Asparagus Couscous and MahiMahi

Summer is in full swing, it's hot, too hot. I don't know about you, but when it's too hot, food is the last thing on my mind. But we've all got to eat, so I tend to chose lighter meals in the summer. There is plenty of fresh produce to go around, all you need now is a light protein and a quick and easy side. I'm a big fan of couscous, it's quick, easy and doesn't over heat the house during the summer thanks to its quick cooking time. Today's recipe is a simple Israeli Couscous with grilled MahiMahi.

The Deets
1 Box Israeli Couscous
8-10 Stalks of Asparagus
8-10 Mushrooms (I used baby portabellas)
1 Shallot
2 TBS Butter
2 Cups Chicken Broth
1/4 Cup Almonds finely chopped

The How To
Bring Chicken Broth to a Boil
Add Couscous and lower heat to medium-low
Cook approximately 15 minutes {until liquid is evaporated and texture is right}
Cut Asparagus and Mushrooms into bite size pieces
Finely Chop Shallot
In a small pan melt Butter over Medium
Add Shallot and cook until transparent
Add Asparagus and Mushrooms cook until glossy

Once Couscous is fully cooked pour it into pan with Asparagus, Mushrooms & Shallots
Mix Well and add Almonds

Add a lean protein - I made it with grilled MahiMahi

Plate, Pray & Enjoy

Bacon & Mushroom Barley

It's time for a little super grain! Are you ready for some Barley? When I was a kid my mom used to make a barley casserole - I remember it being good, but after getting the recipe (which included can of mushroom soup) I decided to try my own version.  Today I present my first attempt - Mushroom & Bacon Barley. 

The Deets

1 Cup Barley

2 1/2 Cups Vegetable Broth

7 Mushrooms finely chopped (your choice - I used baby portabellas)

1/2 Shallot

2 Strips of Bacon

The How To

Bring Vegetable Broth to Boil

Add Barley and reduce to a Simmer

Cook for 40 - 45 minutes or until chewy

In a pan cook Bacon (slightly undercooked)

Remove Bacon and let cool

Add Shallots and Mushrooms to the pan and cook until caramelized

Remove fat from Bacon and roughly chop and return to pan with Mushrooms and Shallots

Once Barley is cooked add to Pan and Mix Well

I served it as a side with Grilled Halibut and a salad

Plate, Pray & Enjoy!

Summer Breakfast Scramble

Summer is almost here, flavorful, fresh produce is abundant and fresh light dishes are on my mind.  This time of year makes me crave healthier food, full of fresh flavors!  Even Breakfast gets a quick fresh overhaul. Today's dish: Vegetable and Goat Cheese Scrambled Eggs.

The Deets for One
2 Eggs
6 Mushrooms Roughly Chopped
1 Large handful of Fresh Spinach - Chopped
1 Large handful of cherry tomatoes Quartered
1/8 Cup Crumbled Goat Cheese
1 TBS Milk
Salt to Taste

The How To
Sear Mushrooms until desired doneness (I like mine cooked well)

Add Spinach and Tomatoes for a quick Sear

In a Bowl Scramble Eggs and Milk
Add Goat Cheese
Add to Pan over Medium Low

Scramble for 3-4 minutes or until Eggs turn white

Plate, Pray & Enjoy!

It's Not Easy Being Green - The Greenest Pasta You'll Ever Eat

Warning! This may not be the prettiest meal I've ever created! But it's healthy and delicious so go with the flow of the green and enjoy this veggie overloaded pasta dish. I love pasta! Normally I eat whole wheat, but occasionally, I'll buy something different - like spinach spaghetti.  Today's dish is chock full of healthy veggies, lean protein and flavor - that makes up for it not being pretty right?

The Deets
(for 4)
2 Chicken Breasts
One Package Spinach Pasta (Whole Foods 365 brand)
1 Cup Chopped Kale
1 Cup Grape or Cherry Tomatoes cut in half
1 Cup Mushrooms, roughly chopped
1/2 Shallot
4 Cloves Garlic
2 TBS Olive Oil
1/8 Cup White Cooking Wine
1/8 Cup Chicken Broth
Fresh Parmesan to Top

The How To
Cut Chicken Breasts in Half
Add 1 TBS Olive Oil to Skillet and Heat over Medium High
Add Garlic and Chicken
Cook until Brown

Remove Chicken from Skillet

Add Shallots and Mushrooms to Skillet
Once Mushrooms and Shallots are well sauteed Remove Garlic

Add Chicken Broth, Cooking Wine, Shallots and Mushrooms

Add Remaining Vegetables and cook until wilted
Cook Pasta According to package directions

Add Cooked Pasta to Vegetables and mix well

Top with Fresh Parmesan
Add Chicken

Plate, Pray & Enjoy!

