Lately, we have been having different kinds of rice bowls, stir fry's, and different curry dishes. It adds some variety to dinners, as well as being a great way to use up any extras that might be in the fridge. This dish would also be lovely with red pepper strips, and bean sprouts. Any number of different veggies can work well here.
1/2 lb. beef stir fry strips
2 Tblsp. Avocado oil
1/2 cup broccoli stalks cut into 2 inch matchstick size
1 1/2 cups broccoli florets, cut small
3 cremini mushrooms, sliced
1 large shallot, diced
1 Tblsp. minced ginger
fresh cracked pepper
sliced green onions to garnish
Marinade for beef strips:
3 garlic cloves, sliced
3-4 Tblsp. soy sauce
1 1/2 Tblsp. white vinegar or rice wine vinegar
1 Tblsp. water
5 drops toasted sesame seed oil
juice of 1 tangerine
Ginger Tangerine Sauce:
juice of 1 tangerine
1 1/2 cups beef stock
3 Tblsp. soy sauce
2 Tblsp. ketchup
2 Tblsp. corn starch
Mix together the marinade ingredients and add the beef strips to the marinade, tossing well to coat. Marinate in a lidded container 4-6 hours in the refrigerator. Heat up a dutch oven, or braisier pan on medium heat. Using a slotted spoon to drain the beef from the marinade add to the heated pan discarding the marinade. Saute about 3 min. then transfer to a bowl and set aside.
If necessary add a splash of Avocado oil to the pan and saute the shallot, mushrooms and ginger until fragrant, and the mushrooms are lightly golden. Add the broccoli and stalks to the pan, sauteing 3 min. Add a splash of water and cover turning the heat to a low simmer, 2 minutes then remove the lid and cook until the broccoli is tender.
Mix up the ingredients for the Ginger Tangerine Sauce and set aside.
Add the beef to the pan, and pour in the Ginger Tangerine sauce, stirring/mixing until thickened.
Check for seasonings, pepper and soy sauce adding more if necessary. Serve over basmati rice and garnish with a sprinkling of green onions.
Air Fryer spaghetti squash could not get any easier. We love to have spaghetti squash with Meatballs and Marinara sauce, or under a serving of chili. Spaghetti squash is a nutritious and filling squash any way you decide to serve it.
Cut the stem end off of the spaghetti squash, then place on cut end and cut the squash in half. Scoop out the seeds with a spoon. Drizzle a small amount of Avocado Oil in each squash and spread throughout with you hand. Season with salt and pepper.
Preheat the Air Fryer at 375 degrees for 5 minutes. Open the basket and add a splash of water to the bottom of the fryer - no need to remove the tray.
Place the Spaghetti Squash cut side up into the basket and cook. Depending on the size of you squash cooking time will be anywhere from 23-30 minutes. Carefully remove the cooked squash with tongs and allow to cool a bit before using a fork to scrape out the strands of squash. Serve along side any main dish.
Before I get into this recipe I must show you my newest kitchen addition:
Recently we discovered combining rice and quinoa is a winning combination - textures, flavors, as well as a great protein. I like to make a fairly big batch of this combination to have for a couple of days, whether in a stir fry dish, or mixed in with Greek or Garden chopped salad for lunch it all comes together packed with flavor.
To make the Rice Quinoa is a simple ratio: 1 part Quinoa, 1 part Basmati Rice, to 2 parts liquid. Bring to a good simmer, stir, turn down to minimum lid on and cook for 18 minutes. Here I used 1/2 cup Quinoa, 1/2 cup Basmati rice, well rinsed. Add 2 cups water and serve in a salad or make into a stir fry.
