Ramen with Chicken

Originally from forknifeswoon.com

Ingredients:

• 2 chicken breasts (boneless) (if you want to go vegetarian, you can easily bake some tofu to use instead of chicken)
• kosher salt and freshly ground black pepper, to taste
• 1 Tbs unsalted butter
• 2 tsp sesame oil
• 2 tsp fresh ginger, minced
• 3 tsp fresh garlic, minced
• 3 Tbs low-sodium soy sauce
• 2 Tbs mirin
• 4 cups chicken stock
• 1-2 oz mushrooms
• 2 large eggs
• 1/2 cup scallions, sliced
• 2 (3 oz) packages of dried ramen noodles

Directions:

1. Cook the chicken: Preheat oven 375 degrees. Season chicken generously with salt and pepper. Melt butter in a large oven safe skillet over medium heat. Add the chicken and cook until golden brown on each side. Transfer the skillet to the oven and roast for 15-20 minutes. Remove from the oven and cover with foil until ready to serve.
2. Make the ramen broth: Heat the oil in a large pot over medium heat. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin and stir to combine. Cook for another minute. Add the chicken stock, cover, and bring to a boil. Remove the lid and let summer for about 5 minutes, then add the mushrooms. Simmer for another 10 min and season with salt.
3. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs and bring to a boil. Gently lower the eggs into the boiling water and let simmer for 7-8 minutes.
4. Fill a large bowl with ice water. When the eggs are done, move them directly into the ice bath to stop the cooking process. Wake for a few minutes until cool enough to handle and then carefully peel the shell and slice in half.
5. Assemble the ramen bowls: Chop scallions and slice chicken into thin pieces. Add the Ramen noodles to boiling water and cool for 2-3 minutes and then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with scallions and egg.

Traditional Gazpacho

Ingredients:

• 1 cucumber
• 2 red bell peppers
• 4 plum tomatoes
• 1 red onion
• 3 cloves garlic. minced
• 23 ounces tomato juice (about 3 cups)
• 1/4-1/2 cup white wine vinegar (I like it on the more vinegar-y side)
• 1/4 cup olive oil
• 1/2 Tbs salt
• 1 tsp black pepper

Directions:

1. Roughly chop cucumbers, peppers, tomatoes, and red onion.
2. Put each vegetable separately into the food processor.
3. Pulse until they are coarsely chopped.
4. Combine all of the vegetables into a large bowl and add the minced garlic, tomato juice, vinegar, olive oil, salt, and pepper.
5. Mix well and chill.

Shrimp Tacos

Ingredients:

For the Grilled Shrimp:

• 1 Lb raw, shrimp
• 1 tsp olive oil
• juice of 1 lime
• 1 garlic clove, minced
• 1 tsp chili powder
• 1/4 tsp paprika
• 1/4 tsp cumin
• 1/8 tsp cayenne pepper
• 1/2 tsp dried oregano
• salt and pepper to taste
• corn tortillas

For Slaw:

• 2 cups of coleslaw mix
• 1/2 medium red onion, thinly sliced
• 1 tsp olive oil
• 1 tsp honey
• juice of 1 lime
• salt and pepper to taste

For the Guac:

• 1 avocado
• 1/2 medium red onion, finely chopped
• 1 garlic clove, minced
• 1/2 jalapeno, seeded and chopped
• 1 lime, zest and juice
• 1/4 tsp cumin
• salt and pepper to taste

Directions:

1. Place the shrimp in a bowl and top with all of the ingredients.
2. Let marinate for at least 1 hour.
3. Heat up grill or grill pan (also fine to saute up). Add shrimp and cook for about 2 minutes on each side.
4. Place coleslaw mix in a medium bowl with onion.
5. Whisk together olive oil, honey, lime juice, salt and pepper.
6. Mix dressing into the coleslaw.
7. Mash up avocado in a medium bow.
8. Add chopped onion, garlic, and jalapeno. Mix in lime juice and zest, cumin, salt and pepper.
9. Heat up the tortillas in the microwave and assemble tacos.

Chopped Thai Salad with Sesame Garlic Dressing

Greeeeeat Asian salad with some greens, and plenty of color! This one comes from pinchofyum.com

Ingredients (dressing):

• 1/3 cup canola oil
• 3 cloves garlic, peeled
• 3 Tbs low sodium soy sauce
• 2 Tbs water
• 2 Tbs white vinegar
• 2 Tbs honey
• 1 Tbs sesame oil
• 1 Tbs lemongrass paste (ginger would also work)
• a squeeze of lime juice

Ingredients (salad):

• 16 ounces frozen shelled edamame
• 5-6 cups baby kale
• 3 large carrots
• 2 bell peppers
• 1 cup cilantro leaves
• 3 green onions
• 3/4 cup cashews, peanuts, or almonds

Directions:

1. Puree all of the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences.
2. Cook the edamame by boiling them for 3-5 minutes in a pot of boiling water.
3. Drain and allow it to cool. Meanwhile slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
4. Placed the cooked edamame in the food processor and pulse 5 times to get a minced texture.
5. Transfer to a bowl and repeat the same process for the nuts.
6. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and nuts together until well combined.
7. Drizzle with the dressing; toss gently a few times and serve.

