Polenta, baked salmon, and roasted broccoli!
One of the most deliciously simple meals yet!
*Polenta from Trader Joes is in a tube form…slice off the portions you want and lightly cook in a TBSP of grapeseed oil in a pan
*Top with sauteed mushrooms, garlic, and onion
*Serve with roasted broccoli and oven-baked salmon
Spring salad!
In Southern California it is peak strawberry season! Be sure to buy organic if you can because they are high on the Dirty Dozen list.
Dinner was a fantastic and quick combination of the market purchases.
*Marinated a chicken breast in a dressing of one fresh squeezed orange (and some pulp) and grapeseed oil (best for grilling or high temps)
*Washed and spun the lettuce (also organic because it’s on the dirty dozen), then rip by hand (prevents browning)
*Toss in Newman’s balsamic dressing or your own creation
*Slice as many strawberries as you want and toss altogether
*When the chicken is ready (I grill at a low heat until 165 degrees-juicy!), thinly slice it and layer over the salad!
A new take on an old fave- curry!
*Thawed 4-6 oz wild caught salmon, douse with some olive oil, fresh ginger, cracked pepper, lemon juice, and two lemon slices. Bake in toaster oven slowly at 300 degrees while every else cooks.
*Rinse 1 c. quinoa, let it dry, and place in rice cooker w/ 1 3/4 c. water, and 1-2 tsp Better than Bouillon
*Wash and chop 2 c. broccoli florets, 2 c. brown (crimini) or baby bella mushrooms, and 1 c. carrot.
*Heat the skillet (preferably nonstick) on med and add one can of curry paste…let it aromatize, spread it around bottom of pan, add coconut milk. If you like spicy curry one can is enough, otherwise, add more coconut milk to your preference.
*Mix the paste into the milk well, then add the carrots. After a few minutes, add the broccoli and mushrooms.
*Temp the salmon-should be at least 145 degrees.
*In a bowl place quinoa and cover with curry mixture, then take 1/2 of the salmon and place on top, with a dollop of Greek yogurt.
The salmon will be so delicious because of cooking it slowly with lemon. If you are sensitive to spice add more Greek yogurt and mix your portion well before eating! Enjoy the texture of quinoa and delicious curry!
April Fools Day is my wedding anniversary. Today we celebrated 10 years! One of the best times we ever had was spent in Japan. To celebrate we dined at Tustin hotspot Honda-Ya. There is ALWAYS a wait, but it is worth it! The food and service are incredible and very authentic.
Skewer skills
*metal skewers rock- so easy to use!
*Stick anything you like on and brush with some olive oil or grapeseed oil
*Grill and serve! I like to make coconut rice as a side:
Lightly brown coconut flakes in a saute pan over medium heat
and add to the rice for an instant island flavor!
Cinna swirl pancakes with cream cheese icing!
A couple of years ago my sister first took me to eat at an Atlanta hotspot called The Flying Biscuit Cafe. It is THE best brunch I have ever eaten…their grits are to die for, and I can never forget the delicious ooey gooeyness of their cinnamon swirl pancakes! I had a big craving for them one day so we recreated them using this recipe…
** hint- use a frosting applicator to squeeze out the cinnamon and then use a toothpick to execute your design!
*Cream cheese icing is a must!
be ready- you will never want to eat regular pancakes again!
Fried rice in less than 10 minutes!
*I got home late tonight but I needed something quick and filling to eat…luckily I had leftover rice in my frig and frozen mixed veggies to use!
*Heat the saute/wok pan on med high and put 1 TBSP grapeseed oil to coat the bottom.
*Add about a cup of the leftover rice (at least one day old) and smooth it over the bottom of the pan…leave it like that for about 3-4 minutes
*flip the rice over and let it sizzle 1-2 minutes then make a hole in the middle
*crack an egg in the hole, let it cook a few seconds and then scramble it up into the rice
*then add 1/2 frozen veggies and stir them in well
*drizzle 1 TBSP soy sauce around the edge of the whole mixture, then mix it all up, and serve!
Serves 1-2
Scramble to your health!
I whipped up a yummy breakfast of eggs and three veg/fruit servings!
* I used frozen spinach- 1 c., and warmed it up in the saute pan with 1/2 a large tomato, diced…when the spinach was wilted I added 1 tsp grapeseed oil and moved the mixture over to one side of the pan
added
*2 organic eggs whipped with 1TBSP water & 1 tsp Greek yogurt
*Mixed it all together, added a dash of seasalt & fresh cracked pepper, and topped the scramble with about 1/4 c sharp cheddar cheese.
Served with a 1/2 orange and some salsa!
Weekend brunch!
*huevos rancheros- simple and classic. You can make it however you like but I prefer sunny side up on corn tortillas, black beans, salsa, cilantro, and avocado.
Grill crazy!
I made this last fall but I am still remembering the intense FLAVOR and my mouth is watering…this was originally one of Giada’s fantastic recipes!
*I brushed two nice portabello mushrooms inside and out with olive oil, enough so they were saturated and wouldn’t stick.
*Seasoned with fresh cracked pepper and slapped on the grill~5 min a side.
*Prepped the beautiful salad of fresh mozzarella, garden tomatoes and freshly picked basil beforehand.
*Liberally fill each mushroom with the salad and drizzle more olive oil, and sprinkle a little sea salt on top.
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