I’m obsessed with healthy California breakfast tacos. There’s something about the combination of flavors and textures that make me feel so good first thing in the morning. I love waking up to the smell of fresh tortillas cooking on the stove, and then stuffing them full of delicious ingredients. In this blog post, I’ll share my favorite recipe for healthy breakfast tacos, as well as a few tips for making them perfect every time.
There are a lot of reasons why you should make healthy California breakfast tacos for your next morning meal. First of all, they’re incredibly delicious and satisfying. The combination of flavors and textures is just perfect, and I guarantee you’ll love them. Secondly, they’re extremely healthy and packed with nutrients. I like to use fresh, locally-sourced ingredients whenever possible, which makes them even healthier. Finally, they’re easy to make and can be easily customized to your liking.
But beyond that, breakfast tacos are also a great way to start your day off on the right foot. They’re packed full of healthy nutrients and protein, which will help keep you energized throughout the day. They’re also a great way to fuel your workout, if you have one scheduled later in the day.
So if you’re looking for a delicious and healthy breakfast option, be sure to give these California breakfast tacos a try. I promise you won’t be disappointed!
So, without further ado, here’s my recipe for healthy California breakfast tacos:
Ingredients:
– 12 small corn tortillas
– ½ cup cooked black beans
– ¼ cup diced tomatoes
– ¼ cup diced onion
– ½ avocado, sliced
– ¼ cup cilantro, chopped
– Juice of ½ lime
– Hot sauce, to taste (I like Cholula)
– Salt and pepper, to taste
Instructions:
warm the tortillas on a comal or griddle over medium heat. Once they’re warmed through, place them on a plate. In a bowl, mix together the black beans, tomatoes, onion, avocado, cilantro and lime juice. Season with salt, pepper and hot sauce to taste.
Assemble the tacos by spooning the mixture into the tortillas, then folding them up and eating immediately. Enjoy!
So there you have it – my favorite recipe for healthy California breakfast tacos. They’re perfect for a quick and easy breakfast on the go, or a leisurely weekend brunch. I hope you enjoy them as much as I do!
Here are a few tips for choosing the best coffee beans for you.
A cup of coffee in the morning can help you wake up, kick-start your day, and give you that boost to start your tasks. But how do you know what coffee beans will produce a good cup for you? There are plenty of options to choose from when it comes to coffee beans. Some people prefer the brewed variety from their local shop while others opt for instant coffee. To help you make an educated choice, I’ve collected some useful tips on choosing the best coffee beans.
Choose the best type of coffee for you
Coffee may be one of the most popular drinks in the world. It is one of the most important commodity in international trade. The popularity of coffee has spread all over the globe and has given rise to a number of coffee houses. Today, in fact, you can find coffee in almost every corner of the world. You can get coffee from different kinds of roasts. However, they all have their own distinct taste and aroma. For this reason, people should know their preference when they are choosing the best type of coffee.
There are different types of coffee beans that can be bought in the market today. Some are Arabica beans while others are Robusta beans. The Arabica coffee beans have high quality and have a stronger and more complex taste compared with Robusta coffee beans. For people who have no idea what kind of type of coffee they would like to use, it is essential to know their preference when it comes to choosing a type of roast for their cup of Joe or Java. They should consider factors such as price, flavor, bean type and brand before purchasing their favorite brew.*
What Caffeine level do you love
How much caffeine do you want in a cup of coffee? If you are like me, then you’re hooked on caffeine and want as much as possible. But if you’re like my wife, you don’t really need any caffeine, and three cups will give you a headache. The difference is not so much how long we brew the coffee, or how darkly we roast the beans; it’s how finely the beans are ground. A finer grind allows more caffeine to be extracted per unit time. One thing this means is that if your coffee isn’t strong enough, the problem may not be with your brewing technique. You may simply need to use more finely ground coffee. There are two other things that can determine strength:
How coarsely the beans were roasted (coarser roasts allow for stronger brews). How fresh the beans are (older coffees need more brewing time). If your coffee comes from a retail outlet in bags with one-way degassing valves, then most of their “freshness” claims have nothing to do with how fresh the coffee actually is — it’s just a measure of how much air was let into the bags after roasting. The less air that gets in after roasting, the fresher your coffee will be.
Choose the right bean
Choosing the best coffee beans is not terribly complicated. Indeed, it is one of those areas where buying expensive brands and paying attention to marketing is likely to make things worse, not better. The most important thing is freshness. If you grind your own coffee, that’s simple: grind it just before you brew it. But when you buy coffee in bags or cans, how do you know how long it has been sitting around? The answer is roast date. You want to buy coffee that was roasted within the last week or two; anything older than that is stale. Most supermarket brands don’t even indicate roast dates, making you think they have stock from every harvest for the past year or two; avoid them if possible.
If you are looking for a specific roast style (say, dark) you can limit yourself to a particular roaster or brand, but otherwise look first at roasters who indicate the roast date on their packaging. Cherry Street Coffee Roasters in Seattle and Kaldi’s Coffee Roasters in Kansas City are two examples of roasters who print a roast date on their bags; Starbucks often prints a “best by” date but doesn’t list the day of the month—you’ll have to look inside the bag to find out more precisely when.
The only way you will find a coffee bean that suits you perfectly is if you do a bit of tasting. When it comes to coffee, do not be afraid to ask questions and try things out. You might just find that your morning coffee can be even better than you thought before.
Garlic-Tamari Grilled Steak with Sesame Potatoes & Snow Peas: A tasty garlic and tamari marinade penetrates a juicy steak, with a caramelized flavor boost from a fire hot grill.
The accompanying potato salad combines russet potatoes, thin, crunchy strips of steamed snow peas, scallions, with toasted sesame seeds.
The key to this meal is tamari sauce, a Japanese sauce made of fermented soybeans. It is thicker and has a more balanced flavor than Chinese soy sauce. Making it a good choice for a dipping sauce and marinade. Tamari is often made without wheat, while soy sauce usually contains wheat.
