August 2024 CITY LIFE VLOG: It's Your World I'm Just Living in It

Its your world I'm just living in it

or

is it

The world is mine so I'm taking up as much space as I need.

Below you will find some photos from this month's blog posts. These photos didn't make it to the original posts.

Ocean Prime

Counter Culture

Palma Ceia

Home Cooked gluten-free recipes for this month. I cooked a lot this month because I was home way more finally after traveling all Summer.

Chicken and broccoli Alfredo

2 to 3 chicken breasts

1 cup heavy cream

1.5 tbsp Kerry Gold butter

5 minced garlic cloves

GLUTEN-FREE Fettuccine 

1 cup reserved pasta water

1 cup shredded parmesan 

1 cup shredded or ground grana pedano or Romano cheese (Villaggio brand)

1/2 to 1 full bag of broccoli florets

Fresh parsley

Red pepper flakes

Sea salt & pepper to taste

Add garlic, butter and evoo into hot pan and cook shrimp adding salt and pepper.

Add lemon Zest to shrimp once they turn pink

Remove chicken from the grill/pan/or air fryer, whichever you choose to use and set to the side.

In the pot Add 1 cup of cream, seasonings, cheese and stir on low heat (5 or lower). Let it sit and thicken.

Boil noodles according to the box.

Reserve half a cup of pasta water or 1 cup to the side (if it is needed for sauce).

Keep stirring the alfredo sauce and add the steamed broccoli and cook it down.

Add cooked Fetticine noodles to the alfredo sauce and  lastly add the chicken . Give it a few tosses in the pot.

*Plate*

Add additional cheese on top and garnish with fresh parsley

Bon Appetite 

Curried Cod fish with steamed veggies and Gungo peas and rice.

                            

Beef and peppers 

This is a really simplified recipe which is more like the microwave dinner ai grew up eating as a child. it's so delicious and easy to make!

Rib eye steak, 2 steaks preferable.

white long grain rice

white pepper

Black pepper

salt

onion powder

garlic powder

Soy sauce

Brightland garlic evoo

1 can of Cento tomato puree

half of a white onion

1 large green bell pepper 

1 large red bell pepper

1 diced celery stalk

Cook down the onion, peppers and garlic until translucent, but still crunchy. Sit to the side.

Thinly cut the rib eye add garlic evoo and soy sauce and cook until medium rare.

add the peppers and onions back to the mix, add 1 can (16 ounce) of Cento tomato puree and stir. Let cook on medium heat for half an hour.

Serve over rice.

This was the second night, I tried to plate this a little better.

 

Southern Sunday Dinner