A Bride Worth Billions (69 page)

Ingredients:

4 chicken breasts, cooked and flaked

1 apple, pitted and diced

¼ cup celery, sliced thinly

¼ cup mayonnaise

3 tablespoons sour cream

1 teaspoon tarragon, minced

¼ cup pecans, chopped

½ teaspoon salt

¼ teaspoon pepper

Directions:

Put apples, pecans, celery, and chicken in a salad bowl. In another bowl, whisk sour cream, tarragon, mayonnaise, salt, and pepper. Pour the mixture over the salad and toss to combine.

Ingredients:

2 packages tofu, crumbled

2 cloves garlic, minced

1 tablespoon sugar

½ cup basil, chopped

1 red onion, sliced thinly

½ cup mint, chopped

¼ teaspoon red pepper flakes

½ cup lime juice

½ teaspoon sesame oil

1 tablespoon fish sauce

1 tablespoon coconut oil

1 teaspoon salt

10 large cabbage leaves

Directions:

Combine lime juice, fish sauce, and sugar and set aside. Drain tofu thoroughly. Heat coconut oil in a pan and sauté garlic, onion, and pepper flakes for 2 minutes. Add tofu to the pan and cook for another 6 minutes. Add juice mixture to the pan and cook for another minute. Add mint and basil to the mixture and stir well. Put tofu mixture on each cabbage leaf and then serve.

Ingredients:

½ kilo potatoes

¼ cup olive oil

1 tablespoon fresh tarragon, chopped

1 red onion, sliced thinly

3 tablespoons champagne vinegar

Pinch of salt and pepper

Directions:

Scrub potatoes and cut them into bite-size chunks. Put them in a pan and cover with water. Season with a pinch of salt. Cook them for 20 minutes or until tender. Drain the potatoes and transfer them to a large bowl. Add onion, tarragon, olive oil, and vinegar to the bowl and then toss to combine. Season the salad with salt and pepper.

Ingredients:

2 hard-boiled eggs, peeled

1 tablespoon green onion, chopped

3 tablespoons lime juice

½ teaspoon cumin

2 tablespoons cilantro, chopped

1 cup mixed greens

Pinch of salt and pepper

Directions:

Mash the eggs in a bowl using a fork. Add lime juice, cilantro, onions, and cumin to the mashed eggs and combine well. Season with a pinch of salt and pepper. Put the egg mixture on top of salad greens and then serve.

Ingredients:

1 cup garbanzo beans

1 cup kidney beans

1 cup cannellini beans

1 cup sweet corn

3 tablespoons olive oil

1 tablespoon honey

½ cup red vinegar

1 small red onion, diced

1 teaspoon cumin

3 tablespoons fresh cilantro, chopped

1 teaspoon cayenne pepper

Pinch of salt and pepper

Directions:

Rinse all the beans and drain well. Put them in a bowl together with onion, cumin, cilantro, and cayenne pepper and then set aside. In another bowl, whisk together olive oil, honey, and vinegar. Pour the mixture on the salad and toss to combine. Season it with salt and pepper.

Ingredients:

6 pieces sardines in olive oil

1 cucumber, cut into chunks

2 medium tomatoes, diced

1 small red onion, sliced thinly

1 cup chickpeas, rinsed

2 cloves garlic, minced

2 tablespoons Kalamata olives

2 tablespoons olive oil

2 teaspoons dried oregano

3 tablespoons lemon juice

½ cup feta cheese, crumbled

¼ teaspoon pepper

Directions:

Combine cucumber, onion, kalamata olives, tomatoes, chickpeas, and feta cheese in a bowl. In another bowl, whisk together olive oil, oregano, lemon juice, garlic, and pepper. Pour the mixture on the salad and toss to combine. Top with sardines and then serve.

Ingredients:

250 grams buckwheat noodles or soba

1 chicken breast, cooked and shredded

1 garlic, minced

¼ cup soy sauce

1 teaspoon sugar

3 scallions, sliced

2 tablespoons white vinegar

1 teaspoon ginger, grated

2 cups cabbage, sliced thinly

Directions:

Follow the package instructions in cooking the noodles. In a large bowl, mix together vinegar, garlic, soy sauce, ginger, and sugar. Add the noodles, scallions, cabbage, and chicken into the bowl and toss gently.

