#chefaliza

[chefaliza]

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[chefaliza]

Mediterranean Chopped Salad

Serves 4

1 can artichokes in water, drained and chopped 1/4 cup roasted red peppers, diced 2 Tablespoons capers 1/2 cup hearts of palm, drained and chopped 1 cucumber, medium dice 1/2 pint cherry tomatoes, quartered 1/4 red onion, finely chopped 1/2 teaspoon salt 2 Tablespoons red wine vinegar 4 Tablespoons extra virgin olive oil 1 Tablespoon fresh oregano or 1 teaspoon dried oregano 1/4 cup Italian parsley, chopped Combine all ingredients in a large bowl and mix well. Serve as a side dish or as a main meal with your favorite protein added in.

[chefaliza]

Beef with Broccoli

Serves 4

1/2 cup low-sodium soy sauce 2 Tablespoons cornstarch  3 Tablespoons sherry  1 Tablespoon brown sugar  1 Tablespoon minced fresh ginger  2 cloves garlic, minced 1 pound sirloin steak, sliced very thin 2 tablespoons olive oil  1 pound broccoli florets  1/4 cup beef broth  1/4 cup oyster sauce  2 scallions, thinly sliced Salt and pepper to taste Rice, for serving 

 In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the beef in a bowl and mix well. 

Reserve the other half of the liquid and set aside.

Bring a pot of water to a boil and season with salt. Add the broccoli and cook for 2-3 minutes. Drain and set aside.

Heat the oil in a heavy skillet over high heat. Working in batches, add the beef in a single layer. Cook for 1 minute without moving to allow browning. Flip to the other side and cook for another 30-60 seconds. Remove to a clean plate. Repeat with additional beef.

Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Add the scallions and season with salt and pepper if needed.

[chefaliza]

Spicy Chicken Fajitas

Serves 6

3 chicken breasts, sliced into 1/2-inch strips 4 tablespoons vegetable oil 1 green bell pepper, sliced thin 1 red bell pepper, sliced thin 1 large onion, sliced thin 1/4 cup cilantro, chopped salt and pepper to taste 12  7- to 8-inch flour tortillas, warmed

For the marinade 2 garlic cloves, minced 1 lime, juiced 1 teaspoon ground cumin 1 teaspoon ground coriander ½ teaspoon chile powder 2 tablespoons olive oil salt to taste

Garnish Sour cream Limes, cut into wedges

In a large bowl whisk together garlic, lime juice, cumin, coriander, chile powder, and the olive oil. Season to taste with salt.

Add the chicken to the marinade, turning to coat it well. Cover and let it marinate for 1-4 hours in the refrigerator.

Heat a sauté pan over medium high heat.

Add 2 tablespoons oil and add the chicken.  Let cook for a few minutes before tossing to cook other side.  Set aside on a plate.

Add the remaining oil to the pan and add the bell peppers. Saute for about 1 minute. Add the onion and sauté for 4-5 minute more, until vegetables soften.  

Add the chicken back into the pan with the vegetables to heat through. Add the chopped cilantro.

Serve the mixture with the tortillas, limes and cream.

*Photo from reciperunner.com

[chefaliza]

Green Beans with Shallots and Lemon

Serves 4

1 pound green beans, ends removed 2 tablespoons unsalted butter 1-2 Tablespoons olive oil 2 shallots, diced 1/2 teaspoon freshly ground black pepper 1/2 lemon, juiced 3 Tablespoons parsley, chopped salt and pepper to taste

Bring water to a boil in a large pot.

Add the green beans and salt to the pot and cook for 3 minutes.

Drain immediately and immerse in a bowl of ice water.

Heat the olive oil in a large sauté pan or large pot and sauté the shallots over medium heat for 3-4 minutes, tossing occasionally, until lightly browned.

Drain the string beans and add to the shallots.

Season with salt and pepper and cook 3 minutes more.

Add the lemon juice, parsley and toss right before serving

[chefaliza]

Chicken Curry with Chickpeas and Eggplant

Serves 4

2 tablespoons olive oil 1 yellow onion, diced 1/2 green bell pepper 1 Tablespoon jalapeno, minced 1 Chinese eggplant, large dice 1 Tablespoon garlic (2-3 cloves), minced 1 Tablespoon grated fresh ginger, minced 1 Tablespoon ground cumin 1 1/2 teaspoons paprika 1 1/2 teaspoons ground coriander 1 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 1 (15 ounce) can crushed tomatoes, fire roasted if possible 2 (15-ounce) cans chickpeas, drained and rinsed 1 pound chicken breast, cut in large cubes and seasoned with salt and pepper 1/2 cup chicken stock 1/2 cup light coconut milk 1/2 cup chopped fresh cilantro leaves Kosher salt to taste

