Tag: lunch/dinner

Indispensable Pesto

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This is a modified recipe from The Garlic Lover’s Cookbook. Warning: this pesto will leave a strong garlic taste in your mouth. Use less garlic if you plan on smooching anyone later in the night. For a healthy alternative try it over spaghetti squash or zucchini noodles.

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1 cup grated fresh Parmesan

2 cups fresh basil leaves

1/2 cup melted butter (or dairy-free, non-hydrogenated Earth Balance)

10-20 cloves fresh garlic (I use the whole bulb)

1 tbs pine nuts (I throw in a handful, because I love them)

3/4 olive oil

salt to taste

Directions:

  1. Using a blender or food processor, grate enough Parmesan cheese to make one cup; add basil.
  2. Then add melted butter, followed by garlic, pine nuts and finally the oil.
  3. Allow each added ingredient to blend smoothly with the preceding ones, and let stand at least one hour.
  4. Prepare pasta according to package directions.
  5. Mix pesto with pasta fresh from the boiling water. Do not add too much pesto, but allow each person a chance to adjust flavor to taste, by adding more pesto if desired.
  6. Leftover pesto will last for a quite a long while if refrigerated in a plastic container, but do not freeze.

Curried Mahi Mahi baked over Chickpea Cauliflower Rice (+ grilled asparagus)

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My own rendition of a recipe I learned in a Sur La Table cooking class.

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Ingredients:

1/2 lb Mahi Mahi (frozen or fresh)

16 oz or 1 bag cauliflower rice

1 can garbanzo beans

1 teaspoon curry powder

1/2 cup low-fat Greek yogurt

Juice of 1 lemon

1/2 teaspoon garlic

1/4th teaspoon ginger

1/2 teaspoon turmeric

1/4th teaspoon paprika

1 teaspoon olive oil

Salt and pepper to taste

I served it with Trader Joe’s Balela Chickpea Salad.

Directions:

  1. Combine the curry powder, garlic, ginger, turmeric, and paprika together.
  2. Purée (or blend) the chickpeas with ~half of the spices. If it is too thick, add a splash of water. In a large bowl, mix the cauliflower rice and chickpea purée together. Pour in a baking dish.
  3. Combine the remaining spices with the yogurt and lemon.
  4. Place the Mahi Mahi (if frozen be sure to thaw beforehand) on the cauliflower chickpea mixture. Spread the yogurt mix over the top of the fish.
  5. Sprinkle the olive oil, salt, and pepper over the whole dish.
  6. Transfer to the oven and bake until the fish is firm and no longer translucent in the center, 20 to 30 minutes, depending on the thickness of the fillet. Bake at 275 degrees.

 

Breaded Curry Cauliflower

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Ingredients:

  • 1 head cauliflower
  • 2/3rds cup coconut cream (canned from TJs)
  • 1 egg
  • ½ cup almond meal
  • 2 teaspoons curry powder
  • 1 teaspoon coconut oil
  • salt and pepper to taste

Directions:

  1. Cut the cauliflower into large pieces.
  2. Mix together the coconut cream, egg, almond meal, curry powder, coconut oil, salt, and pepper.
  3. Coat each piece of cauliflower with the mixture.
  4. Cover a baking sheet with coconut oil and cook the cauliflower at 350 degrees for 25- 30 minutes.
  5. Serve with ketchup or dijon mustard. Enjoy!

Turkey Quinoa Burgers

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Ingredients:

16 oz or 1 lb ground turkey or chicken

1 egg

1 carrot

1 zucchini

2 green onions

1 cup quinoa

1 teaspoon thyme

2 teaspoons garlic (finely chopped or powder)

1 teaspoon flaxseeds

A pinch of salt and pepper

Oil

Directions:

  1. Rinse the quinoa thoroughly and cook according to the directions. Once the quinoa is tender (around 10-15 minutes) set aside and let cool.
  2. Grate the carrot and zucchini.
  3. Combine the ground turkey, egg, carrot, zucchini, green onions, and quinoa. Mix together then add the thyme, garlic, flaxseeds, salt, and pepper.
  4. Roll about 3 tablespoons worth of the mixture into a patty.
  5. Either grill or fry on a pan. Cook the patties for about 5-7 minutes on each side.
  6. Garnish with your favorite toppings and spreads! I served my burgers on a whole-wheat bun with avocado, sprouts, and Dijon mustard.

