Monday, September 29, 2014

So true!


Parmegiano reggiano! :)


Chicken Stir-Fry With Pineapple & Peppers


Here is an easy way to have a nice low-fat and protein filled dinner, loaded with plenty of flavor. The ginger adds a nice kick. 

Ingredients:
1 pound boneless, skinless chicken breast, cut into one inch pieces
2 tablespoons Sesame or Olive Oil
1/4 cup low sodium soy sauce
2 tablespoons white wine vinegar 
1 bunch of scallions, diced 
1 half white onion, diced 
2-3 garlic cloves, minced or crushed
2 tablespoons mirin (sweetened Asian wine)
1 knob of grated fresh ginger root 
1 tablespoon cornstarch
2 cups red & green bell peppers, sliced or cubed
A handful of snow peas, trimmed 
1 cup chunks of fresh (or canned) pineapple 

Directions: 

1. Combine soy sauce, wine vinegar, mirin, ginger, garlic and cornstarch into a medium sized bowl; stir or whisk well. 

2. Heat oil in a large iron skillet or pan, and stir-fry the chicken until it is brown and cooked through, approximately 6 minutes. Remove the chicken from the pan and put aside on a platter. Add onions, scallions, peppers and pineapple to the pan and heat through, stirring occasionally. Pour in the sauce and stir until the ingredients are coated and the sauce has thickened. Return the chicken to the pan, get it nice and hot....e voila! You have a delicious meal. Serve with steamed white or brown rice. 

Sunday, September 28, 2014

Avocado Caprese


Beef Carpaccio


When dining out, a beef carpaccio always hits the spot. Restaurants of course all have their own versions...this was a nice one from last night. 


Saturday, September 27, 2014

Kale Edamame Salad


Even for those who think they don't care for Kale must try this Kale Salad recipe, it will knock your socks off. 

Ingredients:

1 head Kale, leaves torn off
1 large handful Cilantro, chopped 
1 large handful Basil, chopped
1 large handful Parsley, chopped 
2-3 Lemons, juiced 
1 clove garlic pressed or grated
2 handfuls cooked edamame beans
2 tablespoons Garbanzo Beans (optional)
2 tablespoons Olive Oil
2 tablespoons Pumpkin Seeds (optional)
2-3 tablespoons Brags Amino Acid or low Sodium Soy Sauce
Fresh ground pepper 

Directions:

Tear the leaves off the stalks of one bunch of Kale. Then grab a handful of the leaves and roll them up, and then slice the kale into nice thin strips. I think the thinner the better. 

Chop all the fresh herbs and mix together into a bowl with the nice pile of sliced Kale. 

In a small bowl juice the lemons, then add the olive oil, soy sauce and garlic and whisk it all up. Toss the kale in the dressing for a minute or two and let  it all get nice and coated. Feel free to add more dressing if it needs it. 

I sometimes like to add goat cheese or Parmesan on top at the very end. Either way it is scrumptious. 

Serve and enjoy!