I found this sauce in Wolfgang Puck’s ” Make It Healthy” cookbook. He calls it “Low Fat Green Goddess Dressing.” I created my own version by switching out ingredients.
This dish can be a little tart because of the yogurt and lemon juice. Make sure to taste as you go. The salt and avocado will all balance the tartness. Overall, I love my version. It’s very light and clean tasting. This sauce works well with seafood.
Combine the yogurt, spinach, parsley, and lemon juice into the blender.
2. Add fresh Avocado. Add the garlic, salt, and pepper to taste.
3. Blend pulsing the machine on and off. Blend until you have the desired consistency
4. Transfer to a non-reactive container, and refrigerate until ready to use.
I give creative credit to Lauren Miyashiro. I loved eating this! The flavor was very close to real potato salad. The difference is the veggie crispness. Remember, the dish is comprised of mostly vegetables. Be careful of the water content. I would make 1 improvement. Next time, I will add more eggs to deepen the flavor.
Steam cauliflower until tender-crisp, about 5 minutes. Transfer to a large bowl and let cool slightly.
2. Add mayonnaise, yogurt, pickles, onion, mustard, salt, and pepper.
3. Toss to combine, ensuring the cauliflower is evenly coated. Taste and adjust seasoning. Fold in 1/3 c. each of scallions and dill. Cover with plastic wrap and refrigerate for 2 hours.
4. When ready to serve, sprinkle paprika and remaining herbs over the salad.
Today’s dish is Scampi- Style Shrimp. The shrimp arrived well packaged, fresh and as scheduled. I always enjoy the unboxing process, as every time is well packed and beautifully presented.
I enjoyed eating this meal. The arugula gave the recipe a peppery flavor and contrasted with the cheesiness of the parmesan. The seafood broth enhanced the flavor of the shrimp as it layered the creamy grits. I enjoyed eating this very much as I grew up eating grits. I suppose you could eat this anytime, breakfast or dinner.
Cooking time will be around 20 minutes or so. Preping the meal took no time at all. If you prep your ingredients, ahead of time, then it’s easy!
“Tacos with Cabbage, Slaw, Salsa Roja and Chipotle Yogurt”
January 13, 2021
A New Recipe from Sunbasket
Sunbasket mojo marinade
Mi Rancho Artisan tortillas,
Sunbasket pickled onions
organic shredded cabbage
Sunbasket Salsa Verde
Hi, Angels Working on Earth Family,
I’m so excited to share a dish from Sunbasket! The recipe is called “Mojo tacos with shredded cabbage, pickled onions, and salsa Verde.”
I enjoy receiving Sun basket meals each week. This week it’s Mojo tacos with shredded cabbage, pickled onions, and salsa Verde. I’m so impressed with the ease of making this dish! It took me about 30 -45 minutes, and it was so enjoyable. If you read the directions beforehand, then it should take about 30 minutes hour.
The ingredients arrived fresh and well-boxed. All I needed to do was unpack and get started. I was pretty confident about preparing this dish because I eat tacos all the time! Plus, the direction was easy to follow. The directions are designed to help you get through minor technical gaffes by teaching techniques through culinary words and making sure you have all of the ingredients and tools.
What stood out to me was the flavor of the pork. This is soo moist and savory. The slaw was tart and vinegary. Paired with a warm tortilla was ultra-satisfying. Be careful not to overcook the pork so that it retains its natural flavor wonderful texture. The pork is packed with excellent protein and good fats. Imagine eating this with guacamole, spicy salsa, and sour cream.
Cook Your Protein
Transfer the meat to a plate, pat dry with a paper towel. Season lightly with salt and pepper. In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meat strips and cook, stirring occasionally until lightly brown and cooked through.
Prep Lime & Make Cabbage
Cut the lime into wedges for garnish. In the medium bowl, stir together the cabbage slaw and apple cider vinegar. Season to taste with salt and pepper.
Warm The Tortillas
On the stovetop directly over a flame or a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Serve out the tortillas, protein, pickled onions, cabbage, salsa verde, and remaining mojo marinade. Enjoy!
Today, I tested Tandoori chicken. The chicken was very savory and spicy! Its aromatic scent was heavenly divine! It was the cinnamon and the nutmeg that gave it a very tasty flavor. I didn’t garnish with cilantro as the recipe suggested. Instead, I decorated it with my favorite go-to, scallions. I did add more cinnamon, nutmeg, and turmeric. I also added red pepper flakes because I wanted extra pop!
Stir together wet and dry ingredients in a bowl.
Add in the chicken thighs and marinate in the refrigerator for an hour or up to 24 hours.
In the instant pot, sautee the garlic, oil, and ginger for 3 minutes.
Stir in the chicken thighs and marinade. Form a single layer of chicken thighs in the instant pot.
Select pressure cook for approximately 15 minutes at high pressure.
Once the chicken is cooked, then place them into a serving dish and garnish with your favorite herbs or spices.
