Spaghetti Squash with Basil Sun Dried Tomato Pesto
Spaghetti Squash with Basil Sun Dried Tomato Pesto
Ingredients - 1 Spaghetti Squash - 5 oz fresh basil leaves - 2 sun-dried tomatoes (oil packed) - 2 sun-dried tomatoes (dry) - 2 cloves garlic - 2 tbsp of pine nuts (roasted for added flavor) - 4 tbsp of Tuscan Olive Oil - Crushed black pepper to taste - Salt (optional)
Instructions: Spaghetti Squash: - Pre-heat the oven to 375 degrees - Cut spaghetti squash length wise and remove seeds and outer fibers - Add 8 oz of water in a baking dish and place both pieces of squash cut side down in the dish - Bake for 35-45 minutes (done when you can easily puncture the skin with a knife) - Remove from oven and use a fork to scrap the strands off of the skin (this is the edible portion that you will eat)
Basil Sun Dried Tomato Pesto: - Cut stems off basil, rinse, and dry - Add basil, both types of sun dried tomatoes, garlic, and 2 tbsp of olive oil to a food processor - Pulse for 15 seconds and then add remainder of olive oil, pine nuts, salt, and pepper - Pulse until all ingredients are thoroughly combined in a sauce like texture (for more liquid pesto add more olive oil). - Mix 2 tbsp of pesto with the spaghetti squash in a large bowl - Serve with freshly grated parmigiano cheese - Leftover pesto can be served and enjoyed immediately or stored in the refrigerator in an air tight jar with a thin layer of olive oil on for several months. - Enjoy!
Instructions: - Cut Ahi Tuna Steaks into 1/4 inch cubes. - Beat the egg and combine all ingredients, including the tuna into a large bowl. - Mix all ingredients until well incorporated together. - Add a small amount (1/4 tsp) of peanut or olive oil in a pan and turn the flame to a medium high heat. - Once the pan is hot scoop a serving of the tuna mixture into the pan and cook for roughly 30-45 per side (depending on how raw or cooked you want your burger) - Remove from heat and place tuna mixture on a toasted whole wheat bun or on a piece of bib lettuce (use lettuce as a wrap) - Add a tsp of pickled ginger on top and enjoy!
Ingredients - 1 ¼ lbs Organic Ground Chicken - 1 tbsp Extra Virgin Olive Oil - 5 Shitake Mushrooms - 8 oz of water chestnuts, drained and diced - 1 tbsp minced fresh ginger - 2 tbsp rice vinegar - 2 tbsp teriyaki sauce - 1 tbsp low sodium soy sauce - ½ tsp garlic powder - ¼ tsp crushed red pepper flakes - 1 ½ cups shredded carrots - ½ cup scallions - 10 Bibb lettuce leaves
Instructions - Coat a nonstick sauce pot with olive oil and add chicken - Cook chicken for 3-4 minutes and add garlic powder, red pepper flakes, mushrooms, water chestnuts and ginger - Cook until chicken is no longer pink. Drain excess liquid and place into a serving bowl - Add the rice vinegar, teriyaki sauce, soy sauce, carrots, and scallions and mix so all ingredients are well incorporated - Spoon onto lettuce leaves and enjoy!
Ingredients: - 1 cup of whole wheat flour - 1 cup of white flour - 1 tbsp of baking powder - 1/2 tsp of baking soda - 1 1/4 tsp of cinnamon - 1 tsp of nutmeg - 1/4 tsp of ginger - 1/2 cup brown sugar - 1 cup of milk - 1 cup of apple sauce - 1 tbsp of vanilla extract - 1 egg
Instructions: - Preheat the oven to 400 degrees degrees. - Spray the bottom of the muffin cups or muffin tray with cooking spray to prevent sticking. - In a large bowl first stir the milk, apple sauce, sugar, egg, and vanilla all ingredients until well blended. - Add all of the dry ingredients to the batter and mix until thoroughly combined. - Fill muffin cups until half full. - Combine 1tbsp of brown sugar and 1/2 tsp of cinnamon to create cinnamon sugar. Sprinkle cinnamon sugar on the top of each muffin before placing them in the oven. - Bake for 15 minutes - Enjoy!
