Easy Mushroom Risotto – Wednesday Weekly Recipe post

Easy Mushroom Risotto

risotto

Serves 4

The Stuff you need:

  • 7 cups vegetable or chicken or beef broth
  • 1/4 cup extra virgin olive oil
  • 1 large Spanish yellow onion, diced
  • 8 garlic cloves, minced
  • 8 oz crimini mushrooms, sliced
  • 8 oz white mushrooms, sliced
  • 2 tablespoons butter
  • 2 cups Arborio rice
  • 2/3 cup grated Parmesan cheese
  • salt and pepper to taste
  • chili pepper flakes to ttaste
  • chopped fresh parsley for garnish

What to do with the Stuff:

  • Heat 1 tablespoon olive oil in a large skillet over medium heat
  • Add 1/2 of the onion saute’ until translucent, about 5 minutes
  • Add half of the garlic and chili pepper, and cook for another 2 minutes
  • Add butter, 1 tablespoon olive oil, and mushrooms and saute for 5 minutes until mushrooms are lightly browned
  • Season with salt and pepper
  • Remove from heat and set aside
  • Heat the remaining olive oil in a saucepan or dutch oven over medium heat, and add remaining onions
  • Saute until translucent, about 5 minutes
  • Add remaining garlic and cook for another 2 minutes
  • Add the rice and stir, coating the rice with olive oil and toasting until opaque, for 3 minutes
  • Add 1 cup of broth and cook, stirring, until all the broth is absorbed by the rice
  • Continue to cook ,add the remaining broth (half a cup at a time), allowing it to be fully absorbed by the rice before adding more
  • This will take around 45 minutes until the rice is cooked and creamy
  • Fold in mushrooms, and stir in grated parmesan cheese
  • Season with more salt and pepper, and chili to taste
  • Garnish with fresh chopped parsley

Awesome Bulgur Salad with Chick Peas and Veggies- Wednesday Weekly Recipe Post

Awesome Bulgur Salad with Chick Peas and Veggies

bulger

Servings: 4-6 as a side dish- (3-4 as a main course)

The Stuff you need:

  • 1 cup bulgur or light bulgur
  • 1-1/2 teaspoons salt- (divided)
  • 1/3 cup red onion diced (or green onion if you don’t prefer raw onion) – also, Vidalia onions work wonderfully!
  • 1 red bell pepper, diced
  • 1 English (or hothouse) cucumber, seeded and diced
  • 16 grape or cherry tomatoes, whole holds up longer
  • 1/2 cup finely chopped fresh dill
  • 1/3 cup finely chopped fresh parsley
  • 1-2 hot chili peppers and seeds ( optional – to your taste, for a little kick )
  • 1 15-ounce can chick peas, drained and rinsed
  • 1/3 cup fresh lemon juice, from 1-2 lemons
  • 1/4 cup extra virgin olive oil
  • 2 large garlic cloves, minced
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon lemon pepper
  • 1 teaspoon cider vinegar
  •  Crumbled feta cheese – for garnish (optional)

What to do with the Stuff:

  • Bring 2 cups of water to boil
  • Place the bulgur in a large bowl with 1/2 teaspoon salt
  • Add 1-1/4 cups boiling water
  • Cover the bowl tightly with saran wrap
  • Set aside for 30 min, (or until all of the water is absorbed)
  • When all water is absorbed, fluff with fork
  • Combine the cooked bulgur with the red onions, peppers, cucumber, garlic, tomatoes, and rest of seasonings to taste
  • Season to your taste with more salt, pepper, garlic, hot pepper, fresh or dried herbs, cumin & lemon pepper   to your taste)
  • Put in refrigerator for at least 2 hours
  • Fluff with fork, serve cold

Phenomenal Stuffed Eggplant- *low carb* Saturday Weekly Recipe post

Phenomenal Stuffed Eggplant

egg

Serves 4

Always use: Organic, Range fed, WHOLE foods, CLEAN, and all natural ingredients.

