I think in a couple months Daryl and I can release our recipes as a GREATEST HITS album. every one of Daryl’s recipes has been a hit. My family loves them and they are so fun to make together. Thank you Daryl for cooking with me once again on a beautiful Saturday morning. It rained in California today so these stuffed cabbage rolls hit the … Continue reading Stuffed Cabbage Rolls
Today Marta and I made Zucchini Ripieni (stuffed Zucchini). A perfect way to eat up those summer zucchini. The recipe can easily be made gluten free without adding breadcrumbs. . Marta made hers with tuna and I can’t wait to try it. But I had ground turkey in the fridge waiting for me so I decided to go the meat route. Here’s a simple riff … Continue reading Zucchini Ripieni (Stuffed Zucchini) with Marta
I’ve been teaching Paella classes for a little over 6 months now and am loving it. I do classes in Hotels, Bars and other venues in LA. They are a lot of fun and range for 12-26 people. Sometimes its a challenge. I even set the fire alarm off once. (No one was harmed!. Browning chicken properly produces smoke!) While the students love it, there … Continue reading How To Make Low-Carb Paella
A simple recipe for a healthier take on fajitas. No more onions swimming in oil at restaurants! This is the lean, plant-forward version of fajitas I really want when I order it. Fajita Bowl with Guacamole Serves 4-6 Prep time: 45 minutes Cook time: 30 minutes Ingredients 1 1/2 lbs. chicken breast 1/2 cup orange juice 3 teaspoons garlic, minced or 2 teaspoons garlic powder … Continue reading Easy weeknight dinners: Fajita Bowl with Guacamole
This is a great fall dish to use lots of root vegetables in the oven. It’s best served a little warm. It’s naturally vegetarian and vegan. Some of the root vegetables take a little time to cook in the oven, but it’s a great batch recipe that keeps well in the fridge. Here is a recipe for some vegetables, but feel free to add or … Continue reading Easy batch recipes: Quinoa bowl with balsamic roasted veg and lentils
This recipe is for a homemade pesto. I made this when I was traveling and didn’t even have a blender, so it took a good amount of work. Luckily, you can blend these ingredients and have it done in a couple seconds. This is a bright and lemon-y pesto sauce that’s perfect for spring or summer. It also keeps well in the fridge. This recipe … Continue reading Easy batch recipes: Parsley pesto salad with seasonal vegetables
Chimichurri is a delicious and simple sauce that comes from Argentina. Its full of parsley and oregano and is always served on meat, but tastes great on vegetables too. Make extra sauce to pour over other meats or vegetables. Steak Chimichurri Bowl Serves 2Prep time: 30 minutes Cook time: 30 minutes Ingredients: 12oz-1 lb. skirt steak 1/2 cup orange or pineapple juice (marinade) 2 teaspoons … Continue reading Easy weeknight dinners: Steak Chimichurri bowl
Tinga is a tomato-based sauce that coats chicken so well. If if you think you overcooked the chicken, the sauce keeps it moist. Once you make a big batch of this kitchen, you can put it on tostadas, in tacos, or on a salad and eat it during the week in a pinch. While it may take a little more time to make the chicken … Continue reading Easy batch recipes: Chicken Tinga with Brown Rice
A great gluten-free and dairy-free dish with protein, these lettuce cups are not only packed with nutrients, but are fun and portable too! A simple pesto made with arugula and mixed with tuna and garbanzo beans makes this a gorgeous salad, that nestles itself in crisp butter lettuce leaves. The result is a great appetizer or perfect lunch. I hope you give this a try, … Continue reading Lettuce Cups with Tuna Pesto Salad
