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Spaghetti alla Carbonara


  • 2 tsp. Olive Oil
  • 8-10 oz bacon cut into small pieces
  • 1 package of spaghetti (16 oz)
  • 3 eggs
  • 1/3 cup parmesan cheese
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  1. Heat oil in a large skillet. Add bacon and stir occasionally until browned and crispy. Transfer to paper towels to dry
  2. Cook spaghetti according to package directions. Reserve 1 cup of water.  Drain spaghetti and return to pot.
  3. Whisk eggs, half of cheese, salt and pepper in a bowl until smooth. Whisk in 1/2 cup of reserved water. Adding water avoids eggs from turning into scrambled eggs when mixing with the spaghetti.
  4. Stir egg mixture into pasta until creamy and slightly cooled. Stir in bacon. Top with remaining cheese.
  5. Stir in remaining 1/2 cup water.
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Cauliflower Hummus


  • 1/3 cup olive oil
  • 10 garlic cloves smashed
  • 1 head cauliflower
  • 1/4 cup tahini (not completely full)
  • 1/4 cup lemon juice
  • 1 tsp salt
  • Fresh or dry Parsley for garnish

 

  1. Combine oil and garlic in a small saucepan over low-medium heat. Cook until garlic begins to brown (10 to 15 min). Let cool and strain (discard garlic)
  2. Bring a pot of salted water to a boil over high. Add cauliflower and cook until tender (10 to 15 min). Drain and cool
  3. Put cauliflower, tahini, lemon juice and salt in a blender and process until smooth. Add water if needed 1 tablespoon at a time
  4. Transfer to a bowl and drizzle with garlic-infused oil
  5. Sprinkle with parsley
  6. Serve with pita bread or veggies
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Easy Beef Stir-Fry


  • 1 Tbsp. vegetable oil
  • 1 pound beef sirloin thinly sliced
  • 1/4 tsp salt
  • 1.5 broccoli florets
  • 1 red pepper sliced
  • 1 cup thinly sliced carrots
  • 2 Tbsp. chopped green onion (green and white parts included)
  • 1 tsp minced garlic
  • 2 Tbsp. soy sauce
  • 1/4 tsp ground ginger
  • 1/3 cup water
  • 1 Tbsp. sesame seeds (optional)
  1. Heat oil in wok or skillet
  2. Cook beef with salt until browned
  3. Move beef to the side and add broccoli, pepper, carrots, green onions, and garlic. Stir and let cook for a few minutes
  4. Stir in soy sauce, sesame seeds, ginger and water.
  5. Continue cooking stirring until vegetables are tender and the liquid has evaporated.
  6. Serve over rice, cauliflower rice or quinoa
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Dip de Pimenton


  • 2 tazas de pimentón de varios colores (amarillo, naranja, rojo). Aproximadamente 3 pimentones.
  • 1 taza de vinagre
  • 1 taza de azúcar
  • Queso crema
  1. Partir los pimentones en cuadritos muy pequeños
  2. Llevar al fogón con el vinagre y el azúcar hasta que los pimentones estén blanditos y vidriosos (aproximadamente 30 minutos)
  3. Colocar que queso crema en una fuente que se pueda llevar a la nevera
  4. Cuando los pimentones y su almíbar estén fríos, servir encima del queso crema y llevar a la nevera mínimo una hora. (Los pimentones pueden envasarse y llevarse a la nevera en un frasco si no se consumen todos)
  5. Servir acompañado de galletas de sal
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Chicken in Mushroom Sauce