Step one is to Marinate steaks:
We start of with grating 2 large garlic cloves. In a small baking dish, whisk together garlic and all but 1 teaspoon tamari. Take a meat mallet and pound steaks to an even thickness if necessary, add to marinade and turn to coat, poking steaks with a fork a few times on both sides to help it absorb. Make sure to marinate the steak at room temperature.
Cooking your potatoes:
Scrub potatoes, then cut into 1-inch pieces (no need to peel); place in a medium pot with 2 teaspoons salt. Add cold water to cover by 1-inch. Cover, bring to a boil, then cook, uncovered, until potatoes are just tender, 6-8 minutes. Drain well.
Time to steam the snow peas:
Trim stem ends from snow peas, then thinly slice lengthwise. Return potatoes to pot and cook over medium-high to remove moisture, stirring gently, about 1 minute. Remove from heat, then immediately place snow peas on top to steam. Set aside. Trim ends from scallions, then thinly slice on an angle.
Its very important to heat the grill pan over high and lightly brush grates with oil. Make sure to marinade the Grill steaks, by occasionally brushing with marinade, until browned and caramelized on the outside and pink in the middle, 3-4 minutes per side for medium-rare. Transfer it to your cutting board and allow to rest for 5 minutes.
Making the potato salad:
In a large bowl, whisk rice vinegar, remaining tamari, 3 tablespoons oil, 1⁄4 teaspoon sugar, 3⁄4 teaspoon salt, and a few generous grinds pepper. Add potatoes, snow peas, and scallions to dressing and gently toss.
Finishing off the dish:
Place sesame seeds in small skillet and toast on medium-high heat, stirring constantly, until golden brown and fragrant, about 3 minutes. Stir into potato salad and season to taste with salt and pepper. Serve steak topped with any accumulated juices from cutting board, and with potato salad alongside.
What is TAMARI
In ancient times, tamari was considered simply a dark liquid that pooled on the surface of fermenting miso. Although tamari dates back to eighth-century Japan, it, in fact, may have originated in China, B.C. By 1290, the first commercial tamari shop was established in Japan.
Over time, central Japan became the primary place for the development of tamari. Because of its ideal climate, choice soybeans, and high-quality water. This was the birth of Japan’s small tamari soy sauce industry. Which survives today in the Aichi, Mie, and Gifu districts in the Tokai region of central Japan.
HEALTH BENEFITS OF TAMARI
Miso Tamari is a fermented soy food, so it shares many of miso’s medicinal and nutritional properties. While avoiding the issues with unfermented soy foods. Scientists have given particular notice to the high concentration of “brown pigment” in tamari. Because it contains a strong anti-oxidant and anti-cancer properties. Tamari is said to aid in the digestion of grains and vegetables while being rich in several minerals. Tamari does not contain wheat and is an excellent seasoning for those on a wheat free diet.
Many health promoting qualities of fermented soy foods are due to the soybean content. Tamari is often considered the most healthy variety of soy sauce. Tamari is a flavorful substitute for salt in all types of cooking.
Garlic-Tamari Grilled Steak with Sesame Potatoes & Snow Peas
A tasty garlic and tamari marinade penetrates a juicy steak, with a caramelized flavor boost from a fire hot grill. The accompanying potato salad combines russet potatoes, thin, crunchy strips of steamed snow peas, scallions, with toasted sesame seeds.
Marinate steaks: Finely grate 2 large garlic cloves. In a small baking dish, whisk together garlic and all but 1 teaspoon tamari (save rest for step 5). Pound steaks to an even thickness if necessary, add to marinade and turn to coat, poking steaks with a fork a few times on both sides to help it absorb. Set aside at room temperature to marinate.
Cook potatoes: Scrub potatoes, then cut into 1-inch pieces (no need to peel); place in a medium pot with 2 teaspoons salt. Add cold water to cover by 1-inch. Cover, bring to a boil, then cook, uncovered, until potatoes are just tender, 6-8 minutes. Drain well.
Steam snow peas: Trim stem ends from snow peas, then thinly slice lengthwise. Return potatoes to pot and cook over medium-high to remove moisture, stirring gently, about 1 minute. Remove from heat, then immediately place snow peas on top to steam. Set aside. Trim ends from scallions, then thinly slice on an angle (about 1⁄2 cup).
Cook steaks: Heat a grill or grill pan over high and lightly brush grates with oil. Grill steaks, occasionally brushing with marinade, until browned and caramelized on the outside and pink in the middle, 3-4 minutes per side for medium-rare. Transfer to cutting board; allow to rest for 5 minutes.
Dress potato salad: In a large bowl, whisk rice vinegar, remaining tamari, 3 tablespoons oil, 1⁄4 teaspoon sugar, 3⁄4 teaspoon salt, and a few generous grinds pepper. Add potatoes, snow peas, and scallions to dressing and gently toss.
Toast sesame & serve: Place sesame seeds in small skillet and toast on medium-high heat, stirring constantly, until golden brown and fragrant, about 3 minutes. Stir into potato salad and season to taste with salt and pepper. Serve steak topped with any accumulated juices from cutting board, and with potato salad alongside. Enjoy!
Tortellini Minestrone: If you’re of the opinion that a bean and pasta soup doesn’t sound delicious then this recipe will make you reconsider. In each bowl you have tender cheese tortellini, a silky spinach, and a broth that is so rich you might not think you can afford it.
Prepare your ingredients:
The first thing we do is prep ingredients, preheat the oven to 350°F. Slice the baguette into 1⁄2- inch thick pieces, then tear into rough 1⁄4- inch croutons. Then we grate 2 large garlic cloves.
Time to make garlicky croutons:
On a rimmed baking sheet, you toss bread with one tablespoon of oil, and half of the thyme sprigs. Then add half of the grated garlic and season lightly with salt.
Bake the baguette croutons until toasted, stirring only once. It should only take about 15 minutes. Let cool, then pull crisp thyme leaves from stems and toss with the croutons.
Sauté aromatics:
Meanwhile, in a medium saucepan, let’s heat 1 tablespoon oil with remaining thyme sprigs and grated garlic with a pinch crushed red pepper. Cook over medium-high until you can smell the aroma.
