Turmeric Tofu Stir Fry

Ingredients:

• Organic firm tofu

• Tri-colored peppers, chopped

• Baby spinach

• Onions, minced

• Garlic, minced

• Turmeric, sea salt, ground black pepper

• 1 tblsp organic olive oil

Directions:

Take out block of tofu from package. Drain liquid and pat block dry with a paper towel. Cut into cubes, toss in a bowl with spices. In a pan, sauté onions and garlic with olive oil. Add tofu until firm on the outside. Add peppers, sauté until roasted, add spinach at the very end for a minute or two.

I served with Quinoa, but brown rice would also be a great addition!

Slow Cooker Chicken Curry w/ Coconut Milk

Ingredients

• 1 lb chicken breasts

• 3 tbsp curry powder mild

• 1 tsp turmeric powder

• ½ tsp ground coriander

• 2 tsp sea salt

• 2 15-oz cans coconut milk

• 1 cup water

• 2 cloves garlic crushed

• 4 c sweet potatoes cut into 1-inch cubes

• 1 medium sweet onion cut into 1-inch pieces

• Cilantro optional

Directions

• In a small bowl combine curry powder, turmeric, coriander, sea salt. Toss to combine.

• Place chicken breasts in a 4-6 quart slow cooker.

• Add coconut milk and water. Make sure to lift up the chicken breasts to prevent the chicken from burning.

• Add garlic and the bowl of seasoning ingredients. Stir the liquid to incorporate the seasonings.

• Add sweet potatoes and onions. Stir to combine.

• Cover slow cooker and set to Low for 6-8 hours, or High for 4-6 hours.

• Check on curry during the last hour of cooking and stir the ingredients if the curry is starting to stick to the sides.

• During the last 30 minutes of cooking, remove chicken from the slow cooker and shred it with a fork. Place chicken back into the slow cooker for the remaining time.

• Turn off slow cooker and let rest for at least 20 minutes before serving.  This will help thicken up the sauce

• Served on a bed of Turmeric Quinoa

Thai Grilled Steak Salad

Thank you @ America’s Test Kitchen: Farm-Fresh Dinners magazine

Ingredients: (serves 6)

1 teaspoon paprika

1 teaspoon cayenne pepper

1 tablespoon white rice (or brown!)

3 tablespoons lime juice (2 limes)

1 tablespoons fish sauce

2 tablespoons water 

½ teaspoon sugar (would suggest leaving this out)

1 (1½-pound) flank steak, trimmed

  sea salt & coarsely ground white pepper

1½ cups fresh mint leaves, torn

1½ cups fresh cilantro leaves

4 shallots, sliced thin

1 Thai chile, stemmed and sliced into thin rounds

1 seedless English cucumber, sliced on bias ¼ inch thick    

Instructions:

1. Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking skillet frequently, until fragrant, about 1 minute. Transfer to a small bowl. Return skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to a second small bowl and let cool for 5 minutes. Grind rice using a spice grinder, mini food processor, or mortar and pestle until it resembles a fine meal, 10 to 30 seconds (you should have about 1 tablespoon of rice powder).

2. Whisk lime juice, fish sauce, water, (sugar,) and ¼ teaspoon paprika mixture together in a large bowl; set aside. 

3. a) For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of the grill. Set the cooking grate in place, cover, and open the lid vent completely. Heat grill until hot, about 5 minutes. 

b) For a gas grill: Turn on all burners to high, cover, and heat drull until hot, about 15 minutes. Leave the primary burner on high and turn off other burner(s). 

1. Clean and oil cooking grate. Pat steak dry with paper towels, then season with salt and white pepper. Place steak on the hotter side of the grill and cook until it’s beginning to char and beads of moisture appear on the outer edges of meat, 5 to 6 minutes. Flip steak and continue to cook until charred on the second side and meat registers 120 to 125 degrees (for medium-rare), about 5 minutes longer. Transfer steak to a cutting board, tent with aluminum foil, and let rest for 10 minutes (or let cool completely, about 1 hour).

