25 posts tagged recipes
Garlic Grilled Tomatoes
Recipe Link: prouditaliancook.blogspot.com
GRILLED SALMON W/ GRILLED LEMON VINAIGRETTE
+ 4 six ounce fillets of salmon
+ 2 tablespoons EVOO
+ 1/2 cup EVOO (for vinaigrette)
+ coarse sea salt
+ 2 lemons, halved
+ 2 tblsp finely chopped italian parsley
+ 2 tblsp finely sliced chives
+ freshley ground black pepper
1. Heat grill pan on high heat.
2. Coat fish with 2tblsp EVOO and sprinkle with salt.
3. Grill until firm to the touch and nicely browned; appx 4 mins each side.
4. Grill lemons at same time cut side down.
5. Transfer salmon to serving tray
6. Mix grilled lemon juice, 1/2 cup EVOO, parsley, chives and salt/pepper.
7. Pour vinaigrette over salmon & serve.
ROASTED CAULIFLOWER + CHICKPEAS WITH MUSTARD & PARSLEY
+ 14oz can of chickpeas
+ 1 head of cauliflower
+ Coarse sea salt
+ 1 tblsp dijon mustard
+ 1 tblsp seeded mustard
+ 1 tblsp white wine vinegar
+ Freshley ground black pepper
+ 1/4 cup chopped italian parsley
1. Preheat oven to 400degrees.
2. Toss chickpeas & cauliflower together in large roasting pan with 3tblsp EVOO and a pinch of salt.
3. Roast while stirring for 45 mins until dark brown.
4. Meanwhile, whisk together mustards, vinegar and 1/4 cup EVOO with a pinch of salt and freshly ground black pepper.
5. While still warm toss chickpeas & cauliflower with mustard dressing & parsley.
Something about tonight just screamed “catfish taco night!!!”
Serves 2 generously
2 Tilapia Fillets
1/2 Cup breadcrumbs
2 TBSP garlic powder
1 TSP salt
3 Sm/Md Zucchinis
1 package Arugula
1/4 cup Shaved Parmesan
Salt & Pepper to taste
1. Preheat oven to 350. Line baking sheet with foil and then spray with Olive Oil spray.
2. Juice 1 Lemon, whisk Lemon juice with 1 TBSP Olive Oil.
3. Mix breadcrumbs, garlic powder & 1 TSP salt on a flat plate or breading dish.
4. Dunk Tilapia fillets in lemon juice/olive oil mixture then bread in breadcrumb mixture making sure to get both sides. Place on baking sheet and then into oven. Set timer for 15-20 mins, checking at 15 for light browning on edges.
5. Juice 3 more lemons and mix with an additional 4TBSP Olive Oil.
6. Remove ends of Zucchini, then slice all through the middle exposing the lighter green inside down the length of the Zucchini. Using a peeler, create strips of Zucchini. Place them in a bowl.
7. In layers cover the Zucchini with the Olive Oil & Lemon Juice mixture, making sure to salt to taste as you go along. Continue to do this for all 3 Zucchinis.
8. Plate Arugula, mix in marinated Zucchini and shaved parmesan to taste. Top with baked Tilapia.
VOILA! Healthy, light and easy. And just so happens to be what I made for dinner tonight.
Saturday’s Holiday Party is fast approaching and I still feel like I have a billion things to do. Over the weekend we managed to get a few things checked off the list…
David used his manliness to build me this magnificent Ikea dresser
I picked out three paint colors for the bathroom, all of which he hated. But luckily I found one he liked yesterday and tonight I’m ready to paint.
Hung some curtains in the bedroom to help block light in the morning.
Decorated the balcony with some garland, lights and glitter christmas leaves I bought in London last December.
Today Loreana our cleaning lady is coming to spruce the place up a bit and while she’s doing that I’m at work trying to decide on the menu for Saturday’s festivities. Here is what I’m thinking so far.
And a secret family sugar cookie recipe passed down.
*I say it’s secret only because I can’t actually read the recipe card my mother just sent me. It was hand written by Lizzy my little sister when she was a kid. Sugar is spelled SHUGAR and LITTLE VENILA leaves me almost clueless as to the actual amounts used for the frosting. Baking IS a science.
