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Main Dish

Tortilla Espanola

Serves: 2

INGREDIENTS

  • 1 medium onion, chopped
  • 2 medium sized waxy potatoes, Yukon gold or red, sliced into 1” pieces
  • 4-5 large eggs
  • extra virgin olive oil
  • salt
  • pepper
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PREPARATION

​Step 1
In an 8” non-stick skillet, over low heat sauté the onion 2-3 minutes until opaque.

​Step 2
In a small saucepan, add potatoes and cover with salted water. Bring to a boil and cook until knife tender, approx. 5 minutes.

Step 3
In a medium bowl add potatoes and onions and cool briefly.

Step 4

Lightly beat eggs and add to potato mixture, add fresh pepper and salt to taste. Let stand for 20 min. to meld flavors.

Step 5 
To the same skillet, over medium low heat, add olive oil and heat until oil shimmers.

Step 6

Add egg mixture and cook, lifting from sides of the pan as eggs set. Cook until bottom browns. Top will still be loose.

Step 7

Place plate over skillet and flip tortilla onto plate. Slide back into pan and cook until tortilla is set.

Yellow Rice

INGREDIENTS

  • 1 cup organic white rice or brown rice
  • ½ onion, finely chopped
  • 1 carrot, finely chopped
  • 2 tablespoons chopped flat leaf parsley
  • ½ teaspoon turmeric
  • ½ teaspoon black pepper
  • ¼ teaspoon fennel seed
  • ½ teaspoon ground coriander
  • ½ teaspoon sea salt
  • Extra virgin olive oil
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PREPARATION

​Step 1
In a medium saucepan, saute onion and carrot in 1-2 tablespoons olive oil until onion softens, carrot will still be hard, about 3 minutes.

​Step 2
Blend and crush spices in a mortar and pestle if you have one, or simply mix together.

Step 3
Add rice to onion carrot mixture and enough water to within 2” of the top of the pan. Bring to a boil. Reduce heat and cook rice approx..15 minutes for white rice, and as much as 20 minutes longer for brown rice.  Rice should be softened but still have a little bite.

Step 4

Remove from heat, drain rice, put it back in the pan and cover for 5 minutes. This allows the rice to finish cooking and keeps it fluffy.

Step 5 
Mix parsley into rice and serve.

Best Turkey Meatballs

Serves: 4-6

INGREDIENTS

  • 1 package 93/7 lean ground turkey
  • 1 egg
  • 2 tablespoons Panko bread crumbs
  • ½ cup grated, good quality Parmesan cheese
  • ½ onion, finely chopped
  • 1 tablespoon chopped parsley
  • 1 teaspoon dried oregano
  • A few dashes of Siracha (or favorite brand) hot sauce
  • Extra virgin olive oil
  • 1 bottle of favorite pasta sauce
  • Sprinkle of salt and pepper
  • Fresh basil leaves
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PREPARATION

​Step 1
Add all ingredients in a large bowl.  Mix well with your hands and form 2” inch balls.  Makes about 13-14 meatballs.  At this stage meatballs can be frozen.
​

​Step 2
In a large saute pan (skillet with sides) or Dutch oven over medium heat, add oil and half the meatballs. Brown meatballs on all sides and remove to a plate. Repeat with remaining meatballs.

Step 3
Add pasta sauce to the pan and simmer 20-30 minutes to cook thoroughly. May have to add a little water as the sauce reduces.  

Serve over pasta or toasted baguette slices with chopped fresh basil.

Chicken Milanese with Arugula & Tomatoes

Serves: 2

INGREDIENTS


  • 2 Boneless, skinless chicken breasts
  • 1-2 egg whites
  • 1 cup or more Panko breadcrumbs
  • Arugula, washed and dried
  • Cherry tomatoes, cut in half and seeded if desired
  • High heat oil such as avocado, grapeseed or organic non GMO canola
  • Extra Virgin Olive Oil
  • Lemon wedges
  • Salt
  • Pepper
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PREPARATION

​Step 1
Place chicken between 2 sheets of plastic wrap or waxed paper and with a mallet pound to an even ½” thickness.
​

​Step 2
Place chicken on a new sheet of plastic or paper and salt & pepper the chicken.

Step 3

On a large plate, place the egg whites. Add the chicken breasts to the egg whites and turn to coat evenly.

Step 4
Place breast back on the paper and dredge in Panko crumbs pressing down on the crumbs to adhere well.

​Step 5
In a 12” skillet heat the oil to shimmering. Add the crumbed breasts and cook approx. 4 minutes or until well browned. Turn the breasts and repeat.

Step 6
Remove to a plate, top with mixed arugula and tomatoes and garnish with lemon wedges for squeezing over the chicken.

Arugula Salad
​
Simply toss arugula and tomatoes together. Dress with extra virgin olive oil and freshly squeezed lemon. Add a pinch of good salt and a few grindings of fresh pepper.
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  • Home
  • My Story
  • What I Do
    • cooking classes and workshops
    • Food Coaching
    • Ayurveda Instruction
  • Recipes
    • Nibbles & Salads
    • soups
    • main dishes
    • desserts
  • Contact