November 22, 2010
Shrimp N' Sherry
1 lb. of shrimp
1 head of garlic
1/2 cup of dry sherry wine
1 cup of flat leaf parsley
Clean and devein shrimp. Mince garlic (that's one notch smaller than a chop). Lastly, chop up some flat leaf parsley. Sautee garlic in olive oil for about 1.5 minutes on med heat. (Careful not to burn) Add in the shrimp (make sure it's towel dried). Lastly, add in the dry sherry wine after about 30 seconds. Cook for another 1.5 - 2 minutes depending on the size of the shrimp. Add in the parsley. You Are Done!
August 30, 2010
August 9, 2010
4 medium beets
2 fennel bulbs
Salt and Pepper
1.Preheat the oven to 350°. In a large baking dish, toss the beets and fennel with olive oil, salt and pepper. Cook for about 40 minutes, or until tender. You may need to cook it a bit longer, depending on done you want your vegetables, but don’t kill them!
Try it a different way:
Make a brunch salad out of this and toss in some walnuts and a bleu cheese (Cambozola, Gorgonzola, Maytag Blue, Roquefort)
Try it a different way Add an apple and toss some honey.
Try adding herbs like thyme, tarragon
July 25, 2010
Most important, purchase the correct rice. Sushi is usually made with special Japanese white hulled sushi rice. Everyyday supermarket rice or "converted" rice from the supermarket won't come close and will not bind together properly. So do yourself a favor and spring for the sushi rice.
Measure the rice out (2 cups rice, 2 cups of water). Next, wash the rice a few times until the water runs clear when draining. Transfer the rice to your pot or electric rice cooker and add the measured water. Once cooked, add in 1/3 cup of sushi vinegar. If you don't have it, 1/3 cup of rice vinegar, 2 tbs. sugar, and 1 tsp. salt. (sushi vinegar is packaged seasoned with salt and sugar) Place the rice in a non-reactive bowl (non-metal) and let it cool for a few minutes.
Using a sharp knife, cut the fish into 1/4 inch by 1 inch thin slices. (see above) Place over rolled up rice and serve.
Easy as can be!
July 18, 2010
First segment in some time! Very excited to be getting back into the live cooking. Different kitchen, same great food!
This recipe is real quick one. Green Beans with a twist. Check the video to find out what it is!
Catch where I say sardines! I meant to say anchovies.
July 12, 2010
Real quick: Take olive oil (use the pump spray to minimize the amount you use), and brown the prosciutto, for about 2-3 minutes on low-medium heat. Add in halved grape heirloom tomatoes, continue to cook for another couple of minutes. Splash some balsamic vinegar in the pan, and drizzle this over salad. Crack the salt and pepper if you'd like!
Low carb for a late dinner. Simple and sophisticated enough for family and company. Gotta love it.
May 11, 2010
This is where this recipe fits in. I had rugby practice and needed a very simple post workout meal. Just take ground beef (97% lean) and season it salt and pepper. That’s it. Add/substitute other seasonings if you want (garlic powder, soy sauce, etc)
Because it was late, I kept it low carb with a very easy salad. I just threw in what I had and because I keep my fridge full, I have options.
Recipe to come soon.
The trend the past couple of weeks has clearly been color, and lots of it! So today is no different. Not only will you start to taste the difference, but you will start to feel a noticeable difference. My travels exposed me to such a plethora of different cuisines and flavor and the shared traits amongst all of them was the use of fresh, simple ingredients. That's the key: Keep it simple, and not simple as in opening a frozen box of food, or heating up some manufactured meal; but, simple in the ingredients you use.
After a 6am wake up call for the gym and 7pm rugby workout, I ended up eating at 10pm like I normally do. I needed to keep it low carb, low fat, and of course quick. I decided on stir fry (healthy of course). First, I started with a mix of both broccoli slaw and green cabbage. This makes up the base of the meal. From there add whatever you like. I added chopped bell pepper, peanuts, garlic. The options are endless. After about 3 minutes on a very hot pan or wok, you remove the cabbage and heat up soy sauce marinated tofu and chinese 5-spice.
1/2 green cabbage chopped
1 12 oz. bag of mixed slaw
2 tbs. sesame oil (toasted tastes best)
Chinese 5 Spice
Optional ingredients (recipe is great without them)
Because of my travels in Thailand, I use fish sauce when it's appropriate. It's completely optional, so is the protein you use. I opted for tofu because it's quick to prepare and is heated through in about 2 minutes. Obviously chicken, shrimp, steak is going to take longer.
May 5, 2010
Most of us get caught in this predicament: It’s late, so what’s the best thing for me eat? First things first, simple or complex, keep the carbs low. In general, try cutting out starchy and simple carbs after 6pm (fruit, rice, bread, potatoes, pasta, etc); and, make sure to stick to lean protein sources & veggies (low carbs).
Below is a dish that is high in protein, fresh, colorful, and simple. This is an amazing group of words that should describe the food you often prepare. I had some time to whip something up, but let’s be real, I’m not about to flip on the stove at almost 10:30 at night. I decided on grilled chicken over a citrus slaw.
First, I grabbed grilled chicken from the fridge. (QUICK TIP: I had grilled a batch of chicken on Sunday night so I could use during the week in various meals) Next, I took out a bag broccoli slaw from the fridge. I recently discovered this at Trader Joe’s. They sell slaw made of the stems of broccoli, so if you want to mix it up, or don’t like cabbage slaw, this works great! Now this is where you can get creative. Add whatever ingredients you want, within reason of course. I grabbed a cashew, almond, & cranberry mix and some pear. Then I mixed up a citrus vinaigrette. Again, use what you got! I used OJ, lime, orange marmalade, and olive oil. And of course salt and pepper.
Like I said before, keep it fresh, keep it simple. Be creative! Hope this spurs some ideas. Till next time!
May 3, 2010
I eat tuna fish often and it has been a staple in my diet for most of my life. More so now because it has heaps of protein. *One of my favorite meals of all time is still tuna on toast with tomato and glass of chocolate milk to go with it (an odd pairing, but awesome). I needed to change it up a little and was inspired when I backpacked the South of France years ago.
Niçoise salad (French pronunciation is "ni'swaz") The Italians refer to it as insalata nizzarda. It is a specialty of the Côte d'Azur region of France, also most commonly known as the French Riviera (SE corner). It originated in and was named for the city of Nice. By the way, if you have not summered in this part of the world yet, skip your yearly trip to the closest shoreline and head straight here, it's incredible. This is where in fact I had my first Salade Nicoise, and, I should add it was the absolute best one I've had to date.
I need a meal like this more than ever before. With rugby Mondays, Wednesdays, and Saturdays and school on Tuesdays, I need to save time and money. I make it on Sundays and have enough for the week when I'm on the run. If you're on the hunt for a quick healthy lunch, look no further as this powerhouse tuna salad that packs a flavorful punch. No need to travel to France for Nicoise salad! Preparing this salad is easy enough and takes only minutes.
Niçoise Tuna Salad
2 cans of tuna (use albacore)
1/4 small red onion
3 celery stalks
1/3 cup of mayonnaise (low fat)
5-10 Niçoise olives (Kalamata olives work well also)
2 tbs. of dill (fresh is always better!)
Drain the cans of tuna. Chop both the red onion and celery stalks. Combine the first three ingredients with the mayonnaise and dill, and you're all set!
Easiest recipe ever! Mix all the ingredients together and you're all set.