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Showing posts from 2023

Coconut Beef Curry

  Easy to cook? Check. Full of flavor? Check. Has pickled onion? BONUS Check!  Ingredients: 1/2 cup jasmine rice 14 ounce can coconut milk 1 red onion 1 pound grass-fed ground beef 3 1/2 teaspoons curry powder 1/2 cup peas garlic, salt, pepper, oil, sugar, vinegar Method : In a small saucepan, combine rice, 1 1⁄4 cups water, and 1⁄2 teaspoon salt ; bring to a boil over high. Cover and cook over low until rice is tender and water is absorbed. Keep covered off heat until ready to serve. Halve and thinly slice half of the onion. Finely chop remaining onion. Finely chop 2 cloves garlic. In a small bowl, whisk together 1 tablespoon each of oil and vinegar and a generous pinch each of salt and pepper. Add sliced onions; set aside to pickle. Heat 1 tablespoon oil in a medium skillet over medium-high. Add chopped onions and cook, stirring, until golden-brown. Add ground beef and 1⁄2 teaspoon salt; cook, breaking up into smaller pieces, until lightly browned. To skillet with onions and beef, st

Spanish-Style Chicken & Rice

 This meal is so easy to prep and variable to include whatever veggies you have on hand. Peas are my classic fav, but feel free to change as you wish! Ingredients : 4 ounces roasted red peppers 1 pound boneless, skinless chicken breast 1 teaspoon paprika 1/2 cup jasmine rice 1 teaspoon turmeric 2 1⁄2 ounces peas 1 1/4 cup chicken broth salt, pepper, oil Method : Preheat oven to 425 degrees F. Tear roasted red peppers into bite-sized pieces. Pat chicken very dry; season each breast with salt, pepper, and paprika. Heat 1 tablespoon oil in a medium ovenproof pot over medium-high. Add rice; cook, stirring, until toasted and fragrant. Add 1 teaspoon turmeric; cook, stirring, 30 seconds. To pot with rice, add 1 1⁄4 cups broth, and 1⁄2 teaspoon salt; bring to a boil over high heat. Remove from heat and stir in roasted red peppers. Place chicken on top of rice in the center. Cover with a lid or foil; cook on center oven rack until water is absorbed and rice and chicken are cooked through. Remo

Kidney Bean and Tomato Curry with Rice

There is nothing as yummy to me as a curry. This version is basic as it gets, but the aromatic basmati rice paired with curry powder is truly divine....  Ingredients: 1 yellow onion 2 plum tomatoes 1/2 cup basmati rice 2 tablespoons curry powder 15 ounce can kidney beans Garlic, salt, pepper, oil Method: 1. Finely chop 2 cloves of garlic. Finely chop the onion. Core tomatoes, quarter lengthwise, and cut into 1⁄2-inch pieces. Heat 1 tablespoon oil and 1 clove of garlic in a small saucepan over medium. Cook until fragrant, about 1 minute. Add rice; toast until fragrant, about 1 minute. Add 1 1⁄4 cups water and 1⁄2 teaspoon salt . Bring to a boil. Cover and cook over low heat until water is absorbed. Cover to keep warm off heat. Meanwhile, in a medium saucepan, heat 1 tablespoon oil over medium-high. Add onions and cook until browned. Add curry powder and 1 tablespoon oil. Cook, stirring, until fragrant. Add tomatoes, beans and their liquid, 1 teaspoon salt, and a few grinds of pepper . C

Chicken & Bean Chilaquiles

  This dish is like elevated nachos- simple, delicious, and perfect after a long day of teaching and a long night of study! Ingredients :  Six 6-inch corn tortillas 1⁄2 pound chicken breast, cut into strips 15 ounce can pinto beans 4 ounces red enchilada sauce 1 tablespoon taco seasoning garlic, minced 2 ounces shredded cheddar-jack blend  Salt, pepper, oil Method : Preheat oven to 450 degrees F. Stack 6 tortillas; cut in half, then cut into 1⁄2-inch strips. Toss on a rimmed baking sheet with 2 tablespoons oil and a pinch each of salt and pepper; spread into an even layer. Bake tortilla strips on upper oven rack until crisp and browned in spots, stirring halfway through cooking time. While tortilla strips bake, pat chicken dry. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add chicken in an even layer; season with salt and pepper. Cook, stirring occasionally, until just starting to brown, about 5 minutes. To skillet with chicken, add chopped garlic; cook, stirri

