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Sweet Potato Hash

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Sweet Potato Hash

This might be the 2nd best use for frozen sweet potato fries.

INGREDIENTS

  • 8-10 ounce frozen sweet potato fries
  • 1 tablespoon cooking oil
  • ½ cup each red bell peppers, red onions and white onions - all diced small
  • 1 tablespoon butter
  • ½ teaspoon Kosher salt
  • ½ teaspoon fresh ground pepper
  • ¼ teaspoon garlic powder
  • ¼ cup green onions, chopped
  • ¼ cup parsley chopped
  • Poached egg
  • Olive oil

DIRECTIONS

  1. Cook fries according to package directions – but get 'em crispy
  2. While they cook, heat oil in a skillet on medium-high, then add bell peppers and onions - saute until onions get a little caramelized, about 5 minutes
  3. Take fries out, rough chop then add to the vegetable mixture
  4. Add butter and a little oil to the hash and season with salt, pepper and garlic powder - mix
  5. Add green onions and parsley, reserving a little to garnish at the end
  6. Plate the hash and serve with a poached egg like I did, or do what you want
  7. Garnish a drizzle of olive oil, green onions and parsley

WATCH ME MAKE THIS


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Shoestring Sweet Potato Fries

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Shoestring Sweet Potato Fries

Not to be a broken record…but these are totally simple & delicious. 

Ingredients

  • 1 large sweet potato, rinsed (no need to peel)
  • 2 teaspoons neutral oil - like vegetable or avocado
  • ½ teaspoon each Kosher salt and pepper
  • 1 teaspoon cumin  and/or curry powder
  • 1 teaspoon curry powder, optional

Directions

  1. Preheat oven to 400 degrees
  2. Spiralize sweet potato using the small noodle blade, then place the spiralized potato in a large mixing bowl
  3. Add oil, salt, pepper and cumin and/or curry powder if using (which you should be) to the potatoes and mix well so the seasonings incorporate evenly
  4. Place spiralized potatoes on a baking sheet and bake 20-30 minutes (toss fries halfway through) or until nice and golden brown

WATCH ME MAKE THIS...


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PICKLED RED ONIONS

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PICKLED RED ONIONS

Whether for a taco, a sandwich or even on top of a few slices of brisket for a little acidic crunch - these are tremendous. And they make an easy, great gift when going to someone’s for dinner.

INGREDIENTS

  • 1/2 cup apple cider vinegar
  • 1 cup water
  • 1   1/2 teaspoons Kosher salt
  • 6-10 black peppercorns
  • 2 tablespoons sugar
  • 1 medium red onion, sliced into thin semi circles

 DIRECTIONS

  1. Combine everything except onion in a small bowl and stir well to dissolve the sugar & salt
  2. Put sliced onions in a large bowl and cover with boiling water - let sit about a minute then drain well
  3. When the onions are cool enough to handle, put as many as you can into a sterilized pint mason jar, and cover with the brine liquid
  4. Screw on the lid and when it’s cool, refrigerate
  5. They’ll start being good tomorrow, but great after 3 days or so days 

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Fresh Tomato Sauce

The only way this gets easier is if someone makes it for you.

INGREDIENTS

  • 1 tablespoon olive oil
  • ½ cup diced yellow onion
  • 3 cloves garlic, minced
  • 5 vine-ripe tomatoes, roughly chopped
  • ⅓ cup red wine (any wine you enjoy drinking will do)
  • 2 tablespoons tomato paste
  • 10 fresh basil leaves, chiffonade (stacked, roll like a cigar and then thinly sliced lengthwise)
  • Kosher salt and pepper

DIRECTIONS

  1. Heat oil in large saucepan over medium heat and add onion - cook about 5 minutes
  2. Add garlic and cook another minute or so - just until fragrant
  3. Add tomatoes, turn heat up and let cook a minute or two
  4. Next add wine and tomato paste, mix then bring sauce to a boil, turn down heat and let simmer about 10 minutes
  5. Add the basil then season with salt and pepper to taste
  6. Serve on everything - pasta (of course), toast, eggs, polenta, pizza, grilled bread, chicken... did I say on everything?
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Hasselback Sweet Potatoes

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Hasselback Sweet Potatoes

Regular sweet potatoes-good. Hasselback sweet potatoes brushed with curry and cumin butter sauce – mental.