Build soup:
Add beans and their liquid with 3 cups water and add both packets of vegetable broth concentrate. Let it simmer over medium heat until slightly reduced, wait about 10 minutes and then stir in tortellini and cook until it’s just right, 3–4 minutes. Stir in spinach and cook just until wilted, about 1 minute.
Add grated Parmesan and stir half of it into soup. Grab a bowl of soup and top with remaining cheese and garlicky croutons. Add a little crushed red pepper if you are feeling adventurous and enjoy your Tortellini Minestrone with Spinach and Garlicky Crouton .
Tortellini Minestrone with Spinach and Garlicky Croutons
If you’re of the opinion that a bean and pasta soup doesn’t sound delicious then this recipe will make you reconsider.
Prep ingredients: Preheat oven to 350°F. Cut roll into 1⁄2- inch thick slices, then tear into rough 1⁄4- inch pieces. Grate 2 large garlic cloves.
Make garlicky croutons: On a rimmed baking sheet, toss bread with 1 tablespoon oil, 1⁄2 of the thyme sprigs, and half of the grated garlic. Season lightly with salt and bake until toasted, stirring once, about 15 minutes. Let cool, then pull crisp thyme leaves from stems and toss with croutons. Discard stems.
Sauté aromatics: Meanwhile, in a medium saucepan, heat 1 tablespoon oil with remaining thyme sprigs and grated garlic and a small pinch crushed red pepper. Cook over medium-high until garlic is beginning to brown, about 1 minute.
Build soup: Add beans and their liquid, 3 cups water, both packets of vegetable broth concentrate, and 1 teaspoon salt and bring to a boil. Simmer over medium heat until slightly reduced, about 10 minutes.
Finish soup: Stir in tortellini and cook until just tender, 3–4 minutes. Stir in spinach and cook just until wilted, about 1 minute.
Finish & serve: Remove thyme sprigs. Grate Parmesan and stir half of it into soup. Ladle soup into bowls and top with remaining cheese and garlicky croutons. Garnish with remaining crushed red pepper if desired and serve immediately. Enjoy!
Lemony Paprika Shrimp with Grits and Wilted Spinach: Shrimp and grits is a traditional Southern breakfast dish. Originating from the “low country” of coastal South Carolina. This particular recipe gives it a slight Spanish twist, with a hearty pinch of smoked paprika, and spinach.
Lets prepare the ingredients:
The first thing you should to is Peel and very thinly slice 2 large garlic cloves. Than grate 1⁄2 teaspoon lemon zest for that nice little bight. Squeeze the juice from half the lemon, and cut the rest into little wedges. Next thinly slice the scallions at an angle. Grate cheese on large holes of a box grater, or finely chop.
Marinating the shrimp:
It is always important to make sure to pat the shrimp dry to make sure to take out the extra moisture. Transfer shrimp to a medium sized bowl. Toss shrimp with smoked paprika, lemon zest, 3⁄4 teaspoon salt, and a few grinds pepper. Let marinate the shrimp marinate for 15 minutes.
Making the grits:
Take a small saucepan, and add 2 1/4 cups water and 1⁄2 teaspoon salt and bring to a boil. Slowly stir in the quick-cooking grits. Cover, reduce heat to low, and cook. Make sure to stir occasionally to prevent sticking, watch carefully it should take about, 6–8 minutes.
Finishing the grits:
Once you have your grits perfect take it off the heat and stir in cheddar, scallions, several grinds pepper and a little salt. Cover to keep warm.
Sauteing the shrimp:
Now take a large pan and heat 3 tablespoons of olive oil over high. Add shrimp and garlic, and cook, stirring occasionally, until shrimp are pink and just curled but not browned, 1–2 minutes.
Finish dish:
Now its time to finish the dish. Add spinach with shrimp and toss to wilt halfway. Add lemon juice and 1⁄3 cup water and bring just to a boil. Immediately remove from heat and season to taste with salt and pepper. Stir grits, adding 1 tablespoon water to loosen if necessary. Spoon grits into bowls, top with shrimp, spinach, and pan juices. Finish off with a drizzle of oil. Serve with lemon wedges.
Lifetime Vibes Yummy Factoid
From Native American beginnings in the 1500’s to a 1980s restaurant boom, enthusiasm for this once humble dish continues to spread throughout the South and beyond.
Southerners now recognize the shrimp and grits dish as a staple dish in their every day diet. So much so that the South is sometimes referred to as the “Grits Belt.” Georgia has even named grits as its official prepared food. Even one of the South’ most influential rap groups, “Outkast”, sings about “fish and grits!”
What is so special about this seemingly simplistic meal?
Surprisingly, while grits has a rich and deep history in Southern cuisine. Up north, shrimp and grits has become a popular choice among upscale cuisine aficionados. The origin of grits’ can be traced back to the Native American Muskogee tribe’s. Preparation of Indian corn similar to hominy. The Muskogee were traditionally from the southeastern woodlands. They would prepare grits by grinding corn in a stone mill. Giving it the “gritty” texture from whence the name “grits” evolved.
From this tribe, the preparation was passed down to settlers in the area. Because hominy was used as a form of currency.
There are also known writings from the Gullah Geechee, who were descendants of slaves that were taken from West Africa. That mention meals similar to shrimp and grits. This is most likely because the Gullah slaves would periodically receive allowance or food, including grits from the slave masters.
Making the most of their local resources on the coast. The Gullahs would catch shrimp and other fish in nets. Cook them in a variety of ways, incorporating grits as a main staple.
More History
Since then, shrimp and grits has remained a breakfast dish. Mainly in the low country marshes near the Southern coast. Spicy shrimp and grits with Cajun flavors can be found at Magnolia’s in Charleston; some versions, like the one at Commander’s Palace (pictured at top). In New Orleans, top off shrimp and grits with a delicious barbecue sauce; or, you can stick with the more traditional dish, still found at Crook’s Corner in Chapel Hill, North Carolina.
Lemony Paprika Shrimp with Grits and Wilted Spinach
Shrimp and grits is a traditional Southern breakfast dish, originating from the “low country” of coastal South Carolina. This particular recipe gives it a slight Spanish twist, with a hearty pinch of smoked paprika, and spinach.
