A little twist on the classic Vietnamese soup! Perfect for a cold, rainy night - just the right amount of spice, heartiness, and warm broth. You can substitute most of these ingredients for what you have on hand - I'm sure it will still come out delicious!
Time: 45 minutes
Ingredients:
- 1 pack ground lamb (or meat of your choice)
- 2 cups chicken or vegetable broth (can sub 2 cups water + 1 bullion cube)
- 1 pack rice noodles (whatever noodles you have on hand will work)
- 2 cloves garlic, minced
- 1 thumb ginger, peeled and minced or sliced thin
- 2 baby bok choy, chopped or broken apart with the leaves whole (can sub spinach or other greens)
- 1 jalapeno (optional)
- 2 scallions, chopped into small rounds with the white parts separated from the green
- 1 lime (optional)
- 1/4 cup panko
- 1 tablespoon vegetable oil
- 1-2 tablespoons chopped red onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to taste
- Fresh mint leaves for garnish
Recipe:
- Use a large basin or mixing bowl to combine the ground meat with the onion, garlic cloves, cumin, chili powder, panko and salt. Mix just well enough to combine, don't over-mix.
- Form meatballs out of the mixture and lightly sear them in a wok or pot with the vegetable oil.
- Add the ginger and sautee for about a minute, then pour in the broth and noodles.
- Let the noodles cook for 2-3 minutes before adding the bok choy and the white parts of the scallions. You can also add the jalapeno slices now if you're using them.
- Once the noodles are cooked through (about 5-7 minutes), serve hot garnished with the fresh mint leaves and green parts of the scallions!
Feeling quite proud of my fast, DIY lobster dinner! It's perfect when you crave fancy food & you're on a budget! This lobstah dinnah is decadent, filling & won't make you feel guilty afterwords! The best part? You can get these live lobsters at Hong Kong Mart in Chinatown for $9.99/lb!! #greatdeal
Time: 1 hour
Ingredients:
- 2 live lobsters (~ 1.5 lbs)
- 1 tablespoon minced garlic
- 1 tablespoon ground coriander
- 1 tablespoon dried parsley
- 1 teaspoon smoked paprika + additional for the corn if you like
- 1 whole lemon
- Salt for boiling the lobster
- Baguette to eat the lobster with (optional)
- 2 whole ears of corn, shucked
Recipe:
- Bring a large pot with water & salt to a boil (make sure it's large enough to fit each lobster completely submerged in water).
- Squeeze 1/2 the lemon juice in the water & add the garlic, paprika, coriander, and parsley.
- Cut the rubber bands off the claws and add lobsters to the boiling water.
- Cook lobsters for about 11-12 mins depending on their size.
- When the second lobster goes in, wait 5 minutes before adding the corn.
- Use tongs to remove the lobsters and corn, set the corn aside in a plate
- Mix the melted butter, parsley & 1 teaspoon lemon juice together to create a sauce for the lobster meat.
- Carefully remove the lobster meat from the shell (there are several fun YouTube videos to help you with this! This is one of my faves: https://youtu.be/UuaXRqfhlcs)
- Plate the lobster meat with the corn and serve with the butter sauce & the baguette. Enjoy!
Another quick meal for Meatless Monday! Seasoned chickpeas in a spinach wrap with spinach leaves and mango chutney = YUM!
Time: 20 mins
Ingredients:
- 1 can chickpeas
- 1 tablespoon taco seasoning
- 2 spinach wraps
- 1 tablespoon mango chutney
- 2 handfuls spinach leaves
Recipe:
- Open the can of chickpeas - rinse thoroughly.
- In a medium frying pan, add chickpeas and taco seasoning - stir occasionally for about 3 minutes or until the chickpeas are warm.
- Lay out the spinach wraps and add the real spinach leaves or toppings of your choice.
- Scoop the chickpeas in the middle of each wrap.
- Pour mango chutney over both of them, wrap like a burrito and enjoy!
Trying to eat more fish & veggies this summer? Tuna steaks are fantastic when seasoned and cooked properly. They also have a really meaty flavor and texture that makes you forget you're eating fish! And the best part: this whole meal is done in less than 30 minutes!! Try this recipe with a fresh tomato salad (recipe also below for the salad).
Time: 30 mins
Ingredients:
Tuna:
- 2 tuna steaks
- 1.5 teaspoons salt
- 1.5 teaspoon black pepper
- 1.5 teaspoons coriander powder
- ~3 tablespoons of olive oil
Tomato Salad:
- 10-12 grape tomatoes
- 1 English cucumber (these are smaller and skinnier than regular cucumbers)
- 1/2 jalapeño
- 1/2 teaspoon salt
- 1/2 teaspoon fresh lemon juice
- 1 teaspoon balsamic vinegar
Recipe:
- Cut the tomatoes in half (or whatever shape you prefer)
- Slice the cucumbers into small rounds
- Slice the jalapeño along the middle (long-ways) and remove the membranes and seeds. Dice it.
