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Saturday, December 18

Roasted turkey legs

Active: 10 minutes; Total: 1 hour 10 minutes; Serves: 4

Oil spray, avocado


Turkey drumsticks, bone in, skin on

4 10-ounce each

Butter, melted

¼ cup

Salt, sea

1 teaspoon

Pepper, freshly ground

¼ teaspoon

Garlic powder

1 teaspoon

Thyme, dried

1 teaspoon

Paprika

1 teaspoon

  1. Preheat your oven to 450°F; set a rack in the middle position. 
  2. Spray a rack with oil, and place in a baking sheet lined with foil. 
  3. Combine the seasonings in a small bowl. 
  4. Pat the legs with paper towels. 
  5. Brush them with butter, and sprinkle with the seasoning mix, pressing to make it adhere. 
  6. Spray the legs with oil to prevent the seasonings from burning. 
  7. Roast for 20 minutes uncovered, then cover loosely with foil and roast 15 to 30 minutes more. 
  8. Let rest covered in foil for 10 minutes before serving.
Recipe from Healthy Recipes.

Thursday, December 16

Gingerbread cookies

Active: 10 minutes; Total: 2 hours 10 minutes; Drinks: 10 to 11

Honey

255 grams

Maple syrup

2 tablespoons

Water

¼ cup

Ginger, peeled, chopped

3-inch piece

Scotch, blended

1 ½ ounces

Lemon juice, fresh

¾ ounce

Ice


  1. Combine the honey, maple syrup, water, and ginger in a small saucepan over medium-high heat; cook until almost boiling. 
  2. Remove the pan from heat, and let the flavors infuse for 2 hours. 
  3. Strain the mixture through a fine-mesh strainer to remove the solids; makes 1 cup. 
  4. Combine the scotch, ¾-ounce gingerbread syrup, lemon juice in a shaker filled with ice. 
  5. Shake vigorously, and strain into a coupe or stemmed cocktail glass. 
Recipe mildly adapted from Shape magazine.

Tuesday, December 7

Chicken fricassée with mushrooms & thyme

Active: 15 minutes; Total 40 minutes; Serves: 4 to 6

Chicken thighs

3 pounds

Salt, kosher


Butter, unsalted

2 tablespoons +
1 tablespoons

Onion, yellow, chopped

1 medium

Garlic, grated

3 cloves

Nutmeg, freshly ground

½ teaspoon

Pepper, freshly ground


Flour, all purpose

2 tablespoons

Wine, dry white

½ cup

Thyme sprigs, leaves stripped

7 sprigs

Bay leaves

2

Stock, chicken

1 ½ cups

Cream, heavy

½ cup

Broccoli florets

3 cups

  1. Pat the chicken dry, and arrange on a tray, skin side up; season with salt. 
  2. In a large skillet over medium-high heat, melt 2-tablespoons butter. 
  3. Once the foaming subsides, add the chicken skin side down, reduce the heat to medium, and cook for about 7 minutes, until the skin is crispy and golden. 
  4. Flip the chicken, cook for 1 minute more, then return the pieces to the tray skin side up. 
  5. Add the onion, scraping the bottom of the pan to free up any browned bits; cook over medium heat, stirring occasionally, for about 3 minutes, until softened and translucent. 
  6. Scoot the onions to the side of the pan, then add the remaining 1-tablespoon butter. 
  7. Once it is melted, add the mushrooms and stir to coat in the butter. 
  8. Reduce the heat to medium-low and cook, stirring occasionally, for about 5 minutes, until lightly browned. 
  9. Add the garlic and nutmeg, season with salt and pepper, and stir to combine; cook, stirring, for about 2 minutes, until the garlic is fragrant. 
  10. Stir in the flour, and cook for 1 minute more. 
  11. Stir in the wine and bring to a simmer; stir constantly for about 15 seconds. 
  12. Add the thyme leaves and bay leaves, followed by the stock, stirring to combine. 
  13. Nestle the chicken pieces skin side up along with any accumulated juices; bring to a simmer over medium-high heat. 
  14. Reduce the heat if needed to maintain a steady simmer; cover the pan, and cook for 12 minutes. 
  15. Uncover and transfer the chicken to a platter or plate. 
  16. Stir in the cream, bring to a simmer, and let reduce for about 3 minutes, until slightly thickened. 
  17. Stir in the broccoli and return the chicken to the pan; cook for about 3 minutes, until the broccoli is bright green and just tender. 
  18. Season with salt and pepper to taste, and scatter parsley on top. 
  19. Serve with rice, couscous, or potatoes. 
Recipe from Food52.com, by Melina Hammer.

