Keep It In The Pantry: Healthy

Showing posts with label Healthy. Show all posts

Summer Salads

I'm really into grilled style salads. Anything that can be prepared and cooked easily and without much mess or heating up the kitchen is a win win for me. I adapted this recipe from the Randall Beans website. I chose to use canned northern white beans because it was easier for me. This salad has a great grilled and fresh flavor all in one. You'll love it, try it this weekend.

Grilled Ribeye with Northern White Beans & Potatoes
4 rib-eye steaks, sliced thin *use whatever tender steak you want
1 tsp steak seasoning mix
    combine and store in sealed container
   1/4 cup Paprika
       1/4 cup Kosher Salt
       1/4 cup Sugar
       1/4 cup Cumin
       1/4 cup Granulated Garlic
       1/4 cup Chili Powder
       2 tablespoons Mustard Powder
       2 tablespoons Ground Black Pepper
       1-2 tablespoons Cayenne Pepper
2 lbs baby yellow potatoes
1/4 red onion, sliced thin
1/4 tsp course salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp black pepper
4 tbsp butter/ I used hemp butter
2 cans northern white beans, drained and rinsed
2 tbsp fresh lemon juice
1 tsp dried dill
1 5-oz package spring greens mix
2 tbsp olive oil or coconut oil
2 tbsp lemon juice
1 tsp salt
1/4 tsp black pepper

Light the grill and let it heat up while you prepare the meal.
Season the rib-eye steaks with seasoning and set aside.
Make a foil packet to hold the potatoes and onions. Toss them with the salt, garlic powder, onion powder, paprika, black pepper and butter. Pour into the foil packet and seal. Grill for 20-30 minutes or until fork tender.
While the potatoes are cooking, make a foil packet for the great northern beans. Toss beans with 2 tablespoons of lemon juice and the dill. Pour into the foil packet and seal.
Grill the steaks for 8 minutes when the potatoes are close to being ready. Put the beans on the grill for the last 3 minutes of cooking. Let the steaks rest for 5 minutes before cutting into strips.
Grab a large bowl and toss in the spring greens. Add the potatoes and onions, 2 tbsp olive oil, 2 tablespoons lemon juice, salt and black pepper and stir, incorporating the dressing onto all parts of the potatoes and greens. Add the grilled great northern beans and stir lightly as to not mash the beans.
Plate the salad and top with the steak strips and serve.

Sick of the traditional heavy mayo based potato salad? Here is a lighter and flavorful option.

2 lbs small potatoes (purple, red, fingerling, and/or baby dutch)
1/3 cup red wine vinegar
2/3 cup olive oil
2 tablespoons dijon mustard
1 1/2 teaspoons kosher salt
freshly ground pepper
1/2 lb green beans, stems removed and cut in 1 inch pieces
1 bunch garlic scapes (about 8-10 scapes), stems removed and cut in 1 inch pieces
7 ounces of tuna in oil (or two 4 oz cans)
1 cup cherry tomatoes, halved
1/2 cup scallions, chopped
2 tablespoons parsley, chopped
1/4 cup pitted or unpitted nicoise olives
5 hard boiled eggs, peeled and quartered
Bring a large pot of water to a boil. Meanwhile halve or quarter potatoes. Salt the water and add the potatoes. Boil 20-30 minutes or until tender. Drain.
While potatoes cool, make the vinaigrette. Whisk together vinegar, oil, mustard, salt, and pepper until emulsified. Pour about half the vinaigrette over warm potatoes and toss to combine. Chill potatoes.
Bring another large pot of water to a boil. Add salt, green beans, and garlic scapes. Boil for about 5 minutes until just barely tender. Drain and chill.
In a large bow, combine cooked potatoes, green beans, garlic scapes, tuna, tomatoes, scallion, parsely, and Nicoise olives. Dress with remaining vinaigrette. Season with salt and pepper. Toss to combine.
Serve with hard boiled egg slices.
- See more at: http://impeckableeats.com/2014/09/salad-nicoise-twist/#sthash.NxVCuv8L.dpuf