Ingredients: - 1 cup of red or white quinoa (rinsed) - 1 cup of water - 1/2 cup of almond milk, vanilla flavored - 1 tablespoon of vanilla extract - 4 tablespoons of agave nectar - 1 cup of pecans - 1 cup of blueberries - 1 teaspoon of cinnamon - 1/2 teaspoon of nutmeg
Instructions: - Pre-heat oven to 350 degrees - Place pecans on a baking sheet sprayed with cooking spray and place in oven for 7 minutes - Once pecans are toasted let them cool - Add water, almond milk, and quinoa to a medium pot and cover on medium heat - Once mixture comes to a boil add cinnamon, nutmeg, and vanilla - Stir mixture and lower heat to low/simmer until quinoa is fully cooked and all the liquid is absorbed in the quinoa - Once mixture is cooked remove from heat, add blueberries, agave, and pecans - Stir until all ingredients are mixed thoroughly - Serve warm or cold - Enjoy!
Ingredients: 1 jar of tomato sauce 1 lb of 99% fat free ground turkey 1 small/medium yellow onion 1 can of tomato paste (optional) 1 medium spaghetti squash 2 tbsp of Tuscan Olive Oil 1/4 cup of Cream Sherry 1/2 tsp of crushed red pepper 1/2 tsp of dried oregano
Instructions: Spaghetti Squash: - Pre-heat the oven to 375 degrees - Cut spaghetti squash length wise and remove seeds and outer fibers - Add 8 oz of water in a baking dish and place both pieces of squash cut side down in the dish - Bake for 35-45 minutes (done when you can easily puncture the skin with a knife) - Remove from oven and use a fork to scrap the strands off of the skin (this is the edible portion that you will use and put the Bolognese sauce on)
Turkey Bolognese Sauce: - Cut onion into small pieces and place into sauce pot coated with olive oil - Let the onion caramelize (until it becomes almost transparent) on a medium/low heat - Add ground turkey and let it cook for about a minute before adding Cream Sherry to the pot - Once turkey is cooked in the onion and Sherry mixture add sauce and tomato paste - Add spices such as crushed red pepper, oregano, and salt - Lower the heat and let the mixture come to a boil and let simmer
Serve spaghetti squash with a hearty helping of Turkey Bolognese Sauce over it and Enjoy!
Zucchini wrapped with Ham & Herbed Goat Cheese Spread
Zucchini wrapped with Ham & Herbed Goat Cheese Spread
Ingredients: - 2 medium size zucchini - Tuscan olive oil - 1/2 pound of thinly sliced ham (low sodium) - Boursin Light Cheese Spread - Salt & Pepper to taste
Instructions: - Pre-heat oven to 400 degrees - Wash zucchini and cut length wise into 1/4 inch slices - Spread zucchini on baking tray and brush lightly with Tuscan olive oil (both sides) - Sprinkle salt and pepper to taste - Bake in the oven for 15 minutes or until zucchini is soft enough to roll - Take zucchini out of the oven and let them cool for several minutes - Spread cheese spread on each piece of zucchini - Fold slice of ham in half and place on top of the cheese spread zucchini - Roll the zucchini into a wrap from end to end and place in separate baking dish - Bake zucchini wraps on 450-500 degree heat for 4-5 minutes until edges of ham get crisp - Remove & Enjoy!
Ingredients: - 1 dozen Sea Scallops - 1 clove of garlic minced - ¼ cup of extra virgin olive oil - ¼ tsp of paprika - ¼ tsp onion powder - ¼ tsp of ground pepper - 1 tsp of honey - A pinch of salt - 12 slices of thinly sliced Prosciutto di Parma
Instructions: - Pre-heat oven to 375 degrees - Wash scallops and pat dry - In a large bowl mix olive oil, honey, garlic, pepper, paprika, salt, and onion powder and mix until well incorporated. - Add scallops to the mixture and coat evenly - Let sit for 20 minutes to 1 hour in the refrigerator - Ground pepper on each piece of prosciutto - Fold each piece of prosciutto length wise - Spray baking dish with cooking spray - Remove scallop from marinade and wrap folded prosciutto over the scallop and place in baking dish fold side down - Bake in oven for 15 minutes - Increase heat to 500 degrees during the last 5 minutes to get the prosciutto crispy - Enjoy!
