Simple Yet Filling- Power of Food

Walking home from school- starving like crazy, and I open the fridge to see a welcoming (not) shiny green apple.

This apple aint gonna do nothing for my stomach. At all.

Ya feel?

What is it that I want? Not so big because I’m going to have dinner soon, but not so small as an apple because if I had to eat an apple, I would probably eat more like 10. Which is not so good.

I feel this way about my life after school, but how would the people during the dust bowl feel, working for 5 cents an hour, sometimes 2 and a half, and get nothing but fried dough for a meal? Ugh, I would not be able to survive.

Although fried dough is pretty good~ I mean, come on. It’s literally doughnuts. Just no sugar.

Ummmmmm…..

Oh, ahem.

ANYWAYS surviving on just fried dough is just a bit too much oil…

SO!

I was thinking, what if I could find a way for them to get a dollar amount (at that time) and make something that is good and also filling?

Continue reading

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Coconut Shrimp Salad

recipe from PureWow

Coconut Shrimp Salad

 

 

 

 

 

 

 

 

 

 

Makes: 4 servings plus 1 and 1/4 cup of dressing

Start to finish: 35 minutes

Ingredients:

Chive-Apple Cider Vinaigrette

⅓ cup thinly sliced chives

2 teaspoons dark brown sugar

1 teaspoon cayenne pepper

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper

½ cup apple cider

2 tablespoons apple cider vinegar

2 tablespoons low-sodium soy sauce

⅓ cup extra-virgin olive oil

Coconut Shrimp Salad

3 cups finely chopped romaine lettuce

3 cups thinly sliced green cabbage, preferably a mix of napa and savoy

¾ cup thinly sliced red cabbage

¾ cup soy sprouts

½ cup thinly sliced red bell pepper

½ cup finely chopped Thai basil

½ cup finely chopped cilantro leaves

12 large deveined tail-on cooked shrimp

6 scallions, white and light-green parts only, finely chopped (about ½ cup)

½ cup coconut flakes, toasted

Directions:

1. Make the vinaigrette: In a blender, combine the chives with the brown sugar, cayenne pepper, kosher salt, black pepper, apple cider, apple cider vinegar and soy sauce; blend until combined. With the motor running, slowly add the olive oil and blend until combined. Season to taste with salt, then set aside.

2. Make the salad: In a large bowl, combine the romaine lettuce with the green cabbage, red cabbage, soy sprouts, red bell pepper, basil and cilantro.

3. Pour the reserved dressing over the salad to taste and toss until well combined. Divide the salad among four plates. Top each serving with 3 shrimp. Garnish with the scallions and coconut flakes before serving.

-Raining Chocolate

Lemon and Garlic Grilled Chicken With Lima Bean Salad

Also from AS

Lemon and Garlic Grilled Chicken With Lima Bean Salad

Serving size: 4 people

start to finish: 1 hour 25 minutes

Ingredients

Directions

  1. In a large bowl, combine the lemon zest and juice, garlic, oregano, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken, cover, and let marinate for 30 minutes.
  2. Cook the lima beans according to the package directions; let cool. Toss the lima beans with the Feta, shallot, the remaining 3 tablespoons of oil, ¼ teaspoon salt, and ¼ teaspoon pepper; set aside.
  3. Heat grill to medium. Grill the chicken over medium heat until cooked through, 25 to 35 minutes. Serve with the lima bean salad.

-Raining Chocolate

 

Chicken Milanese With Arugula Salad

also from RS

Chicken Milanese With Arugula Salad

Serving: 4 people

start to finish: 20 minutes

Ingredients

Directions

  1. Heat grill to high. Split each chicken breast horizontally (do not cut all the way through); open and pound to a ½-inch thickness. Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Grill, until cooked through, 2 to 3 minutes per side.
  2. In a large bowl, combine the oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Add the arugula, radishes, and onion and toss to combine. Serve over the chicken.

-Raining Chocolate

Grilled Spiced Chicken With Chickpeas

Also from RealSimple (RS)

Grilled Spiced Chicken With Chickpeas

Serving size: 4 people

Start to finish: 25 Minutes

Ingredients

Directions

  1. Heat grill to medium. In a medium bowl, combine the chickpeas, olives, parsley, oil, and vinegar; season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Season the chicken with the paprika, oregano, ½ teaspoon salt, and ¼ teaspoon pepper and grill until cooked through, 6 to 8 minutes per side. Serve with the salad and pita.

-Raining Chocolate

Chicken With Grilled Peaches and Arugula

This recipe is from RealSimple instead of PureWow

Chicken With Grilled Peaches and Arugula

Serving size: 4 people

Start to finish: 20 minutes

Ingredients

Directions

  1. Heat grill to medium-high. Brush the chicken with 1 teaspoon of the oil and season with ½ teaspoon each salt and pepper.
  2. In a bowl, toss the onions, peaches, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  3. Grill the chicken and onions until the chicken is cooked through and the onions are tender, 5 to 6 minutes per side. Grill the peaches until charred, 2 minutes per side.
  4. Toss the arugula with the onions, peaches, vinegar, and remaining oil. Top with the cheese. Serve with the chicken.

