arugula

Image

mushroom maniac…

DSC_0576

is what I’ve been lately…I’m trying to eat less meat. So what’s meaty without the meat…mushrooms. I cut them up thick so they’re meatier. Let’s get to the real reason behind this warm mushroom cannelloni bean n arugula salad…Georges had to buy snacks for Olivia’s school tennis match n ended up w fruit, carrots n big mushroom slices. Olivia told him to leave the mushrooms in the car n not embarrass her. So there u have it I ended up w 200 pounds of big thick mushroom slices that turned into this warm comforting super satisfying salad…u can eat it like a meal add a protein n call it a day. I dressed it w a simple garlic olive oil n cilantro for freshness…no lemon juice needed (I like it like this u can add lemon juice if u like a little tang). This salad is best eaten warm or room temp n if u don’t mind ur food multitasking u can call this a side dish as well. Only a couple ingredients n steps keeping it super simple but so delicious n nutritious gluten free low carb vegan friendly n the list goes on…n here’s the short list u’ll need for the store 🙂

about 3-4 cups thick slice mushrooms mini portobello crimini, button any meaty mushrooms
1 can (fast n easy) cannelloni beans (rinse n drain)
1/2 bunch cilantro (finely chop)
about 5 oz arugula
2 garlic gloves (garlic is a superfood) smashed mashed into a puree
generous drizzle of grape seed oil for searing n sauteing mushrooms
1/4 grape seed oil for dressing
1 teaspoon salt
generous sprinkle black pepper
red pepper flakes or cayenne for heat

in a large pan on high heat drizzle oil sear n saute mushrooms…cook thru n brown about 20 min
transfer to large bowl
add beans arugula n cilantro to bowl
wisk oil n garlic puree pour into bowl
add salt n pepper
toss making sure dressing is well incorporated
Enjoy my friends comment w any questions suggestions or some of ur ideas! feeds 2-4 people

DSC_0583

Image

it’s almost harvest season people…

2 Comments

FullSizeRender-2-1 (1)
and in las vegas the only thing we’re harvesting is nothing…but we can eat like we’ve harvested vegetables for this warm almost harvest season barley salad. so much texture n flavor u’ll want this every season. makes a great picnic/hiking salad cuz it’s served warm or at room temp. easy to make just a couple steps n so delicious. for the one pictured in this recipe I used vegetables I had without making a run to the store because I was low on gas n energy. I used kohlrabi root n mushrooms…in the past I’ve used asparagus n zucchini yellow squash n eggplant (pick a couple n make it ur own). I always use red onions, tomatoes n red pepper for this dish. I keep grains like barely on hand in the pantry n always ALWAYS have some type of power greens in my fridge (cuz superheroes eat that stuff). this recipe I used arugula n mixed power greens (baby beet leaves, baby kale, baby spinach…it was a whiney bunch). ur going to love this salad!

1 cup uncooked barley
1 3/4 cups water
1 cup each of diced vegetables for this recipe I used mushrooms n kohlrabi root ( 2-3 types of veggies if more just adjust ur salt, lemon juice, oil etc)
1 round kohlrabi root washed peeled n diced (try it u’ll love it…use the leaves too)
5-7 oz power greens (arugula baby kale baby spinach etc)
1/2 large beefsteak tomato diced or any other diced tomato measuring 1/2 cup
1/2 red onion chopped
half red pepper chopped
1 1/2 teaspoon salt (also sprinkle of salt for cooking barley)
sprinkle of black pepper
1 teaspoon paprika (for smokey sweetness n color)
1/2 cup grape seed oil (this is the oil I’m using this month) n drizzle of oil for cooking barley
juice of 1 lemon (half if large lemon)
n of course u can always sprinkle cayenne for heat

FullSizeRender-5
in a medium pot drizzle some oil add barley sprinkle of salt n about 1 3/4 water…quick stir n on high heat bring to a boil…cover w lid turn down heat to low n cook for about 25 min till water evaporates n barley is nutty n chewy YUM! transfer to large bowl