Ingredients: - 1 cup of instant oatmeal - 1 cup of fresh blueberries - 1 tbsp of cinnamon - 1 ½ tbsp of vanilla extract - 1 tsp of fresh lemon zest - 12 egg whites
Instructions: - In a large bowl add egg whites and lemon zest - Beat egg whites until bubbles appear on top - Add oatmeal, vanilla, and cinnamon and mix until well incorporated - Fold in blueberries - Spray pan with cooking spray - Turn heat on medium heat - Add about 1/3 cup of batter to form medium size pancakes - Turn over when bubbles start to appear on top of pancake (or when bottom side is slightly browned) - Drizzle with agave or honey - Enjoy!
Ingredients: - 12 egg whites - ½ tsp of oregano - ¼ tsp of onion powder - ½ cup of pepper jack cheese cut in cubes - ½ cup of freshly cooked spinach - ½ cup of diced tomatoes - ¼ cup of freshly grated Parmigiano cheese - Sea salt and pepper to taste
Instructions: - Pre-heat oven to 350 degrees - Grease muffin or popover tin with cooking spray - In a large bowl add oregano and onion powder to egg whites and whisk thoroughly until froth starts appears on top of egg whites - Add about a tablespoon of egg whites to each muffin cup - Add spinach, tomato, and pepper jack cheese - Fill with the remainder of egg white mixture until covered (fill each cup at about 85-90%) - Top with a sprinkle of Parmigiano cheese - Bake for about 25-30 minutes - Enjoy!
Filet Mignon infused with Samuel Adams Boston Lager
Filet Mignon infused with Samuel Adams Boston Lager
Ingredients: - 4 Filet Mignon Steaks - 1 bottle Samuel Adams Boston Lager - ½ cup of olive oil - 3 cloves roasted garlic - 3 tbsp of mustard - 1 tbsp chili powder - ½ tbsp paprika - ¼ tbsp cayenne pepper - Salt and black pepper to taste
Instructions: - Pre-heat oven to 400 degrees - Cut 1/4 inch off the top of the garlic and drizzle one tablespoon of olive oil on top, then wrap with foil and bake for 30 min. - Mash garlic with fork or spoon in a large bowl - Add beer, mustard, spices, and olive oil and whisk thoroughly so all ingredients are mixed well - Add filet mignon to the marinade and marinate overnight (or a minimum of 3-4 hours) - Pre-heat grill to med- high temperature - Place meat on grill for 4-5 min on each side depending on thickness and how you would like it cooked (for medium rare cook for 4 min on each side) - Once meat is cooked let it sit for 2-3 minutes to let juices distribute evenly
Pineapple Avocado Salsa with Spicy Baked Tortilla Chips
Ingredients: - 1 ½ cup of diced pineapple - 1 jalapeno pepper - 4 medium size tomatoes - 2 avocados - Juice of 1 lime - 1 clove of garlic - ¼ of a red onion - Sea salt - Chili Powder - Tuscan Olive Oil - ½ cup of parsley (or cilantro) - Whole wheat tortillas (or wraps)
Instructions: - Pre-heat oven to 350 degrees - Dice pineapple, tomatoes, onion, garlic, parsley, and pepper, and add them into a large bowl. - Add diced avocado and immediately add the juice of 1 lime to prevent browning. - Mix all ingredients until thoroughly combined and refrigerate for at least 1 hour so all the flavors combine. - Place tortillas on a baking sheet sprayed with cooking spray and lightly brush with olive oil - Sprinkle chili powder on the tortilla - Cut tortilla into small triangles or squares - Sprinkle with sea salt - Bake for 12 minutes or until golden brown and crunchy - Serve tortillas and salsa & enjoy!
