Archive | healthy RSS feed for this section

Scrambled eggs with garlic, bacon, avocado and spinach

31 Jan

unnamed

This is my new best breakfast, lunch and dinner.

One clove of thin sliced garlic

One tablespoon olive oil  or butter

3 large eggs

1/4 cup 1/2 and 1/2 milk

1/8 teaspoon salt and pepper

Two slices of cooked  crumbled bacon

One cubed avocado

One large handful of fresh baby spinach

One slice of Swiss cheese

One slice of Americana cheese

Heat the oil and add the garlic

Cook till it is soft

Mix the eggs with the milk, salt and pepper till it is pale yellow

Add the bacon to the pan with the garlic and oil

Cook till it is warm

Add the eggs and start stirring

I just slowly stir my eggs until they are cooked

Put the handful of spinach on top and stir just to combine everything

Transfer everything to a plate

Top with the avocado and cheese

Microwave for 30 to 40 seconds till the cheese is melted

This is excellent.

Adjust your salt and pepper to your liking

I did add just a little hot sauce.

It was so good I didn’t even need a bagel.

 

Advertisements

Garlic Sauce

16 Jan

unnamed

This is the brown sauce thats on your Chinese chicken.

When I was young there was a restaurant that put this over white rice and I loved it.

1/2 cup low sodium soy sauce

1 cup  beef broth

1/3 cup white or rice wine

3 tablespoons white sugar

1 tablespoon sesame oil

1/4 teaspoon black pepper

1/4  cup beef broth mixed with 2 tablespoons cornstarch

2 tablespoons peanut oil

2 tablespoons minced garlic

1 tablespoon minced ginger

Mix the soy sauce, one cup beef broth, sugar , pepper and sesame oil together. Set aside.

Heat the peanut oil

Add the garlic and ginger and stir fry for one minute.

Add the soy mixture

Bring to a boil

Simmer and stir for about 3 minutes

Add the cornstarch mixture and bring back to a boil stirring so it doesn’t stick.

Simmer for a couple of minutes until the mixture thickens.

I put about 8 tablespoons over four, sliced and stir fried chicken tenders.

Steamed broccoli on the side.

 

Buffalo Chicken Chopped Salad

15 Jan

unnamed

I baked the chicken tenders and then poured Franks Red Hot Buffalo Sauce on them as usual.

OMG…

This chicken was so hot. I have no idea why it was this spicy.

So since I never throw out anything, I made a salad with tiny pieces of chopped chicken.

Two big handfuls of arugula

Two ribs of chopped celery

Four chopped scallions

One chopped avocado

Two tablespoons lime juice

Two to three tablespoons crumbled blue cheese

Two tablespoons chopped cilantro

Two chopped chicken tenders

Just layer everything and then toss

If you want your can add some blue cheese or ranch dressing

Add croutons for more crunch

The spiciness of the chicken was much more manageable in fact delicious.

I will make this often instead of a wrap or chicken wings.

 

Roasted Brussel Sprouts with Sausage and Cheese

9 Jan

unnamed

I love both of these so I ate too much as usual.

One pound of washed brussel sprouts cut in half

3 tablespoons oil

1/2 teaspoon salt

1/4 fresh ground black pepper

3 teaspoons crush garlic

2 cooked Italian sausage

1/2 pound mozzarella cheese

Sprinkle Parmesan cheese

Preheat the oven to 450 degrees

Mix the oil, salt, pepper, garlic and Brussel sprouts together

Place on a Silpac or non stick foil

Turn all the sprouts face down. This will make them charr and be delicious.

Roast in the oven for ten minutes.

Taste them to check if they are almost cooked.

Slice the cooked sausage and mix it into the sprouts

Roast another five minutes till the sausage is hot.

Add the mozzarella and parmesan cheese

Roast for another five minutes until the cheese is melted.

I have to admit I almost ate all of these myself but this should be enough for a nice lunch or light supper for two.

Cooks note

When I cook sausage I usually cook extra sausage  at the same time to make an omelette or crumble in a salad. It stays for a while in the refrigerator but never lasts long in my house.

 

Steak Tip and Blue Cheese Salad

8 Jan

unnamed

I could eat this every night but I won’t.

Three big handfuls of a good organic spring mix.

1/2 sliced seedless cucumber

Four thin slices of red onion

1/3 cup balsamic dressing. Home made of corse.

1 pound of strip steak cut into one inch pieces

1/2 teaspoon Adobe seasoning

1/8 teaspoon garlic powder

1/4 teaspoon fresh grind black pepper

1/4 teaspoon salt

2 Tablespoons butter

One tablespoon olive oil

One medium onion, cut into four pieces and then separated.

