Tag Archives: flavorful

Garlic Ginger Tuna Croquettes

19 Apr

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Today is National Garlic Day, so let’s celebrate! These croquettes are full of flavor and freshness, a great way to wake up canned tuna. Brown Rice Snaps add great flavor and texture, as well as being gluten-free to make them versatile. Also would make great appetizers, just make them smaller.

Time: 25 minutes              Serves: 3

Ingredients


  • 2 5oz. cans tuna, drained
  • 1/2 cup crushed Baked Brown Rice Snaps w/Tamari and Sesame, divided
  • 1 egg, beaten
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • juice from 1/2 a lime
  • 1 inch piece of ginger, grated
  • 2 tsp Sriracha hot sauce
  • 1/8 tsp salt
  • pinch black pepper
  • 2 tsp mustard
  • 1/4 cup cilantro, roughly chopped
  • olive oil and sesame oil for cooking
  • green onion tops, sliced – for garnish

How to make it


  • Combine tuna, 1/4 cup crushed crackers, egg, green onion, garlic, lime juice, ginger, Sriracha, salt, pepper, mustard, and cilantro in a large mixing bowl. Mix to well to incorporate.
  • Divide mixture into 6 portions. Shape into patties. Dredge in remaining crushed rackers.
  • Heat oils in a skillet over medium-high heat. Add patties and cook until golden brown, about 5 minutes on each side.
  • Garnish with green onions. Serve with Sesame Cucumber Salad.

Brown Beech Mushrooms and Chicken Stir-Fry

16 Apr

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This stir-fry lends itself to the firm texture and nutty flavor of brown beech mushrooms. Adapted from a recipe I found in “Gochiso: Ultimate Japanese Gourment Magazine” from 2012.

Time: 25 minutes              Serves: 2

Ingredients


  • 2 boneless, skinless chicken cutlets – about 4 oz. each
  • 1/2 tsp tamari/soy sauce
  • 1/4 tsp toasted sesame oil
  • black pepper, freshly ground – to taste
  • 1/2 tsp cornstarch
  • pinch of sugar
  • 1 150g package brown beech mushrooms, separated and ends trimmed
  • 1 tbsp vegetable oil
  • 2 cloves garlic, finely minced
  • 1/2 inch piece of ginger, grated
  • 1 tbsp oyster sauce
  • red pepper flakes, to taste
  • green onion tops, thinly sliced

How to make it


  • Cut chicken into chunks.
  • In a medium-sized non-reactive bowl, combine tamari/soy, sesame oil, pepper, cornstarch, and sugar. Whisk to incorporate.
  • Add chicken to bowl and marinate on counter for 15 minutes, or covered in fridge overnight.
  • Heat wok or saute pan over medium-high heat. When hot, swirl in vegetable oil. Add chicken and stir-fry for 2-3 minutes until nearly cooked through. Reduce heat to medium and add garlic and ginger. Stir-fry until fragrant, about 1 minute.
  • Add mushrooms, oyster sauce and red pepper flakes. Bring sauce to a simmer and cook for 30 seconds. Garnish with sliced green onions.
  • I served this over steamed brown rice with pan roasted baby bok choy (recipe to follow).lunapic_13661275073099_5

Grilled Baby Bok Choy

6 Apr

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One of the farmers I buy produce from grows lovely baby bok choy. This is a great way to enjoy it!

Time: 15 minutes             Serves: 2 

Ingredients


  • 3 heads baby bok choy, well cleaned between leaves @ root, cut in half length-wise
  • 2 tbsp soy sauce (I used low-sodium)
  • 1 tsp Sriracha
  • 1/4 tsp toasted sesame oil
  • dash freshly ground black pepper

How to make it


  • Preheat grill to medium-high heat. Oil lightly.
  • Combine soy, Sriracha, sesame oil and black pepper in a small mixing bowl. Whisk to combine.
  • Place bok choy cut side up on a plate. Brush with soy mixture, reserving half for other side.
  • Place bok choy cut side down onto grill. Cook for about 2-3 minutes.
  • Brush with remaining soy mixture and turn. Cook for an additional 2-3 minutes.

