Zoodles and Chicken

 

I ran a zucchini through a spiralizer to make noodles, also known as zoodles. I stir fried them with some olive oil and seasonings and served them up with some chicken breast.

Here’s the spiralizer I used: https://amzn.to/3wbjiey #ad

Ingredients:

• 1 zucchini, spiralized
• 1/4 c olive oil
• 3 T garlic, sliced
• 1 T crushed red pepper flakes
• Salt and pepper to taste
• Handful of cherry tomatoes, sliced
• 1/8 c feta cheese
• 1 cooked chicken breast 

Instructions:

1. Prepare ingredients (spiralize and slice)
2. As olive oil to heated pan
3. Add garlic and crushed red peppers and stir fry until fragrant 
4. Add zoodles, salt, and pepper and stir fry about 3 minutes 
5. Plate and top with cherry tomatoes and cheese
6. Serve with a side of chicken 
7. Enjoy!

IG: @abundanceofvegetables

YouTube short: Zoodles and Chicken https://youtube.com/shorts/EYnq-Df2NEA?feature=share

YouTube full video: Zoodles and Chicken https://youtu.be/y_BtEr9v4tY

Avocado Toast

 

I made some avocado toast with eggs for breakfast.

• Toasted wheat bread
• Smashed avocado 
• Crispy bacon
• Eggs (cook them how you like)
• Salt and pepper 
• Red chili flakes

Watch me make this!

IG: @abundanceofvegetables

YouTube short: https://youtube.com/shorts/jcUMTJpmJsc?si=in0Vcp-_B1aLvE4J

YouTube full video: https://youtu.be/FpQD_LP0-fY?si=LB6yIHp7SaXJY3Gt

Little Tomato Harvest

 

My tomato plants died. It seems unusual since tomatoes usually grow like weeds. I decided to make the first and last harvest since they were not improving. I suspect it is due to the brutal winds and rain we’ve been having on and off.

Watch me harvest.

IG: @abundanceofvegetables

YouTube short: Little Tomato Harvest https://youtube.com/shorts/ZHNCSyTfFQE?feature=share

YouTube full vid: https://youtu.be/8nwm4GQroIU?si=wtVxvkF19OKSELNy

Crab Cakes

 

I wanted to try making some homemade crabcakes. My search indicated that Walmart had some canned crab. But upon my visit to the store, I discovered they were sold out. I decided to get some frozen crab legs, crack them open myself, and make the crab cakes.

Besides me getting some shells in the meat, this recipe was fantastic and I would definitely make it again. The flavor highlights the crab meat and the binding ingredients were just enough to hold it together, not “bready” at all.

Here’s the link to the crab cake recipe I used:

https://www.delish.com/cooking/recipe-ideas/recipes/a58704/best-crab-cakes-recipe/

IG: @abundanceofvegetables

YouTube short: Crab Cakes https://youtu.be/KpuQOihDho0

YouTube full video: Crab cakes https://youtu.be/v38VbemFcFY

Pickleweed

 

I participated in a group volunteer event that involved ridding up the shorelines of invasive species. Pickleweed was not one of the species we were on a mission to remove, but education on the landscape, history, and variety of fauna was given to the participants. It is quite interesting to learn about the history of the land and how it became what it is today.

Let’s get back to pickleweed. Pickleweed is an invasive shoreline succulent shrub. It is salty, crunchy, and can be compared to sea asparagus. It can be used as a topping in the same way capers are used. Several restaurants have started adding this plant to their dishes.

A fellow volunteer shared that she harvests, prepares, and eats pickleweed regularly and also makes it for friends. This is what sparked the idea for me to give it a try. I gathered some up after the work was done and prepared some to taste at home. 

My recipe is below. Also watch my YouTube video of the preparation.

Ingredients:

• Pickleweed
• Olive oil
• Ground black pepper 

Instructions:

1. Harvest pickleweed from the seashore.
2. Bring a pot of water to boil while you clean the pickleweed.
3. Remove sticks and stems and discard, keeping just the leaves.
4. Rinse well under cold water at least twice.
5. Drop cleaned pickleweed leaves in boiling water for 3-5 minutes.
6. While that’s boiling, prepare an ice bath. It’s just ice cubes and some water. This helps to stop the cooking process once they’re done.
7. Strain pickleweed and drop into ice bath.
8. Strain out ice bath.
9. Add olive oil and ground black pepper to your liking.
10. Serve and enjoy!