1/3 to 1/2 cup crumbled blue cheese

Fresh chopped parsley for garnish

Sliced crusty French bread

Mix the spring mix, cucumber and onion together

Sprinkle the Adobe seasoning, garlic powder, salt, pepper and onion together

Heat a frying pan

Add the oil and one tablespoon butter and melt on high heat.

Add the meat and onion to the pan

Don’t touch it

If your pan is hot enough this should take only a couple of minutes.

Turn the meat over when you see a crust form  on the bottom

Cook for another minute  till medium rare.

Take off the heat and add the other tablespoon of butter to glaze the meat

Toss the salad with the dressing

Put several thin slices of bread on top of the salad

Pour the steak over the bread

Sprinkle with the blue cheese

Garnish with the parsley

 

 

 

 

 

 

 

 

 

Kung Pao Cauliflower

2 Jan

unnamed

OMG. Make this recipe tonight.

I found this recipe on Pinterest from veganricha.com and changed it just a little.

This is a typical Asian dish and the secret is to prep everything before you start cooking.

First  the cauliflower has to be baked, then make the Kung Pao sauce and last the glossy finish sauce but have all your ingredients measured and chopped.

Just follow all the steps .

One large head of cauliflower, washed and cut into florets.

Cut the stem also if it isn’t too hard.

This is the batter for the cauliflower.

6 tablespoons corn starch

6 tablespoons bread crumbs

12 to 15 tablespoons water

1/3 teaspoon cayenne pepper

2 teaspoons soy sauce

1/4 tespoon salt

2 1/2 tablespoons sesame oil

Kung Pao Sauce:

3 tablespoons oil

8 dried red Chinese chilis

1/2 teaspoon red pepper flakes

6 tablespoons peanuts or cashews

6 cloves chopped garlic

1 1/2  inch of minced fresh ginger

4  tablespoons diced scallions

One to two large chopped red peppers. Chop them into one inch pieces or smaller.

Sauce:

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon rice wine

2 tablespoons sugar

1/2 cup water

1 heaping teaspoon cornstarch

Garnish

2 tablespoons honey

4 diced scallions

Now lets start cooking

Preheat the oven to 425 degrees

Cover your cookie sheet with a Silpac or nonstick foil

Mix all the batter ingredients together

Make sure it is thin enough to coat the cauliflower

Cut the cauliflower into nice size pieces

Put all of them into the batter and toss till every inch of the cauliflower is coated.

Pour onto the baking sheet

Roast in the oven for about 30 minutes or until it is cooked through and light brown

It is delicious now so try not to eat too much.

While the cauliflower is cooking it is time to make the sauces.

Heat the oil in a skillet over medium high heat

Brown the chili peppers and take them out of the oil and set aside.

In the same pan, add the red pepper flakes and nuts.

Stir fry for a minute

Add the ginger and garlic and turn the heat to medium low until the garlic is light brown.

Add the chopped scallions and red peppers

Stir fry for a couple of minutes

Mix all the sauce ingredients together

Pour into the Kung Oao mixture

Cook for another couple of minutes

It should start to thicken

Taste now for salt, pepper or sugar and adjust.

Add the cauliflower to the pan and coat everything well

Place on a platter

Drizzle with honey

Garnish with scallions and the fried, dried peppers

This tastes great hot or room temperature

My family LOVED this.

 

 

 

 

 

 

The Top of a Pizza Soup

8 Nov

unnamed

This is a take off of my Roasted Tomato soup and a soup my friends had at Tavern on Main in Wakefield, R.I.

3 containers of grape tomatoes

6 ripe plum tomatoes cut into quarter size pieces

8 cloves of garlic

2 large sliced onions

6 to 8 tablespoons olive oil

3/4 teaspoon garlic powder

3/4 teaspoon salt

3/4 teaspoon black pepper

3/4 teaspoon sugar

Mix everything together and oven roast at 425 degrees until the tomatoes start to pop and the onions are soft.

Everything should get a nice light caramel glaze.

This takes at least twenty minutes but sometimes mine takes a lot longer because of the moisture in the tomatoes.

Take out of the oven and let cool.

Try not to eat everything now. This is too good.

Put everything into a food processor and pulse till smooth.

Strain into a soup pot and you have this beautiful creamy tomato liquid.

Turn the heat to medium low

Add 8 ounces grated mozzarella cheese

3 slices American cheese

2 slices Provolone cheese

One cup of 1/2 and 1/2 milk

Twenty basil leaves. My basil was very small so add ten big leaves but you do need more for garnish.

Adjust your salt now

Heat the soup just until the cheese is melted.

Place in a bowl with some fresh basil and fresh oregano on top

Serve with hot crusty bread maybe a meatball or sausage on the side.

Tavern on Mains soup had a smokey flavor. I’m sure you can get that same flavor by using a smoked cheese.

Melted gruyere is fabulous but very expensive.

My kids said this tasted just like the top of a pizza hence the name was born.