Edamame Dip With Won Ton Chips

5 Apr

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A protein-rich, low fat and low cal appetizer. Makes for great snacking! Healthy & tasty. Someone asked if it was a big bowl of wasabi 😉 Recipe slightly adapted from one I found on the Tasty Kitchen site by Eat 80/20 Dietitian.

Time: 15 minutes                Serves: 10

Ingredients


  • Dip


  • 4 cups shelled edamame, cooked according to package instructions
  • 3-4 garlic cloves, crushed & minced
  • 1/3 cup lemon juice
  • 1-2 tsp olive oil
  • 1/2 cup water + more as needed
  • 1/3 tsp black pepper, or to taste
  • 1/2 tsp salt, or to taste
  • Chips


  • 30 won ton wrappers, cut in half diagonally
  • olive oil spray
  • sea salt & black pepper, freshly ground – to taste

How to make it


  • Dip


  • Place edamame, garlic, lemon juice, 1 tsp olive oil and 1/2 cup water in food processor fitted with S-blade. Process until smooth. Season with salt and pepper. Process to combine. Add more oil and/or water as needed to reach desired consistency.
  • Chips


  • Preheat oven to 350F. Line a baking sheet (or 2) with parchment paper. Spray with olive oil.
  • Place won ton pieces onto sheet so they are not touching. Spray with olive oil then sprinkle with sea salt & pepper.
  • Bake for 6-8 minutes, until the edges are lightly brown. Remove from oven. Chips will continue to brown while left on the baking sheet.
  • Once cooled, place in serving dish. May be stored in an air-tight container for up to 5 days.

Classic Homemade Chicken Soup

1 Apr

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I decided this time last year that making my own from-scratch chicken soup was long over-due. Boy am I glad I finally tackled this! It was much easier to make than I imagined and the results were beyond my expectations. I consulted a recipe by Susie Fishbein from her gorgeous book “Kosher by Design,” but put my own spin on it as I like to do 🙂

Time: 30 min prep, 90+min cook                 Serves: 8

Ingredients


  • 1 chicken, cut into 1/8ths (with skin on and bones in)
  • 2 large parsnips, peeled and cut into chunks
  • 2 large carrots (or equivalent in baby carrots), peeled and cut into chunks
  • 4 celery stalks, cut into chunks
  • 1 large onion, peeled and cut into chunks
  • 1 turnip, peeled and cut into chunks
  • 4 large garlic cloves, crushed
  • 5 stalks of fresh dill
  • 5-7 stalks of fresh parsley (I used flat Italian)
  • 2 fresh bay leaves
  • 10 whole black peppercorns
  • kosher salt, to taste – I used 1 tbsp
  • ground black pepper, to taste – I used 2 tsp

How to make it


  • Rinse chicken and place in an 8 quart stock pot, or larger. Cover with cold water, then add an additional 4-5 inches of cold water. Bring to a boil. Skim the fat and impurities off the top as it rises, using a small strainer.
  • Add parsnips, carrots, celery, onion, turnip, and garlic to pot.
  • At this point you can either tie the herbs & peppercorn into a bouquet garni (in muslin or cheesecloth), or just toss them in there freely which is what I did.
  • Season with salt and pepper, to taste. Start with less, as you can always add more but you can’t take away once it’s in there 🙂
  • Lower the heat to simmer and cook, uncovered, for 1 1/2 – 2 hours. Strain the foam & impurities off the top as needed. Taste and add seasoning if needed. Remove from heat.
  • Once the soup is at room temperature, remove veggies with a slotted spoon and place in a bowl – careful to discard any small bones or skin that might stick.
  • Place chicken into another bowl. Break up with your fingers and discard bones & skin. (I set aside 2 cups of this cooked chicken for later use.)
  • Pour broth through a strainer. THis will sift out any remaining small bones or stray skin, as well as the stalks from the herbs. Be sure to discard the bay leaves as well.
  • At this point, you may either combine the broth, veggies, and chicken in a large storage container, or split it up if you plan to freeze some. Or, you may combine the three components in a 4 quart stock pot and refrigerate or reheat to eat right away.

