It’s a weeknight, and you need dinner on the table. One solution: planning. One option is doing your preparation ahead of time, such as making your mirepoix and freezing it for dishes you can make throughout the week. Here, we use the prepared mirepoix to put the dish together on Sunday evening. Come home on Monday, and all one has to do is pop the skillet into the oven.
2 celery stalks
Dice each ingredient then toss together. Make more or less of the mixture in the same ration (2 onions to 1 celery to 1 carrot). Use immediately or place in a plastic bag and freeze to use as needed.
2 tbsp vegetable oil
1.5 cups mirepoix
10 fingerling potatoes, halved
Juice of one lemon
3 chicken quarters
Directions – The Night Before:
In a cast iron skillet, coat the bottom of the pan with the oil. Add the mirepox and spread evenly.
Toss the potatoes with salt and paprika, then place on top of the mirepoix.
Season the chicken with salt and sumac (approximately 2 tbsp over all three chicken quarters). Squeeze the lemon over the entire mxiture.
Place the chicken on top of the potatoes. Cover the skillet with foil then refrigerate.
Directions – Day of Cooking:
Preheat oven to 375 degrees Fahrenheit and let oven stand at 20 minutes at temperature. While preheating the oven, remove the skillet from the fridge to come to temperature.
Place skillet in oven and cook for approximately 55-60 minutes or until the chicken reaches an internal temperature of 165 degrees.
We are back after a couple weeks of delay with some exciting news. I am officially moved into an apartment in Austin to continue my culinary knowledge and journey with an exploration of flavors. Before I left my fiance, however, to come to this brave new world of flavor, I prepared a dish that combined two of our favorite cuisines together: Indian food and Italian food.
Not a combination you see every day, true, but this vegetable korma risotto led to no leftovers. The spiciness of the East Asian flavors coupled with the saltiness of Parmesan in the risotto led for a decadent dish full of flavor. Want to go vegan? Sub out the risotto with some regular rice for a more classic pairing!
Vegetable Korma Risotto
For the Korma:
2 tbsp vegetable oil
5 cloves of garlic, minced
2 tbsp ginger, minced
1 28 oz. canned tomatoes, diced
3 carrots, peeled and diced
1 onion, diced
1 jalapeno, diced
3 yellow potatoes, diced
12 oz cauliflower (either frozen or 1 head, trimmed and cut)
12 oz broccoli (either frozen or 1 head, trimmed and cut)
salt to taste
2 tbsp turmeric, ground
1 tsp ground cardamom
1 tbsp chili powder
1 tbsp ground cumin
1/2 tsp cayenne pepper
In a blender, blend the tomatoes, garlic and ginger. Set aside.
In a large pot, heat vegetable oil over medium high heat. Once oil is hot, add onions and carrots and a pinch of salt. Cook until translucent, approximately 5 minutes.
Add jalapenos and cook until fragrant, approximately 30 to 60 more seconds, stirring.
Add potatoes, cauliflower, and broccoli. Cook approximately 8-10 minutes, stirring, until potatoes are seared.
Add puree mixture and remaining ingredients, scrapping bottom of pot as it is de-glazed. Bring to a boil then reduce to a simmer.
Cook, covered, until vegetables are tender, approximately 30-45 minutes depending on range. Adjust seasonings and serve.
For the Risotto:
1 cup short grained rice, like Arborio
6 cups good quality vegetable stock
1 onion, finely diced
3 cloves garlic, minced
1 cup Parmasean, grated
Salt to taste
In a sauce pot, bring the stock to a simmer and keep it at a low simmer during the cooking process.
In a large pan, heat a tablespoon of vegetable oil over medium high heat. Add the onion with a pinch of salt, and cook until translucent approximately 5-6 minutes. Add the rice, and cook another 1-2 minutes, stirring, until well coated with the onions and oils and beginning to toast.
Add approximately 1 cup of the hot stock to the pan, de-glazing it, and stirring frequently.
When the liquid is mostly absorbed by the rice, add another ladle of stock, continuing to stir frequently. Keep repeating this until the rice is cooked through and is al dente with a slight bite.
