FC: Cooking in Boston with Brandon and Brittany
1: Created for Christmas December 2012
2: Our first year together in Boston was filled with adventure and travel, a little snow, a MBA conclusion...one of us establishing an LLC, one of us turning 30, a broken knee, a lot of Brewsky antics and many visits from friends and family. We had the Materns in April, a Jenny in July, a Kristen in August along with the Russells, the Bell-Leichtenbergs in October and a surprise gaggle of Roberts and a Jager in December. Each trip was unique, and each trip was highlighted by food in some way - whether it be wonderful conversation over a home-cooked meal or the first taste of a slick oyster. We loved having you visit our home. We have done a pretty good job of making our Boston house feel like home, but the warmth you brought was really the icing on the cake. Both of us are so incredibly lucky to have such wonderful, loving and supportive families. The love and support we receive from each and every one of you means so much to us, and that support provides a rock steady foundation on which to build our relationship with each other. Thank you, Brittany and Brandon
3: We give you our first year together in Boston, a year full of FAMILY, FOOD and LOVE.
4: Carrot Banana Muffins | This recipe makes about 12 muffins, but leftovers can be frozen for quick use at another time. Serving size is 2 muffins for breakfast, or 1 muffin for a snack. Approximate cooking and prep time: 60 minutes | Ingredients 2 cups almond/regular flour 2 tsp baking soda 1 tsp sea salt 1 Tbs cinnamon 1 cup dates, pitted 3 ripe bananas 3 eggs 1 tsp apple cider vinegar 1/4 cup coconut oil, melted 1 cups carrots, shredded cup walnuts (or nuts of choice), finely chopped muffin paper liners (aluminum foil works fine) Instructions 1. Preheat oven to 350. 2. n a large bowl, combine flour, baking soda, salt and cinnamon. 3. In a food processor, combine dates, bananas, eggs, vinegar and oil. 4. Add mixture from food processor to dry mixture in the large bowl and combine thoroughly. 5. Fold in carrots and nuts. 6. Spoon mixture into paper lined muffin tins. 7. Bake at 350 for 25 minutes.
5: Breakfast with Jessica and Brian | Breakfast with Jenny | Breakfast with Pete, Betsy, Mitzi and Holly
6: Breakfast in Quebec with Pete Miller | French Crepes with "Sweet Melon" and Home Fries. Mmmm..
7: Smoked Salmon Scrambled Eggs | Makes breakfast for two. Approximate cooking time: 15 minutes | Ingredients 1 tsp coconut oil, bacon grease, lard, or tallow 4 eggs 1 Tbs water 4 oz smoked salmon, sliced or broken into small pieces 1/2 avocado freshly ground black pepper, to taste 4 chives, minced (or use 1 green onion, thinly sliced) Instructions 1. Heat a medium skillet over medium heat. Add coconut oil to pan when hot. 2. Meanwhile, crack eggs into a small bowl. Add water and scramble with a fork. 3. Add eggs to the hot skillet, along with smoked salmon. Stirring continuously, cook eggs until soft and fluffy. 4. Remove from heat. Top with black pepper, avocado, and chives to serve.
8: Steak and Eggs! | Makes breakfast for two. Approximate cooking time: 20 minutes Brandon says, "This is so good!" | Ingredients 1/2 lb boneless beef steak, sliced into 1/4-1/2" pieces 1/4 tsp freshly ground black pepper 1/4 tsp sea salt (optional) 2 tsp coconut oil, lard, or tallow, divided 1/4 yellow onion, diced 4 mushrooms, sliced 1 red bell pepper, diced 1 handful spinach or arugula 2 eggs Instructions 1. Season sliced steak with sea salt (optional) and black pepper. 2. Heat a large sauté pan over medium-high heat. 3. Add 1 tsp coconut oil, onions, mushrooms, and steak when pan is hot, and sauté until steak is slightly cooked. 4. Add red bell pepper and spinach, and cook until steak is done to your liking. 5. Meanwhile, heat a small fry pan over medium heat. Add remaining coconut oil, and fry two eggs. 6. Divide steak and vegetables on two plates. Top each with a fried egg to serve.
