Ahi Tuna over a salad with red onion, pomegranate seeds, and strawberries.
Spice Rub Ingredients:
- 1.5t ground coriander
- 1.5t ground cumin
- 3/4t sugar
- 3/4t ground ginger
- 1/2t salt
- 1/4t allspice
- 1/8t cayenne
Mango Salsa Ingredients:
- 1 mango, chopped
- 1 orange, half juiced, other cut up to put in salsa
- 1 tomatillo, chopped
- 4 grape tomatoes, chopped
- Some pineapple
- Cardamom seeds
- Red pepper flakes
Sweet Potato Hash
- 1 Sweet Potato cubed into bite-sized pieces
- 1 Bunch Kale chopped
- 1 Ear of Corn, kernels removed (frozen would work too)
- Some white wine
- 1/2 Lime
- Tofu (or not)
- Olive oil, grapeseed oil, whatever oil you want
- Dried Thyme and Oregano
- Preheat oven 325*
- Toss sweet potatoes with oil. Season with thyme, oregano, and salt. Cook for 30ish minutes. Stir about half way through.
- Sauté up your corn.
- Cook your kale until soft and wilty (although i hate too wily, so mine’s still pretty firm). I cooked mine in white wine and lime. You can cook yours in water or broth.
- Put everything together. I added in the leftover tofu from my quinoa bowl
- 1 cup uncooked quinoa
- 1 1/2 cups chicken or vegetable broth
- 1 package extra firm tofu ( 15 oz), diced
- 1 cup shredded carrots
- 2/3 cup chopped scallions
- 1/2 cup
- 1 tablespoon sesame seeds (optional)
- 1/2 cup fresh cilantro
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon vegetable oil
- 3 tablespoons sweet chili sauce
- 2 tablespoons rice wine vinegar
- 3 tablespoons coconut milk
- 1 teaspoon Srircha
- 1/2 tablespoon brown sugar
- 2 teaspoon creamy peanut butter
- 1 garlic clove, minced
- 1/2 lime, juice
- 1 teaspoon grated ginger
- Preheat the oven to 350°. Toss the tofu, soy sauce, and sesame oil in bowl. Place the tofu in a single layer on a lined baking sheet. Bake for 35-40 minutes tossing every ten minutes to crisp the tofu on all sides.
- Cook quinoa.
- Make the sauce: Place the peanut butter in the bowl first and throw in the microwave for 10 seconds to melt slightly. Add in remaining ingredients and whisk well to combine. Set aside.
- Toast the cashews: Place the cashews, sesame seeds, and vegetable oil in a small saucepan. Cook or medium low heat, stirring occasionally, until the cashews are a deep golden brown.
- Toss together the quinoa, vegetables and herbs, tofu, and 3/4 of the nut mixture. Pour over the sauce and toss well to combine. Spoon into bowls, top with remaining nuts, extra lime and Sriracha if desired. Can be stored in fridge up to one week.
I forgot to pick up some sweet chili sauce. Sooooo, I made do with what I had and added in some agave for that extra bit of sweet, and also added more sriracha. It’s really, really good. I’m so pleased!!
Salmon with Mango Salsa and Kale, Spinach, and Carrot cooked in Fresh OJ and White Wine.
- 1 Mango chopped coarsely
- 3 grape tomatoes sliced
- Red onion finely chopped
- Ginger finely chopped
- White Wine
- Olive Oil
- Lemon Zest
- Few leaves of Mint torn up
- Agave (The Boy likes things SWEET, and I had to cover the onion flavor for him.)
- Red Pepper Flakes
- Caraway Seeds
- Anise Seeds
- Cardamom Powder
- Mix together and let it sit in the fridge so the flavors can meld.
The one with quinoa was mine. The one with tomato and rice was The Boy’s. He hated the greens because “they weren’t cooked with anything.” WHATEVER! It was delish! He’s just dumbbbb.
- 3 Apples, cut to chutney size. (If you’re inept at this, as I am, you should have your cousin who’s really good at cutting up apples to the appropriate size do it for you! Thanks, Coco!!)
- 1/4C craisins… I used 1/2+C
- 3T Brown Sugar
- 3T Cider Vinegar
- 2t Minced GInger
- 1/4t Salt
- 1/4t Dry Mustard (I thought I was using my 1/8t, and so I doubled it. OOPS! But it didn’t make it taste weird or bad though, yay!)
- 1/8t Allspice (Again, thought I was using the 1/8t, and so I ended up using 1/4t.)
- BONUS: Add some cashews to give a crunch. Suggestion courtesy of my cousin.
Pork Spice Rub Ingredients:
- 3/4t Ground Chipotle Chile Pepper (or not! I used a cayenne/smoked paprika mix. SUPER GOOD!)
- 1/2t Salt
- 1/2t Pepper
- 1/2t Garlic Powder (I used Onion Powder b/c The Boy can’t have garlic.)
- 1/2t Ground Coriander. I didn’t have any, and I couldn’t find any at the store.
- Heat oil (I used grape seed) over Medium/Med-Hi (My stove is wonky so I go with lower settings.) Cook the apples for 4 mins.
- Add the rest of your chutney ingredients. Bring to a boil. Reduce to a simmer. Cook for another 8m. I cooked mine for a total of 20m or so. It really gave the flavors a chance to meld.
- While the chutney is doing its thing, add the spice rub to your pork. AND COOK!
- Once everything is done, serve and enjoy!
The prep on this takes forever, but it’s totally worth it. This was delicious. The flavors were spot on. I will definitely be trying it again, since I have an ungodly amount of pork in my freezer. Thanks, Dad, for the free pork!!
Vietnamese Pickled Veggies
- Daikon Radish, juliened (sorta)
- Carrots, juliened (sorta)
- 1C sugar
- 1C rice vinegar
- 1C water
- 2 tsp salt
Mix together in a jar, and let it pickle for 5 days… or hours. I went with the hours.
I’ve seen a lot of hate going around re: crappy celly pics of food. I’m just going to apologize in advance. I’m down to my cell phone camera for my only camera. I do my best. Eep. Onward to the recipe!!
Frittata (based off this recipe, but as usual: I CHANGED IT!
- 12 eggs
- 1/2C Tofutti Better than Sour Cream/REAL Sour Cream
- 2C Zukes, sliced and quartered
- 2C Yellow Squash
- 2C Mexican Squash
- 1C mushrooms, eigthed? quartered, then halved… yeah….
- 2t fresh dill, chopped
- 1t fresh thyme, chopped
- 1t fresh basil (i used frozen…)
- Fresh Basil on top for garnish if you so choose.
- Preheat oven 350*F
- Heat some oil (I’m a dumb ass and used butter b/c I was just reading off the recipe instead of thinking about the fact that butter’s friggin DAIRY! I’m so pissed) over med. Cook up your squashes and shroomies ~10mins.
- Whisk together your eggs, s. cream, tomatoes, herbs, salt, and pepper.
- Pour veggies into baking dish
- Pour eggs atop
- Cook for 30-35m
- Garnish with basil… or not.
- Serve and enjoy!
This turned out really well, except that The Boy ate over half of it b/c “it wasn’t filling!” IT’S A DOZEN EGGS! Oh, well. Next time I will add in more herbs b/c it was a bit bland, more tomatoes, and sausage.
Halibut was for dinner tonight. I overcooked it. D’oh! Luckily the sauce I made was super tasty, and made up for it.
- Orange Juice
- White Wine
- 1 nectarine
- 1 mint leaf
- 1 tsp(ish) of honey
Vooshvoosh it all with your immersion blender, and BAM! You have yourself a tasty sauce in 3 mins or less :)