2. Slice steak against grain on bias ¼ inch thick. Translate steak to a bowl with the lime juice mixture. Add mint, cilantro, shallots, Thai chile, and half of rice power; toss to combine. Line platter with cucumber slices. Place steak mixture on top of cucumber and serve, passing 

Turkey Burger w/ Sweet Potato Buns

Ingredients

Burgers; Organic ground turkey, minced onions, any spices spices you fancy, grain mustard, hemp seeds, organic oats (I use instead of bread crumbs - if you don’t tolerate oats — quinoa is a prefect sub).

Sweet potato buns; slice sweet potatoes into coin shape, place on a roasting pan. Brush with olive oil, sea salt & cinnamon.  

Directions

Baked at 400 for at least 45 minutes/turning 1/2 way through.  Broil for 5-7 minutes at the end to make crisp.

Form patties (we make them small so they fit the buns). Grill

Served with avocado and and mixed greens! 

Terrific Turkey Meatballs

Ingredients

·       20 oz. organic ground turkey

·       3.5 oz. organic fresh or frozen spinach

·       ¼ cup rolled oats (GF if needed)

·       2 organic egg whites

·       2 organic celery sticks

·       3 cloves garlic

·       ½ green bell pepper

·       ½ red onion

·       ½ cup parsley

·       ½ tsp. cumin

·       1 tsp. mustard powder

·       1 tsp. thyme

·       ½ tsp. turmeric

·       ½ tsp. chipotle pepper

·       1 tsp. sea salt

·       Pinch of ground pepper

Directions

Preheat the oven to 350 F

1.     Chop onion, garlic, and celery finely - or use a food processor- and put in a large mixing bowl

2.     Add turkey, egg whites, oats, and spices to the bowl and mix thoroughly. Make sure there are no pockets of spices or oats in the mix

3.     Finely chop spinach, green peppers and parsley.

4.     Add the vegetables to the bowl and mix it all together

5.     Line a baking sheet with parchment paper

6.     Roll the turkey mixture into golf ball size meatballs and place them on the baking sheet

7.     Bake for 25 minutes, or until cooked through. Served here with chickpea pasta! Also delicious with homemade marinara or pesto sauce!

 

 

Lentil Shepherd's Pie

INGREDIENTS

• 1 tablespoon olive oil

• 1 cup chopped carrots

• 1 cup chopped celery

• 1 cup chopped white onion

• 3 garlic cloves, minced

• 1 cup green or brown lentils

• 3 cups vegetable broth

• 2 bay leaves

• 1 stem fresh thyme

• 1 stem fresh rosemary

• 3 tablespoons tomato paste (no sugar added)

• 1 tsp Braggs liquid aminos or coconut aminos

• 1 cup frozen peas and/or frozen organic corn

• 2 pounds organic yukon gold potatoes, chopped into 1” pieces

• 1 teaspoon sea salt plus extra to taste

• 1/2–3/4 cup unsweetened plant-based milk

• 1/4 cup sunflower oil (a buttery oil), vegan butter, or olive oil

• 1 tablespoon chopped parsley

INSTRUCTIONS

1. Saute carrots, celery, onion and garlic over medium heat until vegetables have softened.

2. Add lentils, vegetable broth, thyme, rosemary, bay leaves, and liquid aminos and bring to a boil. Once boiling, lower to a simmer and cook for 35-40 minutes until lentils are cooked and liquid has absorbed. Remember to stir every few minutes to ensure the vegetables don’t stick to the bottom of the pan.

3. While lentils are cooking, place potatoes in a large saucepan and fill with water until potatoes are just covered and bring to a boil. Once boiling, cover and simmer for 10 minutes until a fork can be easily inserted and removed. Strain potatoes and either mash them or put them through a ricer. Return to saucepan and add 1/2 cup of plant-based milk, oil or butter and 1 tsp salt or to taste. Add more milk if needed to create a smooth consistency.

4. Once lentils have cooked, add tomato paste.

5. Spread lentil filling across the bottom of a 9x12 pan or a deep 9 inch pie tin. Spread mashed potatoes across the top and broil for about 5 minutes or until the potatoes begin to forma golden crust.