Rice Noodle Bowl with Peanut Sauce and Roasted Tofu

27 Mar



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Spicy peanut sauce that will make you want to lick your bowl clean! with rice noodles and roasted tofu. Add a side of steamed broccoli to round out the meal. The month of March happens to be National Noodle Month, National Peanut Month, and National Sauce Month and this bowl of goodness delivers on all three of those. So, enjoy and cheers to the rest of March!

Time: 30 minutes             Serves: 5

Ingredients


  • Tofu


  • 14 oz. pack extra firm tofu, drained and pressed to release moisture
  • 1/4 cup tamari
  • 2 tsp each olive oil and toasted sesame oil, combined
  • Sauce & Noodles


  • 2 tbsp sambal oelek
  • 6 stalks fresh lemongrass – inner bulbs only, finely chopped
  • 2 large shallots, minced
  • 8 cloves garlic, minced
  • 2 thumbs ginger, grated/finely minced
  • 2 tbsp sesame oil
  • 2 tbsp tamari
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar or honey
  • zest and juice from a lime
  • heaping 1/3 cup peanut butter (smooth or crunchy will do)
  • 1 pound brown rice noodles or soba
  • 2 green onions, chopped
  • handful of cilantro leaves, roughly chopped

How to make it


  • Tofu


  • Preheat oven to 400F.
  • Cube tofu. Toss with tamari and oil.
  • Place in roasting pan and bake for 25 minutes, until edges are browned.
  • Sauce and Noodles


  • Fill a large pot with salted water and bring to a rapid boil. Cook pasta according to package instructions.
  • Process in a blender, processor, bullet…lemongrass, garlic, ginger, shallot, and chile paste.
  • Heat oils in a large skillet over medium-high. Add mixture to pan and cook, stirring, until fragrant – about 2 minutes.
  • Add tamari, vinegar, honey (or brown sugar), peanut butter, and lime. Whisk to combine.
  • Add cooked pasta and toss to coat.
  • Serve the roasted tofu right on a mound of these yummy noodles. Top with cilantro and green onions. And don’t forget to eat your veggies!

 

Southwest Bison Burgers

6 Mar

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I’m staying with a friend of mine and I know he happens to love bison burgers so I made these up for his enjoyment, and mine too!

Time: 15 minutes             Serves: 3

Ingredients


  • Burgers


  • 1 pound ground bison
  • 1 egg, beaten
  • 1 tsp tamari (Japanese dark soy sauce)
  • 1/4 tsp black pepper
  • pinch red pepper flakes
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 4 cloves garlic, minced
  • 2 green onions, chopped
  • 1-2 tbsp butter
  • To Serve


  • 3 slices pepper-jack cheese (I used Trader Joe’s yogurt cheese)
  • 1 avocado, sliced
  • 1 large tomato, sliced
  • 3 handfuls baby spinach leaves
  • 3 artisan rolls such as ciabatta
  • condiments to your taste (I used spicy brown mustard)

How to make it


  • Burgers


  • Combine all ingredients, except for butter, in a bowl. Mix gently until just incorporated, do not over mix. Divide into 3 equal portions and form into patties.
  • Heat skillet over medium-high. Add butter and once melted, place patties in skillet and cook for about 3 minutes on each side for medium.
  • *Note: These may also be cooked on a grill or under broiler.

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  • To Serve


  • Place sliced cheese on bottom of each bun. Top with cooked patties, avocado, tomato, and spinach.
  • Spread desired condiment on top bun and enjoy!

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Mushroom Parmesan

18 Jan

I came across this recipe by Giada De Laurentiis a couple years ago. My beau is a “meat and potatoes guy” if you will. Don’t get me wrong, he loves his veggies but a meatless meal i will certainly raise an eyebrow here. I am so glad I finally decided to make this and so was he. He praised me about the fact that it was vegetarian yet so satisfying, yay! As it says in the ingredients section, you can use store bought or homemade marinara. I highly suggest homemade. Please see my recipe. I think this would also make a great appetizer with baby Bellas and can’t wait to wow our friends and families with it! Please excuse the photo, its an old one taken with a cell phone.