Garlic-Roasted Potatoes

2 pounds mixed fingerling potatoes, cut into 1-inch chunks
3 tablespoons extra-virgin olive oil
1/4 cup white wine or stock
2 teaspoons coarse sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced fresh thyme leaves
1 clove garlic, finely minced

Buttermilk Dressing
1/2 cup buttermilk
1/4 cup plain nonfat Greek yogurt (I used thick fage)
1 tablespoon lemon juice
1 tablespoon grated lemon zest
1 tablespoon honey
1 tablespoon minced fresh chives
1 tablespoon minced fresh dill
1 tablespoon minced fresh mint
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper

I like to start my fingerling potatoes in an oven proof heavy bottom pan on the stove. If you don't want the hassle, place potatoes mixed with oil and seasoning, stock onto a baking sheet and bake at 400o until golden...usually about 20 minutes.
If you choose to use the stoptop to oven method, heat oil and drop your seasoned -garlic potatoes in the hot pan with the cut side down and roast for about 10 minutes no moving the potatoes. Once you've peeked on them and they're browned, roll them over, shake the pan, add garlic and stock and then transfer to the oven for 10 more minutes. Make sure you don't burn the garlic.

Combine all dressing ingredients and then pour over your hot potatoes and serve.

I don't know about you, but I'm a pretty big fan of marinated mushrooms. They are earthy and add such a yummy bite to any bbq outing or picnic.

Mushroom Salad
1/2 cup extra-virgin olive oil, divided
2 pounds white mushrooms, trimmed
Salt and pepper
1 to 2 large shallots, sliced thin
3 garlic cloves, crushed and minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
3/4 cup red wine vinegar
1/2 cup water
1 generous Tablespoon Dijon mustard
2 Tablespoons fresh parsley

Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium high heat until just smoking. Add mushrooms and 1 teaspoon salt and cook, covered and stirring occasionally, until the mushrooms release their liquid and begin to soften, about 10 minutes. Uncover and continue to cook, stirring occasionally, until skillet is dry and mushrooms are lightly browned, about 5 minutes.
To the pan, add the shallot, garlic, oregano, and red pepper flakes. Cook until fragrant, about 1 minute. Stir in the vinegar and water and bring to a boil. Cook until liquid reduces by half, about 5 minutes.
In a medium bowl, whisk together the remaining 6 tablespoons oil, Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon pepper.
Add the mushroom mixture to this bowl and stir to combine. Let cool completely. Stir in parsley.
Cover mushrooms and refrigerate until chilled, about 1 hour. Season with salt and pepper to taste before serving.
Mushrooms can be refrigerated up to 3 days.

Tori Avey had this great purple cabbage recipe on her blog today. I'm going to make it this weekend. Yum!

Red Cabbage Apple Salad with Blue Cheese - Unique and Delicious Salad Recipe with Toasted Walnuts, Dates and a Tantalizing Creamy Dressing

Purple Cabbage Salad
1 head of red cabbage (about 2 lbs), shredded
2 red apples (I recommend fuji), sliced thin or chopped small
6 dates, chopped
1/2 cup green onion, chopped
1/2 cup fresh mint, torn into small pieces
1/2 cup walnuts, chopped and toasted
3/4 cup blue cheese crumbles
Salt and freshly ground black pepper to taste

Dressing:
1/4 cup olive oil
2 tbsp mayonnaise
1 1/2 tbsp red wine vinegar
1 1/2 tbsp dijon mustard
1 1/2 tbsp honey
1/4 tsp salt

In a mixing bowl whisk together the olive oil, mayonnaise, red wine vinegar, dijon mustard, honey and salt until well combined.
Toss the salad ingredients together with the dressing until the salad is evenly covered and ingredients are well mixed. Add the dressing to taste-- you may not need all of it depending on personal preference. Season with additional salt and freshly ground black pepper to taste, if desired. Serve.

Far East Eats

How about changing up your take out and take some time to make it at home. This way you'll know what's in it, it's healthy and totally fulfilling.