6. Sprinkle with parsley and enjoy!

Black Bean Quinoa Veggie Burgers

Ingredients

• 1/4 cup quinoa

• 1 can black beans, drained and rinsed

• 2 tbs minced red onion

• 1 tbs chopped green onion

• 1/4 cup minced jalapeño, seeds and stem removed

• 2 cloves garlic, minced

• 1/2 cup gluten-free old-fashioned rolled oats (not instant)

• 3/4 tsp cumin

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1/4 dried oregano

• 1/8 tsp cayenne pepper

• 1/8 tsp black pepper

• 1 flax egg (1 tbs ground flax seed in 2 tbs water, let set for 10 minutes)

• 2 tbs avocado or olive oil

Instructions

1. Make your flax egg (instructions above) and set aside.

2. Cook quinoa according to instructions on package (typically add quinoa and 1/2 c water to a saucepan and bring to a boil, cover and simmer for 15 minutes)

3. Process or blend oats into oat flour- not necessary but the flour helps the burger hold together better than whole oats

4. Mash beans with a fork or potato masher.

5. Once quinoa is cooked, combine all ingredients EXCEPT for the flax egg.

6. Once combined, fold in the flax egg.

7. Form the mixture into 4-6 burgers. It helps to have wet hands.

8. Refrigerate for 15-30 minutes to help set.

9. Cook in olive or avocado oil for about 5 minutes per side or until each side has formed a crust.

10. Add your favorite toppings and enjoy!

Cayenne Salmon

INGREDIENTS

• 1 tablespoon paprika

• 3⁄4 teaspoon garlic powder

• 1 1 tablespoon chopped fresh thyme

• 1⁄4 teaspoon sea salt & ground pepper

• 1 pinch cayenne pepper

• 2 teaspoons organic olive oil

• 2 wild raised Salmon fillets

• Organic lemon wedges

DIRECTIONS

1. In a bowl, combine paprika, garlic powder, thyme, salt, black pepper, cayenne pepper and oil to make a paste.

2. Rinse fish and pat dry with paper towels.

3. Using the back of a spoon, rub paste mixture evenly over the entire surface of the fish.

4. Refrigerate for 2 hours.

5. Preheat bbq to medium high and grease grill ahead of time.

6. BBQ Salmon, turning once, until cooked through, about 3 to 5 minutes per side (Or cook fish in a nonstick frypan over medium high heat).

7. Remove fish to a serving plate and serve with lemon wedges.

Baked Turmeric Lemon Chicken

 INGREDIENTS

·       4lbs. of organic boneless chicken breasts

·       2 tbsp. avocado oil

·       2 tbsp lemon juice

·       1 tsp. lemon zest

·       1 tsp. honey

·       2 tbsp. crushed garlic

·       3 tsp. turmeric

·       1/2 tsp cinnamon

·       1 tsp. sea salt

·       1/4 tsp. ground pepper

·       1 onion, cut into wedges

·       *optional: cayenne pepper + extra lemon

DIRECTIONS

·      Pre heat oven to 350.

·      Place chicken in a baking dish.

·      In a spouted measuring cup, combine avocado oil, lemon juice, lemon zest, honey, garlic, turmeric, cinnamon, sea salt, and pepper.  Whisk together.

·      Pour the turmeric marinade over the chicken and gently rub the chicken with the marinade until all of the breasts are coated.  Place onion and lemon wedges all around the chicken.

·      Cover and marinade for up to 12 hours

·      Bake for approximately 45 minutes. 

·      Allow to cool bit, spoon juices over the top and enjoy!

 

Vegetable Curry

Ingredients

4 sweet potatoes, diced

1 onion, diced

1 red bell pepper, seeded and chopped

1 cup diced carrots

1 cup green beans

1 cup broccoli florets

1 15-ounce can garbanzo beans, drained and rinsed

2 large tomatoes, chopped

1 6-ounce can tomato paste

2 teaspoons curry powder

1/2 teaspoon minced garlic

1/2 teaspoon sea salt

3 cups cooked brown rice, or spelt pasta

Directions

Put all ingredients except the pasta into a slow cooker or Crock-Pot with ¾ cup water, stir, and cook for 4 to 6 hours on high or 6 to 8 hours on low. Serve with the pasta.

Sweet Potato Noodle Bowls

WHY I LOVE THIS:

Sweet potato is a great source of manganese, copper, vitamin B6 and vitamin B7-biotin (to name a few). Your food sources of calcium for the day is all right here in this bowl!

