Ranch Dressing

11/15/2019

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk or regular milk
  • ¾ – 1 teaspoon dried dill weed
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon finely cracked pepper
  • freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Instructions

Step One: Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!

Yellow Curry with Chicken and Potatoes

Created on

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 yellow onion
  • 1 lb boneless chicken breast, cut into bite-sized pieces
  • 1/3 cup yellow curry paste
  • 10 baby golden yukon potatoes, cut into bite-sized potatoes
  • 1 14-ounce can coconut cream
  • 1/2 – 1 cup water
  • 2 teaspoon fish sauce
  • 1 – 2 tablespoons brown sugar
  • Cilantro and rice for serving

Instructions:

Step one:

Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.

Step two:

Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.

Step three:

Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.

Notes: For a more vegetable-filled dish, add chunks of carrot with the potatoes. This recipe would go well with naan.

Guacamole

Created 3/10/2018

Ingredients:

  • 1 tablespoon olive oil
  • 1 teaspoon of salt
  • 2 teaspoons of pepper
  • 1 large garlic clove, smashed with the side of a knife
  • 1/4 jalapeno, seeds removed
  • 3-4 cilantro stems, save the leafs
  • 1 teaspoon onion powder
  • 1 large avocado, cut in half, then cut into cubes
  • 1/4 lime, squeezed into mortar and pestle

OPTIONAL INGREDIENTS

  • Roma tomato, chopped
  • Feta cheese, crumbled
  • Purple onion, chopped

Instructions

Step one:

Combine olive oil, salt, pepper, garlic clove, jalapeno, cilantro stems and onion powder into the mortar and pestle. Smash everything together still until a paste has developed.

Step two:

Add the avocado and gently mix in with the paste in mortar and pestle with a fork to keep a chunky guacamole. Use the mortar to combine for a smoother guacamole.

Rice Noodles

Ingredients:

  • 1 cup rice flour
  • 1/3 cup tapioca starch
  • Pinch of salt
  • 1 1/3 cup water
  • Oil for brushing

Instructions

Step one:

Mix the rice flour, tapioca starch and a pinch of salt in a large bowl.

Step two:

Gradually pour in the water and whisk continuously until the mixture turns into a thin batter.

Step three:

Fill a wok with water. Prepare a steamer basket on top. Turn the heat to medium-high.

Step four:

Using sesame oil, oil the bottom of a small nonstick pan. Pour the batter mixture on top and place in the steamer basket.

Step five:

Allow the mixture to steam for five minutes. Now place cooked noodle onto a cold water bath and brush the top of the noodle sheet with oil.

Step six:

Using a spatula, give the cake pan a swirl to loosen up the noodles. Cut into your desired thickness and lift it up.

Vietnamese Noodles with Lemongrass Chicken

Created on 10/19/2019

Ingredients:

Chicken marinade

  • 1.5 lbs chicken thighs
  • 1 stalk lemongrass
  • 2 garlic cloves, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon olive oil

Nuoc Cham Sauce

  • 1/4 cup fish sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons whit esufar
  • 1/2 cup water
  • 2 garlic cloves, chopped
  • 1 red birds eye chili, finely chopped
  • 3 tablespoons lime juice

Noodle Bowl

  • 1/2 tablespoon olive oil
  • 7 ounces vermicelli noodles
  • 2 carrots
  • 2 cucumbers
  • 5 cups iceberg lettuce
  • 3 cups bean sprouts
  • Mint leafs
  • Cilantro leafs
  • Sliced red chili
  • Lime wedges

Instructions

Step one:

Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours.

Step two:

Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).

Step three:

Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total.

Step four:

Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.

Step five:

Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.

Step six:

Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.

Step seven:

Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.

Chicken and Rice Soup with Garlicky Chile Oil

Created on 2/17/2019

Ingredients:

  • 1 small white onion
  • 6 garlic cloves
  • 2/3 cup white rice, preferably short grain
  • 1/4 cup plus 2 tablespoons olive oil
  • 2 teaspoons crushed red pepper flakes
  • 1 lb skinless, boneless chicken thighs
  • 2 1/2 teaspoon salt, divided
  • 1 large bunch of Tuscan kale
    • 1 lemon
    • 3 sprigs dill
    • Freshly ground black pepper

Instructions

Step one:

Peel and finely chop 1 small onion. Peel and thinly slice 6 garlic cloves. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear.

