Beef Korma

Serve with a dollop of creamy greek yogurt and fresh chopped cilantro.

Ingredients:

  • 2 lb stewing beef, sprinkled with salt & pepper
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 Tbsp ginger, minced
  • 1/2 tsp garlic powder
  • 3/4 tsp turmeric powder
  • 1 Tbsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp mustard powder
  • 1/4 tsp cayenne pepper (or to taste)
  • 1/4 tsp black pepper
  • 2 large tomatoes, chopped
  • 1 – 1 1/2 c beef broth
  • 1 c chopped fresh cilantro + extra for garnish
  • 3/4 plain greek yogurt
  • salt & pepper

Directions:

  1. Heat olive oil in a large pot over high heat. Add beef and brown on all sides.
  2. Add onion, garlic and ginger and continue to cook until soft.
  3. Add garlic powder, turmeric powder, ground cumin, chili powder, mustard powder and black pepper.
  4. Add chopped tomatoes and 1 c of beef broth, and chopped cilantro.
  5. Simmer over low heat for 40-50 minutes, until the beef is fork-tender. If it gets too dry, add more beef broth.
  6. Add the plain greek yogurt and stir. Add salt and pepper to taste.
  7. Serve with a greek yogurt and fresh cilantro over basmati or jasmine rice.
Beef Korma

Nutritional Information*

  • Servings: 8
  • Calories per serving: 222
  • Total Fat: 9.9 g
  • Saturated Fat: 3.3 g
  • Total Carbohydrates: 5.4 g
  • Dietary Fiber: 1.1 g
  • Sugar: 2.4 g
  • Protein: 26.1 g

*Nutritional Information estimated using MyFitnessPal

Peruvian Chicken & Rice (Arroz con Pollo)

Pretty much every culture has their version of chicken & rice. The Peruvian version is green from cilantro.

Make sure the cilantro is well washed. To do this, I place a colander in a bowl the same size, and place the cilantro in the colander. Then I fill it with cold water and swish the cilantro around with my hand. I then wait a couple of minutes for the dirt to settle, then I lift the colander out of the bowl, toss the water and wash again. I repeat this 2 or 3 times until the water doesn’t have any dirt in it.

Ingredients:

  • 6 skinless, bone-in chicken thighs
  • 1 bunch of cilantro
  • 4 c water
  • 2 Tbsp olive oil
  • 5 garlic cloves, minced
  • 2 c dry white rice
  • 1 c frozen peas & carrots
  • 1 tsp salt
  • 1/4 tsp pepper

Directions:

  1. Season the chicken thighs well with salt & pepper.
  2. Place the cilantro with the water in a blender and blend until completely liquified.
  3. Heat olive oil in a large pot.
  4. Brown the chicken on both sides, then remove from the pot and place on a plate lined with paper towel.
  5. Drain all but 2 Tbsp of the oil from the pot.
  6. Add the garlic and rice. Stir.
  7. Add the cilantro water, salt & pepper. Bring to a boil. Scrape any bits off the bottom of the pot.
  8. Add the chicken back to the pot, then the frozen peas and carrots. Bring to a boil again.
  9. Lower heat to a simmer, cover and cook for 20 minutes.

Nutritional Information*

  • Servings: 6
  • Calories per serving: 532
  • Total Fat: 26 g
  • Saturated Fat: 6.7 g
  • Total Carbohydrates: 54.7 g
  • Dietary Fiber: 2.5 g
  • Sugar: 1.7 g
  • Protein: 25.1 g

*Nutritional Information estimated using MyFitnessPal

Roasted Pumpkin Coconut Soup topped with Toasted Pumpkin Seeds

The perfect fall soup.

Ingredients:

  • 1/8 c olive oil
  • 2 small pie pumpkins
  • 1 tbsp olive oil
  • 1 small red onion, small dice
  • 3 garlic cloves, minced
  • 2 Tbsp grated ginger
  • 6 c chicken stock
  • 1 can (400 ml) light coconut milk
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Peel and dice the pumpkin. Set the seeds aside.
  3. Wash the seeds in a colander, toss with seasoning salt in place in a shallow baking dish.
  4. Mix the diced pumpkin with 1/8 c olive oil. Place on a baking sheet.
  5. Place the diced pumpkin and the seeds in the oven at the same time. Bake for approximately 1 hour, stirring every 20 minutes, until the pumpkin is cooked through. Keep an eye on the seeds, once they are golden brown, remove from the oven.
  6. Heat 1 Tbsp olive oil in a large pot. Add onion, garlic and ginger. Cook for 1-2 minutes until soft.
  7. Add chicken stock and cooked pumpkin. Bring to a boil.
  8. Using a hand blender, blend the soup until smooth.
  9. Add coconut milk.
  10. Serve sprinkled with some of the toasted seeds.
Roasted Pumpkin Soup topped with Toasted Pumpkin Seeds

Nutritional Information*

  • Servings: 8
  • Calories per serving: 206
  • Total Fat: 15.7 g
  • Saturated Fat: 5 g
  • Total Carbohydrates: 11.4 g
  • Dietary Fiber: 1.3 g
  • Sugar: 4.8 g
  • Protein: 8.3 g

*Nutritional Information estimated using MyFitnessPal

Easy Lasagna with Extra Veggies

I like to make a batch of roasted veggies to serve on the side of any dish I make during the week. If you don’t have any made up and don’t feel like making them, they can easily be left out.