9: Pear & Cardamom Popovah | Serves 4 Brandon's Note: Pretty Sweet, this one | Ingredients 4 tablespoons unsalted butter 4 large eggs 1 cup milk teaspoon vanilla extract teaspoon almond extract sea salt cup all purpose flour 2-3 tablespoons freshly grated dry Monterey Jack or Parmesan cheese 2 buttery pears, peeled and sliced inch thick teaspoon ground cardamom juice of lemon 2 tablespoons sugar confectioner's sugar Instructions 1. Preheat oven to 400 degrees. 2. Put a 10-inch oven safe skillet (it suggests cast iron, but we used a regular skillet) in the oven with half of the butter. 3. Whisk the eggs, milk, teaspoon vanilla extract, teaspoon almond extract and teaspoon salt together. 4. Add the flour and whisk until smooth. 5. When the butter has melted, brush it around the rim of the skillet, then stir it into the batter and add cheese. 6. Set the batter to the side. 7. Toss the pears with the cardamom, lemon juice and sugar. 8. Melt the remaining 2 tablespoons of butter in the same skillet used for melting the butter for the batter. 8. Add the pears and cook over medium high heat until slightly transparent in places and tender, ~3 min. 9. Pour batter over the pears and bake until golden, puffy and the edges have risen dramatically from the pan, about 20 minutes. 10. Dust with confectioner's sugar and serve immediately.
10: Brandon's Semi-Famous Pancakes | Makes 4-5 Medium Pancakes Brittany says, "Serve with Extra Crispy Bacon or Chicken-Apple Sausage!" (and a pumpkin spice latte) | Ingredients: 1 Cup Pancake Mix (I use Whole Foods' Buttermilk Pancake Mix) 2/3 Cup Whole Milk 1 Egg 1 teaspoon of melted coconut oil 1T Coconut Oil Instructions: 1. Mix Ingredients in bowl, adding oil last* 2. Heat skillet or flat surface, and add 1T oil when hot 3. Use 1/3 - 1/2 Cup of batter per dollop** 4. Flip when you see bubbles on top of pancake (usually only a couple min) 5. Cook for another minute or until middle of pancake rises slightly *Optional Add-ins, use any of the below: 1 Ripe Banana, 1T Pumpkin Spice, 1 T Cinnamon **Also, try pushing a few frozen blueberries into the batter after poured onto skillet but before flipping
11: Pumpkin Spice Latte 1. Make strongly-brewed coffee or espresso 2. Stir in pumpkin spice syrup to taste. (~ 1-2 Tbsp)+ 3. Heat milk (Note: The trick is to heat the milk without boiling it. I eyeball about 1 cup of milk in a milk frother on medium heat until the espresso is done or the frother is hot to touch.) 4. Froth milk and pour into the side of the mug *,** Optional: *Nice: Top with cinnamon. **Super nice: Top with whipped cream and salted caramel sauce. +For white chocolate lattes, use crumbled white chocolate morsels. | Pumpkin Spice syrup: 1 1/2 cups water 1 1/2 cups sugar 4 cinnamon sticks or 1 Tbsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1 tsp ground nutmeg 3 Tbsp canned pumpkin 1. Cook sugar and water in a small pot over medium heat until the mixture is completely clear. 2. Whisk in the remaining ingredients and continue to cook for about 5 minutes, stirring frequently. Do not allow mixture to come to a boil. 3. Allow mixture to cool for 10-15 minutes. 4. Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice. 5. Keep syrup in the fridge, it will last a nice long while.
