Sweet and Spicy Noodle Soup

Easy to make, and perfect for the colder months! 

• 1 Package of Noodles (I used whole wheat spaghetti here, but soba and rice noodles are wonderful also)
• 1-2 Cups of Mushrooms
• Scallions
• Cilantro
• Eggs
• 4 Cups Chicken Stock
• 4 Cloves Garlic
• 1/2 White Onion
• 1-2 Tablespoons Chili Paste
• 4 Tablespoons Brown Sugar
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Lemon Juice
• Salt and Pepper to taste

Mince the garlic and slice the onion into thin strips.  Saute with chili paste until golden brown.  In a large pot, combine the chicken stock, mushrooms, garlic and chili mixture, and onion.  Bring to a boil, then add noodles and turn off heat.  In another pan, fry an egg for each bowl of noodles.  Stir in the remaining indgredients into the large pot.  Top each bowl of soup with a fried egg, scallions, and float a bunch of cilantro to finish.  If you like it spicier, add more chili paste and for a sweeter flavor, add extra brown sugar.  Enjoy!

Monkfish and Voodoo Sauce

Monkfish is so savory and sweet flavored naturally that it pairs well with the subtle rutabaga fries and a mild peppery sauce.

• Monkfish about 1/2-1 lb
• 1 Rutabaga cut into sticks
• 3 Tbsp Italian Seasoning 
• 2 Cloves Garlic
• 1 Tbsp Olive Oil
• 1/2 Tablespoon Salt
• 1/2 Tablespoon Pepper

Voodoo Sauce

• 2 Red Peppers
• 2 Tomatoes 
• 1 Mango
• 1 Orange or 1/2 Cup Orange Juice
• 1 Onion
• 2 Green Chilies

Remove the outside of the rutabaga and chop into long sticks.  Toss in Italian seasoning, crushed garlic, and olive oil.  Place on a pan covered in foil, then bake for about 45 minutes on 375.  Make sure to turn the fries every 15 to 20 minutes to prevent burning. 
For the sauce, deseed the pepper and mango, removing the mango peel.  Place pepper and onion in a pan and saute until onions are translucent.  Add the sliced mango, onion and pepper mixture, tomatoes, and Orange Juice to food processor until well pureed.  Return to pan and bring to a boil.  Reduce and simmer for an additional 20 minutes.
Season fish with garlic powder, pepper, and salt.  Lightly brush with oil and place in oven on broil until internal temperature reaches 145.

Sweet Potato Pancakes

These yummy pancakes are dairy and flour free.  They make the perfect protein packed healthy breakfast for my long running days and are a nice treat for brunch!

• 1 Small Sweet Potato
• 3 Eggs 
• 1 Egg White
• 1 1/2 Tsp Baking Powder
• 2 Tablespoons Almond Butter
• 1 Teaspoon Nutmeg
• 1 Teaspoon Cinnamon
• 2 Tablespoons Walnuts
• 1 Banana
• Sugar Free Syrup

Peel the sweet potato and cut into small squares.  Place the pieces into a microwave safe dish and cover with water.  Microwave for about 15 minutes, stirring every five minutes to check for softness.  Once the potatoes are tender, drain the water and whip with a whisk.  Add the eggs, almond butter, baking powder, and spices.  This can be refrigerated overnight if necessary.  Heat the pan to low-medium and coat with cooking spray.  Pour the batter on the pan once hot.  When bubbles form in the center of the pancake, loosen edges with a spatula then flip.  Cook for another 30 seconds.  Top with sliced bananas, walnuts, cinnamon, and syrup.  This makes enough pancakes for 2-3 servings.

Crab Stacker

Try this creative way to enjoy a fresh crab meat salad in a sandwich stack!  Served with a bit of ginger and rice vinegar, the subtle Asian flavors are a great complement to the dish.  I learned of this chi energy dish from Feng Shui Food...

• 1 Cucumber Sliced in Long Rectangles
• 1/2 Cup Sherry Vinegar
• 1/2 Cup Rice Vinegar
• Salt & Pepper to Taste

Marinate the cucumbers in the ingredients above for at least 30 minutes.  The mixture can be kept overnight for early preparation.