  • 4 boneless skinless chicken breasts
  • 1/2 tsp pepper
  • 1 1/4 tsp salt, divided
  • 2 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 6 oz raw sliced baby Bella mushrooms
  • 6 oz raw sliced white mushrooms
  • 6 garlic gloves, smashed
  • 1/2 cup dry wine
  • 1/2 cup chicken stock
  • 1 Tbs fresh thyme leaves
  • 1 Tbsp chopped fresh flat leaf parsley
  1. Sprinkle chicken with pepper and 3/4 teaspoon of the salt
  2. Heat oil on a skillet. Add chicken. Cook until browned. Transfer to a plate and set aside
  3. Melt butter in pan. Add mushrooms. Cook undisturbed for a few minutes. Stir in garlic. Cook, stirring occasionally. Sprinkle with remaining 1/2 teaspoon salt. Stir in wine and stock
  4. Return chicken to pan and sprinkle with thyme. Cook undisturbed for a few minutes. Sprinkle with parsley. Serve with quinoa or rice.
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Cauliflower Steaks with Turmeric and Crunchy Almonds


This is a slight variation of a recipe by Antoni Porowski published on Oprah’s Magazine.

  • 1 large cauliflower
  • 1/4 cup plus 1 Tbsp Olive oil, divided
  • 2 tsp ground turmeric
  • 1/4 tsp salt
  • 1/2 cup loosely packed cilantro leaves, plus 3 Tbsp finely chopped cilantro stems
  • 1 tsp honey
  • 2 Tbsp lime juice (1 large lime)
  • 6 dates pitted and thinly sliced lengthwise
  • 3 Tbsp roasted salted chopped almonds
  1. Arrange rack in middle of oven and preheat to 425 degrees.
  2. Remove green leaves from cauliflower and discard stem. Cut cauliflower lengthwise into thin slices (3/4 inch thick)
  3. In a small bowl whisk together 1/4 cup olive oil, turmeric, and salt.
  4. Arrange cauliflower steaks and pieces on a baking sheet, drizzle with the oil mixture, and turn it gently to coat.  Roast until golden but not mushy. 25 to 30 minutes
  5. To make the dressing whisk together cilantro stems, honey, remaining olive oil, lime juice and a pinch of salt
  6. Arrange roasted cauliflower on a platter and drizzle with dressing.  Top with dates, cilantro leaves and almonds.
  7. Serve hot

 

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Hawaiian Fried Rice with Sweet and Sour Sauce


INGREDIENTS

For the rice

  • 2 tbsp vegetable oil
  • 1 onion, chopped very small
  • 1 red bell pepper, cut in small slices
  • 1 green bell pepper, cut in small slices
  • 2 cups sliced raw mushrooms
  • 1 pound pork cut in small cubes
  • 1 20 oz can of pineapple chunks in juice
  • 6 cups cooked white rice
  • 6 tbsp. soy sauce
  • ½ tsp garlic salt
  • juice of ½ a lemon

For the Sauce

  • 1/2 cup + 1 tbsp tomato ketchup
  • 3 tbsp vinegar
  • 5 tbsp dark brown sugar
  • 3 tbsp pineapple juice (from the canned pineapple above)
  1. Heat the oil in a large pan or wok. Add the onion and cook, stirring regularly on medium heat until the onion softens. Add in the red and green bell peppers, and the sliced mushrooms. Cook for a further 3 minutes.
  2. Add the pork and pineapple pieces (reserve pineapple juice for the sauce) and cook for further 2-3 minutes. Add in the cooked rice. Toss everything together. Add the soy sauce and garlic salt and continue to cook, moving everything around the pan regularly so it doesn’t stick, until the rice is hot (takes about 5-6 minutes).
  3. Add the lemon juice, stir and taste. Add more soy sauce/lemon if needed.
  4. To prepare the sauce mix the sauce ingredients together in a small bowl and place in the microwave. Cook for 1-2 minutes until the sauce bubbles.
  5. Serve rice with sauce on the side
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Quinoa Marinera


INGREDIENTES

Quinoa

  • 2 tazas de quinoa sin cocinar
  • 2 cucharadas de aceite
  • 2 cucharadas de cebolla blanca picada finamente (O sal de cebolla)
  • 1 diente de ajo, machacado (o sal de ajo)
  • 4 tazas de caldo de pescado o mariscos

