Vegetables
Mexican Corn Off the Cob
May 2nd
Recipe: Mexican Corn Off the Cob
Ingredients
- 4 ears of corn – shucked and rinsed
- 1/2 cup mayonnaise
- 1/4 cup parmesan cheese
- 1 jalapeno – minced
- salt and pepper – to taste
- Juice of 1 lime
- 1 tbs. smoked paprika
Instructions
- Fill sauce pan with water and bring to a boil. Boil the corn for 3 minutes, take out of pan and run under cold water to stop it from coninuing to cook.
- When the corn has cooled, chop the corn off the cob and add to a bowl with the rest of the ingredients.
- Mix well and serve. Absolutely delicious.
Cooking time (duration): 20
Meal type: dinner
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Garlic Sauteed Baby Bok Choy
May 2nd
Recipe: Garlic Sauteed Baby Bok Choy
Ingredients
- 4 baby bok choy – thoroughly rinced and root end cut off
- 3 garlic cloves – chopped
- 1/4 cup ponzu
- 1 tsp. ponzu
- 2 tbs. garlic red chili sauce
- 1/4 tsp garlic red chili sauce
- 1/2 lemon
- 1/2 lime
- salt and pepper – to taste
- 3 tbs. olive oil
- passion fruit (optional) – halve and scoop out contents – throw away skin.
Instructions
- Rinse baby bok choy well – nobody like finding crunchy sand in their greens. Fill sauce pan with water and turn heat to high. Add 1/2 cup ponzu, 1/2 lemon, 1/2 lime, 2 tbs. garlic red chili sauce, salt and pepper (and passion fruit if you’re using it) to the water. When the water comes to a boil add the baby bok choy and cook for 3 minutes. Take out of the water and set aside.
- Place saute pan over medium heat and add oil. When the oil is hot add the baby bok choy, garlic, 1/4 tsp. garlic red chili sauce, 1 tsp. ponzu, salt and pepper. Cook for 1-2 minutes stirring constantly and serve.
Cooking time (duration): 30
Meal type: dinner
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Super Silky Broccoli Soup
Feb 12th
Recipe: Super Silky Broccoli Soup
Ingredients
super silky broccoli soup
super silky broccoli soup
- 1/2 onion – chopped
- 5-7 cloves garlic – minced
- 5 cups broccoli – chopped
- 1 potato – peeled and chopped into 1 inch pieces
- 1/2 stick butter
- 2 tbs olive oil
- 6 cups chicken stock
- salt and pepper – to taste
- 2 tbs smoked paprika
- 1-2 tbs tamari or soy sauce
Instructions
- Place olive oil and butter in a large stock pot over medium heat. Add onions and cook for 5 minutes.
- Add paprika and pepper. Cook for 2 minutes.
- Add garlic and cook for 1 minute.
- Add potato and broccoli. Cook for 2 minutes.
- Add chicken stock. Bring to a boil, lower heat, cover and simmer for 20 minutes.
- Potato should be soft now and we’re ready to blend. Let soup cool for 10 minutes.
- Now add soup in batches to a blender and carefully puree (I like to cover the top of the blender with a dish cloth – in case any hot soup explodes out). When blending reserve some of the liquid so that you can control the thickness of the soup.
- After you have blended the soup, force it through a fine strainer (this way you ensure that you’re getting a smooth soup). If the strainer has bigger pieces in it – then place that back in the blender and smooth it out. Add more of the reserved liquid if necessary.
- When all the soup is blended, add it back to the stock pan and season with salt, pepper and a little bit of tamari (if you’re a tamari – or soy sauce – fan).
Variations
Adding jalapeno or cayenne would be great if you like spicy.
You can also add heavy cream (3/4 cups) and whisk it into soup if you like that sort of thing.
Cooking time (duration): 40
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: dinner
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Stuffed baked potato soup
Feb 11th
Recipe: Stuffed baked potato soup
Ingredients
Stuffed baked potato soup
Stuffed baked potato soup
- 2 cups Potato – chopped
- 1 cup Onion – chopped
- 1 tomato – chopped
- 4 green onions – sliced thin
- 4 bacon strips – cooked and crumbled
- 1/2 cup cheddar cheese – grated
- 3 tbs. Dill weed
- 2 tbs. Coriander
- 1 tbs. Smoked Paprika
- Salt and pepper – to taste
- 1/2 stick Butter
- 3 cups Chicken broth
- 2 tbs Olive oil
Instructions
- Place stock pot over medium heat. Add olive oil and butter, when butter has melted add onion. Cook for 5 minutes.
- Add dill weed, coriander, paprika and pepper. Cook for 2 minutes.
- Add potato. Cook for 3 minutes.
- Add salt and broth. Bring to boil and reduce to simmer. Simmer for about 20 minutes or until the potato is soft.
- Take soup off the heat and place in blender, reserve half of the liquid. Let cool for about 10 minutes.
- Now very carefully blend the soup (I place a dish towel over the top of the blender in case some of the soup explodes out of the blender. Make sure to hold the blender top on and periodically turn the blender off, take the top off and let the steam escape). Add liquid as you go to get the consistency that you want.
- Now place the soup in the serving bowls. Top with cheese, tomato, green onion, bacon, salt and pepper.
Variations
Add chipotle or cayenne to add a little spicy to this dish.
