Air Fryer Peruvian Chicken

 

For the Chicken

• ▢3 cloves garlic minced
• ▢1 lime juiced
• ▢2 tsp paprika
• ▢1 tsp salt
• ▢¼ tsp pepper
• ▢1 tsp cumin
• ▢3 Tbsp olive oil
• ▢2 lbs chicken thighs or breasts

To Garnish:

• ▢fresh chopped cilantro.

For the Cilantro Lime Crema Sauce

• ▢½ jalapeno with seeds and membranes removed
• ▢1 cup cilantro
• ▢1 clove garlic
• ½ lime juiced
• • ▢1 tsp honey
  • ▢2 tbsp olive oil
  1 tsp honey
  2 Tbsp olive oil
  ½ cup Greek Yogurt
  ½ tsp salt
  1 Tbsp mayonnaise
  • ▢
    

  
  

  • Add the garlic, lime juice, paprika, salt, pepper, cumin, and olive oil into a zip lock bag with the chicken and let it marinate in the refrigerator for 1 hour to 3 hours.
  • While the chicken is marinating, make the sauce: add all of the sauce ingredients into a food processor or blender and blend on high until smooth. Optional: Add the mayonnaise or veganaise for an even creamier sauce. Season with additional salt and pepper to taste.
  • Once the chicken has finished marinating, add the chicken pieces into the air fryer and cook at 370 F for: chicken thighs- 18 to 25 minutes (depending on thickness of the pieces), chicken breasts 15 to 20 minutes, or until the chicken has reached an internal temperature of 165 F. Let the chicken rest for 5 minutes before serving.
  • Drizzle the sauce on top the chicken and garnish with fresh chopped cilantro.

Fresh Salsa/ Pico de Gallo

3 Tab. Onion, finely chopped

2 cloves Garlic, minced

3 Tomatoes, chopped

1 Jalapeno, finely chopped

2 Tab. Cilantro, finely chopped

1 1/2 Tab. Lime juice

salt and pepper, to taste

Mix all ingredients together and enjoy.

Punjabi Eggplant and Potatoes in the Slow Cooker

2 medium eggplants, stem end removed, cut into 1/2-inch dice (approx. 10-12 cups)

1 large Idaho or Yukon Gold potato, peeled, cut into 1/2-inch dice

1 medium yellow or red onion, peeled and chopped

1 tsp ginger paste (or grated fresh ginger root)

6 cloves garlic, peeled and coarsely chopped

1 jalapeño chiles, seeded and minced, optional

1 tea. ground cumin

1 tea. ground red chile pepper

1 tea garam masala

1 tsp turmeric

1/4 cup canola oil

1 Tbsp kosher salt, or to taste

1-2 Tbsp chopped fresh cilantro, to taste

Combine eggplant, potato, onion, ginger, garlic, jalapeño peppers, cumin, ground chile pepper, garam masala, turmeric and oil in a 4- or 5-quart slow cooker. Stir as best you can to distribute the spices and oil. (The smaller cooker will be frighteningly full, but don't worry; the eggplant will cook down.) Cook on HIGH for 2 hours, stirring after 1 hour.

After the first two hours of cooking, stir well. There should be a nice amount of moisture in the cooker, and the eggplant should have collapsed a bit. If there is plenty of liquid in the pot, continue cooking on LOW for 30 minutes, uncovered. If there's not much liquid, cook on LOW for 30 minutes with the cover on.

Add the salt and cilantro, to taste. (Salt added during the cooking will draw more moisture out of the eggplant, so it's best added at the end.)

Serve over rice.

source: The Perfect Pantry

Shrimp Tacos

 For the Shrimp:

• 1 lb medium frozen shrimp, precooked, peeled and deveined
• ▢1 tablespoon taco seasoning
• ▢1 cup salsa
• ▢1/2 cup broth
• ▢1 lime freshly juiced
• 
  
For the Tacos:

• 12-20 corn tortillas
• ▢2 cups cole slaw mix
• ▢1/2 jalapeno diced
• ▢1/4 cup cilantro chopped
• ▢1/4 cup honey
• ▢1 lime juiced

In a large skillet add the shrimp, taco seasoning, salsa, broth and lime juice, or marinate to grill.
Cover and heat over medium high heat for about 5 minutes or until the shrimp is heated through, or grill.
Meanwhile, combine the Cole slaw, jalapeno, cilantro, honey and lime in a separate bowl. Stir to combine.
Serve on corn tortillas with the slaw on top.

