Sunday, March 24, 2013
Saturday, March 23, 2013
Baja Fish One Bowl Fix
Sometimes, (and especially after a late workout), I dread cooking dinner. Like, I would pay someone to cook for me. But since we can't go out to eat every time I feel this way, recipes like this are a life-saver! Simple and quick, this one bowl meal is packed with taste and nutrition that is perfect post-workout.
Prep Time: 5 minutes
Total Time: 15 minutes
Serves: 3-4
Ingredients:
1 lb white fish (I used Swai tonight, but I've used both Tilapia and Cod with great results in the past.)
2 avocados, cut into 1/2 inch cubes
1 can RoTel tomatoes
1/2 head of either red or green cabbage
Salt and pepper
4 teaspoons butter, separated
Lots of fresh cilantro
1) In a large skillet, heat 2 teaspoons of butter over medium-high. Add cabbage and sauté until crisp-tender, about 5 minutes. Set aside in a bowl.
2) Return skillet to heat, and heat remaining butter until melted. Sprinkle with salt and pepper, and lay fish on top of mixture. Cook until cooked through, flipping once, about 8 minutes.
3) Using a wooden spoon, flake fish apart into bite sized pieces.
4) Add RoTel, avocado, and cabbage to skillet and stir together.
5) Garnish with plenty of cilantro, and throw yourself onto the nearest couch with a glass of wine, and enjoy!
Friday, March 22, 2013
Fresh Vegetable Soup
EAT THIS! Really. You will not regret it. There are definitely some things that I've regretted putting in my mouth over the years, but this is not one of those things. Amazingly packed with flavor, you really should try this. Now.
Prep Time: 5 minutes
Total Time: 30 minutes
Ingredients:
1 tablespoon plus 2 teaspoons coconut oil
2 leeks, white and light green parts separated, sliced lengthwise, and chopped into 1/4 inch slices
2 potatoes, peeled and cut into 1/2 inch cubes
2 cans chicken broth (4 cups total)
1 lb fresh green beans, trimmed and cut in half
1 bunch of parsley
1) In a medium pot, heat 2 teaspoons of oil over medium high, and sauté leeks for 4 minutes, until tender and fragrant. Add potatoes, broth, and 1 cup of water. Bring to a boil and then reduce heat to low. Simmer for 10 minutes, or until potatoes are fork-tender.
2) Add green beans to pot, and simmer for 6 minutes, until beans are bright green and tender.
3) While beans are simmering, add parsley and remaining tablespoon of oil to blender or food processor, to create a pesto.
4) Remove pot from heat, stir parsley into soup, and serve. This soup is great either hot, or at room temp, depending on the weather outside!
Prep Time: 5 minutes
Total Time: 30 minutes
Ingredients:
1 tablespoon plus 2 teaspoons coconut oil
2 leeks, white and light green parts separated, sliced lengthwise, and chopped into 1/4 inch slices
2 potatoes, peeled and cut into 1/2 inch cubes
2 cans chicken broth (4 cups total)
1 lb fresh green beans, trimmed and cut in half
1 bunch of parsley
1) In a medium pot, heat 2 teaspoons of oil over medium high, and sauté leeks for 4 minutes, until tender and fragrant. Add potatoes, broth, and 1 cup of water. Bring to a boil and then reduce heat to low. Simmer for 10 minutes, or until potatoes are fork-tender.
2) Add green beans to pot, and simmer for 6 minutes, until beans are bright green and tender.
3) While beans are simmering, add parsley and remaining tablespoon of oil to blender or food processor, to create a pesto.
4) Remove pot from heat, stir parsley into soup, and serve. This soup is great either hot, or at room temp, depending on the weather outside!
Monday, March 18, 2013
Spring Vegetable and Quinoa Salad with Chicken
After quite the opposite of a sabbatical, I'm back. A whirlwind week with the four kids knocked me off our healthy eating streak, as it becomes proportionally difficult to suite everyone's wants with the addition of each kid. We did fairly well, but I'm not gonna lie, there were a couple days when fish sticks and pizza both made an appearance.
With them safely back home, I'm looking forward to trying out some new recipes, starting with this one. I nabbed it from the now defunct Everyday Food publication, and made a couple modifications.
Spring Vegetable and Quinoa Salad with Chicken
Serves: 4
Prep Time: 20 minutes
Total Time: 35 minutes
Ingredients:
3 tablespoons unsalted butter
4 scallions, white and green parts separated, and thinly sliced crosswise
2 wide strips lemon zest, plus 1 tablespoon lemon juice
Coarse salt and ground pepper
1 pound asparagus, trimmed and cut into 1/2-inch pieces
1/2 cup frozen peas
1 cup quinoa
Leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces
2 tablespoons chopped fresh parsley
(Note: I already had chicken in the fridge so I just poached a couple of breasts and shredded those. Also, the prep time accounts for cook time for the quinoa, just follow the instructions on the bag!)
