakes
1 bag frozen vegetables
4 quarts of water
Bring the 4 quarts of water to a boil and then add the noodles for 3-4 minutes. Meanwhile, heat the sesame oil and garlic over medium heat and add the frozen vegetables and heat until the vegetables are soft, about 8 minutes. Add the remaining ingredients. Drain the noodles and add to the vegetables. Mix the noodles thoroughly with the vegetables, about 3-5 minutes.
4-6 oz. rice noodles (I used Annie Chun’s Maifun Rice Noodles)
1 tbsp. sesame oil
2 tbsp. soy sauce
1 tbsp. red cooking wine
1 tbsp. rice vinegar
1 tsp. fish sauce
1 tbsp. powdered ginger
3 cloves garlic, minced
1 tsp. red pepper flakes
1 bag frozen vegetables
4 quarts of water
Bring the 4 quarts of water to a boil and then add the noodles for 3-4 minutes. Meanwhile, heat the sesame oil and garlic over medium heat and add the frozen vegetables and heat until the vegetables are soft, about 8 minutes. Add the remaining ingredients. Drain the noodles and add to the vegetables. Mix the noodles thoroughly with the vegetables, about 3-5 minutes.
Monday, July 20, 2009
A nice fruity wine
Sauvignon Blanc is one of my favorites because it usually complements a good variety of foods. I stopped by my favorite wine store, W Wine Boutique, to pick up a bottle for dinner. On a whim, I chose a bottle of 2008 Dashwood Sauvignon Blanc. I was very pleasantly surprised upon discovering that it was very fruity, crisp, and is fantastic all by itself. Don't get me wrong, the fruit was not overwhelming--just a nice pop in your mouth. At less than $15, it was a real treat and perfect for the summer heat!
Friday, July 17, 2009
Mish Mash
This ended up tasting pretty good even though I just made it up by taking out all the vegetables we had in the refrigerator and cupboard. The flavors are similar to black bean soup, which was my original thought, but then I decided I didn't want soup tonight...too hot outside.
Ingredients
1 cup white basmati rice
1 can black beans, rinsed and drained
2 zucchini, chopped
1 onion, chopped
2 cloves garlic, minced
1 carton mushrooms, sliced
1 can chopped tomatoes
1 tablespoon olive oil
1 tablespoon oregano
1 tsp chili powder
Dash of cayenne pepper
2 1/2 cups water
Salt and pepper to taste
Instructions
Heat the olive oil in a pot. Add the garlic and onion and heat for 3 minutes. Add the zucchini, tomoatoes, and black beans. Add salt, pepper, and oregano. Add the mushrooms and stir all the ingredients together until the mushrooms begin to soften. Add the rice, water, salt, pepper, chili powder, and cayenne pepper and mix well. Cover the pot and cook until the water is absorbed, about 10-15 minutes.
Ingredients
1 cup white basmati rice
1 can black beans, rinsed and drained
2 zucchini, chopped
1 onion, chopped
2 cloves garlic, minced
1 carton mushrooms, sliced
1 can chopped tomatoes
1 tablespoon olive oil
1 tablespoon oregano
1 tsp chili powder
Dash of cayenne pepper
2 1/2 cups water
Salt and pepper to taste
Instructions
Heat the olive oil in a pot. Add the garlic and onion and heat for 3 minutes. Add the zucchini, tomoatoes, and black beans. Add salt, pepper, and oregano. Add the mushrooms and stir all the ingredients together until the mushrooms begin to soften. Add the rice, water, salt, pepper, chili powder, and cayenne pepper and mix well. Cover the pot and cook until the water is absorbed, about 10-15 minutes.
Sunday, July 12, 2009
One Sumo
Mr. M loves this new place on Biscayne next to Chop Shop (a barber shop) and Le Cafe. This weekend, I finally went with him. It's called One Sumo and they have an amazing selection of smoothies and teriyaki dishes. The smoothies are nicely categorized so you know whether it's meant for a pre or post-workout boost.
