Looking for ideas for that store bought rotisserie chicken? Sure it tastes great on it’s own, but it can be used for so much more!
This meal is part of the “One Shopping List for Multiple Meals” project I am starting on my blog. It goes with other recipes that involve chicken and many of the major ingredients. This pita goes well with a spinach side salad for a filling and fairly healthy lunch!
Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. It’s is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. While this soup is typically eaten in the summer, it fit well into my raw food project, so I am going to post it now. Top with an avocado to add even more raw food benefits :)
Spice, spice, spice! For me, the more spices added to a dish, the better. I love making asian-inspired curries for that exact reason. This dish has a lot of really great flavor and isn’t terrible high in fat. I recommend using a wok for this dish, but if you don’t have one a large non-stick skillet will do the trick.
A delicious spicy dish with a Szechuan inspired sauce! It’s quite easy to make and packs a powerful punch in the flavor arena.
Everyone knows that you can make many sweet dishes with pumpkin puree, but if you haven’t tried it with savory spices in a soup you are missing out! Pepitas (toasted pumpkin seeds) add a flavorful, spicy and crunchy element to the soup as a topping. It’s incredibly easy to make and tastes delicious reheated if you opt to make more than one serving.
Salad is one of those things that can become really expensive really fast. The “good” stuff you want to buy like expensive cheeses, nuts, pickled vegetables and fancy olives can often cost more than a hearty “chicken and rice dinner.” You can still make a great salad with less expensive items so long as you choose ingredients that are inherently full of flavor. Using simple vegetables, I was able to make a delicious greek salad that feeds my need for feta cheese.
This is one of those dishes that can be either a main course or an appetizer. Frozen or fresh shrimp will work for this recipe, just make sure if you choose to work with frozen that they are thawed before you cook them. The spicy sweetness of dish never ceases to please my palette. I usually serve this dish with steamed Basmati rice and pineapple chunks because they compliment the shrimp very well. You can up the spiciness of this dish by adding more than the recommended amount of chili paste (or crushed red pepper flakes). A great summer dish enjoyed by many! :)
Paprika is one of my favorite spices to add to any dish. Red peppers have a way of keeping you warm in the cold months because of the benefit they have on circulation. If you read my “Spice it Up!” entry, you can learn about the health benefits of other spices as well. While I’m not personally a huge fan of mushrooms, my “fans” (the people I force to try my dishes, haha!) seem to really like this one.
This recipe is light and easy to make. Impress your guests with this simple, yet tasty dish! Grilling in the summer is clearly easier than the winter, so do yourself a favor and buy a grill pan. This recipe really can be followed for any type of fish as the flavors go well with most types. I’ve done it with Tilapia, Mahi Mahi, Halibut and Chilean Sea Bass. It’s so good! Sprinkle a bit of paprika on the top of the final product to give it a kick.