12: Ingredients Pepper Sauce 4 pickled hot cherry peppers (3 ounces), stemmed, seeded and chopped coarse (look next to jarred roasted peppers at the supermarket) cup coarsely chopped onion cup olive oil teaspoon sugar salt Stew 2 tablespoons olive oil 1 pounds plum tomatoes, cored and cut into inch pieces 2 onions, chopped fine 1 cup coarsely chopped fresh cilantro leaves and stems 3 pounds skinless haddock fillets, to 1 inch thick, cut 3-4 inch pieces salt and pepper 2 (8 ounce) bottles clam juice cup coconut milk Instructions For the Pepper Sauce: 1. Process peppers, onion, oil and sugar together in food processor until smooth. 2. Season with salt and set aside. For the Stew: 1. Heat oil in Dutch oven over medium high heat until shimmering. 2. Add half of tomatoes, half of onions and half of cilantro and cook until vegetables are softened, 5-7 minutes. 3. Pat fish dry with paper towels and season with salt and pepper. 4. Place fish on top of softened vegetables and sprinkle remaining tomatoes and onions over top. 5. Add clam juice and bring to gentle simmer. 6. Cover and simmer gently, stirring gently a few times, until fish is almost cooked through, about 4 minutes. 7. Add coconut milk and continue to simmer gently until fish is just cooked through, 1-2 minutes longer. 8. Sprinkle with remaining cilantro and season with salt and pepper to taste. 9. Serve, passing pepper sauce separately. | Brazilian fish stew with coconut milk
13: Ingredients 4 tablespoons unsalted butter 4 large eggs 1 cup milk teaspoon vanilla extract teaspoon almond extract sea salt cup all purpose flour 2-3 tablespoons freshly grated dry Monterey Jack or Parmesan cheese 2 buttery pears, peeled and sliced inch thick teaspoon ground cardamom juice of lemon 2 tablespoons sugar confectioner's sugar Instructions 1. Preheat oven to 400 degrees. 2. Put a 10-inch oven safe skillet (it suggests cast iron, but we used a regular skillet) in the oven with half of the butter. 3. Whisk the eggs, milk, teaspoon vanilla extract, teaspoon almond extract and teaspoon salt together. 4. Add the flour and whisk until smooth. 5. When the butter has melted, brush it around the rim of the skillet, then stir it into the batter and add cheese. 6. Set the batter to the side. 7. Toss the pears with the cardamom, lemon juice and sugar. 8. Melt the remaining 2 tablespoons of butter in the same skillet used for melting the butter for the batter. 8. Add the pears and cook over medium high heat until slightly transparent in places and tender, ~3 min. 9. Pour batter over the pears and bake until golden, puffy and the edges have risen dramatically from the pan, about 20 minutes. 10. Dust with confectioner's sugar and serve immediately. | Beef & Vegetable Chili
17: Coconut Shrimp Skewers & Creamy Chard | Coconut Shrimp Makes dinner for two. Approximate cooking time: 30 minutes Ingredients 1 lb raw prawns (or shrimp) in shell 1 (403 mL) can coconut milk 1-2 cloves garlic, minced 1 tsp ginger root, peeled and minced 1/4 tsp sea salt 1/4 tsp freshly ground black pepper Instructions Wash prawns or shrimp, but do not shell them. Place prawns into a medium saucepan with coconut milk, garlic, ginger, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat and simmer uncovered 15 minutes. Stir frequently. Remove from shells and serve warm. Creamy Chard Makes a side for two, or add an additional protein to make a light meal. Approximate cooking time: 15 minutes Ingredients 1 large bunch chard 1/3 (403 mL) can organic coconut milk (preferably Native Forest - it has no BPA's in the can liner) 1 Tbs coconut oil juice from 1/2 lemon sea salt (to taste, optional) Instructions Melt coconut oil in a large sauté pan over medium heat. Meanwhile, rinse and roughly chop chard (stalk included for more fiber). Place the chard in the pan with coconut oil and cover. Cook for about 3-5 minutes, stirring occasionally. Add coconut milk, lemon and sea salt (if desired). Stir in completely. Cook for a few more minutes and serve hot.
