Thursday, August 6, 2020

Broccoli Brussel Sprout Tots


Well, let me tell you, these were not amazing.  Perhaps it was because I decided to experiment with adding brussel sprouts.  Perhaps it was just not amazing to begin with.  I may never know.  I don't know if I'd like to try the original recipe that I wrote down.  I'm not sure if I was drunk when I wrote the original recipe down or what in the world happened.  I wrote that it came from a website called whatstheovenfor.com, but when I look for it, it doesn't exist. Wth?!

Anyway, here's my recipe:

Ingredients:
  • 3 cups frozen broccoli
  • 1 cup frozen brussel sprouts
  • 1 egg
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup almond flour
  • 3 Tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Instructions:
  1. Prep ingredients as described above (chop, mince).
  2. Stir fry onions and garlic until onions are translucent.
  3. Add everything to food processor and process well.
  4. Shape into little pieces of shit.
  5. Bake for 30 minutes at 350 degrees.
  6. Enjoy!
IG: @abundanceofvegetables
YouTube post of this video:  Broccoli Brussel Sprout Tots (full video with captions)

Wednesday, July 8, 2020

Pan Fried Portobello Mushroom and Kale Salad


I kept this pretty simple.

Mushrooms

Ingredients:
  • 1 package sliced portobello mushrooms (6 oz, approx 2 mushrooms)
  • 4 Tablespoons olive oil
  • 2 Tablespoons garlic powder
  • 2 Tablespoons onion powder
  • 2 dashes of salt
  • 2 dashes of cracked black pepper
Instructions:
  1. Lay mushroom slices out.
  2. Season each side with 1 Tablespoon of each of remaining ingredients.
  3. Add 2 Tablespoons of olive oil to pan.
  4. Pan fry mushrooms, turning every few minutes, until limp and browned.
  5. Enjoy!
Kale Salad

Ingredients:
  • 2 cups baby kale
  • 3 Tablespoons olive oil
  • 1 Tablespoons balsamic vinegar 
  • 4 small tomatoes, halved
Instructions:
  1. Place kale, oil and vinegar in bowl.
  2. Massage until all wilted.
  3. Top with halved tomatoes.
  4. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Pan Fried Portobello Mushroom and Kale Salad (sped up for IG)
YouTube post of this video:  Pan Fried Portobello Mushroom and Kale Salad (full video with captions)

Friday, July 3, 2020

Airfried Chicken Wings and Kale Salad


My airfryer is supposed to be non-stick, but it is not.  I sprayed it with avocado oil before cooking and that did not help either. Hopefully your airfryer is non-stick because cleaning it is no fun.

I think the brand of chicken might matter for this.  I used the Safeway Signature brand and I think the skin is too thick. Maybe the chickens are bred different or maybe it needed more cooking time.  I read a variety of recipes online to figure out the timing.  The chicken was cooked well, but the skin was not particularly palatable to me.

Airfried Chicken Wings

Ingredients:
  • 9 chicken wings
  • 2 Tablespoons garlic powder
  • 2 Tablespoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 Tablespoons paprika
  • 2 teaspoons cayenne pepper (optional)
  • dash of dried parsley
  • 1/4 cup avocado oil
  • avocado oil spray for airfryer
Instructions:
  1. Defrost chicken.
  2. Pat chicken dry.
  3. Add remaining ingredients to chicken.
  4. Toss well ensuring that chicken is coated with seasonings.
  5. Spray airfryer pan with oil.
  6. Arrange chicken in pan, making sure not to overlap pieces.
  7. Airfry for 20 minutes at 375 degrees, then 10 minutes at 400.
  8. Enjoy!
Kale Salad 

Ingredients:
  • 2-3 cups baby kale
  • 3 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons parmesan cheese
 Instructions:
  1. Add all ingredients to a bowl.
  2. Massage until slightly wilted.
  3. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Airfried Chicken Wings and Kale Salad (sped up for IG)
YouTube post of this video: Airfried Chicken Wings and Kale Salad (full video with captions)

Monday, June 29, 2020

Garlic Onion Cauliflower Rice with Egg

Ingredients:
  • 5 cloves garlic, sliced
  • 1/2 onion, sliced
  • 1 cup green onion, chopped
  • 1 bag cauliflower rice (12 ounces)
  • dash of salt
  • dash of pepper
  • egg
  • olive oil
Instructions:
  1. Prepare ingredients as described above (slice, chop).
  2. Add oil to pan.
  3. Add garlic, stir fry, until fragrant and slightly cooked.  Remove from pan.
  4. Add onions, stir fry until translucent.
  5. Add salt and pepper to taste. Remove from pan.
  6. Add cauliflower rice.  Break lumps down, stir fry, and cover for even cooking.
  7. Add garlic and onions back to pan and combine with cauliflower rice.
  8. Fry egg in a separate pan.
  9. Scoop desired amount of cauliflower rice onto serving plate. Top with fried egg.
  10. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Garlic Onion Cauliflower Rice with Egg (sped up for IG)
YouTube post of this video: Garlic Onion Cauliflower Rice with Egg

Saturday, June 20, 2020

Beanless Turkey Chili


This is paleo-friendly. No beans included.

