Ingredients
1 zucchini
2 portabella mushrooms
olive oil
1 tbsp. soy sauce
Directions
Thinly slice the zucchini. Cut the mushrooms into 1/2 inch cubes. Heat some olive oil in pan over medium heat. Add the zucchini and cook for 5 minutes, stirring occasionally. Add the mushrooms and soy sauce. Continue cooking until the mushrooms soften (about 5 minutes). Enjoy as a side!
Saturday, November 8, 2008
Healthier Chicken Tenders
These chicken tenders are a great alternative to the greasy and bad-carb super-processed chicken tenders from the frozen aisle or fast food joint. Enjoy these with your favorite dipping sauce with a lot less guilt!
Ingredients
1 lb. chicken filets, sliced 2 in. wide
2 whole wheat pitas
1 tsp. dry oregano
1/2 tsp. dry sage
olive oil
salt
pepper
Directions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Lightly toast the pitas in the toaster or toaster oven until they are crisp. Use a food processor or blender to turn the pitas into the bread crumbs to coat your chicken. Combine the ground pitas, oregano, and sage in a medium size bowl. Brush the chicken with olive oil and sprinkle a little salt and pepper over each piece. Place the chicken pieces one at a time in the bowl, cover with the pita and herb mixture, and place on the baking sheet. Place in the oven for 25 minutes, turn each piece using tongs, and continue cooking for another 20 minutes.
Ingredients
1 lb. chicken filets, sliced 2 in. wide
2 whole wheat pitas
1 tsp. dry oregano
1/2 tsp. dry sage
olive oil
salt
pepper
Directions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Lightly toast the pitas in the toaster or toaster oven until they are crisp. Use a food processor or blender to turn the pitas into the bread crumbs to coat your chicken. Combine the ground pitas, oregano, and sage in a medium size bowl. Brush the chicken with olive oil and sprinkle a little salt and pepper over each piece. Place the chicken pieces one at a time in the bowl, cover with the pita and herb mixture, and place on the baking sheet. Place in the oven for 25 minutes, turn each piece using tongs, and continue cooking for another 20 minutes.
Thursday, October 2, 2008
Vibacious Tilapia
When Mr. M and I were in NY visiting his family, his mom made the best tilapia ever! She was kind of enough to share the recipe below.
INGREDIENTS
Tilapia (1 lb. or more)
Garlic powder
Onion powder
AdoboSazon (with cilantro and achiote)
Lime(s)
Olive oil
1 Red bell pepper
1 orange bell pepper
1 yellow bell pepper
Red onion
Sofrito
Garlic clove(s)
Grated ginger (optional)
DIRECTIONS
Vibration cooking method--measurement by hand, eye & vibe. Wash down tilapia fillets in sea salt for about 5 mins and rinse well, and pat dry with paper towels. In a small bowl, season the tilapia with olive oil, garlic & onion powders, adobo, and limes. Gently rub al ingredients in all slices. Let sit a few minutes.
Use a cast iron pan or one of your choosing, adding enough olive oil to cover bottom of pan for a quick pan fry of seasoned talapia slices. Pan fry for 5-6 minutes, turning once. Remove slices from pan.
Add more olive oil, enough to cook down the sofrito, red onion(s), garlic & colorful peppers. Now, you should have a liquid base. Add the ginger. Return talapia slices to the pan, cover & cook over low heat for 10 minutes, adding a little water or wine if needed. Serve over couscous or rice with a salad and feast!
INGREDIENTS
Tilapia (1 lb. or more)
Garlic powder
Onion powder
AdoboSazon (with cilantro and achiote)
Lime(s)
Olive oil
1 Red bell pepper
1 orange bell pepper
1 yellow bell pepper
Red onion
Sofrito
Garlic clove(s)
Grated ginger (optional)
DIRECTIONS
Vibration cooking method--measurement by hand, eye & vibe. Wash down tilapia fillets in sea salt for about 5 mins and rinse well, and pat dry with paper towels. In a small bowl, season the tilapia with olive oil, garlic & onion powders, adobo, and limes. Gently rub al ingredients in all slices. Let sit a few minutes.
Use a cast iron pan or one of your choosing, adding enough olive oil to cover bottom of pan for a quick pan fry of seasoned talapia slices. Pan fry for 5-6 minutes, turning once. Remove slices from pan.
Add more olive oil, enough to cook down the sofrito, red onion(s), garlic & colorful peppers. Now, you should have a liquid base. Add the ginger. Return talapia slices to the pan, cover & cook over low heat for 10 minutes, adding a little water or wine if needed. Serve over couscous or rice with a salad and feast!
Friday, September 5, 2008
Latin American Vegetarian Food
I was in Austin, Texas a couple of weekends ago and went to my favorite restaurant, Mr. Natural. If you are a vegetarian living in Austin, you probably know about Mr. Natural and how they have fantastic lunch specials with lots of yummy vegetarian food.
