Veggie

Garlic Parsley Shrimp

Posted on Aug 29, 2018 in Lunch/Dinner, Seafood, Veggie

“Garlic Parsley Shrimp”

This recipe is a very versatile meal in that it can be used as a salad-topper, main lunch or dinner entrée, or as an appetizer. Plus, it’s a no-fuss, quickie that delights any seafood lover!

Ingredients: (serves 4)

• 1 lb. large, raw shrimp, peeled & deveined
• 1 tsp. fresh, organic ginger, minced
• 2 cloves organic garlic, minced
• 1 small, organic, jalapeno, seeded & minced
• 2 tsp. organic olive oil
• 1/4 cup dry white wine
• 1/4 cup organic, chopped fresh parsley
• 2 Tbsp. organic butter
• (optional) dipping dish of organic, Balsamic vinegar if served as appetizer

Place shrimp in a bowl and toss with ginger, garlic, and jalapeno

Heat oil in a medium skillet over medium-high heat until it shimmers

Add shrimp mixture; cook, stirring occasionally, until just cooked through (3-5 minutes)

Add wine and cook, stirring occasionally, until half of wine has evaporated (approx. 2 minutes)

Stir in parsley and butter; cook until butter melts…serve atop greens, veggie noodles or as an appetizer with Balsamic vinegar as dipping sauce

Beef-Stuffed Cabbage Leaves

Posted on Aug 22, 2018 in Beef, Chicken, Fowl, Lunch/Dinner, Veggie

“Beef-Stuffed Cabbage Leaves”

Let’s do some pre-holiday wrapping this week…yep, right in the middle of August, we’re going to practice our wrapping technique, so we’re at the perfection level by Holiday Season. Actually, it’s not gift wrapping we’re trying to perfect but food wrapping…something to hold the tastes together and allows for us working folks to prepare in advance, heat, serve and enjoy!

Ingredients: (serves 4-6)
• 2 lbs. hormone-free lean ground beef, chicken or turkey
• 2 cups finely-chopped, organic red onion
• 1 tsp. organic ground cumin
• 1 tsp. organic ground coriander
• 1/2 tsp. Himalayan salt
• 6 cloves organic garlic, minced
• 1 tsp. organic chili powder
• 4 Tbsp. unsalted, organic tomato paste
• 4 organic limes, squeezed for their juice
• 8 to 12 large, organic cabbage leaves, room temperature
• Drizzle organic tomato sauce or fresh-diced, warmed organic tomatoes

Spray skillet with olive oil, add ground meat and cook thoroughly, remove to a bowl

In same skillet add onions, cumin, coriander, salt, garlic & chili powder and sauté until onions are soft—now, add back in the cooked meat, tomato paste & lime juice; thoroughly mix until all ingredients are well combined

Partially fill each cabbage leaf with meat mixture, roll, tuck in sides, finish rolling until log-shaped

In same skillet add the rolls, ¼ to ½ cup purified water and steam for 25 minutes on medium-low heat

In small sauce pan, heat the tomato sauce to hot but be careful not to boil

Drizzle cabbage rolls with warmed tomato sauce and/or tomatoes

Cauliflower & Herbs

Posted on Aug 15, 2018 in Lunch/Dinner, Veggie

“Cauliflower & Herbs”

Let’s include in our next meal a new veggie dish that’s pleasing to the eye as well as nutritious and just plain yummy. It’s a definite carb-conscious dish that will please both your family or a table of guests.

Ingredients: (serves 4-8)
• 1 head organic cauliflower, cut into florets
• 1 Tbsp. organic, apple cider vinegar
• 1 tsp. organic, grainy mustard
• 1/4 tsp. organic, ground black pepper
• Himalayan salt to taste
• Organic spray oil of choice (coconut, avocado, olive)
• 2 Tbsp. organic olive oil
• 1 Tbsp. organic, fresh dill (chopped)
• 1 Tbsp. organic, fresh flat-leaf parsley (chopped)
• 1 Tbsp. organic, fresh chives (chopped)
• 2-4 Tbsp. organic, grated parmesan cheese
• Organic lemon zest for single medium-sized lemon

Preheat oven to 350 degrees
Lay florets on a cookie sheet lined with parchment paper and lightly spray with an organic spray oil of choice
Place cookie sheet in pre-heated oven and roast until lightly browned (15-20 min)
Whisk together vinegar, mustard, pepper, & salt in small bowl. Gradually add oil, whisking constantly, until emulsified. Set aside
Combine dill, parsley & chives in small bowl. Set aside
Remove cauliflower from oven and place on serving platter
Drizzle cauliflower with vinegar mixture; top with dill mixture & then top with cheese & zest

Turmeric-Roasted Cauliflower

Posted on May 9, 2018 in Lunch/Dinner, Veggie

Something tasty, tasty, tasty is my husband’s pat answer when I ask him what he wants for dinner. He wants me to be the creative one while he sits back and enjoys whatever new dish I may come up with. With so many health benefits touted about turmeric these days, I thought that would be a good direction for this week’s recipe, “Turmeric-Roasted Cauliflower”. And yes, he told me it was tasty, tasty, tasty, so A+ for today!

Ingredients: (serves 4)

1 head organic cauliflower, sliced into 1/2 inch thick slices
1 tsp. organic ground turmeric
3 Tbsp. organic, coconut oil, divided
1 large organic shallot, minced
1/2 cup organic, raw, unsalted almonds
1 organic garlic clove, minced
1 tsp. organic lemon zest
1/4 cup organic, chopped, fresh-flat-leaf parsley

Preheat oven to 425 degrees; line a large, rimmed baking sheet with parchment paper and lay the cauliflower slices single-layer covering the sheet.

In a bowl mix together the turmeric, 2 Tbsp. oil & shallots; then brush mixture onto the cauliflower slices and place in oven for 15-20 minutes until just beginning to brown.

Chop the almonds into small pieces using a small food-processor.

Heat a small ceramic skillet on medium-low and add 1 Tbsp. oil; next add the almonds and stir until they start to brown, then add the garlic and finish sautéing another few minutes until garlic is cooked. Remove skillet from heat and add the lemon zest.

Remove cauliflower from oven and coat with the almond mixture and continue cooking another 10 minutes until cauliflower becomes golden in color. Remove from oven, sprinkle with parsley and move slices to a serving platter. Tasty, tasty, tasty!