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

  1. Preheat medium pot over medium high heat.
  2. Add olive oil, butter, onions and carrots and sauté for 5 minutes or until onions are translucent.
  3. Add 4 cups chicken stock, ginger, curry cayenne, turmeric and about 1 teaspoon salt to the pot.
  4. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes.
  5. 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.
  6. Add the bowl back to pot and stir to mix batches together and rewarm over low heat.
  7. Add cream in small amounts and mix in until full cup is incorporated.
  8. If it is too thick for your tastes add stock in small doses to achieve your desired consistency (looking for a creamy texture).
  9. Now is your chance to adjust seasonings if desired (can add more salt, or fresh ginger)
  10. Ladle soup into bowls
  11. 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:

  1. In a large saucepan heat the vegetable oil.
  2. Add the onions and cook for 2 minutes.
  3. Add the garlic, turmeric and jalapeños and cook for another two minutes.
  4. Pour the chicken broth, tomatoes into the pot and bring to a boil.
  5. Lower heat and add tortilla chips to pot.
  6. Ladle small batches of mixture into food processor (do not over fill, should take 2 to 3 batches) to smooth.
  7. Add batches from food processor to large bowl.
  8. Add the bowl back to pot and add lime juice and fresh cilantro to the pot.
  9. Give good stir to incorporate ingredients.
  10. 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:

  1. Preheat oven to 450 degrees F. Line two baking sheets with foil.
  2. Cut butternut squash into bite size pieces that will fit in your enchiladas.
  3. 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.
  4. Lay out on one baking sheet.
  5. 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.
  6. Lay out on second baking sheet.
  7. Put both trays in oven and bake for 10 minutes.
  8. Flip chicken breasts on to other side and toss butternut squash.
  9. 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!).
  10. Take chicken out and set aside. Cover with tin foil.
  11. In a large saucepan heat 2 tablespoons of oil over medium high heat. Add ¼ teaspoon of salt and ¼ teaspoon of pepper.
  12. Cook mushrooms until soft and tender (around 10 minutes).
  13. Take butternut squash out of oven.
  14. Cut chicken breasts into bite size pieces.
  15. Place tortillas on a plate with moist paper towel over top. Heat in microwave for 1 minute or until warm and flexible.
  16. In a shallow bowl or plate place tortilla flat.
  17. Fill with with chicken and butternut squash (do not over fill as you do not want the shell to rip.
  18. Roll in one corner and then the next and flip to hold together.
  19. Fill second shell and place side by side.
  20. Pour your enchilada sauce over top.
  21. 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:

  1. In a large bowl place all your salmon marinade ingredients.
  2. Place salmon fillets in and coat, cover and let sit in fridge for half an hour minimum.
  3. While salmon is marinating measure out rice in a jug.
  4. Wash and rinse rice until water is clear.
  5. Place in saucepan or rice cooker and the 4 cups of water stir once.
  6. Cook on low heat until water is absorbed, fluff with fork.
  7. 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.
  8. Add mushrooms, carrots, snap peas, edamame, peppers to fry pan let cook for 10 minutes.
  9. Add salmon skillets to griddle plan and cook on both sides for 5 minutes.
  10. Lift salmon into vegetable pan, adding extra marinade sauce to coat vegetables.
  11. Separate rice into four bowls, add vegetables and set salmon to side of bowl.
  12. Add julienned daikon, and daikon sprouts to top for presentation.
  13. Sprinkle with black and white sesame seeds and serve