Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

Search

Find me on...

Posts I like

More liked posts

Tag Results

15 posts tagged XL

Link
 View high resolution
Spicy Shrimp Tacos with Sweet Avocado Cream Happy Taco Tuesday Tumblrs! This was our delicious lunch today. The greens and herbs in this dish came from our back garden. It’s getting hot here so I’m trying to use up the salad greens before they bolt. Salad greens like cool weather, and it was 100 here yesterday. I’m still going to try to grow some in the shade this summer. I bet it will work. I love our home grown garden salads. I especially love the Arugula! It’s spicy and delicious and tastes so amazing fresh out of the garden. Here’s how to make these yummy shrimp tacos: For the Avocado Cream dressing, blend 1 or 2 avocados with 1 cup plain yogurt, the juice of 1/2 lemon, 2 tblsp Cider vinegar, a small smashed garlic clove, a small handful of chopped cilantro, handful of chopped parsley, a drizzle of honey, and salt and pepper. (This dressing keeps in the fridge for about 5 days.)  Heat a grill pan to high. Heat a few organic corn tortillas on the hot grill pan and set aside.  Marinate the shrimp with 2 tsp coconut oil, the lemon juice from the other half of the lemon, a sprinkle each of ancho chili powder, chipotle chili powder, ground coriander, freshly smashed garlic or garlic powder, salt and pepper. Sear the shrimp on both sides until cooked through, about 2 to 3 minutes.  Serve your tacos with salad greens and chopped tomatoes and the creamy dressing. Yum! 

Spicy Shrimp Tacos with Sweet Avocado Cream

Happy Taco Tuesday Tumblrs! This was our delicious lunch today. The greens and herbs in this dish came from our back garden. It’s getting hot here so I’m trying to use up the salad greens before they bolt. Salad greens like cool weather, and it was 100 here yesterday. I’m still going to try to grow some in the shade this summer. I bet it will work. I love our home grown garden salads. I especially love the Arugula! It’s spicy and delicious and tastes so amazing fresh out of the garden.

Here’s how to make these yummy shrimp tacos:

For the Avocado Cream dressing, blend 1 or 2 avocados with 1 cup plain yogurt, the juice of 1/2 lemon, 2 tblsp Cider vinegar, a small smashed garlic clove, a small handful of chopped cilantro, handful of chopped parsley, a drizzle of honey, and salt and pepper. (This dressing keeps in the fridge for about 5 days.) 

Heat a grill pan to high. Heat a few organic corn tortillas on the hot grill pan and set aside. 

Marinate the shrimp with 2 tsp coconut oil, the lemon juice from the other half of the lemon, a sprinkle each of ancho chili powder, chipotle chili powder, ground coriander, freshly smashed garlic or garlic powder, salt and pepper. Sear the shrimp on both sides until cooked through, about 2 to 3 minutes. 

Serve your tacos with salad greens and chopped tomatoes and the creamy dressing. Yum! 

