Sweet Chili Salmon

Sweet Chili Salmon

This was easily one of our fave meal ever and will be a repeat at our house.

-4 salmon steaks or fillets
-1/4 c sweet chili sauce
-1 Tbsp soy sauce
-juice of 1 lime

Whisk together sweet chili sauce, soy sauce and lime juice. Pour over salmon fillets and marinate 30 minutes- 4 hours. Shake excess sauce off of fish. Bake at 400 for 12-15 minutes.

While salmon is baking, pour the marinade into a small pot, bring to a boil and simmer for at least 10 minutes until sauce reduces and thickens.

Top fish with sauce and scallions and/ or sesame seeds for garnish.

Kale Caesar Salad

Kale Caesar Salad

This is our current favorite salad. The flavors are simple enough to compliment most meals. I like to toss the dressing with the kale about 30 minutes prior to serving to allow the kale some time to break down. The kale is sturdy enough that you can dress the salad and it will still be good for most of the day.

-1 bunch kale, washed and torn into bite sized pieces
-1/2 cup shaved parmesan cheese

Dressing

-1/2 c olive oil
-1/2 c lemon juice
-2 cloves garlic
-1 Tbsp dijon mustard
-1 tsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes

Combine dressing ingredients in a blender or food processor and mix well. Toss with kale and parmesan and serve.

Chili Lime Melon

Chili Lime Melon

This is a sophisticated twist on a bowl of fruit. It is reminiscent of the flavors found in a South American fruit salad. The cilantro and chili powder add a depth of complexity making this a great side dish or salad for brunch, lunch or dinner. You could use any melon you desire here (honeydew, cantaloupe or watermelon) or a combination of all 3).

-1 melon (the size of a basketball), cut into bite sized chunks
-zest and juice of 1 lime
-1/4 tsp salt
-1/2 tsp chili powder
-1-2 Tbsp honey
-1/2 bunch cilantro, chopped

In a medium bowl, whisk together the lime zest and juice, salt, chili powder and honey. Toss with the melon. Sprinkle with cilantro and serve.

Egg Roll Bowl

Egg Roll Bowl

This is a quick, easy  yet delicious meal.

-1 lb lean ground pork
-2 Tbsp sesame oil
-1 Tbsp minced ginger
-4 cloves garlic, minced
-4 Tbsp soy sauce
-2 Tbsp honey or brown sugar
-1 Tbsp rice vinegar
-1 Tbsp sriracha
-6 c coleslaw mix (or shredded cabbage and carrots)
-4 scallions
-sesame seeds and 2 additional raw scallions for topping

Sriracha Mayo Sauce

-1/4 c mayo
-1 Tbsp sriracha
-1 Tbsp rice vinegar

Combine ingredients for sriracha mayo sauce and set aside.

Heat sesame oil in wok or large skillet over medium heat. Add ginger, saute 1 minute. Add garlic, saute 1 additional minute. Add pork, cook for 10 minutes, stirring often and breaking up pork with spoon. Add coleslaw mix, continue to cook until cabbage has softened, 5-10 minutes. While cabbage cooks, stir together soy sauce through sriracha. Once cabbage is softened add soy sauce mixture and scallions to the pan. Turn off heat and stir everything well. Serve in bowl with sesame seeds and scallions for topping and drizzled with the sriracha mayo sauce.

Chicken Tikka Masala

Chicken Tikka Masala

This is a lightened up version of the Indian classic. I also added peas, although nontraditional, to increase the nutrition. We like to eat this over basmati rice.

Chicken marinade

-1 lb chicken, cut into bite sized chunks
-1/2 c yogurt
-1 1/2 tsp salt
-1 tsp turmeric
-1 tsp garam masala
-1 tsp coriander
-1 tsp cumin

Masala sauce

-2 Tbsp butter, ghee or coconut oil
-1 onion, diced
-1 inch knob ginger, minced
-1 can crushed tomatoes
-1 tsp turmeric
-1 tsp garam masala
-1 tsp coriander
-1 tsp cumin
-1 tsp salt
-1 tsp sugar
-1/4 tsp cayenne
-1 cup frozen peas, thawed
-1/2 cup heavy cream
-handful of chopped cilantro for garnish

Whisk together marinade ingredients, then stir in chicken. Place in refrigerator to marinate for at least 1 hour, and up to overnight. After marinating shake off excess marinade and broil chicken for 7-8 minutes, until charred and just cooked through.

