ASPARAGUS STIR FRY WITH A TOUCH OF CITRUS

My family and I were craving some Asian inspired cuisine the other evening while at the cottage and we decided to try our hand at making a couple of dishes including this asparagus stir fry. The addition of orange zest and juice gave it a slight citrus note which complimented the salty soy perfectly. The dish also paired with that night’s main, a Spicy Coconut Chicken Thighs unbelievable and they both complimented each dishes unique flavors. If you are looking for a fun vegetable dish to serve with your next Asian inspired meal, you got to try this one!

Enjoy!

INGREDIENTS:

- Serves 4 people

1 TBSP of Vegetable Oil
2 Garlic Cloves - thinly sliced
1/2 TSP of Chilli Flakes (you can adjust this to your taste)
1 LBS of Asparagus - Chopped on the diagonal about 1/4” thick
Kosher Salt
1 TBSP of Soy Sauce
1 TBSP of Unsalted Butter
1 Orange - Zest about a TSP and juice for a TBSP of liquid
1 TSP of White Sesame Seeds toasted in a small skillet

- Optional Toppings -

Fresh Cilantro

DIRECTIONS:

In a large skillet add in vegetable oil and allow to heat up. Once hot, add in chili flakes and garlic stirring constantly until the garlic becomes golden.

When ready, add in Asparagus and sprinkle with salt as desired. Toss occasionally. You want the Asparagus to brown around the edges.

Next add in soy sauce, unsalted butter, and a TBSP of water and continue to toss constantly until asparagus is crispy and soft on the inside.

Remove from heat and add in orange zest and juice and toss once more.

Transfer asparagus to a serving plate, sprinkle with toasted sesame seeds and serve. Garnish with cilantro if desired.

Enjoy!

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If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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BRUSSELS SPROUT CHIPS - VEGAN, VEGETARIAN

Looking for a great low calorie snack? I got you covered! Brussels sprouts are a great vegetable to turn into "chips" Not only are they delicious and crunchy when baked but they are full of vitamin K and vitamin C! This super easy recipe is great for kids and will have them eating their veggies like its popcorn!

INGREDIENTS:

1 LBS of Brussels Sprouts
2 TBSP of Olive Oil
2-3 TSP of Salt

DIRECTIONS:

Preheat oven to 350 degrees.

Wash and clean your brussels sprouts removing the stem and the outer layers. Cut cleaned brussels sprouts in half and place in a bowl.

Add your olive oil and salt to the bowl and mix well so everything is evenly coated.

Place brussels sprouts facing up on a baking pan lines with aluminum foil and bake for 25-35 minutes depending on how crispy you want them. Happy eating!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can!  Bon Appetite!!!

STUFFED ACORN SQUASH - VEGETARIAN AND VEGAN OPTIONS

I have tried many different squash recipes, but this has to be one of my favorites. My girlfriend Lili made it for me the other day when I went to her house for dinner and it was not only healthy, but really tasty so of course I had to share the recipe with you guys. You can add any veggies that you like and can even switch up the pesto for tomato sauce if you want. Be creative but most of all have fun!

INGREDIENTS:

1 - 2 Acorn Squash
3/4 Cup of Uncooked Quinoa
1-2 TBSP of Olive Oil
1/2 Medium Spanish Onion (chopped)
2 Celery Stock (chopped)
2 Clove of Garlic (minced)
1/2 Cup of Carrots (chopped)
1/2 Cup of Black Beans (drained and rinsed)
Pesto Sauce
2-3 TBSP of Goat Cheese, Feta Cheese, Halloumi (whichever you prefer/optional)
Salt and Pepper to taste

DIRECTIONS:

Preheat oven to 350 degrees. While oven is warming up go ahead and cut a small portion of the top and bottom of your acorn squash off to help it sit up straight. Next cut the squash in half, width-wise, and remove the seeds from the inside.

Place the squash on a baking tray that is lined with aluminum foil and bake for 30 minutes.

In the meantime make your quinoa.

While you are waiting for your quinoa to cook you can add the olive oil to a pan and throw in your chopped onions, celery, carrots, garlic and black beans. Sauté until the onions become translucent. I also like to salt and pepper my veggies as they are cooking

Once the quinoa is ready transfer to a bowl, add in your pesto and sauteed vegetables. Mix together. At this point you can add in your cheese if you want. Save a little for garnish!!

Once the squash has been in the oven for 30 minutes remove and stuff with the quinoa mixture. Garnish with cheese and pop back in the oven for an additional 30 minutes.