Grilled Chicken Southwest Salad (McDonald's Copycat)

Source: The Food Xp

Per Person:

½ pound Boneless Chicken
1 teaspoon Lime Juice
1 teaspoon Honey
½ Fresh Cilantro
1 teaspoon Garlic Powder
1 teaspoon Lime Zest
½ cup Romaine Lettuce
½ cup Black beans
½ cup Diced Tomatoes
½ cup Bell Peppers
½ cup Onions
½ cup Avocado
½ cup Tortilla Strips
½ cup Corn
½ cup Cucumbers
teaspoon Salt

 Southwest Salad Dressing, Or, make your own:

1 tablespoon Sour Cream
1 tablespoon Lime Juice
1 tablespoon Smoked Paprika
1 tablespoon Chili Flakes
1 tablespoon Onion Powder
1 tablespoon Black Pepper

Take a bowl to add olive oil, lime juice, honey, fresh cilantro, garlic powder, and lime zest. Mix it well.
Preserve half a cup of marinade and pour the rest on the boneless chicken. Cover the chicken with cling film and set it aside for 40 minutes in the fridge.
Grill the marinated chicken and cook on both sides until golden brown. Keep basting the marinade on top of the grilled chicken while cooking.
Place the grilled chicken in the oven to bake at 375 degrees Fahrenheit for 20 minutes.
Prepare the salad dressing by mixing all the components in a bowl.
Mix sour cream, lime juice, smoked paprika, chili flakes, onion powder, and salt to your taste.
Whisk it evenly to form a smooth and creamy salad dressing.
Finally, begin to assemble. In a salad bowl, add chopped Romaine lettuce, black beans, corn, diced tomatoes, cucumbers, sweet peppers, avocado, onions, tortilla strips, and cooked chicken slices
Pour the Southwest salad dressing on the top and serve!

Japanese Bento Box Lunch

 

Source: Gathering Dreams

For the omelet (Tamagoyaki)

1 egg
½ teaspoon soy sauce
1 teaspoon mirin - substitute with rice vinegar + ½ teaspoon raw brown sugar
1 pinch of salt
1/2 tablespoon extra-virgin olive oil - or avocado oil

For the Japanese salad

½ cup red cabbage - finely shredded
½ white cabbage - finely shredded
1 small carrot - cut into matchsticks
1 teaspoon black sesame seeds
4-5 cilantro leaves
½ teaspoon miso paste
½ tablespoon soy sauce
½ tablespoon toasted sesame oil
½ tablespoon rice vinegar
1 tablespoon water
1 teaspoon grated ginger

Other ingredients

¾ cup cooked brown rice - around ¼ cup uncooked rice per bento box (50g)
½ cup spicy salt & chili edamame
2 slices smoked wild salmon - or fresh sushi-grade salmon



Omelette (Tamagoyaki inspired)

• In a small bowl, beat the egg well using a fork (or in authentic Japanese style, you can use chopsticks).
• Add the soy sauce, mirin, and a tiny pinch of salt and mix until all the ingredients are combined. If you don’t have mirin, you can add rice vinegar and a ½ teaspoon of brown sugar to give it a bit of sweetness.
• Heat a small skillet at medium-high temperature, and with the help of a pastry brush or a kitchen towel, spread a light layer of oil.
• Pour a thin layer of egg mixture into the skillet. Once the egg has cooked slightly, roll it into a cylinder and let it cook for another few seconds.
• Remove the omelet from the pan, let it cool slightly, and press it a bit before slicing it into thin rolls.
• Note: A real Tamagoyaki is made by creating different layers of cooked egg. This is a much-simplified version that you can prepare in a few minutes for your quick and easy lunch.

Japanese salad

• In a small bowl, whisk together the ginger, miso, rice vinegar, soy sauce, sesame oil, and water and set it aside.
• In another bowl, toss the cabbage, carrots, cilantro leaves, and sesame seeds together with the dressing 

Bento Box Assembly

• Assemble all ingredients into your bento box.
• Let everything cool down at room temperature before sealing.

Mexican Rice Bowl Lunch

 

Source: Gathering Dreams

Mexican Rice Bowl

2 14 oz can black beans - drained and rinsed, 400g (240g net weight)
½ tablespoon extra virgin olive oil
1 ½ cups raw corn kernels - from about 2 cobs or 2 cups frozen corn
15 oz jar roasted red peppers - drained
4 cups cooked brown rice - 1 1/2 cups uncooked (320g uncooked)
2 avocados - sliced
Fresh cilantro - chopped

Dressing for Mexican Rice Bowl

2 tablespoons extra virgin olive oil
1 garlic clove - minced
3 tablespoons lime juice
2 tablespoons water
1 tablespoon maple syrup
1 tablespoon salt
Black pepper
Chili flakes
1 tablespoon fresh cilantro leaves - finely chopped

