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 😊

Advertisements

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. 

Kale and Purple Cabbage Salad

I’m on a mission to eat healthier. By healthier I mean increasing the amount of fruits and vegetables, decreasing dairy and decreasing animal protein. Where will I get my protein do you ask? The right kinds of veggies and superfoods. For example, I just started using spirulina (it’s not in this recipe but could have been now that I think of it!) Here’s some info on it if you’re interested. Spirulina info. It’s loaded with more than just protein. 

Not only is this salad full of veggies and nutritional value, it’s all raw and looks so pretty. The key to eating raw kale and Cabbage, in my opinion, is time. Give it time to soak in however you decide to dress it. Two to three hours and tossing it every 1/2 hour is how I do it. They’re both tough and hearty so soaking them softens them. 

What you’ll need: 

  • One bunch of kale, coarsley chopped
  • 1/2 head purple Cabbage, sliced thin
  • 1 carrot, shredded
  • 1/2 red pepper, sliced small and thin
  • 1/2 yellow pepper, sixes small and thin
  • 10 dried figs, sliced thin
  • 1/4 cup sliced raw almonds
  • 1/4 cup raw hemp hearts
  • 4 cloves garlic, minced
  • Juice of one lemon
  • 1/2 cup (or more depending how much you like) extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • S & P

What to do:

    1. Prepare and mix all ingredients in a large bowl. 
    2. Cover and refrigerate for a total of 2-3 hours minimum, tossing every 1/2 hour the first 3 hours. 

    Enjoy!

    Turkey and 3 Bean Chili

    This was a perfect meal for the weekend considering it was damp and “chilly” outside. Even if you don’t like my jokes I guarantee you’ll like my recipe. I always say to feel free and make it your own how you choose! 

    My goal is to stop eating canned goods. So, I use dried beans and a mix of fresh and jarred tomatoes for this recipe. 


    The only thing missing from the pic is my husbands homemade crusty bread. Yum…


    My very special spicy sauce is the white sauce you see here. It’s Greek yogurt based but feel free to use what you like i.e. Sour cream. The red is a Mexican hot chili sauce…wowza its spicy! I can’t even tell you how to make it; it’s my momma’s. 

    Here’s what you’ll need:

    • 2 1/2 cups dry black beans
    • 2 cups dry kidney beans
    • 1 1/2 cups dry great northern beans
    • 1/2 cup dry green lentils
    • 2 lbs ground turkey
    • 2 tbls olive oil
    • 2 1/2 sweet bell peppers, coarsley chopped
    • 1 red onion, chopped, plus more for topping
    • 1 carrot, chopped
    • 8-10 garlic cloves, minced
    • 24 oz Campari tomatoes, quartered
    • 24 oz strained tomatoes 
    • 4 tbls nutritional yeast 
    • 4 tbls cumin
    • 4 tbls coriander
    • 5 tbls chili powder
    • 4 dashes of franks hot sauce
    • 1/2 cup fresh cilantro, reserve some for topping
    • S & P

    Here’s what to do:

    1. Hydrate the beans and lentils according to their instructions. If you’re not using dried, canned are fine too just skip this step and rinse them all clean. 
    2. Heat the Dutch oven on medium heat with some olive oil and, once hot, brown the turkey. Season it with S & P and some cumin. 
    3. Set aside and add some more oil to the Dutch oven. 
    4. Add the onions and sautée for 2 minutes. Add the peppers and carrots, more S & P and sautée another 5 minutes stirring occasionally until soft. 
    5. Add the garlic and stir continuously for 1 minute. Add the Campari tomatoes and stir to combine. 
    6. Add the strained toms plus a little water that I used to rinse out the jar. 
    7. Add all the spices, nutritional yeast, cilantro, S &P and stir to combine. 
    8. Let the pot reduce a bit and then add in the browned turkey and beans. 
    9. Summer on low for an hour stirring occasionally. 
    10. Top with fresh cilantro, red onion, and/or any of your favorite toppings. 