Stir in the cheese until incorporated and melted. The mixture will be thick. Taste and adjust salt as desired. Serve with the Korma above.
My dad’s birthday was a couple of weeks’ ago (Happy Birthday, dad!), and what better way to celebrate a summer birthday by grilling up a storm. We made a number of dishes, but the favorites may surprise you: grilled portabellas and cauliflower, and grilled whole fish.
While a rib eye maintained its well earned love by my mother and me, my father prefers lighter meats, such as fish, and has a passion for vegetables without rival. To be sure, between the tender flesh of the branzini and the smokey, melt-in-your-mouth mushrooms, nobody will miss red meat if you decide to just go with those items for your next cook out and ahead of the Fourth.
Chili Spiced Portabella Caps
4 portabella caps, stems removed (reserve these for another use such as making vegetable stocks, or dicing and sauteing them as a topping for a burger).
2 tbsp vegetable oil
1 tbsp cumin
2 teaspoons chili powder
1/4 tsp cayenne pepper
1/2 tsp salt
Mix all ingredients except the mushrooms together in a bowl to make a thick paste – add more vegetable oil if needed.
Slather the mushrooms evenly with the paste, and place in a plastic bag up to overnight so that they absorb the flavors.
When ready to cook, on a hot, well-oiled grill, over direct heat, cook the mushrooms for approximately 3 minutes per side, trying to flip the mushroom as infrequently as possible as the flames allow.
Serve immediately – if desired, squeeze some lime juice on top before serving.
Grilled Whole Branzini
2 whole branzini – ask your fishmonger to clean and gut these for you.
2 lemons, sliced
1 bunch of cilantro, trimmed and cleaned
1 tsp salt, divided
1 tsp pepper, divided,
1 tbsp cumin, divided
2 teaspoon chili powder, divided
Several hours before you wish to grill, take the whole branzini and rinse them under cold water, making sure the fishmonger did not leave any remnants of unpleasantness in them and that the fish is entirely de-scaled. If not, de-scale the fish by running the back of a knife against the fish to get any missed scales.
Make sure you have everything prepped ahead of time. Squeeze some vegetable oil throughout the fish (we did this previously out of video).
With your CLEAN hand, sprinkle the seasonings evenly among both fish and the cavities of both fish. Stuff the fish with lemon slices and cilantro sprigs – as many as you can fit without the herbs and fruit spilling out.
Wrap butcher’s twine around the fish to keep everything inside of it. Place covered in fridge until ready to grill and up to overnight.
When grilling, make sure you oil the fish (again) very liberally, that the grill is very well oiled, and that you are working on high, direct heat. This will all prevent the fish from sticking. Grill for approximately 4-5 minutes on each side. The fish should not stick when you flip it over if it is cooked and you’ve done all these steps. If you do not feel like dealing with risk of a sticky fish, use a cedar or other wood plank pursuant to their directions and cook the fish on top of that. This will take longer but will still be delicious.
Remove the fish and serve with a squeeze of lemon. Remember to be wary of bones!
I love lasagna. By far, it is my favorite Italian dish with its rows of hearty pasta, pools of tomato and bechamel sauces, with bursts of meaty goodness. Growing up, it was the one dish I would demand not be altered in any way, shape or form because, to me, it was the perfect dish as imagined. It required no modernizing or changes.
This is all to say that sometimes we all must eat our words, and this time deliciously so. Lasagna is not exactly a diabetic friendly recipe, so we found a way to lighten up the dish and make it slightly more healthy at least. Extra perk? It would be easy to turn this into a vegan dish – just omit the first steps featuring the meat. There’s so many vegetables in this hearty dish that you won’t miss it if you do.
So while traditions are good, moving forward into the future of better awareness of our health, and with no further adieu, we give you or vegetable boosted lasagna! Buon appetito!
6 lasagna noodles, cooked per box directions to al dente
1 pound of ground beef (choose leaner if you want to lighten this up even further)
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
5 cloves of garlic, minced
1 cup diced bell peppers
2 pints mushrooms, cleaned and cut into slices (we used white button mushrooms)
28 oz favorite marinara sauce (use homemade if you can but it’s perfectly okay to use your favorite jarred sauce).
