Pan Fried Cauliflower with Garlic and Thyme

Posted on September 19, 2016 by lazygirldinners

This recipe was born out of a pure need to get dinner on the table quickly. I love cauliflower and on a normal day I would slice it and place it in the oven to cook, but time didn’t allow for me to do so recently. Page was hungry and I did not have 20 minutes to spare. The great thing about being rushed to get dinner on the table–yes there is a great thing about it–is that you need to keep it simple. This recipe is exactly that–simple– it contains less than 5 ingredients and the best part? It only took 10 minutes!

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Ingredients:

2 cups of sliced cauliflower

2 cloves of garlic (smashed)

2 tablespoons of oil ( grape seed, or olive oil)

1 tablespoon of butter

5-6 sprigs of thyme

sea salt and black pepper to taste

Directions: Heat a cast iron skillet until it smokes. Add in the 2 tablespoons of oil. Add the cauliflower, and allow to cook for 5 minutes undisturbed.

Add the butter, thyme and garlic, take care when adding the thyme, the water in the thyme will cause the oil to pop.

Allow to cook for another 5 minutes. Once the cauliflower has browned and taken on some color,

Transfer it to a serving platter, season with salt and pepper, serve and enjoy!

How to make Dehydrated Watermelon

Posted on May 10, 2016 by lazygirldinners

Dried Watermelon–How to make Dehydrated Watermelon

This week is Teacher Appreciation Week at Page’s school. Every day this week she is required to bring in a small gift to show how much she appreciates all that her teacher’s do. The note that the room mom sent home said to send a sweet treat as a gift, knowing the kinds of sweets that most moms have sent in the past I thought why not send something semi-healthy. So I marched down to my local Whole Foods and purchased an organic seedless watermelon. Lucky for me it was on sale. The result- a deliciously sweet watermelon snack. It was so good, that I raced back to Whole Foods to get another watermelon to dry. When I dry fruit I never add sugar to it. I see many recipes that do and I never understand why. There really isn’t a need to. In fact, the watermelon I chose was not at all that sweet in its natural form, but in its dried form it was highly sweet, almost like I had added sugar to it. So for this “recipe” all you need is a fresh watermelon, a dehydrator, or an oven set to low and time.

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Prep time: 5 minutes

Cook time: 6-8 hours

Ingredients:

Watermelon

Directions: Slice the watermelon and discard the rind. Keep in mind that the thinner you slice it the quicker it dehydrates.

Place the sliced watermelon on dehydrator sheets. Set it on 135F for 6-8 hours depending on how thick you sliced the watermelon.

The watermelon is done when it is pliable but dry to the touch.

If you don’t have a dehydrator–get one they are worth the money and the counter space–you can do this in an oven, set the oven to the lowest setting, and place the watermelon on a parchment lined cookie sheet. My oven’s lowest setting is 250F. If you are using your oven on a setting this high, keep in mind that the watermelon will dehydrate at a faster rate, so keep an eye on it, at the 4-5 hour mark, your watermelon will likely be done.

Lentil Soup With Cilantro and Lemon Gremolata

Posted on March 15, 2016 by lazygirldinners

Lentil Soup with Cilantro Lemon Gremolata

My daughter loves lentil soup. It is one of her favorite meals. My version of lentil soup is not highly complicated, lentils, carrots, celery, onion, and a final squeeze of lemon at the end. When I ran across a recipe by Kenji over on the Serious eats blog adding a parsley and lemon Gremolata, I knew I had to try it! Let me tell you, hands down this is the best lentil soup that I’ve ever had or made! My daughter ate 3 bowls, (3 of her little mini bowls, but 3 bowls none the less), and she could not stop saying how yummy it was. I decided to use cilantro instead of parsley because I love the flavor of cilantro, lemon, and lentils—super yummy. If cilantro is not your thing, then by all means use parsley, this soup is good either way! If you know you’re putting this in your weeknight line up soak the lentils overnight, it will shave off 30 minutes of your cooking time.

Prep time: 10 minutes

Cook time: 45minutes-1hour

servings: 6

Here’s what you need:

Gremolata Ingredients:

6 cloves of garlic, minced

2 tablespoons lemon zest

4 tablespoons oil

1/2 cup cilantro chopped (sub parsley)

Ingredients for Soup

1 cup of lentils ( I used French green lentils)

1 cup carrots diced

1 cup celery diced

1 medium onion diced

4 tablespoons oil

2 tablespoons lemon juice

5 cups of good quality chicken broth( sub with veggie stock if you want to make this vegetarian)

1 lemon cut into wedges for squeezing.

