Showing posts with label Dinner Recipes. Show all posts

Grilled Salmon & Pesto Avocado Cucumber Pasta


Grilled Salmon & Pesto Avocado Cucumber Pasta 



Prep Time: 15 mins 
Cook Time: 20 mins 
Serves: 4

Ingredients: 
Salmon, Grape Tomatoes, Cilantro, 6 Cucumbers, 2 Small Avocados, 4 Tbsp of Vegan Pesto, Black Pepper, Sea Salt, 1 tsp of Minced Garlic, 1/4 cup of Water, 1Tbsp Olive Oil

Instructions:
Spiralize your cucumber and drain the excess water. Sprinkle a pinch of salt onto your cucumber spirals. Place your Cucumber Spirals in a pan for 3 minutes, oil is optional. Set aside. In a blender, food processor or any other blending gadget you have - blend on smoothie mode: your avocados, pesto, garlic, olive oil, water for 1-2 minutes. The consistency will be a creamy, thin sauce. 

In a mixing bowl, mix your cucumber spirals with your avocado pesto sauce. Pour your sauce in slowly as you mix, you want to have an ample amount of sauce but not too much. Now you are ready to plate your meal! In bowl, serve out your desired amount of your pasta, garnish with cilantro leaves, black pepper, salt and halved grape tomatoes. On top of your pasta place your Salmon. 

Don't forget to use my hashtag #WritingForFoodDiary if you recreate this dish and let me know how you like it! 






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Roast Lamb & Pesto Avocado Cucumber Pasta


Roast Lamb & Pesto Avocado Cucumber Pasta 

Prep Time: 15 mins 
Cook Time: 20 mins 
Serves: 4

Ingredients: 
Lamb,Grape Tomatoes, Cilantro 
6 Cucumbers, 2 Small Avocados, 4 Tbsp of Vegan Pesto 
Black Pepper, Sea Salt, 1 tsp of Minced Garlic, 1/4 cup of Water, 1Tbsp Olive Oil

YOU GUYS. 

This dish is so, so, so delicious. You can whip this up in 20 minutes if you have your meat already cooked. I recommend cooking your meats (protein) at the beginning of the week because it is generally the part of the meal that takes the longest. 

Spiralize your cucumber and drain the excess water. Sprinkle a pinch of salt onto your cucumber spirals. Place your Cucumber Spirals in a pan for 3 minutes, oil is optional. Set aside. 

Step 1:
 In a blender, food processor or any other blending gadget you have - blend on smoothie mode: your avocados, pesto, garlic, olive oil, water for 1-2 minutes. The consistency will be a creamy, thin sauce. 
Step 2:
In a mixing bowl, mix your cucumber spirals with your avocado pesto sauce. Pour your sauce in slowly as you mix, you want to have an ample amount of sauce but not too much. 
Step 3:
Now you are ready to plate your meal! In bowl, serve out your desired amount of your pasta, garnish with cilantro leaves, black pepper, salt and halved grape tomatoes. On top of your pasta place your Lamb. 

Step 4:
I served this dish up with Sweet Cornbread Muffins and it was a hit. This meal is perfect for when you want to be healthy-ish but still have some southern comfort with the goodness that is cornbread. 

Don't forget to use my hashtag #ChaiLavenderRecipe if you recreate this dish and let me know how you like it! 

Enjoy! 
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Shrimp Fried Rice



Shrimp Fried Rice

Prep Time: 10 mins 
Cook Time: 30 mins
Serves: 4-6

Ingredients: 
Bag of Frozen Mixed Vegetables, 1 Small Red Onion, 1 Small Sweet Onion, 1lb of Shrimp (Frozen or Fresh), Grapeseed Oil, Salt, Pepper, Curry Powder, Paprika, Thyme, 2 Cups of Parboiled Rice,Soy Sauce (Optional),WOK Pan

Step 1: 
Pour 2 cups of rice into your pot, wash the rice and then pour 2 cups of water over the rice, add 1tbsp of salt and boil on medium high heat. Continue to monitor your rice, you want it to be fluffy and evenly cooked. 
Step 2: 
Place your Wok on the stove and pour in 1/2 cup of Grapeseed Oil. Chop up your red onion and sweet onion in your desired shape. You can dice them or cut them into small strips. Place the onions into the oil. Turn on the stove to med-high heat. Continue to monitor your onions - you want them to brown but not burn. 
Step 3:  
Your onions should be brown now, so place your Wok on another stove top that is not on. Pat your shrimp dry and season it with paprika, salt, pepper, and cumin. Season with a pinch of each of the spices. Place the seasoned shrimp into the oil (that has the onions). Move your Wok back to the stovetop that is on Med-High Heat. 

