Overly Dilled Tzatziki with Crudités

 
 
 
 

This is a real easy recipe, basically the only technique here is to remove excess liquid from the cucumbers so that the yogurt remains creamy and thick. To get the excess liquid out of the cucumber put the cuc bits in a colander and sprinkle with a little salt. Let the salt pull out the water from the cucumber for a few minutes and then ring em out with your hands like a true animal.

It's best coooollllldddd. Serve with some carrots, cucumber & radish.  Or with pita bread.  Or as a side for chicken.

Serves 4

Ingredients:

  • 1 tub full fat greek yogurt (I am basic, so i like Fage)
  • 1 shallot (minced)
  • 1 clove of garlic (minced)
  • A few sprigs of mint (chopped)
  • Lots of dill (chopped)
  • A few sprigs of parsley (chopped)
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 1 persian cucumber (chopped)
  • ½ teaspoon salt
  • ½ teaspoon pepper

Directions:

  1. In  a large mixing bowl add all the ingredients and stir 
  2. Add more salt, pepper or lemon to taste

The Easiest Pancakes Ever

 
 
 
 

Pancakes are a magical food in that they basically taste good with everything. You could probably put a shoe on top of a pancake and it would taste alright.  These pancakes here are awesome because they can be made in a blender and kept in the fridge overnight for easy morning pancake action. So if you’re in a huge rush you CAN cook them ASAP, but if you wait until the next day they will be SO VERY fluffy and spectacular.  And make your morning easier.

These pancakes are adaptable and can go sweet or savory.  Top with maple syrup/bananas, blueberry compote/whipped cream, with a fried egg on top, with a little cinnamon and sugar or anything else that you have hanging out around your house.

Serves 2

Ingredients:

  • ½ cup flour
  • ½ cup oats
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • 1 teaspoon vanilla
  • 2 tablespoons  vegetable oil
  • 1 egg
  • 1 tablespoon flax seeds
  • 1 tablespoon hemp hearts

Directions:

  1. Combine all ingredients in your blender and mix until smooth
  2. Oil or butter a pan over a medium-low heat
  3. Cook until small bubbles appear on top
  4. Flip and cook until golden brown on both sides
  5. Top with whatever you want

Wine Braised Asparagus

RECIPE

Braising shallots is a great way to add big flavor to simple sautéed veggies. Once you get the technique down you can use it to spice up just about anything you want to cook.

[SERVES 6]

Ingredients:

  • 2 tablespoons safflower oil
  • 1 shallot (chopped)
  • 2 tablespoons white wine (something crisp and not too sweet)
  • 1 lemon
  • 2 bunches of asparagus (with the ends snapped off)

Directions:

  1. Heat a large sauté pan with oil over a medium heat
  2. Add shallot, salt and pepper
  3. Sweat shallot until translucent and let wine flow in
  4. Reduce for 5 minutes over a simmer
  5. Add fresh lemon juice, start with ½ the lemon, add more to taste
  6. Remove from pan and put aside
  7. Add a touch of olive oil to the pan and the asparagus
  8. Cook for two minutes, add the shallot mixture back in
  9. Let asparagus finish cooking in the sauce until al dente (cook time depends on the thickness of your asparagus)

Coconuty Movie Theater Popcorn

This is a straightforward simple recipe to make really good popcorn at home without a microwave. It requires a TOUCH of arm strength but other than that is basically fool proof.

[SERVES 4]

Ingredients:

  • 3 tablespoons coconut oil
  • ⅔ cup corn kernels
  • 1 teaspoon salt
  • 1 teaspoon sugar

Directions:

  1. Select a medium sized pot with a lid
  2. Turn the heat on your cooktop to medium high and add 1 tablespoon of oil
  3. Once the oil is melted add in a few kernels and put the lid on
  4. Once the kernels pop you know the oil is hot enough so throw in the rest of the corn
  5. Put the lid on the pot
  6. Once the kernels start popping lift up the pot a few inches from the flame and shake it
  7. Keep shaking until the popping begins to die down
  8. Turn off the heat and let it sit until there is no more popping
  9. Pour popcorn into a large bowl
  10. While the pot is still hot add the additional 2 tablespoons oil and salt and sugar
  11. Give it a good mix to dissolve the sugar
  12. Pour over popcorn, mix, and enjoy

“Subway” Style M+M Cookies

RECIPE

When I was a kid the theater by my house had a Subway next to it so I’d always sneak in a 6 inch sub and a gooey cookie. I know Subway isn’t generally the pinnacle of culinary success but you KNOW that is a delicious cookie. Although this cookie isn’t identical, as they use ingredients that are hard to aquire for home cooks these cookies ARE super delicious and when cooked properly hit that perfect intersection of cooked, but ssssuuuuuperr soft and chewy.