While chicken broils, heat butter/ oil in a medium pot over medium heat. Add onion and ginger, cook 10 minutes, stirring intermittently. Add tomatoes, then stir in turmeric through cayenne. Simmer 10 minutes. Remove from heat, stir in peas, stir in heavy cream, then stir in cooked chicken. Serve over rice and topped with cilantro.

Slow Cooker Korean Beef

Slow Cooker Korean Beef

We like to serve this over brown rice and top it with raw scallions and a squirt of sriracha.


-1-1.5 lb flank steak, cut across the grain into 4 pieces
-1/2 c soy sauce
-1 cup beef broth
-1/2-3/4 cup brown sugar
-1 Tbsp rice vinegar
-1 Tbsp sriracha
-2 Tbsp sesame oil
-4 cloves garlic, minced
-1 inch knob ginger, minced
-1 red bell pepper, diced
-2 Tbsp cornstarch dissolved in 2 Tbsp water
-scallions, sesame seeds and sriracha for garnish

Grease or spray the inside of your slow cooker. Combine soy sauce through ginger in the slow cooker and whisk well. Stir in diced bell pepper. Add flank steak and spoon sauce over top. Cook on low for 6-8 hours, until meat shreds easily with a fork. Add cornstarch mixture, stir and cook an additional 30 minutes. Add water, 1/2 cup at a time, if the mixture isn't sauce-y enough (or add more cornstarch if you want to thicken it). Serve.

Cheese Stuffed Mini Bell Peppers

Cheese Stuffed Mini Bell Peppers

These are so yummy and work as an appetizer or side dish. I've done them with and without the turkey bacon and like them either way, or you could use regular bacon if you prefer.

-1 pack mini bell peppers, tops cut off, sliced in half and seeded
-1 wheel laughing cow cheese (we like the pepperjack or chipotle)
-1 pack turkey bacon, sliced in half (optional)

Spread cheese inside each pepper half. If desired, wrap each stuffed pepper in turkey bacon and secure with a toothpick. Bake peppers at 425 for 15-20 minutes or until peppers have softened and bacon is crisp and browned. Cool 5 minuteds and serve.

Roasted Okra

Roasted Okra

This is by far my favorite way I've ever eaten okra and it is so simple. It's not slimey at all, and my non-okra liking hubby loves this.

-1 lb okra, tops cut off and pods sliced lengthwise
-2 Tbsp olive oil
-1/2 tsp salt
-1/4 tsp pepper

In a small bowl whisk together oil, salt and pepper. Toss oil with okra and arrange okra cut side down on a greased or lined baking sheet. Bake at 425 10-15 minutes until desired browning and tenderness is achieved. Serve immediately.

Kheema (Indian Beef and Peas)

Kheema (Indian Beef and Peas)

Serve this over rice of your choice- we like basmatti and garnish with cilantro, if desired.

-2 Tbsp canola oil
-1 onion, diced
-1 inch knob ginger, peeled and minced
-4 cloves garlic, minced
-1 lb ground beef
-1 (15 oz) can diced tomatoes
-2 Tbsp curry powder
-1 tsp turmeric
-1/2 tsp cumin
-1 Tbsp sugar
-1 tsp salt
-1/4 tsp cayenne
-1 russet potato, peeled and cubed
1 cup frozen peas

Heat oil in medium pot over medium heat. Add onion and ginger, saute 5 minutes. Add garlic, saute 1 additional minute. Add beef, cook breaking up with a wooden spoon until well browned. Drain off fat. Add diced tomatoes, curry powder, turmeric, cumin, sugar, salt and cayenne and stir. Add potato, continue to cook, stirring intermittently, until potato is tender, about 10 minutes. Stir in peas, cook 5 additional minutes and serve.

