Sweet Love and Ginger

Quick & Easy

One Pot Ground Beef Stroganoff; A Classic Simplified

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One Pot Ground Beef Stroganoff

It’s turkey hunting season in Vermont.

For those of you who don’t have a hunting obsessed significant other I will explain that this means I will be pretty much on my own for the next couple weekends since I don’t find getting up at 3:30am on the weekends all that much fun, especially if it means my old lady behind needs to be in bed by about 7pm.

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Clean Greek Chicken or Fish?

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If you have been following my fitness journey (I’m not even
sure if that’s the right thing to call it, my fitness ramblings maybe? Whatever)
then you saw earlier this week I posted a 2 week clean eating menu plan that
included Greek Tilapia. I got the idea/recipe from one of my all time favorite
magazines Oxygen. I have been reading this religiously for years now, and
I love it. This was one of the featured reader recipes.

Now when I went about making this we had plenty of frozen
tilapia and a random piece of chicken in the fridge that we needed to cook. So I
made the same recipe both ways, it worked out because Chuck isn’t a huge fan of
fish, so I figured we would both be happy with this. Upon making these guys we
both agreed that the chicken version was better by a long shot. Like a super
long shot. I think it was the savory chicken juices, and tomato mixture that
did it.
Then I had to decide which to post on here, the one that I
told you I was going to post or the super delicious one I liked better. I
couldn’t decide, and it’s my blog anyway so today you get both. Maybe we can
have a vote to see what you guys like better?
Any who, this is a pretty quick and easy meal that is full
of flavor. I would serve it with something simple like quinoa, or brown rice
since there is a little extra broth that’s packed with flavor anything else
would probably be just too much.

Greek Chicken
1 lb of boneless skinless chicken breast
1 tbsp extra virgin olive oil
2 cloves of garlic, minced
2 tbsp dry white wine
Salt and pepper
1/2 cup kalamata olives, halved
1 cup chopped cherry tomatoes
2 tbsp chopped red onion
2 tbsp chicken broth
½ a lemon
2 ounces feta cheese (optional)

Prepare the chicken breast into paillard form. In a large skillet
heat oil over medium high heat and sauté garlic until it begins to become
fragrant, about 2 minutes. Add the white wine and cook for an additional
minute. Generously season the tilapia with salt and pepper before placing it
into the pan. Cook the chicken for about 3-5 minutes a side, or until it turns
opaque and the juices run clear. Reduce the heat to low and add the onion, tomatoes,
and olives to the pan along with chicken broth. Cook for another 5 minutes or
so, until the vegetables are tender. Squeeze half a lemon over the top and
serve warm with crumbled feta on top, if desired.
Greek Tilapia
1 tbsp extra virgin olive oil
2 cloves of garlic, minced
2 tbsp dry white wine
32 ounces Tilapia
Salt and pepper
1/2 cup kalamata olives, halved
1 cup chopped cherry tomatoes
2 tbsp chopped red onion
½ a lemon
2 ounces feta cheese (optional)

In a large skillet heat oil over medium high heat and sauté
garlic until it begins to become fragrant, about 2 minutes. Add the white wine
and cook for an additional minute. Generously season the tilapia with salt and
pepper before placing it into the pan. Cook the fish for about 2 minutes a
side, or until it turns opaque and the edges can be flaked with a fork. Reduce
the heat to low and add the onion, tomatoes, and olives to the pan along with a
couple tablespoons of water. Cook for another 5 minutes or so, until the
vegetables are tender. Squeeze half a lemon over the top and serve warm with
crumbled feta on top, if desired.

Clean Orange Chipotle Chicken Stir Fry

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So way back when I fell in love with this recipe from Cleaneatingmag.com (great place I tell ya). We are talking several years back, and as great as it is I haven’t made very much of it, probably because it’s not one of those quick and easy kind of things I like most of the time, and what vegetable do you serve with it? Well I decided to revamp the recipe into a stir fry, and made a few other additions, because we are trying to be healthy over here. It came out pretty darn good in my opinion, and now that it’s made that much easier (only 20 minutes!!!!) I think we will add it to the rotation a little more often.
For starters I used chipotle chili Powder because I already have it in my pantry, and I like recipes so much more when they don’t require a fancy ingredient I have to search the shelves for (chipotles in adobo sauce are not that popular in upstate NY apparently). I made it as basic as any other stir fry recipe, and added a few spices to the mix, like turmeric. I like turmeric because it turns
everything a really bright vibrant yellow, and I’m told it has all kinds of benefits like fighting Alzheimer’s and what not. I chose peppers and broccoli, because my love of broccoli runs deep, and peppers seemed like a good fit, plus we don’t eat them that often and variety is good for you too.
I just put it over plain rice because there was plenty of flavor in the recipe already, but I’m sure the cilantro rice in the original recipe would be a great addition as well.

