Archives: dinner recipe

Hey ya’ll,

I’ve finally mastered lentil soup. It’s that time of season when all I crave is warm, cozy, delicious soup. YUM

This was my first time and it was SO SIMPLE – anyone can make it – I PROMISE.

1 pound lentils (I bought mine from Whole Foods)

10 cups water

1 large onion

1 tablespoon olive oil

6 carrots

4 fresh basil leaves

4 sprigs of fresh thyme leaves

1 tablespoon sea salt

1 inch kombu (seaweed to add incredible minerals – it doesn’t change the taste)

Start by heating the oil and sautéing the onions in a large soup pot. When they are clear, add the water and your rinsed lentils. Chop carrots in small rounds and add them into the water as well. Then add your basil, thyme, salt and kombu.

Let everything come to a boil with the lid on then lower the heat and let simmer for 30 minutes to one hour. Your soup will be done when the carrots are soft enough. Add any other veggies that you like, i.e. celery, mushrooms, leafy greens – anything will taste good. Enjoy.

Homemade lentil soup

Hi all, I thought I’d share what I’m planning to make for dinner tonight:

Thai style coconut chicken with cashews.

I’ve made this before and boy is it delicious. The flavors burst in your mouth and you won’t believe that you actually prepared it! It seems like a professional dish from a restaurant! ENJOY!

2 boneless skinless, organic chicken breasts

1 tablespoon olive oil

1 tablespoon grated, fresh ginger

2 scallions, diced (the green and white parts)

3 tablespoons tamari

2 tablespoons maple syrup

1/3 cup unsweetened, organic coconut milk

1 cup finely ground cashews

1 tablespoon toasted sesame oil

Wash and prepare chicken, cutting off all the fat. Cut chicken into cubes – it’s easiest to do this with cooking scissors – set the chicken aside until ready to cook.

In a large skillet heat the olive oil on medium heat. Add the ginger and scallions stirring frequently so that it doesn’t burn. Let cook for 2 minutes then add the tamari, maple syrup, coconut milk and sesame oil. Stir together on medium heat and add the chicken cubes. Stir frequently until the chicken is cooked through. Lastly, add the chopped cashews for your topping and serve. This dish goes well with a plain grain of your choice. We love quinoa, brown rice and kasha (buckwheat). It’s always fun to experiment!

Cheers to any new cooking adventures you encounter in this meal.

Last night we created a sensational dinner and it was completely on a whim since we were rushing to a birthday party. We made salmon with mango blueberry salsa, steamed kale with tahini sauce and quinoa with onions.

Let me just say that I was shocked at all the flavors bursting in my mouth and I will be happy to leave the recipes below. ENJOY!

For two people I bought just under one pound of organic salmon fillet.

1/3 cup organic blueberries

1/3 cup peeled, diced organic mango

3 tbls diced organic yellow onion

2 tbls minced fresh organic cilantro

1 tbls fresh organic lime juice (cut one lime in half and use the juice)

½ tsp organic extra virgin olive oil

pinch of black pepper

Preheat the oven to 350 degrees

Combine the blueberries, mango, onion, cilantro and lime juice in a small bowl and crush lightly with a fork to release all the juices.

Use a baking pan (I like the glass Pyrex) and lightly coat it with the olive oil so the fish doesn’t stick. I flipped the salmon over when I put it in the pan so that it gets coated with the remaining oil from the pan. Sprinkle the pepper on each fillet before adding the salsa. Then, continue to add the salsa on top of the fillets before putting it into the oven. When the oven is hot stick them in for 20-25 minutes and bake until the consistency is just how you like it.

While your making the salmon you can dice some more onion, which will be put into the quinoa. Since I have a tiny little kitchenette I like to use only one pan for the quinoa, which makes for a much easier clean up.
Follow the directions on the back of the quiona box but make sure to rinse it thoroughly first. I like to add a combination of organic vegetable broth mixed with water instead of only water.
First sauté the onions (amount is up to your liking – you can never really have too many sautéed onions.) Once the onions are soft add the broth-water mixture and the quinoa. Cover the pan and let it sit until all the liquid is evaporated make sure to mix well so the quinoa doesn’t stick to the bottom of the pan.

Kale with tahini sauce:

1 bunch of kale with the ends chopped off and the rest cut up.
Steam the kale for about 5-7 minutes check to make sure it doesn’t start to wilt – you want it to be a bright green, vibrant color.

Tahini sauce:
3 cloves of chopped garlic

6 tsp olive oil

½ cup tahini

2 tsp balsamic vinegar

½ tsp salt

1 lemon, juiced

pinch of black pepper

¼ cup of cilantro

½ cup cold water

Sauté the garlic with olive oil in a small pan until it starts to turn brown – about 2 minutes. Pour the garlic and oil into a food processor or blender and then add all other ingredients besides the cilantro. Mix everything until smooth and then add the cilantro and mix until finely chopped.
Pour the sauce into a bowl and dip the kale piece by piece. It’s SO tasty – ENJOY it.

P.S. I forgot to take pictures of this amazing meal so I will have to post them when I make this again.

Have a fantastic dinner filled with flavor and lots of love

P.P.S. These recipes are always adaptable to your liking. If you don’t like mango and blueberry try something else that seems appealing to you – although I know this recipe won’t fail to taste amazing. Good luck!