Once ready remove from oven and serve warm. Enjoy!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can!  Bon Appetite!!!

BEEF AND BARLEY SOUP

Beef and Barley soup is the quintessential fall/winter hearty soup. There are so many nutrients and vegetables in this soup that will pick you up if you are felling sick.  The beef and broth will also warm you right up on a cold day and give you the energy to continue on. My mom always made this soup when I was sick because she knows it was my favorite and I guess its only right to pay that forward. When I asked me mom to send me the recipe I was not really surprised to see it was a Barefoot Contessa recipe. Of course it is, she is queen - all hail the Contessa! Ill post the original link below. ENJOY!

INGREDIENTS:

1 TBSP of Olive Oil
2 Lbs of Stewing Beef
2TSP of Salt (divided into 1 TSP portions)
2 TSP Pepper (divided into 1 TSP portions)
2 Cups of Leek (clean and chopped white bit - green bit is no good)
2 Cups of Carrots (peeled and chopped)
1 Large Spanish or Yellow Onion (chopped)
1 Cup of Celery (copped)
3 Bay Leaves
2 Stings of Thyme
8 Cups of Beef Broth
1 Cup of Uncooked Barley (rinsed)

DIRECTIONS:

In a large pot heat up your oil on medium heat. Once ready throw in your stewing beef. Add 1 TSP of salt and pepper. Allow to cook for about 10 minutes stirring periodically. You want the beef to be browned on all sides and to let out the fat and juices.

Once the beef is browned remove the beef and set aside but leave the juices!! We are going to use the juice to cook the vegetables so once the beef is out throw in the leeks, carrots, celery, and onion! Let that cook releasing the water from the vegetables and cooking them down for 10 minutes. They will also absorb some of the oils/fats left behind from the meat - YUM!

Once the vegetables are cooked down you can add your meat back in as well as your 2 springs of thyme, bay leaves, and beef broth. You can also add in your remaining salt and pepper at this time. Bring to a boil before lowering to a simmer and covering. You will need to let the soup continue to cook on a simmer for an hour.

In the meantime, we are going to cook the barley so bring four cups of water in a separate pot to a boil and throw in your barley and reduce to a simmer. Let the barley simmer UNCOVERED for 30 minutes before you drain and set it aside.

When the 60 minutes are up for the soup throw in the barley and continue to cook for 15-20 minutes. Depending on how you like your soup you may want to add some salt and pepper before serving. Also, I like to remove the thyme and bay leaves so that they don’t get in people’s bowls.

Original Recipe -> http://www.foodnetwork.com/recipes/ina-garten/rich-beef-barley-soup-recipe.html

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

QUINOA EGG 'FRIED RICE'

Fried rice is one of my favorite Asian dishes but I was looking for a healthier alternative for rice when I realized Quinoa would makes a great substitute for any rice dish. Quinoa is a very good complex carb which is made up of part protein, part carb making it take longer for your body to digest and therefore keeps you full longer. I have never made fried rice before so I looked up a couple recipes to help me and this is what I came up with. Enjoy

INGREDIENTS:

1 Cup Of Quinoa
2 Cups of Water
1.5 TBSP Teriyaki Sauce
2.5 TBSP of Soy Sauce
2/4 TBSP of Sesame Oil
1 TBSP of Olive Oil
1 Small Onion (Chopped)
2 Carrots (Peeled and Chopped)
2 Cloves of Garlic (Minced)
2 Green Onions (Chopped)
2 Eggs (whisked lightly)
1/2 Cup of Frozen Peas (thawed)
1/2 Cup of Frozen Corn (thawed)

DIRECTIONS:

Add the water to a pot and bring to a boil. Once boiling add in your quinoa, lower the heat to a simmer and cover for 15 minutes. After 15 minutes fluff the quinoa and remove from heat. Allow to cool.

In a bowl combine teriyaki sauce, soy sauce and sesame oil, mix and set aside.

Add your oil to a wok and allow to heat up on medium heat before throwing in your onions and carrots. Stir and let saute for two minutes.

Next add in your green onions and garlic - continue to saute.

Once the vegetables are nicely cooked add in your quinoa followed by the sauce mix. Stir until fully incorporated.

Next make a well/hole in the middle of the wok and add in your eggs. Allow to cook a little before scrambling.

Lastly add in your peas and corn. Mix till they are fully incorporated and warm through before plating and serving.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!