It’s the beginning of September, the days are getting shorter and the nights colder. All this means is less time to lallygag on your responsibilities because night-fall comes faster than a Monday. So for that, I wanted to share a simply delicious and VERY inexpensive recipe that you and the family can enjoy together.
This recipe and wholesomeness is something worth trying! I can say that I gave Progresso and Campbell’s a run for their money with guaranteed way leas sodium and so much more love!
For this dish I used left over baked chicken straight from the fridge (cold) and shredded it down to add to my soup. I used one pot and repurposed cut veggies that I had laying in my fridge’s produce drawer. Feel free to switch up your ingredients I’m sure it will come out just as yum, lets dive in shall we?
1/6 diced red onion
1/3 diced red and yellow bell pepper
1tsp minced garlic
2 cups wild rice (uncooked)
4 cups of water
1 box of Vegetable stock (32oz)
3 Chicken thighs cooked and hand shredded
Spices: cumin, Italian seasoning, tajin (for salt), black pepper.
In a 4 inch pan bring all veggies and garlic with 1/3 cup EVOO and brown your veggies. once they are browned and sauteed, add 4 cups of water and and your dry wild rice, bring to a boil.
Once most of the water has evaporated, stir. Slowly adding in your shredded chicken, add all your vegetable stock and let it cook on medium heat covered.
Add in your seasonings to taste and contuine to let simmer. In a small bowl whisk your one cup of flour with water and add that to your soup. This step is not needed but gives a heartier consistency to your soup.
Simmer for about 10-15min and just like that in 4-easy-steps, YOU’RE DONE!
Potatoes or rice. Two of my favorite side dishes to any entree typically paired with a protein or double veggies. Most of the time I dedicate the savory to the main dish or veggies but why can’t we show some extra love to our starches? This time I got inspired to put a spin on my golden mini potatoes, heres how.
Ingredients: (serves 2-3)
mini golden potatoes (10)
1 can of coconut milk
2-3 tablespoons of curry powder
fresh chopped parsley
1 table spoon of celery salt
1/2 teaspoon of crushed red peppers
1/2 teaspoon of minced garlic
table spoon shredded coconut
In a medium pot, empty your coconut milk and using that can pour half a can of water into your pot. Set to boil at medium heat.
Cut down your potatoes at an abyss (angled) for longer slices of potatoes.
Boil them for 7-10 minutes. once boiled, remove some of the liquid so that the potatoes have just enough to coat, reduce heat to low.
Now add your curry powder, celery salt, garlic and red peppers. Stir gently so your potatoes don’t break. Add in your fresh chopped parsley and add more red peppers if you’re feeling spicy!
Pair with a lemon grilled chicken, jerk shrimp or a delicious tandoori jackfruit! Need some inspo? Send me a message in the comments below!
Let’s face it. After watching “What The Health” on Netflix it’s safe to say I’m moved, but not in a bad way! Eating more fruits and vegetables not only helps our world and human kind but it’s everything my mom tried to get me to do as a child. She won! In all seriousness, the diseases that we all think are “genetic” can also stem from the continuous bad food habits that are passed down through generations and that is why we don’t see a change. We must be the change we wish to see (thanks Gandhi) so I dedicate myself to making healthy eating and smart choices on all my future recipes. Veggie based and damn near vegan. Also, for this recipe, I wanted to use my delicious CocoLoco CBD oil from Flower Food again! Just makes everything “better”.
Let’s dive in shall we?
You will need:
Sliced snow peas
Sliced shiitake mushroom caps
Egg roll/ spring roll papers
Glass noodles (I used a gluten free vegan sweet potato brand)
Optional: Flower Food CBD oil
Sweet chili dipping sauce
Once all your veggies are cut grab a sheet of egg roll paper and place all the contents towards the middle.
Optional: drop 3-5 drops of CDB cocoloco.
Make sure one of the corners of the square are facing you. That will be the corner you grab to fold up and over. The fold in the left and right corners and you’ll be left with what looks like an envelope. Roll up to seal it closed. Rinse your finger under water to stick the paper to itself (no egg whites nesescary).
Repeat until all of your rolls are prepped.
In a frying pan heat the coconut oil to a medium heat. Having the oil too high will burn the egg roll paper quickly and we want a golden crisp color so test one out to see, when ready drop them all and make sure you rotate them with tongs carefully.
Remove your rolls and place them on a paper towel lined plate/bowl to remove excess oil.
We all can remember, just getting out of school, throwing our backpacks down after getting home and reaching in the fridge for whatever you could find. So I turned to the freezer and toaster oven and the rest of Street + Spice is history, haha. Comfort, at times, doesn’t change. Food is one, you just have to make it grow up. Just like you.
“Pizza in the morning. Pizza in the evening. Pizza at suppertime. When pizza’s on a bagel, you can eat pizza anytime!” – Bagel Bites Theme Song
Here is my ode to Bagel Bites:
Ingredients: (1 Bagel serves 2 halves).
Mozzarella cheese (finely shredded).
Spices: Black pepper, minced garlic, Italian herbs and spices, red pepper flakes
Pre-heat oven to 375 degrees F.
Simmer the pizza sauce and spices on low heat stirring occasionally.
Cut your bagels in half, horizontally.
Laying the bagel halves on to a cookie sheet or baking pan, remove the sauce from heat and cover the bagel in sauce.
Sprinkle mozzarella cheese to cover the sauce, repeat with the pepperoni.
sprinkle small amount of cheese on top and spread around basil/ parsley for the aromatic infused cheese flavors, yes, that really works.
Bake for no more than 10 min watching periodically to not overcook/ burn.
Remove them from the oven and serve immediately, but be careful, to not feel like a kid all over again.
Throwing a party this summer or just in the mood for a quick island getaway? These toasted coconut ahi poke tostadas are to die for! The volcano in the title comes from the uber spicy, hotter than a jalapeno, too hot to cut without gloves on, chile. Especially with a super spicy and flavorful habanero chili from Melissa’s Produce. Trust me, it’s the perfect amount of heat to balance the sweet of the coconut, a perfect fusion treat.
Lets get to the kitchen, this 5 step appetizer is easy and inexpensive. Shall we?
Ingredients: (6-9 servings, prep time 30min)
2 large sashimi grade Ahi tuna steaks (about 2 pounds)
1 shallot (small onion, chopped fine)
1/2 cup chopped green onion
3-4 tablespoons soy sauce
1 cup toasted coconut
1 teaspoon sesame oil
1 teaspoon chili garlic sauce
1 pack of gyoza wonton papers (raw)
1 tablespoon black sesame seeds
Rinse and paper towel dry your tuna steak. Cut it into small 1/2 inch cubes and set in a mixing bowl.
Add the shallots, coconut, chopped green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds and toss.
Cover with saran wrap (plastic) and refrigerate.
In a small frying pan set olive oil to heat at medium. Grab a gyoza paper and slowly drop in in the oil to brown each side, flipping often to evenly cook and not burn. Remove them from the oil and place them on a paper towel to pick up the excess oil.
Carefully slice your habanero chiles. Plate your tostada with a spoonful of deliciousness and set on top of your volcano roll a sliver of habanero heat. Trust me its the perfect balance you wont be upset. Sprinkle some sesame seeds and enjoy!
St Patricks Day. An excuse for American’s to get drunk and throw a party in the name of a Saint that no one really knows or cares about. “Did you know that in Ireland, this day is known as a holy day?” said the cashier at BevMo as I bought liquor to make my St. Bailey’s Shots. Continue reading “Lucky and Drunk BBQ Wings”→