Prep Time 15 minutes
Cook Time 25 minutes Total Time 40 minutes Servings 6 servings - makes a great side dish Author Michaela Vais Ingredients
Calories: 293kcal | Carbohydrates: 31g | Protein: 11g | Fat: 15g | Saturated Fat: 12g | Sodium: 452mg | Potassium: 733mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1245IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 6.1mg I used these two recipes to create this dish: https://veggiedesserts.com/red-lentil-dahl/ https://www.noracooks.com/red-lentil-dahl/
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I recently made this chili and loved it. I substituted ground turkey for beef. It's even better after a couple of days when the flavours have developed.
https://www.bonappetit.com/recipe/beef-and-bean-chili Here is the recipe, from Ralph S Great Divide Indianapolis IN Makes 6 Servings Ingredients: 1 tablespoon olive oil 2 large red onions, chopped 5 tablespoons chopped jalapeño chilies with seeds 8 garlic cloves, chopped 2 1/3 pounds ground beef (15% fat) 1/4 cup chili powder 2 tablespoons ground cumin 1 teaspoon sweet paprika 1 x 28-ounce can diced tomatoes in juice 2 x 15 1/4-ounce cans kidney beans, drained 1 x 14-ounce can beef broth Sour cream Grated cheddar cheese Chopped green onions Chopped fresh cilantro Preparation: Step 1 Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. DO AHEAD Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally. Step 2 Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately. Sushi Bundt Cake
This is a fun, easy to make, colorful, and healthy dish. My daughter and I enjoyed putting together this sushi "cake" almost as much as we enjoyed eating it! INGREDIENTS: • 1.5 cup uncooked calrose rice (made in rice cooker or cooked to package instructions). • 3 tbsp rice vinegar. • 1 tbsp sugar. • 2 tbsp black sesame seeds. • pinch of salt. • 7 oz bluefin tuna. • 7 oz salmon. • 1/4 cup + 1 tbsp japanese mayo. • 3 tbsp sriracha. • 2 tsp tamari (plus more for the sauce). • 2 serranos (one sliced and one finely chopped). • 3 scallions (chopped, separate white and green part). • 2 tsp sesame oil. • 1 english cucumber (thinly sliced). • 2 avocados (sliced). • 1/2 orange. • 1/2 lemon. • shichimi togarashi. • toasted nori. DIRECTIONS: 1. Mix the rice vinegar, sugar and pinch of salt. Add it to your cooked rice with the sesame seeds and let completely cool. Preferably overnight. 2. Chop the salmon and tuna. Add to a bowl with the japanese mayo, sriracha, sesame oil, tamari and green part of the scallions. 3. Assemble the bundt: starting with the rice on the bottom, add in cucumber, spicy tuna mixture and avocado, press in the rest of the rice. Using a plate, flip it over. 4. Mix the white part of scallions, chopped serranos, orange and lemon juice. Add tamari to taste. 5. Top the bundt with nori pieces, togarashi and serrano slices. https://foodmymuse.com/recipes/sushi-bundt-cake Try this comforting warm soup for this weather, also known as caldo de pollo.
Ingredients 1 lb chicken- frozen, fresh, or rotisserie 1 tbsp oil 1 onion, diced - set some aside to use as garnish 2 garlic cloves 2 celery, chopped 2 carrots 6 red potatoes 1 cauliflower, loosely chopped or riced 2 stalks of corn Chicken broth or water- enough to cover ingredients Salt and pepper to taste Cilantro Preferred seasoning (basil, thyme, or Italian seasoning work well) Directions Stovetop: 1. Use a deep large pot over medium high heat. Heat oil and satay onion until translucent, then add garlic and cook for another minute. 2. Add chicken and the rest of the veggies and cook for 2 minutes. 3. Add the broth and bring to boil. Cook for 30 min until flavors have blended. 4. Garnish with cilantro and diced onion. Instapot: -Follow the directions above, but cook for 15 minutes in the pressurized Instapot. This is a super easy recipe. You can use either fresh, frozen, left over rotisserie chicken. I use my Instapot because it cuts the time in half. Enjoy this soup anytime. I usually keep some in the freezer for about a week to have a quick and healthy meal on hand. When I was in Mexico this time I around I really appreciated how the culinary culture uses everything, no waste. That's what tortilla soup and chilaquiles are doing- using the left overs and making them even more delicious by getting better flavors out of them.
For this tortilla soup I followed two recipes, adding a bay leaf to give the soup more flavor. I also used my instapot. The first time I made it, I used 2 frozen chicken breasts. The second time I made it, I used left over rotisserie chicken. Both were delicious. Also feel free to make substitutions to suit what you have on hand. I didn't have corn, so I used riced cauliflower instead. You can always use store-bought chips if you don't have the time or energy to make your own. But I do love making my own because they are healthier and so good. Recipe at the bottom. Ingredients:
Instructions: 1. Saute the the onions in the olive oil for a few minutes, until translucent, then add the garlic and jalapeño until softened. 2. Add the rest of the ingredients- chicken, chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, cilantro, ground cumin, chili powder, and bay leaf. 3. Cook in the pressure cooker for 15 minutes. 4. After you release the pressure, remove the chicken and shred it with 2 forks. 5. Serve with whatever you like- I used greek non-fat yogurt, white cheddar cheese, lime wedges, cilantro, and red onion. And of course, tortilla chips! Homemade tortilla chips Preheat oven to 370 degrees. Slice 8 corn tortillas into either strips or triangles. Coat with 1 tbsp of olive oil and spread over a cookie sheet on parchment paper. Bake for 10-15 minutes, check every 5 minutes and turn to cook evenly. Inspired by: https://natashaskitchen.com/chicken-tortilla-soup-recipe/https://www.spendwithpennies.com/chicken-tortilla-soup/ |
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