Thursday, December 2

Slow-roasted salmon with walnut-olive vinaigrette

Active: 20 minutes; Total 50 minutes; Serves: 6

Olive oil, extra virgin

½ cup +
¼ cup

Paprika, smoked

1 tablespoon

Lemon, zest and juice

1 tablespoon zest +
3 tablespoons juice

Salmon

2 ½ pounds

Salt, kosher

2 ½ teaspoon +
¼ teaspoon

Pepper, freshly ground

½ teaspoon +
¼ teaspoon

Parsley, flat leaf, finely chopped

½ cup

Walnuts, toasted, finely chopped

¼ cup

Vinegar, champagne or white wine

¼ cup

Olives, kalamata, pitted, chopped

¼ cup

Olives, Castelvetrano, pitted, chopped

¼ cup

  1. Preheat your oven to 325°F; set a rack in the middle position. 
  2. Whisk ½-cup oil and paprika in a small bowl; set aside 1 tablespoon of the oil mixture, and then stir the lemon zest and juice into the oil mixture in the small bowl. 
  3. Place the salmon in a large baking dish; sprinkle both sides with 2 ½-teaspoons salt and ½-teaspoon pepper (tuck the tapered end of the salmon under if needed to fit in the dish). 
  4. Pour the lemon-paprika mixture over the salmon; bake until the thickest party of the salmon flakes easily with a fork, about 30 to 35 minutes, spooning lemon-paprika mixture in the baking dish over the salmon every 10 minutes. 
  5. Remove from the oven; let rest 5 minutes. 
  6. Whisk together parsley, walnuts, vinegar, olives, and ¼-cup oil in a small bowl; season with ¼-teaspoon salt and ¼-teaspoon pepper. 
  7. Using two large spatulas, carefully lift the salmon from the baking dish, and transfer to a large platter; discard remaining lemon-paprika mixture in the baking dish. 
  8. Spoon the walnut-olive vinaigrette on the salmon. 
  9. Drizzle the salmon with the reserved oil mixture. 
  10. Serve warm or at room temperature. 
Recipe from Food&Wine, by Justin Chapple.

Tuesday, November 30

Pistachio cookies

Active: 10 minutes; Total 30 minutes; Cookies: 16

Pistachios, toasted, unsalted

2 cups (280 grams)

Sugar, granulated

1 cup (200 grams)

Sugar, confectioners’

3/4 cup (75 grams)

Salt, kosher

½ teaspoon

Cardamom, ground

¼ teaspoon

Egg whites

2 large

Vanilla extract

1 tablespoon

  1. Preheat your oven to 350°F; set two oven racks at the upper and lower middle positions; line two baking sheets with parchment paper. 
  2. In the bowl of a food processor with the blade attachment, combine the pistachios, sugars, salt, and cardamom; process until the nuts are the texture of fine sand, about 60 to 90 seconds. 
  3. Transfer to a large bowl, add the egg whites and vanilla, and mix with a rubber spatula until a thick, paste-like dough forms. 
  4. Using a medium cookie scoop, portion out the dough and roll into balls. 
  5. Place the dough balls at least 3 inches apart on the prepared baking sheets (eight per a sheet). 
  6. Bake, swapping and rotating the top and the bottom sheets midway, for 12 to 14 minutes. (Don’t over bake!) 
  7. Let the cookies cool completely. 
Recipe from Cookies, by Jesse Szewczyk.

