Chicken Orzo Skillet

Yield: 4 servings

1 lb boneless, skinless chicken, cubed

salt and pepper

1/2 tsp cayenne pepper

1 tsp smoked paprika

2 tbsp olive oil

1 tbsp salted butter

1 shallot, finely chopped

3 cloves garlic, minced

1/4 cup dry white wine

1 tbsp lemon juice

1 1/2 cup chicken broth (or vegetable broth)

1/2 cup orzo

1/2 cup grated Parmesan

1 cup spinach

1. Season the chicken with salt, pepper, smoked paprika, and cayenne pepper. In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken and sear on both sides until golden, about 8 minutes per side. Remove from pan and set aside.

2. To the same skillet, add shallot and garlic. Cook over low heat until fragrant and softened, about 2 minutes.

3. Increase heat to medium, then add white wine and lemon juice. Bring to a boil.

4. Add the chicken broth and orzo, and bring to a boil. Reduce heat to low and simmer, stirring occasionally for 10-15 minutes or until the orzo is soft.

5. Stir in the parmesan cheese and spinach. Add more broth if needed. The orzo should be sticky and creamy, not dry.

6. Return the chicken and any accumulated juices to the skillet. Serve.

https://thefeedfeed.com/anna_s_table/one-skillet-parmesan-chicken-and-orzo?goal=0_d2454299f8-f0a0787f5a-256639106&mc_cid=f0a0787f5a&mc_eid=536b3ca905

Skillet Chicken and Mushrooms

Yield: 6 servings

3 boneless skinless chicken breasts (cut in half horizontally to make cutlets)

1/2 cup all-purpose flour

1/2 tsp garlic powder

salt and pepper

1 tsp olive oil

1/4 cup butter, divided

12 oz mushrooms, thickly sliced

2 shallots, thinly sliced

2 cloves garlic, minced

1/2 cup dry white wine

1 1/2 cup chicken broth

1/2 cup whipping cream

1 tbsp Dijon mustard

2 sprigs thyme

2 tsp cornstarch (dissolved in water or broth)

1. Pat the chicken breast dry with paper towel.

2. In a shallow bowl, combine the flour, garlic powder, salt, and pepper. Dredge chicken in flour mixture, coating both sides.

3. Add olive oil and half the butter to a large skillet over medium heat. Add chicken to the skillet and cook until well-browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove cooked chicken to a plate and cover to keep warm.

4. Add remaining butter to the pan. Once melted, add mushrooms and cook until mushrooms are well-browned.

5. Add shallots and cook until softened.

6. Add garlic and cook for 30 seconds.

7. Add wine to deglaze the pan.

8. Add chicken stock, cream, mustard, and thyme. Bring to a boil and cook for 5 minutes.

9. Stir in the dissolved cornstarch and bring back to a light simmer.

10. Return the chicken to the pan. Simmer for 5 minutes until sauce is thickened and the chicken is warmed through.

https://www.savingdessert.com/skillet-chicken-and-mushroom-wine-sauce/#wprm-recipe-container-20336

Red Curry Noodles with Chicken

Servings: 2-3

1 tbsp olive oil

1-2 cloves garlic, minced

2 tbsp red curry paste

3/4 lb boneless chicken, cut into pieces

salt and pepper

1 red bell pepper, sliced

1 can coconut milk

2 cups chicken broth

2 tsp turmeric (or curry powder)

optional: 1 tsp chili flakes

2 tbsp tamari (or soy sauce)

1 tsp maple syrup (or honey)

2 cups egg noodles

juice of 1 lime

1 shallot, coarsely chopped

1/4 cup cilantro, chopped

2-3 stalks green onion, thinly sliced

1. In a large skillet, heat olive oil over medium-high heat. Add garlic. Stir in red curry paste. Cook for 1 minute.

2. Add chicken and salt and pepper. Cook for a few minutes to brown all sides.

3. Add red pepper, coconut milk, chicken broth, turmeric, chili flakes (if using), tamari, and maple syrup. Stir well. Bring to a boil, then reduce heat to low and simmer for 10 minutes until chicken is cooked through.