I usually add zucchini to this, but I didn't have any and I wasn't in the mood for a trip to the store.  I've been trying to eat less carbs, so I had the chili on a bed of mixed greens instead of rice.  Delicious!

Here's my recipe.

Ingredients:
  • 1 package ground turkey (approximately 2 pounds)
  • 1/2 onion, chopped
  • 4 cloves garlic, sliced
  • 1 can diced tomatoes
  • 3 bell peppers, cut into bite-size pieces
  • 1 cup cherry tomatoes, halved
  • 2 Tablespoons cumin
  • 2 Tablespoons chili powder
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • salt and pepper to taste
  • 2 dashes of parsley
  • 1-1/2 teaspoon cayenne pepper (optional, but I like the heat)
Instructions:
  1. Prepare ingredients as described above (chop, slice, etc.)
  2. Brown ground turkey.
  3. Add remaining ingredients. Mix well, cover, simmer for 15-20 minutes.
  4. Stir one more time.
  5. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Beanless Turkey Chili (sped up for IG)
YouTube post of this video: Turkey Chili (full video with captions)

Saturday, June 13, 2020

Pesto Sun-dried Tomato Turkey Meatballs


I found this tube of pesto paste on Amazon  and was excited to create something with it.  The ingredients are basil, sunflower and olive oils, salt, pine nuts, and garlic.  I was on a whole 30 journey at the time so this was perfect.


Here's the recipe for my meatballs.

Ingredients:
  • 5 cloves garlic, chopped
  • 2 pounds ground turkey
  • 1/3 cup sun-dried tomatoes, sliced
  • 1 tube pesto paste
Instructions:
  1. Prepare ingredients as indicated above (chop, slice).
  2. Combine everything well.
  3. Scoop balls and lay them out in a pan, spaced out 1-2 inches.
  4. Bake at 400 degrees for 30 minutes.
  5. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Pesto Sun-dried Tomato Turkey Meatballs (sped up for IG)
YouTube post of this video: Pesto Sun-dried Tomato Turkey Meatballs (full video with captions)

Wednesday, June 10, 2020

Salmon with Eggplant Paprikash


My father gave me a bunch of organic, homegrown eggplant.  I already made one of my favorite recipes, tortang talong, with it and I didn't want to make it again.  I have this problem where I will have something over and over again until  get sick of it and don't want to have it for a long time. 

I made this really good chia seed pudding three or four years ago.  It was so delicious, that I made it again and again, until I had enough.  Until today, I'm still tired of it.  I don't want to do that with tortang talong.  Here's my post about tortang talong, if you're interested. https://www.abundanceofvegetables.com/2020/06/tortang-talong-fire-roasted-battered.html

So, I searched recipes for eggplant and found this Salmon Paprikash.  Here's the link to the original recipe: https://sunbasket.com/recipe/salmon-with-eggplant-paprikash  I didn't have fresh tomatoes on hand, and made some modifications. It was pretty good. 


Here's my version.

Ingredients:
  • 1/2 onion, sliced
  • 2 cloves garlic, sliced
  • 2 eggplants, chopped into 1-2 inch pieces
  • 1 Tablespoon paprika
  • 1 Tablespoon tomato paste 
  • 2 cups water
  • 1 salmon filet, 4-5 ounces
  • 2 Tablespoons olive oil
  • Salt and pepper to taste
Instructions:
  1. Prepare ingredients as described above (chop, slice, etc.)
  2. Heat pan. Add onion and garlic and stir fry until fragrant.
  3. Season salmon with salt, pepper, and olive oil. Rub in and airfry at 400 degrees for 20 minutes.
  4. Add eggplant to pan with onions and garlic.
  5. Add paprika, tomato paste, and water to pan.
  6. Season with a dash of salt, pepper, and dried parsley.
  7. simmer until liquid is reduced and thickened.
  8. Top with airfried salmon.
  9. Enjoy!

