Guacamole

Guacamole

5 ripe avocados
4 cloves garlic, chopped
2 roma tomatoes, chopped
10 oz. Greek yogurt
salt

Halve the avocados, remove the pits, and scoop out the flesh. Place into a large mixing bowl. Next, add garlic, salt, and Greek yogurt. Mash until smooth, then add the tomatoes, and gently stir.

Black Bean Soup

Black Bean Soup

6 cups black beans, cooked (if canned, or cooked fresh, use the liquid. It will help thicken the soup).
2 cups whole tomatoes, canned and crushed by hand (with juices)
1 tablespoon ground cumin
salt
2 pounds chicken breasts
1 teaspoon poultry seasoning
1 tablespoon cayenne pepper powder
3 cups water
1 whole large onion, chopped
4 cloves garlic, chopped
3 tablespoons extra-virgin olive oil

In a stockpot, add salt, and saute onions in olive oil until carmelized. Then, add tomatoes, garlic, cayenne pepper, cumin, poultry seasoning, and salt. Allow to simmer, then add water and chicken breasts (whole). Cover, and cook until the breasts are tender (about 5-10 minutes). Remove breasts, and shred with a fork and knife, and place back into the pot. Next, add black beans, salt, and allow the soup to come to a boil. Serve and enjoy!

Jeera (Cumin) Chicken

Jeera (Cumin) Chicken

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
3 whole tomatoes
salt
6 cloves garlic, chopped
1 small onion, chopped
5 tablespoons extra-virgin olive oil
2 teaspoons cumin powder
1 teaspoon turmeric powder
1/2 teaspoon black pepper

In a saucepan, sauté onions in 3 tablespoons olive oil. When tender, add tomatoes, salt, and garlic. Allow to simmer over medium heat until the liquid in the mixture has boiled away. The resulting sauce should be thick. Allow to cool, and marinate chicken in the sauce for 12-24 hours.

Then, place the chicken and marinade in a frying pan with turmeric, cumin, salt, and black pepper. Sauté in 2 tablespoons of olive oil until the chicken is tender.

Serve with naan, rice, or quinoa. Enjoy!

Creamy Tomato Shrimp Penne

Creamy Tomato Shrimp Penne

 3 cups Greek yogurt (non-fat or any variety)
 6 cloves garlic, chopped
 2 tablespoons tomato paste
1/2 pound shrimp
1 pound penne pasta
 1 cup grated Parmesan cheese
salt and black pepper
1-2 teaspoons Cayenne pepper
3 tablespoons extra-virgin olive oil
1 cup chopped basil leaves

 Cook pasta until al dente.

Also, in a mixing bowl, whisk yogurt with tomato paste and salt until smooth.

Meanwhile, in a frying pan, saute garlic in olive oil with shrimp. Then, allow to cool when cooked. This is an important step, because if the pan is too hot, the yogurt will curdle. Next, add yogurt mixture, salt, peppers, and stir vigorously.

 Finally, add parmesan, basil, and stir until evenly distributed. Enjoy!

Dhai Chicken

Dhai Chicken

4 pounds boneless, skinless chicken thighs
juice of 1/2 lime
4 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
1 onion, chopped
4 cardamom pods
1 teaspoon coriander seeds
1 tablespoon curry powder
salt
1/2 cup baby spinach
1.5 cups fat-free Greek yogurt
1 tablespoon tomato paste
3 tablespoons Thai green curry paste

In a large pot, carmelize onions in olive oil. Then, add garlic, cardamom pods, and coriander. Sauté for an additional 5 minutes. Next, deglaze pan with lime juice. Then, add chicken and salt. Cover and continue to cook.

Meanwhile, in a mixing bowl, combine yogurt, tomato paste, salt, and curry paste. Whisk until the texture is smooth.

Then, stir chicken, and add yogurt sauce with curry powder and spinach. Cook for about 5-10 minutes. Enjoy with rice, naan, or roti.

Sweet Potato Noodles with Tilapia-Tomato Sauce

Sweet Potato Noodles with Tilapia-Tomato Sauce

1 pound sweet potato noodles (available at Asian markets)
5 cloves garlic, chopped
1 cup spinach
4 tablespoons tomato paste
1/2 teaspoon dried basil
1/2 cup crumbled feta
2 tablespoons extra-virgin olive oil
5 tablespoons rice vinegar
1/2 pound tilapia filets, seasoned with salt on both sides
Salt

Cook noodles according to package instructions. Season water with salt.

Meanwhile, in a large frying pan, sauté garlic and fish in olive oil. When fish has finished cooking (about 5-10 minutes), break into small pieces. Then, add salt, basil, tomato paste and vinegar. Stir. Cook for another 10-15 minutes.

Plate individual portions by placing tomato sauce on top of noodles, topped with crumbled feta and shredded spinach. Enjoy!

Avocado Pasta

Avocado Pasta

1 avocado, cubed
juice of 1/4 lemon
zest of 1/2 lemon
1/2 teaspoon habanero pepper paste
2 tablespoons extra-virgin olive oil
salt
3 ounces blue cheese
2 cloves garlic, chopped
1/2 pound chicken breast, shredded
1/4 pound penne pasta, cooked al dente
parmesan cheese, shredded

Combine all ingredients (except pasta, chicken, and parmesan cheese), and smash until smooth. Add cooled pasta and chicken, and stir until evenly mixed. Top with Parmesan cheese.

Penne with Herbed Feta and Lime

Penne with Herbed Feta and Lime

juice of 1/2 lime
1 pound penne, cooked al dente
8 oz. herbed crumbled feta (such as Trader Joe's Mediterranean Herb Feta; otherwise add a pinch of basil, olive oil, and crushed garlic to plain feta)
1/2 cup grated Parmesan cheese
3 cloves chopped
salt
1 teaspoon habanero pepper paste
4 tablespoons extra-virgin olive oil

Toss all ingredients with pasta. Enjoy!