Here is How You Lose Weight

The good kind of health food.

Asiany Tuna on Rice
Takes ~10 minutes
Dinner for One (Makes 2 bowls)

1 Can Tuna (drained, idiot)
1 Scallion, chopped
1t Low fat Mayo
1T Soy Sauce
Dash hot sauce or Sichuan Chili Sauce
Alittlewhateverelseyouhavearound

Brown Rice (~3 cups cooked)
"Rice Seasoning" from Supermarket Asian Section

1. Mix the Tuna Salad
2. Put on hot seasoned rice

"Green Sauce"

My father's trademark "Green Sauce".
Good with roughly anything that isn't Red Meat - especially Corn-on-the-Cob and Burritos...

The Green Sauce
~5 minutes
Makes about 2 cups

2 Jalapenos
2 Cloves Garlic
1 Stick Butter, melted
1 Can Corn
Juice of a Lime
Salt/Pepper

Puree.
Let it set up in the fridge.

Simple Weeknight Pasta

Pasta with Sausage, Beans, And Fennel
Takes ~40 mins
Serves 4+

1lb Sausage, out of the casings. (Chicken makes it healthier)
1 sm Onion, fine chop
1 clove Garlic, Minced
1t Chili Flakes
1/2t Oregano
1 bulb Fennel, thinly sliced and fronds reserved
28oz can Crushed Tomatoes - I like Cento
19oz can Cannelini Beans
1lb Ziti with Lines
1 package basil, finely sliced

1. Take sausage out of the casings and brown, breaking it up.
2. Once almost cooked, add Onion, garlic, spices, and fennel. Cook until sausage is brown and vegetables have softened some.
3. Add tomato and beans, simmer for 10+ minutes
4. Meanwhile, cook the pasta
5. Mix everything, add the basil, and serve with parmesan. Reheats nicely.

Vindaloo

Vindaloo
Takes about 2 hours, all told
Serves ~6

1 Gigantic Onion, half-moons

2t Cayenne (plus 1 sliced habanero if you're feeling good)
1T Cumin
1t Black pepper
2t Salt
1t Fennel Seeds
1.5t Yellow Mustard Seed
1t Cinnamon
2t Cardamom
1t Paprika
5T Cider Vinegar (anything but Balsamic or Rice Wine)

1.5-2 lbs Cubed Meat (In order of preference Lamb, Pork roast, Chicken, Fish, Beef, Shrimp)
2 smaller yukon gold potatoes, cubed

5 cloves minced Garlic
1 square inch minced Ginger
1/4t Tumeric
2T Coriander
1 small can Tomato Sauce
Water

1c Frozen Peas
6oz plain greek yogurt
Cilantro

1. Get the onions nice and brown in a big cooking vessel - I use a wok. Transfer to a blender.
2. Prep the Meat. Brown it in the wok, and reserve in a bowl along with the potatoes.
3. Add all the spices and vinegar to the onions and puree. Add water if needed to get it to blend.
4, Very quickly stir fry the ginger and garlic. Add the tumeric/coriander and get them fragrant
5. Add the meat, potatoes, puree (Vindaloo paste), tomato, and enough water to get halfway up the top later of everything - better to have less than too much.
6. Simmer for 45 minutes, or until potatoes are done.
7. Add peas, yogurt and cilantro, cook for a minute or two to get the peas edible, and serve over rice.

The Bean Soup

I brought this into work for a potluck, and now it's legendary at work. One co-worker confused. One chipotle for 1 can chipotles...oops!

Black Bean Soup with Sausage
Serves 4? Makes ~1 gallon
Takes about 30min

1 med onion, finely chopped
4 garlic cloves, minced
2 canned chipotle chiles in adobo, minced (Use less or just smoke if you're a weenie)
2 teaspoon ground cumin
2 teaspoon dried oregano
2 cans low sodium black beans, drained
3 cups low sodium chicken stock
1 pound sausage - chorizo, linguica, etc. Thin half-moons.
Juice of 1/2 Lime
3 tablespoons cilantro
Salt and freshly ground pepper
2 tablespoons Sour cream

1. I do this in a 3-QT saucepan. Cook onion over moderate heat until softened, about 3 minutes Add the garlic along with the chipotle, cumin and oregano and cook until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans
2. Meanwhile, brown the sausage in a skillet. Add everything except the Cilantro Sour Cream and simmer for a bit.Add the cilantro and sour cream and you're done.

It begins - Kale Soup

Doesn't get much better than this in the Winter:

Kale Soup

Recipe Summary
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4-6 servings

2 tablespoons extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped

4 cloves garlic, chopped
Optional: 1 Minced Habanero pepper
2 bay leaves, fresh or dried

1 bunch kale, coarsely chopped (~1.5 lbs)
Salt and pepper
1 (19-ounce) can garbanzos, drained and rinsed
1 large diced tomato
1 pound diced chourico (pork or turkey), casing removed
1 huge can beef broth (48oz)

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil.
Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Hmm

Twas suggested that I should use a blog to archive recipes and what not. Maybe I will also post random thoughts.
We shall see...