18: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs
19: Notes: **Prepare the glaze before you cook the salmon. **If your nonstick skillet isn’t ovensafe, sear the salmon, then transfer it to a baking sheet, glaze it, and bake it as directed. Ingredients 1 teaspoon packed light brown sugar teaspoon salt teaspoon cornstarch 4 (6-8 ounce) center-cut-skin-on salmon fillets pepper 1 teaspoon vegetable oil Soy-Mustard Glaze (recipe below) Instructions 1. Adjust oven rack to middle position and heat oven to 300 degrees. 2. Combine sugar, salt and cornstarch in a bowl. 3. Pat salmon dry with paper towels and season with pepper. 4. Sprinkle brown sugar mixture evenly over flesh side of salmon, rubbing to distribute 5. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. 6. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. 7. Remove skillet from heat and spoon glaze evenly over salmon fillets. 8. Transfer skillet to oven and cook until fillets are translucent when checked with tip of pairing knife and register 125 degrees (medium-rare), 7-10 minutes. 9. Transfer fillets to plate and serve. Soy-Mustard Glaze 3 tablespoons packed light brown sugar 2 tablespoons soy sauce 2 tablespoons mirin (a sweet Japanese rice wine) 1 tablespoon sherry vinegar 1 tablespoon whole-grain mustard 1 tablespoon water 1 teaspoon cornstarch teaspoon red pepper flakes Whisk all ingredients together in a small sauce pan. Bring to a boil over medium-high heat; simmer until thickened, about 1 minute. Remove from heat and cover to keep warm. | Glazed Salmon Fillets
20: Makes dinner for two, with leftovers for lunch. Approximate cooking time: 25 minutes Ingredients 1 lb boneless, skinless chicken breasts 12 Bibb or Romaine lettuce leaves 4 Napa cabbage leaves, thinly chopped 1 cup raw broccoli, finely chopped 1 large carrot, shredded 3 green onions, thinly sliced cilantro Thai Sauce: 1/4 cup almond butter 1/4 cup water 2 Tbs soy sauce 2 Tbs lime juice (or the juice of 1 lime) 2 cloves garlic, minced Instructions 1. Grill chicken breasts and dice into 1/2" cubes. 2. Wash lettuce leaves and spread out on a plate (reserve half the leaves for leftovers). 3. Fill with chicken, broccoli, napa cabbage, carrots, green onions and cilantro. 4. Drizzle with Thai Sauce. 5. Reserve leftover filling mixture for lunch the next day, but wait to fill lettuce leaves until serving. | Thai Chicken Lettuce Wraps
23: "There is no love sincerer than the love of food." ~George Bernard Shaw | Orange Ricotta Salad | Serves 4 | Ingredients 8 blood oranges or navel oranges (12 if they’re very small) cup ricotta teaspoon finely chopped rosemary 2 teaspoons finely chopped parsley extra virgin olive oil freshly ground black pepper 12 watercress sprigs Instructions 1. Neatly peel the oranges with a knife, removing all of the white pith. 2. Slice oranges into rounds and arrange them on 4 plates. 3. Place spoonfuls of ricotta on each plate, sprinkle with the herbs on top, and drizzle some olive oil over the oranges. 4. Grind a little pepper over all. 5. Add watercress, and serve.
24: Savory Crepes | Ingredients Crepes 1 1/2 cups (7 ounces) all purpose flour 1 1/2 cups skim milk 1/2 cup plus 2 tablespoons water 3 large eggs 4 tablespoons unsalted butter, melted 1/2 teaspoon salt Instructions: For the Crepes: 1. Process flour, milk, water, eggs, melted butter and salt together in food processor until smooth batter forms, 3 - 4 seconds; transfer to bowl 2. Lightly coat bottom and sides of 10-inch nonstick skillet with vegetable oil spray. 3. Heat skillet over medium heat until hot, about 3 minutes. 4. Remove pan from heat, add cup of batter and quickly swirl pan to even coat bottom with batter. 5. Return skillet to heat and cook until bottom of crepe is spotty golden brown, 30 - 60 seconds. 6. Loosen edge of crepe with rubber spatula, grasp edge and flip crepe. 7. Continue to cook until second side is spotty golden brown, about 30 seconds longer. 8. Transfer crepe to paper towel lined plate. 9. Repeat with vegetable oil spray and remaining crepe batter, stacking cooked crepes. For the Filling: 1. Combine mushrooms, onion, butter and teaspoon salt in 12-inch skillet over medium low heat. 2. Cover and cook until vegetables are softened, 8-10 minutes. 