4. Meanwhile, cook noodles according to package directions.

5. Before serving, stir in lime juice.

6. Divide noodles into serving bowls. Ladle hot curry over noodles, and garnish with shallots, cilantro, and green onion.

Easy Thai Cooking cookbook

Mediterranean Cod

Servings: 2

1 shallot, diced

1 cup cherry tomatoes, halved

1/2 cup pitted green olives, halved

2 tbsp capers

2 tbsp sherry vinegar (or red wine vinegar)

2 tbsp olive oil, divided

salt and pepper

2 cod fillets (115-170g)

2 tbsp oregano leaves

lemon wedges (for serving)

1. Preheat the broiler. Line a baking sheet with parchment paper.

2. In a medium bowl, combine shallot, cherry tomatoes, olives, capers, sherry vinegar, 1 tablespoon olive oil, and salt and pepper. Toss to combine. Place on prepared baking sheet.

3. Broil for 3 to 5 minutes until tomatoes are starting to soften.

4. In the meantime, drizzle second tablespoon of olive oil over cod fillets and season with salt and pepper.

5. Place fish on baking tray with tomatoes. Broil for 5 to 7 minutes, or until fish is opaque throughout and tomatoes have burst and are blistered in spots.

6. Top with oregano and serve with lemon wedges for squeezing over.

https://www.bonappetit.com/recipe/swordfish-steaks-cherry-tomatoes-capers

Shallot Vinaigrette

Yield: 1/3 cup

1/4 cup olive oil, divided

1 shallot, finely chopped

zest and juice of 1 lemon

2 tbsp red wine vinegar

2 tsp dijon mustard

2 tsp honey

pinch red pepper flakes

salt and pepper

1. In a small skillet, heat one tablespoon of olive oil over medium heat. When hot add the shallot and cook until fragrant, about 2 to 3 minutes. Remove from heat and let cool slightly.

2. In a small container with a lid, combine the rest of the olive oil with the remaining ingredients. Add the cooled shallots. Shake vigorously to combine.

3. Store in airtight container in fridge for up to 5 days.

https://www.halfbakedharvest.com/corn-tomato-and-avocado-chickpea-salad/

Green Bean Casserole

Yield: 3-4 servings

1 cup cashews, plus 1 tbsp for topping

1 cup water

1 lb green beans

8 oz crimini mushrooms

2 or 3 shallots

1 tbsp apple cider vinegar

3 cloves garlic

1/2 lemon

1/2 tsp red pepper flakes

1/2 tbsp nutritional yeast

1 tbsp olive oil

salt and pepper, to taste

1. Soak cashews. Place cashews in a small bowl and cover with water. Ideally, the cashews should soak for 2 to 4 hours in cool water, but 30 minutes in warm water will work.

2. Preheat oven to 350F. Line a baking dish with parchment paper.

3. Prep green beans. Cut the stems off of your green beans, then cut them into uniform bite-size pieces (about 1.5 inches in length).

4. Cook green beans. Bring a large pot of water and a generous pinch of salt to a boil. Add green beans and cook for 5 minutes. Immediately strain and add green beans to an ice bath to stop cooking.

5. Prep the other ingredients. Slice mushrooms. Chop shallots. Smash and remove the skins of your garlic. Cut your lemon in half and juice half.

6. Prepare the cashew cream. Drain and rinse the cashews. Add cashews, water, garlic, lemon juice, and salt and pepper to a blender. Blend until smooth and creamy. Set aside.

7. Cook. In a skillet, heat olive oil over medium heat. Add mushrooms and cook for 4 minutes. Add shallot and red pepper flakes, and cook for another 3 minutes. Add apple cider vinegar to deglaze the pan. Cook for 1 minute then remove the pan from heat.