I had the Acai for Me smoothie which was delicious and filling. I also had a salad with teriyaki chicken. The chicken wasn't overloaded with teriyaki sauce and the salad was accompanied by a delicious dressing. Mr. M had the Hawaiian smoothie and the steak teriyaki platter with rice and veggies. We were both very happy campers with our healthy AND tasty lunch.
The food was made to order in the open kitchen, which always makes me feel a little better. The space is pretty big and we were the only ones eating there, but there was a steady stream of what seemed like regular customers the entire time we were there.
I don't think One Sumo has a website yet, but it's located at 7281 Biscayne Boulevard. Check it out!
I had the Acai for Me smoothie which was delicious and filling. I also had a salad with teriyaki chicken. The chicken wasn't overloaded with teriyaki sauce and the salad was accompanied by a delicious dressing. Mr. M had the Hawaiian smoothie and the steak teriyaki platter with rice and veggies. We were both very happy campers with our healthy AND tasty lunch.
The food was made to order in the open kitchen, which always makes me feel a little better. The space is pretty big and we were the only ones eating there, but there was a steady stream of what seemed like regular customers the entire time we were there.
I don't think One Sumo has a website yet, but it's located at 7281 Biscayne Boulevard. Check it out!
Wednesday, July 8, 2009
Abe's Salsa
My dad is a great cook and this is his salsa recipe. I finally decided to share it with the world! All I have to say is, it's fantastic and that jarred supermarket stuff just doesn't compare.
Ingredients
5 tomatoes, diced
1 tbsp vegetable oil
1 large onion (you can use 2 medium ones also), finely chopped
3 cloves of garlic, diced
1 serrano pepper, diced and seeded (this is for a mild version--use 2 or leave in some seeds if you like it spicy)
1 small can tomato paste
1/4 cup (or less) of water
Salt and pepper to taste
Instructions
Heat the olive oil over medium heat in a pot. Add the onion, garlic, and serrano pepper and stir continuously until the onion is translucent. Add some salt while these ingredients are cooking. Do not let these ingredients brown. Add the tomatoes and tomatoes and stir to mix with the other ingredients. Add the water a dash at a time as needed. The salsa should be thick and not watery. Add some pepper to taste. Continue stirring over the medium heat for another 5 minutes. Let the salsa cool and enjoy with some tortilla chips and whatever else you like to eat with salsa!
Ingredients
5 tomatoes, diced
1 tbsp vegetable oil
1 large onion (you can use 2 medium ones also), finely chopped
3 cloves of garlic, diced
1 serrano pepper, diced and seeded (this is for a mild version--use 2 or leave in some seeds if you like it spicy)
1 small can tomato paste
1/4 cup (or less) of water
Salt and pepper to taste
Instructions
Heat the olive oil over medium heat in a pot. Add the onion, garlic, and serrano pepper and stir continuously until the onion is translucent. Add some salt while these ingredients are cooking. Do not let these ingredients brown. Add the tomatoes and tomatoes and stir to mix with the other ingredients. Add the water a dash at a time as needed. The salsa should be thick and not watery. Add some pepper to taste. Continue stirring over the medium heat for another 5 minutes. Let the salsa cool and enjoy with some tortilla chips and whatever else you like to eat with salsa!
Sunday, July 5, 2009
Plum Tomato Appetizer
I prepared these for a 4th of July bash and they were light, tasty, and great for a hot day. A big plus is they are super-easy to make. I found the recipe on epicurious.com which says the original recipe came from Bon Appetit. You can get very creative with this appetizer and add different flavors or let the tomatoes take center stage. Enjoy!
Ingredients
12 plum tomatoes, sliced in half lengthwise
1-2 tbsp olive oil
Salt and pepper
1 5.3 oz. container of herbed goat cheese, marinated mozzarella, pesto, or any other kind of filling you like
Instructions
Preheat the oven to 400 degrees. Spread the tomatoes on a cooking sheet lined with foil or well oiled. Sprinkle the tomatoes with salt and pepper, then drizzle them with olive oil. Use an oil dispenser or spray can so you don't soak the tomatoes or else they will come out too soggy. Roast the tomatoes in the oven for 40-50 minutes, then let them completely cool. Spoon your fillings into the tomatoes and serve! So easy!
