You know I love Risotto, but I hate the calories that come with the typical cream and cheese - plus the preparation of it, which requires endless standing by the stove. Using Barley, and a handful of items in your fridge, you can make this delicious, healthy version of Risotto using Ancient Grains! I also topped with Shrimp for our pescatarian friends joining us. Hope you enjoy!
Ceviche. One of my favorite meals to have - refreshing on a warm day, satisfying but not filling, incredibly healthy and tasty - a beautiful explosion of flavors in every bite. Below is my recipe, but the beauty of ceviche is that it's incredibly flexible you can make your own by creating the flavor profile you want. I've included some thoughts in optionals below to spur your creative juices! Make ahead for an easy weeknight dinner the next day.
As they say in my country, Buen Provecho!
This is remarkably versatile - I used quinoa, radishes, green onions, grape tomatoes and jalapeños to complete this amazing charred broccoli, but you can use any grain and add any veggies you may like. I also included SoftBoiled Eggs as it's delicious to break that yolk into the bowl! I've included only the instructions for the dressing and Charred Broccoli to let you flex as wanted - would definitely include an Ancient Grain, and some crunchy veggies as you enjoy the most!
Whisk lemon juice, garlic and salt. Let sit for 1 minute, then whisk in oil in steady stream, until emulsified. Is using, whisk in tahini and set aside.
Serve in bowl with all the crunchy veggies, soft-boiled egg, etc. As they say in my country, Buen Provecho!
Butter Chicken is one of those delicious, hearty dishes with an Indian flair that warm my heart. For years I refused to make it, as I only found unhealthy options packed with butter and cream... and then I found and tweaked a recipe that includes no butter, no cream, but still makes a creamy, tasty sauce that is a delight, especially as we head into those colder nights. This is perfect to pop into the slow cooker and make while you're at work, and then make it an early night dinner so you can enjoy time with the family or binging on your favorite show!
Prep Time: 20 minutes
Cooking Time: 6-8 hours
My obsession with this dip began with the Bistro Fries at Nordstrom's Bistro (is there a better reward after a long day of spending lots of money?) and continued with the Crudite at True Food Kitchen. Easy to make, I've tweaked over the years, and we now very much enjoy this as a snack before dinner, or sometimes, even dinner! Photographed here with sliced Radishes, Carrots, Celery, Brussel Sprouts and Purple Cabbage. You can make this vegan or vegetarian (see notes in recipe).
Serve with French Fries (as they do at the Nordstrom Bistro), or as a dip for a Crudite, or even as a smear on a sandwich - this really goes with anything!
Time: 10 minutes
Instructions: Blend all the ingredients in a food processor or using an immersion blender. To store, place in an airtight container - it should keep a few weeks. Serve with French Fries (as they do at the Nordstrom Bistro), or as a dip for a Crudite, or even as a smear on a sandwich - this really goes with anything!
Fall is here, and with it, comes my desire for delicious braises and stews that are rich after cooking for hours. This hits the deep flavors traditional of French Provincial cooking with few ingredients... without the time. Because, let's keep it real, a lot of times we can't wait 8 hours - this recipe can be on the table in an hour using the Instant Pot or Pressure Cooker as the pressure cooker will cook the dry beans for you without the wait (or I think can also be made in the Slow Cooker over 6-8 hours, though I still haven't tried it)! Trust me, the family will savor every last bite.
Time: 1 Hour, with the food under pressure for 30 minutes.
Note: If making with a Slow Cooker/Crock Pot, I would pre-slack the beans overnight, and then rinse in the morning prior to adding it in Step 3.
As they say in my country, Buen Provecho! Let me know what you think in the comments below!
We rarely eat red meat, but meatloaf is one of the comforting dishes I absolutely love - this recipe also packs in the veggies to make the kids (unwittingly) eat their share for the day! Over the years, we started with the Ina Garten's (Barefoot Contessa's) recipe but have over the years, tweaked and adjusted to our liking. Here's to hoping this turns into one of your favorites!
Time: 60-90 minutes
As they say in my home country, Buen Provecho!
After owning an InstantPot for nearly 3 years, I finally shook the childhood memories of 'Be Careful!' and struck up the courage to start using the Pressure Cooker functionality on it. This recipe (originally from the NYT, but marginally tweaked) quickly became part of our regular rotation - it's remarkably flexible, which you can serve as carnitas tacos, or can serve over rice in whole chunks - either way, the flavor profile of this is OUTSTANDING! If you don't own a pressure cooker, make in the slow cooker for 8 hours on low.
Prep & Marinade: 20 minutes (and 2-8 hours marinade, up to overnight)
Cooking: In pressure cooker, ~1 hour
As they say in my home country, Buen Provecho! Let me know what you think in the comments below.
I'm incredibly fortunate that my in-laws keep a massive garden, and we're on the receiving end of tons of delicious, fresh, good for you veggies. Okra is that one thing that other than including in Cajun Cuisine, or frying up in corn meal as my mother in law does, I'm at a loss of what to do with. Years ago, I found this recipe in the NYT (slowly but surely modified over the years) for a Turkish dish which bring Okra and Chicken together in an incredibly hearty meal... it also taught me the technique of how to cut the SLIMINESS out of Okra (included in the list below) so you can enjoy the flavor without the nasty slime that sometimes accompanies it. Now that we're in the last throes of summer veggies, try this out! Enjoy!
Time: 2 hours
As they say in my home country, Buen Provecho! Let me know what you think in the comments below!
Let's face it, weekdays are brutal to prepare a nice meal. This recipe definitely takes shortcuts, but provides a nice, hearty meal that you'll love and is pretty healthy - just swing by the grocery store and pick up a rotisserie chicken (if you're close to a Publix, the Mojo Chicken is best), a can of green chiles, tortillas, non-fat Greek Yogurt (if you have none - believe, me, this is a magical solution to keep the filling deliciously moist without the fat!) and use a few spices (including Turmeric, which we should all be having more of because of its health benefits!) and veggies you'll already have at home. On the table in less than an hour, max, and no-one will ever know you didn't slave over the stove all day! Side note, if you're doubting how to make it, check out my Instagram video with step by step instructions at @lloydlcooks.
Prep Time: 15 minutes
Cook Time: 35 minutes