Chicken Chilaquiles Verde with Poblano Peppers

This recipe is perfect for either a nice week day dinner, or a lovely Sunday brunch. If you want something other than grilled BBQ chicken and corn this summer, try this! Ingredients:  1 red onion  2 poblano peppers 1⁄2 pound chicken breaststrips 2 teaspoons Tex-Mex spice blend 6 (6-inch) corn tortillas 4 ounces green enchilada sauce 1/4 cup sour cream salt, pepper, oil Method: Preheat oven to 350 degree F. Halve and thinly slice onion; finely chop 2 tablespoons and reserve for serving. Halve poblano peppers, discard stems and seeds, then thinly slice. Pat chicken dry. Toss in a medium bowl with Tex-Mex spice and 1 tablespoon oil. Season with salt and pepper. Stack tortillas, then cut into 8 wedges. Toss on a rimmed baking sheet with 2 tablespoons oil and season with salt and pepper. Spread in a single layer. Bake on lower oven rack until golden brown and crisp, stirring halfway through. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add sliced onions and peppers and c

Chicken Salad with Cucumber and Cashews

 Deliciously crunchy cucumber, cashews and lettuce topped with fragrant sesame seed dressing? Sign me up. Enjoy! Ingredients : 1/4 cup salted cashews 1 cucumber 1⁄2 pound chicken breast strips 14 ounce bag cabbage blend 1/8 cup sesame dressing  1/8 cup toasted sesame seeds  salt, pepper, oil Method : Coarsely chop cashews. Halve cucumber lengthwise, then thinly slice into half moons. Pat chicken dry; season all over with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add chicken; cook, stirring once or twice. Transfer to a plate to cool slightly. In a large bowl, add cucumber, cabbage blend, and sesame dressing. Toss to coat. Serve salad with chicken, cashews, and sesame seeds over top. Enjoy!

Chicken and Pea Korma with Brown Rice

  Another curry classic- this time with my faves garam masala, chicken, tomato, and coconut milk. Heaven on a plate... Ingredients: 1⁄2 pound chicken breast strips 6 ounces tomato paste 5 ounces peas 2 teaspoons garam masala 1 14 ounce can coconut milk 1/2 cup brown rice salt, sugar, garlic, oil, vinegar Method: Bring a 1 1/12 cups salted water to a boil over high heat. Add rice, reduce heat, and cover. Cook until water is absorbed and rice is tender. Set aside until ready to serve. Finely grate 1 clove garlic. Pat chicken dry; season all over with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add chicken in a single layer and cook, undisturbed, until browned on the bottom. Stir and cook until cooked through. Transfer to a plate; reserve skillet. To same skillet over medium heat, add grated garlic, garam masala, and 1 heaping tablespoons tomato paste. Cook, stirring, until paste turns brick red and aromatics are fragrant. Stir in coconut milk; bring

Roasted Carrots and Chickpeas Bowl with Couscous

 Fragrant, flavorful, full of texture and healthy for you? This Mediterranean-inspired couscous bowl will knock you off your feet. Ingredients : 1/4 cup couscous 15 ounce can chickpeas  2 carrots 1 tablespoon baharat spice blend 1 bunch fresh mint 1/4 cup salted pistachios  1/2 cup tzatziki garlic, salt, pepper, oil, vinegar, sugar Method : Finely chop 2 garlic cloves. In a small saucepan, bring 1⁄2 cup water, half of the chopped garlic, and a pinch of salt to a boil over high. Stir in couscous; cover and remove from heat. Let sit, off heat, about 5 minutes. Fluff with a fork and stir in 1 teaspoon oil. Season to taste with salt and pepper. Cover to keep warm until ready to serve. Preheat broiler with a rack in the top position. Drain and rinse chickpeas; pat dry with paper towels. Halve carrots lengthwise, then cut on an angle into 2-inch pieces. On a rimmed baking sheet, toss carrots and chickpeas with 2 tablespoons oil and 1 tablespoon baharat seasoning; season with salt and pepper.

