Sauteed Zucchini and Mushrooms

Sauteed Zucchini and Mushrooms

Sauteed Zucchini and Mushrooms

 

My garden is overflowing with zucchini right now, zucchini and tomatoes!  The great thing about planting zucchini is that it yields a large bounty.  The not so great thing about planting zucchini is that it yields a large bounty.  This is particularly troublesome when you’re neighbors also plant zucchini in their own gardens, then giving the zucchini away becomes burdensome. The only solutions in such cases is to come up with new zucchini recipes nightly, or to freeze them.  At the moment, I’m trying to use my zucchini in any way that I can that doesn’t include freezing them–at least not yet.  This dish is so delicious and simple to make, it  makes a great addition as a side to any meal. If you’re Vegan Paleo, or on the Whole 30 diet, you can do this without the butter, it’s stilla delicious side.

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Prep time: 5 minutes

Cook time:20 minutes

Total time: 25 minutes

Ingredients:

10 ounces of Crimini mushrooms sliced

2.5 cups of zucchini cubed

2 cloves of garlic

2 tablespoons of butter

1 tablespoon of olive oil

sea salt to taste

 

Directions: Heat the oil and 1 tablespoon of butter in a saute pan.  Add in the mushrooms and garlic. Season the mushrooms with sea salt, they will begin to release water.

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Season the mushrooms with sea salt, they will begin to release water. Cook the mushrooms until the water completely evaporates (about 10 minutes) add in the rest of the butter, and cook the mushrooms until they begin to brown (about 5 minutes).

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Once the mushrooms begin to brown, add in the zucchini and saute until the zucchini becomes fork tender (about 5 minutes)

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Remove from heat, serve and enjoy!

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Indian and Herb Spiced Grilled Lamb Chops

Indian and Herb Spiced Grilled Lamb Chops

Indian and Herb Spiced Grilled Lamb Chops

 

Lamb is one of my favorite meats.  Personally I like it more than beef, if given the choice between lamb and steak, I’d choose the lamb every time.  My husband on the other hand prefers steak.  He is 100% a meat and potato’s kind of guy.  After having these lamb chops he said that he’s a convert..Lol..I doubt it!   However, I’m glad that he thought that these lamb chops were delicious. I came up with the idea of marinating these with the fillings that I use for my Lamb Patties.  I added a little bit of curry powder and cumin to give the chops a little punch of flavor.  I’m so glad I did these are super flavorful, and grilling them made them more amazing than they already were.  If you only try one of my lamb recipes try this one! You will not be disappointed!!!

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Prep time: 5 minutes

Cook time: 15-20 minutes

Total time: 25 minutes

 

Ingredients:

1 pound of lamb chops

1/4 cup  fresh cilantro

1/4 cup fresh flat leaf parsley

1/4 cup fresh mint

1 large shallot (can sub with onion, use half of a small onion)

1/4 teaspoon curry powder

1 teaspoon of cumin powder

1 teaspoon smoked paprika

3 tablespoons of olive oil

Sea salt to taste

 

Directions: To a blender add cilantro, parsley, mint, curry powder, cumin powder, shallot and olive oil, blend into a paste.  Season the lamb chops with sea salt, then rub with the marinade.

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Once your grill is nice and hot, place the lamb chops on the grill and cook for 7-8 minutes on each side or until the chops reach you’re desired level of doneness.  Remove from heat, serve, and enjoy!

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Roasted Brussels Sprouts with Parmesan, Lemon and Red Pepper Flakes

Roasted Brussels Sprouts With Parmesan, Lemon, and Red Pepper Flakes

Roasted Brussels Sprouts With Parmesan, Lemon, and Red Pepper Flakes

 

 

I was at the farmers market this past Sunday, doing my usual weekly shopping.  One of my favorite vendor’s had these beautiful stalks of brussels sprouts.  I got so excited about them that a woman, who was also shopping, pulled me aside and whispered : “How do you cook those?” This isn’t the first time this has happened to me,  believe it or not, people stop me all the time, either at the farmers market, or at Whole Foods, to ask how to cook a variety of vegetables. The funny thing about people asking me cooking questions is that they almost always whisper the question?  I don’t understand why they whisper the question! I want to tell them, “you know you’re not the only person on the planet who has no idea what to do with ((insert name of vegetable here)).”   I shared this recipe for roasted brussels sprouts with the  the lady at the farmer’s market. It’s simple, easy and so delicious.  It’s one of my absolute favorite ways to cook and eat brussels sprouts.

