Coconut Curry Cod and Vegetable Noodle Bowl (Dairy and Gluten Free!)

It’s been far too long since I last posted! I shouldn’t make a habit of that.

So I have an obsession…bowls! Ramen, udon, rice noodle, curry, you name it; I want to make them or try them all. This whole thing started when I found Terakawa in Philadelphia and it’s been bowls galore since then. I honestly can’t get enough of them! I even got my mom hooked so she’s testing out her own skills with these as well lol. Keep it up TJ! You’re doing great and we’re learning from each other!

What you’ll need:

    8oz large rice noodles
    2 Tbls coconut oil
    1/2 red onion, chopped
    2 carrots, chopped small
    4 cloves garlic, minced
    6oz baby Bella mushrooms, chopped
    1 squash (green, yellow or patty pan your choice)
    10 leaves kale, chopped
    4 leaves bok choy, chopped
    3 eats corn, boiled and cut off the cob (or one small can drained)
    1 lb cod filets, no skin and deboned
    2 tbls better than bouillon chicken base
    2 tsp red curry paste
    2 tsp turmeric
    2 tsp ground ginger
    12 oz evaporated coconut milk
    8 cups water
    Fresh ground pepper
    Himalayan people no sea salt
    Fresh cilantro, optional

Here’s what to do:

1. Heat the oil over medium heat until melted

2. Sauté the onions and carrots with a couple dashes of salt for 2-3 minutes

3. Add the mushrooms and squash with a couple more dashes of salt for another 2-3 minutes

4. Add the garlic, curry paste, turmeric, ginger and chicken base and sauté for about 2 minutes, or until fragrant, stirring constantly so it doesn’t burn

5. Add the water, corn and cod with a couple more dashes of salt and turn the heat up to medium high

6. Bring the pot to a bubbling simmer until the fish is completely cooked and flaky

7. While it is heating up, cook the rice noodles according to their package. Set aside.

8. Add the bok choy and kale and stir to combine while breaking up the fish into pieces if it didn’t already do that on its own. Turn off the heat.

9. Serve in a bowl with chop sticks (or fork) and a spoon. Add the soup in first, then the noodles off to one side and garnish with a rough, small handful of fresh cilantro.

Enjoy!

P.S. My awesome husband got me special ramen bowls for my birthday because I made it so much these days 😊

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Chicken and Bean Burritos with Spanish Rice

What you’ll need:

  • 7 chicken breasts
  • 7 burrito shells
  • 1/2 cup dried black beans, hydrated
  • 2 avocados
  • 1/4 cup vegan cheese, shredded
  • 2 green onions, chopped small
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp garlic powder
  • Salsa of choice 
  • Salt

Spanish rice:

  • 2 cups rice of choice
  • 4 cups chicken broth 
  • 8 oz tomato sauce
  • 4 tbls garlic powder
  • 2 tsp cumin
  • 2 tsp coriander
  • 1/4 cup of olive oil
  • 1 tsp salt
  • Cilantro, chopped

What to do:

  1. If you’re using dried beans, start the night before and soak the beans in water and refrigerate overnight. Follow the directions on the bag. 
  2. Start the rice. Heat oil in a sauce pan and add the rice. Sautée until golden brown. 
  3. Add the remaining ingredients except the cilantro and cook on low until the rice is soft and liquid is absorbed. 
  4. In the mean time, season the chicken with cumin, coriander, garlic and salt. Grill and slice into thin pieces. 
  5. Preheat oven to 350 degrees. 
  6. Lay out burrito shells and layer all burrito ingredients including the chicken, beans, avocados, “cheese”, and onions. 
  7. Wrap the burritos as tightly as you can and place on a sheet tray sprayed with oil. 
  8. Bake for 15-20 minutes or until the shells are lightly golden. 
  9. Serve with your favorite salsa and top the rice with fresh cilantro. 

Tomatillo Verde Sauce

Talk about a versatility…this sauce is the epitome of it. You can put this on top of tacos, eggs, salads as your dressing, dip, you name it. 

What you see above is the Verde Sauce on top of a salad I threw together with the various things I had in my refrigerator. I also had left over shredded pork from pork tacos the night before (which also had verde on it 😉) that you see on top. 

The pork tacos were quasi tacos because I’m really trying to cut carbs and sugar from my diet. I used Boston Bib lettuce for the wrap but a mini romaine lettuce would also be perfect. The recipe for the pork is here. I topped everything with tomatoes, avocado, red onion, fresh cilantro, carrots, and a little extra salt and pepper to the pork. 

As for the Verde Sauce itself…

What you’ll need (and remember I make in bulk to freeze some for future so feel free to cut it in half):

  • 18 Tomatillos 
  • 2 jalapeños 
  • 4 cloves of garlic
  • Juice of one lime
  • fresh cilantro to taste
  • S & P

What to do:

  1. Boil a pot of water that will hold tomatillos and jalapeños. 
  2. Remove the husks off the tomatillos and run them under water until clean.  Also, clean the jalapeños.
  3. Boil the tomatillos and jalapeños for 10 minutes and strain. 
  4. Place them in a food processor with the remaining ingredients. 
  5. Pulse until smooth. 

Use it for whatever you want and enjoy!

    Bean, Quinoa, and Kale Salad

    What a tasty dish for Summer! It’s light, nutritious, and filling at the same time. I decided to make this after reading about switching out one or two meals a week to vegetarian. You will save a few dollars on your grocery bill and you still can get all the vitamins and nutrients if you choose the right products for the meal.  I, of course, want to be sure my family and I are getting enough protein if we were leaving out the meat. So, I loaded it with beans, quinoa and kale. Believe it or not, raw kale has 3g of protein in one cup.* 

    Here is an article about all the great benefits of quinoa:

    http://www.forbes.com/sites/juliewilcox/2012/06/26/7-benefits-of-quinoa-the-supergrain-of-the-future/

    This recipe makes A LOT! That’s usually how I roll lol. What’s good about making A LOT is that it saves time for me during the week. I can bring some to work for lunch, have it as a quick dinner at night, and it’s an easy meal for me to send to daycare for my toddler! He loves it by the way 🙂

     
    Ingredients:

    • 3 stalks of kale, chopped
    • Cilantro, chopped fine (about 1/4 cup)
    • 2 Corn on the Cob
    • 1 Red Pepper, chopped
    • Juice of 1 Lime
    • 1 cup Grape Tomatoes, sliced lengthwise
    • 1 cup Uncooked White Quinoa
    • 2 cans Black Beans
    • 1 can Cannellini Beans
    • 1 can Pinto Beans
    • Salt
    1. Prepare the corn. Clean off the husks and boil in a large pot until corn is soft. Remember to salt the water. 
    2. While the corn is cooking, chop the pepper, tomatoes, kale, juice the lime,  and rinse the beans in a strainer with cold water. Place all ingredients in a large bowl. 
    3. Remove the corn, set aside, and let cool. Using 2 cups of the same water, cook the quinoa until all the liquid is absorbed. Put a little more salt in the water. (Tip – Don’t boil the quinoa. Let it simmer on low for 10 minutes while covered. Remove from the heat and let stand another 5-10 minutes until you start to see the rings). Once done, add to the other ingredients. 
    4. Cut the corn off the cob and add it to the other ingredients. 

    Once it’s all mixed, I stored portion sizes in snack and sandwich size ziplock bags and then put them all into a freezer bag. Organization is key for me! I also save some for the next day or two. If you do the same, I suggest adding a tiny bit of extra virgin olive oil. It will be a little dry if you don’t. 

    Enjoy!

    *Source