Leftovers usually don't get eaten in our house, and I very rarely have anything I can do with them; but reminiscing of our honeymoon, and our trip to a Island-Style cafe in FL with my best friend recently, I thought, boy would it be nice to make the hubby some Loco Moco since he loves it so much! Last night we grilled Bison burgers, and I just so happened to have one leftover. Plus I had a container of leftover Eat-Clean Chicken Ala King with a nice brown gravy! So I cooked an egg, reheated the brown rice and burger in the micro, and re-constituted the Chicken Ala King gravy in a pan with some vegetable stock!!
Put the rice in the bottom of the bowl, topped by the burger, add the gravy and top with the egg, and BAM! We had Loco Moco, and a happy hubby! (And it was low-fat, healthy and full of protien!)
6.26.2011
6.23.2011
Spanish Pork!
So I took a break, I needed a break. I found a job, which I love... I took a break from school, from life. But now, I'm back and I'm feeling good. AND I'm cooking again! Hold on to your hats, folks, we've got new tastey recipes and a whole new leash on life!
I made dinner last night for me and hubs, and oh lordy was it tastey. I adapted it from a Clean Eating magazine recipe, and it was the best thing I've had in a long time!
INGREDIENTS:
2 organic redskin potatoes, cut into cubes
1 organic zucchini, sliced into 1/2-inch rounds
1 medium onion, diced
3 tsp grapeseed oil, divided
3 cloves garlic, mashed and chopped
1 lb extra-lean ground pork (You can sub veggie crumbles or ground turkey)
1 tbsp paprika
1/2 tsp garlic salt
1 red bell pepper, diced
1 medium tomato, chopped
Juice 1/2 lemon
1/2 tsp dried sage
1/2 tsp dried thyme
Sea salt and fresh ground black pepper, to taste
Goat Cheese Crumbles for garnish
INSTRUCTIONS:
Fill a medium pot 3/4 with water and bring to a boil. Add sea salt and potatoes, cover, reduce heat to medium and cook for approx. 10 minutes. Check potatoes with a fork to make sure they’re tender, then remove from heat and drain.
Meanwhile, while potatoes are cookin' - sauté zucchini and onion in 1 1/2 tsp grapeseed oil over medium heat for 3 minutes. Add garlic and cook for another 3-4 minutes, stirring to keep the garlic from burning. Stir in pork(or other meat), garlic salt and paprika. Cook for approx. 10 more minutes, making sure that all ingredients are cooked through, especially the meat. Reduce heat and stir in bell pepper, tomatoes and lemon juice. Cook for another 5 minutes, then turn off heat and cover with lid to keep warm while finishing potatoes.
Gently toss potatoes with remaining 1 1/2 tsp oil. Add sage and thyme and season with salt and black pepper. Place about 1/2 cup potatoes alongside quarter of pork mixture on each plate, then crumble goat cheese over top before serving. The cheese melts into a gooey tastey delicious meal!
Thanks Clean Eating Mag for the baseline and inspiration for this recipe!
I made dinner last night for me and hubs, and oh lordy was it tastey. I adapted it from a Clean Eating magazine recipe, and it was the best thing I've had in a long time!
INGREDIENTS:
2 organic redskin potatoes, cut into cubes
1 organic zucchini, sliced into 1/2-inch rounds
1 medium onion, diced
3 tsp grapeseed oil, divided
3 cloves garlic, mashed and chopped
1 lb extra-lean ground pork (You can sub veggie crumbles or ground turkey)
1 tbsp paprika
1/2 tsp garlic salt
1 red bell pepper, diced
1 medium tomato, chopped
Juice 1/2 lemon
1/2 tsp dried sage
1/2 tsp dried thyme
Sea salt and fresh ground black pepper, to taste
Goat Cheese Crumbles for garnish
INSTRUCTIONS:
Fill a medium pot 3/4 with water and bring to a boil. Add sea salt and potatoes, cover, reduce heat to medium and cook for approx. 10 minutes. Check potatoes with a fork to make sure they’re tender, then remove from heat and drain.
Meanwhile, while potatoes are cookin' - sauté zucchini and onion in 1 1/2 tsp grapeseed oil over medium heat for 3 minutes. Add garlic and cook for another 3-4 minutes, stirring to keep the garlic from burning. Stir in pork(or other meat), garlic salt and paprika. Cook for approx. 10 more minutes, making sure that all ingredients are cooked through, especially the meat. Reduce heat and stir in bell pepper, tomatoes and lemon juice. Cook for another 5 minutes, then turn off heat and cover with lid to keep warm while finishing potatoes.
Gently toss potatoes with remaining 1 1/2 tsp oil. Add sage and thyme and season with salt and black pepper. Place about 1/2 cup potatoes alongside quarter of pork mixture on each plate, then crumble goat cheese over top before serving. The cheese melts into a gooey tastey delicious meal!
Thanks Clean Eating Mag for the baseline and inspiration for this recipe!
6.20.2011
My Moroccan Chicken with Lentils
I decided to try something different, and found a recipe for Moroccan chicken and gave it a go. This is from the Eat-Clean Diet Cookbook, and I changed some of the recipe to my own desires.
Honestly, I hate dealing with dried beans, and really don't have the time or patience for it. So what if I save $2 by buying them, the $2 is worth my patience.
INGREDIENTS:
3 tsp sea salt, divided
1 can organic lentils
4 TBSP olive oil, divided
1/4 cup Red Wine Vinegar
3 TBSP ground cumin, divided
2 TBSP chili powder
3 garlic cloves, smashed and minced, divided
1 large onion, peeled and diced
1 LBS skinless, boneless chicken breast, thinly sliced
1/4 tsp cinnamon
1/2 cup chopped fresh parsley
DIRECTIONS
I put 2 TBSP of olive oil in a skillet with onions and one garlic clove, and cook until slightly brown over medium-high heat. Once this was browned, I added the chicken and remaining 2 TBSP of olive oil. Cook the chicken through. While the chicken is cooking, drain lentils and add to separate pan with vinegar, the other two garlic cloves and cumin. Cook these down to a nice simmer. Then add the remaining spices to the chicken skillet, and coat well. Once cooked through and everything is ready, plate with lentils on the plate, then put chicken on top drizzling a little of the lentil sauce on the chicken. Garnish with your chopped parsley! This dinner takes less than 30 minutes to prepare and cook, so it is really great for a weeknight!
Honestly, I hate dealing with dried beans, and really don't have the time or patience for it. So what if I save $2 by buying them, the $2 is worth my patience.
INGREDIENTS:
3 tsp sea salt, divided
1 can organic lentils
4 TBSP olive oil, divided
1/4 cup Red Wine Vinegar
3 TBSP ground cumin, divided
2 TBSP chili powder
3 garlic cloves, smashed and minced, divided
1 large onion, peeled and diced
1 LBS skinless, boneless chicken breast, thinly sliced
1/4 tsp cinnamon
1/2 cup chopped fresh parsley
DIRECTIONS
I put 2 TBSP of olive oil in a skillet with onions and one garlic clove, and cook until slightly brown over medium-high heat. Once this was browned, I added the chicken and remaining 2 TBSP of olive oil. Cook the chicken through. While the chicken is cooking, drain lentils and add to separate pan with vinegar, the other two garlic cloves and cumin. Cook these down to a nice simmer. Then add the remaining spices to the chicken skillet, and coat well. Once cooked through and everything is ready, plate with lentils on the plate, then put chicken on top drizzling a little of the lentil sauce on the chicken. Garnish with your chopped parsley! This dinner takes less than 30 minutes to prepare and cook, so it is really great for a weeknight!
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