Instagram @abundanceofvegetables

YouTube short Pickleweed tuna sandwich https://youtube.com/shorts/gBbOiq8P824?feature=share

YouTube full video Pickleweed https://youtu.be/7IaSYqRhHqU

Thai Style Red Curry with Chicken and Vegetables

 

Ingredients:

1 long eggplant, sliced

1 zucchini, sliced

6 mushrooms, chopped 

3 oz bean sprouts

3 chicken thighs, sliced in strips

20 leaves Thai basil, picked off branches

2 T coconut oil

1 can coconut milk

2 T red Thai curry paste

1 T sugar 

1 T fish sauce

Instructions:

1. Rinse produce and prepare as listed above (slice, chop, pick leaves off basil branches).
2. Trim excessive fat off chicken and slice into strips.
3. Heat coconut oil in pot. Add red Thai curry paste and cook through until fragrant.
4. Add sliced chicken and stir fry for about a minute.
5. Add coconut milk, bring to boil, then turn down to simmer for about 15 minutes.
6. Add zucchini, eggplant, and mushrooms and simmer for another 15 minutes.
7. Add bean sprouts and basil and stir to get them heated through.
8. Add sugar and fish sauce and stir through.
9. Serve and enjoy!

Instagram @abundanceofvegetables

YouTube short https://youtube.com/shorts/8752ybMQFQg?si=qUJGctohdThn6uS5

YouTube full video https://youtu.be/iqk8I5TYA-E?si=sRBr2O8lTFMf_rYW

Balatong

Hello, guys! We picked some marungay fruit and leaves from the back yard. I cooked up some balatong with the leaves and diningding with the fruit.

Watch the backyard garden to table experience in my YouTube video linked below. I also cooked the fruit.

Here’s my balatong recipe.

Ingredients:

7-10 dried shrimp, soaked in water

1/2 c mung beans, rinsed 

1/2 medium tomato, sliced

1/2 small onion, sliced

2 T olive oil

2 T chopped garlic

2 cups water

1 t chicken bouillon 

1 T fish sauce 

1/2 cup marungay leaves

Instructions:

1. Soak dried shrimp in water.

2. Rinse mung beans well.

3. Slice tomatoes and onions.

4. Heat small pot and add olive oil.

5. Add sliced tomatoes, onions, and garlic and stir fry until slightly softened.

6. Add mung beans, water, chicken bouillon, fish sauce, and shrimp. Bring to a boil, then lower to a simmer.

7. Add water to adjust the consistency if you like it soupier. Simmer until mung beans are cooked, about 10 minutes.

8. Turn off heat. Add marungay leaves and stir in.

9. Serve with rice.

10. Enjoy!

Instagram @abundanceofvegetables

YouTube short https://youtube.com/shorts/F8mgidon0Rw?si=xXGoLlXqeFVkaDN-

YouTube full video https://youtu.be/ucls_XLNwi4?si=EDNSSSeaVEgyUZgu

Pasta Salad with Veggies

 

This pasta salad was a perfect menu item for my camping trip. I made it a couple days in advance, which gave the flavors time to marry together into the pasta.

I changed the veggies ups little, but here the recipe I used: https://www.inspiredtaste.net/38019/easy-pasta-salad-recipe/

Instagram @abundanceofvegetables

YouTube short Pasta Salad with Veggies https://youtube.com/shorts/k-UfNXZVp0g?feature=share

YouTube full video https://youtu.be/HDYoDbA8s_g?si=plIF2igpCgWh5sy-

Zoodles and Pizza

 

Hello there! Here's a simple zoodle (zucchini noodles) recipe.  I spiralized the zucchini and tossed it up in a pan with some garlic, red pepper flakes, salt, pepper, topped it off with some feta, and served it with some pizza. Nom Nom!  Here's the recipe.

Ingredients:

• 1 zucchini
• 1/4 cup olive oil
• 5 garlic cloves, sliced
• 1 T red pepper flakes
• dash of salt
• dash of cracked black pepper

Instructions:

1. Rinse zucchini and slice ends off.  Spiralize into noodles shape.
2. Slice garlic.
3. Add olive oil to heated pan.  Add pepper flakes, garlic, salt, and pepper.  Stir to let oil get infused.
4. Add zoodles, tossing to lightly cook through.
5. Serve with a side of pizza or whatever you like and enjoy!

