Archive for Recipes

Springtime Ceviche

April 27, 2012 · Filed under Appetizers, Recipes, Shrimp · Tagged , ,

Huge shout out to Tracy who was making this in Arizona and shared photos on Facebook!  I of course asked her for the recipe and made it ASAP!  Actually we have had it twice since then!  The kids love it! We just eat it as a salsa with chips the 1st night, and it makes GREAT tacos the next night!  Two meals, both healthy, clean, and honestly SO GOOD for you!!  Everybody wins, and I do very little work.

Also Shrimp are rich in omega-3 fatty acids, which starve tumor cells and help fight cancer. According to Dr. Oz Shrimp are also GOOD for our hearts! “Despite being a source of cholesterol, shrimp can be helpful for your heart. They contain taurine, an amino acid, which acts like plastic wrap so fats can’t cross the intestinal wall and get into your arteries.”

Great idea for summer and sending the kids outside to eat!

Jose’s Shrimp Ceviche

Ingredients:

***This makes a ton, serving 20 ppl.  The website allows you to scale the serving size up or down.  I made it for 10 the 1st time and it lasted two days between dinner, my lunch the next day, and tacos the next night.

  (to scale the recipe click here)

  • 1 pound peeled and deveined medium shrimp
  • 1 cup fresh lime juice
  • 10 plum tomatoes, diced
  • 1 large yellow or red onion, diced
  • 1 jalapeno pepper, seeded and minced, or to taste
  • 2 avocados, diced (optional)
  • 2 ribs celery, diced (optional)
  • chopped fresh cilantro to taste
  • salt and pepper to taste

Directions:

  1. Place shrimp in a glass bowl and cover with lime juice to marinate (or ‘cook’) for about 10 minutes, or until they turn pink and opaque. Meanwhile, place the plum tomatoes, onion and jalapeno (and avocados and celery, if using) in a large, non-reactive (stainless steel, glass or plastic) bowl.
  2. Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix.

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One pan, Yes you can!

April 16, 2012 · Filed under Quick Dinner Ideas, Recipes · Tagged , , , , , , , ,

Photo from Tastebook.com

This Recipe is from the first Nordstrom Cookbook.  My friend Jean made this for dinner one night, long before we started eating healthier, and it instantly became a family favorite!  I love it because I have no dishes to do, and it is easy!  I seem to make this a lot when we return from vacation…I love the way it makes my house smell, it creates a warm and cozy atmosphere, and the ingredients and process could not be more simple. 

One-Pan Cajun Jambalaya

INGREDIENTS:

  • 2 tbsp butter (use olive oil, works great)
  • 1 yellow onion, chopped (or red)
  • 1 yellow bell pepper, chopped (I have used all colors)
  • 2 cloves of garlic, minced (two Trader Joe’s cubes)
  • 16 Ounces spicy smoked sausage, preferably Andouille, cut into ¼ inch slices (use whatever you like, turkey, chicken, so forth)
  • 1 cup long grain rice
  • 2 cups low-sodium chicken stock
  • 2 tbsp tabasco sauce (hold unless your kids like spice)
  • 1 14.5 ounce can diced tomatoes in juice
  • 1 tbsp cajun seasoning

DIRECTIONS:

  • Melt butter (or place EVOO) over medium high heat
  • Add onion, bell pepper, garlic, and sausage and saute, stirring frequently until the vegetables are tender (about 7 mins)
  • Add the rice, broth, Tabasco sauce, tomatoes and cajun seasoning
  • Stir until well mixed and bring to a boil
  • Reduce heat to low, cover, and simmer until rice is tender, 20 – 25 minutes
  • Remove from heat and allow to sit for 5 minutes.  Fluff with a fork and serve.

Most of the fat in this will be from the sausage, so you can opt to not eat it, or cook with low-fat or turkey sausage.   I like to add shrimp (already cooked and defrosted) and just toss them in right at the end, already warmed up.  Leftover chicken can also be added.

And again, for the kids I would leave the Tabasco for ppl to add on their own, it is spicy!

To serve, top with blue corn chips and greek yogurt, DELISH!

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Chinese Food, done right

February 25, 2012 · Filed under Beef, Crock Pot, Recipes, Slow Cooker Options, Veggies · Tagged , , , , ,

 

 

Picture from Jen's Blog

So those of you who follow know I don’t cook a lot of meat these days, but I am married to a great guy who as much as he loves and supports me, has no intention of giving up meat.  When I saw this recipe I knew he would love it…kids loved it too! 

