Posts

Cilantro and lime salmon

/in /by

Ingredients (245 calories, 6 servings):

  • 2 tablespoons oil, extra-virgin.
  • 1 lime, juice and zest.
  • 2 tablespoons cilantro, coarsely chopped.
  • 1/2 jalapeno, coarsely chopped.
  • 1 clove garlic, coarsely chopped.
  • Salt and pepper to taste.
  • 2 pound salmon fillet.

Instructions:

  1. Puree the oil, lime, juice and zest, cilantro, jalapeno and garlic in a food processor until smooth.
  2. Place the salmon on foil on a baking sheet, pat dry, season with salt and pepper, spread on the cilantro and lime mixture and bake in a preheated 400F/200C oven (or barbecue) until just cooked, about 10-15 minutes.

Vegan quinoa-stuffed grilled zucchini

/in /by

Ingredients:

  • 1 1/4 cups water
  • 1/2 cup raw cashews
  • 1 1/2 teaspoons olive oil extra-virgin
  • 1/2 medium garlic clove, coarsely chopped
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon plus 1/8 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup quinoa, any color or variety
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • 3/4 teaspoon finely grated lemon zest (from about 1 medium lemon)
  • 1 teaspoon freshly squeezed lemon juice

For the zucchini:

  • 6 medium zucchini (about 2 pounds)
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 24 toothpicks

Instructions:

  1. Place the water and cashews in a blender and let sit until softened, about 2 hours.
  2. Add the oil, garlic, measured salt, cumin, and cayenne and blend until smooth. Transfer to a medium saucepan.
  3. Rinse the quinoa in a strainer under cold water until the water runs clear. Transfer to the saucepan with the cashew mixture and stir to combine.
  4. Bring to a simmer over medium heat. Reduce the heat to low and continue to simmer, stirring occasionally with a wooden spoon and making sure to scrape the bottom and sides of the pan, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 to 20 minutes. (While the quinoa is cooking, heat the grill and prepare the zucchini.) Remove from the heat.
  5. Add the parsley, zest, and lemon juice and stir to combine. Taste and season with more salt as needed; set aside.

For the zucchini:

  1. Heat a charcoal or gas grill to medium high (about 375°F to 425°F).
  2. Cut each zucchini in half lengthwise. Using a small spoon, scoop out and discard the flesh, leaving about 1/4 inch intact around the outer edge. Place the zucchini halves on a baking sheet.
  3. Brush the inside and outside of the zucchini halves with all of the oil, then generously season both sides with salt and pepper; set aside.
  4. When the quinoa mixture is ready, divide it evenly among the zucchini halves, spreading it into an even, flat layer. Close the zucchini halves, matching the halves if possible, to sandwich the filling. Secure each zucchini with 4 toothpicks, crossing 2 toothpicks at each end.
  5. Place the stuffed zucchini on the grill. Close the grill and cook until grill marks appear on the bottom, about 6 minutes. Carefully flip the zucchini over, close the grill, and cook until grill marks appear on the second side and the filling is heated through, about 5 to 6 minutes more. Transfer to a serving platter, remove the toothpicks, and serve.

 

Roasted salmon with watermelon salsa

/in /by

Ingredients:

  • 4 salmon filets
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 2 limes
  • 2 cups finely diced watermelon
  • 1 cup finely diced cucumber
  • 1/2 cup finely diced red onion
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh cilantro
  • salt and pepper, to taste

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Place the salmon filets on a foil-lined baking sheet, rub evenly with the coriander and chili powder, then juice one of the limes over the filets and season with salt and pepper.
  3. Roast the salmon for 10-15 minutes, depending on thickness, until the fish flakes easily with a fork.
  4. For the salsa: combine the juice of remaining lime, watermelon, cucumber, red onion, mint, and cilantro in a medium bowl. Stir to combine and season to taste with salt and pepper.
  5. To serve, top the roasted salmon generously with watermelon salsa and serve atop a bed of your favorite carb (quinoa, brown rice, potatoes, etc.)!