1) In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes.
2) Add lemon zest and 1/2 cup water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in cooked quinoa.
3)Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff quinoa with a fork and serve.
With them safely back home, I'm looking forward to trying out some new recipes, starting with this one. I nabbed it from the now defunct Everyday Food publication, and made a couple modifications.
Spring Vegetable and Quinoa Salad with Chicken
Serves: 4
Prep Time: 20 minutes
Total Time: 35 minutes
Ingredients:
3 tablespoons unsalted butter
4 scallions, white and green parts separated, and thinly sliced crosswise
2 wide strips lemon zest, plus 1 tablespoon lemon juice
Coarse salt and ground pepper
1 pound asparagus, trimmed and cut into 1/2-inch pieces
1/2 cup frozen peas
1 cup quinoa
Leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces
2 tablespoons chopped fresh parsley
(Note: I already had chicken in the fridge so I just poached a couple of breasts and shredded those. Also, the prep time accounts for cook time for the quinoa, just follow the instructions on the bag!)
1) In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes.
2) Add lemon zest and 1/2 cup water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in cooked quinoa.
3)Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff quinoa with a fork and serve.
Saturday, March 9, 2013
Friday, March 8, 2013
White Wine and Garlic Chicken with Roasted Cabbage
I learned something new about marinades yesterday - apparently if you freeze the meat in the marinade, it actually forces the marinade into the meat, resulting in a much more flavorful dinner! I put this chicken recipe together in the morning, stuck it in the freezer for a few hours, and then thawed it right before cooking. It tasted like it had been marinating for days. Who knew? (In case you are short on time, if you have even an hour to marinate the meat, it will still be tasty.)
White Wine and Garlic Chicken
Serves: 3-4
Prep time: 10 minutes
Total time: 20 minutes + marinating and thawing
Ingredients:
8-10 chicken cutlets
3 tablespoons butter
1/2 cup white cooking wine
3 large cloves garlic, thinly sliced
2 teaspoons of fresh thyme (plus extra if you want to garnish!)
1 tablespoon coconut oil
1) Melt butter and stir in wine, garlic, and thyme. Layer chicken cutlets two deep in a ziplock bag. Pour marinade in bag and freeze.
2) Thaw chicken, and heat coconut oil over medium high in a large skillet. Shake excess marinade from chicken, and cook for 5 minutes total, flipping once.
3) I love the flavor of thyme, so I put a little extra on top when serving. Plus it's pretty...
Oven Roasted Cabbage Slices
Serves: As many as you have slices for
Prep time: 5 minutes
Total time: 35 minutes
Ingredients:
1 head cabbage
Coconut oil
Salt and pepper
Caraway seed (or fennel, or fresh thyme)
1) Preheat oven to 400 degrees. Cut off base of cabbage, and then cut as many 1" thick slices as you need. (1-2 per person)
2) Arrange on a rimmed baking sheet, and spread about 1/4 teaspoon of coconut oil on each slice. Season with salt and pepper to taste, and sprinkle each round with caraway seed.
3) Roast in oven for approx. 30 minutes, or until cabbage is tender and the edges are beginning to brown.
Sweet Potato Banana Latkes
Good morning! I don't know if you've been swept up in the current of two- and three-ingredient recipes lately, but I'm pretty intrigued at the moment. They tend to be delicious and easy, and the surprise of getting something so tasty with so little effort is awesome! Last week I tried out these banana pancakes, and fell in love. However, this morning I discovered that I only had a half of a banana left: time to improvise.
The recipe I came up with is seriously easy, and Aric and I both loved the taste!
Serves: 2
Ingredients:
1/2 banana
1 egg
1 cup grated sweet potato
1/4 teaspoon cinnamon
Butter or coconut oil to keep from sticking to skillet
1) Throw the banana, egg, and cinnamon in a blender and pulse until smooth. (You could probably also mash with a fork if you don't feel like cleaning a blender after breakfast...)
2) Mix together sweet potato and banana blend in a small bowl.
3) Heat butter or oil a small skillet over medium, and spoon in half the mixture. Spread into the bottom of the skillet to form a pancake, and cook for 5 minutes, flipping halfway through (pancake will become firm and bubbly on the top when its time to flip).
The recipe I came up with is seriously easy, and Aric and I both loved the taste!
Serves: 2
Ingredients:
1/2 banana
1 egg
1 cup grated sweet potato
1/4 teaspoon cinnamon
Butter or coconut oil to keep from sticking to skillet
1) Throw the banana, egg, and cinnamon in a blender and pulse until smooth. (You could probably also mash with a fork if you don't feel like cleaning a blender after breakfast...)
2) Mix together sweet potato and banana blend in a small bowl.
3) Heat butter or oil a small skillet over medium, and spoon in half the mixture. Spread into the bottom of the skillet to form a pancake, and cook for 5 minutes, flipping halfway through (pancake will become firm and bubbly on the top when its time to flip).
4) Eat!
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