Vegetarians- Substitute chopped zucchini’s and quinoa

Paleo- disregard cheese

The Stuff you need;

  • 2 medium eggplants
  • 1 pound Italian sausage, ground
  • 1 diced red onion
  • 6 cloves garlic, minced
  • 1 green bell pepper, diced
  • 4 handfuls fresh spinach leaves (or 1 pkg chopped frozen, thawed and drained)
  • 1 cup sliced mushrooms
  • 1/4 cup red wine
  • 1+1/2 cup tomato sauce
  • 1⁄2 cup black olives, chopped
  • 2 TBS Italian seasoning
  • Salt, Pepper, spices to taste
  • 2 cups mozzarella cheese
  • Parmesan/Reggiano/Romano Italian cheese blend to taste

What to do with the Stuff:

  • Preheat the oven to 350° F
  • Cut the ends off of the eggplants and then slice in half lengthwise
  • Scoop the eggplant meat from the eggplant halves, leaving empty shells, with a  bit of a border
  • Dice and reserve the eggplant guts- salt lightly set aside
  • Place empty eggplant shells in a 13×9 baking dish
  • Saute Italian sausage, onion, and garlic in a large skillet over medium-high heat until browned, add spinach, and wine-cook 5 min
  • Add the reserved eggplant innards, bell pepper and mushrooms to skillet, simmer an additional 10-15 min until all soft and mixed
  • Drain all excess liquid
  • Stir in tomato sauce, olives, and Italian seasonings, and simmer 5 minutes- season to taste
  • Sprinkle some mozzarella cheese evenly over the inside of the eggplant shells
  • Spoon in ample amount of cooked sausage mixture
  • Top the stuffed eggplants with mozzarella & parmesan cheeses
  • Bake 35 – 40 minutes
  • Let cool 5 minutes before serving.

AWESOME Spicy Tuna/Avo Salad Lettuce wraps- Wednesday weekly recipe post

Spicy Tuna/Avo Salad Lettuce wraps

tuna

Servings – 4

The Stuff you need:

    • 3 cans tuna in water- (drained)
    • 4 green onions, diced
    • 1 carrot shredded
    • 1 small red/or white onion, chopped
    • 2 garlic cloves chopped
    • 1 jalapeno, diced small
    • 2 medium avocados, (mashed with next 4 ingredients)
    • 2 limes (juice from)
    • Squirt Sriracha sauce
    • 1/2 bunch fresh cilantro chopped
    • Salt, pepper, lemon pepper, and cumin to taste
    • Large butter lettuce leaves, to wrap

What to do with the Stuff;

  • Put drained tuna into bowl
  • Add diced green onions, red onion, garlic, and jalapeno
  • In separate bowl, mash the avos, with lime juice, sriracha sauce, fresh cilantro, (cumin, salt, pepper, and lemon pepper- to taste)
  • Add tuna mixture to Avo mixture and blend well.
  • Wrap in Lettuce leaves 😉

Y U M !!

Easy Veggie Chicken Stir fry – Saturday weekly recipe post

Easy Chicken Stir Fry

chicken_stir_fry_recipe_healthy

Serves 2-4

The Stuff you need;

  • 3 chicken breast halves, cut into strips
  • 1 tsp sesame oil
  • 1 tsp veggie oil
  • 1/2 red pepper sliced
  • 1/2 yellow pepper, sliced
  • 1 c broccoli blanched
  • 1 med onion sliced
  • 4 cloves garlic minced
  • 1 tsp ground ginger
  • 1/2 tsp black pepper
  • 1 Tablespoon cornstarch
  • 1⁄2 cup water
  • 1 tablespoon soy sauce

What to do with the stuff

  • Heat oils in a frying pan
  • Add chicken strips and stir fry over medium-high heat, turning constantly until done.
  • Add onions, garlic, broccoli and peppers
  • Sauté 3-4 minutes until veggies are crisp-tender
  • Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth
  • Stir sauce into chicken/veggie mixture
  • Cook until sauce has thickened and chicken is coated, about 1 minute

You may serve over steamed brown rice 😉 – ( or not)