Spicy Chorizo “Migas” with Sweet Potato Noodles

Another great recipe from my inspirilized.com listserv. This is a good one with eggs that can definitely go with brunch as well as dinner.

Ingredients:

• 1/2 Tbsp EVOO
• 1 large sweet potato, peeled, spirilized into noodles
• 1/4 tsp garlic powder
• salt and pepper, to taste
• 1/2 pound chorizo links, decased
• 1 small onion, diced
• 1 large red bell pepper, diced
• 2 tsp minced jalapeno
• 1/4 tsp paprika
• 1 tsp oregano
• 6 eggs, beaten
• 1 Tbsp chopped cilantro

Directions:

1. Place a large skillet over medium heat and add in the olive oil.
2. Once oil heats, add in the sweet potato noodles and season with garlic powder, salt, and pepper.
3. Cover and cook, uncovering occasionally to toss, for 5-7 minutes or until potato noodles are cooked to al dente.
4. Set the noodles aside in three plates and cover to keep warm.
5. Add the chorizo to the skillet, crumbling with a wooden spoon. Cook until browned, about 7 minutes.
6. Set chorizo aside and add in onions, bell pepper, and jalapeno. Season with paprika, oregano, salt, and pepper. Cook for 3 minutes or until vegetables soften.
7. Add in the cooked chorizo and the eggs. Cook until eggs are scrambled.
8. Divide chorizo-egg mixture on top of the sweet potato noodles. Garnish with cilantro and serve.

Spiralized Vegetarian Bibimbap

This recipe came from my amazing subscription to inspiralized.com

Ingredients:

• 1/2 cup dry quinoa
• 1 cup water
• 3 tsp sesame oil
• 1 large carrot peeled, spiralized into noodles
• 1.5 cups mushrooms
• 2 cups spinach
• 1 tsp minced garlic
• 1 large zucchini, spiralized into noodles
• 2 whole eggs
• sriracha

Directions:

1. Cook the quinoa according to the directions on the box.
2. Place a large skillet over medium heat and add 1 tsp of the sesame oil.
3. Add the carrots and season with salt. Cook for 2 minutes and then transfer to a plate.
4. Add in another teaspoon of sesame oil and add in the mushrooms and season with salt. Cook for 3-5 minutes; transfer to the plate with the carrots.
5. Add in the remaining tsp sesame oil and add in the spinach and garlic. Cook for three minutes and set aside.
6. Add the zucchini noodles. Cook for 3-5 minutes and remove.
7. Assemble the bibimbap by portioning out the veggies and quinoa in two bowls.
8. Finally, fry the eggs. Let them cook for 3-5 minutes and then top each bowl with the egg. Drizzle with sriracha and serve.

Harissa Chicken Stuffed Eggplant

This is an new FAVORITE of mine. I’ve made it quite a few times now and it is such a great blend of the vegetables, meat and spice! Originally from a new fav blog, Lexi’s Clean Kitchen.

Ingredients:

• 1 large eggplant
• 2 tsp olive oil
• 3/4 lb chicken breast, cubed small
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, chopped
• 2 cups fresh spinach
• 14 oz canned diced tomatoes
• 1 tbsp Harissa
• 1 tbsp fresh basil
• salt to taste
• red pepper flakes to taste

Directions:

1. Preheat oven to 375 degrees.
2. Slice eggplant in half and scoop out the center, set aside for later use.
3. Brush eggplant with olive oil and place on a lined baking sheet. Bake for 15 minutes.
4. In a skillet over heat, add tsp of oil and garlic. Saute for 2 minutes.
5. Add in chopped onion, chicken, mushrooms, and the remaining eggplant (chopped).
6. Cook until chicken is opaque.
7. Add in tomatoes, harissa and spiced; allow to cook 2-3 minutes.
8. Add in spinach and mix until wilted.
9. Place mixture in the eggplant bowls and bake for another 10 minutes.

Tuscan Kale and Sausage Ragu with Butternut Squash Fettuccine

Another great inspiralizer recipe from inspiralized.com!