Make 2 potatoes

INGREDIENTS

  • 2 medium size sweet potatoes
  • ¼ cup butter
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • ½ teaspoon curry powder
  • ¼ teaspoon Kosher salt
  • ¼ cup sour cream
  • 1 tablespoon chopped cilantro

DIRECTIONS

  1. Preheat oven to 425 degrees
  2. Cut a slice from bottom of potato so it will sit flat and set between two chopsticks 
  3. Using a sharp knife, make cuts across the potato (the short way) down to the sticks 1/8 to 1/4 inch which will prevent you from cutting all the way through the potatoes
  4. Repeat with 2nd potato and place on parchment lined baking sheet
  5. Melt butter in small saucepan, add red pepper flakes, cumin, curry and salt - mix well
  6. Brush potatoes with the butter mixture, getting in between the layers
  7. Bake 50 min-1hour or until potatoes are tender on the inside and crispy on the outside
  8. Add a little sour cream and garnish with cilantro to serve.

Watch me make this


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Steamed Artichokes

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Steamed Artichokes

Weird looking? Yes. Simple to cook? Yes.  Delicious? Oh hell yes!

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

INGREDIENTS

  • 2 or 3 artichokes, approximately 1 for every 2 people
  • ½ stick Finlandia butter*
  • 1 clove garlic, minced
  • Juice of ½ lemon
  • 1 sprig fresh thyme

DIRECTIONS

  1. Cut the stem off the bottom of each artichoke so it will sit flat, and about 1 inch off the top of each
  2. Then cut the point off each leaf (to keep you & your guests from getting poked)
  3. Place artichokes in large steamer with about 3 inches of water below, cover with a lid and steam about 45 minutes, or until you can pull off a leaf off easily
  4. While it cooks, melt Finlandia butter in a small pot with a minced clove of garlic, some lemon juice and a sprig of thyme
  5. Put artichokes on a serving plate with a bowl of the dipping butter beside.

WATCH ME MAKE THIS

*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.


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Garlic Bread

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Garlic Bread

Makes one loaf – and a damn good one at that
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

There’s good garlic bread and then ridiculously great garlic bread.  Give you one guess which one this is…

INGREDIENTS

  • 1/2 cup Finlandia butter*, room temperature
  • 1 bunch Italian Parsley Just the top, no stems) finely chopped
  • 1 bunch green onions, white & light green parts only, finely chopped
  • 2 big cloves garlic, crushed
  • 1/2 cup shredded Parmesan
  • 1/2 teaspoon Kosher salt
  • 1 sour dough loaf, sliced lengthwise

DIRECTIONS

  1. Preheat Broiler
  2. Mix all ingredients except bread in a bowl
  3. Spread mixture on each side of cut loaf
  4. Place on baking sheet and place about 8 inches until broiler rods
  5. Cook until bread is beautifully golden brown and bubbly
  6. Slice into 2 inch pieces and serve

*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Super Simple Black Bean Burgers

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Super Simple Black Bean Burgers

Makes 2 big burgers or 3 smaller ones

INGREDIENTS

  • 1/4 yellow onion, diced
  • Olive oil
  • 1 small clove garlic
  • One 15 ounce can black beans, drained
  • 1/4 cup Panko breadcrumbs
  • 1 egg, beaten
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika, smoked paprika if you have
  • Kosher salt & fresh ground pepper to taste
  • Sliced Monterey jack cheese
  • 1 teaspoon coarsely ground black pepper
  • 2 or 3 buns, something good though ya hear me?

Optional: tomato slices, shredded iceberg lettuce, avo slices – basically whatever your little heart desires

 

DIRECTIONS

  1. Cook onion in a non-stick pan with a little oil until just softened
  2. Add garlic and cook until really fragrant, 30-45 seconds more, then set aside
  3. Mash 2/3’s of the drained beans in a medium bowl, then add remaining beans, onion & garlic, egg, panko and seasonings
  4. Mix everything well to combine, put a little oil on your hands and shape into 2 or 3 patties
  5. Heat the pan you cooked the onions in, add a little more oil and cook patties until crispy and brown on each side – 6-7 minutes total
  6. Add cheese slices when you flip them over
  7. Toast buns lightly and serve
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WATCH ME MAKE THIS

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Simple Lemon Pasta

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Simple Lemon Pasta

If you can't make this, no one can.