For those of you who haven't been to Mr. Natural or Austin, you should know that this is THE place for Mexican vegetarian food...even vegans! Since Mexican food is known for lots of cheese and meat, the idea of making it vegetarian might sound disrespectful, but I think everyone deserves to have some good Mexican food. When you really think about it, the staples of Mexican food make it very amenable to vegetarian versions.
Soon after arriving back in Miami I was kind of sad to realize that there isn't much Mexican food here, much less vegetarian Mexican food. Now that I think about it, there aren't many vegetarian options for any type of food from Latin America around here. Then I thought, I know how to cook, what am I talking about???
So, I'm embarking on attempt to make vegetarian and vegan versions of some of my family's and my own recipes as well as any other dishes from Latin America that are begging for a vegetarian version. I'm down for the challenge, so if you have any ideas for dishes to be converted, let me know and stay tuned for the results!
For those of you who haven't been to Mr. Natural or Austin, you should know that this is THE place for Mexican vegetarian food...even vegans! Since Mexican food is known for lots of cheese and meat, the idea of making it vegetarian might sound disrespectful, but I think everyone deserves to have some good Mexican food. When you really think about it, the staples of Mexican food make it very amenable to vegetarian versions.
Soon after arriving back in Miami I was kind of sad to realize that there isn't much Mexican food here, much less vegetarian Mexican food. Now that I think about it, there aren't many vegetarian options for any type of food from Latin America around here. Then I thought, I know how to cook, what am I talking about???
So, I'm embarking on attempt to make vegetarian and vegan versions of some of my family's and my own recipes as well as any other dishes from Latin America that are begging for a vegetarian version. I'm down for the challenge, so if you have any ideas for dishes to be converted, let me know and stay tuned for the results!
Saturday, August 30, 2008
Lazy vegan lunch
This is less of a recipe and more of a strategy for packing a vegan lunch that is easy to prepare the night before and you can stick in the microwave for a few minutes. I think I ate this for lunch 2-3 times a week in law school because it fits nicely in a microwavable container and it doesn't take much to prepare couscous.
Ingredients
1 cup couscous
Water
California vegetable mix or broccoli (frozen)
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Cumin
Nutmeg, pinch
1/2 can Chickpeas
Directions
Bring some water to a boil in a kettle. Put the couscus in a large bowl. When the water is ready, pour the boiling water over the couscous until it is just covered. Add the salt, pepper, cumin, and nutmeg. Stir with a spoon and cover the bowl for about ten minutes. Rinse the chickpeas thoroughly. Spoon the couscous into your tupperware/glad containers you'll pack for lunch along with the chickpeas and the frozen veggies. By lunchtime, the veggies will be defrosted and the spice from the couscous should give everything some flavor. You can always add additional spices on top for more flavor.
Ingredients
1 cup couscous
Water
California vegetable mix or broccoli (frozen)
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Cumin
Nutmeg, pinch
1/2 can Chickpeas
Directions
Bring some water to a boil in a kettle. Put the couscus in a large bowl. When the water is ready, pour the boiling water over the couscous until it is just covered. Add the salt, pepper, cumin, and nutmeg. Stir with a spoon and cover the bowl for about ten minutes. Rinse the chickpeas thoroughly. Spoon the couscous into your tupperware/glad containers you'll pack for lunch along with the chickpeas and the frozen veggies. By lunchtime, the veggies will be defrosted and the spice from the couscous should give everything some flavor. You can always add additional spices on top for more flavor.
Friday, August 29, 2008
Rosemary Citrus Halibut
It took a little experimenting with different ways of preparing this and I think this way keeps the fish moist and helps it absorb the flavors. I think the red pepper flakes give it a nice little kick, but if you don't like spicy food, the flakes are optional.
2 halibut filets
4 tbsp white wine vinegar
2 sprigs fresh rosemary
juice of 2 lemons
zest of 1 lemon
zest of 2 tangerines
2/3 cup olive oil
¼ tsp salt
¼ tsp pepper
1 tsp red pepper flakes
Preheat oven to 350 degrees. Combine the white wine vinegar, rosemary, lemon juice, lemon and tangerine zest, salt, pepper, and red pepper flakes in bowl. Whisk the olive oil in a little at a time and continue whisking until oil is combined well into the other ingredients. Lightly salt and pepper the halibut on both sides.
Heat the halibut over medium heat for 2 minutes on each side. Add the vinaigrette so it surrounds the fish and place in the oven. Baste every 2-3 minutes. Turn the halibut over after 15 minutes and return to oven for another 10 minutes, continuing to baste every 2-3 minutes. Remove from oven and serve immediately.
2 halibut filets
4 tbsp white wine vinegar
2 sprigs fresh rosemary
juice of 2 lemons
zest of 1 lemon
zest of 2 tangerines
2/3 cup olive oil
¼ tsp salt
¼ tsp pepper
1 tsp red pepper flakes
Preheat oven to 350 degrees. Combine the white wine vinegar, rosemary, lemon juice, lemon and tangerine zest, salt, pepper, and red pepper flakes in bowl. Whisk the olive oil in a little at a time and continue whisking until oil is combined well into the other ingredients. Lightly salt and pepper the halibut on both sides.