Watch me make it.

IG: @abundanceofvegetables
IG post of this video: Salmon with Eggplant Paprikash (sped up for IG)
YouTube post of this video: Salmon Paprikash (full video with captions)

Monday, June 8, 2020

Abundance of Vegetables Soup



Idk, I don't have much to say about this.  It's a soup with an abundance of vegetables and a chicken apple sausage that I slightly burned. Lol!  Don't burn your sausage. Haha! 😝

Ingredients:
  • 1 chicken apple sausage, cut into bite-sized pieces and air fried
  • 2 cloves garlic, sliced
  • 1/2 onion, chopped into big pieces
  • 1/2 bunch celery, cut into bite-sized pieces
  • 1/2 cup cherry tomatoes, halved
  • 1 cup carrots, chopped into bite-sized pieces
  • 4 cups cabbage, sliced
  • 1/2 cup bell pepper, chopped into bite-sized pieces
  • 2 Tablespoons tomato paste
  • 4 teaspoons chicken boullion paste
  • 4 cups water
  • 4 bay leaves
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1 Tablespoon dried parsley
Instructions:
  1. Prepare ingredients as indicated above (chop, slice, etc.)
  2. Add everything to slow cooker.
  3. Cook on low for 8 hours.
  4. Enjoy!
IG: @abundanceofvegetables
IG post of video: Abundance of Vegetables Soup (sped up for IG)
YouTube post of this video: Abundance of Vegetables Soup (full video with captions)

Saturday, June 6, 2020

Tortang Talong (roasted, battered eggplant)


I really thought I had a blog post with a recipe about this already.  Upon review, I found out I did not! 

Tortang talong is a filipino dish, traditionally made by roasting whole eggplants directly on burning, hot coals.  The eggplant skins blister and the flesh cooks inside.  They are then covered to let sweat, which makes it easier to peel the skins off.  The skins are peeled,  the eggplant flesh is flattened, battered with an egg mixture, and pan-fried.  It's typically served with sides of rice and a tomato fish sauce salsa.

To save time and for added convenience,  I air fried my eggplant.  Poking holes all around the skin ensures that the eggplant won't explode during cooking.  I have been on a whole 30 journey, so I didn't eat this with rice.  Instead, I had a kale salad with olive oil and balsamic vinegar, topped with chicken salad and halved tomatoes, and a few sticks of celery. 

Without further adieu, here's my recipe for tortang talong.

Ingredients:
  • 3 long eggplants
  • 1 egg
  • dash of salt
  • dash of pepper
  • dash of onion powder
  • dash of garlic powder
  • couple sprays of avocado oil
Instructions:
  1. Rinse eggplants.
  2. Poke holes through eggplant skins, all around.
  3. Air fry for 30 minutes at 400 degrees.
  4. Put eggplant in a closed container and let sweat for about 10 minutes.
  5. Peel skins off eggplant and discard.
  6. Flatten eggplant.
  7. Beat egg with salt, pepper, onion powder, and garlic powder.
  8. Coat eggplant with egg mixture.
  9. Heat fry pan and spray with avocado oil.
  10. Pan fry egg-battered eggplant, both sides.
  11. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Tortang Talong (sped up for IG)
YouTube post of this video: Tortang Talong (full video, with captions)

Wednesday, May 27, 2020

Bratwurst with Brussels Sprouts and Brown Rice



When the covid-19 pandemic started impacting the residents of Hawaii and the stay-at-home order was put in place, I was a lot more concerned about food than toilet paper.  I already had a lot of toilet paper at home because I had purchased a Costco pack back in late January, so I had enough to last me for at least 3 months, if not more.

In my mind, I thought I needed a lot of food that was shelf stable and would last me a long time because I wouldn't be able to get out of the house to get anything.  I purchased a lot of rice, bread, crackers, canned tuna and chicken, chips, cookies, and other assorted junk.  My body responded negatively to all the junk.  It was not pleased and made it clear by making all my clothes tight. 😢

Most of my posts are delayed.  I usually don't post pictures or videos on the same day that I made the dish because I need time to edit and make it look the way I want because I am a control freak and it needs to be the way I want it.  Sorry, not sorry.  Then sometimes I'll notice a typo or grammatical error and won't bother to correct it. 

With that being said,  this dish was made when I was eating rice.  I'm currently on a Whole 30 journey which eliminates grains, dairy, legumes, alcohol, and sugar.  I miss bread the most.  As of today (5/27/20), I'm on day 18/30, so I'm almost there.  I can do this!

Watch me prepare this.