Directions: Add the ingredients for the gremolata to a small bowl,

Mix well and set aside.

Heat 4 tablespoons of oil in a Dutch oven pan, add the onions, carrots and celery,

Sauté until onions are translucent about 5 minutes,

Add the lentils mix well,

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Add half of the gremolata. Mix well and cook for 2-3 minutes, your house should smell amazing at this point.

Add in the chicken stock and bring to a boil.

Lower the fire and simmer until lentils are nice and tender around 45 minutes. Add water, if necessary, it wasn’t for me. Once lentils are tender, add the lemon juice, mix well then turn off the fire. Serve by ladling into soup bowls and topping with a dollop of the remaining Gremolata, a few squeezes of lemon juice, and enjoy!

If you don’t have it already, check out Kenji’s new book, The Food Lab, it’s full of useful cooking information backed by science.

Grilled Greek Chicken Bowls

Posted on February 23, 2016 by lazygirldinners

Greek Grilled Chicken Bowls

After years of only getting a harvest of two or three lemons per year, my lemon tree is in full bloom.I finally have a bountiful harvest. In fact, I have so many lemons, I caught myself finally uttering words I thought I would never utter–I have too many lemons. My motto is when life gives you lemons–cook with them! Luckily for me, the Mediterranean flavor profile is one of my favorite flavor profiles. I love a great greek chicken salad. I decided to switch things up a bit, by taking the same ingredients I might use to make a greek salad, and instead, make a warm and savory bowl. The result–delicious! The best thing about this bowl is it can be eaten warm, or cold, it is delicious either way. Feel free to switch out the ingredients, using kale in place of spinach, grill the chicken on the barbecue instead of in the pan, or add red bell pepper and marinated artichokes. You can also switch out the grains, use basmati rice instead of quinoa. If you want to make this vegetarian, replace the chicken in this recipe with tofu or just add more mushrooms. To make it Paleo omit the grains and add more spinach or kale.

Prep time: 10 minutes

Cook time: 30 minutes

Serves 4

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Ingredients For Sauce/marinade:

4 large cloves of garlic minced

1 tablespoon of fresh Thyme

1/2 cup of fresh lemon juice

1 tablespoon of lemon zest

1/3 cup of olive oil

1/4 teaspoon of sea salt

Ingredients for chicken bowl:

5 chicken thighs

1 cup of Persian cucumber diced

1 cup of tomato diced

10 ounces of sliced crimini mushrooms

12 ounces of spinach

1 cup of quinoa

1 cup of feta cheese, crumbled

4 Tablespoons of oil, split

sea salt to taste

Directions: Place the quinoa and 2 cups of water in a pan, cover and cook until water evaporates(about 10-15 minutes), then set aside.

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Heat the garlic, olive oil and thyme in a saucepan for 1-2 minutes.

NOTE: You do not want the garlic to brown. If it browns then you’ve cooked it too long. The point of this is to infuse the oil with garlic and thyme and also mellow out the garlic. The two-minute mark is usually long enough.

Transfer the infused oil to a bowl, add the lemon juice, sea salt, and lemon zest, mix well.

Season the chicken with sea salt, and pour half of the sauce/marinade over the chicken, set the remaining sauce/marinade aside. Place the chicken in the refrigerator to marinate for a minimum of 15 minutes.

Heat 2 tablespoons of olive oil in a saute pan, add the mushrooms, season with sea salt and cook until brown–about 10 minutes. Once the mushrooms are brown, transfer them to a plate and set aside.

Add the spinach to the same saute pan, cook until wilted about 3-4 minutes.

Heat the remaining 2 tablespoons of oil in a cast iron skillet. The skillet should be smoking hot. Once it is hot, add the chicken and cook undisturbed for 3-4 minutes on each side or until chicken is cooked through.

Assemble the bowls by adding some quinoa, mushrooms, spinach, cucumbers, tomatoes, feta and chicken to each bowl. Spoon 2-3 tablespoons of the remaining sauce over each bowl, and enjoy!

Popcorn Balls with Peanut butter and Marshmallows

Posted on October 28, 2015 by lazygirldinners

Popcorn Balls with Peanut butter and Marshmallows

Now that Page is in school–two schools if we’re being technical–there are always opportunities for me to cook, or prepare treats for her classes. This week has been particularly hectic because both schools are doing fundraising drives, and if you’re a parent then you know the schools require a lot of participation from parents in the form of raising money and volunteering to bring food and elbow grease. Luckily for me none of the kids in Page’s class have food allergies, so I decided to make these popcorn balls. Popcorn balls have always been one of my favorite Halloween treats. They contain popcorn and marshmallows, really what’s not to love? These popcorn balls also have a yummy touch of peanut butter, you can omit it, or sub with sun butter or almond butter if you have a little one with allergies. If not–live a little–tis the season! You can make your own marshmallows here’s how, or you can buy a store brand. I got a gluten free version from Whole Foods.