1/2 bunch of kale, stems removed (discard), and leaves chopped
1 tbsp Italian seasoning
1/4 tsp cayenne pepper
1 cup shredded Parmesan
1 cup shredded mozzarella
In a large pot, heat up approximately 2 tablespoons of vegetable oil over medium high heat.
Add the ground beef, and cook most of the way through, approximately 8 minutes depending on stove top and stirring frequently. With a slotted spoon, remove the beef to a bowl and set aside. Drain some of the liquid on top of the beef but leave enough in the pan to begin the vegetables.
Add the onions, carrots, and celery with a pinch of salt. Cook, stirring frequently, for 3-4 minutes until the onions begin to soften. Add the bell peppers. Cook down another 3-4 minutes. During this time, add the Italian seasoning and cayenne pepper.
Add the mushrooms. Continuing to stir occasionally, cook them down until they are approximately half in size from when you started.
Add the sauce along with the meat and juices. Incorporate everything thoroughly. Bring to boil then reduce to a simmer. We are going to stay here the rest of the way.
After about 10 minutes, add the kale, once again incorporating it well and stirring frequently. This will cook down significantly. Cook another 10 minutes on simmer.
Adjust seasonings then allow to cool before assembling the lasagna.
Preheat oven to 350 degrees Fahrenheit. Meanwhile, put some of the tomato liquid on the bottom of a 9 x 13 pan and spread along the bottom.
Add 2 lasagna noodles. Spoon some of the filling onto the noodles, flattening it with a spatula. Sprinkle Parmesan and mozzarella.
Add the next 2 noodles and repeat step 2.
For the top layer, once again, spoon some of the liquid from the sauce mixture onto the noodles. Top with more Parmesan and mozzarella.
Bake for 40 minutes, covered with foil that has been sprayed with non-stick cooking oil. At 40 minutes, remove foil, boost temperature to 400, and cook another 10 minutes.
Remove from oven and allow to rest for at least 30 minutes so that it will not fall apart when you cut the lasagna into slices. Serve and enjoy!
Comfort food can encompass all measures of ideas and concepts. Of course, most of us gravitate to the usual stars of the show. Macaroni and cheese. Pot roast dinners. Steak and potatoes. These are, of course, all great items full of memories from childhood of home cooked meals, but not always attainable in our adult lives for various reasons.
I recently got some bad medical news requiring me to change my diet, and while it is certainly disappointing that steak and potato dinners will be greatly reduced in my near future, there are other ways to get those same feelings of nostalgia and comfort. Enter: pan seared cauliflower. With its steak-like shape, beautifully colored florets, and tender texture, one can still be satisfied with a great meal.
First, we trimmed the head to make a steak. One head can usually produce two steaks, but as we were in experiment stage, we only made one steak so as to use the rest of the cauliflower for other dishes.
Next, we seasoned the cauliflower before we pan-seared it.
After we pan seared it on both sides (we used a cast iron to give it more of a grilled feel and because the heat is evenly distributed), we drizzled some vinaigrette on with it. We also served it with some roasted watermelon radishes (coming soon!) and a lemon slice.
This recipe is quick, easy, and great for weeknight cooking. Plus side, it’s extremely healthy so you won’t have to feel guilty for going back for seconds!
Pan Seared Cauliflower
1 head of cauliflower (white, purple, or other
2 tbsp olive oil, divided
Lemon Vinaigrette (recipe follows)
Parsley (for garnish)
Cut the cauliflower to make two “steaks” out of
the head (see picture), and trim off any greens.
Coat each side of the cauliflower using one tbsp
of the olive oil in total, and season with salt, pepper, and paprika (we went heavy
handed on paprika because we love it so much)
Heat a cast iron pan on medium high heat with
the remaining olive oil. Once the pan is hot, sear the steaks on each side for
approximately 4-5 minutes or until a knife pierces through easily with no
resistance. Work in batches if needed.
While the cauliflower rests, make the lemon
Plate the cauliflower, drizzle the vinaigrette
on top and garnish with chopped parsley and a lemon wedge if desired. Serve
Juice of one lemon
3 tbsp extra virgin olive oil
Place the lemon juice in a small bowl with a
pinch of salt and pepper.
