Smoked Salmon Cucumber Rounds

DSC_0437

No special tools required
Serves 4 as a light snack, or 2 for lunch

Ingredients

Smoked salmon
1 cucumber
4 hardboiled egg yolks (Trader Joes sells peeled hardboiled eggs, making this super easy)
1 lemon, zest and juice
Salt to taste
Dill for garnish

More

Chicken – 5 ways

DSC01945

We all get tired of chicken – so here’s 5 different ways to mix it up! Prepare a whole tray so you can eat it throughout the week.

Ingredients: 

Chicken parts – a whole tray full of legs, thighs, breasts or wings
Olive oil

Seasoning Variations:
Use 1/2 teaspoon of each seasoning indicated

-Mediterranean – sea salt, sage, rosemary, thyme
-Italian – juice from 1 lemon, rosemary and garlic infused olive oil (fabulous on salmon also!)
-Moroccan – sea salt, cumin, coriander, turmeric, curry, cinnamon
-Greek: sea salt, lemon salt, oregano, black pepper
-BBQ style: sea salt, paprika, cinnamon, black pepper

DSC01955

More

Turkey Meatballs with Kale & Zucchini

DSC01928

The best part about these meatballs is that they’re actually half vegetable! Double the recipe to make a whole pan so you can bring them to work throughout the week for lunch.

Ingredients: 

1 pound ground turkey
2 zucchini – shredded
1 bunch of kale – chopped in food processor
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon pepper

DSC01930

More

Hemp Veggie Burgers

So honestly when we were making some of these hemp themed recipes, we weren’t sure how well they would turn out. We were pleasantly surprised with how well these came out. We’d make these again even if there wasn’t a hemp theme to the day! We got a couple recipes for some veggies patties and then improvised heavily to get the following –

Ingredients: 

2 eggs
1/2 teaspoon salt
1.5 cups cooked quinoa
2 cups shredded carrots
1 cup finely chopped kale

More

Pork Chops Stuffed with Prosciutto

We found this recipe in the great Italian Gourmet Cooking magazine that’s out on the newsstands now!

Ingredients:

4 bone-in, thick-cut pork chops (center cut rib chops)
8 sage leaves, cut into ribbons
8 thin slices mozzarella
4 slices prosciutto
olive oil
kosher salt
freshly cracked black pepper

 

More

Squid Ceviche

Ready to eat!

Thanks to Local Catch Monterey Bay for another week of seafood adventures! This week we were lucky enough to get a bag of squid, when we had a big bag of limes that needed to be used. Hence the ceviche! It’s a very basic recipe, made from referencing a few different websites, and adapted to the ingredients we had on-hand.

Ingredients:

1 lb squid 
6-8 limes
1 bunch cilantro 
3-4 tomatoes
1/2 – 1 large onion 

Instructions:

More

Zucchini Crustless Quiche

Ingredients:

3 small zucchini
1 onion, chopped
2 pieces of bacon (cooked)
6 eggs total
1/2 cup parmesan (shredded)
1/2 cup feta (shredded)
8 oz Monterey jack cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup fresh parsley
2 pieces of toast cut up into small pieces

 

Instructions:

More

Spinach, Black Bean, Pesto Sausage & Egg Breakfast

Here’s an easy recipe for busy mornings… pre-make individual serving egg dishes! Here’s what we used, per person:

3 eggs
1/4 cup chopped spinach
1/4 cup black beans
1 chopped up sausage (optional)

Mix everything together in individual oven-safe dishes

Bake at 350F for 45-60 minutes
(or until egg has cooked through)

Let cool.
Refrigerate if you’re going to eat them in the newt couple days, freeze if longer.
To reheat, place cold dishes in oven
Reheat at 250F for 30-60 minutes (cover with foil to prevent additional browning)
Now you have time to go for a run or get the kids out the door while your breakfast cooks!
Or simply microwave if you’re in a hurry!

Steak fajita bowl with taco

Dinner time! Grilled up some chunks of steak from trader joe’s, sautéed the onions and bell peppers, layered all that on top of black refried beans and quinoa. Served it up with a taco filled with sour cream, avocado, cheese and bell peppers. Easy, yummy dinner!

