November 12, 2021

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Harissa-Spiced Shrimp with Herbed Bulgur Salad

  • small bag of baby spinach
  • 1 1/2 tsp harissa spice blend
  • 10 oz shrimp
  • small bunch fresh mint
  • 1 oz scallions
  • 1 lemon
  • 4 oz quick-cooking bulgur
  • 4 TBL dried apricots
  • 1 TBL butter
  • olive oil
  • salt and pepper

1. Cook bulgur

Coarsely chop apricots and transfer to a small saucepan. Add bulgur, 1¼ cups water, and ¼ teaspoon salt. Bring to a boil, then reduce to a simmer; cover and cook until bulgur is tender, 10–12 minutes.

2. Prep ingredients

Meanwhile, squeeze 2 tablespoons lemon juice into a large bowl. Trim half of the scallions  then thinly slice. Pick and thinly slice mint leaves; discard stems. Rinse shrimp under cool water, then pat dry. Transfer shrimp to a medium bowl and toss with 1 teaspoon oil; season with salt and pepper.

3. Make lemon vinaigrette

Whisk 2 tablespoons oil into bowl with lemon juice. Season with ¼ teaspoon of salt  and a few grinds of pepper.

4. Dress bulgur salad

Add cooked bulgur and sliced scallions to the bowl with lemon vinaigrette, and toss gently to combine. Season to taste with salt and pepper.

5. Cook shrimp

Heat a medium heavy skillet (preferably cast-iron) over high. Add shrimp, reduce heat to medium-high, and cook, stirring frequently, until shrimp are cooked through, 2–3 minutes. Remove skillet from heat. Add 1 tablespoon butter and 1½ teaspoons harissa spice blend, and stir to coat.

6. Finish salad & serve

Add spinach and sliced mint to bulgur salad, and toss to combine. Serve salad topped with shrimp and any pan juices. Enjoy!

November 07, 2021

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Sheet Pan Shrimp Tacos

  • 6 (6-inch) flour tortillas or jicama tortillas
  • 4 TBL sour cream
  • 2 tsp taco seasoning
  • 16 oz shrimp
  • 1 red onion
  • 1 small pineapple
  • 2 avocado
  • ¼ oz fresh cilantro
  • 1 lime
  • 3 garlic cloves
  • salt and pepper
  • neutral oil

2. Prep veg & fruit

Preheat broiler with the top rack 6 inches from the heat source. Coarsely chop onion. Chop pineapple into 1/2" chunks. Coarsely chop cilantro leaves and stems. Finely chop 2 large garlic cloves, keep one whole for guac.

3. Broil onion and pineapple

On a rimmed baking sheet, toss onions and pineapple with 1 tablespoon oil; season with salt and pepper. Broil on top oven rack until tender, about 8-10 minutes (watch closely as broilers vary).

4. Season shrimp

Rinse shrimp, then pat very dry. Transfer to a medium bowl and toss with chopped garlic, 2 teaspoons oil, and 2 teaspoon of taco seasoning.

5. Broil shrimp

Place shrimp on baking sheet with onions and pineapple. Broil on top oven rack until shrimp are pink and cooked through, and vegetables are deeply browned in spots, about 3–4 minutes (watch closely).

6. Prepare guacamole

Run full garlic clove over the bottom of mortar or bowl. Halve avocados and add to bowl. Zest one lime, salt and pepper to taste. Use pestle to mash avocados. 

6. Finish & serve

In a small bowl, slightly thin  sour cream adding 1 teaspoon water at a time, as needed. Season to taste with salt and pepper. Toast tortillas over a flame (or under the broiler on a sheet of foil), turning frequently, until warm, 10–15 seconds per side. Wrap in foil to keep warm. (NOT NEEDED WITH JICAMA TORTILLAS) Serve shrimp. onions and pineapple with guacamole, sour cream and tortillas. Enjoy!