 

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Prep time: 10 minutes

Cook Time: 10-15 minutes

Total time: 25 minutes

Ingredients:

1 pound of brussels sprouts halved

2 Tablespoons of lemon juice

3 tablespoons of olive oil ( or ghee or coconut oil)

Sea salt to taste

1/2 teaspoon of red pepper flakes

2 tablespoons of freshly grated parmesan cheese

 

Directions: Pre-heat the oven to 425F. Add the lemon juice and red pepper flakes to a medium sized bowl and set aside.  In a medium bowl add the brussels sprouts, oil and sea salt, toss well making sure that all the brussels sprouts are evenly covered with oil.

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Place on a foil lined baking sheet and put in the oven.

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Cook  for 10-15 minute, or until the brussels sprouts take on a significant amount of color and they become crisp and tender. Sprinkle the sprouts with  half the cheese and cook for another minute or two, just until cheese melts and becomes crisp, remove the sprouts from the oven, transfer them to the bowl with the lemon juice and the red pepper flakes, toss well to coat the brussels sprouts with the lemon juice, sprinkle with the remaining cheese, serve immediately and enjoy! These are crispy, tangy with a little kick! They are the perfect side dish for almost any meal!

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Roasted Garlic Cauliflower Mashed Potatoes!

Roasted Garlic Cauliflower Mash

Roasted Garlic Cauliflower Mash

 

From time to time, I crave a meal with a deep rich wine sauce. When that happens I turn to Julia Child’s beef bourguignon recipe, or my version of it.  If you have ever made beef bourguignon, then you know the sauce that accompanies the beef is everything for that particular dish! The beef, as succulent as it is, is nothing without that sauce, and that sauce was made to adorn a potato mash! The year that I had Page I decided rather than running from house to house to celebrate Thanksgiving with friends and family, it would be easier on her, and my husband and I,  if we just stayed home and made dinner ourselves. My best friend agreed and we divided the dinner duties. Instead of a massive turkey, I roasted a chicken, she made a few sides, and I baked a cake. One of the sides she made was a potato and cauliflower mash. It was delicious, and Page loved it! It was hearty and everything you’d expect when eating mash potatoes and at the same time it had the added bonus of cauliflower. When I was making my beef bourguignon, and anticipating the yumminess of the sauce, I knew that this cauliflower mash would go perfectly with the sauce. If you’re on a low carb diet, you can omit the potatoes, and whip the cauliflower in a blender. For this recipe, I opted to not whip the mash, I wanted the hearty texture, so I used a potato masher instead. If you want a more creamy texture, just throw all the ingredients in a blender after cooking them.

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Prep time: 5 minutes

Cook time: 10-15 minutes

Total time: 20 minutes

Ingredients:

1 small head of cauliflower (about 5 cups)

2 medium potatoes (2 cups cubed)

4 tablespoons of grassfed butter

2 tablespoons of half and half (optional)

1 head of roasted garlic

sea salt and black pepper to taste

Directions:  Add the cauliflower and potatoes to a pot and fill with enough water to cover. Bring to a boil over medium high heat, and cook until potatoes and cauliflower are fork tender.  Immediately drain the water from the cauliflower and potatoes, then add in, butter, half and half, roasted garlic, sea salt and pepper.

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Mash with a potato masher until well incorporated, or add all the ingredients to a blender and blend until smooth, then enjoy!

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Roasted Garlic-How to Roast Garlic

How to Roast Garlic

How to Roast Garlic

Can you image cooking without garlic? I can’t! I love it! Garlic lends so much flavor to a savory dish, it’s hard to imagine not having it to use. I love garlic in every state, raw, blanched, powdered, and roasted.  Each has it’s own unique flavor. Roasted garlic is so delicious, and there are so many uses for it. I add roasted garlic to a plain tomato sauce to instantly take it from bland to fantastic! I add roasted garlic to one of my favorite roasted eggplant dishes. I spread roasted garlic on a good piece of crusty bread and dip it into a balsamic, red pepper, and olive oil vinaigrette, and of course, I add roasted garlic to mashed potatoes, or my cauliflower potato mash! There are a plethora of uses for roasted garlic, (like using it for my Roasted Garlic and Lemon Chicken recipe), once you learn how to roast garlic, you will wonder why you’ve been cooking without it!

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Prep time: 2 minutes

Cook time:30-45 minutes

Ingredients:

1 large bulb of garlic

1 teaspoon of olive oil

sea salt and black pepper to taste (optional)

1 sheet of foil–must be big enough to fully enclose the garlic

Directions: Pre heat the oven to 400F. With a knife slice the top off of the garlic. Place the garlic inside of the foil, pour the oil over the top of the garlic, making sure to cover all exposed garlic. add sea salt and black pepper if using:

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Fold all sides of the foil, making sure that the garlic is fully enclosed. Place the garlic bulb in your oven:

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Cook  for 45 minutes, or until garlic is beautifully golden brown:

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Allow to cool for 10-15 minutes, then remove by squeezing, or by removing each individual clove of garlic with a pairing knife, and enjoy!