While whisking, slowly drizzle in the olive oil
so as to emulsify the mixture.
Once emulsified and incorporated, the dressing
is ready to use. You can add shallots, or lemon zest in the first step to vamp
up some new flavors. If the vinaigrette is too bitter for your liking, try
adding a teaspoon of honey with the lemon juice.
We had a lot of leftover Lobster Boil. With fall being the season of transformation, we deiced to transform the boil as well. I had also been craving food from my adventures in New Orleans after coming across some Beignet mix from Cafe du Monde. Few dishes symbolize the festive city as much as jambalaya with its unique cajun flavors, smoked Andouille sausage, and fresh sea food. Here, we play off those key characteristics to transform one great dish into another.
When we made our Lobster Boil, we had Loki the Lobster Queen leftover who was simply too big to fit into the pots with the remaining lobsters. As a result, we experimented with making a Thai inspired curry. Fragrant aromas of garlic, chili and coconut will make your kitchen transform into the coast of Thailand. Sweet, spicy and acidic, the sauce compliments the subtle sweetness of the lobster without overwhelming it.
1 shallot, minced
2 cloves of garlic, peeled
2 Thai chili peppers, stems cut off
1 can coconut cream
1 lobster, approximately 2 lbs
1 cup water
Lime wedges for garnish
In a mortar and pestle, ground the garlic and peppers to make a paste. To help with friction, add a pinch of salt.
Heat two tablespoons of olive oil in a pot over medium high heat. Add the shallots. After they soften, add the paste. Once fragrant after approximately 30-60 seconds, add the coconut cream and stir.
Once simmering, add the lobster and cover. Steam the lobster for approximately 15 minutes.
Add the water to the mortar and stir to get the excess oils.
Uncover the pot and add the mortar water. Flip the lobster, cover again for approximately another 10-15 minutes until the lobster is red and mostly cooked. Add the mussels, and baste the lobster with the sauce from the bottom of the pan, approximately another 5 minutes.
Remove the lobsters and mussels to another plate. Put the sauce into your serving platter, then put the lobster and mussels on the platter.
It was my birthday last week, and my parents surprised me with a cooler of live lobsters. Those who know me know that I try to cook with new ingredients often (read: at least weekly) so I can learn about new ingredients and methods of cooking (and just in case I ever make it onto Chopped on Food Network). Despite this, I had difficulty a month back finding anywhere in my vicinity that sold live lobsters, but my parents came to the rescue in a big way.
I opted to make a Lobster Boil as I had been informed we would be having company over, and the recipe below follows. Few meals are as inclusive as a seafood boil – friends and family huddled over a mass of shared, delicious food can be the ultimate comfort food experience.
I then used the shells to make a lobster stock for Jambalaya, and that recipe will be posted later on separately. I did also take one Lobster and make a Lobster Curry, and I’ll share that recipe as well. I also apologize for the lack of photos – this was not originally intended to be on the blog, but enough people have expressed interest in how to do it that thought I would share!
Before we get started though, I want to say hello and thank you to our new followers. We’re happy to have you here!
So here where the lobsters that starred in the show:
Later on, we grabbed the pot and started pouring the liquids and first ingredients:
Next came the corn:
Then, it was time for the seafood:
Let the feasting begin!
2 medium onions, quartered
1 head of garlic – all cloves peeled and crushed (not chopped)
8 Yukon Gold Potatoes, halved
3 Thai chilis, sliced
3 Mexican Style Beers of your choice (If you don’t want to use alcohol, you can substitute seafood stock).
2 links of Turkey Sausage (We had some dietary restrictions with our company, but you could easily substitute Andouille or Kielbasa sausages, and if you eat pork, would recommend doing so). Cut these into about 1.5 inch pieces.
4 ears of corn, husked and cut into 3 pieces of each for a total of 12 small cobs.