- 1/3 cup of Tuscan olive oil - 1/4 cup of white balsamic vinegar - 2 lime, juiced - 1 teaspoon chili powder - 1/4 teaspoon of cayenne pepper - 1/2 of a red onion, diced - 1 clove of garlic, minced - Salt and freshly ground black pepper to taste - 5 skinless and boneless chicken breast halves - 2 large ripe mangoes - Wooden skewers
- Combine olive oil, vinegar, lime juice, salt, pepper, chopped onion, garlic, chili powder, and cayenne pepper in a large bowl and whisk until all ingredients are thoroughly mixed together - Cut chicken into 1 1/2 inch cubes and place into the same bowl as marinade - Cover and marinate in the refrigerator for 1-2 hours - Cut mangoes into 1 1/2 inch cubes - Soak wooden skewers in water for at least 30 minutes - Pre-heat grill to medium heat - Thread chicken and mangoes onto skewers - Spray cooking spray on a paper towel and rub onto the grill grates - Grill skewers for 4-5 minutes on each side or until chicken is cooked - Enjoy
Black Bean & Chickpea Veggie Burgers with a Sun Dried Tomato Hummus Spread
Sun Dried Tomato Hummus Spread
Ingredients: ½ cup of chickpeas 1 clove of garlic 1 tablespoon of Tuscan Olive Oil ¼ teaspoon of basil pesto 10 pieces of sun-dried tomatoes 2 teaspoons of Tahini Juice of 1 lemon A pinch of Kosher Sea Salt
Instructions: Place all of the ingredients in the food processor and blend until semi-smooth. The pieces of sun-dried tomatoes will create a chunkier texture to the hummus. Let the hummus sit in the refrigerator for 1 hour before serving.
Black Bean & Chickpea Veggie Burgers
Ingredients: 3 medium carrots 1 small white onion Zest of 1 lemon 1 ¼ cups of black beans 2 cups of chickpeas 1 teaspoon of cumin powder A pinch of Kosher Sea Salt 1 tablespoon of Tuscan Olive Oil 2 whole eggs 2 egg whites 2 cups of almond flour (almond meal)
Instructions: - Pre-heat flat iron griddle to medium/high heat - In a food processor chop onion and carrots until they are diced but not too mushy. Remove from food processor and place in separate bowl. - Place eggs (whole & white) and chickpeas in the food processor along with lemon zest, cumin powder and sea salt. Remove and place into a large bowl. - Add black beans and olive oil to the food processor and slightly chop so that some beans are still whole. Add the black bean mixture to the same bowl as the chickpea mixture. - Add almond flour and chopped carrot and onion to the bean mixture and mix thoroughly so that all ingredients are well combined. - If mixture doesn’t appear thick enough to form patties you can either add more almond flour or beans. You can also let it sit in the refrigerator for 20 minutes. Since the recipe calls for the veggie burgers to cook on a flat iron griddle even a liquid consistency will make a great tasting burger. - Scoop mixture on to a flat iron griddle and cook for 3 or 4 minutes each side. - Toast whole grain gluten free buns on the bbq until golden brown. - Top veggie burger with a tablespoon of sun dried tomato hummus and place on a toasted bun. - Enjoy!
Sesame Ginger Pan Seared Tuna with Freshly Sliced Avocado
Sesame Ginger Pan Seared Tuna with Freshly Sliced Avocado
Ingredients: 1 pound of fresh Ahi Tuna (or Yellowtail) 2 Tablespoons of sesame oil 1 Tablespoon of reduced sodium soy sauce 1 ½ Teaspoons of freshly ground ginger 1 clove of garlic (minced) ¼ of a scallion (chopped) ½ of an avocado Sesame seeds to taste Ground pepper to taste
Instructions: - Rinse fish in cold water and pat dry - In a large bowl mix oil, soy sauce, ginger, garlic, and scallion until all ingredients are well blended. Mixture should be thick - Place tuna filet in the bowl and coat it so that both sides are coated in marinade - Cover bowl and refrigerate for ½ hour to 1 hour - Place pan on stove and turn the heat on high - Sprinkle tuna with sesame seeds - Once pan gets very hot place tuna (without the remaining marinade) on the pan - Sear tuna for less than 1 minute per side and sprinkle fresh ground pepper to taste - Cut avocado and place in dish to accompany tuna - Enjoy!
