Tag: healthy

Tangy-Zesty Striped Bass with Dasheen Leaves and Asparagus

Two weekends in a row now, my trip to Salem, MA has been foiled, so to commemorate my dismay, I’ve decided to prepare a dish that I probably would’ve eaten, had I been there.

Striped Bass is native to the Northeast, specifically New England. Living out there by the water means everything to most of the population and so, fishing is a common thing. Striped Bass is plentiful just as much as Lobsters are in this region. Rather than using a well-known Striped Bass Recipe, which the Internet is saturated with, I decided to do my own thing, but still incorporating the basics when it comes to preparing fish. Here’s the list:

2 5oz Striped Bass Steaks
1 Orange
1 Lemon
1 Lime
1/2 Tsp Salt
1/2 Tsp Dill
1/2 Tsp Cilantro
1/2 Tsp Parsley
1/2 Tsp minced Onion
1/2 Tsp Garlic n’ Herbs
1/4 Tsp Black Pepper
1 1/2 Tbsp unsalted Butter

Preparation: mix all seasonings together in a dish first then after cleaning your fish, simply place it into the mixture. Toss it around for a bit, making sure to coat the entire fish then cover your dish and refrigerate overnight. Don’t worry about your fish drying out, it won’t! Next day, remove fish from refrigerator, place skillet on low to medium fire, add butter to the pan and then begin adding your fish. Once your fish is in, immediately add about a 1/4 cup of water, so the butter doesn’t dry up before the fish is cooked. Cover your pan and let fish cook for about 20 minutes on each side before turning it over. Tip: always remember that the steam from the pan is crucial to perfectly cooked fish. When the pan begins to dry down then you’ll know your fish is ready!

1 lbs Dasheen leaves
1/2 Tsp Salt
1/4 Tsp Garlic n’ Herbs
1 Pinch Black Pepper

Tip: Dasheen leaves are very large, so I advise that you cut it into smaller pieces in order for it to fit into your pot. Add 1.5 cups of water to a small pot, put it to boil on low fire and while it’s boiling, go ahead and prep your Dasheen leaves. Wash the leaves out before cutting then once you’re finished, add it to your pot along with the other ingredients. Stir to mix it all in and continue stirring occasionally to ensure that it doesn’t stick to the bottom of the pan. Let it cook for about 30 minutes or until it has completely broken down into a “soupy” mixture. *Add more water if needed*

1/2 bunch Asparagus
1 Pinch Salt
1/4 Tsp Olive oil
1 dash Garlic n’ Herbs

Wash asparagus and place them into pan (break them into two if your pan isn’t large enough) then add your ingredients along with 1/2 ounce of water. Toss asparagus around making sure to mix everything together then let it steam for about 7-10 minutes. Once everything is cooked, serve as usual. Enjoy!

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Summer Salad Recipe

A few days ago, my partner brought me the best tasting salad I’ve ever had. It was a combination of the fresh greens and herbs used to put this delicious salad together that made it so delightful. Anyway, it costs a whopping $10 from Greek Eats in Manhattan, and although it was beautifully prepared, there’s no way I’d advise anyone on purchasing this salad on the regular. Being as frugal as we are, we decided to create our very own Summer Greek Salad. It’s nutritious and quite inexpensive, plus you’ll be able to have more than one meal and it’s a one-stop shop at any supermarket. Take it to your next family barbecue, enjoy it for lunch or simply snack on it when you get the munchies. Regardless of the occasion, it’ll surely be enjoyed. Now grab a pen and create your shopping list!

Ingredients

1 Whole Cucumber

15 Grape tomatoes

1/4 1 Whole Red onion

2 Haas Avocados

20 Green and red olives

2 Handfuls Spring mix salad

1 Tbsp. Olive oil

2 Tsp. Apple cider vinegar

1 Pinch Salt

2 1/2 Tbsp. Crumbled feta cheese

1 Pinch Black pepper

1/4 Tsp. Italian blend herbs

Directions

*Always make sure to wash your fruits and vegetables thoroughly before consumption.*

After thoroughly washing your cucumber, tomatoes and onions, start peeling your cucumber and onion then cut them into bite sized pieces, along with the tomatoes. Put them aside into the bowl you’re using to toss it all together. Then begin cutting up your avocados, olives and spring mix, put them into the same salad bowl then begin adding your condiments. Throw in your feta cheese then your olive oil, apple cider vinegar, salt, black pepper, and then your Italian blended herbs. Mix everything together and then serve. Feeds four! To add more protein to the mix, feel free to boil 2-3 eggs, cut it up once again and then add it to your already, deliciously healthy salad. Enjoy!

 

 

 

Recipe: Spicy Herb Lamb with Saffron Rice

There’s a special feeling you get whenever you’ve managed to concoct a meal with little to no direction. It isn’t celebratory, it’s a “man, I’d love to share this delicious dish with someone else besides my family” kind of feeling. This was how I felt after preparing this recipe and I hope you get the chance to do so.