This weekend was one of those quintessential fall weekends where it was a bit too cold out but everything was so perfectly seasonal. With such a hectic November and December coming up we knew it was probably the last time we were going to get to spend the weekend upstate at Dave and Anna’s house. This is both very sad but also met with a bit of excitement because it means the colder months are coming. And I, being so selfish…. LOVE the colder months. It reminds me of being home.
I made the best of it by making sure I got my ass out of bed early on Saturday and Sunday and went for a nice long run. Saturday I managed to do 3.5 miles and this morning I totally impressed myself by pushing it to 5.1 miles. There’s something about running in nature that makes it easier. I hate running in the city - the stop and go, all the distractions. Upstate in the woods it’s just me, my thoughts and a few good songs. Although at one point I was a little worried about what I would do if I were attacked by a bear or something. Do you guys carry bear mase? or like… weapons? I’m starting to feel like my grandmother wasn’t totally crazy for bringing a hammer that one time she took us to play bacci at the senior center when we were little girls.
What else did we do.. hmmm let’s see.
The original plan was to go to Storm King but it was raining on Saturday so we figured it was probably best to make quick work of a pumpkin picking apple farm and then head back home. Buddah would be thankful that we weren’t gone so long and we would come out of it with pie, donuts and cider. So that’s what we did. We stopped at Soon Orchards in Middleton and picked up cider, donuts, pie and some mini pumpkins which Anna and I planned to decorate.
(Mr. Buddah so thankful that we spent most of Saturday home cuddling him)
(Our super amazing Silver & Gold pumpkins)
We made some pretty awesome looking silver and gold mini pumpkins while Anna’s Dave was the only one to carve a pumpkin. Luckily we had enough seeds to cook up and share amongst us.
(Dave’s spooky Pumpkin)
Basic Pumpkin Seed Recipe:
1. Clean seeds
2. Boil seeds (1cup water for every 1/2 cup seeds) + 1tbsp salt; 10 mins
3. Drain seeds; spread 1tbsp olive oil on baking sheet; spread seeds on sheet
4. Bake at 400 degrees for 10-20 mins
Saturday night the boys were extra generous (because they knew they were gonna spend all Sunday watching football) and let us girls watch Bachelorette. It was pretty funny. They say it’s just like Hangover but for women - I mean, I guess it was. Would I see it in theatre? No. Would I pay $7.99 to see it on PS3 Amazon on demand? Sure. Did both boys totally tune out? Yes. Mine fell asleep and I think Anna’s Dave was on a conference call the entire time in another room.
We talked to all the parent’s and siblings while we were away. Liz had a date with a golf pro who ended up being gay. TOTAL BOO Then she went out for drinks with her friends and ran into her stalker who didn’t understand why she wasn’t returning his call - she said she had a new number. And then he asked for it and Liz gave the dude our Mom’s cell phone number. Which I think is amazing. lol sorry mom. It’s all in the name of protecting your kids, right? lol :)
Speaking of mom she is spending her day with Tom trying to keep warm. Tom is by far the most stylish person in our family - yes even over me, even though I work for a fashion magazine.
(Tom keeping warm in what he want’s you to know is a “New Ralph Lauren” jumper)
Dad is with Denise (My step mom; not the evil kind - just the normal good kind) finding treasures like this….
(He texted me saying “Had lunch with your sister. She seems to have lost some weight.”)
lol I actually found that funny.
And that’s it! That’s the peeps besides Mom #2. I haven’t talked to her yet today but I’m sure we will. Yesterday she called us concerned about where we were. She said we didn’t tell her we were going upstate despite the fact that we talked to her on speakerphone IN THE CAR, WHILE WE WERE DRIVING upstate the day before.
We also finalized our trip for Thanksgiving to Tulum. I’m a bit nervous because when I told David that there is only electricity from dusk until 11pm he gave me this look like, “what dump are we staying in?”. Last I checked Ahau Tulum doesn’t look like a dump - but than again I’ve never been there so it could be the Thanksgiving vacation from hell.
David and I came home early this morning. Now he’s watching football and I’m cooking Gwneth Paltrows Butternut Squash Soup - which is amazing. I’m also doing a BBQ Pork tender loin in the slow cooker for later this week. You want the recipes? See below. I’ve cooked from Gwenth Paltow’s cookbook “My Father’s Daughter” before. I posted the recipe for the Sweet Potatoe Ravioli.
