Celebrating the release of cookbook “My Husband is NOT a Vegetarian”

Welcome to my Blog Post

The release of my cookbook is a little bitter sweet to me. Don’t get me wrong, I am excited with the outcome and the buzz of the cookbook, “My Husband is NOT a Vegetarian”, but the realization that there are personal stories of my life in this cookbook is a little unsettling. The bitter feeling is recognizing that many of my family and friends will be reading stories that have never been revealed. Some may be asking, why put stories into your cookbook that you do not want revealed? Well, being that this is my first cookbook, I wanted my readers to know my journey and understand who I am. I also want readers to feel connected to me as I would when reading about an author. The BIO in my cookbook was one of the hardest parts to write for reasons of fear of exposing my life. I tried to suppress information, but realized quickly that restraining certain information is just not going to work. So I wrote my BIO as it was intended to be written.

“My Husband is NOT a Vegetarian” is comprised of Vegetarian and Carnivore recipe solutions to create a succulent dish to satisfy both. The cookbook was evolved when marrying a man that grew up eating Léchon (Roasted Whole Pig) while I live as a Vegetarian (now newly Vegan) for 23 years.  Realizing that I was in the kitchen for hours preparing a Carnivore meal for my husband and a Vegetarian meal for me made my passion of cooking more of a task than anything. So I came up with recipe solutions for Vegetarians preparing meals for the others.

“My Husband is NOT a Vegetarian” cookbook demonstrates how to prepare a Vegetarian recipe and convert it to a Meat | Chicken | Seafood dish.  Utilizing fresh ingredients helped create easy to follow instructions. Here is a recipe included in cookbook, “My Husband Is NOT a Vegetarian” demonstrating how to convert a Vegetarian recipe into a Carnivore Recipe.

 

INDIAN GREEN CURRY & SPICY BIRYANI W/ LIMA BEANS

Green Curry Recipe

½ Cup of Cilantro, Rinse | Chop

1 Cup of Spinach, Chop

1 Cup of Basil, Chop

1 Green Jalapeño, Chop

3 Green Onions, Chop

2-3 Garlic Cloves, Peel |Roasted

1 Lemon, Juice and Zest

1 Tspn of Turmeric Spice

½ Tspn Curry Spice

½ Tspn of Coriander Spice

½ Tspn of Salt

½ Tspn Cayenne Pepper

½ Cup White Wine

2 Tbsp Butter

¼ Cup of EVOO

Prepare:           Place the ½ Cup of Cilantro, Rinsed and Chopped, 1 Cup of Spinach, Chopped, 1 Cup of Basil, Chopped, 1 Green Jalapeño, Chopped, 3 Green Onions, Chopped, and the 2-3 Garlic Cloves, Peeled and Roasted in a food processor and blend the ingredients. Place a cooking pot on medium to high heat and add EVOO and Butter.  Begin to cook the Green Curry for about 10 minutes.  Now add the rest of the ingredients including the White Wine and make sure to cook out the alcohol.  If the curry is too thick, do not hesitate to add water or vegetable broth if needed.  Place the Green Curry on low heat and let it simmer for another 10-15 minutes. Serve the INDIAN GREEN CURRY with a side of SPICY BIRYANI W/ LIMA BEANS and Pita Bread Chips.

SPICY BIRYANI W/ LIMA BEANS

2 Cups of Basmati Rice

1 Small Can of Lima Beans

½ Sweet Onion, Chop

2 Garlic Cloves, Minced

½ Tspn All Spice

½ Tspn Coriander Spice

½ Cinnamon Spice

1 Tspn Cayenne Pepper

1 Tbsp of Cilantro, Chop

½ Tspn Salt

2 Tbsp Butter

¼ Cup of EVOO

3 Cups of Vegetable Broth or Water

A Pinch of Ground Clove Spice, a little goes a long way

Prepare:           Begin to sauté the onions and garlic with some EVOO on medium to high heat.  Add the Rice, Lima Beans, Vegetable Broth, All Spice, Cinnamon Spice, Cayenne Pepper, Clove Spice, Salt, Butter and the rest of the EVOO.  When the rice begins to boil, place on low heat and cook for 15-20 minutes.  When the Rice has cooked make sure to use a fork to fluff.  Garnish with the fresh chopped cilantro and serve the SPICY BIRYANI W/ LIMA BEANS with a side of INDIAN GREEN CURRY and Pita Bread Chips.