Asparagus Fettuccine Alfredo

This recipe has barely any ingredients; just asparagus, parmesan, mascarpone, and fettuccine. When the ingredients are delicious (and the asparagus fresh) you barely need anything to make them shine.  Ingredients :  1⁄2 pound asparagus 3⁄4 ounce Parmesan 6 ounces fettuccine 3 ounces mascarpone  salt, pepper Method : Bring a large pot of salted water to a boil. Snap off tough ends from asparagus, then snap stalks into 1 and a 1⁄2-inch pieces. Finely grate Parmesan. In a small bowl, add mascarpone, 1⁄4 cup water, a pinch of salt and several grinds of pepper; whisk to combine and set aside sauce. Add pasta to pot with boiling salted water and cook until barely al dente, about 7 minutes. Add asparagus and continue to cook until pasta is al dente and asparagus is crisp-tender, about 2 minutes more. Reserve 1⁄4 cup pasta water, then drain; transfer pasta and asparagus to a bowl. Add mascarpone to same pot; cook over medium-low heat until warmed through, 2–3 minutes. Add pasta and asparagus t

Asparagus and Chickpea Quinoa Bowl with fresh Dill

  Summer is nearly upon us. Both the school I attend in Boston and the school where I teach in Maine is out; I am keeping busy with simply my private studio. This year has been so massively transformative in my life, and I am grateful for every challenge. I am also thrilled to be able to enjoy the simple things, like a delicious summery salad on my back porch, sitting next to my husband and dogs.  Ingredients: 1/3 cup white quinoa 1⁄2 pound asparagus 1 plum tomato 15 ounce can chickpeas I bunch fresh dill 1/4 cup feta garlic, olive oil, vinegar, salt, pepper Method: Finely mince 1 clove of garlic . Heat 1 tablespoon of oil in a small saucepan over medium heat. Add half of the garlic and cook, stirring until fragrant, about 1 minute. Add quinoa, 3⁄4 cup water, and 1⁄4 teaspoon salt; bring to a boil over high heat. Cover and cook over low heat until quinoa is tender and water is absorbed, about 15 minutes. Trim and discard woody ends from asparagus, then cut into thirds. Slice the tomato

Mushroom cheese melt with green beans

 These mushroom cheese melts bring me back to a young artist program at Schroon Lake in New York. Our chef was incredible, and made the most delicious recipe with cheese and mushrooms. This is my attempt to recreate that dish in sandwich form. And who can resist green beans? Ingredients : 1/2 pound mushrooms 1/2 pound green beans Garlic clove,  minced 2 tablespoons Dijon mustard  2 ounces shredded cheddar-jack blend  2 ciabatta rolls  1 1/2 tablespoons flour 1 cup milk olive oil, salt, pepper, balsamic vinegar Method: Preheat oven to 450 degrees F. Trim stem ends from mushrooms, and thinly slice caps. Trim stem ends from green beans. On a rimmed baking sheet, toss mushrooms with 2 tablespoons oil and a pinch each of salt and pepper; push to one side. On open side of baking sheet, toss green beans with 1 teaspoon oil and a pinch each of salt and pepper. Roast veggies on upper oven rack until mushrooms are deep golden-brown, and green beans are tender and browned in spots. Meanwhile, hea