While the soup and tender loin are cooking I’ve managed to hang some art in our apartment. One is a series of three photos I took last winter in Madison Square Park with my Grandfathers vintage Nikon Camera. The other two are comic book style recipe’s drawn by my father when he produced art under the name Chef Ray C.
(My fathers art)
And that’s that. If anything else happens this weekend, I’ll let you know.
BIG hugs and kisses to everyone out there. May your Sunday October 7th be as awesome as you ever dreamed it could be. :)
BBQ PORK TENDER LOIN
1. Roughly chop 1 yellow onion, 1 green pepper - place at bottom of slow cooker
2. Rub tender loin with 1tsp cumin, 1 tsp blk pepper, 1 tsp paprika, 1 tsp salt, 1/2tsp ground red pepper - place over onions & green pepper in slow cooker
3. mix 1/2cup brown sugar + whole bottle 16oz of BBQ sauce - spread all over tender loin in slow cooker
4. slow cook on low for 8-10hrs
GWENYTH PALTROWS BUTTERNUT SQUASH SOUP
1. Heat 1tbsp Olive Oil & 2tbsp butter in soup pot
2. Saute 2 onions (rough chop) + 3 cloves garlic (rough chop) for 10 mins
3. Add 1tsp salt, 1/2tsp black pepper, 1/2 tsp garam marsala/curry powder to Onions + Garlic - saute for 2 mins
4. Add 6 cups butternut squash; peeled, seeded and diced - saute for 10 mins
5. Pour 2 boxes (2qts) warm veg stock over butternut squash mix in soup pot - bring to a boil and then saute for 20 mins
6. cool for 15mins
7. puree in batches in a food processor or blender; serve with toasted squares of Rye bread
Growing up in upstate New York (Rochester, not Westchester) I experienced all the seasons as a kid. Waking up to see if school was canceled because of a snow day was probably the single most exciting winter event that could happen - besides the Ice Storm of 1991.
Fall is probably my favorite season. love everything about it. Crisp air, warm cuddly sweaters, multicolored orange and brown leaves. Apple picking, the smell of pie, holding piping hot coffee. Drawing Turkeys using the shape of your hand. Halloween, Thanksgiving and then Christmas.
I could name a thousand more things, but if I had to pick one thing I love the very very most about fall… it would be the food. The carb heavy, gravy covered, slow roasted, overstuffed, warm and delicious food. There’s just something very special about the way our home feels on any given Sunday during the fall. Football is on, the boys are nursing Pumpkin flavored Octoberfest beers and Anna and I are usually in the kitchen cooking up something comforting that fills the apartment with all sorts of baked goods smells. It goes without saying that the ladies would be sharing a bottle of wine - or two. Each of us would be in our most socially appropriate Sunday’s best jammies.
I’m excited. Can you tell?
My goal this fall is to really focus on taking my cooking to another level. On top of enrolling in a few classes at ICE, I invested in some new cook books. A crock pot was one of the items on my registry and I was over the moon when I finally received it. I’ve used it before, but I still feel like I haven’t really used it - if you know what I mean. So, I wandered over to Amazon to pickup some Crock Pot cookbooks.
Now I’m going to teach myself how to really use this sucker. Who wants to be a part of my new recipe swap!
Do you have any good crock pot recipes you wanna share?
HubSand is sick - which means Gatorade and bland food. Yummy bland food!! (Taken with Instagram)
Originally From The Greatist!
Fruit and Nut Bars
These eight-ingredient bars are the perfect way to fit in that daily dose of nuts and satisfy that sweet tooth at the same time. Plus, they go from pantry to plate in less than an hour!
Carrot and Raisin Slaw
No breakfast is complete without some red, white, and blue. Get a healthy dose of color with this patriotic berry parfait!
Cherry Chicken Salad
Pack this chicken salad for any picnic. The little flavor kick from fresh cherry is a welcome delight for the tastebuds!
Zesty Shrimp and Quinoa
This super-easy seafood dish can go from fridge to table in less than 15 minutes and is sure to satisfy any grumbling stomach.
Quinoa Greek Salad
This recipe for a healthy (dressing-free!) quinoa salad is a perfect side dish without the added calories and carbohydrate-overload.
Chopped Mexican Salad
With just 10 minutes flat of prep time, this Mexican-inspired dish is a quick and healthy alternative to typical South of the Border fare.
California Spinach Salad
This spinach-based salad definitely brings a little California sunshine to any dinner table.
