FINALLY A LENTIL SOUP THAT'S NOT MUDDY!

FINALLY A LENTIL SOUP THAT'S NOT MUDDY!

INGREDIENTS 1ST PART: 1/4 cup olive oil, 6 cloves chopped garlic, 1 large chopped onion, 1/2 cup chopped fennel (white part only), 1 cup chopped cabbage, 2 chopped carrots, 2 chopped celery.

INGREDIENTS 2ND PART: 1 cup baby spinach, 2 cups escarole, 8 cups veggie stock, 6 oz tomato paste, 1 cup lentils, 1 can of corn, 1 tbs each cumin & parsley, 1 tsp each allspice & salt.

Sauté everything in 1st part for 10 minutes. Add everything else, bring to a boil, then reduce heat to low and simmer for 40 minutes or until lentils are soft. 

This soup has great flavor without that thick, brown muddy taste that most people associate lentil soup with! 

SHRIMP PHO

SHRIMP PHO

INGREDIENTS: sauce: 1 tbs each sesame oil, minced garlic, grated ginger, chili garlic sauce & tom yum paste, 6 cups chicken stock.

1 pound cut up shrimp, 1/4 cup olive oil, 1 bunch scallions, 6 cloves chopped garlic, 1 bunch baby bok choy, 1/4 cup grated parmesan cheese, 1 tbs Karma southwest sizzle spice,(this is a local product but other fish spices that are salty will work) 1 cup fresh cilantro. 

1 bag pho noodles.

Sauté garlic & ginger in sesame oil until soft. Add rest of ingredients and simmer. Meanwhile, boil the water for the noodles. In a skillet, sauté scallions & garlic in olive oil until soft. Add shrimp, parmesan cheese & Karma spice on medium high heat and cook until almost done. Add baby bok choy & half the cilantro and continue to cook until greens are wilted and shrimp is done. 

Mix everything together and heat thoroughly. Garnish with rest of cilantro.

CHICKEN BARLEY SOUP

CHICKEN BARLEY SOUP

INGREDIENTS:  1 pound chicken tenders cut up, 2 tbs butter, 1 tsp each nature's seasoning (or a salt substitute) pepper & oregano, 3 tbs olive oil, 1 chopped each onion, celery & carrot, 6 cloves of garlic, 12 oz frozen chopped kale, 8 cups chicken stock, 1/2 cup barley, 1/2 cup lemon juice, 1 tsp each pepper, oregano & 2 bay leaves

Sauté chicken in butter & first 3 spices until almost cooked. Set aside. In the same pan, sauté onion, celery, carrot & garlic in olive oil until soft. Add everything in the pan and simmer for at least a half hour or until barley is cooked. Remove bay leaves and enjoy!

CITRUS GRILLED CHICKEN

CITRUS GRILLED CHICKEN 

INGREDIENTS: Pound of boneless chicken, 1 cup of orange juice (I used fresh squeezed), 2 tsp each salt, pepper, lime juice, honey, soy sauce, 1/2 cup fresh cilantro, 4 tsp olive oil, 4 pieces thickly sliced pineapple, 1 thickly sliced red onion, seasoning salt (I used adobo) and a sprinkle of cayenne. Extra olive oil.

Mix juice through oil together. You can shake vigorously or blend in a mixer. Marinate the chicken in half of this mixture. The rest you will heat slowly on the stove before eating. Sprinkle the pineapple and onion with adobos, cayenne and a little olive oil.

Grill the chicken, pineapple and red onion and pour remaining sauce on top before serving. It's super yummy!

DIJON GREEN BEANS WITH FRIED SHALLOTS

DIJON GREEN BEANS WITH FRIED SHALLOTS

INGREDIENTS: 3 tbs each grape seed & olive oil, 1 tsp rosemary, 3 cloves garlic, 2 tbs white wine vinegar, juice of 1 lemon, 1/2 tsp each salt & pepper and 1 tsp dijon mustard. Pound of green beans, 1/2 cup chopped fresh basil. 2 large shallots sliced thin, 4 cloves sliced garlic and 2 tbs olive oil

Steam the green beens in a steamer basket. Sauté 2 oils, rosemary and garlic until fragrant and soft. Smash the garlic & rosemary and put in a glass container. Add white wine thru mustard to oils, shake vigorously and set aside. Fry shallots and garlic in oil in the same pan until browned. 

