In an effort to try cooking new things, on day 2 I tried a dish with all of Reid's favorite things. Beef, peas and rice! It was amazing!
1 lb ground beef 1/3 cup sake or dry white wine 1/4 cup soy sauce or liquid aminos 1/4 cup dashi or good chicken stock 1 tablespoon sugar 1 cup frozen peas 1 tablespoon ginger grated 2 cloves garlic minced 1 teaspoon coriander 1 teaspoon dried lemon grass 1 1/2 cups rice 3 cups chicken stock green onion just the green part chopped cilantro chopped 1 shallot sliced thin 1/2 cup red wine vinegar 2 teaspoons sugar In a large skillet brown ground beef in oil. Add garlic and ginger. Stir until fragrant. Add wine, soy, stock, and sugar. stir to incorporate. Add peas, coriander, and lemon grass. Cover and simmer on very low heat. In a sauce pan add 1 tablespoon oil and the rice. Toast rice for about 30 seconds stirring the whole time. Add 3 cups stock and bring to a boil. Reduce the heat all the way down to low and simmer, covered, for 20 minutes. Combine red wine and 2 teaspoons of sugar in a small pan over low heat. When sugar is completely melted pour over the sliced shallots in a bowl and set aside. When rice is done spoon into large bowls. Spoon beef over the rice and top with pickled shallots, chopped green onion, chopped cilantro and hot sauce if you like. Yummy!!!
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Yesterday was the beginning of March Meal Madness! Yeah, I could probably come up with a better name, but my plan is to discover new foods in March. Just reading about them isn't enough. I want to cook them. This is a Thai soup that honestly turned out so great and was not hard at all. I started with a roasted chicken from the night before, but you could easily cook up chicken parts specifically for the soup.
1 lb cooked chicken 2 tablespoons olive oil 1/4 cup Thai red curry paste (I used a little less because I didn't have quite that much) 2 carrots peeled and cut in 1/2 inch chunks 2 14 oz cans coconut milk 2 cups chicken stock 1 tablespoon honey 1 shallot chopped 2 green onions- white parts chopped, save green for garnish 4 cloves garlic (I like garlic) 1 inch knob ginger grated or minced 4 birds eye chilis (more if you want your face to burn off, less if you don't like heat., you can also use a milder chili) 1 teaspoon Thai kaffir lime powder or lime zest 2 teaspoons coriander 2 teaspoons smoked paprika 2 cups spinach 8 oz egg noodles or zucchini noodles if you'd rather Heat your dutch oven on medium high heat. Add olive oil. Saute' carrots until they start to soften. Add onions and continue to cook about 3 minutes. Add garlic and ginger. Move it around in the pan until it's really fragrant. Now add the curry paste. Stir to coat everything. Add coconut milk and chicken stock. Incorporate everything. Add honey, coriander, chilis, lime and smoked paprika. Turn heat all the way down and let simmer for about 1/2 hour (less or more is also fine) to let the flavors get to know each other. 15 minutes before serving heat water for noodles. Cook according to package directions. Once the pasta is in add cooked chicken and spinach. Drain pasta and serve in large bowls. Ladle soup over top! This soup is creamy, spicy, sweet, and healthy! This was so good last night! It has 1 weird ingredient, Thai Kaffir Lime Powder. Yes we have that and I was looking for something to do with it. You can substitute bay leaf just remember to remove at the end. It also has dried lemon grass, although I think fresh would have better. Fresh everything is always better.
3 large boneless chicken breasts, pounded to a consistent thickness and cut in half to make 6 pieces 1 lime- zest and juice 5 (ish) birdseye chilis depending on your spice tolerance. More if you want to set your face on fire, less if you're not the brave. You can substitute any dried chilis or leave them out 1 1/2 teaspoons coriander 1 inch knob of fresh ginger grated 3 cloves of garlic finely minced 1 1/2 teaspoons dried lemon grass 1 teaspoon Thai Kaffir Lime Powder pinch of sugar 1 teaspoon liquid aminos or soy sauce (liquid aminos are GF) Put the chicken in a ziplock baggie and pound thin. Leave it in the bag. In a bowl mix all the other ingredients. I love recipes like this that don't have a lot of steps! Mix well and pour into bag over chicken. Let it dance for at least 30 minutes. Have a glass of wine and chat. When you're ready to cook you can either fire up the grill and cook down the marinade on the stove, or pan sear the chicken over medium/high heat and then add the marinade until it cooks down. We served this with saute'd sesame broccoli and rice. YUMMY!!!! This one touches all of the tastes. It's savory and sweet and spicy all at the same time, plus it's HEALTHY! We used leftover rice from Mediterranean carry out the night before, but you could use a grain like quinoa or farro, or some good combo.
