Positivity Tuesdays 09/18/18

While my stomach has been iffy still, this time I’m not going to let it dictate what I can and can’t do. I will do my best to push through! Happy Tuesday!

Orzo With Shrimp and Edamame

INGREDIENTS

1 to 2cans of chicken broth

1 box of orzo pasta

Juice and zest of 1 lemon**1

1 package of frozen unshelled edamame

1 tablespoon of chopped fresh parsley

1/4 teaspoon of freshly chopped cilantro

1 1/2 pounds of medium deveined shrimp

1 teaspoon of dried tarragon

1/2 teaspoon of coriander

1/2 teaspoon of celery seed powder

pinch of salt

1/2 cup of Parmesan cheese (you can add more later if you like)

1/4 cup of olive oil for the shrimp

Directions

Pour 3 cups of water in a small pot and cook the edamame for 4-5. Make sure to add some salt to the water to flavor the edamame. Drain and set aside.

In another pot, about 4 cups of water to boil (add salt to flavor the pasta) and add the orzo. Cook 9-11 minutes or until al dente.

In a bowl add the coriander, celery seed powder, tarragon, salt and olive oil to the shrimp and mix.

In a pan on medium heat, add the shrimp and cook for about 3 to 4 minutes.

Then add 1 can of chicken broth to the pan and cook for a other 3-4 minutes until the shrimp is no longer pink.

Now add the orzo and edamame to the pan and the parmesan cheese and stir a bit until the cheese has melted.

Serve immediately.**2

Recipe Revisions

**1- You can omit the zest and just use the lemon juice. You can also start with 1/2 and add more towards the end if you prefer.

**2- If you are serving this dish later or if you see the orzo has absorbed all the liquid and is dry, you can add 1/2 a can of chicken broth or more depending on how creamy or dry you like your pasta)

Edamame Medley

Ingredients

1 package of frozen Edamame
1tsp of salt (for the edamame)

1tblspn salt for potatoes4 plum tomatoes diced (seeds taken out)
1 small package of baby potatoes or 5 small potatoes peeled, cooked then diced
1 package of baby Portabello mushrooms cleaned with a paper towel & sliced
2 Tbls of mayonnaise
1 lime – juice and zest**
¼ cup balsamic vinegar**
¼ cup olive oil**
½ tsp ground Coriander
1tsp dried basil

1/4 tsp of dried Chervil (optional)
2 tablespoons of espresso mixed in 2tblspn of cold water
Salt to taste
In a small pot add 3 cups of water, 1sp of salt and the edamame. Cook for 4-5minutes or until soft but still crunchy. Drain and set aside.

In another pot, boil the peeled baby potatoes in water for 10 minutes or until fork tender. **If cooking regular sized potatoes, cook 15-20minutes until fork tender. Drain and set aside.

In a pan add the olive oil, ground coriander, dried basil, lime juice and zest, the espresso and the baby mushrooms. Sauté for about 5 minutes.

Add the tomatoes and stir for 2 more minutes then add the potatoes, edamame and mayonnaise. Stir and cook for 2 minutes and serve.

**You can omit the lime and add the zest only or you can use 1/2 lime instead.

**For less liquid, you can use 2 tablespoons of olive oil and balsamic vinegar instead.

Farfalle w/Vegetables and Mozzarella

This is a recipe I created before I stopped eating regular pasta and switched to gluten-free. However, if you can find gluten-free pasta on Amazon or in your local health food store. Should you be unable to find farfalle. No worries!! You can substitute gluten free penne, ziti or even macaroni for this dish.

This plate is perfect now that the weather is getting warmer since it’s easy to make and doesn’t take a lot of time.

Ingredients

1 pound of Orecchiette
2 Zucchini diced
4 red peppers diced
4 plum tomatoes diced
6 basil leaves chopped
½ a lime juice and lime zest
1tsp of Rice Wine Vinegar
1 tsp of coriander
1/4 teaspoon of salt
¼ cup of olive oil plus more for drizzling
1 cup of pasta water
1/3 cup of mozzarella
1 cup of grated parmesan cheese

Directions
In a large bring 5 cups of water to a boil then add the gluten free pasta and cook for 8 minutes or until al dente (for regular pasta cook up to 10 minutea or until al dente). Drain the pasta and reserve 1 cup of the pasta water. Season the veggies with the coriander, salt, rice wine vinegar and lime juice/zest, then in a large pan add the ¼ cup of olive oil and vegetables and cook for about 6 minutes or longer if you prefer them to be softer.

In the same pot you cooked the pasta, add the pasta water, vegetables, pasta, mozzarella and parmesan cheese and mix until incorporated. Serve immediately.

Breezy Chicken Salad

When you are stressed or tired, it’s easy to reach for something sweet as a pick me up. The problem? A daily doughnut or pastry tart even with fruits, provides nothing but empty calories and tons of sugar. Not to mention a nosedive in energy levels once the sugar wears off. To anyone with gut issues, or any other kind of health issues, this can be a big problem that can cause flare ups as well as cause your jeans to be a bit more snug.

Is it hard to eat healthy? Well, I think the hard part sometimes can be making the time to whip things up and the money it takes to do so. Let’s face it, sometimes a mango can cost more than small fries at a fast food joint.