Meatless Monday: Vegetable Fried Rice

Monday, Monday you're here again. Time to start the week off right with a meatless monday meal. Today's meatless meal is vegetable fried rice. This is a great way to start the week, because you can do all the prep the night before & once you get home from work all you have to do is throw it together. Even those of us who love to cook have days (usually Mondays) where we just don't want to cook.  That's why I've made a habit of prepping my Monday meals while making Sunday dinner. Last night while making a delicious Sunday dinner, I prepped my veggies & rice.  Because I took the time to prep last night while I had time, tonight's dinner only took about 15 minutes (including phone time).  
Here's How I like my Vegetable Stir Fry - Lots & Lots of Veggies - whatever veggies I've got on hand (which is usually a lot) & as close to a 50/50 ratio of veggies to rice as I can get.
The Deets
1/2 Cup Mushrooms chopped
2 Cups finely chopped Carrots
1 Yellow Squash 
1 Large Broccoli Floret 
1/2 Bell Pepper 
5 Sweet Peppers (red, yellow, orange) 
1 Jalapeno
1 1/2 Cup Brown Rice cooked according to directions
3 Eggs
Sesame Seeds
1 tsp Sesame Oil
1 TBS Olive Oil 
2 TBS Soy Sauce
1 TBS Tempura Sauce

The How To
Chop all vegetables to desired size (for stir fry I like mine chopped very fine)
Add oil to pan and heat to medium high
Begin with mushrooms and squash, once seared nicely add peppers, next add remaining vegetables, add 1 TBS Soy sauce and cook on medium high for 5 minutes.

  (this version from a few weeks ago has Purple Cabbage)

In separate pan scramble eggs

Add cooked rice and eggs to vegetables, add soy sauce and tempura sauce. Mix well and continue over medium high for another 5 minutes.  Add Sesame seeds.

Plate, Pray & Enjoy!

Seared Halibut with Truffled Mushroom Risotto and Wilted Kale

The Risotto

1 TBS Olive Oil

1/2 Shallot

1/2 Cup finely chopped Mushrooms

1 Cups Risotto 

2 Cups Chicken Broth

1/2 TBS Truffle Oil

1/4 Cup Fresh Parmesan Cheese  

The How To

In Sauce Pan heat Oil, add Shallot & Mushrooms until Caramelized 

Add Risotto 

Add 1 Cups Chicken Broth

Cover & Simmer over medium low

Once liquid is mostly absorbed add remaining 1 Cups Chicken Broth

Finish with Truffle Oil & Parmesan

Wilted Kale & Watercress with Mushrooms & Squash

3 Leaves of Kale

1/2 Bunch of Watercress

1/2 Cup rough Chopped Mushrooms

1/2 Cup rough Chopped Squash

1 TBS Olive Oil

The How To

In Saute Pan heat oil over medium high

Add Mushrooms and Squash until well Seared

Add Kale and Watercress until wilted

Halibut 

2 Halibut Steaks

1 TBS Olive Oil

Seasoning Salt, Salt & Pepper to Taste

How To

Heat Olive Oil in Pan over High

Season Halibut Steaks with Salt & Pepper

Sear Halibut on each side for 4 minutes

Remove from Heat and cover for 5 minutes to finish cooking

Plate, Pray & Enjoy!

Dirty Rice with Sausage

If you're anything like me 1/2 way through the day you start wondering what you are going to make for dinner. Then your mind runs through what you've got in the fridge in an attempt to avoid the market on the way home.  Then you end up making one of a handful of quick & easy recipes that you & your family are pretty tired of.

This is a great easy recipe to mix up your midweek routine.   Dirty Rice uses staples you likely already have around & if not these ingredients are easy to add to your staple list since they have a long shelf life. Another great thing about this recipe is it's kind of a "kitchen sink" recipe, add what you have, leave out what you don't.  Here's my take on Dirty Rice:

The Deets

2 Cups Rice (I use long grain brown rice)

4 Cups Chicken Stock

1 Shallot

1/2 Bell Pepper

2 Jalapeno Peppers

10 Mushrooms

1 Can diced tomatoes + a handful of chopped fresh tomatoes

1 large Sausage (I prefer turkey, or better yet, elk if I can get it)

1 TBS Olive Oil

Instructions

Bring chicken broth to boil & add rice

Cook Rice to package directions (using the broth instead of water)

Chop Vegetables to desired size

Heat Oil to pan

Add Shallot & Mushrooms

Once cooked through remove 

Cook Sausage in same pan

Once Sausage is cooked 90% add peppers, mushrooms & shallots 

Next add Diced & Fresh Tomatoes 

Stir occasionally until hot

Add Rice and mix throughly 

Simple, Quick & a Delicious Break from the Usual Menu

Enjoy!