Shrimp Stuffed Eggplant

Preheat Oven: 350 degrees


Ingredients:

• 2 Eggplants, cut in half lengthwise
• 4 cloves Garlic, minced
• 1 tbsp Olive Oil
• 1 cup Italian Seasoned Bread Crumbs
• 1 lb cooked shrimp (If you use anything bigger than the mini canned shrimp, you're going to want to cut them into manageable pieces)
• 2 Tomatoes, coarsely chopped
• 2 tsp Chives, chopped
• 1/4 cup sliced Black Olives
• grated Swiss Cheese

Directions:

Scoop out Eggplant flesh, leaving 1/2 inch thick shell. Set shells aside on sprayed baking sheet. Chop eggplant flesh and stir into oil in nonstick skillet over medium heat, add garlic. Cover and cook 5-7 minutes.

Stir in Tomatoes, Chives and olives, increase heat to medium-high and simmer 5-7 minutes. Remove from heat, stir in shrimp, breadcrumbs and half the cheese. Spoon filling into eggplant shells and sprinkle with remaining cheese.

Bake 35-40 minutes, or until cheese is brown and bubbly.

Butternut Black Bean Chili

Ingredients:

• 2 Onions, diced
• 2 Red Bell Peppers, diced 
• 5 cloves Garlic, minced 
• 1 Butternut Squash, cubed 
• 2 cans Black Beans, drained and rinsed 
• 1 can diced Tomatoes 
• 2 tbsp Chili Powder 
• 4 tsp Cumin 
• 2 tsp Paprika 
• 4 cups Beef Broth
•  Salt and Pepper to taste

Directions:

Saute the diced onions, garlic, butternut squash, and bell peppers until browned and soft, about 10  minutes. 

Add the rest of the ingredients, and bring to a simmer for 15 minutes. Serve.

French Dip Soup

Preheat oven: 400 degrees

Ingredients

·        4 tablespoons extra virgin olive oil

·        4 pounds Onions (use any kind you’d like)

·        6 cloves Garlic, minced

·        10 oz white mushrooms, Sliced

·        1/8 teaspoon dried thyme

·        2/3 cup dark brown sugar, packed

·        2 cups Merlot or other red wine

·        6 cups water

·        3 tablespoons beef bullion

·        Beef Roast, cooked and shredded

·        1/4 teaspoon freshly ground black pepper

·        1/4 teaspoon salt (I use coarse sea salt)

·        6 slices French, Italian, or sourdough bread, cut into cubes

·        3/4 ounce shredded Swiss cheese

Directions

Peel and slice onions thinly. In  stock pot, over medium high heat, add  oil, onions, garlic, mushrooms and thyme to the pot and stir to coat the onions and mushrooms with the oil. Cook, stirring frequently, until onions are transparent.

Add brown sugar and stir to coat. Cook, stirring frequently, until onions start to brown (about 15 minutes), then reduce heat to medium-low, cover the pot and continue cooking, stirring frequently, until onions are browned and caramelized. Pour in red wine and cook, stirring constantly, until the wine has cooked down. Add water, bullion, and roast all at once, stirring while pouring to loosen any remaining bits of onion from the sides and bottom of the pot.

Cover, reduce heat and simmer the soup for 40 minutes. (You can stop at this point – if you want to make the soup ahead, let it cool, then cover and place in the fridge – reheating before serving)
Ladle soup into ovenproof soup cups, bowls or a large crock. Top soup with cubed bread and shredded Swiss.

Bake for 5 minutes. Remove from oven and allow to stand for 1 or 2 minutes before serving.

Taco Meatloaf

Preheat Oven: 350 degrees

• Tortilla Chips
• 1 Roma Tomato
• 1 Red Bell Pepper
• 1 Onion
• 3 cloves Garlic
• 3 medium Jalapenos
• 2 Eggs
• 1 lb Ground Beef
• 1 can Black Beans, drained and rinsed
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Chili Powder
• Salt and Pepper to taste
• Shredded Cheddar

In food processor, process down tortilla chips until they are no larger than a dime. Remove to bowl, set aside.

Roughly chop tomato, onion and garlic place in food processor. Remove stem, seeds and ribs from both red pepper and jalapenos, chop roughly and add to food processor. Blend until combined, you can vary the consistancy based on your preference.

