What's better than throwing ingredients in a bowl and it tasting good as is?
Organic arugula, spinach or romaine, chopped
Organic basil, ripped apart with hands
Can organic garbanzo beans, drained
Can kidney beans, drained
Can black pitted olives, drained
Italian dressing with sun-dried tomatoes
Mix all together. Voila!
Lemon Caper Chicken
All-natural, hormone-free chicken (Don't even go there if it's not. Watch Food, Inc and tell me if you want to eat chickens that die in the own shit)
Mustard, about 2 tablespoons
White wine- optional
Jar of roasted red peppers, drained and sliced
Roma tomatoes, diced
In a pan, place chicken breasts. Cover with ingredients. Bake at 350 degrees for about 20 minutes or until done. Enjoy!
In Florence, my brother Matt and I were starving. At the local market we saw a huge selection at the counter. Being veggies, we went for this, and it's damn good. We put it on a baguette, probably one that we stole because we were so broke at the time.
Crushed red pepper
Salt and Pepper
Slice the eggplant into 1/4 inch strips vertically. In a pan, cover entirely with olive oil. Add in the rest of the seasonings. Allow to marinate for a couple of hours or overnight in the fridge.
Bake at 350 degrees for about 30 minutes.
Serve hot or cold.
Wild caught frozen ahi
Thaw the ahi. Use your best judgment to make a sauce- about 1 cup of olive oil, a tablespoon of cayenne and chili powder and 1/2 cup of soy sauce. Let it marinate in the sauce.
In a skillet, swirl a tablespoon of olive oil. Let it get very hot.
Place ahi and sear on each side about three minutes.
I have no idea why I made this. I think I was walking around Trader Joe's (can you tell that I love that store), and saw some things that sounded like they would be good together. We lasted off this salad for a few days. With the leftovers I made a frittata- egggggcellent:)
Makes about 6-8 servings. About 30 min or so. Cost- about $20
1 package of organic spinach (Do you want e-coli?! NO, I didn't think so!)
1 can of (preferably) organic garbanzo beans, aka chickpeas, drained
1 can of artichoke hearts, drained
1 jar of Kalamata olives pitted, use about a handful and chop up
2 pieces of Wild Alaskan salmon
Pesto sauce, optional. (Okay, I will admit that I bought marinated salmon that already had the pesto on it. If you can get this, go for it. It will be more impressive with no work.)
Italian vinaigrette dressing (Make your own with olive oil, mustard, lemon juice, salt and whisk together. I went store bought. Do NOT, do NOT call me Sandra Lee)
Optional- avocado, hard-boiled egg, chopped Roma tomato
Add the pesto on the salmon if you want. Cook the salmon in the oven at about 350 until it's done, about 15 minutes or so.
In a large bowl mix all of the other ingredients together. If adding hard-boiled eggs, make sure to let them cool then chop them. Chop the salmon into bite-sized pieces. Let cool and add to the salad. Mix with dressing. Go light on the dressing, a lot goes a long way.
Take a paper towel and soak it, then ring it out. Place over salad bowl in refrigerator. This will keep the salad crisp.
Enjoy mi amor!
Holy shit. This beef stew is so good. It's saucy, flavorful, and melts in your mouth. It may be the buzz I have going on from my $5 white wine from Trader Joe's (Pancake White Wine- like a Muscat, pretty sweet, and really good on the cheap), but this is freakin good. The bastard beef, potatoes, and carrots would not soften. I looked at the time- 8:30pm. Shoot, Alex is about to be home. So I cranked up the stove and let me tell you, it worked. Basically, I would boil it, then simmer, then boil, then simmer and kinda let it hung out for a while. I put it on the stove around 4pm, so that's about 4 hours you're looking at. I did go for a bike ride, so minus an hour or so when it literally was just sitting there.
Makes about 6-8 servings. About 3 hours or so. Cost- about $15
1 package of all natural, horomone free, antibiotic free beef stew meat
4 carrots, cut into 1 inch pieces
3 celery stalks (ORGANIC people, please. Do you know how many pesticides are on celery? Like 57 or something), cut into 1 inch pieces
2 Russet potatoes, peeled, and cut into 1 inch slices or chunks, or whatever you want to do.
Red wine, whatever is laying around
Small can of tomato paste (the general size)
Normal can of diced tomatoes (bought some fire roasted kind)
Water, from your sink
Put some olive oil in a large soup pot, or whatever you have on hand. Brown the beef just slightly. Add red wine, so that it covers the beef.
Chop the veggies. Add to pot.
Add tomato paste, and the can of diced tomatoes (no need to drain). Add water so that it just covers the top of everything.
Add salt and Italian seasoning.
Bring to a boil, then simmer until tender. Feel free to send it good vibrations and all that jazz.
I'm going to get a second bowl now, and a second glass of wine. Cheers!