MIMI JOHNSON
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1 Bowl Dinner: Garlic Shrimp, Bok Choy, & Saffron Rice

2/28/2017

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Servings: 4                
​Cook Time: ~20 minute 


Grocery List:
2 cups jasmine rice
4 cups water
3 cloves fresh garlic, crushed or minced
2 tablespoon fish sauce
1 teaspoon saffron
32 medium shrimp, deveined
2 tablespoons olive oil
Salt 
Pepper
1 large or 7 small heads of bok choy, chopped
Directions:
Rice:
  1. Rinse rice thoroughly 
  2. Combine rice, water, 2 cloves minced garlic, saffron, and fish sauce in rice cooker and press start
Shrimp:
  1. Wash, devein, and pat dry shrimp
  2. Pour olive oil in a large pan and sauce garlic over medium heat
  3. Place shrimp in a pan in a single layer
  4. Sprinkle salt and pepper to taste
  5. Cook shrimp on each side (~2 minutes) or until cooked through
  6. Once cooked place shrimp on plate
Bok Choy
  1. Using the same pan, place 2 tablespoons olive oil and bok choy in pan and turn heat to medium high
  2. Sautée bok choy for a 2 minutes then place 1/4 cup water in pan and cover pan with lid and steam until bok choy is cooked through
Once you have completed these steps, your rice should be cooked. Place rice, bok choy and shrimp in bowl and serve. ​For those who want a little spice, I like to add chili pepper flakes to the shrimp (add the pepper during step 4).

I hope that you enjoy this 1 bowl dinner. Please like our Facebook and Instagram pages for more menus, ideas, and new recipes. 
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Vegetarian Udon

3/31/2014

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Vegetarian Udon noodle soup with veggies, mushrooms, and a ginger miso broth will keep you warm after a long hike in Pacific Northwest or a long beach walk on the shores of Long Island. 

This recipe is a quick dinner that can be made in about 25-30 minutes. Now that spring is here there is a greater variety of veggies available. Please give this recipe a try and substitute veggies with ones that are available in your local grocery store.

Happy Sunday!!!
Ingredients:
8 green onions, chopped
2 cloves garlic, minced
8 1/8 inch rings of fresh ginger
10 shitake mushrooms, sliced
3 cans of vegetable broth
3 tablespoons miso paste
1/2 tablespoon chili pepper flakes (optional)
2 cups chopped bok choy
1/2 cup carrots, thinly sliced
1/4 cup snow peas, chopped
1 package of fresh udon noodles (typically found in the produce section)
Serves: 2-3 People

Time: 25-30 minutes

Tools:
Large soup pot with lid
Medium pot
Cutting board
Knife
Soup spoon
Directions:
  1. Sauté green onions and garlic in large soup pot over medium heat for 3-4 minutes
  2. Add ginger and mushrooms and sauté until mushrooms are cooked through
  3. Add vegetable broth, miso paste, and chili peppers (optional) and turn heat to a high
  4. Once boiling turn down to a simmer and cover
  5. Taste broth and add soy sauce or salt to taste
  6. Place water in medium pot and bring water to a boil
  7. Place udon noodles in water and cook as directed
  8. While noodles are cooking place bok choy, carrots, and snow peas in large pot and turn to medium high heat
  9. Once udon is aldente remove from water and place in large soup pot
  10. Stir noodles and broth together
  11. Serve 2 cups of broth, veggies and noodles to each person
  12. Enjoy!
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Mexican Black Rice

2/25/2014

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Black rice is a nutty, hearty, and wholesome grain that is full of Vitamin E and jam-packed with the same type of antioxidants that blueberries and blackberries have. It is also packed full of fiber and plant based protein.

This black rice recipe brings a little kick to dinner and pairs well with black beans or backed chicken and a side of veggies. 

This recipe makes 6 servings and is a great recipe to use for left overs. I even like it for breakfast with an egg or some steamed veggies.

I hope you enjoy! 

Mimi Johnson | Founder of HealthKitchen
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Ingredients:
8 ounces of canned or fresh tomatoes.
3/4 medium white onion, chopped
1 1/2 cups black rice
3 tablespoons olive oil
2 cloves of fresh garlic, minced
1 tablespoon chili pepper or 1 small jalapeno pepper, seeded and minced
1 1/2 cups veggie or chicken broth
3/4 tablespoon tomato paste (not needed if you are using canned tomatoes)
salt to taste
1/3 cup fresh cilantro, chopped
Serves 6 people 
45-55 minutes
Tools:
Cutting board
Knife
Blender
Measuring cup
Large oven safe straight sided pan or Dutch oven with lid
Strainer
    Directions:
    1. Preheat oven to 350 degrees
    2. Blend tomatoes and onions in blender until pureed.
    3. Measure 2 cups of tomato/onion puree and set aside
    4. Place rice in strainer and rinse black rice throughly, removing any excess starch
    5. Over medium-high heat, heat olive oil in pan
    6. Once pan is hot place rice into pan and coat rice with oil
    7. Stir rice in pan for 6 minutes
    8. Reduce heat to medium
    9. Add garlic and chili or jalapeno pepper to pan and stir for 1 minute
    10. Add broth and tomato/onion puree and turn heat up to high
    11. Bring rice to a boil and place lid on top
    12. Turn burner off and transfer pan to oven
    13. Bake in oven for 30-35 minutes
    14. Stir every 15 minutes or so
    15. Bake until black rice is cooked through
    16. Remove from oven and serve 1/2 cup per person
    17. Sprinkle chopped cilantro on top
    18. Enjoy :-)
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Its the End of the Week! Use all your Leftover Veggies in a Healthy Fried Rice or Quinoa Dinner

1/23/2014

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Its the end of the week and you have leftover vegetables in your fridge, no need to run to the store, instead make a healthy quinoa or brown fried rice. 

4+ Servings
Gluten Free and Dairy Free

Ingredients:
2 cups uncooked brown rice or quinoa
1 tablespoon olive oil
1.5 cups of veggies (onions, green onions, carrots, celery, mushrooms, bell peppers, soy beans, spinach, kale, zucchini, etc)
2 tablespoons soy sauce of tamari
1 tablespoon sesame seed oil
2 tablespoons sesame seeds (optional) 

Directions:
  1. Prepare quinoa or brown rice according to package directions
  2. Chop veggies
  3. Sauté the veggies with olive oil over medium heat 
  4. First sauté onions until soft
  5. Add harder veggies and cook for a few minutes, before adding quick cooking vegetables like, kale, spinach, and zucchini
  6. Once veggies are cooked lower heat to medium
  7. Add cooked rice or quinoa to veggies and mix
  8. Add soy sauce or tamari for a gluten free option, sesame seed oil, and sesame seeds
  9. Fry for 5-8 more minutes until rice or quinoa becomes slightly crispy
  10. Serve 1/2 cup per person
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