Zucchini Noodle Greek Pasta Makes 4 servings. 4 cups spiralized zucchini noodles ½ cup radishes, sliced 1 bunch asparagus, trimmed and chopped 14-16 shrimp, peeled, frozen or raw 1 tablespoon olive oil, divided ½ teaspoon salt 2-3 teaspoons seasoning mix (recipe below) ½ teaspoon fish sauce ¼ cup parsley SEASONING MIX 1 teaspoon salt ½ teaspoon basil ¼ teaspoon thyme 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon dill ½ teaspoon marjoram ½ teaspoon arrowroot starch ½ teaspoon black pepper 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Preheat oven to 375. Toss radishes and asparagus with ½ tablespoon olive oil and ¼ teaspoon salt. Roast 15 minutes. Set aside. In a large pot, bring 6 cups of water to a boil. Add the shrimp and boil 3 minutes until pink. Drain water and set aside. In a large skillet, add ½ tablespoon olive oil over medium heat. Add the zucchini noodles, sprinkle with ¼ teaspoon salt and sauté Read More
Pork Tenderloin, Pan-fried Parsnips & Shaved Brussels Sprouts Makes 4 servings. 1, 1-lb pork tenderloin, trimmed and cut crosswise into 12 medallions 6 parsnips, peeled and thinly sliced 1 cup brussels sprouts, finely shaved 1 cup red cabbage sauerkraut 2 tablespoons lard or olive oil, divided 1 teaspoon salt, divided Sprinkle each pork medallion with a bit of salt. Heat 1 tablespoon lard/oil over medium heat in a large skillet. Place the medallions into the pan in a single layer. Cook on each side for 2-3 minutes or to your desired doneness. I prefer mine a bit rare. Remove from pan and allow to stand for five minutes. Heat the remaining lard/oil over medium heat in the same skillet. Add the parsnips to the bottom of the pan in a single layer. Sprinkle on a bit of salt. Cook for 1 minute, then flip and cook on the other side Read More
Throughout the winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! One-Pot Chicken-Pumpkin Curry Makes 4 servings. 2 pounds skinless, deboned chicken thighs 2 small sugar pumpkins, 4 cups cubed 2 cups yellow onion, sliced 1 tablespoon garlic, minced ½ cup chicken broth ½ cup coconut milk 1 bunch curry leaves ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon garam masala ½ teaspoon turmeric ¼ teaspoon chili powder ¼ teaspoon salt pinch white pepper Combine all ground spices (coriander, cumin, garam masala, turmeric, chili powder, salt and pepper) in a small bowl and set aside. Heat 2 tablespoons of chicken broth over medium heat in a dutch oven. Saute the onions Read More
Sometimes I have no idea what I’m making for dinner. I amble about the store, picking up a few random things here and there. Get home, empty the contents and begin cooking with absolutely no plan. That’s how this recipe was created. It was a weeknight. The hubs and I were just out of yoga and famished. I’d bought a strange combination of foods and crossed my fingers that they would come out well together. The meal was made in less than 30 minutes and received rave reviews from the hubs and me. Black Bean Noodles are a new find and I’m loving the texture, a bit chewy like whole wheat pasta. Give them a try and if it’s not your thing, you can always use a Spiralizer to make sweet potato noodles. Enjoy!
We eat far more fish and seafood than meat. Since we’re still weaning ourselves off a mostly vegetarian diet, we only eat meat a couple times per week. Tuna is extra meaty so for now it’s the closest thing to steak cooking in our kitchen. Once I’m more confident in my meat cooking abilities I’ll post some recipes here. We did try a new vegetable though! I have this game where I like to go to the store, buy something interesting and then find out how to cook it later. This time it was kohlrabi. Kohlrabi tastes like a cross between a radish and a turnip. It’s more sweet than spicy so it pairs nicely with earthy vegetables. I had to use this helpful slideshow to find out how to cut up the odd shape. The most challenging part was the thin, tough rind on the outside. You have to use a Read More
My grandparents had a swordfish mounted above the sofa in their living room. It was a trophy. And a reminder of all the family deep-sea fishing adventures. I went once. Caught an impressive Mahi Mahi and proudly served it to my parents for dinner that night. Then my fishing days were over. I was much more interested in the cooking and eating than the hunt. Swordfish is an excellent source of omega-3 fatty acids that helps the body heal inflammation. It also contains the important micronutrient selenium. Selenium allows the body to maintain proper thyroid function and has been shown to play a role in combating heart disease. Many people avoid the larger game fish from fear of the high mercury content. Although when selenium and mercury are found together they bind, which prevents the body from absorbing mercury. And a few studies have even found that selenium neutralizes other mercury Read More