In a large bowl, combine beef, vegetable puree, black beans, tortilla chips, seasonings and eggs.

Place meat loaf mixture in greased loaf pan. Bake for 1 hour. adding shredded cheddar cheese to the top in the last 5-10 minutes.


*** Note: I like to put an avocado in the food processor with a little salt and olive oil, blend it up and use that as a topping - kind of like sour cream - it is delish!***

Meatloaf

Preheat Oven: 375 degrees

Loaf:

• 1 lb Ground Beef
• ½ lb Baby Carrots
• 1 medium Yellow Onion
• 4 cloves Garlic
• 1 Egg
• 1 cup uncooked instant Brown Rice
• 2 tbsp Worcestershire Sauce
• 2 tbsp Ketchup
• Salt and pepper to taste

To Top:

• 2 tbsp Ketchup
• ¼ cup Cheddar Cheese

In food processor, puree carrots, onion and garlic together.

In a bowl, combine beef, pureed veggies, and remaining loaf ingredients until well mixed.

Press into greased loaf pan, spread ketchup over top and sprinkle with cheddar. Cook uncovered for 40-45 minutes.

Beets with Garlic and Wine

• 1 lb Beets
• 1/2 cup Dry White Wine
• 1/4 cup Water
• 2 tbsp Olive Oil (or Butter)
• 2 cloves Garlic, finely minced
• 1/2 tsp Salt
• 1/2 tsp Black Pepper, freshly ground
• 2 tbsp Crumbled Feta

Peel Beets and cut into bite-sized pieces.

Put all ingredients into sauce pan, cover and simmer until beets are tender.

Crumble feta over top.

Serve any temperature.

Kohlrabi and Carrot Salad

• 2 Kohlrabi
• 2 small Carrots
• 1/2 large Onion, diced
• 1/2 tsp Ginger, minced
• 1/2 tsp Sugar
• 2 cloves Garlic
• 3 tbsp Cider Vinegar
• 2 tbsp Soy Sauce
• 1 tsp Sesame Oil
• Salt and Pepper, to taste

Cut kohlrabi and carrots to matchstick size.

Using a pestle and mortar, combine sesame oil with garlic and ginger until you achieve a paste. Add sugar and other liquid ingredients.

Stir liquid into vegetables until coated.

Curried Carrot and Turnip Soup with Cilantro Gemolata

Soup:

• 1 tbsp Olive Oil
• 1 small Onion
• 1 large Garlic clove, minced
• 1 Orange or Red Bell Pepper
• 5 Carrots, chopped (large pieces)
• 5 Turnips, chopped (large pieces)
• 3 cups Vegetable Broth
• 1 tbsp Curry Powder
• 1 tsp Salt

Sautee Onion and pepper until soft. Add garlic, heat for one minute.

Add remaining vegetables, broth, curry and salt.

Cover and simmer 10-15 minutes, or until all vegetables are tender.

Allow to cool and blend until smooth.


Gemolata:

• 3 tbsp Cilantro leaves
• 1/2 tsp Lime Zest, finely grated
• 1 tbsp Lime Juice
• 1/2 cup Olive Oil

Blend ingredients in food processor until smooth, adding olive oil as needed. 

Fennel Spinach Pasta

• 1 Fennel bulb, sliced thinly
• 1 medium Onion, sliced thinly
• Thyme (optional)
• 16 oz Pasta
• 1 can (6oz) Tomato Paste
• 3 cloves Garlic, minced
• 1 can (15oz) White Beans
• 4 cups fresh Spinach, rinsed

Bring large pot of salted water to boil. Cook pasta according to package directions to al dente.

In a skillet, caramelize onion and fennel adding thyme if desired, occasionally adding spoonfuls of the pasta water to pan - this will help them to cook faster.

Scrape onions and fennel to side, add tomato paste and let it cook down.

Add garlic and cook 1 minute.

Add 1 cup of pasta water to pan and mix ingredients in pan well, reducing until sauce is thickened.

Add 1/2 cup pasta water, beans and spinach. Immediately add al dente pasta over top. Let spinach wilt for about 1 minute.

Season as necessary.

