Sunday, August 18, 2019

Zucchini Fritters

While perusing recipes and trying to find new ways to cope with the seasonal zucchini overabundance from my mom's garden  I came across this recipe for Zucchini Fritters from Once Upon a Chef, to see the original post, click here. 



 Few notes on the ingredients: I used one SUPER sized zucchini after halving it and scooping out the seeds and overly pithy center. I also used cornstarch instead of flour. I also was VERY generous in my usage of dill and scallion and it didn't take away anything from the fritter, so feel free to be generous in your usage.

They are incredible and are definitely going to be an August staple in my kitchen


Ingredients: 
2. medium zucchini shredded
1 tsp. salt
2 large eggs
2 large scallions
2 tablespoons minced fresh dill
1/2 cup crumbled feta cheese
1 med. garlic clove, minced or finely chopped
1/4 tsp. black pepper
1/4 cup cornstarch (or flour)
1/2 tsp. baking powder
3 tablespoons olive oil, plus some more if needed








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Shred your zucchini (I used my food processor to expedite) mix with salt and transfer to a fine-mesh strainer to drain. Allow the zucchini to sit for at least ten minutes. 

I then took the zucchini and wrung it out in a paper towel, the volume of the zucchini shrunk by half after I got all of the water out. 

Beat the eggs, mix in the zucchini, scallions, dill, feta, garlic, and black pepper. 
Add the corn starch (or flour) and baking powder and mix until it is incorporated. 

Heat the olive oil in a non-stick skillet over medium heat. Be sure to watch that the oil doesn't become too hot. Drop 2 tablespoon-sized portions into the pan and gently press down into fritters. 

Pan fry until golden brown about 3 minutes per side. 


Transfer the fritters to a paper towel-lined plate. 

Note that your fritters, once cooked may still be "bendy" when you transfer them to the plate. Allowing the fritters to rest for at least a minute or two will help them to firm up before serving. 

I served ours with store-bought tzatziki sauce on the side. 

If anyone knows a good tzatziki recipe, please send it my way I've been on the hunt for a good homemade option. 

xoxox











Thursday, July 25, 2019

Hulk Salad Transforms into a Satiating Veggie Burrito





One night I was sitting around trying to figure out what to do for dinner so I texted my fiance (aka fancy-boyfriend) and I asked him, "What do you wanna have for dinner?" 

"Edamame."

~Gulp air quickly, silently panic, and puzzle over the question that immediately popped into my head~ 

How do I make edamame into a meal?  

While they are one of my favorite things to snack on whenever I get the chance, it isn't something I often think about as the mainstay of a meal. 
I asked myself, 'How do I make those little beans into more?'  and I started thinking about it as a combination element in a vegetable-based salad. 

Which ended up as a challenge to myself, can I do this whole thing purely using plant-based ingredients? 

The answer: yes, and hell yes. 

After quickly raiding our freezer and fridge I cobbled together the following ingredients: 

1 steamer bag of broccoli and cauliflower
1 bag frozen edamame 
1 ripe avocado 






First thing I did was to pop the steamer bag of broccoli and cauliflower into the microwave. I wanted the veggies to have some time to cool down before I added them into the salad. 

Then I flash boiled the edamame, quickly putting them into an ice bath and salting them so I could snack as I pulled everything else together. 

I took the broccoli and cauliflower and using my new favorite tool, my mezzaluna salad chopper, made everything into bite-sized pieces.

I set that aside, took my avocado removed the flesh and mashed it thoroughly until its consistency was similar to that of mayo, I added a little squeeze of lime juice to keep the color vibrant (whoever wanted to eat a brown salad? No one that's who). 

Added a little salt and pepper to my 'avo-mayo' and mixed in the edamame and the broccoli and cauliflower. 

It was delicious on a couple of GG Fiber crackers and then I rolled some of it into a burrito for my fancy-boyfriend and added a little bit of cheddar cheese. 







