Sloppy Joe Pasta

I was watching the Food Network and saw a Sloppy Joe Cook Off... I thought that would be nice to make except that I had no buns!!! But I had pasta... so here is the recipe... it was so easy to make it's almost embarrassing...  My camera ran out of juice... so I finished the pics with my phone.. enjoy.

1 Pound Ground Turkey 

1/2 Onion, Chopped Very Small

4 Cloves Garlic, Minced

2 Cups Greens, Chopped Very Small (Spinach, Swiss Chard, Etc)

1/2 Cup Carrots, Chopped Very Small

1/4 Cup Tomato Paste

1/4 Cup Ketchup (I know, I know.. sounds weird... but trust me)

2 Teaspoons Paprika

1 Teaspoon Chile Powder

1/2 Teaspoon Oregano

1/2 Teaspoon Cumin

 Salt and Pepper to Taste

1 Cup Water

1 Lb Cooked Pasta 

Heat the oil and add the Onion...

Add the Ground Turkey and cook for 2-3 minutes...

Add the Garlic and cook another 2 minutes...

Add the Veggies, Tomato Paste, Ketchup, all the Spices, Salt, Pepper, and Water...

Cook for about 5 minutes... and Serve.

Tell me this does not look delicious???

Calabasitas

I grew up eating this dish... it is made in different ways.  This is the way my momma made it minus the gobs of sour cream and cheese.  Zucchini is in season right now... try it out.

3 Cups of Zucchini, Diced into Half Moon Shapes
1/2 Onion, Chopped
1 Tomato, Chopped
3 Tablespoons Cilantro, Finely Chopped
Crushed or Fresh Red Pepper... to taste
4 Ounces Low Fat Cream Cheese or Vegan Cream Cheese for you Vegans
1 Cup Milk, Regular, Soy, Almond, Hemp... choose your poison
1/2 Teaspoon Oregano
Salt and Pepper to Taste
3 Tablespoons Cooking Oil

Are you wondering what is in that baggie... well... I use certain combinations 

of veggies all the time... so I make these combinations, grind them up in the food processor and freeze them in baggies for future use... examples of combinations would be Onions, Garlic and Cilantro... Onions and Cilantro (photo above) Plain tomatoes... it is nice to have these already to go.

Heat oil in skillet and add the onion... 

Add the Zucchini... 

Add the Tomato... 

Add the Cilantro, Red Pepper and Oregano... Cook for about 3 minutes. 

Cube the Cream Cheese, cook until melted into the Zucchini... 

Add the Milk and cook until cream cheese is melted through and a nice sauce forms. 

Adjust the salt and pepper at this point...

In a large skillet heat the oil and add the onions...

Fergie's Mexi Mung Beans

Mung Beans.. ever heard of them? Well... if you haven't let me tell you!  Mung beans are round green beans.  They are easy to prepare and do not require pre-soaking.  Mung beans are commonly used in Ayurveda because of it's holistic and high nutritional values.  They are good for you, and very easy to digest, and rarely cause bloating or gas.  Mung beans have approximately 14 grams of protein per serving.  They are high in fiber, thiamin, iron, magnesium, phosphorus, potassium, copper and folate. They are at times called the weight-loss bean because of their weight-loss properties... and are amazing for pregnant women.  Here is a simple way to make them.  I usually make a couple of cups worth and eat them in different ways throughout the week.

1 Cup Mung Beans

4 Cups Water 

Pinch of Salt

1 Red Onion, Sliced

3 Garlic Cloves, Chopped

1 Tomato, Diced

3 Tablespoons Oil

1/2 Teaspoon Oregano

1 Packet Goya Seasoning 

1/2 Cup Water 

Bring mung beans to a boil and reduce to a simmer. Cook until beans are soft, 

approximately 45-50 minutes.   Check often and add more water if needed. 

This is what Mung Beans look like cooked. 

Heat the oil and add the onions... cook for about 1 minute. 

Add the garlic and cook for another minute. 

Add the tomato and cook for another minute. 

Add the oregano and the Goya Packet...

This is Goya Seasoning Packets... they have several flavors... this is my favorite. They are 

an essential part of hispanic cooking and give foods a very savory taste ... look for it and keep handy. 

Cook for about 1 minute. 

Add the beans and water... 

Simmer for a couple of minutes ... 

Serve with white rice.

Marinated Ahi Tuna - Leeks & Arugula - Israeli Couscous

Dinner tonight was not good... but FANTASTIC!!! It had so many flavors, textures... it was an all around amazing meal!!! 

Marinated Ahi Tuna:

4 Ahi Tuna Steaks

5 Tablespoons Low Sodium Soy Sauce

4 Tablespoons Mirin

1-3 Teaspoons Asian Hot Sauce

1 Tablespoon Garlic Powder

3 Tablespoons Canola Oil

Combine the Soy Sauce, Mirin, Asian Hot Sauce, and Garlic Powder.  Marinate 

for at least 10 minutes on each side. 

DO NOT DISCARD THE SAUCE!!!

Heat oil and cook on each side for 1 1/2 minutes each side for medium rare. 

2 minutes for medium

2 1/2 minutes for well done

Leek & Arugula Saute

1 Leek, Washed and Thinly Sliced

3 Garlic Cloves, Minced

1 1/2 Cups Baby Arugula, Thinly Sliced

3 Tablespoons Canola Oil

1/2 Teaspoon Fresh Oregano or 1/4 Teaspoon Dry Oregano

Beautiful Leeks from my CSA Box...

 Fresh Arugula and Fresh Oregano from my garden.

Chop everything thinly

I love using Leeks when they are in season.  They have the wonderful 

onion flavor but they don't loose their texture when you cook them. 

When at all possible use fresh herbs!!! Easy to plant and maintain... 

and if you are lucky... and have an abundant supply... you can dry them for future use. 

I should own stock in Garlic... I use it every chance I get !!!

Arugula... yummy, peppery flavor... 

Heat the oil in skillet and add leeks and garlic

Cook for 2-3 minutes... 

Add Arugula and Oregano... Cook for 1 minute. 

Add the sauce that you marinated the fish in and cook for 2 minutes on high

Israeli Couscous

1 1/2 Cups Israeli Couscous

3 Garlic Cloves, Minced

2 Tablespoons Canola Oil

2 Tablespoons Fresh Parsley, Chopped

1 3/4 Cups Boiling Water

Israeli Couscous is amazing!! My favorite thing about it is by far the texture.  It is easy to cook and takes on a flavors you cook it with.  Trader Joes brand is my favorite... it has 1 1/2 Cups Couscous in it which is the perfect amount for my family. 

Heat oil in pan and add the couscous... cook until lightly browned... about 5 minutes. 

Chop up your parsley...

Add Garlic and Parsley to couscous... Cook for a couple of minutes. 

Add the boiling water and reduce to simmer for 10 minutes covered. 

After the 10 minutes leave covered and allow to steam for an additional 5-10 minutes.

Fluff with fork and serve.

To plate your dish serve the couscous on the bottom... Ahi... with the Saute on top.