Quinoa Salad with Pesto Chicken, Grape Tomatoes, & Cannellini Beans
Ingredients - 1 ½ cups quinoa - 2 ½ cups water - 2 8oz cans of Cannellini Beans - 2 Whole chicken breasts (cut in cubes) - 1 cup of grape tomatoes, halved - 2 cloves garlic, minced - Juice of 2 squeezed limes - 2-4 tablespoons olive oil - 1 teaspoon ground cumin - ½ teaspoon ground sage - Salt and pepper to taste - ¾ cup chopped fresh parsley - 1 teaspoon of fresh pesto sauce
Instructions - Place teaspoon of pesto sauce in a saucepan and sauté chicken. Once chicken is cooked through set aside - Rinse quinoa in cold water - Place 2 ½ cups of water in a large pot and bring to a boil (For fluffier quinoa use less water). Once water boils, lower the heat (medium/low), place quinoa in the pot and cover, stirring occasionally. Let quinoa cook for 12-16 minutes. - Once quinoa is ready let it cool for 5 minutes and transfer it into a large bowl - Add all of the other ingredients to the quinoa (garlic, lime juice, tomatoes, beans, spices, olive oil, parsley, and sautéed pesto chicken with juices) - Mix so that all ingredients are thoroughly combined - Enjoy warm or cold!
Grilled Salmon: Ingredients: - 1lb of fresh salmon fillet - Tuscan olive oil - White Balsamic Vinegar - Paprika - Ground pepper - Salt
Instructions: - Pre-heat BBQ on medium/high heat - Wash fish and pat dry - Combine oil, balsamic vinegar, salt, & pepper into a bowl and whisk until thoroughly blended - Place fish in the bowl so that both sides get covered with the oil mixture - Place a double layer of aluminum foil on the grill and place fish (skin side down) on the foil - Sprinkle paprika on the surface of the fish - Cover the grill and let fish cook for 20 minutes or until sides become slightly crispy - Enjoy!
Baked Sweet Potato Fries: Ingredients: - 1 or 2 Sweet Potatoes or Yams - 1 teaspoon of cumin - 1 teaspoon of thyme - 1/3 cup of Tuscan olive oil - Salt - Ground pepper
Instructions: - Pre-heat oven to 400 degrees - Peel the skin off of the sweet potatoes - Cut potato length wise into wedges or strips - Place foil on a baking sheet and spray with cooking spray - Place potato strips on the baking sheet - Combine cumin, thyme, and olive oil so that the mixture has a thick consistency - Brush each strip with the olive oil mixture (too much olive oil will cause potatoes to become soggy) - Sprinkle with ground pepper and salt - Place baking sheet in the oven for 30 minutes or until potato edges are nice and crispy - Enjoy!
Egg white, turkey, & spinach in a whole-wheat wrap with an herbed cheese spread
Ingredients: - 3 or 4 Egg Whites - 2 tbsp of diced turkey - 2 tbsp of chopped spinach leaf - Whole wheat wraps - Boursin Light Garlic & Herb Cheese Spread - Ground pepper to taste
Instructions: - Dice turkey into small cubes - Combine egg whites, turkey, and spinach and whisk - Grease pan with cooking spray - Place egg mixture on pan over medium heat - Flip the omelet over and let cook until turkey starts to slightly brown - Place whole wheat wrap in a separate ungreased pan over medium heat for about 1 minute (or until warm) - Once wrap is removed from pan, spread Boursin Light Cheese Spread onto the wrap evenly - Once the egg white omelet is ready place it over the boursin side of the wrap - Roll the wrap and cut in half - ENJOY!
Ingredients: - 5 tbsp natural chunky peanut butter (or almond butter) - 1 ½ cups of dry rolled oats meal (uncooked) - 7/8 scoops chocolate whey protein (I prefer Metabolic Drive Low Carb Protein Powder) - 1/2 cup water - 1 tsp vanilla extract - Optional: 2 tbsp chia seeds, nuts, dried fruit, cinnamon, nutmeg, chocolate chips
Instructions: - Spray a 9 x 10 baking dish with non-stick cooking spray - Combine dry ingredients in a medium size bowl and mix well. - Add peanut butter and mix until the mixture is dry and crumbles easily. - Add water, & vanilla extract - Mix with a rubber spatula until the mixture is thick and all ingredients are well incorporated - Spread dough into baking dish - Refrigerate a few hours (or freeze for an hour) and cut into squares - Keep bars refrigerated or frozen - ENJOY!