 

November 04, 2021

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20-Minute Chicken Paprika

  • 4 TBL sour cream
  • small bunch fresh dill
  • 1/2 cup peas
  • 1 cup chicken broth
  • 1 tbsp tomato paste
  • 2 tsp paprika
  • 2 tsp flour
  • 3 tbsp butter
  • ½ lb chicken breast strips
  • 1 bell pepper
  • 1 large leek
  • salt and pepper
  • neutral oil
  • 1/2 tsp white wine vinegar

1. Prep ingredients

Preheat oven to 350℉ with a rack in the center. Halve leek lengthwise, rinse under running water to remove any grit, and pat dry. Cut half of the leek crosswise into ¼-inch pieces (save remaining half for own use). Halve pepper, discard stem and seeds, then cut into ¼-inch pieces. Pat chicken dry and season all over with salt and pepper.

2. Sear chicken

Heat 1 tablespoon oil in a medium skillet over high until shimmering. Add chicken in a single layer and cook, undisturbed, until browned on the bottom but not cooked through, 2–3 minutes. Transfer chicken to a plate and set aside until step 5 (chicken will finish cooking later).

3. Cook vegetables

Melt 3 tablespoons butter in same skillet over medium-high heat. Add chopped leeks, peppers, and a pinch of salt. Cook, stirring occasionally, until vegetables are softened, translucent, and tender, 7–10 minutes. (Reduce heat if vegetables are starting to brown before they are tender.)

4. Bloom aromatics

To skillet with vegetables, stir in 2 teaspoons each of paprika, tomato paste, and flour. Cook over medium-low heat, stirring often, until paprika is fragrant and tomato paste is darkened slightly, about 2 minutes.

5. Simmer chicken paprikash

Toast baguette directly on center oven rack until warm and crusty, about 5 minutes. Stir chicken broth into skillet with vegetables. Bring to a boil. Simmer over medium heat until liquid is slightly thickened and flavorful, 3–4 minutes. Stir in browned chicken and peas; simmer chicken is cooked through, and peas are warm, about 2 minutes.

6. Finish & serve

Pick a few dill fronds for garnish, then finely chop remaining fronds and stems. To skillet with chicken paprikash, stir in chopped dill, all of the sour cream, and ¼ teaspoon vinegar. Season to taste with salt and pepper to taste. Spoon paprikash into bowls and garnish with picked dill fronds. Serve with warm bread on the side. Enjoy!

November 01, 2021

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Mini Turkey Meatballs & Escarole

  • ¼ oz fresh parsley
  • 3 cups turkey or chicken broth
  • 1 oz panko
  • 10 oz pkg ground turkey
  • 2 carrots
  • 10 oz escarole (big bunch)
  • garlic
  • 1 medium yellow onion
  • 2 ciabatta rolls
  • olive oil
  • salt and pepper

1. Prep ingredients

Coarsely chop onion. Thinly slice 1 large garlic clove; reserve 1 whole garlic clove for step 5. Halve escarole lengthwise and rinse well under running water to remove any grit. Cut crosswise into ½-inch thick pieces. Scrub and trim carrots, then halve lengthwise and thinly slice crosswise into half moons.

2. Make meatballs

In a medium bowl, combine ground turkey, panko, ½ teaspoon salt, and a few grinds of pepper. Form mixture into 16 equal-sized mini meatballs. Heat 1 tablespoon oil in a medium Dutch oven or pot over medium-high. Add meatballs; cook, stirring occasionally, until browned but not cooked through, 4–5 minutes. Use a slotted spoon to transfer to a plate.

3. Start soup

Add carrots, onions, and a pinch each of salt and pepper to same pot. Cook, stirring occasionally, over medium-high until vegetables are slightly softened and golden brown, 5–7 minutes. Add sliced garlic and escarole in large handfuls. Cook until escarole is wilted, about 3 minutes. Preheat broiler with top rack 6 inches from heat source.

4. Simmer soup

Add all of the turkey(or chicken) broth, meatballs and any juices, and a pinch each of salt and pepper to soup in pot. Bring to a boil, then reduce heat to medium. Simmer, covered, until meatballs are tender and cooked through, 7–10 minutes. Season to taste with salt and pepper.

5. Make garlic bread

Meanwhile, split ciabatta rolls, if necessary. Drizzle cut sides with oil, then season with salt and pepper. Broil directly on top oven rack until golden brown and toasted, 1–2 minutes per side (watch closely as broilers vary). Carefully, remove ciabatta from oven and rub oiled sides with reserved whole garlic clove. Cut ciabatta into large slices.

