Baked Potato

Baked Potato

Prep Time: 10 min    Cook Time: 120 min

Serving Size: 2

INGREDIENT

2 Large Russets Potato  (Choose potato that has a even brown skin tone)

2 Tsp Salt

4 Tbs Vegetable Oil

1/2 Cup Sour Cream

2 Stalk Green Onion

1/4 Cup Cheddar

2 Tbs Butter

2 Tsp Crispy Bacon Bits

DIRECTION

Preheat oven to 350 degrees. Scrub the potato, make sure there are no dirt on the skin.

With a fork, pierce the potato for about 8 times each all around the potato. (If you do not pick the potato, it may explode in your oven)

Dry potato and drizzle on vegetable oil and sprinkle potato with salt.

Place potato onto a pan and bake in the middle rack of the oven for 120 minutes.

This will give you a crispy skin and flaky middle, the perfect texture of a bake potato.

Take out potato from the oven and place onto a serving plate.

Take a knife and make two cuts to the potato, making a cross shape indent to the potato.

Spread 1 Tbs of butter onto the inside of the potato. Place cheddar into the middle of the potato, put a scoop of sour cream of top. Sprinkle with some bacon bits and green onions.

Cucumber Noodle Salad

Cucumber Noodle Salad
Prep Time: 5 min    Cook Time: 0 min    Ready In: 5 min
Serving Size: 2


INGREDIENTS

1 Long English Cucumber
2 Tbs Olive Oil
1 Tbs Sesame Oil
1 Tsp Grated Ginger
1 Zest Lime
1 Juice of Lime
1 Tsp Chili Flakes
1 Tbs Soy Sauce
1 Tsp Rice Wine Vinegar
3 Springs of Parsley 


DIRECTIONS

In a small bowl, combine all of the ingredients except for cucumber and mix well.

Use a peeler to peel the cucumber to form a noodle like shape. Stop peeling the cucumber when you have reached to the seeded part. Discard the seeded part of the cucumber.

Place the cucumber noodles onto a serving plate and pour the salad dressing over and serve!

Purple Pepper Salad

Purple Pepper Salad
Prep Time: 15 min    Cook Time: 0 min    Ready In: 15 min
Serving Size: 6


I was shopping and came across some purple bell peppers. I couldn't resist, so I brought a couple home to try out. Compare to the yellow and red bell peppers, purple ones do not have as much water content, but it is definitely still worth a try!


INGREDIENTS

2 Purple Peppers
1 Can Black Beans
1 Can Corn
1 Cucumber
4 Tomatoes
8 Springs of Parsley
1 Tsp Salt
2 Tbs Olive Oil



DIRECTIONS

Dice peppers, tomatoes and cucumber into large cubes. Rinse black beans under cold water. Drain corn, and finely chop parsley.

Add all of the ingredients into a bowl and mix well.

Radish Salad

Radish Salad
Prep Time: 10 min    Fridge Time: 2 hr     Ready In: 2 hr 10 min
Serving Size: 2


INGREDIENTS

1 Tbs Dried Dill
1 Tbs Lemon Juice
4 Springs Green Onions
1 Tbs Salt
1/2 Tbs Sugar
1 Tsp Mustard
1/4 Cup Olive Oil
1 Pinch Ground Black Pepper
1 Bunch Multi-Colour Radishes (Ava. Whole Foods)

DIRECTIONS
Thinly sliced radishes and dice green onions.
In a bowl, combine all ingredients and marinate the radish in the fridge for 2 hours.
Drain before serving salad.

Israeli Couscous

Israeli Couscous
Prep Time: 10 min    Cook Time: 10 min   Ready In: 20 min
Serving Size: 6



This is my first time making couscous. It turned out great, my husband even said that it is a great alternative for rice and pasta!

INGREDIENTS

1/4 Onion, Finely Diced
1/2 Yellow Pepper, Diced
1 Tomato, Diced
6 Olives, Diced
1 Celery Stalk, Diced
1 Carrot, Diced
3/4 Cup Chicken Stock
1 Cinnamon Stick
1 Bay Leaf
1 Box Israeli Couscous ( Ava. Trader Joe's)
1 Tbs Olive Oil

DIRECTIONS

Preheat a large frying pan to medium heat. Add in oil and satuee all the vegetables for 5 minutes. Pour in chicken stock, add in bay leaf, cinnamon and couscous.

Bring the mixture to a boil and cover pan with lid for five minutes. Remove bay leaf and cinnamon stick.

Fluff the couscous and transfer to a serving plate.

