28 1 / 2013

Ingredients (for 6):
40 Large uncooked shrimp
2 cups unsweetened coconut shavings (I’m particularly fond of red mill)
1/4 cup flax seed
1 tablespoon old bay
1 tsp fresh cracked pepper
3 egg whites

coconut oil for frying shrimp

Dipping sauce:

1/4 honey
2 tsp tamari soy sauce
1 tablespoon ground ginger 
2 tsp rice wine vinegar
1 tablespoon olive oil
1 tablespoon chili paste
1/4 teaspoon salt

Instructions:
1. Deshell/devein shrimp and dry off. Put shrimp in egg whites with pepper

2. Mix coconut flakes, old bay, and flax seed in a bowl. 

3. Remove shrimp from egg white one at a time and coat in coconut mix. Set aside.

4. In a medium skillet bring coconut oil to frying temp at medium high heat. (You can test the temp by putting a shrimp in and listening for the crackle *technical term*)

5. Place shrimp in pan not touching one another. Flip once the coconut has browned, 1-3 minutes per side. 

Sauce Instructions:
mix all ingredients in small bowl and stir until smoothly textured. Add salt to taste and serve in small dipping bowl.

Eat and enjoy!

28 1 / 2013

Clean eating and gluten free — Ginger Citrus Cucumber Salad, Marsala Chickpea Quinoa, and Coconut Shrimp

Recipes to follow

Clean eating and gluten free — Ginger Citrus Cucumber Salad, Marsala Chickpea Quinoa, and Coconut Shrimp

Recipes to follow

27 11 / 2012

Because I mean seriously, if you don’t want to smother everything you eat/yourself in hummus… well really you are just missing out on the true meaning of life. 

Time: 15 Minutes

Ingredients:
2 Large cans low sodium chickpeas/garbanzo beans
1 1/2 Lemons
1 TBS lime juice
4 Cloves of garlic (or less if you plan on interacting with humans)
2 TBS Tahini — Okay I will be honest I lived the struggle and could not find any tahini so instead I skipped olive oil and used sesame oil instead.
1 tsp cumin
Cayenne Pepper — to taste, of course!
Crushed black pepper - crack it until your hand gets sore.
1 tsp salt
1/3 cup olive oil — if you could find tahini

Directions:
 
Put everything in a blender until fully mixed… that’s it! Serve with sliced veggies, almond crisps, or rice crackers!

Enjoy!


27 11 / 2012

Made this up on the fly before class and was pleasantly surprised. Will serve 1 as a meal, or 2 as a side. 

Marinade Ingredients:
Cup of extra firm cubed tofu
1/2 Cup mushrooms (I used baby bella, but you can use whatever you fancy or have) 
2 TBS ground ginger
2 TBS Sesame Oil
1 TBS fennel seeds
1/2 Large orange of juice 
1/2 TBS Lime Juice
Onion Powder
Garlic Powder
Salt
Pepper
 

Stir fry ingredients (aka everything else): 
1/2 cup prepared brown rice
1/2 cup arugula & spinach - fresh
Crushed red pepper

Directions:
1. In a medium bowl mix tofu, mushrooms, ginger (I get the tubed sort from the fresh herb section at publix/walmart), oil, fennel seeds, orange juice, and lime juice together.

2. Add salt, pepper, onion and garlic powder to taste. I generally go about a tablespoon of onion powder and 1/2 tbs of garlic powder per serving. 

3. Allow to marinate for at least 15 minutes and up to 90 minutes. 

4. After marinated cook the mushroom tofu mixture for 5-10 minutes in a medium pan, until juices cook down. (Note: if you prefer “crunchy” tofu allow to cook for longer until at the texture you desire, but this is supposed to be “quick”)

5. Add crushed red pepper to taste (for me thats until my face melts off, for you that might be just a dash.) 

6. Add brown rice and toss in remaining sauce left in the pan, add a splash more of sesame oil if needed. 

7. Add in arugula and spinach and allow to wilt. Once wilted, you are ready to serve.

8. Sriracha and soy sauce always make a lovely addition to… everything. (Use tamari soy sauce for gluten free options!)

Enjoy!

15 7 / 2012

Spicy fennel shrimp pasta 
Ingredients -20 Medium Shrimp1 Lemon1 fennel bulb1/2 White OnionBasil - FreshThyme - FreshOlive Oil1 tbs crushed Red Pepper1 tsp coarse black peppersalt to taste1 large can DeFratteli cubed tomatoes2 Garlic ClovesGarlic PowderOnion Powder1 package dried chantrel mushrooms 
1. Marinade Shrimp for up to 4 hours in 2 Tbs olive oil, 1/2 lemon of juice, 1/4 tsp crushed red pepper, and tsp garlic powder. (I used precooked)
2. In a medium pot simmer on low undrained tomatos.
3. Sautee 1/2 white onion in a pan for 15 minutes on low-medium heat. Add to sauce pot.
4. Sautee 1/2 fennel bulb in a pan for 8 minutes on medium heat. Add to sauce pot.
5. Chop and add 1/4 fresh basil
6. Add 3 sprigs of thyme,
7. With a garlic press, add two garlic cloves to sauce pot.
8. Add onion, garlic, crushed red pepper, salt, and black pepper to taste.
9. Shred 1/2 lemon of zest into sauce
10. Juice 1/2 lemon into sauce.
11. Rehydrate mushrooms as instructed, then use 3 tbs of the broth and 1/4 cup diced mushroom.
12. Allow to simmer from 40 minutes to 1 1/2 hours
13. If using cooked shrimp add five minutes before serving to sauce.
14. Serve over whole grain linguine noodles.

