All posts filed under: healthy cooking

Food: Dinner Tonight – Pineapple, BBQ Chicken, Quinoa

Published by

I’ve switched gears, just like that, regarding eating less comfort food and more healthy meals. Yes, the weather has been unusually freezing in San Francisco, with the weirdest of storms passing over the city. But my body is in Spring-Summer mode I think and it is craving more veggies, and less starch – so the meal planning begins to satisfy my cravings. Yes folks, the family usually works around my clock – in terms of food. 😉 So, here we go – tonight’s dinner INGREDIENTS 2 pounds  boneless skinless chicken breasts 2  cups BBQ sauce, homemade or store-bought (if using store-bought, I like Primal Kitchens BBQ Sauce) 2 tablespoon pineapple juice juice from 2 limes 2 cups fresh pineapple chunks 2 jalapeños, chopped, and seeded if desired 1/4 cup fresh cilantro, chopped kosher salt and pepper 3 cups cooked quinoa or rice  – OR in my case, I prefer cauliflower rice over quinoa 1 cup cherry tomatoes, halved 1/2 cup fresh basil, and or cilantro leaves, roughly chopped 5 cups shredded romaine lettuce 1 avocado, sliced 4 fresh chives, chopped fried garlic for serving (optional)  {more} On another note – what TV shows are you binge-watching right …

Food: Dinner Tonight- Rice and More Rice Dishes

Published by

Every week I sit down with my mother and plan out her meals – and afterwards do her grocery shopping accordingly. The other day, when I suggested rice as a side dish, she voiced, pretty passionately that she’s grown tired of the simply steamed rice or rice pilaf. So, I decided to do a search for some rice recipes that are actually the main dish and have committed to mom that I will make the ones she might want to try. Naturally I had to share some of my favorites as well: Top row left to right: herbed-chicken-salad-over-crispy-rice, rissoto, Sweet Potato rice soup Middle Row left to right: Crispy green rice, black and wild rice salad with roasted squash, tumeric rice salad. Bottom row left to right: Chicken and rice soup with green chiles and ginger, rice with parsley almond and apricots, veggie fried rice

Food: Dinner Tonight – Fried Eggs and Beans

Published by

Since I landed on Sunday evening a bit tired and ready to just be with my dog, I didn’t get a chance to grocery shop for this week. So, I did a quick peek into the refrigerator and decided there will be fried eggs over beans, and freshly or homemade Pico de gallo sauce, feta cheese, and sliced Avocado on a bed of spinach. Something similar to this  – just in case you crave a step-by-step recipe to follow: Ingredients 1 tablespoon extra-virgin olive oil 4 cloves garlic, minced 1/2 onion, chopped 1 red or yellow bell pepper, chopped 1/2 head kale, ribs removed and leaves torn or chopped 1/2 cup pico de gallo kosher salt & freshly ground black pepper 4 large eggs 1/3 cup crumbled cotija or feta toppings: sliced avocado, cilantro, hemp or pumpkin seeds, tortilla chips {more} {featured image source and recipe| On another note – Possible spoiler alert for some – what was your take on last week’s GOT (episode 3) – an entire hour being on edge only for …

Food: Dinner Tonight – Cajun Steak

Published by

Had a flank steak in the freezer and wanted to try something different then the norm – my own simple spices, garlic, butter, seared in wine and voila dinner is served. Except, tonight I wanted to step-it up a notch – in terms of spices and style of cooking – although as I read this recipe, I realize it is very similar to my usual.  I am siding this dish with a leafy salad tossed with olive oil and lemon juice. Voila! for this nights dinner. INGREDIENTS 1 1/2 pounds beef tenderloin or flank steak, cut into 1 inch cubes 2 tablespoons fresh thyme leaves, plus additional thyme for serving 1 tablespoon smoked paprika 2 teaspoons chili powder 1 teaspoon dried oregano 1 teaspoon onion powder 1 teaspoon cayenne pepper, more or less to taste kosher salt and black pepper 2 tablespoons extra virgin olive oil 3 bell peppers, sliced 4 tablespoons salted butter 3 cloves garlic, minced or grated juice from 1 lemon 3 cups steamed rice, for serving 1 avocado, sliced fresh herbs such as basil, cilantro, and or mint {more} Off topic – I have been debating on selling my photographs – not sure yet, but …

Food: Dessert or Breakfast

Published by

I came across this recipe when trying to figure out what is for dessert tonight – and then I realized if I add my own take on it – I can also have the ‘dessert’ for breakfast or mid-morning snack – Raspberry & Cream Fools with Amaretti Crumble (Original recipe I am having for dessert) 2 pints raspberries, washed 1 tablespoon sugar, divided 1/2 teaspoon vanilla extract 1 cup chilled heavy whipping cream 1 cup amaretti cookies, crushed {more}   My Take for the breakfast option raspberries or strawberries – washed Organic Honey to taste A dash of vanilla extract I cup coconut or almond yogurt Homemade granola crumble or store bought is fine if you are pressed for time and just layer or mix together – either way it will be delicious Undecided about dinner tonight – try this recipe for Frittata or add your favorites (bacon bits, green peppers, mushrooms, cheese) to an egg scramble – to be enjoyed with a couple of slices of rustic Italian bread – toasted of course. 

