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STRESSCIPESLITTLE BOOK OF

STRESSCIPESLITTLE BOOK OF

kfblaw.com • (813) 875-5445

K F& B

THE LAW OFFICES OF KINNEY, FERNANDEZ & BOIRE, P.A.

GET BACK TO LIFE’S LITTLE WORRIES

kfblaw.com • (813) 875-5445

IS THIS WEIRD TO YOU?A LAW FIRM SENDING YOU STRESS-REDUCING RECIPES.

YEA, IF WE WERE YOU, THAT PROBABLY WOULD SOUND A

TAD ODD TO US TOO. BUT THIS IS HOW WE SEE IT. WHEN

YOU HAVE AN ACCIDENT, YOU SUDDENLY HAVE THIS BIG

THING IN YOUR LIFE TO WORRY ABOUT. SO WE DO ALL

WE CAN TO GET OUR CLIENTS BACK TO THEIR NORMAL

LIVES. AND WORRYING ABOUT ALL THE EVERYDAY

LITTLE THINGS WE ALL DEAL WITH. HOPEFULLY,

THESE TASTY RECIPES WILL HELP YOU MANAGE THEM

A BIT EASIER. NOW THAT’S NOT SO WEIRD, IS IT?

SALMON WITH SHIITAKE AND RED WINE SAUCE

Shield yourself from stress with Shiitake mushrooms.

5 tablespoons unsalted butter

1 large onion, coarsely chopped (about 1 1/2 cups)

2 cups dry red wine

2 cups beef stock, preferably homemade

8 thyme sprigs

Salt and freshly ground pepper

1 cup wild rice, rinsed

1/2 pound shiitake mushrooms—stems discarded, caps cut into 1-inch pieces

Four 6- to 7-ounce skinless salmon fillets

1. In a saucepan, melt 3 tablespoons of butter. Add onion & cook over moderate heat until softened. Add red wine, beef stock & thyme & bring to a boil. Simmer until liquid has reduced to 3/4 cup, strain into a clean saucepan. Season w/ salt & pepper, cover.

2. Boil a medium saucepan of water. Add wild rice & pinch of salt, cover & simmer over low heat until tender-25 minutes. Drain rice & return it to saucepan. Season with salt, cover to keep warm.

3. Preheat oven to 325°. In a medium skillet, melt remaining 2 tablespoons of butter. Add the shiitake, then season w/ salt & pepper. Cover & cook, stirring occasionally, until tender & brown.

4. Arrange salmon on baking sheet, season w/ salt & pepper. Bake for 15 minutes. Spoon wild rice onto plates w/ salmon on top. Spoon shiitake mushrooms & red wine sauce over the fish and serve.

Servings: 4

kfblaw.com • (813) 875-5445

SPINACH-AND-SHRIMPSALAD WITH CHILE DRESSING

Spinach is a great wayto hide from stress.

8 cups baby spinach (8 ounces)

1 cup frozen baby peas, thawed and drained

1/2 cup grape tomatoes, halved

1/4 cup plus 2 tablespoons vegetable oil

1 onion, finely chopped

1 Holland or serranochile, minced

1 teaspoon finely gratedfresh ginger

1/2 teaspoon cumin seeds

1/4 teaspoon turmeric

2 1/2 tablespoons freshlemon juice

Kosher salt and freshlyground pepper

1 pound cooked large shrimp

1. In a large bowl, toss the spinach, peas and tomatoes.

2. In a medium skillet, heat the oil. Add the onion and cook over moderately high heat until lightly golden, 4 minutes. Add the chile, ginger, cumin and turmeric and cook for 2 minutes. Add the lemon juice and season the dressing with salt and pepper.

3. Add the shrimp to the salad. Pour the warm chile dressing over the salad, toss well and serve at once.

Servings: 4

kfblaw.com • (813) 875-5445

GRILLED STEAK TACOSWITH AVOCADO SALSA

Food for thought.Avocados fortify brain cellsto fight anxiety.

3 jalapeños

Extra-virgin olive oil

1 large onion—half cut into1/2-inch dice, half sliced1/4 inch thick

1 garlic clove, minced

1 lb. tomatillos—husked & chopped

1 Hass avocado, diced

1/2 cup chopped cilantro

1 tablespoon fresh lime juice

Salt and freshly ground pepper

2 links of fresh chorizo

1/2 pound queso panela or halloumi cheese, cut into squares

One 1 1/2-pound flank steak

Flour or corn tortillas

1. Heat a grill pan. Grill jalapeños until charred. Stem & seed jalapeños; finely dice 2 of them.Thinly slice the remaining jalapeño and reserve on a platter.

