Pan Fried Cauliflower with Garlic and Thyme

Pan Fried Cauliflower with Garlic and Thyme

Pan Fried Cauliflower with Garlic and Thyme

 

This recipe was born out of a pure need to get dinner on the table quickly.  I love cauliflower and on a normal day I would slice it and place it in the oven to cook, but time didn’t allow for me to do so recently.  Page was hungry and I did not have 20 minutes to spare.  The great thing about being rushed to get dinner on the table–yes there is a great thing about it–is that you need to keep it simple.  This recipe is exactly that–simple– it contains less than 5 ingredients and the best part? It only took 10 minutes!

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Ingredients:

2 cups of sliced cauliflower

2 cloves of garlic (smashed)

2 tablespoons of oil ( grape seed, or olive oil)

1 tablespoon of butter

5-6 sprigs of thyme

sea salt and black pepper to taste

 

Directions: Heat a cast iron skillet until it smokes.  Add in the 2 tablespoons of oil.  Add the cauliflower, and allow to cook for 5 minutes undisturbed.

Add the butter, thyme and garlic, take care when adding the thyme, the water in the thyme will cause the oil to pop.

Allow to cook for another 5 minutes. Once the cauliflower has browned and taken on some color,

Transfer it to a serving platter, season with salt and pepper, serve and enjoy!

 

Grilled Greek Chicken Bowls

Greek Grilled Chicken Bowls

Greek Grilled Chicken Bowls

After years of only getting a harvest of two or three lemons per year, my lemon tree is in full bloom.I finally have a bountiful harvest. In fact, I have so many lemons, I caught myself finally uttering words I thought I would never utter–I have too many lemons.  My motto is when life gives you lemons–cook with them! Luckily for me,  the Mediterranean flavor profile is one of my favorite flavor profiles.  I love a great greek chicken salad. I decided to switch things up a bit, by taking the same ingredients I might use to make a greek salad, and instead, make a warm and savory bowl.  The result–delicious! The best thing about this bowl is it can be eaten warm, or cold, it is delicious either way. Feel free to switch out the ingredients, using kale in place of spinach, grill the chicken on the barbecue instead of in the pan,  or add red bell pepper and marinated artichokes.  You can also switch out the grains, use basmati rice instead of quinoa.  If you want to make this vegetarian, replace the chicken in this recipe with tofu or just add more mushrooms. To make it Paleo omit the grains and add more spinach or kale.

Prep time: 10 minutes

Cook time: 30 minutes

Serves 4

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Ingredients For Sauce/marinade:

4 large cloves of garlic minced

1 tablespoon of fresh Thyme

1/2 cup of fresh lemon juice

1 tablespoon of lemon zest

1/3 cup of olive oil

1/4 teaspoon of sea salt

Ingredients for chicken bowl:

5 chicken thighs

1 cup of Persian cucumber diced

1 cup of tomato diced

10 ounces of sliced crimini mushrooms

12 ounces of spinach

1 cup of quinoa

1 cup of feta cheese, crumbled

4 Tablespoons of oil, split

sea salt to taste

Directions: Place the quinoa and 2 cups of water in a pan, cover and cook until water evaporates(about 10-15 minutes), then set aside.

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Heat the garlic, olive oil and thyme in a saucepan for 1-2 minutes.

NOTE: You do not want the garlic to brown. If it browns then you’ve cooked it too long.  The point of this is to infuse the oil with garlic and thyme and also mellow out the garlic.  The two-minute mark is usually long enough.

Transfer the infused oil to a bowl, add the lemon juice, sea salt, and lemon zest, mix well.

Season the chicken with sea salt, and pour half of the sauce/marinade over the chicken, set the remaining sauce/marinade aside.  Place the chicken in the refrigerator to marinate for a minimum of 15 minutes.

Heat  2 tablespoons of olive oil in a saute pan, add the mushrooms, season with sea salt and cook until brown–about 10 minutes.  Once the mushrooms are brown, transfer them to a plate and set aside.

Add the spinach to the same saute pan, cook until wilted about 3-4 minutes.

Heat the remaining 2 tablespoons of oil in a cast iron skillet. The skillet should be smoking hot.  Once it is hot, add the chicken and cook undisturbed for 3-4 minutes on each side or until chicken is cooked through.