Link
 View high resolution
Honey Kale and Cabbage Rolls The kale, dill, carrots, celery, cabbage and shallots were all grown in our spring garden! Yum I love cabbage rolls. This is a good springtime dish because if you drizzle each serving with locally produced honey before serving, the honey helps fight against sneezing and seasonal allergies. And it also makes the whole dish taste fantastically sweet and delicious!  You can make this vegan by eliminating the grass fed beef and cheese. Make a sweet and sour tomato sauce by sauteeing 1 small chopped onion, 2 small chopped shallots and 3-4 smashed garlic in 1 tblsp butter and 2 tblsp olive oil. Cook until fragrant. Add 1 large can of chopped organic tomatoes, 1 cup of chicken or veggie stock, the juice of 1 lemon and 1 tsp turbinado sugar, (or any sugar you have) Season with celery salt and pepper, and a big sprinkle of fresh or dried dill. Simmer and set aside until you are ready to assemble.  For the filling: Saute 1 small sweet onion in olive oil, add 1 lb. grass fed organic ground beef, salt and pepper, cook till browned and crumbly. Once the beef and onion is cooked, drain off the excess fat and add chopped celery, chopped carrots, chopped shallots, and cook until fragrant. Add 1 can of organic beans, rinsed and drained, I used black beans and pinto beans leftover from tacos the other night.. Season with 2-4 crushed garlic cloves, 1 teaspoon brown sugar, juice of 1/2 lemon, and 1 tsp Hungarian paprika, and a bit of dry dill. Taste and season with salt and pepper as needed. Meanwhile, cook some Jasmine or Basmati rice, and start another pot of water to cook and soften the cabbage leaves. Remove core from the cabbage and place it in the boiling water,  let the outer layers soften for a minute or two and loosen the leaves one at a time with tongs, and reserve to a plate. You want them to cook more in the baking part of this recipe. This step is just to soften them so you can roll. Once cooled, cut away the big center part of the stem of each leaf about halfway up. Soften the kale leaves one at a time in the same pot for a few minutes each and cool on the plate. In a casserole, add a few tblsp of the tomato sauce to the bottom layer. Mix the cooked rice with the cooked, seasoned ground beef mixture in a bowl, and roll into the cabbage and kale leaves. I like to place 1 kale leaf on the bottom, add a cabbage leaf over it and roll it all together to have two colors of green on each roll. Place in the casserole , seam side down and continue until the pan is nicely packed together. This packing together assembly also helps the rolls hold together while baking. Top with the remaining tomato sauce. Top with grated cheese if desired. Bake at 350 for 45 minutes until bubbly and a bit browned. Serve with plain yogurt or sour cream and drizzle each serving with honey. YUM!

Honey Kale and Cabbage Rolls

The kale, dill, carrots, celery, cabbage and shallots were all grown in our spring garden! Yum I love cabbage rolls. This is a good springtime dish because if you drizzle each serving with locally produced honey before serving, the honey helps fight against sneezing and seasonal allergies. And it also makes the whole dish taste fantastically sweet and delicious! 

You can make this vegan by eliminating the grass fed beef and cheese.

Make a sweet and sour tomato sauce by sauteeing 1 small chopped onion, 2 small chopped shallots and 3-4 smashed garlic in 1 tblsp butter and 2 tblsp olive oil. Cook until fragrant. Add 1 large can of chopped organic tomatoes, 1 cup of chicken or veggie stock, the juice of 1 lemon and 1 tsp turbinado sugar, (or any sugar you have) Season with celery salt and pepper, and a big sprinkle of fresh or dried dill. Simmer and set aside until you are ready to assemble. 

For the filling: Saute 1 small sweet onion in olive oil, add 1 lb. grass fed organic ground beef, salt and pepper, cook till browned and crumbly. Once the beef and onion is cooked, drain off the excess fat and add chopped celery, chopped carrots, chopped shallots, and cook until fragrant. Add 1 can of organic beans, rinsed and drained, I used black beans and pinto beans leftover from tacos the other night.. Season with 2-4 crushed garlic cloves, 1 teaspoon brown sugar, juice of 1/2 lemon, and 1 tsp Hungarian paprika, and a bit of dry dill. Taste and season with salt and pepper as needed. Meanwhile, cook some Jasmine or Basmati rice, and start another pot of water to cook and soften the cabbage leaves.

Remove core from the cabbage and place it in the boiling water,  let the outer layers soften for a minute or two and loosen the leaves one at a time with tongs, and reserve to a plate. You want them to cook more in the baking part of this recipe. This step is just to soften them so you can roll. Once cooled, cut away the big center part of the stem of each leaf about halfway up. Soften the kale leaves one at a time in the same pot for a few minutes each and cool on the plate.

In a casserole, add a few tblsp of the tomato sauce to the bottom layer.

