Friday, June 30, 2017

Korean Chicken Bowls


 Here's my recipe for Korean Chicken bowls. I'm still dreaming about this dinner; I added a ton of fresh lime zest and juice, basil, garlic, ginger, chili paste, gochujang and more. If you haven't used Korean pastes or sauces you may feel like they're obscure and unavailable, however I've found that they are readily available online and in most grocery stores. Gochujang is a Korean fermented roasted pepper paste that is full of savory, sweet, and spicy flavor. 

Ingredients 
8 chicken capons 
1/4 cup gochujang 
1/4 cup maple syrup
3 tablespoons Sambal Oelek (chili paste)
1/4 cup soy sauce
1/4 cup mirin
1 tablespoon toasted sesame oil
6 garlic cloves, pressed
2tablespoons grated ginger
2 limes, juiced and zested
kosher salt 
coarse black pepper
**3 tbsp cornstarch (optional if you'd like to thicken sauce)
2 cup wild rice/brown rice, 
cooked according to box instructions

Yields: 8 servings 
Ingredients for assembly 
1 bunch scallions, small chopped
2 limes, cut into wedges
1 cup fresh basil leaves

Directions 
Preheat oven to 400°. In a large bowl whisk together the gochujang, maple syrup, sambal oelek, soy sauce, mirin, garlic, sesame oil, ginger, lime zest and juice, a pinch of kosher salt and black pepper. Once combined gently toss the chicken capons into marinade. Pour chicken and sauce into a large heatproof baking dish. Bake in the oven for 30-35 minutes, until bubbling and done. ** Remove chicken pieces from baking dish onto a separate plate if you'd like to thicken the sauce. Combine the cornstarch with 1 cup of cold water-whisking until there are no lumps, and then whisk it into the hot sauce in the pan. Return pan to the oven for 10 more minutes. Whisk again to fully combine sauce.**
Assembly: Add rice to a bowl, slice a chicken capon on top, and generously drizzle with sauce from the pan. Add scallions, basil leaves, lime wedges, and more lime zest before serving. Also optional to add sliced avocado. 



Lemon Crusted Cod

I make this recipe all the time with fresh salmon as well. The panko mixture keeps the fish buttery soft and rich with flavor. All you need to side this salmon is a green salad. You can also use tilapia or any other white fish to make this recipe.

Ingredients 
1 1/2 cups Panko
3 tablespoons finely chopped parsley 
1 teaspoon kosher salt 
1 teaspoon coarse black pepper 
1/4 cup extra virgin olive oil + 2 tablespoons 
2 teaspoons lemon zest
1 lemon juiced
2 teaspoons whole grain mustard
4 skinless cod fillets (or any firm white fish)

Directions
Preheat oven to 400°. In a medium bowl mix together the panko, parsley, salt, pepper, half of the olive oil, lemon zest, and lemon juice. Place fillets on a lined baking sheet. Drizzle remaining 2 tablespoons of olive oil, sprinkle some more kosher salt and black pepper, and rub the top of each fillet with whole grain mustard. Pack the panko mixture evenly ontop of each slice of cod. Bake in the oven on a middle rack for 12-15 minutes until sizzling and baked through. 

Thursday, June 29, 2017

Cherry Summer Salad

 This salad takes freshness to a whole new level. Easy to make, its the perfect thing to pack up for a summer picnic or to quickly toss together on a busy day. I love eating this while the cherries and tomatoes are still cold from the fridge.

yields: 2 servings 

Salad Ingredients 
1 cup red cherries, pitted and halved
1 cup grape heirloom tomatoes, halved 
Fennel fronds (from one bulb of fennel), medium chopped 
1/4 cup Feta cheese, crumbled
1/3 cup fresh mint leaves 
Dressing Ingredients 
1/4 cup olive oil
1/4 cup lemon juice 
2 teaspoons sumac
1 teaspoon kosher salt 
1 teaspoon coarse black pepper 
1 garlic clove, pressed and finely chopped 

Wednesday, June 28, 2017

Banana Breakfast Oats

 I love making steel cut oats for breakfast. This is a super filling way to start the day. Which contrary to what people may believe it in order to keep up a healthy lifestyle and stay full through out the day a substantial and satisfying breakfast is key. From a health perspective steel cut oats are not interchangeable with quick oats or old fashioned oats. If you're looking for a healthier option try rolled oats instead. Here's a link to my savory oats breakfast Here.


Ingredients 
1/4 cup steel cut oats 
3/4 cup cold water 
1 tsp coconut oil
1 tsp maple syrup (optional) 
1 tsp ground cinnamon 
1 tbsp nut butter 
1/2 medium banana
Directions
Bring the water to a boil in a small saucepan. Stir oats into boiling water. Reduce heat, cover and cook for 5-7 minutes, stirring regularly. Remove from heat and add to a bowl. Stir  coconut oil, and maple syrup into oats. Top with cinnamon, nut butter, and banana. 




