Turkey Chili

Another easy dinner idea.  This is a meatier chili than I normally make.  It has lots of protein and little fat because of the lean ground turkey.  Serve over brown rice and kale.  Everything's instantly better with a bit of kale, isn't it?  

Serves 6.

Turkey Chili

1 tablespoon olive oil

1 yellow onion, finely diced

1 jalapeno, stemmed, seeded, minced

2 garlic cloves, minced

1 lb lean ground turkey breast

s + p

1 14 oz tin diced tomatoes

14oz chicken stock

1 14oz tin black beans, drained, rinsed

1 14oz tin chickpeas, drained, rinsed

1 14oz tin kidney beans, drained, rinsed

2 tablespoons cumin

1-2 tablespoon chile powder, to taste

1/4 teaspoon cinnamon

Warm oil in a pot, over medium heat.  Add onions, jalapeños and garlic.  Cook until soft, about 8 minutes.  Season turkey with salt, pepper and add to pot.  Cook until browned.  Break meat up with a spoon while it cooks.  Stir in tomatoes, stock, beans, cumin, chile powder and cinnamon.  

Bring to a boil, reduce to a simmer.  Simmer 15 minutes.  Adjust seasoning as desired.  Serve hot.


Korean Beef Jerky

Guess who finally got herself a food dehydrator?! (It's me.)  I love it.  The lowest setting on the oven worked fine but now I don't have that space monopolized for hours and hours.  

And what better food for my new dehydrator's maiden voyage than beef jerky?  Nothing.  This recipe is gingery, spicy, garlicky and a pinch sweet. 

Use grass fed/pastured local, super lean beef.  I like top round, the london broil cut.  Ask your butcher to slice it into very thin strips.  Or put it in the freezer for 20 minutes and slice it yourself.  Just don't freeze it solid, it'll be impossible to slice right. 

makes about 6oz.

Korean Beef Jerky

1 tablespoon honey

4 tablespoons tamari soy sauce

1 tablespoon sambal oelek

2 tablespoons water

1 garlic clove, grated

1/2 inch round of ginger, peeled, grated

1.5 lb grass fed top round / london broil steak, in thin strips

sesame seeds, optional

Whisk together honey, tamari, sambal oelek, water, garlic and ginger.  Combine with steak strips, coating evenly.  Place in fridge and let marinate overnight, stirring once of twice.  

Arrange marinated strips on dehydrator screens, sprinkle with optional sesame seeds and dehydrate at 160 degrees for about 4-8 hours.  (Ours took 6 but the amount of time varies with thickness of your slices, humidity, moisture content of the beef... lots of things so check it occasionally.)  Once dry, store in airtight container. 


Thai Noodle Salad

Crunchy romaine and veggies contrasted with soft rice noodles dressed in a thai lime dressing. Sweet, sour, tangy and a pinch spicy.  So much flavor. I think this would be great for lunch on a hot day. 

Serves 4.

Thai Noodle Salad + Lime Dressing

for the dressing

1/2 cup lime juice (about 3 limes)

2-3 teaspoons minced fresno chile

2 tablespoons fish sauce

1 teaspoon tamari

2 tablespoons brown sugar

1 teaspoon grated ginger

s + p, to taste

for the salad

3 oz super thin rice noodles (vermicelli)

1 cucumber, julienned

2 carrots, peeled, julienned

1 red bell pepper, stem and seeds removed, julienned

1 head romaine lettuce, chopped

1/2 cup crushed roasted peanuts

chopped fresh cilantro (or mint or thai basil)

Whisk together lime juice, chile, fish sauce, tamari, brown sugar and ginger.  Season with salt and pepper.  Set aside.  

Bring a pot of water to a boil.  Turn off heat and add rice noodles.  Let sit about 8 minutes, noodles will be softened.  Drain and rinse with cold water to cool. 

Divide noodles, cucumber, carrots and bell pepper into 4 bowls.  Spoon over lime dressing as desired and garnish with crushed peanuts and fresh herbs.  






Turkey Tomato Sauce + Zucchini

Not your typical tomato sauce.  Full of veggies and lean ground turkey.  It's perfect over roasted spaghetti squash, zoodles, pasta or used for stuffed zucchini.  

