ELEVATED tuna casserole

 (I purchased several ingredients from Trader Joe's for this delicious dish)

Preheat oven to 375 degrees.

Add to Saute Pan:

• Mirepoix-1/3 c of chopped carrots, onion and celery
• Mushrooms-8 oz chopped (I love organic brown)
• 1 T OEVOO (organic extra virgin olive oil)

Saute until tender about 3-5 minutes.

Add:

• jar of TJ's Alfredo sauce (16.9 ozs) or favorite Alfredo sauce or my vegan Alfredo
• 1/2 c or desired amount of frozen peas (corn or other desired cooked veggie is optional)
• two cans of favorite tuna fish drained
• 1/2-1 c of shredded cheddar cheese or desired cheese (can save a bit to add on top if            desired---if you LUV cheese, add up to 2 c)
• salt and pepper to taste (easy on the salt because tuna and cheese tend to be salty)

Mix well.

Add:

• 2 cups al dente or slightly undercooked favorite noodles (I use TJ's Gluten Free Egg Fettuccine Noodles-cut into 4-6 inch pieces-if you cook them only drop in boiling water for 1 min or less)
• Organic chicken or fave broth to desired consistency-I used about 1 c of organic chicken bone broth

Mix all together and pour into an oven-safe casserole dish.  Crush your favorite crispy, salty topping on top.

Bake until crispy and to desired golden color--about 20-30 minutes.

    

created by Char

Chicken 48 hour Marinade Spatchcocked

 Whole organic chicken

• cut out the backbone (spatchcock)
• place in a large plastic bag

Mix together:

• 3/4 c EVOO (extra virgin olive oil)
• 1/4 c red wine vinegar
• 3 T balsamic vinegar
• 3 T dijon mustard
• 2 T coconut or liquid aminos
• juice 2 lemons and coarsely chop peels
• 4-6 large rosemary sprigs-coarsely chop
• small bunch of thyme sprigs-coarsely chop
• 3 garlic cloves-peel, smash & coarsely chop

Pour mixture over the chicken and refrigerate for at least 24 hours and ideally 48 hours.  Turn chicken a couple of times throughout marinading time.  Remove from the frig a couple hours before grilling.

Best grilled on a medium heat (ok to rinse the chicken before placing on the grill to minimize fire flare-up), skin side down at first for about 20 minutes and then turn over for another 20 minutes.  Depending on the size of your chicken, 45-60 plus minutes in total grill time.  Let rest, tented with foil for 10 minutes before serving.  I like to serve the whole chicken with scissors/knife, centerpiece style!

It will melt in your mouth!!

created by Char

Vegan Alfredo Sauce

• small head of cauliflower-clean & steam until tender
• soak 1 c of raw cashews by covering with filtered water for 2 hours, strain & rinse thoroughly (if unable to find raw, use unsalted roasted and soak in hot water), (do not use the water nuts soaked in)

In a heavy duty blender (love my Vitamix), add the following:

• steamed cauliflower
• soaked and rinsed cashews
• 2 c veggie broth (non-Vegan option: chicken broth)
• 3-4 garlic cloves, minced
• 1/2 tsp onion powder
• pinch of nutmeg
• salt and pepper to taste
• optional add-ins:  hot pepper flakes, juice of 1/2 lemon

Blend all ingredients thoroughly.  Pour into a saucepan or skillet to slowly reheat.  

Optional vegan/non-vegan add-ins to the sauce:  green peas, bacon bits, green onions, fresh herbs of choice, parmesan cheese, or cheese of choice.

• Prepare a 1-2 lbs of fave pasta or blanched spiraled veggie such as zucchini
• Add sauce
• ENJOY!

created by Google search and a couple Char enhancements

cioppino easy style

½ pound scallops, remove tough side muscle, dry scallops and if large, cut in half

2 tablespoons EVOO

• in a dutch oven or heavy pan, heat the EVOO, sear scallops for 1 m each side, remove scallops, set aside

½ of a white onion, chopped

2 cloves garlic, minced

• add onion and garlic to the pan and saute for 2-3 m until onion is translucent

2 lobster tails or 1 lb of shrimp, shelled & deveined

2 filets cod 

1 jar of fave Arrabbiata sauce or Marinara & add 1/2-1 tsp of dried chili peppers

2 cups vegetable broth

2 T fresh basil, coarsely chopped

• add lobster tails or shrimp, cod, sauce, broth and basil
• cover and cook on medium-low for about 10 m or until fish is flakey & lobster is bright red
• add scallops back in the pan and stir
• cover & simmer on low for about 3-5 more minutes

¼ cup shredded parmesan cheese

½ of a lemon juiced

1 T fresh parsley, coarsely copped

Kosher salt to taste

Fresh ground pepper to taste

• add cheese, lemon juice, parsley and season to taste

1 sourdough baguette for dipping & slopping (warm it up)

• enjoy with a hunk of baguette

Option: serve over noodles or rice

Serves 4-6

inspired by Butcher Box

chinese chicken salad

 dressing:

2 T low sodium tamari or soy sauce

3 T rice vinegar (unsweetened)

1 T sesame oil

2 T EVOO

1 tsp of natural sweetener (maple syrup, agave, coconut sugar)

2 tsp finely chopped ginger

1 garlic clove, minced

1 T lime juice

1/2 tsp pepper

• whisk and set aside to let flavors come alive!

salad:

4 c finely sliced napa cabbage

1 c finely shredded/sliced red cabbage

1/2 yellow (or red or orange) pepper, finely sliced

1/2 c shredded carrots

2 c cooked shredded chicken 

1/2 c finely sliced green onions

1/2 c cilantro, coarsely chopped

1/4 c toasted almond slivers

• toss well with dressing and enjoy every crunchy bite!

garnish:

1-2 tsp sesame seeds (I used a mix of white and black)

Serves 2-4 depending on appetite

Options:

add small orange pieces, radishes or any other fresh veggie of choice, quinoa is delish too!

inspired by:  recipetineats.com

tamarind substitute

1/4 cup (50 mL) tomato paste

2 tbsp (30 mL) rice vinegar or freshly squeezed lime or lemon juice

2 tbsp (30 mL) Worcestershire,

2 garlic cloves, minced,

1 tbsp (15 mL) brown sugar 

1 tbsp (15 mL) water

mix well!

meatballs with a Thai twist

Meatballs

• 2 lbsGround turkey, ground chicken, ground beef or a combo
• 1/3 cupFinely chopped fresh basil
• 4Garlic cloves, minced
• 4Green onions, finely chopped
• 2 tbspFish sauce (such as nam pla or nuoc nam)
• 1 1/2 tbspRed curry paste
• 1 egg
• 2 tspCoarse kosher salt
• 2 tspGinger, finely chopped

Curry Sauce

• 3/4 cupOnions, finely diced
• 4Garlic cloves, minced
• 214 oz cans full fat coconut milk or cream (we like trader joe's brand or any authentic brand found at an asian market)
• 3 tbspLime juice
• 1 tbspFish sauce
• 2 tbspRed curry paste
• 1 tspSalt (optional)
• 1/2 cupFresh basil, thinly sliced (optional)
• 1/2 cupCilantro leaves, (optional)
• Chili flakes, (optional)
• *mix meatballs and shape into desired size, bake in the oven on 375
• *combine sauce ingredients together and add meatballs, simmer for 10 minutes and serve hot

inspired by Char and internet searches of recipes