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.