Tag: healthy cooking
- 1 pound medium shrimp, cleaned and deveined
- 2 tablespoons peanut oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon onion seeds (nigella seeds)
- ¼ teaspoon fenugreek seeds
- 1 medium onion, sliced
- 1 serrano chili, chopped
- 2 tablespoons tomato puree
- ½ cup cilantro, chopped
- Juice of half a lime
Heat a wok like pan with the peanut oil. Add the cumin, fennel, mustard, onion and fenugreek seeds. Saute on medium heat for 30 seconds. Add the onion and serrano and sauté on medium heat for 3 to 4 minutes. Add the tomato puree and sauté for 3 to 4 minutes. Add the shrimp and sauté for 3 to 4 minutes. Add salt and cilantro. Add lime juice. Serve warm.
½ cup full fat ricotta cheese
1 garlic clove, minced
1/3 cup fresh parsley, chopped
¼ cup Parmigiano Reggiano cheese, grated
1 teaspoon salt
Mix all the ingredients in a small bowl and keep aside.
2 tablespoons olive oil
1 pack chicken sausages (I used roasted garlic ones from Trader Joes), sliced
1 large or 2 medium red pepper, cut into 1 inch squares
1 large yellow onion, cut into 1 inch squares
2 garlic cloves, minced
2 cups tomato sauce (jar, bottle or fresh)
½ cup fresh basil, chopped
Heat a medium saucepan with the olive oil. Add the sausage pieces and sauté on medium high heat and brown both sides, about 4 to 5 minutes. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the tomato sauce, bring to a boil and lower the heat to a simmer. Cover with lid and cook for 15 minutes. Take the lid off, add the peppers and 1 teaspoon salt. Cook on medium heat for 3 to 4 minutes, or till the peppers are soft, but not too soft and falling apart. Check for seasonings and garnish with basil.
4 ciabatta rolls, toasted with a drizzle of olive oil
Add some sausage and peppers into a toasted roll. Top with a dollop of ricotta cheese. Serve with oven fries.
1 cup mix of black and green olives, pitted
1 tablespoon capers
2 garlic cloves, peeled
½ teaspoon dried oregano
Juice on half a lemon
½ teaspoon crushed red pepper
½ cup fresh parsley
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Puree all the ingredients, except the olive oil, salt and pepper, in a food processor until a paste is formed.
With the motor still running, stream in the oil until a smooth consistency if formed. Season with salt and pepper and serve.
This is a simple pasta made with ingredients in my pantry and fridge… very delicious!
1 tablespoon extra virgin olive oil
1/2 cup pancetta, chopped
1 large shallot, chopped
3 garlic cloves, chopped
½ cup marinated artichoke hearts, crushed with fingers
1 14 ounces cannellini beans, rinsed and drained
½ pound orcchiette pasta cooked al dente with 2 cups pasta water spared
½ cup Parmigiano Reggiano, grated
½ cup parsley, chopped
Heat a large frying pan with the olive oil. Add the pancetta and sauté on medium heat for 3 to 4 minutes till pancetta is golden brown. Add the shallot and garlic and sauté on medium heat for 2 to 3 minutes. Add the artichoke and beans. Saute for 2 to 3 minutes. Add 1 teaspoon salt. Add the cooked pasta with 1 cup pasta water. Mix well and bring to a boil. Add the cheese and parsley. Check for seasonings and add more salt and pasta water as needed. Serve warm.
1 tablespoon Shaoxing wine
1 teaspoon salt
2 teaspoons soy sauce
2 teaspoons dark soy sauce
1 tablespoon corn starch
1 teaspoon honey
¼ cup water
3 tablespoons peanut oil
2 teaspoons minced ginger
1 tablespoon minced garlic
2 serrrano chilies, chopped
2 teaspoons ground cumin
1 package extra firm tofu, cut into 1 inch squares and cooked for 2 minutes in boiled water
3 cups broccoli florets
3 scallions, chopped
1 teaspoon sesame oil
In a bowl mix the wine, salt, soy sauces, cornstarch, honey and water, keep aside.
Heat a wok like pan with the peanut oil and add the ginger, garlic, chilies and cumin. Saute on medium high heat for 1 to 2 minutes. Add the broccoli and sauté for a minute on high heat. Add the tofu and the sauce. Mix well and bring to a boil. Simmer for 5 minutes till the broccoli is tender but not over done. Check for seasonings and add salt if needed. Garnish with scallions and a drizzle of sesame oil.
One of my favorite winter salads…
- 4 cups baby arugula
- 2 navel oranges, peeled and cut into thin rounds
- ½ cup crumbled feta cheese
- ¼ cup sliced and toasted almonds
Orange and Meyer Lemon Dressing
- Juice of 3 Meyer lemons
- Juice of 2 navel oranges
- ½ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 to 2 teaspoons honey
Add all the dressing ingredients in an airtight container. Shake really well and check for seasonings.
Transfer the arugula, oranges, feta and almonds in a bowl. Pour some dressing, toss and taste for seasonings. Add salt and pepper if desired. Serve and enjoy!
This is an amazing noodle soup… filled with yummy flavor. I saw the recipe in the New York Times and liked it but I changed it as I was cooking and tasting.. I think my version is much better…
- 1 pound chicken thighs with bone and skin
- 2 stalks fresh lemon grass, bruised with the handle of a heavy knife and tied in a knot
- 6 kaffir lime leaves, fresh or frozen (optional)
- 1 teaspoon kosher salt, more to taste
- 1 teaspoon black peppercorns
- 1½ tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 3 shallots, peeled and halved
- 3 cloves garlic, peeled
- 1½ teaspoons turmeric
- 2 tablespoons finely minced ginger
- 3 tablespoons peanut oil
- ½ cup coconut cream
- Juice of one large lime
- 2 tablespoons chopped mint, Thai basil and cilantro leaves
- 1 pound noodles of choice
- Quartered limes
- chili paste (such as sambal) for serving
Place chicken pieces in a medium pot with lemon grass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred and chop meat into bite-size pieces.
Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
Add the stock to the cooked spices. Bring to a simmer and cook 10 minutes.
Transfer the broth in a blender and blend all the aromatics and spices. Transfer back to the pan and bring back to a boil. Add the coconut cream and check for seasonings. Turn off heat under soup and stir in lime juice and garnish with the herbs. Cook noodles according to package directions.
To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup. Top with lime pieces, chili paste and some sautéed greens (I used mini bok choys)