Coconut lime Salmon or Chicken

Recipe from realsimplegood.com

Ingredients

• 1 shallot, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated on a microplane  (I just used ginger powder)
• 1/4 cup fresh cilantro, chopped (plus more for topping)
• 1/3 cup lime juice (about 2 limes)
• 4 chicken breasts (Substitute Salmon and it's soooo good!!! bake it in the oven and then break it up and add it)
• 2 tbsp avocado oil (or coconut oil)
• 1/4 cup chicken broth
• 1.5 cups full fat coconut milk
• Salt and pepper
• Lime slices for topping (optional)

You can put it over rice, I chopped up iceberg lettuce and it was very good. my kids LOVE this recipe

Instructions

1. Prep shallot, garlic, ginger and cilantro as noted. Juice limes and set aside.
2. Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
3. Heat a large skillet over medium heat and add avocado oil.
4. Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
5. Remove chicken from the skillet and set aside. Lower the heat to medium.
6. Add more oil if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
7. Add chicken stock, coconut milk, lime juice, ginger and cilantro to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
8. Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 5 minutes, or until the chicken is fully cooked.
9. Serve with vegetables, potatoes, rice or cauli rice. 

Lemony Lentil Soup

This recipe is from my ward cookbook in Ann Arbor. I really like this soup and is a great way to explore cooking with lentils. :)
Contributor:	Sondra Sumsion Soderborg
Category:	Soups, Salads, and Sauces
Ingredients:	3 Tbl. olive oil, more for drizzling 1 large onion, chopped 2 garlic cloves, minced 1 Tbl. tomato paste 1 tsp ground cumin ¼ tsp salt, more to taste ¼ tsp ground black pepper Pinch of ground chili powder or cayenne,  more to taste 1 quart chicken or vegetable broth 1 cup red lentils, picked and rinsed 1 large carrot, peeled and sliced Juice of ½ lemon, more to taste 3 Tbl chopped fresh cilantro (optional)
Directions:	In a large pot, heat 3 Tbl. oil over medium high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne and sauté for 2 minutes longer. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. Using an immersion or regular blender or a food processor, puree half the soup; it should be somewhat chunky. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired. Serves 4.

Pumpkin Zucchini Bread

I made this recipe today and it was really good. The Germans put shelled pumpkin seeds (pepitas) on bread and it is delicious! I cut the sugar in half and added 1 cup wheat flour in place of some of the all-purpose flour. Here is the website I took it from: http://www.girlversusdough.com/2014/09/29/pumpkin-zucchini-bread/

Pumpkin Zucchini Bread

AUTHOR: ADAPTED FROM SIX SISTERS' STUFF

PREP TIME:  10 MINS

COOK TIME:  50 MINS

TOTAL TIME:  1 HOUR

YIELDS: 2 9-BY-5-INCH LOAVES

INGREDIENTS

• 2 cups shredded zucchini (about 2 medium zucchini)
• 3 cups all-purpose flour
• 2½ teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup canned pumpkin
• 1 cup vegetable oil
• 1 tablespoon vanilla
• 3 eggs
• ½ cup rough-chopped pepitas, for topping (optional)

DIRECTIONS

1. Heat oven to 350 degrees F. Grease and flour 2 9-by-5-inch loaf pans (or spray with baking spray).
2. Place shredded zucchini in a colander. Cover with a layer of paper towels to absorb some of the liquid and set aside while you prepare the batter.
3. In a large bowl or bowl of a stand mixer, combine flour, pumpkin pie spice, baking soda, baking powder and salt. In a separate large bowl, whisk together sugars, pumpkin, vegetable oil, vanilla and eggs until combined.
4. Add wet ingredients to dry ingredients; stir until just combined. Add zucchini and stir until just incorporated.
5. Divide batter evenly among prepared loaf pans. Sprinkle tops of loaves with pepitas, if desired. Bake 50 minutes to 1 hour until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan, then transfer to a cooling rack to cool completely.

Couscous Salad

Soon after we arrived in Germany our neighbors invited us to grill with them. Germans take their grilling very seriously. In the US there is usually only hot dogs and hamburgers at a BBQ. Here when there is a "BBQ" everyone brings their own meat to grill and salad to share. Our neighbor made this salad and I thought it was really good.

1 onion

1 Tbsp tomato paste

1 cup water

1 cup couscous

2 tomatoes

2 bell peppers

3 green onions

1/2 bunch parsley

4 Tbsp oil

3 Tbsp lemon juice

salt, pepper, paprika to taste

lemon slices

Dice onion and saute in oil. Add tomato paste and water and bring to a boil. Cut tomatoes, peppers, green onions, parsley and mix with couscous. Add 4 Tbsp oil and 3 Tbsp lemon juice, salt, pepper, and paprika to taste.