INGREDIENTS

• 1 teaspoon coconut oil

• 3 cloves garlic, minced

• 2 teaspoons fresh grated ginger

• 1 small white onion, diced

• 1 red pepper, diced

• 2 small to medium sweet potato, peeled and diced into small cubes

• 1 1/4 teaspoon ground turmeric

• 1/2 teaspoon salt

• Freshly ground black pepper, to taste

• 1 (15 oz) can light coconut milk (from the can)

• 2 tablespoons all natural creamy peanut butter

• 2 medium zucchini, spiralized

DIRECTIONS

• Heat coconut oil in a large pot over medium high heat. Once oil is hot, add in garlic, ginger and cook for 30 seconds or until fragrant. Next stir in onion, red pepper and sweet potato cubes. Cook for several minutes, stirring occasionally until sweet potatoes begin to slightly soften, about 5 minutes. Add in turmeric; stirring to coat the veggies.

• Next add in coconut milk, peanut butter, salt and pepper. Stir to combine, then bring soup to a boil, reduce heat to low and simmer uncovered, stirring every few minutes for 10-15 minutes or until sweet potatoes are fork tender. Taste and adjust seasonings as necessary.

• Finally stir in zucchini noodles and allow them to simmer for just a few minutes. Ladle into bowls and enjoy garnished with fresh lime juice, cilantro and green onion, if desired.

Vegan Taco Meat

INGREDIENTS: 

The Vegetarian Taco Meat Basics:

• 3 cups cauliflower florets

• 2 cups whole walnuts

• 2 individual chipotles in adobo sauce

• 1 tbsp chili powder

• 1 tsp cumin

• 1 tsp sea salt

Optional Add-Ins:

• 2 tbsp lime juice

• 1/2 tsp garlic or onion powder

• a pinch of cayenne for more heat

DIRECTIONS:

• Preheat the oven to 375 degrees. Pulse all ingredients in a food processor until the mixture is evenly ground.

• Transfer to a greased baking sheet. Bake for 30 minutes, stirring halfway through to prevent over-browning.

• Serve in tacos, burritos, quesadillas, bowls, and the like! 

Turkey Meatloaf Muffins

Ingredients

• 1 medium onion, peeled and coarsely chopped

• 3 carrots, peeled and coarsely chopped

• 6 cloves garlic

• 1/4 cup fresh thyme

• 1 cup minced zucchini

• 2 1/2 teaspoons unrefined sea salt, divided

• 2 tablespoons extra virgin olive oil or organic

• 1/2 cup gluten-free oats

• 2 teaspoons Dijon mustard

• 1/2 cup plus 2 tablespoons organic ketchup

• 1 organic egg

• 2 pounds organic, pasture-raised ground turkey

Instructions

1. Preheat the oven to 375 degrees and set a large pan of water on the bottom oven rack (this helps keep the meatloaf moist.)

2. Combine the onions, carrots, garlic and thyme in the bowl of a food processor. Process until minced but be sure to stop before the mixture turns into a paste. Transfer onion-carrot mixture to a bowl.

3. Add the zucchini to the bowl of the food processor. Process until just minced. 

4. Heat the oil in a large skillet over medium heat. Add the onion-carrot mixture and cook for about 6 minutes, or until onions begin to soften. Add the minced zucchini to the skillet, season with ½ teaspoon of salt and cook for about 5 or 6 minutes.  Set the sauteed vegetable mixture aside to cool.

5. In a large mixing bowl, combine the oats, Dijon mustard, ketchup, egg and remaining 2 teaspoons of salt. With your hands to mix the ingredients together. Add the sauteed vegetable and the ground turkey and mix until everything is well blended.

6. Place baking cups in the muffin tin and fill with the turkey meatloaf, bake for 50 to 55 minutes. Remove turkey meatloaf from the oven and ENJOY! 

7. Perfect as leftovers.  Freeze and defrost when ready to eat!

Jerk Chicken & Roasted Veggies

INGREDIENTS

• 1 Organic whole chicken , halved (can have the butcher do this or can do it yourself with a sharp knife- cut lengthwise through the middle of the breast leaving a leg on each side). Can also just use chicken breasts or thighs.