Mexican meatball soup

/in /by

Ingredients:

For the meatballs:
  • 1 lb lean ground beef
  • 2 garlic cloves, minced
  • ¼ cup integral rice
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ cup chopped fresh parsley
  • 1 egg, beaten
  • ½ teaspoon salt
  • ¼ teaspoon pepper
For the soup:
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, peeled and cut into ½-inch pieces
  • 2 stalks celery, cut in chunks
  • 3 cups chicken broth
  • 3 cups water
  • 1 can diced tomatoes with juice
  • ½ teaspoon died oregano
  • ¼ teaspoon ground cumin
  • 1 cup chopped zucchini
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Instructions:

  1. Mix all the meatball ingredients together in a large bowl. Using wet hands, shape the meat mixture into 1-inch meatballs by rolling it between your hands until it forms a ball. This should make about 35 meatballs, depending on how big you make them. Keep them in the refrigerator until ready to add to the soup.
  2. In a large, heavy pot, heat the olive oil over medium heat. Add onions and cook until softened, about 2-3 minutes. Add the garlic, chopped carrots, and celery, and cook, stirring frequently, for about 5 minutes, or until they start to soften. Pour in the chicken broth, water and can of tomatoes. Stir in oregano and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let simmer for about 5 minutes.
  3. Add the meatballs to the simmering soup, one at a time. Stir very gently, to avoid breaking apart the meatballs. Cover and simmer over medium-low heat for another 10 minutes. Stir in zucchini and cook, until soft, about 10 minutes. Stir in the lemon juice, and season with salt and pepper, to taste. Serve.
  4. Garnish with chopped fresh parsley.

Chicken, edamame and ginger integtal rice

/in /by

Ingredients:

  • 2 tbsp olive oil extra virgin
  • 1 onion, thinly sliced
  • Thumb-sized piece ginger, grated
  • 1 red chilli, deseeded and finely sliced
  • 3 skinless chicken breasts, cut into bite-sized pieces
  • 250 g integral rice
  • 600 ml vegetable stock
  • 100 g frozen edamame / soya beans
  • Coriander leaves (optional), to serve

Instructions:

  1. Heat the oil in a medium saucepan, then add the onion, ginger and chilli, along with some seasoning. Cook for 5 mins, then add the chicken and rice. Cook for 2 mins more, then add the stock and bring to the boil. Turn the heat to low, cover and cook for 8-10 mins until the rice is just cooked. During the final 3 mins of cooking, add the edamame beans. Sprinkle some coriander leaves on top and serve!!

Chicken and peppers with balsamic vinegar

/in /by

Ingredients:

  • 1/4 olive oil extra virgin, divided
  • 4 skinless, boneless chicken breast halves, cut into strips
  • Salt and pepper to taste
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 4 large cloves garlic, finely chopped
  • 1 tablespoon dried basil
  • 1/4 cup balsamic vinegar, divided

Instructions:

  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  2. Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  3. Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Vegan quinoa, broccoli, and kale curry

/in /by

Ingredients:

  • 3 tablespoons olive oil, divided
  • 3 cups broccoli florets, stems trimmed
  • 3 cups cauliflower florets, stems trimmed
  • Kosher salt and freshly ground black pepper
  • 1 red onion, thinly sliced
  • 1 tablespoon curry powder
  • ½ tablespoon ground cumin
  • 1 cup quinoa, pre-rinsed or washed
  • 2 cups homemade vegetable stock
  • 2 1/2 cups lacinato or curly kale, leaves removed from the stalks and cut into 1-inch ribbons
  • 1 tablespoon fresh juice from 1 lime
  • ½ cup roughly chopped fresh cilantro
  • ½ cup microgreens, such as sunflower (optional)

Instructions:

  1. Heat the 1 ½ tablespoons oil in a large pot over medium-high heat until shimmering. Add the broccoli and cauliflower and a pinch of salt and pepper. Cook, stirring until lightly browned and just tender, 4 to 5 minutes.. Remove from the pot and set aside.

  2. Add the remaining oil to the same pot, and return to medium-high heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 4 minutes. Add the curry powder and cumin, stirring until fragrant, about 30 seconds. Add the quinoa and toast until lightly fragrant, about 1 minute.