FullSizeRender-3
in a large saute pan on high heat drizzle 1/2 cup oil n start sautéing onions red peppers mushrooms n root vegtable for a couple minutes then add the vegetables that cook faster like the asparagus, zucchini…stir for a couple minutes more turn off heat n add tomatoes…let it stand till warm not hot

FullSizeRender-4
add the greens, warm vegetables n lemon juice…toss n taste…add more salt if needed. add a protein n make it a meal or just eat more of it n make it ur meal 🙂 ENJOY my friends! serves 2-4 people

FullSizeRender-2-1

Image

guess who’s back with a carpaccio you will LOVE…

4 Comments

I’m a HUGE fan of the italian classic beef carpaccio…this is my eastern mediterranean inspired fusion which is also vegetarian. I came up with it one night when I had a barrel of tahini sauce left over and thought I can’t keep using this as a facial mask…I’m turning into a sesame seed. I love how beautiful this dish looks…the tri-colored pattern and the fresh light green arugula situated in the middle of the platter with the sprinkling of toasted pine nuts. Even more I love how delicious, thanks to the layering of flavors, this dish is. Serve as an appetizer, salad, side dish…you can add a grilled protein to it and make it a main dish…it’s versitile. Sliced lightly toasted ciabatta bread with it is perfecto…or stove top heated pita bread. My mouth is watering so I’m posting and going back into the kitchen to finish eating the platter of delight which is…

photo

pitachick’s eggplant zucchini & yellow squash carpaccio

1 large japanese eggplant
1 large italian zucchini
1 large yellow squash
1 small bag of arugula
olive oil to pan fry veggies & drizzle arugula
salt
pepper
juice of 1/2 lemon
toasted pine nuts
tahini sauce (recipe below)

thinly slice eggplant, zucchini & squash on a bias (at an angle)
in a large pan or or flat griddle drizzle some olive oil and lightly brown slices on both sides (I cook each vegetable separately and make sure to cook through about a couple minutes on each side)
remove and lightly sprinkle with salt & pepper.
arrange eggplant, zucchini, & squash in a pattern on a large platter (you can arrange platter with the eggplant, zucchini & squash the day/night before and cover with plastic wrap…take out an hour before serving and finish up other steps)
in medium bowl toss arugula, lemon juice, drizzle of olive oil, salt & pepper
drizzle with tahini sauce
then gently place tossed arugula over vegetables, drizzle with more tahini sauce and sprinkle with toasted pine nuts and enjoy on lightly toasted ciabatta, french bread and of course THE PITA slices…savor the moment yummy! Salad, side dish, appetizer…great with cocktails…that’s right!

tahini sauce

1/2 cup tahini (sesame seed paste most neighborhood markets carry it now or mediterranean market)
1/3 cup water or a little more (it has to drizzle easily)
juice of 1 lemon
1 to 2 large garlic clove depending how much you love garlic
salt to taste about 1/2 teaspoon
sprinkle of cayenne for heat if that’s your thing

by hand

mash garlic glove into paste consistency and combine into a small bowl with tahini, water, lemon juice and salt.
use a wisk to incorporate until smooth and creamy.
add more water or more tahini if needed to get the easily drizzle consistency
this can be made and refrigerated up to a week in an air tight container…remove an hour before using

or use blender and blend till super smooth

So many uses…dressing for salads, sandwiches…dip for veggies, chips…sauce for meats, kabobs and of course a facial mask 😉 rich in calcium and B vitamins…so B sure to eat your tahini sauce. Remember to comment me with any questions…ENOY!

Image

fast n fresh

6 Comments

IMG_6049

green n white tuna salad

I was craving a light quick refreshing salad…i opened my favorite cabinet the refrigerator and grabbed…

one romain lettuce washed dried n roughly chopped
half a granny smith apple washed n sliced
a very generous handful of arugula
a quarter white onion finely sliced
can of albacore tuna drained
juice of half a lemon
generous drizzle of olive oil about a quarter cup
half teaspoon salt to taste
dash of pepper or cayenne for a little heat

tossed it all in a comfort bowl…plopped myself on the sofa and savored every bite…crisp moist w a little tang