Friday, November 5

Cauliflower piccata


Active: 15 minutes; Total 30 minutes; Serves: 4

Cauliflower, cut into 2-inch florets

1 head

Oil, extra-virgin olive


Salt, kosher


Pepper, freshly ground


Chickpeas, drained

15 ounces

Shallot, finely chopped

1

Garlic, finely chopped

3 cloves

Stock, vegetable

1 cup

Butter, unsalted

4 tablespoons

Capers, drained

2 tablespoons

Lemon, zested and juiced

1

Parsley, chopped

Garnish

  1. Preheat your oven to 425°F. 
  2. Place the cauliflower florets onto a sheet pan, and drizzle with 2 to 3-tablespoons of oil. 
  3. Season with salt and pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. 
  4. Remove from the oven, add the chickpeas, and toss to combine. 
  5. Heat a medium skillet to medium high; add 1-tablespoon oil and the shallots, and sauté until soft and fragrant, about 1 minute. 
  6. Add the garlic, and cook 1 minute longer, stirring constantly to keep from scorching. 
  7. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. 
  8. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. 
  9. Season with ½-teaspoon salt, and a few pinches of pepper. 
  10. To serve, place the cauliflower and chickpeas on serving plates, top with the lemon caper sauce, and garnish with parsley before serving. 
Recipe from NYT Cooking.

Tuesday, November 2

Healthy peanut butter cookies

Active: 10 minutes; Total 25 minutes; Serves: 15

Peanut butter, creamy

1 cup

Maple syrup or honey

½ cup

Vanilla extract

1 teaspoon

Flour, almond

1 cup

Salt, flaked sea

Optional

  1. Preheat your oven to 350°F; line baking sheets with parchment paper. 
  2. In a medium bowl, combine the peanut butter, maple syrup or honey, and vanilla; stir in the flour. 
  3. Roll into 1-inch balls and arrange on a prepared baking sheet. 
  4. Flatten each dough ball with a fork, making a crisscross pattern, and sprinkle with a little salt, if desired. 
  5. Bake for 12 minutes, or until the cookies begin to brown. 
  6. Remove from the oven, and allow the cookies to cool on a wire rack. 
Recipe from Eating Bird Food, September 2021