Tuesday, May 23, 2017

Easy Miso Spinach Salad

  I keep a very large jar of this dressing in my refrigerator and add it to everything. I'll share a few more salad combinations that I like to pour this dressing over. Below there are directions for making cauliflower rice, you can keep a large container of this in your refrigerator as well, and add it to salads, or meals, and sometimes it even makes the perfect munching snack. I add the spices to the rice to keep it flavorful (which I think is the key to keeping full). 
Salad Ingredients 
2 cups fresh spinach
1 cup baby heirloom tomatoes, halved
1/2 orange pepper, thinly julienned 
1 Persian cucumber, thinly sliced
1/3 avocado, thinly sliced
1/4 cup turmeric cauliflower rice (recipe below)
2 tbsp toasted slivered almonds
Miso Dressing 
3 tbsp white miso
2 tbsp rice vinegar
2 tsp toasted sesame oil 
1 lemon, juiced
1 tbsp fresh ginger, grated
2 tsp red chili flakes
1/4 cup avocado oil 
1 tsp kosher salt
1 tsp coarse black pepper 
Cauliflower rice ingredients 
4 cups fresh riced cauliflower 
2 tsp turmeric
2 tsp kosher salt 
1 tsp cumin
1 tbsp vegetable oil 
1 tsp coarse black pepper
Yields: 1 salad serving
Directions
Dressing: Whisk together all dressing ingredients until emulsified. Keep refrigerated, and shake well before using. Use three tablespoons of dressing for this salad. 
Cauliflower rice:In a large pan heat vegetable oil over medium heat. Once oil is hot add riced cauliflower and spices, stir and cover pan. Return to a low flame and keep covered for about 10-12 minutes. once cauliflower is steamed through remove from stove, and keep in container. Add to salads, and meals as needed.
Salad: In a large bowl add fresh spinach, tomatoes, peppers, cucumber, avocado, and 1/4 cup (or more if you'd like) riced cauliflower. sprinkle with toasted almonds. Lightly toss in 3 tablespoons of dressing before eating.



Monday, May 22, 2017

Harissa, Herb, & Lemon Chicken Salad

This salad came together in my kitchen with some leftover rotisserie chicken I had made the night before; since my family doesn't enjoy leftovers I always try to recreate ones we have into something new. I removed all the chicken skin, and shredded the chicken breasts just by pulling it gently apart. This salad is so easy to make and great way to transform your chicken dinners. We ate this over fresh salad, and also in a grilled corn tortilla (both ways were amazing!!). 
Yields: 4 servings 
Salad Ingredients 
3 cups shredded rotisserie chicken (white meat)
2 cups baby heirloom tomatoes, halved 
1 stalk celery heart, small chopped
1 bunch fresh mint, rinsed and dried 
1 jalapeno pepper, seeded and small diced

Dressing ingredients 
1/4 cup Harissa paste
2 tbsp preserved lemon in oil
1/4 cup olive oil 
1 lemon, juiced 
1 tsp ginger, grated 
2 garlic cloves, minced
1 tsp kosher salt 
1 tsp coarse black pepper 

Directions
1. In a large bowl add the shredded chicken, heirloom tomato halves, chopped celery hearts, small diced jalapeno. Remove mint leaves from stem and add to bowl. In a separate bowl whisk together harissa, preserved lemon, olive oil, lemon juice, ginger, garlic, salt and pepper. Pour over chicken salad and toss until completely combined. 
*Eat salad with avocado, fresh lemon, and hot sauce in a tortilla, sandwich, or to top any fresh salad.

Tuesday, May 16, 2017

Espresso Cheesecake Brownies


Brownies 
3/4 cup cocoa
3/4 cup vegetable oil
2 cups sugar
4 large eggs
2 teaspoons vanilla
1 teaspoon Illy espresso powder
1 cup flour 
1 teaspoon baking powder
1 teaspoon kosher salt 

Cheesecake filling
1 8oz package cream cheese
1/3 cup granulater sugar
1 large egg
1 tsp vanilla extract 

Directions
Preheat oven to 350°. Grease a 9x13 pan. In a large bowl whisk together the cocoa, oil, and sugar. Add eggs one at a time. stir in remaining ingredients. Pour batter into the baking pan. in another bowl, with an electric beater, beat the cream cheese, sugar, egg, and vanilla until completely combined and smooth. Dollop tablespoons of filling all over the brownie batter. Using a fork or knife, swirl filling around the brownie batter. Place brownies in middle rack of the oven and bake for 30 minutes until completely set.

Cut brownies into 2"x2" squares.

Tuesday, May 2, 2017

Chocolate Pretzel Cheesecake Tart


Holiday on my mind! Here's a perfectly thin, salty, chocolatey, dessert for Shavuot. So easy to make---and really-- will blow your mind away. This cheesecake is insanity. I always find cheesecake to be very rich and hard to eat when its cut into thick slices; which is why I decided to make a cheesecake tart instead. This can be cut into very thin wedges, and is not overwhelmingly thick. You can crumble the pretzels on top for garnish, although I think it looks really beautiful in a small pretzel pattern. 

Tart Crust  
8 graham crackers
1/2 cup salted pretzels
1/4 cup granulated sugar
4 Tbsp unsalted butter, melted

Filling
2- 8oz bars cream cheese 
1/2 cup sour cream
1/2 cup granulated sugar 
1 large egg
1 tsp vanilla extract
1 tsp kosher salt 

Ganache 
6 oz bittersweet chocolate 
6 oz milk chocolate 
1 cup heavy cream 
whole small pretzels, for garnish

Directions
Crust: Preheat oven to 350°. In a food processor, grind graham crackers, pretzels, and sugar until finely ground. Add butter and process until soft and moist. Press filling into a 9" removable-bottom tart pan. Using a glass cup, gently press filling evenly on sides and center of pan. Freeze on a baking sheet for 15 minutes. 
Filling: Clean food processor and dry. Place cream cheese, sour cream, sugar, egg, vanilla, and kosher salt in food processor. Blend ingredients until smooth. Remove tart from freezer and keep on baking sheet. pour filling evenly into tart. Bake on the middle rack of oven for 30 minutes. Transfer tart to a cooling rack, until room temperature.
Ganache: Place the chocolate in a heat-safe bowl. In a small pot over medium heat, bring the cream to a boil. Pour the hot cream over the chocolate and let it sit for 15 seconds. Stir until smooth and then pour the chocolate mixture into the tart shell over the cheesecake layer. Garnish the tart with pretzels (in a pattern or crumbled over the surface). Cool completely at room temperature, at least 1 hour, before slicing and serving.