[16 COOKIES]

Ingredients:

  • 1 stick of unsalted butter
  • ½ cup canola oil
  • ¾ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tablespoon vanilla
  • 2 cups and 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • ⅔ teaspoon salt
  • 1 cup chocolate chips
  • ½ cup milk chocolate M+M’s (plus a few extra for placing on top of the cookies for aesthetic reasons only)

Directions:

  1. In a stand mixer (or using brute force) cream the butter, oil and two types of sugar for 2 minutes
  2. Once the mixture is fluffy and a pale yellow add in the egg and mix for another minute
  3. Pour in the vanilla and give it another mix
  4. In a mixing bowl combine the flour, baking soda and salt
  5. Add the flour mix to the creamed butter slowly and mix until just incorporated
  6. Using a spatula fold in the chocolate chips and M+M’s
  7. If at all possible you’re going to want to rest your dough, they do this at Subway, so you gotta do it too
  8. Rest the dough for at least an hour (ideally 24 hours) in the fridge
  9. Preheat oven to 325 degrees
  10. Scoop out the cookie dough into golf ball sized portions and flatten on a cookie sheet. If you’re feeling really fancy sprinkle with a touch of sea salt and add a few extra M+M’s on the top
  11. Bake for 8 minutes or so until just set, you don’t want any browning
  12. Rest for 10 minutes before serving

Slightly Sophisticated Italian Soda

RECIPE

There’s nothing like sipping a refreshing soda while watching a movie and this adult version is just the ticket (too much? Just enough?)! Reminiscent of the Italian sodas of your youth, but not as syrupy and kicked up a notch with vanilla bean infused vodka. Honestly, the Torani syrup in this drink is manufactured to taste delicious, you really don’t have to do much with it. It’s a deliciously fun, easy cocktail with a couple of sprigs of rosemary and lots of club soda to balance the sweetness.

[SERVES 1]

Ingredients:

  • 3 tablespoons Torani raspberry syrup (obviously NOT sugar-free)
  • 1 ½ cups club soda (or sparkling water)
  • A splash of vanilla bean infused vodka ***
  • a few sprigs of rosemary
  • ice

Directions:

  1. Toss a sprig of rosemary into a tall glass and fill with ice
  2. Pour the syrup in followed by the club soda and vodka (if using)
  3. Nestle in another sprig of rosemary and a straw if you feel like it

Enjoy cold.

*** Flavor your vodka at least a day before.  Split a vanilla bean down the center and scrape the seeds into the vodka and let steep.  Make sure to seal the bottle up tight.

Spatchcock Chicken with Wine Braised Asparagus

 
 

If you’re squeamish you can purchase your chicken spatchcocked, if you’re a freak like me you'll want to do it yourself!!! First, you’re going to want to make sure you have a good pair of kitchen shears, if you don’t have these then the task at hand isn't going to be very pretty.  Place the chicken breast side down on a clean plastic cutting board, then using the shears you’re going to want to cut out the backbone. Cut from the tail to the neck as close to the backbone as possible on one side, and then repeat on the other side. Once the spine is out, twirl it around like a lasso and then keep it for chicken stock.  There is only one step left and it’s the yucky one...press down on each of the wings at the same time pretty firmly to crack the breastbone, allowing the bird to lie flat. You did it!  Now, onto the recipe...

4-6 depending on your hunger and the size of your bird

Ingredients:

Chicken:

  • 1 chicken (spatchcocked by your friendly butcher, or yourself if you’re brave)
  • 2 tablespoons room temperature butter (grass fed please)
  • 1 tablespoon chives (chopped)
  • 1 tablespoon parsley (chopped)
  • 1 clove of garlic (chopped)
  • 1 teaspoon lemon zest (optional)
  • A big pinch salt
  • A few grinds pepper

Asparagus:

  • 2 tablespoons safflower oil
  • 1 shallot (chopped)
  • 2 tablespoons white wine (something crisp and not too sweet)
  • 1 lemon
  • 2 bunches of asparagus (with the ends snapped off)
  • 2 tablespoons parmesan cheese (optional)