Mix the cooked rice with the cooked, seasoned ground beef mixture in a bowl, and roll into the cabbage and kale leaves. I like to place 1 kale leaf on the bottom, add a cabbage leaf over it and roll it all together to have two colors of green on each roll. Place in the casserole , seam side down and continue until the pan is nicely packed together. This packing together assembly also helps the rolls hold together while baking. Top with the remaining tomato sauce. Top with grated cheese if desired.

Bake at 350 for 45 minutes until bubbly and a bit browned. Serve with plain yogurt or sour cream and drizzle each serving with honey. YUM!

Link
 View high resolution
Very Umami Veggie Burgers These veggie burgers are the best! They’re savory and so delicious! They  have many wonderful ingredients, including beets, black beans, and quinoa, but I think the three main things that make them Very Umami tasting are the combination of 1) worcestershire sauce, 2) organic soy sauce and 3) cheddar cheese in the mix. The beets & red quinoa give them a sweet taste and meaty appearance too.  Here’s how to make these delicious vegetarian burgers. In a sauce pan, cook red quinoa with 2 small beets. Stem and chop the beet greens and add those to the pot at the end to soften and wilt. Drain the quinoa and set aside. Squeeze out the excess water from the beet greens and chop them up. Peel and Chop the beets into fine mince. In a skillet, saute 1 minced shallot and2 or 3 cloves of minced garlic, in 2 tblsp olive oil, add the chopped beets and cook them together. Season with salt and pepper. Set aside and let cool. Rinse, drain and smash 1 can organic black beans. Grate 1 carrot. Mix all the ingredients together with 1/2 cup cooked rice or bread crumbs, 1 tblsp Worcestershire sauce, 1 tsp organic soy sauce, celery salt and pepper, a sprinkle of smoked paprika, a pinch of ancho chili powder, a little onion powder, some garlic powder, 1/4 cup grated cheddar cheese and one egg. The mixture will be mushy.  Heat a skillet to med/ high, add a tblsp olive oil and spoon 1/4 to 1/2 cup of the mix into the hot skillet. Form it into a patty, cover loosely and then don’t touch it. Let it firm up and form a crust on the bottom before attempting to flip it or it will break apart. Let it cook for 2 - 4  minutes on the first side. If you try to flip it and it wants to break apart, cover and let it cook another minute or two before flipping it over. These cook about 7 to 10 minutes total, partially covered. You can add cheese after flipping if you want. Serve with sliced tomatoes, sliced avocado, a little mayo and fresh chopped cilantro or basil. Yum! 

Very Umami Veggie Burgers

These veggie burgers are the best! They’re savory and so delicious! They  have many wonderful ingredients, including beets, black beans, and quinoa, but I think the three main things that make them Very Umami tasting are the combination of 1) worcestershire sauce, 2) organic soy sauce and 3) cheddar cheese in the mix. The beets & red quinoa give them a sweet taste and meaty appearance too. 

Here’s how to make these delicious vegetarian burgers.

In a sauce pan, cook red quinoa with 2 small beets. Stem and chop the beet greens and add those to the pot at the end to soften and wilt. Drain the quinoa and set aside. Squeeze out the excess water from the beet greens and chop them up. Peel and Chop the beets into fine mince.

In a skillet, saute 1 minced shallot and2 or 3 cloves of minced garlic, in 2 tblsp olive oil, add the chopped beets and cook them together. Season with salt and pepper. Set aside and let cool. Rinse, drain and smash 1 can organic black beans. Grate 1 carrot. Mix all the ingredients together with 1/2 cup cooked rice or bread crumbs, 1 tblsp Worcestershire sauce, 1 tsp organic soy sauce, celery salt and pepper, a sprinkle of smoked paprika, a pinch of ancho chili powder, a little onion powder, some garlic powder, 1/4 cup grated cheddar cheese and one egg. The mixture will be mushy. 

