Miso-Glazed Fish: (note) To make it really simple, just mix equal parts miso paste with brown sugar and spread that evenly over the fish
Ingredients: 2 T Mirin 2 T rice wine vinegar 1/3 cup miso paste, white or brown 2 T sugar oil for baking 4 skinless cod fillets (about 6 oz) Scallions for garnish
Combine the first 4 ingredients in a small pan Whisk constantly over low heat until the sugar melts Transfer glaze to a small bowl and let cool completely
Heat the broiler, with rack 6 inches from the flame Coat a baking sheet with oil Arrange the fish on the sheet and brush generously with the glaze Broil until fillets are browned on top and opaque throughout 6-8 minutes
Rice: (note) You can use your Basic Grain recipe here! After you have made the cabbage add about 2-3 cups of grain and mix well. Add the 2 t rice wine vinegar, cover, and warm at low for a minute or 2. Also, I did not have fresh ginger once so I used my pickled jarred ginger that I always have on hand in the fridge, it is so delicious, I eat it plane
Ingredients: 2 T safflower oil, or other natural flavor oil 1 cup cabbage, coarsely chopped 1 t peeled and minced fresh ginger 1 garlic clove, small minced 1 cup long grain brown rice (I like Basmati because it cooks the fastest) 1 1/2 cups water 2 t rice wine vinegar 1 T sesame seeds
Heat Oil Add cabbage, garlic and ginger, cook uncovered for about 2 minutes on medium until wilted Spoon cabbage mixture onto a plate (or at this time add your pre-made Basic Grain) Add rice to the pan and stir until lightly toasted, about 1 minute Add a pinch of salt and water Bring to a boil then reduce to low Cover and cook for 30 minutes Remove from the heat and let stand for 5 minutes Stir in the cabbage mixture, vinegar and sesame seeds Toss and enjoy
Japanese Eggplant: 1 T rice wine vinegar 1 T soy sause 1 T sesame oil 1 T brown sugar 1 T minced fresh ginger 1 garlic clove minced
8 Japanese eggplant, cut crosswise into about 1 inch pieces
oil for pan
sesame seeds and scallions for garnish
Whisk the first 6 ingredients
Heat the oil in a large skillet (maybe cook in batches, you want the eggplant to have lots of wiggle room while cooking)
Add the eggplant and cook for a few minutes, tossing often
Add the sauce, being sure that all the eggplant is covered equally by the sauce.
Turn the heat up and really grill and brown the eggplant
reduce the heat and simmer until the sauce has turned glaze-like
This breakfast was inspired by nothing other than the neglected Raisin Bread waiting untouched and unloved for a month in my freezer
Since I was making for one (me!) I used a ramekin, but this can easily be multiplied to feed crowd and baked in a large casserole dish. This is a good dish to make when you are serving brunch because it can be made (should actually be made) the night before, to soak up all the flavors. Just assemble the night before, and pop in the oven right before guests arrive.
Beat the eggs, milk, cinnamon and vanilla
Add the cubed bread
I flavored plain greek yogurt with vanilla and cinnamon,
and added a dollop to each ramekin during the last minutes of baking
Yields 2 Ramekins
Ingredients: 2 Slices Raisin Bread cubed (I used Glutino Cinnamon Raisin Bread) 1 egg Cinnamon to taste Almond Milk (cows milk is fine if that’s what you have on hand)
Greek Yogurt Topping: Flavor with vanilla to taste
Add chopped nut before serving. I have a ton of slivered almonds left over from an even, which I have been putting on everything for the past month
If making in a casserole dish: 8 pieces of bread 4 eggs 4 cups of milk cinnamon and maybe a little sugar
Other options would be to add more raisins or even a chopped apple. Try topping with mascarpone cheese
this is where it all goes down (right into my belly!)
I have the pleasure of living with my cousin, slash best friend, and thank goodness we have the same taste when it comes to home decor. Partially inspired by her love affair with Greece and Greek men (her wonderful fiance) we decided to decorate our kitchen using a sea-side Mediterranean blue and white pallet.
We mix-match our dishes and keep them on display in our open cabinets
Polish Pottery from our moms (who are sisters), china from our grandmothers, and blue Anthropolgie latte bowls pull our blue and white look together!
Ok, this is as healthy and low fat as Granola can get
I used apple sauce as the sweetener, along with vanilla extract and a tad bit of honey.
I added cinnamon, flax seeds and raw nuts too for flavor and nutritional and medicinal purposes.
Studies show that cinnamon helps to stabilize blood sugar and especially good to have first thing in the morning, while flax seeds provide omegas (healthy fats) and are high in protein and fiber.
Applesauce, vanilla, honey (local), cinnamon, flax and oats
I really encourage to you make your own granola. Not only is it more econmical than store bought, but it’s so much healthier. Even the healthiest store bought granola will have preservatives, extra ingredients (names on a label you can’t even pronounce) and more sugar and fat than you’d add if making it yourself.
The key is to bake for a really long time (45min to an hour) at low heat, and stir every 10 minutes or so.
Yields about 3 cups. Can store in an air tight container for 2 weeks (I’m actually still working on mine and it’s week 3)
If you want to really cut back on fat, use less nuts, or non at all.
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