What makes this recipe ‘easy’? Well, it assumes the roasted vegetables have already been made. Same with the bolognese sauce. It also uses oven-ready lasagna noodles, cottage cheese instead of ricotta (not easier, but cheaper!), and pre-shredded mozzarella. For when you don’t have all day to make lasagna.

Ingredients:

Directions:

  1. Preheat oven to 375 degrees.
  2. Heat the bolognese sauce in a pot. Add about 1 c of water to the sauce (needed for the oven-ready lasagna noodles).
  3. Place the roasted Italian vegetables in a large mixing bowl and using a hand blender, blend into a paste, allowing for some chunks to remain.
  4. Spray a 9 x 13 baking pan with olive oil baking spray.
  5. Place 2 spoonfuls of bolognese sauce in the bottom of the pan and spread around.
  6. Place 4 noodles in the bottom of the pan, do not overlap.
  7. Smear 1/2 the roasted vegetable paste onto the noodles.
  8. Sprinkle with mozzarella cheese.
  9. Dollop 1/2 the tub of cottage cheese on top and try to spread around a bit.
  10. Spoon 1/2 of the bolognese sauce on top and spread around.
  11. Place 4 noodles on top. Smear with the rest of the roasted vegetable paste, sprinkle with mozzarella and dollop with the remaining cottage cheese. Try to spread around so no noodles are exposed.
  12. Cover with the rest of the bolognese sauce and sprinkle with mozzarella cheese and parmesan cheese.
  13. Cover with aluminum foil and place in oven for 45-50 minutes. Remove the tin foil and continue to bake for another 15 minutes.
  14. Remove from oven and allow to rest for at least 15 minutes before cutting into 8 servings.
Easy Lasagna with Extra Veggies

Baked Acorn Squash

Baked acorn squash is so easy to make and is the perfect side dish to Thanksgiving dinner or Sunday meatloaf.

Ingredients:

  • 1 large acorn squash
  • 2 Tbsp butter
  • salt & pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Cut the squash in half and scoop out the seeds. Place cut side up in a shallow baking dish.
  3. Generously salt and pepper the squash and place 1 tablespoon of butter in each half.
  4. Bake for one hour until very soft (you can easily stick a fork into the flesh of the squash).
  5. Allow to cool enough that you’re able to scoop out the flesh.
Baked Acorn Squash

Banana Chocolate Chip Mini Muffins

Perfect for lunches and snacks.

Ingredients:

  • 2 c flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 c white sugar
  • 1/3 c packed brown sugar
  • 1/2 c melted butter
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 c sour cream
  • 3 bananas, mashed
  • 1/3 c chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium sized bowl, combine flour, baking soda, baking powder, cinnamon and salt.
  3. In a large bowl, beat white sugar, brown sugar and butter together. Add the eggs one at a time. Add the vanilla extra and sour cream. Add the bananas.
  4. Fold the flour into the banana mixture. Then fold in the chocolate chips.
  5. Scoop evenly into a prepared / greased mini muffin tin.
  6. Bake for 20 minutes.
Banana Chocolate Chip Mini Muffins

Nutritional Information*

  • Servings: 48 mini muffins
  • Calories per serving: 68
  • Total Fat: 2.9 g
  • Saturated Fat: 1.5 g
  • Total Carbohydrates: 10 g
  • Dietary Fiber: 0.5 g
  • Sugar: 3.9 g
  • Protein: 1.1 g

*Nutritional Information estimated using MyFitnessPal

Skinny Chocolate Banana Muffins

Xylitol is a natural sweetener / sugar substitute, similar to stevia, made from hardwood trees. I buy mine at the Bulk Barn. The good thing about it is that it has the same level of sweetness as white sugar, so there’s no crazy math involved with substituting with it, it’s just 1:1.

Ingredients:

  • 3 bananas, mashed
  • 1 1/4c flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp butter, softened
  • 1/2 c Xylitol
  • 2 egg whites
  • 1/4 c unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/4 c cocoa powder

Directions:

  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine flour, baking soda, salt and cinnamon.
  3. In a large bowl, beat together butter with Xylitol. Add the egg whites, applesauce and vanilla extract. Beat well.
  4. Add in the flour mixture and beat. Fold in the cocoa powder. Then the bananas.
  5. Spoon evenly into 6 jumbo or 12 regular sized prepared muffin tins.
  6. Bake for 20-25 minutes.
Skinny Chocolate Banana Muffins

Nutritional Information*

  • Servings: 6 jumbo
  • Calories per serving: 256
  • Total Fat: 4.8 g
  • Saturated Fat: 2.5 g
  • Total Carbohydrates: 45.5 g
  • Dietary Fiber: 2.5 g
  • Sugar: 9 g
  • Protein: 5.7 g

*Nutritional Information estimated using MyFitnessPal

Peruvian Ceviche

Pronounced “sa-vee-chee”, this is a popular and traditional South American dish made by ‘cookiung’ the fish in the acidity of the lime juice.