Assemble the bowls by adding some quinoa, mushrooms, spinach, cucumbers, tomatoes, feta and chicken to each bowl.  Spoon 2-3 tablespoons of the remaining sauce over each bowl, and enjoy!

 

 

Ginger Garlic Fried Rice

Ginger Garlic Fried Rice

              Ginger Garlic Fried Rice

Ahh…rice. The staple food for many cultures.  In fact, rice is so important to my good friend Gina’s parents that they will not even travel without bringing along their rice maker.  It’s the first thing her mom unpacks in the hotel room. My husband and my daughter are huge fans of rice.  Page is a particular fan of basmati, and I can’t say that I blame her.  A good basmati  is aromatic, light and airy, like eating a cloud.     I don’t cook rice that often, so even a small bag could last us months.  Whenever I do make rice, as much as my husband and daughter love it, we always have leftovers.  I hate to throw it away so I always try to find a way to use it.   Page loves fried rice–who doesn’t?  She is a particular fan of my Crab Fried Rice.  But we don’t always have crab in the house.  So I use what I have, usually a few vegetables, and an egg.  One of the fish restaurants we frequent makes a garlic rice that Page just devours. So I decided to do my own take on the garlic rice which she loves so much.

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Here’s what you need:

Ingredients

2-3 cups of room temperature left over rice

1/2 teaspoon of tumeric

1 tablespoon of minced garlic

1 tablespoon of minced ginger

1 tablespoon of oil

sea salt or soy sauce to taste

Directions: Add the oil,  garlic,  tumeric and ginger to a saute pan and heat on medium heat until garlic and ginger slightly brown,

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add in the rice, toss until rice is heated.

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Transfer to a serving bowl, season with soy or sea salt, and a drizzle of sesame oil, garnish with cilantro, serve and enjoy. This is AMAZING with my Korean barbecue chicken, stay tuned for that recipe tomorrow!

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Herbaceous Grilled Lamp Chops

Herbaceous Grilled Lamb Chops

Herbaceous Grilled Lamb Chops

Last weekend I visited a Persian market.  The market filled me with all sorts of food inspiration, but it mostly left me with a strong desire to eat lamb.  I guessing that desire came from the cooked foods section, which had fresh lamb kabobs and shawarma. The market also housed a rather large meat department, it had lamb in every form, hooves, hearts, livers, basically every part of the lamb that a better cook than I am could possibly want to cook. A far cry from the selection at my local Whole Foods! I feel like I hit the lottery if they have stewed lamb meat once every 4 months.  Wouldn’t it be fabulous to be able to walk into your local market and find, um..choices?  Like ramps in the spring time, in California–but I digress.  Let’s just say, I left the Persian market with market envy.   I shop at Whole Foods so often that when I go into a conventional grocery store, I’m always amazed at how inexpensive things are.  Haha..call it reverse sticker shock! Thank you Whole Foods!  Surprisingly, I did not leave the Persian market with lamb.  I did find some great spices, some pomegranate molasses, and a few other great items.  I left with my new finds and a mission to cook these lamb chops.

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Ingredients:

1 lb lamb chops

2 tablespoons of fresh rosemary, finely chopped

4-5 cloves of garlic minced

1 teaspoon lemon powder, can sub with lemon zest

1/2 teaspoon of olive oil

Directions: To a small bowl add garlic, rosemary, lemon zest and oil, mix well.

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Dry lamb chops, season generously with sea salt. Rub the lamb chops with the herbaceous garlic paste.

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Place lamb chops on a hot grill, and cook for 5-7 minutes on each side, or until lamb chops are cooked to your liking.  Remove from grill, serve with a fresh squeeze of lemon and enjoy!

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Persian Spiced Salmon Kabobs

Persian Spiced Salmon Kabob's

Persian Spiced Salmon Kabob’s

 

I love a good kabob and lately I’ve been craving them.  Salmon is such a hearty fish, and there are many great ways to prepare salmon, but when you want to switch things up a bit–grilled salmon is the way to go.  I made a paste to adorn this salmon, and it’s rich in Mediterranean flavors.  I used sumac, which can be found in any middle eastern store, or in your local Trader Joe’s–it’s where I got mine.  Sumac is tart,  sour and is often used in place of lemon in middle eastern recipes.   If you can’t find sumac, then by all means feel free to substitute with the zest of a lemon.  The flavor is this dish is fantastic.  The fresh thyme was amazing! I felt like I was eating at one of my favorite Persian restaurants.  Page really loved it, and my husband could not stop with the compliments.