5 live medium lobsters (about 1-1.5 pounds each)
4 tbsp cumin
2 tbsp toasted coriander seeds
4 tbsp chili powder
2 tbsp salt
2 tbsp black pepper
1 tbsp cayenne pepper
2 pounds of mussels, scrubbed and cleaned
2 pounds of shrimp, under 16, cleaned and deveined (alternatively, use frozen but make sure that they are cleaned and deveined as well)
3 tbsp cilantro, cleaned and chopped
Place the onions, garlic, potatoes, chili peppers, and sausages in a large pot. Place 4 cups of water and both beers on top.
Place pot on medium high heat to bring to a boil. Once it reaches a boil, reduce to a simmer. Add the corn. Cover pot and cook for about 15 minutes.
Meanwhile, in a bowl, mix the cumin, chili powder, salt, black pepper and cayenne pepper together. You may want to make a double batch so you can sprinkle the mixture on top of the boil later.
After 15 minutes has elapsed, add half the spice mixture over the ingredients already in the pot, then add the lobsters. Cooking time for lobsters will vary. We followed these guidelines to make sure that we treated the lobsters humanely before putting them in the pot: https://www.thespruceeats.com/ways-to-kill-a-lobster-1808804.
After you add the lobsters, cover the pot. For the lobsters, you will need about 20 minutes for the first pound, and about 7 minutes per pound after. So after 20 minutes, add the mussels and shrimp and cover the pot again. Add the rest of the spice mixture. The liquid should be simmering and steaming during all of this.
Cook for about 7-10 more minutes depending on size of lobsters and check on pot. Mussels should be open at this point (discard and do not eat any unopened mussels) and shrimp should be pink and opaque.
Strain the pot and make sure to reserve the broth. Lay out the seafood wonders onto prepared newspaper or parchment paper. Garnish with chopped cilantro, more of the spice mixture, and lime wedges. Serve immediately.
Despite the hot heat, fall has arrived with its abundance of autumn squashes and warm flavors, not to mention the colors. This warming stew keeps quite a while and increases in flavor the longer it melds. While it’s not a quick meal to cook during the week, it’s a great Sunday prep meal, freezes well, and can be eaten throughout the week.
As always, the first step is to get all your ingredients in place, or mise en place. This helps prevent me from looking like a chicken with its head cut off in the middle of my cooking since everything is ready to use.
Now it’s time to start cooking! Let’s heat up some oil and start cooking down the jalepenos, garlic and peppers!
Now time for the squash – the ultimate feel of fall. When you add the spices, after a few minutes, your kitchen should smell like a combination of all the flavors.
Time for the tomatoes and to cook down the squash since it will take less time than the beans to cook.
After the squash is mostly cooked, we add the beans, finish cooking the squash and then reduce the liquid.
Now we can enjoy our finished stew and celebrate the colors outside with those inside our bowls!
BUTTERNUT SQUASH STEW
1 tsp jalapenos, minced
1 tbsp garlic, minced
4 bell peppers, diced into ½ inch pieces
1 pound butternut squash, peeled and diced into 1 inch cubes
2 tbsp chili powder
1 tbsp cumin
1 tsp cayenne pepper
2 28 oz cans of diced tomatoes
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
In a large pot, heat two tablespoons of oil over medium high heat. Once hot, add jalapenos. Cook until fragrant, approximately 30 seconds. Add garlic. Cook until fragrant, approximately another 30 seconds.
Add bell peppers and stir well – this will prevent the garlic and jalapenos from burning. Cook approximately 4-5 minutes until peppers are softened slightly.
Add the squash and stir gently to incorporate. Add the spices and stir again. Cook for approximately 10-15 minutes on medium heat to bloom the spices.
Add the tomatoes and stir gently to incorporate well – there should be a fair amount of liquid from the can which should also be incorporated. Bring to a boil, then reduce heat to a simmer. Cook covered for approximately 25 minutes.
Check on the squash – it should be softened but still not fully cooked with some resistance. Once at this point, add the beans. Cook another 15-20 minutes, covered.
Check the stew and taste. Adjust seasonings as needed and desired. Cook another 10-15 minutes, uncovered, so that the stew thickens.
Serve immediately or let cool then store – the flavors will meld the longer they are together. Serve heated, garnished with chopped cilantro and a lime wedge if desired. In the alternative, top with chopped parsley and finishing salt.