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Makes 12 medium popcorn balls

Here’s what you need:

Ingredients

6 cups of organic Non-GMO popcorn (equal to 1/4 cup of unpopped popcorn)

3 cups of marshmallows

2 tablespoons of butter

1/2 teaspoon of sea salt

1 tablespoon of organic peanut butter

Directions: Pop 1/4 cup of popcorn kernels then set aside in a large bowl.

To a sauce pan add the butter,

let it melt then add the peanut butter, marshmallows,

Stir until melted,

Working quickly pour the marshmallow mixture over the popcorn.

With a spatula work quickly to coat the popcorn in the marshmallow mixture. Once all the popcorn has been coated, work quickly to form the popcorn into balls.

The mixture will still be quite warm so be careful and try not to burn your hands. Once all the balls have been formed serve and enjoy!

If you like this you’ll probably love my Caramel popcorn with Almonds and coconut recipe, it’s crunchy and oh so delicious!

Avocado and Cilantro Crema

Posted on October 20, 2015 by lazygirldinners

Avocado and Cilantro Crema

We have a black bean tostada night once every 2 weeks. It’s simple, and definitely a lazy girl dinner, because I open a can of black refined beans heat them then add them to a piping hot and crisp tortilla. I top the tortilla with cheese, sliced tomatoes, cilantro, and either a fresh guacamole or this Avocado Crema. The result is a delicious and lazy dinner! Simple ingredients, but oh so good. My husband raves about this dinner every time we have it. The best thing about this is that you throw everything into a blender and a minute later the sauce is done. If you want to make this vegan, paleo or Whole 30 approved just omit the yogurt and replace with 1/4 cup of water.

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Here’s what you need:

Ingredients

1 large ripe avocado

3 tablespoons of yogurt–can sub sour cream

1/4 cup of cilantro

juice of 1/2 lime==more if you like

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

Sea salt to taste

Directions: Add all the ingredients to a blender.

Blend on high until smooth and lump free.

Serve and enjoy!

Peruvian Chicken

Posted on October 14, 2015 by lazygirldinners

I love California, as a matter of fact I’d be hard pressed to name a state within this union that I’d consider leaving California for. One of the many great things about living here, besides the diversity here, is the weather. On a great day, the temperature ranges between 78F and 82F. Since we live by the beach, there is seldom a day without a cool ocean breeze. Lately however, the temperatures have been 10-20F degrees above normal, and for the last two weeks temps have settled in around 89-98F—HOT!!!!!! So hot that the last thing I want to do is to turn on the stove. So we’ve adapted, I’ve been marinating meat in the morning for my husband to grill in the evening when things start to cool down a bit. This marinade is super simple, and if you’ve ever had grilled Peruvian chicken you know how yummy and it can be. The vinegar in this really gives this chicken a yummy tang and kick. I’ve tried this with Rice vinegar and white wine, both are yummy, but plain white distilled vinegar is just as yummy.

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Here’s what you need:

Ingredients

1 lb of boneless skinless organic chicken thighs

1 tablespoon cumin powder

1 tablespoon of smoked paprika

3 cloves of garlic grated

1 tablespoon of white wine vinegar–can sub with white vinegar or rice vinegar

1 tablespoon of olive oil–can sub with oil of your choice

sea salt to taste

Directions: Generously season the chicken with sea salt and set aside. Add the cumin powder, paprika, garlic, oil, and vinegar to a pan or a bowl big enough to marinate you chicken in.

Mix well,

Then add chicken,

Toss to coat the chicken in the marinade.

Cover with foil, refrigerate until you’re ready to grill. Cook chicken on a hot grill for 15-20 minutes, or in an oven set on 425F 15-20 minutes. Serve and enjoy! I served this with a delicious Avocado and cilantro crema, I’ll post the recipe for that soon–sooo yummy! This chicken also makes for great chicken taco’s!

How to Make Queso Fresco Cheese

Posted on October 13, 2015 by lazygirldinners

How to make Queso Fresco Cheese

This week I’ve spent a lot of time in the kitchen making things that I had on my “list of things I want to make”–yes I actually have a list. This cheese has been on that list for quite some time. It’s so unbelievably easy to make that now I am left to wonder why it took me so long to try it. It’s also a great way to use milk that would not get used otherwise. This cheese was a great addition to my Peruvian Chicken taco’s that recipe will be on the blog tomorrow.