On the side/on top of the couscous she served a yogurt garlic sauce. Basically just plain yogurt, minced garlic, and salt. Also, she squeezed fresh lemon on each individual serving. It was really good. 

Whole Wheat Pancakes

These were really good. It might have been because I cooked them with butter melted on the pan...they don't have pam here. Not sure if I can go back to pam when I get back to the states! ;)

5 from 1 reviews

FLUFFIEST WHOLE WHEAT BUTTERMILK PANCAKES

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Prep time

12 mins

Cook time

13 mins

Total time

25 mins

Serves: 10 pancakes

Ingredients

• 1 cup + 2 tablespoons milk
• 1 tablespoon vinegar
• 1 and ¼ cup whole wheat flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• 1 and ½ teaspoon light brown sugar
• 1 large egg
• 1 tablespoon unsalted butter, melted
• ½ cup blueberries or chocolate chips

Instructions

1. Combine 1 cup milk with vinegar in a medium bowl or a 2 cup measuring cup and set aside for 5 minutes to "sour". Add the egg and melted butter to the soured milk and using a fork or whisk, beat lightly until mixed.
2. In a large bowl, mix together flour, salt, baking powder and sugar. No need to sift. Stir milk and egg into flour mixture in 2 batches. Set aside for 10 minutes. Add the 2 tablespoons of milk and stir.
3. Heat a nonstick griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Dot the pancakes with blueberries or chocolate chips as preferred before flipping. Brown on both sides and serve hot.

Healthier Shepards pie

http://iowagirleats.com/2012/03/15/healthier-mashed-potatoes-that-actually-taste-good/

So I use ground turkey instead of beef and it was super good!

Spring Rolls: Almost a Pintrosity!

OK. So I made these spring rolls the other night and they turned out pretty good, I thought. It could have gone way wrong if I had made them as spicy as they say too, but luckily logic kicked in for me and I didn't!

Here are some tips if you are going to make them:

• Spring roll wrappers are NOT by where the egg roll and wonton wrappers are. They are by the Asian food and are in a package. They are dried brittle circles that you soak in water! Not was I was looking for in the first four stores I went to.
• The recipe calls for 4 TBS of crushed chillies. I think they may mean tsp.  But either way, I would leave this out. I only put 1 TBS in, and it was too spicy. They would have been really yummy without any.
• Be generous with the noodles. They taste yummy. Also, she doesn't really say what to do with the rice vinegar. I just poured some over the noodles once they were done cooking and drained.

I think that is it. Enjoy!

http://basil-albi.blogspot.ca/2011/10/spring-rolls-with-spicy-peanut-sauce.html

Rice and Bean Burritos

This was so so so good!!! First recipe off of Pinterest that was actually good! http://tastykitchen.com/recipes/main-courses/spicy-bean-and-rice-burritos/

Grilled Vegetable Sandwiches

I made this for dinner last night and it was yummy. I love grilled vegetables, sandwiches, and balsamic vinegar so really I was pretty excited about this recipe.

Marinade:

1/2 c. olive oil

1/3 c. balsalmic vinegar

1/4 c. brown sugar

1 Tbsp. oregano

1 tsp garlic salt

Mix ingredients together. Marinate onions, peppers, zuchinni, eggplant, mushrooms, etc. (I very roughly chopped the veggies...1/4 the bell peppers and onion...) Grill or bake them on a cookie sheet in a 400 F oven stirring every 10 minutes. Serve on toasted French bread with cheese (we used feta). Spread some of the leftover marinade on toasted bread.

Yummy Hummus

This hummus recipe is super yummy and easy. I made it without the roasted red peppers and it was good. Next time I will put forth the extra effort and put them in to see how it tastes. I seriously couldn't stop eating this stuff, it was amazing!

Fool Proof Whole Wheat Bread

2 1/2 C. Hot Water
3 C. Whole wheat flour
1/3 C. Honey
1/3 C. Oil or melted butter
1 1/2 Tbs. Black Strap Molasses
1 Tbs. Salt
Yeast mixture: 1/4 C. warm water +1 Tbs. yeast + 2 tsp. sugar
3-4 C. whole wheat flour
2 Tbs. Wheat Gluten

Make the yeast mixture and set aside. Combine the hot water and 3 C. whole wheat flour. Add the honey, oil and molasses (you can use extra honey or regular molasses if you don't have black strap). Add the salt and mix. Add the yeast mixture until well blended. Add the remaining whole wheat flour and wheat gluten, mix for 8-10 minutes adding a little extra flour as needed.
Makes 2 large loafs. Spray pans and counter top with Pam. Form loaves and cover with a damp towel. Let rise 1 hour. Bake @ 350 for 30-40 minutes.