Pineapple Fried Rice
1 cup of brown rice
1 cup of light canned coconut milk
1/2 cup fresh pineapple juice
1/2 cup water

5 tablespoons coconut oil
1 carrot, chopped in small cubes
1/2 red pepper minced
1/2 sweet onion, chopped
4 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 cups cubed pineapple
2 large eggs, slightly beaten
1 1/2 tablespoons Tamari or coconut aminos /not GF, use soy
4 green onions, sliced
*1/2 cup cashews or peanuts, some chopped if desired

In a large saucepan, add rice, coconut milk, juice and water, stirring to combine. Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid - about 20-30 minutes. Let the rice completely cool. You can do this ahead of time.
In a large skillet or wok, melt 1 tablespoons of coconut oil over medium-high heat. Add in onions, carrot and peppers with a pinch of salt, then stir and cook for about 2-3 minutes, until slightly soft. Add in garlic and ginger and pineapple, stirring for 30 seconds. Remove veggies with a large spoon and set aside in a bowl.
In the same pan, pour some scrambled egg in the pan in a thin layer, flip and remove to a plate. Continue making egg pancakes until all egg is gone. Stack eggs pancakes, roll and then slice into ribbons.
Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled jasmine rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is a bit crispy and golden.
Reduce the heat to low and stir in tamari/soy sauce. Taste it before adding more. Add the veggies and pineapple back in, then stir in the green onions and cashews. Taste and season additionally if desired. Serve immediately. This can be eaten alone or can serve as a great base for chicken, shrimp, pork or even tofu.

Erin's Pot Stickers
1 pound ground pork or chicken
1/2 head of Napa cabbage (release their water by sprinkling lightly with salt,let them sit while you manage the other ingredients and then squeeze of water)
10-12 chive strands or you could use 2 stalks of scallion
1 1/2 T. fresh, finely grated ginger
1 carrot shredded really fine
1 T. tamari (not gluten free, use soy)
1/2 T. sesame oil
1/2 tsp sriracha
2 cloves of garlic
pinch of salt and pepper

*Sometimes I add mushroom instead of chicken for a veggie version
1 package of round wonton/dumpling wrappers
OR use gluten free spring roll rice wrappers
stack 2 wet spring roll wrappers on top of each other and then fill with your filling

1 T. corn starch for dusting the pot stickers
1-2 T. vegetable oil (for frying)
3/4 c. warm water for steaming

Combine all these ingredients in a Cuisinart and pulse lightly until combined, don't over process into mush.
I used a small plastic dumpling press I found at a garage sale to make these up. I place 1 tsp full of mixture in my wrapper and then wet the edges and pressed it in this dumpling maker. I dusted them with corn starch and placed them on an oiled plate and covered them. It goes really fast with this handy press. Place your large saute pan on medium heat and heat a small bit of your oil. If you don't have a "dumpling press", simply pinch and fold the wrapper closed. Place the dumplings in the pan, cook until they are browned on the bottom, pour in a small amount of liquid and seal with a lid for 2-3 minutes. The dumplings should be eaten right away. They don't last very long in my house. My son and husband gobble them up almost as fast as they come out of the pan.

Dipping sauce:
1/4 cup Tamari or light soy sauce
3/4 tablespoon seasoned rice vinegar
1 teaspoon brown sugar/sugar sub works
1 minced garlic clove
1/2 teaspoon sesame oil
1 teaspoon green onion (thinly sliced)

Taco Tuesday

Everybody loves a good taco, am I right? Why Tuesday seems to be the day when many enjoy them, I don't know, because I could go for a good flavorful taco any day of the week.

Basic Taco Seasoning (Gluten Free)
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. onion powder
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. paprika
1 1/2 tsp. cornstarch
1/2 tsp sugar (optional)
If you like it spicy, add 1 tsp hot cayenne pepper

Baja Fish Tacos (Rubio's Remake)

1 teaspoon salt
1 teaspoon garlic powder
24 ounces boneless cod, cut into 2-inch pieces
6 corn tortillas
2 cups shredded cabbage
2 limes

If you aren't gluten free, use a fish fry batter like better batter.

If you are gluten free, use the following recipe to coat your fish.

