Shrimp and Quinoa Stuffed Poblanos

I love chile rellenos and will order them whenever I spot one on a menu. But, they aren't exactly the healthiest since they are battered and deep fried with lots of cheese and sometimes fatty chorizo (oh so good). This is a healthy make-at-home spin on my favorite. I use fresh veggies and whole grains and bake them in a smoky tomato and roasted red pepper sauce.  You could use any veggies your have in the fridge or any leftover whole grains from a dinner early in the week.  Also, you could always skip the shrimp and do chicken or lean ground beef.

Ingredients:

-5-6 poblano peppers

-2 cups of cooked quinoa or other whole grain

-1 cup corn (thawed from frozen or canned)

-1 cup white onion, chopped

-1 cup zucchini, chopped

-1 cup tomato, chopped 

-1 cup cooked shrimp

-handful cilantro, roughly chopped

-1/2 cup cotija or other white cheese

-1 can fire roasted tomatoes
-1/2 jar roasted red peppers, drained

Asian Chicken Lettuce Wraps

If you've been to the good ole' P.F. Changs restaurant chain, there's a good chance you've had their lettuce wraps and you probably know how filling they can be.  I'm not sure what their calorie count is per serving, but I feel pretty good about this recipe even when I serve it with a side of soba noodles.  Lean ground chicken, ginger, garlic, veggies and water chestnuts make a great filling for the crisp lettuce leaves.  You can serve these as an appetizer for a larger group or a full meal for a few people.  If you have extra, it freezes incredibly well and reheats to make a quick weeknight dinner.  Just grab some fresh bibb lettuce at the store and you're set. 

Ingredients: 

-1 lb. lean ground chicken breast

-4 green onions, chopped
-3 cloves of garlic, minced
-1 Tbsp minced ginger (or ginger from the jar)
-1 Tbsp coconut oil
-2 Tbsp sesame oil total (split in half)
-handful of cilantro, roughly chopped
-handful of carrot thinly sliced carrots
-1 can water chestnuts, drained and roughly chopped
-4 Tbsp hoisin sauce
-4 Tbsp low sodium soy sauce
-3 Tbsp white wine vinegar
-salt and pepper to taste
-fresh bibb lettuce leaves for serving

Optional Spicy Dipping Sauce Ingredients: 

-2 Tbsp hoisin
-2 Tbsp Ponzu (citrus soy sauce)
-1-2 Tbsp sriracha

Salmon Poke

I was at a neighborhood sushi spot recently and one of the rolls was absolutely amazing: spicy and sweet and a bit crunchy.  It wasn't because of the roll though, it was the hawaiian-style salmon poke on top of the roll.  After chatting with the sushi chef and getting some tips on the ingredients, I think I nailed it pretty well with this recipe.  The key is to start with a very fresh, fatty piece of salmon.  My absolute favorite is Scottish Salmon.  If you live in Colorado you can get it at Tony's Meat Market or Marczyk's. If you live outside of Colorado you can order fresh Scottish Salmon fillet by the pound from Chef's Fresh Fish - an online seafood market. It will be delivered to your door the next day. It's the best salmon on earth...I promise.  Sushi-grade. Fatty. Clean-tasting. Buttery. Perfect!

Ingredients: 

-1/2 lb. fresh Scottish Salmon fillet

-2 Tbsp light mayo

-2 tsp sriracha (or more or less, depending on your heat tolerance)

-2 Tbsp unagi / eel sauce

-1 Tbsp toasted sesame seeds

-2 Tbsp chopped fresh chives

-salt and pepper to taste

optional: 2-3 Tbsp panko breadcrumbs for crunch

Spicy Carrot Ginger Soup

I first had a version of this soup at a friend's house. They purchased the prepared soup at Whole Foods. It was delicious! A perfect way to start a meal.  I figured I had to make it myself so I found a recipe and tweaked it a bit. I also added some fun garnishes because I think not only do they make the soup more visually appealing, but they add more flavor and substance. 

