sparkle_logo

Real Food Recipes. Sustainable Living. Shining Health.

Browsing Category 20 Minute Meals

20 Minute Meals / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo

Pork Tenderloin, Pan-fried Parsnips & Shaved Brussels Sprouts

Pork Tenderloin, Pan-fried Parsnips & Shaved Brussels Sprouts Makes 4 servings. 1, 1-lb pork tenderloin, trimmed and cut crosswise into 12 medallions 6 parsnips, peeled and thinly sliced 1 cup brussels sprouts, finely shaved 1 cup red cabbage sauerkraut 2 tablespoons lard or olive oil, divided  1 teaspoon salt, divided Sprinkle each pork medallion with a bit of salt. Heat 1 tablespoon lard/oil over medium heat in a large skillet. Place the medallions into the pan in a single layer. Cook on each side for 2-3 minutes or to your desired doneness. I prefer mine a bit rare. Remove from pan and allow to stand for five minutes. Heat the remaining lard/oil over medium heat in the same skillet. Add the parsnips to the bottom of the pan in a single layer. Sprinkle on a bit of salt. Cook for 1 minute, then flip and cook on the other side Read More

20 Minute Meals / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / No sugar / Nut-Free / Paleo

Bhuna Chicken with Romanesco

Bhuna Chicken with Romanesco Inspired by Anjum Anand’s Rich Lamb Bhuna Makes 6 servings. 2 lbs of chicken breast or thighs, skinless & boneless cut into 1” pieces 1 lb of romanesco, chopped into 1” pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped into 1” pieces 2 ½ cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2” piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full-fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 ½ teaspoon salt, divided ½ teaspoon ground turmeric ½ teaspoon black pepper 2 bay leaves ¼ teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth. Set aside. Combine the garam masala, chili powder, coriander, cumin, turmeric, Read More

20 Minute Meals / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Side Dish / Vegetarian

Steam Sautéed Kale Stems

Steam Sautéed Kale Stems 2 cups kale stems, chopped into 1/4″ pieces 2 teaspoons olive oil 1/2 teaspoon salt 1/2 cup vegetable broth Heat olive oil over medium heat in a medium sized pot. Add in the chopped kale stems and salt. Sauté for 3 minutes. Pour in the vegetable both and bring to a simmer. Cover, leaving the lid ajar to release stream while cooking. Cook for 10-15 minutes until stems are tender. Add more salt to taste. Enjoy!  Check out the easiest way to remove kale stems in the video below. Hold the stem in your left hand and run your right hand down the stalk to remove the leaf.  And then make my Massaged Kale Salad with the leaves! 

20 Minute Meals / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / How-To / Local Eats Project / No sugar / Nut-Free / Paleo / Raw / Salad / Side Dish / Vegetarian

Massaged Kale Salad

Why bother massaging kale? Raw kale is super fibrous and tough to digest. Massaging it breaks down the tough leaves, transforming them into a smooth, delicate texture. Each leaf will hold more flavor from the salad dressing too. BEFORE: AFTER:   MASSAGED KALE SALAD Makes 4 servings.  1 bunch kale, any kind 1 teaspoon salt ½ tablespoon apple cider vinegar DRESSING 3 tablespoons olive oil 1 tablespoon apple cider vinegar 2 teaspoons honey ¼ teaspoon salt ½ teaspoon fresh ground black pepper SALAD ADD-INS ½ cup radishes, thinly sliced ¼ cup carrots, thinly sliced ½ cup apples, chopped into ¼” pieces Wash and dry each kale leaf. Remove the leaf from the stems by holding the stem end in the left hand, while pulling the leaf away with your right hand. Reserve the stems for another meal or make Steam Sautéed Kale Stems. Place all the kale leaves into a Read More

20 Minute Meals / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo

One-Pot Chicken-Pumpkin Curry

Throughout the winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! One-Pot Chicken-Pumpkin Curry  Makes 4 servings. 2 pounds skinless, deboned chicken thighs 2 small sugar pumpkins, 4 cups cubed 2 cups yellow onion, sliced 1 tablespoon garlic, minced ½ cup chicken broth ½ cup coconut milk 1 bunch curry leaves ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon garam masala ½ teaspoon turmeric ¼ teaspoon chili powder ¼ teaspoon salt pinch white pepper Combine all ground spices (coriander, cumin, garam masala, turmeric, chili powder, salt and pepper) in a small bowl and set aside. Heat 2 tablespoons of chicken broth over medium heat in a dutch oven. Saute the onions Read More

20 Minute Meals / Appetizer / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo / Salad / Side Dish / Vegetarian

Radishes with Garlic Avocado Spread

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!  12 fresh radishes 1 ripe avocado 1 ⅓  tbsp whole roasted garlic ½ tsp salt ½ tsp freshly ground black pepper To roast the garlic, use a whole bulb and slice off the very tops of the cloves. Coat with one teaspoon olive oil, wrap in foil and roast for 30 minutes at 400°F. In a bowl, mash the avocado and garlic together with a fork until well incorporated. Stir in the salt. Set aside. Slice small slits into each radish. Use a paring knife to hollow out each one to make more room for the spread. Stuff each radish with the Read More