Directions:

Chicken:

  1. Preheat your oven to 425 degrees 
  2. In a small dish combine the butter, chives, parsley, garlic, lemon zest and a big pinch of salt and pepper
  3. Place the chicken in a large roasting pan and pat it dry with a few paper towels
  4. Gently slide your hand below the surface of the skin to loosen the area between the skin and the meat, THIS is where you want that delicious butter to live.  
  5. Evenly distribute the butter and then sprinkle the bird with a bit more salt and pepper
  6. Roast for about 40 minutes until your meat thermometer registers 160 degrees
  7. Rest for 20 minutes before cutting

Asparagus:

  1. Heat a large sauté pan with oil over a medium heat
  2. Add shallot, salt and pepper
  3. Sweat shallot until translucent and let wine flow in
  4. Reduce for 5 minutes over a simmer
  5. Add fresh lemon juice, start with ½ the lemon, add more to taste
  6. Remove from pan and put aside Add a touch of olive oil to the pan and add asparagus
  7. Cook for two minutes, add the shallot mixture back in
  8. Let asparagus finish cooking in the sauce until al dente
  9. Add a small pat of butter or a touch of parmesan, if you like

To serve, cut up the chicken and serve hot with the asparagus and perhaps the chopped salad or some roasted carrots.
 

Cinnamon Sugar Fries

RECIPE

I'm a sweet potato fan. I like them roasted whole with butter and salt. It doesn't take much to please me when it comes to potatoes. However, if I feel like kicking it up a notch this is a side dish that I really like. They work well as an added bonus to an Herby Chopped Salad, a whole roasted chicken, or my personal favorite, with Saturday Night Turkey Burgers.

These are a healthy alternative to fries, so if only ultra crispy, crackly fries will do right now then these are not the ones for you to try today. However, if you're looking for a gooey, sweet and salty, and lightly spicy vehicle to dip into ketchup, you're gonna love these.

[1 POTATO SERVES 2 PEOPLE]

Ingredients:

  • 1 large sweet potato (cut in half and then into 1/2 inch-ish matchsticks)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon cinnamon

Directions:

  1. Preheat your oven to 400 degrees, if your oven runs hot you might want to choose 375
  2. Place the sweet potatoes onto a baking sheet and toss with the olive oil, salt and chili powder
  3. Bake for 20 minutes and then flip the potatoes
  4. Bake for another 20 minutes until the potatoes are mostly golden brown
  5. If you're willing to risk burnt potatoes and you want them CRISP go ahead and try cooking them for another 10 minutes
  6. Combine the brown sugar and cinnamon in a small bowl and mix them together with your hands to break up any brown sugar clumps
  7. Toss the fries in a bowl with the brown sugar mixture and enjoy hot! 

Saturday Night Turkey Burgers

RECIPE

What words come to mind when I say turkey burger? Bland? Dry? No thank you? Yeah, I figured. Luckily, there are a few tricks to ensure that your turkey burger will be deliciously moist. Even though they won't have that beefy taste that you might crave from a traditional hamburger, I've found ways to dress em' up so they're incredibly satisfying.

The grated onion and eggplant ensure moist burgers and the Worcestershire adds an umami element that makes these turkey burgers craveable!

[SERVES 6-7 ]

Ingredients:

For the burgers:

  • 1 pound dark meat ground turkey
  • 1 globe eggplant
  • 1/4 cup grated onion (you can use a cheese grater or a microplane zester)
  • 1 teaspoon Worcestershire sauce
  • a small bowl with salt and pepper
  • oil for the pan

For the All American

  • tomatoes (sliced)
  • pickles (sliced)
  • sliced cheddar
  • butter lettuce
  • red onion (thinly sliced)
  • ketchup
  • mustard

For the Mediterranean

  • tomatoes (sliced)
  • tzatziki
  • arugula (or butter lettuce)

For the BBQ

  • bbq sauce
  • coleslaw (homemade or you know, from the deli counter at your local grocery store)
  • pickles (sliced)

Directions:

