Thursday, February 16, 2017

steak burrito bowls...20 minutes


the goods:

1 cup uncooked brown rice
1 flank steak
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 avocado, peeled, and chopped
1 orange, sectioned into supremes
2 cups baby spring mix
2 radishes, thinly sliced
1 cup thinly sliced, peeled jicama
2 teaspoons olive oil
1 teaspoon red wine vinegar
lime wedges, for serving

Prepare rice according to package instructions. Sprinkle steak with salt and pepper. Heat a lightly greased grill pan over high. Add steak and cook until medium rare in the center, 4-5 minutes on each side. Transfer to a cutting board and let rest for 5 minutes. Gently stir together beans and salsa. In a large bowl, toss together spring mix with orange supremes, radish, and jicama. Whisk olive oil and vinegar together in a small bowl and pour over salad. Toss to coat. Divide rice between bowls, top with beans and salsa, steak, salad, and avocado. Serve with lime wedges.

Friday, February 3, 2017

southwestern egg rolls with avocado dipping sauce... 1 hour, plus cooling


the goods:

egg rolls:
1 tablespoon vegetable oil
1 boneless skinless chicken breast, cut into bite-sized pieces
1 red bell pepper, minced
1 scallion, minced
1/3 cup frozen corn
1/4 cup black beans, rinsed and drained
1/4 cup frozen spinach, thawed and drained
1 jalapeno, seeded and minced
1 tablespoon fresh parsley, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
dash of cayenne pepper
3/4 cup shredded monterey jack cheese
5, 8-inch flour tortillas
vegetable oil, for frying

avocado dipping sauce:
half an avocado, smashed
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 and 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash of garlic powder
dash of dill weed
dash of pepper


Make the dipping sauce by combining all ingredients in a food processor and pulsing until smooth and combined. Refrigerate until ready to use.
For the egg rolls: Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through. Add the bell pepper and onion and cook for another 3 minutes, until the vegetables are just softened. Add the corn, black beans, spinach, jalapeno, parsley, cumin, chili powder, salt, and cayenne pepper. Cook for 5 minutes, stirring to combine. Remove from heat and stir in jack cheese.
Wrap the tortillas in a clean, lightly moist cloth and microwave for 1 minute to soften them. Spoon equal amounts of the mixture on each tortilla. Fold in the ends, then roll tightly around the mixture. Secure with toothpicks, if needed. Place the egg rolls on a baking sheet, or in a dish, cover with plastic wrap and refrigerate until cold (up to 24 hours). When ready to cook, place a cooling rack on top of a baking sheet and preheat oven to 350 degrees. Heat about 1-inch of vegetable oil in a heavy skillet until about 350 degrees. Working in batches, cook the egg rolls until browned on each side, then transfer to the cooling rack. When all of the egg rolls are fired, transfer them to the oven to bake for 15 minutes, until heated through.
Serve with dipping sauce.

Friday, January 27, 2017

tortellini soup with italian sausage, spinach, and tomatoes... 30 minutes


the goods:

1 pound ground italian sausage
1 tablespoon olive oil
1 small white onion, diced
5 garlic cloves, minced
1 can (28 ounces) fire roasted crushed tomatoes
6 cups chicken or vegetable stock
1/4 cup roughly-chopped basil leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 package (about 1 pound) refrigerated tortellini
2 big handfuls of fresh baby spinach
grated parmesan, for serving


Cook the italian sausage in a large stockpot over medium-high heat until browned, breaking the sausage up with a wooden spoon as it cooks. Transfer sausage with a plate with a slotted spoon, then drain excess grease from pot. Return pot to heat and add olive oil. Add white onion and saute for 7 minutes, or until the onion is soft and translucent, stirring occasionally. Stir in the garlic and cook for an additional minute, until fragrant. Add the crushed tomatoes, stock, basil, salt and pepper, and the cooked sausage, and stir to combine. Continue cooking until the mixture reaches a simmer. Add the tortellini and continue to to simmer for 8 minutes until tortellini is cooked through, stirring occasionally. In the last 2 minutes of cooking, add spinach and stir to combine. Season with additional salt and pepper as needed. Serve with parmesan.

Thursday, January 26, 2017

spicy sausage fettuccine with basil and parmesan... 40 minutes


the goods:

1 tablespoon olive oil
half an onion, chopped
3 italian sausages, casings removed
2 cups tomato sauce
2 teaspoons minced garlic
1 pound fettuccine
8 basil leaves, chopped
parmesan cheese, for serving

In a large pot of salted boiling water, cook pasta according to package instructions.
Heat olive oil in a large pan set over medium heat. Once oil is hot, add onion and saute 5-7 minutes, until it is soft and beginning to brown. Add sausages to pan (without casings), and break into smaller pieces with a wooden spoon. Continue to cook and break it up until it is browned and cooked through, about 10 minutes. Add tomato sauce and garlic to the pan and stir to combine everything. Reduce heat to medium-low and let sauce heat, stirring occasionally, about 15 minutes. Drain pasta and return it to the pot. Pour in sauce and stir to combine. Serve with basil and parmesan.