Mix beans with dijon dressing, top with basil and onions. 

CHICKEN ESCAROLE LEBANESE PIZZA WITH TAHINI SAUCE

CHICKEN ESCAROLE LEBANESE PIZZA WITH TAHINI SAUCE

INGREDIENTS: -1 pound chicken tenders, 1/2 cup olive oil, juice of 1 lemon, 2 tbs garlic powder & sumac, 1 tbs cumin, 1 tsp salt & pepper

-Tahini sauce: 2/3 cup tahini, 3 cloves of garlic, 2 tbs olive oil, juice of 1 lemon, 1/2 tsp salt & pepper, 1/8 cup of water

-Greens: 8 oz escarole, 8 oz spinach, 6 cloves garlic, 2 tbs butter, 1/2 tsp salt, 1 tbs crushed red pepper & sumac, 1/2 cup water

-Lebanese pita: It's very thin.

-Shredded mozzarella/Sumac

-Preheat oven to 400. Marinate chicken in freezer bag with 7 ingredients for a few hours. When you're ready to go, fry the chicken in a pan until fully cooked, cut into small pieces and set aside.

-Tahini sauce: mix all the ingredients in a food processor until smooth (next time I'm planning to add 2 tbs marinated sun-dried tomatoes for more flavor & moisture)

-Sauté the green in a sauce pan with the butter & garlic, once it starts to wilt, add water, salt, sumac & red pepper

-Separate the pita into two halves and put on a foiled lined & sprayed cookie sheet

-Put a layer of tahini sauce, chicken, escarole, mozzarella & sprinkle with sumac.

Bake for 15-20 minutes

AVACADO DRESSING

AVACADO DRESSING

INGREDIENTS: 1 avocado, juice of 1 lime, 2 cloves of fresh garlic, 1/4 cup fresh packed basil, 1/4 cup each water & olive oil, 1/2 tsp each salt & pepper

I put everything in my ninja and blended until smooth. Can be used as a dressing, with crackers or as a garnish on chicken or fish. 

MAPLE BALSAMIC DRESSING

MAPLE BALSAMIC DRESSING

INGREDIENTS: 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1 tbs minced shallot, 2 cloves crushed garlic, 1/2 tsp each salt & pepper, 1 tbs pure maple syrup

Mix thoroughly and let sit for at least an hour before using. 

SPINACH ARTICHOKE QUICHE

SPINACH ARTICHOKE QUICHE

Ingredients: 2 tbs butter, 1 large chopped onion, 1 tsp crushed garlic, 16 oz fresh spinach, 14 oz drained can of un-marinated artichoke hearts (quartered), 8 eggs, 1/4 cup milk, 1 tsp each Italian Seasoning, Black Pepper & Nature's Seasoning (or a salty seasoning), 8 oz shredded Colby jack cheese

Preheat oven to 350. Sauté onion and garlic in butter until soft, add spinach & artichokes and continue to cook until spinach wilts. Meanwhile, mix eggs, milk and spices in a bowl. Spray glass pan, add veggies, cheese and then egg mix. Bake for 70 minutes. 

Let cool a bit before serving. I like to eat it with fresh salsa on top.

NUTRIENT PACKED CAULIFLOWER SALAD

NUTRIENT PACKED CAULIFLOWER SALAD

Ingredients: Half head chopped cauliflower, 2 avocados, 6 radishes, handful of sweet cherry tomatoes cut in half, 1/2 cup thinly sliced fennel, 1/2 cup fresh shredded basil, juice of 1 lemon, 2 tsp everything bagel mix, 4 tbs extra virgin olive oil

Mix everything together & enjoy! Super flavorful & super healthy for you!!!

