Category: Recipes

Flavorful Grilled Steak Fajitas

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SteakFajitas1
Succulent Steak Fajitas

The flavors of the marinade combine to form a great taste. This fajita recipe has a LOT of flavor due to the marinade. Whenever I make this it goes quickly and I rarely have left overs.

Ingredients

  • 2-3 lbs of skirt steak cut into about 8″ long steaks
  • 1 small onion chopped finely + 1 onion sliced.
  • 10 – 15 sprigs of cilantro minced finely
  • 1/4 cup of lime juice
  • 4 cloves of garlic minced finely
  • 1 tsp ground coriander
  • 1 tsp red pepper flakes
  • 1/4 cup of canola oil
  • 1 bell pepper sliced

Directions

Add all the ingredients but the sliced onion and bell pepper into a ziploc bag and marinade for at least 2 hours or up to 10 hours in the refrigerator. Grill the steaks on a very hot grill so you get some char on it. While the steaks are grilling fry the sliced onions and bell peppers in a preheated pan and get a little char on them cooking till tender. When the steaks are done, let them rest for 10-15 minutes, then slice across the grain. Serve with taco size flour tortillas, grilled onion and bell pepper, salsa, cheese, guacamole and sour cream laid out to create the fajitas. Everyone can customize their fajita by adding the toppings they like.

Chocolate Almond Biscotti

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Delicious Chocolate Almond Biscotti
Delicious Chocolate Almond Biscotti

These are great accompaniments to morning coffee or just for a snack. Kids love them and can have them with milk. If you use the healthier coconut oil in place of the butter, you will add a hint of coconut flavor (which I like). If you go totally vegan and decide to use the banana, it will add in a banana flavor which also gives it a nice flavor. If kept dry and sealed, these will last for several months.

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • Pinch of salt (1/16 teaspoon)
  • 1 large egg (Vegan Substitute: 1/2 to 1 smashed banana, or Vegan Egg replacer equiv. to 1 large egg)
  • 2 tablespoons unsalted butter, softened or coconut oil
  • 1/3 cup raw almonds
  • 3 tablespoons milk or soy milk

Directions

Preheat oven to 350 degrees. Add 1st 5 ingredients in to food processor. Process till mixed. Add remaining ingredients in and process for about 7 seconds. It will not fully come together as a dough but will be mixed. Pour onto some plastic wrap and roll up. Squeeze together to fom into a 3″ wide roll about 1″ high.  Remove plastic wrap and put onto foil lined baking sheet. Bake for 25 minutes. Remove from the oven and let cool for 10 minutes. Then slice crosswise into 1/2 to 3/5″ slices using a serrated knife. Arrange slices layed out flat in a single layer on the baking sheet and bake at 350 for about 30-40 minutes. Remove from the oven and let cool for 30 minutes then you can eat them. If you are going to store them, put them in a sealed container after they are completely cool. They will last several months if they are around that long.

Sara’s Braised K/C

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CabbageandKale

A friend of mine gave me this recipe and it is really good. When you cook it like this, it brings out the sweetness in the cabbage and kale and it is really healthy. It can be cooked as a side dish or a main dish.

Ingredients

  • 1 bunch of kale
  • 1 med head cabbage
  • 2 TBS garlic powder
  • 4 TBS Olive oil
  • Salt to taste
  • 1/4 TSP Red Pepper

In a deep pot add olive oil and chopped Kale. Sprinkle garlic powder over the top and cook at high heat. Shred entire cabbage (core and all). Stir kale. Drop cabbage on top and add salt. Put lid on top of pot (add very little water if any) Turn to med/low and cook until cabbage starts to breakdown then stir and cook some more.

Incredible Turkey Breast

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Delicious Healthy Turkey Breast
Delicious Healthy Turkey Breast

I have made turkeys for a while, at first they always came out dry. This was because by the time the thigh was done the breast was dry. I learned a few keys to making a juicy delicious turkey without soaking in brine. First don’t stuff the turkey and second remove the backbone and flatten the turkey before cooking. this will allow the turkey to cook more evenly. Cook the turkey on a rack such as a cooling rack over a pan and start checking the temperature early.

