String Beans with Breadcrumbs

Posted on by greginthekitchen

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Ingredients:

4 oz. string beans
2 tablespoons butter
2 tablespoons breadcrumbs
sea salt

Instructions:

Wash and trim the string beans, then in a pot with vegetable steamer basket, steam the string beans around 4-6 minutes until tender but still crisp and bright green. Drain and shock in a bowl of ice water to stop from cooking.
Heat 2 tablespoons butter in medium skillet over medium heat, add 2 tablespoons breadcrumbs.Mix together, cook for 3-4 minutes until brown it.Then add steamed string beans and mix well until coated and cook about 2 minutes. Sprinkle with sea salt.

String Beans with Breadcrumbs
Steaming
Butter & Breadcrumbs
Browning

ENJOY!

String Beans with Garlic and Almonds

Posted on by greginthekitchen

Ingredients:

4 oz. string beans
2 tablespoons sliced almonds 
1 tablespoon rapeseed oil 
1 small garlic clove
sea salt

Instructions:

Wash and trim the string beans, then in a pot with vegetable steamer basket, steam the string beans around 4-6 minutes until tender but still crisp and bright green. Drain and shock in a bowl of ice water to stop from cooking.

Meanwhile, roast almonds on a skillet. Then heat 1 tablespoon the rapeseed oil in medium skillet over medium heat, add minced garlic, then  add steamed string beans and roasted almonds. Combine together until coated and cook about 3 minutes. Sprinkle with sea salt.

String Beans with Almonds
Steaming
Roasted Almonds
Rapeseed oil with garlic
String Beans with Almonds

ENJOY!

 

Chicken with Vegetables over Rice

Posted on by greginthekitchen

Great recipe for lunch and dinner. It taste great, is full of nutritious and easy to make. 

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Ingredients:

1 cup brown rice
2 chicken breasts
1 (12oz) small broccoli crown
1 bunch (3-4) small carrots
4 oz snow peas
2 tablespoons finely chopped fresh dill
salt, pepper, paprika
2 garlic cloves
3 tablespoons Extra Virgin Coconut oil

Instructions:

Cut the chicken breast into bite size pieces. In a bowl combine together chicken, salt, ground pepper, paprika and pressed garlic. Cover, let sit for 10 minutes in the refrigerator.

Meanwhile, cook the brown rice with direction on the bag but add fresh dill to cooking rice. Dice the carrots, trim the snow peas and divide broccoli to smaller pieces. In the pot with   vegetable steamer basket, steam first the carrots around 10 minutes, then add broccoli for another 4 minutes.

Heat a large skillet over medium-high heat. Place the chicken into hot oil, cook for 5 minutes, stirring often. Add snow peas and cook for 3 minutes, then add steamed broccoli and carrots. Combine together.

Place the brown rice on a plate, add chicken with vegetables on top.

ENJOY!!!

English Muffin with Cheese

Posted on by greginthekitchen

Yummy cheese……………..

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Ingredients:

4 Whole Grain English Muffin
8 oz farmer cheese
2 radish
2 tablespoons fine chopped scallions
2 tablespoons organic plain yogurt
salt, pepper

Instructions:

Wash and finely chop the radish and scallion. Combine together the farmer cheese, radish, scallion, yogurt, salt, ground pepper. Mash well. Taste, adjust seasonings and allow to sit for 5 minutes in the refrigerator. Served on toasted English Muffin or bagel.Garnish with scallion.

ENJOY!!!

Red Cabbage Salad

Posted on by greginthekitchen

Healthy crunchy salad……….

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Ingredients:

1 lbs head red cabbage (5 cups shredded)
1 small green pepper (1/4 cup diced )
1 carrot
1/2 onion
1 sweet apple
1/2 lemon
4 tablespoons vinegar
salt, pepper
1 tablespoon sugar
2-3 tablespoons olive oil

Instructions:  

Boil 6 cups of water in a pot, add 4 tablespoons vinegar, when water is boiling turn off the heat and add cored and finely shredded red cabbage. Cover the pot and let sit for 5 minutes, no longer. Drain. Meanwhile, peel and grate a carrot and apple, dice onion and green pepper very thin. Toss together red cabbage, carrots, apple, onion, and green pepper. Add extra virgin olive oil, freshly squeezed lemon juice, sugar, salt and ground pepper. Taste, adjust seasonings and allow to sit for 20 minutes in the refrigerator, then serve.

ENJOY!!!

Quinoa and Rice mix Salad

Posted on by greginthekitchen

Very quick and easy to make salad. Great for lunch at work.

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Ingredients:

3/4 cup of rice and quinoa mix (you can use only quinoa or rice if desired)
1 small avocado
15 cocktail tomatoes
2 tablespoons linseed
1 tablespoon fresh dill  +2 tablespoons to prepare rice & quinoa mix
1/2  lemon
2 tablespoons sliced almonds
2 tablespoons sunflower seeds raw
salt, pepper

Instructions:

To boiling water add 2 tablespoons fresh chopped fine dill (for a better taste), rice & quinoa mix and cook according with instructions on the bag. Dice avocado, cut tomatoes in a half, chop fine dill. In a small frying pan, roast almonds and sunflower seeds. In a bowl, combine the cold rice & quinoa mix with avocado, tomatoes, roasted almonds & sunflower seeds, linseed and dill. Add lemon juice, salt and pepper. Mix together.

ENJOY!

 

 

 

Smoked Salmon Salad

Posted on by greginthekitchen

Very easy and quick salad to make. Great for lunch.

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Ingredients:

2 hard boiled eggs
1 avocado
2 cucumbers
2 tablespoons chopped fine dill
6 oz Nova salmon
1/2 lemon
pepper

Instructions:

Dice eggs, avocado, cucumber, and salmon. Add dill, juiced lemon and pepper. In a bowl, mix everything together. Serve on bread, crackers or endive.

ENJOY!