Ingredients:

• 3/4 lb spicy Italian sausage, decased and crumbled
• 1 small sweet onion, diced
• 2 garlic clothes, minced
• 1/4 tsp red pepper flakes
• 28 ounces canned peeled tomatoes
• 1/5 Tsp tomato paste
• 1/4 cup red wine (or beef broth)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 bay leaf
• salt and pepper to taste
• 4 cups chopped kale
• 1 cup canned white beans, drained and rinsed
• 2 medium butternut squashes
• olive oil
• fresh basil
• parmesan cheese

Directions:

1. Preheat oven to 400 degrees.
2. Place a large pot over medium heat and add in the sausage.
3. Crumble the sausage further with a wooden spoon and cook until browned, about 10 minutes.
4. Add in the onions, garlic and red pepper flakes and cook for another 2-3 minutes.
5. Crush the tomatoes over the pot and use a wooden spoon to crush them so no large chunks remain.
6. Add int he tomato paste, wine (or broth), basil, oregano, bay leaf and season with salt and pepper.
7. Raise the heat to medium-high and bring to a boil. Then reduce heat to medium-low and allow to simmer.
8. Cook for 30-35 minutes or until reduced by half and then stir in the kale and beans.
9. Cook for another 5 minutes so kale wilts and sauce is thick.
10. Peel and spiralize the butternut squash. Line a baking sheet with parchment paper and lay out the buttnut squash noodles.
11. Drizzle with olive oil and massage into the squash.
12. Roast for 8-10 minutes or until cooked to al dente.
13. Divide the butternut squash noodles into bowls and top with ragu, basil and parmesan cheese.

Chicken and Pesto Zucchini Fettuccine With Tomatoes

Not sure I mentioned this, but I got an Inspiralizer for my birthday last year! These are great and you can do so much with them. I subscribed to inspiralized.com which sends me daily recipes. Here is one from that blog which is awesome!

Ingredients:

• 1 lb boneless chicken breast, cubed
• salt and pepper, to taste
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• pinch of red pepper flakes
• 1 cup cherry tomatoes, halved
• 5-6 medium zucchinis, inspiralized into a fettuccine shape
• 2 Tbs pine nuts (I actually used walnuts because they’re cheaper)
• 2 cups packed basil
• 2 Tbs parmesan cheese
• 3 Tbs olive oil
• 1 large garlic clove

Directions:

1. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the chicken and season with salt, pepper, garlic powder, oregano and red pepper flakes.
2. Cover and cook until chicken is halfway cooked, about 3-4 minutes. Then add in the tomatoes. Finish cooking for another 3-4 minutes.
3. While the chicken is cooking, prepare the pesto: add nuts, basil, parm, olive oil and garlic into a food processor and pulse until creamy.
4. Transfer the chicken to a plate, leaving the juices in the pan.
5. Immediately add in the zucchini noodles and toss for 3-5 minutes.
6. Drain the noodles in a colander and then add to a bowl with the pesto, chicken and tomatoes. Toss together and enjoy!

Crock Pot Vegetarian Pasta e Fagioli Soup with Whole Wheat Orzo

This is Dave’s favorite soup (aside from chicken and corn soup) that I’ve made a couple of times. It’s so easy, can be made vegetarian, and soooo yummy on a winter night. You can serve it with some fresh bread or a grilled cheese (which I like to do!). I found this recipe on kalynskitchen.com

Ingredients:

• 1 Tbs olive oil
• 1 large vidalia onion
• 1 cup sliced celery
• 1/2 cup chopped carrots
• 3 garlic cloves, minced
• 2 Tbs Italian Herb Blend
• 1/2 tsp ground fennel (optional)
• 1/2 tsp red pepper flakes
• 2 cans kidney beans or cannelini beans (whichever you prefer)
• 3-4 cups vegetable broth
• 8 oz. tomato sauce
• salt and pepper
• 1/2 cup whole wheat orzo pasta
• 2 Tbs good quality balsamic vinegar
• freshly grated parmesan cheese for serving
• chopped fresh parsley for serving

Directions:

1. Heat olive oil in a pan and saute the onions until they soften, about 4 minutes.
2. Add the celery and carrots, cook another 3-4 minutes.

      3.   Add the garlic, Italian Herb Blend, ground fennel and red pepper flakes and cook for           another minute.

4.   While the vegetables are cooking, put the beans in a colander and rinse well with cold water.

5.  When the vegetables are done, add them to your crockpot along with the beans, vegetable broth, tomato sauce, salt and pepper. Give it a little mix and cook on high for 3-4 hours or low for 6-7 hours.

       6.  Add the orzo and cook about 40 more minutes.

7.   Stir in the balsamic vinegar and serve!