Aji amarillo is available in most latino grocery stores or online. It’s very spicy so gauge the amount based on your tolerance for spice.

Ingredients:

  • 1/2 small red onion, thinly sliced
  • 2 filets of whitefish (tilapia or basa), diced into 1/2″ pieces (remove any bones)
  • salt & pepper
  • Juice of 4 limes
  • 4 garlic cloves, minced
  • 1/2 Tbsp aji amarillo (hot yellow pepper paste) (optional)
  • 1 stalk celery, small dice
  • 1 Tbsp chopped fresh cilantro

Directions:

  1. Place the red onion in a small bowl and cover with hot water.
  2. Place the fish in a colander and sprinkle with salt and pepper.
  3. Place salt in the bottom of a medium-sized mixing bowl. Add the garlic and mash it with the back of a wooden spoon.
  4. Add the diced fish, the aji amarillo and the lime juice, and stir. Cover with saran wrap and place in the fridge for 1/2 – 1 hour.
  5. Drain the water off the onion and add to the fish along with the diced celery and chopped cilantro.
  6. Serve with fried calamari rings and/or toasted corn.

Nutritional Information*

  • Servings: 4
  • Calories per serving: 51
  • Total Fat: 0.4 g
  • Saturated Fat: 0.1 g
  • Total Carbohydrates: 5.2 g
  • Dietary Fiber: 0.5 g
  • Sugar: 1.1 g
  • Protein: 8 g

*Nutritional Information estimated using MyFitnessPal

Glazed Lemon Cake

Dinner at the in-laws? Bring this dense, moist, not-too-sweet lemon cake for dessert.

Ingredients:

  • 3 c flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 c butter, softened
  • 2 c sugar
  • 3 eggs
  • 1/2 c sour cream
  • 1/4 c lemon juice
  • 2 Tbsp lemon zest
  • 1 tsp vanilla
  • 1/2 c buttermilk

Glaze Ingredients:

  • 1 1/2 c powdered sugar
  • 3 Tbsp lemon juice

Directions:

  1. Grease and flour a bundt pan. Preheat oven to 325 degrees.
  2. Whisk together flour, baking powder and salt in a medium bowl.
  3. Beat butter and sugar together for about 3 minutes until light and fluffy. Beat in the eggs one at a time. Add in the sour cream, lemon juice, lemon zest and vanilla.
  4. Slowly beat in 1/3 of the flour mixture, followed by 1/2 of the buttermilk. Continue to alternatively mix in the flour and the buttermilk until completely combined.
  5. Pour into prepared pan and bake for 60 to 75 minutes until a knife inserted into the middle comes out clean (check after 1 hour).
  6. Allow to cool while preparing the glaze.
  7. To prepare glaze, whisk together powdered sugar and lemon juice until totally smooth.
  8. Turn the cake out onto a cooling rack then pour the glaze over top, covering all sides and the top well.
Glazed Lemon Cake

Nutritional Information*

  • Servings: 12
  • Calories per serving: 419
  • Total Fat: 19 g
  • Saturated Fat: 11.7 g
  • Total Carbohydrates: 56.9 g
  • Dietary Fiber: 1.1 g
  • Sugar: 34.3 g
  • Protein: 5.3 g

*nutritional information estimated using MyFitnessPal

Lomo Saltado

This Peruvian version of a beef stir-fry may seem a little strange with the french fries but that’s the traditional way to make Lomo Saltado, and it works! Not to mention this simple dish is perfect for a busy weeknight. You can prepare all the ingredients ahead of time and have them in the fridge – dinner’s ready in 20 minutes!

Ingredients:

  • 2 Tbsp olive oil
  • 1 lb flank steak, cut into bite-sized pieces
  • 3 garlic cloves, minced
  • 2 Tbsp soy sauce
  • 2 small or 1 large onion, sliced thick
  • 2 Tbsp white wine vinegar
  • 2 small or 1 large tomato, cut into thick slivers
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 c fresh chopped cilantro
  • 2 c Peruvian garlic rice
  • Frozen french fries, cooked per the package directions.

Directions:

  1. Combine flank steak, garlic and soy sauce in a bowl. Set aside.
  2. Combine sliced onion and vinegar in a bowl. Set aside.
  3. Combine slivered tomato pieces with salt and pepper in a bowl. Set aside.
  4. Heat olive oil in a large cast iron or frying pan. Add steak along with the marinating liquid. Brown the steak.
  5. Add the onion along with the vinegar in the bowl, and the tomato.
  6. Cook until the liquid is cooked down and thickened.
  7. Toss in the fresh cilantro.
  8. Serve on top of rice and french fries.
Lomo Saltado

Nutritional Information*

  • Servings: 4
  • Calories per serving: 245
  • Total Fat: 12.4 g
  • Saturated Fat: 4.5 g
  • Total Carbohydrates: 7.1 g
  • Dietary Fiber: 1.1 g
  • Sugar: 2.8 g
  • Protein: 25.8 g

*Nutritional Information estimated using MyFitnessPal