  1. Set your oven to broil
  2. Poke the eggplant a few times with a knife 
  3. Broil the eggplant on a tin foil lined baking sheet for 20 minutes
  4. Flip the eggplant and broil for another 20 minutes
  5. Yes, your eggplant is burnt to a crisp, this is good!
  6. Once the eggplant is cool enough to touch strip off the skin and stem and discard
  7. Place the eggplant flesh in a colander to and press our any excess liquid 
  8. Combine the eggplant, Worcestershire sauce and grated onion in a large mixing bowl and stir
  9. Add the turkey meat and gently fold to combine with the eggplant, try not to overwork your meat or your patty might be too dense
  10. Refrigerate for 1 hour
  11. Heat a large saute pan over a medium-high heat and cover the bottom of the pan with a very thin layer of oil
  12. Divide turkey into 6 or 7 portions and form each into a patty, making sure to push your thumb into the center of the burger on both sides just a little so the patty is thicker on the outside of the burger than it is in the center (this helps it cook more evenly)
  13. Sprinkle each burger generously with salt and pepper on both sides and put them in the hot pan
  14. Cook for about 4 minutes on each side (if you like to flip your burgers often, that's fine) until the internal temp reaches 155 degrees
  15. Rest for 10 minutes and serve with the toppings of your choice and a green salad or sweet potato fries!
  16. If you're feeling fancy while your burgers are resting toast the buns with a little bit of oil or butter in that pan you just cooked the burgers in.

Honey Jalapeño "Refried" Beans

 
NWT-Black Beans.JPG
 

RECIPE

This is a recipe that I make all the time. My boyfriend and I go through a ridiculous amount of black beans, it's a good alternative protein source. I serve them on brown rice with some roasted vegetables, in a taco, tossed under a salad, or hell, straight out of the pot. The longer you let the beans cook the more they develope  a texture that mimicks refried beans.

[SERVES 6]

Ingredients:

  • 3 cans of black beans
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 jalapeno, minced
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Juice of one lime
  • ¼ cup cilantro, chopped

Directions:

  1. Heat olive oil in a medium-sized saucepan over medium heat
  2. Once hot add the onion and a touch of salt
  3. Let the onion sweat 
  4. Add the garlic and jalapeno  
  5. Cook until aromatic and everything is soft
  6. Add the honey 
  7. Add black beans 
  8. Add the rest of the salt, pepper and lime juice 
  9. Put lid on pot and simmer for 30 minutes, stirring occasionally
  10. Beans should almost become the texture of refried beans, if this isn’t happening just add a little more olive oil and let them sit a bit longer
  11.  Once soft and a mashed consistency add the cilantro
  12. Add salt, pepper, and lime to taste
     

Leftovers Breakfast Tacos

 
NWT-Breakfast Tacos.JPG
 
 

RECIPE

BREAKFAST TACOS are just a thing that everyone should be able to make. This is the simplest iteration but you can get real creative.  I basically plan on making breakfast tacos every time I make Mexican food at home... or with restaurant leftovers.

[Makes as many tacos as you want]

Ingredients:

  • eggs
  • fresh salsa
  • Limes
  • Cilantro (optional)
  • Radish (optional)
  • Leftover beans
  • Leftover veggies

Directions:

  1. Heat non-stick pan
  2. Toss in a little oil in there 
  3. Fry or scramble the eggs with a touch of salt
  4. Once the eggs are cooked, put them to the side 
  5. Add some leftover beans and vegetables into the pan  
  6. Remove the pan from the heat and quickly toast the tortillas  
  7. To assemble put some beans on a tortilla, followed by eggs, vegetables, and cilantro, radish and/or salsa that you have left over.
  8. Sprinkle with a little more salt 
  9. Finish with a big squeeze of lime

Herby Chopped Salad A.K.A. The Perfect Instagram Salad

 

RECIPE

This title is only kind of sort of a joke. You know you’ve thought about your plating for an insta pic before… Turns out your stomach and instagram like the same thing, lots of color, varied texture and large bowls.  This salad is a winner because you can basically throw anything in it that you’ve got going on in your fridge, the more vegetables and the more color the better. Use your vegetables before they go bad!  If you’re not into chickpeas and you want to make this salad to take to work feel free to throw on any protein you feel like.