Heat the halibut over medium heat for 2 minutes on each side. Add the vinaigrette so it surrounds the fish and place in the oven. Baste every 2-3 minutes. Turn the halibut over after 15 minutes and return to oven for another 10 minutes, continuing to baste every 2-3 minutes. Remove from oven and serve immediately.
Tuesday, August 19, 2008
Sushi!
About a month ago I decided I wanted to learn how to make sushi. So ,I went out and got a bamboo mat, sushi rice, nori sheets, and everything else for sushi. My first attempt was a total disaster. For some reason I thought that rolling sushi would be intuitive and easy. Boy was I WRONG. Now I know why Mr. M says some people spend their entire lives learning how to make sushi. I couldn't get the rolling action going and each roll I tried ended up completely falling apart.
So, I googled "how to roll sushi" to get a clue. After reading tons of info I realized that sushi rice requires a special mix of vinegar and sugar to add flavor and that saran wrap on your prep space or covering the bamboo mat makes things so much easier. Luckily my bag of Lundberg sushi rice had a recipe on the back. My next attempt was much more successful and I made it only with cucumbers to save the expense in case this turned out to be another disaster. This attempt was a lot better, but I forgot to make the special sushi rice, so it came out very bland and the rolls were formed, but a little loose.
Third time's a charm? I felt pretty good about actually being able to make a roll, so I bought some avocado and smoked salmon for my third attempt. The rolls didn't fall apart when dipped in soy sauce! I can't claim I'm good at this, but at least my rolls stay together now. There are also a lot of rolling instructions that say to use the bamboo mat instead of your hands to roll, but I can't seem to get it right with that method, so I'm sticking with this method until someone teaches me how to do it differently.
Ingredients
2 cups sushi rice
2 tbsp. sugar
1 tbsp. salt
1/2 cucumber, peeled and thinly sliced
1/2 avocado, thinly sliced
Thinly sliced smoked salmon (or any other fish you want in your roll)
Sesame seeds
Instructions
Rinse the rice in a colander until the water comes out clear. Cook the rice with the water in a pot until all the water is absorbed. When the rice is done, set it aside and let it cool so you don't burn your hands while preparing the sushi rolls. Transfer the rice into a large bowl. DO NOT refrigerate the rice.
In a pan over low-medium heat, mix the rice vinegar, salt, and sugar until the sugar is absorbed. When your rice is cool enough to handle, slowly add the vinegar mixture into the rice with your hands. I tried this with a spoon at first, but it works a lot better if you use your hands.
Next, place a sheet of plastic wrap on a cutting board or whatever flat surface you plan to use to make the rolls. Lay a nori sheet on the board, add a very thin layer of rice, and then sprinkle some sesame seeds on top of the rice. Flip the nori sheet with rice over (the rice should stick to the sheet).
Add a thin line of each filling toward the bottom of the nori sheet. Carefully begin rolling the sheet making sure it's not too loose or too tight so the ingredients don't fall out when you cut the roll. Once you've rolled the sheet, place a bamboo mat over the roll and give it a gentle squeeze to better form the roll. Flip the roll and squeeze with the bamboo mat again. Use a sharp knife to cut the roll into bite size pieces.
So, I googled "how to roll sushi" to get a clue. After reading tons of info I realized that sushi rice requires a special mix of vinegar and sugar to add flavor and that saran wrap on your prep space or covering the bamboo mat makes things so much easier. Luckily my bag of Lundberg sushi rice had a recipe on the back. My next attempt was much more successful and I made it only with cucumbers to save the expense in case this turned out to be another disaster. This attempt was a lot better, but I forgot to make the special sushi rice, so it came out very bland and the rolls were formed, but a little loose.
Third time's a charm? I felt pretty good about actually being able to make a roll, so I bought some avocado and smoked salmon for my third attempt. The rolls didn't fall apart when dipped in soy sauce! I can't claim I'm good at this, but at least my rolls stay together now. There are also a lot of rolling instructions that say to use the bamboo mat instead of your hands to roll, but I can't seem to get it right with that method, so I'm sticking with this method until someone teaches me how to do it differently.
Ingredients
2 cups sushi rice
3 cups water
2 tbsp. rice vinegar
2 tbsp. sugar
1 tbsp. salt
1/2 cucumber, peeled and thinly sliced
1/2 avocado, thinly sliced
Thinly sliced smoked salmon (or any other fish you want in your roll)
Sesame seeds
Instructions
Rinse the rice in a colander until the water comes out clear. Cook the rice with the water in a pot until all the water is absorbed. When the rice is done, set it aside and let it cool so you don't burn your hands while preparing the sushi rolls. Transfer the rice into a large bowl. DO NOT refrigerate the rice.