• 1 Lb Cold Cooked Crab Meat
• 1/2 Cup White Wine Vinegar
• 1 Tablespoon Ground Ginger
• 3 Tablespoons Greek Yogurt
• 1 Tablespoon Fresh Chopped Cilantro

Combine the ingredients above in a mixing bowl.  Sometimes I add some chilled cod or tilapia to for some extra substance if you are planning on making a meal out of this.  Layer the crab meat mixture in between the cucumber rectangles, keeping the shape as you stack.  Take 1/2 cup of the vinegar mixture from the cucumber marinade and add a few tablespoons of olive oil for the dressing.  Drizzle over the top of the stack and garnish with cilantro and srirachi.

Ginger Cod and Grilled Eggplant

This Asian inspired dish is so simple and satisfying...

• 2 Fillets Cod 
• 2 Large Garlic Cloves
• 2 Tablespoons Fresh Ginger
• 1/4 Cup Soy Sauce
• 3 Tablespoons Rice Vinegar
• 1 Teaspoon Sugar or Splenda
• 1/2 Teaspoon Chili Flakes

Mince the ginger and garlic, then add the rest of the ingredients into a plastic bag.  Let the fish marinate for 1-2 hours.  Place on 450 in oven, bake for 15 minutes or until internal temperature reads 145.

For eggplant, slice into large medallions, brush with olive oil, then sprinkle with salt and pepper to taste.  Grill until tender.

Lean Seafood Chowder

Surprisingly, this chowder recipe has no dairy or flour and is all about vegetables and seafood!

Great for a clean eating diet, and I really was blown away by the taste.  I got motivated to make a healthy chowder from http://thehealthyfoodie.com/creamy-seafood-chowder/ recipe where creamy soups can be made from whipped cauliflower.

• 1/2 Red Pepper
• 2 Stalks of Celery
• 1 White Onion
• 1 Package Mushrooms
• 1 Large Cauliflower 
• 1 Cup Fresh Spinach
• 3 Cloves Garlic
• 2 Tablespoons Creole Seasoning
• Cracked Pepper
• 8 Ounces Fresh or Frozen (Defrosted) Cod
• 8 Ounces Fresh or Frozen (Defrosted) Scallops
• 1 Can Baby Yellow Clams
• 4 Cups Water
• 4 Cups Chicken Broth
• 1 Tablespoon Thyme
• 3-4 Star Anise
• 1/2 Juice from Lemon

Bring the water and chicken broth to a boil, then add roughly chopped cauliflower.  Boil for 10 minutes or until very soft.  While the cauliflower boils, chop all the vegetables and saute them over medium heat until onions are translucent.  

Once cauliflower is soft, scoop out with a slotted spoon and puree with a food processor or blender.  Whisk back into the water and add the rest of the ingredients, including the cooked vegetables.  Bring to a boil for 7 minutes, then let simmer for another 15.  Top with hot sauce and enjoy!

Vegetarian Sloppy Joes with Honey Wheat Buns

Substituting mushrooms for ground beef keeps this dish meaty, and the ton of vegetables will make you full!

• 1 Package of Sliced Mushrooms
• 1 Onion
• 1/2 Green Pepper
• 1/2 Red Pepper
• 1 Can Tomato Paste
• 3 Cloves of Garlic
• 1 Tablespoon Worcestershire Sauce
• 1 Teaspoon Olive Oil
• 1/2 Juice from Lime
• 1 Packet Sloppy Joe Seasoning

Heat olive oil in a pan over medium heat.  Roughly chop vegetables and add to oil until lightly browned.  Stir in seasonings and the remaining ingredients.  Simmer until mixture thickens.  Fill buns (see honey wheat bun recipe below) with sloppy joe mix, top with cheese, garnish with pickles, and serve with your favorite salad.

