A Simple 25 Minute Dinner
The other Sunday, after a weekend of traveling and having zero interest in going to a grocery store, I caved and ordered groceries online to our apartment for us to use that upcoming week. When I got home late that night I was excited to see the groceries hanging on our door until I realized that they were in fact not my order but, instead, someone else’s entirely. Since it was too late for the delivery system to do anything, I emptied the bags into our fridge and took note of what we were working with.
A delicious dairy free spin on a kitchen classic
One of my favorite kitchen activities is creating homemade, and most times healthier, dishes upon the request of friends or family. So, when my mom and I were out to dinner and she was mentioning how much she missed risotto now that she is dairy free, I took it as a personal challenge to make her a dairy-free version the next time she came over. As I contemplated how I was going to prepare this dish, I quickly remembered the delicious coconut milk risotto I had at a recent mindbodygreen revitalize dinner. With the coconut flavor locked down as a definite, I then began to brainstorm for some complimenting ingredients and decided on asparagus, bok choy, mushrooms, and shrimp. With the ingredient list finalized, another lightbulb dinged – I could use my brand spanking new Mealthy Multi-Pot. As an avid believer in pressure cookers and their insane abilities, I was anxious to put this baby to work. I truly cannot believe how easy it makes cooking. This recipe uses both the sauté and multigrain function and prepares this whole dish without the need to wash another pot or pan. How simple is that!? Not only are you able to close the lid, push a button, and get back to that glass of wine you’re enjoying, but the result of enhanced flavor and perfectly cooked ingredients is truly remarkable. This recipe is one that will impress your guests and take minimal effort for you to prep; that’s all we ever really want, right!?
Believe it or not, this was one of the first meals I cooked after my concussion. This whole roasted cauliflower, which is inspired by one of my favorite restaurants in NYC (ABCV), has been on my “recipe to-do list” for an incredibly long time. I was sitting on my couch with my mom when she mentioned her and my dad were going to stay over for dinner followed by her asking, “what should we order in?” As someone who loves to cook for those I love, and have always promised my dad for a home cooked meal after work one day before his commute home, I finally had the opportunity at my fingertips. It was finally time to cook my parents a delicious and impressive meal in my own kitchen. Although I had just suffered a pretty serious concussion and was still unable to turn on majority of the lights in my apartment, which also showed me how magnificently calming a dimly lit home can be, cooking was the one thing I was most definitely capable of.
Guaranteed easiest clean up
We have a general rule in our apartment that if one person cooks, the other cleans. Since I typically am doing the former, Joe is often times the person manning the sink after we finish up our meal. With the constant flow of recipe testing that goes down in our kitchen, I am often questioned how it is possible that I dirtied so many dishes. If you have ever tried to create a recipe, or you are like me and decide to somehow use every bowl, plate, or fork in your cabinets, you get what a shitshow your kitchen can look like after the fact. In order to avoid this situation, and really just make Joe a happier human, I started creating “one sheet pan” dinners. The main requirement of these meals: once done cooking, the only dirty dish (other than those you ate on) is the baking sheet. These recipes are proving to be delicious and, not surprisingly, incredibly easy. I now know what Joe is going to request for every dinner from here on out…
If you follow me on Instagram (which I hope all of you do!!), then you know that whenever I am in Florida it is an absolute must that I have my favorite meal: sweet potato crusted salmon from the Food Shack. I don’t know why I never thought of doing something so brilliant, but ever since I had it a few years ago I can never get it off my mind. Finally, after 3 years of claiming I would do so, I have officially created a recipe in my kitchen for my own version and I can safely say it is BOMB. With a few extra steps, you too can be enjoying this incredibly crunchy exterior yet perfectly cooked salmon.
A weeknight Whole30 staple
Let me start right off the bat by saying in no way, whatsoever, is this meal replacing a delicious bowl of gluten and cheese filled spaghetti and meat sauce from your favorite Italian restaurant. Also, before the naysayers come at me about how quickly this meat sauce is made, this is not your grandmother’s Sunday sauce; this is a quick meat marinara sauce that does not take much time but still tastes delicious. Now that we’re on the same page, let me show you how to make a delicious and fast Whole30 approved dinner that you can surprisingly pull together with some potential staples lying around your kitchen (or am I the only one who regularly has zucchini and sweet potatoes on hand and ground beef in my freezer?).