Roasted Red Pepper Panini

 Veggie recipes for the win! I am trying to focus on health here towards the end of the semester; nothing is better than roasted veggies and cheese. Ingredients : 1 yellow onion 4 ounces roasted red peppers 3 ounces baby spinach 2 ounces shredded fontina  2 brioche buns  vinegar, il, salt, pepper Methods : Halve onion and thinly slice. Pat roasted red peppers dry and thinly slice. In a large bowl, whisk together2 tablespoons each of vinegar and oil, 1/4 teaspoon salt, and a few grinds of pepper. Transfer 2 tablespoons of the dressing to a medium bowl. Add 1⁄4 cup of the onions to large bowl with dressing; set aside. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add remaining onions; season with salt and pepper. Cook, stirring occasionally, until tender and browned in spots. Add roasted peppers and 1 cup spinach; cook until spinach is just wilted. Transfer to medium bowl with reserved dressing. Wipe out skillet. Add cheese to bowl with sautéed veggies and toss gen

Falafel Pita with Tzatziki and Tomato Salad

 Summer is coming- which means tomatoes! I am anticipating a delicious harvest but wanted to celebrate them a little early with this delicious Greek-inspired recipe. Ingredients: 2 plum tomatoes 1 red onion 1⁄2 pound package falafel 2 Mediterranean pitas  4 ounces tzatziki  vinegar, oil, salt, pepper, garlic Method : Cut tomatoes into 1⁄2-inch pieces. Finely chop 1⁄4 cup onion and 1 teaspoon garlic . In a medium bowl, whisk to combine 1 tablespoon vinegar and 2 tablespoons oil. Stir in tomatoes, chopped garlic , and onions; season to taste with salt and pepper; set aside until ready to serve. Shape falafel into 4 ( 1⁄2-inch thick) patties. Brush both sides of each pita lightly with oil. Heat a medium nonstick skillet over medium. Add 1 pita at a time and toast until warmed through. Wrap in foil or a clean kitchen towel as you go to keep warm. Heat 3 tablespoons oil in same skillet over medium-high. Add falafel and cook until golden-brown, 2–3 minutes per side. Transfer to a paper towel

Coconut Curry Chicken

 Is there a type of curry that isn't delicious? The answer, my friends, is no. This is a beautifully fragrant and delicious meal. Perfect after a long day of work! Ingredients : 1/2 cup jasmine rice 14 ounce can coconut milk 1 yellow onion 2 plum tomatoes 1/2 pound chicken breast 2 teaspoons curry powder salt, pepper, sugar, oil, vinegar Method : In a small saucepan, combine rice, 1 1⁄4 cups water, and 1⁄2 teaspoon salt . Bring to a boil over high. Cover and cook over low heat until rice is tender and liquid is absorbed. Keep covered off heat until ready to serve. While rice cooks, halve onion lengthwise and thinly slice. Cut tomatoes into 1⁄2-inch pieces. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened and browned. Pat chicken dry and season all over with salt and pepper. Add to skillet with onions along with 1 tablespoon oil. Cook until just browned, stirring halfway through cooking time. Add curry powder

Ground pork Banh Mi

  Sandwiches for dinner can be sad, until the sandwich is a Banh Mi- then it feels like a more elevated but still casual dinner. Yum! Ingredients :  1 carrot 1 cucumber 1 pound ground pork 2 baguettes  1/4 cup hoisin sauce vinegar, oil, sugar, salt, pepper, mayo Method : Trim ends from carrot and cucumber, then halve each crosswise. Cut lengthwise into thin matchsticks. In a medium bowl, stir to combine 2 tablespoons vinegar, 1 tablespoon oil, 2 teaspoons sugar, and 1⁄2 teaspoon salt . Add carrots and cucumbers; toss to combine. Set aside to pickle. Preheat grill pan over high. In a medium bowl season pork with salt and pepper. Divide into 6 patties; press a dimple into the center of each. Split baguettes. Grill until lightly charred, about 2 minutes per side. Lightly oil grill or grill pan. Add pork patties and cook until browned in spots and cooked through. Brush half of the hoisin sauce all over pork; cook, turning, until glaze is charred in spots, about 1 minute more. Transfer to a