To make the stuffed zucchini: Heat oven to 375 degrees.  Cut zucchini lengthwise and scoop out seeds, making a well for the sauce and arrange on a baking dish.  Spoon prepared sauce into zucchini.  Place in oven and roast 20 minutes.  Top with grated cheese while it's still hot. 

Makes about 1 quart.

Turkey Tomato Sauce 

small splash olive oil

1 small yellow onion, diced

1 green bell pepper, seeded, diced

2 stalk celery, diced

4 garlic cloves, minced

1 lb ground turkey

28 oz canned tomato puree

2 bay leaves

4 thyme sprigs, stems discarded

1 teaspoon worcestershire sauce

1/4 teaspoon cayenne powder

Heat oil in a sauce pan over medium heat.  Add diced onion.  Cook until soft, 5 minutes.  Add bell pepper, celery and garlic, cook 5 minutes.  Add turkey: cook, breaking up meat, until cooked through, about 8 minutes.  Stir in tomato puree, bay leaves, thyme, worcestershire sauce and cayenne powder.  Simmer 10 minutes.  Season with salt and pepper.  


Thai Hot + Sour Soup

Are you sick of reading posts for soup, yet?  WELL, TOO BAD! 

What can I say?  I really like soup.  This one is spicy, sour, full of vegetables, chicken and all those thai flavors of lemongrass, ginger and lime.  Yum!  It's also super healthy.  

If you can't find thai bird chiles, use a serrano pepper.  Remove the stem, halve lengthwise and slice, keeping the membranes and seeds.  Soup might need to be seasoned with additional siracha or sambal oelek at the end for more spice.  Whichever chile you use, wear gloves when handling.  

Makes 2 quarts.   

Thai Hot + Sour Soup

8 cups water

3 lemongrass stalks, outer leaves remove, cut in half, bruised

2 inches ginger root, peeled

4 kaffir lime leaves, bruised

stems of 1 bunch cilantro

3 cloves garlic, peeled, crushed

1 teaspoon black peppercorns

1 tablespoon tamari soy sauce

2 lb boneless, skinless chicken breast, fat trimmed

1 teaspoon grape seed oil

3 carrots, peeled, sliced

2 Thai bird chiles, seeded, minced

5 oz broccoli, chopped  

4 oz snow peas, trimmed, sliced

s + p

1 tablespoon fish sauce

juice of 1 lime

Fresh cilantro leaves, chopped

Place water, lemongrass, ginger, lime leaves, cilantro stems, garlic, peppercorns and soy sauce in a pot.  Bring to a boil, add chicken.  Reduce to a simmer.  Simmer, partially covered until chicken is tender, about 15-20 minutes.   

Remove chicken.  Once cool enough to touch, shred.  Set aside.  Strain stock, discarding solids.  Set aside.  

Wipe out the pot, return to stove over medium heat, add oil.  Add shallots, cook until clear and soft.  Add carrots and chiles.  Sauté 3 minutes.  Add stock, bring to a boil, reduce to a simmer.  Simmer 5 minutes and add broccoli.  Simmer until tender, 5 minutes.  Add snow peas and chicken.  Heat through.  

Season with salt  pepper, fish sauce, lime juice.  Garnish with cilantro leaves.  

Simple Chickpea Soup with Lemon + Dill

A very simple soup.  Chickpeas and vegetables perked up with plenty of lemon and fresh dill.  It's super bright and flavorful.  Most of the ingredients are probably in your fridge and pantry right now.  I served it over brown rice for dinner.  Vegetable stock maybe used to keep things vegetarian.      

Grab a pound of kirby cucumbers while you're at it and use the rest of the dill to make pickles. 

Serves 4.

Chickpea Vegetable Soup with Lemon + Dill

1 tsp olive oil

1 small yellow onion, diced

1 carrot, peeled, diced

2 celery stalk, diced

3 cloves garlic, peeled, minced

1/4 teaspoon red chile flakes

1 quart chicken stock

1 14 oz tin chickpeas, rinsed, drained

1/2 bunch lacinato kale, chopped

1/4 cup chopped fresh dill

 juice of 1 lemon

s + p

In a pot, heat oil over medium heat.  Add onion, carrots, celery, garlic, chile flakes.  Cooking, stirring frequently, until vegetables are aromatic and glossy, about 5 minutes.  Add stock. Simmer until vegetables are tender, about 10 minutes.  Add chickpeas, kale, dill and lemon juice.  Season with salt and pepper.  Serve hot. 

