Showing posts with label Quick. Show all posts
Showing posts with label Quick. Show all posts
Marinated Red Peppers with Garlic and Oregano
May 18, 2018
Most of the time, I don’t choose the recipes I share here, it’s the market that controls it.
As it happens when you live in a climate that deprives you of field-fresh produce for almost half the year, leaving you to go completely out of control and of course overdo it in the months that you’re graced with it — bringing home buckets of fresh produce when you only need a fraction of it.
The other day I picked-up some mega-huge red peppers thinking about pickling them, but then I changed my mind — as I often do— and I instead roasted them.
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March 19, 2018
Did you know that saltimbocca literally means “jumps in the mouth”?
That description could not be more fitting for this classic Italian restaurant favorite: the dish is so delicious people you cook it for won’t be able to eat it fast enough.
In this version, chicken replaces traditional veal and instead of pan frying it, it’s roasted in the oven. But the mouthwatering addition of prosciutto and sage stays the same and makes the the dish practically irresistible.
These Pan Sheet Chicken Saltimbocca take minimal effort to make and are ready in just 30 minutes: simple, delicious, and just one pan in the sink to wash up.
It’s my special dish for Niece every time she visits. Pure perfection. Serve it over spinach or better yet, with roasted fingerling potatoes that you can pop in the oven while the saltimbocca are cooking. I can’t seem to make too much — we finish however much there is.
There’s no overloading of ingredients (just seven, if you count also salt and pepper), the perfect complement of flavors, super simple execution, and minimal dishes to wash: what could you possibly want more?
Pan Sheet Chicken Saltimbocca Print this recipe!
Ingredients
Serves 4
8 skinless, boneless chicken cutlets (mine were about 3 oz each and ¼-inch thick) and then halved (for a total of 16 small chicken cutlets)
2 tablespoons olive oil
8 thin slices prosciutto, cut in half
16 sage leaves
1 teaspoon salt
¼ teaspoon ground black pepper
¾ cup dry white wine
Directions
Preheat oven to 450°F (220°C) and place a rack in the middle.
Grease a large rimmed baking sheet with olive oil and set aside.
Season chicken cutlets with salt and pepper. Top each cutlet with half prosciutto slice and lay a sage leaf in the center of each cutlet. Weave a toothpick in and out of each cutlet to secure the prosciutto and the sage.
Place cutlets on the prepared baking sheet and roast in the oven for 10 minutes, flipping halfway through.
Remove baking sheet from the oven, pour white wine over the cutlets and roast for additional 10 to 15 minutes or until the chicken is cooked through and the wine has reduced to a flavorful and distinct sauce.
Serve immediately.
Nutrition facts
One serving (i.e., four saltimbocca) yields 375 calories, 18 grams of fat, 0 grams of carbs, and 48 grams of protein.
One serving (i.e., four saltimbocca) yields 375 calories, 18 grams of fat, 0 grams of carbs, and 48 grams of protein.
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March 9, 2018
Can we please discuss for a moment the price of supermarket veggie burgers? Why are they so expensive?
One can argue that this happens because veggie burgers are made with a lot of ingredients.
Or maybe it’s because vegetarians are willing to pay more to avoid beef/pork, the manufacturers know this and thus charge more.
More likely is it because the production of veggie burgers is on a much smaller scale if compared to the beef counterpart and in addition vegetables and grains — though generally quite cheap pound to pound — are seasonal and can greatly fluctuate in price.
Whatever might be the reason: veggie burgers are expensive!
February 23, 2018
Crazy week? It can be all too easy to throw healthy eating out of the window and chow down on some takeaway.
With busy life comes the desire to feed oneself all that is easy, quick, and effortless.
But don’t dive into that pizza, Pad Thai or Chipotle just yet.
I have a perfect recipe for you.
So easy and simple, you’ll have dinner sorted in no time.
And if you make a double batch, you’ll have lunch for the next couple of days too.
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December 20, 2017
This week has gotten away from me a little. I haven’t had many home cooked meals and I’ve put my recipe testing on hold for a few days.
I’ve been finishing up my holiday to do list — okay, I started and have almost finished up my holiday to do list. Luckily, I’m taking Friday off and plan to wrap things up, because on Saturday and Sunday I’ll be cooking for the family for Christmas.
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December 1, 2017
With Christmas just around the corner (I can’t believe it’s already that time of the year), I wanted to share an extra special snack that is a staple in my house since I was a kid: frosted grapes or as niece like to call ‘em Elsa’s Frozen Grapes (believe it or not, after 4 years Frozen was released she still looooves it!)
Seriously, is there anything more festive than these sugared grapes?
Not only they are a yummy snack but you can use them as a decoration to your holiday desserts. Imagine a classic white layer cake topped with these grapes. It's pretty awesome if you ask me.
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November 29, 2017
No matter how inventive or creative or ingenious I try to be be with my weekday lunches, at some point I end up craving just a simple tuna salad sandwich. Just like egg salad, a tuna salad may be the ultimate lunchtime comfort food. Perfect for cold sandwiches or fresh wraps on the go.