2 egg whites, beaten to stick peaks

1/3 C cornstarch

1/2 tsp paprika

1/4 C sweet rice flour

You can pan fry them in canola or a veg oil or you can deep fry them till golden. With this batter you can oven bake this fish at 450o on a rack placed inside a cookie sheet. This will allow the heat to get all the way around the fish and cook evenly.

2 egg whites (2) 1/3 cup cornstarch (75 mL) 1/2 teaspoon paprika (2 mL) 1 lb. fish fillets, such as sole, haddock or tilapia (500 g) 1/4 cup sweet rice flour (50 mL) Vegetable oil for frying...

Read more at glutenfreerecipebox.com/gluten-free-fish-batter/ © Carla's Gluten Free Recipe Box

Sauce:

1 cup mayonnaise
1/4 cup milk
4 tablespoons lemon juice
1 teaspoon garlic salt

Here is a killer Pico to go along with your fab taco creations:

Fresh Pico
1 medium-sized tomato, diced
1 small jalapeno, seeds and white pith removed and finely diced
1/4 of a red onion, finely diced
2 cloves of garlic, finely minced
2 Tablespoons cilantro, roughly chopped
1 lime, squeezed
2 squirts of honey
1 Tablespoon Herdez Verde salsa for that tomatillo flavor
1/4 teaspoon of each kosher salt and black pepper

I use a cuisinart to mix all the vegetables, tomato and cilantro. Depending on how chunky or pureed you like it. Squeeze the juice of one lime over the vegetables. Squirt some honey on top. Sprinkle on the salt and pepper.

Crock Pot Carne Asada

1 London broil, Flank Steak or Top round, cut into dices
2 Limes Squeezed
1 T vinegar/cider or white
1/2 tsp True lime seasoning (seasons aisle usually on bottom shelf)
1 1/2 T of taco seasoning listed above

Drop meat into your crock pot, add all ingredients listed above and add 2 T water to the pot. Cook for 4 hrs on low.

Cut 1 small white or yellow onion in small dices, and 1 bunch of cilantro. I top our tacos with Herdez green chile sauce and some cotija cheese. Serve in corn tortillas and lime wedges.

Recipe and photo courtesy of Ericasrecipes.com

Vegetarian Zucchini, Black Bean Tacos

1 T extra virgin olive oil/coconut
3 C diced zucchini
1 C whole kernel corn, thawed if frozen
1 clove garlic, crushed
1 C black beans, rinsed
2 T diced green chiles
3 T Taco Seasoning*
1/2 T kosher salt
1/2 C crumbled feta cheese
2 T chopped fresh cilantro
Cooking spray/I used coconut
8 Corn or Flour Tortillas

Heat the olive oil in a large nonstick skillet on high heat. Add the zucchini, corn, and garlic, and saute, tossing occasionally, until zucchini is softened and lightly browned. Add the drained black beans, chiles, taco seasoning, and salt. Taste for seasoning and add additional salt if necessary.
Heat a small, nonstick skillet on high heat. Spray with cooking spray and add a tortilla. Spray the top side of the tortilla with cooking spray. Lightly toast the tortilla, turning once, and set aside. Repeat with the remaining tortillas (this will keep them from falling apart when eating).
Serve the zucchini taco filling in a tortilla, topped with feta and fresh cilantro.

I was really excited when I found this recipe. I'd been looking for a gluten free puffy tortilla/crepe and this is it. It takes a bit of work, but it's worth it. They are so packed full of fiber and healthy good stuff. The kids might go ew, but perhaps they might be brave.

Recipe Here

Vegan Crepe Tacos

For the Crepe:
1/2 C dried yellow split peas1/2 C chickpeas
11/2 cups plain, unsweetened almond milk1/2 Tbsp nutritional yeast/Sprouts and Amazon 1/2 Tbsp olive oil
1 tsp white wine vinegar or apple cider vinegar
1/4 tsp garlic powder
1/4-1/2 tsp fine-grain sea salt
1/3-1/2 C water or as needed to thin
Spinach & Mushroom Filling:
1 tablespoon coconut oil
10 ounces mushrooms, stemmed and sliced
5 ounces baby spinach
2 leeks, cleaned, halved and sliced (white and light green parts only)
sea salt, to taste
black pepper, to taste

Garnish with Tahini and Fresh Basil

You will need to soak your split peas overnight. You can also soak your chickpeas overnight for up to 8hrs if you wish, but I use a canned chickpeas that was rinsed very well. Combine your chickpeas with almond milk, nutritional yeast, olive oil, vinegar, garlic powder and salt.
Blend with an immersion blender or in a cuisinart until smooth. Pour batter into a large bowl and stir in your water until the batter is slightly thinner than a pancake batter.

