Spiced Mint Tea

This sounds yummy!!


Ingredients
3 cups water
1 cinnamon stick
2 whole cloves
2 whole allspice
1 cup fresh mint leaves
Honey, optional

Directions
Place the water, cinnamon, cloves and allspice in a large saucepan. Bring to a boil. Boil for 1 minute. Stir in mint leaves. Remove from the heat; cover and steep for 5 minutes. Strain tea. Serve with honey if desired. Yield: 2 servings.

Eggplant Curry

Ingredients

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped
Directions

Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Grilled Summer Squash with Basil & Pasta

a few T olive oil

2 lb summer squash, sliced 1/4” thick

1 small yellow onion, sliced 1/4” thick

1 small red onion

1/4 cup basil, chopped

1 cup cherry tomatoes, halved

1/2 lb mini farfalle pasta, cooked and drained*

1/4 cup white balsamic vinegar

1/4 cup olive oil

1 T lemon zest

kosher salt & cracked black pepper

parmesan cheese (optional)

Preheat grill to medium high heat. Drizzle olive oil over the sliced squash and sliced onions. Season with salt and pepper. Place on the grill and cook until tender. Allow vegetables to cool, then dice. In a bowl combine the diced squash, diced onion, basil, cherry tomatoes and pasta. Next add the balsamic vinegar, olive oil and lemon zest and toss to combine. Season with salt and pepper. Top with parmesan cheese.

* Cook the pasta in salted water.

I can't wait to try this tomorrow with the squash I grilled today!

Grilled eggplant with basil, tomato, and cheese

Grill eggplant (marinated in olive oil, garlic, salt, and pepper)

Slice tomatoes.

When Eggplant is done, layer it: eggplant, tomato, cheese (ricotta, goat cheese, or I used garlic and red pepper boursin), and basil.

Snapper a la veracruz

1/4 cup pitted chopped green olives
2 tbsp capers
1 pint cherry tomatoes
1 handfull fresh parsley or cilantro, roughly chopped
juice of 1 lime
1/4 cup olive oil
fresh or pickled jalapenos copped (optional)
4 fillets of snapper (or other white fish, like cod or halibut),  to 6 oz each
salt to taste

Prepare the salsa - combine olives, capers, cherry tomatoes, parsley or cilantro, lime juice, olive oil, and jalapenos

Assemble packets - put each piece of fish in its own aluminum foil boat, season with salt and top with the salsa. Fold the foil over so it covers the fish completely and then roll edges to tightly seal the pakcage

Cook fish on the grill at around 450 degrees for 8-10 minutes

I was super lazy, so just put each piece of fish in its own packet, drizzled salt and olive oil on top and then put premade salsa, capers, and sliced olives on top and grilled. Turned out really well!!

Two awesome paleo books avialable for free on Kindle - I think it might be time to get some new recipes on this site! :-)

http://www.diningdownloads.com/2-free-breakfast-kindle-cookbooks-superfoods-and-paleo-recipes/

Garlic Miso Chicken

Made this the other night, and making it in a broiler was awesome and quick, and the drumsticks came out super tasty!!!

10 chicken drumsticks
1.5 tsp of crushed garlic
3 teaspoons of trader joe's instant miso soup powder
1/3 cup soy sauce/korean BBQ sauce (Bulgogi)


Mix everything up in a ziplock bag and add drumsticks.
Marinate 4-6 hours or overnight
preheat broiler and cast iron pan
broil for 10 minutes