1 cup fresh cilantro, chopped, including leaves and stems
1/2 cup water
1/2 cup fresh lime juice
2 Tablespoons honey
6 ounces tequila
lime slices and cilantro for garnish
Blend cilantro, water, lime juice and honey in blender until smooth. Skim and discard the foam on the top. This is your base. To assemble the margarita, fill shaker with ice. Add 1/4 cup cilantro mixture and 1 1/2 (2, if you like it stronger :)ounces tequila per margarita. Shake for 30 seconds. Strain into glass. Garnish with lime slice and cilantro. Repeat. Makes 4 servings.
1 bunch basil or cilantro
4 cloves garlic
1 1/2 ounces pine nuts or walnuts
2 Tablespoons olive oil
2 Tablespoons vegetable broth, low sodium
2 teaspoons fresh lemon juice
1/8 cup grated Parmesan
Salt and pepper to taste
Put the basil or cilantro in a food processor and pulse until chopped. Add the garlic and pine nuts and pulse to combine. Add about the olive oil and blend until a paste begins to form. Add the broth, lemon juice and Parmesan cheese.
Taste and season as desired with salt and pepper, and even more garlic😊 . Toss with your protein or pasta of choice. Makes about 2 cups.
1 large head of cauliflower, trimmed and sliced into about 4–5 slabs
4 cloves garlic, minced
3 Tablespoons olive oil, divided
2 teaspoons cumin
1/2 teaspoon kosher salt
zest of one lemon
1/2–1 cup fresh chopped Italian parsley (and/or cilantro)
pinch of chili flakes
Preheat grill to medium-high. If using a grill basket, place on the grill to preheat as well. Combine garlic, 1 1/2 tablespoons olive oil, cumin, salt and lemon zest in a small bowl. Rub all over cauliflower steaks. Combine 1 1/2 tablespoons of olive oil, parsley and chili flakes in a separate bowl.
Place cauliflower steaks directly on grill or in grill basket. Grill for 6–7 minutes, basting with olive oil, parsley and chili flakes mixture. Flip over and repeat basting and grilling for about 5–6 minutes. Both sides should appear slightly charred on both sides. Transfer to serving platter and drizzle remaining mixture on top. Sprinkle with extra chili flakes, if desired.
If roasting, roast at 450 degrees for about 20–25 minutes, basting and flipping about every 5 minutes.
1 pound of ground turkey, lean (or meat substitute)
1 medium onion, chopped
1 1/2 cups water
8 ounces mushrooms, washed and sliced thin
1 10-ounce bag whole kernel corn
1/2 teaspoon salt
1 teaspoon chili powder
1 1/2 cups brown rice, pre-cooked
1 medium tomato, cut into wedges
1 green bell pepper, washed, seeded, cut into strips
parsley and hot sauce, to taste
In a large skillet, sauté turkey while mixing often to break apart. Add onion and mushrooms. Cook until tender. Add water, corn, salt and chili powder. Bring to a boil.
Stir in rice, tomato and green pepper. Cover and simmer 5 minutes. Fluff with fork. Sprinkle with parsley. Serve with hot sauce. Makes 5 servings.
1 1/2 cups soy sauce, low sodium
1 cup freshly squeezed lime juice
1 cup thin sliced fresh ginger
1/2 cup chopped fresh garlic
4 green onions, trimmed and roughly cut
2 jalapeño peppers, seeded
1 cup apple cider vinegar
1/4 cup dark brown sugar
1/2 cup vegetable broth, low sodium
1 T cup ground allspice
1 tablespoon molasses
2 teaspoons cinnamon
2 teaspoons freshly chopped thyme (or 1 teaspoon dried)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2–3 dozen chicken thighs and/or legs, skinless, trimmed (about 6 pounds)
Place soy sauce, lime juice, ginger, garlic, onions and peppers in a food processor bowl. Puree until smooth. Transfer to a mixing bowl. Stir in vinegar through cloves. Let stand 30 minutes.
Taste and adjust seasonings with soy sauce, lime juice and brown sugar. Marinade should be spicy, gingery and slightly sweet and sour. Place chicken in large heavy resealable plastic bag. Pour marinade over chicken. Seal and refrigerate for 2 days, turning occasionally.
Remove chicken from marinade. Grill or broil. Turn frequently to avoid charring. Makes 10–12 servings.
1/2 cup panko bread crumbs
1 Tablespoon grated Parmesan cheese
2 teaspoons grated lemon peel
3/4 teaspoon dried marjoram leaves
1/2 teaspoon paprika
1/4 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
4 flounder or sole fillets (about 1 pound)
3 Tablespoons fresh lemon juice
2 Tablespoons white wine
nonstick cooking spray (or olive oil in a plant-spray bottle)
Preheat oven to 425 degrees. Lightly spray baking sheet with oil.
Combine bread crumbs through garlic powder in shallow pan.
Combine lemon juice and wine in another shallow pan.
Rinse fish fillets and pat dry.
Dip each fillet in liquid mixture, then in crumb mixture, coating both sides.
Place on baking sheet and spray top of fish with oil.
Bake for 20 to 25 minutes or until fish flakes easily when tested with fork. Makes 4 tasty servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.