If you're anything like us, Covid took all of the wind out of your sails. Even as an eternal optimist I find that (pardon my French) my field of fucks to give has gone fallow. So Chris and I talked about trying to discover a passion for something and, of course, food came up. So last night was round 1 in the Hall Family Chopped Kitchen. Chris, the Geek, found a random ingredient generator on the interwebs and we each had to make a meal using those 4 things. Last night we got fish, leeks, chard, and mint. What would you have done? I went simple. We were recently gifted an airfryer so I breaded my fish and airfried it. I chopped the chard and sautéed it with cherry tomatoes. And I grilled the leeks. 1 good sized piece of fish, I had a nice piece of cod 1/4 cup rice flour (or AP) 1 teaspoon each garlic powder, coriander, cumin, and smoked paprika 1 teaspoon fresh mint chopped 1 teaspoon grated lemon zest Preheat airfryer to 400. Cut fish into portion size pieces. Add flour, spices, mint, and zest to a large ziploc bag. Lay the fish in the bag and toss to coat all sides. Lay the fish in the frying basket and cook for 5 minutes. Gently turn fish and cook another 5 minutes. Squeeze a little lemon juice before serving. For the leeks: 1 leek for 2 people (Reid is not eating grilled leeks!) 1 large teaspoon of each butter and olive oil Heat water on the stove top. Cut the tough bottom end and dark green part off of the leek. Slice the leek long ways down the center. Peel off the outer layer and then run the leek under water peeling back the layers to get all of the dirt out. Drop both leeks in the boiling water for about 2 minutes. Pull them out and lay on a towel to dry. Heat your grill pan and add oil and butter. Lay the leeks on the grill and cook until you get some nice grill marks and the leeks start to caramelize. Flip and cook second side. My chard was honestly chard sautéed with halved cherry tomatoes in olive oil. Onward! Chris made a swiss chard pasta with cod, a Caprese salad, and crusty bread with leek butter. 1 box Chickpea spaghetti (any pasta is fine, we just use gluten free rather than making 2 pots) 1 nice piece of fish 1 bunch swiss chard, leaves and stems chopped 2 cloves garlic black pepper olive oil Capers Heat pasta water to a boil. Heat olive oil in sauté pan and cook garlic until fragrant. Add chard. Sauté moving the greens around in the garlic oil, to cover all of the leaves. Turn the heat down, cover, and simmer 5 minutes until the chard cooks down. Add the fish and recover the pan. Cook pasta according to package directions. Drain pasta and add to the fish and chard sauce. Sprinkle with parmesan cheese and a squeeze of lemon juice. Caprese Salad 4 cherry tomatoes halved 8 mini mozerella balls Fresh chopped mint Pepper Olive oil 4 toothpicks Alternate tomato and cheese on the toothpicks. Sprinkle with olive oil, pepper, and mint! Chris" Crusty Leek Bread 2 thick slices of good crusty bread 1 tablespoon chopped leeks 2 tablespoons butter Melt butter in a pan. Toast the bread. Add leeks to the butter and simmer until leeks are soft. Pour over the toast. Giggle because it's so good! We each made half portions because we were essentially eating 2 meals, so adjust the portion size for the number of people you're feeding. So what would you do with those ingredients? And what should our next 4 be???
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AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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