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Walnut Stuffed Artichokes & Italian Breadcrumb Stuffed Artichokes
Italian Breadcrumb Stuffed Artichokes Ingredients: - 5 or 6 Baby Artichokes - 1 cup of Italian Breadcrumbs - ½ cup of Pecorino Romano cheese - 5 cloves of freshly minced garlic - 1 cup of freshly diced scallions - Ground pepper to taste - ½ cup of Tuscan Olive Oil
Walnut Stuffed Artichokes Ingredients: - 3 or 4 Baby Artichokes - 1 ½ cups of ground walnuts - 1 or 2 cloves of freshly minced garlic - Ground pepper to taste - Salt to taste (about 1/2 tsp) - ¼ cup of Tuscan Olive Oil
Instructions for both types of artichokes: - Cut stem and top ½ inch of artichoke and peal off discolored leaves - Wash artichoke thoroughly - Mix all ingredients (except artichokes) in separate bowl until well blended together - Open artichokes in the center fill with stuffing mixture - Place stuffed artichokes tightly in a pot and place on stove - Fill pot so that the shortest artichoke is covered ¾ of its length in water - Let water come to a boil then turn heat to medium/low and cover - Let the artichokes cook for 20-30 minutes depending on size and so that all ingredients in the stuffing are cooked through - Artichokes are ready once the outer leafs come off easily - ENJOY!
Ingredients: • 8 Whole Wheat Taco Wraps • 2 lb of Mahi Mahi • 2 large mangoes (diced in cubes) • 2 avocados (diced in cubes) • 1 tbsp cumin powder • ½ tbsp sage powder • ¼ tsp cayenne pepper • ¼ tsp of hot chili powder • ½ cup red onion (diced) • ¼ cup of freshly cut cilantro • Juice of 2 limes • Salt and pepper to taste • Shredded Jack Cheese
Instructions: • Pre-heat oven to 400 degrees • Rinse fish and pat dry • Mix cumin, sage, chili powder, cayenne, salt, and pepper • Brush olive oil on the fish and sprinkle dry ingredients evenly • Bake Fish for 15 minutes (or until cooked through and flaky) • In a large bowl mix together the mango, avocado, onion, cilantro and juice of 2 limes • Wrap tortillas in foil and warm in 200 degree oven • Once tortillas are warm, remove from oven (3-4 minutes) • To serve, place Mahi Mahi and mango mixture in the middle of tortilla and top with shredded Jack Cheese, and fold • ENJOY!
Ingredients: - 1 ¼ lbs of 99% Fat Free Ground Turkey - 3-4 tbsp of homemade pesto (basil, garlic, and olive oil blended in food processor) - ¾ cup of grated mozzarella cheese - 2 tsp of Mrs. Dash Spice Mix - Whole Wheat Burger Buns - Slice tomatoes, onions, pickles, and cheese for topping
Instructions: - Preheat grill on medium/high heat - Combine turkey, pesto, and spices until well incorporated - Shape patties into meatball size and create creator like hole in the center - Fill hole with grated mozzarella cheese and pinch closed - Press down on patty so that it is no longer round, but flattened - Place patty on grill for 5-6 minutes on each side until cooked thoroughly - During the last minute place sliced mozzarella cheese on patties and place whole wheat buns on the grill - Remove buns and patties from grill and serve with sliced tomatoes, onions, pickles, and organic ketchup. - ENJOY!
Ingredients: - 2 cups of organic almond butter (chunky or smooth) - 1 cup of sugar in the raw - 2 teaspoons of vanilla extract - 1 teaspoon of baking soda - 1 ½ teaspoons of baking powder - 2 whole eggs - Cinnamon sugar mixture (for pre-baking toping: optional)
Instructions: - Pre-heat oven to 350 degrees - Add all ingredients to the mixer and mix until smooth - Use a teaspoon to scoop mixture and roll into 1 inch balls - Spread on baking sheet about 1 ½ inches apart, since cookies will spread out in the oven - Dip fork into cinnamon sugar mixture and press each cookie lightly - Bake cookies for about 10 minutes or until lightly browned - Enjoy with a glass of ice-cold milk!