Kale Sprouts / Kalettes

Kalettes.  Have you hear of them?  They're a new vegetable: a hybrid of brussels sprouts and kale.  That's just what they taste like.  Nutty with a vegetal sweetness.  Also called Kale Sprouts.

Tomato vinegar can be hard to find but I strongly suggest you find some.  I ordered a bottle from amazon and I use it on lots of things.  It makes a great vinaigrette or adds an tomato punch of acid to any dish.  

To toast the sesame seeds:  place pan over high heat.  Add sesame seeds.  Toast until light golden brown, stirring occasionally to avoid burning.  Takes 1-2 minutes.

Makes 2 large servings. 

Sautéed Kale Sprouts 

1/2 tablespoon neutral high heat oil

6oz kale sprouts, halved lengthwise

1 tablespoon tamari soy sauce

1 tablespoon tomato vinegar

black pepper

1/2 teaspoon sesame seeds, toasted

Heat a 10 inch saute pan over medium high heat.  Once hot, add oil, tilting pan to coat with oil. Add kale sprouts and saute 3 (al dente) to 5 (softer) minutes, stirring frequently.  Stir together soy sauce and tomato vinegar.  Remove kale pan from heat and carefully pour in soy/vinegar.  It will bubble and sizzle.  Toss kale sprouts to coat evenly.  Transfer to serving plate and garnish with toasted sesame seeds.  


Gluten Free Almond + Chocolate Chip Cookies

So long gluten!  We don't need you for our cookie making.  Gluten free or not, these are tasty cookies, soft and cakey with nice texture from the almond flour.  

I'm planning on working on more GF and possibly vegan cookie recipes.  Looking forward to sharing (and eating) the results!

About 12 cookies.

Gluten Free Almond + chocolate Chip Cookies

1 cup almond flour

1/3 cup light brown sugar

1/2 teaspoon baking powder

pinch nutmeg

 pinch salt

1 egg

1/4 cup oil (your choice, I used grape seed)

1 teaspoon vanilla extract

1/3 cup chocolate chips or raw cacao nibs

Heat oven to 350 degrees.

In a bowl, whisk almond flour, brown sugar, baking powder, nutmeg and salt.  Add egg, oil and vanilla extract.  Mix until well combined.  Mix in chocolate chips/nibs.  Chill dough 10 minutes to firm it up. (You can skip this but you're cookies will spread a bit more.)  

Use a tablespoon to portion dough onto a silpat lined baking sheet.  Bake 12 minutes.  Remove from oven and let cool on pan, 5 minutes.  Carefully remove from silpat by sweeping an off set spatula underneath each cookie.  

Roasted Red Pepper Hummus

Yum!  Pretty simple to make and so many possible applications like snacking with veggie sticks or crackers, hummus and vegetable wraps, smeared on toast or tossed with pasta... you have some options.  I'm going to use it as a cheese substitute of vegan quesadillas - i'll let you know how it goes.  

I prefer to use dried beans when I have the forethought (although, I almost never do.)  3/4 cup dried chickpeas ends up being about 1 1/2 cup cooked which is equal to one 14oz tin of chickpeas.  If you use canned chickpeas, just drain and rinse them.  

Makes about 2 cups.

Roasted Red Pepper Hummus

3/4 cup dried chickpeas or 1 14oz tin chickpeas

1 red bell pepper

1/4 cup tahini

1/2 teaspoon dried parsley

1 teaspoon cumin

1 garlic clove, peeled

juice of 1 lemon


dash olive oil

Place dried beans in a bowl, cover with 3 inches of water.  Let soak 8 hours.  Drain water.  Place chickpeas in a pot, cover with plenty of water.  Bring to a boil, reduce to a simmer, simmer until chickpeas are tender, about 1 to 1 1/2 hours.  Strain.  

Roast red pepper by placing it directly on a gas burner set on high.  Rotate occasionally to cook each side.  Once all of pepper is charred black and flaky with the pepper itself softened, remove from flame.  Immediately place in a bowl and cover with plastic wrap. Let stand about 10 minutes or more.  Remove charred skin, stem and seeds.  

Place cooked chickpeas, roasted red pepper, tahini, parsley, cumin, garlic clove, lemon juice and salt in the bowl of a food processor.  Process to desired consistency, adding olive oil to loosen things up as needed.  Season with more salt and lemon juice, to taste. 