Pimento Cheese Veggie Melts

 Wanna take a fan favorite cheese spread and make it a meal? Say hello to the pimento cheese veggie melt- feel free to add some sweet potato fries for maximum awesomeness. Ingredients: 1 sweet potato 3 ounces baby spinach 2 ounces cheddar  1/4 cup roasted red peppers 1/4 cup cream cheese  2 ciabatta rolls  salt, pepper, oil Method: Preheat oven to 425 degrees F. Halve sweet potato lengthwise; cut into 1⁄2- inch thick wedges. Toss on a rimmed baking sheet with 2 tablespoons oil and a generous pinch each of salt and pepper. Roast until golden brown and tender. Heat 2 teaspoons oil in a medium skillet over medium-high heat. Add spinach and a pinch each of salt and pepper; cook, stirring, until spinach is just wilted. Transfer to a cutting board and coarsely chop. Wipe out skillet. Coarsely grate or finely chop all of the cheese. Pat red peppers dry, then coarsely chop. In a medium bowl, use a fork to mash together cheese, chopped peppers and spinach, all of the cream cheese, and a generou

Roasted Artichoke and Flatbread

  I love flatbreads. I love onions. I love olives. I love artichokes. Thus, this recipe was born. Ingredients : 14 ounce can artichokes 1 red onion 1/4 cup Kalamata olives 1 lemon 1 ounce tahini  2 Mediterranean pitas WHAT YOU NEED garlic, olive oil, salt, pepper Method: Peel 2 garlic cloves . Transfer to a small saucepan with 1⁄4-inch oil. Bring to a simmer over medium-low heat. Reduce heat to low and simmer until softened and browned, 8–10 minutes; set aside. Drain artichokes; halve lengthwise. Halve onion; cut into 1⁄2-inch thick slices.  On a rimmed baking sheet, toss artichokes, onions, peppers, and olives with a drizzle of oil; season with salt and pepper. Broil on upper oven rack until softened and charred in spots. Into a small bowl, squeeze 2 teaspoons lemon juice. Stir in tahini. Stir in 1 tablespoon water at a time until creamy. Season to taste with salt and pepper. Transfer veggies to a plate and wipe baking sheet clean. Generously brush pitas with garlic oil, then transfer

Greek-inspired platter with falafel and shawarma spiced chicken

  Who doesn't love a platter full of Greek-inspired foods? Exactly. You will love this dinner. Easy and delicious! Ingredients: 2 teaspoons garam masala 1/2 pound chicken breast strips  2 plum tomatoes 1 romaine heart 1 lemon 1⁄2 pound package falafel 1/4 cup Kalamata olives Bunch fresh cilantro 4 ounces Greek yogurt Olive oil, salt, pepper, sugar Method : In a medium bowl, whisk to combine all of the garam masala, 1 tablespoon oil, and 1⁄2 teaspoon salt. Add chicken strips and toss to coat; set aside to marinate. Core tomatoes, then cut into 1⁄2-inch thick wedges. Very thinly slice lettuce crosswise. Finely grate all of the lemon zest and squeeze 1 tablespoon lemon juice into a medium bowl. Whisk in 2 tablespoons oil and a pinch of sugar. Season to taste with salt and pepper. Set dressing aside.Cut any remaining lemon into wedges. Heat 3 tablespoons oil in a medium nonstick skillet over medium-high heat. Add falafel and cook, turning occasionally, until browned all over. Transfer

Harissa Salmon with Tzatziki and Spinach-Couscous Salad

 I am definitely on a fish kick lately. Healthy, lean protein that takes just about any spice and cooks in a flash. Plus, I need all the healthy stuff I can get during this busy semester. I am teaching vocal ped, taking doctoral courses own in Boston, and prepping for two roles this spring and summer.  Ingredients : 10 ounces salmon fillets  1 tablespoon harissa spice blend 3 ounces couscous  3 ounces baby spinach 1/3 cup salted almonds 4 ounce container of tzatziki salt, pepper, oil, vinegar Method : Pat fish dry; season all over with salt, pepper, and all of the harissa spice . Heat 2 tablespoons oil in a medium nonstick skillet over medium-high heat. Add fish, skin-side down. Firmly press for 10 seconds with a spatula. Cook, gently pressing, until skin is crisp and fish is nearly cooked. Flip and cook until just done, 1 minute. Reserve oil in skillet. Meanwhile, in a microwave-safe medium bowl, combine couscous and 2⁄3 cup water; cover and microwave until water is absorbed and cousc

