Beef Stew with Beets and Cabbage

It's been a rainy day today, beef stew has been calling me. Here we go!

You could use any vegetables you like or have in the refrigerator.

Ingredients

2 lbs of stew meat (I only had chuck roast in my freezer and it turned out very tender)
Salt and Pepper to taste
3 beets (cubed)
4 carrots (diced)
2 potatoes (cubed)- may substitute for sweet potato to make this meal paleo :)
4 garlic cloves (minced)
1 onion (diced)
2 bay leaves
1/2 cabbage (diced)

Directions

1. Sauté stew meat in a large pot over high, stirring frequently for about 15 min. Salt and pepper to taste (adding salt directly to cooked meat before adding veggies will enhance its' flavor).
2. Add beets, carrots, potatoes, garlic, onion, and bay leaves; cover with a lid; cook for 15 min.
3. Add cabbage and continue cooking for another 10 min or until all vegetables are cooked through.

Do not forget to discard bay leaves before serving.
I served my stew with sweet green onion, perfect addition and great for you in the flu season.

Kale Soup with Roasted Sweet Potatoes and Sausage

Let's start 2015 with some soup! Make a big pot of this soup to last all week. Rich, crispy, full of vibrant colors and flavor. 

Ingredients

2 medium sweet potatoes, cut in 1 inch cubes

2 Tbsp olive oil

1/2 lb sausage, sliced

1 large onion, diced

3 garlic cloves, diced

1 tsp fresh thyme

10 cups of homemade chicken broth 

Salt to taste

White pepper to taste

1 bunch kale, stock removed

Directions

1. Preheat the oven to 450 degrees F. Toss sweet potatoes in 1 Tbsp of olive oil, salt and pepper. Spread on a cooking sheet. Cook for about 20 min or until almost done.

2. In a large pot saute sausage in 1 Tbsp of olive oil for about 7 min; add onion and garlic, continue cooking for another 5 min. Add thyme, cook for about 1 min to open up flavors.

3. Add chicken broth to the pot, bring to a boil; salt and pepper to taste.

4. Add kale and sweet potatoes, continue cooking for 5 min. 

Green Soup with Chicken

This might be the fastest and easiest soup you'll make in your life! Don't be fooled by this picture because you'll be surprised how flavorful it is! Bonus, you can substitute chicken for shrimp, croutons, anything you like.

Ingredients
1 TBSP olive oil
1 cup onion, chopped
3-4 cloves of garlic
2 cups broccoli, chopped
2 cups leeks, chopped
2 cups brussels sprouts, trimmed and halved
3 cups spinach
5 cups of chicken stock
salt and WHITE pepper

Directions
1. In a large pot, heat olive oil over medium heat. Saute onions and garlic for about 5 min.
2. Add broccoli, leeks, brussels sprouts and cook for about 8 minutes.
3. Add chicken stock, salt, and pepper, bring to a simmer, cover, and let cook for about 15 minutes.
4. Turn off the stove and add spinach. Let it sit for couple of minutes.
5. Use an immersion blender or a food processor to puree the soup.
Add grilled chicken or whatever you like and enjoy!

Spicy Shrimp Salad with Miso Dressing

I am BACK!!! I'd like to apologize for taking a summer off and not posting my favorite recipes. But do not worry, I took a lot of pictures of what I've made so you will have a steady stream of new recipes to enjoy!
I found this recipe about 6 months ago and I have to share it with you! Seems like my husband and I can't get enough of it. It is so refreshing and at the same time very filling with so many yummy flavors, You have to try it!

Ingredients

For the salad

2 cloves of garlic, minced

1/2 lb raw shrimp, tails removed and deveined

1/2 TBSP butter

1/2 tsp chili powder

1/4 teaspoon cayenne

2 small avocados, cubed

1/2 English cucumber

3 cups, your choice of  arugula, baby kale, spinach

1/2 cup cilantro, chopped

For the dressing

1 1-inch piece of fresh peeled ginger

3 TBSP olive oil

3 TBSP lime juice

2 TBSP honey

1 1/2 TBSP white miso

Salt to taste

Directions

1. Heat the butter in a small skillet over medium high heat. Add garlic, shrimp, chili powder and cayenne. Saute for a few minutes on each side until the shrimp are no longer clear and have a golden color.

2. Cube avocados and cucumbers; add your choice of greens and cilantro.

3. In a small food processor, puree all the dressing ingredients together until smooth. Pour the dressing over the salad and enjoy!

Cauliflower Crust Pizza

This might be my guilt-free pizza for this summer. You'll be surprised how flavorful and filling it is. Just try it!

Ingredients

For the crust
2 cups grated cauliflower (about 1/2 a head)
1/4 cup non-fat Greek yogurt
1 egg, beaten
2 Tbsp Herb de Provence seasoning
A pinch of salt

For the toppings
1 large boneless, skinless chicken breast
1 cup asparagus, sliced
1/2 cup grape tomatoes, sliced
1 cup shredded mozzarella cheese

Directions

1. Preheat the oven to 400 degrees F.
2. In a food processor grate cauliflower until grainy. Empty grated cauliflower into a clean dish towel. Fold the towel and wring out all the moisture from cauliflower. Transfer into a large bowl. Add remaining ingredients and mix well. Use parchment paper to line a baking tray (I was out, so I had to grease my pizza tray :) ). Place the cauliflower "dough" onto parchment paper and spread it with your hands until it is 1/2 inch thick. Bake for about 30 min or until it is firm enough to hold in your hands.
3. Cook chicken with spices of your choice, I used Firewood spice to give it some smokiness. When chicken is cooked all the way, wait until its cool enough to shred it.
4. When cauliflower "dough" is done, taking it out of the oven and add your toppings. You can use any other topping you want or have. Put the pizza back into the oven and broil until cheese melts.

Chicken Primavera

It's been awhile since my husband and I had spaghetti for dinner. This dish will not disappoint you.

Ingredients

1/2 package thin spaghetti (follow cooking directions on the package)
4 Tbsp unsalted butter
1 small onion, sliced
3 cloves of garlic, minced
1/2 cup dry white wine
1 lb boneless, skinless chicken breast cut up into cubes
1 can (14oz) diced tomatoes
A pinch of salt
Parmesan Cheese
Fresh basil

Directions

Melt butter in a large pan, add onion and garlic, and cook for about 3 min. Add wine and cook for another 3 min until liquid reduces to half. Add chicken and cook, stirring occasionally for about 7 min. Add tomatoes and salt and continue cooking on low for about 5 min.
Serve over cooked thin spaghetti and top with shredded Parmesan cheese and fresh basil.

Spicy Pork Chops with Russian Cabbage

Ordinary Thursday night with simple ingredients.

Ingredients

Russian Cabbage 

1 large carrot, jullienned
1/2 cabbage, chopped
1 large onion, sliced
2 cloves garlic
A pinch of salt
1/2 tsp dry thyme

Pork Chops

3 roasted hatch chili peppers, diced
3 Tbsp olive oil
1 Tbsp lemon juice
A pinch of salt
A pinch of black pepper
4 pork chops

Directions

In a large bowl combine all the ingredients to marinate pork for about 20 min. 

Sauté carrots in a pan with olive oil for about 2 min on medium, add remaining ingredients and cook for about 10 min to finish Russian Cabbage. 

Warm up a pan with olive oil on medium, add marinated pork chops and cook for about 4 min on each side or until it reaches 140 degrees.