Step two:

Consider doubling this chili oil for other recipes. Heat ¼ cup plus 2 Tbsp. vegetable oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it’s off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 tsp. crushed red pepper flakes into garlic oil in bowl; set aside.

Step three:

Add the onion to the 1 Tbsp. of garlic oil that remains in the in saucepan and cook over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes.

Step four:

Pour in 8 cups water and stir to combine. Stir in rice, 1 lb. skinless, boneless chicken thighs, and 1 tsp salt. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 20 minutes.

Step five:

Using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).

Step six:

Strip kale leaves off of thick center ribs from 1 bunch Tuscan kale, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise.

Step seven:

Add kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 4 minutes.

Step eight:

Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 2 tsp. salt (or more to taste), and stir to combine.

Step nine:

Divide soup among bowls. Drizzle with reserved garlic-chile oil. Tear 3 sprigs dill over, then top with a few grinds of black pepper.

Notes: To keep this recipe low carb, skip cooking the rice, or cook the rice on the side and add the soup on top.

Brussel Sprouts

Created on 1/1/2019

Ingredients

  • 1 1/2 lbs brussel sprouts
  • 1 green apple, sliced very small
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey

Instructions

Step one:

Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.

Step two:

Peel off the outermost layer of the brussel sprouts, then cut the bottom off the sprout and cut lengthwise.

Step three:

In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. Transfer veggies to prepared baking sheet and roast until tender and caramelized, about 20 minutes.

Step four:

Place roasted brussel sprouts back in bowl. Add green apple, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.

Notes: This side goes well with Miso Glazed Sea Bass. Add bacon, pomegranate and feta for a fancier dish

Miso Glazed Sea Bass

Created on 10/25/2021

Ingredients:

  • 2 tablespoons light miso
  • 1/4 cup mirin
  • 1 tablespoon sugar
  • 1 1/2 teaspoons gluten-free soy sauce
  • 1 1/2 teaspoons sesame oil
  • 1 garlic clove, minced
  • 1 thin slice of ginger
  • 1 lb sea bass

Instructions

Step one: In a small bowl, mix miso, mirin, sugar, soy sauce, sesame oil, garlic, and ginger. Spread the miso mixture over the fish and place it in a covered container. Refrigerate overnight

Step two: When ready to cook, set the oven to 450 degrees. Bake until tender, about 15 minutes, depending on the thickness of the fish

Notes: Brussel sprouts go well with this dish.

Marinara Sauce

Created on 10/02/2018

Ingredients:

  • 1/4 extra virgin olive oil
  • 3 garlic cloves, chopped
  • 1/2 white or yellow onion, chopped
  • 1 tablespoon tomato paste
  • 1 35-ounce can of San Marzano whole peeled tomatoes
  • Salt
  • Freshly ground pepper
  • 4 basil sprigs
  • Dried oregano

OPTIONAL INGREDIENTS

  • To make this a spicy marinara, add 2 or 3 tablespoons of Calabrian chili oil or red pepper flakes.
  • For a richer flavor, add balsamic vinegar or red wine after adding the whole peeled tomatoes. Allow the sauce to cook for at least an hour so the wine has time to dissipate.
  • Chicken broth or bone broth

Instructions

Step One: Heat olive oil in a large dutch oven. Once hot, add garlic cloves and onion. Saute until garlic and onion are fragrant and translucent, roughly 7 – 8 minutes

Step Two: Add tomato paste. Spread the paste around the bottom of the pot. The paste will develop a deeper red color when it is cooked. Once the color has developed, add San Marzano whole peeled tomatoes. Lightly crush the tomatoes with a wooden spoon

Step Three: Once the tomatoes have broken up into smaller pieces, add the salt, basil sprigs and dried oregano. Stir everything up and cook for 15 minutes. Remove basil sprigs

Step Four: If the sauce is too thick for your preference, add chicken broth or water until you reach the desired consistency. If you prefer a smooth sauce, blend everything together with an immersion blend or hand blender

Notes: This sauce is great for spaghetti, pizza, meatballs, and lasagna.