Heat a nonstick skillet over medium heat and put a small dab of coconut oil in the skillet. Pour in just under a half of a ladle of batter. Cook for 1-2 minutes and flip. You'll want it to be slightly golden. Set aside on a paper towel and continue until your batter is gone. Keep a warm towel over the top of them. You should be able to get about 10 crepes out of this batter.

For the Spinach-Mushroom filling, add coconut oil to skillet and heat over medium. Add your mushrooms, spinach, leeks, salt and pepper and saute until tender.

Assemble the tacos filling them generously and top with tahini and basil.

The best chicken tacos I've had are my sisters. We've eaten them this way since we were very young and it's always my go to when I need a quick dinner idea. It's a big winner with the kids.

Zesty Chicken Tacos

3 Large chicken breasts
1 bottle of zesty Italian dressing/ gluten free option is Kraft, but check your labels.
Cabbage and a little ranch dressing to tops.
Flour or corn tortillas

Marinate your chicken in a plastic bag over night or for a couple hours.

Place your chicken breasts on a foil lined cookie sheet and bake at 350o for about 15 minutes depending on the size of your chicken breasts. OR You can cook these in a skillet. I recommend cubing the chicken first if you cook them in a skillet or crock pot. They will be much more saucy to, which is good anyway!

Remove from oven and let sit for a couple of minutes to cool slightly. Slice and dice and Voila!

Kale, Kale, Kale...So Great, You Wont Need To Sneak Them In!

Kale...what can we say about it. It's green, it's traditionally decorated salad bars everywhere, but it's much more than that. It's one of the worlds healthiest foods. It is a very good source of vitamin B6, dietary fiber, calcium, potassium, vitamin E, vitamin B2, iron, magnesium, vitamin B1, omega-3 fatty acids phosphorus, protein, folate, and niacin. Kale can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. Kale's risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. 1 cup of Kale is about 36 calories. If you're juicing, toss in a handful after you've steamed it and you'll maximize the health benefits. For people like me who suffer from inflammatory/autoimmune diseases, this vegetable is a life saver. It's high Omega-3 properties help heal the gut and cleanse the blood. Just eating 1 cup a week boosts your immune system and sets you on the right track to receive the full benefits of this awesome food. I have never grown it in the garden. I hear it's really easy and worth it, but to make life easy, I love Glory brand from Trader Joe's. It's only $1.39 a bag. I don't enjoy kale chips, I think they're gross, but what I do like is fresh raw kale, sprinkled with lemon, olive oil, salt and pepper and onion powder. I sometimes put raspberry balsamic drizzle on it and it's amazing.

Okay, now the recipes. I previously did a quinoa, butternut squash and portobello recipe you can find under my flavorful paleo post. Check it out!

Kale Stuffed Squash
You will need a medium sized butternut squash, washed and cut in half, or you could also use acorn squash (4) also cut in half, de-seeded and salted and oiled. Place it in the oven flesh side up at 350° for 20 minutes.
Remove from oven and set aside. While the squash is cooking you'll need to start the sausage and kale mixture.

In a large skillet, add

8 ounces Italian turkey or pork sausage, casings removed (I used jimmy dean sage sausage)
1 large leek, white and light green parts only, halved and sliced
2 cloves garlic, finely chopped
4 cups tightly packed torn kale
1/3 cup reduced-sodium chicken broth (use veg, but season extra with herbs)
1/4 cup chopped pecans or pine nuts
2 tablespoons grated fresh Parmesan
2 tablespoons panko breadcrumbs (gluten free panko is available. Kinnikinnik and Ian's makes a good tasting substitute.)