Risotto is so delicious and filling. One of its drawbacks is starch. So, I chose to add lemons to this dish because lemons are a good source of vitamin C and to balance out the dish! Lemons are often used to promote weight loss and to clear up blemishes? If you are Keto Conscious, then replace the rice with cauliflower.
Peel and finely chop the onion.
Melt the butter in a saucepan over medium heat, stirring regularly.
Add the onion and cook, continuing to stir, until it turns soft and translucent.
Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes.
Pour in 1/2 to 3/4 cup of broth. Stirring the rice constantly with a spoon.
After the first addition of broth, the rice mixture will look a bit soupy.
As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick.
If the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.
Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes). Then, add parmesan, cream, and lemon zest.
It is now time to test whether the risotto is cooked. Taste it. If it needs salt and pepper, then this is a good time to add some.
The rice should be tender without being too mushy.
If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.
So simple to make. I am definitely a fan of pasta. I love the Udon noodles for their texture. Adding shrimp to the dish is a no-brainer especially if you are a fan of seafood. The Bokchoy and the scallions together are the bomb!
Prepare Udon according to package directions.
Stir fry bok choy, scallions, ginger, and mushrooms on high heat in the pan for 2-3 minutes. Then, add shrimps and stir fry for another 2 minutes.
Add vegetable stock to stir fry and let simmer till done
Cook pasta according to the directions on the box. Once done, put the pasta into in bowl—then spoon soup over the noodles.
Chili is one of the easiest dishes to make. What makes this different? Turmeric. I added an extra dash of Turmeric because I love its vibrant color. Fun fact! Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant. Curcumin is also fat-soluble, so it may be a good idea to take it with a fatty meal.
If you want to help fight chronic inflammation in terms of prevention, then try Turmeric. Always do the research and speak with your doctor to plan a prevention strategy.
In a large pot over medium heat, add olive oil to taste, mushrooms, red peppers, and scallions.
Cook scallions, celery, mushroom, and red peppers for 1 minute. Add ground turkey, cook until crumbled and brown, add black beans, add garlic powder, and other herbs. Sauté for a couple of minutes.
Then add tomato sauce and cilantro. Add an extra dash of Turmeric.
Reduce heat to low, cover, and simmer for 30 minutes.
Sheila Tests out Hello Fresh’s Spiced Crispy Chicken Cutlets
May 15, 2022
Recipe From Sheila Inman AWE-Health Styles
Monterey Jack Cheese
Yukon Gold Potatoes
seasoning blend to taste
Hi Angels Working Family!
Today, I was inspired to try Hello Fresh because I was just plain curious! I was curious about the flavor and the quality of service. I hope my Hello Fresh unboxing inspires you to try something new! If you want to learn more about the “Hello Fresh” brand, then you may want to watch my demonstration video.
I show you how to make BUFFALO-SPICED CRISPY CHICKEN CUTLETS. The flavor was great, and the recipe was easy to follow. I didn’t follow the recipe word for word. I tweaked it, and so I hope you do the same.
Please feel free to comment about your experiences with Hello Fresh so we may have a variety of experiences to enjoy! If you make the recipe, then tag me on Instagram @ sheilaisms.
Prep and make the sauce. Trim the scallions, by separating the whites from the greens.
Combine 1/2 the sour cream and 1/2 hot sauce or Franks seasoning in a bowl. Stir in water 1tsp at a time until the mixture reaches drizzling consistency.
Mix the Panko. Add 1 TBSP butter to a bowl and melt. About 30-45 sec in a microwave.
Stir in Panko. Add Monterey Jack, add the rest of Frank’s seasoning, and a pinch of salt and pepper.
Dice Potatoes to your liking. Place in a pot of salted water, and cook for about 20 minutes. Reserve half the potato water.
Drizzle Olive oil into a pan and add the whites of the scallion. Cook until soften.
Return the drained potatoes to the pot. Mash with sour cream and butter. Add splashes of reserved as needed. Season with salt and pepper. Keep covered and off of the heat until ready to serve.
Coat the chicken. Pat the chicken dry and season with salt and pepper. Place on a lightly oiled baking sheet. Mound tops of chicken with panko mixture. Make sure to cover the entire cutlet and pressure firmly.
Toss the green beans on the opposite side of the sheet from the chicken. Season the beans with salt, pepper, and a drizzle of olive oil. Roast the chicken until golden brown and cooked through. The beans till tender.
Finish and serve. Add the bean to a bowl and add melted butter. The chicken, potatoes, and beans. Drizzle the chicken with creamy buffalo sauce and honey! Serve sauce on the side for dipping.
Do you like root Vegetables? It’s the flavor that moves me. Turnips have such a rich flavor that is delicious on their own. The recipe calls for greens and bacon. Add those two things and you have a meal. If you prefer not to add the bacon, then leave it out. The turnips fill you up.