  3. Add the broth, and adjust the heat to maintain an active boil for exactly 9 minutes. Stir in the kale until wilted and add the vegetables until they are finished cooking, about 2 minutes more. Stir in lime juice and season to taste with salt and pepper. Top with the cilantro and greens (if using) and serve.

Grilled cuban chicken

/in /by

Ingredients:

  • 3 lb boneless chicken breast
  • 3 tbsp Cuban dry rub
  • 1 cup cilantro chimichurri
  • 1 vidalia onion, 1/2-inch cut rings
  • 2 tbsp olive oil extra-virgin
  • 1/2 bunch cilantro sprigs
  • 12 lime wedges
  • Salt and pepper to taste

Cuban dry rub

  • 2 tbsp cumin powder
  • 2 tbsp paprika
  • 2 tsp garlic powder
  • 1 tsp crushed red pepper
  • 2 tbsp cajun seasoning
  • 1 tbsp salt

Mix spices together.

Cilantro chimichurri

  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 dash crushed red pepper
  • 3 garlic cloves
  • 1 cup olive oil extra-virgin
  • 1 lemon (for juice)
  • 2 lemons (for zest)
  • 1 tbsp red vinegar
  • 2 tbsp water

Place ingredients in blender and puree until almost smooth.

Instructions:

  1. Preheat grill.
  2. Rub chicken on both sides with Cuban rub. Place chicken into fridge while prepping onions.
  3. Brush onions with olive oil; season with salt and pepper.
  4. Place rubbed chicken on grill and cook through until internal temperature of 165 degrees is reached. Add onions to grill when chicken is almost done. Grill onions on both sides. Once onions are tender and chicken is done, let chicken rest while grilled onions are placed into a mixing bowl.
  5. Squeeze 6 of lime wedges on top of onions. Add some cilantro sprigs into bowl with onions and lime juice. Season onions with salt and pepper; toss gently and set aside.
  6. To serve, slice chicken on a bias cut and arrange on a large platter. Scatter warm grilled onions on top of sliced chicken, drizzle with cilantro chimichurri and garnish dish with remaining cilantro sprigs and lime wedges.

 

 

 

 

Balsamic steak rolls

/in /by

Ingredients (4 servings):

  • 1 ½ – 2 lb. skirt steak, sliced into thin strips
  • 1 carrot, matchstick cut
  • 1 bell pepper, matchstick cut
  • ½ zucchini, matchstick cut
  • 5 green onions, matchstick cut
  • 2 cloves of garlic, minced
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • Olive oil extra-virgen
  • Sea salt and freshly ground black pepper

Balsamic:

  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 teaspoons stevia
  • ½ teaspoon dijon
  • Salt and pepper

Instructions:

  1. Prepare the balsamic.
  2. Season the steak slices with sea salt and freshly ground pepper to taste and set aside.
  3. In a skillet, add some cooking fat and cook the garlic for 1 or 2 minutes; then add all the remaining vegetables and cook until soft but still a little crunchy, about 3 to 4 minutes.\
  4. Season with oregano, basil, sea salt and pepper, and transfer to a bowl.
  5. Arrange a small pile of vegetables in the center of each slice of beef. Tightly roll the meat around the filling, and secure with a toothpick.
  6. Return the beef rolls to the skillet, and cook over a medium-high heat on all sides until the meat is cooked through.
  7. Remove the toothpicks, spoon some of the balsamic sauce over the rolls, and serve.

Pan-seared chicken with tomato-olive relish

/in /by

Ingredients: (4 servings)

  • 2 teaspoons extra-virgin olive oil, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon finely chopped basil
  • 1 tablespoon sherry vinegar or balsamic vinegar
  • 1 cup cherry tomatoes, quartered
  • 1/3 cup chopped pitted olives

Instructions:

1. Heat a grill pan over medium-high heat. Add 1 teaspoon oil; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 6 minutes on each side or until done.

2. While chicken cooks, combine remaining 1 teaspoon olive oil, basil, and vinegar in a medium bowl, stirring with a whisk. Add cherry tomatoes and olives; toss to coat. Serve relish with chicken.