Archive for the ‘Non-Vegetarian’ Category

Chicken Salad with Strawberry and Basil

Posted by: EatFree

September 4th, 2013 >> Gluten-Free, Non-Vegetarian

007

Ingredients:

  • 3/4 cup balsamic vinegar
  • 1 jalapeno
  • 2 cups strawberries, sliced
  • 4 cups roasted chicken strips
  • 2 cups fresh mozzarella pearls
  • 1/3 cup pine nuts, toasted
  • black pepper
  • 1/2 cup basil, shredded

Directions:

  1. Preheat oven to 400 degrees Fahrenheit. Roast jalapeno for 10 minutes or until lightly charred.  Let cool.  Chop and set aside.
  2. Simmer vinegar over low heat for 10-15 minutes or until reduced by half to syrup-like consistency. Set aside.
  3. Combine together all ingredients.  Enjoy!

Spicy Pineapple Chicken

Posted by: EatFree

June 13th, 2013 >> Non-Vegetarian

003

Ingredients:

  • 1/2 cup 100% whole wheat flour
  • 1.25 pounds chicken thighs, cut into 1/2 inch pieces
  • 1/3 cup corn starch
  • 1/3 cup potato starch
  • salt and pepper to taste
  • Canola oil for deep frying plus one tablespoon
  • 1 tablespoon garlic, minced
  • 1 cup red onion, sliced
  • 1 cup mixed bell peppers, sliced
  • 1/2 tablespoon red chili flakes
  • 1 cup 100% pineapple juice
  • 2 tablespoons muscabado sugar
  • 1 cup pineapple cubes

Directions:

  1. Whisk together flour with enough water to form pancake batter-like consistency.  Mix in with chicken.  Set aside for 10 minutes. Heat oil to 350 degrees Fahrenheit for deep frying.
  2. Whisk together both starches, salt, and pepper.  Dip chicken pieces into starch mixture then fry for 4-5 minutes or until chicken is cooked through.  Drain on paper towel.
  3. Heat one tablespoon of oil.  Add garlic.  When fragrant add onions and peppers.  Cook on medium heat until onions and peppers are soft.  Add chili flakes.  Cook for 30 seconds.  Add pineapple juice and raw sugar.  Bring to a boil and simmer until thickened to syrup-like consistency.
  4. Turn off heat and toss in chicken and pineapple.  Enjoy with brown rice!

 

Cabbage with Shrimp

Posted by: EatFree

April 15th, 2013 >> Non-Vegetarian

009

Ingredients:

  • 2 tablespoons canola oil
  • 1/8 teaspoon fenugreek seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1 bay leaf
  • 2 cloves
  • 16 ounces of cole slaw mix (pre-shredded cabbage)
  • salt and pepper to taste
  • 1/2 teaspoon turmeric
  • 1 teaspoon chili powder
  • 2 teaspoons raw sugar
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon fennel powder
  • 3/4 lb shrimp, cleaned, deveined, and tails off*

Directions:

  1. Heat oil.  Add all whole spices.  Let crackle and then add cole slaw mix, salt, and pepper.  Saute over medium heat uncovered for a 3-4 minutes.  Add turmeric, chili powder, and raw sugar.  Stir to combine, add 1/4 cup of water, cover, and simmer for 15-20 minutes or until cabbage is completely wilted and tender.
  2. Add cumin , fennel, and shrimp.  Cook covered for 5-6 minutes or until shrimp is cooked through.  Enjoy with whole wheat flat-breads (roti)!

* For vegan version, replace with equal amount of parboiled potatoes.

Mofongo with Chipotle Shrimp

Posted by: EatFree

February 13th, 2013 >> Gluten-Free, Non-Vegetarian

002

Ingredients:

  • Canola oil for deep frying plus 2 tablespoons
  • 4 unripe plantains with a few black spots (about 2.5 pounds)
  • 2 tablespoons (divided) garlic, minced
  • 1 teaspoon honey
  • salt and pepper to taste
  • 2 cups vegetable stock
  • 1 cup red onion, sliced
  • 1/4 cup chipotle in adobo, pureed
  • 1.5 pounds 16-20 shrimp, deveined
  • 2 teaspoons light muscavado sugar
  • lime wedges

Directions:

  1. Heat oil to 350 degrees Fahrenheit.
  2. Cut plantain into 1 inch sections and fry until golden brown.  Drain on paper towels.  Add 1 tablespoon garlic, honey,salt, pepper, and 1/3 cup vegetable stock to plantains in a bowl.  Mash with fork.  Let cool slightly and then mash with hands to form a smooth dough-like consistency.  Set aside.
  3. Heat 3 tablespoons of oil.  Add onion and cook until lightly golden.  Add remaining one tablespoon of garlic, salt, and pepper.  Cook for 30 seconds on low or until fragrant, stirring constantly.  Add chipotle and cook for 30 seconds on low.  Add remaining stock, shrimp, and muscavado.  Bring to a boil and then let simmer until shrimp is done.
  4. Press mashed plantains (mofongo) into square or round bowls to shape.  Form onto plate and pour over shrimp. Serve with lime wedges.  Enjoy!