    Enjoy!!

    Coconut Curry Chicken

    If you’re not sure if you like curry or if you’ve tried it and on the fence, this is a good dish to start experimenting on. It’s lightly flavored with curry but combined with other Indian and Asian spices that blend nicely. Give it a try!!

    First prep the chicken and season it with salt, pepper and brown rice flower. If you don’t have brown rice flour, feel free to use whatever kind you have in your pantry. Sear the things skin side down in coconut oil until they become brown and crispy in a Dutch oven. Flip and repeat on the other side. 

    Prep the veggies and sautee them in the same pot as the chicken. I used a whole white onion, red bell pepper and king oyster mushrooms. Again, feel free to use what you like if you don’t want these exact ingredients. Half way through add two stalls of lemongrass, fresh ginger and fresh garlic. 


    Add coconut milk, curry paste, sambal oelek (or any chili garlic sauce), a good amount of curry powder, ground turmeric and S & P. Bring to a simmer. 

    Nestle the chicken breasts back in and bake in the ove with the lid on at 275 for 2 hours. 

    Yum!! 

    What you’ll need:

    • 4 bone in chicken thighs
    • 8 oz king oyster mushrooms, chopped
    • 1 medium sweet onion, chopped
    • 1 red bell pepper, chopped
    • 2 stalks lemongrass
    • 2 tsp fresh ginger, grated
    • 3 cloves garlic, diced small
    • 2 Tbls brown rice flour
    • 2 Tbls Coconut oil
    • 1 can coconut milk
    • 2 Tbls Curry powder
    • 2 Tbls turmeric 
    • 1 Tbl Curry paste
    • 1 Tbls Sambal oelek and more for topping (optional)
    • 2 cups dry jasmine rice
    • Cilantro, chopped for topping (optional)
    • Green onion, chopped for topping (optional)

    Put everything over some rice, I prefer jasmine rice, and top with fresh cilantro, green onions and/or chili garlic sauce for an extra kick. 
    Enjoy!!

    Cast Iron Vegan Chili

    I made this for all my vegan and vegetarian friends and family. Not all meals have to have meat and some taste even better without it. If you are a carnivore, just give this a try and you’ll realize what I mean.  Look at the vibrant colors! You see onions and red, yellow and purple bell peppers. 

    Add the carrots for some orange…

    Put everything together…

    I’m really enjoying a local farm stand this summer that’s right down the road from me. All ingredients came from there and I believe one of the reasons this dish tasted so delicious. The fresher the better! 

    Serves 8

    What you’ll need:

    • 1 cup each dry black and pinto beans, rehydrated according to the instructions (or use canned beans and will equal about 3 cups total after draining)
    • 2 ears corn (or 1 can of corn)
    • 2 carrots, diced
    • 1 onion, diced
    • 3 large garlic cloves, chopped small
    • 3 bell peppers, largely diced 
    • 3 fresh tomatoes, diced
    • 13 oz can of diced tomatoes
    • 3 oz Tom paste
    • 28oz can tomato sauce
    • 1 tsp coriander
    • 1 tsp cinnamon
    • 1 bay leaf
    • 1 tsp ground mustard
    • 2 tsp cumin
    • 2 tsp chili powder
    • 1/2 cup nutritional yeast
    • 2 Tbls olive oil
    • Pink Himalayan Salt
    • Fresh ground black pepper
    • 2 jalapeños, roasted and diced small for garnish
    • red onion, diced small for garnish
    • cilantro or parsley, for garnish

    What to do:

