Gather all ingredients and equipment.
Combine all ingredients in a blender and blend on high speed until smooth. Adjust seasoning if necessary and serve.
Recipe Tag: Health meets Food
Tacos with Shrimp (or Fish) and Mango Salsa
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.
One Pot Bean Chili (Rainbow Chili)
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.
White Bean Shakshuka – Virtual
Gather all ingredients and equipment.
Select a large and deep saute pan with a lid; set the lid aside for later.
Place the pan over medium-high heat.
Add the oil and swirl to coat the pan.
When the oil is hot, add the onion and bell pepper to the pan.
Cook until the vegetables are soft and browned about 7 to10 minutes. Stir occasionally.
Add the minced garlic, tomatoes, smoked paprika, cumin, coriander, red pepper flakes, salt, and pepper and bring to a simmer.
Add the white beans to the skillet and stir.
Let the sauce simmer for 5 to 7 minutes, or until the sauce has slightly thickened.Stir occasionally.
While the sauce is simmering, prepare the garnishes – crumble the feta and chop the herbs.
Toast the bread until lightly browned either in a toaster, under a broiler, or on a grill.
When the toast is done, rub both sides with the garlic halves to make a quick and easy garlic bread for dipping.
Make 2 wells in the sauce with the back of a spoon.
Crack an egg into each well.
Cover the pan with lid and cook 2 to 3 minutes for runny egg yolks or until eggs are set to taste.
When eggs are cooked to desired doneness, top with feta and fresh herbs.
Serve with two baguette slices per serving.
Chimichurri Shrimp with Grilled Vegetables and Couscous – Virtual
Place the water in a medium pan over high heat.
Add the couscous and reduce heat to a simmer.
Cover and cook for about 10 minutes until the water is absorbed.
Remove from heat and let stand, covered, for 2 – 3 minutes. Fluff gently with a fork.
Fill a small pan with water and soak wooden grill skewers for 20 minutes, or use metal skewers.
Preheat a grill to medium-high heat.
Toss the shrimp with the chimichurri and marinate for 5 minutes.
Using the skewers, pierce the shrimp through the middle. Make sure the shrimp are not touching each other to ensure even cooking.
Grill the shrimp until they turn pink and are fully opaque in the center, but do not turn rubbery (2- 3 minutes on each side).
Remove the shrimp from the grill once fully cooked, and set aside (keeping warm).
Trim the woody ends off of the asparagus.
Place the asparagus in a bowl with the onions and peppers and add the olive oil, salt, and pepper.
Toss well to coat the vegetables.
Grill the vegetables until they soften and develop grill marks, about 5 minutes on each side.
When vegetables are done, remove from the grill and allow to cool slightly.
Serve the couscous topped with the grilled shrimp and vegetables and top with the Chimichurri Sauce.
Spicy Smothered Cabbage – HmF
Gather all ingredients and equipment.
Heat oil in a deep heavy bottomed pan over medium heat. Add the onion and sliced ham and sauté for 5-7 minutes or until the onions become slightly translucent (see-through).
Add cabbage, red pepper, vinegar, caraway seeds, red pepper flakes, salt, and water.
Cover the pot and cook over medium-low heat, stirring occasionally, for about 30 minutes or until the cabbage is soft and tender.
Roti/Chapati
Gather all ingredients and equipment.
Preheat griddle/flattop/large skillet to medium-high heat or roughly 400° F (200° C). Optional: Preheat a grill to 400° F (200° C) to cook the dough and get a char.
In a medium bowl, combine all ingredients and mix unil a solid dough is formed.
Turn the dough out onto a lightly floured surface and knead for 10 minutes. Use additional flour, as needed, to prevent the dough from sticking to the table.
Place dough in a clean bowl and cover with a warm, damp towel. Rest for 10 minutes.
Separate dough into 10 evenly sized pieces. Roll into balls, cover with a towel, and rest for 5 minutes.
Roll dough out into thin (1/8 inch) circular discs.
Grease your cooking surface lightly with spray oil. If using the grill, spray the dough directly with spray oil.
Place the dough on the griddle/flat top/skillet/grill and allow to cook for 1-2 minutes on each side.
Chickpea Stew
Gather all ingredients and equipment. Preheat oven to 350°F (180°C).
Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, cumin, coriander, paprika, turmeric, garlic powder, and salt.
Cook for 3-5 minutes, until vegetables begin to soften.
Add the garlic and jalapeño and sauté for an additional 1-2 minutes.
Stir in the potatoes, tomatoes, chickpeas, and vegetable stock. Bring to a boil, then reduce heat until stew is at a simmer.
Simmer, uncovered, until stew is desired thickness. Then cover the stew and cook until potatoes are tender (about 20-25 minutes total of simmering).
While the stew is simmering, combine the minced garlic and olive oil in a small bowl. Place the pita on a baking sheet and brush with the garlic oil. Bake for 8-10 minutes, until pita is hot and beginning to crisp. Cut each pita into 6 triangles.
Top the stew with chopped parsley and serve each bowl with 3 pita triangles.
Beef Stroganoff – HmF
Gather all ingredients and equipment.
Heat large saute pan over medium heat with canola oil.
Season the flank steak on both sides with salt and pepper and add the steak to the hot pan. Sear the steak on either side until golden brown, about 3-4 minutes per side.
Remove the steak from the pan after searing and allow to rest for 10 minutes.
While steak is resting, add the onion and mushrooms and sauté the vegetables for 5 – 8 minutes or until the mushrooms and onions start to turn golden brown.
Add the garlic and sauté for an additional 1 -2 minutes. Evenly coat the vegetables by dusting them with the flour and stir well.
Add the red wine and use the wooden spoon to scrape any brown bits from the bottom of the pan. Immediately add the stock, water, and thyme.
Slice steak against the grain and add back to the pan with the vegetables. Bring the liquid to a boil then reduce it to a simmer. Simmer the liquid for 12-15 minutes, until thickened.
While the sauce is simmering, fill a pot with 4 to 6 quarts of water and place on burner to boil.
When the water boils, add the pasta and cook until al dente (per package directions). Strain.
When the sauce is thickened, remove the pan with the sauce from the heat. Add the mustard and yogurt. Stir vigorously so the ingredients become fully incorporated.
Toss noodles into the sauce and serve.
Braised Fruit Crumble
Gather all ingredients and equipment.
In a small skillet, melt the butter. Stir in the brown sugar, cinnamon, nutmeg, ginger, allspice, and vanilla.
Add the sliced fruit and stir until fruit is covered by the butter, sugar and spice blend.
Add the water and wine, then bring the mixture to a simmer over medium low heat.
Leave uncovered and cook until the fruit is fork-tender. If desired, remove the fruit and continue reducing the sauce (or leave the sauce as is).
Crumble 6 cookies on top of the fruit and serve warm. Optional: Warm the cookies in a 350° F (180° C) oven for 5 minutes.