March MadNESS

 

 

 

 

 

Purple Kale

Grilled eggplant with Asian sauce

Tomato stuffed with organic ground chicken, sweet peppers, onions, kale mix, and herbs. Topped with Italian cheese and home made cilantro garlic dressing.

 

 

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Blood oranges and Ruby red grapefruit

Heirloom tomato basil soup in the making!

Habanero chicken

Beet salad with basil dressing

Spring Mix w/ Arugula and Pea Sprouts

Kangaroo pasta

Cucumber salad with lentil sprouts feta cheese, red peppers, sweet basil, pea sprouts, and radishes. Drizzled with orange/lemon dressing!

Dino kale salad with quinoa, garbanzo beans, basil, red onions, and red cabbage with garlic lemon/orange dressing.

Tri-tip Sandwich with roasted beets salad

Orzo with parmesan, basil, roasted brussel sprouts and cremini mushrooms.

Bariani Olive Oil at the Sunday's Farmer's Market

 

 

Sauteed carrots

Blood orange beets salad with arugula

Rice penne pasta with walnut pesto sauce

Pan seared quail with garlic pluots and peppers sauce

Grapefruit-Pomelo Dressing

Spring is here and I love purchasing fruits to make dressing!! A lot of people have a hard time eating salads either because the dressing is too rich or not enough flavor. You don't need a lot of ingredients to make a refreshing dressing! You can make dressings with blood oranges, grapefruit, apples, grapes, strawberries, raspberries, and other exotic fruits. This season I have been using walnut oil and it's on the pricier side; however, it has an amazing aroma and rich flavor. My advice is to try to stay away from using sugar and too much salt. And a little bit of oil will go a long way!!

1/2 C. Grapefruit juice
1/2 C. Pomelo Juice (I like the sweet yellow pomelo's)
1/2 C. Orange
1/4 C. Olive oil/ Walnut oil
1/4 C. Local Honey
1/4 C. Balsamic Vinegar
Salt and pepper to taste

1. Mix all the ingredients above and add salt and pepper to taste

Optional: You can add minced garlic if you want flavor in your dressing. I recommend using olive oil if you choose to add garlic with your dressing. :)

Enjoy!!

XoXo- J. Chan 

Cod fish with lemon, garlic, and dill sauce

1 to 2 pounds of fresh cod fish
2 lemons
1/2 C. chopped dill
3 garlic cloves (Minced)
3 T Olive oil
Onion sprouts (Optional)
Salt & pepper to taste

1. Wash and dry cod fish
2. Heat pan and add oil
3. Once the oil is heated, add the minced garlic and cod fish
4. Cook each side for 5 minutes
5. Cut a lemon in half and create lemon slices for the fish (You can place the lemon sliced while the fish is cooking or put the lemon slices after)
6. Juice the rest of the lemon and pour over the fish with salt and pepper
7. Cook for another 5 minutes
8. Add dill to garnish

Optional: If you want a thicker sauce, use the remaining juice/broth after the fish has been cooked. Add a little corn starch/water and 1/4 cup of lemon juice. Once the sauce thickens, add chopped dill. You can also add a tablespoon of butter if you want a richer taste.

Enjoy!!!

XoXo- J.Chan

Baked coconut shrimp over jasmine rice with my homemade mango-peach-habanero sauce & fresh chopped strawberries

Jasmine rice

2 cups of Jasmine rice
2 cups of water
1 can of coconut milk (light)
1/4 cup of brown sugar
1/4 cup of oil/butter (I prefer oil; however, butter gives it a richer taste)

1. Heat up oil
2. Brown the rice
3. Once the rice has been brown add water, coconut milk, and brown sugar
4. Let it simmer for approximately 15-20 minutes

**Optional: Toast unsweetened shredded coconut and sprinkle over rice. You can also add chili flakes and garnish with sprouts. I prefer to use pea sprouts since the flavor is light.


Coconut Shrimp

1 pound of large peeled shrimp
2 eggs
1 cup of flour
1 t. Salt
1 bag of unsweetened shredded coconut


1.  Wash shrimp and pat dry with paper towel
2. Mix flour with salt and set aside
3. Mix 2 eggs in a separate bowl and set aside
4. Place shredded coconut on a flat dish
5. Dip shrimp in this process: egg, flour, egg, and shredded coconut
6. Place shrimp on a nonstick cooking sheet
7. Heat oven at 425 and bake for 10 minutes
8. After 10 minutes turn shrimp and bake for another 6-8 minutes
9. Let it cool

Sauce

I used my homemade peach habanero jam blended with fresh mangoes & added fresh chopped strawberries. Making the jam can be time consuming; however, you can use your favorite sauce or blend peach jam with fresh habaneros/jalapenos and mangoes.

ENJOY!!!

XoXo- J.Chan

Curry Romanesco Soup

3 Leeks (Chopped)
1 large Romanesco (Chopped) or Cauliflower
1 garlic bulb (cut the bottom off)
1 T . Chili flakes
1 1/2 T. Curry powder
1 T. Lemon Juice
3 cups of water
1 T. Olive oil
1 cup of Cashew soaked in water
Salt to taste

1. Place chopped leeks and Romanesco on baking sheet drizzled with olive oil
2. Bake at 375 degrees for 30-40 minutes
3. Place garlic bulb with the Leeks and Romanesco during the last 10 minutes 
4. Remove the skins off the garlic once they are cooked
5. After the vegetables are cooled, transfer them into a blender with 2 cups of water
6. Blend the soup until it becomes creamy
7. Blend another cup of water and 1 cup of Cashews
8. Transfer the soup mix into a pot
9. Add chili flakes, curry, lemon, salt, and olive oil
10. Simmer for approximately 10 minutes

Note: You may add 1 Cup of Coconut milk if you like a richer taste. 

Serve with Naan or Sour dough bread!!! Enjoy :)

J Chan's Stuffed tomatoes

Ingredients:

·         4 medium/large round tomatoes

·         Minced garlic

·         ½ pound of ground chicken or turkey

·         2 T. oil

·         ½ chopped red onion

·         ½  chopped yellow onion

·         1 ½ C. Mix greens (Kale, spinach, chard)

·         1 Cup of chopped red and yellow sweet peppers

·         1 T of Italian herbs

·         Salt & pepper to taste

·         ½ C. Parmesan cheese 

1. Cut the tops of the tomatoes and create a hole inside of the tomato

2. Remove the center of the tomato and place the extra tomato filling to the side or in a dish.

3. Add oil into pan

4. After the oil has been heated add the ground turkey/ or chicken, minced garlic, red/yellow onions, mix greens, and chopped red/yellow peppers.

5. Cook for 10 minutes on medium & add the remaining center of the tomato (chopped)

6. Add Italian herbs, salt & pepper to taste

7. Cook for another 5-10 minutes until the meat is not pink

8. Once the filling is cooked, let it sit for about 5 minutes to cool

9. Fill the tomatoes with the filling & at parmesan cheese

10. Add lentil sprouts to give it a kick!! (OPTIONAL)

11. Drizzle with Cilantro Garlic Dressing

Cilantro Garlic Dressing

Ingredients: 

·         2 cloves of garlic

·         1/2 c. Olive oil

·         ¼ c. Vinegar

·         Salt to taste

·         1 ½ T. Sugar or honey

·         1 ½ c. Chopped Cilantro

·         ¼ c. water 

1. Blend all of the ingredients above & refrigerate until ready to use.  

Enjoy!!!! 

XoXo -  J. Chan