If you would like more crunch, I recommend roasting the broccoli and cauliflower and I personally LOVE adding cilantro to the avocado for a little bit more flavor. 




Friday, September 14, 2018

Cast Iron Skillet Chicken "Pot" Pie with Buttermilk Biscuit Topper



One of the beautiful things about cast iron skillets is their ability to go straight from the stove top into the oven. Initially, I had been very intimidated by cast iron skillets because I didn't know how to care for them. It wasn't until I went to Cape Cod for Memorial Day a few years ago and was made one of the most delicious breakfasts I've ever had did I begin to reconsider.
Two of my best friends picked up on this, somehow read my mind, and gave me mine as a Christmas gift last year (xox thanks D&K).
I am now completely obsessed.

What you'll need: 

  • Frozen buttermilk biscuits 
  • 1 1/2 c. chicken stock 
  • 1 c. whole milk 
  • 3 tbsp. all-purpose flour 
  • 1 1/2 tsp. adobo seasoning 
  • 1 chopped large onion - I prefer the Spanish onions 
  • 2 c. frozen veggies (corn, green beans, carrots, peas, whatever your pleasure) 
  • 3 tbsp. butter 
  • 2 c. shredded chicken (already cooked) You can use rotisserie or leftover roasted chicken 
  • 2 tbsp. chopped fresh flat-leaf parsley 
  • Salt to taste

What you'll do: 

  1. Shred your chicken, set aside 
  2. Preheat your oven according to the directions on your packaged biscuits, for me, this meant 400 degrees. 
  3. Place your burner on medium heat. 
  4. Add the butter to your skillet and once it begins to bubble/froth, but before it browns, add your onions. 
  5. Cook your onions until they begin to turn translucent and then add the rest of your frozen vegetables. I also added about 1/2 teaspoon of salt. 
  6. Allow your vegetables to cook until the onions caramelize, and your vegetables soften, this should take about 2-4 minutes depending on the strength of your burner. 
  7. While the veggies are on the stove top, whisk together your chicken stock, milk, flour, and adobo seasoning. 
  8. Once your vegetables have softened slowly and gently stir in liquid mixture. 
  9. You're going to want to bring your pan to a boil, reduce heat, and simmer, stirring often, until the mixture begins to thicken, which should take about 7 minutes. 
  10. Once your pan begins to reduce, add your shredded chicken and fresh parsley, allow this to cook for about 5 minutes. 
  11. Then add your uncooked biscuits to the top of your pan and pop your skillet into the oven on the middle rack. 
  12. Cook the biscuits according to their package directions, mine took about 12 minutes watching them so that they won't brown too much. 
Remove from the oven and relish in this comfy, cozy, dinner that only takes a little over a half an hour to pull together.

[Serves about 4-5 people]


If you're terrified of owning a cast iron skillet because you also don't know how to care for it, I would check out this great article from Serious Eats that dispels a lot of the myths surrounding Cast Iron skillets: https://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

It's totally worth the little bit of extra effort it takes to upkeep it.









Wednesday, September 12, 2018

Dragon Tongue Bean Stir Fry




Crunched for time? Try this recipe. 



I kept my stir fry VERY simple with three principle ingredients, Dragon Tongue beans, Mung bean sprouts and Garlic Chives.




Dragon Tongue beans are pretty long beans, so I cut mine into 1 inch pieces. 

Turn your stove to high heat. Add 1-1 1/2 teaspoons of grape seed oil to your pan. 
Allow it to heat. Add the Dragon Tongue beans. 



Get a good sear on the beans, you'll notice that where visible, the beans will change color to a more vibrant green, this only took me a little over two minutes.  Quickly add the sprouts, saut√© for maybe one more minute, add the chives, some salt and pepper, and  you're ready to serve!



Wednesday, August 8, 2018

Caprese salad with kale pesto 



Tomato.

Zucchini.

Eggplant.





