Rustic Veggie and Chicken Sausage Stir Fry
Usually when I make a stir fry I stick with an Asian flavor profile. But, it’s a grey winter day and I wanted something rustic and yummy to warm my tummy. So, I did the following instead:
Using all organic ingredients - In pasture butter and olive oil sautéed 1/2 a red onion, then added in 1 roughly chopped Serrano pepper. To the fragrant onion and pepper, I added chopped roasted garlic chicken sausage and fried that. Then I added a bit more butter and 5 sliced small zucchini, seasoned with cracked pepper, Himalayan pink salt, and a roasted garlic and red bell pepper spice blend. I cooked the squash for just a bit and then added a couple of handfuls of broccoli and carrot slaw. When the veggies were tender-crisp, I finished the dish by seasoning it with a couple of splashes or organic chicken stock and some fresh thyme and marjoram.
Nom, nom, nom.
Had an organic navel orange for dessert.
Tonight I made Chicken Fricassee with an herbed couscous medley (Israeli Couscous, Orzo, Lentils), and organic peas.
The sauce turned out so good. I used the quicker recipe from America’s Test Kitchen. It’s a keeper.
Veggie Curry with Marinated Fried Tofu on a bed of Heirloom Forbidden Rice
For the tofu marinade, I used a mixture of Aunt Patty’s Organic Tamarind Paste (my splurge at the grocery store - $12.75 for a 12 oz. jar), a healthy amount of Sriracha, some Bragg Liquid Aminos, and some soy sauce. I fried the tofu in sesame oil and a touch of olive oil. Achieved great flavor and texture!
The curry is a tried and true recipe of mine, and served over heirloom forbidden rice it was pretty as well as tasty. :)
Happy to be back in the kitchen!
PEPPER AND ASIAGO CHICKEN SAUSAGE & RED POTATOES, CARROT/CABBAGE SLAW W/VINAIGRETTE, AND CORN ON THE COB
For dinner last night I fried pepper and Asiago chicken sausage with red potatoes in a bit of organic pasture butter, then steamed some organic corn on the cob, and made a salad of carrot/cabbage slaw with a spicy vinaigrette.
BAMBOO CURRY STIR FRY
Thanks to a friend’s garden bounty and her kind sharing, my husband and I enjoyed this simple stir fry the other evening. Stir fried shallot, red and green pepper, Chinese eggplant, handful of green beans, shredded carrot and cabbage in coconut oil with Bamboo Curry Chef Salt, coriander, and cumin over brown rice. Simple and so good.
The last bites of the *amazing* breakfast my husband made this morning.
STRAWBERRY ALMOND FRENCH TOAST WITH NUTELLA AND A SIDE OF BACON
In a blender add 4 eggs, 3/4 C coconut-almond milk, a splash of whole milk, 1/2 C raw almonds, 1 C organic strawberries, and a pinch of sea salt and blend until smooth.
Dredge organic whole wheat bread in egg mixture and grill toast using coconut oil at 350 on the griddle until golden brown.
While still hot, spread with Nutella and layer with another slice of french toast then serve with slices of baked bacon.
Mmmmmm. I *love* it when he cooks!
Spicy Salmon Wraps and Bacon-Buttermilk Pasta Salad
The Spicy Salmon Wraps
Wild Alaskan Salmon filet with Holy Mole Chef Salt, Ancho Chile powder, Coriander, and Cumin and fresh-squeezed lime juice - baked at 350 to an internal temperature of 140.
1 package of Organic Cream Cheese mixed with 2 heaping spoonfuls of Crème Fraîche and 1/2 a bunch of chopped Cilantro.
2 Organic Avocados mashed with several splashes of Sriracha.
To assemble, spread the cream cheese/cilantro mixture on the tortilla, add a layer of the avocado mixture then the flaked salmon filet. Roll up and secure with toothpicks and slice.
The Bacon-Buttermilk Pasta Salad
Cook and drain 12 oz. tri-colored (tomato, carrot, and spinach) Penne Rigate.
Cook (steam in bag) organic peas and organic corn.
Bake bacon on foil covered cookie sheet - starting in a cold oven set to 400 degrees for approximately 20 minutes. Chop bacon and mix with pasta, peas and corn.
Mix together - 1/2 C Mayo, 1/3 C Buttermilk, 1 1/2 T Lemon Juice, 1 tsp. lemon/garlic powder, salt and cracked pepper.
Toss dressing with pasta, veggies and bacon, add a couple of tablespoons of freeze dried dill and then chill.
I plated the salad with a few sprinkles of dill and arranged 3 wraps per plate. My husband went back for seconds on the salad (so did I). :) The wraps were really tasty too. Brian rated this dish a 9.4, so I’ll definitely put this one in the book. ;-)
Holy Mole Tofu, Warm Potato & Veggie Salad with Feta, and Honeydew Melon.
I rubbed the extra-firm tofu slices with Holy Mole Chef Salt and refrigerated them in a marinade of the following:
Then I fried the tofu in coconut oil.
For the warm potato and veggie salad, I fried gold potatoes in butter with cracked pepper and Himalayan pink salt. Sautéed the zucchini and red pepper in olive oil with cracked pepper and the same salt. I combined the potatoes, zucchini, red pepper, and a can of organic sweet corn. I let the salad rest and cool a bit then drizzled it with melted butter and lemon juice and added tomato-basil feta and tossed. I served the tofu and salad with honeydew melon.
My husband said, “this tofu is the bomb!”. Always a good thing to hear about tofu. ;-) He suggested that I make the same marinade for chicken to put on the grill.
The warm salad was an adaptation from a recipe that my friend Amy found on FoodGawker. That recipe called for green beans, fresh corn, and potatoes with feta. I gave it a shot with what I had and it worked! Yummy. :D