My Husband Is NOT a Vegetarian

INDIAN CHICKEN GREEN CURRY

1 Pound of Chicken Thighs, (Organic)

1 Green Curry Paste

¼ Cup of Vinegar

½ Tspn of Salt

½ Tspn of Pepper

2 Tbsp of EVOO

Prepare:           Begin by marinating the Chicken Thighs with Green Curry Paste (See recipe for Indian Green Curry above), Vinegar, Salt, Pepper, and EVOO. Place in the refrigerator for at least 2 hours.  When ready to prepare, begin by adding EVOO to a skillet on medium to high heat.  Take the chicken out of the marinade and sear the chicken on both sides for about 4-5 minutes on each side.  Add the rest of the Indian Green Curry and let it simmer for 20-25 minutes.  Finish the chicken in the oven at 425 degrees for about another 15 minutes.  Take out of the oven and serve the INDIAN CHICKEN GREEN CURRY with SPICY BIRYANI W/ LIMA BEANS and Pita Bread Chips.

 

Enjoy! Get your copy of “My Husband is NOT a Vegetarian” at http://www.myhusbandisnotavegetarian.com

VEG CHILI – MEAT CHILI

Today in South Florida is unusually cold.  here is a great Chili recipe to keep you warm

VEG CHILI

Beans help lower cholesterol and fight heart disease.  Red beans (as well as other beans) are beneficial containing antioxidant iron, magnesium, potassium, copper, protein, phosphorus and more.  This is a great recipe that I serve in a bread bowl.  Hey! You don’t have to worry about eating the bread if you are having VEG CHILI.  The best thing about VEG CHILI is you can throw it in a pressure cooker and not worry about coming home to cook dinner.  So healthy and so good.

Serves: 4   Prep Time: 15 minutes  Cook Time: 1-2 Hours (the longer you cook the better it taste)

VEG CHILI

Recipe

1 Lb Canned Red Kidney Beans (drained and rinsed)

1 Can Cannellini Bean (drained and rinsed)

1 Can (8 oz.) Tomato Paste

1 Sweet Onion, Chopped

3 Celery Sticks, Diced

3 Carrots, Peeled and Diced

1 Green Bell, Pepper Diced

3 Cloves of Garlic

1 Tbsp Chili Powder

1 Tspn Paprika

1 Tspn Cayenne Pepper

1 Tbsp Honey or Brown/Raw Sugar (you can use white sugar but using Honey or Brown/Raw Sugar is healthier)

1 Tspn Garlic Salt

1 Tspn Onion Powder

½ Tspn Cumin

½ Tspn Allspice

½ Tspn Nutmeg

½ Tspn Cinnamon

2 Bay Leaves

1 Tbsp Vinegar

2 Cups of Water or Vegetable Broth

¼ Cup EVO

1 Tspn Salt

1 Tspn Pepper

Garnish

1 Tspn Sour Cream

1/4 Cup of Cheddar Cheese, Shredded

Prepare:                  Heat your cooking pot on medium to high heat and add the EVO.  Sauté the minced Onions, Celery, Carrots, and Bell Pepper.  Add the salt and pepper to the vegetables.  After the vegetable sauté add the garlic and tomato paste.  Add the rest of the ingredients and stir well.  Let it simmer for 1-2 hours constantly stirring. As mentioned, the longer you cook the chili the better it will taste. When the VEG CHILI is done, carefully pour into a bread bowl. Top the VEG CHILI with sour cream and cheddar cheese.

“My Husband is not a Vegetarian”

How to convert the Veg Chili to Meat Chili to satisfy all.

MEAT CHILI

Recipe

1 lb Ground Beef

1 lb Ground Pork

1/2 Sweet Onion, Chopped

4 Garlic Cloves, Chopped

1/4 Cup of EVO

1/2 Tspn Salt

1/2 Tspn Pepper

1/4 Cup Worcestershire Sauce

1-2 Cups of VEG CHILI

Garnish

1 Tspn of Sour Cream, Lowfat

1/4 Cup of Cheddar Cheese, Shredded

Prepare:

Saute onions and garlic in EVO on medium to high heat for 5 minutes.  Add the Ground Beef, Ground Pork, salt and pepper to the onions and garlic.  Cook for 15 minutes. Add the 1/4 Cup Worcestershire Sauce and cook for another 10 minutes.  Take 1-2 cups of the Veg Chili and pour over the ground meat. Cover and simmer on medium to low heat for 1-2 hours stirring occasionally. When the MEAT CHILI is done, carefully pour into a bread bowl. Top the MEAT CHILI with sour cream and cheddar cheese.

Hello world!

“My Husband is Not a Vegetarian” is here. I will be posting recipes soon!