Monthly Archives: December 2017

Cod fillets with mushroom sauce

Serves 4

  1. 4tb butter
  2. 10oz mushrooms, sliced
  3. 4 cloves garlic
  4. 1/2 cup vermouth
  5. 3tb parsley
  6. 1tb balsamic vinegar
  7. 4 6oz cod fillets
  • Heat 3tb butter in a 12in skillet and cook mushrooms for 7-10 minutes. Add garlic for 1 minute. Add 5-6 for 2 minutes.
  • Take pan off heat, add cod, cover and return to low heat to simmer for 7-12 minutes, depending on thickness of fillets. Set fish aside, whisk remaining 1tb butter into pan, pour over fish and serve.
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Slow cooker smashed potatoes

Serves 4-6

  1. 2lb small red potatoes, halved
  2. 3tb olive oil
  3. 3 garlic cloves, peeled and smashed
  4. 1/2tsp thyme
  5. 2/3 cup buttermilk
  6. 4tb sour cream
  7. 2tb chives
  • Add 1-4 to slow cooker on low for 5-6 hours or high for 3-4 hours.
  • Add 5-6 and gently mash until combined but chunky. Fold in chives. Potatoes can be held for up to 2 hours on warm setting at this point. Serve.

Slow cooker cuban black beans

Omit ham hock to make vegan

Serves 6

  1. 6 cups water
  2. 1lb black beans
  3. 12oz ham hock
  4. 2 bay leaves
  5. 1 onion
  6. 1 green bell pepper
  7. 6 cloves garlic
  8. 2tsp dried oregano
  9. 1/2tb cumin
  10. 1/2 cup cilantro
  11. Juice from 1 lime
  • Cook 1-4 on high for 8-9 hours.
  • Meanwhile, microwave 5-9 for 8-10 minutes.
  • Drain beans, discarding bay leaves and reserving 1-1/2 cup liquid and ham hock. Add liquid, veggies and 1/3 of beans to slow cooker and mash. Shred hock and add to slow cooker along with remaining beans and 10-11. Beans can rest for up to 2 hours on warm setting at this point. Serve.

Slow cooker baked beans

Omit pork to make vegan

Serves 6

  1. 1 onion
  2. 6oz salt pork or bacon, cut into 1/2in pieces
  3. 1/2tsp salt
  4. 6 cups water
  5. 1lb navy beans
  6. 2 bay leaves
  7. 5tb molasses
  8. 4tb brown sugar
  9. 1tb soy sauce
  10. 4tsp cider vinegar
  11. 2tsp dry mustard
  • Microwave 1-3 for 5 minutes, stirring occasionally. Transfer to crockpot with 4-6 and 2tb each 7-8. Cook on high for 8-9 hours or until tender.
  • Drain, reserving 3/4 cup liquid and discarding bay leaves. Return to crockpot with remaining ingredients on high for 10 minutes and serve.

Stuffed pitas with yogurt sauce and cucumber salad with parsley, pomegranate, feta and walnuts

Serves 4

  1. 1 onion
  2. 1 cup cilantro
  3. 9tb olive oil
  4. 2-1/2tsp salt
  5. 5tb lemon juice
  6. 1tb lemon zest
  7. 1tb coriander
  8. 1tb cumin
  9. 1tb paprika
  10. 1/2tb pepper
  11. 1/2tsp cayenne
  12. 1/4tsp cinnamon
  13. 2lb ground lamb or 85% beef
  14. 4 8in pita, edges cut off with scissors and halves separated.
  15. 1 cup greek yogurt
  16. 1/2 cup mint
  17. 2tb tahini
  18. 1tb pomegranate molasses
  19. 1tb red wine vinegar
  20. 1 english cucumber, halved and thinly sliced
  21. 3 cups parsley
  22. 1 cup walnuts, toasted and chopped
  23. 1/2 cup pomegranate seeds
  24. 4oz feta
  • Add 1-2 to processor and pulse 10-12 times. Mix with¬† 4tb olive oil, 2tsp salt,¬†3tb lemon juice and 6-13. Divide evenly onto thicker halves of pits and press evenly to 1/2in of edges. Top with remaining halves and press gently until mixture is 1/4in from edges.
  • Broil for 7-10 minutes. Flip and continue broiling for 7-10 minutes.
  • Meanwhile, mix 15-17 with 2tb olive oil and remaining salt and lemon juice and set aside.
  • Meanwhile, whisk 18-19 with remaining olive oil. Toss with 20-21. Toss with half of 22-24, top with remaining 22-24 and set aside.
  • Halve pitas and serve with sauce and salad.

One-pot mac and cheese

Serves 4

  1. 1-1/2 cups water
  2. 1 cup milk
  3. 8oz macaroni
  4. 1/2tsp dijon
  5. 1/8tsp cayenne
  6. 4oz shredded American cheese
  7. 4oz shredded cheddar
  8. 1/3 cup panko, toasted
  9. 1tb olive oil
  10. 2tb parmesan
  • Bring 1-2 to a boil, add pasta and lower heat to a simmer. Cook slightly past al dente, about 6-8 minutes.
  • Add 4-6 for 1 minute. Take off-heat, add cheddar and rest covered for 5 minutes. Stir well, top with 8-10 and serve.

Alternative: Add 4tb water and substitute cheddar for 3oz gruyere and 2tb blue cheese.

Brick chicken breast with roasted lime pan sauce

Serves 2

  1. 1-1/2lb whole skin-on deboned chicken breast
  2. 2tsp cumin
  3. 2tsp tumeric
  4. 1tsp paprika
  5. 1/2tsp salt
  6. 2 limes, halved
  • Place a 10in cast iron skillet in a cold oven and heat to 475 degrees. Meanwhile, season chicken with 2-5.
  • Place skillet on stove-top on med-high heat and sear chicken for 2 minutes. Add limes cut-side down to pan, place a sheet of foil over chicken, weigh down with something heavy and oven-safe and transfer to oven for 10 minutes.
  • Remove from oven and flip for 1 minute. Set aside and squeeze limes into pan drippings. Serve.