SESAME BOK CHOY

SESAME BOK CHOY

Ingredients: 1 bag of baby bok choy, 2 tbs each sesame and olive oil, 1 tbs sesame seeds, 1 tsp crushed garlic, 1/4 tsp each salt & crushed red pepper

Steam bok choy for 10 minutes. Meanwhile sauté rest of ingredients in a small frying pan until garlic and sesame seeds turn golden. Mix everything together and enjoy!

CHINESE EGGPLANT IN VODKA SAUCE

CHINESE EGGPLANT IN VODKA SAUCE

INGREDIENTS:

Pound of bowtie pasta, 3 Chinese eggplants sliced in 1/4 inch pieces,  12 cloves chopped garlic, 1 chopped purple onion, olive oil & cooking spray, 1 cup vodka, 1 large can crushed tomatoes, 1 tbs brown sugar, 2 tbs each dried basil, oregano, crushed red pepper, 1 tsp each salt & pepper, 1 cup heavy cream, 1/2 cup grated parmesan cheese, 1 cup of fresh basil, 2 chopped scallions (optional)and sliced parmesan cheese

Sauté half of the garlic and the onion in 1/4 cup olive oil for 10 minutes. Add 1 tbs dried herbs and vodka and cook another 10 minutes. Now add the crushed tomatoes & sugar and simmer for an hour.

Meanwhile, preheat oven to 400. Spray a foil lined baking sheet and arrange the eggplant and the rest the garlic on the tray. Spray a little olive oil spray on the eggplant and sprinkle a little salt, pepper & the rest of the basil and oregano on top. Roast for 30 minutes - turning after 15. 

Once sauce has cooked about an hour, add the heavy cream & grated parmesan and simmer for 10 minutes while you cook the pasta. Add the eggplant to the sauce before serving and garnish with fresh basil, scallions and sliced cheese. I also garnished with Patty's Peppers (which are marinated sweet & hot Hungarian peppers)

SALMON & ROASTED ASPARAGUS

SALMON & ROASTED ASPARAGUS

INGREDIENTS: 4 pieces of salmon, bunch of asparagus, dozen cherry tomatoes cut in half, head of garlic chopped, 1/2 can black olives cut in half, purple onion sliced thinly, cup of fresh basil, 4 chopped scallions, 1 tsp each salt, pepper, basil, & oregano and 3 tsp Emeril's Essence seasoning, 1/4 cup olive oil.

Spray a foil lined baking sheet with olive oil spray. Arrange veggies and salmon on the tray. (use 2 trays if needed) put dried herbs and olive oil on top of everything and roast for 20 minutes on 400. Garnish with fresh basil, scallions and sun-dried tomato pesto. 

SUNDRIED TOMATO PESTO

SUNDRIED TOMATO PESTO

INGREDIENTS: 7.5 ounce jar of sun-dried tomatoes in oil (slightly drain the jar) 1 cup of fresh basil, 1/4 cup marinated Hungarian peppers (I use Patty's Peppers but they aren't sold everywhere yet)  4 cloves or garlic, 2 tbs balsamic glaze, dozen sweet cherry tomatoes

Blend in a food processor until smooth. Good on crackers, chicken & fish.

SUPER FLAVORFUL & EASY ONION SOUP

SUPER FLAVORFUL & EASY ONION SOUP

Ingredients: 2 tbs butter & olive oil, 6-10 cloves chopped garlic, 2 white, yellow & purple onions, small bunch of scallions, 1 tsp onion salt, thyme & black pepper, 1/8 cup balsamic vinegar, 6 cups beef stock, 1/2 cup marsala wine. Shredded mozzarella.

Sauté garlic & onions in oil & butter until very soft, add everything else and simmer for half hour. Put cheese on top and serve!