Here’s what you need:

Ingredients

1 quart of whole organic milk

2 -3 Tablespoons of fresh lemon juice–can sub with vinegar

Sea salt to taste

Equipment:

cheesecloth

Sieve

Directions: Add the milk to a saucepan,

Heat the milk to 180F whisking to prevent the milk from scorching.

Once the milk reaches 180F remove from heat.

Add the lemon juice or vinegar 1 tablespoon at a time, stirring gently until the curds separate from the whey. This happens almost immediately.

Allow the curds to continue to separate, let the mixture sit in the pot uncovered for 15-20 minutes.

From here you can decide to just strain the mixture in a cheesecloth lined sieve, add salt to taste and be done–you’ll have a perfectly soft crumble cheese.

Or you can strain, then squeeze out excess whey, add salt, form into a ball, and press into a firmer queso,

I placed my queso into a circular cookie/biscuit cutter, which I wrapped in my cheesecloth, and then placed a sealed water-filled 4-ounce mason jar on top for 5-10 minutes to squeeze out excess whey. I placed these items over a sieve with a bowl underneath to collect the whey.

For a firmer paneer type cheese extend the time that the cheese is pressed from 10 to 20 minutes. Refrigerate if you don’t plan on using the cheese right away. It will keep in the refrigerator for 3-5 days.

Korean Barbecue Chicken

Posted on October 7, 2015 by lazygirldinners

Korean Barbecue Chicken

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I love Korean barbecue, what’s not to love? Grilled meat, pickled and fermented veggies…mmmh it’s a veritable umami bomb on a plate. The fermented veggies alone are enough to get me into the door of a Korean restaurant. I love banchan, savory sprouts, kimchi, cucumber kimchi, and daikon radish make the heaviness of the barbecued meats lighter. I remember my first experience eating Korean food. The week of my wedding my best friend suggested that we go to a Korean bath spa together. She said it would be a great mini break for me to table the stress of planning a wedding, and at the same time get my skin nice and polished for the wedding. I happily agreed, we had gone to many a spa together throughout our friendship, so why not make another happy memory with my best friend before I sailed off into wedded bliss, I thought. The day before our appointments my best friend called to say that something came up at work and she could not join me, but she insisted that I go alone because I needed to destress, so I did. The spa was unlike any other spa I had ever been to. After checking in, I was led on a guided tour of the steam rooms, jade rooms, and showers. Everyone within the walls, except for the technicians, was completely naked and Asian. I stuck out like a sore thumb. First of all, I wasn’t at all prepared to be completely naked in front of anyone other than a technician. At all the spa’s that I had ever been to everyone wore something, be it a robe, or bathing suit, but not this spa. I also was not prepared to leave without having had my body polish. I had read the Yelp reviews and this place was the best! I wanted to sparkle and shine at my wedding and the only thing standing in the way of that happening was me getting naked, so I did. I was sitting in the sauna with three women, and they could sense my unease. They were so kind, they chatted me up, and when I felt comfortable one of them asked me how I found out about the spa. I told them and they laughed. I’m guessing that the spa didn’t get very many non-Asian patrons, which is too bad, nakedness aside, it was a great spa. The spa lacked the more polished elegance of a Burke Williams, but what it lacked in elegance, it made up for it other areas, namely the food area. After getting my scrub, and detoxing in the sauna, I walked over to the jade rooms, and just beyond that was a bar and the scent coming from the bar was intoxicating. The bar/restaurant had a full menu of soups with fermented and pickled veggies, JACKPOT! I grabbed a folded robe from a pedestal near the entrance into the bar–you didn’t think they would make us eat naked did you?–and sat down to a deliciously healthy meal. If only all spa’s included this kind of service. That was my first experience eating Korean food, and since then I’ve fallen in love with it. This recipe is my take on chicken Korean barbecue. I have to say that this chicken is delicious! Better than the chicken that I’ve had at most restaurants that I’ve been to. This recipe requires Gochujang–a spicy fermented chili paste. You may need to venture into an Asian market for the Gochujang. I purchased a jar at my local Whole Foods, they had several varieties of it, I chose a garlic Gochujang.

