Filipino Adobo

Ingredients

3 – 4 lbs. whole chicken, cut into serving pieces
1/2 cup soy sauce
4 cloves garlic, minced and divided
2 bay leaves
1/2 cup white vinegar
1 tablespoon peppercorns
1 Tablespoon olive oil
2 medium onions, thinly sliced
1 cup water
1/2 tablespoon brown sugar
Cooked jasmine rice, for serving
Thinly sliced scallions, for serving
  • In a bowl, combine chicken parts, soy sauce, 3 cloves garlic, bay leaves, vinegar, and peppercorns. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
  • Remove chicken, reserving the marinade. In a large skillet, heat oil and sauté onions and remaining garlic until onions are opaque and fragrant. Add chicken and cook until lightly browned. Pour in reserved marinade juices, water and sugar; bring to a boil uncovered for 3 to 5 minutes.
  • Lower the heat, cover and simmer for 20 to 30 minutes, or until chicken is cooked through (safe internal temperature of 165ºF) and sauce thickens to a rich, brown color.
  • Let cool, discard bay leaves and serve over a bed of jasmine rice. Garnish with thinly sliced scallions. Refrigerate leftovers.
Advertisements

Ginger Miso Zuchinni Soup

screen-shot-2017-01-07-at-7-04-30-pmIngredients

  • 1/2 tsp olive oil
  • 1 tsp minced garlic
  • 1 zucchini
  • 1 box Ginger Miso Broth
  • 1 cup sliced mushrooms
  • Salt and pepper to taste

Instructions

  1. In a soup pot, heat olive oil
  2. Add minced garlic, and saute for 1 minute
  3. Add ginger miso broth
  4. Spiralize the zucchini
  5. Add zucchini noodles (“zoodles”) to the ginger miso broth along with mushrooms.
  6. Bring to a boil, then turn down and let simmer 5 minutes.
  7. Season with salt and pepper to your personal taste
  8. Serve and Enjoy

Volcano Grilled Steak Tacos

13920580_1403674859660737_4818356051952625217_n

Ingredients

7 Roma tomatoes

2/3 onion, divided

2 green chiles, seedless

1 garlic clove

1 teaspoon beef bouillon powder

3 ribeye steaks

2 tablespoons white vinegar

1 pkg. mozzarella or asadero cheese

12 corn tortillas

1 tablespoon olive oil

1 tablespoon Worcester Sauce

Lime juice from 2 or 3 limes, plus more for serving

Finely chopped cilantro, to taste

Salt, black pepper, and fajita seasoning

  • Fresh Salsa: Dice 3 tomatoes, 1/3 onion, and 1 green chile. Mix together, adding salt, olive oil, pepper, cilantro, and lime juice. Refrigerate until serving.
  • Roasted Salsa: Place 4 tomatoes and 1 green chile on a baking sheet and broil, turning once, until slightly blackened. Blend  together tomatoes and green chile, garlic clove, and 1/3 onion, salt, and bouillon.
  • Steak Volcano: Rub steak with salt, pepper, fajita seasoning, and Worcester Sauce. Grill over medium-high heat, turning once, steak is cooked. Meanwhile, add cheese to tortillas and grill until cheese is melted and tortillas are lightly charred. Cut steak into small pieces and place on top of tortilla; serving with warm roasted salsa, fresh salsa, and limes, if desired. Serve immediately, refrigerate leftovers.

Serves 4.

 

 

Save

Save

MIDDLE-EASTERN SPICED CHICKEN

1 lb chicken breast cutlets

kosher salt

freshly ground pepper

1tablespoon olive oil

1 sliced onion

4 crushed garlic cloves

½ cup chopped roasted red peppers

1 teaspoon paprika

½ teaspoon turmeric

½ teaspoon ground coriander

1/4 teaspoon cumin seed

¼ teaspoon cayenne

¼ teaspoon ground ginger

1 tablespoon honey

¼ cup raisins

½ cup 2% Greek yogurt

½ lemon

slivered almonds, if desired.