-Raining Chocolate

Lemony Hummus and Vegetable Sandwiches

Lemony Hummus and Vegetable Sandwiches

 

 

 

 

 

 

 

 

 

 

Makes 4 sandwiches plus about 2 cups of hummus

start to finish: 35 minutes

Ingredients:

Lemony Hummus

Two 15-ounce cans low-sodium chickpeas, drained and rinsed

¼ cup plus 2 tablespoons extra-virgin olive oil

¼ cup lemon juice

2 tablespoons tahini

2 medium garlic cloves, smashed

¾ teaspoon kosher salt

½ teaspoon cumin

¼ teaspoon freshly ground black pepper

 

Sandwiches

8 slices focaccia or good-quality wheat bread

4 loosely packed cups mesclun greens or other mild lettuce

1 medium English cucumber, thinly sliced crosswise

2 medium vine-ripened tomatoes, cored and thinly sliced

¼ teaspoon kosher salt

1½ loosely packed cups radish sprouts

2 medium carrots, peeled and finely grated

¼ red onion, thinly sliced

Directions:

1. Make the hummus: Set aside ¾ cup of the chickpeas. In the bowl of a food processor, combine the remaining chickpeas with the olive oil, lemon juice, tahini, garlic, salt, cumin and black pepper. Purée, scraping down the sides of the bowl as needed, until the mixture is well blended and smooth. Transfer the hummus to a bowl and fold in the reserved chickpeas. Set aside.

2. Make the sandwiches: Arrange the bread slices on a clean, dry work surface and spread each slice evenly with hummus, using about ¼ cup per slice. Top 4 slices with the greens, dividing them evenly. Layer the cucumber slices, then the tomato slices over the greens, dividing them evenly. Sprinkle the tomatoes with the salt.

3. Top the tomatoes with the radish sprouts, carrots and onion, dividing them evenly. Close each sandwich with another slice of bread, hummus side down, then cut in half. Divide the sandwiches among four plates and serve.

-Raining Chocolate

Strawberry Panna Cotta

THIS. Look SOOOO Good. Just had to let you know~

Strawberry549x305

Makes: 10 servings (6-oz)

Start to finish: 3 hrs with chilling time

Ingredients:

1 tablespoon unflavored powdered gelatin

4 cups heavy cream

1 cup plus 1 tablespoon sugar

2½ cups whole goat’s-milk yogurt

2 pints fresh strawberries, trimmed and thinly sliced

Mint leaves, for garnish

Directions:

1. Pour 3 tablespoons of warm water into a small bowl. Sprinkle the gelatin over the water and set aside to soften for 5 minutes.

2. Meanwhile, in a medium saucepan set over medium heat, warm the heavy cream, stirring occasionally, until almost boiling, about 10 minutes. Whisk in 1 cup of the sugar and continue warming, whisking occasionally, until the sugar dissolves, about 1 minute.

3. Pour ¼ cup of the hot cream mixture into the bowl with the gelatin and whisk until the gelatin dissolves. Whisk the gelatin mixture into the hot cream mixture in the saucepan, then remove from the heat.

4. In a medium bowl, whisk the yogurt to smooth out any lumps. Gradually whisk the hot cream mixture into the yogurt, then divide among ten 6-ounce glasses, cups or ramekins. Cover the panna cotta with plastic wrap and refrigerate until set, about 2½ hours.

5. One hour before the panna cotta is ready to serve, combine the strawberries with the remaining tablespoon sugar and let sit at room temperature to macerate.

6. When the panna cotta is set and chilled, remove it from the refrigerator. Garnish with the strawberries and mint leaves; serve immediately.

Enjoy!!!

-Raining Chocolate

Spaghetti with Creme Fraiche, Parsley, Lemon and Parmesan Cheese

Spaghetti with Creme Fraiche, Parsley, Lemon and Parmesan

 

 

 

 

 

 

 

 

 

 

Ingredients:

Gremolata

1 cup loosely packed flat-leaf parsley leaves, finely chopped

1 garlic clove, finely chopped

Zest of ½ lemon

 

Spaghetti with Crème Fraîche, Parsley, Lemon and Parmesan Cheese

½ pound dried whole-wheat spaghetti

½ cup crème fraîche

2 tablespoons extra-virgin olive oil, plus more for garnish

2 teaspoons lemon juice

2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for garnish

½ teaspoon red-pepper flakes

Salt and freshly ground black pepper

Flat-leaf parsley leaves, for garnish

Directions:

1. Make the gremolata: In a small bowl, combine the parsley with the garlic and lemon zest. Using a spatula or small spoon, mix until just combined and set aside. (You should have about ¼ cup.)

2. Make the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions or about 8 minutes.

3. Meanwhile, in a large bowl, whisk the crème fraîche with the olive oil and lemon juice until combined. Add the Parmesan, red-pepper flakes and reserved gremolata; mix until combined.

4. When the spaghetti is cooked, use tongs to transfer it directly to the bowl with the sauce. Toss the spaghetti until the sauce coats the noodles evenly, adding pasta water 1 tablespoon at a time to thin the sauce if needed. Season to taste with salt and pepper.

5. Transfer the spaghetti to a large serving bowl or divide among four plates. Garnish the spaghetti with additional Parmesan, a drizzle of olive oil and the whole parsley leaves. Serve immediately.