Indian Made Easy

How many of you love Indian food but when it comes to cooking it at home you have no clue where to start? I LOVE Indian food, the powerful flavors, punchy spices and health benefits keep me coming back for more. Recently I've been trying to incorporate more turkey into our diets, it is low in fat and high in protein. Plus like chicken it is very versatile.

This night in particular I had a package of turkey cutlets, I also had jasmine rice, Greek yogurt and plenty of spices. I combined them altogether for an easy, healthy, delicious Indian meal.

Easy Curry Turkey & Rice

4 turkey cutlets
1 cup Greek plain yogurt
2 cups jasmine/basmati rice
1 1/2 Tbsp curry powder
1 tsp salt + 1 tsp salt
pinch pepper
2 Tbsp butter
3 cups water

First you want to combine your Greek yogurt, salt and curry together into a thick paste. Then chop up your turkey into one inch chunks, add the turkey to the curry paste and use your hands to make sure every piece of turkey is covered. Then cover and let marinate for one hour in the refridgerator.

When the turkey is done marinating, add to an oven-safe pan and bake for 30 minutes at 350 degrees. While the turkey is baking, boil three cups water, add salt and rice. When the rice absorbs most of the water, add in the butter.

When the turkey is done, plate a big spoonful of the rice in a bowl and smother with the turkey and curry sauce. This plate will have your mouth saying "Dhanyawaad!"(Thank you in Hindu).

Enjoy! xo Lo

Big fish in a little pond

With all the mix of chicken and beef sometimes it's nice to grub on some fresh seafood. One of my husband's favorites is fresh tuna steaks. Now you have to be cautious because tuna tend to be unusually high in mercury levels which in big doses can be toxic to our bodies. But if you shop for your seafood at a local market and they catch wild then you should be better off.

My favorite way to eat tuna steaks is rare, sashimi style with a wasabi-soy sauce drizzle but my husband likes his seared. So I decided to cook for my sweet husband that evening.

Tuna Steaks with Brussel Sprouts and Black Rice

1 tuna steak/person
1 package of brussel sprouts
1/2 yellow onion
1 garlic clove
1 1/2 cups of chicken stock
1/2 cup black rice
olive oil
salt
pepper

This is a pretty simple meal, you want to save the tuna til last. If you want to flash marinate that is great or else keep cool in the fridge. I drizzled mine with olive oil to keep it moist and sprinkled salt and pepper on each side and set back in the fridge.

Next, I sliced up my onion and garlic and added that to a saute pan on medium heat. Once they were golden I added the brussel sprouts. I had chicken stock in a small sauce pan awaiting a boil, once the liquid starts to bubble drizzle in 1/2 Tbsp of olive oil and the black rice, stir occasionally.

When the brussel sprouts start to soften and sear turn the heat down to keep them toasty. Continue to stir the rice, adding more chicken stock if needed. Sprinkle salt and pepper into the rice for additional flavor. Black rice is extremely nutritious and adds a lil depth to your dish.

Once the rice is practically finished heat your saute pan or grill pan, drizzle with olive oil and place your tuna steaks on the pan. Depending on how "done" you prefer your tuna to be, you really should only cook each side for about a minute. Usually tuna is best served with a nice sear on the outside and rarity on the inside.

Plate your dish and serve. This meal is packed with protein, omega-3s, healthy carbohydrates and will give you a great kick start to your week or weekend.

Enjoy! xoxo Lo

Restaurant Style Dinner

After a girl's night with my great friend Amanda Kordes, an aspiring chef, who had gone to Culinary School in Kentucky, I learned a few new tricks to help take my meals up to the next level. This particular night for dinner I had flank steak, leftover veggies, arborio rice (Italian-Style risotto rice), rye bread, leftover enchilada sauce, queso fresco and swiss cheese.With all of that I made this restaurant-worthy dish:

Savory Spice-Crusted Flank Steak

2 lbs flank steak
1 clove chopped garlic
1 Tbs flour
1 tsp paprika
pinch of cayenne pepper
1/2 tsp cumin
pinch salt
pinch pepper

With the flank steak, I chopped up my garlic then I sprinkled that all over my steak. Next, I combined the savory spices and flour to create a flavorful crust. I dipped the flank steak into this spice rub and made sure every inch was covered. I put my grill pan on medium-high heat, drizzled with olive oil and laid the flank steak on the grill pan. The grill pan helps create a lovely crust, grill marks and juicy flavor.

Creamy Mushroom Risotto

1 cup Arborio rice
1 1/2 cups chicken stock
olive oil
pinch salt
pinch pepper
5 button mushrooms
1 garlic clove
1/4 chopped yellow onion
1/4 cup grated swiss cheese
1/4 cup crumbled queso fresco

I begin by boiling my chicken stock then adding the risotto with a touch of olive oil, stirring occasionally. Meanwhile, I slice my mushrooms, chop my onion and chop my garlic. After about 15 minutes I add the onion, mushroom and garlic to a saute pan on medium heat. Once the risotto is soaking up the rice and beginning to fluff up, I add the mushroom mixture with a pinch of salt and pepper. I cover and turn down the heat to low.

Vegetable Ratatouille

While my steak was cooking, I decided to use my leftover veggies to create a ratatouille.