6. Prep topping & serve

Coarsely chop parsley leaves and stems. Stir half of the parsley into soup. Season to taste with salt and pepper. Serve mini turkey meatball soup drizzled with oil and sprinkled with remaining parsley. Serve garlicky ciabatta alongside. Enjoy!

October 25, 2021

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20-Min: Shrimp Al Pastor Tacos

  • ¼ oz fresh cilantro
  • 2 tsp chipotle chili powder
  • 1 romaine heart
  • 10 oz  shrimp
  • 1/2 of a fresh pineapple
  • 1 medium red onion
  • 6 (6-inch) flour tortillas or jicama tortillas
  • 1 tbl butter
  • 1 tbl white wine vinegar
  • salt & pepper
1. Warm tortillas - If using flour tortillas

Preheat oven to 300°F with a rack in the center. Stack tortillas and wrap in foil; place on center oven rack while oven heats to warm tortillas until step 6.

2. Prep ingredients

Halve and thinly slice all of the onion. Finely chop 3 tablespoons of the onion; reserve for step 6. Cut pineapple into ¼-inch pieces. Rinse shrimp, pat very dry, and season all over with salt and pepper. Thinly slice lettuce crosswise.

3. Cook onions

Heat 1 tablespoon oil in a medium skillet over medium-high. Add sliced onions and cook, stirring occasionally, until softened and browned in spots, 6-8 minutes.

4. Cook shrimp

To skillet with onions, add shrimp, all but 2 tablespoons of the pineapple, and ½ teaspoon chipotle powder (or more depending on heat preference). Cook, stirring once or twice, until shrimp are just cooked through, about 3 minutes.

5. Finish shrimp

Reduce skillet heat to low. Add 1 tablespoons butter and1 tablespoon vinegar. Cook, scraping up any browned bits from bottom, until butter is melted. Season to taste with salt and pepper.

6. Finish & serve

Pick cilantro leaves from stems; discard stems. Divide shrimp mixture and sauce among tortillas. Top with lettuce, remaining pineapple, and reserved chopped onions. Garnish with cilantro leaves and sprinkle with any remaining chipotle powder, if desired. Enjoy!

October 22, 2021

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Chicken Shawarma Lettuce Cups

  • 1 head bibb lettuce
  • 2 TBL Tahini
  • 2 TBL roasted red peppers
  • 1 cucumber
  • 1 lemon
  • 1 lb pkg boneless, skinless chicken thighs
  • 2 tsp  garam masala
  • 5 TBL Greek yogurt
  • garlic
  • olive oil 
  • salt and pepper

1. Marinate chicken

Finely chop 1 teaspoon garlic. In a medium bowl, combine 2 tablespoons each of yogurt, water, and oil, 2 teaspoons garam masala, 1 teaspoon salt, ½ teaspoon of the chopped garlic, and a few grinds of pepper. Pat chicken dry, then transfer to marinade, turning to coat. Set aside until step 3.

2. Prep cucumber relish

Preheat broiler with rack in top position. Finely grate ¼ teaspoon lemon zest into a medium bowl, then squeeze 1 tablespoon lemon juice into a small bowl. Trim ends from cucumber, then peel and halve lengthwise.  Finely chop cucumber. Finely chop roasted red peppers.

3. Broil chicken

Remove chicken from marinade and transfer to a rimmed baking sheet lined with foil; discard any remaining marinade. Broil on top oven rack until chicken is browned in spots and cooked to 165°F internally, 8–10 minutes (watch closely as broilers vary). Transfer to a cutting board to cool slightly.

4. Make cucumber relish

While chicken broils, add cucumbers, roasted red peppers, remaining chopped garlic, and 1 teaspoon oil to bowl with lemon zest, tossing to combine. Season to taste with salt and pepper.

5. Make tahini sauce

Add tahini and 3 tablespoons of the remaining yogurt to bowl with lemon juice. Stir in ¼ cup water and 1 tablespoon oil to make a smooth sauce (if too thick, add 1 tablespoons water at a time, as needed). Season to taste with salt and pepper.

