Recipe Tag: Health meets Food

Lemon Shrimp Quinoa Salad – Virtual

Place the shrimp in a bowl with the lemon juice and the lemon zest.

Toss well and set aside (in the refrigerator).

Place the drained chickpeas in a large mixing bowl and set aside.

Place a large skillet over medium high heat.

Add two teaspoons of the olive oil, and when it is hot, add the garlic.

Cook for about one minute, then add the onion.

Cook for about 4 minutes. Stir frequently and adjust the heat so the onions are translucent but still slightly firm.

Add the vegetable stock, water, orange juice, orange zest, quinoa, salt, and pepper.

When the liquid comes to a boil, reduce the heat, cover, and let simmer for 15 minutes.

Remove from the heat and let stand for 5 minutes.

While the quinoa is cooking, place a second large skillet over medium high heat.

Add 1 teaspoon of the olive oil and then the shrimp.

Saute for about 4 minutes on one side and turn the shrimp.

Cook for another 4 minutes and place the shrimp in the bowl with the chickpeas.

Add the remaining liquid from the marinade and the white wine to the pan.

Cook until the wine is reduced to about 2 tablespoons, scraping the bottom of the pan frequently.

Add the liquid to the bowl with the chickpeas and shrimp.

When the quinoa is done cooking and resting, add the quinoa to the bowl with the chickpeas and shrimp.

Chill well.

When the salad is cold, add the cucumber, tomato, dill, and feta cheese.

Fold together gently and serve.

Pecan Brown Sugar Oatmeal with Berries

Gather all ingredients and equipment.

In a small sauce pot over medium-high heat, add oats and toast the oats about 5 minutes or until golden brown, stirring frequently.

Next, remove pot from heat and add almond milk.

Place back over low-medium heat and add salt, sugar, and cinnamon.

Cook for another 5 minutes, stirring frequently, until most of liquid has evaporated.

If oatmeal is too thick, add 1-2 tbsp of additional almond milk.

Top with toasted pecans and fruit and serve.

One Pot Bean Chili (Rainbow Chili) – Virtual

Gather all ingredients and equipment.

Chop onions, carrot, bell pepper, and zucchini.

Place a medium pot over medium heat. Add olive oil. Saute onion, carrot, and bell pepper for 3 minutes.

Add the zucchini, salt, chili powder, cumin, and oregano to pot. Saute for an additional 5 minutes.

Add the canned tomatoes, vegetable stock, corn, and beans. Bring to a simmer.

Simmer for 30 minutes on medium low heat. This will allow the flavors to meld and chili to thicken.

To make tortilla strip garnish: Cut tortillas into ¼ inch by 2 inch strips and place on a parchment lined sheet pan, lightly spray the strips with spray oil, and bake until golden brown.

To serve, top 1 cup chili with 2 Tablespoons of cheese and tortilla strips.

Fish Tacos with Mango and Red Cabbage

Place the cumin, chili powder, oregano, paprika, pepper and 1/8 teaspoon of the salt in a medium bowl.

Mix together until well blended

Add the fish to the bowl and lightly coat each side with the seasoning.

Place the green onion, red bell pepper, mango, red cabbage and vinegar, lime juice, honey, and cilantro into a medium sized bowl.

Gently fold together and set aside.

Place a large skillet over medium high heat,

Add the olive oil and swirl to coat the pan.

When oil is hot, place fish in pan and cook until golden brown on the under-side (about 4 – 5 minutes).

Flip the fish over using a spatula and cook until the second side starts to brown (about 4 – 5 minutes).

Cook the fish until flaky or until reaches and internal temperature of 145°F degrees.

Once cooked, break the fish up in the pan with a spatula.

Place on corn tortillas using tongs and top with mango and purple cabbage mixture.

Pan Seared Chicken Thighs

Gather all ingredients and equipment.

Preheat an oven to 400°F(200°C).

Pat the chicken dry to remove any moisture. Season both sides with salt and pepper.

Place a large pan on the stove over medium-high heat and add the oil. Heat the pan so it’s hot but the oil is not smoking.

Carefully add the chicken to the pan skin side down. The meat should sizzle when you add it. If it doesn’t then the oil is not hot enough and you should remove the chicken from the pan and wait for the oil to heat up more.

Cook the chicken on one side until it is a deep golden brown color. You can flip the chicken when it easily releases from the pan. If the meat is sticking to the pan then it is not ready, do not force it.

Place the pan with the chicken in the oven and cook for an additional 10-12 minutes or until the chicken has reached an internal temperature of 165°F (74°C).

Remove the pan from the oven. Allow the chicken to cool for about 5 minutes, then transfer the chicken from the pan to a plate and serve.

Ratatouille – HmF

Gather all ingredients and equipment.

Toss the eggplant with the salt, place the eggplant in a colander and let drain for 20 minutes.

Meanwhile, place a large pan over medium-high heat and add the olive oil.

Add the red pepper flakes, onion and bell pepper to the pan. Sauté for 4-5 minutes then add the garlic. Sauté for an additional minute.

Add the zucchini and drained eggplant, sauté for 7-8 minutes or until the eggplant and zucchini are tender.

Add the remaining ingredients and continue to cook for 2-3 minutes. Remove from the pan and serve.

Tacos with Shrimp (or Fish) and Mango Salsa – Virtual

Gather all ingredients and equipment.

Make the salsa: Place the mango, red onion, jalapeno, lime juice, cilantro, salt, pepper, and cumin in a blender or food processor and pulse until finely chopped. Set aside in the refrigerator.

Place the peeled and deveined shrimp in a medium bowl and toss with taco seasoning and salt to evenly coat. (If using fish, mix the taco seasoning and salt together in the bowl, then gently dredge the fish in the seasonings until coated.)

Heat a medium saute pan over medium heat. Once hot, add the oil.

For shrimp: add the shrimp to the pan in an even layer and allow to cook for about 2-3 minutes. Turn the shrimp and continue cooking for another 1-2 minutes, until firm and pink.

For white fish: add to the pan and cook for 3-5 minutes. Flip and continue cooking for another 3-5 minutes or until fish reaches an internal temperature of 145°F.

Remove from the pan and set aside.

Toast the tortillas. This can be done in multiple different ways.

One way is to heat a small non-stick pan over medium-high heat and toast the tortillas one at a time until slightly browned around the edges, about 30 seconds – 1 minute per side.

If you have a gas stove, you can use tongs to place tortillas directly over a low flame, turning when brown spots begin to form on the tortillas.

When finished toasting, wrap the tortillas in a cloth napkin or tin foil to keep warm.

Assemble the tacos: Fill each tortilla with 3-4 shrimp, 1 Tbsp salsa and top with lettuce and tomato. Extra salsa can be stored in a container with a lid for about 3 days in the refrigerator.