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Prep time: 5 minutes

cook time: 7 minutes

Total time: 12 minutes

 

Ingredients:

1lb of salmon– dried with paper towels, de-skinned, and cubed into 1 inch pieces

1 teaspoon of sumac powder– can substitute with lemon zest

1/2 teaspoon of garlic powder

1/2 teaspoon of cumin

1 teaspoon of fresh thyme-stems removed

1 teaspoon of olive oil–or oil of your choice

sea salt to taste

Directions: To a small bowl add the garlic powder, cumin powder, fresh thyme and oil, mix well and set aside.

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Rub the spice mixture on the salmon,

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then add the salmon to skewers,

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Grill the salmon for 3-4 minutes on each side, remove from grill, serve and enjoy!

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Spice Rubbed Salmon with Lemon Cream Sauce

Spice rubbed Salmon with lemon cream sauce

Spice Rubbed Salmon with Lemon Cream Sauce

I love salmon, especially perfectly cooked salmon. When cooked correctly salmon is moist, tender, and oh so satisfying.  Most recipes for salmon include dill, lemon, garlic or some variation of those three ingredients. I’m a big fan of garlic and lemon, but dill is just not a flavor I’m in love with.  Besides, salmon is not a fragile fish, it can hold up to more bold flavor profiles.This particular salmon recipe is proof of that.

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Prep time: 5 minutes

Cook time: 8 minutes

Total time: 15 minutes

Ingredients:

1 lb salmon fillet

1/4 teaspoon of paprika

1/4 teaspoon of granulated garlic

1/4 teaspoon of onion powder

1/4 teaspoon of ground cumin

1/2-1 teaspoon of avocado oil or coconut oil

sea salt & black pepper to taste

Lemon cream sauce (optional)

2 Tablespoons of sour cream –can sub with yogurt

1/4 teaspoon of tabasco

1 tablespoon of lemon juice

sea salt to taste

Directions: Pre-heat oven to 425F. Mix the ingredients for the lemon sauce in a small bowl and set aside. Dry salmon fillet with paper towels, drizzle with oil on both sides, then salt, place on a foil lined bake sheet and set aside. In a small bowl mix together the paprika, garlic, onion, and cumin.

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Sprinkle the spice mixture over the salmon,

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Place the salmon in the oven for 8-10 minutes depending on how thick your fillet is.  My fillet was about 1/2 inch thick and it was done in 8 minutes.  Remove from oven, drizzle with lemon sauce and enjoy!

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Creamy Caesar Salad Dressing

Creamy Caesar Dressing--DIY Caesar Salad Dressing

Creamy Caesar Dressing–DIY Caesar Salad Dressing

My latest obsession is salad.  Crispy and crunchy vegetables with a drizzle of oil, and a splash of citrus or vinegar–what’s not to love?  Salads are a great way to get in a few servings of fresh vegetables in their raw state.  As much as I love salads, they can become a bit boring if you don’t mix things up a bit.  The easiest way to do that is to switch out the vegetables and the dressing.  I often make caesar salads with romaine lettuce, but sometimes I switch out the romaine and replace it with baby kale, or lacinto kale.  It makes for a hearty salad and an especially delicious twist to the standard caesar  salad, we are all used to.  I’ll post the recipe I use for the kale caesar another day, but today, I’m sharing my recipe for my favorite creamy caesar salad dressing.  It’s my go to dressing, when I crave a creamy salad dressing.

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Prep time: 10 minutes

Cook time: none

Ingredients:

1 clove of garlic pasted

2 Tablespoons of lemon juice

1/2 teaspoon of worcestershire sauce

1 tablespoon of anchovy paste

2 large egg yolks

1/4 cup grape seed oil

5 teaspoons of olive oil

3/4 cup of freshly grated parmesan cheese

black pepper to taste

Directions:  To a small bowl add the grated garlic and lemon juice, allow to sit for 10 minutes.  If you have a hand mixer like I do, add the lemon garlic mixture, (after it sits for 10 minutes), and the rest of the ingredients to a bowl and mix until the mixture thickens–about 1-2 minutes.

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Transfer to an air tight container and chill until ready to use.

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If you don’t have a hand mixer,  whisk worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture.



While whisking, drizzle grape seed oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified.


 Add 3/4 cup Parmesan and pepper to taste; whisk until incorporated:

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