In a pan over low-medium heat, mix the rice vinegar, salt, and sugar until the sugar is absorbed. When your rice is cool enough to handle, slowly add the vinegar mixture into the rice with your hands. I tried this with a spoon at first, but it works a lot better if you use your hands.
Next, place a sheet of plastic wrap on a cutting board or whatever flat surface you plan to use to make the rolls. Lay a nori sheet on the board, add a very thin layer of rice, and then sprinkle some sesame seeds on top of the rice. Flip the nori sheet with rice over (the rice should stick to the sheet).
Add a thin line of each filling toward the bottom of the nori sheet. Carefully begin rolling the sheet making sure it's not too loose or too tight so the ingredients don't fall out when you cut the roll. Once you've rolled the sheet, place a bamboo mat over the roll and give it a gentle squeeze to better form the roll. Flip the roll and squeeze with the bamboo mat again. Use a sharp knife to cut the roll into bite size pieces.
Thursday, August 14, 2008
Tofu & veggie stir fry
I've always had trouble getting tofu to stir fry with a nice texture. So, this time I looked up how it's done on Cooks Illustrated and learned the secret--cornstarch. A quick dip gives the tofu a nice slightly crunchy texture and makes the tofu so much more enjoyable.
Ingredients
1 package of low fat extra firm tofu, cut into triangles
1/2 cup cornstarch
4 tbsp. soy sauce
1/2 tbsp. granulated sugar
1 clove minced garlic
1 tbsp powdered ginger
1 bag frozen Asian veggie blend
1/2 package lettuce salad mix (I used a 5 lettuce blend)
1 cup thinly sliced carrots
1 tsp. sesame seed oil
2 tbsp. vegetable oil
Instructions
Place the cornstarch in a bowl and dip the tofu triangles in the cornstarch and set aside on a clean plate. Once all the tofu is lightly coated with the cornstarch, heat 1 tbsp. of the vegetable oil in a large pan. Add the tofu and cook for 8 minutes on each side over medium heat. In a separate bowl, mix the 2 tbsp. of soy sauce and sugar. Add the soy sauce and sugar mixture to the tofu and cook the tofu with the mixture for another 3-5 minutes and making sure you coat the tofu.
Remove the tofu and place on plates. Heat the other tsp. of vegetable oil and sesame seed oil in the pan. Place the garlic, frozen veggies, and carrots in the pan and cook for 10 minutes or until the carrots are soft and the other veggies are warm. Add the remaining 2 tbsp. of soy sauce, ginger, and lettuce. Stir continuously until the lettuce wilts and place on the plates with tofu immediately.
Ingredients
1 package of low fat extra firm tofu, cut into triangles
1/2 cup cornstarch
4 tbsp. soy sauce
1/2 tbsp. granulated sugar
1 clove minced garlic
1 tbsp powdered ginger
1 bag frozen Asian veggie blend
1/2 package lettuce salad mix (I used a 5 lettuce blend)
1 cup thinly sliced carrots
1 tsp. sesame seed oil
2 tbsp. vegetable oil
Instructions
Place the cornstarch in a bowl and dip the tofu triangles in the cornstarch and set aside on a clean plate. Once all the tofu is lightly coated with the cornstarch, heat 1 tbsp. of the vegetable oil in a large pan. Add the tofu and cook for 8 minutes on each side over medium heat. In a separate bowl, mix the 2 tbsp. of soy sauce and sugar. Add the soy sauce and sugar mixture to the tofu and cook the tofu with the mixture for another 3-5 minutes and making sure you coat the tofu.
Remove the tofu and place on plates. Heat the other tsp. of vegetable oil and sesame seed oil in the pan. Place the garlic, frozen veggies, and carrots in the pan and cook for 10 minutes or until the carrots are soft and the other veggies are warm. Add the remaining 2 tbsp. of soy sauce, ginger, and lettuce. Stir continuously until the lettuce wilts and place on the plates with tofu immediately.
Thursday, July 17, 2008
Noodle Soup
I felt inspired to make a hot bowl of soup after watching Anthony Bourdain in Laos. The noodle soup he had for breakfast one day looked so great I just had to try making my own. So, here is my attempt to recreate what I saw on No Reservations keeping in mind soups I've had at Thai restaurants and using ingredients I had in the fridge and the cupboard.
Ingredients
Rice Noodles
5 cups water
1 tbsp vegetable oil
3 cloves of garlic, chopped
2 celery stalks, finely chopped
1 leek, finely chopped (only the white part)
7 chicken tender strips, cut into 1 inch squares
1 cup mushrooms, thinly sliced
1 tbsp salt
1 tsp pepper
red pepper flakes (topping)
red pepper paste (topping)
green onion (chopped)
2 cloves of fried garlic, finely chopped (topping)
Instructions
Heat the oil over medium heat and add the 3 cloves of garlic, celery, and leek. Cook until tender. Add chicken and cook for about 5-8 minutes or until cooked through. Add water, rice noodles. salt, and pepper and bring to a boil. Cook until noodles are al dente and then add the mushrooms and cook for another 2-3 minutes or until mushrooms are done. Pour into bowls and then add the amount of each topping you like for your soup. Mix everything around in the bowl and enjoy!