- Combine the tomatoes, cucumbers, and jalapeños in a bowl. Sprinkle the salt, lemon juice, and balsamic vinegar on top and mix the ingredients lightly so they are well coated.
- Scoop some of the salad onto each plate and set aside.
- Mix the coriander powder, black pepper, and salt together and coat each side of the tuna steaks.
- Pour olive oil over the tuna steaks on both sides, and 1 teaspoon in the frying pan.
- Heat the frying pan to medium heat, then place one of the steaks down on top of the olive oil. Let cook on each side for no more than 1 minute.
- Repeat for the other steak. FYI, when you remove them from the pan you'll want to coat with olive oil again because the tuna will dry out fast.
- Serve with the tomato salad and enjoy!
Dinner made easy! This trout is cooked in a pouch made of foil paper so the juices & flavor stay put!
Time: 25 mins
Ingredients:
- 2 rainbow trout , cleaned with the head cut off
- 1/2 large ripe tomato
- 4-5 cloves of garlic
- 1 tablespoon olive oil
- Salt & pepper to taste
- 2 sheets of aluminum foil (enough to cover & wrap the fish in
- Juice of 1/2 a lemon
Recipe:
- Lay out the pieces of foil on a counter, drizzle the olive oil across both pieces & sprinkle the salt & pepper.
- Rinse the trout with cold water then squeeze the lemon juice all over & inside.
- Crush the garlic cloves & dice the tomatoes, stuff both pieces of trout.
- Place the trout in the middle of each piece of foil, then wrap the sides over & fold up the two ends so the steam stays locked in.
- Put the fish in a cookie sheet or Pyrex bowl, then place it in a 450 degree oven for 12 mins.
- Open the foil for both pieces of fish, then place the pan back in the oven & let it get crispy for 3-5 mins.
- Served with my basmati tamarind rice - search the blog for this recipe!
Super food = super delicious! I'm trying to find ways to replace meat with something "meaty" that will keep me fuller, longer. Butternut squash is perfect for this! Toppings can be substituted for whatever you have on hand, the possibilities are endless.
Time: 30
Ingredients:
- 1 handful chopped kale (or kale salad with cabbage & carrots)
- 1 cup diced butternut squash (I bought mine already diced from Shoprite!)
- 1/2 cup crumbled feta cheese
- 1 tablespoon sliced black olives
- 1 tablespoon sliced pepperoncinis
- 3-4 grape tomatoes
- 2 teaspoons olive oil
- Salt/pepper to taste
Recipe:
- Roast the diced butternut squash with 1 teaspoon of olive oil, salt and pepper on 375 degrees for about 30 mins. Depending on the size of your dices, this could take more or less time.
- While your squash is roasting, you can prepare the rest of the salad. Throw all remaining ingredients (including the remaining teaspoon of olive oil and salt/pepper) into a small/medium basin and toss to combine.
- Once the squash is roasted - let it cool completely so that it doesn't wilt the kale when added to the salad.
Serving suggestion: Put the salad mixture on your plate or bowl first, then top with the cooled squash. Enjoy!
Too busy to make lunch? Here's a 20 min meal that you can make the night before! It's healthy, delicious - and fast! This also works great for dinner or as an appetizer if you cut the lettuce into smaller pieces. Also, you can get creative with your seasonings and toppings!
Time: 20 mins
Ingredients:
- 1 pack ground chicken
- 2 teaspoons salt
- 1 tablespoon black pepper
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 teaspoon ground cinnamon
- 1 tablespoon sour cream (optional)
- 6 leaves of romaine lettuce
Recipe:
- In a medium frying pan, mix the ground chicken and all of the above spices.
- Let simmer until the meat is cooked through - using your pot spoon to break it up into bite-sized pieces.
- Wash the lettuce and lay it out to dry thoroughly on paper towel.
- Once the meat is finished cooking - let it cool to room temperature.
- Fill the lettuce with a few spoons of the meat mixture. You can add shredded cheese if you like.
- Top with sour cream (optional) and enjoy!
Cutting out carbs for the new year? Have no fear, stuffed cabbage is here! You can still enjoy a delicious meal and be full - without feeling guilty after. This recipe (inspired by my aunt!) is easy and delicious and can serve as an appetizer, side dish or a meal by itself.
