Tag: recipes

Sauce d’Aricede Bowl Situation

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A rich peanutty sauce from Africa – choose your own adventure with the bowl, but I loved my sweet potato/broccolini combo.

gluten-free

Sauce d’Aricede Bowl Situation

1 lb. Ground beef

1 medium onion, diced 

5-6 cloves garlic, chopped 

1 thumb ginger, diced 

3 Tbsp. Tomato paste

1/4 c. Peanut butter

2 tsp. Beef stock concentrate

2-4 hot peppers, minced

2 Tbsp. Sambal

2 Tbsp. Soy sauce (start with 1 and check for salt)

1 Tbsp. Vinegar

Water to thin

Sautee the onion & garlic over medium heat until translucent.

Add the ginger & peppers, sautee 1-2 mins.

Add the tomato paste, peanut butter, soy sauce, sambal & vinegar. Thin out with water to desired consistency.

Simmer 2-4 mins, stirring constantly and adding water if necessary to prevent burning.

Set aside while you brown the beef.

Serve with roasted sweet potato and broccoli.

Serves 3-4

Crayfish & Egg Scramble

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I’ve mentioned to y’all that finding ingredients familiar to my life in the States where I live can be a bit hit-and-miss. This is an example. Substitutions given.

gluten-free, paleo, keto, whole30

Crayfish & Egg Scramble

2 Duck eggs – sub large or XL chicken eggs

3 oz crayfish, cooked & peeled – shrimp was what I originally wanted, crayfish was what they had

Hand full thinly sliced green onions

White pepper & salt

Sesame oil

Magic sarap – sub chicken broth granules

Prep your ingredients: slice the green onions, crack the eggs into a bowl and whisk, gather everything else and have on hand.

Over low to medium-low heat, add a little bit of sesame oil to a pan.

After the oil warms and starts to be fragrant, add the beaten eggs. Let the bottom of the eggs firm up before running your spatula through them to create soft folds.

While the eggs are still liquidy on top, add the green onions, crayfish, salt, pepper & a sprinkle of magic sarap/bouillon granules.

Let cool until your desired doneness is reached.

Serves 1 for a decadent breakfast or light lunch

Salmon & Apple Salad

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A quick little salmon salad for lunch that packs in a respectable 23g protein.

Gluten-free, paleo, pescatarian

Salmon & Apple Salad

8 oz. salmon

1/2 bunch celery, ~ 3/4c. when chopped fine

1 Granny Smith Apple

2 Tbsp. capers

Juice of 1/2 lemon

1.5 Tbsp. pickled ginger

Small red onion

1/2 tsp. cumin

1/2 tsp. caraway seeds

1 tsp. dill seeds (2T fresh would be amazing but I couldn’t find fresh this week)

Enough mayo or the like to bind

Salt & white pepper

Preheat your air fryer for 3 mins; hit the salmon with a blast or 2 of avocado oil and cook at 400 degrees for 6 mins. De-skin and set aside to cool.

Finely chop the celery, apple and onion.

Add to a large bowl with the rest of the ingredients.

Toss to coat. Add the salmon, flaking as you do. Toss carefully, adding more mayo if necessary.

Finish with flake salt and maybe a little Togarishi or your favorite heat if desired.

Serves 2 for lunch

Green Tomato Salad

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This quick salad makes use of some batch cooked eggplant and deli rotisserie chicken for a light meal that comes together in a flash.

gluten-free, paleo, low carb

Green Tomato Salad

4 oz rotisserie chicken

1 green tomato

5 sundried tomato halves (or roasted red pepper pieces)

1/2 c sautéed eggplant cubes

Squeeze lemon juice

Flake salt & pepper

Warm the chicken & eggplant. While that heats, chop the tomatoes (both kinds). Add to the eggplant chicken, dress with a squeeze of lemon, a sprinkle of salt and a few cracks black pepper and serve.

Serves 1 for a light dinner

Dilly Bacon & Eggs Potato Salad

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It’s been a minute, hasn’t it? I’ve been wholly uninspired in the kitchen lately, opting for simple meals from batch-cooked protein + veg – or relying much too heavily on grab-n-go dinners.

