Fregula with Clams and Tomatoes
Posted: August 12, 2012 Filed under: recipes, Uncategorized | Tags: Clam, easy, fast, Healthy, Low Fat, Pasta, Tomato 2 CommentsLove this! This is my 2nd time making. I use Rustichella d`Abruzzo brand of fregula. MY changes are to steam the clams in a mix of wine and water, 8 cloves garlic + 1 whole onion, add a zucchini and cook the tomatoes and zucchini with the onion/garlic, 2 cups fregula, 36 clams, 2 bottles clam juice (if needed, I did the 1st time, did not the 2nd,). Also added some basil since I have it growing. Try it!
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Fresh Fava Bean – Arugula Pesto/Spread
Posted: June 17, 2012 Filed under: recipes, Uncategorized | Tags: appetizer idea, Arugula, fava beans, futzy, Healthy, make ahead, pesto, Vegan 4 CommentsJust prepping some fava beans today. Since I started prepping, might as well make the whole thing. So I bought a pound of fava beans because they are in their brief season and decided, why not. The thing is that they are some work to get ready. Since I have nothing better to do here`s a prep of favas and the subequent pesto or spread I made with them. I added some arugula and this would be good on pasta, or stir in a spoonful to your side of rice, or just use as a spread on some crostini. As an added bonus, my extra effort made my Fitbit tell me `YOU ROCK` as I started to actually make the pesto. Make this and you can too ROCK.
Roasted Wild Ramps and Asparagus with Salmon and Wasabi Edamame Rice
Posted: May 1, 2012 Filed under: recipes | Tags: asparagus, dairy-free, easy, edamame, gluten free, Healthy, Roasting, Salmon, wasabi, wild ramps 6 CommentsI suppose this could be 3 separate posts, but I am too lazy for that, and made it all together, so 1 post it is. Besides, these all go together well.
Ramps are in their brief season, so I grabbed some and decided to roast them. I still have another half bunch that I will possibly make a pesto with.
This is all an impossibly simple dinner to make and it could be grilled if you have the weather for it. I`m roasting mine. Salmon, just foil-wrapped and roasted. Asparagus, just peel the ends and roast it. The rice, just add some lime, wasabi, and edamame. That`s it.
Ramps are so the best thing ever so get some and try this.
Plating fail – I broke the salmon transferring to the plate. Doh!
Ginger-Garlic Bok Choy with Soba
Posted: April 15, 2012 Filed under: recipes | Tags: Bok Choy, easy, fast, Ginger, Healthy, Soba Noodles, Stir Fry Leave a commentThis final pic is a total fail, but I had a head of bok choy on hand and needed to make room in the freezer so took advantage of using some frozen mixed veg and edamame and mixed it with some soba. I really have issues with cooking my soba noodle so that they don`t clump. You could just do the bok choy and skip the rest of the veg and soba and it would be good with fish I think.
This is super fast and simple and healthy and that`s about all I have to say other than we finally cleaned up last years balcony plants to make way for replanting this year`s balcony garden. It was also pretty dirty out there and now it`s fresh and clean.
Salmon Burgers with Wasabi Avocado Mayo
Posted: April 9, 2012 Filed under: recipes | Tags: Avocado, easy, Economical, gluten free, Healthy, low calorie, pantry staple, Salmon, wasabi 1 CommentI’m doing this whole post via iphone so am keeping it short
This is a pretty easy and healthy thing to make. I suppose you could bake the salmon cakes, but I’m out of non stick foil so I did in the pan. While the is easy and fast, to get a nice golden crust on the salmon, you want to give yourself a good half hour to cook them. With the wasabi-avocado mayo, they are like salmon sushi burgers, but cooked.
I skip a bread binder to keep it gluten free and cal count lower, if you skip putting it on bread product, it is totes gluten free. I used the bread product because I like it.