Prep ingredients: Peel and very thinly slice 2 large garlic cloves. Grate 1⁄2 teaspoon lemon zest. Squeeze the juice from half the lemon, cut the rest into wedges. Trim ends from scallions and thinly slice on an angle. Grate cheese on large holes of a box grater, or finely chop.
Marinate shrimp: Pat shrimp dry and transfer to a medium bowl. Toss shrimp with smoked paprika, lemon zest, 3⁄4 teaspoon salt, and a few grinds pepper. Let marinate until step 5.
Make grits: In a small saucepan, bring 2 1/4 cups water and 1⁄2 teaspoon salt to a boil. Slowly stir in the quick-cooking grits. Cover, reduce heat to low, and cook, stirring occasionally to prevent sticking, until grains are tender, 6–8 minutes.
Finish grits: Remove grits from heat and stir in cheddar, scallions, and several grinds pepper. Cover to keep warm.
Sauté shrimp: Heat 3 tablespoons oil in a large skillet over high. Add shrimp and garlic, and cook, stirring occasionally, until shrimp are pink and just curled but not browned, 1–2 minutes.
Finish dish: Add spinach; toss to wilt halfway. Add lemon juice and 1⁄3 cup water and bring just to a boil. Immediately remove from heat and season to taste with salt and pepper. Stir grits, adding 1 tablespoon water to loosen if necessary. Spoon grits into shallow bowls, top with shrimp, spinach, and pan juices and drizzle with oil. Serve with lemon wedges. Enjoy!
What are we cooking today? We’ve found a great mix a healthy greens and pillowy Tortellini recipes vegetarian with spinach and a nutty walnut-broccoli pesto. For me I used Bacon instead of Walnuts because I am elegiac but if you are able to eat nuts then this is a nice Tortellini recipes vegetarian meal for you.
Toast your walnuts:
Bring a medium pot of salted water to a boil. Heat 1 teaspoon oil in a small skillet over medium. Add walnuts. Cook, stirring frequently, until golden-brown, about 5 minutes. Sprinkle with salt. Transfer to cutting board and let cool slightly.
Preparing the ingredients for your Tortellini:
Trim ends from broccoli, then cut into 2-inch florets. Peel and finely chop 1 large clove garlic. Pick basil leaves from stems, then coarsely chop leaves, discard stems. Finely grate ¼ teaspoon lemon zest, then squeeze 1 tablespoon juice, separately. Cut any remaining lemon into wedges. Finely grate Parmesan.
Cook your broccoli:
Add broccoli to boiling water. Cook until bright green and crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander. Cover pot, reduce heat to low, and keep warm for step 5.
Making tasty pesto:
Finely chop walnuts and half of the cooked broccoli. Save remaining broccoli for step 6. Transfer chopped walnuts and broccoli to medium bowl. Add garlic, lemon zest, chopped basil, half of the Parmesan, and 3 tablespoons oil. Stir to combine, then season with ¼ teaspoon of salt and a few grinds of pepper.
Boiling the Tortellini:
Bring pot of water back to a boil. Add tortelloni and cook until al dente, about 3 minutes. Reserve ¼ cup pasta water. Add spinach to pot, then stir once, and drain tortelloni and spinach; return to pot.
Finish & serve:
Add pesto, reserved broccoli florets, lemon juice, and half of the pasta water to pot. Toss gently to combine, and add more pasta water to loosen if necessary. Season to taste with salt and pepper. Divide between bowls, sprinkle with remaining Parmesan, and serve with remaining lemon wedges.
Today’s quote is by Helen Adams Keller was an American author, political activist, and lecturer. She was the first deaf-blind person to earn a bachelor of arts degree.
This is one of my favorite quotes, I am a big believer in positive energy and positive thinking and the above quote is the foundation of living a positive life style.
This Tortellini recipes vegetarian is from Marley Spoon a great home delivery services.
Broccoli & Cheese Tortellini with Spinach & Walnuts
Scott
healthy greens and pillowy cheese tortellini with spinach and a nutty walnut-broccoli pesto.
Toast walnuts: Bring a medium pot of salted water to a boil. Heat 1 teaspoon oil in a small skillet over medium. Add walnuts. Cook, stirring frequently, until golden-brown, about 5 minutes. Sprinkle with salt. Transfer to cutting board and let cool slightly.
Prep ingredients: Trim ends from broccoli, then cut into 2-inch florets. Peel and finely chop 1 large clove garlic. Pick basil leaves from stems, then coarsely chop leaves, discard stems. Finely grate ¼ teaspoon lemon zest, then squeeze 1 tablespoon juice, separately. Cut any remaining lemon into wedges. Finely grate Parmesan.
Cook broccoli: Add broccoli to boiling water. Cook until bright green and crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander. Cover pot, reduce heat to low, and keep warm for step 5.
Make pesto: Finely chop walnuts and half of the cooked broccoli. Save remaining broccoli for step 6. Transfer chopped walnuts and broccoli to medium bowl. Add garlic, lemon zest, chopped basil, half of the Parmesan, and 3 tablespoons oil. Stir to combine, then season with ¼ teaspoon of salt and a few grinds of pepper.
Cook Tortelloni: Bring pot of water back to a boil. Add tortelloni and cook until al dente, about 3 minutes. Reserve ¼ cup pasta water. Add spinach to pot, then stir once, and drain tortelloni and spinach; return to pot.
Finish & serve: Add pesto, reserved broccoli florets, lemon juice, and half of the pasta water to pot. Toss gently to combine, and add more pasta water to loosen if necessary. Season to taste with salt and pepper. Divide between bowls, sprinkle with remaining Parmesan, and serve with remaining lemon wedges. Enjoy!
This simple dish is all about contrasting flavors, textures, and colors. Spinach helps create silky ribbons, then combined with rich, creamy ravioli. It’s all topped with a “dressing” of crispy-fried sage, shallots, and pine nuts.
The best part of this dish is that there is not much to prep. Bring a medium pot of salted water to a boil. And pick and thinly slice your sage leaves. Halve shallot, and then peel, and thinly slice about ¾ of a cup. Finely grate Parmesan.