3. Uncover, increase heat to medium high and continue to cook, stirring occasionally, until vegetables are well browned, 8-12 minutes longer. 4. Stir in garlic and cook until fragrant, about 30 seconds. 5. Stir in flour and cook for 1 minute. 6. Stir in sherry, scraping up any browned bits, and cook until liquid has almost evaporated, about 30 seconds. 7. Stir in milk, bring to simmer and cook until thickened 2-3 minutes 8. Transfer mixture to medium bowl and stir in spinach, 1 cup of Parmesan and nutmeg. 9. Season with salt and pepper to taste. 10. Adjust oven rack to upper middle position and heat oven to 425 degrees. 11. Lightly coat 13 by 9-inch broiler safe baking pan with vegetable oil spray. 12. Place 3 tablespoons of filling on each crepe, about 1 inches from bottom, fold sides over filling, then fold up crepe bottom and roll crepe into tidy cylinder. 13. Place rolled crepes, seam side down, in prepared baking pan and sprinkle with remaining cup Parmesan. 14. Cover with aluminum foil and bake until heated through, about 15 minutes. 15. Uncover, heat broiler and broil until cheese is browned, about 5 minutes. | Filling 1 pound white mushrooms, trimmed and sliced thin 1 onion, chopped fine 2 tablespoons unsalted butter salt and pepper 2 garlic cloves, minced 4 teaspoons all purpose flour 1/4 cup dry sherry 1 cup skim milk 10 ounces frozen chopped spinach, thawed and squeezed dry 3 ounces Parmesan cheese, grated (1 1/2 cups) pinch ground nutmeg
26: Ingredients 2 slices whole wheat sandwich bread (1 oz each) 1 1/2 lbs ground turkey 1/2 cup (2 oz) shredded sharp cheddar cheese 1/4 cup ketchup 1/4 cup finely grated onion 1 teaspoon poultry seasoning salt to taste ground black pepper to taste 1 teaspoon olive oil 12 whole wheat dinner size or slider rolls Instructions 1. Put bread into food processor; pulse to form fine crumbs. 2. Transfer to medium bowl; add turkey, cheese, ketchup, onion, poultry seasoning, and salt and pepper to taste. 3. Mix gently with hands; form into 12 patties no more than 3/4" thick. 4. Heat oil in large nonstick skillet on medium heat. 5. Cook patties until browned and slightly pink in the center (about 165 degrees F internally), 4-5 minutes per side 6. Serve on rolls with your favorite toppings! Note: for a spicier flavor, replace the poultry seasoning with 1 teaspoon cumin, chili powder and cajun seasoning | Turkey Sliders This recipe makes about 12 sliders, Approximate cooking and prep time: 30 min
27: Ingredients 2 cans tuna 20 (about 1 cup) green or black olives, chopped 2 green onions, chopped 1 jalapeño, finely chopped (no seeds and/or less jalapeño if you want less spice) 3 tablespoons capers, rinsed teaspoon red chili flakes juice of 2 lemons splash of olive oil 1 head butter lettuce or mixed greens (optional) 1 avocado, sliced Instructions 1. Combine all the ingredients and serve over lettuce, with sliced avocado on top. 2. Serve immediately or store in the fridge for a day for more flavor (be sure to always add the avocado just before serving). | Spicy Tuna Salad Makes a light meal for 2 adults. Serve on a bed of mixed greens or butter lettuce for a larger meal. Approximate cooking time: 15 minutes
28: This recipe serves 6-8 Notes: **This recipe definitely takes some time. It’s a good weekend recipe when you have some time prepare dinner. And it is delicious!! **You can also assemble this dish and refrigerate to be baked later for up to 1 day. See step 23. Ingredients Chicken and Sauce 1 pound boneless, skinless chicken breasts 2 cups of low sodium chicken broth 4 tablespoons unsalted butter 1 onion, chopped fine 4 garlic cloves, minced cup all purpose flour cup dry white wine 1 cup heavy cream 2 bay leaves teaspoon ground nutmeg 1 ounce parmesan cheese, grated (1/2 cup) 2 tablespoons chopped fresh basil salt and pepper Filling and Noodles 10 ounces goat cheese (2 cups) 6 ounces whole milk mozzarella cheese, shredded (1 cups) 2 ounces parmesan cheese, grated (1 cup) 1 large egg, lightly beaten 1 teaspoon grated lemon zest plus 1 tablespoon juice 1 garlic clove, minced salt and pepper cup plus 2 tablespoons chopped fresh basil cup pitted green olives, chopped 16 no-boil lasagna noodle | Pasta Roll-ups with Chicken and Goat Cheese