White Bean Soup

White Bean Soup

This is my altered version of Shauna Niequist's Magical White Bean Soup from her book Bread and Wine. This soup base is vegan, glutenfree, quick, easy, inexpensive yet delicious and elegant. I like to leave it chunky, but it would be just as good pureed smooth. 

For The Soup
-2 Tbsp olive oil

-1 onion, diced
-1/2 pound carrots, diced
-1 bulb fennel, diced
-4 celery ribs, diced
-1 Tbsp dried rosemary

-1/4 tsp red pepper flakes
-6 cans white beans in liquid (cannellini or great northern beans)
-salt and pepper to taste

For The Vinaigrette
-1 tablespoon Dijon mustard
-1/4 cup balsamic vinegar
-1/4 teaspoon salt
-1/4 teaspoon pepper
-1/4 cup olive oil

For Serving
Prosciutto, torn into ribbons
Parmesan, curled into strips with a vegetable peeler

Heat oil in a large pot over medium heat. Add the onion, carrots, fennel, and celery, and allow to soften, 10 to 15 minutes. Add beans in their liquid, rosemary and red pepper flakes. Cover and cook for 20 minutes at a gentle boil. Taste, add salt and pepper, taste again-- keep in mind that you'll get a good amount of salt from the toppings. Cook for an additional 20 minutes, or longer if you have time.

While the soup cooks, make the vinaigrette. Place all of the ingredients in a blender or food processor and mix until evenly incorporated.

To serve, ladle soup into bowls, drizzle with vinaigrette and top with parmesan and prosciutto (if desired).

Green Chile Strata

Green Chile Strata

This is a unique twist on the traditional breakfast casserole. It can all be assembled up to 24 hours in advance then refrigerated until you are ready to bake and serve.

-10 eggs
-2 cups milk
-1 tsp salt
-2 (7 oz) cans green chiles
-2 cups shredded pepper jack cheese
-10 corn tortillas, cut into bite sized strips

In a large bowl, whisk together the eggs, milk and salt. Stir in green chiles (and their juice), pepper jack and tortillas. Pour mixture into a greased 9 x 13 pan. Bake at 350 for 45-60 minutes, until the casserole is set and browned and puffy on top. Serve.

Zucchini and Rice Gratin

Zucchini and Rice Gratin

This is a twist on an old school Julia Child recipe. I have lightened up her recipe significantly and simplified the process. I loved the end result. This would be a great way to use up day old leftover rice.

-1/2 cup heavy cream
-1 tsp salt
-1/2 tsp pepper
-1 tsp dried thyme
-2 cloves garlic, minced
-6 zucchini, shredded (I used a food processor)
-1 cup cooked rice
-3/4 cup shredded parmesan cheese, divided use

In a medium bowl, whisk together cream, salt, pepper, thyme and garlic. Stir in shredded zucchini, rice and 1/2 cup parmesan cheese. Pour into a greased, medium sized casserole dish and top with remaining 1/4 cup parmesan. Bake at 350 for 20-30 minutes, until cheese on top has browned. Sprinkle with parsley if desired and serve immediately.

Turkey Sausage and Sweet Potato Hash

Turkey Sausage and Sweet Potato Hash

This is one of my favorite breakfasts ever, or also serves as a great breakfast for dinner. The flavor combination of the smokey sweet potatoes with the turkey sausage is amazing. I like to serve it with hot sauce and avocado slices. Because I like the pairing of sweet potatoes and black beans I like those as a side also, or some fruit.

-2 Tbsp olive oil
-1 Tbsp chili powder
-1 tsp cumin
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp cayenne
-2 sweet potatoes, peeled and diced
-1 lb turkey breakfast sausage
-1 dozen eggs
-chopped cilantro

In a greased 9 x 13 pan combine olive oil through cayenne and stir to mix well. Add sweet potatoes and stir until well coated. Bake at 400 for 30 minutes, stirring halfway through.

While sweet potatoes are baking, cook turkey sausage in a pan, breaking up with a spoon while cooking. Drain off fat and set aside.

Once sweet potatoes are done, stir in turkey sausage into the pan. Then top the mixture with eggs and bake at 400 an additional 10-15 minutes until the egg whites are set but the yolks aren't fully cooked. Remove from oven, top with cilantro and serve.