Ingredients: 

-1 large yellow onion (or two small)

-8 cups of vegetable broth

-6 cloves of garlic

-2 lbs of carrots, peeled and roughly chopped

-2 medium yukon gold potatoes, peeled and roughly chopped

-3 Tbsp of freshly grated ginger

-1 Tbsp. cumin

-1 tsp. cinnamon

-2 tsp. jalepeno powder (optional)

-2 Tbsp salt

-3 Tbsp sugar

-2 tsp lemon juice

Italian Wedding Soup

Italian Wedding Soup has been one of my favorites for years. It's a meal in a bowl and who doesn't like meatballs? Brings me back to my Spaghetti-O's with Meatballs phase. But this is much butter. The recipe I originally followed was Rachael Ray's, but I've tweaked and added (specifically more broth) over the years.  Make this big batch and freeze the leftovers in muffin tins. They reheat wonderfully. 

Ingredients: 

-2 Tbsp olive oil

-4 carrots, peeled and diced

-3 ribs of celery, peeled and diced

-1 large white onion

-1 dried bay leaf

-1 lb lean ground beef, veal or pork

-1 egg, beaten

-3 garlic cloves, minced

-1/2 cup freshly grated parmesan cheese

-1/2 tsp nutmeg

-1/2 cup bread crumbs

-10 cups chicken stock

-1 pkg (16 oz) of small pasta - I use Acini di Pepe (orzo or mini shells will work, too)
-1 lb (large bag) baby spinach

Springtime Radish Top Soup

This soup is the perfect springtime soup that uses the fresh green tops of radishes that usually get thrown away.  It's a filling soup without a drop of cream in the recipe.  The creaminess comes from the typical potager recipe which is a puree of vegetables and potatoes.  I first had this amazing first-course at a cookbook event at Frank Bonanno's local Lou's Food Bar in which cookbook author (a personal favorite), Diane Morgan hosted a 6-course meal straight from her new cookbook, Roots.  This is one of the amazing recipes from the book that focuses on the under utilized vegetable family, roots.

Ingredients:

-2 Tbsp unsalted butter
-1 leek, white and light green part only, thinly sliced
-1 carrot, peeled and diced
-1 yellow onion, diced
-1 1/2 tsp salt
-1 medium russet potato, peeled and diced
-4 cups water
-1 1/2 tsp sugar
-1/2 tsp freshly ground pepper
-5 cups radish tops (from 3 bushy bunches)
-5 or 6 radishes, trimmed and cut into matchsticks

Black Bean and Quinoa Burgers

 

 

This may have been the first time I've even had a black bean burger. Blake came home from lunch at a little cafe and was raging about one he had with coleslaw and avacado.  I figured it had to be healthy and after a few rounds of testing recipes I came up with this one.  I've been making double batches and freezing them.  My inspiration came from this recipe, but I changed some things because their measurements didn't work well for me. Serve them with Crispy Oven Baked Fries for an filling but healthy meal.

 

Ingredients:

 

-1.5 tsp olive oil (divided)

-1 large shallot, minced

-3 cloves garlic, minced

-1/4 cup quinoa

-2 cans black beans, drained and rinsed

-1/4 cup sliced almonds

-1/2 tsp sea salt

-1/2 tsp fresh ground pepper

-1/4 cup nonfat greek yogurt

-1/2 cup panko bread crumbs

 

Other:

 

-whole wheat hamburger buns

-1-2 avacado, sliced

-sliced swiss or mozzarella cheese

-red cabbage slaw

 

Carrot Ribbons with Sorrel Pesto and Goat Cheese

I had the amazing pleasure to meet my favorite cookbook author, Diane Morgan at a dinner featuring her recipes at Lou's Food Bar in Denver. I enjoyed a five course meal of recipes from her newest cookbook, Roots and was able to chat with Diane about techniques and preparation.  This was one of the hit dishes of the night. It's raw, healthy and the flavors are perfect. It is a great alternative to the typical green salad that is passed around the table.  Serve this colorful salad family style for your guests to enjoy. Also, if you've browsed my 'dips' you will see most of them come from Diane's Skinny Dips cookbook!