Here’s what you need:

Ingredients:

1lb of boneless skinless organic chicken thighs, cut each thigh into 3 or 4 pieces

1.5 tablespoons of Gochujang

2 teaspoons of sugar–can sub with maple sugar or syrup

1 teaspoon of garlic grated

3 green onions chopped finely both whites and green parts

1 teaspoon of grated ginger

2 teaspoons of sesame oil

1 teaspoon of olive or grapeseed oil

2 tablespoons of soy sauce

sea salt to taste

Directions: Season the chicken with sea salt and set aside.

To a large mixing bowl or medium size bake pan add the remaining ingredients,

combine and mix well,

then toss in the chicken, tossing to coat the chicken completely in the marinade.

Cover with foil and place in the refrigerator for at least an hour.

Remove the chicken from the refrigerator 30 minutes before cooking. Grill the chicken on a hot grill, 5-7 minutes on each side, serve and enjoy!

Berbere Spiced Lentil Stew (MISR WOT)

Posted on July 15, 2015 by lazygirldinners

Berbere Spiced Lentil Stew

So I’ve decided that this will be my last post until the summer is over. Mainly because we’ll be traveling for at least three weeks in August, and today is Page’s last day in her summer program at school. We have about a week of lounging around and playing in the back yard before she starts her Spanish immersion summer program. I want to spend as much time as I can with her, without looking at my phone to do all that blogging requires of me. I’ll be sure to update my Instagram account with all of my food adventures–as usual. So if you aren’t following me on Instagram, click on the link to the right to do so. Now to the recipe. Berbere Chicken was one of the first recipes that I shared on this blog. It’s one of Page’s favorite chicken dishes–although lately it is getting some strong competition from Sous Vide Chicken Thighs with Thyme and Garlic. She still love this chicken nonetheless. After making the chicken the last time, I was so impressed with the flavors, I wanted to add it to something else, and then it occurred to me how awesome this seasoning would be on lentils, in a soup. As I walked around my kitchen, grabbing ingredients and formulating a recipe in my head, lentils, tomatoes–because my garden is overflowing with them, onion, garlic, lemon, and berbere spice, it occurred to me that I had these flavors before in a dish at an Ethiopian restaurant. Sure enough there was a recipe for a stew by none other than Marcus Samuelson. While I did not follow his recipe exactly, my own isn’t so far off. I used some Organic Green French Lentils, which I sprouted. His recipe and I guess the traditional recipe calls for red lentils. I added some of the preserved lemon salt I made to my bowl as a finish. If you haven’t made my preserved lemon salt yet, a little preserved lemon would be awesome with this.

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Ingredients

1 cup of sprouted organic green lentils

1 large tomato chopped

1 small onion, chopped

4 cloves of garlic

2 tablespoons of oil –your choice I used butter

2 tablespoons of berbere spice

1 lemon cut into wedges

3 cups of water

Ingredients for Berbere Spice

Ingredients:
3 Tablespoons of Paprika I used a smoked
1 tablespoon of red pepper flakes
1 tablespoon of ground ginger
1 tablespoon of cumin seeds or ground cumin
1teaspoon of ground turmeric
1teaspoon of sea salt
1 teaspoon of fenugreek powder, or seeds
1 teaspoon of coriander
6 cardmom pods or 1 teaspoon of ground cardamom
1/2 teaspoon of ground cinnamon
1/2 teaspoon of allspice
1/2 teaspoon of black peppercorns
8 whole cloves

Directions for spice blend:
Place all the spices in a dry cast iron skillet and cook over medium high heat, stirring constantly until toasted about 3-5 minutes. Cool completely place all ingredients in a spice grinder or blender until finely ground. Transfer to an air tight storage container for up to 3 months.

Directions: Heat the oil along with the onion, and garlic and cook until onion is translucent.

Add in the lentils and berbere spice.

Allow the mixture to cook for 2-3 minutes, then add in the tomato,

cook for another minute or two,

then add in the water. Bring to a boil, then allow the lentils to simmer for 20-30minutes, or until lentils are tender.

You can serve at this point, by adding the stew to a bowl and squeezing a few lemon wedges over the soup. I wanted a little more texture, so I blended a quarter of my lentils then added them back into the stew.

It made the soup thicker and creamier. Delicious either way!

Lazy Girl Dinners

A Lazy Girls guide to quick, healthy, and easy recipes!

Category Archives: low carb

Pan Fried Cauliflower with Garlic and Thyme

How to make Dehydrated Watermelon

Lentil Soup With Cilantro and Lemon Gremolata

Grilled Greek Chicken Bowls

Popcorn Balls with Peanut butter and Marshmallows

Avocado and Cilantro Crema

Peruvian Chicken

How to Make Queso Fresco Cheese

Korean Barbecue Chicken

Berbere Spiced Lentil Stew (MISR WOT)