20110908-045940.jpg

Waldorf Chicken Salad

Ingredients:

2 large boneless, skinless chicken breasts
1 tablespoon olive oil
Salt
2 medium celery ribs, diced
green onions, minced
1 large crisp apple, cored and diced
6 tablespoons chopped, toasted walnuts
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons juice from 1 lemon
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper
1 teaspoon celery salt

 

 

More

Ceviche

Ingredients:

1 lb petrole sole
6 limes- juiced

1 tomato chopped
1/4 of a green pepper chopped
1 celery stalk chopped
1/2 red onion chopped
1/4 cup chopped cilantro
1/4 cup chopped parsley
1 tbsp white vinegar
1/2 tsp each salt & fresh cracked pepper
A few shakes of Tabasco

More

Mindless Monday: Spinach Frittata

Our newest idea: Mindless Monday! What’s deal with that? Well… we’ll be the first to admit that some of our recipes are a little time consuming. So we thought we’d highlight some of the easier, quicker, less time-intensive options. This also means that the recipes are open to interpretation. Think of Monday recipes like the Pirate Code “they’re more like guidelines.”

Saute the spinach and onions in an oven proof pan until spinach is wilted and onions are translucent
Whisk the eggs (8) together with some milk (1/2 cup), salt and pepper
Add sun-dried tomatoes, and chopped up sausage to the spinach in the pan, if you want
Pour the egg mixture over all of it
Pick up the spinach with your spatula to let the egg seep under
Cook on medium until egg is about half way done
Layer on as much goat cheese as you want (or not!) 
Pop into the preheated oven (400F) for about 15 minutes
Done when the egg is cooked through!

Lemon Garlic Salmon

Marinade:

Olive oil, lemon juice, lemon rind, freshly minced garlic, sea salt and pepper

Mix about 1 cup of olive oil, with the juice and freshly grated rind of two lemons
Whisk in the garlic (2-4 cloves), salt and pepper
Pour over salmon to marinate for 10 – 15 minutes
Bake @ 450 for 7-10 minutes

 

Rosemary Lemon Chicken

Before:

Take the raw, whole chicken and smother with olive oil and lemon rind
Stuff with rosemary and the lemon (punctured all over)
Bake @ 350 for about an hour (3-4 pound chicken)

After:

Beef Larp

This is a modified version (meaning we took out the crazy ingredients that are hard to find in the states) of the traditional dish that that Tami made at a cooking class in Laos. It can be made with chicken, fish, tofu or pork.

Ingredients:

1 pound of ground beef
2 tables spoons beef stock
1 medium lime or lemon
bean sprouts
1 bunch green onions
2 shallots
2 cloves garlic
1 bunch fresh coriander (or cilantro), finely chopped
2 stalks of lemongrass, thinly sliced (white part only)
salt
1 teaspoon chili powder
1/4 teaspoon fish sauce

More

Leg Lamb

Ingredients

1 4lb leg of lamb with bone removed
5 cloves of garlic
1/4 cup of chopped rosemary plus 4 twigs of rosemary
5 tbsp olive oil
2/3 cup chicken broth
salt and pepper
4 potatoes sliced

More

Beef Stroganoff

Thank you Betty Crocker for this classic!

Ingredients:

1 1/2 pounds beef sirloin steak (1/2 inch thick)
8 ounces fresh mushrooms sliced (2 1/2 cups)
2 medium onions thinly sliced
1 garlic clove
finely chopped
1/4 cup butter or margarine
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

More

Indian-Style Lamb Chops

This recipe was inspired by the recipe of the same name in Nourishing Traditions, we just didn’t quite have all the same ingredients, but we went with it anyway.

Ingredients:

2 pounds lamb, cut into 3/4 inch pieces
1 cup yogurt
1 teaspoon cumin
1 teaspoon coriander
4 tablespoons clarified butter
1 medium onion
2-3 cups beef stock
2 cloves garlic, minced
1/2 teaspoon saffron threads (soaked in two tablespoons water)
1 tablespoon freshly grated ginger
1/4 teaspoon ground turmeric
juice of 2 lemons
1/4 cup cilantro, chopped

More

Pizza Margherita

Straight from the most recent Bon Appetit! We used Trader Joes out of the bag whole wheat dough… probably should have rolled it a bit thinner, but it’s so sticky!

Ingredients:

1 13.8-ounce tube refrigerated pizza dough
1 tablespoon extra-virgin olive oil
1 12-ounce bag cherry tomatoes, stemmed
1 garlic clove, pressed
1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
1/4 teaspoon dried crushed red pepper
2 4-ounce balls fresh mozzarella in water
1/3 cup chopped fresh basil leaves plus small leaves for garnish

More