Toast pine nuts:
Heat 2 tablespoons oil in a medium skillet over medium-high. Add pine nuts and cook, stirring, until just golden, 2–3 minutes. Using a slotted spoon, transfer pine nuts to a paper towel-lined plate.
Finish dressing for your three cheese ravioli dish:
Take your ¾ of the shallot to the skillet and cook, stirring occasionally, until they are nice and browned, 4–5 minutes. Add sage and cook until sage is crispy, 1–2 minutes. Season to taste with salt and transfer to the paper towel to drain. Transfer all to a small bowl and stir in ¼ of the Parmesan and several grinds of pepper.
Cook your raviolis:
Add ravioli to boiling water and let it cook, stirring once or twice, for 3–4 minutes to get to al dente,. Reserve 1 cup pasta water, then carefully drain pasta.
Cook spinach:
The last bit to do is cook the spinach. Heat 1 tablespoon butter in the skillet over medium-high. Add remaining shallot and cook until golden, 2–3 minutes. Add ravioli and ¾ cup pasta water and simmer until reduced, 3–4 minutes. Sprinkle in remaining cheese, salt and pepper, and stir until sauce is creamy, 1–2 minutes. Add spinach and remaining pasta water and let wilt over the top.
Garnish & serve:
Carefully fold ravioli together, spoon onto plates, and garnish with crispy pine nut dressing
History of Ravioli
The origin of ravioli is wrapped in mystery. And it just so happens that one of the first dishes called “riavvolgere” meant “to wrap”. This might be the first known example of ravioli. In the 13th-century, a chef in the Repubblica di Genova is credited with the creation of this dish.
Like with most enduring and beloved culinary dishes, there are countless stories and conflicting tales about its origin. There have been rumors dating back to early Roman times, but it wasn’t until the 12th century that the first manuscripts were found describing raviolis—square or round shaped pasta, probably filled with ricotta and other ingredients.
In a more holistic viewing of ravioli, it’s just one of the many types of filled pastas or tortelli, as they were called in Italian. After all, who wouldn’t want to take credit for this amazing dish.
Torte (plural form), tortellini, and ravioli can all be traced back to the Middle Ages in Italy. The earliest versions of torte were not so different than those we are familiar with today: vegetables cooked with herbs and spices, and often combined with ricotta or other cheese, wrapped in dough.
Interestingly enough, ravioli was also know in England and was mentioned in a 14th century cookbook by King Richard II’s cooks called Forme of Cury, where it was listed as “rauioles”.
Tomato-based sauces with the pasta wasn’t popularized until the 16th century when the fruit (tomato) was introduced to the country from the Americas.
Brown Butter Cheese Ravioli with Spinach
This simple dish is all about contrasting flavors, textures, and colors. Spinach helps create silky ribbons, then combined with rich, creamy ravioli. It’s all topped with a “dressing” of crispy-fried sage, shallots, and pine nuts.
Prep ingredients: Bring a medium pot of salted water to a boil. Pick and thinly slice sage leaves. Halve shallot, then peel, and thinly slice (about ¾ cup). Finely grate Parmesan.
Toast pine nuts: Heat 2 tablespoons oil in a medium skillet over medium-high. Add pine nuts and cook, stirring, until just golden, 2–3 minutes. Using a slotted spoon, transfer pine nuts to a paper towel-lined plate.
Finish dressing: Add ¾ of the shallot to the skillet and cook, stirring occasionally, until browned and crisp, 4–5 minutes. Stir in sage and cook until sage is crispy, 1–2 minutes. Season with salt and transfer to the paper towel with pine nuts to drain. Transfer all to a small bowl and stir in ¼ of the Parmesan and several grinds of pepper.
Cook ravioli: Add ravioli to boiling water and cook, stirring once or twice, until barely al dente, 3–4 minutes. Reserve 1 cup pasta water, then carefully drain pasta.
Cook spinach: Heat 1 tablespoon butter in the skillet over medium-high. Add remaining shallot and cook until golden, 2–3 minutes. Add ravioli and ¾ cup pasta water and simmer until reduced, 3–4 minutes. Sprinkle in remaining cheese, salt and pepper, and stir until sauce is creamy, 1–2 minutes. Add spinach and remaining pasta water and let wilt over the top.
Garnish & serve: Carefully fold ravioli together, spoon onto plates, and garnish with crispy pine nut dressing
Moroccan-Spiced Pork Tenderloin with Apricot Chutney: Butterflying tenderloin can truly do justice to a amazing piece of pork. It creates more surface area for all those yummy spices to cling to, plus there’s more surface contact with the skillet, creating lots of delicious crispy bits. The apricot chutney does double duty as part salad dressing and part condiment.
Preparing the pork:
It is very important for you to Pat the pork tenderloin dry. Than using a sharp knife, cut pork horizontally (parallel to cutting board) almost completely in half. Open the pork up like a book and using a meat mallet, pound to even thickness (about 3⁄4- inch). Now you rub Pork with 1 tablespoon of olive oil. Ras El Hanout is one of my favorite spices for pork loin, add to the pork also with 1⁄2 teaspoon salt and several grinds pepper.
Making the chutney for spicy pork tenderloin recipe :
To take this spicy pork tenderloin recipe to the next level we need to make a nice chutney. Take you apricots and finely chop into 1⁄8-inch pieces and transfer to a small saucepan. Add 2 tablespoons apple cider vinegar (or red or white wine vinegar), 1⁄4 cup water, and 1 tablespoon sugar, and bring to a nice boil. Turn down the heat to medium and cook until liquid is reduced to a syrup, 3-4 minutes. Season with salt.
Time to Make the kale:
While chutney cooks lets take a few minutes to prep the Kale, remove stems and inner ribs from kale. Stack leaves, roll like a cigar, then cut crosswise into thin ribbons. Transfer to a bowl and toss with 1⁄2 teaspoon each salt and sugar. Using your hands, squeeze and massage the kale until softened, about 10 times.