Spicy fennel shrimp pasta 

Ingredients -
20 Medium Shrimp
1 Lemon
1 fennel bulb
1/2 White Onion
Basil - Fresh
Thyme - Fresh
Olive Oil
1 tbs crushed Red Pepper
1 tsp coarse black pepper
salt to taste
1 large can DeFratteli cubed tomatoes
2 Garlic Cloves
Garlic Powder
Onion Powder
1 package dried chantrel mushrooms 

1. Marinade Shrimp for up to 4 hours in 2 Tbs olive oil, 1/2 lemon of juice, 1/4 tsp crushed red pepper, and tsp garlic powder. (I used precooked)

2. In a medium pot simmer on low undrained tomatos.

3. Sautee 1/2 white onion in a pan for 15 minutes on low-medium heat. Add to sauce pot.

4. Sautee 1/2 fennel bulb in a pan for 8 minutes on medium heat. Add to sauce pot.

5. Chop and add 1/4 fresh basil

6. Add 3 sprigs of thyme,

7. With a garlic press, add two garlic cloves to sauce pot.

8. Add onion, garlic, crushed red pepper, salt, and black pepper to taste.

9. Shred 1/2 lemon of zest into sauce

10. Juice 1/2 lemon into sauce.

11. Rehydrate mushrooms as instructed, then use 3 tbs of the broth and 1/4 cup diced mushroom.

12. Allow to simmer from 40 minutes to 1 1/2 hours

13. If using cooked shrimp add five minutes before serving to sauce.

14. Serve over whole grain linguine noodles.

(Source: hyperboliceleste)

07 3 / 2012

Health(ier) General Tso’s Chicken 
Ingredients: 
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower

In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. 

Health(ier) General Tso’s Chicken 

Ingredients: 

  • 1/4 cup cornstarch
  • 1 pound snow peas, trimmed and halved crosswise
  • 4 garlic cloves, sliced
  • 2 teaspoons fresh ginger, grated and peeled
  • 3 tablespoons light-brown sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon red-pepper flakes
  • 2 large egg whites
  • Coarse salt and ground pepper
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons vegetable oil, such as safflower
  1. In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
  2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
  3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
  4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. 

(Source: hyperboliceleste)

06 2 / 2012

Spinach Jalapeno Stuffed Chicken Breasts - I made this because I had jalapeno stuffed cheesy bread from dominos previously and thought I could come up with a healthier and just as satisfying version. 

Ingredients:
Large Chicken Breasts (thawed/fresh, they have to be big enough to stuff)
Fresh Spinach
Mushrooms
Pickled Jalapenos
Reduced Fat Provolone

One. Saute mushrooms in a pan over medium heat, sprinkle with garlic powder and pepper.

Two. Chop mushrooms, jalapenos, and spinach into small chunks. Mix together.

Three. Cut a slice through the side middle of the thick part of the chicken. 

Four. Lay a section of cheese on the bottom of the opening in the chicken.

Five. Fill with as much mix as possible. Seal the side with another section of cheese and whole spinach leaf. (the extra cheese is just an excuse for cheese, but really who needs an excuse for cheese?!)

Six. Wrap in tin foil (or close the breast with twine suitable for cooking if you have it)

Seven. Bake for 28 minutes at 375 degrees, or until juices run clear.

Eight. Sear in a pan after cooking to slightly brown.

Enjoy!

06 2 / 2012

Buffalo Chicken Party Dip I made this for superbowl sunday, easy recipe and not really my usual forte, but everyone liked it so I thought it would be worth posting.
Ingredients:24 ounces shredded chicken (it comes it cans? SMH)1/2 cup buffalo hot sauce (I used Franks, DUH)1 cup ranch (or 1 cup light sour cream w/ranch powder if you are all healthy)2 packages cream cheese2 cups shredded cheddarDipping vehicles - Fritos, pretzel chips, scoops, mini buns, your fingers, etc. 
One. Microwave your cream cheese until it is soft and mixable.
Two. Save a little cheddar cheese for the top.
Three. Mix everything together. Add extra cheese for the top.
Four. Put in a glass baking dish and bake at 375 for 25 minutes. 
Five. Go for a run while its cooking to eliminate some of the shame.

Buffalo Chicken Party Dip I made this for superbowl sunday, easy recipe and not really my usual forte, but everyone liked it so I thought it would be worth posting.