Heat a skillet to med/ high, add a tblsp olive oil and spoon 1/4 to 1/2 cup of the mix into the hot skillet. Form it into a patty, cover loosely and then don’t touch it. Let it firm up and form a crust on the bottom before attempting to flip it or it will break apart. Let it cook for 2 - 4  minutes on the first side. If you try to flip it and it wants to break apart, cover and let it cook another minute or two before flipping it over. These cook about 7 to 10 minutes total, partially covered. You can add cheese after flipping if you want.

Serve with sliced tomatoes, sliced avocado, a little mayo and fresh chopped cilantro or basil. Yum! 

Link
 View high resolution
Parmesan Crusted Kale, Leek and Potato Cakes with Red Quinoa and Meyer Lemon This was my delicious lunch today. These were amazing! They kind of tasted like a healthy  version of tater tots, only better. This is one of those dishes where every bite you go, “Mmmh! Ohmygodisthisgood, mmmpfh” And then you eat it all. I’ve been trying to eat lots of nutritious food in order to be cured from a cold. The Kale in these crispy treats was grown in our back yard garden. I love growing winter vegetables. Rain + Seeds = Free Food. For this dish I combined 3/4 cup leftover mashed potatoes with thinly chopped leeks (white and lightest green parts only, sliced in half first and rinsed to get rid of any sand and dirt, then sliced crosswise) and 2 cups blanched kale, which I rinsed in a mesh strainer then pressed out all the water from. I mixed this with 2 eggs, 1 minced garlic clove, 1/2 tsp dried dill, 1/2 tsp flour, and salt and pepper. I pressed the patties in a ring mold and then dusted them with a combo of bread crumbs and grated parmesan cheese before frying in butter & olive oil. I cooked red quinoa on the side, and dressed the whole plate with a giant squeeze of fresh Meyer Lemon juice, also from our back garden. These were so much more tasty than I thought they’d be. Did I mention that this was delicious? Happy New Year Tumblrs! Please have the Best and Most Fun Year ever! 

Parmesan Crusted Kale, Leek and Potato Cakes with Red Quinoa and Meyer Lemon

This was my delicious lunch today. These were amazing! They kind of tasted like a healthy  version of tater tots, only better. This is one of those dishes where every bite you go, “Mmmh! Ohmygodisthisgood, mmmpfh” And then you eat it all. I’ve been trying to eat lots of nutritious food in order to be cured from a cold. The Kale in these crispy treats was grown in our back yard garden. I love growing winter vegetables. Rain + Seeds = Free Food.

For this dish I combined 3/4 cup leftover mashed potatoes with thinly chopped leeks (white and lightest green parts only, sliced in half first and rinsed to get rid of any sand and dirt, then sliced crosswise) and 2 cups blanched kale, which I rinsed in a mesh strainer then pressed out all the water from. I mixed this with 2 eggs, 1 minced garlic clove, 1/2 tsp dried dill, 1/2 tsp flour, and salt and pepper. I pressed the patties in a ring mold and then dusted them with a combo of bread crumbs and grated parmesan cheese before frying in butter & olive oil. I cooked red quinoa on the side, and dressed the whole plate with a giant squeeze of fresh Meyer Lemon juice, also from our back garden. These were so much more tasty than I thought they’d be. Did I mention that this was delicious?

Happy New Year Tumblrs! Please have the Best and Most Fun Year ever! 

Link
 View high resolution
Individual Turkey Meatloaves with Ancho Chili, Cinnamon Apple Sauce and Parmesan Roasted Cauliflower   This was our delicious dinner last night! I highly recommend making mini meatloaves in a cupcake tin. I didn’t realize it would add so much flavor to cook them this way, but each individual meatloaf gets it’s own savory crisped crust, and a generous amount of the brown sugar & ketchup glaze. Yum! It was so good. I was in a hurry to get dinner cooked, so I decided to use the cupcake tin for the meatloaf, to speed up cooking time, but the bonus was in the concentrated flavor. This is easy, fast and everybody who enjoyed it raved about how delicious it was.  Here’s how to make this easy and delicious dinner. In a skillet, saute 1 medium minced onion,  2 stalks celery, minced,  and 1 or 2 minced carrots in a little butter. Season with salt and pepper. Add 3 or crushed garlic cloves at the end. Saute another minute then remove from the heat to cool. In a mixing bowl, 3/4 cup panko bread crumbs, 1/2 cup applesauce, 2 scrambled eggs, 1 tsp smoked paprika, 1/2 tsp celery salt, 2 tblsp Worcestershire sauce, 1 tblsp organic soy sauce, fresh ground black pepper, a big pinch of dried basil, a sprinkle of onion powder, a sprinkle of garlic powder, and fresh or dried parsley. Mix in the cooled vegetables along with 1 lb. ground turkey and the juice of 1 fresh lemon.  Spray a muffin tin with olive oil spray and season the pan with salt and pepper.  Make a glaze of 1/2 cup ketchup mixed with 1 or 2 tblsp brown sugar and 2 tblsp tomato paste and a little water. Spoon the meatloaf mixture into the muffin tin. Bake at 375 for the first 15 minutes, open the oven and top each one with some of the glaze.Return to the oven and bake an additional 20 minutes, adding more glaze in a few more minutes, if you still have more. Bake until cooked thoroughly and caramelized, about 35 to 45 minutes total. Serve with oven roasted cauliflower that’s been drizzled with olive oil and parmesan cheese. I also served a side of organic apple sauce, sprinkled w/ cinnamon and ancho chili powder. Yum!

Individual Turkey Meatloaves with Ancho Chili, Cinnamon Apple Sauce and Parmesan Roasted Cauliflower  

This was our delicious dinner last night! I highly recommend making mini meatloaves in a cupcake tin. I didn’t realize it would add so much flavor to cook them this way, but each individual meatloaf gets it’s own savory crisped crust, and a generous amount of the brown sugar & ketchup glaze. Yum! It was so good. I was in a hurry to get dinner cooked, so I decided to use the cupcake tin for the meatloaf, to speed up cooking time, but the bonus was in the concentrated flavor. This is easy, fast and everybody who enjoyed it raved about how delicious it was. 

Here’s how to make this easy and delicious dinner.

In a skillet, saute 1 medium minced onion,  2 stalks celery, minced,  and 1 or 2 minced carrots in a little butter. Season with salt and pepper. Add 3 or crushed garlic cloves at the end. Saute another minute then remove from the heat to cool.

In a mixing bowl, 3/4 cup panko bread crumbs, 1/2 cup applesauce, 2 scrambled eggs, 1 tsp smoked paprika, 1/2 tsp celery salt, 2 tblsp Worcestershire sauce, 1 tblsp organic soy sauce, fresh ground black pepper, a big pinch of dried basil, a sprinkle of onion powder, a sprinkle of garlic powder, and fresh or dried parsley. Mix in the cooled vegetables along with 1 lb. ground turkey and the juice of 1 fresh lemon. 

Spray a muffin tin with olive oil spray and season the pan with salt and pepper. 

Make a glaze of 1/2 cup ketchup mixed with 1 or 2 tblsp brown sugar and 2 tblsp tomato paste and a little water.

Spoon the meatloaf mixture into the muffin tin. Bake at 375 for the first 15 minutes, open the oven and top each one with some of the glaze.Return to the oven and bake an additional 20 minutes, adding more glaze in a few more minutes, if you still have more. Bake until cooked thoroughly and caramelized, about 35 to 45 minutes total.

Serve with oven roasted cauliflower that’s been drizzled with olive oil and parmesan cheese. I also served a side of organic apple sauce, sprinkled w/ cinnamon and ancho chili powder. Yum!

Link
 View high resolution
Lemony Stozapretti  This pasta dish is delicious and easy. You can use any kind of pasta you like for this. I used this beautiful Stozapretti from the Italian deli in my neighborhood. This is one of my favorite ways to eat broccoli. I usually don’t love steamed broccoli, but the parmesan cheese, chopped herbs and olive oil give it a really delicious flavor.  Boil salted water for pasta. Cook pasta according to package directions. Add pieces of broccoli to the cooking pot in the last few minutes of cooking. Drain the broccoli and pasta. Rub a serving dish with a cut garlic clove. Add the pasta and broccoli to the dish, season with freshly ground pepper, chopped basil or parsley, a drizzle of olive oil and lots of freshly grated Parmigiano Reggiano. Finish with a squeeze of lemon juice and serve. Yum!

Lemony Stozapretti 

This pasta dish is delicious and easy. You can use any kind of pasta you like for this. I used this beautiful Stozapretti from the Italian deli in my neighborhood. This is one of my favorite ways to eat broccoli. I usually don’t love steamed broccoli, but the parmesan cheese, chopped herbs and olive oil give it a really delicious flavor. 

Boil salted water for pasta. Cook pasta according to package directions. Add pieces of broccoli to the cooking pot in the last few minutes of cooking. Drain the broccoli and pasta.

Rub a serving dish with a cut garlic clove. Add the pasta and broccoli to the dish, season with freshly ground pepper, chopped basil or parsley, a drizzle of olive oil and lots of freshly grated Parmigiano Reggiano. Finish with a squeeze of lemon juice and serve. Yum!

Link
 View high resolution
King Daddy Club Sandwich This was our delicious breakfast. It was easy to make and my husband loved it. This is made from seared organic tempeh bacon. Sometimes when I cook fake meat, made from soybeans or vegetable protein, I  like to say to my husband “Soylant Green is people.” This usually cracks him up. If you yell it to the sky, Charleton Heston style, you get extra points. This sandwich also has honey maple turkey, sliced tomatoes from the garden, celery salt, black pepper, various mixed greens, sliced avocado, skinny slices of Swiss cheese and organic mayo on whole wheat toast. Yum! 

King Daddy Club Sandwich

This was our delicious breakfast. It was easy to make and my husband loved it. This is made from seared organic tempeh bacon. Sometimes when I cook fake meat, made from soybeans or vegetable protein, I  like to say to my husband “Soylant Green is people.” This usually cracks him up. If you yell it to the sky, Charleton Heston style, you get extra points.

This sandwich also has honey maple turkey, sliced tomatoes from the garden, celery salt, black pepper, various mixed greens, sliced avocado, skinny slices of Swiss cheese and organic mayo on whole wheat toast. Yum! 

Link
 View high resolution
Garlicky Saffron and Basil Chicken This was the best chicken! Yum! I made rice to go with this, which is what made me think of adding saffron. I’m glad I did, because the flavor of the saffron with the garlic, basil and tangerine juice was so amazing. Here’s how I made this: In a glass or ceramic baking dish, add organic chicken pieces, season with kosher salt and pepper. Marinade with a mixture of 3 or 4 minced or crushed garlic cloves, the juice of 1 tangerine, a big drizzle of olive oil, fresh chopped basil, and a few saffron threads. Cover the dish and let it sit in the fridge for about 20 minutes to an hour. Heat oven to 375. Bake the chicken for 20 minutes at 375, baste with the pan juices, and reduce the heat to 325. Bake for an additional 45 min - 1 hour basting with pan juices two or three times more, until cooked through. An instant read thermometer should read 170 degrees. Serve with rice or risotto.

Garlicky Saffron and Basil Chicken

This was the best chicken! Yum! I made rice to go with this, which is what made me think of adding saffron. I’m glad I did, because the flavor of the saffron with the garlic, basil and tangerine juice was so amazing. Here’s how I made this:

In a glass or ceramic baking dish, add organic chicken pieces, season with kosher salt and pepper. Marinade with a mixture of 3 or 4 minced or crushed garlic cloves, the juice of 1 tangerine, a big drizzle of olive oil, fresh chopped basil, and a few saffron threads. Cover the dish and let it sit in the fridge for about 20 minutes to an hour.