Lemongrass Beef Stew + Cabbage "Noodles"

Want to spend 3 hours making dinner?  Who doesn't!  Don't worry, this recipe has easy and minimal prep, otherwise simmering on the stove unattended.  This stew is full of south east asian flavors, rich and spicy.  

When browning the meat, start with a hot pan that is not too full.  If there are too many pieces of meat in the pan they will end up steaming without color.  We are looking for a deep brown, crust to form.  This adds a ton of flavor to the meat.  

We used cabbage instead of my usual preference of rice or noodles to keep the recipe healthier and gluten free.  A quick dip in boiling water milds the flavor and creates a chewy, tender texture making it perfect as a noodle substitute.  

I used a fresno chile but you could use a long green chile, hot cherry or jalapeno.   If you use anything spicier, think about decreasing the sambal oelek which is a popular spicy chile paste, found in grocery stores near the siracha.  

Serves 4.

Lemongrass Beef Stew + Cabbage Noodles

3 tablespoons high heat oil

2 lbs stew beef chunks, 2 " pieces

s + p

4 stalks lemongrass, outer leaves removed, chopped

2" ginger root, peeled, chopped

1 fresno chile, seeded, chopped

5 cloves garlic, peeled, chopped

1 yellow onion, chopped, divided

2 star anise pods

2 cinnamon sticks

2 tablespoons tomato paste

2 tablespoons sambal oelek

3 tablespoons tamari soy sauce

2 tablespoons fish sauce

32 oz beef stock

1 lb daikon radish, peeled, halved lengthwise, 1/2" slices

8oz carrots, peeled, 1 1/2" slices

lime juice, to taste

1/2 head cabbage, cored, thinly sliced

Heat a heavy pot, like a dutch oven, over medium high heat.  Add oil.  Season beef with salt and pepper.  Add to pot in 3 or 4 batches, careful not to over crowd the pan or the meat will not brown, only steam.  Brown meat well on all sides.  Transfer to plate, set aside.  

Add a splash more oil to the pot, if needed.  Add lemongrass, ginger, chile, garlic, 1/4 of the onion, star anise and cinnamon.  Cook until lightly browned, stirring often to avoid burning.  Add browned beef and all juices, tomato paste, sambal oelek, tamari, fish sauce and beef stock plus 1 cup water.  Bring to a boil.  Cover, reduce heat to low and simmer.  Let simmer, covered, 2 1/2 hours.  

Remove beef.  Strain cooking liquid.  Discard solids.  Return beef and stained liquid to pot.  Add daikon, carrots and remaining 3/4 of onion.  Bring to a boil, reduce to a simmer.  Simmer partially covered until daikon is tender, about 45 minutes.  

While stew is simmering, blanche cabbage:  Bring a large pot of salted water to a boil.  Add cabbage.  Cook about 1 minute or until cabbage is crisp tender.  Strain.  When stew is done, ladle over portions of cabbage.  




Siracha Honey Roasted Cashews

I'm nuts for these!  (Haha - sorry.)  Sweet, spicy, salty.  The perfect snack that couldn't be easier and quicker to make.  Just toss the nuts with the marinade ingredients, pop them in the oven and try not to eat the entire tray while they're cooling.  For only a hint of spice, use 3 teaspoons of siracha.  

Siracha Honey Roasted Cashews

2 tablespoons honey

5 teaspoons siracha

1 teaspoon grape seed oil

1 teaspoon tamari

10 oz raw cashews


Heat oven to 400 degrees.  Whisk together honey, siracha, oil and tamari.  Toss with cashews until evenly coated.  Arrange on a parchment paper or silpat lined tray.  Roast 5 minutes, stir nuts, roast 5 minutes more.  Remove from oven and cool.  


Chocolate Socca

A socca is a thin pancake crepe type thing from italy, made from chickpea flour, olive oil and water.  Easy, dairy and gluten free.  I decided to make a slightly sweet chocolate socca that could be eaten for breakfast or dessert.  I don't have a name for it yet.  Suggestions?  

These aren't very sweet.  You can add more sugar if you like but I think these are really all about the fillings.  Fruit and plain yogurt (pictured) if you're being good.  Whipped cream, chocolate shavings and nutella if you're being bad.  It really depends if you're having these as dessert or breakfast.  I suspect nutella, banana, strawberries and whipped cream would be a winning combination.    