8. Add in the cashew cream and green beans and stir to combine evenly. Pour into prepared baking dish.

9. Roughly chop the remaining cashews and mix with nutritional yeast. Sprinkle mixture over casserole and bake for 15 minutes.

https://blog.cleanprogram.com/vegan-green-bean-casserole/

Braised Fennel and Shallots

Yield: 4-6 servings

2 large fennel bulbs

3 shallots

1/4 cup olive oil, divided

1 cup orange juice

1/2 tsp salt

2 tsp flat-leaf parsley, chopped

1 tsp orange zest

1. Trim the tops off the fennel bulbs, and slice away a small amount of the root end, just to remove any discolored surface. Cut the bulbs in half from root to stem, then slice the halves into wedges, being careful to keep some of the root end attached to each slice.

2. Slice off the top and bottom of each shallot, then slice from root to stem end, creating wedges of shallots.

3. In a large skillet, heat one tablespoon of olive oil over medium heat. Add a single layer of fennel slices and sear until lightly browned, about 2 minutes. Use tongs to flip the fennel, and brown on the other side for another 1 to 2 minutes. Transfer to a plate. Repeat with the remaining fennel and shallots, adding a tablespoon of oil to the pan each time. Transfer all vegetables to the plate as they are seared.

4. Return the skillet to the heat and add the orange juice. Use a spatula to scrape any browned bits off of the bottom of the pan. When the orange juice begins to simmer, add the seared shallots and fennel back to the pan. Sprinkle with salt and stir to coat. Cover the skillet and lower the heat slightly to medium-low. Cook until the vegetables are tender and orange juice has reduced to a glaze, about 15 minutes.

5. Transfer the braised vegetables to a serving platter. Sprinkle with parsley and orange zest and serve.

https://www.thekitchn.com/recipe-braised-fennel-and-shallots-recipes-from-the-kitchn-202766

Avocado Aioli

Yield: 1 1/2 cups

2 avocados

1/2 cup sour cream

2 tbsp basil, chopped

1 tbsp garlic, minced

2 tbsp lemon juice

2 tbsp lime juice

1 serrano chile or jalapeño, minced

1 small shallot, minced

salt and pepper

1. In a medium bowl, coarsely mash the avocados with a fork.

2. Fold in remaining ingredients.

https://www.foodandwine.com/recipes/avocado-aioli

Roasted Red Pepper Vinaigrette

Yield: 3/4 cup

1 red bell pepper

1 tbsp balsamic vinegar

1 tbsp apple cider vinegar

1 tbsp honey

1 tbsp dijon mustard

1 shallot, minced (about 1 tbsp)

1 clove garlic, minced

1/2 cup olive oil

salt and pepper, to taste

1. Preheat oven to 450F, or prepare grill for cooking.

2. Slice red pepper in half, de-seed, remove stem, and brush with olive oil.

3. Roast pepper either in the oven or on the grill (about 25 mins in the oven, 10 to 15 mins on the grill). The skins should be completely wrinkled and charred.

4. Transfer pepper to a bowl, cover with plastic wrap, and let steam 10 minutes. Peel off skin, reserving juices.

5. Place all ingredients in a high-speed blender. Puree until smooth.

http://www.wholesomelicious.com/roasted-red-pepper-vinaigrette/

Citrus Vinaigrette

Yield: 1 1/2 cups

1 small shallot, finely chopped

3/4 cup olive oil

1/4 cup Champagne vinegar or white wine vinegar

1 tsp dijon mustard

3 tbsp lemon juice

2 tbsp orange juice

1 tbsp lime juice

zest of 1 lemon

salt and pepper

1. Combine all ingredients in a small jar and shake to blend.

https://www.bonappetit.com/recipe/citrus-vinaigrette

Sesame Ginger Chickpea Cakes

Yield: 8 patties

3 tbsp olive oil, divided

1 shallot, chopped

1 tbsp tamari

1 clove garlic, minced

1 can chickpeas, mashed with a fork

2 scallions, chopped

1/2 tbsp grated fresh ginger

1 tsp sesame oil

2 eggs, gently whisked

1/2 tsp coriander

1/4 cup cilantro, chopped

1/2 cup gluten-free flour

1 cup gluten-free breadcrumbs

2 tbsp sesame seeds

salt and pepper

1. In a small pan, heat 1 tablespoon of the olive oil. Add the shallots and cook for a few minutes on medium heat until translucent. Turn off heat and add tamari and garlic. Stir together in the hot pan for another minute. Set aside.