Ingredients: - 3 lbs of 99% Fat Free Ground Turkey - 2 Jars of homemade Italian tomato sauce - 2 cans of tomato paste - 2 cans of whole kernel corn (drained) - 2 cans of red kidney beans (drained) - 2 packets of McCormick’s Chili Mixture (one spicy, one regular) - 1 teaspoon of cumin - ¼ teaspoon of cayenne pepper - ½ teaspoon of Mexican Chili Powder - 2 cloves of garlic - 1 tablespoon of freshly grated ginger
Instructions: - Coat the bottom of a large saucepot with about ¼ cup of extra virgin olive oil. - Once oil is warm add ginger and garlic and let simmer on a low heat (do not let garlic burn). - Add the ground turkey and spices to the pot and let turkey brown slightly. - Add the sauce and the tomato paste to the turkey and spice mixture. Once meat is cooked (about 30 min) add kidney beans and corn. Let simmer for another 1 hour, stirring occasionally to prevent any ingredients from sticking on the bottom of the pot. Taste occasionally and add more spices as necessary. - Toast up pita bread and serve with the chili - ENJOY!
- 2 cloves of garlic (minced) - 2 tbsp fresh lemon juice - 1 bunch of parsley (chopped up) - 2 tbsp tahini (roasted sesame seed paste) - 1 tsp ground cumin - 1/4 tsp paprika - 1/4 tsp cayenne pepper - 1 (15-ounce) can garbanzo beans (drained) - 2 tbsp extra-virgin olive oil - Dash of ground red pepper
Instructions for both types of hummus: Mix all ingredients in food processor until well blended. If consistency is too thick feel free to add some water. You can add more paprika after pouring into serving dish for added color. Top with a fresh sprig of parsley and enjoy.
Bonus Tips: If you’d like you may also add Greek olives. You may also mix both the black bean and the chickpea hummus using the same spices!
Instructions: - Pre-heat oven to 350-400 degrees - Wash all vegetables then cut them in ¼ inch or thinner (use a mandolin if available) - Line a baking sheet with foil and spray with cooking spray - Place all cut veggies on baking sheet, be sure they do not overlap - Lightly brush the veggies with olive oil then top with a mixture of different dry ingredients according to taste (too much olive oil will result in a less crunchy chip) - Bake for 30-45 min or until veggies are browned and crispy - Remove from oven and place on mesh rack, use paper towel to remove excess oil - The baked veggie chips can be served warm or cool with both types of hummus - Enjoy!
“I firmly believe that any man’s finest hour, the greatest fulfillment of all that he holds dear, is that moment when he has worked his heart out in a good cause and lies exhausted on the field of battle - victorious.”— Vince Lombardi
Recipe: Shells with broccolini sauteed with garlic, sun dried tomatoes, and olives
This recipe is one of my favorites. I made a video of me making it which you can see in four segments below. (From this point forward the videos will only get better since I am getting my new equipment tomorrow!)
- 1 lb. of pasta (mini shells)
- 1 or 2 bunch(es) of broccolini (stems cut to the edge just before the flower) **you may use broccoli rabe if you so choose**
- 5 or 6 cloves of garlic
- 1 can of slice black olives
- 8-10 sun dried tomatoes
- 2 TSP of extra virgin olive oil
- Freshly ground red pepper flakes to taste
In a medium pot heat olive oil on the stove and add garlic.
Saute garlic until fragrant but not browned.
In a separate pot bring water to a boil and add broccolini. Let broccolini sit in boiling water for 5 minutes. (You will notice I failed to do this in the video so I am telling you because it will really make this dish a lot better!)
Take broccolini out of the water with a fork and cut them up into smaller pieces.
Add the cut up broccolini to the oil and garlic mixture. Be sure to keep the same water boiling for the pasta.
Saute broccolini for about 2 minutes or until wilted and the remaining stem is soft.
Add sun dried tomatoes and olives.
Serve with freshly grated parmiggiano and crushed red pepper flakes for a little kick.
Mangia & Enjoy !
Note: for extra protein feel free to add ground turkey, chicken, or sausage!
Let me know what you think! firstname.lastname@example.org
The negative principle negates The positive principle creates The negative principle doubts The positive principle believes The negative principle accepts defeat The positive principle fights for the victory