Ingredients
Rice Noodles
5 cups water
1 tbsp vegetable oil
3 cloves of garlic, chopped
2 celery stalks, finely chopped
1 leek, finely chopped (only the white part)
7 chicken tender strips, cut into 1 inch squares
1 cup mushrooms, thinly sliced
1 tbsp salt
1 tsp pepper
red pepper flakes (topping)
red pepper paste (topping)
green onion (chopped)
2 cloves of fried garlic, finely chopped (topping)
Instructions
Heat the oil over medium heat and add the 3 cloves of garlic, celery, and leek. Cook until tender. Add chicken and cook for about 5-8 minutes or until cooked through. Add water, rice noodles. salt, and pepper and bring to a boil. Cook until noodles are al dente and then add the mushrooms and cook for another 2-3 minutes or until mushrooms are done. Pour into bowls and then add the amount of each topping you like for your soup. Mix everything around in the bowl and enjoy!
Tuesday, July 15, 2008
Pan Roasted Snapper
I don't normally use butter, but the butter in this recipe gives the fish a nice color and flavor.
Ingredients
2 snapper filets
Regular salt
Black pepper
4 pinches of dry thyme
1 1/2 tbsp butter
1 tbsp peanut oil
Instructions
Salt and pepper the fish on both sides and set aside. Heat the peanut oil in the a pan for about 1 minute. Add the fish and cook for 3 minutes, turn over and cook for another 3 minutes. If your fish has skin on one side, then cook the skin side first for 5 instead of 3 minutes. Turn the fish over again and add a pinch of thyme to each filet. Add the butter and baste the fish for 2 minutes with the butter. Turn the fish over and add a pinch of thyme to each filet. Continue basting the fish for another 2 minutes.
Ingredients
2 snapper filets
Regular salt
Black pepper
4 pinches of dry thyme
1 1/2 tbsp butter
1 tbsp peanut oil
Instructions
Salt and pepper the fish on both sides and set aside. Heat the peanut oil in the a pan for about 1 minute. Add the fish and cook for 3 minutes, turn over and cook for another 3 minutes. If your fish has skin on one side, then cook the skin side first for 5 instead of 3 minutes. Turn the fish over again and add a pinch of thyme to each filet. Add the butter and baste the fish for 2 minutes with the butter. Turn the fish over and add a pinch of thyme to each filet. Continue basting the fish for another 2 minutes.
Sunday, July 13, 2008
Oatmeal Raisin Cookies
This recipe is the vegan version of the Vanishing Oatmeal Raisin Cookies recipe on the lid of Quaker Oats. Just substitute the egg replacer with 2 real eggs and the margarine for butter if you want the original version. Warning: this recipe makes 4 dozen cookies!
Ingredients
2 sticks margarine, softened
1 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups uncooked Quaker Oats
1 cup raisins
3 tsp Ener-G Egg Replacer mixed with 4 tbsp of warm water
Instructions
Preheat the oven to 350 degrees. Combine the flour, baking soda, cinnamon, and salt in a large bowl. Mix the egg replacer in a small bowl, add the vanilla, then add to the dry ingredients. Beat the margarine and sugars until creamy in the small bowl and then add to the rest of ingredients in the large bowl. Stir in the oats and raisins last and mix well. Place rounded tablespoons of the mix onto an ungreased cookie sheet and bake for 12 minutes. Let them cook and then watch them vanish!
Ingredients
2 sticks margarine, softened
1 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups uncooked Quaker Oats
1 cup raisins
3 tsp Ener-G Egg Replacer mixed with 4 tbsp of warm water
Instructions
Preheat the oven to 350 degrees. Combine the flour, baking soda, cinnamon, and salt in a large bowl. Mix the egg replacer in a small bowl, add the vanilla, then add to the dry ingredients. Beat the margarine and sugars until creamy in the small bowl and then add to the rest of ingredients in the large bowl. Stir in the oats and raisins last and mix well. Place rounded tablespoons of the mix onto an ungreased cookie sheet and bake for 12 minutes. Let them cook and then watch them vanish!
Wednesday, July 9, 2008
Lemon Thyme Zucchini
The original Tom Colicchio recipe calls for fresh lemon thyme, but I couldn't find any at the grocery store. So, I used dried thyme and lemon juice to make up for it. The result was very delicious zucchini. I threw the zucchini on top of some pasta and it was perfect.
Ingredients
6 small zucchini
1/2 cup extra virgin olive oil
juice of 1 lemon
zest of 1 lemon
1 tsp. thyme
salt & pepper
water
12 black pitted olives
Instructions
Slice the zucchini into thin rounds, put them in a bowl and sprinkle with salt & pepper. Heat 1/4 cup of the olive oil in a pan over medium heat and add the zucchini. Heat the zucchini for about 5 minutes, then add the lemon juice and thyme and heat and add some water so it covers the bottom of the pan every 2-3 minutes for a total of 8 minutes. Stir occasionally. Add the remaining olive oil, lemon zest, and olives and cook for another 2-3 minutes.
