Mushroom Risotto

September 29th, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

*Top Photo Credits: Cooking Clarified

Prep Time: 10 min.

Cook Time: 25 min.

Serves: 8 as a side dish; 4 as a main dish

INGREDIENTS:

• 6 cups low sodium chicken or vegetable broth, divided

• 1 to 2 pounds mushrooms of your choice, I used organic button

  • 2 Tbsp Avocado Oil

• 2-3 shallots, roughly diced

• 2 cups Arborio rice

• 3/4 cup dry white wine

• 1/4 cup chopped parsley of your choice or chives

• ½ teaspoon salt, more or less to taste

• black pepper to taste

• 2 Tbsp unsalted butter or coconut oil if making vegan

• ¼ cup freshly grated parmesan cheese, more or less to taste (omit this if making vegan and use 2 Tbsp Nutritional Yeast instead)

DIRECTIONS:

1 In a medium saucepan, warm the broth over medium heat.

2 Heat a large cast-iron or non-stick skillet to high heat. Add mushrooms to dry skillet and stir as the mushrooms release their juices. Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute. Remove mushrooms and set aside.

3 Reduce heat to medium and add 2 Tbsp of Avocado oil.

4 Stir in the shallots. Cook about 1 minute or until shallots begin to soften. Add rice, stirring to coat with oil, about 2 minutes.

5 Pour in the wine, stirring constantly until the wine is fully absorbed.

6 Return heat to medium-high and using a mug or measuring cup add 1 cup of broth to the rice and stir until the broth is absorbed. Continue adding the hot broth one cup at a time, stirring continuously, making sure the liquid becomes absorbed before adding more broth. When you’ve got almost all the broth added, begin turning the heat down to medium (altogether it should take 20 min up to this point).

7 Turn off the heat and stir in the mushrooms. Season with salt and pepper. (At this point, if you want a vegan meal, this is done and perfectly tasty.)

8 Add the butter, parsley or chives and parmesan. Enjoy!

**Original recipe from Good Dinner Mom.

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Rating: 5.0/5 (2 votes cast)

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Lemon Cilantro Salmon Marinade

September 22nd, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

TGIF! For those who absolutely love baked Salmon, here is a MUST TRY recipe for a Marinade that will have you going back for seconds! This is by far the most requested recipe in my house and I must say I can’t blame them. This salmon comes out so moist and tender and practically melts in your mouth! Go ahead and make it tonight for dinner, but start now so the Marinade has a chance to penetrate through the flesh fibers. It requires at least an hour in the fridge. The most 12 hours. This recipe was given to me by my cousin Polina and I couldn’t be more grateful to her for it. Thanx Polly!

INGREDIENTS:

3 Tbsp Extra Virgin Olive Oil

1 Lemon, juiced

1/4 cup fresh chopped cilantro

3 cloves garlic, minced

1-1/2 tsp Seafood Spice by Pereg

1-1/2 tsp smoked paprika

1 tsp ground turmeric

1/2 tsp ground cumin

1/4 tsp sea salt

1/2 tsp pepper

6 (4oz.) filet of salmon

DIRECTIONS:

Mix all ingredients together except for salmon. Pour it over the salmon and let it sit in the fridge for 1-12 hours. Heat oven to 400F. Line a baking sheet with parchment paper, put the salmon on the baking sheet and bake for 10-12 min.

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Rating: 3.5/5 (4 votes cast)

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Baked Turkey Meatballs with Spinach

August 31st, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

INGREDIENTS:

• 2 Tbsp Avocado Oil

• 1 large sweet onion, finely chopped

• 2 cloves garlic, minced

• 1/2 tsp sea salt

• 1/2 tsp ground black pepper

• 1/4 tsp dried thyme

• 1/2 tsp dried oregano

• 1/2 tsp dried Sage

• 16 oz frozen Organic chopped spinach (defrosted, drained, and squeezed to remove excess water) OR 8 oz. bag of baby spinach pre washed and dried

• 2 Tbsp Worcestershire sauce

• 1/3 cup chicken broth

• 2 -1/2 lbs lean ground turkey

• 3/4 cup whole wheat plain bread crumbs

• 2 large eggs

DIRECTIONS:

1 Heat oven to 400 degrees F. Prepare a large baking sheet lined with parchment paper greased with cooking spray.

2 Heat a large pan add oil, onion, garlic, salt, pepper, thyme, oregano, Sage and red pepper flakes (if using). Sauté until onion is tender (about 5-6 minutes total time).