Main Ingredients:

-2 large garlic cloves

-2 tsp salt

-5 large carrots, trimmed and peeled

-4 ounces fresh crumble goat cheese

Dressing Ingredients:

-4 Tbsp olive oil

-1 Tbsp unseasoned rice vinegar

- 3/4 tsp salt

-1/2 tsp pepper

Pesto Ingredients: 

-2.5 cups lightly packed sorrel, roughly chopped

-2 cloves garlic, chopped

-1/3 cup freshly grated parmesan cheese

-1/4 cup pine nuts

-1.5 tsp lemon juice

-1/2 tsp sea salt

-2/3 cup olive oil

Roasted Tomato Summer Spaghetti with Squash Blossoms

Summertime means tomatoes.  My favorite are the little cherry and grape tomatoes that have a burst of flavor in every bite.  Perfectly ripe and wonderfully flavored tomatoes are the key to this dish, so try to find some locally grown ones from your grocery store or farmers market.  A blend of different types is what I used, which made the dish that much more complex.  This summer dish uses the tomato juices, olive oil and a sprinkle of parmesan as the sauce. I also have squash blossoms galore in the garden as my yellow squash, zucchini and pumpkins are coming to fruition.  You may also find these at the farmers markets but if you can't find the delicate flowers the dish will be fabulous without them.  Give yourself 20 minutes and this dish will be on the table and ready to enjoy.

Ingredients:

-6 ounces whole wheat spaghetti or angel hair pasta
-1/2 pint cherry or grape tomatoes, halved
-3 Tbsp olive oil
-2 garlic cloves, thinly sliced
-1/2 bell pepper, diced (I use a small purple beauty bell pepper, red would work)
-salt and pepper
-1/2 cup pasta water reserved
-1 tsp fresh oregano
-1/2 cup squash blossoms, stems and stamens removed
-4 Tbsp parmesan cheese

Quinoa Tabbouleh

My last recipe was Easy Hummus with Cavender's which can't be made without Tabbouleh in my opinion.  I love layering a pita chip with a little hummus and a scoop of tabbouleh to top it off.  This can also be made as a fresh summer side dish.  This specific recipe is made quinoa, an ancient power grain.  If you want to check out another quinoa recipe look at my Light Mexican Quinoa with Tomatoes and Black Beans. 

Ingredients

-2 cups quinoa
-2-3 garlic cloves, minced
-zest of 1 lemon
-juice of 1 lemon
-1/4 cup olive oil
-1 pkg grape or cherry tomatoes, halved
-1 smal bunch green onions, chopped
-1 large handful of cilantro, chopped
-1 large cucumber, diced
-salt and pepper

Spicy Sausage and Creamed Corn Quesadillas

It would be a long story if I explained how I ended up with a whole freezer full of spicy venison (deer) sausage for a whole year. So the point is...I did. Therefore, I got creative.  After a year, my favorite recipe was a quesadilla with creamed corn and cheddar cheese.  The (yes, canned) creamed corn is an amazing sweet balance with the spicy sausage.

Ingredients:


-4 flour tortillas
-4 Tbsp creamed corn from the can
-4 ounces cheddar cheese sliced (or shredded)
-2 spicy Italian sausages (about 4 oz each) .. I used local, Denver Polidori Sausage (amazing!)
-dried cilantro for garnish

Zesty Broccoli Salad

Most people don't like their dorm or sorority food in college, but I found ours to be pretty darn good! I was a Pi Phi at the University of Kansas and our cook, Mary whipped this up every few weeks.  I've been craving this for years and finally found a few recipes, merged them and created my own.  The Pi Phi broccoli salad never had bacon, but it seemed to be a common ingredient in the recipes I stumbled on.  I gave it a shot.  Wow, was it a great idea.

Ingredients: 


-2-3 large heads of broccoli
-6 slices bacon
-1/2 cup sunflower seeds
-1/2 cups golden raisins
-1/2 cup thinly sliced red onion
-1 cup light mayo
-3 Tbsp apple cider vinegar
-1/4 cup honey
-salt and pepper to taste

Quick Tortellini Soup

I was craving a fresh yet filling soup last night so scoured the pantry and freezer just like the other night when I made the Crispy Baked Chicken with Pesto Cream Sauce.  Luckily I had some chicken broth and frozen tortellini, which is the main part of this soup.  It's probably the quickest meal I've made on the blog...15 minutes tops! It's a great throw-together-dinner after work when you need something to warm you up while still filling you up.

