This is a simple recipe that is as easy to make as tuna salad and it tastes very similar and is just as filling.
Ingredients
1/2 can of garbanzo beans drained and rised.
3 tablespoons of mayonnaise of Vegan mayonnaise.
1 1/2 teaspoons Dijon or regular mustard.
1/2 teaspoon granulated garlic.
1 stalk of finely chopped celery (optional).
1/2 small onion finely copped (optional).
1 heaping tablespoon of finely chopped pick (sweet or dill) (0ptional).
Salt to taste
Directions
Put garbanzo beans into a food processor and pulse several times till chopped finely but you don’t want to have a paste that way you still have a little bite to the garbanzos. Mix all other ingredients in and stir till combined. You can either eat on top of lettuce or put in a sandwich with lettuce and tomato, or however you would use tuna.
When we go to the local Vietnamese Pho restaurant we always order the Spicy Garlic Green Beans ( Đậu Xanh Xào Tỏi ) as an appetizer. They taste great but cost about $5 and we always want more. I decided to see what I can make them at home and have come up with my own recipe that tastes remarkably similar.
Mix all the ingredients but the green beans in a bowl and adjust with additional sugrar if needed. Cook the green beans by putting about 1/2 inch of water in the bottom of a sauce pan and bringing to a boil. Add the green beans and cover and let steam for about 10-15 minutes till tender. Pour the water off now add the sauce into the pan and mix the green beans in the sauce. Pour onto a plate and serve.
This is my own version of a Chipotle burrito bowl. You can make this vegetarian by leaving out the Chicken or vegan by leaving out the cheese also. One meat substitute that I have not tried is to marinate tofu and grill it instead of chicken, which might turn out to be good also, if you try it you can leave a comment on how it comes out. Also if you leave out the meat you will probably want to add in guacamole.
Ingredients
3 boneless skinless chicken breasts Sliced thin (I slice each to make 3 filets)
1 tsp cumin
1/2 tsp ground coriander
1 tsp salt for marinade + 1/2 tsp for black beans.
1 tsp red pepper flakes
1/4 cup lime juice
4 cloves of garlic minced
1/3 cup of canola oil
1 bunch of green onions sliced finely
2 cups of black beans (1 can rinsed or two cups of cooked black beans)
1 chipotle pepper (canned in adobo sauce) minced along with 1 – 2 tbsp of the adobo sauce
Sour cream
Shredded Cheddar Cheese
6 -8 cups of cooked rice
Directions
Mix the first 9 ingredients in a bowl and let the chicken marinate for 1 – 4 hours. While marinating chicken mix the chipolte pepper and adobo sauce and 1/2 tsp of salt with the black beans. Remove chicken from marinade and grill on a very hot grill so it is slightly charred on the outside and done through. Dice chicken into pieces. Now put 1 cup of cooked rice in a bowl, add cooked diced chicken, a scoop of the black bean mixture, a spoonfull of sour cream and sprinkle cheese on top. You can also add your favorite hot sauce on top also. Enjoy.
This is a great quick and inexpensive meal to make in the morning when getting ready for work and is very healthy. You get the health benefits of the oats and the cinnamon. If you use maple syrup, it is a little less refined than sugar also. You need to use the Coach Steel Cut Oats and not regular steel cut oats since they are cut differently and cook quickly.
Directions add all ingredients to a bowl with about 1″ of space from the fill level to the lip of the bowl. Microwave for 6 minutes at 40% power (On a 1000 watt microwave). Any higher setting and it might boil over.
When you get cravings for Indian food and have about 45 minutes to make this, it really tastes great and is healthy too (Low in sodium and fat). Not too much saturated fat or salt and still has a lot of flavor.
2 large boneless skinless Chicken Breast Chopped in 1 to 1/2 inch pieces
1/2 tablespoon Ginger very finely minced
1/2 tablespoon garlic very finely minced
1/2 teaspoon turmeric powder
1 teaspoon cayenne pepper powder
1/2 onion chopped finely
2 tomatoes chopped finely
1 lemon juiced
1 sprig curry leaves (if you have them)
1 teaspoon Salt (more at the end to season to taste)
1 teaspoon Mustard seeds
2 tablespoons Olive Oil
1 teaspoon of sugar
Chopped Cilantro for topping
1 cup of water
Following ingredients will be pan roasted
1/3 cup ground roasted unsalted cashew nuts (grind in food chopper or processor)
3 Dried red chillies
1/2 teaspoon Coriander seeds
1/2 teaspoon Fennel seeds
1/2 teaspoon Cumin seeds
3 Green cardamom
1 inch Cinnamon stick (or 1/2 teaspoon of ground cinnamon, don’t roast if ground just add in)
2 Cloves 1 Star anise
Directions
Add the turmeric to the lemon pour over the chicken pieces in a bowl, mix and let set while you prepare the other ingredients. Put ingredients for pan roasting in a dry pan, heat on high and roast briefly till fragrant. Then transfer to a spice grinder (or coffee grinder) and grind to a powder and set aside. Add oil and mustard seed to pan and heat till starting to pop, then add in curry leaves and onion. Fry till the onion is starting to brown then add in the tomato and cook for about 10 minutes on high till starting to disintegrate then add the ground cashew and cook cook for another 3 minutes. Now add in the ground roasted spices and cayenne pepper and stir, now add the chicken and stir again and add in water. Cover and cook for about 15 minutes till chicken is cooked through. Taste and add salt, sugar, or more cayenne pepper to your taste. Serve with rice and enjoy.