This comes from Jen in the Heartland and it is TO DIE FOR!  What I really REALLY love about this recipe is it tasted just like a dish one might get at a Chinese restaurant, yet having made it I knew it was much healthier, very low in fat, and even easy on the sodium since I swapped the soy sauce out!  I served it with brown rice and some awesome green beans (see below).

Crockpot Mongolian Beef

 

I made mine with smaller pieces of meat b/c of the kiddos.  I also used less red pepper on the beans.

The Sauce

  • 1 1/2 lb. ball tip steak or flank steak (here you have the control. Where you buy the meat, how the meat has been raised, and how lean you want it)
  • 3 cloves garlic, minced (I used Trader Joe’s frozen garlic cubes)
  • 4 sliced green onions
  • 1 t. dried onion
  • 1/2 c. soy sauce (used Bragg Liquid Aminos)
  • 1/4 c. white wine
  • 1/4 c. cooking sherry
  • 1/2 T. white wine vinegar
  • 1 t. sesame oil
  • 1 t. molasses (used agave nectar.  Could also use honey.  If you want it to be black in color, like Jen’s is, then use molasses)
  • 1 t. ginger(I buy ginger in the squeeze tube at Safeway)
  • 1/4 t. black pepper
  • 1 t. red chili flakes
  • 1/2 T. peanut butter
  • 3 T. brown sugar
  • 1/4 c. cornstarch

 

 

Add meat and cook

 

1) Slice meat thin, put in ziplock with cornstarch.
2) Put all liquid and dry spices into crockpot, add PB, mix well.
3) Add garlic and 3 green onions.  Put meat on top, toss gingerly.
4) Cover and cook on low 4-6 hours (mine took around 3 1/2).

My friend Dee pinned this awesome recipe from Kalyn’s Kitchen the same day I found the Crockpot Mongolian Beef, and of course I knew right away the Universe had told me just what to serve for dinner!

DELISH!

Spicy Sichuan Style Green Beans

kalyn's kitchen

(Makes 4 servings; recipe adapted from Easy Party Food, a special-interest publication of Sunset Magazine.)

  • Ingredients:
    1 lb. fresh green beans, trimmed and cut into halves or thirds (Costco frozen, I always have green beans in the freezer because my favorite green bean recipe is soooo easy and loved by all -yes, kids too) I dropped them in boiling water for 2 minutes, then sautéed with ingredients below.
  • 2 T soy sauce (I used low-sodium)
  • 1 T rice vinegar (not seasoned)
  • 2 tsp. Splenda, Sugar, or granular Stevia in the Raw (I used a little brown sugar)
  • 1/4 – 1/2 tsp. red pepper flakes (I used 1/4 tsp. and the beans were fairly hot)
  • 1/4 tsp. white pepper (or use black pepper if you don’t have white pepper)
  • 1 T vegetable oil (I used olive oil)
  • 2 T minced garlic
  • 1 T peeled and minced ginger root (squeeze tube again)

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Do Better

January 19, 2012 · Filed under 411, Baked Goods, kids, Organics, Recipes · Tagged , , , , , ,

A friend and I say this all the time. Usually laughing at some idiotic, dumb, or senseless thing someone has done…we will look at each other and just say “Come on, DO BETTER!” That is really my motto with the way we eat now, I am just trying to “Do Better”! I am not trying to take the fun out of eating…I am simply trying to just make what we eat real food…instead of everything being packaged, processed…over refined.

We are on our third snow day here in the Seattle area and that means lots of sledding and cozying up by the fire! It also means fun things like baking cookies and making hot cocoa! Yes, we still bake cookies and drink hot cocoa…I promise, I am fun!

Though I realized it would be a bit of experiment when I went to get the ingredients to make the cookies. The recipe would be the same…right off the bag of chips, but the quality of ingredients had changed. Would the end product be the same? Would the kids be able to tell? What the heck…we are snowed in and this is all I got!

Guess what…I think they were better! Could it be? Healthier, better ingredients=a better cookie??? YEP! And my four little helpers showed nothing but complete and utter satisfaction as they gobbled them up! I had to laugh when they asked for milk…apparently you can dip a cookie in Almond Milk and be just as happy!!!

Almond Milk and Power Flour Protein Cookies…nothing but empty glasses, happy kids, and lots of crumbs…Good Food=Good Memories=Good Stuff!