Makes 4.

Chocolate Socca 

1/2 cup chickpea flour

2 tablespoons cocoa powder

1 tablespoon olive oil

1 tablespoon agave

1/2 cup water

pinch salt

Whisk together all ingredients.   Set aside for a few minutes while you get your fillings together.  Heat a lightly oiled 8 inch non stick skillet over medium low heat.  Pour 1/4 of the batter onto skillet, tilting skillet so batter evenly coats the surface.  Cook about 3 minutes on each side. Turn down heat as needed.  Repeat 3 more times with remaining batter.  Serve warm with fillings.  

Some filling ideas:  jam, chocolate syrup, fresh fruit, stewed fruit, nuts, chocolate chips, nutella, whipped cream, yogurt, banana...



Healthy Kale + White Bean Soup

I know, I know.  My last post was a soup too.  I don't know about you, but I really enjoyed eating everything and anything I wanted to over the holidays.  But it's 2015 and time to get back to healthier habits.   On my agenda for January are getting back to the gym, maybe a run here or there, avoiding alcohol and treats that are obviously bad for me (sorry french fries), getting enough rest, generally being a healthy person and eating lots and lots of vegetables.  And I'm starting with this soup!  I served it over red quinoa and it was great.  Nothing like a little kale and quinoa.  

Makes about 8 servings.  

Kale + White Bean Soup

1 tablespoon olive oil

1 yellow onion, diced

2 carrots, diced

3 stalks celery, diced

1 bulb fennel, quartered, sliced

2 tomatoes, peeled, seeded, chopped

leaves of several sprigs fresh thyme

1/2 teaspoon chile powder

2 quarts vegetable stock

28 oz tim cannellini beans 

4 cups chopped kale (curly or lacinato)

S + p, to taste

lemon juice, to taste

In a large pot, heat olive oil over medium low heat.  Add onion, carrot and celery.  Cook, stirring occasionally, 5 minutes.  Add fennel, tomato, thyme and chile powder, cook, stirring occasionally, 2 minutes.  Add stock.  Bring to a boil then reduce to a simmer.  Simmer until vegetables are soft, about 10 minutes.  Stir in beans and kale.  Adjust seasoning with salt, pepper, additional chile powder and lemon juice.  (We used a whole lemon.)  



Basic Indian Curry

I love curry when it's cold.  Warm, aromatic and full of flavorful spices:  it really is the best thing.  Here's a simple one you can whip up for a delicious vegetarian dinner on the fly.  

Garam masala is an indian spice blend.  I use one from Simply Organics brand.  It's a blend of peppers, mace, nutmeg, cinnamon, cloves...  

Ghee is a nutty, aromatic clarified butter commonly used in indian cooking.  It's great for cooking because of its high smoke point and buttery taste.  It can be found in well stocked grocery stores or substituted with a high heat oil.  

serves 2.

Basic Indian Curry

 bit of ghee or splash high heat oil, like grape seed, safflower, canola

1 yellow onion, diced

2 cloves garlic, minced

1 tablespoon ginger, peeled, minced

1 teaspoon cumin seeds, toasted

2 teaspoons garam masala

1/4 cup water

1 14 oz tin chickpeas, drained, rinsed

10 oz diced, canned tomatoes

salt, to taste

lime juice, to taste

Heat a saute pan over medium to medium high heat.  Add oil.  Add onion and saute until browned.  Add ginger, garlic, toasted cumin seeds and garam masala.  Cook, stirring until fragrant, about 2 minutes.  Add water and cook off.  Add chickpeas and tomatoes.  Simmer 10 minutes.  Season with salt and lime before serving.  


Green Beans with Olives + Almonds

I have a go to method for making green bean sides:  blanche, shock, dry and saute in olive oil with garlic and red pepper flakes.  Season with s + p.  It's simple and goes with a lot of main courses.  

I decided to shake things up a bit and try something new.  This follows the same method but with new, more unusual ingredients.  Enjoy!

Castelvetrano olives are sicilian olives with a beautiful green color, mildly brined, buttery flavor.  I have had a hard time finding them pitted, so you'll probably have to remove the pits yourself.  The flesh on these likes to hold onto the pit so you're best bet is to just slice it off on each side.  