Ingredients
12 plum tomatoes, sliced in half lengthwise
1-2 tbsp olive oil
Salt and pepper
1 5.3 oz. container of herbed goat cheese, marinated mozzarella, pesto, or any other kind of filling you like
Instructions
Preheat the oven to 400 degrees. Spread the tomatoes on a cooking sheet lined with foil or well oiled. Sprinkle the tomatoes with salt and pepper, then drizzle them with olive oil. Use an oil dispenser or spray can so you don't soak the tomatoes or else they will come out too soggy. Roast the tomatoes in the oven for 40-50 minutes, then let them completely cool. Spoon your fillings into the tomatoes and serve! So easy!
Thursday, July 2, 2009
Rigatoni with mushrooms, peas and "sausage"
This was a very easy weeknight pasta dinner without a sauce. The sausage patties are already loaded with flavor, so this doesn't require much extra seasoning.
Ingredients
3/4 box of rigatoni, cooked and drained
1 carton of button mushrooms, sliced
1 cup frozen peas
4 morningstar farms "sausage" patties, cut into bite size pieces
2 tbsp olive oil
Salt and pepper to taste
Instructions
Heat 1 tbsp of olive oil in a large pan and add the sliced mushrooms. Cook until the mushrooms begin to change color and shrink. Add the frozen peas and cook for 1 minute. Add the "sausage" patties and cook for another 3 minutes. Add the rigatoni, remaining tbsp of olive oil, salt, and pepper. Stir to thoroughly to mix the ingredients together over medium heat for another 3-5 minutes.
Ingredients
3/4 box of rigatoni, cooked and drained
1 carton of button mushrooms, sliced
1 cup frozen peas
4 morningstar farms "sausage" patties, cut into bite size pieces
2 tbsp olive oil
Salt and pepper to taste
Instructions
Heat 1 tbsp of olive oil in a large pan and add the sliced mushrooms. Cook until the mushrooms begin to change color and shrink. Add the frozen peas and cook for 1 minute. Add the "sausage" patties and cook for another 3 minutes. Add the rigatoni, remaining tbsp of olive oil, salt, and pepper. Stir to thoroughly to mix the ingredients together over medium heat for another 3-5 minutes.
Friday, June 26, 2009
Quinoa pasta
I picked up some Ancient Harvest Quinoa Garden Pagodas (gluten-free pasta) thinking I had pasta sauce at home. I got home and oops, no pasta sauce. After looking through my cupboard a little more and wondering what I was going to do about dinner, I decided to start cooking the pasta anyway and then put together a pretty decent dinner with a salad on the side. Of course, I used my favorite dressing, Annie's Organic Goddess Dressing.
Ingredients
1 box quinoa garden pagodas
1 can diced tomatoes, drained
2 cloves garlic, minced
1 small onion, chopped
2 boca or veggie burger patties, chopped
8 cups of water
1 tsp olive oil
Instructions
Bring the water to a boil and add the pasta. While the pasta is cooking for 8-9 minutes, heat some olive oil in a pan and add the veggie patty. Cook on each side for about 3 minutes and then cut into bite size pieces. Add the garlic and onion. Drain the pasta and add to the pan with the veggie patty, garlic, and onion. Add the tomotoes and continue cooking for about 2-3 minutes.
Ingredients
1 box quinoa garden pagodas
1 can diced tomatoes, drained
2 cloves garlic, minced
1 small onion, chopped
2 boca or veggie burger patties, chopped
8 cups of water
1 tsp olive oil
Instructions
Bring the water to a boil and add the pasta. While the pasta is cooking for 8-9 minutes, heat some olive oil in a pan and add the veggie patty. Cook on each side for about 3 minutes and then cut into bite size pieces. Add the garlic and onion. Drain the pasta and add to the pan with the veggie patty, garlic, and onion. Add the tomotoes and continue cooking for about 2-3 minutes.
Saturday, June 20, 2009
Chard & Chickpeas
I got the Veganomicon cookbook and love, and I mean love it! Some of the recipes are too complex and time consuming for me, but the essence of them and the flavor combinations inspire me to simplify the recipes while maintaining the original concept and flavor. So, this recipe originally should take 65 minutes. Um, 65 minutes? No thank you. I ended up making the version below on the day we had some serious flash flooding on South Beach...I had to walk through knee deep water to get to my front door! Of course, we lost power, so I was in a rush to finish dinner before it got dark outside.