Buffalo Chickpeas and Blue Cheese Ranch Salad

Buffalo chick peas and blue cheese ranch salad is the healthiest version of buffalo chicken wings and blue cheese ranch sauce there is. And best of all- it is much more filling and super yummy! Ingredients: 5 ounces basmati rice 15 ounce can chickpeas 1/4 cup Buffalo sauce 1 romaine heart 2 stalks celery 1/4 cup ranch dressing  1/4 cup blue cheese crumbles  salt, pepper, oil, butter Method : Preheat oven to 425 degrees F. In a small saucepan, combine rice, 1 1⁄4 cups water, and 1⁄2 teaspoon salt ; bring to a boil over high heat. Cover and cook over low heat until liquid is absorbed, about 17 minutes. Keep covered off heat until ready to serve. Drain chickpeas and rinse under cold water. Pat dry. Toss on a rimmed baking sheet with 2 tablespoons oil; season with salt and pepper. Bake on lower oven rack until crisp and starting to brown, shaking sheet halfway through, 15–20 minutes. Add 1 tablespoon butter and Buffalo sauce. Toss until chickpeas are coated and butter is melted. Thinly sli

Spinach and Cheddar Skillet Rice with Smoky Chickpeas

 Jazz up some rice with smokily spiced chickpeas, spinach and cheddar cheese. Yum! Ingredients: 1 yellow onion  15 oz can chickpeas 1 tablespoon chorizo chili spice blend 1/2 cup jasmine rice 3 ounces baby spinach 4 ounces shredded cheddar-jack blend  garlic, olive oil, apple cider vinegar, salt, pepper, butter Methods : Preheat broiler with a rack in the top position. Finely chop 1 teaspoon garlic . Halve onion, then cut into 1⁄2-inch pieces. Rinse and drain chickpeas. Heat 2 tablespoons oil in a medium ovenproof skillet over medium-high heat. Add chickpeas and 1 tablespoon chorizo chili spice. Cook, stirring, until fragrant. Add chopped garlic; cook, stirring occasionally, until fragrant. Transfer to a shallow bowl and set aside. Heat 1 tablespoon oil in same skillet over medium-high. Add onions and cook, stirring occasionally, until tender and browned in spots, about 4 minutes. Stir in 1 tablespoon vinegar. To skillet with onions, add rice, chickpeas, 11⁄4 cups water, and 1⁄2 teaspo

Fried Gnocchi with Lemon, Mascarpone & Spinach

  Nothing like fried gnocchi- add some Italian classic like mascarpone cheese and lemon, and add some healthy greens such as spinach, and you have an A+ meal. Ingredients: 1 lemon 3 ounces mascarpone  3/4 ounces Parmesan  18 ounces gnocchi  3 ounces baby spinach garlic, salt, pepper, olive oil. Method : Into a medium bowl, finely grate 1⁄2 teaspoon lemon zest and 1⁄2 teaspoon garlic. Squeeze in 1 teaspoon lemon juice . Whisk in all of the mascarpone, 1⁄3 cup water, and a pinch each of salt and pepper until combined. Finely grate Parmesan. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Gently break apart any gnocchi stuck together, then add to skillet in an even layer. Cook, without stirring, until well browned and crisp on the bottom. Add spinach to skillet with gnocchi; cook, stirring, until just wilted. Reduce heat to low and stir in mascarpone sauce, tossing to coat gnocchi. Add half of the grated Parmesan in large pinches to avoid clumping. If sauce seems

