Sweet Love and Ginger

Clean

Simple Burst Sun Gold Sauce

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So. Many. Sun Golds.

Aren’t they beautiful? They are so sweet and delicious. I’m
thinking of all kinds of ways to use them in all kinds of recipes. This one so
far is one of my favorites.
This is probably the simplest sauce I have ever made. I don’t
even know if you can call it a sauce, since it’s pretty chunky, but it lent
itself well to pasta so I guess it’s a sauce. I just had so many sun golds that
were supremely ripe and ready to be devoured so I decided to roast them, easily
with some flavor boosters and because I like them in their oozy burst state I
decided not to blend them. Again so easy.  

I’m sure this recipe would work with nearly any type of
tomato, but I like the bright color and super sweet taste in these babies.
For the ravioli I made those about as simple as possible. I
have been experimenting with varying pasta dough recipes to find my favorite. I
used this recipe this time around and found it to be difficult to work and
a bit dry, but that could have also simply been the heat in this tiny kitchen
in the summer. The filling was plain old ricotta, with nothing else, again because
we were going simple here. I also served it with a Pinot Grigio for good measure.
I’m thinking that this sauce at least may make itself into
rotation for our dinner parties, it’s just too easy. We might even have to try
it over some chicken, or with rice or something. Experiments are always fun.



Burst Sun Gold Sauce (Serves 4)

1 quart sun gold tomatoes
½ a medium red onion, sliced thin
Salt & Pepper to taste
2 tbsp extra virgin olive oil
4-5 sprigs of thyme
Chopped basil for garnish

Preheat the oven to 375. Combine tomatoes, onion, salt,
pepper and oil in a large baking dish. Toss well to combine and spread evenly. Bake
in the oven for 35-40 minutes or until the tomatoes begin to burst, and release
juices. Remove from oven and serve immediately.

Barbecue Grilled Chicken Salad

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I have a pretty huge obsession with barbeque, I mean who wouldn’t? It’s saucy, for one you can change it up however you like, a little sweeter, a bit more of a vinegar bite, or bring on the heat. Plus it’s super versatile. I mean you don’t just have to use it in conjunction with the grill. I have slathered it on grilled cheese, and even baked with it.
This time around I wanted to lighten it up with salad. I love salad, but Chuck isn’t as sold as I am on the stuff, and prefers somethingheartier, so most of the time our salads are pretty loaded down (example 1, 2, & 3) with an abundance of vegetables, cheeses, croutons, and meat sides, remember it’s all about compromise.
Barbecue Grilled Chicken Salad

I have been making this salad for years, and I’m sure that

it is nothing new to you guys after all, the concept is pretty basic. It’s getting the ratios down that takes time. I think I finally have it; the perfect balance of ingredients.
I personally think it’s so well balanced that dressing isn’t even necessary. There are so many flavorful, creamy components that it would be just overkill. However I know not everyone feels that way, so a light drizzle of olive oil might be in order.
Barbecue Grilled Chicken Salad

 

Barbecue Grilled Chicken Salad
Prep time:
Cook time:
Total time:
Serves: Serves 4
Ingredients
  • 1/2 cup BBQ Sauce
  • 3 Boneless, skinless chicken breasts
  • 3 cups chopped romaine lettuce
  • 3 cups baby spinach
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, chopped
  • 1 cup sliced carrots
  • 1/4 cup chopped red onion
  • 3/4 cup frozen corn, defrosted
  • 1 avocado, cut into 1 inch pieces
  • 1/3 cup blue cheese crumbles
Instructions
  1. Trim the chicken of fat and place in a covered bowl with about barbecue sauce to marinade, at least half an hour.
  2. Cook on a preheated grill for 4-5 minutes a side, or until the juices run clear, basting with sauce regularly.
  3. Meanwhile toss all vegetables together in a large bowl and top with avocado and blue cheese.
  4. When the chicken is done, and cooled cut it into bite size pieces and top the salad.
  5. Serve immediately with your choice of dressings.

Summery Citrus Tilapia

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Summery Citrus Tilapia
The thing about the summer is that it’s hot. Sometimes it’s so hot that the idea of eating food actually makes my stomach flip. How could I possibly be hungry when the rest of my body feels all floppy and in coherent?
But then hungry and floppy almost instantly becomes hangry, like seriously hangry. When you are already uncomfortable little things seem 10 times worse than they actually are.
This was one of those days.
Luckily for me we can’t open our freezer without a landslide of food falling on us. I like to keep stocked up on good sales, and quickly defrosting stuff to help curb out Chinese takeout addiction. Tilapia is one of those things that defrosts pretty quickly, and cooks just as fast, saving time away from the super hot oven.
I basically tossed the fillets into parchment with some herbs, and citrus zest from whatever we happened to have on hand. Did I mention it was hot? I wanted fresh and bright flavor, and very little work. My plan  worked because the tilapia came out moist and bright, and in only 20 minutes. I paired it with some leftover wild rice pilaf, and raw broccoli. Our veggies tend to be raw when I am feeling lazy. I’m told they are better for us that way, which is just an added bonus to the energy I’m saving, and dishes we don’t have to wash.
At least this is what I tell people instead of just “yeah I was lazy”. I’m sure they totally buy it. At least Chuck likes most vegetables raw anyway, sans dip.
He is weird I know.
Summery Citrus Tilapia
This recipe is super easy and perfect for summer, or in winter when you are dreaming of summery beach days.
Summery Citrus Tilapia
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 3 tilapia fillets (about 1 lb)
  • 1 clove of garlic, minced
  • Zest from one orange
  • Zest from one lemon
  • Zest from one lime
  • 1 tablespoon fresh parsley coarsely chopped
  • Slat & pepper to taste
Instructions
  1. Preheat the oven to 450 degrees.
  2. Place 1 tilapia fillet on a large piece of parchment paper and top with 1/3 of the garlic, zests, parsley, salt & Pepper. Repeat with the remaining fillets. Fold up the sides of the parchment to create a pouch and seal in the fish.
  3. Place in the oven on a baking sheet and cook for 12-15 minutes or until the fish flakes easily with a fork.
  4. Carefully remove from the oven and open the packets slightly. Let cool for 3-5 minutes and serve.