Wednesday, January 25, 2017

bacon cheddar chicken burgers with guacamole... 40 minutes


the goods:

5 slices bacon
1 Vidalia onion (sweet), sliced into rings
1 pound ground chicken
1 tablespoon chopped fresh parsley
1/2 teaspoon paprika
1 ripe avocado
1 large tomato, sliced
4 slices white cheddar cheese
4 hamburger buns

In a large skillet, fry bacon over medium until browned and crisp, transfer to paper towels to drain. In the same pan, add onion slices and let saute in bacon grease until caramelized, about 15 minutes, stirring occasionally.
For guacamole, peel avocado and remove the pit. In a small bowl, mash the avocado with the back of a fork, until slightly chunky. Season with salt, pepper, and a pinch of paprika.
To make the burgers, combine, ground chicken, parsley, and paprika in a medium bowl. Season with salt and pepper and massage together with your hands. Form meat into 4 patties. Cook patties in same pan you took the onions out of. Be diligent that you cook them all the way through, since it's chicken. About 7 minutes per side. During the last minute of cooking, top each patty with a slice of cheese and tent the skillet with foil to allow cheese to melt.
Assemble the burgers by placing a patty on each bun, topped with caramelized onions, bacon, guacamole, and a slice of tomato and top of bun.

Tuesday, January 24, 2017

honey garlic shrimp and broccoli... 20 minutes (plus marinating)


the goods:

1 pound shrimp, shelled and deveined
2 tablespoons minced garlic
1 teaspoon minced ginger
1/2 cup honey
1/4 cup soy sauce
2 cups broccoli florets
cooked rice, for serving


In a small bowl, combine garlic, ginger, honey, and soy sauce. Place raw shrimp in a large zip-top bag, pour 1/3 of the honey-soy sauce into the bag, then seal and massage the bag to coat the shrimp. Let shrimp marinate at room temperature for 1 hour.
Warm a large skillet over medium-high heat. Add 2 tablespoons of reserved honey-soy sauce to pan . Toss in broccoli and cook until tender, 5 minutes. Remove broccoli from skillet and set aside. Remove shrimp from marinade and place in skillet (careful not to crowd the pan, you may need to do this in a couple of batches). Cook for 1 minute on each side and transfer to plate with broccoli. When shrimp are cooked, return all shrimp and broccoli to pan. Heat for 2 minutes, tossing to combine. Serve over rice, drizzled with remaining honey-soy sauce.

Monday, January 23, 2017

thai chili corn chowder with coconut fried shrimp... 50 minutes


the goods:

soup:
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 lemongrass stalk, chopped
1 fresno chile, seeds removed, minced
4 cups chicken broth
1 russet potato, peeled, and cubed into small pieces
4 cup frozen corn
1 can (14 ounces) full fat coconut milk
1/3 cup sweet thai chili sauce
2 tablespoons butter
8 ounces fontina cheese, shredded
1/3 cup fresh cilantro, chopped
1/3 cup basil, chopped
1 ripe mango, peeled and diced
fresh cilantro, basil, and lime for serving

coconut shrimp:
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
3/4 cup panko bread crumbs
1 and 1/2 cup unsweetened shredded coconut
1 pound shrimp, peeled and deveined
coconut or canola oil for frying


Heat olive oil in a large soup pot over medium heat. Add garlic, ginger, lemongrass, and fresno chile. Cook for 2 minutes until fragrant and soft. Slowly pour in the chicken broth and add the potato. Simmer, uncovered for 15 minutes.
While it's simmering, start the shrimp. Add flour, salt and pepper to a shallow bowl. Add the eggs to another bowl and gently beat together. Add the panko and coconut to a third bowl, mixing them to combine. Working in an assembly line, coat the shrimp in the flour, dip in the egg, allowing excess to drip off and dredge in the coconut crumbs. Place on a plate and repeat with remaining shrimp.
Heat a heavy bottomed, high-sided skillet over medium heat and add enough oil to cover the bottom and 1-2 inches up the sides. Once the oil is hot, add the shrimp in batches, frying about 2-3 minutes per side until shrimp are light golden. Place fried shrimp on a paper-towel-lined plate and repeat with remaining shrimp.
To finish soup, add the corn coconut milk. and sweet chile sauce. Continue cooking until corn is warm, about 5 minutes Reduce heat to low and add butter and cheese. Cook over low heat, stirring often until cheese has melted and soup is creamy. Serve topped with cilantro, basil and a squeeze of lime alongside shrimp.