Ingredients
2 cups basmati rice
1 tbsp. Olive oil
1 small onion, diced
1 clove garlic, diced
1/2 tsp. cumin
1 large bunch of fresh dill, stems removed and chopped
1 large bunch of chard, stems removed and chopped
2 cans of chickpeas, drained and rinsed
3 cups water
1 tsp. lemon zest
Juice of 1 lemon
1/2 tsp. cayenne
Salt and pepper to taste
Instructions
Heat the olive oil in a pot, add the garlic and onion and heat until garlic is translucent. Add the rice and water. Cover the pot and bring to a boil. Add the dill, cumin, cayenne, lemon zest, lemon juice, and salt and peppper. Let the ingredients cook together for about 5 minutes, then add the chickpeas and chard and cook until the rice is done over medium heat (about 10-15 minutes). This is a great stand alone dish and serves about 6, so it makes a great lunch and snack for the next couple of days if you're not cooking for a group!
Ingredients
2 cups basmati rice
1 tbsp. Olive oil
1 small onion, diced
1 clove garlic, diced
1/2 tsp. cumin
1 large bunch of fresh dill, stems removed and chopped
1 large bunch of chard, stems removed and chopped
2 cans of chickpeas, drained and rinsed
3 cups water
1 tsp. lemon zest
Juice of 1 lemon
1/2 tsp. cayenne
Salt and pepper to taste
Instructions
Heat the olive oil in a pot, add the garlic and onion and heat until garlic is translucent. Add the rice and water. Cover the pot and bring to a boil. Add the dill, cumin, cayenne, lemon zest, lemon juice, and salt and peppper. Let the ingredients cook together for about 5 minutes, then add the chickpeas and chard and cook until the rice is done over medium heat (about 10-15 minutes). This is a great stand alone dish and serves about 6, so it makes a great lunch and snack for the next couple of days if you're not cooking for a group!
Sunday, April 26, 2009
Kitchari
This is my first time eating mung beans. I did not know what to expect and was pleasantly surprised! Kitchari is all I ate for 2 days of a detox and felt really great during the detox. I think I'll eat this even when I'm not detoxing!
Ingredients
1 cup yellow mung beans
1 cup long grain brown rice
6 cups water
1 inch fresh ginger, minced
2 cloves of garlic, minced
1/4 tsp asofetida
1 tsp cumin
1 tsp coriander
1 tsp turmeric
4 tbsp ghee or oil
Instructions
Heat the oil in the pot. Add the ginger and garlic for 1 minute. Add the rice, mung beans, and water. Stir in the spices, cover and cook for 15-20 minutes. The rice and mung beans should be soft, but the mixture should still be somewhat soupy.
Ingredients
1 cup yellow mung beans
1 cup long grain brown rice
6 cups water
1 inch fresh ginger, minced
2 cloves of garlic, minced
1/4 tsp asofetida
1 tsp cumin
1 tsp coriander
1 tsp turmeric
4 tbsp ghee or oil
Instructions
Heat the oil in the pot. Add the ginger and garlic for 1 minute. Add the rice, mung beans, and water. Stir in the spices, cover and cook for 15-20 minutes. The rice and mung beans should be soft, but the mixture should still be somewhat soupy.
Saturday, April 11, 2009
Vegan Carrot Ginger Soup
This recipe was also inspired by my quest to detox without going nuts. This soup may taste very plain to some, but if you find that to be a problem, just add more ginger and I promise you will get more bite!
Ingredients
3 cups carrots, minced
4 1/2 cups water (or more if you want the soup to not be so thick)
2 inches fresh ginger, peeled and grated
salt and pepper to taste
Instructions
Bring the water to a boil and add the carrots and half the ginger. Cook on high for 15-20 minutes or until the carrots are soft. Transfer ingredients to a blender and blend on medium speed. As you are transfering the ingredients to the blender and you have a lot of liquid sitting on top, but prefer a thicker soup, remove some the liquid and add it back in as needed in order to reach the consistency you prefer. Add the remaining ginger and salt and pepper to the ingredients in the blender while blending. Transfer back to the pot and reheat if necessary or serve directly from the blender. If this is still too bland for you, add some powdered ginger and more pepper.