LEBANESE TACOS

LEBANESE TACOS

INGREDIENTS: 1 tbs olive oil, 1 lb ground beef, 1/2 cup parsley, 1 chopped onion, 1 tbs minced garlic, 1/4 cup pine nuts, small grated tomato, 1/2 finely chopped jalapeño, 1 tsp each cinnamon, cumin, salt & pepper

Tahini Sauce: 2 tbs tahini, juice of 1 lemon, 1/2 tsp salt & pepper,  2 cloves crushed garlic, 2 ice cubes and 1 tbs water

Garnish: fresh cilantro, shredded lettuce & chopped tomatoes. 

Sauté oil, garlic, onions, jalapeño and pine nuts until softened. Let cool. Add rest of ingredients & put in fridge for a few hours. When you're ready to cook the meat, add a little more oil to the frying pan and cook thoroughly. 

Tahini sauce: Put all the ingredients in a blender. If too thick, add a little more water. 

If you like Mediterranean food, you'll love these! 

SUPER YUMMY VEGGIE CHOWDER

SUPER YUMMY VEGGIE CHOWDER

 Ingredients: 2 tbs oil & butter, 2 peeled and chopped potatoes, chopped head of garlic, 1 chopped purple onion, 2 cups cuts up cabbage, 1 chopped carrot, quart of veggie broth, 1/2 cup white wine, 1 can of corn, 1 can quartered artichoke hearts, 1 tsp thyme, basil, salt, pepper, 6 oz french onion dip, 1/2 cup sour cream. optional 1/2 tsp cayenne pepper

Sautéed oil through carrot for 20 minutes or until soft. Add everything else, bring to a boil and simmer for an hour.

 The picture does not even remotely display how absolutely delicious this soup is!

SPINACH & ARTICHOKE DIP LASAGNE

SPINACH & ARTICHOKE DIP LASAGNE

INGREDIENTS: 12 oz frozen chopped spinach thawed, 14 oz quartered artichoke hearts drained, 24 oz marinated artichoke hearts drained, 8 oz whipped chive cream cheese, 15 oz ricotta, 2 tbs crushed garlic, 1 tbs basil, 1 tsp salt & pepper, 48 oz spaghetti sauce, 1 package fresh lasagne noodles, 2 cups of shredded mozzarella, 1/2 cup shredded Italian cheese (or parmesan)

Mix spinach through salt & pepper in a large bowl, In a glass pan put a little sauce, a layer of noodles, a little sauce, the artichoke mix, sauce, noodles, sauce, artichoke mix, sauce, noodles, sauce and then all the grated cheese 

This dish is a cheese lover's happy ending!

LEBANESE LENTIL & RICE FILLED CABBAGE ROLLS

LEBANESE LENTIL & RICE FILLED CABBAGE ROLLS

INGERDIENTS: 1/4 cup olive oil, 1 leek, 4 oz mushrooms, 1 tbs crushed garlic, 1/2 cup lemon juice, 1 tsp cinnamon, 2 tbs parsley, 1/2 tsp salt & pepper, 2 cups cooked lentils, 1 cup rice, 1 head of cabbage, 1 whole lemon, 1 tsp sumac

Cut the stem out of the cabbage and boil so the leaves fall off. As they fall off, I remove from the pot. Meanwhile, cook the lentils, rinse and set aside. Also cook a cup of your favorite rice and set aside. 

In a saucepan, sauté leek, mushrooms and garlic in oil until soft.

Mix everything except sumac. Roll the leaves (seam side down) Add 1 cup water to the pan. Drizzle more lemon juice and olive oil on top. Garnish with sumac, parsley and lemon slices. 

Cover and cook at least one hour on 350. You want the leaves to be tender. 

SEXY CHEESE & ROASTED GARLIC

SEXY CHEESE & ROASTED GARLIC

INGREDIENTS: Your favorite hard cheese, roasted garlic, olive oil, balsamic glaze

Simple but oh so sexy and gluten free! Roast garlic in your oven and then let sit in a small glass container with a 1/2 cup of olive oil for a few hours on your counter. Slice a piece of cheese (this is white cheddar) put some garlic and a drizzle of balsamic glaze on top. 

Use the rest of the oil and garlic in your next batch of salad dressing!