Category: Recipes

Spicy Salmon Poke

Ingredients:

1/2 lb skinned salmon fillet diced in cubes

1/4 cup soy sauce

2 tablespoons white wine

2 tablespoons chopped garlic

1/2 serrano pepper finely chopped

1 tablespoon minced ginger

1 tablespoon chili paste

2 tablespoons green onion chopped

1/4 cup red onion chopped

1/4 cup cilantro chopped

1 tablespoon sesame seeds

2 tablespoons Shichimi Togarashi

Sea salt to taste

Garnish: Nori pieces

In a small bowl, combine the marinade ingredients and toss well. Place in the refrigerator for at least 30 minutes.

You can eat poke as is or I like mine on a salad.

Garnish with nori! Yum😋.

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Breakfast Hashbrown Casserole

Ingredients:

1 lb ground Turkey Sausage

1 onion chopped

1/3 cup green bell pepper chopped

1 tomato sliced

8 eggs beaten

22.5 oz frozen hashbrowns (3/4 of a 30 oz bag)

1/3 cup bella mushrooms diced

1 serrano pepper finely chopped

1 tablespoon garam masala

1 tablespoon paprika

2 tablespoons chopped garlic

sea salt

black pepper

shredded cheese

vegetable oil

Preheat oven 375 degrees. Saute mushrooms, garlic, onions, bell peppers and serrano pepper in a little vegetable oil. Sprinkle salt and pepper.

Add turkey sausage, garam masala and paprika. Brown the meat.

In a deep non-stick baking pan mix meat, eggs, hashbrowns and cheese. Cover with another layer of cheese and sliced tomatoes. Bake for 1 hour and 20 minutes.

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Ginger Soy Tilapia

Ingredients:

12 tilapia fillets (I have a big family)

1/2 cup soy sauce

2 tablespoons brown sugar

2 tablespoons chopped garlic

2 tablespoons minced ginger

1/2 tablespoon chili garlic sauce

1 serrano pepper chopped

green onion chopped

sea salt

black pepper

*garnish with any vegetables you like or bake with just the marinade

Sprinkle sea salt and pepper over top fillets.

In a small bowl combine the remaining ingredients and whisk.

Cover over the fillets with the marinate and any vegetables as a garnish. Marinade 30 minutes. Preheat oven 350 degrees.

Bake for 20 minutes.

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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.

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