All posts filed under: healthy eating

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

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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

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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

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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

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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 …

Food: Dinner Tonight – Chicken Soup and Here’s Why

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I normally do an inventory of what’s in my refrigerator the night before to see what dinner I can create from the ingredients  within.   Simply put, I don’t like when fresh food items go bad or expire. So, I make do with what I have – even if it means altering ingredients suggested in a recipe. Plus the fact, I do not have a slow cooker – so stove top it is  for this recipe INGREDIENTS 6 cups low sodium chicken stock 2 tablespoons butter 2 tablespoons extra virgin olive oil 2 onions, chopped 4 carrots, chopped    {Since I only have zucchini at home, and not carrots, I will substitute)  2 parsnips, chopped 2 ribs celery, chopped  {Broccolini will have to do based on my inventory}  2 leeks, chopped 8 peppercorns 1 bay leaf 4 sprigs fresh thyme 2 sprigs fresh rosemary 2-3 pounds bone-in chicken breasts or thighs kosher salt and black pepper juice + zest of 1 lemon 3/4 cup dry farro 1/2 cup fresh cilantro and or mixed herbs  – in my case parsley it is    {follow along here}  {Photo and recipe source here} Soup to be eaten with fresh baked …

Food: Dinner Tonight – Beans and Toasted Italian Bread

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In Rome, I’ve observed, that most tourists normally opt for pasta or pizza while seated at curbside at any restaurant, aiming for a quick bite in between touring the amazing ancient city. And this is often the case for my travel partner, but not me. I scan the menu for Canoli beans (Fagoli) hopeful it is offered by the restaurant.  And if so, I order the simple dish prepared with olive oil, garlic, and Parmesan cheese, served with a slice of toasted Italian bread and enjoy every bite. So guess what I am craving for dinner tonight –  beans not poured over the bread, but rather served with on the side. INGREDIENTS 2 Tbsp. extra-virgin olive oil 1 lb. sweet or hot Italian sausage, casings removed 5 garlic cloves, 3 thinly sliced, 2 finely grated ½ tsp. dried oregano ¼ tsp. crushed red pepper flakes (optional) 1 28-oz. can crushed tomatoes 3 tsp. kosher salt, divided, plus more 1 5-oz. package baby spinach, coarsely chopped  {or in my case, cilantro} 2 15.5-oz. cans white beans, …

Food: Dinner Tonight – Butternut Squash Pizza

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A few weeks ago I had food poisoning from a chicken salad I bought for lunch. The same one I normally ordered from an organically sustainable eatery in downtown.  After that incident, I haven’t craved meat and the idea of seafood makes my stomach turn. Not sure what happened, but it’s as if my stomach has realigned itself and I have no choice but to obey. So for tonight – since I was craving pizza at 3 in the morning – I plan to make these wonderful beauties instead. Ingredients 12 slices of butternut squash 1 tablespoon of extra virgin olive oil 1 teaspoon of salt 1/2 tablespoon of water Freshly ground black pepper For the seasoning 300 g (1 cup) of peeled datterini, or tomato pulp Extra virgin olive oil 1/2 teaspoon of dried oregano Salt 250 g (1 ½ cup) of mozzarella torn into pieces 2 tablespoons of grated pecorino romano  {more} {photo source}  

Food: Dinner Tonight – White or Cannellini Bean Stew

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In Rome, for a mid day fuel, I searched for restaurants which served Cannellini bean stew and if they didn’t offer it, I kept on walking until I found the one place that did. Cannellini bean stew drizzled with olive oil and dusted with fresh Parmesan cheese – is probably the best meal I’ve had in Italy. Anyway, tonight, we are having cannellini bean stew in my household, and this recipe is one that sparked an interest because…1 tablespoon of tomato paste added to the beans. Which is something my mother used to do with the white bean stew she made centuries ago in her Mediterranean kitchen.   The other part I plan to do is instead of the meatballs, I will saute Italian sausage without the case in a touch of olive oil and garlic, and then add it to the bean stew. Sprinkle the Parmesan cheese, and a pinch of finally chopped Italian parsley and serve. This cuts down on time and tastes equally good.  Ingredients For meatballs 200 g (7 oz) of ground beef 100 g (3,5 oz) of fresh …

Food: Dinner Tonight – Fall Salad, You Bring The Squash

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I found this recipe a few days ago, and immediately thought, why settle for roasted pumpkin as suggested in the ingredients? Instead, I prefer butternut squash or Acorn? I prefer the taste of roasted Acorn over pumpkin any day. But you are more than welcome to try any squash your heart desires.  You know, in case, like me, you are craving a light dinner tonight: Ingredients For the baked pumpkin 800 g (1.7 lb) of Mantua pumpkin or butternut squash 3 tablespoons of extra virgin olive oil 1 teaspoon of salt Nutmeg Black pepper For the salad 100 g (3.5 oz) of rocket ⅓ cup of shaved Parmigiano Reggiano 2 tablespoons of black olives pitted 2 tablespoons of pine nuts toasted For the vinaigrette 2 tablespoons of extra virgin olive oil 1 tablespoon of aceto balsamico 2 tablespoons of apple cider vinegar Zest of ½ an organic lemon grated Salt Black pepper  {more} For your reference

Dinner Tonight: French Onion Soup With A Twist

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The weather turned or as everyone would say, has become ultra unpredictable – where one day it is in the high 80’s and the next, down to the low 50’s.  I would say, I guess this is Fall, but the weather in San Francisco is a toss-up every day of the year. Hardly sun, some sun, wind, and fog – I call it unpredictably consistent. So, I already announced while bolting out of the front door this morning, that we were having soup for dinner. At first I was planning chicken vegetable homemade soup, but now I am leaning towards this French shallot soup, with my twist – and yes a slice of bread included. INGREDIENTS 6 tablespoons salted butter 6 medium shallots, thinly sliced 1 yellow onion, thinly sliced 2 cloves garlic, minced or grated 2 tablespoons fresh thyme leaves 1 tablespoon chopped fresh sage 1 teaspoon honey or brown sugar.     {exclude for my recipe} 2 tablespoons all-purpose flour   {exclude for my recipe} 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc 2 quarts low sodium chicken or vegetable broth 1 tablespoon Worcestershire sauce 2 bay leaves 1 pinch black pepper 6 slices french bread …