 

Season 1 lb chicken breast cutlets with kosher salt and freshly ground pepper. Warm 1 Tbsp olive oil in a skillet over high heat. Sear cutlets until just cooked through, 2 minutes per side. Transfer to a plate. Reduce heat to medium. Add 1 sliced onion and 4 crushed garlic cloves. Cook 10 minutes, scraping up browned bits on bottom of pan. Add ½ cup chopped roasted red peppers; cook 3 minutes. Season with salt and add 1 tsp paprika, ½ tsp turmeric, ½ tsp ground coriander, ¼ tsp cumin seed, ¼ tsp cayenne, and ¼ tsp ground ginger. Cook, stirring, for 1 minute. Add 1 Tbsp honey and ¼ cup raisins. Reduce heat to low; cook 1 minute. Stir in ½ cup 2% Greek yogurt and juice of ½ lemon. Add chicken and any accumulated juices back to skillet. Heat through (do not boil). Top with slivered almonds, if desired.

“BAGEL AND LOX” PASTA

1 tablespoon butter

2 sliced shallots

5 sliced garlic cloves

kosher salt

1 cup 2% Greek yogurt

¼ cup cream cheese

¾ lb chopped smoked salmon1 lb whole wheat fusilli

freshly ground pepper

poppy seeds

sesame seeds

capers

Melt 1 Tbsp butter in a skillet over medium-high heat. Add 2 sliced shallots and 5 sliced garlic cloves. Season with kosher salt and cook until translucent, about 5 minutes. Decrease heat to low; add 1 cup 2% Greek yogurt and ¼ cup cream cheese. Stir until melted and combined (don’t boil). Turn off heat and add ¾ lb chopped smoked salmon. Meanwhile, bring a large pot of salted water to a boil. Cook 1 lb whole wheat fusilli until al dente. Remove pasta from water with a slotted spoon and transfer directly to skillet with sauce, letting some cooking water cling to pasta. Toss together (off heat) and add a few more splashes of hot cooking water for a looser sauce. Divide pasta among 4 or 5 bowls; top with freshly ground pepper, poppy seeds, sesame seeds, and capers.

CARROT SOUP WITH TURKEY MEATBALLS

INGREDIENTS

For soup:

  • 2 Tbsp olive oil
  • 2 lb carrots, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, smashed
  • Kosher salt
  • 1 pinch red pepper flakes
  • 4 cups chicken, turkey, or vegetable broth (homemade or reduced-sodium canned)
  • 2 cups baby spinach leaves, sliced

For meatballs:

  • ½ lb ground turkey
  • ¼ cup grated ­Parmesan or pecorino cheese
  • ¼ cup bread crumbs
  • 2 Tbsp milk (or water)
  • 1 clove garlic, minced
  • Kosher salt and freshly ground pepper

DIRECTIONS

  1. Make soup: Warm oil in a large pot over medium heat. Add carrots, onion, garlic, ½ tsp salt, and red pepper flakes and sauté, stirring, until vegetables begin to brown, about 15 minutes. Stir in broth, scraping up any bits stuck to bottom of pot. Cover pot and simmer until carrots are tender, stirring occasionally, about 30 minutes.
  2. Meanwhile, make meatballs: Mix all ingredients in a medium bowl, season with salt and pepper, and roll into 1-inch balls, spreading them out on a platter. 3. Puree soup in a blender, or with an immersion blender, until smooth. If using blender, return soup to pot. Bring to a simmer. Add meatballs and let simmer until meatballs are cooked through, about 10 minutes. Add spinach and simmer until wilted, about 1 minute. Season servings with salt and pepper to taste.

RED, ROASTED, AND CILANTRO-ED CREAM CHEESE DIP

  • 14 ounces red bell peppers, roasted, drained
  • 3 ounces sun-dried tomatoes (not packed in oil, soaked in hot water for 5 minutes)
  • 3 cloves fresh garlic, minced
  • 1 12 teaspoons ground cumin
  • 12 teaspoon seeded and minced jalapeno chile pepper
  • 1 teaspoon lemon , juiced
  • 14 cup cilantro (fresh coriander)
  • 14 cup minced scallion
  • 8 ounces cream cheese

In a food processor puree the red peppers, soaked and drained sun dried tomatoes, minced garlic, cumin, minced jalapeno, lemon juice, cilantro, and chopped scallion until the mixture is smooth.

Add cream cheese, sea salt, and pepper to taste. Puree the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl.