Garlicky Bok Choy

This side dish is a great way to serve bok choy besides adding it to a stir-fry.  With only 4 ingredients, it comes together in minutes - perfect for a quick mid-week meal!

Garlicky Bok Choy

1 Tbsp olive oil
2-3 anchovy fillets 
2 garlic cloves
4 bunches baby bok choy, bottoms trimmed and leaves separated

In a large non-stick skillet, heat the oil over medium heat.  Add the anchovy fillets and use a wooden spoon to break them up into the oil.  Keep doing this until they are completely 'melted' into the oil.  I use a microplane to grate the garlic into the pan.  You can also just finely mince it.  Saute the garlic for 30 sec until it is fragrant.  Add the bok choy using tongs to toss it in the garlic oil.  Cook 3-5 minutes, tossing occasionally, until the bok choy is wilted.  Season with pepper and serve immediately.  Serves 2 as a side dish.

Mussels with Leeks

Seafood is super for Paleo because it is so lean.  In the past, we would have sopped up the broth with bread, but now I have it with sauteed shredded zucchini as a side dish.

Mussels with Leeks

2-3 large leeks, white part only, thinly sliced and well rinsed
2 garlic cloves, minced
1 Tbsp coconut oil or olive oil
2# mussels, rinsed and de-bearded
2 Tbs heavy cream, if you can tolerate it

In a large saute pan with a tight fitting lid, heat the oil over medium.  Add the leeks and garlic and cook until soft.  Season with salt and pepper.  Add the mussels, stir and cover with lid.  Steam for 4-5 minutes, until mussels open up.  They should have released some liquid.  If using, drizzle the heavy cream over the mussels and serve.  I like to pour the mussels into a large bowl so the sauce can go over the top, and then the hubs and I pick a few out at a time.  A mussel along with a bite of the sauteed zucchini is just perfect!

Blueberry Coconut Oatmeal

After a really hard crossfit workout, I need a filling warm meal that is fast.  I usually eat this in the car while driving rather quickly to school.  This is somewhat tropical because of the coconut, and could be taken to a total tropical experience by adding in dried, unsweetened pineapple or mango instead of the fresh blueberries.  Experiment with your fruit add-ins to get the perfect post-workout spoonful.

Blueberry Coconut Oatmeal

1/2 cup Quaker Old Fashioned Oats
1/2 cup fresh blueberries
1/4 cup Unsweetened flaked coconut
Several shakes of cinnamon
2/3 - 3/4 cup Unsweetened Almond Coconut Milk, or your dairy free
              beverage of choice

Combine all the ingredients in a large bowl and microwave for 2.5  to 3 minutes.  Depending on your brand and choice of liquid, you will need to play with the amount to get the consistency you like.  I prefer a chewy oatmeal that absorbs all the liquid - easier to eat in the car without making a mess all over myself.  Also, the blueberries will release some liquid, so changing the fruit you add will change the consistency.  For some crunch, sprinkle some chopped, toasted almonds after microwaving. 

Getting into Paleo with Spicy Orange Salmon

After watching the Crossfit games on ESPN a few weeks ago, I was inspired enough to join a crossfit gym here in Syracuse and sign up for their 6 week shred.  So far, I am LOVING it!!  Every day we do something different and everything is a challenge.  No more boring treadmill, listening to men grunt while I lift weights unobtrusively in the corner, watching for an opening on a machine and darting in to get a few sets done.  The others in the group are encouraging and they struggle just as much with the activities as I do, so there is no feeling of inadequacy... most of the time.

The hardest part of this shred program is, surprisingly, NOT going Paleo, but giving up dairy entirely.  I have been eating fat free plain Greek yogurt almost everyday since getting really serious about getting in shape last September.  I LOVE cheese, as anyone who has been to a party here knows when they see the cheese board selection.  Salads are so tasty with crumbled feta or goat cheese, burgers elevated by a melty slice of cheddar or bleu cheese and eggs, oh man, how I still crave a gooey mexican cheese omelette with salsa and sour cream on top. Sigh.

Since last Saturday I have been following the Paleo food plan, and since this past Thursday have been totally dairy free.  Tonight for dinner I made Spicy Orange Baked Salmon with steamed asparagus.  Amazing!

Spicy Orange Baked Salmon

2 Tbs Polaner Orange Marmalade - it has no added sugar, just oranges cooked down to jelly
1+ Tbs Garlic Chili Paste - I get the jar with the green lid
1 tsp Fish Sauce
1# Salmon Fillet 

In a microwave safe bowl, put the marmalade and zap for 30 sec to melt it.  Stir in the chili paste and fish sauce.  Rip off a piece of aluminum foil that is bigger than the salmon. Place the salmon skin side down and fold up the sides really tight to the fish and taller than the fish.  You are trying to create high sides that will hold the orange sauce on top of the salmon.  Some will inevitably seep under while baking, don't fret about it.  Bake the salmon at 350 - 375 until it flakes easily.  Serve immediately, spooning some of the sauce over each piece once plated.  

Sweet Corn Pancakes

These are a great way to use up any corn off the cob you might have leftover after making Corn, Poblano and Potato Chowder :)  This easily made 10 pancakes and you can see I served it with lots of maple syrup and little pats of butter between the cakes.   Read below how to use these as a savory dish for entertaining.

2 Tbsp butter
1 cup corn kernels
1 egg
1 cup buttermilk
1 tsp vanilla extract
1/4 cup sugar
3/4 cup flour
1/4 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda

In a skillet, melt the butter and saute the corn until it just starts to brown.  Scrape into a bowl and stir to combine with the egg, buttermilk, vanilla and sugar.  Add the flour, cornmeal, baking powder and soda.  Stir just to combine.  If it seems too loose, add 2 Tbsp flour and stir to incorporate.

In a large nonstick skillet over medium heat or on a greased griddle, use a 1/4c measuring cup to ladle out the batter.  Cook until the surface gets little bubbles and the edges brown.  Flip and cook just until the bottom browns.  Serve immediately with lots of syrup OR melt butter on each cake and sprinkle with brown sugar.  Yum!

You can also use these in a savory fashion.  Omit the sugar and vanilla extract, and add minced green onion to the batter.  Dollop the batter in the pan to create mini cakes that you can top with Mexican cheese blend, black bean salsa, sour cream, chorizo or anything else that goes well with corn, like smoked salmon and creme fraiche.

Corn, Poblano and Potato Chowder

I made this with corn and potatoes from the farmer's market, and the poblanos are from our garden.

4 slices bacon, diced
2-3 medium poblanos, diced
1 large onion, diced
3 garlic cloves, minced
2 cups corn kernels, cut from 3-4 ears
2 cups diced red potatoes
4 cups chicken broth
1/2 cup heavy cream
salt and pepper
shredded cheese for serving - cheddar, Mexican or taco blend

In a large pot, saute the bacon until crispy.  Remove bacon to paper towel to drain; in the the remaining fat, cook the onion and peppers until soft.  Add the garlic and corn, sauteing until fragrant.  Add the potatoes and broth and bring to a boil.  Reduce to a simmer and cook until potatoes are tender.  Add heavy cream, then season to taste with salt and pepper.  Sprinkle each serving with crispy bacon and shredded cheese.

Chili Mac & Cheese

Think hamburger helper taken up several levels.  This is a re-done version of a recipe I saw in Taste of Home.  I think this would also be great with either some black beans or chili beans added before baking.

1 (7oz) box mac and cheese
1 # 90/10 ground beef
1 medium onion, diced
2 garlic cloves, minced
1 Tbsp chili powder
2 tsp cumin
1 tsp garlic salt or salt
1 (14oz) can diced tomatoes with chilies or jalapenos
1 (8oz) can tomato sauce - I LOVE Goya Spanish style
1/4 c or more drained canned jalapenos (add to your spicy level)
1/2 cup sour cream
1 cup + 1 large handful shredded Mexican cheese blend
Panko crumbs
opt toppings: sliced green onions, cilantro, sour cream, hot sauce

Bring a pot of water to boil and cook the noodles for 2-3 minutes LESS than the box says.  If the noodles are cooked like normal, they will be mushy after baking.  By under cooking them, they will absorb some of the liquid while baking and be perfect when served.  Drain and set aside.

In a large skillet, brown the beef and onions.  Add the garlic, chili powder and garlic salt/salt.  Cook until fragrant, 1-2 minutes.  Add the canned tomatoes, tomato sauce and jalapenos.  Stir to combine and turn off the heat.  Stir in the sour cream, shredded cheese blend, cheese packet and noodles.  Check seasoning and spicy level.

Pour into a greased 9 x 13 pan.  Sprinkle top with shredded cheese, then panko, pushing the panko into mixture slightly.  Place into the oven and turn to 350.  Cook until bubbly and crumbs are browned, 20-30 minutes.  Serve with optional toppings.

Jalapeno Popper Dip

This dip is all the flavor of a jalapeno popper without the fuss of having to stuff and fry them.  Serve with Fritos Scoops, or if you want to be a little healthy, thick cucumber slices and bell pepper wedges.

8 oz light cream cheese
1/2 c mayo
4 oz shredded monteray jack cheese
1/4 c + canned jalapeno peppers, drained
1/4 c + canned diced green chilies
1/4 c Parmesan cheese
1/4 c panko crumbs

Turn oven to 400.  Either with a hand mixer or in the food processor, mix the cream cheese, mayo, jack cheese, jalapeno peppers and green chilies.  Taste and add more peppers if not spicy enough.  Spread in  a glass pie plate sprayed with Pam.  Sprinkle the Parmesan cheese over the top, then the panko, pressing down lightly into the cream cheese mixture.  Bake for 20 - 25 min until golden and edges are bubbly.  Serve immediately.

Soy-licious Orange and Garlic Asparagus

A lot of flavor from fresh oranges, and depth of flavor from fish sauce.

1 large bunch pencil thin asparagus, ends snapped off and cut into 2" pieces
2 Tbsp soy sauce
1 Tbsp mirin
2 tsp fish sauce
1 tsp sesame oil
1 garlic clove, microplaned
1 large orange - both zest and sections

In a microwave safe bowl, place asparagus and a splash of water.  Cover with plastic wrap and microwave for 4 minutes.  Test for desired amount of crispness and continue microwaving at 1 minute intervals until desired doneness.  Barely pull the plastic wrap back and use it as a cover to drain the water from the bowl.  To the hot asparagus, add the soy sauce through the garlic clove.  Zest the orange over the bowl.  On a cutting board, cut off the ends of the orange and carefully use your knife to slice off the peel, leaving as much fruit as possible, but getting all the pith (white part) off.  Holding the peeled orange in your hand over the asparagus bowl, use a paring knife to cut out the sections of orange along the membranes.  This is called 'supreme'.  Congrats, you are a fancy chef now!  Once all of the sections are cut out, squeeze the juice out of what is left.  Use a spoon or your OJ covered hands to gently toss the asparagus salad.  Taste and season with salt and pepper.  Serve warm or at room temp.  Yum!

Mussels in Basil Cream

Make sure you have crusty garlic bread to sop up all the delicious sauce when you are done!

1 medium onion, finely chopped
2-3 garlic cloves, minced
2 Tbsp butter
1/2 c dry white wine, such as Pino Grigio
2# mussels, rinsed and de-bearded
1/2 c heavy cream
2 large handfuls purple basil (green can be used as well)
salt and pepper to taste

In a large saute pan that has a lid, saute the onions and garlic in the butter over medium heat until softened and fragrant - do not let brown.  Add the wine and let reduce by half.  Add the mussels and cover, cooking over high heat until opened, about 5 minutes.  Carefully remove the mussels from the cooking pan to a large serving bowl.  In a blender, pour the mussel liquid, the heavy cream and the basil.  Blend on high until thoroughly mixed.  Place back in pan and heat over high to reduce until desired thickness.  Season with salt and pepper.  Pour over the mussels in the bowl and serve with hot and crusty garlic bread.

Haricot Verts with Tomatoes and Almonds

Quick and easy, haricot verts (french green beans) have a slightly nutty taste and cook more quickly than green beans.  Paired with tomatoes and almonds, these veggies go well with grilled meats.

1# haricot verts
1 Tbsp EVOO
1/2 pt cherry tomatoes
1/4c chopped almonds
1/4c water
salt and pepper, to taste

In a large skillet, put the olive oil, water and haricot verts.  Cover with a lid or foil and cook over high heat, allowing the beans to steam, for about 5 minutes, or until beans are crisp-tender.  If water cooks out before beans are done, add a little more.   Add the cherry tomatoes and cook until slightly wilted and beans are tender.  The water should be about cooked out at this point.  Add the almonds, cook another minute and season with salt and pepper.

Lime and Cilantro Coleslaw

A perfect side for any spicy Mexican dish because of the cooling effect of the lime, as well as a great side for seafood.  We had it with crab cakes tonight, and plan on eating it with black bean soup tomorrow for lunch.

For the dressing:

1/2 c mayonnaise

1/2 c sour cream

2-4 cloves garlic, micro-planed

lime zest from 2 limes

fresh lime juice from 3 - 4 limes

4 green onions, white and green parts, thinly sliced

1 serrano chile, finely minced

1/2 large bunch cilantro, chopped

salt and pepper

1 small head green cabbage, thinly sliced

In a very large bowl, mix all of the dressing ingredients.  The mixture should be thin enough that it will coat the cabbage, but not so thin that it doesn't stick to the cabbage.  Taste and season with salt and pepper.  Add the cabbage and use tongs to thoroughly mix.  It tastes great right away, but gets better if you let the flavors meld for an hour in the fridge.  

** if you like it spicy, use 2 serranos, or to lower the heat, use a jalapeno instead.

Scallops with Spicy Orange Sauce

These huge plump scallops were brought home by the hubby for Valentine's Day.  I love Asian food, so I did a spicy orange sauce over the top - yum!

2 jumbo scallops per person
1-2 swirls olive oil
1 tsp Sambal Oelek (garlic chili paste) per person
A squeeze of fresh orange juice per person
salt and pepper

Clean the muscle off the side of each scallop.  Get a non-stick skillet with a swirl or two of EVOO screaming hot.  Season the scallops with salt and pepper and place in the hot pan.  Cook 30 seconds to a minute or until there is a nice browned edge (the right scallops has a good example of this).  The scallop will go from translucent to a milky white.  Flip over and brown the other side.  I personally would rather have a slightly under-cooked scallop than over cooked - they can turn rubbery.   Remove scallops to a plate that is sitting on the stove top (this will keep them warmer).  Reduce the heat. Add the sambal oelek to the pan and squeeze the orange juice into the pan.  Stir to combine.  Place 2 scallops on each plate and top with a spoonful of sauce.  You can garnish with orange zest and a sprinkle of kosher salt.

This would also be great to do with shrimp!

Red Coconut Curry Sauce with Vegetables

This sauce is great with the Asian Meatballs, but without is a delicious vegetarian option. You can substitute your favorite veggies.

1 red bell pepper
2 stalks celery
1 onion
2 swirls olive oil
1 can sliced water chestnuts, drained
2 Tbsp. red curry paste
1 can coconut milk - NOT light
1-2 pkgs udon noodles
salt, soy sauce or fish sauce to taste
1 large handful cilantro, chopped
Asian meatballs, if using

Cut the red pepper into small, bite size pieces. Slice the celery thinly on the bias.  Dice the onion.  In a large skillet, heat the 2 swirls of olive oil.  Add the cut veggies and saute until crisp-tender.  Add the curry paste and stir to coat the veggies.  Cook for 1-2 minutes until very fragrant.  Add the water chestnuts and coconut milk.  If using two packages of udon noodles, add half a can of water to the pan.  Cook until hot, bubbly and thickened.  Stir in the udon noodles and stir gently to separate.  Check the seasoning and add either salt, soy sauce or fish sauce. I  prefer the fish sauce - not only does it add a little saltiness, but layers of flavor.  At the last minute, stir in the chopped cilantro and serve immediately.

If using the meatballs hot out of the oven, place them in the bowls and ladle the noodles and sauce over the top. If using them frozen, add the meatballs to the sauce BEFORE the udon noodles.  Add a little extra water, reduce heat and cover.  Simmer until heated through.  Then gently add the noodles, stirring around the meatballs. Season with fish sauce to taste.  Place into bowls and sprinkle the cilantro on top.

Wild Rice Salad

This recipe is so versatile. You can add just about any veggies to it, as well as cubed cheese.  Check out the variation ideas listed after the main recipe.

For the dressing:
1 lemon, juiced
1 garlic clove, grated on a microplane or smashed with your knife
1 bunch green onions, finely sliced, white and green parts
2 Tbsp or so of rice vinegar
1/4 - 1/2c olive oil
pinch of sugar
salt and pepper to taste

For the salad:
1 or 2 boxes Wild Rice - make sure the seasoning packet is separate since you don't want the spices
1 pt cherry tomatoes - halved
1 small bunch parsley - finely chopped
4 oz crumbled feta cheese

Cook the rice according to the directions, omitting the seasoning packet.  Once cooked, pour the rice onto a cookie sheet and spread it out so it can cool slightly.  Whisk the dressing ingredients in a large bowl. If you like a thick dressing, use more olive oil. Taste, season accordingly, then mix in the herbs, tomatoes and cheese.  Once the rice has cooled some, add to the marinating tomatoes and stir to combine.  Chill for several hours before serving so the rice can absorb the dressing.

Variations:
Italian - Add 20 basil leaves thinly sliced and replace the feta cheese with fresh mozzarella pieces. Or, use pesto thinned with the lemon juice and rice vinegar instead of the dressing above.

Super Greek - Add fresh oregano and/or marjoram along with the parsley.  Add sliced pitted kalamata olives and chopped cucumber.

Mexican - Use fresh cilantro instead of parsley, omit feta and use either cotija, queso blanco or queso fresco.  Add in some drained and rinsed black beans if you like.  I also add some chopped pickled jalapenos!

Mustard Maple Marinated Chicken Thighs

An easy marinade that doubles as the dipping sauce.  The hubby had it with baked beans.

For the marinade:
1/2c spicy brown mustard
1/4c sugar free maple syrup
2 Tbsp yellow mustard
2 Tbsp brown sugar or Splenda
2 minced garlic cloves
1 tsp onion powder
1 Tbsp soy sauce
1 Tbsp apple cider vinegar
1/2 tsp black pepper
8-10 skinless, boneless chicken thighs

Mix all the marinade ingredients in a large bowl.  For each person you have eating, put 2 tablespoons marinade in a ramekin or little dish.  Add the chicken to the big bowl and stir to coat the chicken on all sides.  Let sit for 1 hour.

Line 2 cookie sheets with foil and spray with Pam.  Spread thighs out on sheets, scraping off excess marinade.  Bake at 350 degrees for 15-20 minutes, or until thighs are cooked through.  Serve with the reserved sauce.  I also put out blue cheese dressing to dip in - what a great combo!

Almond Joy Filling

So, the husband bought a mini German Chocolate cake from Wegman's and of course I can't eat any of it since it is filled with carbs.  The coconut filling looked so good, I decided to come up with my own version!  I found that just a spoonful satisfies my craving, and leaves me with enough for the week.

For the Almond Joy Filling:
1 c Ricotta cheese - I use the low fat Sorrento and I think that FF would work too
1/4 c chopped pecans
1/4 c shredded coconut
1 tsp coconut extract
1/4 c Splenda
possibly a splash of dairy

In a dry skillet, heat the pecans and coconut over medium high heat.  You want to the coconut to turn a nice toasty brown, but not burn.  Stir almost constantly and as soon as it is a nice light brown, turn the heat off and pour onto a plate or into a bowl so it doesn't keep cooking.  Place the ricotta cheese in a food processor and whir for 30 sec.  Add the Splenda and extract and whir again to that you have a smooth creamy filling.  You might need to add a splash of dairy, depending on how wet the ricotta is.  Add the toasted pecans and coconut and give a few quick pulses just to combine.  Taste and try not to eat all of it right out the bowl!