Heat oven to 375. Bake the chicken for 20 minutes at 375, baste with the pan juices, and reduce the heat to 325. Bake for an additional 45 min - 1 hour basting with pan juices two or three times more, until cooked through. An instant read thermometer should read 170 degrees. Serve with rice or risotto.

Link
 View high resolution
Sesame Ginger Stir Fry with Baked Teriyaki Tofu   This dish is completely delicious! And it’s so good for you. I used sprouted organic tofu to avoid eating Franken-tofu from gmo soy beans. The sesame miso ginger sauce is great on noodles too! Cook your favorite rice in water or stock. Slice one block of organic sprouted tofu into 6 0r 8 steaks and cover on all sides with teriyaki sauce mixed with fresh grated ginger, ( I like Soy Vey Very Teriyaki with sesame seeds in it.) Bake at 350 while you make the stir fry. Make the sesame ginger sauce for the veggies by combining 2 crushed garlic cloves, about 1/2 inch of fresh grated ginger, 2 tblsp sesame paste, 2 tblsp miso paste, 1 tsp organic soy sauce, 1/2 tsp red chili paste, 2 tsp honey, fresh ground pepper,  and 2 tblsp rice vinegar or white vinegar. Set aside. Any chopped veggies would be great in this dish. I used 2 carrots, yellow wax and green beans from the garden, 1 small zucchini from the garden, 1 small sweet onion, 2 stalks of celery, 1 small can of sliced water chestnuts, about 3/4 cup sliced purple cabbage, fresh chopped cilantro, and fresh chopped garlic and ginger. Stir fry all the veggies in a little peanut oil, about 5 minutes or to your desired doneness. Add 2 or 3 tblsp of the miso ginger sauce at the end, along with a small splash of water if it’s too thick. Let the sauce and veggies cook together for a minute. Serve over cooked rice with teriyaki tofu steaks on the side and a garnish of fresh chopped cilantro. Yum!

Sesame Ginger Stir Fry with Baked Teriyaki Tofu 

 This dish is completely delicious! And it’s so good for you. I used sprouted organic tofu to avoid eating Franken-tofu from gmo soy beans. The sesame miso ginger sauce is great on noodles too!

Cook your favorite rice in water or stock.

Slice one block of organic sprouted tofu into 6 0r 8 steaks and cover on all sides with teriyaki sauce mixed with fresh grated ginger, ( I like Soy Vey Very Teriyaki with sesame seeds in it.) Bake at 350 while you make the stir fry.

Make the sesame ginger sauce for the veggies by combining 2 crushed garlic cloves, about 1/2 inch of fresh grated ginger, 2 tblsp sesame paste, 2 tblsp miso paste, 1 tsp organic soy sauce, 1/2 tsp red chili paste, 2 tsp honey, fresh ground pepper,  and 2 tblsp rice vinegar or white vinegar. Set aside.

Any chopped veggies would be great in this dish.
I used 2 carrots, yellow wax and green beans from the garden, 1 small zucchini from the garden, 1 small sweet onion, 2 stalks of celery, 1 small can of sliced water chestnuts, about 3/4 cup sliced purple cabbage, fresh chopped cilantro, and fresh chopped garlic and ginger.
Stir fry all the veggies in a little peanut oil, about 5 minutes or to your desired doneness. Add 2 or 3 tblsp of the miso ginger sauce at the end, along with a small splash of water if it’s too thick. Let the sauce and veggies cook together for a minute.
Serve over cooked rice with teriyaki tofu steaks on the side and a garnish of fresh chopped cilantro. Yum!
Link
 View high resolution
Greek Salad with Feta and a side of Dolmas This was my delicious lunch today. I love Greek salad! It’s so good. When I went grocery shopping today, the red bell peppers, cherry tomatoes, purple onions and cucumbers were on sale. I still had a small block of Goat’s milk Feta from earlier this week, so I decided to make Greek salad. Wash and spin romaine lettuce, chop red bell peppers, slice cherry tomatoes in half, slice 1/4th of a purple onion into slivers, chop feta cheese into small cubes, peel, quarter and chop hothouse cucumber. Place all the salad ingredients on a plate with some kalamata olives. Dress with lemon vinaigrette. For the lemon vinaigrette: 2 tsp red wine vinegar, juice of 1 lemon, salt and pepper, 1/4 tsp oregano, 1 smashed open garlic clove (I just let it sit in the dressing to flavor it) and about 3 tblsp olive oil. Whisk and serve with Greek salad. I didn’t make the dolmas, they were sold in a can next to the Greek olives, so I bought them. I’ve been wanting to try making dolmas for so long, and I bought grape leaves and everything. I’m going to learn how to make them this weekend. But for today, these organic canned ones will do. This was as delicious as any salad I’ve ever had! Yum!