Get ready for a whole host of recipes focused on these three delicious veggies. If you're like the majority of people with summer gardens, you'll tend to have more of these than you know what to do with.



While the stars of this dish are clearly the mozzarella and tomato, I wanted to try something a little different and I found this awesome Kale pesto recipe that was absolutely delicious! 



Kale pesto (originally from Epicurious):

2 cups torn kale leaves - remove the stems
1 cup basil leaves (pack them in there) 
1 tsp. salt 
1/4 Cup olive oil 
1/4 Cup toasted walnuts 
4 cloves of garlic 
1/2 Cup grated Parmesan cheese 

Directions: 
- add all the leaves and salt to a food processor and pulse until the leaves are chopped into small pieces 
- drizzle in the olive oil as the processor is running 
- add the walnuts, garlic, and process until it’s all incorporated  
- add the cheese and pulse until combined 


Use the pesto as you like! 

When I use it on pasta I also like to top it off with a tiny bit of lemon zest or hot pepper depending on my mood 

xoxox




Friday, March 16, 2018

Irish Soda Bread




I wish I had photos for you of the bread but unfortunately, it was all gobbled up faster than I expected. So this post will be accompanied by some photos from the Irish pub we stumbled upon in Peru. 

Ingredients 

* 4 cups all-purpose flour
*3/4 cup white sugar 
* 1 tsp salt 
* 1tsp baking powder 
*1 tsp baking soda 
1/2 cup butter at room temperature (I personally like Kerry Gold Butter) 
1 1/2 cups raisins 
1 1/2 cups buttermilk at room temp
3 eggs 


Preheat your oven to 350 degrees. 

Grease and flour your baking pan. 

Mix together all your dry ingredients. 

Begin to cut the butter gently into your dry ingredients until they are well combined and then mix in your raisins. 

In another container, whisk together the buttermilk and the eggs. After they are both mixed together, mix this into the flour/butter paste. 

Place the dough into your buttered pan. 

Bake in the oven for about 45 minutes to an hour the top of your bread will be golden brown. 

When you remove the pan from the oven, allow it to cool for a little while before removing from the baking pan (10-15 minutes should do it). 

Serve with butter, jam, a Guinness or whatever goodies you have in mind.

Happy St. Patty's to you whatever your altitude!
Have fun! Stay safe!

Wednesday, February 28, 2018

Feeding the Frat: Noodle Bowls



So I decided to try my hand at a "Ramen" bowl. But, since I didn't have any ramen noodles on hand, I substituted with glass noodles. 

Bowl composition: 
Ground pork - pan fried with ginger and garlic 
Scallions 
Slivered Fresno Peppers
Soft boiled eggs 
Glass Noodles in a  Curry Coconut Sauce
(Optional) Cilantro 

Ground Pork: 

Pan fry the ground pork (2.5 lbs) with 1 teaspoon of garlic, and 1 teaspoon of ginger, in 1 tablespoon of grapeseed oil. 
Add 1 tablespoon of soy sauce.
Add 1 handful of cut scallions.
Add Salt and Pepper to taste. 

Glass Noodles: 

Boil salted water. 
When water reaches a boil, add your glass noodles. 
Cook for 5-6 minutes. 
Remove noodles and place in an ice bath immediately to stop them from continuing to cook. 

Curry Coconut Sauce: 

Take 1 1/2 tablespoons of grapeseed oil. 
Add 1 teaspoon of ginger, 1 teaspoon of garlic and 1 cut small onion, cook over low heat until the onions caramelize. 
1 1/2 teaspoons of salt
Add Beef Broth (2x 32 oz. boxes).
Add 3 teaspoons of curry powder.
Add one can of coconut milk.
Bring to a low boil and allow to cook at least 30 minutes or until you are ready to plate your noodle bowl. 



The boys liked the bowls and as with most successful sibling evenings, dinner ended with sports, relaxation and a lot of laughter.