29: Instructions For the Chicken and Sauce: 1. Adjust oven rack to middle position and heat oven to 350 degrees. 2. Combine chicken and broth in large saucepan, cover and simmer over medium heat until breasts register 160 degrees, 8-12 minutes. 3. Remove chicken from pot and pour liquid into measuring cup. 4. Let chicken cool slightly, and then shred into bite-sized pieces. 5. Wipe pot dry, add butter and melt over medium heat. 6. Add onion and cook until softened, 5 - 7 minutes. 7. Stir in garlic and cook until fragrant, about 30 seconds. 8. Stir in flour and cook for 1 minute. 9. Slowly whisk in white wine and simmer until nearly evaporated, about 30 seconds. 10. Gradually whisk in reserved broth and cream. 11. Stir in bay leaves and nutmeg and simmer, whisking often, until sauce is thickened and measures about 3 cups, about 10 minutes. 12. Off heat, remove bay leaves. 13. Whisk in parmesan and basil and season with salt and pepper to taste. 14. Cover sauce and keep warm; set aside. For the Filling and Noodles: 1. In large bowl, combine goat cheese, mozzarella, cup parmesan, egg, lemon zest, lemon juice, garlic, teaspoon salt and teaspoon pepper until uniform. 2. Gradually stir cup of sauce into cheese mixture, and then fold in shredded chicken, cup basil and olives; set aside. 3. Pour 1 inch of boiling water into 13 by 9-inch broiler safe baking dish and slip noodles into water, 1 at a time. 4. Let noodles soak until pliable, about 5 minutes, separating noodles with knife to prevent sticking. 5. Remove noodles from water and place in single layer on kitchen towels; discard water and dry baking dish. 6. Spread 1 cup more sauce over bottom of baking dish. 7. Mound cup of chicken-cheese mixture evenly over bottom of each noodle and compact into tidy log. 8. Roll noodle up around filling and lay seam side down in baking dish. 9. Spoon remaining sauce evenly over filled noodles, covering pasta completely. (Assembled roll-ups can be refrigerated, covered with plastic wrap, for up to 1 day. Remove plastic and bake as directed, increasing covered baking time to 45 - 55 minutes.) 10. Cover dish tightly with aluminum foil that has been sprayed with vegetable oil spray (we smeared some olive oil on the foil). 11. Bake until edges are just bubbling, 25-30 minutes, rotating pan halfway through baking. 12. Remove baking dish from oven. 13. Adjust oven rack 6 inches from broiler element and heat broiler. 14. Remove foil from dish, sprinkle with remaining cup parmesan and broil until top is spotty brown, 4-6 minutes. 15. Let casserole cool for 10 minutes, and then sprinkle with remaining 2 tablespoons basil and serve.
30: Salmon-Cilantro Burger | Serves 4 | Ingredients 1/4 cup reduced fat mayonnaise 1 tablespoon chopped fresh cilantro 1 tablespoon fresh lime juice 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 (1 pound) salmon fillet, skinned and cut into 1 inch pieces 1/4 cup dry breadcrumbs 2 tablespoons cilantro leaves 2 tablespoons chopped green onions 1 tablespoon chopped seeded jalapeno pepper 2 tablespoons fresh lime juice 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper cooking spray 4 hamburger buns, toasted 12 slices cucumber 4 leaf lettuce leaves Instructions 1. Combine first 5 ingredients in a small bowl; cover and chill. 2. Place salmon in food processor and pulse until coarsely chopped. 3. Add breadcrumbs and next 6 ingredients (through teaspoon black pepper). 4. Pulse 4 times or until well blended. 5. Divide salmon mixture into 4 equal portions, shaping each into inch thick patty. 6. Heat a grill pan over medium high heat. 7. Coat pan with cooking spray (or brushed olive oil). 8. Add patties to pan; cook 2 minutes. 9. Carefully turn patties over; cook 2 more minutes or until done. 10. Spread about 1 tablespoon mayonnaise mixture over bottom half of each bun. 11. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf and top half of bun.