Food: Dinner Tonight – White Bean Soup

Published by

I love white beans – and normally eat them with a touch of olive oil, and Parmesan cheese and  a dash of cilantro. But today I am craving a soup – and this one is perfect, minus the Crockpot, but for sure with a few slice of rustic baguette and a bottle of cab. INGREDIENTS 6 cups low-sodium chicken or veggie stock 1/2 cup uncooked quinoa 1 small sweet onion, chopped 2 carrots, chopped 1/4 cup basil pesto 1/2 teaspoon crushed red pepper flakes 4 sage leaves kosher salt and pepper 1 parmesan rind 3 tablespoons lemons juice + 1 tablespoon lemon zest 2 cups roughly torn Tuscan kale 2 cans (14 ounces) cans cannelloni beans, drained grated parmesan, for serving  {more} 

Food: Dinner Tonight – Craving BBQ Chicken added to a Salad of Choice

Published by

We’ve had more rain then I remember in a lifetime here in San Francisco, and I couldn’t be happier. We needed it, wish it would be the norm every year – but we know how it goes. Ten years of drought, one year of some rain. This year of course its an exception – or – wait I think we had this much rain back in 2009?  So, yup every ten years. 🙂 Anyway, with this much rain, we’ve had to postpone the idea of BBQ outdoors. But, since I am craving BBQ, and some sort of salad today, it is happening – either in a non-stick skillet, or my indoor grill – which is an older model and a pain to clean – I have a few more hours to decide which way to BBQ – either way, this is the salad I am aiming for tonight. And…I am not changing a thing in the recipe. INGREDIENTS 1 1/2 pounds boneless chicken breasts or tenders 1/3 cup barbecue sauce, store-bought or homemade 2 cups fresh grilled or frozen thawed corn …

Food: Dinner Tonight – Quinoa Salad

Published by

I cooked quinoa last night – but it was too warm to make a salad out of it just yet. So I switched gears and went with sliders for dinner with a side of home-made coleslaw. But tonight, we are having quinoa salad with a side dish – open-faced grilled cheese baguette. Since this is my first attempt at quinoa salad, I found a recipe here to try. Except I realize, I should not have boiled the spinach leaves. May have to go to the grocers and pick up a fresh bag of spinach leaves. Ingredients For the Dressing: 1/4 cup olive oil 1 clove minced garlic 2 tablespoons lemon juice 1 large lemon 1 tablespoon golden balsamic vinegar or champagne vinegar 1 teaspoon pure maple syrup or honey Kosher salt and black pepper to taste For the Salad: 2 cups cold cooked quinoa 2 cups fresh spinach leaves chopped 1 cup chopped cucumber 1 cup halved grape or cherry tomatoes 1 large avocado pitted, peeled, and chopped 2 green onions sliced Kosher salt and black pepper to taste  {more} {recipe and image source}

Food: Dinner Tonight – Beef Brisket Burrito

Published by

I have a weakness for beef brisket, and would probably consume it every day if it was the best balanced meal. But as we know, eating too much of anything isn’t good for you – beef included, so I space out my consumption to every two weeks or so. So, I am glad to report tonight is the night we will have this IRISH beef brisket for dinner – in a form of a burrito – as my family would get excited about the idea of  “fun food” INGREDIENTS 2-3 pounds brisket 1 tablespoon chili powder 2 teaspoons smoked paprika 2 teaspoons cumin 1 teaspoon cayenne pepper (or to taste) 4 cloves garlic, minced or grated kosher salt and pepper 1 Guiness beer 4-6 large flour tortillas 1 cup leftover french fries or roasted potatoes 1 cup shredded Irish cheddar 1 cup shredded cabbage 1/2 cup fresh cilantro, chopped CHIPOTLE SALSA 1 (14 ounce) can fire roasted tomatoes 2 chipotle chili peppers in adobo juice of 1 lime 1/2 cup fresh cilantro kosher salt {more} …

Food: Dinner Tonight – Vietnamese Beef and Rice

Published by

Although this recipe calls for crispy rice – I am going to go with the steamy brown rice. I am not a fan of crispy rice – it reminds of a time one summer, when I was staying with my aunt and she was busy on a telephone call and forgot about the rice cooking on the burner. Hence the crispy rice scraped from the bottom of the pot, she insisted was delicious. At seven I thought otherwise, and refused to consume another spoonful of ‘that stuff’ So, we are going with  steamed brown rice for this dish tonight: INGREDIENTS 1 1/2 pounds beef tenderloin or flank steak, cut into 1 inch cubes black pepper 2 tablespoons oyster sauce 2 tablespoons honey 1 tablespoon low sodium soy sauce 1 tablespoon fish sauce 3 cloves garlic, minced or grated crushed red pepper flakes, to taste 1/4 cup sesame or extra virgin olive oil 3 cups cooked white rice 1 cup shredded radicchio or purple cabbage  {cabbage it is} 4 carrots, shredded or cut into ribbons 1 …