Time: 40 mins, serves 5
Ingredients:
- 1 pk. ground meat (of choice)
- 1 teaspoon dried thyme
- 1 medium onion- finely chopped
- 2 clove garlic (minced)
- 4-6 tablespoons cooked brown rice (can substitute quinoa or any other grain)
- 1/4 cup marinara sauce
- 10 cabbage leaves
- 3 tablespoons olive oil
- Salt & pepper to taste
- Fresh basil leaves (optional)
Recipe:
- Blanch cabbage leaves in boiling water for about 3 minutes then drain them and set them aside to dry completely.
- Heat 2 tablespoons olive oil in medium sauce pan, then add the package of ground meat, salt and pepper. After meat is no longer pink, add onion, thyme, and cooked rice. Sautée for about 5 minutes.
- Add appropriate amount of ground meat and rice mixture to cabbage leaves (amount depends on the size of the leaf, careful not to over-stuff them) then roll them closed.
- Spread 2-4 tablespoons of marinara sauce on the bottom of a 13x9" Pyrex container, then add stuffed cabbage rolls, the sealed side facing down in the pan.
- Add the remaining red sauce on top of stuffed cabbages - garnish with fresh basil leaves if desired.
- Bake at 375 degrees for 10-15 minutes.
- Enjoy!
Tip: if you are allergic to tomatoes or don't like them, you can always enjoy a crispy no-bake version without the sauce! Still delicious.
Simple Steamed Salmon recipe is now posted! I'm trying to eat more fish and veggies this year - any dish loaded with flavor helps keep me on track!
Time: 30 mins
Ingredients:
- 4 salmon fillets
- 1 bunch fresh dill
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons olive oil
- 4 teaspoons lemon juice
- 4 square pieces of foil - large enough to cover each salmon piece
Recipe:
- Lay out the foil pieces flat - drizzle 1/2 teaspoon olive oil in the middle of each.
- Place 1 salmon fillet in the center of each piece of foil.
- Pour 1/2 teaspoon lemon juice on each fillet.
- Sprinkle the salmon fillets with 1/2 teaspoon salt and black pepper, then place fresh dill leaves on each.
- Fold the foil over on all ends so the salmon is completely covered. This way, it'll steam and cook evenly.
- Place it in a 350 degree oven for 15 mins or until cooked through.
I enjoyed this with a side of sliced mushrooms sautéed with olive oil & thyme leaves and green beans roasted in garlic salt for 10 mins on 425.
Trying to stay fit this holiday season? Me too. Fish too bland for your liking? I hear ya!
This salmon dish is a life changer - the skin is so crispy, the flesh is meaty and full of flavor - and the rice is spiced to perfection! You'll forget you're on a diet!
Time: 1 hour
Ingredients:
Salmon:
- 1 salmon fillet - with the skin on
- 1 tablespoon fresh dill
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- salt/pepper to taste
Rice:
- 1 cup basmati rice boiled in 1 teaspoon salt
- 1/2 pack Goya Sazon
- 2 - 3 tamarind pods, de-shelled and broken into individual seeds
- 1 tablespoon butter (you can sub with olive oil)
- 1 teaspoon ground cumin
Recipe:
- Preheat pan or griddle to high heat - or 400 degrees, pour olive oil to coat the bottom
- Season salmon with lemon juice, fresh dill, salt, and pepper (I let mine marinate over night in a freezer bag in the fridge - then took it out and let sit 15 mins until it was at room temperature)
- Place salmon on the pan or griddle, skin-side down - leave it there for about 3-4 mins until the skin is crispy
- Flip salmon over so the top cooks through (about 4-5 mins depending on thickness of the fillet)
- While the salmon is cooking, heat a frying pan with the butter (or olive oil) and let tamarind seeds sautée for about 2-3 mins
- Add cooked rice, sprinkle Sazon, ground cumin, salt and pepper
- Let rice fry for just 3-4 mins, turning so the Sazon coats most grains
- Serve rice and salmon on a plate & enjoy!
Vegan. Healthy. Chocolate. Cravings. Try my No-Bake Coconut Chocolate Chip Cookie Dough Bites!
These are sooo delicious and a healthier way to snack! They look/taste just like cookie dough! I experimented with a bunch of ways to do raw cookie dough bites and I think this is my fave variation.
Time: 15 - 20 mins
Ingredients:
- 1 cup old fashioned oats
- 1/4 cup rice flour
- 2 tbsp melted honey
- 1 tbsp water
- 1/4 cup shredded coconut flakes
- 1/4 teaspoon vanilla extract
- Ground cinnamon to taste
- Pinch of sea salt
Recipe:
- Pulse oats & flour in a food processor until oats are ground
- In a medium bowl, combine flour mixture, melted honey, water, shredded coconut, salt, cinnamon & vanilla
- Mix until dough forms
- Roll mixture into 1" balls
- Press chocolate chips in
- Sprinkle sea salt (optional)
- Enjoy!