Ingredients
6 small zucchini
1/2 cup extra virgin olive oil
juice of 1 lemon
zest of 1 lemon
1 tsp. thyme
salt & pepper
water
12 black pitted olives
Instructions
Slice the zucchini into thin rounds, put them in a bowl and sprinkle with salt & pepper. Heat 1/4 cup of the olive oil in a pan over medium heat and add the zucchini. Heat the zucchini for about 5 minutes, then add the lemon juice and thyme and heat and add some water so it covers the bottom of the pan every 2-3 minutes for a total of 8 minutes. Stir occasionally. Add the remaining olive oil, lemon zest, and olives and cook for another 2-3 minutes.
Tuesday, July 1, 2008
Greens w/ parmesan & spice
The inspiration for this recipe comes from Giada De Laurentis. I made this dish for Thanksgiving last year and it was awesome. Just enough spice and cheese to keep things interesting.
Ingredients
3/4 lb. green beans
3/4 lb. wax beans
1 small box of pre-cut mushrooms
1 bunch of kale, stemmed
1/2 cup dry white wine
1/2 tsp. red pepper flakes
3 tbsp. grated parmesan
1/2 onion, diced
2 tsp. salt
1 tsp. black pepper
Juice of 1 lemon
Olive oil
Instructions
Heat some olive oil in a large pan over medium-high heat. Add the onions and heat for 4 minutes. Add the mushrooms, green beans, wax beans, salt, and pepper and cook for 4 minutes. Add the wine and continue cooking until the green and wax beans are almost tender, about 8 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan on top.
Ingredients
3/4 lb. green beans
3/4 lb. wax beans
1 small box of pre-cut mushrooms
1 bunch of kale, stemmed
1/2 cup dry white wine
1/2 tsp. red pepper flakes
3 tbsp. grated parmesan
1/2 onion, diced
2 tsp. salt
1 tsp. black pepper
Juice of 1 lemon
Olive oil
Instructions
Heat some olive oil in a large pan over medium-high heat. Add the onions and heat for 4 minutes. Add the mushrooms, green beans, wax beans, salt, and pepper and cook for 4 minutes. Add the wine and continue cooking until the green and wax beans are almost tender, about 8 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan on top.
Thursday, June 26, 2008
Flavorful Cod
I hadn't gone grocery shopping in a while when I came up with this, so as you can see, it's just dried spices with cod filets. Very simple, but very tasty!
Ingredients
2 cod filets, salted and peppered on each side
dash of red pepper flakes
1/2 tsp. thyme
1/2 tsp. oregano
2 tsp. olive oil
Instructions
Combine the red pepper flaks, thyme, and oregano in a bowl. Coat each filet with 1/2 tsp. of olive oil and then sprinkle the seasonings on each side. Heat the remaining 1 tsp. of olive oil over medium heat and add the fish. Heat the fish for 4 minutes on each side and serve hot.
Ingredients
2 cod filets, salted and peppered on each side
dash of red pepper flakes
1/2 tsp. thyme
1/2 tsp. oregano
2 tsp. olive oil
Instructions
Combine the red pepper flaks, thyme, and oregano in a bowl. Coat each filet with 1/2 tsp. of olive oil and then sprinkle the seasonings on each side. Heat the remaining 1 tsp. of olive oil over medium heat and add the fish. Heat the fish for 4 minutes on each side and serve hot.
Wednesday, June 25, 2008
Ginger Pear Muffins
These are Mr. M's favorite muffins. The ginger is subtle and the brown sugar on top makes them extra sweet!
Ingredients
3 pears, peeled and choped
1 3/4 c. flour
1/2 c. canola oil
1/2 c. sugar
/4 tsp. lemon zest
1 tbsp. honey
1 tsp. ginger, finely chopped
2 eggs
6 tsp. brown sugar
2 tsp. baking powder
margarine
Instructions
Preheat oven to 400 degrees. Combine the dry ingredients and wet ingredients i(except pears and brown sugar) in separate bowls and then fold the wet ingredients into the dry ingredients. Then add the pears to the mix. Line 12 muffin pans with margarine and evenly distribute the mix into the muffin pan. Add 1/2 tsp. of brown sugar on top of each muffin. Bake for 20-25 minutes or until done. Let the muffins cool for about 10 minutes and then enjoy!
Ingredients
3 pears, peeled and choped
1 3/4 c. flour
1/2 c. canola oil
1/2 c. sugar
/4 tsp. lemon zest
1 tbsp. honey
1 tsp. ginger, finely chopped
2 eggs
6 tsp. brown sugar
2 tsp. baking powder
margarine
Instructions
Preheat oven to 400 degrees. Combine the dry ingredients and wet ingredients i(except pears and brown sugar) in separate bowls and then fold the wet ingredients into the dry ingredients. Then add the pears to the mix. Line 12 muffin pans with margarine and evenly distribute the mix into the muffin pan. Add 1/2 tsp. of brown sugar on top of each muffin. Bake for 20-25 minutes or until done. Let the muffins cool for about 10 minutes and then enjoy!