Ingredients
3 cups carrots, minced
4 1/2 cups water (or more if you want the soup to not be so thick)
2 inches fresh ginger, peeled and grated
salt and pepper to taste
Instructions
Bring the water to a boil and add the carrots and half the ginger. Cook on high for 15-20 minutes or until the carrots are soft. Transfer ingredients to a blender and blend on medium speed. As you are transfering the ingredients to the blender and you have a lot of liquid sitting on top, but prefer a thicker soup, remove some the liquid and add it back in as needed in order to reach the consistency you prefer. Add the remaining ginger and salt and pepper to the ingredients in the blender while blending. Transfer back to the pot and reheat if necessary or serve directly from the blender. If this is still too bland for you, add some powdered ginger and more pepper.
Saturday, April 4, 2009
Whiting with Sorrel Tomato Sauce
One of my co-workers had a lot of extra fresh herbs which she was gracious enough to share with me because she was on her way out of town. One of those herbs was sorrel...which I had never heard of, much less used in my cooking. I looked for recipes on the internet and didn't have all the ingredients for any recipe in particular, but very close to one from the Congo region, so I ended up making the fish with a tomato sorrel sauce. The recipe called for 1 small can of tomato paste, but all I had was pasta sauce, so I used that instead. My co-worker also gave me some gorgeous (and delicious) red and yellow baby tomatoes that I used for the sauce.
Ingredients
2 lbs. whiting fish
1 pint baby tomatoes, halved
1 bunch sorrel, chopped with stems removed
1 tsp nutmeg
2 shallots, minced
1 jalapeno pepper, sliced and seeds removed
1 bay leaf
1 cup pasta sauce
1 1/2 cups water
4 tablespoons olive oil
salt and pepper to taste
Instructions
Heat 2 tbps. of the olive oil in a pan, fry the fish until cooked through, and set aside. Heat the remaining 2 tbsps. of olive oil and add the shallots and jalapeno pepper in the pan until the shallots are cooked through. Add the tomatoes, pasta sauce, and half the water. Bring the sauce to a boil and simmer, slowly adding water to keep the sauce smoothe. Stir in the sorrel, bay leaf, nutmeg, and fish. Cook over medium heat for 10 minutes and serve hot over rice or quinoa. I couldn't get the fish into the sauce in one piece, so I ended up with the fish all broken up, but it was still delicious and looked more like a stew by the time it was done. Enjoy!
Ingredients
2 lbs. whiting fish
1 pint baby tomatoes, halved
1 bunch sorrel, chopped with stems removed
1 tsp nutmeg
2 shallots, minced
1 jalapeno pepper, sliced and seeds removed
1 bay leaf
1 cup pasta sauce
1 1/2 cups water
4 tablespoons olive oil
salt and pepper to taste
Instructions
Heat 2 tbps. of the olive oil in a pan, fry the fish until cooked through, and set aside. Heat the remaining 2 tbsps. of olive oil and add the shallots and jalapeno pepper in the pan until the shallots are cooked through. Add the tomatoes, pasta sauce, and half the water. Bring the sauce to a boil and simmer, slowly adding water to keep the sauce smoothe. Stir in the sorrel, bay leaf, nutmeg, and fish. Cook over medium heat for 10 minutes and serve hot over rice or quinoa. I couldn't get the fish into the sauce in one piece, so I ended up with the fish all broken up, but it was still delicious and looked more like a stew by the time it was done. Enjoy!
Saturday, March 28, 2009
Quinoa breakfast
I'm planning out a detox and got this idea from the March issue of Yoga Journal. Before this, I had only used quinoa as substitute for rice, but now I know it's also a great substitute for oatmeal during a detox. 1 cup of quinoa cooked is good for at least 3-4 servings
Ingredients
1 cup quinoa
2 cups water
handful golden raisins
handful raw almonds
1 tbsp. flax oil
Instructions
Rinse the quinoa using a strainer. Bring the water to a boil. Add the quinoa and cook until all the water is absorbed. Put some quinoa in a bowl and stir in the flax oil. Add the golden raisins and almonds and mix.