Herb and Pecan Crusted Salmon with Sweet Potato Mash

    It's been so cold and gross out; I want something that is good for me, delicious and easy to make. Salmon and sweet potatoes are great foods for health- add a green veggie like broccoli and you are adding the right kinds of macro nutrients to your diet. Prepare it this way, and your picky tastebuds can never tell! Ingredients: 2 sweet potatoes 1/4 cup pecans 1 bunch fresh thyme 1 lemon 1⁄2 pound broccoli 10 ounces salmon filets 1/4 cup cream cheese 1/4 cup panko garlic, salt, pepper, olive oil, butter Method: Preheat oven to 425 degrees F. Peel sweet potatoes; cut into 1-inch pieces. Place in a medium saucepan with 1 peeled garlic clove and enough salted water to cover by 1 inch. Cover; bring to a boil. Uncover and cook until easily pierced with a fork. Reserve 1⁄4 cup cooking water, then drain and return to saucepan off heat. Cover to keep warm. Finely chop pecans. Finely chop 2 teaspoons thyme. Finely grate 1⁄2 teaspoon lemon zest into a shallow bowl. Add pan

Taco Pasta Bake

I think anything can become a delicious pasta bake- today I tried my hand at a taco-inspired version. Enjoy!   Ingredients: 1 bunch scallions 4 ounces roasted red peppers 1/2 pound penne 8 ounces corn 2 teaspoons taco seasoning 4 ounces shredded cheddar jack blend Salt, pepper, olive oil, butter, flour, milk Method: Bring a large saucepan of salted water to a boil over high heat. Trim ends from scallions, then thinly slice, keeping dark greens separate. Cut roasted peppers crosswise into thin slices, if necessary. Add pasta to saucepan with boiling salted water and cook, stirring occasionally, until al dente. Drain pasta and set aside until step 5. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high heat. Add scallion whites and cook, stirring, until fragrant, 30 seconds. Add corn and cook, stirring, until golden and tender, about 2 minutes. Transfer to a plate and wipe out skillet. Melt 1 tablespoon butter in same skillet over medium. Sprinkle in 1 tab

Lentil Shepherd's Pie

 Shepherd's pie is a classic that I love, but I wanted to put a vegetarian spin on the dish. Enter lentils and mushrooms. This meal is hearty and hits that comfort food spot, without using red meat. Love! Ingredients :  3 russet potatoes 1⁄2 pound carrots  1 yellow onion 4 ounces button mushrooms 3 ounces French green lentils 1/4 cup shredded fontina  salt, pepper, butter, garlic, flour, balsamic vinegar Method : Scrubs potatoes and cut into 1-inch pieces. Transfer to a large pot with 1 teaspoon salt and enough water to cover by an inch. Cover and bring to a boil over high heat. Once boiling, uncover and cook until easily pierced with a fork. Reserve 1⁄2 cup potato water; drain and return potatoes to pot. Cover to keep warm off heat. Scrub carrots, then halve and thinly slice into half-moons. Finely chop onion. Finely chop 2 teaspoons garlic. Thinly slice mushrooms. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add chopped onions and garlic, sliced ca

Chili-Glazed Barramundi with Ginger Rice and Roasted Broccoli

 I am trying to add more and different kinds of fish to my diet. Enter Barramundi, a meaty white fish with a crispy skin- sort of the white fish version of salmon. Add a sweet chili glaze and pair it with broccoli and rice, and you're in business! Ingredients : 2 scallions 1 ounce fresh ginger 1⁄2 pound broccoli 2 ounces soy sauce  3 ounces Thai sweet chili sauce 1/2 jasmine rice 10 ounces barramundi 4 fried shallots olive oil, butter, garlic, salt, pepper Method : Preheat broiler. Line a rimmed baking sheet with foil and lightly brush with oil. Thinly slice scallions, keeping dark greens separate. Finely grate 2 teaspoons ginger.  Thinly slice 1 garlic clove. In a small bowl, stir to combine soy sauce and sweet chili sauce. Heat 1 tablespoon butter in a small saucepan over medium heat. Add rice; cook, stirring, until lightly toasted. Add scallion whites and light greens and grated ginger; cook, stirring, until fragrant, 1 minute. Add 1 1⁄4 cups water and 1⁄2 teaspoon salt; bring t

