I usually do a stuffed Bell Pepper for Eric
6-8 portobello mushrooms
Hot Italian sausage
1 cup dry quinoa
1 can diced fire roasted tomatoes, drained
5 celery stalks, chopped
1 yellow onion, diced
2 cups chicken broth
Bread crumbs (I use panko; ~1/2-1 cup? I always eyeball this)
1. Cook quinoa in chicken broth as you normally would prepare it.
2. Remove sausage from casing and sauté. Set aside.
3. To the same pan, sauté onion and celery until soft.
4. Add fire roasted tomatoes to pan and cook until warm.
5. Meanwhile, prepare the portobellos. Wash and scrape out insides of mushrooms (I always add these to the pan of veggies cause I figure it just adds more nutrients and reduces waste!) Arrange mushrooms in a greased roasting pan.
6. Transfer contents of pan, cooked quinoa and the sausage to a large bowl. Add breadcrumbs and stir to incorporate. Add Parmesan until the stuffing sticks together.
7. Fill mushrooms with the stuffing and sprinkle with additional Parmesan cheese, if desired.
8. Bake uncovered at 350 F for 30-40 minutes or until the mushrooms are cooked and the parmesan on top is browned.
Extra filling saves great and doesn’t need to be cooked in the oven.
Delicious and so easy! Harissa from the farmer’s market, throw it on a sheet pan and voila! Just serve with a veggie!
Love without the leeks, probably good with them too, but have not tried that.
Our favorite dish from Southern Spain! Gambas al Pil Pil!
- 8 ounces uncooked medium shrimp, peeled, deveined
- 1 teaspoon coarse salt
- 1/4 cup olive oil
- 2 garlic cloves
- 1 (1-inch) piece dried red chili pepper, seeded or 1 teaspoon cayenne pepper
- Pinch paprika
- Pinch Cayanne Pepper
- 1 tablespoon minced fresh parsley
In Koh Tao, Thailand we were taught this recipe from the one and only P’Noot herself. She was by far our favorite street food lady in Thailand, and she made the island’s BEST pad thai!!!
INGREDIENTS: (amounts below for one big serving)
- 1/2 chicken breast, cut into thin strips
- 1 egg
- Rice noodles (a big handful). Noodles appear wet? Are not stiff!
- 1/2 tsp sugar
- 1/2 tsp salt
- 1tsp garlic powder
- Big Tbsp + of chili sauce (chili sauce is red, slightly looks like marinara sauce, not the clear chili sauce, looks like it had chunks of red pepper flakes in it)
- *We now do 1 Tbsp bought chili paste and 1 Tbsp homemade chili paste
- HOMEMADE CHILI PASTE: 1 garlic clove, 8ish red hot chilis, finely chopped with 1/4 tsp salt. Saute in hot oil, add 1/2 tsp Paprika.
- Handful of bean sprouts
- 2 green onions, roughly chopped
- 1 heaping Tbsp of crushed peanuts
- 1 slice of lime (optional)
- Chili flakes to taste
- Get wok very very hot! This is key!
- Add in about 2Tbsp of oil
- Add in chicken breast, stir!
- Add one egg, stir vigorously
- A big handful of rice noodles
- Keep stirring!
- Add in sugar, salt, garlic powder, stir
- Add chili sauce
- Stir stir stir like crazy
- Spread out the noodle mix and put bean sprouts on top, then fold them in (not stir!)
- Turn fire off!
- Sprinkle green onion on top and top with crushed peanuts
- Like slice optional, and chili flakes on top to taste
A recipe from P’Noot, our favorite lady from Koh Tao, Thailand!
INGREDIENTS (for one large serving)
- Oil (olive is good)
- 1/4 onion, big chopped
- 1/3 chicken breast, chopped in thin strips
- 1 egg
- 1 cup cooked white rice
- Soy sauce (~1Tbsp)
- 1/2 tsp sugar
- 1/2 tsp garlic powder
- 2 Tbsp chopped carrot
- 1/3c chopped cabbage
STEPS (This recipe is for one large serving)
- Get a wok really really hot over a good amount of flame. Add about 2 Tbsp of oil
- Add in 1/4 of an onion, roughly chopped. Stir with spatula about 30sec
- Add in chicken, stir
- Crack one egg into wok, stir
- Add one large serving of cooked white rice (2/3-1 cup), stir vigorously
- Add soy sauce to taste (about 1Tbsp), sugar (1 tsp) and garlic powder (1tsp), stir stir stir.
- Add in carrot and cabbage
- Stir vigorously for 1-2 mins, vuala!
- Thinly sliced swordfish, about 2-3mm thick – easiest if ask butcher or cut when frozen
- 1/2 clove chopped garlic
- big handful of parsley
- A few capers if desired (Eric thinks not)
- healthy sprinkle of oregano
- 3 tablespoons regular olive oil
- Salt and pepper
Making it happen:
- Combine breadcrumbs, herbs and spices in a bowl
- Put oil in a small dish/bowl
- Take one piece of swordfish at a time and dip one side in olive oil
- Then press the oily side of the swordfish in the breadcrumb mixture
- Fold the breadcrumb side inside and into a square – hold with a toothpick
- Pat square on both sides in breadcrumbs and pan cook in light olive oil only a couple minutes per side and pressing down with spatula
Good appetizer or for a light meal with salad!