Combine the cumin, paprika, coriander, turmeric, cayenne and black pepper in a small bowl. Set aside. Heat olive oil in an instapot or traditional pressure cooker over medium-high heat ("saute" setting on an electric pressure cooker). Add onions, bell pepper, jalapeno, and sauté for 2 minutes. Season to taste with salt. Add the garlic and ginger. Cook, stirring frequently, 1 minute longer then add the spice mixture. Stir continuously for 15 seconds. Add crushed tomatoes, chickpeas, chicken pieces, chicken stock and stir well. Seal pressure cooker and heat to high pressure. Once high pressure is reached, cook for 15 minutes. Allow to cool 10 minutes and then manually release pressure. Remove lid and add the coconut milk and cilantro. Adjust seasoning with salt and pepper if necessary. Serve over rice or quinoa.

[chefaliza]

Curry Roasted Cauliflower

Serves 4-6

1 head of cauliflower, cut into florets 2 tablespoons extra virgin olive oil 1/2 tablespoon mild curry powder 1/8 teaspoon cayenne pepper salt and a touch of pepper to taste 

Preheat the oven to 400°.

In a large bowl, toss the cauliflower florets with the olive oil, curry, cayenne and season with salt and pepper.

Spread the cauliflower on a large rimmed baking sheet lined with parchment paper and roast for 30-35 minutes or until tender.

[chefaliza]

Meyer Lemon Fish Skewers

Serves 4

2 pounds fish fillets, like salmon, mahi mahi or grouper, cut in 1 inch cubes 2 meyer lemons or regular lemons, sliced thin 2 Tablespoons olive oil salt and pepper to taste

Soak eight bamboo skewers for at least one hour before grilling.

Heat a grill or indoor grill pan to medium high heat.

In a small bowl, season the fish cubes with olive oil, salt and pepper.

Thread a piece of fish on each skewer and alternate with the lemon slices folded in half. Start and finish with the fish.

Grill the kebabs until the fish is opaque, about 4-5 minutes on each side.

[chefaliza]

Vegan Chickpea Stew

Serves 4

2 Tablespoons olive oil 1/2 onion, diced 1 red bell pepper, diced 2 garlic cloves, minced 1 small zucchini, diced 1 can (14.5 oz.) chickpeas, drained and rinsed 1 can (14.5 oz.) diced tomatoes, with juices 1/2 cup water or vegetable broth salt and pepper to taste

Heat the olive oil in a large deep sauté pan over medium heat.

Add the onion and peppers and sauté 3 minutes. Season to taste with salt and pepper.

Add the garlic and zucchini, and sauté 2-3 minutes more.

Add the chickpeas, tomatoes with their juices, water or stock, and bring to a boil.

Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper.

Serve over quinoa, rice or enjoy as is.

[chefaliza]

Arugula Salad

Serves 4

3 cups arugula 1 large English hothouse cucumber, cut into 1/4" pieces 1 pint cherry tomatoes, quartered 1 bunch Italian parsley (flat-leaf), chopped 1 bunch fresh mint, chopped 1 garlic clove, minced 1 teaspoon Dijon mustard 1/4 cup fresh lemon juice 1/2 cup extra-virgin olive oil salt and pepper to taste

In a large bowl, combine the arugula, cucumbers, tomatoes, parsley, mint and mix well.

In a separate bowl, whisk together the garlic, mustard and lemon juice. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Mix in some of the dressing and taste. Add more dressing if needed.

[chefaliza]

Fresh Spring Rolls with Peanut Dipping Sauce

Makes 12 rolls

12 sheets rice paper spring roll wrappers 4 cups warm water 12 prawns, cooked and slice in half lengthwise 1 head green leaf lettuce 3 stalks green onion, sliced on the bias 1 cup shredded carrot 1 avocado, sliced thin Cilantro Mint Peanut dipping sauce (recipe below)

To wrap: Soak rice paper one a time in warm water until just soft.  Pat on paper towels to remove excess water. In the center of the wrapper, place 2 shrimp halves with inside facing up. Top with a small amount of the lettuce, green onion, carrot, avocado, cilantro and mint. Fold in the sides and roll all the way up. Place seam side down and repeat for remaining rolls.  Cut in half and serve with the dipping sauce.

Peanut Sauce 1/4 cup creamy peanut butter 2 Tablespoons unseasoned rice vinegar 1 lime, juiced 2 Tablespoons sesame oil 2 Tablespoons soy sauce 1 Tablespoons honey 1 Tablespoons brown sugar 2 garlic cloves, roughly chopped 1-inch square piece fresh ginger, peeled and roughly chopped 1 teaspoon salt

Combine all sauce ingredients together using a whisk. Can be made a day ahead and stored in the refrigerator.