Mediterranean Cucumber Salad
Ready in under 10 minutes, our healthy Cucumber Salad makes the perfect quick and easy side for any warm weather meal.
Spinach and Israeli Couscous Salad
This spinach-packed grain dish makes for a healthy, no-fuss addition to any dinner table (or lunchbox).
Veggie-Packed Quinoa Salad
This veggie and protein-packed quinoa dish can is the perfect quick weeknight dinner or lunch on-the-go.
Lentil and Feta Tabbouleh
With only one pot to clean, this is an easy, healthy, fresh, and flavorful dinner option.
Fresh Pea and Radish Salad
This super seasonal salad bursting with fresh flavors is perfect as a Memorial Day barbecue side dish.
Chipotle Honey Chicken Tenders and Sweet Potatoes
With a little planning ahead, this 24-hour marinated chicken and sweet potato dish is an easy answer to post-work fatigue.
Mushroom and Olive Veggie Burgers
These quick, easy, and healthy veggie burgers will crush their pre-made frozen competition in any taste (or nutrition) test.
With just three ingredients and less than 20 minutes start-to-finish, this roasted asparagus recipe makes one simple, crowd-pleasing dish.
Apple Cider Margaritas
Try this autumnal twist on a traditional summer cocktail. “An apple-a-day” applies to apple cider too, right?
Healthy 4th of July Hot Dogs
It doesn’t get any more American than a 4th of July BBQ. Try our take on the classic hot dog for an equally tasty (but lighter) version of the summer staple.
60 Healthier Drinks for Boozing
Shots, spritzers, cocktails, and more — we rounded up 60 of the healthiest drink recipes out there.
Berry Patriotic Parfait
No breakfast is complete without some red, white, and blue. Get a healthy dose of color with this patriotic berry parfait!
Greek Yogurt Cupcakes
For a cupcake that’s tasty, sweet, and healthier than most, this may just be your new favorite recipe.
Banana Ice Cream
Ice cream made only from frozen bananas? Yes, please!
Sweeten up by taking s’mores on the go with this awesome (and healthy-ish) recipe.
Peanut Butter Chip Cookies
Peanut butter cookies never looked so yummy or tasted so good as in this whole-wheat recipe.
My first official home made green juice!!!!!!! (Taken with instagram)
3 Romaine leafs
5 Celery ribs
3 Kale leafs
5 Parsley ribs
2 granny smith Apple
5 tbsp Spinach
1 oz Lemon juice
Good mornin fresh green juice! Let’s do this. (Taken with instagram)
Omg Eataly officially has cooking classes! I’m signing up!!!!
Ps my cake decorating class is tomorrow. So excited.
My friend at my office has been raving about her crock pot for the past year, and every so often she treats us by bringing in the most delectable tomato soup or some other kind of slow cooker confection. I’m not ashamed to admit jealousy - I was jealous. IIIIIII wanted a slow cooker too. So I put one on my registry and about two weeks ago I came home to find it waiting with my doormen. Last week I cooked up a delicious spicy chicken for taco night and tonight I wanted to finally try some meat. Every one I asked for suggestions said that ribs (spare, short or regular) were the way to go. So I did a quick little research for a simple recipe and did my grocery shopping last night so that this morning after my work out I could do the prep and set the slow cooker to work it’s magic while I just worked. Crock Pot Smoke House Short Ribs adapted from a recipe by Sandra Lee 1 tblsp Butter 3 packets of Beef Short Ribs (apps 4.5lbs) 1 lg Onion; rough slice 1 tsp Minced Garlic 2 tsp Smoked Paprika 2 tsp Smoked Ground Black Pepper 1.5 tsp Salt 1 cup Red Wine 10 oz Beef Stock (about 1/3 of a standard Beef Stock box) Step 1
Taking a stroll to work through Madison Square Park. It’s my favorite park and not just because I live on it but because it’s just big enough and part of the neighborhood.
Already this morning I’ve been to spin class, seared and started to cook the crock pot beef short ribs for tonight and packed a home made lunch for my boss and I to share.
Another perfectly beautiful day to jump start the weekend.
I’ll post recipes for all my cookings in just a bit.
Now comes the part where I go through and pick apart all these cooking mag’s so you don’t have to. I’ll pull all the good recipes and share them with you so we can feast together!!!
Um…. I just realized the irony with buying food mags while on a juice cleanse.