Fresh Veggie Collard Wraps

Korean BBQ Steak Bowl with Spicy Sesame Dressing

Mediterranean Quinoa Bowl with Roasted Red Pepper Sauce

It’s official: this quinoa-egg scramble is the holy grail of breakfasts.  I made this in the morning using just five ingredients: 

- quinoa (left over from last night’s dinner)

- one egg

- red pepper

- avocado

- spinach

Let the spinach wilt on a medium heat until limp, then add the egg and cook for two minutes before adding the red pepper and quinoa.  I add the avocado once the scramble is in the bowl.  Enjoy!  

xo,

The Frisky Farmer

Baked Red Pepper Pasta

Spinach and Roasted Red Pepper Dip

Sweet potato and kale salad

January 23, 2016

Experimenting with creating different kinds of fried rice recipes:

• Teriyaki chicken
  
• White rice
  
• Edamame
• Black beans
• Red pepper
• Broccoli

To be fair, I did cheat a little with the veggies by using an already mixed frozen veggie pack - but hey! Busy student’s gotta do what she’s gotta do.

Tuna fish in extra virgin olive oil with red pepper and a side of gluten free bread!

SAUTEED FISH WITH CREAM

(From StH)

https://www.eatwell101.com/pan-seared-salmon-recipe

Ingredients:

• 1 ½ pounds (700g) salmon fillets, with or without skin
• 3 large garlic cloves, minced
• ½ yellow onion, minced
• 1 small jar (3-4 oz) sun-dried tomatoes in oil, drained and sliced (reserve 2 tablespoons oil for the recipe)
• ¼ teaspoon paprika
• 1 cup (250ml) half and half (or mix half milk – half cream for a lighter cream)
• 1 tablespoon dried basil (or Italian seasoning)
• ¼ teaspoon crushed red pepper flakes
• ½ cup (125ml) vegetable stock (1 crumbled bouillon cube with ½ cup water)
• Salt and fresh cracked pepper, to taste

Directions:

1. Lightly season salmon fillets with salt and pepper. In a large non stick pan on medium heat, sear salmon fillets in 2 tablespoons oil, 2 – 3 minutes on each side. Remove salmon from the pan and set aside.
2. In the same skillet add 2 tablespoons oil reserved from the sun-dried tomatoes jar, saute onion, garlic, sun-dried tomatoes, paprika, red chili pepper flakes and dried basil for 1 minute until garlic fragrant.
3. Add vegetable stock to deglaze the skillet and bring to a gentle simmer. Add half and half to the skillet and stir until a creamy sauce forms. Adjust seasoning with salt and pepper.
4. Add salmon back to the skillet and reheat for a few minutes. Sprinkle with fresh basil and serve over pasta, rice or bulgur. Enjoy!

Red Pepper House - Lamu, Kenya

The large estate was built with the strict requirement that it balance harmoniously with the surrounding forests and nature. Open air architecture and local materials were used to create the structure. 

In the Swahili architecture the makuti roof is used as a structure over the roof of the house to join open areas to enclosed areas (bedrooms and baths). The majority of the estate has no walls to reduce the number of mangrove trees cut for construction.  

Local materials such as timber and coral stone ensured that the project had minimal impact on the environment with a very low carbon footprint. Local craftsmen intricately completed the traditional handiwork. 

The home is also sustainable using solar energy to generate power. Passive cooling and cross ventilation is used to cool the estate. 

The result is the beautiful environmentally friendly home that looks to belong in the forest as much as the parrots and mangroves that surround it.

Under 250 Calorie Chicken Wraps

Serves: 6

Ingredients:

• 1 cup grape tomatoes, halved
• 3 tablespoons pitted kalamata olives, coarsely chopped
• 2 tablespoons crumbled feta cheese
• 1 ½ tablespoons fresh lemon juice
• 1 tablespoon chopped fresh oregano
• 1 tablespoon olive oil
• 1/8 teaspoon ground red pepper
• 4 ounces shredded skinless, boneless rotisserie chicken breast (about 1 cup)
• 2 Kirby or small cucumbers, chopped
• 6 tablespoons plain hummus
• 6 (8-inch) whole-wheat flour tortillas

Directions:

Place tomatoes, olives, feta, juice, oregano, oil, pepper, chicken, and cucumber in a large bowl; toss to combine.

Spread 1 tablespoon hummus over 1 side of each tortilla. Top each tortilla with about ½ cup chicken mixture. Roll up wraps; cut in half.

Nutrition Information

Serving Size: 1 wrap

Per serving: Calories: 243; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 12mg; Sodium: 509mg; Carbohydrate: 30g; Dietary Fiber: 5g; Sugar: 4g; Protein: 10g

Nutrition Bonus: Potassium: 161mg; Iron: 12%; Vitamin A: 7%; Vitamin C: 16%; Calcium: 11%

creamy red pepper pasta with blistered tomatoes

vegetable coconut curry with broccoli and cauliflower · last ingredient

Curry Ketchup

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1 tablespoon curry powder
• 1 teaspoon mustard powder
• ½ teaspoon smokey paprika
• big pinch ground cloves
• ¼ teaspoon ground allspice
• ½ teaspoon crushed red pepper flakes
• 1 tin chopped tomatoes with juice
• ½ cup brown sugar
• ¼ cup apple cider vinegar

Method:

• Place oil in a medium saucepan, over medium heat.
• Saute onions until they are transparent, tender, and begin to brown, about 6 to 8 minutes.
• Add the garlic and cook for about 1 minute more. Add the tomato paste, salt, and all of the spices to the pan.
• Stir until the tomato paste is evenly distributed, and the spices are fragrant, about 1 minute.
• Add brown sugar, vinegar, and crushed tomatoes.
• Stir to combine.
• Let mixture simmer over low heat for about 45 minutes. Mixture will thicken to a ketchup consistency. Stir occasionally.
• Remove pan from heat, and use a blender to blend to the chunky ketchup smooth.
• After using the blender, strain ketchup through a fine mesh strainer into a clean bowl. This will remove any unwanted seeds.
• Taste and adjust seasoning as necessary. Store ketchup in glass jars in the fridge. Ketchup will last for up to 1 month in the fridge!

Veggie Fajita Cupcakes

Ingredients:

• 1 Red pepper.
• 1 Green pepper.
• 1 Portobello mushroom.
• 1 Onion.
• Fajita spices.
• Salsa.
• Cheese.

Method:

• Cut the peppers in half, deseed and lightly brush with oil.
• Grill until the skin blackens, remove from the grill and seal in a heat proof bag until cooled. Cut into 1" batons.
• Cut onion into half inch slices, brush with oil and grill until tender. Cut into 1" sections.
• Brush the top of the portobello mushroom with oil and grill until lightly browned. Cut into 1" batons.
• Put the peppers, onion and mushroom batons into a large bag, sprinkle with fajita spices and shake to mix well.
• Form a tortilla into a cupcake case shape (I find it helpful to slice the tortilla into 6 sections, with a ‘bottom’ section in the middle) and overlap the sides to form a case.
• Press into a cupcake pan. Repeat for as many cupcakes as you want.
• Trim any excess tortilla with a knife, so it sits snugly in the pan.
• Layer onion, pepper, mushroom and salsa in the tortilla case and top with grated cheese.
• Bake at 200°C for 10 minutes to melt the cheese.

Serve with spicy rice.

After locking the contents of her carbohydrate-heavy pantry ahead of fashion month and then promptly losing the key, this hard-working catwalk queen lamented the fact that the only available sustenance in her apartment was of the bird-food variety.