Category: Dinner

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

2/28/2017

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:

Rinse rice thoroughly
Combine rice, water, 2 cloves minced garlic, saffron, and fish sauce in rice cooker and press start

Shrimp:

Wash, devein, and pat dry shrimp
Pour olive oil in a large pan and sauce garlic over medium heat
Place shrimp in a pan in a single layer
Sprinkle salt and pepper to taste
Cook shrimp on each side (~2 minutes) or until cooked through
Once cooked place shrimp on plate

Bok Choy

Using the same pan, place 2 tablespoons olive oil and bok choy in pan and turn heat to medium high
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.

0 Comments

Vegetarian Udon

3/31/2014

0 Comments

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:

Sauté green onions and garlic in large soup pot over medium heat for 3-4 minutes
Add ginger and mushrooms and sauté until mushrooms are cooked through
Add vegetable broth, miso paste, and chili peppers (optional) and turn heat to a high
Once boiling turn down to a simmer and cover
Taste broth and add soy sauce or salt to taste
Place water in medium pot and bring water to a boil
Place udon noodles in water and cook as directed
While noodles are cooking place bok choy, carrots, and snow peas in large pot and turn to medium high heat
Once udon is aldente remove from water and place in large soup pot
Stir noodles and broth together
Serve 2 cups of broth, veggies and noodles to each person
Enjoy!

0 Comments

Mexican Black Rice

2/25/2014

0 Comments

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

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:

Preheat oven to 350 degrees
Blend tomatoes and onions in blender until pureed.
Measure 2 cups of tomato/onion puree and set aside
Place rice in strainer and rinse black rice throughly, removing any excess starch
Over medium-high heat, heat olive oil in pan
Once pan is hot place rice into pan and coat rice with oil
Stir rice in pan for 6 minutes
Reduce heat to medium
Add garlic and chili or jalapeno pepper to pan and stir for 1 minute
Add broth and tomato/onion puree and turn heat up to high
Bring rice to a boil and place lid on top
Turn burner off and transfer pan to oven
Bake in oven for 30-35 minutes
Stir every 15 minutes or so
Bake until black rice is cooked through
Remove from oven and serve 1/2 cup per person
Sprinkle chopped cilantro on top
Enjoy :-)

0 Comments

Its the End of the Week! Use all your Leftover Veggies in a Healthy Fried Rice or Quinoa Dinner

1/23/2014

0 Comments

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:

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

0 Comments

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

Vegetarian Udon

Mexican Black Rice

Its the End of the Week! Use all your Leftover Veggies in a Healthy Fried Rice or Quinoa Dinner

Categories

Archives