Ingredients:

4 chicken breasts, deboned and cut into strips

½ cup hempseeds

1 teaspoon garlic powder

½ teaspoon cayenne pepper

½ cup almond flour

½ teaspoon paprika

2 eggs, beaten

1 tablespoon olive oil

Pinch of salt and pepper

Directions:

Lightly oil the baking sheet with olive oil. Meanwhile, combine hempseeds, garlic powder, cayenne pepper, almond flour, paprika, salt, and pepper. Dip the chicken strips in the beaten eggs and then dredge in breading mixture. Lay the chicken strips on baking sheet and bake at 350 °F for 20 minutes.

Ingredients:

4 pork chops

2 apples, cored and sliced thinly

2 tablespoons brown sugar

½ cup heavy cream

2 tablespoons butter

1 onion, sliced thinly

2 teaspoons cinnamon

½ cup apple cider

¼ teaspoon cayenne pepper

Pinch of salt and pepper

Directions:

Season the pork with salt and pepper. Heat the butter in pan and then cook the pork chops for 4 minutes per side and set aside. Cook onion and apple in the same pan. Add cinnamon, cayenne pepper, brown sugar, heavy cream, and apple cider and stir well. Place the pork chops back in the pan and coat them with the sauce. Cover the pan and simmer for 5 minutes.

Ingredients:

2 chicken breasts, diced

2 cups broccoli florets

2 tablespoons soy sauce

2 tablespoons honey

1 clove garlic, minced

¼ cup green onions, sliced thinly

2 tablespoons white vinegar

1 tablespoon cornstarch

½ teaspoon ginger, grated

2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon pepper

Directions:

Combine vinegar, cornstarch, soy sauce, honey, ginger, and garlic in a bowl and set aside. Heat olive oil in pan and cook chicken for 5 minutes. Add broccoli to the pan and cook for 3 minutes. Pour the sauce mixture into the pan and stir well. Cook for another 1 minute or until sauce is slightly thickened.

Ingredients:

250 grams sirloin, sliced into strips

1 cup button mushroom

2 cups kale

2 cloves garlic, minced

2 tablespoons olive oil

½ cup soy sauce

2 tablespoons white vinegar

1 teaspoon ginger, grated

½ cup water

2 tablespoons cornstarch

Pinch of salt and pepper

Directions:

Mix soy sauce, vinegar, water, and ginger and then marinate the beef for 2 hours. Heat the olive oil in a pan and sauté garlic and beef for 2 minutes. Add the kale, mushroom, and remaining marinade to the pan and stir well. Cook for 5 minutes or until cooked through.

Ingredients:

500 grams polenta, ready-made

2 cups tomatoes, chopped

2 tablespoons olive oil

2 cups spinach, blanched and chopped

½ cup goat cheese, crumbled

Pinch of salt and pepper

Directions:

Combine tomatoes, garlic, salt, and pepper and then spread the mixture on a large baking pan. Spread the spinach on top of the tomatoes. Cut the polenta according to desired sizes and then place on top of the spinach. Drizzle polenta with olive oil. Top with cheese and bake at 350°F for 15 minutes.

Ingredients:

250 grams ground beef

1 cup tomato sauce

2 onions, chopped

1 cup rice, uncooked

1 cup water

2 cups cabbage, chopped

1 tablespoon olive oil

Directions:

Heat oil in a skillet and cook beef for 5 minutes or until browned. In a large bowl, mix tomato sauce, rice, cabbage, onion, water, and salt. Add beef to the mixture and combine well. Put the mixture in a baking dish and bake at 350 °F for about 45 minutes.

Ingredients:

5 large potatoes, cubed

½ cup coconut oil

½ teaspoon paprika

½ teaspoon pepper

½ teaspoon salt

½ teaspoon garlic powder

Directions:

Heat coconut oil in a skillet and cook potatoes until golden. Add the seasonings and toss well. Serve immediately.

Ingredients:

4 large potatoes, diced

1 onion, chopped

1 cup corned beef chunks

1 cup water

Pinch of salt and pepper

Directions:

Put corned beef, potatoes, water, salt, and pepper in a pan. Cover and cook for about 5 minutes or until potatoes are very tender.

2 cups potato, mashed

¼ cup cheddar cheese, grated

1 egg, beaten

1 tablespoon butter

Pinch of salt

Directions:

Mix mashed potato, cheese, egg, and salt. Heat butter in a pan and spoon some of the potato mixture into it and flatten using a spatula. Cook the cakes for about 5 minutes per side.