Time: 15 min prep, 25 min cook              Serves: 4-6

Ingredients


  • 4-6 portobello caps (large)
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper, fresh ground if possible
  • 2 cups marinara sauce (store bought or homemade, my recipe marinara sauce)
  • 1 tbsp butter, cut into small pieces
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan

How to make it


  • Preheat oven to 400F.
  • Allow your grill to heat and brush it with olive oil.
  • Place mushroom caps on a large plate and drizzle both sides with olive. Season liberally with salt and pepper.
  • Grill mushrooms for about 5 minutes on each side.
  • Meanwhile, add about a cup of marinara sauce to the bottom of a baking dish (9×13).
  • Remove mushrooms from grill and place atop the marinara in the casserole dish, bottoms facing up. Top each mushroom with about a quarter cup of remaining marinara sauce. Top with mozzarella, then Parmesan, and finally butter.
  • Place casserole dish in oven and bake for about 15 minutes, until the cheese melts.
  • Then turn oven to broil and leave in for about 2 minutes. Check on it after one minute because you just want the top to brown and not burn.
  • Allow to cool for a moment and serve.

Pineapple “Fried” Rice

17 Jan

Leftover pineapple inspired me to create this dish. It has a great balance of flavors and textures. I served it with teriyaki-marinated roasted chicken thighs.

Time: 25 minutes              Serves: 4

Ingredients


  • cooking spray
  • 2 eggs, whisked in a bowl with s+p to taste
  • 1-2 tbsp vegetable oil (I used Canola)s
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • pinch crushed red pepper (or to taste)
  • 1 cup chopped carrots
  • 1 cup button mushrooms, quartered
  • 1 cup snow peas, trimmed & halved
  • 1 cup mung bean sprouts, roughly chopped
  • 2 cups cooked rice (I used Basmati) – leftover 1-2 days is best
  • 1 cup chopped pineapple
  • sesame oil, to taste
  • soy sauce, to taste
  • rice vinegar, to taste
  • ground sea salt & black pepper, to taste
  • 1 green onion, trimmed & sliced thinly on an angle

How to make it


  • Prepare a small skillet with cooking spray. Heat over medium. Add eggs and cook until set, about 2-3 minutes. Flip and cook another 1 minute, or until done through. Set on cutting board to cool. Once cool, roll up and slice in thin strips.
  • Heat veg oil in a large skillet over medium-high heat. Add onions and cook for about 5 minutes, stirring occasionally. Add garlic and crushed red pepper. Cook 1-2 minutes, stirring occasionally.
  • Add carrots and cook 2 minutes, stirring occasionally. Add mushrooms, peas, and sprouts. Cook about another 3 minutes, stirring occasionally, until peas are tender crisp.
  • Add rice, egg, and pineapple. Season with sesame oil, soy sauce, rice vinegar, and a bit of s&p (less is more to start). Mix to incorporate, cook to heat through – about 3-5 minutes. Add more seasoning if needed.
  • Garnish with sliced green onion to serve.

Oven-Roasted Chicken Wings

16 Jan

There are so many great chicken wing recipes out there. I just thought I’d add one of mine into the pool. They’re so easy to make with few ingredients & little hands-on time, great as an appetizer or main.

Time: 5 min, 45 min cook              Serves: 3-4

Ingredients


  • about 12 whole chicken wings
  • 1 tbsp olive oil
  • Chef Paul Prudhomme’s Poultry Magic, to taste
  • black pepper, to taste

How to make it


  • Preheat oven to 375F.
  • Rinse wings & pat dry. Place in roasting pan in single layer, skin side up.
  • Drizzle oil evenly over all wings.
  • Season liberally with Magic & pepper.
  • Turn wings over and season other side. Turn back over.
  • Place in oven and bake for 30 minutes.
  • Turn temperature to 400F and bake for an additional 15-25 minutes, until golden brown and desired crispness of skin is achieved.