Ingredients
1 cup quinoa
2 cups water
handful golden raisins
handful raw almonds
1 tbsp. flax oil
Instructions
Rinse the quinoa using a strainer. Bring the water to a boil. Add the quinoa and cook until all the water is absorbed. Put some quinoa in a bowl and stir in the flax oil. Add the golden raisins and almonds and mix.
Sunday, March 22, 2009
Flounder
This is very easy and delicious...a perfect Sunday night dinner.
Ingredients
2 filet of flounder
1 zucchini, sliced into strips
1 bunch green chard, roughly chopped
2 green onions, diced
2 lemons
salt and pepper
Instructions
Preheat oven to 400 degrees. Divide the chard onto two large sheets of aluminum foil. Salt and pepper the fish and place on top of the chard. Squeeze the juice of the lemons over the flounder (1 lemon per filet). Place the zucchini on the sides of each flounder filet. Sprinkle the green onions on top of the fish. Fold the foil over to make 2 little packets of the fish with all the ingredients inside. Place on a baking sheet and bake for about 20 minutes.
Ingredients
2 filet of flounder
1 zucchini, sliced into strips
1 bunch green chard, roughly chopped
2 green onions, diced
2 lemons
salt and pepper
Instructions
Preheat oven to 400 degrees. Divide the chard onto two large sheets of aluminum foil. Salt and pepper the fish and place on top of the chard. Squeeze the juice of the lemons over the flounder (1 lemon per filet). Place the zucchini on the sides of each flounder filet. Sprinkle the green onions on top of the fish. Fold the foil over to make 2 little packets of the fish with all the ingredients inside. Place on a baking sheet and bake for about 20 minutes.
Saturday, March 14, 2009
Vegan Pepper Pot Soup
The recipe that inspired this called for hours of soaking bones and making a beef stock. Not only do I not have time to do that, but I don't really enjoy handling red meat. So, here is a lovely vegan version that is really quick and very satisfying.
Ingredients
2 quarts water
1 cup okra, sliced
1 carrot, sliced diagonally
2 celery sticks, chopped
1 red bell pepper, chopped
1 cup vegetable stock
3 small tomatoes, chopped
1/2 tsp. cayenne pepper
1 tsp. sea salt
1 tbsp. pepper
Instructions
Bring the water to a boil with some sea salt. Add the carrot, celery, okra, bell pepper, pepper, and cayenne pepper. Let everything simmer for about 5 mintues and ad the vegetable stock. Simmer another 5 minutes and add the tomoates. Simmer another5-8 minutes and serve hot.
Ingredients
2 quarts water
1 cup okra, sliced
1 carrot, sliced diagonally
2 celery sticks, chopped
1 red bell pepper, chopped
1 cup vegetable stock
3 small tomatoes, chopped
1/2 tsp. cayenne pepper
1 tsp. sea salt
1 tbsp. pepper
Instructions
Bring the water to a boil with some sea salt. Add the carrot, celery, okra, bell pepper, pepper, and cayenne pepper. Let everything simmer for about 5 mintues and ad the vegetable stock. Simmer another 5 minutes and add the tomoates. Simmer another5-8 minutes and serve hot.
Saturday, March 7, 2009
Soy ginger trout
I bought some fresh trout without thinking about what I was going to do with it. I happened to have some fresh ginger, soy sauce, and bok choy when I got home, so this was the result. It was really good.
Ingredients
2 filet of trout
Greens from 2 heads of bok choy, roughly chopped
4 tablespoons soy sauce
1 large piece of fresh ginger, peeled and grated
salt and pepper
Instructions
Preheat oven to 375 degrees. Divide the greens onto two large sheets of aluminum foil. Salt and pepper the fish and place on top of the greens. Sprinkle half of the the freshly grated ginger over each piece of fish and add 2 tbsp of soy sauce over each fish. Fold the foil over to make 2 little packets of the fish with all the ingredients inside. Place on a baking sheet and bake for about 10-12 minutes. The fish should be fully cooked, but still moist and the greens should be wilted and bright green. Enjoy wth a side of rice!