[SERVES 4]

Ingredients:

Salad

  • 2 small heads of iceberg lettuce (chopped)
  • ¼ cup olives of your choosing (halved and pitted)
  • Small tub of fresh ciliegine mozzarella (quartered)
  • ¼ teaspoon dried oregano
  • ¼  red onion (sliced thin and soaked in water, just trust me)
  • 2 persian cucumbers (chopped)
  • a few cherry tomatoes (quartered)
  • 1 can of cooked chickpeas (or fresh if you’re cool like that)

Dressing

  • ½ cup olive oil
  • ¼  cup red wine vinegar
  • ¼ cup fresh chopped herbs (I like parsley, chives + basil)
  • Juice of ½ of a lemon
  • 1 shallot (minced)
  • 1 clove of garlic (minced)
  • salt + pepper to taste

Directions:

Dressing

  1. Combine all ingredients in a mixing bowl and whisk until emulsified
  2. Taste, and add salt, pepper or lemon juice if needed
  3. Dressing always tastes better after it’s settled for a bit, so if you can make it at least 30 minutes before serving that’s ideal.

Salad

  1. Combine all the chopped vegetables into a large bowl (or into a few small to-go containers if you’re meal prepping)
  2. Sprinkle salad with salt, pepper and dried oregano flakes
  3. Toss with dressing just before serving
     

Chocolate Chip Sprinkle Party

IMG_8743.JPG

RECIPE

I often find that Passover foods stay the same year in and year out, and while I completely understand the desire based on cultural tradition... I also think it's fun to mix it up a bit here and there to keep things fresh. This is a pretty classic almond cake with a few fun additions (sprinkles!!!) to spice up your seder.

I usually finish the cake with whatever kind of vanilla frosting I have the ingredients for (a.k.a a little powdered sugar, vanilla and water) and toss some additional sprinkles around the edges of the cake.

[SERVES 6-8]

Ingredients:

  • 5 eggs (separated)
  • 1 cup cane sugar
  • 1 teaspoon vanilla extract
  • 2 cups almond flour (also called almond meal)
  • 1/8th teaspoon salt
  • 1/4th cup chocolate chips (preferably mini)
  • 1/4th cup rainbow sprinkles (plus extra for the top)
  • frosting ingredients

Directions:

  1. Preheat oven to 350 degrees.
  2. Separate the eggs
  3. Whisk the egg whites until they form stiff peaks
  4. Set aside the egg whites
  5. Beat together the egg yolks and the sugar until the color of the yolks turn pale yellow, about 2-3 minutes
  6. Add the vanilla
  7. Add in the almond flour and salt
  8. Slowly fold in the egg whites until the batter is uniform (by folding the batter you avoid deflating the cake by un-whipping the egg whites)
  9. Lastly, fold in the chocolate chips and the sprinkles
  10. Bake for 35-40 minutes until fully cooked through (you can poke a toothpick through the cake, and if the stick is covered in any batter you know it isn't finished baking)

 

Matzo Ballin'

 
NWT-MatzoBallSoup-1.jpg

RECIPE

Here is the thing about making chicken soup, it isn’t a fast process. Maybe your mom used to basically add a few bouillon cubes to water, dump in some veggies and noodles and make instant soup, which honestly tastes pretty good- but that isn’t what we are going for here. We’re going for your great-great-grandma's version. You have to be patient and just let this happen slowwwlllyyyyy.  So make it on a cold day, start it early, go about your business. 

I like a stock that is made with roasted bones the best. If you happen to make roast chickens often I highly recommend storing the bones in a zip-lock bag in the freezer and pulling them out when it’s chicken soup time.  If you don’t have bones then you can just request that the butcher cut up a chicken into 8 pieces and maybe toss in an extra back bone and neck.

What’s a matzo ball you might ask?  In a word, a dumpling.  A dumpling that really absorbs the taste of your broth and is light yet filling, flavorful yet doesn’t overpower whatever veggie lives in your soup bowl.  

NOTE- if you don’t want to make the matzo balls from scratch you can buy a box of matzo ball mix in any grocery store, add oil and eggs and proceed. 

This stock freezes really well so I always make A LOT and keep it around for the next soup.

[SERVES 8]

Ingredients:

Stock:

  • 1 chicken, cut into 8 parts (make sure the butcher gives you the back and neck)
  • 3 carrots
  • 1 onion
  • 1 parsnip
  • 2 stalks of celery ( don’t you wish you could just buy that?)
  • 1 bunch of dill
  • 1 bunch of parsley
  • 1 bay leaf
  • 1 teaspoon peppercorns

Matzo Balls (this part of the recipe is straight up stolen from Joan Nathan’s NYT matzo balls because why fix what isn’t broken?):

