Homemade Meals

  I am usually not a pasta person, but we recently had lunch at Oahu Country Club and they had a lunch special- penne pasta. It was so delicious, so I tried to recreate it. It turned out very delicious, so I would like to share it with you. Give it a try, and let me know how you like it! Ingredients  (for 3 Servings) : 3 chicken thighs 1/2 diced onion 2 garlic cloves, minced 1 small jar of basil pesto 1 small jar of sun-dried tomato 4 oz goat cheese 1/2 bag penne pasta Black pepper, salt to taste Instructions: 1. Cook the pasta according to the cooking instructions. Set aside. 2. Rub the chicken thighs with salt and black pepper and grill until fully cooked (temperature should be 165F). Set aside and cut into pieces.  3. In a skillet, over medium heat, saute the onion for approximately 2 minutes, then add the garlic and saute for an additional 1 minute. 3. Add the chicken to the skillet, the pesto, the tomatoes, and the cooked pasta. Combine everything together and cook u...

Pork chops have never been part of my meal plan. Ever since I discovered this recipe, I am tempted to cook it every time the pork chops are on sale :)  And who would've thought about using garam masala as the main seasoning? At least not me- I've always associated this spice with Indian dishes. Give it a try and let me know how you like it! Ingredients  (for 4 Servings) : 4 thin, bone-in, center-cut pork chops 4 garlic cloves, minced 2 tsp garam masala 1/4 tsp black pepper 3 tbsp unsalted butter 1 large shallot, thinly sliced 2 cups unthawed frozen green peas 1 cup thinly sliced radishes 1/4 cup chopped fresh cilantro 1 tsp grated lemon zest Instructions: 1. Preheat oven to 400F. Combine 2 tsp salt, black pepper, garlic, and garam masala. Rub the mixture on the pork chops and let them stand for 10 min. 2. Melt 2 tbsp butter on an ovenproof skillet (I use cast iron), add the pork chops, and sear until golden brown (4 to 5 min). Flip them over and sear undisturbed until golden b...

  This is a vegan version of an omelet. It is probably one of my favorite breakfasts- s o yummy and healthy. It has a rich flavor from oregano, thyme, red pepper flakes and capers. It is served with sourdough bread. The original recipe is from the Fiber Fueled cookbook. Ingredients  (for 1 Serving) : 1 tablespoon vegetable broth or water 1 tablespoon olive oil 1 scallion (you can also use onion), thinly sliced 5-6 cherry tomatoes  ¼ teaspoon crushed red pepper flakes, plus more to taste (optional) ½ teaspoon dried thyme ½ teaspoon dried oregano 1/2 pack extra-firm tofu (6oz), drained 1 tablespoon capers, drained 5-6 kalamata olives Seasoning (to taste): Ground turmeric, Salt, Freshly ground black pepper Fresh parsley or cilantro for serving Instructions: 1. In a large skillet over medium heat, combine the vegetable broth and olive oil. Add the scallion, tomato, red pepper flakes, thyme, and oregano. Sauté for about 5 minutes, until the vegetables are softened....

  Ingredients  (for 1 Serving) : 1 head of celery, stalks separated  1 large apple, sliced                                                                             1 lemon  ½ bunch parsley or cilantro  4 sprigs fresh mint Instructions:  Place all the ingredients in a blender. Enjoy!

  Ingredients  (for 2 Servings) :   2 frozen bananas  1 cup canned coconut milk  1 cup unsweetened almond milk  ½ cup pumpkin puree 2 tablespoons maple syrup  2 tablespoons hemp seeds  1 teaspoon pumpkin pie spice  ½ teaspoon ground cinnamon  1 ½ cups ice  Instructions:  Place all the ingredients in a blender and blend until creamy and very smooth. Enjoy!

Ingredients  (for 2 Servings) :   1 ¼ cups vegetable broth  ⅔ cup peeled and diced butternut squash  ¼ cup sliced scallions  1/2 medium green or red bell pepper, diced  ½ jalapeño, seeds and ribs removed, finely diced  1 cup (8 ounces) canned diced tomatoes  1 large carrot, diced  ½ medium zucchini, diced  1 ½ teaspoons smoked paprika  1 teaspoon ground cumin  Salt and freshly ground black pepper to taste 1 cup cooked quinoa  Step-by-step instructions:  1.  Heat 1 tablespoon of broth in a large saucepan over medium heat. Add the butternut squash and cook, stirring often and adding more broth as needed to prevent the squash from sticking, until just softened, stirring often, 5 to 8 minutes.    2. Add the scallions, bell peppers, and jalapeño and cook, stirring occasionally, for an additional 5 minutes. Add another tablespoon of the broth to prevent sticking, if necessary.   3. Add the dice...

Ingredients :   Note: Place the can of coconut milk in the refrigerator upside down for at least 3 hours. This helps make the mousse creamier. 1 block soft tofu (12 oz), drained  ½ cup canned coconut milk  ½ cup 100% maple syrup  ½ cup unsweetened cocoa powder  2 tablespoons peanut butter  1 teaspoon vanilla extract  1 teaspoon salt  Step-by-step instructions:  1.   Place all ingredients into a high-powered blender. Puree until very smooth. 2. Divide among 4 to 6 ramekins or small bowls and allow to chill in the refrigerator for 30 minutes or more to set.  3.Top with fresh raspberry when serving. Enjoy!