Tag Archives: cilantro

Gaby Inspired Pan-Roasted Eggplant

Posted in gluten free, side dish, SP friendly, Standard Process Friendly, Uncategorized, vegetarian by

Ingredients

  • 1/4 to 1/3c. olive oil
  • 1.5 lb. baby eggplant (Japanese or Baby variety), sliced in half lenghthwise and diced into 2-3 inch pieces if Japanese and larger variety of eggplant
  • Kosher salt and pepper to taste
  • Vinaigrette-
    • 2 T. lemon joice
    • 1/2 c. olive oil
    • 4 cloves garlic, minced
    • 1/2 c. grated Pecorino (or your favorite hard cheese. I like Spanish Manchego)
    • Kosher salt & pepper to taste
    • 1/2 tsp. red pepper flakes

Process

  1. Make your vinaigrette and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add eggplant and turn often for about 15 minutes. Add more oil if eggplant starts to burn- you want it to caramelize.
  3. Transfer eggplant to a large bowl and toss with (more oil!) about half of the vinaigrette.
  4. Save the rest of the vinaigrette for your salad.
  5. Sprinkle with more Pecorino if desired and serve.

Chicken Tikka Masala

Posted in chicken, main meal, Moni's Favorite, tofu, vegetarian by

I love the robust flavors of indian cuisine but never have time to make the yummy sauces on my own.  I recently discovered wonderful authentic sauces made by Maya Kaimal like Tikka Masala and Vindaloo in the refrigerator section at Sprouts Market.  They are also available at Mothers and other health food stores. They are my new secret weapon to making delicious indian meals in 30 minutes or less.  Sometimes I swap out chicken for tofu to make a vegetarian meal instead. Experiment to see what you like best.

tikka-masala-chickenCHICKEN TIKKA MASALA

Serves 4

Ingredients

2 tablespoons vegetable oil
1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (sometimes I substitute extra firm tofu)
1 red pepper cut into 1 inch dice
1 container of Maya Kaimal Tikka Masala (approx 1 1/2-2 cups)
¼ cup cilantro leaves

Directions

In a medium-sized skillet heat the vegetable oil over medium heat. Add peppers and cook for just 2-3 minutes. Don’t let them get too limp. Remove from pan and place in small dish. Next add the cubed chicken to the skillet and brown lightly on all sides.
Add the cooked peppers to the chicken and then add the Tikka Masala sauce. Cover and simmer for 10-15 minutes over low heat or until chicken is cooked through. If sauce becomes too thick, add water to thin.
Garnish with cilantro and serve with basmati rice or Indian naan or other flatbread.

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Shrimp Gazpacho

Posted in appetizer, brunch, fish, low-carb, main meal, Moni's Favorite, soup by

light and healthy, no-cook meal for a warm summer night.

light and healthy, no-cook meal for a warm summer night.

Shrimp Gazpacho

Ingredients

2 garlic cloves, chopped
2 tablespoons EVOO (extra virgin olive oil)
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2-3/4 pound cooked large shrimp, peeled, deveined
3/4 pound cherry tomatoes diced into 6ths (I used a combination of red and yellow ones and rinse off most of the seeds)
1 red bell pepper, chopped into 1/4-1/2 inch dice
1/2 large cucumber, peeled, seeded, chopped into a 1/4-1/2 inch dice
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves, chopped
1/2-1 large jalapeño chili, minced
1 1/2 cups (12 oz) V-8 spicy tomato juice, chilled
Lemon wedges

Preparation

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Skinny Fiesta Bean Salad

Posted in low-carb, mexican, salad, side dish, vegan, vegetarian by

low-carb and delicious

low-carb and delicious

Skinny Fiesta Bean Salad

 Prep time: 10 minutes   Fridge time: 1-2 hours

Yield: 10-12 servings     Serving size: ½ cup

Ingredients

15 oz. can garbanzo beans, rinsed and drained
15 oz. can black beans, rinsed and drained
15 oz. can yellow sweet corn (optional), drained
½ cucumber, peeled and chopped
1 small pint red cherry tomatoes, sliced into halves
¼ cup green onions, finely sliced (white & green parts)
1 medium avocado, diced
¼ cup finely chopped fresh cilantro

Dressing:

⅓ cup extra virgin olive oil
4 Tbsp lime juice
1 tsp. ground cumin
2-3 cloves minced garlic
pinch crushed red pepper flakes
½ tsp salt

Instructions Continue reading →

Fish Tacos

Posted in bbq, fish, main meal, mexican, Moni's Favorite by

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Fish Tacos inspired by Alton Brown

Total Time: 38 min. Prep: 15 min.  Inactive: 15 min.   Cook: 8 min.

Yield: 4 to 6 servings

Ingredients

3 cloves garlic
1 cup packed cilantro leaves
2 limes, zested
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup tequila
1 pound tilapia fillets
1 tablespoon olive oil
8 mini “street taco size” corn tortillas (or regular size work too)

Toppings:

Crema (recipe follows) or sour cream (if short of time)
Shredded Monterey jack cheese
Chopped tomatoes
Chopped avocado
Shredded red cabbage
Lime wedges

Crema:

1 cup heavy cream
1 tablespoon buttermilk
1 chipotle chile in adobo sauce
1/4 teaspoon kosher salt

Taco Directions:

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Lazy Dog Spicy Thai Chicken Salad

Posted in asian, main meal, salad by

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Lazy Dog’s Spicy Thai Chicken Salad

Yield: 4 servings

Thai Peanut Dressing

2 tablespoons soy sauce
1/4 cup fresh lime juice
1/2 cup granulated sugar
1/2 cup white wine vinegar
1 tablespoon chopped fresh garlic
4 tablespoons sambal chili paste, see cook’s notes
1/4 cup peanut butter, creamy or chunky

Salad

12 ounces cooked chicken breast, shredded (approximately 2 cups)
1 cup Thai Peanut Dressing, see cook’s notes
1 cup shredded carrots
1/2 cup shredded red cabbage
1 cup red bell peppers, cut julienne (1/16-by-1/16-by-3 inches), plus additional for garnish
1/4 cup peanuts, finely chopped
2 cups hothouse cucumber cut into 3/4-inch chunks
1/2 cup chopped cilantro
1/2 cup small mint leaves without steams
8 cups shredded napa cabbage

Cook’s notes: Sambal chili paste is sold in many supermarkets in the Asian specialty section. If the label simply says chili paste or chili paste with garlic, that is fine too. The recipe for the dressing makes enough for 4 to 6 servings. Leftover dressing can be refrigerated for up to 4 days and used to dress salads or grilled poultry or pork. Continue reading →