2. In a medium bowl, combine the chickpeas, scallions, ginger, sesame oil, eggs, coriander, cilantro, flour, and cooked shallots.

3. Form into patties. Try to pack into a ball and then gently press down to flatten. They will fall apart easily, so just try to pat them together as best as you can.

4. Spread the breadcrumbs on a plate. Mix in sesame seeds, and a few pinches of salt and pepper. Roll each patty in the breadcrumb mixture, covering liberally, and set aside.

5. Heat the remaining 2 tablespoons of olive oil in a large skillet (be sure the bottom of your skillet is completely coated with the oil). When the oil is hot, add the patties. Cook for 1 to 2 minutes on each side, or until golden brown. Serve with yogurt sauce.

https://www.loveandlemons.com/sesame-ginger-chickpea-cakes/

Red Lentil Bolognese Sauce

Yield: 6 cups

1 tbsp olive oil

1 shallot, minced

4 cloves garlic, minced

2-3 medium carrots, finely shredded

salt and pepper

4 cups marinara sauce (or tomato sauce)

1/2 tsp red pepper flake

1 tsp dried basil

1 tsp dried oregano

1 tbsp coconut sugar (or maple syrup)

1/2 cup water

3/4 cup red lentils (rinsed and drained)

1. In a large pot over medium heat, heat olive oil. Add shallot and garlic and sauté for 2 to 3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.

2. Add carrots and salt and pepper and stir. Cook for 3 to 4 minutes more.

3. Add marinara sauce, red pepper flake, basil, oregano, coconut sugar, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low and continue cooking until lentils are tender, stirring occasionally, about 20 minutes. Add a bit more water if mixture gets too thick.

4. Serve sauce over noodles of choice. Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month.

https://minimalistbaker.com/zucchini-pasta-with-lentil-bolognese/

Italian Vinaigrette

Yield: 1 cup

3 tbsp apple cider vinegar

1 tbsp dijon mustard

1 shallot, finely minced

1 clove garlic, finely minced

2 tsp honey

3/4 cup olive oil

salt and pepper, to taste

1. Combine all ingredients in a blender and blend on high until smooth.

http://www.gapalicious.com/2011/09/09/recipe-of-the-week-scdgaps-italian-vinaigrette/

Thai Basil Chicken

Yield: 3-4 servings

2 tbsp coconut oil

10 oz ground chicken

2 shallots, finely chopped

3 cloves garlic, finely chopped

1 tbsp fish sauce

1 tsp tamari

1 tsp maple syrup

1/2 tsp chili flakes (or 1 jalapeno cut into slivers)

1 bunch Thai basil leaves, roughly chopped

salt and pepper, to taste

1. In a large pan, heat the oil over medium-high heat. Add the ground chicken and stir fry until chicken is almost cooked through.

2. Add the shallots, garlic, fish sauce, tamari, maple syrup, and chili flakes. Stir to combine well. 

3. When chicken is fully cooked, add basil leaves and stir until the basil leaves wilt and becomes fragrant.

4. Season with salt and pepper and serve immediately.

https://rasamalaysia.com/thai-basil-chicken-recipe-gai-pad-krapow/2/

Roasted Jalapeno Cod

Yield: 4 servings

1 poblano pepper

1 jalapeno pepper

1 tbsp olive oil

1 clove garlic, roughly chopped

1 shallot, roughly chopped

pinch cayenne pepper

salt and pepper

1 1/2 lb cod fillets

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Wash and dry peppers, and rub with small amount of olive oil. Roast peppers until soft and skin is blistering. Cover and let sit for 5 minutes. Peel away skin and remove seeds and steams.

3. In the bowl of a food processor or blender, combine roasted peppers, olive oil, garlic, shallot, cayenne, and salt and pepper. Puree until smooth.