Cheesecake Mousse

The easiest dessert! So fluffy and smooth.  You can easily add ingredients to make different flavors too.

1 pkg Instant Jello Sugar free, Fat free Cheesecake pudding
2 cups cold skim milk
1 container thawed FF Cool Whip

In a large bowl, whisk pudding and milk until thick.  Whisk or fold in the thawed cool whip.  For fancy serving, spoon into individual serving dishes.

Variations:  Use a different flavor of pudding mix.  Add lemon, lime or orange zest.  Substitute 1/4c of the milk with 1/4c Kahlua or Bailey's, then serve with chocolate shaving on top.  Dollop chilled mouse over berries and drizzle with ice wine.  Spread into a crumb style pie crust and freeze.

Comment with what deliciousness you came up please!

Taco Filling Quesadillas

At the beginning of the week, I cook up 1-2 pounds of ground beef and drain it so I have it on hand in the fridge when I need a quick snack or meal.  Here's what I came up with for dinner tonight for the hubby:

1# ground beef, cooked and drained
1 pkg. favorite taco seasoning
1 wedge of Laughing Cow Queso Fresco & Chipotle Light cheese for every 2 quesadillas
2 small tortillas for every quesadilla
opt: shredded pepper jack cheese, cilantro, sliced green onions, FF or light sour cream, salsa or diced tomatoes, any other topping

To the drained beef add the taco seasoning and follow the directions on the packet.  On the bottom tortilla of each quesadilla, spread 1/2 a wedge of the Laughing Cow cheese.  Spray a pan with non-stick spray and heat over medium.  When hot, place the bottom tortilla cheese side up, then a few tablespoons of the seasoned beef, and if using: a sprinkle of shredded cheese, some chopped cilantro and green onions.  Cover with the top plain tortilla.  Cook until golden on the bottom and carefully flip.  I lift the quesadilla on the spatula, then flip the pan over and press the quesadilla into the pan and flip the whole thing back over.  Sounds complicated, but just get the thing flipped over without the beef falling out all over the place.

Cut in half or quarters and top with sour cream, salsa etc.    For my dinner, I put a 1/2 bag of dole butter lettuce and a diced plum tomato with some sliced scallions and cilantro on a plate.  I topped it with 1 cup of the taco mixture and 1/2 cup of cottage cheese.  Lots of protein and its delicious!  No need for dressing since the beef is spicy, the herbs add lots of flavor and the cottage cheese some moisture.

What's your favorite salad topping?

Chicken and Peppers in Tomato Sauce

4-6 boneless, skinless chicken thighs, cut into small pieces

2 red bell peppers, diced

4 garlic cloves (at least) either minced or grated on a microplane

2 swirls of EVOO

1 large can (28-32oz) crushed tomatoes

8oz can tomato sauce - I prefer Goya Spanish style tomato sauce

large handful fresh basil, chopped

1/4 cup grated Parmesan cheese

chili pepper flakes, if you like it spicy

salt and pepper

1/2 cup FF half and half

Swirl the EVOO 2x around the pan and allow to heat up over medium high heat. Add the bell peppers with a good pinch of salt and saute while dicing the chicken. Once peppers are lightly browned and getting soft, add in the chicken and the garlic. Saute until chicken is cooked and browned. Add the chili pepper flakes if using and saute 30 sec longer. Lower the heat and carefully add in the crushed tomatoes and the tomato sauce. Place a splatter shield over the pan, or a lid tipped so the steam can vent. Simmer over low heat for at least 30 min. Sauce should thicken. When ready to serve, stir in the FF half and half, Parmesan cheese and basil. Check for seasoning and add salt if needed.