• 1 lime

• 1 large red onion

• 1 bunch green onions

• ½ teaspoon cinnamon

• 2 teaspoons dried thyme

• 1 teaspoon allspice- optional

• 2 teaspoons pepper

• 2 teaspoons sea salt

• Dash of nutmeg

• 2 tablespoons coconut oil

• 2 teaspoons apple cider vinegar

• Squash/zucchini, 2 green apple, 1 onion

• ¼ cup coconut oil or olive oil

DIRECTIONS

Mix red onion, dried thyme, allspice, cinnamon, pepper, salt, nutmeg, green onion and coconut oil and vinegar in the food processor until it forms a paste (about 10 seconds)

Cut the lime in half and squeeze the juice over the chicken and rub in.

Rub the jerk seasoning paste over the chicken halves. Marinate at least a few hours or overnight if you can.

Preheat oven to 375 degrees.

Place chicken on a large roasting dish and place in oven.

Peel and chop zucchini/squash, onion and green apple into bite sized pieces and coat with coconut oil. Add additional spices if desired. I sprinkled with a dash of cinnamon, salt, pepper and thyme to mimic the jerk flavor.

Place on a large baking sheet and place in oven.

Cook both for 45 minutes to 1 hour or until chicken is cooked through. Check vegetables at 30 minutes and remove if needed.

Remove chicken, let sit 10 minutes, remove from bone and serve with vegetables.

Enjoy!

Almond & Coconut Chicken

INGREDIENTS 

• 4 Organic chicken breasts

• 2 large sweet onions, thinly sliced

• 1 cup of sliced button mushrooms

• ½ cup almond flour

• 4 tablespoons coconut oil

• 1 organic egg

• ¼ cup of coconut creamer

• ½ cup coconut milk

• spices to taste: I used sea salt, pepper, onion powder, basil, garlic powder, thyme, rosemary, and a pinch of turmeric

DIRECTIONS

Heat the oil in a large skillet over medium heat.

Beat the egg with about a teaspoon of water until smooth.

Put the almond flour on a plate and mix with about ½ tsp each of onion powder, garlic powder, salt and pepper.

Rinse each chicken breast and slice in 1/2 if thick.

Dip each into the egg mixture and then in the almond flour.

Put each chicken breast into the pre-heated skillet with the oil and cook about 5 minutes per side until starting to brown.

While the chicken is cooking, thinly slice the onions and mushrooms if not already sliced.

Remove the chicken and place on a plate.

Add onions to pan and sprinkle with spices.

Stir until caramelized and browned, about 8 minutes.

Add mushrooms, if using, and cook until browned.

At this point, scoot the onions to the side and return the chicken to the pan. Spread the onions on top.

Add the coconut milk and any additional spices and cook over low/medium heat for an additional 5-8 minutes until most of the milk has evaporated off and started to thicken.

When sauce has thickened and chicken are tender, serve with a spoonful of the onion/mushroom sauce on top.

Cumin Beef Kebabs

INGREDIENTS

• 1 pound lean beef sirloin, well trimmed, cut into 1-inch pieces

• 1/4 cup liquid aminos

• 1/4 cup fresh lime juice

• 1 tablespoon ground cumin

• Freshly ground black pepper

• 1 red onion, cut into 16 wedges

• 16 small whole mushrooms 

• 2 bell peppers cut into squares 

• grape tomatoes

DIRECTIONS

Combine the first four ingredients in a bowl.

Season generously with pepper.

Cover and refrigerate overnight.

If you’re using wooden skewers, soak them for 20 minutes before you grill (you’ll need about 8 skewers).

Preheat the grill or broiler to medium-high heat.

Thread beef, onions, peppers, tomatoes and mushrooms onto skewers.

Grill or broil, turning occasionally, about 6 minutes for medium-rare.

Crockpot Turkey Meatballs

INGREDIENTS 

2 pounds lean ground turkey breast
2/3 cup cooked quinoa
3 garlic cloves, minced or pressed
1 large organic egg, lightly beaten
2 tablespoons organic olive oil
2 tablespoons finely grated parm cheese
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 large sweet onion, sliced into thin rounds
2 (28 ounce) cans organic crushed tomatoes

DIRECTIONS

In a large bowl, combine turkey, quinoa, garlic, beaten egg, olive oil, cheese, basil, oregano, salt and pepper. Mix thoroughly but quickly, just so the ingredients are combined - do not over mix! Roll into mini balls - slightly smaller than a golfball, and place on a baking sheet.

