YAT, R.5: Eggs and Greens

Hope that you’re able to get some exercise at home, friends. When I wake up feeling sad or depressed, both inevitable in the midst of this pandemic, I try to do ten burpees. If you feel ridiculous, fall down or laugh at yourself, you’ve done it right! People are getting sick, but we still deserve to thrive and be healthy. Give yourself permission to shed whatever you can.

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That brings us to our next yummy-at-home recipe. This one’s Hal’s, the egg master at our house. It’s quick and easy and super delicious for breakfast, lunch or dinner. Cook and prep time about 15-20 minutes. Add one or two eggs per adult. Substitute egg-whites for a low-cholesterol alternative or scrabbled tofu for a vegan option.

Saute garlic with thinly sliced poblano, red or yellow peppers for 3-5 minutes. Wash and strip your greens. We used dinosaur kale but collards or curly kale will also be fine. Add to peppers and garlic and cook until tender about 3 minutes. Start the toast.

Take your eggs or egg substitute and add Colby or cheddar cheese. We also added hot-smoked salmon to the eggs. Warm the pan and add your scrambled egg mix to the protein. Stir constantly until eggs are firm and cheese melts. Serve hot with all your favorite fixings.

Yummy at Home (YAT), Clam Chowder Soup-Up, R.4

Staying at home seems to be working against the virulent Coronavirus, so we need to keep up the good work. I’m still making magic in the kitchen, sharing my favorites with all my friends. If you want to share a recipe, send it through Karma Compass submissions. This recipe is for my friends with a stocked pantry of canned items. By personalizing these items, you add love and stretch the provisions so you don’t have to go out too much. The best way to make art of this meal is to think of the canned soup as your soup base, and simply augment it with fresh or frozen goodies.

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I started with two cans of Progesso Clam Chowder as a base; add additional cans of soup, stock or water (for a lighter soup use one cup) for extra people. Add salad shrimp or diced prawns or one can of salmon or crab meat. Drop in red-chili flakes, garlic powder and black pepper. Simmer in a pan on low heat. (Do not scald the soup!)

Chop one head of broccoli into small pieces and florets and season to taste. Place into a separate pan for steaming. Steam covered broccoli on high for 3 minutes. You can also add any on the following fresh, frozen or canned ingredients: peas, carrots, potatoes, corn and/or green beans. Cook potatoes until tender. Add cooked vegetable to the soup, or canned items directly. Stir frequently on low heat until it’s hot.

Serve with warm bread or rolls and a green salad. It’s totally yummy and only takes about 15-20 minutes to make it yummy at home.

Be safe, my friends.

 

Yummy at Home, Recipe 3: Wasabi-Ginger Fish with Mashed Potatoes

Another day of battling the shared grief we all feel over the loss of our regular lives and routines. Even though this is the most important event of several generations since our last World War, the newest Coronavirus manifestation as COVID19 is testing us all. Yet, I’m committed to making this time magical for my family as we navigate these unknown paths. Please feel free to share your recipes or ask for more details. We’re in this together!

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Bring two potatoes per person to a boil in lightly salted water for 20-35 minutes. (You can also use boxed mashed potatoes!) Leave the skins on and/or substitute sweet potatoes or yams for all or some of the mashed and for diabetic-friendly alternative. When you can stick a fork in easily, they’re ready for a mash! Mash them using a little salt and pepper, water/sour cream/butter or vegan spread.

While the potatoes cook, prepare your veggies. We used sliced asparagus, but you can also use, broccoli, green beans or canned veggies. Set aside.

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Peel and slice a nub of ginger and garlic clove. Throw those in a skillet with sesame oil. heat the ginger and garlic with hot-pepper flakes and black pepper. Add the fish or chicken or tofu with a teaspoon of wasabi paste and cover on high for 3 minutes. Stir or flip the fish and add veggies to the pan. Pour about 1 tablespoon of soy sauce for each portion of protein. Cover for 3 minutes, then stir until the desired tenderness. (Give extra time for chicken to cook thoroughly!)

Plate the mashed potatoes and top with fish and veggies and sauce. Serve family style!

 

Yummy at Home, Recipe 2: Red Quinoa with Salmon and Spinach

Many of us have extra time at home and a full house. That means move people to feed.  This fun, beautiful recipe takes about 40-60 minutes to prepare, with the quinoa being the most intensive.

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Quinoa needs oil, broth or bullion, white wine or white wine vinegar and minced garlic. Saute the quinoa on high with the garlic until they are shiny and hot. add one cup of broth and a quarter cup of wine to get steam. Cover and turn it down to simmer, stirring occasionally while you get the other items going. In about 20 minutes, add another cup of water until it evaporates.

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Slice Poblano peppers (These have been gorgeous and abundant at my market; add whatever peppers you have), fresh garlic and dried basil. Add to a hot pan with a little oil for about 10 minutes or desired tenderness. Add salted and peppered fish fillet (Salmon or trout) directly to the same hot pan and cover for 3 minutes on each side. Add an handful of spinach to the second side for texture and color.

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Presentation for this can be very beautiful. Put a generous bed of spinach in a platter. Top with warm quinoa. Add diced or halved cherry tomatoes and cubed feta cheese mixed with olive oil and olives if you like. Put the mixture on top of the quinoa. Lastly, Place the hot salmon and peppers on the pile. Serve hot and fresh!

Alternative ingredients:

  1. Rice (Quinoa)
  2. Green salad or steamed broccoli (spinach)
  3. Canned tuna, salmon or sardines
  4. Vegan: Roasted Beets (fish)
  5. Cucumber (tomatoes)

 

 

Yummy at Home (Recipes from Our Table, Part I)

Just Because COVID-19 has us shut in, doesn’t mean we can’t thrive. In fact, since we’ve been staying home, we’ve eaten well, including a beautiful take-out dinner from our local sushi restaurant. During this ordeal I’ll be sharing recipes from our table made with anything and everything we happen to have in the kitchen from the pantry to the freezer. Staying safe has never been this delicious!

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Our first recipe is a Teriyaki style one-pan medley can be prepared vegan or otherwise. This dish can take 30-50 minutes depending on the number of helpers prepping and chopping. It’s okay to modify with whatever vegetable you have at home, including canned or frozen. We started with our herb and fruit basket and found:

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Garlic, fresh

Onion powder

Poblano peppers

Broccoli, with hearts

Asparagus

Prawns (Substitutes: tofu or fish)

Carrots

Sesame oil

Black pepper

Red chili flakes

Soy sauce: ¼ cup or so

Cook on high and stir constantly. Top with a ¼ cup of Trader Joe’s Soyaki or some Soy Vay if you have it. We paired ours with coconut rice and La Crema Chardonnay.

Enjoy my friends!