This salad however was really simple and inexpensive. This is a great lunch for 2, it can be a light dinner or it can be your work lunch for two days as it will be for me! Protein, fiber, lycopene all in one delicious flavor filled salad!! Give it a try. It’s pretty simple to do!!
Breezy Chicken Salad Ingredients

Serves 2

4 thin Chicken Cutlets (about 1 inch thick each)
3 tablespoons of olive oil to cook the chicken

Seasoning for the chicken:
1 teaspoon of salt
1 teaspoon of coriander
½ teaspoon of cumin
½ teaspoon of celery seed powder(optional)
½ teaspoon of oregano
2 tablespoons of Grey Poupon Mustard
2 tablespoons of Balsamic Vinegar
1/3 cup of your favorite sweet red wine. (I used Roscato Rosso here)

For the Salad
1 mango cut into cubes
1 cup of shredded lettuce (I used Leaf Lettuce)
2 plum tomatoes chopped

Directions:
In a bowl, add the mango, lettuce and tomatoes and set aside.

Season the chicken with the spice mixture and in a pan add the olive oil and the chicken. Cook each side for about 6 minutes or until no longer pink. (It could take longer depending on the thickness)

Once the chicken is cooked, let it rest for about 5 minutes then dice and add to the bowl along with whatever juices were left in the pan and mix.

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*Recipe Variations*

Can’t find a ripe mango or Not into fruit in your salad? Add some sweet raw sliced carrots to your dish or add a tablespoon of honey to the spice mixture for the chicken!

Don’t want to add the juices of the pan from the chicken? No problem add a salad dressing of your liking to the dish.

½ cup Baby Portobello mushrooms cleaned and chopped to be cooked with the chicken

1 cucumber peeled and sliced can be added if desired.

Cheesy Chicken Spaghetti

Sometimes when I create a new dish, I end up using parts of that recipe like a filling or a sauce, to create a completely new dish.

In this case, I had made a Ravioli Caprese dish I hadn’t made in a few years, thanks to a recipe from Giada De Laurentiis a few weeks ago.  The filling was soo delicious that I decided to pair it with spaghetti.  Obviously I omitted some ingredients here and there and add a few things but the end result was a creamy, cheesy, gluten-free delight!

Ingredients

  • 1 box of Gluten Free spaghetti
  • 1/2 teaspoon salt
  • 3/4 cup whole milk ricotta
  • 1/3 cup of half and half
  • 1/3 cup grated Parmesan
  • 2 tablespoons finely chopped fresh basil leaves
  • 2 teaspoons of cup of olive oil
  • 2 chicken breasts cooked and diced
  • 1 teaspoon of coriander
  • 1 teaspoon of espresso (optional)
  • 1/2 teaspoon of tumeric (optional)
  • 1 teaspoon of cumin
  • 1 teaspoon of celery seed powder
  • 1 tablespoon of balsamic vinegar
  • 2 tablespoons of vegetable oil for the pan

DIRECTIONS:
Serves 4

 

In a bowl mix the ricotta, half and half*, parmesan, basil and olive oil and set aside.

Season the chicken breasts with coriander, cumin, celery seed powder and balsamic vinegar.  Heat up the pan with the vegetable oil and add the chicken. Cook the chicken about 7-8 minutes on each side (depending on thickness). Set aside to cool for 10 minutes then dice.

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While the chicken is cooling, in a pot with boiling water add the salt and cook the pasta* 7-8 minutes or until al dente.  Drain and add to the pot along with the chicken and ricotta mixture.  Mix thoroughly and heat through about 2 minutes.

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Serve immediately.

*Ingredient Swap

  1. 1 box of Gluten Free spaghetti  = 1 box of regular spaghetti
  2. 1/3 cup of half and half = 1/3 cup of chicken broth

Apple Cider Sauteed Brussel Sprouts

Recently I have become quite fond of the UK daytime show, “This Morning”. It has some serious subjects along with light hearted segments, fashion, medical and my favorite…food segments.

The food segments have gotten me inspired to save a bit of $$$ and get in that kitchen.

Now this recipe doesn’t stay true to Chef Phil Vickery’s Brussel Sprouts, but his recipe really inspired me to give this cruciferous veggie a shot with a twist!

Apple Cider Sauteed Brussel Sprouts Ingredients

2 containers of Brussel Sprouts cut in half

3 tablespoons of balsamic vinegar

1 tablespoon of ground coriander

1 tablespoon of ground celery seed

1 tablespoon of olive oil

3 tablespoons of honey

1 pack of bacon cooked and chopped

1 Fuji or any red Apple diced

1 bottle of Apple Cider (I used Boston Beer Angry Orchard since it’s Gluten Free)

Directions

Cook the bacon first, then chop and set aside.

Rinse the Brussel Sprouts briefly in a bowl. Then chop each in half and set aside.

In a small bowl, whisk together the ground coriander, ground celery seed, balsamic vinegar, olive oil and honey.

In a hot pan, add the brussel sprouts and drizzle the mixture on top.

Sauteed for 3 minutes on medium high heat, then add the apple cider and diced apple and cook in low heat for 13 minutes or until the liquid has reduced and the sprouts are soft. Add the cooked bacon and serve immediately.

*If you prefer a crunchier sprout, cook for 8-10minutes*