Greek Salad with Feta and a side of Dolmas

This was my delicious lunch today. I love Greek salad! It’s so good. When I went grocery shopping today, the red bell peppers, cherry tomatoes, purple onions and cucumbers were on sale. I still had a small block of Goat’s milk Feta from earlier this week, so I decided to make Greek salad.

Wash and spin romaine lettuce, chop red bell peppers, slice cherry tomatoes in half, slice 1/4th of a purple onion into slivers, chop feta cheese into small cubes, peel, quarter and chop hothouse cucumber. Place all the salad ingredients on a plate with some kalamata olives. Dress with lemon vinaigrette.

For the lemon vinaigrette: 2 tsp red wine vinegar, juice of 1 lemon, salt and pepper, 1/4 tsp oregano, 1 smashed open garlic clove (I just let it sit in the dressing to flavor it) and about 3 tblsp olive oil. Whisk and serve with Greek salad.

I didn’t make the dolmas, they were sold in a can next to the Greek olives, so I bought them. I’ve been wanting to try making dolmas for so long, and I bought grape leaves and everything. I’m going to learn how to make them this weekend. But for today, these organic canned ones will do.

This was as delicious as any salad I’ve ever had! Yum!

Link
 View high resolution
Tomato Poached Eggs This is my favorite summertime breakfast. I posted this recipe a long time ago, but recently told my friend Molly about it because she was looking for something easy and healthy. She tried it and loved it, so I’m sharing it again. The simmering tomato liquid poaches the egg and makes it taste fantastically delicious! This is so easy, takes only about 4 ingredients, and uses up all those garden tomatoes. Heat oven to 375. Chop any fresh tomatoes you have on hand, about 1 cup, and place them in a small casserole dish. Add 1 minced garlic clove. Drizzle with olive oil, season with salt and pepper, and toss it all together.  Bake until bubbly, about 10 minutes.  Remove the dish from the oven and scoot the tomato pieces to the edges. Crack an egg into the center, add fresh chopped basil, (optional). Bake for an additional 5 minutes or so until the egg is done to your liking.  Serve with crusty sourdough toast to soak up all those stewed tomatoes. Yum!

Tomato Poached Eggs

This is my favorite summertime breakfast. I posted this recipe a long time ago, but recently told my friend Molly about it because she was looking for something easy and healthy. She tried it and loved it, so I’m sharing it again. The simmering tomato liquid poaches the egg and makes it taste fantastically delicious!

This is so easy, takes only about 4 ingredients, and uses up all those garden tomatoes.

Heat oven to 375.

Chop any fresh tomatoes you have on hand, about 1 cup, and place them in a small casserole dish. Add 1 minced garlic clove. Drizzle with olive oil, season with salt and pepper, and toss it all together.  Bake until bubbly, about 10 minutes. 

Remove the dish from the oven and scoot the tomato pieces to the edges. Crack an egg into the center, add fresh chopped basil, (optional). Bake for an additional 5 minutes or so until the egg is done to your liking. 

Serve with crusty sourdough toast to soak up all those stewed tomatoes. Yum!

Loading posts...