Thursday, October 2, 2014

Harira Moroccan Stew

I made this bad boy for dinner this week, and I think its a perfect fall dish.  I do make substitutions.  One is swap the meat used in recipe for ground beef, this week I used kidney beans instead of chickpeas and I didn't add any chicken stock.  Turned out lovely and this was my 'from scratch' recipe challenge for this week!  Happy cooking!

Tuesday, July 8, 2014

Caprese Salad

Hello, this is 100% my new fav salad.

A lovely taste of italy...Caprese salad is quick, delish and takes very few ingredients


2 tomatoes
1/2 ball of mozzarella cheese (make sure its reall mozza)
4 leaves of basil
1/2 cup of balsamic vinegar


1) Slice you tomatoes and cheese
2) chop basil
3) simmer vinegar
r on medium low until thickens (10 min)
4) pour over sliced tomatoes, mozza and basil


This is a perfect summer salad...add a little olive oil, salt and pepper to taster and you've got yourself a little piece of heaven!

Thursday, June 26, 2014

My New Fav Super Food

Black Japonica Rice

Omgsh, this rice is tasty and packs so much nutrients you can't help but eat lots of it.
Its even better for you than blueberries.

That's saying a lot!

The one draw back is its pricier than regular rice but goes a long way.  I find it much more filling than typical white rice too.  And tastes nicer than brown rice.

My recipe

1/4 cup chopped purple onion
1,clove crushed garlic
1,cube chicken bullion
1 cup Japonica rice.
2.5 cups water

Simmer for 40 minutes


Makes 4-5 servings

Tuesday, May 27, 2014

Coconut Jerk Chicken

Oooh lala
I made some mean chicken breast the other day, and a friend requested I this is dedicated to her!  Love ya Deb!

6  chicken breasts
1 small onion chopped
3 cloves of crushed garlic
2 tablespoons of jerk seasoning
(If you don't have jerk seasoning look online for a homemade jerk recipe)
1 can of coconut milk
Salt and pepper to taste
1 tablespoon sugar

Combing chicken and all ingredients. Let sit for an hour. Over night is ideal.

Heat your skillet, if you have coconut oil, that's ideal.  Olive works too.

Sear your chicken in the hot oil.  About six minutes on each side.

Bake for another 15 minutes or so.
Serve over rice and peas or a nice summer salad.