A Tasty Frittata

recipe:

Cilantro Chile Sauce

2 large cloves garlic
1/2 cup extra virgin olive oil
2 tablespoons lemon juice, freshly squeezed
1 small bunch cilantro
1 green (serrano) chile, seeds removed
2 pinches ground cumin
a couple big pinches of salt

Frittata

6 large organic eggs
1 tablespoon olive oil
1 small yellow onion, chopped
3 small potatoes, very very thinly sliced
1/2 cup yellow zucchini or cauliflower,1/2-inch pieces
1/4 cup goat cheese, crumbled
1/4 cup pumpkin seeds, toasted
couple pinches of salt

directions:

Preheat your oven to 450F degrees. Make the cilantro chile sauce by pureeing the garlic, olive oil, lemon juice, cilantro, chile, cumin, and salt until very smooth. Taste and add more salt if needed. Set aside.

In a medium bowl whisk the eggs with a small pinch of salt. Set aside. In a (small) 8 1/2-inch ovenproof nonstick skillet over medium-high heat add the olive oil, onion, and another pinch of salt. Saute, stirring constantly, until the onion starts to brown, 5 - 7 minutes. Add the potatoes and zucchini (or cauliflower), cover, and cook for another 3 minutes or so. Slide everything out of the skillet onto a plate and set aside.

Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn't a lot of liquid running around the pan. To facilitate this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook. Drizzle the eggs with a few tablespoons of the cilantro chile sauce, now sprinkle the potato onion mixture over the top.

Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy. Add a crumble of goat cheese and the pumpkin seeds across the top of the frittata in the final 2 minutes of baking. Remove from oven (be careful the handle is hot!), cut into wedges and serve.

Serves 2 to 4.

Source: www.101cookbooks.com

sweet corn and radish saute

recipe:

2 tablespoons extra virgin olive oil

1 small sweet onion, chopped (1 cup)

1 medium green or red bell pepper, chopped (1 cup)

1 jalapeno chile pepper, seeded and finely chopped

8 large radishes, halved and thinly sliced (1 1/4 cups)

Kernels cut from 2 ears fresh sweet corn (1 1/2 cups)

Fresh thyme sprigs

Fine sea salt

Freshly ground black pepper

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add onion, bell pepper and chile pepper. Cook and stir 6 to 8 minutes until tender but not browned. (If vegetables start to brown, reduce heat to medium-low.)

Add remaining tablespoon olive oil, radishes and corn. Cook and stir 5 minutes until radishes and corn are crisp tender. Stir in leaves from 1 or 2 fresh thyme sprigs. Season to taste with salt and freshly ground black pepper.

Makes 3 cups

Source: www.eatingcleanrecipes.com

shrimp fried rice

recipe:

2-3 tablespoons light olive oil or organic safflower

A dash of chili or sesame oil

A spoonful of curry paste, curry powder, cumin, chili, ginger, turmeric- your choice 

4 cloves of garlic, chopped

1 yellow summer squash, sliced into matchsticks

1 green zucchini squash, sliced into matchsticks

1 medium red bell pepper, cored and seeded, sliced thin

1 half a bag of cole slaw mix- about 2 heaping cups shredded cabbage with carrot 

A handful of frozen corn or baby peas, thawed

2 and 1/2 to 3 cups cooked long grain organic brown rice or brown basmati rice 

Sea salt and freshly ground pepper

20 frozen medium shrimp, thawed, tails removed, if you like

A dash or two of your favorite chili sauce or gluten-free stir-fry sauce

directions:

Heat the oils in a wok or a large deep skillet over medium-high heat. Add the spices and chopped garlic into the oil and cook for about a minute, to infuse the oil with flavor.

Add the sliced vegetables [the two squashes and red pepper] and stir-fry for five minutes until tender crisp. Add the cole slaw mix and corn; and stir-fry for five minutes.  Add in the cooked rice and thawed shrimp; toss well to combine. If you need a little more oil to keep the rice happy, add a dash now.

Drizzle in a tablespoon or two of chili sauce, to taste, and continue to stir and heat through.

When the rice and shrimp are hot and the veggies are still tender crisp, your fried rice is done, Babycakes.

Serve in shallow bowls. Or deep bowls. Dig out the chopsticks. Garnish with your choice of: Chinese parsley, cilantro, Thai basil, chopped peanuts or scallions, if desired.

Serves 4.

Source: glutenfreegoddess.com

chicken masala

recipe:

1 cup unsweetened almond or light coconut milk (I used almond milk)

1 tbsp. white vinegar

Juice of 1 lemon

2 tbsp. cumin

2 tsp. ground cinnamon

2 tsp. curry

1 tbsp. garlic powder

2 tbsp. onion powder

1 tbsp. garam masala

2 tsp. chili powder

1 tsp. coriander

2 tsp. ground ginger

2 (15 oz.) cans light coconut milk, unsweetened

5 large chicken breasts, boneless & skinless

1 (28 oz.) can diced tomatoes (no sugar added)

1 (6 oz.) can tomato paste (no sugar added)

Fresh cilantro for garnish

directions:

Combine all ingredients (except the cilantro) in a 5 quart crock pot and cook on high for 4-6 hours or until chicken is fully cooked. Stir occasionally during cooking process to be sure the chicken gets submerged in the liquids.

NOTE: It will start out looking a bit thick and dry, but the liquids will release into the pot after about an hour or so of cooking. If this does not happen for some reason and you feel it will burn without more liquids, add 1/2 to 1 cup of clean, low-sodium chicken broth. But wait a full hour before doing so.

southwestern black bean salad

recipe:

1 15.5 oz can black beans, rinsed and drained

9 oz fresh or frozen corn

1 tomato, chopped

1 small hass avocado, diced

1/4 cup red onion, chopped

1 scallion, chopped

1 lime, juice of

3 tbsp extra virgin olive oil

1 tbsp cilantro

salt and fresh pepper 

directions: 

Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

Source: www.skinnytaste.com