Tuesday Night Quick Fix

So I just finished a workout and was really hungry but didn't want to cook and I didn't want leftovers. (I must take after my dad right now!) This is why I came up with the idea for my business of being a personal chef for athletes.

This is what I threw together with what I had in the fridge and pantry. Its really good, so I'm publishing it here.

Seared Mushrooms with Spinach
Serves 1
Portobello Mushrooms
Oyster Mushroom about 1 cup of each mushroom diced in big chunks
1 T butter or Olive Oil
1 clove garlic, left whole
1/2 tsp fresh rosemary chopped
1/2 teaspoon smoked paprika
large handful baby spinach
salt and pepper
1 cup quinoa, cooked

Heat a large saute pan over medium high heat until nice and hot.
Add butter/oil and garlic clove and paprika. Wait for butter to foam and bubble.
add mushrooms....don't move anything for at least 2-3 minutes, season with salt and pepper. then shake pan to toss mushrooms. Sear another 2-3 minutes, shake pan again.
Add baby spinach and wilt. Mix everything together and serve over heated quinoa.

This is why you need a well stocked pantry. Smoked paprika was hard for me to find, but now I have it, I use it with potato salad and mushrooms. it adds such a unique depth of flavor to the food.

I wish I had more mushrooms. I would make another batch! That was tasty!
Enjoy!

Miso Soup or Japanese Hot Pot - Meatless Monday

This is so good. truly one of my favorite soups! There are so many things you can do with a simple base of Miso, water and scallions. I often order this in Japanese restaurants, its called a Hot Pot. A huge steaming pot of veggies and tasty broth (or meat or seafood). Go here for more ideas/photos: http://www.japanesehotpots.com/

Serves 2
8 cups water, divided 7/1
1 cup Red Miso Paste or White Miso Paste
1 cup Shitake Mushrooms
1 cup tofu, diced into small cubes
2 scallions, sliced
1/2 cup carrots, julienne
1 oz. Wakame dried seaweed or to taste
1 cup mung bean sprouts
1 cup lima beans
1 oz Soba Noodles or Udon Noodles, I dont care for Udon noodles, i think they look like worms.
large handful of baby spinach or bok choi

Heat 7 cups water in a soup pot. Take remaining 1 cup water and mix with Miso until smooth. This is to combine with the water easier.
Bring to a gentle simmer. Add mushrooms, veggies and soba noodles. Simmer for 20 minutes, add tofu and baby spinach.

Meatless Monday is about cutting out meat one day a week to improve personal health and the health of the planet. http://www.meatlessmonday.com/

Baked "Sketti"

Baked Spaghetti

I learned that this was my grandmothers recipe but I always associated it with my mom and her cooking. Its so simple, not fancy but is comfort food for me. Enjoy!

This isnt really a recipe as she always just threw everything together. So experiment a little if you want.

serves 4-6

8 strips bacon, cut into pieces
1 small yellow onion, diced
1 can Campbells Tomato Soup
8-10 oz. spaghetti

Cook spaghetti according to package directions.
While spaghetti is cooking, brown bacon in a pan until crispy.
Remove bacon to paper towels to drain. clean out pan, reserving 1 teaspoon to 1 Tablespoon bacon fat to cook onions. (depending on how much you love bacon fat)
Cook onions in bacon fat.
Drain spaghetti when its done cooking.
Mix all together in a casserole dish.
Bake in a 350 oven for 30-45 minutes. depending on how crispy you want it. I like it crispy! Everything is cooked, so it may not even take 30 minutes depending on the dish you put it in. A low flat dish will have more surface area and dry out more than a deeper dish. (duh)

I serve this with an arugula salad with lemon vinaigrette. the clean peppery arugula balances out the salt of the bacon and sweetness of the soup.

Veggie Meatballs or Patties

My resolution this year is to go veggie. This meatless meatball recipe is very good. it has a very bright taste that stands up to a flavorful marinara sauce. I like the fact that it doesnt use soy "meat" fillers.

2 hard cooked eggs
1 cup chopped celery
1/2 cup bread crumbs
1 cup wheat germ
1 Tb. Fresh Parsley
1 cup minced onion (can use scallions too for different flavor)
1 cup chopped pecans
1/2 cup Parmesan cheese
1/4 cup melter butter
1 tsp. salt
2 raw eggs, beaten

Mix all ingredients well, then add raw eggs. Shape into balls or patties and cook over medium heat until lightly browned.

Bread Pudding - White Chocolate Cherry Flavor

So here is the bread pudding recipe I promised. It's in "kitchenspeak" so you might have to translate a little.

