This is the soup I made from the ridiculously cheap squash I got from the farmers market featured in the last post. If I find a deal on any ingredient, I just buy a bunch and figure out how to use it. This keeps me trying new things and new recipes. If your ever confused on what to do with an ingredient, just look it up on google or youtube.
This is a simple recipe that is quick to make and perfect for the holidays. You can use summer squash, butternut squash, or any squash you come across.
Here is the recipe for 4-5 servings:
- 1 squash (any squash in the 1 lb range)
- 1 yam
- 1 cup of cooked white beans
- 1/4 stick of butter
- salt and pepper
- Remove seeds from squash, rinse, and put in a pan on low. Add salt and a touch of cinnamon.
- Cut squash and yam into big chunks and remove skin, add to a pot, and cover with water. Bring to boil and cook till tender (about 20 minutes)
- Drain water but reserve 2 cups. Add one cup of water at a time while blending. Check the consistency and add water as needed to get the consistency you want.
- Add cooked white beans (either from a can or homemade)
- Add butter. Add salt and pepper to taste.
- The squash seeds should be crispy and dry when they are done. They take about 30 minutes on low. You can eat them separately or add them to the soup.
This is the easiest thing you’ll ever make. It is fresh, healthy, and versatile. You can use it as a dip, make veggie rolls out of it like the photo, or you can water it down to make a simple soup. Please try it, then make it your own.
It’s a simple process. Soak 2 cups of dried garbanzo beans for a minimum of 4 hours. Replace water, bring to boil, turn to medium low and simmer for a minimum of 45 minutes.
Make Minh’s coconut turmeric sauce from the previous post. Blend the garbanzo beans with 1 cup of water. Slowly add the sauce a little at a time until you get the flavor intensity you like.
This is a cool way to use the hummus. Just spread some on chollard or kale leaves, add grated carrot or sprouts on the inside and roll it up. Cut up and eat. You’ll get your greens, oranges, and carbs all in one bite.
My friend Minh creates sauces that are not only delicious, but they are designed to be medicinal for specific ailments. This sauce uses anti-inflammatory ingredients such as turmeric and garlic, so if you have aches and pains in your body caused by inflammation, this sauce will help. There are also antiviral properties in coconut cream and garlic, so they will help your immune system fight off viruses.
If you want to take your cooking to the next level, and give your food to give you a little extra health just research the benefits of certain ingredients and intentionally use them more often.
I really like Minh’s concept of using sauces. He makes sauces that are so rich and flavorful that he doesn’t add seasoning to the meat or vegetables he puts it on. Simply cook some chicken and any veg, and drizzle the sauce on top in the amount you like. This simplifies cooking.
Here is the recipe for 2-3 servings:
- 2 cups coconut cream
- 2 tablespoons turmeric
- 3 garlic cloves
- 2 tablespoons minced lemongrass
- 2 tablespoons raw cane sugar
- 2 tablespoons minced ginger
- zest of 1 lemon
- Blend all ingredients.
- Add to medium saucepan and simmer on low for 5 minutes
- Add seasalt to taste and lemon zest
- Put over anything you like
I’ve been very obsessed with trying different peppers in different combinations to make really quick and fresh sauces. This one is a bit less spicy than the recipes I’ve had before because it uses mild pablano peppers.
Please Note: You will probably go crazy trying to find pablanos because supermarkets for some reason call them pasillas, even though they are really pablanos. Do some research, everyones confused – or just buy pasillas knowing they are pablanos.
This is simple recipe with a simple process, but I know your be pumped on how fresh it tastes. Put it over grilled chicken or white fish. It’s mild, sweet, healthy, and mellow.
Recipe for a quart mason jar full of sauce:
- 6 pablano (pasilla) peppers
- 4 tomatillos
- 1 onion
- 2 handfulls of finely grated fresh parmesan cheese
- 1 handfull of cilantro
- 4 tablespoons apple cider vinegar
- Remove seeds from pablanos and rough chop all peppers and onion.
- In a large pot, cover everythig with water, add apple cider vinegar, and bring to boil. Then turn to low and simmer for 10 minutes.
- Put everything in a blender along with the parmesan cheese, cilantro, and salt and blend until smooth.
I love creating simple recipes to be packed and eaten in the outdoors. My perspective on cooking is that recipes should be simple, minimally processed, and full of flavor. Simplicity allows you to taste the quality ingredients by balancing few complimentary ingredients. This salad is as simple as it gets, and the quality of the ingredients is what makes it. For this reason, I think it is very important to cook the garbanzo beans from dried beans. I won’t make any guarantees if you use canned beans.
