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Bok Choy and Tofu Stir Fry with Tamarind and Orange Sauce

   

Tofu bok choy and mushroom stir fry

  • 2 tablespoons extra light olive oil
  • 3 garlic cloves, minced
  • 1 inch fresh ginger, grated
  • 1 medium yellow onion, sliced
  • 2 bunches baby bok choy, chopped, whites and greens separated
  • 1 10 oz pack of Cremini mushrooms, sliced
  • 1 package firm tofu, crumbled
  • ½ cup cilantro, chopped

Sauce

  • 1 teaspoon tamarind concentrate
  • 2 teaspoon orange marmalade, melted
  • 1/2 cup orange juice
  • 3 tablespoons tamari
  • 1 teaspoon corn starch

Mix the tamarind, marmalade, orange juice, tamari and corn starch making sure all the ingredients are dissolved well. Keep aside.

Heat a wok like pan with the olive oil. Add the garlic, ginger and onion and sauté for 2 to 3 minutes on high heat. Add the white parts of the bok choy and mushrooms. Saute on high heat for 4 to 5 minutes. Add the tofu and the sauce. Mix well and bring to boil. Add the bok choy greens and cilantro. Cook for another minute. Check for seasonings and serve on brown rice.

Spinach Polenta

   
  • Shrimp in Poblano Sauce and Spinach Polenta2 tablespoons olive oil
  • ½ cup pine nuts
  • ½ cup golden raisins
  • 1 cup chopped and thawed (frozen) spinach, excess water squeezed
  • 1 cup fine polenta
  • 1½ cups milk
  • 2 cups broth
  • ½ cup Monterey jack cheese, grated
  • Salt

Heat a medium saucepan with olive oil. Add the pine nuts and raisins and sauté for 2 to 3 minutes. Add the spinach and sauté for 3 to 4 minutes. Add the milk and the broth and bring to a boil. Slowly add the polenta while stirring constantly. Cook according to box instructions. Add the cheese and check for seasonings. Serve with shrimp.

Shrimp in Poblano Sauce

   

Shrimp in Poblano Sauce with Spinach Polenta

  • 3 poblano peppers, seeded and cut in half
  • 3 green tomatoes, cut in half
  • 1 large yellow onion, cut in half
  • Drizzle of olive oil
  • Salt
  • Pepper
  • 1 cup cilantro, chopped
  • ½ cup chicken broth

Preheat oven to 400 degrees F.

Line a cookie sheet with aluminum foil. Transfer the vegetables onto the sheet and drizzle olive oil. Sprinkle salt and pepper and roast for about 30 minutes until the peppers and onion are soft. Let cool and carefully take the pepper skins off. Place in a blender with the cilantro and broth. Blend till smooth. Keep aside.

  • 2 tablespoons olive oil
  • 1 pound jumbo shrimp, deveined and shelled
  • Salt
  • 1 teaspoon smoked paprika
  • ½ cup half and half
  • ½ cup chicken broth
  • ½ cup cilantro, chopped

Heat a large saucepan with olive oil. Saute the shrimp on high heat for 30 seconds on each side. Take out and sprinkle with salt and smoked paprika. Add the blended sauce and sauté on medium heat for 5 to 6 minutes. Add the half and half and broth. Bring to a boil and add the shrimp. Cook on medium heat for just a few minutes till the shrimp are done- careful not to overcook. Check for seasonings and garnish with cilantro. Serve with fresh polenta.

Spiced Shredded Cabbage with Coconut

   

Spiced Shredded Cabbage

Spice Mix

  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 2 teaspoons mustard seeds
  • 1 teaspoons fennel seeds

Roast the seeds in a small cast iron skillet on medium heat for 3 to 4 minutes or till the seeds are aromatic. Take off the heat and grind in a spice grinder. Keep aside.

  • 2 tablespoons extra light olive oil
  • 2 medium shallots, chopped
  • 2 inch fresh ginger, grated
  • 4 to 5 curry leaves
  • ½ cup grated frozen coconut
  • 4 cups shredded cabbage
  • Salt
  • ½ cup cilantro, chopped

Heat a heavy saucepan with olive oil. Add the shallots and ginger. Saute 1 to 2 minutes on medium heat. Add the curry leaves and coconut. Saute for 2 to 3 minutes on medium heat, stirring constantly. Add the cabbage and turn the heat up. Saute for 3 to 4 minutes, stirring constantly. Lower the heat and cover with lid. Cook for 15 to 20 minutes, stirring every five minutes. Add salt and check for seasonings. Add cilantro for garnish and serve warm.

Corn and Tomato Salsa with Steak Quesadillas

   

Corn and Tomato Salsa

  • 2 cups grilled corn (frozen from Trader Joes)
  • 1 cup cherry tomatoes, cut in half
  • 1 teaspoon chipotle in adobo sauce with chopped pepper if you want it spicy
  • Juice of one lime
  • 1 teaspoon honey
  • Salt
  • 2 green onions, chopped
  • ½ cup cilantro, chopped

Add the corn, tomatoes, chipotle in adobo, lime juice, honey, salt, green onions and cilantro in a medium bowl. Mix well and let sit for at least half an hour. Serve with steak quesadillas.

Steak Quesadillas

  • 1 cup leftover steak pepper and onion mixture, chopped
  • ½ cup avocado crema
  • 1 cup shredded cheese (any kind)
  • 6 corn tortillas
  • 3 teaspoons extra light olive oil

Heat a non-stick pan and add one teaspoon oil. Add one tortilla and spread crema. Add a third cup of cheese and a third cup steak mixture on top of crema. Add the second tortilla on top and cook on both sides until golden brown – about 4 minutes each side on medium heat.
Serve with corn salsa and rice.

Corn and Toamto Salsa1

Fresh Mozzarella and Tomato Sandwich

   

Tomato and Mozzarells Sandwich

Eat them while the tomatoes are still around…

  • Sliced baguette or a piece of garlic bread
  • 1 tablespoon mayonnaise
  • 3 to 4 slices fresh mozzarella (1/4 inch thick)
  • 5 to 6 fresh basil leaves
  • One medium tomato or several grape tomatoes, cut in half
  • Salt

Cut a big enough piece of the garlic bread and slice and toast. Spread the mayonnaise on both pieces of bread. Place the mozzarella slices on one side of bread and sprinkle some salt. Place the tomatoes and basil leaves. Place the other piece of bread on top and serve.

Cauliflower and Potatoes with Ajwain

   

Cauliflower and Potatoes with Ajwain

  • 1 head cauliflower, cut into large florets
  • 2 large Idaho potatoes, cut into long wedges and par boiled
  • 1 large cookie sheet
  • 1 tablespoon extra light olive oil
  • 3 teaspoons ajwain
  • 3 teaspoons salt

Place the cauliflower and potatoes on to the cookie sheet. Drizzle the oil and sprinkle the ajwain and salt. Mix well with fingers. Brown under a high broiler for ten minutes, or till vegetables are golden brown. Take out and keep aside.

  • 2 tablespoons extra light olive oil
  • 1 large yellow onion, chopped
  • 4 to 5 garlic cloves, minced
  • 3 inch ginger, grated
  • 1 cup crushed tomatoes
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • Salt
  • ½ cup cilantro, chopped

Heat a wok like pan with the olive oil. Add the onions, ginger and garlic. Saute on a medium high heat, stirring constantly for about 5 minutes. Add the tomatoes and sauté for another 5 minutes. Add the cauliflower and potatoes. Add the turmeric, cayenne pepper, coriander and garam masala. Mix gingerly making sure not to break the vegetables. Check for seasonings and add salt. Garnish with cilantro.

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