Ingredients

  • Turkey Breast or whole turkey backbone removed and flattened.
  • 1/2 stick of butter
  • 10-15 fresh sage leaves
  • 1/4 cup roughtly chopped parsley
  • 6-7 large cloves of garlic
  • 1 tsp salt

Directions

Put sage, garlic and parsley in food processor or food chopper. Chop finely. Add butter and salt and chop till mixed well. Remove backbone and flatten turkey breast if whole. This will allow it to cook evenly. Stuff butter under skin and rub on skin. Roast in oven at 325 degrees till breast or thickest part of turkey reaches temp 163 degrees (Temp will rise above 165 degrees when resting). Remove rest for 30 mins. Cut and serve.

Chinese Vegetable Noodle Soup

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Spicy Chinese Veg noodle
Spicy Chinese Veg noodle

This is a great satisfying vegetarian dish. I like to add the crisp chili oil to it and make it nice and spicy.

Ingredients

  • 1.5 quarts of vegetable stock from veg stock recipe
  • 2 to 3 tbsp of black bean and garlic sauce
  • 4 to 5 tbsp of dark soy sauce
  • 3 cloves garlic sliced
  • 1 inch piece of ginger peeled and sliced
  • 4 pieces of orange peal, just the zest, I use a peeler on an orange.
  • 6 pieces of star anise
  • 5 dried hot red peppers
  • 1 tsp fresh ground black pepper
  • 5 to 7 Sichuan peppers Ajika Sichuan Peppercorns Chinese Pepper, 2.5-Ounce
  • 1/4 top sugar
  • Noodles (Can be Rice Noodles or Chinese egg noodles)

Add ins: baby bok choy, spinach, green leaf lettuce, fried tofu, Crisp Chili Oil

Topping: green onion, cilantro

Directions

Add all ingredients and bring almost to a boil then simmer on med low for 1 hour, removing orange peal after 20 minutes or it will make the soup bitter. Remove from heat and strain broth and add cooked Noodles (fresh are best) pieces of bock chop, spinach, fried tofu, etc. Top with chopped green onions and chopped cilantro. Note bok choy, spinach, and lettuce need to cook in broth till soft.

Healthy Spicy Pepper Crusted Salmon

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Healthy Pepper Crusted Salmon
Healthy Pepper Crusted Salmon

I love this healthy recipe, It has a spicy crust with the rich salmon flavor inside. It is simple and great for a quick, healthy, easy to make main course.

Ingredients

  • Salmon fillets skin removed.
  • Course ground black pepper
  • Olive Oil
  • Salt

Directions

Bring your salmon fillets to room temp.  Coat your Salmon till it is covered with the course ground black pepper and sprinkle some salt on both sides. Preheat your pan till it is really hot, and then add the olive oil to almost coat the bottom of the pan. Now add the salmon to the pan and cook for about 7 minutes on each side till you can poke it and it feels firm. It should have a browned crust on it. Remove the salmon from the pan and let it rest for about 5 minutes, then serve and enjoy.
 

Healthy Chicken Yakisoba Recipe

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Healthy Delicious Yakisoba
Healthy Delicious Yakisoba

This is a tasty and healthy dish. The Yakisoba noodles are whole grain made from buckwheat, it uses chicken breast (or non-meat chicken shreads or just leave the meat out), and it has a fair amount of veggies.

Ingredients:

  • 1/2 teaspoon sesame oil
  • 1 tablespoon canola oil
  • 2 tablespoons chile paste
  • 2 cloves garlic, chopped
  • 1 skinless, boneless chicken breast halves – cut into 1 inch cubes (Can use vegan chicken shreads substitue)
  • 1/2 cup soy sauce (Can use Yakisoba soup base)
  • 1 onion, sliced lengthwise into eighths
  • 1/2 medium head cabbage, coarsely chopped
  • 2 carrots, coarsely chopped
  • 8 ounces soba noodles, cooked and drained
  • Mung bean sprouts (optional)
  • Green onions chopped (optional)

Directions:

In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm. In the emptied pan combine the onion, cabbage and carrots (any other veggies also). Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

Kim-chi, Delicious, Spicy, Healthy, and NOT ordinary

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Spicy Cabbage Kimchi
Spicy Cabbage Kimchi

Kim-chi, you are adventurous so you taste it and you like it, but what do you do with it. That is part of the adventure. Grilled cheese sandwich with Kim-chi. Kim-chi with Rice. Kim-chi on toast? Just kidding, but it might be good or, Kim-chi as the Koreans eat it on the side with other dishes. The fusion possibilities are great! First make it, then taste it, then see what original recipe you can create to use it and feed it back to me.