3 Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has evaporated. Remove from heat and allow to cool.

4 In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.

5 With a 2 oz. cookie scoop or your hands, create meatballs that are about 1 – 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don’t need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you’ve done the work only once and have a future meal).

6 Bake until your meatballs are cooked through about 15-20 min. Depending how hot your oven is. Remove from oven and serve as desired.

*original recipe adapted from Home Cooking Memories.

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Rating: 5.0/5 (2 votes cast)

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Mushroom Cream Sauce

August 29th, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

INGREDIENTS:

1 Tbsp unsalted butter

2 cloves garlic, minced

10 oz. mushrooms, thinly sliced

2 tablespoons white whole wheat flour, or any on hand

1 -1/2 cups half and half

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

sea salt and ground black pepper, to taste

DIRECTIONS:

Melt butter in a saucepan. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half thyme, basil and season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.

*recipe has been adapted from Damn Delicious.

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Rating: 5.0/5 (2 votes cast)

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Baked Stuffed Chicken with Baxsh

August 22nd, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

INGREDIENTS:

One extra large foil pan

Parchment paper

Cooking spray

Foil

Whole chicken, pat dry with paper towel

Paprika

Turmeric powder

Sea salt

Pepper

Coriander powder

DIRECTIONS:

Heat oven to 350 F.

Here is link for the baxsh stuffing Baked Turkey Baxsh, however OMIT THE WATER COMPLETELY because the chicken will give off plenty of fluids while baking. Pat dry your chicken and season with the spices listed above. Place it in the center of the foil pan lined with parchment paper and greased with cooking spray. Stuff the cavity with about 1 cup of baxsh. Don’t pack it in. Spoon the rest of the baxsh around the chicken. Cover with foil tightly and bake for 2 hours. Open and stir all the baxsh very well. Spoon out the baxsh from the chicken cavity and mix it well with the surrounding baxsh and re-stuff it. Cover and bake it for an additional hour. Serve immediately or store in a glass container for up to 3 days. Enjoy!!

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Rating: 5.0/5 (2 votes cast)

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Turkey Mushroom Meatloaf

August 15th, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

INGREDIENTS:

1.5 lbs Ground Turkey
8oz. Mushrooms, trimmed and finely chopped
1 sweet onion, chopped
2 garlic cloves, minced
1 Tbsp Avocado Oil
1 tsp sea salt, divided
1 Tbsp Worcestershire sauce
7 Tbsp organic ketchup, divided
1 Tbsp dried parsley
1 Cup whole wheat Panko breadcrumbs
2 large eggs, lightly beaten
1/3 cup unsweetened almond milk

DIRECTIONS:

Heat oven to 400 degrees F. Grease a baking sheet with cooking spray (or 9-inch by 13-inch baking pan) lined with parchment paper.

Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.

Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup. Set aside to cool for 5 minutes.

Meanwhile, combine the breadcrumbs and milk in a small bowl.

Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4 teaspoon of pepper.

Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining 4 tablespoons of ketchup on top and sprinkle with parsley. Bake for 50 min. Enjoy!

*recipe originated from Inspired Taste.

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Rating: 5.0/5 (2 votes cast)

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Shole (Russian Paella)

May 23rd, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

This recipe is originally my moms and it’s the most perfect Shole recipe out there. However, women from my country tend to cook according to memory and never really measure anything. So, after playing around with the ingredients after 3 years I have finally gotten the measurements down to a T and now it comes out the same every single time!

INGREDIENTS:

2 Tbsp Avocado Oil

1 large Sweet Onion, chopped

2 Medium Carrots, diced

3-5oz. Skinless Chicken thighs (bones reserved for stock)

1/2 tsp ground turmeric

1/2 tsp ground coriander

1/2 tsp ground pepper

1-1/2 tsp sea salt

2 Tbsp Tomato Paste or 2 Large Tomatoes, chopped

2 Cups Organic Low Sodium Chicken Stock (optional)

1.5 Liters Boiling Water (if not using chicken stock, add 2 more cups of water

2 Cups washed and drained Rice

2 bunches cilantro, washed, dried and chopped

DIRECTIONS:

In a 10 quart pot, heat oil. Add onions, carrots and chicken and bones. Sauté on high until chicken changes color. About 5 min. Add stock/water, spices, and tomatoes/paste. Stir and bring to a boil. Lower the heat to medium low and simmer for 40 min uncovered. Remove the bones. Add rice and stir continuously every 5 min for 20 min until rice absorbs water and thickens. Turn off heat and add chopped cilantro. Stir and serve. Enjoy!