Time to finish off the spicy pork loin:
Heat 1 tablespoon oil in a heavy, skillet over medium-high heat. Add pork to skillet and cook, turning occasionally, until golden and lightly charred in spots. It should take about 3 minutes per side watch closely. Transfer to a cutting board, cover loosely with foil and let rest, about 5 minutes.
Making the salad:
While pork cooks, use a vegetable peeler to thinly shave Parmesan. (Alternatively, cut it into very thin slices.) Coarsely chop almonds.
Its time to Finish & serve:
Combine 2 tablespoons apple cider vinegar (or red or white wine vinegar) with a 1⁄4 cup oil, stirring vigorously. Once emulsified, add oil and vinegar to the kale. Next, add the Parmesan and 1⁄3 of chutney and toss to combine. Divide between plates and sprinkle with almonds. Cut pork into 1⁄2- inch thick slices and transfer to plates. Serve pork with remaining chutney. Enjoy
History of Moroccan Food
Morocco’s location on the northwestern edge of Africa, gives Moroccan cuisine a distinctive amalgamation of different cultures. The food prepared in this region reflects the influence of centuries of unique cultures who have called it home, and who brought commerce and trade to this region’s shores.
Indigenous peoples, traders, invaders, immigrants, and colonizers have all played a role in the development of the local culture and dietary habits, as each brought new ingredients, cooking techniques and styles still influential today.
Over 2,000 years ago, the first known inhabitants were nomadic Berbers who first gave us the combination of ingredients still found in today’s Moroccan soups and stews.
When Arabs invaded this land in the 7th century, they brought with them new breads, cereals, grains, and spices, as well as the sweet and sour flavor pairings favored by the Persians like raisins with lentils or apricots in couscous dishes.
Cinnamon, saffron, dried ginger, cumin, and caraway as well as nuts like almonds and walnuts found their way into the marketplace.
When the Moors arrived at Gibraltar from Andalusia in the 15th century, they brought with them new varieties of olives, oranges, and lemons, all of which are still staples in Moroccan cooking today.
Moroccan food is specifically known for its barbecuing and grilling meat on skewers, known as kebabs, which the invading Ottomans brought with them during their 16th century conquest.
Moroccan-Spiced Pork with Apricot Chutney and Kale Salad
Butterflying tenderloin can truly do justice to a amazing piece of pork. It creates more surface area for all those yummy spices to cling to, plus there’s more surface contact with the skillet, creating lots of delicious crispy bits.
Prep pork: Pat pork tenderloin dry. Using a sharp knife, cut pork horizontally (parallel to cutting board) almost completely in half. Open up like a book and using a meat mallet, pound to even thickness (about 3⁄4- inch). Rub all over with 1 tablespoon oil and season with ras el hanout, 1⁄2 teaspoon salt and several grinds pepper. Set aside until step 4.
Make chutney: Finely chop apricots into 1⁄8-inch pieces and transfer to a small saucepan. Add 2 tablespoons apple cider vinegar (or red or white wine vinegar), 1⁄4 cup water, and 1 tablespoon sugar, and bring to a boil. Reduce heat to medium and cook until liquid is reduced to a syrup, 3-4 minutes. Season with salt.
Prep kale: While chutney cooks, remove stems and inner ribs from kale. Stack leaves, roll like a cigar, then cut crosswise into thin ribbons. Transfer to a bowl and toss with 1⁄2 teaspoon each salt and sugar. Using your hands, squeeze and massage the kale until softened, about 10 times.
Cook pork: Heat 1 tablespoon oil in a heavy, medium skillet over medium-high. Add pork to skillet and cook, turning occasionally, until golden and lightly charred in spots, about 3 minutes per side. Transfer to a cutting board, cover loosely with foil and let rest, about 5 minutes.
Prep salad ingredients: While pork cooks, use a vegetable peeler to thinly shave Parmesan. (Alternatively, cut it into very thin slices.) Coarsely chop almonds.
Finish & serve: Combine 2 tablespoons apple cider vinegar (or red or white wine vinegar) with a 1⁄4 cup oil, stirring vigorously. Once emulsified, add oil and vinegar to the kale. Next, add the Parmesan and 1⁄3 of chutney and toss to combine. Divide between plates and sprinkle with almonds. Cut pork into 1⁄2- inch thick slices and transfer to plates. Serve pork with remaining chutney. Enjoy!
Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes: Swedish-style meatballs made with grass-fed ground beef. The sweet and sour brown sauce includes tart cherry preserves as well as beef broth for a savory flavor.
It’s draped over the top of the meatballs and a bed of garlic mashed potatoes, making this a pretty perfect plate.
Swedish meatballs are actually not a Swedish recipe. Sweden has admitted its iconic meatballs actually originate from Turkey.
The country’s official Twitter account tweeted.“Swedish meatballs are actually based on a recipe King Charles XII brought home from Turkey in the early 18th century. Let’s stick to the facts!”
In turkey the dish is known as”köfte” minced meat pressed into a ball. Topped with gravy, is a popular dish around the world.
King Charles XII used food as a way to help boost the relationships between the two countries. Please follow me on Instagram and Pinterest.
Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes
Swedish-style meatballs made with grass-fed ground beef. The sweet and sour brown sauce includes tart cherry preserves as well as beef broth for a savory flavor.
Prep ingredients: finely chop 3 large garlic cloves. Peel potatoes and cut into 1-inch pieces. Bring a medium saucepan of salted water to a boil. Cover and keep warm on low heat.
Prep meatballs: In a medium bowl, combine panko, ⅓ of chopped garlic, 1 large egg, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit 5 minutes for panko to absorb the egg. Add beef and knead or stir to combine. form mixture into 10 equal-sized meatballs.
Make sauce: In a small bowl, add 1½ cups water, beef broth concentrate, cherry preserves, 2 tablespoons of the vinegar, 1½ teaspoons of the cornstarch , 1½ teaspoons sugar and mix.
Make potatoes & peas: Return saucepan of water to a boil. Add potatoes and another ⅓ of the garlic and cook until tender, about 8 minutes. Add peas and cook for one more minute. Reserve 3 tablespoons cooking water, then drain and return potatoes, peas, and garlic to saucepan. Add butter and coarsely mash, adding reserved cooking water to loosen. Season with salt, cover to keep warm.