Ingredients
2 filet of trout
Greens from 2 heads of bok choy, roughly chopped
4 tablespoons soy sauce
1 large piece of fresh ginger, peeled and grated
salt and pepper
Instructions
Preheat oven to 375 degrees. Divide the greens onto two large sheets of aluminum foil. Salt and pepper the fish and place on top of the greens. Sprinkle half of the the freshly grated ginger over each piece of fish and add 2 tbsp of soy sauce over each fish. Fold the foil over to make 2 little packets of the fish with all the ingredients inside. Place on a baking sheet and bake for about 10-12 minutes. The fish should be fully cooked, but still moist and the greens should be wilted and bright green. Enjoy wth a side of rice!
Wednesday, February 18, 2009
Jalfrezi veggies & tofu
I stopped by Apple A Day after yoga the other day and came across a jar of Jalfrezi sauce by Seeds of Change. I had never tried or heard of it, but it sounded really good--fenugreek, cardamom, and turmeric. I found out that jalfrezi is a type of Indian curry used for stir fry. The instructions are simple enough too--just throw it on your tofu or meat once it's cooked and let it simmer with the sauce for 10 minutes. It turned out to be delicious and now I stop and pick up a jar every weekend.
Ingredients
1 jar Seeds of Change jalfrezi simmer sauce
1 package firm tofu
2 carrots, chopped diagonally
2 celery stems, chopped
1/2 onion, diced
1 zucchini, cubed
Olive oil
Instructions
Heat the oil in a pan over medium heat. Add the onion and cook until translucent. Add the carrots, celery, and zucchini and cook until the carrots are almost soft. Add the tofu and jalfrezi sauce and simmer for 10 minutes. Serve over rice and enjoy!
Ingredients
1 jar Seeds of Change jalfrezi simmer sauce
1 package firm tofu
2 carrots, chopped diagonally
2 celery stems, chopped
1/2 onion, diced
1 zucchini, cubed
Olive oil
Instructions
Heat the oil in a pan over medium heat. Add the onion and cook until translucent. Add the carrots, celery, and zucchini and cook until the carrots are almost soft. Add the tofu and jalfrezi sauce and simmer for 10 minutes. Serve over rice and enjoy!
Wednesday, February 11, 2009
Kale!
I like kale and I've been using it a lot more these last couple months. This creation came about when I wanted light and healthy lunch on a cold (Miami cold, that is) Saturday afternoon. I also discovered that throwing in some kale at the end of cooking a soup or any sauteed veggie dish will add the extra leafy green goodness oompf and heartiness.
Ingredients
1 bunch kale
8 oz. sliced white mushrooms
1/2 carton firm tofu, cubed
Olive oil
Salt and pepper
1 tsp. thyme
1/2 tsp. sage
Instructions
Spray some olive oil in a large pan. Add the tofu and cook for 3 minutes, turning occasionally. Addthe mushrooms, salt, pepper, thyme, and sage. Cook until the mushrooms begin to cook down. Add the kale and continue cooking until the kale is wilted and the mushrooms are done. Enjoy!
Ingredients
1 bunch kale
8 oz. sliced white mushrooms
1/2 carton firm tofu, cubed
Olive oil
Salt and pepper
1 tsp. thyme
1/2 tsp. sage
Instructions
Spray some olive oil in a large pan. Add the tofu and cook for 3 minutes, turning occasionally. Addthe mushrooms, salt, pepper, thyme, and sage. Cook until the mushrooms begin to cook down. Add the kale and continue cooking until the kale is wilted and the mushrooms are done. Enjoy!
Thursday, February 5, 2009
Tandoori Chicken
You may or may not know that it is REALLY hard to find good Indian food in Miami. My favorite Indian restaurant, Renaisa, closed a while ago. So, I've taken matters into my own hands. Mr. M's favorite dish is Tandoori Chicken, so here is what I did for my first attempt. I used Arora Creations Tandoori Chicken Blend because it has all the spices I was unable to find separately. You can find the the Arora blend at Norman Brothers in South Miami.