Honey Wheat Buns

• 2 Tablespoons Olive Oil
• 1 1/4 Cups Milk
• 2 Eggs
• 1/4 Cup Honey
• 1/2 Teaspoon Salt
• 2 1/2 Cups White Flour
• 2 Cups Wheat Flour
• 1 1/4 Teaspoons Yeast

Warm milk in microwave, then add honey and stir well.  Place one tablespoon of white flour in the mixture, then add yeast.  Let the sponge sit for 10-15 minutes until foamy.  Add the remaining ingredients except for one egg.  Cover and let rise for 45 minutes.  Roll out dough and punch with round cookie cutter or top of glass.  Place on greased baking sheet and let rise for another 20 minutes.  Set oven to 375.  Separate egg and brush the tops of the buns with only the white.  Bake for about 13-15 minutes.

Veggie Stuffed Poblanos

This healthy twist on chile rellenos is so packed with flavor, you'll never guess it's good for you!

• 3 Poblano Peppers
• 1/2 Cup Panko Bread Crumbs
• 1 Beaten Egg
• 1/4 Cup Prepared Whole Grain Rice
• 1/2 Can Black Beans
• 1 Chopped Onion
• 1 Package Soy Chorizo
• 2 Roma Tomatoes
• 3 Cloves Garlic 
• 1 Teaspoon Cumin
• 1 Teaspoon Coriander
• 1 Tablespoon Fresh Cilantro
• Juice from 1/2 Lime
• 1 Cup Shredded Jack
• 1/2 Cup Mozzarella

Make one slice down the center of the poblano and de-seed.  Place in broiler or use a kitchen torch to blacken the outside of the poblano.  Once evenly bubbled and black, place in a plastic bag to make the skin peeling much easier.  Meanwhile, place the garlic, cilantro, onion, tomato, and black beans in the food processor to chop roughly.  Add the mix and the chorizo to a pan on medium heat.  Add the rest of the seasonings and lime juice.  Stir occassionally and reduce sauce for 15-20 minutes.

Peel the skin off the poblanos, then dip in beaten egg and coat outside with panko breadcrumbs.  Bake panko side down for about 20 minutes on 450 or until golden brown.  Stuff the peppers with rice and chorizo mixture, then top with cheeses.  Place the peppers in the oven on hi broil until the cheese is brown and bubbly.  Serve with sour cream.

Edamame and Garbanzo Salad

This healthy salad has plenty of flavor and pairs well with seafood.  I served this with crab cakes for a fresh twist!

• 1/2 Cup Steamed Edamame
• 1/2 Cup Cooked Corn
• 1/4 Cup Canned Garbanzo Beans
• 1/2 Chopped White Onion
• 1 Large Tomato 
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Olive Oil
• 1 Clove Crushed Garlic
• 1 Tablespoon Italian Seasoning 
• 1/2 Teaspoon Salt
• Cracked Pepper

Slice the tomato thinly and place on a wire rack in the oven.  Roast at 450 degree for about 20 minutes.  Once finished, dice and combine all other ingredients.  Serve warm or chilled.

Sushi Without Rice - Avocado and Crab Rolls

Try using lettuce and a spring roll wrapper instead of rice!  These amazing avocado and crab rolls are both healthy and delicious.  Plus, they easier to make than the traditional method. 

• 2 Spring Roll Wrappers or Rice Paper
• 1 Avocado
• 2 Leaves of Romaine Lettuce
• 5 Sticks of Imitation Crab
• 1/2 Cucumber
• Chopped Green Onion
• Roe or Tobiko
• Sriracha & Mayonnaise Sauce

Cut the edges off the cucumber and slice into sticks.  Split the avocado in half and remove the seed.  Using one side, slice the avocado into sticks. Wet the rice paper by running water over the sides, then place on a non-stick surface or plate.  Place a piece of lettuce in the center, then two slices of crab, avocado, and cucumber pieces.  Fold the edges inward, then roll very tightly.  Using a sharp wet knife, slice the roll into pieces.  Repeat to make a second roll if desired.