4. Place cod on prepared sheet pan. Evenly spread the puree over each piece of cod.

5. Bake for approximately 10 to 15 minutes or until fish flakes easily when tested with a fork.

UltraSimple Diet Companion Guide

Potato Salad with All the Peas

Yield: 3-4 servings

1 shallot, thinly sliced

1/4 cup red wine vinegar

8 small new potatoes

1 cup shelled fresh peas

1 cup snap peas, cut in half down the center

1 cup snow peas, chopped

salt and pepper

1 cup pea shoots

1 cup sprouts

extra dill to garnish

1. Place the sliced shallots in a small bowl and cover them with the red wine vinegar. Let the shallots soften up until ready to serve.

2. Place the potatoes in a small pot and cover with cold water. Place on the stove over medium heat and bring to a boil. Simmer until potatoes are just tender, about 15 minutes. Drain the potatoes, run some cold water over them, and set aside to cool for a few minutes. Cut the cooled potatoes into quarters.

3. In a large bowl, combine quartered potatoes, shelled peas, snap peas, snow peas, and sliced shallots. Season with salt and pepper. Toss gently to combine.

4. Garnish with pea shoots and sprouts and extra dill. Drizzle creamy dill dressing over top.

http://thefirstmess.com/2013/06/19/a-real-mess-of-peas-recipe/

Shaved Brussel Sprout Salad

Yield: 4 servings

1 pound Brussels sprouts, thinly sliced

1 tbsp olive oil

1/2 tsp salt

1 shallot, thinly sliced

1 bunch radishes, thinly sliced

1 small fennel bulb, thinly sliced

1 mandarin orange, segmented

zest and juice of 1/2 lemon

1 tbsp champagne vinegar

1 tsp ground ginger

1. In a large bowl, combine the sprouts, oil, and salt. Using your hands, massage the mixture for a few minutes, or until the toughest fibers begin to break down.

2. Add the shallot, radish, fennel, and orange to the bowl. Toss to combine.

3. In a small bowl, combine the lemon zest, juice, vinegar, and ginger powder. Whisk to combine. Add the to salad and toss to combine.

https://autoimmunewellness.com/shaved-brussels-sprout-salad/

Moroccan Carrots

Yield: 2-3 servings

1 tbsp olive oil

1 shallot, sliced

6 carrots, cut into batons

1 tbsp parsley, chopped

1 tbsp cilantro, chopped

1 tsp mint, chopped

1/2 tsp paprika

1/2 tsp cumin

1/4 tsp red pepper flakes

salt and pepper

1. In a large sauté pan, heat oil olive on medium-high heat. Add shallot and carrots and sauté 2 to 3 minutes.

2. Add the herbs and spices, and cook an additional 2 to 3 minutes or until carrots are tender, but firm. Serve warm or chilled.

UltraSimple Diet Companion Guide

Sautéed Broccoli and Carrots

Yield: 2-3 servings

1 tbsp olive oil

1 large shallot, sliced

2 cups carrots, cut into bite-sized pieces

1 head broccoli, cut into florets

1 jalapeno pepper, finely diced

2 cloves garlic, finely minced

1 tbsp parsley, chopped

1/4 tsp red pepper flakes

1/2 tsp paprika

salt and pepper

1. In a sauté pan, heat olive oil over medium heat. Add the shallot, carrots, and broccoli to the pan. Sauté for 4 to 5 minutes.

2. Add the jalapeno and garlic. Cooking for 2 to 3 more minutes until the carrots become tender.

3. Add the parsley and spices, and season with salt and pepper.

UltraSimple Diet Companion Guide

Ginger Sautéed Carrots

Yield: 2-3 servings

1 tbsp olive oil

1 large shallot, sliced

2 cloves garlic, finely minced

1 tsp ginger, finely minced

4 carrots, cut into batons

1 small head broccoli, cut into florets

1/2 tsp paprika

1/4 tsp red pepper flakes

1 tbsp parsley, chopped

salt and pepper

1. In a large sauté pan, heat the olive oil over medium heat. Add the shallot, garlic, ginger, carrots, paprika, and red pepper flakes and sauté for 2 to 3 minutes.

2. Add the broccoli and sauté for 2 to 3 more minutes.

3. Add the parsley, and season with salt and pepper.

UltraSimple Diet Companion Guide