    1. If you’re using the dried beans like I did, you’ll need to start this the night before or follow the instructions for the quick cook. 
    2. In a large cast iron Dutch oven, heat the olive oil on medium. 
    3. Sautée the onions and bell peppers with some salt and pepper about 5 minutes until slightly soft. 
    4. Reduce the heat to medium low and add the the carrots and garlic. Sautée another 5 minutes stirring frequently. 
    5. Add the fresh tomatoes, a little more salt and pepper, stir and simmer until you see the liquid expel from the tomatoes. 
    6. Boil the corn, let cool, slice off with a knife and add to the pot. 
    7. Add the tomato sauce, diced tomatoes and paste, stir until combined and add all the spices and nutritional yeast. Reduce the heat to low and stir again. 
    8. Simmer on the lowest heat for an hour to hour and a half stirring occasionally. 
    9. Serve in a bowl with the garnishes listed or whatever you choose. Feel free to add some hot sauce for some heat if you don’t do the jalapeños 😉

    Side note: You can roast your own jalapeños directly on your stove top. Be sure to char all sides, let cool, peel the char and diced away. Very simple and can be done with any kind of peppers. 

    Enjoy!

      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!

        Teriyaki Chicken Stuffed with Napa Cabbage, Eggplant & Shiitake Mushrooms

        I’ve been feeling a bit creative in recent days but I’m not an artist by any means, except when it comes to food. I decided it was time to come up with a new original recipe and so here is where I landed. 

        I’ve learned that fabulous tasting food takes time…sometimes. This is sometime. There are several steps and it takes a good amount of time and patience to make this dish but I promise it will be worth it. I wouldn’t be able to make this on a work day simply because it would mean we would eat dinner about 8pm and my toddler wouldn’t be to happy with that. This is on top of the prep the day before.

        I hope you enjoy this as much as we did!!

        I also served this with a Cucumber & Cabbage Slaw that I found on Pinterest.

         

        What you’ll need:

        • 6 chicken breasts, pounded thin and/or butterflied 

        Teriyaki Marinade…

        • 1/2 cup soy sauce
        • 2 Tbls rice wine vinegar
        • 4 Tbls sesame oil 
        • 1 Tbls brown sugar
        • 1 Tbls quality honey (see P.S. below)
        • 1 tsp ginger, minced
        • 2 garlic cloves, minced
        • ground black pepper 

        Stuffing…

        • 1 medium eggplant, cubed small
        • 1/2 Napa cabbage, sliced thin
        • 8 oz shiitake mushrooms, sliced thin
        • 2 small chilies, your choice of how spicy, diced very small 
        • 1 medium onion, diced
        • 3 cloves garlic, minced
        • 1 Tbls ginger, minced
        • 1 tsp olive oil
        • 1 Tbls butter
        • ground coriander
        • dried oregano 
        • S&P

        Coating…

        • 6 rice paper wraps or spring roll skins
        • 2 eggs, beaten
        • panko bread crumbs, white or wheat 
        • fresh ground pepper

        Topped with…

        • Roasted red peppers, diced
        • green onions, diced
        • cilantro, optional

        What to do:

        1. Prep the marinade by whisking all ingredients in a bowl. Place in a freezer bag to which you will add the chicken. 
        2. Butterfly and/or pound the chicken and add to marinade. Put in fridge for at least 6 hours and up to 24 hours. 
        3. Later on or next day, preheat the oven to 375 degrees. 
        4. Sautée all the ingredients in the “stuffing” by first heating the olive oil, then onions, mushrooms and eggplant for 5 minutes. Next add the chiles, garlic and ginger for 2-3 min ties stirring constantly. Next add the Napa cabbage (you may need to add a little water to stem for a bit) and cover for 2-3 minutes. Set aside for next step. 
        5. Prep to stuff and wrap the chicken. Take out the chicken marinade, put some water in a shallow plate to rehydrate the rice paper, layer a sheet tray with foil and spray with oil. 
        6. Lay out each chicken breast and layer 1/2 with the stuffing. Hydrate one wrap in water. Fold over the chicken and, once limber but not mushy, wrap with the rice paper. THIS IS DELICATE! Take your time and don’t rip the wrap. Place on the sheet tray. Repeat for each breast. 
        7. Prep the rest of the coating and lay it out. Starting with the breast you wrapped first, dip each breast in egg and then in panko. (The wrap needs time to set and stick to itself. If you do this step too soon the rice paper will come off.)
        8. Bake for 30-40 minutes depending on the size of the breast. The liquid should be clear when done. 
        9. Plate and put on the toppings. 