6. Prep lettuce & serve

Trim stem end from lettuce and separate leaves. Slice chicken into strips. Assemble lettuce wraps at the table, filling lettuce leaves with chicken, cucumber relish, and a drizzle of the tahini sauce. Enjoy!

October 17, 2021

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Turkey Chili with Hominy & Crispy Tortillas

  • ¼ oz fresh cilantro
  • 6 (6-inch) corn tortillas
  • 10 oz pkg ground turkey
  • 1 TBL chili powder
  • 1 can hominy
  • garlic
  • 1 poblano pepper
  • 1 medium yellow onion
  • 1/2 cup jasmine rice
  • 1 TBL flour
  • 1 tsp sugar
  • salt and pepper
  • olive oil

1. Cook rice

Preheat oven to 375.  In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt; bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve.

2. Prep ingredients

Finely chop onion. Halve poblano pepper lengthwise, discard stem and seeds, then cut into ½-inch pieces. Finely chop 1 large garlic clove. Drain and rinse hominy. In a small bowl, combine 1 tablespoon each of chili powder and flour, 1 teaspoon each of sugar and salt, and ¼ teaspoon pepper.

3. Start pozole

Heat 2 tablespoons oil in a medium Dutch oven or pot over medium-high. Add onions and poblano peppers; cook, stirring occasionally, until lightly browned, 5–6 minutes. Add turkey and garlic; cook, breaking meat up into small pieces and stirring occasionally, until turkey is lightly browned in spots, about 5 minutes.

4. Finish pozole

Stir chili powder mixture into pot with turkey. Cook until fragrant, about 2 minutes. Add hominy and 2 cups water. Bring to a boil, scraping up any bits stuck to bottom of the pot. Simmer, partially covered, over medium heat, stirring occasionally, until pozole is thickened and flavorful, and turkey is cooked through, about 15 minutes. Season to taste with salt and pepper.

5. Bake tortillas

While pozole simmers, halve tortillas, then stack halves and cut into thin strips. Scatter on a sheet pan and spray with olive oil or coconut oil, sprinkle with salt and bake about 15 minutes until golden brown and crispy. 

6. Finish & serve

Coarsely chop cilantro leaves and stems. Fluff rice with a fork, then spoon into bowls. Top rice with pozole chili, tortilla strips, and cilantro. Enjoy!

September 29, 2021

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Chickpea & Carrot Falafel with Tzatziki & Spinach Salad

  • bag of baby spinach
  • 2 pitas
  • 3 1/2 tsp garam masala
  • 4 oz Greek yogurt
  • 1 lemon
  • 2 large carrots
  • 1 cucumber
  • 1 (15 oz) can chickpeas
  • 1 medium red onion
  • 1 egg
  • 1/4 cup flour
  • olive oil 
  • salt and pepper

1. Prep ingredients

Pre-heat oven to 400. Finely chop onion. Drain and rinse chickpeas. Coarsely grate cucumber; place between paper towels to remove moisture. Separately, coarsely grate carrot. Finely grate all of the lemon zest, then squeeze 1 tablespoon juice into a medium bowl, keeping them separate. Cut any remaining lemon into wedges.

2. Make tzatziki & dressing

In a small bowl, stir to combine yogurt, grated cucumbers, and a generous pinch each of salt and pepper. Into the medium bowl with lemon juice, stir in 2 tablespoons oil and season to taste with salt and pepper. Set tzatziki and dressing aside until ready to serve.

3. Cook onions

Heat 2 tablespoons oil in a medium skillet over medium-high. Add chopped onions and cook, stirring, until lightly browned and tender, about 3 minutes. Stir in 3½ teaspoons garam masala; cook until fragrant, about 1 minute. Transfer to a medium bowl

4. Form falafel

Add chickpeas to bowl with cooked onions. Use a potato masher or fork to mash chickpeas until it forms a coarse paste. Stir in grated carrots, lemon zest, 1 large egg, ¼ cup flour, ½ teaspoon salt, and a few grinds of pepper. Use moist hands to form mixture into 3-inch wide patties.