Ghirardelli Chocolate Chip Cookies

  • 2 1/4 cups unsifted flour (so the only flour I had was a batch of protein power flour I keep ready for baking (usually muffins). Based on my results I would say any type of flour…other than white and refined, would be “Doing Better” and work just fine. Try a combo of whole wheat, almond flour…whatever! Bob’s Red Mill makes tons and they are sold pretty much everywhere now!”
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, softened (we use earthbalance when we need butter, worked great. 100% natural, no GMO’s, no transfats, no hydrogenated oils, or artificial ingredients of any kind)
  • 3/4 cup sugar (Whole Foods Brand, Vegan Cane Sugar…thicker granules, but didn’t seem to be an issue)
  • 3/4 cup brown sugar, packed (Private Selection, Organic is what I had in the pantry…a Safeway or Kroger Brand I believe)
  • 2 tsp vanilla extract (we just buy the kind w/o alcohol in it)
  • 2 eggs (always get them with omega 3′s added)
  • 2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
  • 1 cup walnuts or pecans (optional)

Directions are on the Ghirardelli Bag! Yummy!

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Zucchini Parmesan

August 22, 2011 · Filed under Recipes, Vegetarian, Veggies · Tagged ,

So my posts on zucchini are now growing as rapidly as the zucchini themselves.  I planted just a few in the yard and noticed some small zucchini taking shape when we left town last Sunday.  A week later it was like zucchini on steroids out in my yard.  This is what we came home to, 5 days later!!!

This dinner was my husband’s idea and really what is not to like…even a non-zucchini fan is going to enjoy a good red-sauce and some hot melted cheese! 

This is a great addition for those of you who take part in “Meatless Monday’s” .  Add a side salad and some yummy bread and you have a meal you can be proud of.

Enjoy!

Zucchini Parmesan

Ingredients

  • zucchini
  • parmesan cheese
  • mozzarella cheese
  • pasta-sauce/red-sauce (I used organic from a jar, basil flavored)
  • whole-wheat bread crumbs
  • olive oil, or olive oil spray

Directions

Step one:  Heat oven to 450 & Prep

Cut zucchini to desired thickness, coat with olive oil then cover with parmesan cheese/bread crumb (equal parts in a bowl) mixture and place on a baking sheet.  Or have kids do this, while you sip wine and read a magazine:)  Again, kids eat what they make…weird, but true!

Step two.  Bake for about 20 min @ 450, or until crispy looking.  Meanwhile heat your sauce in a pan, low.

Step 3.  Layer.  You can’t get this wrong.  Use as much, or as little sauce and cheese as you want.  I did two layers.

Add sauce and cheese to the top and bake for another 15 – 20 min @450…or until cheese is bubbly!  Delish!

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RAW

June 24, 2011 · Filed under Fish, Quick Dinner Ideas, Recipes, Shrimp · Tagged

Remember Michelle? She is the one who basically changed my life. Ok, I changed my life…but she made me realize I could do it. Everything happens for a reason, but I often think about where I might be if not for that 24 hours I spent learning about how Michelle had changed her outlook on food, and her definition of what food is. Michelle eats a lot of raw food, mostly raw food. The first book I bought was Ani Phyo’s Raw cookbook. I still eat a lot of things from Ani’s book, but I don’t blog them. I try to pass on recipes that my Husband and kids all like. Stuff you can make and enjoy as a family. Apparently “soaked almond puree” masquerading as tunafish does not pass the mustard. Fair enough.

My Whole Living magazine came this month and has a whole section on Raw Foods. Sometimes we have to force our loved ones out of the box, because it is good for them, no other reason.

Dinner last night was not only fun, it was interactive, and once again my theory that family-style dinning creates connections and conversation was proven:) Everyone was full, everyone was satisfied, and I never turned the oven on!

Ceviche Spring Rolls

Ingredients

Makes 8

  • 6 ounces black cod, skin removed, thinly sliced (the fish monger will do this for you)
  • 1/2 cup lime juice
  • Sea salt
  • 1 head tender lettuce, such as Boston, leaves separated
  • 1 mango, peeled and thinly sliced
  • 1 avocado, thinly sliced
  • 1 red bell pepper, seeded and julienned
  • 1/2 cup fresh cilantro leaves
  • I added red onions too, and by marinating with the fish the lime juice removes the bitterness

Directions

  1. Pour lime juice over cod in a glass baking dish. Season with salt. Cover and refrigerate until fish is opaque, about 30 minutes.
  2. For each roll, stack two lettuce leaves and top with some cod, mango, avocado, pepper, and cilantro. Season with salt. Roll and slice in half.