Thursday, October 14

Chicken korma

Active: 30 minutes; Total: 45 minutes + marinade; Serves: 2 to 4

Chicken, bone-in, skinless

1.2 pounds

Yogurt, plain

3 tablespoons +
¼ cup

Garlic, grate with microplane

2 cloves

Ginger, grate with microplane

1-inch piece

Turmeric, ground

¼ teaspoon

Paprika

1 teaspoon

Garam masala

1 teaspoon +
½ teaspoon

Salt

½ teaspoon +
¼ teaspoon

Oil

1 ½ tablespoons +
1 tablespoon

Cardamom, green, whole

5 pods +
1 pod

Onions, red, sliced

2 medium

Almonds, whole

4

Cashews, whole

6

Water

½ cup

Bayleaf

1 leaf

Cloves

3

Cinnamon

2-inch stick

Serrano chili, slit 

1

Coriander powder

1 ½ teaspoon

Cilantro

Garnish

Rice, cooked


  1. In a mixing bowl, combine the chicken, 3-tablespoons yogurt, garlic, and ginger. 
  2. Add the turmeric, paprika, 1-teaspoon garam masala, and ½-teaspoon salt. 
  3. Mix together; set aside in the refrigerator up to overnight. 
  4. Heat 1 ½-tablespoons oil in a pan, then add 3 to 5 cardamom pods. 
  5. Add the onions; sauté, stirring often, until golden brown and caramelized. 
  6. Turn off the stove, and add the almonds and cashews; cool completely. 
  7. Blend the onion mixture with ¼-cup yogurt until smooth; set aside. 
  8. In the same pan, heat 1-tablespoon oil, then add the bayleaf, cloves, cardamom pod, and cinnamon; sauté for a minute. 
  9. Add the chicken and chili. 
  10. Sauté on medium heat until the smell of raw garlic and ginger goes away; about 5 to 7 minutes. 
  11. Add the onion paste and water, then ¼-teaspoon salt. 
  12. Add ½-teaspoon garam masala and coriander powder, mix well.
  13. Cover and cook on medium heat until the chicken turns tender and is soft cooked; adjust salt as needed, and add more water if it is too thick.
  14. Sprinkle with cilantro, serve with rice. 
Recipe from Swasthi’s Recipes, June 2020.

4-ingredient apple cake

Butter, unsalted, room temperature

For greasing pan

Eggs, room temperature

3 large

Sugar, light brown

1 cup (213 grams)

Salt

¼ teaspoon

Apples, Granny Smith

3 (198 grams each)

Flour, whole wheat

1 cup + 2 tablespoon (134 grams) 

  1. Preheat your oven to 350°F. 
  2. Butter the bottom, not the sides, of an 8-inch springform pan. 
  3. Combine the eggs, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment. 
  4. Start on low, then raise to speed of medium-high, and beat for 8 minutes, until the mixture is a pale tan in color and super fluffy. 
  5. Meanwhile, peel the apples, and cut them into ½-inch pieces; yield should be about 4 cups. 
  6. When the egg-sugar mixture is mixed, remove the bowl from the stand mixer, and add the flour. 
  7. Use a flexible spatula to gently fold in the flour until it is almost incorporated. 
  8. Add the apples and fold in. 
  9. Scrape the batter into the prepared pan. 
  10. Bake for 1 hour, or until the top is browned and a cake tester comes out completely clean. 
  11. Cool in pan for about 30 minutes, then run a knife around the edge to loosen the cake, and unhinge the outside. 
  12. Serve the cake in big wedges, warm or room temperate, with a dusting of confectioners’ sugar, and a dollop of cream or Greek yogurt. 
Recipe from Food52.com, September 2019.

Tuesday, August 10

Seared scallops with basil risotto

Active: 1 hour; Serves: 4

Pineapple juice

2 cups

Vegetable broth

1 ½ cups

Butter, unsalted

3 tablespoons

Onions, yellow, minced

1/3 cup

Garlic, minced

1 tablespoon

Rice, arborio, uncooked

1 ¼ cups

Parmesan, freshly grated

3/4 cups

Salt

½ teaspoon +

Pepper, freshly ground

¼ teaspoon +

Basil, fresh, minced

3 tablespoons

Sea scallops

1 pound

Vegetable oil

2 tablespoons +

Microgreens

½ cup

  1. Combine the juice and broth in a medium saucepan set over medium heat. 
  2. Bring the mixture to a simmer, then cover with a lid and remove from the heat. 
  3. Heat the butter in a large saucepan set over medium-low heat. 
  4. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. 
  5. Add the rice and cook, stirring, for 1 minute. 
  6. Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. 
  7. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunch, about 30 minutes. 
  8. Stir in the cheese, salt, and pepper, then turn off the heat and stir in the basil; set aside, covered, while you cook the scallops. 
  9. Pat the scallops dry, then season with salt and pepper. 
  10. Heat the oil in a medium skillet set over medium-high heat. 
  11. Once the oil is hot, add half of the scallops and cook undisturbed for 2 minutes. 
  12. Flip the scallops once, then tilt the skillet and baste them with the oil. 
  13. Continue cooking the scallops an additional 1 minute, until no longer translucent. 
  14. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed. 
  15. Divide the risotto among serving plates and top with the scallops. 
  16. Garnish with the microgreens and serve. 
Recipe from The Secret Ingredient Cookbook, July 2021.