Serves 2-3.

Green Beans with Olives + Almonds

3/4 lb green beans, trimmed

1 tablespoon olive oil

1 1/2 teaspoons sherry vinegar

10 castelvetrano olives, pits removed

2 tablespoons sliced almonds

s + p

Boil a pot of water, add a pinch of salt to season.  Add green beans, blanch about 60 to 90 seconds, until crisp tender.  Transfer green beans to ice bath to shock.  Once cold, dry green beans.  

Heat a 10" pan over medium heat.  Once hot, add olive oil, when oil is hot, add beans.  Cook until hot, stirring and moving beans around pan.  Remove from heat and toss with sherry vinegar.  Set aside. Salt lightly and pepper.  

Return pan to medium heat, adding a small amount of oil if needed.  Add almonds and olives, cook, stirring until warm, about 2 minutes.  Toss with green beans.  



AM Breakfast Smoothie

Another quick breakfast.  The flax and almond meal make this smoothie a bit more substantial.  I use whatever fruit looks good and ripe.  The more ripe the fruit, the naturally sweeter the smoothie.  Peaches, nectarines, plums, blueberries, strawberries, melons, raspberries and bananas are all great for this. I like to mix it up.  The pictured smoothie has peaches and raspberries.  

A note on the flax seeds.  I store mine whole and always grind freshly to order in a clean coffee grinder.  This extends their shelf life and grinding makes them digestible.  

Feel free to adjust this one as you see fit.  Use any type of yogurt and milk.  Easily made dairy free.  And any sweetener you prefer:  sugar, honey, maple syrup, agave, brown rice syrup... do you have a sweetener you like?  I'm still hooked on agave.  

Makes 1 smoothie.

AM Breakfast Shake

1/2 teaspoon whole flax seeds

2 teaspoons almond meal

1/2 cup plain yogurt  (any kind)

1/2 cup chopped fruit (peeled, pitted as necessary) 

sweetener, to taste

splash of milk, to taste (any type of milk)

Grind the flax seeds to a powder.  Blend with almond meal, yogurt and fruit.  Adjust sweetness and consistency as needed with the sweetener and milk of your choice.  



Vegetable Chili

We make this about once a month.  It's flavorful, satisfying and healthy.  Cam likes it over brown rice with a pile of kale sautéed with garlic and lemon juice.  I'll eat it over anything.  

I posted a veggie chili a couple years ago but after making it so many times the recipe has been tweaked a bit.  Here's the newer, improved version.  

Serves 6.

Vegetable Chili

2 tablespoons olive oil

1 yellow onion, small dice

2 small carrots, peeled, small dice

kernels from 1 ear of fresh corn

3 cloves garlic, minced

28 oz tin crushed tomatoes

20 oz water

2 tablespoons cumin

2 tablespoons chile powder

1 1/2 tablespoons dried oregano

1 1/2 tablespoons paprika

3/4 cup chopped green beans

1 zucchini, small dice

1 yellow squash, small dice

1 red bell pepper, seeded, stemmed, small dice

14 oz tin black beans, rinsed, drained

14 oz tin kidney beans, rinsed drained

lime juice, to taste

s + p

In a pot, heat olive oil over medium heat.  Add onions and carrots, cooking until onions are soft and clear.  Add corn and garlic, cook, stirring so garlic doesn't burn, 3 minutes.  Add tomatoes, water and spices.  Bring to a boil, reduce heat and simmer until carrots are tender, about 15 minutes.  Add green beans, zucchini, yellow squash, bell pepper, black beans and kidney beans.  cook until green beans are crisp tender, about 5 minutes.  Season with lime juice, salt and pepper.  


Chile Lime Noodle Salad

Noodles are one of my favorite foods.  This includes anything that could be described as noodles.  This weekend, I was really wanting a noodle dish full of vegetables with a lean protein that we full of lime and spicy flavor that I could eat cold.  Here it is.  Toss this one all together, portion into servings and you have an easy takeaway lunch.  

Makes about 4 servings.

