JOEY-inspired Carrot Ginger Soup
- Serves: 6
- Cooking Time: 1 hour
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 2 onions, peeled and chopped
- 1 1/2 pounds packaged baby carrots, from your local grocery
- 2 tablespoons grated fresh ginger
- 6 cups chicken stock unsalted
- 1 ½ tablespoons curry powder
- ½ teaspoon cayenne pepper
- ½ teaspoon turmeric powder
- 1 cup of heavy cream
- 1 teaspoon of coarse salt
- Chili oil
- Cilantro oil
- Croutons (Stale French bread cut into cubes, lightly toasted)
Directions
- Preheat medium pot over medium high heat.
- Add olive oil, butter, onions and carrots and sauté for 5 minutes or until onions are translucent.
- Add 4 cups chicken stock, ginger, curry cayenne, turmeric and about 1 teaspoon salt to the pot.
- Bring to a boil, cover and cook until carrots are very tender, about 15 minutes.
- Lower heat of pot and place batches of mixture into food processor (do not over fill, should take 2 to 3 batches) Add batches from food processor to large bowl.
- Add the bowl back to pot and stir to mix batches together and rewarm over low heat.
- Add cream in small amounts and mix in until full cup is incorporated.
- If it is too thick for your tastes add stock in small doses to achieve your desired consistency (looking for a creamy texture).
- Now is your chance to adjust seasonings if desired (can add more salt, or fresh ginger)
- Ladle soup into bowls
- To garnish drizzle chill and cilantro oil on top. Sprinkle with croutons.
JOEY-inspired Chicken Enchiladas
- Serves: 4-6
- Cooking time: 1 hour
Enchilada Sauce Ingredients:
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 tablespoons minced garlic
- 2 tablespoons of turmeric
- 2 jalapenos, finely diced
- 6 cups chicken broth
- 1 can fire roasted diced tomatoes
- 2 limes, juiced, plus wedges for garnish
- Salt and freshly ground black pepper to taste
- 1 cup roughly chopped fresh cilantro leaves
- 2 cups of quality tortilla chips
Directions:
- In a large saucepan heat the vegetable oil.
- Add the onions and cook for 2 minutes.
- Add the garlic, turmeric and jalapeños and cook for another two minutes.
- Pour the chicken broth, tomatoes into the pot and bring to a boil.
- Lower heat and add tortilla chips to pot.
- Ladle small batches of mixture into food processor (do not over fill, should take 2 to 3 batches) to smooth.
- Add batches from food processor to large bowl.
- Add the bowl back to pot and add lime juice and fresh cilantro to the pot.
- Give good stir to incorporate ingredients.
- Keep warm over low heat.
Enchilada ingredients:
- 6 skinless, boneless chicken breasts
- 1 butternut squash
- 2 tablespoon minced garlic
- 2 tablespoon of turmeric
- 2 teaspoon cayenne pepper
- 6 tablespoons vegetable oil
- 2 cups of sliced mushrooms
- Salt and pepper to taste
- 8 tortilla shells
- 1 cup of feta cheese
- 1 bundle or bag of fresh cilantro from local grocery
Directions:
- Preheat oven to 450 degrees F. Line two baking sheets with foil.
- Cut butternut squash into bite size pieces that will fit in your enchiladas.
- Coat pieces in 2 tablespoons of oil, 1 tablespoon of minced garlic, 1 teaspoon of cayenne pepper, ¼ teaspoon of salt and ¼ teaspoon of pepper.
- Lay out on one baking sheet.
- Coat uncut chicken breasts in 2 tablespoons of oil, 1 tablespoon of minced garlic, 1 teaspoon of cayenne pepper, ¼ teaspoon of salt and ¼ teaspoon of pepper.
- Lay out on second baking sheet.
- Put both trays in oven and bake for 10 minutes.
- Flip chicken breasts on to other side and toss butternut squash.
- Bake for 10 more minutes, or until juices run clear when pierced with a fork (it's fine to make a small slit in the thickest part and see if it's done!).
- Take chicken out and set aside. Cover with tin foil.
- In a large saucepan heat 2 tablespoons of oil over medium high heat. Add ¼ teaspoon of salt and ¼ teaspoon of pepper.
- Cook mushrooms until soft and tender (around 10 minutes).
- Take butternut squash out of oven.
- Cut chicken breasts into bite size pieces.
- Place tortillas on a plate with moist paper towel over top. Heat in microwave for 1 minute or until warm and flexible.
- In a shallow bowl or plate place tortilla flat.
- Fill with with chicken and butternut squash (do not over fill as you do not want the shell to rip.
- Roll in one corner and then the next and flip to hold together.
- Fill second shell and place side by side.
- Pour your enchilada sauce over top.
- Sprinkle on your cheese and place a couple leaves of fresh cilantro on top.
JOEY-inspired BBQ Salmon Rice Bowl at home
- Serves: 4
- Cooking time: 45 mins
Salmon Marinade Ingredients:
- 3 tablespoons vegetable oil
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup water
- 3 garlic cloves finely chopped
- Pinch of salt and pepper
- For those who like some spice pinch cayenne or red pepper flakes
Salmon Rice Bowl Ingredients:
- 4 fillets of salmon (1 per person)
- 1 bag of fresh snap peas from local market, cut into bite size pieces
- 1 cup of mushrooms sliced, halved
- 1 cup of edamame, shelled
- 3 carrots, sliced into bite sizes pieces
- 3 red peppers cut into bite size pieces
- 4 oz. of daikon julienned
- 1 oz. of daikon sprouts
- 2 cups of white or brown rice (personal preference)
- 4 cups of water
- 4 tbsp. Vegetable oil
- 4 tsp. black and white sesame seeds
Directions:
- In a large bowl place all your salmon marinade ingredients.
- Place salmon fillets in and coat, cover and let sit in fridge for half an hour minimum.
- While salmon is marinating measure out rice in a jug.
- Wash and rinse rice until water is clear.
- Place in saucepan or rice cooker and the 4 cups of water stir once.
- Cook on low heat until water is absorbed, fluff with fork.
- While rice is cooking, heat fry pan and add 2 tbsp. vegetable oil over medium heat, and griddle pan with 2 tbsp. of vegetable oil over medium heat.
- Add mushrooms, carrots, snap peas, edamame, peppers to fry pan let cook for 10 minutes.
- Add salmon skillets to griddle plan and cook on both sides for 5 minutes.
- Lift salmon into vegetable pan, adding extra marinade sauce to coat vegetables.
- Separate rice into four bowls, add vegetables and set salmon to side of bowl.
- Add julienned daikon, and daikon sprouts to top for presentation.
- Sprinkle with black and white sesame seeds and serve