bacon mushroom hash

6 yellow potatoes
8 slices smoked bacon
1 yellow onion - diced
6 mushrooms - diced
6 green onions - sliced
2 avocados
cheese
hot sauce

peel and chop the potatoes into 1cm squares.
bring a pot of water to a boil then very gently cook the potatoes until just about done. strain.

bring a pan to medium heat, splash with oil, then add potatoes and cook slowly to get crisp sides.


meanwhile:

heat another pan to medium
slice the bacon into small pieces and cook bacon until just about done.
then remove bacon from pan and wipe out some of the bacon fat
cook the onions in the remaining bacon fat until just about done
add the mushrooms and some cracked pepper
when the mushrooms are just about done add the potatoes, bacon, and green onions and cook for another 2 minutes or so.

serve with grated cheese, sliced avocado, and hot sauce or salsa

this recipe makes enough for 4 breakfasts. fry/poach an egg for on top of each and you'll get 4 big breakfasts!

tumeric chicken bowl

roast cauliflower, fennel salad, and marinated chicken on top of lentils and kale.

the lentils are warm when served, so you can make them a little early. I try to time serving this bowl around the chicken and cauliflower.

chicken
6 chicken thighs (boneless skinless)

3tbsp yogurt

3 large garlic cloves - pressed

1tbsp tumeric

2tsp sumac

salt

cauliflower

1 head of cauliflower - broken into small pieces

2 cloves garlic - pressed

grapeseed or vegetable oil

salt and pepper

lentils

1.5 cups french green lentils
3 cups water
2 cloves garlic - pressed
1tsp extra virgin olive oil
1tsp lemon juice

1 bunch lacinato kale

fennel salad

1 bulb fennel
extra virgin olive oil
1/4 grated parmesan cheese

yogurt sauce

6tbsp yogurt

1/4 of a bunch of cilantro - chopped

1tsp lemon

marinate chicken
mix the yogurt, garlic, and spices together with the chicken and marinate for anywhere between 1hr and overnight

cauliflower
mix cauliflower with oil and garlic and spread on a cookie sheet
roast at 425 for about 30 minutes, stirring once or twice

lentils
rinse the lentils then put them in a pot with the water, garlic, oil and lemon juice.
bring to a boil then simmer until lentils are tender - about 20 minutes

kale
slice the kale into 1 inch sized pieces and remove the stalks
blanch the kale by plunging it into boiling water for 1 minute then dousing with cold water
strain kale and stir into lentils

cook the chicken
when cauliflower has been in the oven for 20 minutes, put a large oven proof pan on to medium-high heat.
when it's hot, add the chicken and cook for 3 minutes on each side.
put the pan in the oven and bake for about 15 minutes

fennel salad
slice the fennel thin, then add oil and cheese

yogurt sauce
combine yogurt, cilantro and lemon

serve
sprinkle more sumac on the chicken then slice each thigh
arrange bowl like in the picture and garnish with cilantro. this recipe makes 6 servings

tortellini soup

4 italian sausages - sliced
1 small onion - diced
2 cloves garlic - sliced thin
1 thai chili - diced
1/2tsp oregano
1tsp thyme
salt/pepper
2 carrots - diced
3 celery stalks - sliced

2 tomatoes - diced

1L chicken stock
12 green beans
1 cup lacinato kale - in 1 inch pieces

tortellini - or any kind of pasta

pasta
cook the tortellini separately because the starch that the pasta releases when cooking changes the taste of the soup

soup
heat a soup pot on medium then add a splash of oil
cook the sausage until cooked through
add the onion and cook for 10 minutes.
add the garlic and spices and cook for another 2 min.
add the carrots and celery and cook for 5min.
add the tomatoes and stir well, 1 minute
add the stock, make sure nothing is sticking to the bottom
add the beans
lower heat and let simmer for 20 minutes, stirring occasionally
add the kale about 5 minutes from serving.

freezing
you can reserve a portion of your soup for freezing (before adding the tortellini), then add pasta when you thaw it in the future..

serve
add your cooked tortellini just before serving.
serve with parmesan cheese

pad thai

this recipe is pretty simple to make but has quite a bit of prep involved. you don't have to use both prawns and tofu; just pick one if you're short on time. this recipe makes 3 large or 4 small servings.


tamarind juice:
dissolve 2 tbsp tamarind paste in 1/2 cup boiling water. (It will take about 30 min)
strain out the remaining chunks before using

tofu:
1tbsp grapeseed or vegetable oil
1cup extra firm tofu -sliced
1tbsp soy sauce
1tsp chinese five spice powder
1tsp ginger juice - 2 inches of ginger diced then pressed

heat a pan on medium high. when hot, add the oil then add the tofu.
fry a few minutes then stir and fry for a few more until golden brown on a few sides, set aside.

vegetables:
carrots - grated or matchsticks
been sprouts
green onions - sliced
peanuts - toasted and chopped
cilantro
wedge of lime

sauce:
strain about 1/4 cup of the tamarind juice into a small pot.
Mix in:
2tbsp fish sauce
3tbsp sugar
2 cloves garlic - pressed
1 thai chili pepper - diced

whisk over low heat for about 10 minutes, then remove from heat.

noodles:
boil 1-250g package flat rice noodles until just barely cooked, strain.

heat a pan or wok on medium then add 2tbsp oil.
add the noodles and the sauce, stir fry about 3 minutes until sauce is absorbed.
remove noodles from pan and add to the bowls you're serving in.
keep the pan on hot - for the prawns

prawns:
about 12 prawns
1tbsp sirracha pepper sauce
1tbsp grapeseed or vegetable oil

add prawns to the pan and cook for 2 minutes on each side then remove from pan and add to serving bowls.

assemble:

scramble 2 eggs in the pan, then add to serving bowls.
add the vegetables and tofu to the bowls and serve!