Ingredients:


-6 cups chicken broth (one 48-oz box)
-4 cloves garlic
-1 shallot
-1 Tbsp olive oil
-salt and pepper to taste
-small pinch of crushed red pepper flakes
-2 cups refrigerated tortellini (any filling your heart desires)
-3 Tbsp shredded Parmesan Cheese
-3 Tbsp chopped tomato
-3 Tbsp chopped parsley

Oxtail Pho

This stuff is the real deal! My past Pho recipes, Meatball and Salmon have been great, but an easy version of the Vietnamese soup. One of my mom's great friends, Judy, came over yesterday and taught me how to make Pho "the real way"! It simmered all day and created a rich beef broth. Oxtail meat is not actually the tail of an ox, rather the tail of a cow.  The culinary term is just Oxtail.  In this recipe the bones and meat are used to make the broth and then the meat is added back in to the soup.  If you're not a fan of oxtail meat, you could always make the broth and then add another type of meat like, chicken, filet or meatballs.  I think once I get to Denver I will have a "Pho Party" with meat and topping options, yet sticking to this recipe for my broth. It's hard to beat!

Ingredients:

-4 lbs oxtails

-2 gallons cold water

-3-inch piece ginger, unpeeled

-1 large white onion, halved and unpeeled

-1/3 cup fish sauce

-8 whole star of anise pods

-5 whole cloves

-1 large cinnamon stick (about 3 inches long)

-1 tsp fennel seeds

-3 bay leaves

-1 lb rice noodles

Optional Garnishes:

-green onions, chopped

-fresh cilantro, roughly torn

-fresh basil, roughly torn

-limes, cut into wedges

-bean sprouts

-jalapeno peppers, sliced

-banana peppers, sliced
-Hoison Sauce
-Sriracha sauce

Salad Jars

I like salads..especially with fabulous toppings.  The problem is chopping, washing and drying the lettuce EVERY TIME you want a small, quick salad for lunch.  Paula over at Salad in a Jar became the solution to my frustrations.  You only have to prepare your lettuce ONCE and you can enjoy it all week, or even for the next two weeks...yes, that's how long it lasts in these pretty, little, vacuum-sealed mason jars! 


I'm sure you will quickly say, "Ehh, I don't have a vacuum sealing thingy, so this isn't for me".  That's not true.  Yes, they are $150+ at the store, but I found mine on Craigslist for $20, no joke.  Most of them come with the accessory hose, or you can get it from the manufacturer here for $3. The last piece you need is the mason jar attachment(s) found here on Amazon. All mason jars have either a regular or wide-mouth opening. Pick the one that fits your jars or get both, they're only $9.  If you don't have an enormous collection of mason jars and lids (like I do) you can get a pack at Wal-mart or your grocery store. The cute, vintage containers can be used for a lot more than salad containers. Try putting candles in them, a vase for your flowers, or used as lemonade glasses in this summer heat!


Ingredients:


-1 package of romaine lettuce


Equipment Needed:


-6-10 mason jars with lids (2-piece lids)
-FoodSaver Vacuum Sealer
-Accessory Hose
-Wide or Regular Mouth Jar Sealer
-Salad Spinner

Meatball Pho

The last time I made Pho was with Salmon and it was great although nothing compares to Pho with meatballs!  I was having a Vietnamese soup craving (weird, I know) and decided to use some of the leftover meatballs I made in this Florentine Mac and Cheese with Meatball recipe.  I wasn't sure if the meatballs would stay together in the soup, but sure enough they did and the dish was just what I wanted!  The recipe below is basically a merge of the two linked above, but with smaller meatballs.  To make things easier you can find the two recipes below.