Yield = 1/2 hotel pan (about 14 x 10 x 2 inches)

2 cups heavy cream
1 cup milk
6 yolks
1 cup sugar
1 tsp vanilla
1/2 tsp almond extract
Zest of 1 orange
2 cups dried cherries, soaked (soak in cherry liquor if you have it)
1 cup white chocolate chips
croissant or brioche cut in very small pieces. enough to fill the hotel pan.

Grease the ramekins or hotel pan very well! Preheat oven to 375 degrees F.
Scald milk/cream mix.
Whisk yolks and sugar until ribbon stage.
Temper the cream into the eggs and let cool to room temperature.
Add vanilla and orange zest.
Add drained Cherries and chips to bread cubes. if you used the cherry liquor, add a little of that to the mix.
Mix custard into bread cubes in batches and wait for the bread to absorb the custard.
The consistency should be like gooey oatmeal. pour into ramekins or into the hotel pan. Bake for 30 minutes at 375 and check for doneness. the puddings should puff up a bit and be GBD. (Golden Brown and Delicious!) Maybe another 10-15 minutes depending on your oven. The recipe is forgiving, but don't overcook it.

Serve warm with some whipped cream or ice cream.

You can unmold these from the ramekins and serve on a plate or serve them in the ramekin. If you make this in a pan, you can cut squares when its cold, and then reheat before serving.

Enjoy!

Quick Yummy Lunch Stir Fry Chard with Farro

Today for lunch I made some Farro (well that was left over from the other night) and baby rainbow Swiss chard that I sauteed with shallots and garlic and then finished with Tamari and Siracha hot sauce. SOOOO GOOD! Oh it was so yummy I couldn't stop eating it. This is going to be my new quick stir fry recipe.

I'm sure you are asking what is Farro? From what I have been able to find out, its an old Italian grain, similar to whole wheat. it is also called Emmer Wheat. It cooks quickly (about 25 minutes) but uses a 3:1 ratio instead of rice or quinoa that uses a 2:1 ratio of liquid to grain. Although, I have seen recipes that call for a 2:1 ratio for the Farro. I made 3:1 and it is wonderful!

3 cups vegetable stock
1 cup farro
1/4 cup minced onion
1/4 cup minced green pepper (use red or whatever color you have)
1 clove garlic smashed, but left whole
salt and pepper to taste
2 T olive oil

heat olive oil over medium high heat in a sauce pot with a tight fitting lid, add onion and green pepper, saute for a few minutes. Add garlic clove and saute for a minute more. Add Farro and stir for a few minutes. Add hot or room temp stock and bring to a boil. Reduce heat to a simmer and cook for about 20-25 minutes. Check for doneness. Farro should be tender, but a little toothy, NOT al dente. Remove from heat and cover and let sit for a few minutes if there is still some liquid to be absorbed. Season to taste with salt and pepper. Remove garlic clove.

Add ins:
a couple of handfuls of spinach, some artichoke hearts, roasted red pepper OR use it as a base for the stir fry, and season with soy sauce, sesame oil and scallions.

Cocktail Party Prep - before the snowstorm

I made my shopping list and prep list. This shouldn't be too bad. Well if I can get everything before the snow falls that is! The party is Friday night and hopefully I will have everything done in advance and all I have to do is show up and cook everything.

This is a hors d'oeuve buffet, so everything is self serve, no fancy passed items. It just wasnt that type of party. The main attraction for the buffet is spice rubbed tenderloin. I'm serving that with rosemary balsamic carmelized onions and traditional horseradish sauce on garlic crostini.

I'm making my favorite nuts from Ina Garten. Her cashews are to die for!
Here is the recipe:
20 oz salted cashews (I use raw ones, unsalted)
2 T chopped fresh rosemary leaves
1/2 tsp. cayenne
2 tsp. dark brown sugar
2 tsp kosher salt (I use sea salt)
1 T melted butter

Preheat the oven to 375 degrees F.
Place nuts on a baking sheet and toast for about 10 minutes until they are warm. While nuts are in the oven, combine all ingredients in a large bowl.
Take the warm nuts out of the oven and toss in the bowl with the mixture.

These store very well too. Make them for your holiday party and watch them disappear!

I'm also planning Christmas dinner for my family which should be so much fun this year. We are doing a Frontera Grill inspired meal. Guacamole, Ceviche, pulled beef tacos, roasted tomato salsa, tomatillo salsa, spicy mushroom tamales, achiote roasted vegetable tacos, black beans, rice, and for dessert: Mexican Wedding Cake cookies and Swirlz Cupcakes. My mouth is watering already!