Roasted Aparagus and Egg Sandwiches
Posted: April 2, 2012 Filed under: recipes | Tags: asparagus, dairy-free, easy, egg, fast, Healthy, make ahead, peached, pesto, Sandwiches 1 CommentI saw these asparagus -egg sandwiches on thekitchn.com a few weeks back and they seemed like a good idea, I`m too lazy to find the link, but this is my version. I thought of adding roasted mushrooms to the mix, but had just put the asparagus in the oven, so I skipped it. I`ll try it next time.
This is pretty fast and simple and would be a good use of leftover asparagus, but I usually don`t have leftover asparagus – it gets eaten as it is cooked. Peel the lower stalks on the asparagus, it makes a difference and who wants a stringy sandwich, then again, I don`t understand why people would ever want stringy asparagus, gross. I had some basil-spinach pesto in the fridge that I made the other day, it`s a good addition.
Roasted Cauliflower Mash + Roasted Asparagus and Shiitake Mushrooms + Poached Eggs
Posted: March 25, 2012 Filed under: recipes | Tags: asparagus, cauliflower, easy, Eggs, Garlic, Healthy, low-carb, shiitake mushrooms, yogurt 1 CommentI am super sore from the gym having upped my working out-age to 5 days a week. Today was a 2.5 hour session. With that I am making something with less carb than I normally consume, not that I am giving up carbs anytime soon. Really I had 2 huge heads of cauliflower in the fridge and needed to make some room, so I decided to sub a cauliflower purée for polenta. I roasted some mushrooms and asparagus and topped with poached egg for some color and protein and voilà, another easy dinner. Oh and I didn`t do an On Deck because I was too busy at work.
Cumin Scented Chickpea-Bulgar-Quinoa Salad
Posted: March 22, 2012 Filed under: recipes | Tags: Avocado, Bulgur, Cherry tomato, Chickpeas, cucumber, cumin, easy, Healthy, make ahead, Quinoa, red pepper, summer salad, Vegan 1 CommentI have a confession to make, I didn`t technically make this, I conceptualized it, finished it, and seasoned it, but I did not make it. The husband did, under my direction, but he did. He came home to watch the March Madness and I went to the gym. When I got home from work, I took everything out and said cook this, chop all this and stick it in a big bowl. He looked a bit confused, but I think he was just trying to get out of the cooking. He did not succeed.
If you looked at my On Deck this week, you saw that I bought a bulgur wheat-quinoa blend. Since it was warm, I thought it would make for a nice salad with the red pepper, cucumber, and tomatoes I had on hand. It also leaves me with leftovers and I need something to bring to work for lunch tomorrow – this is it. It`s fast, easy, super healthy, and perfect for a warm day. It`s also vegan and can be made gluten-free if you skip the bulgur and go with all quinoa. This will go on rotation.
Tofu Banh Mi – Part 2
Posted: March 13, 2012 Filed under: recipes | Tags: banh mi, carrot, cucumber, daikon, easy, Healthy, Jalapeño, make ahead, sandwhiches, Tofu, vegan possible, vegetarian 2 CommentsI could not decide whether to make this tonight or do avocado sandwiches. I decided on this, my tofu had marinated 2 days and was quite tasty uncooked, so banh mi it was.
Other than the recipes for the pickled daikon and carrots, and the tofu marinade, this is all pretty simple. Just bake the tofu and assemble with some cucumber, sriracha-mayo, jalapenos, and cilantro. I suppose you could leave off the mayo and call it vegan.
So I bake the tofu here, yes bake it. I find that baking tofu makes it firm up nicer and, obviously, it does not require oil. This is perfect for a warm spring night, or whenever.
Polenta with Yellow Squash, Broccoli Rabe and Roasted Tomatoes
Posted: March 7, 2012 Filed under: recipes | Tags: Broccoli Rabe, easy, Garlic, gluten free, Healthy, polenta, roasted veg, Summer Squash, Tomato, vegetarian 6 CommentsThis is another super simple. It takes 5 minutes to prep – 10 if you chop slow. Stick it in the oven and roast and you are done. I make a lot of polenta since it is super adaptable, speedy and gluten-free. Here is another version. Like always, I roasted the veg. With a Simple salad, you are good to go with a ton of veg.
Fresh Force 