2. In a saucepan, heat 2 tablespoons of olive oil. Add diced jalapeños, onion & the garlic-cook over moderate heat until golden. Add tomatillos & cook until soft. Transfer to a bowl & let cool. Stir in the avocado, cilantro & lime juice; season w/ salt & pepper.

3. Oil chorizo & grill over moderate heat until cooked through. Remove chorizo casing & crumble meat into a bowl. Lightly oil the cheese & grill-1 minute per side, then oil the pan & grill the sliced onion until charred; transfer both to the platter.

4. Oil the steak; season with salt & pepper. Grill over moderately high heat, turn once. Transfer to a board & let rest for 5 minutes. Thinly slice the steak & serve.

Servings: 4-6

kfblaw.com • (813) 875-5445

OVERNIGHT OATMEAL WITH ALMONDS & DRIED CRANBERRIES

Cranberries can help you float far away from stress.

1 1/2 cups steel-cut oats

6 cups water

1/4 cup chopped salted roasted almonds

1/4 cup dried cranberries

Brown sugar or pure maple syrup, for serving

1. In a large saucepan, boil the oats in the water for 1 minute. Cover and let stand overnight at room temperature.

2. The next day, uncover the oats and bring to a boil over high heat. Reduce the heat to low and simmer, stirring frequently, until the oatmeal is cooked and creamy but still a little bit chewy, about 10 minutes. Spoon the oatmeal into bowls. Top with the chopped almonds and dried cranberries and sweeten to taste with brown sugar or pure maple syrup.

Servings: 6

kfblaw.com • (813) 875-5445

WARM ALMOND MILK W/ BANANAS AND HONEY

Take a mood-boosting, depression-fighting ride with bananas.

1/2 pound roasted unsalted almonds with skin (1 1/2 cups)

1 quart skim milk

1/4 cup honey

1 teaspoon cardamom seeds

2 bananas, sliced 1/4 inch thick

1. In a food processor, grind the almonds to a coarse powder. Transfer to a medium saucepan. Add the milk, 1 tablespoon of the honey and the cardamom. Warm over moderate heat. Off the heat, cover and let stand for 20 minutes, then strain. Discard the solids.

2. In a medium nonstick skillet, warm the remaining 3 tablespoons of honey. Add the bananas and cook over moderately high heat, stirring, for 2 minutes. Scrape into bowls, pour in the warm almond milk and serve with spoons.

Servings: 4

kfblaw.com • (813) 875-5445

BROKEN LASAGNA WITH WALNUT PESTO

Flatten stress with delicious and nutritious walnuts.

1 cup walnut halves (4 ounces)

2 cups lightly packed basil leaves

1 large garlic clove, thinly sliced

1/4 cup extra-virgin olive oil

3/4 cup freshly grated Parmigiano- Reggiano cheese

Salt and freshly ground pepper

1 pound whole wheat lasagna noodles, broken into 1-inch pieces

6 ounces watercress, arugula or

other bitter greens, thick stems discarded and leaves coarsely chopped

Sautéed mushrooms, for serving

1. Preheat oven to 350°. Bring a large pot of salted water to boil. Spread walnuts on a baking sheet & toast for 8 to 10 minutes until fragrant & lightly browned. Let cool. Coarsely chop half the walnuts & set remaining toasted walnuts aside.

2. In a food processor, pulse remaining walnuts with basil and garlic until they’re finely chopped. With the machine on, add olive oil in a thin stream & process until pesto is almost smooth. Add 1/2 cup of cheese & pulse until just incorporated. Transfer walnut pesto to a bowl & season with salt & pepper.

3. Add broken lasagna noodles to boiling water and cook until al dente. Drain pasta, reserving 1/2 cup of the pasta cooking water. Return drained pasta to pot. Add watercress & walnut pesto-toss well. Add reserved pasta water & toss again until well coated. Transfer pasta to bowls, garnish with remaining 1/4 cup of cheese, chopped walnuts & sautéed mushrooms.

Servings: 6

kfblaw.com • (813) 875-5445

K F& B

THE LAW OFFICES OF KINNEY, FERNANDEZ & BOIRE, P.A.

GET BACK TO LIFE’S LITTLE WORRIES

kfblaw.com • (813) 875-5445