Tag Archives: garlic cloves

colorful tailor-made tacos

27 Mar

photo-22It’s taco night!

What a fun way to include your children in the cooking process – have them come up with some of their favorite toppings, and include them in the cooking process. They can tailor their tacos as they please, and will likely get a little experimental with some fun ingredients!

Start with some shell’s either hard or soft, depending on your liking, cook up some lean ground turkey meat with some spices, bake, then top off with your favorite toppings, and you’re in for an amazing meal!

Here’s how:

Serves 2

Ingredients: 

  • 1/2 tbsp olive oil
  • 2 garlic cloves, minced
  • .5 lb lean ground turkey
  • 2 tbsp of your preferred spices: cajun rub or a mixture of cumin, paprika, chili powder, salt, pepper
  • 4 taco shells, or soft tacos
  • 1 avocado, cubed
  • 1 small yellow onion, diced
  • optional: shredded cheese of your liking, garnish of cilantro, lime wedges

Directions:

1. Prep your ingredients. Preheat oven to 350F. Mince garlic, cube avocado, dice onion, shred cheese, pluck cilantro, cut lime wedges. Arrange taco shells on baking sheet.

2. Cook and season turkey. Add olive oil to your pan, sautee the garlic then add in your turkey. Sprinkle in your cajun rub or spice mix. Mix turkey meat in pan, and cook for 10-12 minutes.

3. Assemble your tacos. Distribute taco meat into taco shells. If you’re using cheese, add in as well. Place in the oven for 5-10 minutes or until tacos have warmed up, and cheese has melted.

4. Finish. Remove tacos from oven, add toppings, garnish with cilantro and a splash of lime, then dig in!

Buon aprovecho!

chickpea mushroom tomato sauce

6 Mar

photo-12Who needs a can when you can make your own nutritious tomato sauce in 20 minutes, while waiting for your pasta water to boil, and cook until al-dente, or “to the tooth.”

Here’s how:

Ingredients:

  • 2 cups tomato puree
  • 2 tablespoons olive oil
  • 4 garlic cloves, smashed
  • 1/2 medium red onion, diced
  • 4-5 mushrooms, sliced
  • 1 cup chickpeas
  • pinch of salt
  • sprinkle of red pepper flakes
  • sprinkle of oregano
  • splash of red wine (if you have any)

Directions:

1. Prep your ingredients: smash garlic, dice onion, slice mushrooms.

2. Prep your base: Heat up olive oil in a large pan, add garlic and onions, stir and cook until onions become translucent, 5 minutes. Add in your mushrooms, stir and let cook, 5 minutes. Sprinkle with some salt, red pepper flakes.

3. Make your sauce: Pour in your puree and mix it into your base. Bring sauce to a simmer, sprinkle in oregano, then add in chickpeas. Mix well and let cook for 10 minutes (add in your wine, optional).

And that’s it, enjoy!

 

Flora’s seasonal recipe: Vegetable soup

13 Feb

photo-6I am not a trained chef. My food intuition comes from my upbringing.

I spent countless hours in the kitchen with my mom who hailed from a small town outside of Florence, Italy. Like many mothers before her who cooked with their children, she bestowed her heritage onto me through her food.

There was never a lack of food options in our home. It seemed as though something was always on the stove, in the oven or already cooked, cooled and in the fridge.

Out of all occasions, feeling sick with the sniffles, cough, fever etc…always meant that I was in for some sort of homemade soup. After each spoonful I slurped down I started to feel better.

Here’s a recipe for a simple – no frills vegetable soup for when you or your loved ones are feeling under the weather. Hopefully this will bring some rosiness to your cheeks and some energy back into your body.

Serves 4 big bowls of soup

Ingredients: (use veggies that are lying around your fridge)

  • 2 tablespoons olive oil
  • 2 pinches of salt
  • 1 large yellow onion, cubed
  • 3 large garlic cloves, smashed and sliced
  • 1 medium beet, cubed
  • 2 medium carrots, cut into rounds
  • 3 swiss chard leaves, stems separated from leaves
  • 1 bay leaf
  • 6 cups water

Directions:

Prep your ingredients: cube onions, smash and slice garlic, cube your beet, slice your carrots into rounds, remove the stems from the leaves of your swiss chard then thickly chop the stems, roll the leaves then cut them into long ribbons.

