MollyBel Recipes

Quinoa Vegetable Soup: - 2 tablespoons olive oil - 1 yellow onion - 2 chopped carrots - 3 celery sticks - 3 garlic cloves - 1 peeled chopped sweet potato - 2 cups of chopped butternut squash - 3 bay leaves - 1.5 L Vegetable Broth  - 1 diced tomato - ¼ cup Quinoa - can of garbanzo beans - 1 tablespoon fresh rosemary - 2 teaspoon fresh thyme - 2 cup chopped kale - Salt + pepper Sautee onion. Add carrots, celery, sweet potatoes, garlic, squash and bay leaves. Once soft 10 minutes or so), add veg. broth, tomato, quinoa, garbanzos, rosemary and thyme. Cook for 15-20 minutes. Add kale, salt & pepper and cook for 5 more minutes.  This recipe was taken from the end of this video . 

  Pesto Cauliflower  Taken from:  https://comfybelly.com/2016/05/garlic-herb-mussels/ This is a paleo rice recipe but I just loved it as a cauliflower dish. Ingredients 1 large cauliflower head, diced into bite-size pieces 1 tablespoon high heat oil 1/4 teaspoon salt 2 tablespoons pesto Method Preheat your oven to 400ºF (200ºC, or gas mark 6). Prepare a baking sheet with parchment paper. Mix the cauliflower, oil, and salt in a bowl until the cauliflower is well coated. Spread the cauliflower across the baking sheet and bake for 25 minutes. (This step can be skipped if it's not for paleo rice) Cool the cauliflower for 5 minutes and then gently pulse a few times in a food processor, or until it has the texture of large pieces of rice. Don’t over pulse it or it will become mushy. Blend in the pesto and serve. Serves 2 as a meal

Seafood Curry  1 lb of shrimp or fish olive oil 1 cups finely chopped onions 1 teaspoons minced garlic 1 tablespoons ground or crushed fresh ginger root 1 green chilies, dried chili or red pepper flakes 1/8 teaspoon turmeric 1 tablespoons ground coriander 1 can coconut milk 1/2 teaspoons salt 1 tablespoons minced fresh cilantro Step 1 Wash fish thoroughly, and set aside. Step 2 Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn. Step 3 Add fish, mix, reduce heat to medium-low, and simmer, covered, for 5–7 minutes, or until the shrimp is cooked throu...

This is a Paleo recipe but reminds me very much of a dish I had at Salvadoran delis.   Ginger Eggs 1 tsp oil 1/2 cup green beans 1 T minded ginger 1 small clove garlic, minced 3 eggs 1 Tablespoon chopped chives or green onions 1/4 tsp. coriander pepper to taste Heat the oil in a small skillet. Add the green beans, saute for 2 minutes. Add the ginger and garlic, cook 3 minutes more. Meanwhile, crack the eggs into a bowl, whip well. Add the beans, ginger, and garlic, plus the chives/onions and coriander. Mix well, then return to the skillet. Cook until the eggs set. 

  Take and adapted from Gwyneth Paltrow's It's All Easy Cookbook 1/4 cup basil 3/4 cup Parmesan cheese 3 T. chives 1 zest of lemon 3 T fresh parsley linguine pasta cherry tomatoes a pitch dried red pepper flakes While pasta cooks, grate lemon, cut hers ad tomatoes. Heat oil, garlic, red pepper flakes ad 1/2 the lemon zest. As soo as the garlic egis to sizzle ad smell fragrant, tur off ad let the oil infuse.  Reserve 1 cup pasta water. Drain pasta ad add it to the garlic oil. Tur the heat low, add tomatoes, remaining lemon zest, fresh hers ad a few tablespoons of pasta water. Toss everything together, adding more pasta water a tive at a time until you have achieved a thin sauce that just coats the linguine.  Season with salt ad pepper to taste ad serve with lots of grated parm. 

  Ginger Carrot Soup Very easy to eat and good on the stomach. Ingredients 1 tablespoon butter 1 onions, peeled and chopped 3 cups chicken broth 1 pounds carrots, peeled and sliced 1 tablespoons grated fresh ginger 1/2 cup whipping cream 1/4t. Salt and pepper Parsley sprigs, for garnish Begin by sautéing onion in butter.  Then add everything except the whipping cream. When carrots are cooked, put in blender to make smooth. Finally add the whipping cream.

Korean BBQ Chicken Wings 2 lbs wings 2 T. rice wine 1 t. onion powder 1 t. garlic powder 1 t. fine salt 1/4 t. ginger powder pinch of ground pepper BBQ Sauce 1.5 T. Ketchup 1 T Gochujang 2 t. Honey 2 T. Brown Sugar 1 T. Soy Sauce 1 T. Minced Garlic 1/2 T. Sesame Oil Garnish with toasted sesame seeds and/or thin sliced green onions