Tag Archives: garlic

Chicken Pot Pie Mac & Cheese

25 Apr

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I’ve been back in Detroit for almost two weeks and Spring has definitely come through here and there but it’s still not in full swing. This comforting dish is nice on a rainy, cool spring evening and reminds me of the saying “April showers bring May flowers” because of how colorful it is,  incorporating fresh spring produce. This was my beau’s brainchild and I’d say an experiment gone

Time: 1 hour           Serves: 10

Ingredients


  • 1 1/2 pounds chicken breast (b/s), poached in 2 1/2 cups chicken stock, shredded*
  • 8 oz. elbow quinoa pasta, cooked al dente (or short cut pasta of your choice)
  • 6 tbsp butter
  • 1/2 medium onion, diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 large carrot, peeled and diced (about 1 cups)
  • 2 cloves garlic, minced
  • 1 cup corn, frozen
  • 1 cup fresh peas
  • 1/2 cup brown rice flour (or flour of your choice)
  • 2 cups chicken stock
  • sea salt & black pepper, freshly ground  (I used about 1/2 tsp each)
  • 1/3 cup mayonnaise
  • 8 oz. New Zealand white cheddar, shredded – divided
  • handful pea sprouts, for garnish

How to make it


  • Preheat oven to 350F. Prepare 1 13×9 or 2 8×8 or 2 quart casserole dishes with cooking spray.
  • Melt butter in a large 5 qt. pot. Add onion, cook until softened. Add carrots, cook for 2 minutes. Add celery, cook for 1 min. Add garlic, cook for 2 minutes. Add flour. Cook until a lightly brown roux forms around the veggies.
  • Slowly add stock, and whisk to incorporate. Remove from heat. Add shredded chicken, mayo, cooked pasta, corn peas, and half shredded cheese. Mix to incorporate. Pour into casserole(s), I set one aside at this point to cool completely to freezer for another great dinner.

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  • Top with remaining cheese. Bake on middle rack for 15-20 minutes until bubbling. Transfer to top rack and turn on broiler. Broil until golden brown, about 2-3 minutes.
  • Allow to set for 5-10 minutes before serving. Garnish with pea sprouts.

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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

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.

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!

 

ねぎ巻き Negimaki – Japanese Beef Rolls with Pea Shoots

18 Mar

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This is a dish I’ve been wanting to make for some time now. I found a wonderful Asian market called Matsuwa here in LA and finally got on the ball!

Time: 15 minutes             Serves: 6

Ingredients

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  • Negimaki


  • 1 pound thinly sliced beef- shabu-shabu (I used Prime Chuck Roll)
  • 1 bunch thin asparagus, trimmed & halved
  • 6 scallions, trimmed & halved
  • 100 grams enoki mushrooms, trimmed
  • olive oil & toasted sesame oil, for cooking

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  • Shabu-Shabu Sauce


  • 1/3 cup tamari
  • 1 tbsp + 1 tsp toasted sesame oil
  • 2 tbsp Balsamic vinegar
  • 2 tbsp olive oil
  • 1/4 cup sweet sake
  • Pea Shoots


  • 4 bunches of snow pea shoots
  • 8 cloves garlic, minced
  • splash tamari
  • red pepper flakes, to taste
  • 1 tsp toasted sesame oil
  • 1 tbsp olive oil

How to make it


  • Negimaki


  • Combine shabu-shabu sauce ingredients and whisk to incorporate. Handle meat with care as the pieces are sliced thin and are delicate. Place into sauce and let marinate for 5 minutes.
  • Divide into 6 equal parts, then lay pieces out stacked horizontally so they slightly overlap.
  • Place enoki mushrooms, asparagus, and scallions onto the left side of each stack of beef. Then carefully roll meat over veggies gently but tightly. Place seem side down.
  • Heat olive oils in a skillet over medium high. Place negimaki seam side down into pan. Cook one minute on each side, browning all around.
  • Remove from pan and allow to rest before cutting in half

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  • Pea Shoots


  • Heat oils in a skillet over medium high. Add pea shoots and garlic and saute for 2-3 minutes.
  • Turn down to medium low, add tamari and red pepper flakes, and saute an addition 2-3 minutes until wilted down and bright green.

Roasted Butternut Squash & Garlic Enchiladas

17 Mar

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Have I told you lately that I love……..butternut squash?! Roasting it just sets it off and the addition of roasted garlic takes it to the next level. Trust me, this one’s is a goodie!

Time: 1 hour, 15 min             Serves: 3

Ingredients


  • Filling


  • 2 pound butternut squash
  • 1 head garlic
  • olive oil
  • sea salt & black pepper, freshly ground – to taste
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 1 tsp smoked paprika
  • salt, to taste – about 1/2-1 tsp)

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  • The Rest


  • 8 corn tortillas
  • 1 12oz. jar salsa verde/equivalent homemade
  • 3-4 slices pepper-jack cheese – Yogurt lactose-free from Trader Joe’s
  • 1 avocado, sliced
  • 3-4 green onion tops, chopped
  • cilantro, roughly chopped – for garnish
  • lime edges, to serve

How to make it


  • Filling


  • Preheat oven to 400F.
  • Cut tops off of garlic clove. Place in center of a large square of aluminum foil. Drizzle generously with olive oil and sprinkle with S&P.
  • Cut end and top off of squash. Cut in half and scoop out seeds with a spoon. Rub cut side with olive oil and sprinkle with S&P. Place on roasting pan/foil cut side down.
  • Remove garlic after 35 minutes, and squash at about the 45 min mark. You want the skin to just begin to brown and the cut side to brown.
  • Scoop flesh from squash and mash. Squeeze garlic cloves out of head and mash into squash.
  • Season squash garlic mixture with cumin, oregano, paprika, and salt.
  • The Rest


  • Place a moist paper towel on stack of 4 tortillas and microwave for 15 seconds. Keep paper towel over stack while working. Work in two batches.
  • Spoon mixture into each corn tortillas, roll, and place seam side down into an 8×8 pan. Continue until all are filled & rolled.
  • Top with cheese, follow with salsa verde.
  • Bake at 350F for 20 minutes. Place under broiler for about 2 minutes if desired.
  • Top with sliced avocado, sprinkle with cilantro and green onions, and lime wedges on the side.

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