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.

April 22, 2019 0

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.

April 22, 2019 0

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.

April 20, 2019 0

Turkey Pastrami and White Bean Soup

Ingredients:

1/2 lb Turkey Pastrami (sliced to 10 or thickest cut) diced into cubes

3 cans Great Northern beans

1/2 sweet onion diced

2 carrots diced

1 celery stalk diced

3 garlic cloves chopped

1/2 bundle Kale sliced

2 chili’s *for spice*

1/4 cup white wine

1 tablespoon thyme

1 tablespoon fennel seed

2 tablespoons chicken bouillon

1/4 cup almond milk

1 teaspoon ground cloves

3 tablespoon cajun seasoning

1 tablespoon sea salt

1 tablespoon black pepper

Palm oil

Equipment: Small stock pot

On medium heat, sautee onions, carrots, garlic, celery in fennel, thyme, chilis, cloves, salt, pepper and 1 tablespoon cajun seasoning in palm oil. Add 1/4 cup water and stir. Then add in Pastrami with white wine and continue about 5 minutes.

Note: the reddish color comes from the palm oil

Take off the stove and fill with water, stir in drained beans, and chicken boullion. Continue to stir and let boil an hour. Add kale and let boil another hour on medium heat.

Pour in almond milk and 2 tablespoons of cajun seasoning. Let simmer on low for 10 mins. Taste to make sure you dont need anymore salt or pepper. It should look creamy like this when you are finished.

March 28, 2019 0

Chicken Breast with Tomato Sauce

Ingredients:

2 lbs chicken breasts

1/2 cup wine

3/4 cup olives

1 can diced tomatoes

1 can tomato paste

1/4 cup buttermilk

6 cloves garlic chopped

Oregano

Basil

Garlic powder

Sea salt

Black pepper

Vegetable oil

In a large bowl, season chicken breasts on each side with basil, oregano, sea salt, garlic powder and black pepper.

Chop the garlic cloves.

On medium heat, sautee the garlic in a little vegetable oil.

Add the chicken breast and start flipping until they are almost cooked through. Note if you have thinner cuts it will be a lot faster.

Finally add wine, paste, buttermilk, diced tomatoes and olives. Stir and toss until the sauce has mixed well. Allow to simmer on low. Sprinkle more salt, basil, oregano and black pepper to taste. Simmer for about 5 minutes or until chicken breast cooked through.

I served with a simple salad.

March 6, 2019 0