The process of cooking garbanzo beans is as simple as it gets. It’s not rocket science. Yes it takes a slight amount of planning, but if you can walk and chew gum at the same time, you’ll be able to do it. Just try it.
Here’s the 2 step process for making garbanzo beans from scratch:
- Soak garbanzo beans for 8-12 hours in a pot. You can do any amount you want. Just remember that they’ll double in size.
- Drain and rinse. Cover with water, bring to a boil, then turn to medium low for 30-40 minutes. Stop freaking out. It’s not hard.
- 2 chicken breasts cut into small cubes
- 3 tablespoons white balsamic vinegar
- 5 cloves garlic
- palm full of fresh thyme
- Cut chicken breasts into cubes
- Finely chop garlic and thyme
- Marinate in white balsamic vinegar, garlic and thyme
- Add JUST THE CHICKEN without the marinade to the biggest pan you have on medium high. Cook for 5 minutes, then turn heat down to brown it a bit and evaporate the juices. Then add the rest of the marinade and cook for 5 more minutes and stir every 2 minutes.
- Refrigerate to cool down.
- 2 cups garbanzo beans
- 1 Romain heart
- juice of 1 lime
- 3 tablespoons white balsamic vinegar
- 2 tablespoons honey
- 4 tablespoons of olive oil
- Add lime juice, white balsamic vinegar, honey, and olive oil in a small mason jar and shake to combine.
- Finely chop Romain lettuce.
- Slightly mash garbanzo beans with a fork. The dressing will get picked up better in the bean this way.
- Combine garbanzo beans, lettuce, and dressing.
If you are going to eat this out on a picnic, or if you taking it to work don’t combine dressing with the salad. Just keep it in the jar and add it to the salad when you get there. This will ensure the lettuce it is fresh and crispy.
One of my friends gave me a tortilla press for my birthday a few months ago, and I finally got around to trying it out. I thought it was going to be more of a hassle than it actually is, but it turns out to be very quick and easy to do. The dough comes in a premade mix, and all you have to do is add water, salt, and lime. The dough is easy to work with, it’s not messy, and it’s very easy to clean up. Above all that, the taste of these tortillas is far above any store bought ones.
The mix I have is called Maseca, and it can be used for tortillas, empenadas, tamales, and gorditas. Its super easy. Just follow the instructions on the bag. I added lime and a touch of olive oil. Make little dough balls, and use a tortilla press to flatten them. Tortilla presses are relatively inexpensive and worth buying if you are going to make tortillas often. I cut a plastic ziplock bag and used that to press the dough in between. Then you just pan fry each side for about a minute.
Here is a recipe for delicious stewed chicken that can be used for tacos and tamales.
- 2 large chicken breasts
- 10 yellow peppers
- 3 sweet peppers (or Pasilla peppers)
- 4 tablespoons of smoked paprika
- 1 onion
- 1/8 cup apple cider vinegar
- juice of 2 limes
- Remove seeds from chilies and rough chop. Chop onion. Put in pot and cover with water. Bring to boil and simmer on low for 20 minutes.
- Strain most of the water, but leave about a cup, and blend chilies and onion.
- Cut chicken into chunks and add to pepper mix. Add smoked paprika.
- Add apple cider vinegar and bring to boil, and simmer on low for about 2 hours. The chicken will cook, then be tough, then will break down and become soft. If it is tough, keep cooking on low until it turns very soft and tender. Cooking it long and low will make it tender. Just make sure it has some slight bubbling action.
- When the chicken is soft, shred it with two forks.
- Add lime juice when it is done cooking. Add salt and pepper to taste.
I’ve been trying to replicate this salsa from Mamma Testa’s restaurant down in San Diego for a while now, and I think I’m pretty close. No other salsa I’ve ever tasted compares to this one because it uses Parmesan cheese to make it creamy and salty. It’s very good. Here is my rendition of it.
The most important part is to make it and then LET IT SIT in the fridge for a day. Let all the ingredients to become friends, and you’ll taste the love. It’s the key last step that needs to be taken.
The chili guero, more commonly known as yellow chili in your grocery store, is the key ingredient. The person at the Mexican market said this is translated to gringo chili because its white. The flavor of the guero is the cornerstone for the recipe, so don’t replace it with any other chili.
