Workin It Hard

01/06/2023

Garlic & Rosemary Grilled Lamb Chops
Ingredients
2 pounds lamb loin or rib chops thick cut
4 cloves garlic minced
1 tablespoon fresh rosemary chopped
1 1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
zest of 1 lemon
1/4 cup olive oil
Instructions
Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup.
Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.
Grill the lamb chops on medium heat for 7-10 minutes, or until the internal temperature reads 135 degrees F

31/05/2023

Grilled Vegetables
Ingredients
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Directions

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Source: FoodNetwork

Not caring for the body/mind = Feeling terrible. Here’s to living life by treating my body right!

31/05/2023

Surf and Turf Kababs
Ingredients
- 1/2 cup balsamic vinegar
- red & yellow bell pepper, cut into large chunks
- 1/2 cup brown sugar
- 24 button mushrooms, whole
- 1 inch piece fresh ginger, peeled & minced
- 1 teaspoon fresh thyme, minced
- 4 cloves garlic, minced
- 4 green onions, finely chopped
- green onions
- 1 teaspoon pepper
- 24 cubes fresh or canned pineapple
- 1/2 cup pineapple juice (reserved from can)
- 2 pounds ribeye steaks, trimmed of fat & cut into 24 chunks
- 24 large shrimp, peeled, deveined & tail on
- 1 cup soy sauce

Preparation
Place cut meat & vegetables in Ziploc bag and pour half of marinade over them. Seal tight and roll bag in hands to thoroughly coat ingredients.
Place bag in refrigerator and let marinate at least 4 to 6 hours or overnight.When ready to grill, pour off excess marinade and string meat and veggies alternately on skewers.
Heat grill to medium-high heat and grill kabobs directly over coals or gas flame. Grill for about 6 to 8 minutes per side or until desired doneness. During the last 5 minutes of cooking, baste kabobs with glaze and close grill and let caramelize.Marinade & Glaze
Combine marinade and pour off half into a small saucepan.
Pour the remaining half over meet and vegetables in Ziploc bag.For glaze: Cook glaze over medium heat, stirring occasionally. Reduce mixture by 1/3 to 1/2 or until glaze coats the back of a spoon.
Source: Foodista

30/05/2023

Moroccan Lemon Shish Kebabs
Ingredients
- 1 pound chicken breast fillets trimmed of fat, cut into 2 cm (1") cubes
- Moroccan lemon marinade
- 1 teaspoon chopped parsley
- 1 teaspoon Fresh rosemary leaves
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic, crushed
- 1 teaspoon black peppercorns, crushed
- 1 grated rind (zest) and juice of lemon
- 2 teaspoons olive oil

Preparation
The chicken breast fillets trimmed of fat, cut into 1" cubes
For Moroccan lemon marinade
Put everything in a bowl
Add this Marinated chicken cubes, mix well, cover with Plastic Wrap and let stand at least 1/2 hour before use ... I like to leave more time in the fridge
The time for rest, place the bamboo skewers or metal rods in a tray with water (to cover only), that is to avoid burning
Thread the meat on each rod are more or less as 4 pieces of meat
Shish Kebbab cooking on the grill, skillet or the oven ... I like the first option, you know the smell of charcoal, wood ...
Once the Shish Kebab cooked, serve immediately on a bed of Rice, Mediterranean Cous Cous, etc. ... or only with Pita Bread and ready
Source: foodista.com

30/05/2023

Vegetable Paneer Skewers Or Paneer Tikka
Ingredients
- 1 Green Bell Pepper
- 1 Red onion
- 1 Tomato
- 8 pieces of Paneer 1" x 1" (can substitute with Tofu!)
- 2 teaspoons olive oil
- 1/2 cup Yogurt
- 1/2 teaspoon Olive Oil
- 1 teaspoon Ginger garlic paste
- Salt& Red chilli powder to taste
- 1/2 teaspoon Chaat masala
- 1/2 teaspoon Jeera (cumin) powder
- Finely chopped Green chilli and 3 Cilantro leaves

