Guess what? We’re moving! Our landlord announced that she would be putting our apartment up for sale this week. JW and I talked seriously about buying it ourselves, and although we would have loved to it just didn’t seem realistic in our timeline of where we want to be in 2, 3 or 4 years from now. So, *sigh*, we are sad to leave our little nest, but we’re both really excited about getting a fresh start in a (much bigger!) beautiful, bright new apartment a few blocks from where we live now. We’ll have a second bedroom! And hardwood floors! And — a backyard! I could have an herb garden!! ♥
– Spicy beef tortillas
The fillings for the tortillas are loosely based on this recipe.
- 3/4 pound flank steak or other beef, sliced into bite-sized pieces
- 2 jalapeño peppers, thinly sliced
- 2 tsp fish sauce
- 1/4 tsp each, cumin and dried thyme
- Salt and pepper to taste
- Juice of 1 lemon
- Tortilla wraps
- Mash the avocado with the juice of 1/2 lemon. Set aside.
- Julienne the cucumber and carrot, and toss with the remaining lemon juice. Set aside.
- Heat a large, deep skillet or wok over a medium-high flame. Add a drizzle of oil. When it starts to shimmer, add meat, peppers, fish sauce, salt, cumin and thyme. Toss to combine and stir fry for 3 to 4 minutes.
- Spread the mashed avocado on a wrap, and fill with meat mixture and vegetables. Wrap up tight and enjoy.
I have made this recipe a couple of times. It’s a great go-to recipe when you have leftover rice on hand (as I do this week), or leftover fish or crab meat. I love the crispy rice crust – it’s particularly good with brown rice, I find.
- 2 1/2 cups cooked rice, cooled
- 6 eggs
- 2 tsp vegetable oil
- 2/3 cup diced onion
- 1/2 cup diced celery
- 2/3 cup fat free evaporated skim milk
- 1 tbsp chopped fresh dill (or 1 tsp dried dill)
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 can salmon, drained
- 3/4 cup shredded light Swiss cheese
- Preheat oven to 375°F (190°C).
- Spray 9-inch (23 cm) pie plate with cooking spray. Stir rice and one whisked egg together in medium bowl. Press rice mixture into bottom and up side of pie plate.
- Heat oil in large non-stick skillet. Add onion and celery; cook, stirring occasionally, until soft, about 5 minutes.
- Whisk remaining eggs, evaporated milk, dill, salt and pepper in large bowl. Stir in onion mixture, salmon and half of cheese. Spread over rice crust. Top with remaining cheese.
- Bake in preheated 375°F oven until knife inserted in centre comes out clean, 30 to 35 minutes.
- 1 head cauliflower
- 1/4 cup good olive oil
- 3 tbsp minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tbsp grated lemon zest (2 lemons)
- 2 tbsp freshly squeezed lemon juice
- 1 1/2 tsp dried oregano
- 1 tsp minced fresh thyme leaves
- Salt and pepper to taste
- 4 boneless chicken breasts
- 1 lemon
- Clean the cauliflower and chop into florets. Put florets into a food processor and pulse until the pieces resemble grains of rice.
- Preheat oven to 425F. Spread cauliflower rice out on one or more baking sheets (depending on how much you have) into a single layer. Don’t make yourself crazy about the single layer thing, you just don’t want to crowd the pan or it will steam and remain moist. Bake for 15 minutes, flipping the “rice” at least 1x. Remove, serve and Enjoy!
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
- 1 tablespoon olive oil, divided
- 2 bunches swiss chard, center stems cut out and discarded and leaves coarsely chopped
- 2 cups low-sodium chicken broth (or vegetable broth)
- 2 medium shallots, finely chopped (about ½ cup)
- 6 medium garlic cloves, minced
- 15.5 ounce can garbanzo beans (chickpeas), rinsed and drained
- 2 tablespoons freshly squeezed lemon juice
- Salt and freshly ground black pepper, to taste
- 1/2 cup crumbled feta cheese, optional
- In a larges skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add half of hte chard and cook, 1 to 2 minutes. When the first half has wilted, add the remaining chard. When all of the chard is wilted, add the chicken broth. Cover the skillet and cook the chard until tender, about 10 minutes. Drain the chard through a fine sieve (strainer) and set it aside.
- Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic and cook, stirring, until they are softened, about 2 minutes. Add the chard and chickpeas and cook until heated through, 3 to 4 minutes. Drizzle the lemon juice over the mixture and season with salt and pepper, to taste. Sprinkle cheese on top just before serving, if desired.
I liked the potential versatility of this recipe — you could add whatever meat, fish or vegetables you wanted.
- 2 skinless, boneless chicken breasts
- 1/4 cup rice vinegar
- 2 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 1 tbsp sriracha
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 3 85-g pkgs ramen noodles
- 2 cups frozen edamame, thawed and shelled
- 4 cups pea sprouts
- 2 green onions, sliced
- Place chicken breasts on a cutting board. Cover with a large piece of wax paper. Using a rolling pin or mallet, pound thickest part until chicken has an even thickness. Transfer to a pie plate.
- Whisk rice vinegar with soy sauce, sesame oil, sriracha, sugar and salt in a small bowl. Pour 1⁄4 cup sauce over chicken, coating evenly. Reserve remaining sauce for noodles.
- Heat a medium non-stick pan over medium. Add chicken and cook until springy when pressed, 6 to 8 min per side. Transfer to a cutting board. Let stand for 5 min, then slice into bite-sized pieces.
- Cook ramen noodles, following package directions but omitting seasoning packet, until tender, 3 to 4 min. Drain and rinse under cold running water. Drain well and return to pot. Stir in reserved sauce, edamame, pea sprouts, green onions and chicken.