Tag Archives: fancy

Salmon in a Garlicky Tomato Sauce

14 Jun

Adapted from Bev Cooks

I modified this recipe slightly, by revving up the tomato paste, cutting out much of the oil to keep it a little healthier and reducing the spice level for my boyfriend.  We loved it!

1 Tbsp caraway seeds
2 salmon fillets
5 cloves garlic, peeled and roughly chopped
1 serrano chile, seeded
3 fistful of cilantro, chopped
2 Tbsp tomato paste
lemon juice
paprika
sugar
salt and pepper
flour for dredging

Preheat a cast iron skillet with a little oil.

Season the fish filets with salt and pepper and dredge in flour, dusting off the excess.

Place the fish into the hot pan to brown on both sides.

In the meantime, in a small hand-held blender or food processor, add the caraway seeds, garlic,  some paprika, some sugar, some lemon juice, the serrano chile, tomato paste and enough water so that you can blend them all together.

When the fish is done remove them from the pan and set aside.  Add this spice mixture to the pan.  Add water so that it is the right consistency to boil a little (but don’t add too much water).

Boil the mix to cook the garlic, for about 3 minutes.

Add the salmon back into the mixture and finish cooking the salmon, for about another 5-6 minutes.

Sprinkle the cilantro over the fish and sauce.

Serve with rice.

Potato and Cheese Pierogi

26 Apr


For the dough:  
3 cups all-purpose flour
3 eggs (I subbed in a flax/water mixture because I was out of eggs and it worked fine)
salt 

Add the flour and salt to a large bowl, mix.

Add the eggs and about 1/2 cup water into a well in the flour.

Mix until you get a stiff dough.

Knead on a floured surface until smooth.

Divide into 1/3rds and roll out to the thickness of a little less than the tip of your finger.

Cut out circles to whatever size you want (I used a plastic cup as the cut-out).

Stuff with a filling of mashed potatoes and cottage cheese (or feta cheese, or ricotta, any kind should work).  Or you can stuff with just sauerkraut, or meat, or whatever.

Close off the ends after wetting them to let them stick together, forming a dumpling.

Cook in salted boiling water until they float.  Then cook a few more minutes before removing.

After this you can sauté them in melted butter with chopped onions if you’d like.

Serve with sour cream, greek yogurt, or whatever you’d like.

These freeze really well; the recipe makes a lot (about 30 pierogi).

Lemon Chicken Scaloppini

26 Apr

chicken breasts, sliced in half horizontally, into cutlets
 1 lemon, sliced
flour
egg
olive oil
white wine
chicken broth
capers
salt and pepper
chopped parsley (optional) 

Pound the chicken cutlets until tender.

Dredge the cutlets in a mixture of flour and some salt, shake off excess.

Heat the olive oil in a cast iron skillet.  When hot sauté the chicken until browned.

Add some white wine to deglaze, then add an equal amount of chicken broth.  Simmer until reduced to your desired sauce consistency.

Add the lemon sliced on top of the chicken, and add capers.  Let sit 1 more minute.

Season to taste with salt and pepper, and add chopped parsley if you have it.

Serve with roasted potatoes or rice.

Carrot Ginger Soup

31 Mar

I didn’t think I would like this, but I tried it because it is so healthy and super cheap to make.  I’m really glad I did!

**Serves 2**

1 pound of carrots, peeled and chopped
1/2 a yellow onion, chopped
2 cloves garlic, chopped
vegetable broth
dash of cream (optional)
fresh or powdered thyme
1 inch of fresh grated ginger
salt and pepper

In a large pot, melt some butter or heat up some olive oil.

Add in the carrots, onions, garlic, salt, pepper and ginger.

Cook until the onions are translucent, about 5-6 minutes.

Add in enough vegetable broth to just cover the veggies.

Let boil and simmer for 10-15 minutes, until the carrots are cooked all the way through.

Transfer in batches to a food processor or blender, and blend until smooth.

Transfer back to the pot, heat through.

If you want to add a touch of cream, remove from heat, stir it in, and then serve.

French Onion Soup

15 Jan

I served this with spinach salad with quinoa and homemade Greek yogurt dressing, carrots, and tomatoes to get my veggies in!

1 onion, sliced in thick slices
16 oz. beef broth
2 cloves of garlic, minced
1/2 stick of butter
 2 bay leaves
1 Tbsp dried thyme
 salt and pepper
french bread, sliced
slices of swiss cheese

Adapted from Tyler Florence’s Recipe

 **I would recommend doubling this recipe if you’d like leftovers.  This was enough for Matt and I to eat 2 servings of, with no leftovers**

In a very large pot or pan, melt the butter.

Add in the onion slices, garlic, thyme, bay leaves and some salt and pepper.  Let cook down until the onions become soft and caramelized, about 15-20 minutes.

Preheat the oven broiler.

Once carmelized, sprinkle the onions with a little handful of flour and mix.  Let cook for a few minutes.

Transfer the onions and butter to a larger pot.  Add the broth.

Bring to a boil, then simmer for 10 minutes.

Meanwhile, broil the bread slices with the cheese on top, until melted and bubbly.

Serve the soup topped with the cheesy bread slices.

Easy Artisan No-Knead Bread

20 Nov

This bread is perfect.  Ridiculously easy, simple ingredients and tastes amazing.  I couldn’t even believe that I had made this, that’s how good it was!

 

Recipe from The New York Times

Ingredients:

3 cups bread flour
1/4 tsp yeast
1  1/2 tsp salt
1  2/3 cups lukewarm water

Mix together the flour, yeast, and salt in a very large bowl.

Stir in the water until you get a wet, cohesive dough.

Cover with greased plastic wrap and let rise in a warm place for 12-18 hours (I let mine sit for 13 hours).

After it has risen (it should have grown in size and be bubbly), turn out on a floured board and flop around into a ball.

Let sit, covered, for one more hour.

* I am wondering if I could just let it sit the 14 hours and skip this step??*

While you’re waiting, preheat the oven with a dutch oven inside of it at 450 degrees.  You want to keep the dutch oven in the oven for at least 45 minutes to make sure it is very hot!

When ready, take out the dutch oven, sprinkle the bottom with some flour, then plop your dough ball into the dutch oven.  So easy!!

Put the cover back on the ditch oven and place in the oven.  Let bake for 20 minutes.

After 20 minutes, remove the dutch oven, take off the lid of the pot, increase the oven to 500 degrees, and put the dutch oven (without the lid) back in the oven.

Let bake another 20 minutes.

Remove, die of happiness from the smell, and practice patience while the bread cools enough to eat it.

We ate half the loaf for lunch (yeah….) with some extra virgin olive oil, balsalmic vinegar, salt and oregano.

This would also be great for sandwiches though!

Tilapia with Tomato and Caper Sauce

19 Oct

tilapia
tomato paste
capers
white cooking wine
salt and pepper

In a large saute pan, ad a 2:1 ratio of cooking wine to tomato paste.  Add in as many capers as you’d like, and some salt and pepper to taste.

Let simmer for about 5 minutes.

After 5 minutes, add in your fish.  Let cook (with the sauce bubbling) on each side about 5 minutes, or until cooked through and flaky.

I served this over mashed potatoes with garlic-lemon sauteed kale.  Yum!