Beets & Yellow Squash

Beets & Yellow Squash
Prep Time: 5 min     Cook Time: 35 min    Ready In: 40 min
Serving Size: 4


INGREDIENTS

One Bunch of Beets (There are two parts: 1) beetroot 2) the leafy stem part chard
4 Yellow Squash
Salt & Pepper to taste
2 Tbs Olive Oil
1 Clove of Garlic



DIRECTIONS

Let's start with cooking the chard.
Rinse the chard and cut them 2" long.
Preheat a pan to medium heat and add in 1 Tbs oil. Add in finely diced garlic and chard.
Satuee chard for 5 minutes and serve.

Now onto the beetroot and squash.
Preheat oven to 400 degrees.
Peel the skin off the beetroot. Dice the beet and squash, about 1".
In a bowl, toss beet root and squash with salt, pepper and olive oil.
Place beetroot and squash into a baking sheet and bake for 35 minutes.

Let vegetable cool for at least 5 minutes before serving.

Sea Asparagus

Sea Asparagus
Prep Time: 5 min     Cook Time: 5 min     Ready In: 10 min
Serving Size: 2



INGREDENTS

Sea Asperagus (Ava. Farmer's Market $5/bag)
1 Clove Garlic
1 Tbs Oil

DIRECTIONS

Preheat a pan to medium heat.

Pour in oil and finely diced garlic.

Add in Sea Asparagus and cook for 5 minutes.

DO NOT ADD SALT.

Veggie Kabob

Veggie Kabob
Prep Time: 5 min    Cook Time: 15 min   Ready In: 20 min
Serving Size: 3


INGREDIENTS

1 Onion Largely Cubed
1 Zucchini Sliced 1/2 " Thick
1 Cup Mushrooms
1 Green Pepper Largely Cubed
Salt and Pepper to Taste
Olive Oil


DIRECTIONS

Preheat grill to 450 degrees.
Skewers in vegetable alternating different verities.
Cook kabob for 15 minutes, turning as needed.

Stuffed Bell Pepper

Stuffed Bell Pepper
Prep Time: 10 min      Cook Time: 25 min       Ready In: 35 min
Serving Size: 2


INGREDIENTS
2 Large Bell Pepper (Orange, Yellow, Red or Green)
1/4 Onion Finely Diced
1/4 Zzucchini Finely Diced
4 Mushrooms Finely Diced
2 Tbs Raisin
1 Cup of 5 Minute Rice
1 Cup of Hot Water
1/4 Tsp Saffron
1/4 Tsp Cumin
1/4 Tsp Curry Powder
1/2 Tsp Salt
1/4 Tsp Hot Pepper Flakes
4 Springs of Parsley
1 Tbs Vegetable Oil



DIRECTIONS

Pre heat oven to 450 degrees.

In a medium size bowl, combine hot water and saffron together. Let the saffron sit in water for 5 minutes. Add in rice to the bowl and microwave for 3 minutes.

Stir the rice and add in onion, zucchini, mushroom, raisin, cumin, curry, salt and pepper flakes.

Cut the top off the bell pepper and take out the seeds. Fill the pepper with the rice mix with a spoon and pack the rice down.

Rub oil onto the outside of the pepper and place pepper into the oven for 20 minutes.

Take out the pepper and let cool for 5 minutes before serving.

Spanish Rice

Spanish Rice
Prep Time: 5 min     Cook Time: 12 min   Ready In: 13 min
Serving Size: 4


INGREDIENTS
1/4 lb Pancetta
1 1/2 cup of 5 Minute Rice
1 1/2 Cup of Water
10 Strands of Saffron
Parsley to garnish
1Tbs Oil


DIRECTIONS
Brown Pancetta on a pan with oil about 4 minutes.
Set pancetta aside, with the same pan add in water and saffron.
Let broth simmer for about 2 minutes and add in rice.
Let the rice cook for five minutes and add the pancetta back in.
Toss with parsley for 1 minute and the dish is ready!

Greek Potatoes (Side Dish)

Greek Potatoes

INGREDIENTS
8 Yukon Gold Potatoes (Med Size)
2 Lemons
1 Whole Garlic
1 1/2 Tbs of Oregano
8 Spring of Parsley
1/4 Cup of Olive Oil
1/4 Cup of Butter
Salt to taste
Black Pepper to taste


DIRECTIONS
In a large pan heat up oil and butter. Dice potatoes into big chucks. Add potatoes into the pan and brown potatoes on medium heat for 15 minutes. Zest two lemons and juice two lemons, bring zest and juice into a bowl. Mice one whole garlic add salt and olive oil and chop again. Now the garlic should turn into a paste. Add the garlic paste into the lime juice, stir in oregano.

Toss cooked potatoes with the garlic paste, add salt and pepper to taste.