- 15 guero chilies
- 5-7 garlic cloves
- 1/2 onion
- handful of fresh grated Parmesan
- juice of 1/2 lime
- Remove seeds from chilies and chop into quarters
- Rough chop onion
- Cover chilies and onion with water in a large pot and boil for 20 minutes
- Cut 5 garlic cloves in half and roast in pan on medium low with the skin on. Roast for 15 minutes.
- Drain water from the chilies, squeeze out garlic into mixture, and add lime juice.
- Hand grate fresh Parmesan! Please don’t use pre-grated Parmesan because it will taste like crap.
- Add Parmesan and blend until smooth. Let sit in fridge overnight.
I just discovered salmon belly the other day at Ranch 99 Asian market, and now I’m hooked. This is literally the bacon of the salmon. It’s full of really delicious fat, so it melts in your mouth and tastes like butter. Find some and try it. I’ve only seen it at big Asian markets, but you might find it at specialty markets. If you can’t find it, then get some fillets with the most amount of fat you can find. The thin part of the fillet is pretty much the salmon belly.
I marinated it in miso paste for 4 hours, which added the perfect amount of salt. Served with a very simple stir fry. The key to stir fry is to add the vegetables in order of cook time. Mushrooms and carrots take longer, so they go in first. Fragile veg and herbs go in a few minutes before serving. All you have to do is keep adding in more veg as it cooks.
Recipe for 2 servings:
- 1 pound salmon belly or salmon fillets
- 4 tablespoons miso paste
- 2 baby bok choy
- 1 carrot
- 1 handful shitake mushrooms
- 1 stick celery
- 1 tablespoon fish sauce or oyster sauce (optional)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- thumb size piece fresh ginger
- 2 garlic cloves
- coconut or olive oil
- Add miso paste to 3 cups of water and add salmon. Marinate 4-8 hours.
- Dice mushrooms and add to pan with minimal oil on medium heat. Cook 4 minutes.
- Add chopped celery, carrots, minced ginger, and minced garlic.
- Add sesame oil, olive oil, soy sauce and fish sauce. Cook 3 minutes
- Add bok choy and cook for another 4 minutes.
- Add a touch of water if it starts to dry out. just a touch.
- Just barely cover the bottom of a pan with the miso marinade and add the salmon. Cook for a few minutes in the marinade on medium low. It will technically poach the fish in the liquid. Flip and cook until done.
This is now one of my favorite recipes as of yet. It is really simple to make, and you basically end up making a killer enchilada sauce and chicken at the same with the same pot. I made enchiladas with this same recipe the next day. Pair it with some fresh rice and beans. I will do a post on making black beans soon.
Here is the recipe for 4 good servings:
- 5 chicken thighs
- 3 dried Pasilla Ancho Chilies
- 2 dried Chili Californias
- 2 fresh Chili Californias or Pasillas
- 1/4 cup apple cider vinegar
- 2 Roma tomatoes
- 4 cloves of garlic
- salt and pepper
- Rough chop peppers, tomato, and garlic. Put everything in a big pot and cover with 2-3 cups of water and bring to a boil. Immediately turn to medium low so it slightly boils, but not violently. Cook for 30 minutes.
- Remove chicken. Shred it with 2 forks.
- Blend everything left in the pot with an immersion blender (or counter top blender). Strain sauce back into the pot.
- Put sauce back on low to reduce down. About 30-40 minutes. It will turn from a bit spicy and tangy, to more mellow and chocolaty. Time makes a huge difference. Your just gonna have to slow down and let it cook more.
- Don’t forget to add salt. Then taste. Then add more salt if it needs it. Add a little at a time until it tastes good.
- From here you can do one of two things. You can use the sauce as an enchilada sauce or you can combine the chicken with the sauce like I did in the photo. I did both, and I actually liked the combined version without a tortilla better. And it was better the next day.
Here is the magic ingredient. You can find these dried chillies at any Mexican supermarket or in the spice aisle of most supermarkets.
This is a simple, delicious, and healthy salad dressing that can be made ahead of time and used throughout the week. It is so simple to make, and it is very easy to change the recipe to how you like it. Try it out, and then use it as a base for your next custom salad dressing. But please don’t use yellow mustard, at the very least get some Dijon from Trader Joe’s. Every ingredient, except for the lemon juice, was from Trader Joe’s.
- 3 tablespoons plain organic yogurt
- 4 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon white balsamic vinegar
- 1 tablespoon Dijon mustard
- Add to organic lettuce.
- Store in Mason jar in fridge.