I let everyone make their own. Kids are way more likely to eat it if they do it and see what is in it. If raw fish is freaking you out, try peanut sauce chicken, or a spicy flank steak, diced/sliced.

Strawberry Oat Bars

OK, never underestimate the “stickyness” of a date. I could not for the life of me see how these would stay together, but it works!

Ingredients

Makes 6

  • 1 1/2 cups pitted dates
  • 1/4 cup raw macadamia nuts
  • 2 tablespoons old-fashioned rolled oats
  • Pinch sea salt
  • 1 cup strawberries, hulled and thinly sliced

Directions

  1. Pulse dates, nuts, oats, and salt in a food processor until combined.
  2. Press the date mixture into the bottom of a 9-by-5-inch loaf pan.
  3. Mash half the strawberries and spread on top of date mixture. Top with remaining strawberries. Slice into rectangles.

OK, I have no idea what size my pan was, but I went for a sq shape, not too big. I also added a 1/4 almonds and 1/4 cashews. You really can’t go wrong here adding nuts and dried fruit.

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Prawns. Dip. Done.

February 8, 2011 · Filed under Appetizers, Fish, kids, Quick Dinner Ideas, Recipes · Tagged , , ,

You guys know by now how much this girl LOVES an easy dinner that my family will eat, is healthy…and frankly requires VERY LITTLE work on my part!  Well this dish began its circuit with my friends as an appetizer.  The perfect appetizer if I am honest.  Simple, easy to prepare, yet tastes great, and leaves your guests asking for the recipe.  A winner for sure. 

One of my New Years Resolutions for 2011 was to stop saving the best things for special occasions.  Crystal glasses have come out for OJ, wedding china has served my kids macaroni and cheese (after I peeled a few labels off the bottom), Michael and I enjoyed a $90 of wine with some chili the other night (a gift, I don’t spend $90 on wine)- I am wearing cashmere on days I do nothing, and even the “good” jewelry has made its way to happy hour!  What the heck, life is short! 

So in this same spirit this yummy appetizer of jumbo prawns has made its way to Monday night dinner and it was a hit, even with the kiddos!

 

I forgot to take a pic, this is pretty close, minus the cilantro, which would taste great!

Prawns:

2 teaspoons cumin

2 teaspoons paprika

1 teaspoon ground coriander

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon fresh ground black pepper

1 1/2 pounds large shrimp, peeled and deveined, tail on

Dipping Sauce:

1/4 Cup mayonnaise (whichever you buy for your home.  Olive Oil, low-fat, they all will work) 

1/4 Cup plain yogurt (I use Greek yogurt)

1 teaspoon grated lime peel

1 tablespoon fresh lime juice

1 teaspoon capers, chopped up dash of ground cayenne pepper

(Now some plain low-fat sour cream/or greek yogurt with some chopped up cilantro, or a Taziki sauce from Costco or Trader Joe’s will work JUST FINE here for Monday night dinner, no need to bring out the capers and fresh lime juice for the kiddos)

Directions:

1. Combine ingredients for sauce in a bowl and refrigerate prior to serving (helps it to get a bit thicker).

2. Toss shrimp with spice mixture and saute in pan with a little olive oil until cooked through.

The other thing I so adore about this dish  is though the prawns taste good hot, they actually taste just as good cold so there is no need to rush everyone to the table.  I served them with a big salad tonight, but they have also been served A la carte…hey, if I didn’t buy it deep-fried and wrapped in brown paper I am one step ahead of the game!

Cheers!

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Because Baby It’s Cold Outside!

November 30, 2010 · Filed under Quick Dinner Ideas, Recipes, Turkey · Tagged , , ,

What can I say, when it is cold outside I COOK!   I turn up the Christmas music and hunt for recipes that warm my house, smell good, and bring us all to the table for a hot meal.

Here is another EASY GEM!  I make this one the night before and then just throw it in the oven around 5pm!  Delish!

 Brown Rice Meatloaf, by Tosca Reno

 

  • 1 lb lean ground turkey or chicken or bison

  • 1 cup cooked brown rice *(when I make brown rice I make extra and put in a ziplock.  Works great here, or added to soups, chili, stews. So instead of making rice just for this recipe, make something the night before with brown rice on the side and then you are doing double-duty!)