Ground Chicken and Cabbage Curry

Ground Chicken and Cabbage Curry

Ground Chicken and Cabbage Curry

Do you ever pull out something for dinner and then have no clue what you’re going to make with it? I do…all the time! Most of the time it works out, but working out on some days can be relative. Success for me is getting a nutritious meal on the table on most days. This Chicken and Cabbage curry recipe  almost didn’t come together. I pulled out the ground chicken, but all I had to go with it was the cabbage. I didn’t have any fresh onion, no fresh garlic, none of the ingredients one needs to make something taste good. My fridge was empty because I had put off grocery shopping, and now I had to pay the price. I turned to my cupboards for help. I had a bevy of ground dried spices, curry, onion powder, ground ginger and garlic.  From those dried spices, this meal was born, and let me tell you what a delicious meal it was! It is one of my husbands favorite meals. I’ve made this with fresh onion and garlic, but the dried spices give this much better flavor.

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Prep time: 5 minutes

Cook time: 20 minutes

total time: 25 minutes

Ingredients:

1 lb of ground chicken

1 tablespoon of onion powder

1 teaspoon of garlic powder

2 tablespoons of curry powder

1 teaspoon of ground ginger powder

2-3 tablespoons of  olive oil, or ghee

1 small head of cabbage, chopped roughly

4 tablespoons of freshly chopped cilantro

Directions:

Heat olive oil in a pan add dried spices and  heat for 20 seconds or just until spices become fragrant. Add in ground meat and brown. Once meat has cooked, add in the cabbage, and cook for about 5-7 minutes or until cabbage wilts a bit.

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Remove from heat, top with cilantro and serve as is, or over a bowl of brown basmati rice and enjoy!

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Grilled Pork Chops with Spicy Mustard Salsa

Grilled Pork Chops With Spicy Brown Mustard Salsa

Grilled Pork Chops With Spicy Brown Mustard Salsa

One of my favorite restaurants to eat at, when we are in Los Angeles, is Cafe Brazil. It’s a small restaurant, with seating for less than 50 people but the food is fantastic. If you’ve ever watched any dating show, then you’ve probably seen this restaurant several times, dating show’s love to film dates there. It holds a special place in my heart because it was one of the first restaurant’s  that my husband I would frequent when we were dating.  His mom lived in LA so we’d go up for a visit, and then grab lunch or dinner before heading back, sometimes with mom in tow.  The food there is pretty straightforward as far as food goes, meat, beans and rice, fresh tropical juices.  Simple as can be, but the food doesn’t have to be fancy to taste good.  One of my favorite entree’s there is grilled pork chops with beans and rice, and a simple tomato and onion salsa, to which they add fresh parsley and a spicy brown mustard vinaigrette! So what’s a girl to do when a craving for Cafe Brazil strikes? Get in the car and drive there, or make it herself! I obviously chose the latter!

 

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Prep time: 5-7 minutes

Cook time: 10-15 minutes

Total time: 25-30 minutes

Ingredients:

Ingredients:

Salsa:

1/2 cup tomatoes chopped

2 tablespoons of finely chopped onion

2 tablespoons of parsley

sea salt to taste
Vinaigrette
1 teaspoon spicy mustard
2 teaspoons lemon juice
1 teaspoon red wine vinegar
3teaspoons olive oil
1/4 teaspoon garlic powder
Sea salt to taste

Pork chops
2 thick pork chops

1 teaspoon garlic powder,

1 teaspoon onion powder,

1 teaspoon paprika,

1 teaspoon cumin powder

1/8 teaspoon chili powder

sea salt to taste

Directions: Combine the ingredients for the mustard vinaigrette and set aside.

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Combine the ingredients for the salsa, top with the vinaigrette and set aside.

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Combine the seasoning for the pork chops, then rub generously into pork chops

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Grill chops for 5-7 minutes on each side, or until cooked through–do not over cook, pork chops dry out quickly.  Once chops are done, top with spicy salsa and enjoy!