What you’ll need:

3 lbs. Boneless lamb shoulder

1-2 cups “Par Excellence” Yellow Rice with Saffron

1/2 cup Apple cider vinegar

6 tbsp. Greek yogurt

2 tablespoon Olive oil

Seasonings:

1 tbsp. Turmeric

1 tbsp. Garlic powder

1 tbsp. Cumin

1/2 tsp. Black pepper

1 tbsp. Salt

1 tbsp. Cayenne pepper

Herbs:

1/4 Yellow pepper

6-8 cloves Garlic

1/2 Yellow onion

Cilantro

3 stems chopped Thyme

Parsley

1 stem chopped Rosemary

3 leaves chopped Mint

1 stem chopped Green onions

While attempting to emulate certain traditions of Ramadan, I decided to cook some lamb while still incorporating my love of Spanish rice and so, my intuition lead me straight to this delightful meal. I made sure to cube my boneless lamb shoulder first and then, to really make sure it’s cleaned well, I washed it in some apple cider vinegar laced water. That way, you cut out some of the aftertaste most people complain about. Personally, I’m not fazed by it. Anyway, once you’ve cut and cleaned your meat the next step is to properly season it. I used a combination of turmeric, garlic powder, cumin, black pepper, cayenne pepper, and salt. Once I’ve added the spices, I proceeded to massage it all into the meat making sure to coat each piece. Then I put it aside on the counter to rest for about 10 minutes and after the time was up, I added Greek yogurt and tomato paste to the mix and once again, I made sure to coat every piece of lamb.

When my meat was all seasoned and ready to be added to the pan, I added half teaspoon of olive oil to prevent it from sticking to the bottom, then I went ahead and threw in all of my herbs: yellow peppers, garlic, onions, cilantro, thyme, parsley, rosemary, mint and green onions. I made sure to dice the herbs before putting it into the pan, and then I added my seasoned lamb along with two and a half cups of water. On very low heat, I left it to cook for about an hour and a half, still stirring occasionally. Once it started bubbling, I moved on to the rice, which is relatively very easy to prepare.

Rice:

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First, I added two and a half cups of water to a medium sized pot on low-medium heat, and then I added one and a half tablespoons of olive oil to the water. I left it to boil for about 10 minutes before adding the rice (this way allows the pot to form a nice coating in order to keep the rice from burning). Once the water comes to a boil, add two or more cups of rice according to the number of people you’re cooking for and remember that you can add more water to the pot as you see fit. Some people like their rice firmer than others, which is why I highly recommend tasting your rice in order to get your desired firmness. I prefer my rice to be a little softer, therefore I taste it often and add water as needed. Tip: if your rice is sill too firm for your liking, cover the pot all the way and let it steam for a few more minutes instead of adding more water. Typically, this rice will be cooked within 35 minutes. Salad choice is all up to you, as for me, I chose spring mix. Dish feeds up to six. Enjoy!

 

 

 

 

Jasmine Brown Rice with Organic Chicken pilaf

There are many variations of this dish, but this is the one I love! The spices make all the difference, so make sure your chicken or meat is well-seasoned. It’s simple and very easy to master!


Maggi is a staple in my kitchen because it makes everything better, from a simple sauce to soup, it adds a ton of flavor! Another hidden gem not featured is a green seasoning mixture that I’ve blended together and that gives a wonderful flavor to any dish. I blend a mixture of fresh thyme, celery, oregano, red and green sweet peppers, onions, garlic, basil, American and Italian parsley, cilantro and green onions, all together then add vinegar and water to dilute. Last but not least, saffron shreds-great color with many health benefits!


After eating red meat for most of my life, I’ve finally made the decision to cut it out of my diet and I’m very happy I did. Organic chicken and fish dominate my freezer and I couldn’t be more pleased because through this lifestyle change, I’m forced to be a bit more creative with my meals.

Now that I’ve shared the ingredients with you, let’s proceed with directions:

After washing your chicken with one part vinegar and one part water, season with spices: 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp cumin, 1 tbsp turmeric, 1 tbsp cinnamon, 1/2 tsp salt and my favorite green seasoning (fresh thyme, celery, oregano, red and green sweet peppers, onions, garlic, basil, American and Italian parsley, cilantro and green onions). Let chicken sit for a while to soak up the seasonings. While you wait, add about 1 1/2 cups of water to a pot along with two Maggi cubes and let water boil. I also added a few shreds of saffron (not featured) to the water. When the pot starts bubbling, go ahead and add the seasoned chicken (you might need to add a bit more water to ensure that the chicken is all covered in mixture). Turn your burner down to its lowest level and let chicken slow cook. The time varies on how tender you want your chicken to be, so use your discretion. When chicken reaches your level of tenderness, add about 2 tbsp olive oil along with 2 cups of rice. Keep burner low, occasionally stir pot to keep rice from sticking and let your pilaf cook to perfection. Bon appetite!

Leave a comment to let me know all about your pilaf!