1/2 zucchini
1/2 yellow squash
3/4 cup brussel sprouts
1 can chopped tomatoes
1/2 cup okra
1/4 cup black beans
Italian seasoning

I took a bowl, poured in the chopped tomatoes with the juice, Italian seasoning and all the veggies. I combined the flavors then drizzled olive oil on a baking sheet. I lined the veggies in a pretty, colorful pattern then baked at 400 degrees for 25 minutes.

Spanish Bruschetta 

2 slices of bread (any bread will work)
leftover enchilada sauce (or marinara sauce)
1/8 cup grated swiss cheese
1/8 cup of crumbled queso fresco
pinch basil
pinch oregano
salt
pepper

I cut my bread in half and grated the cheese, then combined the cheese with the sauce mixture and sprinkled the seasoning in. I mixed that together and spooned the mixture on top of the bread, I turn on the broiler and placed the bruschetta under the broiler for 5 minutes to crisp and bubble up.

My husband and I prefer our meat medium-rare, if you want to know what temperature your meat is feel the meaty part of your palm. With no clinch of your fist that is what rare feels like, then take your thumb and touch each finger, that meaty party of your hand will firm up as you make your way down to your pinky which is well-done. I took the meat off the pan and let it rest for a few minutes on a cutting board. Meanwhile I added the cheese to the risotto and stirred that up. I checked on my veggies and took them out with the bruschetta. I sliced up the flank steak and served the steak on a bed of risotto with a side of vegetable ratatouille and Spanish bruschetta toast points.

Enjoy!!

xo Lo

Lunches On The Go-Go!

During the week most people think of lunch last. I'm here to help you make a fast yet healthy lunch that you can grab on the go or take to work.

Beans & Rice with Cheese

1 can of black beans
1 cup Basmati rice
1/2 cup cheddar cheese

Boil your water and add your rice with a pinch of salt. Put beans in a saucepan and heat up until they are nice and bubbly. Shred your cheddar cheese, set to the side for final topping. Once rice is done, spoon into a bowl, top with beans and finally, top with cheese. The cheese will start to melt and create a cheesy, bean goodness. This meal is stacked with protein, calcium and a healthy dose of carbs.

Grilled Italian Panini

two slices of bread
leftover veggies (cooked, from a previous meal)
sliced turkey
swiss cheese
olive oil
almonds
cookies

For this panini, my husband was on his way home for lunch and he was super hungry. I knew I had leftover zucchini, squash and onion, along with a little bit of swiss cheese, whole wheat bread and sliced turkey. I started by lightly drizzling the outside of the bread and placing on the panini press. I heated up the leftover veggies and turkey in a saute pan. Then I placed slices of cheese onto the slices of bread, added the veggies and the turkey- combined both slices and put the press on top of the sammy. After a few minutes the cheese had melted, which glued the sandwich together. I plated the sandwich with some almonds and homemade Snickerdoodles. My husband loved the panini!

Follow these recipes and surely you can create a homemade fast, delicious lunch when you've got to go-go!

xo Lo

Almond-Cornmeal Crusted Pork with Rice Pilaf & Broiled Veggies

I love a great flavored crust on pork, chicken, turkey or fish. Sometimes you find one and get stuck on using it all the time. When I made the following recipe I was determined to find a new rub that would turn into a delicious crust on my pork. I looked in my fridge and had pork chops, smoked almonds, cornmeal, brussel sprouts, yellow onion and rice. I became inspired and hit the ground running with my apron on.

Almond-Cornmeal Crusted Pork

My husband and I keep almonds in our house as a staple snack, not once did I think of chopping these almonds up and using them as a fabulous pork crust!

1/2 cup chopped almonds
1/4 cup stone ground cornmeal
2 pork chops
pinch of salt
pinch of pepper
pinch of paprika

Chop your almonds, I used half plain and half smoked. Add in your cornmeal and seasoning. Have your grill pan or saute pan on medium heat with olive oil. Once the pork chops are coated on both sides, into this flavorful, nutty mixture place onto your hot pan. Cook for 25-30 minutes, flipping occasionally.

Rice Pilaf

1 cup chicken stock
1 Tbp olive oil
1 cup Basmati rice
pinch salt
pinch pepper
pinch of basil

Meanwhile, add some chicken stock into your sauce pan or dutch oven. Put one cup of basmati rice into the boiling liquid. Add in olive oil and seasonings, cover and stir sporadically.

Broiled Veggies
 1/2 yellow onion
1 cup brussel sprouts
1 clove garlic
1 Tbs olive oil
pinch salt
pinch pepper
pinch basil

Chop up your yellow onion and brussel sprouts into thick slices or halves. Set the veggies aside and make your seasoning mixture by adding one chopped garlic clove to a bowl, pour in the olive oil, add salt, pepper and basil. Give that mixture a toss and add in your veggies to coat. Put another saute or grill pan on medium heat, drizzle a bit of olive oil and add your thick disks of onion and halves of brussel sprouts, face down, that way they'll get beautiful grill marks.

Once your pork is done, make a cut inside, make sure it is mostly white with the faintest pink color. Stir up your rice, turn your veggies and serve. I hope the smoky, nuttiness of the crust on the pork will delight your palate and the comfort of the rice pilaf and veggies will please your soul.

xo Lo