Ingredients for Meatballs:

-1.5 lb of ground turkey (or chicken)
-2-3 sprigs of fresh rosemary (or about 1 Tbsp dried)
-2 tsp fennel seeds
-3 cloves of garlic, grated
-1 tsp crushed red pepper flakes
-1 cup of low-fat ricotta cheese-1 1/2 cups of shredded Parmesan cheese
-1 cup of bread crumbs (maybe more)

-1 egg

Ingredients for Pho:

-1 1/4 cup thinly sliced white onion

-1 Tbsp minced ginger

-1 Tbsp minced garlic

-1 Tbsp vegetable oil

-2 cups water

-4 cups low-sodium chicken broth

-2 Tbsp fish sauce

-1 Tbsp low-sodium soy sauce

-3 whole cloves

-1 Tbsp sugar

-1 bunch fresh cilantro

-Fresh or dried Shiitake mushrooms

-1/2 cup shredded carrots

-1/4 cup chopped green onions

-1 cup cooked rice-stick noodles

Optional for garnish:

-fresh bean sprouts

-additional chopped green onions

-torn fresh mint leaves

-torn fresh basil leaves

-sliced jalapeño pepper

-lime wedges

-Sriracha Hot Chili Sauce aka "Cock" Sauce

-Hoisin Sauce

Tuscan Panzanella

This is to die for.  I know that doesn't sound too humble, but it wasn't my recipe....so I guess I can say that.  I stumbled upon this in an old cookbook, Easy Summer Food, and happened to have every ingredient on hand.  I keep a well stocked pantry, but that doesn't usually happen! 

Panzanella is a Tuscan dish, hence the title.  It's a salad with crusty bread, roasted tomatoes and other fresh veggies with an olive oil and vinegar dressing. Yum. 

Ingredients:

-6 very ripe tomatoes (you'll notice I was a few short)

-3 cloves garlic, thinly sliced

-5-6 slices of Italian bread, preferably a few days old

-1/2 cucumber, seeded and chopped

-1/4 red onion, chopped

-1 Tbsp chopped Italian/flat leaf parsley

-1/2 cup oliv oil

-2 Tbsp white wine vinegar

-handful of basil, roughly torn

-3 Tbsp capers, rinsed and drained

-1 tsp balsamic vinegar (optional)

-sea salt and freshly ground pepper

Zucchini Ribbons with Almonds and Truffle Salt

This is my first blog post with my new lens! I'm so excited...I just can't hide it. I got the inspiration for this recipe from Rachael Ray but changed a few things, including the truffle salt.  I heart my pasta so this is a very healthy alternative! It's a great summer salad. A refreshing, zesty side to grilled meat such as these Turkey Sliders!

Ingredients:


-2-3 zucchini and/or yellow squash
-zest and juice from 1 lemon
-1 Tbsp dijon mustard
-2 Tbsp finely chopped basil
-1/4 cup finely grated parmesan cheese
-3 Tbsp olive oil
-1/2 tsp truffle salt

Required: Mandolin

Miso Cucumber Salad

I love the salty and nutty flavor of Miso.  After making Miso Glazed Sea Bass a while back I had some Miso in the fridge.  Apparently if you keep it sealed it will last forever in the refrigerator.  I stumbled upon this in Cooking Light...one of my all time favorite magazines. This is a great and refreshing salad to beat the summer heat.   It's going to be over 100 degrees all week in Dallas....hopefully Lola and I will survive!

Ingredients:

-1 1/2 Tbsp sesame seeds, toasted (I only had black seeds)

-2 Tbsp light miso. 

-1 Tbsp rice vinegar

-1 Tbsp honey

-1 Tbsp hot water

-1 tsp crushed red pepper flakes

-2 tsp dark sesame oil

-4 cups thinly sliced seeded cucumber

Light Mexican Quinoa with Tomatoes and Black Beans

I found this recipe on a blog, The Blue House in this post called Protein Packed. I happened to have all the ingredients in my pantry and fridge so decided to whip it up.  It was great and healthy too! This recipe makes a quick and easy lunch to just pull out of the fridge and eat cold.  The flavor meld more as the week goes on.  It's fabulous and will now be one of my staple quinoa dishes. 

Ingredients:

-1 cup quinoa

-2 tsp grated lime zest

-2 Tbsp fresh lime juice

-2 Tbsp butter, melted and cooled

-1 tbsp vegetable oil

-1 tsp sugar

-1 (14 oz) can of black beans, drained and rinsed

-3/4 pint grape or cherry tomatoes, halved 

-4 scallions, chopped

-1/4 fresh cilantro, chopped