Friday, June 20, 2008
Potato Salad
This potato salad gets an extra kick from dijon mustard. If you don't want the spice in the salad, stick with mayo.
Ingredients
6-7 small russett potatoes cut into cubes
2 celery ribs, chopped
1 garlic clove, minced
2 boiled eggs, chopped
1/2 white onion, chopped
1/4 cup dijon mustard
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1/2 tsp. black pepper
water
Instructions
Bring the potatoes to a boil in a pot. Simmer covered for 10 minutes. Bring the eggs to a boil in another pot, cover, turn off heat, and let the eggs sit in the covered pot for 15 minutes. Drain the potatoes and place in a large bowl, add the vinegar, and combine gently without breaking up the potatoes. In a separate mixing bowl, combine the mustard, mayo, onion, garlic, and pepper. Add the boiled egg to the mixture and then slowly mix into the potatoes. If you have some fresh basil on hand, chop it up and top the salad with the basil.
Ingredients
6-7 small russett potatoes cut into cubes
2 celery ribs, chopped
1 garlic clove, minced
2 boiled eggs, chopped
1/2 white onion, chopped
1/4 cup dijon mustard
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1/2 tsp. black pepper
water
Instructions
Bring the potatoes to a boil in a pot. Simmer covered for 10 minutes. Bring the eggs to a boil in another pot, cover, turn off heat, and let the eggs sit in the covered pot for 15 minutes. Drain the potatoes and place in a large bowl, add the vinegar, and combine gently without breaking up the potatoes. In a separate mixing bowl, combine the mustard, mayo, onion, garlic, and pepper. Add the boiled egg to the mixture and then slowly mix into the potatoes. If you have some fresh basil on hand, chop it up and top the salad with the basil.
Monday, June 16, 2008
Spicy Black Bean Soup
Spicy black bean soup....what else can I say? I know this looks like a lot of ingredients, but it's really easy and you can turn it into a vegan version by using only water instead of chicken broth. Mr. M doesn't normally like soup, but he ate 2 bowls tonight! Enjoy!
Ingredients
2 cans black beans, rinsed and drained
1/2 cup diced tomatoes
2 cups chicken broth
2 cups water
1 tbsp. oregano
1 tsp. cumin
1 tsp. thyme
1 tsp. pepper
1 tsp. salt
1 celery stalk, chopped
1 white onion, diced
3 cloves garlic, minced
1 green onion, chopped
1 red or green bell pepper, diced
1 jalapeno pepper, seeded and diced
1 handful fresh cilantro, chopped
1 bay leaf
1 tsp olive oil
Instructions
Heat the olive oil in a pot over medium heat for 1 minute. Add onion, celery, garlic, greenonion, bell pepper and jalapeno and cook, stirring regularly, for 8 minutes. Add beans, chickenstock, water, cumin, oregano, thyme, salt, pepper, bay leaf, and cilantro, bring to a simmer and cook for 20 minutes. You can either serve the soup as is or pulse in a blender to make it a thicker soup.
Ingredients
2 cans black beans, rinsed and drained
1/2 cup diced tomatoes
2 cups chicken broth
2 cups water
1 tbsp. oregano
1 tsp. cumin
1 tsp. thyme
1 tsp. pepper
1 tsp. salt
1 celery stalk, chopped
1 white onion, diced
3 cloves garlic, minced
1 green onion, chopped
1 red or green bell pepper, diced
1 jalapeno pepper, seeded and diced
1 handful fresh cilantro, chopped
1 bay leaf
1 tsp olive oil
Instructions
Heat the olive oil in a pot over medium heat for 1 minute. Add onion, celery, garlic, greenonion, bell pepper and jalapeno and cook, stirring regularly, for 8 minutes. Add beans, chickenstock, water, cumin, oregano, thyme, salt, pepper, bay leaf, and cilantro, bring to a simmer and cook for 20 minutes. You can either serve the soup as is or pulse in a blender to make it a thicker soup.
Friday, June 13, 2008
Berry Protein Smoothie
This is a typical breakfast smoothie for me after a run. Very easy and very fast. Bananas add a nice consistency to protein shakes. I find them too watery without the banana. You can always substitute the strawberries for other berries--blueberries and rasberries are good choices. A good blender is a plus for one serving, but a higher quality blender is probably necessary if you make several servings at a time on a regular basis. I am so excited b/c I just ordered the Braun PowerMax blender from amazon.com, so it should arrive in next week.