Serves 2

INGREDIENTS

  • 1/2 pound pasta, you can choose
  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • 1 lemon, zest and juice
  • 1/4 - 1/2 teaspoon red pepper flakes
  • 1/3 cup fresh grated Parmesan cheese, plus a little more for garnish
  • 1/4 cup chopped fresh parsley

DIRECTIONS

  1. Cook noodles according to package directions
  2. About 1/4 way though, heat olive oil a large pan on medium heat and add garlic
  3. Just as it get super fragrant, about 30 seconds, and zest and juice of lemon and red pepper flakes
  4. Stir well to combine and let simmer about a minute
  5. Drain pasta and add to sauce along with cheese and parsley - mix well to combine
  6. Plate and top with a little more cheese and parsley
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WATCH ME MAKE THIS

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Butter Sauteéd Carrots

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Butter Sauteéd Carrots

Can anything better then these simply cooked carrots?

Makes a pound

INGREDIENTS

  • 1 pound baby multi-colored carrots, halved lengthwise
  • 3 tablespoons Finlandia butter*
  • Kosher salt & freshly ground pepper to taste
  • 1 tablespoon chives, finely diced

DIRECTIONS

  1. Slice carrots lengthwise, trim green at the top, but leaving about ½ of the green at the top
  2. Heat a large skillet on medium-high heat, add 2 tablespoons of the butter and the carrots
  3. Begin to cook, slowly and season to taste with salt & pepper
  4. Turn over every so often to get color on all sides
  5. Cook until crisp/tender – and when they’re almost done, add remaining butter and chives
  6. Plate and serve

*Finlandia butter is available at Vons, Albertsons and Safeway.

 

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Shiitake & Leek Benedict

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Shiitake & Leek Benedict

No ham?  No bacon?  No chorizo?  Nope, none of that.  Just amazing sauteed shiitakes and leeks with a ridiculously good chive hollandaise.  And don't forget...to take the pressure off you for having to make perfect poached eggs at the last minute, you can always make 'em in advance (like the day before even) put them in an ice bath to stop the cooking, then simply store in cold water in the fridge.  Then slip them into simmering water for about a minute to serve.  Yes, I am here for you. 

Makes 4 poached eggs

INGREDIENTS

  • 3/4 pound shiitake mushrooms, stems removed and tops sliced thin
  • 1 large leek, white & light green only part sliced lengthwise, then into thin half-rounds
  • 2 tablespoons olive oli
  • 3 tablespoons butter
  • Kosher & fresh ground pepper

Blender Hollandaise

  • 1/4 cup chives, super finely chopped
  • 4 poached eggs
  • 2 English Muffins or whatever break-like product your heart desires - I used a great flat bread and it was effing perfect (just sayin)

DIRECTIONS

  1. Put shiitakes and leeks in a pan with the olive oil and butter - cook over medium heat until beautifully softened, 7-10 minutes and season to taste with salt & pepper
  2. While they cook, make the Hollandaise, and when it's done throw in the chopped chives and blend another 15 seconds - keep warm
  3. Poach the eggs, and toast your bread product
  4. Serve by topping bread with the leek mixture, topping with an egg and adding the hollandaise - but then you already knew that, right?
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MINI QUICHES

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MINI QUICHES

Bust these out for parties and NYE, they are quick and super delicious. Also, a great way to use up leftover pie dough and anything else in the fridge.

Makes 12 quiches

INGREDIENTS

  • frozen and thawed pie dough
  • 1 tablespoon extra virgin olive oil
  • 1 red onion, diced
  • 12 mushrooms, sliced
  • 1 garlic clove, crushed
  • 3/4 cup soft goat cheese or Monterey Jack
  • 2 handfuls of spinach
  • 4 eggs
  • 1/2 cup cream
  • 1 teaspoon Sambal chili paste (or any hot sauce)
  • Big pinch Kosher Salt
  • 5 grinds fresh black pepper

DIRECTIONS

  1. Preheat oven to 350
  2. cut out 12 pastry 4'' circles (I use a cup), shape into muffin baking tray
  3. Preheat skillet on high, add oil, mushrooms and onion cook 3 minutes
  4. Lower heat to medium, add garlic, cook 1 more minute
  5. Add spinach, let it wilt for 1 minute, remove from heat let it cool
  6. Beat eggs, cream, Kosher salt and pepper, Sambal chili paste
  7. Spoon 1 tablespoon of vegetable mix into each, spoon 2 tablespoons of egg mix
  8. Bake for 22 minutes, cool on rack for 2 minutes, eat!
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Warm nuts

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Warm nuts

Bunch last minute visitors arrived on your doorstep...?! Have no fear. Keep your pantry stocked with these simple ingredients and it will always be a breeze.