Fresh Zucchini Herb Fritters

Fresh Zucchini Herb Fritters
Can be easily modified for gluten free, and Paleo.
Always try to use organic, and clean/non processed, whole foods 😉
Makes 8 fritters
zuc
The Stuff you need:
  • 2 large zucchini’s- cut ends off
  • 1 tsp – plus ¼ tsp salt
  • ¼ cup diced green onions
  • 1/8 cup chopped fresh dill
  • 1/8 cup chopped fresh parsley
  • juice of 1/2 lemon
  • 2 large eggs, lightly beaten with a fork
  • ½ cup all-purpose flour (optional if paleo)
  • 1/2 cup panko /or seasoned bread crumbs (optional if paleo)
  • 1/4 c grated parmesan cheese (optional if paleo)
  • ½ tsp baking powder (optional if paleo)
  • ¼ tsp ground black pepper
  • Olive oil for pan
What to do with the Stuff:
  • Grate zucchini on large grating holes or use food processor with the grating blade attachment
  • Place in a large bowl, stir in 1 tsp salt
  • Set aside for 20 minutes
  • After 20 minutes, squeeze dry zucchini over sink, to remove extra water
  • You may also use a cheesecloth for this to expedite process
  • The amount of water you squeeze out will seem like a lot
  • Add another ¼ tsp salt, or to taste
  • Add chopped green onion, dill, parsley, lemon juice, beaten eggs, salt, & black pepper,  mix well
  • In a small bowl combine flour, panko, parmesan, and baking powder
  • Add to the zucchini mixture, mix well
  • In a large heavy bottomed non-stick skillet  heat 2 tbsp of olive oil over med-high heat
  • Using a tablespoon, add zucchini mixture to skillet, and gently flatten the tops with a fork
  • Cook 3-5 min per side on medium-high heat, adding oil as needed, until golden brown
  • Place on a paper towels to absorb excess olive oil

May serve with homeade Tzatziki sauce, or sour cream (optional if paleo)

Kung Pao Chicken – Wednesday Weekly Recipe post

Kung Pao Chicken & Veggies

kungpao

The Stuff you need;

SAUCE

  • 2 TBS oyster sauce
  • 1 TBS balsamic vinegar
  • 1 TBS soy sauce
  • 1 TBS brown sugar
  • 1 tsp toasted sesame oil
  • 2 tsp crushed red pepper flakes (or more for spicy)
  • 1/4 tsp ground ginger
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 2 Tbsp water

CHICKEN

  • 2 boneless skinless chicken breast cut into bite sized cubes
  • 1 large egg
  • 2 Tbsp cornstarch
  • pinch black pepper
  • 2 Tbsp vegetable oil (for frying)

VEGETABLES

  • ½ lb. broccoli florets bite sized pieces-quick blanched
  • 1 large red bell pepper chopped into 1/2 inch pieces
  • 2 green onions,diced
  • 1/2 cup dry roasted peanuts (unsalted) chopped
  • 4 cups cooked rice

What to do with the Stuff;

  • Mix the ingredients for the sauce together in a bowl and set aside
  • In a large bowl, whisk together the egg, 2 Tbsp of cornstarch, and a pinch of pepper until smooth
  • Take chicken breast cubes and toss to coat in the egg mixture
  • Heat the vegetable oil in a large skillet over medium high heat, until it is very hot, (not smoking)
  • To test whether or not the oil is hot enough, drop a bit of the egg mixture into the skillet It should poof up and bubble furiously
  • Once the oil is very hot, add the egg coated chicken
  • Spread it out in the skillet, cook until golden brown on the bottom
  • Once golden, break up the pieces and flip them over Cook until golden on all sides and cooked through
  • Remove the cooked chicken from the skillet
  • Add the broccoli florets to the hot skillet and cook for a few minutes
  • Add the chopped bell pepper and cook for 2-3 min (it should still be fairly crispy and crunchy)
  • Add the chicken back to the skillet, along with the prepared sauce
  • Stir the skillet until everything is coated in the sauce, and the sauce has become thick and bubbly-heat remains on medium-high
  • Stir in the chopped peanuts, and sprinkle the sliced green onions over top
  • Serve with rice

Double Bean Burritos – Saturday Weekly Recipe post

 Double-Bean Burritos

mex

The Stuff you need;

  • 1 cup cooked brown rice
  • 1 cup chunky Mexican salsa
  • 1 (15-ounce) can black beans, rinsed and drained
  • 6 (10-inch) flour tortillas
  • 1 can refried beans
  • 1 1/2 cup  shredded Monterey Pepper Jack cheese
  • 2 peeled avocados, cut into slices
  • 12 cilantro sprigs
  • Sliced pickled jalapenos – optional
  • Diced red onions- optional
  • Sour cream- optional