Layer sliced onion on the bottom of the crockpot and add 1 can of crushed tomatoes.

Heat a large skillet over medium-high heat and add 1/2 tablespoon olive oil. Add meatballs, searing on the top and bottom until golden, about 1 minute per side. To flip meatballs, gently toss with a spoon.  Add meatballs one at a time to the crockpot. 

Once all the meatballs are in the crockpot, add the other can of crushed tomatoes, completely submerging the meatballs. Cook on low for 6 hours.

Serve!

Rosemary Chicken Stew

INGREDIENTS

• 1 Tbls. olive oil

• 2 pounds boneless, skinless chicken thighs

• 2 carrots, cut in 1-inch chunks

• 1 celery stalk, cut in 1-inch chunks

• 1 cup quartered fresh mushrooms

• 1 medium onion, chopped

• 4 cloves garlic, minced

• 1 Tbls. minced fresh rosemary

• 14.5-ounce can crushed tomatoes

• 1 tsp. sea salt

• 1/2 tsp. freshly ground black pepper

• 1/4 cup chopped parsley, for garnish

DIRECTIONS

Heat a large skillet over medium-high heat and add the oil. Brown the chicken thighs on both sides. Transfer the chicken to the slow cooker.

Set the skillet over medium-high heat and add the carrots, celery, mushrooms, onion, garlic, and rosemary. Sauté, stirring frequently until the onions are lightly browned.

Add the tomatoes and stir to scrape up the browned bits from the bottom of the pan. Stir in the salt and pepper.

Pour the tomato mixture into the slow cooker. Cover and cook on low for 4 hours. Sprinkle with parsley before serving.

Ginger Sesame Pork Tenderloin

INGREDIENTS

• 1 to 1 1/4 pound pork tenderloin, trimmed of silver-skin

• 1 inch piece peeled ginger root, sliced into coins

• 3 cloves garlic, peeled

• 1/4 cup liquid aminos

• 1/3 cup minced green onions

• 1/4 cup minced cilantro (including tender stems)

• 2 Tbsp seasoned rice vinegar

• 2 Tbsp organic olive oil

• 1 teaspoon toasted sesame oil

DIRECTIONS

Finely chop ginger and garlic. Add the soy sauce, green onions, cilantro, seasoned rice wine vinegar, olive oil, sesame oil. Stir to combine. Remove and reserve (for basting) 1/4 cup of this marinade.

Place pork tenderloin into a marinating bag or bowl and cover with the remaining marinade. Marinate at room temp for an hour, while you prepare your grill.

Prepare your grill for both direct and indirect heat. When your grill is ready, remove the tenderloin from the marinade and brush the tenderloin with olive oil.

Place tenderloin on grill on direct high heat. After the tenderloin sears on one side, turn it to sear on another side. Keep turning until the tenderloin has been nicely browned on all sides. Baste the tenderloin with reserved marinade while you grill it.

Once all sides have been nicely browned, move the tenderloin to the cooler side of the grill. Cover and cook for 5 to 10 minutes more until just done. Remove from grill and tent with foil and let rest for 10 to 15 minutes.

Slice and arrange on a serving plate, drizzle with remaining reserved marinade. Serve with bok choy, rice, asparagus, or snap peas.

Salmon Burgers

INGREDIENTS

• 1 pound organic or wild salmon fillet

• ½ cup Panko style crumbs (Almond meal can be substituted for us GF folks)

• 1 organic egg - slightly beaten

• ½ cup chopped yellow onion

• ½ cup chopped red pepper

• pinch of chili pepper flakes

• ½ teaspoons sea salt

• ⅓ teaspoon pepper

DIRECTIONS

Remove skin from salmon fillet and mince salmon.

Add minced salmon and remaining ingredients to bowl and combine.

Careful not to over handle.

Form into 3 large or 4 small patties about ½ inch thick

Heat grill pan or BBQ to medium to medium high.

Cook 4 minutes on each side or until completely cooked through and center feels slightly firm.

These cook fast - careful not to over cook or will become dry.