32: Fish Cakes | This recipe serves 4 Notes: **BOTH the cakes and the tartar sauce need to refrigerate for at least 30 minutes; both can be refrigerated up to one day Ingredients 1 pound skinless cod fillets, cut into 1 inch pieces cup plain dried bread crumbs 1 large egg white 1 shallot, minced 3 tablespoons minced fresh parsley 2 tablespoons light mayonnaise 4 teaspoons Dijon mustard 1 tablespoon lemon juice teaspoon salt teaspoon pepper cup all purpose flour 2 tablespoons vegetable oil lemon wedges Instructions 1. Pulse half of cod fillets in food processor until they form mix of equal parts finely minced and coarsely chopped pieces, about 4 pulses. 2. Transfer processed cod to large bowl and repeat with remaining cod. 3. Sprinkle bread crumbs over cod. 4. Whisk egg white, shallot, parsley, mayonnaise, mustard, lemon juice, salt and pepper together in a bowl. 5. Using rubber spatula, gently fold mixture into cod and bread crumbs until mixture just holds together. 6. Divide cod mixture into 4 equal portions and shape each into round cakes, about 3 inches across and 1 inches high. 7. Transfer to plate, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours. 8. Spread flour in shallow dish or pie plate. Dredge fish cakes in flour, shaking off excess. 9. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. 10. Carefully lay chilled fish cakes in skillet and cook until well browned on both sides, 8-10 minutes, 11. flipping them halfway through cooking. 11. Carefully transfer fish cakes to plates and serve with lemon wedges and tartar sauce.
33: Homemade Tartar sauce for Fish Cakes 1/4 cup mayonnaise 2 tablespoons sour cream 4 large cornichons, minced, plus 2 teaspoons cornichon juice (if cornichons aren’t available, substitute dill pickles) 2 tablespoons finely chopped red onion 1 tablespoon capers, rinsed and minced 1/8 teaspoon pepper water Mix all ingredients together in a bowl, adding water as needed to thin sauce. Refrigerate covered.
35: Creamy Orzo with Chicken, Asparagus and Sun-Dried Tomatoes | This recipe serves 4 Ingredients 2 (6 ounce) boneless, skinless chicken breasts salt and pepper 1 tablespoon olive oil 4 cups low-sodium chicken broth 1 onion, chopped fine 1 cups orzo 4 garlic cloves, minced cup dry white wine 1 pound asparagus, trimmed and cut diagonally into inch pieces 2 ounces Parmesan cheese, grated (1 cup) cup oil-packed sun-dried tomatoes, rinsed, patted dry and chopped fine 2 tablespoons chopped fresh basil Instructions 1. Pat chicken dry with paper towels and season with salt and pepper. 2. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium high heat until shimmering. 3. Lay chicken in skillet and cook until golden brown on first side, about 5 minutes. 4. Flip chicken and cook until lightly browned on second side, about 3 minutes. 5. Transfer chicken to a medium sauce pan. 6. Pour broth over chicken, bring to simmer, and cook over medium low heat until chicken registers 160 degrees, 18-25 minutes. 7. Transfer chicken to plate, reserving broth. 8. When cool enough to handle, cut chicken breasts in half crosswise and shred meat into bite sized pieces (we used a cheese grater!). Set aside. 9. Combine remaining 1 teaspoon olive oil, onion and teaspoon salt in skillet. 10. Cover and cook over medium low heat until softened, 8-10 minutes. 11. Uncover, increase heat to medium high, and continue to cook, stirring occasionally, until onion is lightly browned, 4-6 minutes longer. 12. Stir in orzo and cook over medium heat until golden, 2-3 minutes. 13. Stir in garlic and cook until fragrant, about 30 seconds. 14. Stir in wine, scraping up any browned bits, and cook until evaporated. 15. Add reserved broth to skillet, bring to simmer and cook over medium heat, stirring frequently, until liquid is almost absorbed and orzo is almost tender, 12-15 minutes. 16. Add asparagus and continue to cook, stirring frequently, until asparagus is crisp-tender and orzo is creamy, about 10 minutes. 17. Off heat, stir in chicken, Parmesan, sun-dried tomatoes and basil. 18. Season with salt and pepper to taste and serve.