Ingredients:
24 ounces shredded chicken (it comes it cans? SMH)
1/2 cup buffalo hot sauce (I used Franks, DUH)
1 cup ranch (or 1 cup light sour cream w/ranch powder if you are all healthy)
2 packages cream cheese
2 cups shredded cheddar
Dipping vehicles - Fritos, pretzel chips, scoops, mini buns, your fingers, etc. 

One. Microwave your cream cheese until it is soft and mixable.

Two. Save a little cheddar cheese for the top.

Three. Mix everything together. Add extra cheese for the top.

Four. Put in a glass baking dish and bake at 375 for 25 minutes. 

Five. Go for a run while its cooking to eliminate some of the shame.

06 2 / 2012

Salsa Verde Blackbean Veggie Burgers w/Avocado Mayo

One of my all time favorite recipes although people always seem hesitant to try them. A lot of people seems to equate veggie burgers with nasty starchy boca burgers. These are such a great alternative to those, and they can be frozen and heated up whenever!

Also they can be made gluten free (withholding breadcrumbs, or using gluten free ones, and no buns) or vegan (by using veganaise). I approximated the amounts, because I throw a lot of random vegetables in there.

Ingredients: (note: you can add pretty much anything veggie wise as long as you chop it up)

Burger:
1/2 cup Corn Flower
1 Can of blackbeans 
1/4 cup corn (either canned or frozen work, I prefer canned)
1/4 cup fresh spinach
1 yellow onion
1/4 chopped red bell pepper
*1/4 cup chopped mushrooms
1/2 cup panko bread crumbs
1/2 cup salsa verde 
Garlic/Garlic Powder 
1/4 cup carrots (I don’t add these but I think they were on the original recipe.) 
Buns of your choice (I like natural ovens whole wheat light ones for some  

One. Chop onion and sauté in a pan over medium heat. 

Two. Chop all the other vegetables into little chunks and set aside.

Three. While onions are sautéing put corn and can of beans in a large mixing bowl. Mash the black beans a fair amount, I like them to stay a little intact for texture. 

Four. Add mushrooms to the onions and let them get soft. Add either fresh garlic (1 clove) and allow to cook again.

Five. Add all the vegetables to your black bean/corn mixture including the now cooked mushrooms and onions. Mix them all together.

Six. Gradually add corn meal to the mixture and mix, it should be tacky by the time the cornmeal is all added in.

Seven. Add salsa verde in until the burgers are moist again.

You can now either let the mixture set until you are ready to prepare them later or proceed to cook them.

Eight. Form thin 1/4 to 1/2 inch patties. If they are too wide they have a tendency to fall apart and if they are too fat they wont cook all the way through. :’(

Nine. Over an oiled pan at medium heat cook the burgers 3-4 minutes on each side, I test them by once they are golden, poking my finger and seeing if the middle is warm. There is probably a more technical way to do that.

Ten. Put avocado mayo (recipe to follow) on bun, add a couple spinach leaves and tomatoes for ganish.

Enjoy!

Avocado Mayo Recipe
My roommates calls this crack-cocaine because it is so insanely delicious. As previously mentioned you can use vegan mayo instead to appease your vegan friends.

Ingredients:
1/2 Cup Mayo (I prefer olive oil mayo, because I am a freak) 
1 ripe avocado
1 clove crushed garlic

One. In a bowl, mash an avocado until it is creamy. The creamier the better so mash away.

Two. Add in mayo and garlic.

Three. Become addicted and consider eating it with a spoon.

The mayo seems to keep the avocado green for a couple days, but it stays good for about a week (if you get it to last that long). 

30 1 / 2012

This is what I like to call breakfast, over homework, the half eaten edition.
In spirit of using up what’s in the kitchen, I heated up a leftover pita flatbread in the oven while I cooked the other ingredients.
First I fried an egg and put it to the side.
Next I cooked up portobellos with a dash of garlic powder and pepper, and cut them up. Same as the recipe prior, cook until the mushroom turns dark and juicy.
Taking the pita out of the oven I put a dash of cheese added the egg and mushroom.
I really enjoy using mushrooms as a replacement for meat. Nomnomnom.
Also, a favorite staple of mine is sriracha sauce. It’s a sweet and fairly mild chili sauce. When I first started getting it I had to get it from the Asian market, but now you should be able to find it in most groceries.

This is what I like to call breakfast, over homework, the half eaten edition.

In spirit of using up what’s in the kitchen, I heated up a leftover pita flatbread in the oven while I cooked the other ingredients.

First I fried an egg and put it to the side.

Next I cooked up portobellos with a dash of garlic powder and pepper, and cut them up. Same as the recipe prior, cook until the mushroom turns dark and juicy.

Taking the pita out of the oven I put a dash of cheese added the egg and mushroom.

I really enjoy using mushrooms as a replacement for meat. Nomnomnom.

Also, a favorite staple of mine is sriracha sauce. It’s a sweet and fairly mild chili sauce. When I first started getting it I had to get it from the Asian market, but now you should be able to find it in most groceries.