Ingredients
8 oz. water
1 scoop vanilla or unflavored protein powder (18 grams of protein)
1 banana, chopped into 5 pieces
3 strawberries, sliced and green tops removed
1 tbsp ground flax seeds
Instructions
Pour water into the blender jug and add the protein powder, strawberries, and flax seeds. Blend at medium speed and add the banana pieces one by one. I usually add a few ice cubes to my cup before pouring the smoothie b/c I take it with me to work.
Ingredients
8 oz. water
1 scoop vanilla or unflavored protein powder (18 grams of protein)
1 banana, chopped into 5 pieces
3 strawberries, sliced and green tops removed
1 tbsp ground flax seeds
Instructions
Pour water into the blender jug and add the protein powder, strawberries, and flax seeds. Blend at medium speed and add the banana pieces one by one. I usually add a few ice cubes to my cup before pouring the smoothie b/c I take it with me to work.
Wednesday, June 11, 2008
Jambalaya
I tried a Jambalaya recipe yesterday, but there were a few things about it that I think should be changed because it called for almost a whole stick of butter and only 1/4 tsp of cayenne pepper. There are several kinds of Jambalaya with different varieties of proteins and spice, so here is my version. Prep is minimal, but the cooking takes about an hour.
1/2 cup green onion, chopped
1/2 cup white onion, diced
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1/4 cup melted butter
1/2 cup shrimp, peeled and cleaned
1/2 cup clams
1/4 cup oysters
1 link andouille sausage, halved lengthwise and cut into 1/4 inch pieces
4 chicken thighs
1 cup rice
1 1/2 cups chicken broth
1 14 1/2 oz. can of diced tomatoes, drained
1 bay leaf
1/2 tsp salt
1/2 tsp cayenne peper
Place half the butter in a large skillet or saucepan and brown the chicken over medium heat for 3-5 minutes on each side. Set aside the chicken and heat the andouille sausage for 3 minutes. Set aside the andouille and then saute the rest of the butter, onion, green onion, bell pepper, celery, and garlic until tender. Add the seafood and cook for 8 minutes. Add the tomatoes, bay leaf, salt, and cayenne and heat for 15 minutes. Add the rice, chicken broth, chicken, and sausage and stir to combine everything. Cover the skillet or saucepan and cook for 30 minutes or until chicken is no longer pink, the shrimp are pink, and the rice is tender.
1/2 cup green onion, chopped
1/2 cup white onion, diced
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1/4 cup melted butter
1/2 cup shrimp, peeled and cleaned
1/2 cup clams
1/4 cup oysters
1 link andouille sausage, halved lengthwise and cut into 1/4 inch pieces
4 chicken thighs
1 cup rice
1 1/2 cups chicken broth
1 14 1/2 oz. can of diced tomatoes, drained
1 bay leaf
1/2 tsp salt
1/2 tsp cayenne peper
Place half the butter in a large skillet or saucepan and brown the chicken over medium heat for 3-5 minutes on each side. Set aside the chicken and heat the andouille sausage for 3 minutes. Set aside the andouille and then saute the rest of the butter, onion, green onion, bell pepper, celery, and garlic until tender. Add the seafood and cook for 8 minutes. Add the tomatoes, bay leaf, salt, and cayenne and heat for 15 minutes. Add the rice, chicken broth, chicken, and sausage and stir to combine everything. Cover the skillet or saucepan and cook for 30 minutes or until chicken is no longer pink, the shrimp are pink, and the rice is tender.
Saturday, June 7, 2008
Snapper w/ tomatoes
I've adapted a very time consuming recipe to an my version of Snapper Veracruz style. The original recipe was too much work for me. So, I make this version off the top of my head which is a lot faster and just as good...at least I think so!
Ingredients
Four 8 oz. skinless snapper
Juice of 2 limes
1 tbsp salt
3 bay leaves
3 jalapenos from a jar, chopped
3 tomoatoes, peeled and chopped (or 1 can chopped tomatoes)
1 garlic clove, chopped
1 onion, sliced
1 tsp olive oil
salt and pepper for the fish
Instructions
Heat the olive oil, garlic, and onion over medium heat for 1-2 minutes. Salt and pepper the fish on both sides and add to the pan. Heat the fist for 2 minutes on each side. Add the tomatoes, bay leaves, salt, lime juice, and jalapenos and cover for 5 minutes. Turn the fish over, cover, and cook for another 5 minutes. Serve immediately over rice.
Ingredients
Four 8 oz. skinless snapper
Juice of 2 limes
1 tbsp salt
3 bay leaves
3 jalapenos from a jar, chopped
3 tomoatoes, peeled and chopped (or 1 can chopped tomatoes)
1 garlic clove, chopped
1 onion, sliced
1 tsp olive oil
salt and pepper for the fish
Instructions
Heat the olive oil, garlic, and onion over medium heat for 1-2 minutes. Salt and pepper the fish on both sides and add to the pan. Heat the fist for 2 minutes on each side. Add the tomatoes, bay leaves, salt, lime juice, and jalapenos and cover for 5 minutes. Turn the fish over, cover, and cook for another 5 minutes. Serve immediately over rice.
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