  • 4 large eggs
  • ¼ cup schmaltz (aka chicken fat)
  • 1 cup matzo meal (or ground matzo)
  • ¼ cup chicken broth
  • ¼ teaspoon ground nutmeg 
  • 1 or 2 tablespoons fresh ginger (grated)
  • 2 tablespoons parsley and dill (chopped)
  • 1.5 teaspoons salt
  • pinch of black pepper

Directions:

Soup:

  1. Fill a BIG stock pot with water and add in the carrots, half the dill, half the parsley, onion, celery, parsnip, bay leaf, peppercorns and chicken and bring to a boil
  2. Reduce to a simmer and let it cook slowly for an hour and a half
  3. Chicken should be pretty tender, remove it and put aside
  4. Once the meat is cool enough to handle separate the meat from the bones and throw the bones back into the pot
  5. Put chicken meat in fridge
  6. Simmer for a few hours until it’s a luscious golden color (NOTE-good time to start making your matzo balls)
  7. CAREFULLY strain the liquid into another large pot and discard the soggy sad limp vegetables and bones that are left in the strainer
  8. Salt to taste (you're going to need lots of salt) and serve with the matzo balls, or reheat whenever you want 

Matzo Balls:

  1. In a big ass bowl combine all the matzo ball ingredients
  2. Mix it all together and refrigerate for a few hours, if you’re in a rush, you can also put it in the freezer for a bit 
  3. Bring a large pot of water to boil, add a tablespoon or so of salt
  4. Form the balls to be about the size of a vending machine-sized jumbo gum ball (it can be easier to form the matzo balls if your hands are wet) 
  5. Carefully drop them in the water and reduce the heat to a simmer 
  6. Cook for about 30 minutes and then add them to your soup 

When you’re ready to serve, top the soup with some fresh ground pepper and the rest of the dill and parsley.

 

Actually Delicious GF Chocolate Chip Cookies

 
plate of cookies copy.jpg
 

RECIPE

It took me a long time to create a satisfying gluten free and dairy free cookie that I actually wanted to eat. This. Is. The. One.

The dough will be best if you let it rest in the fridge overnight, so put on your big girl pants and don’t eat the raw cookie dough! It’s worth it! Resting the dough is the only way to get your gluten free cookie to have the height of a regular cookie.

[MAKES 16 COOKIES]

Ingredients:

  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup honey
  • 6 tablespoons coconut oil
  • 6 tablespoons almond butter
  • 1 egg, room temperature 
  • 1 ½ teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  2. In a mixing bowl combine almond flour, coconut flour, baking soda and salt 
  3. In a stand mixer, or another bowl if you’re mixerless, cream the honey and coconut oil 
  4. Add almond butter, egg and vanilla 
  5. Carefully mix the flour mixture into the wet ingredients
  6. Stir in chocolate chips and mix just until combined
  7. Roll the dough into balls the size of golf balls 
  8. Sprinkle with a touch of sea salt 
  9. Bake for 12 minutes or so
     

Crispy Pan Seared White Fish

 
 

RECIPE

This dish is suuuuuper easy. Take all the dry ingredients and put them all in a ziplock bag and give it a shake. Add in the fish and shake it. 

When you cook up your fish make sure to give enough room between the filets so they can properly fry. This is a versatile cooking technique that works for lots of different fish and can lean into different cuisines, depending on the spices you select. The spices outlined below are perfect for serving the fish in a fresh tortilla with a big squeeze of lime.

[SERVES 4]

Ingredients:

  • 1 pound sustainably farmed tilapia
  • ¼ cup flour
  • 1 teaspoon ground garlic
  • 1 teaspoon ground onion
  • ½ teaspoon cayenne
  • ½ teaspoon paprika
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chipotle powder
  • Grapeseed oil for pan (or whatever high heat oil you have)

Directions:

  1. Place all dry ingredients in ziplock bag
  2. Shake ingredients to combine
  3. Add fish into ziplock and shake the hell out of it (after you zip the bag)
  4. Heat pan over medium-high heat 
  5. Cover bottom of pan with oil (approximately 3-4 tablespoons depending on your pan) 
  6. Once the pan is sizzlin’ hot add in the fish  
  7. Cook until both sides are golden brown (about 3 minutes per side)  

Use this fish for my California Crispy Fish Tacos!

Brown Rice — That Doesn't Suck

 
NWT-HerbRice-2.jpg
 

RECIPE

So some of us love brown rice and some of us just endure it cause it’s healthy.  I’ll admit that it can be a bland, gummy disaster but by following the recipe below you’ll end up with the perfect rice 98% of the time.