36: Tips for a great food night 1. Choose a meal 2. Get groceries day before 3. Open a bottle of wine and pour 2 glasses 4. Play music 5. Designate a sous chef (prep) and chef (recipe) 6. Don aprons (optional) 7. Chef makes meal 8. Start cleaning up after prep is done and during breaks 8. Light candles on table 9. Move bottle of wine, food, and plates to table Eat with good company After: Put last few dishes in dishwasher or wash later Go for a walk or move to the couch and watch a movie | In Hong Kong, Sep 2011 | Food night in Boston, 2012
37: Spaghetti Squash...Spaghetti! | Ingredients 1 large spaghetti squash Your choice of marinara sauce 1lb your choice of protein (ex. ground beef or turkey) Instructions 1. Preheat oven to 375. 2. Cut the spaghetti squash in half length-wise with a large knife or cleaver. 3. Place cut side down in a shallow baking dish. Add 3/4" of water to the dish. 4. Bake for 45 minutes or so, until the squash flesh is soft to the touch. 5. When squash is done cooking, remove it from the oven and cool until it can be comfortably handled. 6. Meanwhile, cook meat and add marinara sauce. 7. Once the squash has cooled, turn the cut side up, and remove from the rind with a fork. This should be done cross-wise, so the strands of squash fall out like spaghetti. 8. Serve the sauce warm on top of the squash.
38: PB&J Paleo Style Ingredients 1 cup berries (fresh or frozen) 4 Tbs almond butter Instructions Divide the berries between two bowls. Add 2 Tbs almond butter to each bowl and mix. | Snack | Healthy Snacks | Banana with Almond Butter and Coconut Makes a small but filling snack for two. Approximate preparation time (no cooking involved): (5 minutes) Ingredients 1 large banana 2 tablespoons almond butter 2 tablespoons coconut milk cinnamon optional: almonds, shredded coconut Instructions 1. Slice banana and divide between 2 small bowls. 2. Top each banana with half of the almond butter and half of the almond milk. 3. Sprinkle with cinnamon and/or almonds and shredded coconut. | Top Tip: Prep the night before and put in Tupperware, so you can grab your snacks quickly in the morning.
39: Bacon-Wrapped Dates Makes 16 dates, or 4 servings. Approximate cooking time: 20 minutes Ingredients 8 bacon slices, cut in half 16 large Medjool dates, pitted 16 whole almonds toothpicks (optional) Instructions 1. Preheat oven to 375 F 2. Stuff each date with an almond and wrap with half a bacon slice. 3. Secure with a toothpick 4. Place on a shallow baking sheet and bake, bacon seam down, for about 7 minutes. 5. Flip and bake for another 7 minutes or until bacon is crispy. 6. Serve warm or cold, and store leftovers in the refrigerator. Alternate (Brandon) method: 1. Slow-fry the bacon (medium heat) in a skillet for ~6min each side. Bacon should be cooked, but flexible. 2. De-grease bacon with a napkin 3. Shove an almond through the end of the date 4. Wrap 1/2 slice of bacon around date and secure with a toothpick.
40: More Snacks! | Other Favorites: Carrot-Banana Muffins Baked Sweet Potatoes (with cinnamon) Watermelon and Herbs Pumpkin Muffins Berries with Coconut & Lime
41: Paleo Candy Bars Makes about 4 (2x2) bars. Approximate cooking time: 15 minutes and 20 minutes of freezing | Brittany says, "Um these are delicious! they taste like the girl scout cookie - Samoas!" Ingredients 3 Tbs coconut oil 1/4 cup carob powder or cocoa powder (optional) 1/2 cup ground nuts (almonds, hazelnuts) 3/4 cup unsweetened shredded coconut 1 Tbs raw honey (optional, add more to taste) parchment paper Instructions 1. Melt the honey and coconut oil in a saucepan over low heat. Take off heat as soon as coconut oil is totally melted. 2. Once combined and off heat, add the carob (or cocoa), ground nuts, and coconut and mix together. 3. Pour mixture onto a small baking sheet covered in parchment paper. Form into a square (or shape of your choice) when cool enough to touch. 4. Freeze or refrigerate until hardened. Cut into 4 servings.