1 1/2 pounds fish, I used Haddock, it's what they had, cut into serving portions olive oil 1 teaspoon smoked paprika 3 or 4 springs fresh thyme leaves removed Red pepper flakes 1 honeycrisp apple chopped into small bite sized pieces 1 onion chopped 2 garlic loves minced 1 can chickpeas drained 1 lemon sliced 1 1/2 cups cooked rice or other grain 1 bunch collards chopped, or other green you have on hand 2 tablespoons balsamic vinegar Preheat the oven to 450. Combine smoked paprika, half the thyme leaves, red pepper flakes, and salt and pepper. Rub fish with olive oil and sprinkle with herb mixture pressing it into the fish. Place on a rimmed baking sheet. Arrange apples, onions, garlic, collards and chickpeas around fish and drizzle all with olive oil. Add lemon slices and the rest of the thyme. Bake until fish is flaky. around 10 minutes. Turn oven to broil and cook until there's a light char. Serve over warm rice! 6 chicken drumsticks
Zest and juice of 1 lemon 1 lemon sliced 1/2 cup flour 2 cups grape tomatoes 4 cloves garlic chopped 3 or 4 springs fresh thyme, removes leaves and toss stems red pepper flakes 1/2 cup dry white wine fresh basil leaves olive oil butter Preheat oven to 400. Rub chicken legs with olive oil and lemon zest. Dust with flour, salt and pepper. Heat a large skillet. Add 2 tablespoons olive oil. Sear chicken about 5 minutes per side. Remove chicken from pan. In the same skillet, melt butter and add lemon slices. Cook until caramelized on both sides, about 1 minute each. Remove lemon. Increase heat and add tomatoes, garlic, thyme and red pepper flakes to taste. Cook until tomatoes begin to burst. Reduce heat and add wine and lemon juice. Scrape all the yummy brown bits from the bottom of the pan. Return chicken and lemon slices. and place in hot oven for 10-15 minutes. When done, remove from oven and sprinkle with fresh chopped basil leaves. It's a been a while since I posted, but the cooking has continued. Today is a big snow for Richmond, so, I think I'll spend it recounting my kitchen adventures. Lazy Sunday morning. We had a half a loaf of cinnamon swirl brioche in the freezer so I got it out and quick thawed it in a 200 degree oven. (wrapped in foil) Breakfast was excellent!!!
4 thick slices cinnamon swirl brioche 2 eggs 1/4 cup whole milk or heavy cream 1 tablespoon real maple syrup, plus more to top toast when served 1 tablespoon Maple Bacon Whiskey (we just visited a Virginia distillery and bought this!) 1 teaspoon vanilla 1/4 teaspoon cinnamon 1 tablespoon unsalted butter 4 slices bacon In a deep sheet pan large enough to hold all 4 slices of bread, beat eggs. Add milk, syrup, whiskey, vanilla and cinnamon, Add a pinch of salt if you use that. Mix well. Lay the bread in the egg mixture for about 2 minutes. Flip the bread making sure the eggs in the pan run under to coat the second side. Let it rest for at least 30 minutes. When you're ready to cook heat your pan and cook your bacon. When crispy, remove and drain on paper towels. Add butter to bacon fat. This is not a low cal breakfast! Turn heat to medium. Add 2 pieces of bread and cook until nice and brown on side 1. Flip and cook second side. Repeat on last 2 slices. Serve immediately! So yummy!!!! If you've eaten with me, you know I love beets! Not everyone does, but this salad is worth a try regardless! So good!!!