Slow Cooker Beef Ragu

Slow Cooker Beef Ragu

This is such a hearty, easy dish that will warm you from the inside out. I served this over polenta but it would be great over pasta, rice or even mashed potatoes. Top with parmesan cheese and/ or parsley if desired.

- 1 Tbsp olive oil
-1 (29 oz) can crushed tomatoes
-1 onion, diced
-4 cloves garlic, minced
-1 Tbsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1 tsp dried rosemary
-1 tsp dried thyme
-1/2 tsp dried oregano
-1- 1.5 flank steak, trimmed of excess fat
-2 Tbsp balsamic vinegar

Grease the inside of a slow cooker with olive oil. Add the crushed tomatoes through oregano in the slow cooker and stir. Cut the flank steak into 4 pieces, place in slow cooker and spoon some of the tomato mixture over top. Cook on low for 8-10 hours until meat easily shreds easily. Stir in balsamic vinegar and serve over top of a starch of your choice.

Israeli Chopped Salad

Israeli Chopped Salad

This is a great salad to serve with gyros, hummus, chicken gyros, shakshuka or any Mediterranean meal. You can also toss feta and/ or chickpeas into this to make it a more hearty salad.

-3 Tbsp lemon juice
-3 Tbsp olive oil
-1 tsp salt
-1/2 tsp pepper
-1 english cucumber, chopped
-1 green pepper, chopped
-1/2 red onion, chopped
-4 roma tomatoes, seeded and chopped
-1 bunch parsley, chopped

In a medium bowl, whisk together lemon juice, olive oil, salt and pepper. Toss with remaining ingredients. Serve immediately or refrigerate up to 2 hours prior to serving.

Whole Roasted Cauliflower with Whipped Feta

Whole Roasted Cauliflower with Whipped Feta

This is a knock off of a dish served at a local restaurant called Domenica. Even my non-cauliflower eating hubby ate this one.

-2.5 cups white wine
-1/3 cup olive oil
-1/4 cup salt
-4 Tbsp lemon juice
-2 Tbsp butter
-1 Tbsp sugar
-1 tsp red pepper flakes
-1 bay leaf
-1 head cauliflower, outer leaves removed

Whipped Feta
-1/2 cup feta cheese
-2 Tbsp olive oil
-1 Tbsp lemon juice
-1/4 tsp salt

In a medium large pot combine wine through bay leaf with 8 cups of water and bring to a boil. Add cauliflower, reduce heat and simmer 15 minutes, turning every 5 minutes to ensure even cooking. Remove cauliflower from liquid using a slotted spoon and drain on a kitchen towel. Roast cauliflower at 475 for 30 minutes, or until it is browned all over.

While cauliflower is cooking combine feta, olive oil, lemon juice and salt in a food processor. Process until smooth. Refrigerate until cauliflower is done.

Once cauliflower is done, remove from oven and serve with feta on the side for spreading.

Sukuma Wiki- Kenyan Beef with Collards and Tomatoes

Sukuma Wiki/ Kenyan Beef with Collards and Tomatoes

I love the flavors and simplicity of this dish. Serve over brown rice for a balanced, easy, nutritious meal.

-2 Tbsp olive, peanut, coconut or canola oil
-1 onion, diced
-1 lb lean ground beef
-4 cloves garlic, minced
-1 tsp cumin
-1 tsp coriander
-1/2 tsp cinnamon
1/2 tsp ginger
-1/2 tsp turmeric
-1 tsp salt
-1/2 tsp black pepper
-1/4 tsp cayenne
-1 bunch collards, washed and sliced into strips
-1 pint cherry or grape tomatoes, sliced in half
-juice of 1 lemon

Heat oil in medium pot over medium heat. Add onion, saute 5 minutes. Add beef, cook until brown, about 10 minutes, stirring and breaking apart with a spoon while cooking. Drain off fat. Add garlic, cook 2 additional minutes, stirring well. Add spices, cook 1 additional minutes. Add collards, cook 5 minutes, stirring intermittently. Add tomatoes, cook 3 more minutes, stirring intermittently. Remove from heat, stir in lemon juice and serve immediately over your preferred rice.