IG: @abundanceofvegetables

YouTube short: https://youtube.com/shorts/lu302fzXJhg?si=AnJXDXK-zkNhUMdj

YouTube full video: https://youtu.be/MVpLkEG8kug

Onion Celery Burgers with Cauliflower Rice and Salad

 

I added some celery to my beef burgers to veggie it up and had it with some cauliflower rice and romaine salad. It was quick and easy. Here is the recipe.

Ingredients:

• 1 lb ground beef 
• 1 stick celery, chopped
• 1 packet dry onion soup mix
• 1 T olive oil 
• 1/2 large onion, sliced 

Instructions 

1. Prepare ingredients as listed above (chop slice).
2. Mix ground beef, celery, and onion soup mix together. 
3. Divide into four sections and form into balls.
4. Add oil to a heated pan.
5. Press beef bell into patty and cook to your liking.
6. Add sliced onions to same pan and stir fry until translucent.
7. Serve with your sides. 
8. Enjoy!

IG: @abundanceofvegetables

YouTube short:https://youtube.com/shorts/0teMR9OBSYQ?feature=share

YouTube full video: Onion Celery burgers with cauliflower rice and salad https://youtu.be/gN1XGbn4ETw

Lettuce Prep

 

Prepping romaine lettuce so it’s ready to make salads for the week.

IG: @abundanceofvegetables

YouTube short: Lettuce Prep https://youtube.com/shorts/TDxKToLFNQ0?feature=share

YouTube full video:  https://youtu.be/80KRkEY7mBk

Red Curry with Chicken and Baby Corn

This is my take on a creamy coconut Thai curry chicken. 

I used brown sugar instead of rock sugar and the premade Thai red curry paste. My main picture doesn’t include the turn Thai basil and bean sprouts, but I did enjoy it with some of those. I’ve also seen other types of vegetables in curry but these are what I had on hand.

Ingredients:

• 3-4 boneless, skinless chicken thighs, sliced
• 1 can coconut milk
• 3 Tablespoons coconut oil
• 1 Tablespoon red Thai curry paste
• 1 can baby corn
• 1 Tablespoon brown sugar
• 1 Tablespoon fish sauce

Instructions:

1. Prepare chicken by removing excess fat and slicing into strips.
2. To a large, heated saucepan, add the coconut milk, coconut oil, and curry paste. Heat through and break paste down in the liquid.
3. Add chicken, stir, and let cook.
4. Add baby corn, sugar, and fish sauce.
5. Taste and add more fish sauce if you’d prefer it saltier. One Tablespoon was enough for me.
6. Enjoy!

IG: @abundanceofvegetables

YouTube short: Red Curry with Chicken and Baby Corn https://youtube.com/shorts/nt0Nmxa_4to?feature=share

YouTube full video: Red Curry with Chicken and Baby Corn https://youtu.be/t3T41rW7jII

I also brought some for lunch the next day. Yummy!

Beef Curry with mixed Vegetables

 

Ground beef was on sale at Safeway for $2.50/lb. I got about 12 lbs. I like to take advantage of the sales, pack it into one-pound portions , and freeze them. On this day, I made some curry with vegetables using ground beef as the protein. I had it with a side of cauliflower rice to try and keep it low carb. Here’s the recipe.

Ingredients:

• 1 lb ground beef
• 1/2 onion, chopped
• 3 cloves garlic, minced 
• 2 inches ginger, minced 
• 2 T Worcestershire sauce 
• 2 T ketchup 
• 1 bag frozen mixed vegetables 
• 2 t chicken bouillon 
• 3 cups water
• 3 blocks curry flavor

Instructions:

1. Brown the ground beef.
2. Prepare the onions, garlic, and ginger (chop, mince).
3. Once beef is browned, add onions, garlic, ginger, Worcestershire sauce, and ketchup. Stir and cook until onions are translucent.
4. Add frozen mixed vegetables, bouillon, water, and curry blocks. Dissolve blocks and bring to a simmer  to make ensure the frozen veggies have heated through.
5. Serve and enjoy!

IG: @abundanceofvegetables

YouTube short: Beef Curry with Mixed Vegetables https://youtube.com/shorts/IsYvO9Jdr-o?feature=share

YouTube full video: Beef Curry with Mixed Vegetables https://youtu.be/jOO8R1KOjbQ