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Carrot and zucchini soup
Feb 9th
Recipe: Carrot and zucchini soup
Ingredients
Carrot and zucchini soup
Carrot and zucchini soup
- 1.5 cups carrot – chopped
- 1.5 cups zucchini – chopped
- 1-2 tomatoes – chopped
- 1 1/2 cup brown onion – chopped
- 3 tbs. garlic – minced
- 4 tsp. curry powder
- 5 tsp. dried corriander
- 1 tbs. ginger – chopped
- 1/2 stick butter
- 2 tbs. olive oil
- 3 cups chicken broth
- salt and pepper – to taste
Instructions
- Heat skillet over medium heat. Add olive oil and butter. When butter melts add chopped onion for 4 minutes – until onions start to soften.
- Add curry and corriander. Cook for 2 more minutes – stirring constantly.
- Add garlic, ginger, salt and pepper – cook for 2 minutes (or until the smell is delicious).
- Add carrot, tomato and zucchini. Cook for 4 minutes.
- Add chicken broth and bring to a boil, reduce to simmer for 20 minutes.
- When the carrots have softened – take the soup off the heat. Let soup cool for 5-10 minutes.
- Puree the soup. Keep most of the liquid out of the puree. Once the soup is a smooth texture, add liquid to gain the consistency that you want.
- Serve
Quick Notes
Delicious soup. I made this for my daughter and she loved it.
Variations
Adding chopped chicken to this soup along with fresh tomato, cheese and green onion would be delicious.
Cooking time (duration): 35
Diet type: Vegetarian
Diet (other): Gluten free
Number of servings (yield): 4
Meal type: lunch
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Curried Couscous and Vegetables
Dec 13th
Recipe: Curried Couscous and Vegetables
Summary: Delicious
Ingredients
- 1 cup boiling water
- 8 oz couscous
- 12 asparagus spears – cut to 1/4 in. pieces
- 1 zucchini – chopped
- 1 yellow squash – chopped
- 2 large red peppers – chopped
- 1/4-1/2 cup kalamata olives – pitted and chopped
- 2 tbs. basil leaves – chopped
- pepper – to taste
- 4 shallot – minced
- 5 tbs. lemon juice
- 1 tsp. lemon zest
- 4 tbs. red chili paste
- 2 tsp. ponzu sauce
Instructions
- Bring water to a boil in a small sauce pan.
- Roast couscous in skillet for 5-10 minutes on medium heat – stirring constantly. Add 2 tbs. garlic chili sauce. Stir for 1 minute. Add couscous to boiling water, stir, cover and let sit for 5 minutes.
- Saute vegetables (zucchini, yellow squash and red peppers). Add 2 tbs. garlic red chili sauce, 2 tsp. ponzu sauce. Cook until the squash is ready to eat. Take off the heat.
- Mix couscous, vegetables, cilantro and kalamata olives.
- Let sit for 10 minutes. Mix in 1/4 cup ponzu sauce and 1/4 cup olive oil. Mix well and serve.
Quick Notes
Add more or less of the red garlic chili sauce depending on how much you like spicy food.
Topping this with a protein and a sauce is awesome!
Cooking time (duration): 30 min
Number of servings (yield): 2
Meal type: dinner
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Quick Healthy Salad
Dec 13th
Recipe: Quick Healthy Salad
Summary: Salad with a lemon / oil base
Ingredients
- 1 head of lettuce – broken into bite sized pieces
- 1 tomato – chopped
- 1 avocado – chopped
- protein (optional) – chicken, pork, steak – cubed
- 5-6 tbs. flax oil (or olive oil)
- Juice of 1 lemon 5-6 tbs.
- ponzu sauce pepper – to taste garlic
- red chili sauce – to taste – i put in1 tsp., and i like spicy.
Instructions
- Mix the oil, lemon, ponzu, pepper and garlic red chili sauce in a bowl or jar. Mix well.
- Place lettuce, tomato, avocado and protein (if used) into a large tupperware or ziplock bag. Shake up the salad vigorously.
- Add dressing (use you’re own discretion on how much of the dressing to use) and shake vigorously.
Quick Notes
I make this at lunch frequently and skip mixing the dressing up separately. I just throw all of the vegetables, and dressing items into a tupperware or ziplock bag and shake it all up together vigorously.
I also usually use a leftover meat from the previous day and chop it up cold and add to the salad – if i do add a meat.
I use flax oil because it is extremely good for you and you cannot taste it in this dressing. So you get the benefit of flax oil without the taste.
Variations
Add zucchini, cucumber, red onion (if you like the onion bite), crumbly blue cheese, chopped cilantro or chopped basil
Cooking time (duration): 15
Diet type: Vegetarian
Number of servings (yield): 2
Meal type: lunch
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Spicy Miso Soup
Dec 8th
Recipe: Spicy Miso Soup
Summary: Miso Soup with Flair
Ingredients
- 1 onion chopped
- 1 carrot diced
- 1 zucchini finely chopped
- 2 ground up chicken broth bouillon
- 1 tbs korean spicy red chili paste pepper – to taste
- 1/4 tsp cayenne
- 3 garlic cloves crushed
- 2 cups water
- 3-5 tbs miso paste
Instructions
- Place wok on stove over high heat.
- Add onion, carrot and zucchini. Cook for a couple of minutes.
- Add chicken bouillon, spicy chili paste, pepper and cayenne. Let cook for 1 minute.
- Add crushed garlic cloves. Cook for 1 minute.
- Add water. Bring to a boil. Take off heat when boiled.
- Place miso in separate small bowl. Spoon 1/2 cup of the boiled water into the miso bowl. Mash and mix the miso up until smooth consistency.
- Add miso slowly to taste.
Quick Notes
Fun soup and very fast to cook. Throw in other vegetables to make it interesting – bell peppers, hot peppers, greens (bok choy, kale, collard – finely sliced)…
Cooking time (duration): 15 minutes
Number of servings (yield): 2
Meal type: lunch
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