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Rating: 5.0/5 (2 votes cast)

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Coconut Curry Chicken

April 15th, 2017 | Posted by Milana in Indian Cuisine | Lunch/Dinner - (0 Comments)

INGREDIENTS:

4-8 Boneless, Skinless Chicken Thighs (this can be made with 2lbs Boneless, Skinless Chicken Breasts as well)

Salt and pepper to taste

1- 1/2 Tbsp Avocado Oil

2 Tbsp curry powder

1 sweet onion, thinly sliced

2 cloves garlic, minced

1 can reduced Fat (14 ounce) coconut milk

1 can No Salt Added (14.5 ounce) diced tomatoes

1 can No Salt Added (8 ounce) tomato sauce

2 Tbsp sugar (I used Maple Syrup)

DIRECTIONS:

Season the chicken chunks with salt and pepper.

Mix curry powder and oil. Heat a 6qt sauce pan over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.

Add garlic and onions and cook for 1 minute.

Add chicken chunks and toss lightly to coat with the curry oil mixture.

Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Serve immediately, over rice. Enjoy!

**Original recipe adapted from Salu Salo Recipes.

 

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Rating: 5.0/5 (2 votes cast)

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Persian Tahdig

March 19th, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

Thanx to my Dad, I was able to master his recipe! My dad is half Persian and is also an amazing cook. His passion for his Persian culture is incredible. With that being said, Persian cuisine is one of my favorite and I always wanted to master the art of making Tahdig. I love the flavor and color that the saffron flower contributes to this epic dish. I’m happy to be able to share this recipe with all of you. 

INGREDIENTS:

2 Cups of Basmati Rice

4 cups of water

1-1/2 tsp of Saffron Flower

1/2 tsp Raw Sugar

1/4 Cup warm water

1-2 Tbsp Sea Salt

1/4 Cup Avocado Oil

DIRECTIONS:

1.  In a large bowl, wash the rice about 5 times until the water runs clear. 

2. Soak your rice with a Tbsp or 2 of salt for about 2-3 hours. 

3.  In the meantime, grind the Saffron with the sugar in a mortar and pestle. Add it to the warm water and stir. Set aside. 

4. Fill a medium pot halfway with water and bring to a boil. Add the rice with the salted water. Bring to a boil again. Boil for 2-3 min. Drain in a fine mesh strainer.  Rinse the pot with water to ensure all rice is out. 

5. Put the pot back on the stove on medium heat. Add the Saffron water and oil. Gently layer the rice over the Saffron mixture. Do not stir. Make 4 holes with the back of a wooden spatula. Put a paper towel over the pot and cover with the lid. Let simmer on medium-low flame for 30 min. 

6. To serve, fluff rice onto serving plate until you reach the bottom of the yellow crispy Tahdig. Invert Tahdig over the rice on the platter and enjoy!

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Rating: 5.0/5 (2 votes cast)

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Low Fat Baked Ziti

January 15th, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)


INGREDIENTS:

12 oz uncooked white fiber ziti, penne or rotini, boiled 2 min before al dente bec it’ll cook further in the oven, set aside in a pot

1 Jar Trader Joe’s Organic No Salt Added Marinara sauce

1 tsp olive oil

3 cloves garlic, minced

15 oz. package Organic Baby Spinach, washed and dried

2 (10 oz. containers) Mushrooms, sliced

2 tsp dried oregano

2 tbsp chopped fresh basil

kosher salt and fresh pepper to taste

15 oz. Part Skim Ricotta 

1/4 cup grated Parmesan cheese

2 cups (8 oz) shredded part skim mozzarella (I recommend Sargento), divided

2 tsp Olive Oil

olive oil cooking spray 

INGREDIENTS:

Preheat oven to 375°F. Spray a 9×13-inch baking pan with oil spray.

Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add spinach, salt, pepper and mushrooms. Sautee for a few min until the Mushrooms are tender.  Season with basil, oregano, salt and pepper and Marinara sauce cook an additional 5 minutes. 

Add sauce to the pasta and combine. Add Ricotta, Parmesan cheese, and half of the mozzarella . Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella. Spray some foil with cooking spray and cover so the cheese doesn’t stick to it. 

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes before serving.

Original recipe adapted from Skinny Taste. 

NUTRITION CONTENT:

Yield: About 8-10 servings
 Serving Size: scant 1-1/2 cups

Amount Per Serving:
Smart Points: 8

Points +: 8

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Rating: 5.0/5 (2 votes cast)

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