Black Bean Tacos

  Fast dinners that are filling and healthy? Black bean tacos. Just make sure to get low-sodium canned beans, or make them yourself. Enjoy! Ingredients: Olive oil, salt, pepper, garlic 15 ounce can black beans 2 teaspoons taco seasoning 1/4 cup sour cream  6 six-inch flour tortillas  guacamole salsa Method : Grate a clove of garlic. In a small bowl, stir to combine all of the sour cream and 1⁄2 of the grated garlic; season to taste with salt and pepper. Heat remaining grated garlic and 1 tablespoon oil in a medium skillet over medium-high heat. Once garlic sizzles, add beans and their liquid, taco seasoning, and 1⁄2 cup salsa. Bring to a simmer; cook until beans are thickened, about 5 minutes. Toast one tortilla at a time over an open flame until lightly charred in spots; wrap in foil or a clean kitchen towel as you go to keep warm. Fill warm tortillas with black bean filling. Serve black bean tacos topped with guacamole, sour cream , and remaining salsa. Enjoy!

Salisbury steak Casserole

 Also a holiday classic, this is the season for the humble casserole. I am luxuriating in a week off- and unheard of spate of laziness. I am loving it. Ingredients :  3  russet potatoes 1 carrot 1 medium yellow onion 2 tablespoons Worcestershire sauce  10 ounce grass-fed ground beef 1 cup peas  kosher salt & ground pepper  ketchup all-purpose flour   butter  1⁄4 cup milk garlic Method : Scrub potatoes, then cut into 1-inch pieces. Place in a large saucepan, along with 1 teaspoon salt and enough water to cover by 1 inch. Cover and bring to a boil over high heat, then uncover and cook until easily pierced with a fork. Reserve 1⁄2 cup potato water, then drain and return potatoes to saucepan off heat. Cover to keep warm. Scrub carrot, halve and thinly slice into half moons. Finely chop onion and 2 teaspoons garlic. In a liquid measuring cup, whisk to combine all of the Worcestershire sauce, 1 cup water, 2 tablespoons ketchup, and 1 tablespoon flour; set sauce aside. Heat 1 tablespoon o

Stuffed Peppers

 This is a classic no-brainer meal. Stuff your peppers with rice, tomato and feta and sprinkle a few Kalamata olives on top, and you have a Greek spin on a classic, healthy meal. Ingredients : 1/2 cup jasmine rice 2 bell peppers 2 plum tomatoes 8 ounce can tomato sauce  Italian seasoning 1/4 cup feta cheese clove garlic salt, pepper, olive oil, Kalamata olives Method: In a small saucepan, combine rice, 1 1⁄4 cups water, and pinch salt ; bring to a boil over high. Cover and cook over low heat until rice is tender and water is absorbed. Remove half of the rice for later use; cover remaining rice in pot to keep warm. Halve peppers; discard stems and seeds. Place peppers cut-side up on a rimmed baking sheet; drizzle lightly with oil. Coarsely chop tomatoes. Finely chop garlic. Broil peppers on top oven rack, flipping halfway through, until slightly tender and browned around the edges. Remove baking sheet with peppers from oven; keep broiler on. Heat 1 tablespoon oil in a medium ovenproof s

Broccoli Cheddar Soup

 Both USM and NEC semesters are done. My favorite time has come- holiday and soup season. Enjoy a classic Broccoli cheddar. Ingredients :  1 medium yellow onion  1⁄2 pound broccoli 2 1/2 cups vegetable broth 4 ounces cream cheese  4 ounces shredded cheddar-jack blend  2 mini French rolls   garlic  olive oil all-purpose flour  kosher salt & ground pepper Method : Preheat oven to 400 degrees F. Halve onion and finely chop. Finely chop 2 teaspoons garlic. Cut broccoli into 1-inch florets, if necessary; coarsely chop. Heat 2 tablespoons oil in a medium Dutch oven or ovenproof pot over medium-high. Add onions and cook, stirring, until softened and lightly browned.. Stir in 1 teaspoon of the chopped garlic and cook, stirring, until fragrant, about 30 seconds. Add 3 tablespoons flour and cook, stirring constantly, about 30 seconds more. To same pot, add  broccoli, 2 1⁄2 cups broth, and 1⁄2 teaspoon salt. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until bro