  • 1 egg
  • 3/4 cup low fat yogurt (yogurt cheese)
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped red, green, or yellow bell pepper
  • 1/2 cup celery
  • 1 Tbsp low-sodium soy sauce or tamari
  • 1 tsp sea salt
  • Fresh ground black pepper
  • 1 tsp crumbled dried oregano
  • 1 tsp crumbled dried basil
  • Cooking spray

    *first place 4 sheets of cheesecloth (or a clean, thin, dish towel) in a strainer and put in plain yogurt to drain overnight in frig…or about 1 hour before making the meatloaf.  I do it a whole container at a time because the consistency is like cream cheese, so we eat it on bread, or I add to it to make dips.  Pretty much anywhere you would use cream cheese or sour cream, you can use the MUCH healthier yogurt cheese.  You can even add powdered sugar and get a sweet treat with no fat! Perfect for frosting cake or cookies!

  • You can just add the yogurt, but it holds to better when it is thicker as in yogurt cheese.
  • Preheat Oven to 350
    In a large mixing bowl combine all ingredients with clean hands. Place in a loaf pan that has been prepared with a light coating of nonstick cooking spray. Bake for about one hour.
  • I add ketchup on top (no this is not clean eating, but it IS MEATLOAF) about 10 minutes before it is done
  • Remove from oven and let stand for ten minutes before cutting.Serve with a big yummy salad!

 

Every single time I have made this it has been devoured…yes by the kids too!  I always make it thinking I will treat myself to a meatloaf sandwich the next day…to date, there have been no leftovers to work with!  Don’t let the Brown Rice deter you, it is just a healthier filler than white, processed bread crumbs!

The 411 on Brown Rice Meatloaf  Calories 149 per slice/Fat 1g/Protein 20g/Carbs 12g/ Fiber 1 g 



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Summer means A SWEET Corn Salad

August 2, 2010 · Filed under Recipes, Veggies

This salad from Art Smith (once Chef to Oprah) is easy, healthy, and just says summer ~ SWEET!

 

Fresh Corn Salad

Ingredients:

Serves 8

  • 8 ears corn , shucked
  • 3 Tbsp. extra-virgin olive oil , plus some for brushing the corn
  • 6 fresh tomatoes , chopped
  • 2 cucumbers , peeled, seeded and chopped
  • 2 green onions , minced
  • 1 bell pepper , seeded and chopped
  • 1 jalapeno pepper , seeded and minced
  • 1/4 cup chopped cilantro
  • Salt and freshly ground black pepper to taste
  • 4 Tbsp. white balsamic vinegar
Prepare the grill to medium high.

Brush the ears of corn with extra virgin olive oil.

Grill the corn until it is light brown, turning often for even cooking. When cool enough to handle, cut the corn off the ears.

Toss the corn with the tomatoes, cucumbers, green onions, bell pepper, jalapeno, cilantro, salt and pepper, vinegar and 3 tablespoons of the olive oil. Toss and marinate at least 2 hours in the refrigerator before serving. Bring to room temperature and serve with hamburgers or grilled fish.

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Peanut Butter Noodles

June 8, 2010 · Filed under Chicken, kids, Recipes, Trader Joe's · Tagged , , ,

From the Trader Joe’s Cookbook

PB Moodoos! (Peanut Butter Noodles)

Posted in Eating In
10/08/09

“Here are my ingredients.  I usually just use cucumber and carrots but I saw broccoli slaw today and decided to change it up a little bit.

IMG_0650

2. Cook the noodles, grill the chicken breast ( I dont put salt or pepper on it since the sauce is salty already), cut the cucumber into discs and then sliver, cut the green onion.

3. The SAUCE –

1/4 cups of peanut butter (I like unsalted TJ’s peanut butter)

1/4 cups Trader Joes soyaki ( the island version works too)

1/4 cups water

2 teaspoons of sesame oil

whisk together!

4.  Put the noodles in a bowl, chicken, cucumbers, carrots, sesame seeds and the sauce on top!”

photo

 

Thanks Christina for sharing that!  I didn’t have all the fresh veggies and I went more a Hot Thai dish route, but it was yummy and gobbled up by all!

I made the sauce in the bowl, tinkered with it a bit til the taste was where I liked it, (added a splash of soy milk, a bit more PB and a splash of soy)

(I also poured a little of the sauce over the raw chicken pieces before cooking.)

Strained the noodles and threw them into the sauce bowl hot and all, got all the noodles covered in sauce and then placed the coated noodles in a pretty serving bowl and added the chicken on top with some green onion.

 

So as you can see a cold/veggie/summer salad version and a warm, Thai dish all in one!  The adults all added red pepper flakes to ours for the full HOT & SPICY deal!

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