Monday, January 16, 2017

White Bean, Spinach, and Egg Breakfast Quesadillas

  • 8 large eggs

  • 1 tablespoon milk

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon garlic powder (or 1 1/2 tsp minced garlic)

  • 1/2 teaspoon black pepper

  • 1 tablespoon extra virgin olive oil, plus additional for cooking the quesadillas

  • 5 cups fresh spinach, roughly chopped

  • 1 (10-ounce) can white beans, rinsed and drained

  • 1 1/2 cups freshly grated cheese: cheddar, Swiss, mozzarella, or another similar melty, cheesy

  • 8 medium whole wheat tortillas

Saute the spinach in the olive oil. Season with garlic powder, salt, and pepper. Cook eggs, combine with beans, spinach. Form quesadillas with cheese and filling, cook in a skillet.

Monday, January 2, 2017

Chicago Style Italian Beef Sandwiches

Chicago-Style Italian Beef HoagiesRecipe

2 cup unsalted beef stock (such as Swanson)
1 T dried basil
2 t dried oregano
2 t garlic powder
2 t onion powder
1 1/2 t crushed red pepper
2 T olive oil, divided
2.5 pounds boneless chuck roast, trimmed
2 c water
garlic cloves, thinly sliced
red bell pepper, thinly sliced
green bell pepper, thinly sliced
1 tablespoon white wine vinegar
4-6 pepperoncini peppers, drained and chopped
(2-ounce) hoagie rolls, halved horizontally

1. Combine first 6 ingredients in a medium bowl, stirring with a whisk.
2. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add stock mixture and water to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 90 minutes. Turn beef; cover and simmer 90 minutes or until beef is very tender. Remove pan from heat; keep warm.
3. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add garlic and bell peppers to pan; sauté 7 minutes or until tender. Add vinegar, and pepperoncini peppers to pan; cook 1 minute.
4. Place beef on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Return beef to Dutch oven. Top bottom halves of rolls with half of beef cooking liquid. Top evenly with beef, bell pepper mixture, remaining half of beef cooking liquid, and top halves of rolls.

Saturday, October 29, 2016

Crispy Garlic Parmesan Salmon

4 pieces salmon
1/2 cup panko breadcrumbs
1/3 cup freshly grated parmesan
1/4 cup finely chopped fresh parsley
2 cloves minced garlic (1 tsp.)
3 Tbsp melted butter
salt & pepper
lemon wedges for serving

Preheat oven to 400. Lay a piece of foil over a cookie sheet. Arrange the pieces of salmon close together on the pan.

Combine the breadcrumbs, cheese, parsley, and garlic in a bowl. Add the melted butter and stir to form crumbly breading. Top the salmon with the breadcrumb mixture and season with salt and pepper.

Bake for 10-12 minutes until salmon is flaky and breading is lightly browned. This is great served with a mixture of roasted spaghetti squash, sauteed zucchini, and a little pasta sauce.

Wednesday, October 26, 2016

Broiled Salmon with Lemon and Greek Yogurt Sauce with Garlic and Mint


1 Tbsp olive oil
zest and juice from 1 lemon
1 tsp. Worcestershire sauce
4 6-oz Salmon fillets
1/4 tsp salt
1/4 tsp pepper

Marinate salmon in first 3 ingredients for 15 minutes. Preheat broiler with oven rach 6 inches from heat. Place fillets (skin side down, if skin-on) on a foil lined baking sheet. Season with salt and pepper. Broil to desired degree of doneness, 8-10 minutes.


1 Tbsp finely chopped fresh mint
1 Tbsp fresh lemon juice
1 tsp olive oil
1 tsp honey
1/4 tsp salt
1/8 tsp cumin
dash crushed red pepper
7 oz plain Greek yogurt
1 garlic clove, grated or minced

Combine all, cover, and chill 30 minutes to 1 hour.

Leek Frittata with Roasted Almond Romesco Sauce and Arugula Salad

1/4 c milk
1 Tbsp flour
1/4 tsp salt
1/4 tsp pepper
8 large eggs, lightly beaten
1/4 c Parmesan
1 Tbsp olive oil
1 large leek, trimmed and thinly sliced
1 tsp minced garlic

Preheat oven to 350. Combine everything but oil, leek, and garlic in a bowl and set aside. Heat oil in a medium ovenproof skillet on medium heat. Cook leeks for 3-5 minutes, until softened and lightly browned. Add garlic and cook 30 seconds, stirring constantly. Add egg mixture and stir to evenly distribute leeks throughout the frittata.

Cover the skillet and reduce heat to low. Cook for 6 minutes, then transfer to oven for 10-12 minutes, until eggs are all fully set.

1 1/2 oz multigrain bread, crusts removed, toasted
3 Tbsp almonds
7 oz roasted red bell pepper (about 1 pepper), drained and rinsed if it's from a jar
1 tsp. sherry vinegar
1 Tbsp olive oil
2 tsp minced garlic
1/2 tsp paprika
1/4 tsp salt
1/8 tsp sugar
2 Tbsp water

Tear bread into pieces, place in food processor with almonds. Pulse until coarse crumbs form. Add bell peppers and vinegar, process until almost smooth. Transfer to bowl.

Heat a small skillet over medium. Add oil and garlic, cook until garlic is fragrant but not browned, about 1 minute. Remove from heat, stir in spices. Add oil mixture and water to pepper mixture in bowl and stir well to combine.

(This makes enough for 2 frittatas.)

Lemony White Bean and Arugula Salad

2 Tbsp olive oil
zest and juice from 1 lemon
1 tsp. dijon
3/8 tsp. salt 
1/4 tsp pepper
1 can cannellini beans, rinsed and drained
1/4 c thinly sliced red onion
3 c firmly packed baby arugula

Whisk together first 5 ingredients, toss with arugula. Top with onion and beans.

Tuesday, September 6, 2016

Salmon with Kiwi-Mango Relish

1 tablespoon honey
2 teaspoons low-sodium soy sauce
1 teaspoon olive oil
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray 
1 cup diced peeled mango
1 cup cubed peeled kiwifruit
1/2 cup chopped fresh cilantro
1/3 cup fresh orange juice


To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally.
While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.
While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.

Monday, August 29, 2016

Chicken and Corn Patties

chicken, corn, patties, toddlers, food for tots

1/2 pound chicken breast – minced or ground
1/2 large fresh corn-on-the-cob (no need to precook)
10 strings of fine French beans – finely diced
1 small red onion (about 60g) – minced
½ cup normal breadcrumb/ panko crumb (Japanese breadcrumb)
2 ½ tbsp cornmeal
1 large egg (lightly beaten)
2 tsp cooking oil (I used olive oil)
1 tsp salt
¾ tsp sugar
¼ tsp paprika (optional)
Dash of pepper
  1. Put chicken breast, sweet corns, fine French beans and red onion into a mixing bowl and combine well. Add in breadcrumb and cornflour to the mixture.
  2. Add in egg, seasoning and oil. Stir in one direction until the batter is well distributed.
  3. Heat a little oil in a non-stick pan. Drop 1 tablespoonful of batter into the pan and flatten slightly with a spatula/ fork. Lower heat and cook for 2-3 minutes on each side or until golden brown. Cook the patties in batches.
  4. Transfer patties to a serving plate lined with kitchen paper. Best to serve warm with dipping sauce.