Tuesday, May 7, 2013

Halibut in Artichoke and Tomato Broth

This recipe is my fun attempt to recreate the essence of coastal Italian cuisine by making the dish resemble the color palate of the Italian flag. While the Israeli couscous is not Italian (....turns out Israeli couscous is....Israeli - mind blown, I know), it serves as a nice bed of starch to sop up some of the deliciously herbed broth.

For the original recipe, click here. I've made notes as to my revisions below:

  • I've incorporated steamed green beans in this attempt, but have also had success with using wilted spinach as well. 
  • I used Israeli couscous and tossed it with some minced garlic and a small amount of the tomato broth before plating. 
  • You could really use any type of white flaky fish. I'd recommend Halibut or Mahi. 
This recipe is easy and would be great for hosting. Enjoy!

Spring Vegetable Breakfast Hash

Welcome back!

Spring Vegetable Hash

As I've worked to cut down meat intake within our home, you will undoubtedly see more vegetarian and vegan recipes featured throughout the blog. I saw this base recipe, which was featured in a spring issue of Eating Well. While the vegetables in it are spring vegetables, I encourage you to cook with what is in season and what looks fresh at your local farmers' market.

The original recipe for Potato, Asparagus and Mushroom Hash is fairly simple. I would recommend cooking the eggs over easy. If you don't want to incorporate potatoes, I've also served this with quinoa or couscous and it has turned out well.

Seared Scallops with Cauliflower Puree

After a long hiatus, I'm back to add some recipes I've been meaning to add for a while. Per usual, I've included the base recipe with which I started and noted any changes I made to add to the taste or logistical ease of the meal. Thanks for stopping by!

This recipe, Seared Scallops with Cauliflower Puree, is originally from Cooking Light. I've added the following tweaks to the recipe to fine tune the tastes:

  • I don't split the stock with 1 cup of water, rather use stock entirely. 
  • I use grape seed oil to sear the scallops.
  • The recipe doesn't call for the veggies featured in the photo, but I add a variety of sliced and sauteed bell pepper along with some snow peas. I saute them in a small amount of butter and minced garlic.
  • Remember that the key to getting a good sear on your scallops is to have the pan at a high heat before adding the scallops to the cooking surface. Once you place them in the pan, the scallops will only need 2-3 minutes for each side. 
This recipe is colorful and it tastes great. It's also healthy and easy to make. 


Thursday, February 9, 2012

Ceder Plank Salmon with Turnip-Potato Mashers and Roasted Sprouts

Welcome back!

Thank you for all of your continued support. I realize I haven't updated the blog for a while, but I'd love to share a few recipes I found that I'm sure you will enjoy.

The cedar plank salmon recipe is linked here.  I keep the slices of lemon for a garnish after zesting.

The recipe for the turnip and potato gratin can be found here.

Lastly, the roasted Brussels sprouts are a must:

  • Brussels Sprouts
  • Olive Oil
  • Salt
  • Pepper
  • Wash and cut Brussels sprouts in half.
  • Toss in a large bowl with a few table spoons (depending on how many sprouts you're making) of olive oil, a pinch of salt and a pinch of pepper
  • Spread sprouts on a baking sheet evenly
  • Roast at 375 for 12-14 minutes or until slightly browned.

Skillet Gnocchi with Chard and White Beans

Greetings family and friends!

I haven't been updating my blog as much as I should.  In light of my mother gifting me a few magazine subscriptions, I found a fantastic recipe from Eating Well. In an effort to eat quality ingredients, I've been making nutrient dense meals. This skillet Gnocchi and bean recipe is fantastic. The only difference is that I made my gnocchi from scratch.

I added a small side of mixed greens, lightly tossed in a vinaigrette.


  • 2 potatoes
  • 1cup all-purpose wheat flour
  • 1 egg


  1. Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
  2. Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
  3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve. 
The full skillet recipe is located here. I hope you enjoy it as much as I did!

Friday, November 11, 2011

Quick Vegetarian Chili with Avocado Salsa

As promised, here is another one of my favorite vegetarian recipes thus far. I didn't change much from the cooking light recipe other than adding a can of kidney beans. The avocado salsa is an absolute must. I also recommend serving it with a dollop of sour cream or shredded cheddar cheese and a few cilantro leaves.

Vegetarian chili that will give its meaty counterparts a run for their money.

The original recipe can be found here. The small changes I made were:

  • Add 1 can of kidney beans - I generally prefer my chili recipes to be rather thick and chunky. Adding a can of drained kidney beans really adds some depth to the original recipe.
  • Be sure to add salt and pepper to taste.
  • The avocado salsa recipe can be found here. It's an absolute must. It really completes the dish.
 Let me know what you think :).

Chicken and Veg Casserole

Greetings friends and family,

I hope November is treating you exquisitely. As promised, the parade of comfort food continues. I've also added a few new vegetarian (and possibly vegan if you serve it without the cheese/dairy) recipes as well. As always, I'm open to feedback and requests.

Chicken and Veg Casserole

  • 2 free-range, organic chicken breasts (each halved)
  • 1 32oz carton of chicken stock
  • 1 cup uncooked quinoa 
  • 1 head of broccoli, cleaned and cut into bit size pieces
  • 1 head of cauliflower, cleaned and cut into bite size pieces
  • 2 medium sized carrots, quartered and sliced into 1/4 thick pieces
  • 2 cans organic, reduced fat cream of mushroom soup
  • 2 tablespoons of olive oil mayonaise
  • 1 cup grated, sharp cheddar cheese
  • 1 cup dried stuffing from box
  • 2 tablespoons chopped, fresh thyme
  • 1 tablespoon chopped, fresh sage
  • 2 cloves of garlic, minced
  • salt
  • pepper
  • In a small saucepan, bring 2 cups chicken stock to boil and prepare quinoa according to instructions on the box.
  • While quinoa is cooking, clean and cut up broccoli, cauliflower and carrots
  • In a medium size Dutch oven, use a steamer basket and salted water to steam veggies and blanch (run under cool water when the veggies are done cooking) when soft.
  • While veggies are steaming, mix cream of mushroom, a pinch of salt, pepper, herbs, and mayonaise in a bowl. 
  • By now the quinoa should be close to done, remove quinoa and set aside. In the same saucepan, dump the remaining chicken stock and garlic and bring to a boil
  • When the stock is boiling, place chicken breast halves in the stock and boil until tender (about 5 minutes)
  • Preheat oven to 375 F
  • Take chicken out of boiling stock and place on a cutting board to cut into small, bite sized pieces
  • In a large bowl, mix together cream of mushroom mixture, veggies, cheddar and chicken. Add a good pinch of salt and pepper. Feel free to add some crushed red pepper flakes if you want the dish to have a nice kick. 
  • Place "slop" in a 9 x 13 glass baking dish and top with stuffing
  • Place in oven for 25-30 minutes or until stuffing is crispy and browned
  • Serve and enjoy the taste of fall in your mouth.