To decorate the roll, take the other slide of your avocado and slice very thinly while still in the shell.  Scoop with a large spoon.  Fan the avocado out, placing two thin slices to cover each roll.  Chop one crab stick in three pieces, then shred over the top of the rolls.  Mix 1 part sriracha to 2 parts mayonnaise and drizzle on top.  Finish my sprinkling the tobiko and green onions.  

Make English Muffins at Home!

Once you taste these english muffins hot off the grill, you'll never buy them again!  Simple ingredients and no special tools required.  It's the perfect combination of crispy and melty.  For a healthier multi-grain version, just substitute half of the white flour for whole wheat!

I usually have King Arthur flour on hand, so this recipe is similar to the one on their website:

http://www.kingarthurflour.com/recipes/english-muffins-recipe

However, I made these without a bread machine, added a little more flour, and some buttermilk for a sourdough type of flavor.

• 3/4 Cups Warm Milk
• 3/4 Cups Warm Buttermilk
• 3 Tablespoons Butter
• 1 1/2 Teaspoons Salt
• 2 Tablespoons Sugar
• 1 Beaten Large Egg
• 4 3/4 Cups Flour
• 2 Teaspoons Yeast
• Semolina to Prevent Pan Sticking

Add butter and milk into a glass or plastic container and microwave for 10-15 seconds at a time until butter is almost completely melted.  *Do not overheat the milk as this will cause the yeast to die.  Place the rest of the ingredients (Except Semolina) into a large glass bowl.  Make a hole in the center of the flour and pour the milk mixture inside.  Stir with a spatula until the dough becomes very smooth and sticky.  Knead the rest by hand about five minutes, then cover and let sit for 90 minutes or dough has doubled.  

Once the dough has doubled, punch down and separate into small balls.  If preferred, you can roll the dough out and use a muffin ring or glass to press the dough into a perfect circle.  I like them all a bit different, so I roll them into a ball and press them flat.  Heat a cast iron pan or griddle to a medium to low temperature.  Sprinkle each side lightly with the semolina and place on the grill, they should puff up while cooking.  Turn once, and let rest for a few minutes.  

Chef's Tip: To retain all the beautiful texture on the inside, do not cut with a knife.  Rather, split them with a fork and return them to the pan to toast the inside.

Slow Pokes -Escargot Wrapped in Puff Pastry

If you enjoy escargot, try this unique fusion by wrapping the snails in puff pastry and serving with garlic pesto.  They look elegant, melt in your mouth, and are very easy to assemble.  Even if you are not a fan of snails, try a variation mentioned below.

• 1 Package Escargot (I buy my snails on Amazon.com in the can...classy, I know!)
• 2 Sheets of Frozen Puff Pastry
• 3 Tablespoons of Butter
• 2 Tablespoons Fresh Parsley
• 3 Crushed Garlic Cloves
• 2 Tablespoons Italian Seasoning
• 2 Tablespoons Parmesan Cheese
• 1 Tsp Cracked Pepper

While your puff pastry defrosts for 30 minutes, heat butter in a skillet.   Prepare your chopped herbs and garlic, then add to the butter and cook for 3-4 minutes.  Add the drained can of snails, lower the heat, and simmer for a few minutes until the flavor has infused with the snails.  Once the pastry has defrosted, use a sharp knife to cut the pastry into small squares.  Place a snail and a bit of the garlic butter sauce in the center of each square.  Then pinch the both ends into a wrapped candy shape.  Bake for about 10 minutes or until golden brown.  Garnish with leftover butter sauce and sprinkle with Parmesan. 

You will usually have a little puff pastry leftover.  Almost anything is delicious in pastry...I love to stuff the extra with spinach, cheese, and sausage!  Try your hand at leftover fridge items, or something creative and zesty like smoked salmon and dilled cream cheese.  Cheddar and broccoli bits are a favorite of almost anyone, or stuff some mozzarella and bacon in the center.  There are endless possibilities, have fun!

Pierogies or Polish Dumplings

The pierogi is so versatile, you can stuff it with almost any filling you like!  I've had some excellent sauerkraut and potato, mushroom, even macaroni and cheese pierogies.  For this recipe, I use the traditional Polish filling of mashed potato and caramelized onion.