        Enjoy!


        P.S. This is great quality honey!!!

              Trottole Pasta Salad

              I’m all about pasta this weekend! I used  Simply Balanced Organic Trottole Pasta for this recipe. It’s a fun shape and all the good stuff you add to a pasta salad incorporates well into it. You can pretty much use any type of pasta for this dish if you can’t find this type. Some good alternatives would be farfallepenne or even multi colored radiatore! Remember to always salt your water when boiling pasta!!

              If you want to make this a vegan dish, use a vegan friendly pasta. 


              What you’ll need:

              • 16 oz Trottole pasta
              • 1 medium Eggplant, roasted and diced
              • 2 Carrots, chopped small (I used my Kitchen Aid Spiralizer if you have one)
              • 5 Kale leaves, chopped fine
              • 2 Green Onions, chopped into thin rings
              • 4 oz Tomatoes, grape or cherry, halved (optional)
              • Juice of 1 Lemon
              • 1 Tbls dried Thyme
              • 2 Tbls Garlic Powder
              • 1 small can of sliced black olives 
              • Extra Virgin Olive Oil
              • S & P

              What to do: 

              1. Preheat the oven to 350 degrees. 
              2. Begin to boil the water for the pasta. 
              3. Remove some of the skin on the eggplant with a peeler, dice and place on a sheet tray with olive oil and S & P. 
              4. Bake for 15-20 minutes until completely soft, remove and let cool. 
              5. Boil the pasta according to the instructions, drain and let cool. 
              6. Meanwhile, prepare the carrots, kale, onions, tomatoes and lemon juice and add all into a large bowl. 
              7. Add the eggplant, thyme, garlic powder, S & P to the mixture. Combine thoroughly. 
              8. Once the pasta has cooled, add it into the mixture with more olive oil and toss. Put in more or less oil and S & P to your taste. 

              Enjoy!!

                  Kale & Basil Pesto with Orecchiette & Chicken

                  Some of the simplest dishes are simply the best! Pesto is one of my favorite things to eat when the weather is hot and humid. It’s light and requires no “cooking” itself. Although, the pasta and chicken does but not much!

                  What you’ll need:

                  • 4-5 Leaves of Kale (flat or curly – your preference)
                  • 1 bunch of fresh Basil
                  • 3/4 lb of Orecchiette
                  • 2 Chicken Breasts (or Tofu for a vegetarian option!)
                  • 1/2 cup Extra Virgin Olive Oil
                  • 3/4 cup grated Parmesan Cheese, divided
                  • 1/3 oz of pine nuts
                  • Cherry or Grape Tomatoes, sliced in half, optional
                  • S & P

                  What to do:

                  1. Bring water to a boil for the pasta.
                  2. Cook according to the directions.
                  3. Separately, place the chicken in a pot, cover with water and boil until cooked through for about 10-15 minutes. (If you’re using tofu, prepare according to the directions and cut into small cubes. Sautée with a little olive oil and S & P. 
                  4. Meanwhile, prepare the pesto. Combine the kale, basil, 1/2 cup of cheese, pine nuts and oil in a food processor and put on high until it becomes a paste. (If you prefer a thinner sauce add more oil). 
                  5. Drain the pasta and remove the chicken from heat. 
                  6. Chop or shred the chicken. 
                  7. In a large bowl, mix the pesto, chicken (or tofu) and pasta and until evenly combined. 
                  8. Add S & P to taste. 
                  9. Add in the tomatoes and top with the additional cheese on each plate.