Vermicopost Bin

I got worms! Score!! Thanks to Alica and Ramon for getting me started on my worm venture...or vermicomposting.

I've decided to start vermicomposting because I wanted to have and maintain an organic garden in my small apartment patio....I'm guesstimating 90 sq/ft. I figure with our limited space in the patio, I wanted to use as much space to actually garden, and conventional composting would take up too much space. So, vermicoposting fit my situation perfectly.

 

 This is my vermicomposting bin my husband bought me. It cost about $75 with everything including shipping. Really pricey, but hey, it was a birthday present! Is it me or is it weird to be excited to get worms and a worm bin for your birthday?

The worms will be living it up in this "worm condo".

Here are the new tenants of the bin. This was about 200 worms. I got 1000 more a couple weeks later.

After a few days of checking the bin. I've noticed the roof of the bin is getting really moist. Also, a few of the worms looks like their trying to escape. I just place them back into the bin. Within a few months I will have organic fertilizer for my garden plants. I'll update periodically.

Rice Noodle Salad

Ginger, cilantro and mint help support a healthy immune system as well as incorporates great flavors for this exotic and healthy salad inspired from Vietnam.

Serves: 4
Prep Time: 15 minutes
Cook Time: none

INGREDIENTS

4 oz. rice vermicelli noodles
2 persian cucumbers, matchstick
2 medium spicy red peppers, seeded, and minced
1 thumb sized fresh ginger, peeled and grated
3 Tbsp fish sauce
2 - 3 limes, juiced
3 cups cilantro, rough chop
2 cups green onions, chopped
1 heads of romaine lettuce, torn into bite sized pieces
3 cups fresh mint, rough chop


WHAT TO DO
1 Prepare noodles according to the package directions.

2 Mix the peppers, ginger, fish sauce, and lime juice, in a large bowl.

3 Add the noodles, cucumbers, cilantro, green onions, and lettuce to the sauce and toss well.

4 Serve and enjoy immediately.


TIP
To save time, make the dressing, prep the greens and noodles up to 1-2 days ahead of time.

Guacamole

This is one of my favorite appetizers. It's fast, easy, and well, just plain good and good for you!

I know lots of people who are afraid to consume avocados because of it's high fat content. It contains a whopping 50 calories in one 1 inch slice with 35 of those coming from fat. What you need to also understand is that there are many different types of fats and not all of them are going to be bad for you whenever you eat them. The type of fats that are included in an avocado are monounsaturated fats and polyunsaturated fats, which should be included in any good diet lifestyle.

Another positive impact they have is to reduce cholesterol, as the monounsaturated fat in avocados helps to reduce triglyceride levels and increase HDL, which is the good cholesterol. Eat avocados in moderation to get all the amazing benefits it offers. They don't call it a 'superfood' for nothing! 

INGREDIENTS

4 avocados, smashed
1 small onion, diced
1 medium tomato, diced
1 cup cilantro, chopped
2 limes, juiced
sea salt to taste


WHAT TO DO
Mix all the ingredients in a bowl. Serve with your favorite vegetable chips.


TIP
If you want to make this ahead of time (same day), cover with plastic wrap. Make sure the plastic is touching the mixture with as little air bubbles as possible. The air will turn the mixture brown.

Agua Chili

This fast and easy recipe not only tastes great, it smells and looks delicious too. My mouth just waters when I look at it. Shrimp swimming in lemon and spice is all so nice...for my tummy! A serving, about 3 ounces of shrimp, has 17 grams of protein, 15% iron, and 21% B12 of your daily value! How's that for this flavorful crustacean!

INGREDIENTS

8 lemons, juiced
4 serrano chili
1 small onion, quartered
1/2 Tablespoon garlic powder
1 teaspoon sea salt
2 cups cilantro

 1 pound raw shrimp, peeled and deveined (you can use cooked the precooked but it's a little chewy)
1 medium red onion, thinly sliced
3 medium cucumbers, peeled, seeded and sliced


WHAT TO DO
1. In a food processor, blend the first 5 ingredients until smooth, about 20-30 seconds. Add the cilantro and blend another 5 seconds or so. Combine the marinade with the remaining ingredients in a large mixing bowl. Chill for at least 2 hours.


TIP
The flavors get even better the next day!

Ginger Steamed Fish with Ginger Soy Sauce

I was looking for a recipe similar to what I had when I was back on Guam for vacation. I had a fish that was steamed with a soy sauce glaze. It was very delicate and light, but oh so good. I found something similar and I think even better!

I found the original recipe from www.EatingWell.com, but made some minor changes. I also served this dish with stir fry veggies with the same ingredients for the sauce.

INGREDIENTS
6 5-ounce portions striped bass, halibut or any flaky white fish
6 1/4-inch-thick slices peeled fresh ginger

Sauce
1/4 cup minced peeled fresh ginger
1/4 cup chopped garlic
1/4 cup sesame seeds
2 tablespoons coconut oil
2 tablespoons toasted sesame oil
1/4 cup gluten-free reduced-sodium soy sauce
2-3 scallions, thinly sliced, for garnish

WHAT TO DO

To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.

To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.

Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions. Serve with stir fried veggies.

Nutrition

Per serving: 310 calories; 16 g fat ( 1 g sat , 6 g mono ); 45 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 31 g protein; 1 g fiber; 444 mg sodium; 674 mg potassium.
Nutrition Bonus: Selenium (74% daily value), Magnesium (31% dv), Potassium (20% dv), very good source of omega-3s
TIP: 
Fish only needs a short amount of time to steam and cook. Be careful not to overcook the fish.

Thai Chicken Curry with Pineapple, Cabocha Squash and Bamboo Shoot

This thai inspired curry is sweet, spicy, and oh so good! If you like coconut and a little spice, try this recipe yourself. It's exotic and different compared to your average chicken stew.















INGREDIENTS
1 small (about 2 cups) cabocha squash, cut into 1/2" cubes
2 tablespoons olive oil
2 chicken breasts, cut into 1/2" cubes
1 small onion, sliced
3 cloves garlic, diced
1 thumb of ginger, diced
2 cups  pineapple
2 cups bamboo shoot, sliced
1 can unsweetened coconut milk
1/2 can or 2 oz. of red curry paste (add more to make it hotter)


WHAT TO DO
In a medium pot, heat olive oil over medium-heat. Add the onions and cook for 1 minute. Add the garlic and ginger and cook for another minute. Add the chicken and cook for 5 minutes or until almost cooked through. Add the pineapple and cook another 5 minutes. Add the bamboo shoot, coconut milk, squash, and curry paste. Mix thoroughly. Simmer for 10-15 minutes or until the squash is soft and cooked through. Garnish with cilantro.

TIP: 
If you have extra time, roast the cabocha squash in the oven before hand for a more smoked flavor.  Add to curry when almost complete.

SheilaHernandez.Etsy.com

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