Hoping brain is turning a corner there.

This was a quick & tasty lunch I batch prepped on Monday and had a couple times this week. Simple, fresh tasting and quick.

gluten-free, paleo

Dilly Bacon & Eggs Potato Salad

1/2 (ish) cup roasted mixed potatoes

2 hard boiled eggs

2 slices bacon

1-2 Tbsp mayo

Generous squeeze lemon

2 Tbsp chopped dill

Add the potatoes to a bowl. Chop the bacon and add. Reheat. While that is working, chop the dill and eggs.

Add the dill & eggs to the potato mixture and stir. Add the mayo and a generous squeeze lemon and stir again to combine well.

Serves 1 for lunch

Dumpling Soup

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Dumpling Soup

1 onion, thinly sliced

4 cloves garlic, chopped

Sauté in 2 Tbsp sesame oil

Add:

4 c vegetable stock

2 Tbsp white miso

1 lb frozen dumplings (I used a beef and black pepper variety)

Let boil 8 minutes.

Add:

1 package baby spinach

Let boil an additional 2 minutes.

Serve topped with:

Chili oil

Chopped scallions

Sesame seeds

Serves 4 – 6

Dilly Salmon Soup

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Dilly Salmon Soup

1 can salmon

1 Tbsp cilantro, chopped

1/2 c mixed dill & parsley, chopped

1 package baby spinach

4 c sweet potato, peeled and chopped

1 yellow onion, chopped

4 c stock

1 c orzo

1 Tbsp flour

2 Tbsp butter

Garlic salt

1 tsp each dried: thyme, basil, oregano

1/2 tsp dried fennel

2 Tbsp butter

1/2 c oat milk

In a large pot, make a roux with the flour and 2 Tbsp butter; stir until light brown. Add the stock, onion, sweet potatoes, spices, and a generous hit salt & pepper.

Let simmer 15 minutes.

Add in the orzo & milk, let cook 7 minutes.

Add the salmon, spinach & half the mixed dill + parsley.

Let cook 1 -2 minutes or until the spinach is wilted.

Serve with buttered bread and a little extra butter per serving for creaminess.

Serves 4 – 6

Butternut Bacon Pasta

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Butternut Bacon Pasta

1 onion, chopped

1/2 large butternut squash, chopped & cooked until tender

Purée with:

1 Tbsp. onion powder

1 Tbsp. garlic powder

2 tsp. rice vinegar

1/2 c. water

Cook 1/2 pkg bacon, reserving some fat and setting the rest aside to cool.

Sautee 5 cloves minced garlic, 2 chopped shallots in 2 Tbsp. reserved bacon fat until translucent.

Add 2 Tbsp. chopped thyme & sage at the end.

Serve with 2-3 servings cooked pasta.

Serves 2-3

Butternut Sausage Rice

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Butternut Sausage Rice

1 onion, chopped

4 c. butternut squash, chopped

4 cloves garlic, chopped

4 leaves sage, chopped

2 Tbsp. thyme, chopped

1 lb. hot Italian sausage, broken up

1 c. rice

3 c. chicken or vegetable stock

Salt & pepper

Add to your favorite slow cooker or Instant Pot and cook on the soup or stew setting.

Serve with: a pat of butter, sprinkle salt & pepper, sprinkle crushed red pepper and possibly something crunchy. I added pepitas to this dish, but slivered almonds or pine nuts would also be good.

Serves 6

Carrot Miso Soup

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Carrot Miso Soup

4 large carrots, chopped

2 chilis, chopped

4 cloves garlic, chopped

1 thumb ginger, chopped

1 medium onion, chopped

1 Tbsp. white miso

4 c. vegetable stock

Baby spinach

1c. white rice

Set your favorite slow cooker or Instant Pot to soup or stew to cook.

Top with:

Scallions

A swirl olive oil

A sprinkle of seeds for crunch

Chopped herbs

Serves 4