1 bunch golden beets 1 lemon zest and juice Fresh Spinach 3 clementines, zest, sections, and juice Goat cheese Candied walnuts or pecans Pomegranate seeds Olive oil 1 tablespoon red wine vinegar Preheat oven to 350. Cut greens and stringy root piece off of beets. (that's the botanical name for the end of the root) Place beets in a roasting pan and drizzle with olive oil. Splash a little bit of water into the pan and cover with foil. Roast in the oven for about 50 minutes. Remove from the oven and remove foil. Let the beets cool. When they are cool enough to touch, use a towel to wipe the skins off and discard them. Cut the beets in small wedges. Place them in a bowl and toss with olive oil. Cut the top 1/4 off the lemon and drizzle over beets. Add the zest from the end. Save the rest of the lemon for later. Zest the outsides of the clementines. Cut the top and bottom off and carefully slice down the sides removing the peel but leaving all of the fruit in tact. Go around the orange with a knife and remove each section from the pith. In a separate bowl bowl squeeze all of the juice out of the pith for your dressing. Toss oranges with beets. Combine orange juice, orange zest, red wine vinegar, and 2 tablespoons olive oil. Shake well. To build salad, put a layer of spinach in the bowl, top with beets and oranges. crumble goat cheese over. Sprinkle with candied nuts and pomegranate seeds. Dress the salad and enjoy! Of all the beans, cannellinis are my favorite. This is just so good!
Olive oil 1 sprig rosemary 1 small onion chopped red pepper flakes 2 large cloves of garlic minced 1 can cannellini beans drained and rinsed 1 bay leaf lemon juice Heat a deep frying pan. Add olive oil and sauté onions until translucent. Add garlic and rosemary and stir until fragrant. Stir in beans. Add bay leaf and red pepper flakes to taste. Add a touch of water if there's no liquid. Turn heat to low and simmer about 5 minutes so the flavors can get to know each other. Remove from heat. Remove bay leaf and rosemary sprig. Use an immersion blender (or food processor) to puree the beans. Drizzle with lemon juice. Yum!!! Welcome to 2021! I'm on a quest to work my way through all of the cookbooks, and trust me there are a TON, this year. Not every recipe, but everything that suits me. This is inspired by Nathan Lyon, but edited a bit to fit our palates.
3 lbs drumsticks Olive oil 1/2 large onion sliced 1 large carrot (mine was huge so maybe 2 regular) cut in matchsticks 3 large garlic cloves minced Bay leaf 4 springs fresh thyme 1 cinnamon stick 1 apple chopped (I left the peel on because I like it) 1/2 cup white wine 1 cup chicken stock 2 teaspoons apple cider vinegar 1 tablespoon honey Red pepper flakes` Preheat oven to 375. Heat your dutch oven over medium high to high heat. Add olive oil. Sear drumsticks on all sides. Remove chicken from the pot and add onion and carrot. Cook until the onion is translucent. Add garlic and stir 1 minute until it becomes fragrant. Add wine to deglaze the pan and scrape any yummy bits from the bottom. Add chicken stock and herbs. Stir. Add vinegar, honey, and pepper flakes. Return chicken to pot and place in the hot oven. Cook uncovered for 40 minutes. There is a lot of risotto in the recipe, but Reid is a huge carb fan. We always make extra. This is also salt, dairy, and gluten free until you get to the cheese dusting. We use dairy free butter. So add what you need to be happy.
1 ½ cups Arborio rice 4 cups chicken stock ½ onion diced 1 sweet pepper diced 1 good sized stalk of fennel diced olive oil 1 1/2 cups finely chopped butternut squash 2 tbsp butter, divided 1 cup wild mushrooms mix 1 cup dry white wine 3 cloves garlic minced 12 fat sea scallops Parmesan cheese for grating Fresh basil Preheat oven to 400 degrees. Toss butternut squash with olive oil and lay out on a parchment lined sheet pan. Roast for about 30 minutes stirring half way through. Lay scallops out on paper towels to dry a bit. Warm up chicken stock in a sauce pan. Heat a deep saute pan. Add 1 good sploosh of oil. Add onion peppers and fennel. Saute until the start to soften, add garlic and mushrooms. Continue to cook until everything is fragrant. Add rice and stir. Add wine nad stir until it begins to boil. Using large ladle begin adding the warm stock 1 ladle at a time while stirring slowly and continuously. As the liquid starts to evaporate add another ladle. You won’t use the whole 4 cups, but keep going until the rice is al dente and creamy. Remove from heat. Heat a frying pan or grill pan. Add a good sploosh of olive oil and a small pat of butter. When the oil starts to smoke add scallops one at a time keep track of the order they hit the pan. After about 1 minute they should have a nice sear so you can start turning them in the same order. Sear the second side for about a minute and remove from pan. Add a touch of stock to deglaze the pan and stir until it evaporates. Pour over scallops. Serve in pasta bowls. Spoon in the risotto, butternut squash and 4 scallops on top. Dust with Parmesan and chopped fresh basil. |
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
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