Ingredients
1 package boneless and skinless chicken cutlets
1/2 cup plain yogurt
1/2 cup extra virgin olive oil
1/2 cup white wine vinegar (you are supposed to use plain distilled vinegar, but I didn't have any and didn't feel like going to Publix)
1 package Arora Creations Tandoori Chicken Blend
1 large oninon, cut into large pieces
Instructions
Preheat oven to 450 degrees. Combine the yogurt, olive oil, vinegar, and Arora blend in a large glass bowl. Use a knife to make a few small slits in the chicken. Mix well and then add the chicken breasts one at a time making sure each one gets completely covered with the mix. Cover the bowl and refrigerate for 8 hours (up to 24 hours). After marinating the chicken, remove the chicken from the bowl, remove each chicken breast from the bowl and squeeze out any excess marinade. Place each breast on a greased oven pan after squeezing. Cook for 15 minutes and turn each chicken breast over once. Place the onion pieces on the baking sheet over the chicken. Continue cooking until done, about another 20-30 minutes. Serve with basmati rice.
Ingredients
1 package boneless and skinless chicken cutlets
1/2 cup plain yogurt
1/2 cup extra virgin olive oil
1/2 cup white wine vinegar (you are supposed to use plain distilled vinegar, but I didn't have any and didn't feel like going to Publix)
1 package Arora Creations Tandoori Chicken Blend
1 large oninon, cut into large pieces
Instructions
Preheat oven to 450 degrees. Combine the yogurt, olive oil, vinegar, and Arora blend in a large glass bowl. Use a knife to make a few small slits in the chicken. Mix well and then add the chicken breasts one at a time making sure each one gets completely covered with the mix. Cover the bowl and refrigerate for 8 hours (up to 24 hours). After marinating the chicken, remove the chicken from the bowl, remove each chicken breast from the bowl and squeeze out any excess marinade. Place each breast on a greased oven pan after squeezing. Cook for 15 minutes and turn each chicken breast over once. Place the onion pieces on the baking sheet over the chicken. Continue cooking until done, about another 20-30 minutes. Serve with basmati rice.
Saturday, January 31, 2009
Veggie Egg White Scramble
Egg whites sound really boring, don't they? They are so healthy though! In the past, I would make my egg whites with just spinach and salt and pepper, which is fine, but can get really boring. I decided to mix it up a bit using all the veggies in my refrigerator at the moment and come up with this great breakfast!
Ingredients
1 small carton of Egg whites
1 zucchini, choped into small pieces
2 green onions, diced
1/2 bell pepper (any color), diced
1/2 cup white mushrooms, sliced
3/4 cup black beans
1/2 cup canned diced tomatoes, drained
Olive oil
Sea salt and black pepper
Pinch of basil
Pinch of thyme
Instructions
Heat the olive oil over medium heat and add the green onion, zucchini, and bell pepper. Cook for 2 minutes and add the mushrooms. Continue cooking until the zucchini and bell pepper are soft, about another 3 minutes. Add the egg whites just until they cover the veggies. Add salt, pepper, basil, and thyme. Cook for about 2 minutes, scrambling everything together. Add the black beans and tomatoes and cook for another 3 minutes or until the egg whites are completely done. This should serve 3-4.
Ingredients
1 small carton of Egg whites
1 zucchini, choped into small pieces
2 green onions, diced
1/2 bell pepper (any color), diced
1/2 cup white mushrooms, sliced
3/4 cup black beans
1/2 cup canned diced tomatoes, drained
Olive oil
Sea salt and black pepper
Pinch of basil
Pinch of thyme
Instructions
Heat the olive oil over medium heat and add the green onion, zucchini, and bell pepper. Cook for 2 minutes and add the mushrooms. Continue cooking until the zucchini and bell pepper are soft, about another 3 minutes. Add the egg whites just until they cover the veggies. Add salt, pepper, basil, and thyme. Cook for about 2 minutes, scrambling everything together. Add the black beans and tomatoes and cook for another 3 minutes or until the egg whites are completely done. This should serve 3-4.
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