RICE QUINOA LENTIL CURRY BOWL RECIPE:
3 cups cooked rice quinoa blend
14 oz. can diced tomatoes
1 cup baby spinach
3 mushrooms, roughly chopped
1/2 cup canned, rinsed green lentils
3 Tblsp. all natural Avocado oil
1 small shallot, diced
2 garlic cloves, minced
1 rounded tsp. Madras Curry Powder
1 Tblsp. minced ginger
salt to taste
Yogurt - optional
Minced cilantro - optional
Heat up a good sized pan/braiser with Avocado oil on low heat. Add in the diced shallot and garlic sauteing until fragrant. Then add in the mushrooms and saute until lightly golden about 3 minutes or so. To this add the spinach, ginger and tomatoes with juice. Season with salt, then add in the curry powder. Mix well and let simmer on low for 5 minutes.
Next add in the Quinoa Rice blend and lentils, stirring to combine. Heat through stirring for 5 more minutes. Adjust seasonings, and serve with cilantro and a dollop of yogurt.
This is a recipe that happened as a result of a happy accident. We love a simple Saffron Rice with any kind of seafood or simple chicken dish. So having made the Saffron rice the night before, there were some leftovers the next day.
I decided to reheat the rice in a pan with a bit of butter, and threw in a couple of eggs to scramble in the rice. Next, I added a few dollops of salsa. Unbelievable, and out of this world flavor. Who knew Saffron could work so well with a bit of salsa? It was heaven.
Now a word about Saffron. It is considered the most expensive spice in the world, and rightly so given how it is grown and harvested. That said, the quality of Saffron will vary depending on the region it is grown. My two favorites are Persian Saffron, and Indian Saffron. It is worth every penny finding quality Saffron and it certainly makes a huge difference in depth of flavor.
In terms of rice - Basmati Rice is my personal favorite. In this recipe I did something a little bit different. To a 3/4 cup measuring cup, add 1/4 par boiled whole brown rice, then top up with regular Basmati rice. Give a good rinse, and allow to dry in the colander.
If you have Basmati rice alone that will work no problem without the added par boiled brown rice.
Also, in this recipe, I infused oil with garlic and onion first, then removed the garlic and onion to let the Saffron shine, with a hint of the garlic and onion. Saffron in this dish comes first and foremost!
This is a dish we could eat for Breakfast, Lunch or Dinner, in fact it is going to be our dinner tonite served with a garden salad loaded with veggies. This served 2 for dinner with enough leftover Saffron rice for my breakfast tomorrow...happy days!
Saffron Rice Recipe:
2 Tblsp. Avocado Oil
1/4 onion, any kind, roughly chopped
2 large garlic cloves cut in half
3/4 cup Basmati Rice (1/4 of it being par boiled brown rice) (make sure to rinse and drain well in a colander and allow to dry - let sit a good hour or so)
good pinch of Saffron - here we used Persian
1 cup chicken stock, plus 1/2 cup water
salt and fresh cracked pepper
Heat the Avocado oil on low heat. Add in the onion and garlic, saute for 5 min. until lightly golden, then remove with a slotted spoon and discard. Add the rice, and Saffron to the oil and stir for 1-2 minutes until there is a slight roasting smell. Pour in the chicken stock and water stirring well, season with salt and pepper.
Bring to a good simmer, then lid on turn down to minimum and simmer 15 minutes or until all the liquid is absorbed.
Saffron Rice Breakfast Bowl:
1 Tblsp. butter
2 rounded 3/4 cups of Saffron rice
4 eggs lightly whisked with a fork
salt and pepper to taste
Salsa - we used a good quality jarred salsa
Heat up a frying pan with the butter on low heat. Whisk the eggs with a fork and season with salt and pepper and set aside. Add the rice to the pan and saute for 3-4 minutes until heated. Pour in the eggs through out and keep sauteing until the eggs are cooked through. Plate and serve with dollops of your favorite salsa. Enjoy!
This lovely salad dressing is easy to prepare for any fresh garden salad, macaroni salad, and of course Greek salad as well. The amounts here will give you enough salad dressing for a couple of days, but if feeding a crowd definitely double the recipe.