Orange Chipotle Chicken Stir Fry

1 tbsp extra virgin olive oil
1 lb boneless, skinless chicken breast, cut into bits size
pieces
1 tsp chipotle chile powder
½ tsp ground cumin
½ tsp turmeric
1 tbsp pure maple syrup
Juice from one orange
1 tsp orange zest
1 small yellow onion, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper chopped
1 head of broccoli
Heat oil in a large skillet over medium high heat. Add chicken and cook for about 5 minutes, stirring regularly. Add spices, syrup, juice, and zest cooking for another minute, stirring well to combine. Stir in the veggies and cook for another 5 minutes until just tender. Serve warm over cooked rice.

D4One: Shrimp Fried Rice

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Shrimp Fried Rice
Fried rice is probably one of the easiest recipes ever, and shrimp fried rice is only about 1/8 of a degree more difficult. It’s also something that can be made pretty easily from pantry staples, so no additional shopping is needed.  I made this recipe the easiest I possibly could, even cutting out a lot of chopping and shucking by using frozen peas and carrots. Of course you can also use fresh veggies, I do suggest cutting them up pretty small, and at least tossing the carrots in the pan at the same time as the onion so that it cooks all the way through, and otherwise it’s basically all the same.
Shrimp Fried Rice

This recipe, though suited for one is pretty easy to double, triple, or even quadruple to feed a crowd. I was able to stretch this recipe for one to feed both me and Chuck by steaming up a large batch of Asian style veggies. We are trying to keep it a little healthy over here.

PS. This one is clean too.

Shrimp Fried Rice
Shrimp Fried Rice
Prep time:
Cook time:
Total time:
Serves: 1 serving
Ingredients
  • 4 oz. of Shrimp (about 9 medium shrimp), peeled & deveined
  • 1 tbsp low sodium soy sauce
  • 1 tbsp low sodium teriyaki sauce
  • 1 tsp ground ginger
  • 1 tbsp extra virgin olive oil
  • ½ a small onion, peeled and chopped
  • 1 egg
  • ½ cup of frozen peas and carrots
  • ½ cup of cooked brown rice
  • handfull of green onions, chopped (optional)
Instructions
  1. In a small bowl combine soy sauce, teriyaki sauce and ginger then add shrimp and toss. Allow them to marinate at room temperature for about 10 minutes.
  2. Preheat a large sauté pan with oil over medium high heat. Add the shrimp and sauté for about 30 seconds a side, or until they begin to turn pink. Remove from heat and set aside.
  3. Reduce the heat to medium (you may need to add some more oil) and add onion to the pan cooking for 2-3 minutes, or until they begin to turn translucent.
  4. Add the egg right into the pan and using a spatula mix well, breaking the yolk and cooking through.
  5. Then add the vegetables, and rice tossing well to mix and heat through.
  6. Stir in the shrimp, and green onion to the pan and again mix well.
  7. Serve immediately with an extra drizzle of soy sauce.

Chipotle BLT, with Avocado & a Fried Egg

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Chipotle BLT, with Avocado & a Fried Egg

 

I am putting eggs & Chipotle on everything lately. Although
fabulous on their own they seem to be even better together. This amazing
sandwich is the brain child of this whole phase I’m going through. Like any
good food blogger I came up with this idea all on my own and then googled it so
make sure I didn’t see it subconsciously somewhere else first. It happens a
lot.
This guy; he made it first, I have to give him credit because his
food is amazing, and I’m kind of in love with his blog.
My recipe is a little different, because I was too lazy to go to
the store and buy chipotle peppers in adobo sauce, and why when I have the
powder at home?
Chipotle BLT, with Avocado & a Fried Egg
 
Chipotle Mayo BLT, with Avocado & a Fried Egg
1/3 cup plain mayo
2-3 tsp chipotle powder
2 slices of bread, toasted
1 egg, fried
3-4 strips of bacon, cooked
1-2 slices of tomato
A few lettuce leaves
½ an avocado, sliced
 
In a small bowl whisk together the mayo and chipotle powder.
Spread about a tablespoon on one slice of bread. On the other, layer all other ingredients
and top with the other slice, mayo side down. Serve immediately.
This little baby was served with a side of Baked Garlic & Salt
Fries. Super easy, delicious and sure to please ANYONE, even picky little kids. My suggestion is to gobble them up with a bit of the chipotle mayo, or even mix it with some ketchup before dipping. It’s pretty outstanding.
Baked Garlic & Salt Fries
 

2-3 large potatoes, sliced 
1 tbsp extra virgin olive oil
3 cloves of garlic, minced
1/2 tsp salt
1/4 tsp pepper


Preheat the oven to 450 degrees. On a baking sheet toss the potatoes with all other ingredients until well combined. Spread across the sheet and bake for 30-35 minutes or until golden and crisp. serve immediately.