Brown sausage and drain excess oil. Saute leek, garlic and kale in skillet until the kale starts to slightly wilt. Add nuts, broth and continue cooking about 5 minutes or until the broth becomes concentrated. Remove from heat to a bowl and add breadcrumbs and cheese.

Tightly pack into the squash cavity, drizzle with olive oil and bake in a 375° until golden brown and bubbly, usually about 15 minutes. Depending on the moisture in the mixture, you can add water on the sheet pan while backing to keep the squash and sausage mixture moist. You can also stabilize the squash with a tin foil ring.
*If you'd like to use a prepared gluten free bread in place of panko that works great too.

This is one of my favorites soups. I don't make it often enough, but as fall is creeping in, it's a perfect weekend soup to cook while you're in church.

Kale, Sausage and Potato Soup serves 6

1 lb ground sausage (I prefer Jimmy Dean Sage sausage, it's gluten free)
2 C. Coconut Milk (Unsweetened) + 1/2 C Coconut Creamer (Trader Joe's, Whole Foods)
you can also use Half and Half
2/3 C. sliced or cubes red potatoes
4 C. Low sodium chicken or veggie stock (check for gluten, it hides everywhere)
1 medium Onion, cubed or minced-I use a Cuisinart blender to make mine small
1/2 tsp. Oregano
Pinch of Salt
1/2 tsp garlic, minced
1/2 tsp. Red Pepper flakes to taste
1/2 tsp ground white pepper
2 C torn Kale
*If you're vegetarian, omit sausage and add 2 cups northern white beans and 1/2 cup carrot rounds to fortify the soup and give it body.

In your stock pot, brown the sausage, leaving it in bite sized to large chunks, discard rendered fat.
Add onion to sausage and saute with oregano, salt and red pepper flakes and garlic. Add stock, coconut milk or half and half, potatoes and cook for 15 minutes, add kale and continue cooking for 10 min. Should be slightly boiling. You don't want to break up the potatoes. Before serving, add coconut cream and serve.

If you want to cook everything in a crock pot, cook sausage ahead of time or buy precooked sausage. You'll need to cut the kale in larger pieces, but you can then add all ingredients to pot all at once, excluding the coconut cream until the very end. Place the crock pot of low for 4 hrs.

Paleo Scrambled Eggs with Kale

recipe and photo courtesy of

2 eggs
1/2 avocado
Handful of kale about 1 heaping Tbsp
1/2 tsp coconut oil
¼ cup mushrooms
salt and pepper to taste

Cook mushrooms and kale in coconut oil on medium heat, add eggs and avocado, being careful not to brown the eggs or avocado.

Kale, Cauliflower and Chickpea Curry
2 Tbsp coconut oil
2 Tbsp mustard seeds
15 coriander seeds (seems funny to count such a small amount, but do it)
1 tsp cumin seed
1 medium onion, chopped small
2 tsp. garlic minced
1 large tomato or 1/2 C canned stewed tomato

1/2 C Chickpeas
1/2 tsp curry powder
3 C. Cauliflower florets
1/2 tsp Red Lentils, rinse 2 times
3 cups stock or water (I use veg stock)
Salt
1 bunch Kale (about 1 1/2 C.) *You could also use Spinach or Chard
1/2 tsp Turmeric

Before you saute the veg, add red lentils, water/stock and salt (1/2 tsp) to a pot and bring to a simmer, turn burner on low and continue cooking with lid on until you have prepared the veggies below.

Place cauliflower florets on a baking sheet sprinkle with 1 Tbsp melted coconut oil, curry powder and roast in oven at 375° about 15 minutes. Cauliflower can be brown around the edges. Remove and set aside.

In a stock pot, add 1 Tbsp coconut oil and toast the mustard, cumin seeds, coriander until they begin to pop and smell fragrant. Add onion and saute until softened. Add garlic and let it become fragrant, but make sure it doesn't burn. If it burns, you'll have to start over. Then add tomatoes, and kale and turmeric.

Add all ingredients together, now including chickpeas and continue cooking for about 10 minutes. Serve alongside white rice or couscous. Garnish with fresh diced tomato.