Here’s my favorite, not-so-basic tuna salad recipe. I think it’s just about perfect.
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November 21, 2017
I am certain that for many of you — just like myself — the sole preoccupation right now is Thanksgiving menu and that you probably forget — just like myself — that in order to survive and make it to Thursday alive you still need to eat.
That’s why I have a little recipe for you today, a fantastic quiche that
(A) requires a few simple ingredients,
(B) is incredibly easy to make,
(C) is perfect for breakfast, brunch, lunch or dinner, and
(D) last but not least, is super delicious and wholesome, while being healthy and nutritious.
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July 19, 2017
So far, the summer has been cruel: Hot, humid, and sticky just about every single day, and more often than not a combination of all three.
So you should take me seriously when I say that the heat is getting to me and that I have zero desire to cook anything that involves turning on the oven for more than 5 minutes.
Besides, why would you even need to cook for longer than 5 minutes in the dead heat of the summer? The farmers’ markets are overflowing with produce that require minimal (or zero) heat to make it tasty: Tomatoes, zucchini, and glorious stone fruit.
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July 10, 2017
As you are probably already aware, quinoa is one of my favorite ingredients to work because not only it has a great nutritional profile, it also is incredibly versatile.
You can use quinoa in a wide variety of dishes: casseroles, meatballs, salads, pizza crust or soups.
Quinoa is a superfood for many reasons. It’s gluten-free, easy to digest, packed with fiber, essential vitamins, and it’s also a complete protein (meaning that it contains all of the essential amino-acids).
Meaning that quinoa is a perfect option for anyone following a plant-based diet. Also for anyone that is trying to move from a meat centered diet, but is concerned about their protein intake.
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June 15, 2017
It’s also — without a shred of doubt — my favorite meal to cook, because there’s nothing fussy about it.
While most of the time I’m happy with a chia seed pudding or an energizing smoothie on some mornings I need something more, something more substantial, something like a breakfast sandwich.
Let me rephrase that, an AWESOME breakfast sandwich.
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December 9, 2016
As you may have noticed, I’m not the kind of person who just throws together things in the kitchen without at least a map, a compass, 1001 enthusiastic reviews on AllRecipes or an old friend’s sworn solemn oath in written from, that a certain recipe is 100% guaranteed to blow my socks off.
Sure, I’ll make numerous adjustments while I work on something to meet my personal preferences, but aside from grilled chicken, eggs, and casseroles, I rarely go on my own intuition.
Because you see, my intuition has often led me to all kind of kitchen disasters: a strawberry pie that had exploded in the oven, a caldo verde that looked like vomit, Crock-Pot meat that was cooked to shoe leather, etc…
So, as you see, these days I tend to use recipes, possibly true and tried recipes.
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December 6, 2016
Surely, you didn’t think I was going to let this year end without populating the broccoli archives with one new recipe, right?
I mean, sure, the Broccoli and Mushroom Casserole is still a star. The Creamy Broccoli Soup always gets raves. And so does Chinese Chicken and Broccoli.
But when you have a nephew that likes broccoli — scratch that — LOVES broccoli, you’re always on the hunt for new and advanced ways to prepare the beloved green cruciferous vegetable.
These days, I’ll find a recipe for a broccoli dish in a magazine and be like “Man I have to make this for Nephew!”
I’m such an awesome uncle, I should get a medal...
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November 9, 2016
Being a healthy food blogger (and a triathlete) is a give-in that I exercise.
And I do. Every day.
Although there are times when I feel like I’m not doing all I can, I always manage to fit in some exercise: run, or swim, or cycle, or practice yoga.
The other night I felt especially accomplished after completing a 10 mile run, followed by a 45 minutes HIIT cardio and abs workout, and a gentle stretch yoga class.
So accomplished that I decided I deserved a special dinner, a carb-o-licious dinner (also known as carbageddon).
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October 31, 2016
If you follow this blog, you know I’m obsessed with football, and not only the games but also the food aspect.
I love having friends coming over to watch the game on Sunday and serve up some goodness.
But at the same time I don’t want to spend too much time in the kitchen getting ready for the kick-off.
Enters these Glazed Korean-Style Meatballs.
This is a recipe that always scores major points and though the ingredient list is long, the prep is minimal and the cooking is (mostly) done by an oven.
Which means I’m always ready for the coin toss and I never miss a moment of the action!
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October 5, 2016
There’s no doubt that one-pot meals are the best, easiest weeknight dinner solution, ever.
We can go even as far as saying that they’re almost a miracle when you need to cook but just don’t have the time or energy to do it.
Don’t feel like cooking? But look — it’s dinner in one pot!
Don’t feel like creating a pile of dishes? But it’s just one pot! (And a spoon, a plate, a fork, and knife but shhh, I don’t want to scare you off.)
Have a lot of friends coming over?
No more picking main, planning sides and veggies, running the stove, oven, and microwave at the same time. One pot and you’ve got a full-blown meal.
Everyone arriving at different times?
Don’t worry, one-pot meals are very forgiving of tardiness.
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