5 Tblsp. Organic Extra Virgin Olive Oil
2 Tblsp. white vinegar
3-4 Tblsp. grated Feta cheese
1 tsp. dried basil, dried Greek oregano
1/2 tsp. garlic powder
fresh cracked pepper, 1/2 tsp. salt
Put all of the ingredients into a jar/or other container and shake well. I like to make this dressing in the morning to allow the flavors to really incorporate. A good Extra Virgin Olive Oil works best.
Air Fryer chicken wings take everyday chicken wings to a whole new level. Quick and easy with a simple marinade of your choice you can not go wrong!
The method used here is a bit different to other chicken air fryer recipes, so will begin with the simple marinade we used.
25 chicken wings/drumetts
in a bowl whisk the following ingredients:
1 tsp. Hot Sauce - we use Cholula
1 1/2 tsp. ketchup
1 tsp. white vinegar
4 Tblsp. Gluten Free Soy Sauce
1 large roughly chopped garlic clove
3 Tblsp. water
Add chicken wings to a zip lock bag and pour in the marinade. Allow to marinate in the fridge for 7 hours. Remove from the fridge 40 minutes before cooking in the air fryer.
Remove the bottom tray from the air fryer, then preheat the air fryer at 380 degrees for 5 minutes. Carefully replace the tray into the air fryer, and lightly brush on grape seed or avocado oil. Using tongs, place the chicken wings into the basket evenly spaced. It is ok if they are close together.
Set the air fryer for 28 minutes. Every 10 minutes, using tongs, carefully turn over the chicken wings. Serve with any side dishes.
Here is the method we used to cook smokies in the Air Fryer ... it could not be easier. These are an all natural gluten free smoked sausage that we normally do on the BBQ, but we have discovered they taste even better being cooked in an Air Fryer. No oil is required, for four smokies, preheat your Air Fryer at 400 degrees for 5 minutes.
Once preheated, place your sausages into the basket with space between each smokie. Set the Air Frier for 9 minutes and turn the smokies over half way through cooking. Serve with any side dishes or use as a hot dog style smokie.
This soup most definitely exceeded our expectations. Huge huge flavor in this simple soup whether served for lunch or dinner. Now if you like your soup on the "spicy hot" side add extra fresh cracked pepper and Thai Red Curry Paste. This can certainly be made vegetarian/vegan using Vegetable stock omitting chicken and adding in seared Tempeh would be a nice addition.
3/4 lb. skinless boneless chicken breast or chicken tenders cut into small pieces 1/2 inch or so, season with salt and fresh cracked pepper.
2 Tblsp. Extra Virgin Olive Oil
1 large minced garlic clove
1 finely sliced shallot
1 cup finely shredded cabbage (use a knife to finely shred)
1 cup finely sliced fresh spinach, sliced lengthwise
1 grated carrot - box grate using the large grate
2 green onions sliced diagonally
1/2-2/3 cup roughly chopped cilantro including stems
1 rounded tsp. Thai Red Curry Paste
3 Tblsp. smooth peanut butter
2 Tblsp. fresh finely minced or grated ginger
4 cups chicken broth
2 Tblsp. white vinegar or Rice Vinegar
2-3 Tblsp. Gluten free Tamari or Gluten free Soy Sauce - gauge by your own taste
3 squares Lotus Gluten Free Ramen Noodles (cook separately as per directions)
Heat up a dutch oven on low/medium heat. Add the chicken, the garlic and shallot sauteing until fragrant and chicken is cooked (do not overcook). Remove the chicken to a plate and set aside. Don't worry if your chicken is still pink, it will cook in the hot soup. Then add in the ginger, peanut butter, and Thai curry paste. Mix/Stir in the pot and heat just until melted through. Pour in the Chicken stock, Soy Sauce and vinegar whisking well, then add in the cabbage, spinach, and grated carrot. Bring a pot of salted water to boil for the Ramen Noodles and cook as per directions timing with the soup. Cook the soup/veggies on low simmer for 12 minutes, then add in the cooked chicken, green onions and cilantro at the end just before serving.
Once the Ramen Noodles are cooked, drain. Add the noodles to your bowl and ladle in the hot soup over the noodles.
Tomorrow will be great leftovers!