Blog 2.0

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This fish is actually new to me but I absolutely love it! Artic Char is a cold water fish related to salmon and trout. I found this mystery in Trader Joe’s earlier this month and just had to try it! I found it to be much more light and flaky than my favorite fish, Salmon. Artic Char also has a more mild taste…perfect for those with sensitive fish taste buds.

This recipe is very simple and full of healthy vitamins, minerals and protein. This also serves as Anthony’s second cooking lesson and he did great with my instruction :).

Time: 20-25 minutes

Serves: 2-3

Ingredients:

• ½- ¾ pound Artic Char
• 1 c 15min Trader Joe’s Brown Rice
• 2 c broccoli florets
• 2 tbsp minced garlic
• 1 tsp dill
• 1 tbsp capers
• 1 tsp basil
• 1 tbsp grapeseed oil
• 1 lemon, juiced

Directions:

1. Pre-heat toaster oven to 400 degrees
2. In the rice cooker/steamer, place 1 cup Trader Joe’s 15 min brown rice, 2 cups water and 1 tbsp minced garlic …. The broccoli florets in the steamer section.
3. Line the baking pan with foil. Rinse the fish and pat dry.
4. Place fish on foil lined baking sheet. Top with garlic, dill, capers and juice of ½ the lemon.
5. Once oven is preheated (about 10mins) place fish in. Cook fish for approximately 8-10 minutes.
6. When rice is complete (rice cooker button should pop from cook to warm or once all water has evaporated) stir in basil and grapeseed oil.
7. Plate fish, rice, and broccoli. Broccoli is great with a little Smart/Earth Balance. And I love a little fresh squeezed lemon on my fish.
8. Enjoy!

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Finally a evening Anthony and I were finally both home! What does this mean? Cooking lesson 1 for Anthony. Tonight squash lentil tacos with some homemade guac! Gluten free, dairy free and vegan! Yumminess!

Time: 40 minutes

Serves: 4 (great for leftovers!)

Ingredients:

• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, chopped
• 3 mini portabella mushrooms, chopped
• 1 shallot, diced
• 1 c cooked lentils (Trader Joe's)
• 1 tbsp minced garlic
• 1 tbsp chili powder
• 1 tbsp parsley
• 4 tbsp coconut oil
• 1 jar Trader Joe's salsa
• 3 avocados
• 1 chopped roma tomato
• 1 tsp dried garlic
• 3 green onions, chopped
• 1/2 lemon, juiced
• 1 package of Trader Joe's corn tortillas

Directions:

1. Heat coconut oil, minced garlic, and shallot on medium high for 2 minutes.
2. Add chopped squash. Mix thoroughly. Cook 2-4 minutes.
3. Add chopped red bell pepper and mushrooms. Cook 2-4 minutes.
4. Add lentils, 1/4 c salsa, chili powder and parsley. Mix thouroughly and reduce heat to low. Cover and cook for an additional 10 minutes.
5. Start guac. In a medium sized bowl mix chopped avocado, tomatoes, green onion, garlic, and lemon juice. Mash and mix!
6. Heat tortillas in toaster oven or keep room temp. Fill with delicious juicy squash lentil filling! Top with guac and salsa! And Enjoy!

Great thing about these tacos! You can have them for lunch the next day or have a taco bowl and skip the tortilla!

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A few weekends ago Anthony and I ventured over to the home of a few of our favorite people, Vanessa and Sean Ginn. Vanessa and Sean just completed their first home in Sherman Oaks, which has these fab kitchen I love to make a mess in!

That Friday night it was my turn to cook for the group and I choose a new one…Chicken Veggie Gluten Free Pasta. Delish!

Serves: 6 people (great for leftovers)

Time: 45 minutes

Ingredients:

• 2 large yellow squash; sliced
• 2 c broccoli; chopped coarsely
• 2 c cherry tomatoes; chopped coarsely
• 1 bag gluten free pasta (I choose Fiorentini Gluten Free Corn Pasta straight from Italy)
• 1/3 c + 2 tbsp olive oil
• 2 shallots; chopped
• 1 large lemon; juiced
• 2 tbsp minced garlic
• 2 tbsp dried basil
• 1 tbsp crushed red pepper
• 3-4 chicken breasts; chopped, approximately 1/2” cubes

Directions:

1. In a large pot bring water to boil. Once boiling add pasta. Cook according to directions on package.
2. In one fry pan heat 1/3 c olive oil, garlic, and shallots to medium for 3 minutes.
3. In another pan, heat 2 tbsp olive oil on medium until oil is warm. Add chicken.
4. Add broccoli and yellow squash to first pan. Mix thoroughly. Cook for minutes
5. In second pan toss the chicken to get an even brown.
6. In first pan, add chopped tomatoes. Cook for 3-5 minutes stirring occasionally.
7. Add the chicken to the first pan with basil, lemon juice, and red bell pepper. Cover and reduce to medium low. Cook for an additional 10 minutes.
8. Once pasta is finished. Stain.
9. Plate pasta and top with chicken veggie mix.

This dish was so good that the guys were fighting over the leftovers. Let’s just say this evening there were no doggie bags!