Ingredients

  • 1 (2-pound) head napa cabbage
  • 1/8 cup sea salt or kosher salt (see Recipe Notes)
  • 1 tablespoon grated or diced garlic (about 5-6 cloves)
  • 1 teaspoon grated ginger
  • 1/4 teaspoon sugar
  • 1-5 tablespoons Korean red pepper flakes (Korean Red Hot Chili Pepper Flakes Powder, Gochugaru (1 Lb) Sun Dried By Dongwon)
  • 8 ounces Korean radish or daikon, peeled and cut into matchsticks (Optional, I like it without it)
  • 4 scallions, trimmed and cut into 1-inch pieces

Directions

Chop up Napa cabbage finer on the thicker pieces and larger pieces on the leafy parts. Put into bowl and pour salt over and massage cabbage unil it softens. Put a plate over with a weight on it and let set for about an hour. A lot of water should have drained out Pour it off and rinse and drain the cabbage. Make a paste with the ginger, garlic, sugar, & Korean pepper. Add chopped scallions and radish (optional) and mix together with paste. If you like the Kimchi fresh, but in in the fridge now, if not let it set out on the counter with cheese cloth rubber banded over it till it achieves the flavor you want, then cover and refrigerate.

Lemongrass Chicken Soup w/Orzo (Tastes Great, Helps with cold or Flu)

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Rejuvenating Lemongrass Chicken Soup
Rejuvenating Lemongrass Chicken Soup

When you have a cold or the flu, and it is the season. You don’t want to take cold medicines, or they make you strung out and drowsy, this is an alternative that I use. The lemongrass has a menthol like effect and clears out your nasal passages and makes you feel really good. Also there is some proof that Chicken soup really does help with a cold. Lastly, this tastes great and you don’t have to have a cold to eat it!

Ingredients

  • Chicken Broth (~ 14 oz) – When you make a recipe that uses cooked chicken, cover with just enough water to in a pan just big enough, then boil till the chicken is done and you will come out with a very rich chicken broth. If the chicken has bones, it will be richer. Save this for later when you make soup.
  • Chunks of Chicken Meat about 1/2 cooked chicken breast.
  • Two Lemongrass leafs cut into 1/2 pieces
  • Orzo Noodles, cooked. About 4 tbsp.
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp Salt

Directions

Heat the chicken broth with the lemongrass while boiling the Orzo Noodles. Add salt and pepper into the broth along. After the broth has been heated remove the lemongrass, it will be too tough to eat. Then when the orzo noodles are cooked, if the both is really rich pour off as much of the water as you can without pouring out the noodles and add noddles and rest of the water into the broth, but if it is not really rich strain the noodles and add them to the broth. Eat and enjoy. If you have a cold the lemongrass will act as a decongestant.

Vegan/Vegetarian Adjustments: The lemongrass is what makes this so the Vegan/Vegetarian alternatives can work. Use one of the Chicken Meat substitutes. (Beyond Meat Southwest Chicken Free Strips, 12 Ounce — 8 per case. is the best I have found) and a vegan chicken broth (Edward & Sons Not-Chick’n Bouillon Cubes, 2.5-Ounce Boxes (Pack of 12)). Increase the amount of Lemongrass to give it a more herbal punch. You can also add in cooked carrot to give it an additional dimension. Or if you don’t want the chicken flavor at all, go all on veggie with a vegetable broth and all veggies (carrot, celery, onion, and add about 1 jalapeno sliced) and add in the lemongrass. You will have to boil the veggies in the broth on this version though (about 30 -45 mins) since you are now going with uncooked veggies and want to cook the veggies and integrate the flavor. You will still get the decongestant benefits of the lemongrass.

Garlic Butter Baby Bok Choy

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Healthy Garlic Butter Bok Choy
Healthy Garlic Butter Bok Choy

The buttery garlic flavor really enhances the Bok Choy taste. This dish is light, healthy, satisfying and makes you feel really good when you eat it.

Ingredients

  • Baby Bok Choy about 4-5 heads cut in half lengthwise
  • Vegetable or Chicken broth, about 1 cup
  • 1 tbsp of butter
  • 4 – 5 cloves of garlic minced

Directions

Melt the butter in the pan and saute the garlic for about 3-4 minutes until it is softened, but not browned. Now add in the Bok Choy and then pour in the broth. Cover and cook for about 5 minutes. Flip each of the Bok Choy over, cover, and cook for about 5 more minutes. Check that a fork easily goes into the thickest part of the Bok Choy and if it does, it is done. Serve on a plate with some of the cooking liquid and garlic pieces spooned over it.

Vegan: Use a Vegan butter substitute.