[chefaliza]

Stuffed Zucchini with Quinoa and Veggies

Serves 4

4 zucchini 2 Tablespoons olive oil 1/2 onion, small dice 1 yellow bell pepper, seeded and diced small 2 garlic cloves, minced 1-2 (1 cup) large tomatoes or cherry tomatoes, diced 1 cup quinoa, cooked 1 Tablespoon fresh thyme 1/2 cup shredded parmesan cheese salt and pepper to taste

Preheat oven to 375 degrees F.

Cut each zucchini in half lengthwise and scoop out the seeds using a melon baller or spoon. Chop up the scooped zucchini and set aside.

Place zucchini cut side up in a greased 9x13 baking dish.

Heat olive oil in a large sauté pan over medium high heat.

Add the onion and pepper and sauté for 3 minutes, until softened. Season to taste with salt and pepper.

Add the garlic and reserved chopped zucchini and sauté 2 minutes more.

Add the tomatoes and thyme and cook 1 minute longer.

Remove from heat and transfer vegetables to a bowl.

Add the cooked quinoa and stir well to combine. Taste and season with salt and pepper if needed.

Fill each zucchini “boat” with some of the quinoa filling and top with 1 Tablepoon of parmesan cheese.

Cover with aluminum foil and bake for 30 minutes.

Remove the foil and then broil for 2-3 minutes to brown the cheese.

Serve as a side dish.

[chefaliza]

Crispy Roasted Chickpeas

Serves 4

1 (15-ounce) can chickpeas, drained, rinsed and dried on a towel 1/2 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1/4 teaspoon salt 1 tablespoon olive oil

Preheat the oven to 400°F. In a bowl, combine the chickpeas with all remaining ingredients. Lay them in a single layer on a baking sheet lined with parchment paper. Bake for 30 minutes, until crispy.

Enjoy as a snack or add to your favorite salad or side dish! Get creative and experiment with your go-to spices!

[chefaliza]

Roasted Asparagus Serves 4-6 

2 pounds asparagus 1 - 1 1/2 Tablespoons extra virgin olive oil salt and pepper

Preheat oven to 400°F.

Break off the tough ends of the asparagus and arrange in a single layer on a baking sheet lined with parchment paper.

Drizzle olive oil over asparagus and turn to coat.

Sprinkle liberally with salt and pepper.

Roast until just tender, 15-20 minutes depending on thickness. Check with the tip of a knife.

[chefaliza]

Molten Chocolate Cake Serves 8

6 ounces bittersweet chocolate chips 2 ounces semisweet chocolate chips 1 1/4 stick butter 1/2 cup all-purpose flour 1 1/2 cups confectioners sugar 3 large eggs 3 egg yolks 1 teaspoon vanilla extract

1.     Preheat oven to 425 degrees F. 2.     Grease 8 (4-ounce) custard cups. 3.     Melt the chocolates and butter in the microwave, or in a double boiler.   4.     Add the flour and sugar to chocolate mixture. Mix well. 5.     Stir in the eggs and yolks until smooth. 6.     Stir in the vanilla extract. 7.     Divide the batter evenly among the custard cups. 8.     Place in the oven and bake for 14-16 minutes. The edges should be firm but the center will be runny. 9.     Run a knife around the edges to loosen and invert onto dessert plates. Serve with vanilla ice cream.

[chefaliza]

Pork Tenderloin with Mushrooms and Thyme Serves 2

1 pork tenderloin 3 Tablespoons olive oil 1 pint mushrooms, sliced 1/2 onion, sliced 2 cloves garlic, minced 4 sprigs fresh thyme 1/2 cup dry white wine 1/2 cup chicken broth 1 Tablespoon butter salt and pepper to taste

Preheat oven to 400 degrees F.

Heat 2 Tablespoons olive oil in a large oven-proof skillet over medium high heat.

Season the pork tenderloin generously with salt and pepper and place in the pan. Allow to sear on one side, about 3-4 minutes, until browned and the meat releases easily from the pan.

Flip the pork and place the pan in the oven. Cook for 15 minutes.

Remove the pan from the oven and set the pork aside on a plate. Cover loosely with foil.

Place the same pan over medium heat and add the remaining 1 Tablespoon olive oil. Careful not to burn yourself with the handle.

Add the onions and season with salt and pepper. Cook for 2 minutes.

Add the mushrooms, garlic and thyme. Season with salt and pepper and cook for 2 minutes more.

Add the white wine and scrape the bottom of the pan with a wooden spoon to release all the brown bits. Let the wine reduce for about a minute and then add the chicken broth.

Reduce liquid by 1/2, stirring often.

Turn off the heat and stir in the butter. Remove the thyme and adjust seasoning as needed.

Slice the pork and arrange on a platter. Top with the mushroom sauce.