Over medium heat add olive oil, then add garlic and onions, a pinch of salt. Stir and cook for 5 minutes until translucent. Add the rest of your veggies, leaving the swiss chard leaves to the end. Stir it up so that all of the flavors mingle. Add water, another pinch of sea salt and your bay leaf. Cover and bring to a boil, then down to a slow simmer with the lid slightly ajar. Let simmer for 1 hour, or until all veggies are cooked.

If you’re feeling like you can handle cheese (dairy can affect mucuous) then top off your soup bowl with freshly grated parmiggiano reggiano.

You will feel better with every spoonful!

simple stir fry

28 Nov

6720825115_dc0c063fedHere is a quick and easy dinner, if you are craving chinese food, and also a great way to use up veggies that are sitting in your fridge. Get creative, and use what you have to make your stir fry colorful and beautiful!

If you have leftovers, you can always pack it up to take for lunch the next day, or pack it in your child’s lunchbox.

Ingredients:

Brown rice:

  • 1 cup brown rice
  • 2 cups water

Stir fry:

  • 1/2 small cabbage, thinly sliced
  • 1/2 cup broccoli, florets + stems
  • 2 medium/small carrots, cut into matchsticks
  • 1/2 block of firm tofu, cut into cubes
  • 1 egg, whisked (optional)
  • 3 garlic cloves, diced
  • 1 inch of ginger root
  • 2 tablespoons sesame oil
  • 2 tablespoons tamari
  • Sprinkles of sesame seeds

Directions:

Cook your rice first. Add water to a pot, bring to a boil then add your rice, and let it cook until all of the water is absorbed, about 45 minutes.

While the rice is cooking, prep your ingredients. Slice your cabbage, break apart broccoli florets and cut up stems, dice garlic and ginger. Cut your carrots up into matchsticks (Here is a great step by step instruction on how to do so). Drain water from your tofu block, then cut the tofu into thin cubes. Crack your egg and scramble it in a bowl. Heat up a large pan to medium heat, add sesame oil and let the oil get hot. Add garlic and ginger, stir and let brown lightly. Add your veggies, tofu, tamari and stir. Lower heat to medium/low and cover for 5-7 minutes. Move your veggies to the side, and add in your egg. Fold the egg into the veggies, then add your rice and mix it all up! Serve in bowls with chopsticks and top with sesame seeds (and if you have scallions, chop those up for a pretty garnish).

Photo courtesy of f_shields

Fall frittata

5 Oct

3746121878_840591c02dA frittata is the perfect way to use up vegetables that are sitting in your fridge, waiting to be eaten.

In this recipe that we used in our after-school cooking classes, our students used up some seasonal vegetables and were excited to taste the outcome. After some patience, and steadiness in flipping the frittata, they were surprised at how delicious zucchini, peppers and spinach taste once sauteed, slightly caramelized, and mixed into fresh eggs.

Here is how to make this traditional Italian omelet:

Makes 2-4 servings.

Ingredients:

  • 4 eggs
  • 1 medium zucchini
  • 1 medium bell pepper
  • 1/2 cup spinach
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • handful of cheese (optional)

Directions: Shred zucchini with a grater, or cut into thin rounds, dice bell peppers and garlic, rinse and dry spinach. Beat eggs in a separate bowl, set aside. Over medium heat, add garlic and veggies into a pan, and sautee for 5 minutes. Pour in eggs, and let cook over low heat for 4-5 minutes covered. If frittata appears mostly solid, it is ready to flip, if not cook for a few minutes longer. Place a larger plate over the top of the pan, hold the middle of the plate with a firm grip, and flip the frittata. Slowly and with care, slide the frittata back into the pan with the uncooked side down. Replace the lid, and cook for another 4 minutes. Remove from heat, and slice into wedges to serve.

Makes for a great packed lunch too! Click here to read our 5 steps for packing your kids a healthy school lunch.

Photo courtesy of net_efekt