INGREDIENTS

  • bag of nuts (any kind, but I prefer cashews, unsalted)
  • 1 teaspoon butter
  • dash of smoked paprika
  • pinch of Kosher salt

DIRECTIONS

  1. In small heat-proof dish, add all ingredients
  2. Microwave for 30 seconds
  3. Mix and serve with a ice cold beer or cocktail.
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Hummus 2.0

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Hummus 2.0

One of my favorite go-to lastminute appetizers, take a simple little hummus and make it party fancy. 

INGREDIENTS

  • Spicy hummus (or whatever you have in the fridge)
  • kalamata olives, chopped
  • pita bread or flat bread
  • extra virgin olive oil
  • pinch Kosher salt
  • pinch cayenne pepper

DIRECTIONS

  1. Garnish hummus with drizzle of evoo, olives, dusting of cayenne and pinch salt
  2. Toast bread and slice and serve 
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WATCH ME MAKE THIS.... 

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Rosemary Buttermilk Biscuits

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Rosemary Buttermilk Biscuits

Makes about sixteen 2” biscuits

INGREDIENTS

  • 5 cups all purpose flour
  • 1 tablespoon Kosher salt
  • 5 tablespoons sugar
  • 1 tablespoon baking powder
  • 2 sticks butter, frozen
  • 1  3⁄4 cups buttermilk
  • 1 tablespoon fresh rosemary, finely chopped

DIRECTIONS

  1. Heat oven to 400
  2. Combine flour, salt, sugar, and baking powder in a large bowl – mix well with a whisk to combine
  3. If making by hand: grate 1 1/2 sticks of the butter into the flour mixture and mix with your fingers to combine – don’t be too rough
  4. If using a processor: Put 3 cups of the flour mixture in a food processor with the steel blade, and add 1 ½ sticks of the butter cut into chunks. Pulse until the largest pieces are the size of peas. Return butter mixture to the bowl with the flour mixture. Use your fingers to combine.
  5. Then add the buttermilk and mix until just combined - the mixture should resemble coarse crumbs, with no big chunks of butter (if the butter gets very soft at this point, refrigerate mixture for 20 minutes) Note: The key is in the handling of the dough. The dough should be handled as little as possible or you will have tough biscuits.
  6. Put on a floured surface and gently pat down into a rectangle aboutapprox 2" thick
  7. Cut into squares, circles or whatever and place on a baking sheet covered with parchment paper (or a silpat) about an inch apart
  8. Melt remaining butterwith the rosemaryand brush over biscuits
  9. Bake until cooked through, 20-25 minutes
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To Reheat Refrigerated Biscuits

  1. Preheat oven to 350F
  2. Place the biscuits on a baking sheet and bake 5-7 minutes

 

To Reheat Frozen Biscuits

  1. Remove biscuits from freeze
  2. Preheat oven to 350F
  3. Place the baking/cookie sheet in the oven
  4. Place the biscuits on a baking sheet and bake 15-20 minutes

 

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MAPLE CARROTS

Right in time for Thanksgiving - just make em.

INGREDIENTS

  • 1 lb small carrots with green leafy tops, scrubbed
  • 1 tablespoon butter
  • 1  1/2 tablespoon maple syrup
  • 1/3 cup water
  • Pinch Kosher salt
  • 4 grinds Freshly Ground Black Pepper

 

DIRECTIONS

  1. Trim down the tops, leave a small green stub (keep leafy parts for later)
  2. In a large deep skillet cook whole carrots in butter until sizzling 
  3. Add water and maple syrup, put lid on and bring to boil, reduce heat simmer 15-20 minutes
  4. Serve the carrots, topped with 1-2 tablespoons of chopped carrot leaves
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PUMPKIN MAC AND CHEESE

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PUMPKIN MAC AND CHEESE

This nice and easy switch up from the norm, will have the whole family coming back for more. With the added bonus, of the nutritional benefits, pumpkin is rich in Vit A & K and packed with fibre.

Serves 4

INGREDIENTS

  • 1 pound pasta - elbow, curly, penne – it’s up to you
  • 1/2 medium yellow onion, diced
  • 1 clove garlic, minced
  • 7 tablespoons butter, divided (means you"ll just use it at different times)
  • 1/4 cup flour
  • 2 cups milk
  • 2 tablespoons Dijon mustard
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup white cheddar, shredded
  • 1 ½ cups canned pumpkin puree - be sure it's not pumpkin pie filling
  • 1/4 - 1/2 teaspoon cayenne
  • Salt & pepper to taste
  • 1/2 cup panko bread crumbs

 