*Pro-Tip: Make sure when you are placing items into the Wok, you remove it from the stove top first - you do not want hot oil splashing in your face!*
Step 4: 
Continue to monitor your shrimps as they cook - you want them to be brown and evenly cooked. Next you will add your mixed vegetable mix, again - make sure they are defrosted and you add them only after taking the Wok off the stovetop. 
Step 5: 
Now in your Wok, you have browned onions, shrimp and mixed vegetables. Go back to your rice and see if it is cooked, if it is - now you will scoop in the rice into your stir fry, turn the heat up to high and begin to mix your stir fry with your rice. Add in 1Tbsp of each: Salt, Curry Powder, Thyme, Black Pepper. Season to taste. This is also when you add in 2 Tbsp of Soy Sauce - this is optional - if you are trying to do a leaner or healthier version of this dish, skip the soy sauce. 

Now - you have a delicious, Asian-inspired shrimp fried rice dish! 

Enjoy!


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Indonesian Curry Rice & Chicken Bowl



Indonesian Curry Rice & Chicken Bowl

Prep Time: 10 mins
Cook Time: 45 mins
Serves: 4-6


Ingredients:
Chicken Drumstick Tray (4-6), Parsley ,1 Sweet Onion, Salt, Black Pepper, Onion Powder Indonesian Curry Powder or Indonesian Curry Pre-Made Paste, Parboiled Rice, Heavy Whipping Cream 

Happy New Year Ladies & Gents! May 2018 be the start of beautiful, wonderful and meaningful things in your life. 

The recipe I am sharing with you for this post is a nice hearty bowl of goodness ideally for a cold night like tonight. It is relatively simple but packs a punch. My specialty. 

Step 1: Chicken Drumsticks
Boil the drumsticks for 30 mins in cold water. You want the water to be 2inches above the chicken drumsticks. Add onions and seasonings of your choice. My seasonings of choice when boiling chicken is always 2 tablespoons of each of these seasonings: curry, onion power, salt, pepper, thyme, ground thyme, cumin. 
Step 2: Rice
Pour 2 cups of rice into your pot with 2 cups of water. Add 1 teaspoon of salt. Let your rice boil on med-high for 20 mins. 
Step 3: Indonesian Curry Sauce
The shortcut here is to use a pre-made sauce from your local asian supermarket that says "Indonesian Curry" and simply warm the contents up and pour over the rice. However, if you want to make your sauce from scratch, you will need to purchase Curry powder that is specificed to be from Indonesia. (You can get this at your local health food store). Mix 4 tablespoons of indonesian curry with 1teaspoon of each: salt, pepper, onion powder and thyme. Set aside. You will pour 1 cup of heavy whipping cream into a Wok (or similar pot) and slowly stir in your seasoning curry mix. Let the mixture simmer for 10 minutes. 
Step 4: Plating

First, pour a serving spoon full of your curry sauce into the bowl. Next scoop in 2 (or more) serving spoonfuls of rice. Place a chicken drumstick on top of the rice and garnish with Parsley leafs. 



Now you are all done and you have the perfect comfort meal for a chilly day. 

*Note, as you cook your sauce, remember to taste it as it cooks and season it to taste!*

*If you use or cook any of my recipes - please use the hastag on social media #WritingForFoodDiary so I can see your finished product and spam your post with heart emojis!*



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Curry Lamb Zoodles


Curry Lamb Zoodles 

Zoodles are my absolute go-to recipe as a delicious alternative to Pasta. I mean, Pasta is life right? OK not life - but it is one of life's best gifts to us, but I digress. 

This recipe is super simple and I threw it together in less than 20 minutes. It may take longer if you do not already have your Lamb cooked. 

Pro Tip: Meal prep your meats by the week, so your cook time during the week is cut in half.

Step 1: 
Use a spiralizer to make Zoodles out of your Zuccini and set aside.
Step 2: 
Cut your cooked lamb into chunks and then toss in Curry Sauce. 
Step 3:
 Add Veggies and Garnishes of your choice, I use fresh Cilantro and Cherry Tomatoes.


Voila! Enjoy!