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Eggplant Fries

Eggplant Fries

Eggplant Fries

One of my husbands absolute favorite vegetables is eggplant. If I made it every night for dinner for three years straight that would not be enough for him. He loves it! The problem with his love for eggplant is not that I don’t love it, because I do. It’s that it’s hard for me to find organic eggplants.  Short of me growing our own private stag of organic eggplants, which I have tried, and failed at, I just have not been able to appease his love for this vegetable. Whenever, our Whole Foods has organic eggplants a buy them, no matter what they cost. Fortunately for me, my husband will eat eggplant anyway I prepare it.  Page on the other hand is just getting acquainted with eggplant, so preparation for her is a much less forgiving thing.  She loved these eggplant fries which made my heart happy. The key to cooking eggplant in any kind of oil, is to bring your oil up to temperature before adding the eggplant. If you add the eggplant to the oil before the oil is hot enough, you will get an oil logged disgusting piece of eggplant. Eggplant is like a sponge in that way, it soaks up the oil, so make sure your oil is nice and hot before you add the eggplant.

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Prep time: 5 minutes

Cook time: 10 minutes

Ingredients: 1 medium sized eggplant, julienned but keep them thick

1/2 teaspoon of turmeric

sea salt to taste

4-5 tablespoons of safflower oil ( can substitute with grape seed, or another high heat oil)

Directions: Add the eggplant, turmeric and sea salt to a bowl and toss well, and set aside. image Heat the oil in a cast iron pan, once the oil is hot, add in the eggplant, make sure not to over crowd the pan. image Brown the eggplant on all sides, then transfer to a paper towel lined plate. image Season with more sea salt if necessary, then Serve and enjoy!

Lemony Chicken Orzo Soup–It’s gluten free!

Lemon Orzo Chicken Soup

Lemon Orzo Chicken Soup

Last week I was out with my husband running errands and we were trying to decide on lunch.  He wanted something filling, and I wanted a really great salad.  As easy as salads are to make and obtain, very few match the salads that I make myself.  I knew it would not be easy to find a place to eat in which we would both leave happy.  After verbally running through a list of eateries, my husband saying no to some, me saying no to others, we both compromised and settled on Panera. I ordered my salad, and after some time mulling over the menu, my husband ordered a bowl of lemon orzo soup.  The ceasar salad  I ordered, was not as great as the  Ceasar salad I make at home, but I was expecting that. However, my husband really enjoyed his soup.  I didn’t taste the soup, but it looked really good, and since he enjoyed it, I decided I would try to make it at home for him.  He is such a big fan of soups in general. When I make soup, which is not often, he rants and raves, because to him, soups are a big treat. The key to any great soup is the broth.  I made some broth with the leftover carcass of a roast chicken that we had for dinner.  I will share that recipe and two other ways to make chicken broth with you later.  For this soup use the best organic chicken broth that you can find.  I used a gluten free orzo for this, you can leave it outfor a paleo version of this soup, or use a regular pasta orzo for an authentic Lemon chicken orzo soup.

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Prep time: 5 minutes

Cook time: 45 minutes

Ingredients: 1lb boneless skinless chicken thighs or 4 cups of pre-cooked chicken cubed

1 cup of diced carrots (3 medium carrots)

1 cup of diced celery (4 celery stalks)

1 large onion diced

2 large cloves of garlic (finely chopped)

1 cup of spinach finely chopped

2-3 tablespoons of finely chopped cilantro

3-4 Tablespoons of Lemon juice less or more depending on your taste

6 cups of organic chicken broth

1/2 cup of orzo gluten free brand

Sea salt and black pepper to taste

2 tablespoon of olive oil

 

Directions: Season chicken with sea salt and black pepper and set aside. In a stock pot heat oil, add onion, carrot, celery and garlic. Saute until onions turn translucent, add chicken stock, and chicken. Bring to a boil, reduce heat and simmer until chicken is cooked through, about 15-20 minutes. image Add in orzo and cook until orzo is al dente (10 minutes), then stir in spinach, cilantro and lemon juice, turn off fire, serve and enjoy! image image

Grilled Cumin Spiced Chicken Kabobs

 

Grilled Cumin Spiced Chicken Kabobs

Grilled Cumin Spiced Chicken Kabobs

I made these chicken kabobs over the fourth of July weekend, and everyone loved them.  They were super easy to make and didn’t require a lot of time or effort to marinate. They’re a perfect quick fix dinner item, so I’m giving you the recipe.  My husband is still raving about these.  It just goes to show that a great meal doesn’t require a lot of time or ingredients.

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Prep time:10 minutes

Cook time:15 minutes

Total time: 25 minutes

Ingredients:

1lb of boneless skinless organic chicken thighs–cubed

1 teaspoon of cumin

1 teaspoon of paprika

2 cloves of garlic, minced

1/4 cup of flat leaf parsley, finely chopped

Sea salt to taste

Directions:  In a large bowl mix the ingredients for the chicken kabobs together,

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then place the chicken on skewers.

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Grill chicken on a hot grill until cooked through, about 10-15 minutes.

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Serve and enjoy!