Time is of the essence and sometimes we don’t have enough of it. When I’m short on time I still plan to cook my own foods but just make things easier so that I can quickly whip something up and not spend hours in the kitchen.
I love using spices and recently I found this little gem at Trader’s Joe, but I’m sure you can find something similar at any market. Just make sure to read ingredient list and only buy those with no artificial ingredients.
What to do with it??? So many options. I have used it on ground beef (delicious), on ground turkey and even shredded chicken.
When making it, I don’t measure anything. I just throw a package of meat on the skillet and brown it with this seasoning, I slice and cut up any vegetables I have available and throw those in as well. Cook everything until meat is fully cooked and vegetables and nice and soft.
Here I cooked the beef and used it for stuffing peppers.
Here’s the mix with Kale, onions and peppers.
The possibilities and endless…. 🙂
From time to time I get beets from my local organic club. Trying to figure out what to do with them besides roasting them has been challenging for me. Here I found a recipe online and I gave it a shot. I love soups so it was a nice change in our menu.
3 tablespoons water
1 1/2 cups chopped onion (from 1 medium)-** I did not have onion so I omitted this step.
6 cups chopped cauliflower (from 1 small head)
3 cups chopped peeled red beets (3 medium)
6 cups vegetable broth
2 tablespoons chopped fresh dill-** I used 2 tsp of dry dill.
Heat water in a medium pot over medium-high heat, and add onion; saute until just translucent, about 4 minutes. Stir in cauliflower, beets, and 1 teaspoon salt. Add broth, and bring to a boil. Reduce heat, and simmer until beets and cauliflower are tender, about 20 minutes. Remove from heat, and stir in dill. Let soup cool 10 minutes, then puree in batches until smooth, adding a little water if necessary to thin.
Return soup to pot, and bring to a simmer. Season with salt, and garnish with dill sprigs before serving. Here I put a teaspoon of Greek yogurt to compliment.
Getting our dose of Omega 3s is important and that’s why I try to cook fish at least once a week. Here’s another good simple way from the I Can’t Cook Book.
Slice some lemon wedges and and arrange on baking sheet. Top with thyme sprigs, just like in the picture.
Place the salmon on top and bake. @350 for 20-25 mins or until fish is fully cooked.
I found this great recipe for a fajitas that consisted of sweet potatoes and chicken. However, using the ingredients I already had this new dish of sweet potato and turkey came about…
2 medium sweet potatoes- well scrubbed
4 tbs olive oil
1 medium onion
1 lb of turkey breast (or chicken) cut in 1/2 inch thick pieces
1 tsp ground cumin
1 tsp oregano
4 garlic cloves, chopped
1/2 cup chicken or vegetable broth
– Pierce sweet potatoes with a fork and microwave on high until almost tender when pierced with a knife. Probably about 3-4 minutes. Cool and cut lengthwise into 1/2 inch pieces.
– On a skillet, heat 2 tbs of oil and add peppers, onions and sweet potatoes until golden brown. Transfer mix to a bowl.
– Heat remaining oil and cook turkey and add all spices. Sauté until is browned. Return vegetables to skillet and add garlic and broth. Simmer until liquid is almost evaporated.
Serve as a dish on its own or use as filling for fajitas. Either way it was delicious and a complete meal. Enjoy!!!
This is a great idea for that sweet tooth craving with totally eating processed treats.
-Blend frozen bananas in a high speed blender for a few seconds. Stop and push down the banana from the side of blender and blend again. Continue this until bananas are smooth ice cream consistency.
-Add 1 scoop of vanilla protein powder and blend one last time.
– Next I melted a few pieces of dark chocolate in the microwave and added some water until I got the consistency I wanted to resemble chocolate syrup. I topped my ice cream with sliced almonds.
Is it christmas yet? Because it sure felt like it when I received these from a friend. These are denuded frenched lamb rack, grass fed. It was also his recommendation to cook them with just some seasoning on the stove so I did just that, and they turned out amazing.
Herbs de Provence
Cut the rack into individual chops. Sprinkle all seasoning onto both sides including lemon zest. Cook on skillet with some EVOO for about 3 minutes on each side.
I was lucky to have a friend give us this delicious roast. At first I was a bit hesitant as I like to stay away from Veal, but I was reassured that the farm where this came from was trustworthy so I decided to give this a try.
I have never cooked something like this so I went with something as simple as putting it in the crock pot on top of a layer of onions and carrots. Adding a bit of low sodium organic vegetable broth and the spices in the picture below.
Sprinkle enough of each spice to cover the roast. Try adding salt according to taste. Cook on low for 8 hours.
Here’s a very simple Cole Slaw recipe that’s mayo free. Feel free to add more ingredients like raisins, chia seed or any other topping you would like. I kept it simple with what I had available at home and it still came out great. Clean and crisp salad for summer time!
1 head of cabbage, shredded thin
1 tart or sweet apple, peeled and julienned
1 carrot, julienned
Half a small red onion, sliced thin
3 tablespoons extra virgin olive
1 tablespoon apple cider vinegar, to taste
1-2 teaspoons organic raw agave nectar, to taste
1/2 teaspoon dill
A small pinch of cumin
Sea salt and fresh ground pepper, to taste
Toss the shredded cabbage, apple, carrot, onion into a large bowl and stir to mix. Drizzle with the olive oil- enough to coat, but not too much.
Sprinkle with vinegar, agave nectar, dill, cumin, sea salt and pepper, to taste. Toss to coat.
Test it and add any ingredient according to taste.
Having an empty fridge can help me get creative in the kitchen when looking for a snack. So here’s an idea… Left over baked chicken breast with a tablespoon of sun-dried tomatoes in oil and 2 teaspoons of Tahini.
Mix all in food processor or high-speed blender and you got yourself a tasty dip. I paired mine with green apple chips.
Here’s a quick and healthy recipe I found online for hummus. This is my first attempt and I’m interested in making different variations of hummus so I’ll be posting more as I make them.
1 Can Chickpeas drained and rinsed
2 tbsp Extra Virgin Olive Oil
1 Garlic Cloves
3 tbsp sun-dried tomatoes in oil
2 tbsp parsley
2 tbsp of Lemon Juice
Puree all ingredients in a food processor and blend until smooth.