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. Ingredients
Preparation
As they say in my country, Buen Provecho!
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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! Dressing
Instructions: 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. Charred Broccoli
Instructions:
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 Ingredients
Instructions
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. Time: Prep & Marinade: 20 minutes (and 2-8 hours marinade, up to overnight) Cooking: In pressure cooker, ~1 hour Ingredients:
Instructions
As they say in my home country, Buen Provecho! Let me know what you think in the comments below. Summer. Fresh Tomatoes, Herbs, and every other form of goodness! This sauce is perfect for a quick but hearty weeknight dinner with pasta, or for my deconstructed eggplant parmigiana, or to just enjoy with a nice loaf of bread. I mean, can we all just admit that tomatoes (especially my in-laws) are the absolute best? Prep Time: 10 minutes | Cook Time: 30-45 minutes Ingredients
Instructions
If making to get through tomatoes you have, this recipe freezes beautifully. Even better! As they say in my home country, buen provecho! I love Eggplant Parmesan, but I know it's not the healthiest. I've created this dish, which combines the extraordinary summer flavors of summer in the Eggplant, but also combines it with lovely summer tomatoes in a healthy recipe that'll be on the table in less than an hour, without the unhealthy calories of cheese. Pictured above, it's served with a lemony simple side salad to delight your senses (and go easy on the scale!). Serve as entree or side dish. Prep Time: 20 minutes | Cooking Time: 30 Minutes Ingredients
Instructions
As they say in my country, Bueno Provecho! This salad is a perfect, ultra-healthy and quick way to get rid of summer garden vegetables! It combines the flavors of the Mediterranean with a staple of every summer farmer's market or garden! Endlessly flexible, you can add or take things out to make this your own and adjust for dietary restrictions. Let me know what you think! Ingredients:
Instructions
As they say in my country, Bueno Provecho!
This recipe is an adaptation of a Filipino classic that's close to my Venezuelan heart (little known fact, Filipino cuisine is heavily influenced by the Spaniards and the tropics, similar to Venezuela, but takes it to the next level given it's dash of Asian flavors mixed in as well. While odd, the vinegar (originally this is made with Apple Cider Vinegar, but we found that the Rice Wine vinegar is a more subtle approach) provides a flavorful contrast to the coconut milk truly enhances the flavor. Try this on a weeknight, few ingredients, few steps, a whole lot of flavor.
Prep + Cooking Time: 1 - 1 1/2 hours Ingredients
Instructions
A good, flavorful homemade Tzatziki Sauce is a wonderful addition to pretty much any food that has bright flavors, especially citrus-based. This is a wonderful addition to homemade shawarma, roasted potatoes, or served on the side of a fish prepared with citrus, such as salmon. Below is my starting point for making it, but you'll find over time you'll customize and make your own by adding other flavors you enjoy! Ingredients:
Instructions
As they say in my home country, Buen Provecho! Let me know in the comments how you decide to make your own! Chicken Shawarma - traditionally slowly roasted in a vertical rotisserie - is one of those quintessentials dishes that pack in an explosion of flavors that you'll be reminiscing about for days. This is a simple & healthy way to make at home that's remarkable versatile - you can serve as an entree with rice and a traditional Middle Eastern Chickpea Salad, or pack it in a Whole Wheat Pita topped with a quick homemade Tzatziki Sauce for a more casual meal. Either way, this is AMAZING and will become a go to recipe for you, just as it has for us - this is the perfect solution for wanting to get a homemade, healthy and flavorful dinner on the table when you've had a busy day, as you can prep ahead and quickly cook in the oven! Chicken Thighs will do best, but we make it with Chicken Breasts more often than not to make it a bit healthier. Inportant to note - I cut the chicken in small strips so that there is more surface area to pick up the marinade flavor (and I don’t mind it being served in chunks), but if you’d prefer, keep the chicken thighs or breasts whole, especially if you’re serving friends and as an entree. Time: 2 hours to an Overnight Marinade, 1 Hour Prep/Cook time total. Serves 6 Ingredients
Instructions (Marinade)
Instructions (Cooking)
As they say in my country, Bueno Provecho! Let me know what you think in the comments below! |
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