It seems in the last couple weeks, everyone has caught every type of flu, cold and cough possible. I somehow (knock on wood), haven’t gotten any type of sickness and decided to take advantage of my health by cooking healthy, hearty dinners for everyone else. I wanted to share 5 of my top recipes that comfort the soul and spark a bit of energy for those sick days.
- Not Feeling So Hot Breaky For Dins: Sunny-side eggs and quinoa covered toast with roasted garlic
spinach and steamed asparagus in a creamy parmesan ‘hollandaise” sauce drizzled with truffle oil. Ingredients: 1 bunch of asparagus, 1 cup multicolour quinoa, 2 cups spinach, 1 large piece rye bread (split in half), 1 cup parmesan cheese, 1 cup cream, 2 tbsp flour, 2 tbsp butter, 2 eggs, salt & pepper (to taste). Instructions: using rice cooker, cook quinoa. While this is cooking, pan-sear spinach and steam asparagus. In the same pan, cook eggs. In a separate pot, melt butter and whisk in flour to create a thick sauce. Add in parmesan while constantly whisking. Add in cream in the same fashion. Place sauce on low-med to keep warm. Place pieces of rye bread in toaster until lightly toasted. Mix spinach and quinoa and scoop overtop of toast. Place sunny-side egg over quinoa toast. Place asparagus on the side of the pile. Pour creamy sauce over entire dish. Top with salt and pepper.
- Stuff Your Soul Comfort Food: Stuffed Turkey & Orzo Red and Green Peppers. Ingredients: 2 red peppers, 2 green peppers, 1 package lean ground turkey, 1/2 cup water 2 cloves garlic, 1/2 white onion, 4 tbsp chili powder, 2 tbsp garlic powder, 1 cup bocconcini, 1 cup orzo, 1 cup aged white cheddar. Instructions: Wash peppers and cut off the tops, and pull out seeds (they should look like empty cups). In a pan, combine ground turkey with onion, garlic, chili & garlic powder, and water. Combine and constantly mix in pan until cooked. While cooking turkey, boil water and cook orzo. Then, combine orzo and turkey with small pieces of bocconcini throughout. Place small handfuls of cheddar at the base of each pepper, then alternate with a spoonful of orzo/turkey. Place more cheddar in the middle and continue alternating until pepper is full. Place last bit of cheddar on top of peppers. Preheat oven to 400 degrees and bake for 40 minutes. Serve with a small spinach salad if you’d like.
- Fresh Asian Salad Renewal: rice noodles, corn, sweet potato, cilantro, sesame seeds and chipotle mayo. Ingredients: 1 cup cilantro, 1 sweet potato, 1 can corn, 2 tbsp sesame seeds, 1/2 cup mayonnaise, 1/4 cup sour cream- I used plain Greek yogurt,
2 tbsp fresh squeezed lime juice, 2 tbsp chili powder, 1 tbsp garlic powder. Instructions: boil water for rice noodles, while this is boiling, mix mayonnaise, Greek yogurt (or sour cream), chili powder, garlic powder and lime juice in a bowl and set aside, wash and chop cilantro and set aside, cook rice noodles. Boil water for potato. Slice sweet potato into quarters and cook until soft. Place sweet potato, corn, and rice noodles topped with chipotle mayo in a large skillet to warm together. Serve mixture with sesame seeds and fresh cilantro.
- Seafood & Kale Cold Buster: lemon & garlic butter baked shrimp, red & white blended whipped potatoes, sautéed mushrooms and salt & vinegar kale chips. Ingredients: 1 package frozen white Atlantic tiger shrimp, 1 cup lemon juice, 3 gloves garlic, 1/4 cup butter, 2 tbsp Herbs de Provence, 1 package wild
mushrooms, 1/2 bunch kale, garlic salt, 1/2 cup vinegar, 2 tbsp olive oil, 1/4 cup cream, 2 white potatoes and 2 red potatoes. Instructions: run shrimp under colder water to separate shrimps then place them in a large bowl with lemon juice, chopped garlic, butter, and Herbs de Provence and let sit in fridge for 30 minutes. Quarter potatoes and boil water to cook them (I leave the skins on for increased health benefits). Wash kale and tear large leaves off the bunch, then dry with paper towel. Place pieces on a tray over parchment paper and use brush to glaze oil and vinegar, then sprinkle with garlic salt. Preheat oven to 400 degrees. Place shrimp in for 7-8 minutes. Place kale ‘chips’ in for 8 or more minutes (until crispy). Sauté mushrooms with olive oil and salt. Drain potatoes, add cream and whip using a beater until smooth. Top whipped potatoes with shrimp and extra juice from dish and serve with kale chips.
- Black Bean Soup Energy Boost: black bean, jalapeño, salsa and corn soup with cilantro, ‘sour cream’, white cheddar, green onions, avocados, and nachos. Ingredients: 1 can black beans, 1/2 can corn, 1/2 cup chunky salsa, 1.5 cups chicken broth, 1 cup shredded aged white cheddar cheese, 1/2 cup finely chopped green onions, 1/2 cup deseeded jalapeños, 2 avocados, 1 cup chopped cilantro, 2 4 tbsp plain Greek yogurt, nacho chips (amount varies on preference). Instructions: add chicken broth, salsa, beans, corn and jalapeños to a large pot and bring to a boil. Scoop into bowls and top with cheese, cilantro, green onions and two scoops (in each bowl) of Greek yogurt (‘sour cream’). Place nachos and sliced avocado on the side.