The Dough:

• 16 Ounces of Sour Cream (I used the light version)
• 3 Cups of White Flour

The Filling

• 1 Cup Mashed potatoes (I cheated and used the instant version...you'll never know the difference)
• 1/2 Onion Diced
• 1 Tablespoon Butter

Mix the dough ingredients together thoroughly.  If the dough is too tacky, add a bit of additional flour until it is smooth.  Wrap in plastic then let rest while you prepare the filling.  Boil water as directed for your instant mash and stir in the potato.  Transfer the potatoes to a different bowl, then add butter to your hot pan.  Once butter is melted, add the diced onions and cook until transparent.  Combine potatoes and onion, and you're ready to make the dumplings!

On a floured surface, roll out the dough.  Cut round circles by pressing the top of a glass into the dough.  Repeat until you have used all the dough.  Place a hazelnut sized portion of the filling into the center of each disk.  Fold the disk in half and press at the seam.  If your dough will not stick together, brush a little water across the seam.  After you have assembled your pierogies, pan fry until golden brown.  Alternatively, you can boil them for 3-4 minutes.  

Make Your Own Potstickers

I love the texture of chewy dumplings that can be dipped in any array of delicious sauces.  They are a great appetizer to share, or make a nice addition to soup.  This dumpling or 'potsticker' recipe is perfect for all of your creative fillings.  This is also a great way to re-create leftovers from the fridge!

For the wrapper dough:

• 2.5 Cups of Flour
• 3/4 Cup of Cold Water

Drizzle the cold water over the flour while stirring the mixture with a fork or chopsticks.  Once blended, knead until smooth.  The dough should bounce back gently when pressed.  Cover in plastic wrap and let rest for 30-60 minutes.  It will become easier to work with the longer you let it sit.

For the filling:

• 1/2 Lb Meat or Fish (I used leftover pork, but shrimp, beef, or crab works also)
• 2 Celery Stalks
• 1 Large Carrot
• 1 Onion
• 2 Tbls Rice Vinegar
• 2 Tbls Soy Sauce
• 1 Egg
• 1 Tbls Brown Sugar
• 2 Cloves Garlic
• Salt and Pepper to Taste

Finely chop everything in a food processor or by hand.  Blend until well combined.  Once your dough is ready, pinch off a small piece of dough (a bit smaller than a golf ball) and roll into a round disc.  Place a scoop of the meat mixture in the center.  Fold the dough in half, making a half moon.  Crimp each side three times toward the center to seal (shown below).

Make sure to keep the dough on an oiled surface or silpat to prevent sticking.  The dough tends to dry very quickly, so keep unused dough moist by covering with a damp towel or covering with plastic wrap.

Steam, pan fry, or broil your creations. I added these to a soup for a filling dinner!

Skinny Avocado Ranch Dressing

After you taste this creamy ranch dressing, you'll toss those calorie laden bad-for-you brands!  Not only is avocado a super food, but it helps you stay full throughout the day to curb snacking.  Use on your favorite salad or as dip for vegetables.

• 1/2 Cup Plain Greek Nonfat Yogurt
• 1 Avocado
•  Juice from 1 Lime
• 1 Tbs Dill
• 1/8 Tsp Salt
• 1/2 Packet of Nonfat Dry Ranch Mix

Place all ingredients in a food processor, and instant dressing! If mixing by hand, whip the avocado and lime until smooth, then whisk in your other ingredients.  

Cheesy Cheddar Jalapeno Muffins

My Dad sent me this recipe a few days ago and I just had to try it!  King Arthur makes the original version, although I like mine a bit more spicy and cheesy.  Here are the ingredients I used:

• 1/2 Cup Light Sour Cream
• 1 Cup Shredded Sharp Cheddar Cheese
• 1/2 Cup Shredded Mozzarella 
• 2 Serrano Peppers
• 2 Jalapeno Peppers
• 1 Poblano Pepper
• 2 Tsp Ground Cumin
• 1 Tsp Ground Coriander
• 1/2 Cup Milk
• 1 Cup Flour
• 1 1/2 Tsp Baking Powder
• 1/2 Tsp Salt
• 2 Eggs
• 1/2 Cup Fried Onions

Set oven to 400 degrees.  Finely chop serrano, jalapeno, and poblano peppers.  Mix dry ingredients first, then fold in cheese and peppers until well blended.  Spray muffin cups with non-stick spray and fill with batter until the rim is reached.  Bake for 23 minutes.  Once finished baking, remove from cups gently using a fork or small spatula and let cool for 5 minutes. 

