The past 2 days (Monday & Tuesday) my lunch menu for Claudia was a hit. Vinny joined this weeks diet of Claudia cause he has been complaining of beer belly ever since he got back from London.
I’ve had people asking me for the recipes of these particular dishes. The Moroccan Chicken with Roasted Bell Pepper & The Caribbean Shrimps.
Here it is.
Moroccan Chicken with Roasted Bell Pepper
1 tablespoon Moroccan seasoning
1 teaspoon sea salt
4 boneless, skinless chicken breast halves
1/4 cup extra virgin olive oil
1 yellow onion, quartered and sliced
8 ounces cremini (or baby bella) mushrooms, quarterd
1 jar (7 ounces) roasted red bell peppers, drained and cut into 1/2″ thick slices
In a small bowl, combine the seasoning mix and salt. Rub half the mixture on the chicken breasts
In a large skillet over medium-high heat, heat 2 tablespoons of the oil until hot. Cook the the chicken for 5 minutes, turning, or until browned on both sides. Remove to a plate and set aside.
Add the remaining 2 tablespoons oil, the onion, mushrooms and the remaining spice mixture to the skillet. Cook for 5 minutes, or until the vegetables are browned.
Add the reserved chicken back to the skillet along with the peppers. Reduce the heat to medium-low, cover, and simmer for 10 minutes.
Moroccan Seasoning mix:
2 tablespoons ground cumin
1 tablespoon ground coriander
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground red pepper
1 teaspoon ground cardamon
1/2 teaspoon ground cloves
1 teaspoon dried orange peel
* sorry I wasn’t able to take a picture*
Caribbean Shrimp and Rice
1/2 large head cauliflower, broken into florets
2 tablespoons extra virgin olive oil
4 scallions, sliced
1 red bell pepper, thinly sliced
1 can diced tomatoes
1 teaspoon Cajun seasoning mix
2 tablespoons grated ginger or 2 teaspoons ground ginger
1 pound peeled and deveined medium shrimps, tails removed
Juice of 1 small lime
2 tablespoons coarsely chopped cilantro
Using a food processor with a shredding disk attachment or the largest holes of a box grater, shred the cauliflower. Place the shredded cauliflower in a microwaveable bowl. Cover and microwave on high power for 4 minutes, stirring once, or until desired doneness. Set aside.
In a large skillet over medium-high heat, heat the oil. Cook the scallions and the pepper, stirring frequently, for 5 minutes, or until lightly browned. Stir in the tomatoes, seasoning mix and the ginger. Cook for 1 minute, or until simmering. Add the shrimps, cover, and cook for another 3 minutes, or until the shrimps are opaque.
Stir in the reserved “riced” cauliflower, lime juice and cilantro. Cook for 2 minutes or until heated through.
Cajun Seasoning mix:
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon ground black pepper 1 1/2 teaspoons ground red pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon sea salt.
The Caribbean Shrimp – my version
Enjoy these recipes, as much as we did!
Recipes via: Wheat Belly 30-minute (or less) Cookbook by: William Davis. MD