Quinoa Marinera

  • 1 taza de cebolla blanca picada finamente
  • 3 cucharadas de aceite
  • 2 ajos picados
  • 1 pimentón picado
  • ½ cucharada de comino molido
  • 1 cucharada de achiote molido (color)
  • 1 manojo de cilantro, picado finamente
  • 1 libra de camarones crudos
  • 1 libra de almejas o conchas o mejillones
  • 1 libra de calamar, limpio y cortado en aros y pedazos pequeños
  • Sal y pimienta al gusto
PREPARACION
Quinoa:
  1. Mezclar el caldo con la cebolla, ajo y la quinoa.
  2. Dejar hervir hasta que el agua se reduzca, tapar y dejar cocinar a fuego lento hasta que la quinoa este cocinada.
Quinoa marinera:
  1. Caliente el aceite en una sartén, agregue la cebollas picada y el ajo, cocine durante 5 minutos o hasta que las cebollas estén suaves.
  2. Añada el comino molido, achiote, sal, pimienta y el pimentón picado, cocine durante 5 minutos, revolviendo de vez en cuando.
  3. Agregue la mitad del cilantro picado, los camarones y las almejas o conchas, mezcle bien, y cocine durante 3 minutos.
  4. Añada el calamar y cocine hasta que todos los mariscos estén cocinados
  5. Añada el cilantro restante y rectifique la sal.
  6. Sirva con plátanos maduros fritos, aguacate, limón.
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    Pineapple Glazed Salmon with Avocado Salsa


    Ingredients

    Salmon + Marinade

    • 4 salmon fillets — (6 ounces each)
    • Pineapple juice from 1 (20-ounce) can pineapple tidbits
    • 2  tablespoons soy sauce
    • 2 cloves minced garlic
    • Pepper to taste

    Salsa:

    • Pineapple tidbits from the can used before
    • 2 avocados diced
    • 1/4 cup chopped fresh cilantro
    • 1/4 teaspoon salt
    • 2 tablespoons freshly squeezed lime juice
    • Optional: a small piece of onion

    Instructions

    1. Place the salmon fillets in a baking dish
    2. In a bowl, stir the pineapple juice, soy sauce, garlic, and pepper. Pour over fish, and refrigerate for 2 hours or overnight.
    3. In a blender or food processor, mix and blend lime juice, onion and cilantro for a couple of seconds (don’t turn it into liquid)
    4. Prepare the salsa: Combine the pineapple tidbits, and avocado. Pour lime juice mix over them and toss
    5. Preheat oven to 400 degrees F. Remove the salmon from the marinade, shake of any excess, and place it flat-side down on the baking sheet.
    6. Transfer the marinade to a saucepan. Simmer over medium high, stirring often, until the marinade is reduced by half, about 6 minutes. Brush liberally all over the top of the salmon.
    7. Bake the salmon for 5 minutes, brush again, then bake an additional 5 to 10 minutes, until the fish flakes easily with a fork. Serve topped with pineapple salsa.

     

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    Pork Loin Roast with Mushrooms


    • 1 pork loin roast (2-3 pounds)
    • 16 oz mushrooms (Fresh)
    • 4 cloves garlic (chopped very small)
    • 1/2 tsp dry parsley
    • 1/4 tsp dried thyme
    • 1 tsp olive oil
    • 1/2 cup white wine
    • 1/2 cup chicken broth
    • Salt and pepper to taste

    Preheat oven to 375 degrees and grease a casserole dish

    Make 1/2-inch slits in pork roast using a sharp knife. Place half of the chopped garlic into the slits in pork roast.

    Place mushrooms (whole or cut them in half) in the bottom of the prepared casserole dish. Sprinkle parsley, thyme, salt, and pepper over mushrooms; and add the remaining garlic over mushrooms.

    Heat olive oil in a large skillet over medium-high heat; place pork in hot skillet and cook, turning, until lightly browned on all sides, about 5 minutes. Transfer pork to the casserole dish (on top of mushrooms). Add salt to taste (only a little since the broth has salt).

    Stir white wine and chicken stock together in a cup; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture over pork.

    Roast in the preheated oven for about an hour.