Remember, rice is chill in the fridge for a few days, so make extra and have that fiber hanging out for when you need it. It’s great to throw into a salad, for a quick grain bowl with or even with some over easy eggs.

 

[SERVES 4]

Ingredients:

  • A million herbs equaling approximately one cup (preferably parsley, basil, dill, chives + mint, but you can truly use whatever you’ve got)
  • 1 ½ cup short grain brown rice
  • 1 yellow onion (diced)
  • 1 clove of garlic
  • 2 tablespoons olive oil

Directions:

  1. In a medium-sized saucepan heat up 1 tablespoon of olive oil over a medium heat
  2. Once the oil is hot add the onion and sweat until it’s fragrant and translucent 
  3. Add a generous pinch of salt and then toss the onions into your blender
  4. Add the garlic, herbs, a little more salt, and the rest of the oil into said blender and blendddddd 
  5. Pour mixture back into the pan and simmer for a minute while you prepare rice  
  6. Rinse the rice and add it to the simmering onion mixture and while you're at it add another healthy pinch of salt
  7. Add the appropriate amount of water per the instructions on your bag of rice 
  8. Cook based on time per directions on said bag
  9. Remove from heat and let it sit for 10 minutes before taking off the lid
  10. Fluff with a fork, season with salt and pepper to taste, and serve

How to Supreme Citrus

A.k.a how to cut out the fruit segments without the yucky white pith attached.

  1. Carefully remove both ends of the grapefruit with a knife so that it can stand up on either side
  2. Using a paring knife, gently remove the skin of the grapefruit so that the knife is cutting from one open end to the other in a gentle downward motion  
  3. Once all the skin is removed you’ll be able to see that each segment of the grapefruit is separated by a wall, aka membrane
  4. Carefully use your knife to cut on the inside of each segment wall, releasing the grapefruit segment
     

Pre-Game Punch

RECIPE

Aperol is bomb. If you haven’t tried it do so immediately! Or wait until evening or brunch time if you’re reading this at 6am. Aperol is an Italian aperitif made from a SECRET recipe (intriguing) that gets its main flavor from bitter orange. It’s a beautiful color and makes a great cocktail. This recipe has it all- it’s pretty, simple and a crowd pleaser, seems impressive but it’s easy to make. You can also very easily toss all the ingredients into a bowl for a quick and easy punch.

[SERVES  1]

Ingredients:

  • 1 ounce aperol
  • 2 ounces vodka
  • Juice of ½ blood orange (or whatever citrus is in season)
  • ¼ ounce blood orange syrup (1 part sugar to 1 part blood orange juice)

Directions:

  1. It’s very simple. Just shake these ingredients together and serve COLLLDDDD.

Fancy Restaurant Salmon

RECIPE

Salmon is my go-to fish, it’s easy to cook without drying it out, has a delicious fattiness that satisfies serious omnivores and is easy to find at various price points.  It’s also super flavorful, so you don’t have to fuss a lot and can throw a salmon centered meal together quickly. Seriously, this recipe is so simple that it’s almost embarrassing to write it down. 

Remember to take your fish out of the fridge about 20 minutes before cooking, most proteins cook better at room temp.

... and make extra and have some on a salad the next day, or tear it up for salmon cakes. 

OH! Make sure the fan above your stove top is on if you don’t want to have a lingering fish smell to “enjoy”.

[SERVES 4]

Ingredients:

  • 1 ⅓ lb salmon (wild if available, if your choice is previously frozen opt for Atlantic cause it’s nice and fatty)
  • 2-4 tablespoons safflower oil (or other high heat oil)
  • A big pinch of salt
  • A big pinch of pepper
  • 1 lemon (cut into wedges for serving)

Directions:

  1. Take fish out of fridge 20 minutes before cooking
  2. Take your largest non-stick saute pan and heat enough olive oil to cover bottom over a medium high heat
  3. While pan is heating up cut the salmon into 4 equal sized pieces and pat down with paper towels 
  4. Generously salt and pepper on both sides and place skin side down in the pan 
  5. Once you can visibly see the browning of the bottom of the fish (about 4 minutes) flip it over 
  6. Cook for another 2-4 minutes depending on how well done you like your fish (I personally like it at around 7 minutes total over the medium high flame) 
  7. Carefully remove salmon from the pan and squeeze a little fresh lemon juice over the top   

Goes really well with the short grain brown rice from episode one.