Smoked Salmon and Egg Salad Sandwich

Ingredients:

6 boiled eggs

smoked salmon chopped

6 tablespoons mayonnaise* more or less to get the smooth consistency

1 tablespoon dijon mustard

1/4 cup red onion chopped

1 celery stalk chopped

fresh dill chopped

sea salt

black pepper

fresh chives chopped

paprika for garnish

Combine all ingredients in a bowl and store in the refrigerator. Spread liberally on sandwich bread.

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Five Spice Vegetables and Quinoa

Ingredients:

8 oz Baby Bella mushrooms sliced

1/4 cup green bell peppers diced

1 cup cherry tomatoes halved

1 yellow onion chopped

1/2 zucchini diced

4 cloves garlic chopped

1/4 cup soy sauce

2 tablespoons sesame oil

2 tablespoons Chinese Five Spice

Sea salt

Black pepper

Vegetable oil

*cilantro for garnish

For Perfect Quinoa:

Equipment: Rice cooker

1 cup quinoa

2 cups water

Vegetable oil

Grease the bottom of rice cooker pot. This will make sure the quinoa does not stick to the bottom. Set it and forget it. Once it’s ready put it off to the side because you will stir fry it later.

On medium heat, begin to saute the garlic, onions, bell peppers, zucchini and tomatoes in vegetable oil. Sprinkle with salt and pepper. Once the onions have started to brown add in mushrooms, soy sauce, five spice and sesame oil. Continue to toss for a couple of more minutes.

Lastly combine all the quinoa you made in the rice cooker with the vegetables. It will absorb the fluids so add a little more vegetable oil to stir fry it into your dish. Sprinkle a little more salt and pepper to taste.

This was prepacked for my lunch. I added cilantro as a garnish and a side of avocado.

Quick Roasted Tomatoes

Ingredients:

A couple of tomatoes sliced

olive oil

2 cloves garlic sliced thin

rosemary

thyme

sea salt

black pepper

Equipment: Aluminum foil

Preheat oven 450 degrees. Mix ingredients to taste in a bowl.

Cover a baking pan with aluminum foil. Spread out the ingredients and bake for 25 minutes.

I served as a side with my potato and egg hash for breakfast.

Orange and Ginger Redfish

Ingredients:

1 lb redfish fillets

Sea salt

Fennel seed

Black pepper

2 tablespoons fresh chopped ginger

2 tablespoons chopped garlic

Juice from 1 orange

1/4 cup soy sauce

1 serrano pepper finely chopped

In a large bowl marinade the redfish overnight.

Preheat oven 350 degrees. I added some peppers and onion on top of the fish. Bake for 30 minutes.

Sauteed Dandelion Greens (Bitter Herbs) for Passover

Ingredients:

2 Dandelion bundles chopped

1 yellow onion chopped

1 can chicken broth

2 red chili’s

3 tablespoons chopped garlic

1/4 cup red wine vinegar

2 tablespoons of cajun seasoning

sea salt

black pepper

1 stick of butter

vegetable oil

Boil dandelions for 20 minutes in a pot of water. Remove and drain the greens. Cut off the bottoms. This is to cut some of the bitter off the herb.

On medium heat, saute the onion, garlic and chili’s in vegetable oil until lightly browned. Sprinkle a little salt and pepper.

Then pour in chicken broth, vinegar and butter. Add greens and saute about 10 minutes or less. Season with cajun seasoning salt and pepper to taste.

Sweet Potato Unleavened Bread

Ingredients: 

1 8oz cream cheese pack softened

2 sweet potatoes

2 eggs

3/4 cup flour

1 1/4 cup cornmeal

1/2 cup brown sugar

1 teaspoon salt

1 cup almond milk

1 stick butter melted

1 tablespoon cinnamon

2 teaspoons nutmeg

1 tablespoon vanilla extract

vegetable oil *for greasing the pan*

Boil sweet potatoes until soft while the cream cheese is softening. Skin the potatoes and mash them up. Mix all ingredients in a large bowl.

Preheat oven 400 degrees.

I used a glass 13 × 9 pan. Grease the pan with vegetable oil.

Bake 45-50 minutes until firm in the middle and browned corners.

It will be moist and have the consistency of a brownie.

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