** If pasta sauce it too thick, add pasta water to thin**

Stir Fried Ginger Shrimp with Snow Peas and Mushrooms

Serve this over brown rice for a delish Asian twist. See tips below!

Sauce:

• 1 tsp Corn Starch, dissolved in 1 tbsp water
• 1/2 cup Vegetable Stock
• 3 tbsp Soy Sauce
• 1 tbsp Sherry
• 1 tbsp Sugar
• 1/2 tsp Sesame Oil
• 1/2 tsp Rice Vinegar
• 1/4 tsp Crushed Red Pepper Flakes

Stir Fry:

• 3 tbsp Canola or Vegetable Oil, divided
• 8 oz Mushrooms, Sliced
• 1 lb Raw Shrimp, peeled and De-veined 
• Sea Salt & Pepper
• 1/2 lb Fresh Sugar Snap Peas, ends removed and cut to manageable size
• 1 large Red Pepper, cut into 1/2 inch pieces
• 1 clove Garlic, minced
• 2 tbsp fresh Ginger, finely chopped

In a container with lid, combine all ingredients for sauce. Shake well, set aside.

Add 2 tsp oil to skillet or wok, cook mushrooms over high heat for approximately 6 minutes. Transfer to a large plate and keep warm.

Add 2 tsp oil to skillet and cook shrimp, 2 minutes/side. Seasoning with Salt and Pepper. Transfer to plate with Mushrooms.

Add 1 tbsp oil, cook peas and red peppers for approximately 3 minutes, transfer to plate with mushrooms and shrimp.

Add 2 tsp oil, cook ginger and garlic approximately 1 minute - until fragrant - and then add shrimp and veggies. Shake sauce and add to skillet. Bring to boil. Reduce to simmer, stirring approximately 2 minutes more.

Serve over brown  rice.


Tips: 

This recipe is an adaptation of this: Ginger-Sesame Chicken with Bok Choy. I've made it with the ingredients in that. I've also made it with chicken and broccoli. It's super versatile. So have fun with it!

De-vein and peel your shrimp well ahead of time. It's a long process, don't get hungry waiting for those buggers to get clean!

I prep all of the ingredients and put them in tupper ware by "stage" (Garlic and ginger in one container, peas and peppers in another, etc) 

Chili (No Beans)

1 lb Ground Beef
2 Garlic cloves,  minced
1 large Onion,chopped
2 tbsp Chili Powder
1 tsp dried Oregano
1 tsp ground Cumin
1 tsp Hot Sauce
1 28-oz can Crushed Tomatoes
1/4 cup Red Wine Vinegar

Crumble the ground beef into a stock pot or large Dutch oven over medium-high heat. Add onion and garlic. Cook, stirring frequently until beef is evenly browned. Drain off excess grease.

Season with chili powder, oregano, cumin and hot sauce. Stir in tomatoes and vinegar. Bring to boil, then reduce to low, simmering about 1 hour - or longer if you have time. Stir occasionally to prevent burning.

Spicy Baby Bok Choi

1.5 lb baby Bok Choi, chopped
1 tbsp Olive Oil
3 Garlic cloves, minced
1 tsp Garlic Powder
3 tbsp Soy Sauce
1 tsp Crushed Red Pepper

In a large stockpot add olive oil and heat to medium. Add garlic and lightly brown.

Add bok choi and stir. Cover and let cook for 3 minutes. Add soy sauce, garlic powder, and red pepper.

Stir continuously for 2 minutes or until bok choi is tender.

Garlicky Kale and Spinach Dip

This amazing dip pairs well with pita or tortilla chips, or toasted bread. Amazingly aromatic and full of flavor.

• 1 bunch Kale
• 5 oz Spinach
• 2 medium Garlic cloves, peeled
• 3 tbsp Toasted Almonds
• 4 tsp Balsamic Vinegar
• 1/2 cup Olive Oil

(Ice Bath)

Bring a large pot of salted water to boil. Add kale and spinach.

Cook 2 minutes and remove, plunging into ice bath. Once cool, remove and shake off excess water.

Place greens in food processor, add garlic, almonds, and vinegar. Puree while slowly adding olive oil - until mixture is smooth.

Season with Salt.