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. Cook pasta in a large pot of boiling, salted water - about 1 minute less than directions
  3. While the pasta cooks, melt 1 tablespoon of butter in a medium sized pot, add onions and garlic and cook over medium heat until softened - about 5 minutes
  4. Add 4 more tablespoons of the butter and when it melts sprinkle flour over the top then whisk in to make a thick & relatively lump-free paste
  5. Stir in the milk until smooth and slightly thickened – then add in the Dijon, both cheeses, pumpkin, cayenne & salt & pepper
  6. Stir well until you have a rich, thick & beautiful sauce - then add drained pasta and combine well - place into an oven proof dish
  7. Melt the remaining butter in a non-stick pan, add breadcrumbs and mix well to coat - add to the top of the macaroni
  8. Put in the oven and bake 30 minutes or until golden brown & serve

 

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WATCH ME MAKE THIS

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Quick polenta with Spinach & mushrooms & fried egg

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Quick polenta with Spinach & mushrooms & fried egg

Under 15 minute and only approx 300 calories, gets you a healthy and totally delicious breakfast... I think it's worth it, for school mornings or before work. Honestly, the time could easily be wasted going to drive-thru.

Serves 2

INGREDIENTS

  • 1/2 cup polenta
  • 2 cups water
  • 1 tablespoon salted butter
  • 1 teaspoon olive oil
  • 3/4 cup Crimini mushrooms, sliced
  • 1 clove, finely diced garlic
  • 4 big handfuls of spinach
  • 2 eggs
  • Kosher salt
  • Fresh ground pepper

DIRECTIONS

  1. In a bowl, add polenta, salt, water, mix well, cover with cling film, microwave high 8 minutes
  2. While that cooks do the rest....
  3. In hot pan, add 1/2 teaspoon oil, mushrooms, cook 2 minutes, turn down heat, add garlic, cook 2 minutes 
  4. In another medium heat skillet/wok, add 1/2 teaspoon oil and spinach, cook 1 minute
  5. Season spinach and mushrooms with pinch Kosher salt and 3 grinds fresh pepper
  6. Fry 2 eggs over-easy
  7. Remove polenta (careful of the steam!!) whisk polenta until smooth, season pinch Kosher salt, 5 grinds fresh pepper, add butter, mix well
  8. Serve it up! Polenta, spinach, mushrooms and top with fried egg (or Poached if you want to be super healthy). 
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WATCH ME MAKE THIS... 

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FROZEN FRUIT SMOOTHIE

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FROZEN FRUIT SMOOTHIE

We usually have this for work mornings, our on-the-go breakfast. It's fast and refreshing. If you have fruit going a bit on the soft side, zip lock or vacuum seal a portion and throw it in the freezer, I tend to make it convenient with individual cup size portions of mixed fruit, maybe some ginger... whatever you like. Oh and if you have fresh fruit only, just throw in some ice.

Serves 2

INGREDIENTS

  • 1 cup frozen fruit: peaches, strawberries, blackberries
  • 1/4 lemon, rind removed
  • 1'' piece fresh ginger, chopped roughly
  • 1 ice cube frozen passion fruit pulp (i use the silicone trays)
  • 1/2 cup water
  • splash cranberry juice

DIRECTIONS

  1. Throw it in a bullet or blender, blitz until it starts forming a smooth vortex in the middle and continue for 30 seconds, then drink. 

 

 

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KALE QUESADILLA

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KALE QUESADILLA

Don't overlook Kale for a quesadilla filling, it stands up well and holds it's texture, I love this. Try it.

Serves 2

INGREDIENTS

  • 1/4 red onion, diced
  • 1 tablespoon olive oil
  • 1/4 red bell pepper, diced
  • 1/2 Green Hatch Chile, diced
  • 1  1/2 cups Organic red Kale leaves, washed, middle stem and vein removed, finely diced
  • 1 clove garlic, crushed
  • 4 small flour tortilla
  • 1/2 cup shredded Monteray Jack cheese
  • 1/4 cup Sour cream
  • squeeze lemon
  • pinch Kosher salt
  • pinch cumin

DIRECTIONS

  1. Preheat large skillet/wok on medium/high heat, add oil, onion, red pepper, chile, cook 4 minutes
  2. Turn down heat, add garlic, mix cook 30 seconds
  3. Throw in kale, mix and keep it moving in pan cooking for 2 minutes
  4. Warm 4 tortillas, evenly sprinkle half the cheese on two of them, then layer kale mixture, sprinkle another layer of the remaining cheese, top with tortilla, flip and cook another minute or 2, until cheese is melted 
  5. Mix sour cream, lemon, Kosher salt and cumin
  6. Slice quesadillas, dip and eat

 

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WATCH ME MAKE THIS... 

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