Brown meatballs: In a medium nonstick skillet, heat 1 tablespoon oil over medium-high Add meatballs and cook turning once or twice, until browned but not cooked through, 6–8 minutes. Remove from heat.
Finish & serve: Stir remaining chopped garlic into skillet and cook over medium-high heat, 1 minute. Add sauce and season lightly with salt and pepper. Simmer, turning the meatballs in the sauce until sauce is glossy and meatballs are cooked through, 6–7 minutes. Spoon meatballs and gravy over mashed potatoes (reheat if necessary) and serve.
These crispy spinach curry rolls are India’s answer to burritos. A typically spicy Curry Rollsis rolled into roti, an Indian flatbread, and then fried until crisp.
This version uses a heady combination of gingered, curried chickpeas and spinach as the filling acts as a stand in for paneer. An Indian cheese, and adds a bit of creamy, ooey gooey richness to the dish. On the side, there’s a sweet apricot chutney for dipping.
History Lesson
Garbanzo beans a.k.a. chickpeas are traced back to the Middle East. About 3000 B.C., they were cultivated in the Mediterranean. Soon they spread to India and Africa. They were very popular with the Egyptians, the Greeks, and the Romans. Of course, explorers spread the beans around the world as they traveled across the oceans.
Chickpeas have been found at several early archaeological sites.Including such sites as the Pre-Pottery Neolithic sites of Tell el-Kerkh (ca. 8,000 B.C.) and Dja’de in Syria(about 9,000 B.C.), Cayönü (7250-6750 BC), Hacilar (ca 6700 BC), and Akarçay Tepe (7280-8700 BP) in Turkey; and Jericho (8350 BC to 7370 BC) in the West Bank.
In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee in Europe. And during World War 1, they were grown for this use in some areas of Germany for the Axis powers. They are still sometimes brewed instead of coffee. Nutritionally, garbanzos are an excellent source of protein. Combined with a grain such as rice or pasta, garbanzos become a complete protein.Almost as good as meat, but without the unhealthy fat. They are source of cholesterol lowering fiber, and especially high in insoluble fiber. Which helps prevent digestive disorders such as diverticulitis and irritable bowel syndrome.
Wine pairing for Curry Rolls
Merlot
Body and Tannins: soft tannins
Merlot is a dark blue-colored wine grape variety, that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle. The French name for the blackbird, probably a reference to the color of the grape. Pairs Well With These Foods: wine-infused red sauces, grilled vegetables, black olives, sweet potatoes, curry
These crispy spinach curry rolls are India’s answer to burritos. A typically spicy curry is rolled into roti, an Indian flatbread, and then fried until crisp.
Prep ingredients: Halve onion, then peel and finely chop about 1 1⁄2 cups. Peel ginger and finely chop 1 1⁄2 tablespoons (save rest for own use). Peel and finely chop 2 teaspoons of garlic. Drain chickpeas over a bowl to reserve 1⁄2 cup liquid. Cut mozzarella into 1⁄4-inch pieces.
Sauté aromatics: Heat a medium nonstick skillet over medium-high. Add 1⁄2 of spinach, cover, cook to wilt, 1 minute. Transfer to a fine- mesh sieve; press out liquid. Add 1 tablespoon oil and 3⁄4 of the onion to skillet over medium-high; cook, stirring, until golden, 3-4 minutes. Add 3⁄4 each of ginger and garlic, cook 1 minute. Add 1 1⁄2 tablespoons of curry; cook until toasted, 1 minute.
Make curry: Add chickpeas, 1⁄4 cup of the reserved liquid, and 1 teaspoon of salt, and cook over medium heat, coarsely mashing chickpeas with a spoon. Cook, stirring frequently, until liquid is evaporated and chickpeas are very thick, 2–3 minutes. Stir in cooked spinach and transfer to a plate to cool slightly. Fold in mozzarella.
Make chutney: Heat 1 tablespoon oil in a small saucepan over medium. Add remaining onion, cook, stirring, 2–3 minutes. Add remaining ginger and garlic ; cook, 1 minute. Add apricot preserves, 3 tablespoons each of vinegar and chickpea liquid, and 1 tablespoon of sugar; bring to a boil. Reduce heat; simmer until reduced to 1⁄2 cup, 1–2 minutes. Transfer to a bowl; season with salt.
Make curry rolls: Place tortillas on a work surface and mound filling in the centers. Spread filling to 4-inch by 2-inch rectangles. Fold in sides of the tortilla, then tightly roll up into a cylinder, like a burrito. In a large bowl, whisk 1⁄2 tablespoon of vinegar with 1 tablespoon oil, and a pinch each salt and pepper. Add remaining spinach, and toss to combine.
Cook curry rolls: Rinse and dry skillet. Heat a scant 1⁄8-inch oil over medium-high. Add curry rolls, seam side-down, and cook, turning occasionally, until browned all over, 4–5 minutes (reduce heat if browning too quickly). Transfer to a paper towel-lined cutting board to drain. Cut each roll in half, and serve with chutney and a salad alongside. Enjoy!
Keyword curry, curry recipe, foodie, indian food, vegan
Skillet Chicken Pot Pie with Black Pepper-Thyme Biscuits: This one pan wonder is a great spin on the ultimate classic comfort food, chicken pot pie. This recipe has all the elements you will love, sweet green peas, celery, onion, creamy sauce, and of course chicken. Topped with fluffy black pepper-thyme biscuits, and you have yourself an amazing meal.
Brief History of Chicken Pot Pie:
A pot pie is a type of meat pie with a top pie crust, sometimes a bottom pie crust, consisting of flaky pastry.
Pot pie is believed to have originated in Greece. The Greeks cooked meats mixed with other ingredients in open pastry shells, and these were called Artocreas.
The Romans took this recipe and added a top to the pastry crust, making it a fully enclosed meat pie.
Skillet Chicken Pot Pie with Black Pepper-Thyme Biscuits
This one pan wonder is a great spin on the ultimate classic comfort food, chicken pot pie. This recipe has all the elements you will love, sweet green peas, celery, onion, creamy sauce, and of course chicken.