*If you use or cook any of my recipes - please use the hashtag on social media #WritingForFoodDiary so I can see your finished product and spam your post with heart emojis!*
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Easy Open Face Chicken Fusion Tacos




West African & Mexican Fusion Dish
Prep time: 15 min

Cook Time: 25 min
Serves: 2-4



Ingredients & Prices:

  Trader Joe’s Corn Tortillas, Trader Joe’s Bell Pepper Stir Fry Mix, Rice, Trader Joe’s Bag of Salad, Trader Joe’s Chicken Tray, Cherry Tomatoes, Fresh Cilantro 

Today’s recipe is a very easy but flavorful meal. It is perfect not only for taco Tuesday, but for occasions like Cinco de Mayo or any other festival. Also, I love to make this meal on the weekends. Now, if you saw my meal prep blog post then you will know I like to meal prep on Sundays. I especially like to meal prep meats or bases for stews. For this meal – I already prepped the chicken, boiled about 4 cups of rice and also cooked the base which was used to make the stew for the Jollof Rice. I will have a separate post on how to make stew, but basically it is 2 onions, 1 bell pepper, ½ a can of tomato paste and 4 medium sized tomatoes blended in the blended and stored in tubberware for multipurpose use!

If you already have your stew base, rice & chicken prepped – this meal will take 20 mins to make.

Not only is this an Easy & Quick Dish; but it’s a frugal dish too! Whether or not you are on a budget – there’s nothing wrong with #maximizingyourdollars. I will list the prices for the ingredients too.


In my area – Trader Joe’s has organic food for very reasonable prices. I prefer Trader Joe’s most of the time. But you do NOT have to purchase Trader Joe’s food or even organic to make this dish, that is all your personal preference.
Now onto this drool-worthy dishhh…

First, you need to defrost the Trader Joe’s Bell Pepper Stir Fry Mix, after it’s thawed – put it on medium heat. You want it to be caramelized.
The great thing about this bell pepper mix is that it has onions in it also. The ingredients on the back of the bag do not say there are any additives or chemicals, it is just frozen peppers and white onions – so it is a perfect alternative to chopping up several colors of bell peppers and onions for this meal. Which makes it quick, which is the goal here! Also – depending how many you are cooking – you may only need half the bag. Freeze or refrigerate the rest. #Multipurpose

Next, you want to chop up the chicken you’ve cooked.
It doesn’t matter if they are drumsticks, thighs or any other part of the chicken. You want to chop it up and set it aside.

 Third, you want to check on your bell pepper/onion stir fry and make sure it isn’t burning.

Fourth, I go ahead and plate the side salad.
Take a handful of pre-washed salad and put it on your plate. Drizzle some salad dressing of your choice onto the salad. Finally, chop up a few cherry tomatoes and place on the side salad. Set the plate aside.

Next, this is the West African fusion aspect of the dish. Heat a pan with a tablespoon of grapeseed oil – or any other oil you prefer to use.
Place a small piece of onion in the pan, so that when it starts bubbling – you know the oil is ready. You will then add a sizeable 2 serving size scoops of stew into the pan. Stir it around and leave for five minutes. As the stew is cooking add in a scoop of the white rice you already cooked to the stew and begin to mix the stew and rice together. Season however you would like. Let the rice cook as you stir it until it is dry and slightly crispy but not burnt or hard. Then turn off the stove. Congrats, you just made an ad hoc version of a West African dish – Jollof Rice!

 The next step is to fry your tortillas.
Heat a small pan with a tablespoon of grapeseed oil on high heat and then allow the oil to heat – do not step away from the stove at this point because as the oil gets hot it may get smoky in your home quickly! The key is to watch the oil intently. Pull the pan to the next stovetop (that is off), and place the tortilla inside. Then place it back onto the initial stovetop it was on. Let the tortilla cook for 1 minute on each side. As it becomes brown, place on a plate covered in a napkin. Make sure that plate is not too close the stovetop so it does not catch fire! 

*You do not want to EVER place things into a pan that is on a very HOT stovetop. The oil can and will slash up into your face or on your hands. I recommend moving the pan or pot to the next stovetop, pausing for 5 seconds or so, before pouring or placing anything into it. Safety first!*

After you have fried as many tortillas as you would like, you are ready to assemble everything.

Now, you have your plate in front of you which you already placed a side salad on. Place three tortillas on each plate next to your side salad. First you put down the tortilla open faced (don’t bend or fold it), then scoop out onto each tortilla an equal amount of Jollof rice in the center of the tortilla, on the other side scoop out your bell pepper stir fry, and on the opposite side scoop out your diced chicken. Garnish with parsley or cilantro and Viola!
Depending what you like – serve with guacamole, sour cream, bbq sauce or hot sauce!
These tacos are meant to be eaten like a taco – but are presented open face!

 xo
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