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Tag: Healthy Cuisine

Couscous with Roasted Cauliflower

Couscous with Roasted Cauliflower I made this couscous dish with grilled chicken. I added some roasted cauliflower and tomatoes to the quick cooking starch. I drizzled some olive oil on the cauliflower and tomatoes and I cooked them in oven until the florets were golden brown and the tomatoes soft.

Making the couscous is super simple. I make mine with chicken broth and buy the whole wheat variety from Trader Joes.

The rest was simple, I added the veggies to the cooked couscous. I made extra for the next day… I served the delicious side dish with the fish with romesco sauce. It was a delicious combination…
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Turkey Meat Sauce with Zucchini

Turkey Meat Sauce with Zucchini I thought I would continue with the meat theme. This one healthy as well- especially because it has grated zucchini. It is great to feed the kids- they won’t know what they are eating. My daughter who if very discerning, was not able to guess it had zucchini.

Next time you want to make healthy spaghetti and meat sauce, try this recipe…
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Miso Glazed Cod with Bok Choy

Miso Glazed Cod This is a yummy, yummy dish. I used my daughter’s favorite fish, cod. I did a miso glaze like I usually do with the black cod- which is a very expensive fish. It is my husband’s favorite and do make it once in a while- special occasions or when I feel really generous.

The miso glaze is delicious with any fish. The fish was really tasty and simple. I made bok choy on the side and used the tofu noodles with mushrooms.

Amazing meal- try it…

  • 3 to 4 cod fillets
  • 2 tablespoons mellow white miso paste
  • 1 tablespoon tamari
  • 1 tablespoon mirin

Mix the miso, tamari and mirin in a small bowl. Marinate the fish with the paste and refrigerate for 2 to 3 hours.

  • 1 tablespoon extra light olive oil
  • Salt
  • Pepper

Heat the oven to a high broil. Sprinkle the fish fillets with salt, pepper and oil. Cook for 5 to 6 minutes on each side, depending on the thickness- make sure not to overcook. Serve over bok choy.

  • 4 bunches of baby bok choy, whites and greens separated and cut into 1 inch pieces
  • 3 garlic cloves, chopped
  • 1 tablespoon extra light olive oil
  • Salt

Heat a medium frying pan with the oil. Add the bok choy whites and garlic. Saute on medium high heat for 2 to 3 minutes. Add the greens and salt. Saute for another minute or so and serve hot with the fish.

Chinese Broccoli with Tofu Noodles

Chinese Broccoli with Tofu Noodles This was a great discovery and a huge success in my house. A friend told me about tofu noodles she bought at the Asian store. I found them in Whole Foods with the other tofu products. It is tofu shaped as noodles in a liquid- similar to the liquid in a tofu package.

I brought them home; drained them; rinsed and cooked them in the microwave for a minute. They were then ready to be used  like regular cooked noodles. I also had a big bunch of Chinese broccoli- one of our favorite vegetables to eat. It reminds me of broccoli raab- which is my favorite thing to eat.

I simply sauteed the Chinese broccoli with garlic and oyster sauce. I then added the noodles and some salt- and that was it. It was the quickest dish- almost comparable to the fish I made with it. Both the dishes were super easy and quick to make.

My daughter devoured the noodles and wanted more.  I wish I had made two packages instead of one… she would have eaten the whole package if I had let her. It is definitely going to be a staple in my house…

Try these noodles- they are healthy and delicious….
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Pomegranate and Feta Salad

Pomegranate and Feta Salad Pomegranates are festive. They are my favorite fruit- a bit labor intensive to take the seeds out but so worth all the work. For some reason, I can’ get myself to buy the shelled ones in the stores- so I choose to put in the work.

I love the tangy taste but most of all I love the way the seeds look- like tiny jewels.

I decided to incorporate a salad made with pomegranate seeds dressed with a pomegranate vinaigrette. I had a huge bowl filled with pomegranate seeds and a chunk of feta in my fridge. I thought of feta cheese to cut the tang of the pomegranate seeds. For the vinaigrette, I took out my bottle of pomegranate glaze. I mixed in some white wine vinegar a bit of honey and of course some extra virgin olive oil. The flavors were incredible- tangy, sweet and savory.

Definitely a great salad for the big feast..
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Filet Mignon with Smoked Paprika

Filet Mignon with Smoked Paprika1 I am currently obsessed with smoked paprika. I want to add it to everything I cook. I love the smokiness and kick it brings to anything.

I had a few filet mignon steaks in the fridge and I decided to take the Latin route and use some smoked paprika. I made a rub with roasted cumin seeds, smoked paprika and salt- very simple, yet super flavorful. The roasted cumin mimics the smoked paprika flavor without the kick. It is a wonderful rub for any meat as well as fish. I marinated the steaks over night but you can leave them for at least 2 to 3 hours. I then concocted a sauce. My initial plan was to use some tamarind concentrate with chipotle sauce, etc. Unfortunately, I discovered I was out of tamarind- oh, no, what will I do??  I looked in my pantry and found an unopened bottle of tamarind jam that I purchased years ago from St. Maarten. I took it out and mixed it up with a few other ingredients and came up with a delicious sauce. If you don’t have the same jam, you can use any other like apricot or raspberry.

I served the steaks with brussels sprouts and Spanish rice. The whole meal was delicious, flavorful and quite healthy. I avoided the rice but ate lots of sprouts..
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Vegetable Udon Noodles served with Breaded Tofu

Vegetable Udon Noodles with Tofu3 This is a great vegetarian meal with tons of flavor. After watching Food Inc, I am trying to incorporate more vegetables and different proteins (other than meat) into our diets. Besides being careful about where our chickens and beef are coming from, I am also very careful about buying local fruits and vegetables.

We all love tofu in our family but again- I have started looking for non-GMO soy products. I found this extra firm tofu at Whole Foods. I usually use tofu in a stir fry but this time I wanted to make something different. I decided to marinate tofu sticks and then use the same breading technique I use to make crunchy chicken fillets. The tofu sticks were delicious- crunchy on the outside and soft on the inside- really good.

I also found Udon noodles in Whole Foods- the best part is the noodles are made out of whole wheat. I chopped up some broccolini and used the shredded carrots I always have in the fridge and made a delicious noodle dish. It was a great looking dish and we all ate it up. My daughter loved both the noodles and the tofu.

Try this fabulous vegetarian dish and I bet your kids will love it…
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