Lisa P – Page 17 – Get Cooking Healthy!

Moroccan Roasted Salmon and Cauliflower

Posted on December 26, 2017January 28, 2018 by Lisa P

Serves: 4 people
Hands-on time: 30 min
Total time: 45 min

This roasted salmon recipe came from Cooking Light magazine. The basic recipe is intact but I modified a few things to make it healthier and fixed the time (as usual) to reflect actual prep work. (Read here about why cooking always take longer than the recipe says.) Continue reading “Moroccan Roasted Salmon and Cauliflower” →

Using foil vs towels to keep food warm

Posted on December 26, 2017January 20, 2018 by Lisa P

You’ve just pulled something nice and crispy out of the oven, but the rest of your meal isn’t ready. How do you keep it warm? Should you use aluminum foil or a towel to keep your food warm?

If you cover your food with an impermeable material (i.e. something that won’t let steam escape such as aluminum foil), your food will continue to steam inside it’s cover, essentially removing the nice crispy layer you so wanted to sink your teeth into. Continue reading “Using foil vs towels to keep food warm” →

Healthy Breakfast Ideas

Posted on December 24, 2017January 18, 2018 by Lisa P

Looking for some easy healthy breakfast ideas? Here’s my go-to list. I don’t normally have time to eat breakfast before work, so I’ll often make something easy that I can grab on my way out the door and either eat in the car or at my desk when I get to work. Continue reading “Healthy Breakfast Ideas” →

Pasta Mish Mash

Posted on December 24, 2017January 28, 2018 by Lisa P

Serves: 2 people
Hands-on time: 10 min
Total time: 20 min

This pasta dish is a great way to use up leftover items from the week. A thick pasta (penne or fusilli work great) plus a ton of veggies and some protein are all it takes. The ingredients are very flexible, and I’ve never had a bad batch!

Ingredients

1/2 lb thick pasta such as penne or fusilli (gluten free preferred)
1 C of onions, peppers, shallots, fennel, cabbage or other fragrant vegetable with a lot of water content
1 C any leftover non-starchy vegetable such as broccoli, green beans, brussels sprouts, asparagus, etc.
1-2 cloves of garlic
1-1/2 C leftover protein
- meat-based: chicken sausages, meatballs, chicken, steak, pork chops, etc.
- vegan/vegetarian: cooked chickpeas, tofu, tempeh, pine nuts, peas, soybeans, etc.
1/2 C white wine or chicken broth (veggie broth if vegetarian/vegan)
1/2 tsp italian seasonings (or herbs de provence)
1/2 Tbsp olive oil
parmesan cheese (optional, omit if vegan or dairy-free)

Continue reading “Pasta Mish Mash” →

Pernil (Puerto Rican Roast Pork)

Posted on December 23, 2017December 23, 2017 by Lisa P

This Puerto Rican Roast Pork (traditionally called “Pernil”) recipe was inspired by a friend many years ago who taught me the deliciousness of the cuisine of Puerto Rico.

Note: the pork needs to be seasoned the day before cooking. Make sure to note this in your meal plan on the day before you plan to cook and serve it.

Basic Linguine with Clam Sauce

Posted on December 23, 2017 by Lisa P

I make this linguine with clam sauce recipe at least once a month. I’ve got it down to a science, and on a good day I can whip it up in 15 minutes. I usually have the ingredients on hand, which means I don’t even need to plan ahead and it can fill in for those occasional “OMG I didn’t plan and I have to make something quick” days. ()There are more of those than I care to admit, but let’s not talk about that.)