Prep ingredients: Preheat oven to 450°F with a rack in upper 1⁄3. Peel and finely chop onion. Trim ends from carrots and celery; thinly slice. Tie remaining thyme leaves into a bundle using one of the thyme stems as twine.
Brown chicken: Pat chicken dry, trim any fat, and cut into 1-inch pieces. Season chicken with 1⁄2 teaspoon salt, and several grinds of pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken in a single layer and cook, without stirring, until well browned, about 3 minutes. Flip and brown on other side, about 2 minutes. Transfer chicken to a plate.
Cook vegetables: Add 1 tablespoon oil to same skillet over medium-high. Add carrot, onion, celery, thyme sprigs, and 1⁄2 teaspoon salt. Cook, covered, until vegetables are softened, about 3 minutes. Uncover and cook until vegetables are tender and browned, 2-3 minutes more. Add 2 tablespoons of the flour (save rest for step 5) and cook, stirring, about 1 minute.
Simmer stew: Return chicken and any accumulated juices to skillet along with 1⁄2 cup milk, chicken broth concentrate, and 1 cup water, scraping browned bits from bottom of skillet. Bring to a simmer. then remove skillet from heat, remove thyme sprigs, then stir in peas.
Make biscuits: In a medium bowl, combine 1⁄3 cup milk, 2 tablespoons oil, chopped thyme, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon salt.Add remaining flour to bowl and stir just until evenly combined. Do not over mix.
Cook biscuits & serve: Dollop 10-12 level tablespoons of dough over stew. Transfer skillet to the upper oven rack and bake until lightly browned, 10-12 minutes. Let cool 5 minutes before serving.
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Keyword dinner, fitfood, food, foodie, healthy, healthymeal, pot pie
Fresh sage has an amazing herbaceous flavor mixed in with juicy, fontina-stuffed chicken breasts. We serve mashed potatoes whipped to perfection. Finish off with a peppery arugula salad, and then tie it all together with a luscious pan sauce.
Keys to this meal
The thing that makes this meal so special is the sauce. Sage has a strong taste and chicken breast as a meat is not the most flavorful. But when you add a nice sauce on tio than you have something special
First is to Heat 1 tablespoon oil, sage stems, and remaining chopped shallots in the same skillet over medium.
Next Cook, stirring, until shallots are softened, 1–2 minutes make sure to keep an eye on the shallots you don’t want to burn.
Add broth concentrate, 3 teaspoons vinegar, and 1/2 cup water. Bring to a simmer; cook until reduced by half, 1–2 minutes.
The final step is the butter, turn off the heat, stir in 1 1/2 tablespoon butter, and season with salt and pepper. This is the perfect sauce for a chicken sage combo.
Tips for cooking Fontina-Sage Stuffed Chicken
When baking chicken breasts in the oven, dry-poach them: If you’re cooking chicken breast, in the oven you should use a method called “dry-poaching”. It involves covering the breasts with a piece of parchment paper or foil before placing it in the oven. This allows the chicken to baste in their own juices so they cook up to be tender and juicy.
You need to let the meat rest: When it’s finished cooking, just like a good steak, chicken needs to rest. Once you have hit 165 degrees, stop the heat and let it rest for a few minutes before cutting, so the juices redistribute themselves back through the meat.
Wine Pairing
Sauvignon Blanc
Body and Tannins: medium-bodied
Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France. The grape most likely gets its name from the French words sauvage and blanc due to its early origins as an indigenous grape in South West France. It is possibly a descendant of Savagnin.
Fontina-Sage Stuffed Chicken with Mashed Potatoes & Arugula Salad
Fresh sage has an amazing herbaceous flavor mixed in with juicy, fontina-stuffed chicken breasts. We serve mashed potatoes whipped to perfection
Prep ingredients: Preheat oven to 450°F with a rack in the upper third. Peel and finely chop half of the shallot. Add walnuts to a baking sheet; bake until lightly toasted, 3 minutes (watch closely). Transfer to a cutting board and coarsely chop. In a medium bowl, combine 1 teaspoon each of vinegar and water, 1 tablespoon oil, and 2 teaspoons of the shallots. Season with salt and pepper.
Mash potatoes: Peel potato, then cut into 1-inch pieces, and add to a small saucepan with 1 tablespoon salt and enough water to cover by ½ inch. Cover; bring to a boil. Uncover; cook until potatoes are tender, about 5 minutes. Reserve ¼ cup cooking water, then drain and return potatoes to pot. Mash with sour cream, reserved cooking water, and 1 tablespoon butter. Cover to keep warm.
Prep chicken: Pick leaves from half of the sage; reserve stems and thinly slice leaves. Halve fontina horizontally though the middle. Using a meat mallet or heavy skillet, pound chicken to an even ⅛-inch thickness; season with salt and pepper. Place cheese and sliced sage leaves on each breast; fold over to cover and pat to flatten. Sprinkle chicken with 1 tablespoon flour total.
Brown chicken: Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken and cook until lightly browned on one side, about 3 minutes. Flip chicken and transfer to same rimmed baking sheet. Save skillet for step 5. Bake on upper oven rack, until cheese is bubbling and chicken is cooked through, 6–8 minutes.
Make sauce: Heat 1 tablespoon oil, sage stems, and remaining chopped shallots in same skillet over medium. Cook, stirring, until shallots are softened, 1–2 minutes. Add broth concentrate, 2 teaspoons vinegar, and ¼ cup water. Bring to a simmer; cook until reduced by half, 1–2 minutes. Off heat, stir in 1 tablespoon butter. Season with salt and pepper.
Finish & serve: Add arugula and toasted walnuts to bowl with shallot vinaigrette, and toss to combine. Season to taste with salt and pepper. Remove and discard sage stems from sauce. Spoon sauce over fontina-sage stuffed chicken, and serve with mashed potatoes and salad alongside.
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Notes
NUTRITION PER SERVING
Calories 920kcal, Fat 54.0g, Proteins 52.0g, Carbs 55.0gALLERGENS
Milk, Tree Nuts and Wheat. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