Sweet Potato, Corn and Black Bean Salad with Chipotle Lime Dressing

Sweet Potato, Corn and Black Bean Salad

This is a great side dish to accompany Mexican flavored main dishes or can serve as a main dish of its own. The combination of flavors, textures and colors make this salad dynamic. If you have an avocado lying around that would be a great addition in here as well.

Sweet Potatoes
-2 Tbsp canola oil
-1 Tbsp chili powder
-1 tsp cumin
-1/4 tsp cayenne
-1 tsp salt
-1/2 tsp pepper
-2 sweet potatoes, peeled and cut into a bite sized dice

Corn
-Tbsp butter
-1 bag (16 oz) frozen corn
-1/2 tsp salt

Chipotle Lime Dressing
-8 oz sour cream
-zest and juice of 1 lime
-1 chipotle in adobo pepper, minced- or 1 Tbsp chipotle hot sauce
-1 tsp sugar
-1/2 tsp salt

Salad
-1 can (15 oz) black beans, rinsed and drained
-1/2 red onion, diced
-1/2 red bell pepper, diced
-1 bunch cilantro, minced

Whisk together canola oil, chili powder, cumin, cayenne, 1 tsp salt and 1/2 tsp pepper. Toss with diced sweet potatoes. Roast sweet potatoes at 400 for 30 minutes, stirring halfway through.

While sweet potatoes are cooking heat melt butter over medium high heat in a medium pot. Add corn. Cook 10 minutes, stirring intermittently, until corn has a nice char to it. Stir in salt and set corn aside.

While sweet potatoes cook and after corn is made whisk together dressing ingredients and set aside.

When sweet potatoes are done, in a medium large bowl toss sweet potatoes with corn, black beans, red onion, red bell pepper and cilantro. Drizzle dressing over top and serve.

Spinach and Artichoke Quinoa Bake

Spinach and Artichoke Quinoa Bake

Because quinoa is packed with protein it is a great grain for a vegetarian or vegan dinner. It is also gluten-free, so it is a good option for those with dietary restrictions. To make cooking the quinoa easy, I like to cook it in my rice cooker using a 2:1 water to quinoa ratio. This dish can serve as a vegetarian main dish, or as a side dish to accompany your favorite meat.

-1 c quinoa, cooked according to package directions
-2 eggs
-1/2 c heavy cream
-1/2 c plain greek yogurt
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1/2 tsp dried thyme
-1/2 tsp dried rosemary
-3 cloves garlic, minced
3/4 c shredded mozzarella, divided use
-1/2 c shredded parmesan, divided usse
1 (15 oz) can artichoke hearts, drained and chopped
-1 (10 oz) package frozen spinach, thawed and squeezed of excess moisture using a kitchen towel

In medium bowl, whisk together eggs, cream, yogurt, salt, pepper, red pepper flakes, thyme, rosemary and garlic. Stir in 1/2 c mozzarella, 1/4 c parmesan, artichoke hearts and spinach. Spread mixture into a small, greased casserole dish. (I use an 8x8 pan). Top with remaining 1/4 c of mozzarella and parmesan. Bake at 350 for 20- 30 minutes and serve immediately.

Moroccan Quinoa Salad

Moroccan Quinoa Salad

This can be a light main dish, or a side dish to accompany your meat of preference. 

-1 cup quinoa, cooked according to package directions
-1/4 c olive oil
-zest and juice of 1 lemon
-1 tsp cumin
-1 tsp curry powder
-1 tsp turmeric
-1/4 tsp cinnamon
-1 tsp salt
-1/4 tsp cayenne
-1 Tbsp sugar or honey
-1 can chickpeas, rinsed and drained
-3 carrots, shredded
-1 bunch cilantro, mint or parsley, chopped
-1/2 c raisins
-1/2 c sunflower seeds

In a medium bowl, whisk together olive oil, lemon zest and juice, cumin, curry powder, turmeric, cinnamon, salt, cayenne and sugar/ honey. Toss with remaining ingredients. Serve immediately or chill until serving.