Mexican Rice Bowl

• Rinse the black beans under running water.
• In a pan, heat the oil on medium heat and add the extra virgin olive oil. Add the corn kernels and cook for 5 minutes until toasted.
• Slice the roasted red peppers and avocado.
• Divide all the ingredients into the 4 meal prep containers: the cooked rice, black beans, chopped onions, corn kernels, and red peppers. Add the avocado just before serving, or if going to work, you can add it in the morning with a generous amount of lemon juice on top to avoid it going brown.
• Sprinkle with freshly chopped cilantro.
• Prepare the dressing: in a small bowl or a jar, mix the extra virgin olive oil, minced garlic, lime juice, water, maple syrup, salt, pepper, chopped cilantro leaves, and chili flakes to taste.
• Keep the dressing in the fridge. Add it to the bowls just before serving (you can also add it a couple of hours in advance if needed).

Black Bean and Espresso Chili with Three Cheese Cornmeal Mush (soft polenta)

1/4 cup olive oil
2-3 large onions, chopped
1/8 cup instant espresso powder
1/8 cup chili powder
1/8 cup ground cumin
1/8 cup dried oregano leaves
1-28-ounce cans crushed tomatoes
3 Tab. honey
3 large garlic cloves, minced
1 pound of black beans, cooked
2 cups water
1 tablespoon salt
1/4 teaspoon liquid smoke
Large pinch of ground cinnamon

Optional Toppings:
sour cream
chopped fresh cilantro
chopped green onions
shredded cheese
sliced jalapenos
shaved bittersweet chocolate

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, liquid smoke, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt.
(Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.)
Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside.

Source: modified slightly from the recipe at Epicurious

Serve with:

Three Cheese Cornmeal Mush (soft polenta)

1 cup cornmeal
1 tea. garlic salt
3 Tab butter or margarine
1 cup sharp cheddar
1/4 cup Parmesan cheese
8 ounces mascarpone cheese

Put 3 cups water in a pot and heat to boiling. Meanwhile, mix cornmeal with 1 cup cold water in a bowl with a whisk. This is to prevent the cornmeal from clumping. Once the water boils, add the cornmeal-water mixture to the boiling water. Add garlic salt and butter or margarine. Bring back to a boil, reduce heat and simmer, stirring frequently with a whisk, for 8-10 minutes. Stir in cheddar, Parmesan and mascarpone cheeses and stir until melted.
Serve with chili by putting a portion of the mush in the bowl and then top with the chili. Add toppings and then serve.

Kale and Chickpea Salad

1 bunch kale, stems removed
2 tablespoons fresh parsley or cilantro or a combination of the two
2 tablespoons olive oil
1 clove garlic, chopped
1 lemon, juiced
1 can chickpeas, rinsed and drained
salt and pepper, to taste
Romano or Parmesan cheese, grated to taste

Put kale, parsley or cilantro olive oil, garlic and lemon juice in a blender or food processor and process until finely chopped. In a bowl, combine the blended mixture with the chickpeas and add salt, pepper and grated cheese to taste and mix well.

slightly modified from the recipe at Wishful Chef

Olive Salad or Tapenade

1 can black olives, chopped
1 large jar green olives, chopped

1 can green black olives, chopped
2 anchovy fillets, chopped (optional)
2 tablespoons chopped pickled red peppers
Juice of 1/2 lemon
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 tablespoon sliced fresh cilantro
1/4 cup fresh oregano, sliced
1 tablespoon picked fresh thyme
Hot sauce, such as Tabasco
Coarse salt and freshly ground pepper

In a medium-size bowl, mix together both olives, anchovies, red pepper, lemon juice, oil and vinegar. Add oregano, thyme, and parsley; toss to combine. Season with Tabasco, salt, and pepper. Cover and transfer to refrigerator; chill overnight before using. Great on Muffaletta.

Summer Vegetables and Bow Tie Noodles

source

This recipe was modified from the recipe at Budget Bytes.

This dish can be made with whatever summer vegetables you are getting from your garden, or you can use this combination.

12 oz. bow tie pasta
2 medium Roma tomatoes, chopped
1 medium summer squash, sliced
1 medium zucchini, sliced
1 medium broccoli crown, chopped into bite-sized pieces
1/2 medium red onion, chopped
1/2 bunch cilantro, chopped
1 red bell pepper, chopped

VINAIGRETTE
1/4 cup canola oil
1/4 cup olive oil
1/3 cup red wine vinegar
1 Tbsp Dijon mustard
1 tsp mixed Italian herbs, dried
1 tsp minced garlic
3/4 tsp salt
black pepper, to taste

 Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander. While you're waiting for the pasta water to boil and the pasta to cook, prepare the vegetables by cutting them into bite sized pieces. Toss into a frying pan and lightly saute until beginning to soften.
In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
Combine the cooked pasta, vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve warm or refrigerate until ready to eat and serve cold.