The perfect meal to batch cook
When people think of Whole30 they think of lame, boring, sad salads. I get it, I thought the same thing as first. Little do these said negative people know that eating Whole30 compliant meals can actually be pretty freaking delicious. Not only delicious, but easy. This meal is so simple, includes a wide variety of ingredients that are easily interchangeable, and is the perfect meal for a batch cooking session. Cook a huge skillet of this stir-fry on a Sunday night and I promise, your hungry Whole30-doing self will thank you every day afterwards. Whether enjoying at work, while your coworkers eye you with envy mid bite of their sad salad mentioned above, or at night, sans that glass of wine that you crave so badly (sorry, I can’t help you there), it will hit the spot.
The perfect celebratory healthy meal
Nothing screams “fancy as f&#@k” as filet mignon. When it is time to celebrate in this apartment, filet is on the menu. It is also something that is so deceivingly easy to cook but for some reason intimidating to most and therefore seems impressive to whoever you are cooking for (hopefully they don’t read this post and continue to feel special and in awe when they come to your home). With this perfectly seared on the outside and medium rare on the inside steak, you can pair it with some crispy and somehow still soft roasted fall vegetables. Honestly, steak houses get a bad rep for being an unhealthy option. Yes, they throw in an unnecessary bottle of heavy cream to their creamed spinach and fry one too many sides, but, if you keep it simple with a great steak and some roasted vegetables this meal is not only delicious but also incredibly healthy. And, even better, if you are one of the brave souls enduring an either paleo or Whole30 January, then you are in luck! Because this entire meal is approved. People on cleanses/resets gotta celebrate too? Just pourthat extra glass of red wine for your friend who refuses to cut out the booze.
The perfect Christmas dinner
When I think Christmas dinner, I envision sitting at a table with everyone I love, large glasses of wine, laughter encompassing the entire room, and an incredible meal on the plate in front of me. Typically, that meal involves two main things: vegetables and some type of perfectly cooked, fancy, wonderful, meat. Typically, it is a filet mignon or a pot roast. However, I am proposing we all change it up a little bit; its time to give the limelight to one of my favorite meats of 2017: lamb. This year, lamb has been one of my top obsessions. Not that it was ever something I didn’t enjoy (trust me, there isn’t a lamb chop that leaves my plate with a scrap of meat left on the bone), but recently I have found myself craving it hard core. Because of the price, and the fact that most of us are trying to cook on a budget, it is not something that I indulge in weekly. However, it provides the perfect candidate for the most wonderful time of the year: Christmas day. So, if you’re heading into this weekend hosting the holidays without a menu planned, I am here to help. Your family will love you even more.
Continue reading “Rack of Lamb with Crisped Kale, Sautéed Mushrooms, and Butternut Squash Puree”
Thanksgiving leftovers transformed to chicken & vegetable soup
If you’re like my family, as soon as Thanksgiving dinner is over everyone immediately grabs a Tupperware and begins fitting as much food as possible into their dedicated “leftovers bin”; fighting for that last bite of stuffing or spoonful of sweet potato casserole. This year, I made it easy for the rest of my family, and took myself out of the fight declaring I only wanted to take one thing home, something that absolutely no one else was eyeing: the turkey carcass. Yep, that’s right, I wanted the bones. So much so, that I even traveled back to NYC with them in a Ziploc bag (I know, seriously a psycho move). BUT, the week prior I made turkey stock with all of the turkey bones leftover from my Friendsgiving meal and it truly was better than any bone broth I had ever tasted (fully tooting my own horn) and it was garlic & onion free. This is huge for all of my low FODMAP friends out there. So, instead of elbowing my sister over the white turkey meat, I grabbed my bones and headed back to my apartment where my instant pot resided. As expected, the turkey stock turned out magnificently. So tasty, in fact, that I may begin eating turkey instead of chicken just so I can store the bones for my next batch of broth. Either way, I had vats and vats of turkey stock to put to work; one can only fit so many mason jars in her refrigerator. As I felt a cold coming on, I knew what I was prepping for my weekday lunches: homemade chicken vegetable soup. It was insanely easy, cooked itself (not kidding), and is now officially going to be on my meal rotation all winter. Bless you, turkey, for giving me so much to love over the past two weeks.