Chile Lime Noodle Salad

for the sauce

1/2 cup lime juice, about 4 limes

3 tablespoons brown sugar

3 tablespoons tamari or soy sauce

2 tablespoons fish sauce

2 tablespoons grapeseed oil

1 clove garlic, grated

almost 1 inch ginger, peeled, grated

chile flakes, to spicy taste

for the salad

2 boneless skinless chicken cutlets

1 teaspoon high heat oil

1 red bell pepper, seeded, thinly sliced

1 cucumber, peeled, seeded, thinly sliced

3 carrots, peeled, cut into matchsticks

5oz rice vermicelli noodles

1/2 cup crushed peanuts

1/4 cup chopped fresh cilantro

Combine lime juice, brown sugar, tamari, fish sauce, oil, garlic and ginger.  Add chile flakes to taste.  Should be spicy.  Set aside and allow flavors to mingle while other components are prepared.  

Place chicken between two pieces of plastic and pound to very thin, even thickness.  Lightly oil a skillet and place over medium high heat.  When hot, add chicken.  Cook, flipping once.  Transfer to a plate to rest.  Rest 5 minutes and chop.  Set aside.  

While cooking chicken, prepare noodles as per package instructions.  Most rice vermicelli noodles will need to be covered with boiling water and left for 3 minutes, strained and lightly rinsed.  

Toss chicken with bell pepper, cucumber, carrots, noodles, peanuts, cilantro and sauce.  Serve chilled or at room temperature.  





Vegetarian Stuffed Peppers

Hey there, vegetarians.  I have a stuffed red pepper recipe for you.  These are a healthy take on the classic with red quinoa for rice and lots of veggies.  

Serves 2 - 4.

Kale + Mushroom Stuffed Red Peppers

1/2 cup uncooked red quinoa

1 tablespoon olive oil

1 small yellow onion, diced

2 cloves garlic, minced

6 oz cremini mushrooms, chopped

1/2 bunch lacinato kale, stems removed, leaves chopped

1/2 teaspoon red pepper flakes

s + p

2 oz feta, chopped

5 basil leaves, chopped

juice of 1/2 a lemon

1/2 tin diced tomatoes

2 red bell peppers, seeded, halved lengthwise

Heat oven to 375 degrees.  Line a small baking sheet with parchment paper.  Set aside.

In a small pot, bring 1 cup water and quinoa to a boil, cover.  Reduce heat and simmer about 15 minutes or until water has evaporated.  Fluff with fork, set aside.  

In a skillet, heat olive oil over medium heat.  Add onion, cook 3 minutes, stirring frequently.  Add garlic and mushrooms.  Sauté 3 minutes more.  Add kale and red pepper flakes.  Cook 1 minutes, stirring.  Remove from heat.  

Stir in quinoa, salt, pepper, feta, basil and lemon.  

Evenly spoon into red pepper halves.  Arrange on lined baking sheet and cover well with foil.  

Bake 30 minutes.  


Cauliflower 'Mac' + Cheese

There's no pasta, but it's a healthier alternative to the baked classic.  If you use a wheat free flour it's a gluten free dinner.  Be the most popular at your next potluck picnic!  

For this I prefer 1/2 cup cheddar cheese and a 1/2 cup of Monterey jack cheese.  When it comes to melting, there's strength in numbers.  

Serves 2-3

Cauliflower 'mac' + Cheese

1 head cauliflower, trimmed, chopped into bite sized pieces

2 tablespoons butter

1 shallot, diced

2 tablespoons flour of your choice, a.p. or chickpea, rice...

1/8 cayenne pepper

1/4 teaspoon mustard powder

s + p

1/4 cup fat free milk

splash white wine

1 cup grated melting cheese

Heat oven to 375 degrees.  Grease a loaf pan.  Set aside.

Bring a large pot of water to a boil.  Add chopped cauliflower, blanche 4 minutes.  Drain, shock with cold water to stop cauliflower from cooking.  Drain and dry.  

Wipe out pot and return it to the stove top.  Heat butter oven medium heat.  Once butter is melted, add shallot, cook until clear and soft, about 5 minutes, stirring frequently.  

In a small bowl, stir flour, cayenne, mustard powder, salt and pepper.  Add to to the pot, stirring to coat the cooking shallot.  Slowly, whisk in the milk.  Stir until lump free and add the splash of white wine.  Cook until thick.  Add all but one tablespoon cheese and cauliflower.  Stir until cauliflower is well coated in thick cheesey goo.  

Transfer prepared loaf pan.  Top with remaining cheese.  Bake 20 minutes.