Preparation
Wash and cut Paneer and all vegetables into 1"X 1" pieces.
Heat Olive oil in a pan ,add Garlic Paste & spices, roast lightly for 5-6 minutes.
Add this mix to Yogurt in a bowl,gentely mix make a paste like consistency.
Now put all veggies and mix them.
Cover the bowl and keep in refrigerator for atleast 45 mins.
Take a wooden skewer and put veggies in a sequence - bell peppers, onion, tomato, paneer.
Repeat the process to make more skewers.
Heat olive a non stick pan, slowly lay all the skewers in the pan and cook at Medium heat.
Keep turning skewers around after every minute to ensure all 4 sides are cooked for atleast 3 to 4 mins.
When the skewers start turning light brown & start developing smoky flavor, turn the heat down & remove them into a plate.
Sprinkle some chat masala and your skewers are ready to go, serve with Fresh Mint/cilantro chutney...!!!
Source: Foodista

29/05/2023

Happy Memorial Day! Do you love to color or draw? I've found that this helps to clear my mind because it can be so beautiful but allows me to just be in the moment. I found this coloring book for adults the other day that I really like! Cute animals and coloring = relaxation for me! Check it out if you have the time!

https://www.amazon .com/dp/B0C6BQ3RKL

23/05/2023

"The present moment is filled with joy and happiness. If you are attentive, you will see it." – Thich Nhat Hanh

22/05/2023

"Mindfulness is the aware, balanced acceptance of the present experience. It isn't more complicated than that. It is opening to or receiving the present moment, pleasant or unpleasant, just as it is, without either clinging to it or rejecting it." - Sylvia Boorstein

22/05/2023

"The greatest weapon against stress is our ability to choose one thought over another." – William James

Thoughts? Not sure how much I agree with this one.

22/05/2023

"If you want to awaken all of humanity, then awaken all of yourself. If you want to eliminate the suffering in the world, then eliminate all that is negative in yourself. Truly, the greatest gift you have to give is that of your own self-transformation." – Lao Tzu

20/05/2023

Chinese Chicken Salad With Chipotle Dressing
Ingredients
- Pea-mond Dressing
- 1/4 cup rice wine vinegar
- 1 tablespoon smooth peanut butter
- 1 tablespoon smooth almond butter
- 1 tablespoon chopped fresh ginger
- 2 teaspoons adobo chipotle pepper juice
- 1 teaspoon adobo chipotle pepper puree
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2 teaspoons toasted sesame oil
- 1/2 cup canola oil
- Salt and freshly ground pepper
- Salad
- 1/2 head Napa cabbage, shredded
- 1/2 head romaine lettuce, shredded
- 2 carrots, shredded
- 1/4 pound snow peas, julienned
- 1/4 cup coarsely chopped fresh cilantro leaves
- 1/4 cup thinly sliced green onion
- 2 cups shredded rotisserie chicken
- 1/2 cup chopped roasted peanuts
- 1/4 cup chopped fresh mint leaves
- Chili oil, optional
- lime halves, for garnish

Preparation
Whisk together the vinegar, peanut & almond butters, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste.
Source: foodista.com

20/05/2023

Chinese Style Chicken and Noodle Stir Fry
Ingredients
- 16 ounces (454 gram) package of chow mein noodles
- 1/4 cup chicken broth
- 1 teaspoon sugar
- 4 tablespoons oyster sauce
- 1 1/2 tablespoons soy sauce
- 1/2 cup water
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 5 boneless, skinless chicken thighs, cut into bite sized pieces
- 1 onion, chopped
- 1 red pepper, sliced into thin strips
- 2 large carrots, cut into matchsticks
- 1 cup sugar snap peas, sliced lengthwise

Preparation
Soak noodles in hot water until softened, about 5 minutes.
Drain and set aside.
In a small bowl, combine chicken broth, sugar, oyster sauce, soy sauce and water. Set aside.
Heat oil in a wok over medium high heat. When hot, add garlic and ginger. Cook until fragrant , about 30 seconds, then add chicken and cook until done.
Add vegetables and cook until tender crisp, about 4 -5 minutes, then add chicken broth mixture.
Stir in drained noodles and cook until heated through, about 2 minutes. Enjoy!
Source: foodista.com