Asian Turkey Lettuce Wraps

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Ingredients:

1 tablespoon olive oil

1 carrot (grated)

1 zucchini (grated)

1 onion (thinly sliced)

2 tablespoons garlic (minced)

1 teaspoon ginger

1 pound ground turkey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 tablespoons soy sauce

1 pack mushrooms (~1 cup)

Micro greens

2 green onions plus more for garnishing

Lettuce

Cheese

Avocado

Salt and pepper to taste

Directions:

  1. Grate the zucchini and carrots.
  2. Sauté the onions, zucchini, carrots, ginger, and garlic together.
  3. Once the onions turn golden add the ground turkey.
  4. Mix in the rice vinegar, sesame oil, and soy sauce. Cook until the turkey is browned.
  5. Add the cup of mushrooms and continue to stir. Once the mushrooms are soft (around 4 minutes) add the green onions and micro greens.
  6. Place the mixture in the lettuce cups and add your toppings.

Easy Fish Recipes

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Cod in white wine sauce 

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Ingredients:

Cod (3 pieces)

1 lemon

½ teaspoon lemon zest

½ cup white wine

1 shallot

Salt and pepper to taste

Parsley for garnishing

Directions:

  1. Mix the lemon, parsley, wine, and shallot together.
  2. Pour over the fish.
  3. Cook at 200 for 20 minutes.

Sriracha Glazed Salmon

This is a slightly modified recipe from epicurious.

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Ingredients:

Salmon

1 1/2 tablespoon Sriracha

2 tablespoons maple syrup (or honey)

1 tablespoon lime (or orange) juice

1 teaspoon lime (or orange) zest

1 teaspoon ginger (fresh)

1 teaspoon sesame oil

Salt and pepper to taste

Pinch of Chili flakes

Cilantro

Directions:

  1. Mix the ingredients together and pour over the salmon.
  2. Roast at 425ºF until flaky.

Black Bean Quinoa Burgers

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Black Bean Quinoa Burgers 

I served these burgers on a whole wheat bun with Trader Joe’s Sweet Indian Relish and caramelized onions. Sharp cheddar also goes well with this burger. If you do not like a lot of seasoning I would leave out the curry powder and paprika.

IMG_1935IMG_1925IMG_1926IMG_1936Ingredients:

1 cup cooked quinoa

15 oz can (almost 2 cups) black beans

2 tablespoons nutritional yeast

1/3rd cup almond meal

½ of an onion (minced)

½ teaspoon garlic (finely chopped)

½ teaspoon smoked paprika

1/4th teaspoon cumin

½ teaspoon curry powder

1/4th teaspoon ginger

1-2 tablespoons olive oil

Salt and pepper to taste

Directions:

  1. Boil the quinoa with two cups water. Reduce to simmer and cook until all the water is absorbed.
  2. Mix the quinoa and black beans together. Mash.
  3. Stir in the yeast, almond meal, onion, garlic, and the spices.
  4. Mold the mixture into 4 patties.
  5. Heat oil in a pan and fry.

Quinoa Kielbasa Stuffed Bell Peppers

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Quinoa Kielbasa Stuffed Bell Peppers

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Ingredients:

1 cup quinoa

2 cups water

1 teaspoon olive oil

1 onion

1 teaspoon fresh garlic (finely chopped)

1/4th cup walnuts

3 kielbasa sausages (or another 1/4th cup nuts)

3 medium bell peppers

½ cup cheddar cheese (optional)

Cilantro

Salt and pepper to taste

  1. Boil the quinoa with two cups water. Reduce to simmer and cook until all the water is absorbed.
  2. Sauté the onion and garlic for three minutes.
  3. Add the walnuts and kielbasa (cut into small pieces).
  4. Cut the insides out of the bell peppers.
  5. Pour the mixture inside the bell peppers. Sprinkle cheese on top.
  6. Cook at 350º for 20-25 minutes.
  7. Let cool then top with cilantro.