Clean Salisbury Steak Meatballs

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Salisbury steak is an American dish that takes minced beef, some other ingredients and shapes them in to a steak shape.  It is usually served with gravy over egg noodles or mashed potatoes. It’s also pretty delicious if done well. Note that I am not talking about the TV dinner version. I like to think of it as a high class version of meatloaf. Meatloaf is a comforting homey staple in the American diet so why not Salisbury steak?
I came across The Pioneer Woman’s Salisbury Steak Meatballs recipe and thought it would be a great recipe to “clean up”, as in create a clean eating version of it. I like meat balls instead of the steak because they cook up faster, and during the week we are all about speed and ease.
First and foremost it needed some more veggies, so I decided to go with an onion and mushroom gravy as well as a few bright green sides. I didn’t want to fuss with the original meatball recipe too much for fear of losing the traditional Salisbury Steak flavor profile. To finish off I served it over whole wheat egg noodles, and the leftover gravy was wonderful on top of steam broccoli, peas. To make the meal complete I also served a basic green side salad. You can never have enough greens.
All together it came out pretty wonderfully. Chuck’s favorite were the meatballs, sometimes it pays to do something just a little different than the norm.
Clean Salisbury Steak Meatballs
Clean Salisbury Steak Meatballs
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1 lb 95% lean ground beef
  • ¼ cup whole wheat bread crumbs
  • 1 tablespoon Dijon mustard
  • 2 teaspoon Worcestershire sauce
  • Pinch of salt & pepper
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, sliced thin
  • 8 oz mushrooms, sliced
  • 1 ¼ cups low sodium beef broth
  • 1 tablespoon whole wheat pastry flour
  • 2 tablespoon Worcestershire sauce
Instructions
  1. In a large bowl combine the meat, bread crumbs, mustard and salt & pepper. Once well mixed create golf ball sized meatballs and 2-3 inches in diameter.
  2. In a large skillet over medium high heat warm the oil and gently place the meatballs in. Allow them to cook, rolling them every few minutes to brown all sides (2-3 minutes). Remove the meatballs from the pan and set aside.
  3. In the same pan add onions and mushrooms, you may need to add a bit more oil to keep them from sticking. Cook them over medium heat until the mushrooms have released their liquids and the onions have begun to brown.
  4. Stir in flour until well blended. Add broth and Worcestershire sauce stirring until well blended.
  5. Add the meatballs back to the pan and cook for 3-4 minutes or until the sauce has thickened and meatballs are cooked through.
  6. Serve immediately.
Clean Salisbury Steak Meatballs

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Loaded Greek Salad

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Loaded Greek Salad
It’s Tuesday, and I’m posting because I was too busy recovering from bachelorette party shenanigans to put anything together for yesterday. I’m pretty sure that none of you noticed, but I still feel guilty enough to explain my reasons why.
So ok now that that is out of the way let get on with today’s post.
I was flipping through my previous posts, you know wondering at my own genius and taking note of a few things, when I realized that I never covered a recipe I meant to cover right after I did this post. It’s fitting because this is a great salad to help bounce back after a long weekend of champagne, rocking out, and too rich food.
This is one of my favorite salads to make at home. I love the bold colors, and different textures. If you want to up the protein add an egg, or some grilled chicken, but they aren’t necessary this is a super hearty salad that stands on its own for an awesome and easy summer meal.
Loaded Greek Salad
I think it’s pretty obvious that this one is clean and healthy, but it’s also packed with antioxidants and tons of nutrients. I paired it down to serve one, for ease, but it’s super easy to double.
Loaded Greek Salad
Prep time:
Total time:
Serves: Serves 1
Ingredients
  • 1 cup mixed baby lettuce
  • ½ cup baby arugula
  • A handful of cherry tomatoes
  • ½ a cucumber, sliced
  • 1 tbsp of red onion, chopped
  • 2 tbsp chopped fresh parsley
  • ½ cup of low sodium chickpeas, canned, drained
  • ¼ cup of kalamata olive, halved
  • 1 tbsp of low fat crumbled feta cheese
  • Salt & Pepper to taste
  • Light drizzle of balsamic vinegar
Instructions
  1. In a large bowl toss all ingredients together and serve
  2. immediately.

Since we are on the topic what’s your favorite hang over cure? I sure could have used some good ones this weekend.