French Vegetable Soup

Need to use up those veggies in the fridge? This recipe combines the classic flavors of French onion soup while making use of your leftovers.

• 4-5 cups of onions or other vegetables (I used 2 onions, cabbage, carrots, and celery)
• 5 cups beef stock
• 1 tbsp thyme
• 2 tbsp butter 
• 1 cup red wine
• 3 cloves garlic
• 2 tbsp flour 
• Salt and pepper to taste
• Heel of bread, cut into cubes
• 1 cup shredded cheese (mozzarella, gruyer, and parmesan work well)
• Chopped green onions

Melt butter in saucepan, then add onions or other vegetables.  Stir in seasonings and garlic, let cook for 3-5 minutes.  Mix in flour and add the wine, bringing mix to a simmer for 20 minutes.  Add beef stock, bring to a boil, then simmer for 10 minutes.  Ladle soup into bowls and top with cubed bread, then add a layer of shredded cheese on top. Place under broiler until the top becomes golden brown and crispy.  Garnish with green onions, cracked pepper, and nutmeg.

Avocado Mold

I created this spin-off on a traditional Caribbean avocado mold by adding some zest and heat with chipotle sauce.  

1/2 packet of gelatine

1 1/4 cup boiling water

3 tbs cold water

2 tsp lemon juice

1 tsp sugar

2/3 cup mayonnaise

4 tbs heavy whipping cream

4 avocados

1 can chipolte peppers in adobo

salt, pepper, and chili powder to taste

Mix the gelatine and cold water together and let stand until fully dissolved.  Bring water to a boil, then add to mixture with sugar.  While mixture cools, place mayonnaise, cream, and avocado in food processor.  Blend until creamy, and add the cooled gelatine mixture.  Season with salt, pepper, and lemon juice.  Spray a small bread pan or mold with cooking spray, then distribute the mixture evenly.  Refrigerate about 3-4 hours or until firm.  Once ready to serve, dip the bottom of your mold in warm water for 30 seconds to loosen.  Invert on plate drizzled with chipolte sauce.  Garnish with chili powder.  I like to serve this with salsa, adding one chopped chipolte pepper to the mix of onions, tomatoes, and cilantro.  Add a dollop of sour cream and enjoy with chips.

Quick Oscar Sauce for Fish or Steak

 This velvety sauce is perfect to whip up in a snap.  A great topping for steak or fish (seabass is above).

4 tablespoons finely chopped onions or shallots

4 tablespoons chopped tarragon leaves

salt and pepper to taste 

4 egg yolks

1 clove crushed garlic

1/8 cup good white wine

1/8 cup white vinegar

1/8 cup milk

2 tsp oil oil or butter

Bring your pan to medium heat, then add oil, onions, and garlic.  Saute mixture until onions until translucent, then add seasonings, white wine, vinegar, and milk.  Bring to a boil then whisk in egg yolks.  Let cool for 2-3 minutes, then pour over steamed asparagus and crab meat while still hot.

Perfectly Cooked Lobster

Preheat your broiler and defrost lobster tails if frozen.  To loosen the meat from the shell, gently separate with your finger.  Using a sharp knife or kitchen scissors, cut the top of the shell lengthwise.  Pull the shell apart slightly, then lift the meat through the slit.  Place on a baking sheet and season.

• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tsp lemon juice
• 1 tsp melted butter

Broil lobster tails until lightly browned on top,  about 10-15 minutes. Internal temperature should be 140.  Do not overcook, lobster will become rubbery. Brush with melted butter and garnish with lemon wedges and dill.