What to do with the Stuff:

  • Cook rice until done
  • Combine salsa and black beans in a small saucepan
  • Cook over medium heat 5 minutes or until thoroughly heated
  • Heat refried beans
  • Warm Tortillas
  • Spread 1-2 tablespoons refried beans over each tortilla
  • Top each tortilla with some rice
  • Add 1/3 cup black bean mixture
  • 4 tablespoons cheese
  • 2 avocado slices
  • 2 cilantro sprigs
  • Roll up burritos
  • Serve with side salsa, sour cream, sliced jalapenos, and diced red onions if desired

 

Easy Mashed Potato Puffs – Saturday Weekly Recipe Post

Easy Mashed Potato Puffs

Quick, Easy, and delicious!

mpp

The Stuff you need;

  • 3 cups of mashed potatoes
  • 2 eggs, separated
  • 1/3 cup sour cream
  • 1 heaping cup shredded sharp cheddar cheese
  • 4 TBS grated Parmesan
  • 2 TBS chopped scallions
  • 2 TBS chopped parsley
  • Salt and black pepper, to taste

What to do with the Stuff:

  • Preheat oven to 375 degrees F
  • Lightly grease nonstick muffin pan ( or Ramekins)
  • In a medium mixing bowl, whisk the egg yolks, then add in the sour cream
  • Stir in both cheeses and the scallions, parsley salt & pepper
  • Add mashed potatoes, and mix well
  • Fold in pre- stiffened egg whites, mix well
  • Spoon into the muffin pans (or ramekins) filling the cups to slightly below the top
  • Bake 30- 35 minutes until they pull away from the sides of the cup and are golden brown
  • Remove from oven and let them cool 5 minutes in pan

Serve with toppings of choice

Black Pudding, Spinach, Mushroom Fritatta – Wednesday Weekly Recipe post

Black Pudding, Spinach & Mushroom Fritatta

” !!!??? Black Pudding???, (??WTF??)  I thought it was Salami  ”  cori

THIS, was a first for me. The husband brought home this lovely looking package of meat, which I initially thought was salami.. upon further review, I read that it was “black pudding” (!?wtf!?) ..Sooo..STRAIGHT to Google I went,. Initially, I was grossed out…I realized what it was, eeek…umm yah,  a mixture with pigs, (or ox blood), (!!!???!!!) whaaaaat??!!  ugh-I have to admit, at first I shuddered, but then realizing, that I would be THE WORST hypocrite of all time, had I not at least TRIED it, ( re: “trying’ means preparing, AND eating ).. So, I DID,  😉 and quite frankly, I am GLAD I did 😉 it was actually REALLY good, I will actually visit this delicacy again in the future….. However, for the faint of heart, I won’t EVER judge you, ( and please don’t judge me..lol) SO, that being said,  feel free to modify if need be, the fritatta is pretty easy going. You may substitute any ground sausage, or beef, or simply leave it vegetarian 😉  Bon Appetit!

blkfrt

 

The Stuff you need :

  • 3-4 TBS extra virgin olive oil
  • 2 portions black pudding
  • 2 small (red or gold) shallots diced finely
  • 6 nice sized mushrooms sliced, and halved
  • Hearty handful of fresh baby spinach
  • Salt and pepper to taste
  • 6 eggs
  • Handful of shredded mozzerella
  • Small bunch fresh parsley, chopped

What to do with the Stuff:

  • Melt the butter in a frying pan
  • Remove the skin from the black pudding and crumble into the hot butter
  • Add Shallots, and saute’ until well blended, and pudding browns
  • Add mushrooms, and saute’ in with mixture until just soft
  • Add Spinach, continue cooking until it starts to wilt
  • Break the eggs into a small bowl and whisk with a splash of milk
  • Roughly chop the parsley & stir into the eggs and pour into pan
  • Lift sides and start to cook bottom, lifting, and letting the bottom cook well
  • Cook over low heat till the bottom has formed a golden bottom
  • under broiler
  • The center will probably still be very moist
  • Heat an overhead grill
  • Lift the pan from the heat and slip it under the grill
  • Top pan with shredded mozzerella, watch closely until eggs have set, cheese has melted, and the top is lightly browned
  • Cut into wedges and serve.