6. Bake falafel & serve

Bake patties 10-12 minutes, flip and bake another 10 minutes or until falafel are golden and cooked through, Sprinkle with salt. Toss spinach with dressing. Serve pitas topped with spinach salad, falafel, and tzatziki, with any lemon wedges on the side for squeezing over. Enjoy!
September 29, 2021

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Curry Chicken with Cauliflower Rice

  • 12 oz cauliflower rice
  • 4 oz mascarpone
  • 6 oz tomato paste
  • 3 1/2 tsp curry powder
  • ½ lb pkg chicken breast strips
  • ¼ oz fresh cilantro
  • 1 oz fresh ginger
  • 1 medium yellow onion
  • neutral oil
  • salt & pepper

1. Prep ingredients

Finely chop onion. Peel and finely chop ginger. Pick cilantro leaves from stems; finely chop stems, keeping leaves whole. Pat chicken dry. Season all over with salt and pepper.

2. Roast Cauliflower Rice

Heat oven to 400, add cauliflower rice to sheet pan, sprinkle with salt and pepper, roast for about 20 min until slightly golden and nutty flavored.

3. Brown chicken

Heat 1 TBL oil in a medium Dutch oven or pot over medium-high heat. Add chicken and cook, stirring once, until golden but not cooked through, about 2 minutes. Transfer chicken to a plate.

4. Sauté aromatics

Heat 2 TBL oil in same pot. Add onions and cook, stirring, over medium-high heat until golden, 5–6 minutes. Stir in chopped ginger, cilantro stems, and 3½ teaspoons curry powder; cook until fragrant, about 1 minute. Stir in 2 tablespoons tomato paste and cook until paste is brick-red, 1–2 minutes. 

5. Simmer sauce

Add ¾ cup water and a pinch each of salt and pepper; bring to a boil. Simmer over medium heat until sauce is slightly reduced, 5–6 minutes. Stir in mascarpone until incorporated. Add chicken and any resting juices and simmer, stirring occasionally, until sauce is thickened and chicken is cooked through, about 5 minutes. 

6. Finish & serve

Spoon cauliflower rice into bowls, then top with curry chicken and sauce. Garnish with whole cilantro leaves. Enjoy!

 

 

 

 

 

September 17, 2021

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Harissa-Honey Roasted Eggplant with Corn, Farro & Yogurt

  • 1/2 cup greek yogurt
  • 3 TBL fresh mint
  • 1 Fresno chile
  • 1 1/2 tsp harissa powder
  • 2 TBL honey
  • 1 ear of corn
  • 2-3 eggplant
  • 1/2 cup quick-cooking farro
  • salt & pepper
  • olive oil
  • red wine vinegar

1. Cook farro

Preheat broiler with rack in top position. Bring a small saucepan of salted water to a boil. Add farro and cook (like pasta) until tender, 12–15 minutes. Drain farro well.

2. Broil eggplant

Trim stem end from eggplant, then halve lengthwise and cut crosswise into ½-inch thick half-moons. On a rimmed baking sheet, toss eggplant with 2 tablespoons oil and ½ teaspoon salt. Broil on top oven rack until lightly browned and tender, flipping once, about 5 minutes (watch closely as broilers vary).

3. Glaze eggplant

Use a sharp knife to cut corn kernels from cob. In a small bowl, stir to combine honey, 1 tablespoon water, and 1½ teaspoons harissa. Brush broiled eggplant with harissa-honey glaze. Sprinkle corn around eggplant on the baking sheet. Broil on top oven rack until eggplant is caramelized and corn is lightly charred, 3–5 minutes.

4. Make dressing

Meanwhile, thinly slice Fresno chile. Pick mint leaves from stems, discarding stems; coarsely chop leaves. In a medium bowl, whisk ¼ cup oil with 2 tablespoons vinegar. Season to taste with salt and pepper.

5. Season yogurt

In a small bowl, stir together yogurt and 1 tablespoon oil. Season to taste with salt and pepper.

6. Finish & serve

Add cooked farro to medium bowl with dressing; stir to coat. Season with salt and pepper. Toss eggplant and corn on the baking sheet with most of the mint. Spoon farro into bowls, then top with eggplant and corn. Serve topped with a dollop of seasoned yogurt, some of the sliced chiles (depending on heat preference), and remaining mint. Enjoy!

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