Category Archives: DINE IN

A Trip to Basque Country Without Leaving the Kitchen

In a country famous for epic cuisine, one Spanish region reigns supreme: Basque Country. Nestled in the Pyrenees along the French border, the Basque region, which for centuries tried to establish itself as an independent nation, has a culture and personality uniquely its own. This is especially evident in its culinary traditions, which are distinct from other styles of Spanish cooking.

Bordered to the east by the Bay of Biscay, a gulf of the Atlantic, Basque Country is heavily influenced by the sea. Fresh seafood is a quintessential part of the cuisine, often flavored with a rich hodgepodge of Spanish and French ingredients. Unlike other coastal areas, however, the Basque region is also fertile ground for livestock, vegetables and legumes. Grilled meats and rich stews are also staples of the Basque diet. It’s truly surf and turf at its finest!

With access to such diverse, high quality ingredients, it’s not surprising that the Basque people take food very seriously. In fact, though it spans just over 8,000 square miles, the Basque region is home to 38 Michelin-starred restaurants, including four with the coveted three-star rating.

If you’re a gourmand who hates to share, you’ll feel at home here. Order up some pintxos, small tapas-style plates built for one. They’re a fixture on virtually every bar menu, and are also enjoyed as street food and midday snacks.

Ready for a bite of Basque Country? Try these simple, traditional recipes for Basque food at home any night of the week.

 


 

Gildas

This classic pintxo makes a great appetizer or snack to enjoy with a cold pint.

Gildas recipe

Directions:

  1. Lightly dust tomato chunks with paprika.
  2. Place five whole parsley leaves on each anchovy, then loop the fish over to form a horseshoe shape.
  3. Skewer a pepper onto one end of a toothpick. Follow with the anchovy, a piece of tomato and finish with a stuffed olive. Repeat with remaining toothpicks and ingredients.
  4. Drizzle finished gildas with olive oil and sprinkle with smoked salt.

 


 

 

Sopa de ajo (Garlic Soup)

Great restaurant dining doesn’t come at the expense of home cooking in Basque country. This earthy garlic soup is perfect for chilly nights or when you’re feeling a bit under the weather. Piment d’espelette is a seasoning made from dried espelette peppers, native to the Basque region. Look for it in specialty stores or online.

Garlic_Soup recipe

Directions:

  1. In a large saucepan or Dutch oven, warm oil over medium heat. Add half of the garlic and sauté until fragrant, about 3 minutes.
  2. Add potatoes, cayenne, water and remaining garlic; stir to combine. Bring mixture to a boil then reduce to simmer, covered.
  3. Continue to cook until potatoes are falling apart, about 45 minutes. Using a potato masher, gently mash potatoes until just a few small chunks remain.
  4. Season to taste with salt and pepper. Stir in parsley and cook for 5 more minutes.
  5. Ladle soup into bowls and serve garnished with piment d’espelette, if desired.

 


 

 

Basque Chicken with Chorizo

Adapted from Chef Daniel Boulud, this chicken dish is a one-pan wonder showcasing bold Basque flavors.

Chicken_Chorizo recipe

Directions:

  1. In a large skillet, cook chorizo over moderate heat until lightly browned, about 5 minutes. Transfer chorizo to a plate using a slotted spoon.
  2. Add olive oil to any rendered fat in the skillet. Season chicken with salt and pepper, add to pan and cook over medium high heat until well browned on both sides, about 15 minutes. Transfer chicken to plate with chorizo.
  3. Add bell pepper, onion, garlic and thyme to the skillet and cook over moderate heat until barely softened, about 5 minutes. Add tomatoes, sherry, paprika and crushed red pepper and cook for another minute, scraping up any browned bits from the pan.
  4. Return chicken and chorizo to the skillet. Cover and simmer over medium low heat, turning occasionally, until the chicken is cooked through, about 25 minutes.
  5. Raise heat to medium and cook, uncovered, until the sauce is slightly thickened, about 10 minutes.
  6. Transfer chicken to a platter. Spoon sauce over chicken and serve garnished with basil.

 


 

 

Salt Cod Biscayne Style

Salt cod, or bacalao, is a staple of the Basque diet. Follow the 24-hour soaking method below to prep the pantry-friendly standby for virtually any recipe.

Salt_Cod

Directions:

  1. In a large bowl, submerge cod completely in cold water. Allow to soak for 24 hours, changing the water every 6 hours (changing the water ensures the fish won’t be too salty). Once soaked, shred fish into small pieces, removing any bones or cartilage.
  2. In a large saucepan, heat oil. Add onion, sauté for 3 minutes, then add garlic and sauté for an additional minute. Add the cod and tomatoes; stir and cover. Simmer for 10 minutes.
  3. Add olives, capers, cloves, cayenne and cinnamon. Stir until well combined. Simmer for another 2 minutes, then add parsley and boiled potatoes. Season with salt and pepper to taste and remove from heat.
  4. Serve in a shallow bowl with a chunk of crusty baguette on the side.

 


 

 

Basque Lamb Stew

This hearty dish is a great weekend recipe. It makes enough for lunch and/or dinner all week, plus it freezes beautifully.

Lamb_stew recipe

Directions:

  1. In a large bowl, combine rosemary, white wine and half of the garlic. Add lamb and marinate for 2 to 3 hours, ensuring meat is completely submerged.
  2. Drain lamb and pat dry with paper towels. Discard marinade.
  3. In a large, heavy-bottomed pan, heat 1 tablespoon of oil. Working in batches, brown lamb on all sides and season with salt and pepper, adding oil as needed. Set aside.
  4. To the same pan, add remaining olive oil and chopped onion. Sauté until fragrant, about 3 minutes, then add garlic and sauté an additional minute.
  5. Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf and red wine. Bring to a boil. Reduce heat to medium and simmer uncovered for 15 minutes, allowing the liquids to reduce slightly.
  6. Add the chicken stock, bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender for about 2 to 2 1/2 hours.
  7. Ladle into bowls and season with salt and pepper, to taste.

 

 

How to Make a Gourmet, Eco-Friendly Feast

By this point in history, you’ve probably learned how to make a nutritious, healthy dinner. Start off with some local, healthy, fresh greens, feature a small portion of organic, locally produced, lean meat, and then stuff an enormous pizza in your freezer for later when you’re sad and starving. Or maybe just—make those greens taste great.

You might know how to make joyless vitamins taste like high-class fat, but making a meal that’s actually good for the environment is a whole other feat altogether. One of the biggest polluters in America isn’t your local coal plant or highway factory—it’s your neighborhood farm, pumping out more greenhouse gases than any other industry in the country. And most of those gases come from processing meat: close to eight tons, or 22 percent of total emissions, originate in meat alone. Eating one burger is environmentally equivalent to driving a 3,000 pound car 10 miles. Fantastic.

Want to make a meal that not only tastes delicious, but is actually healthy both for you and the world around you? Here’s what we recommend.

 

Shop at the right places.

Shopping organically doesn’t matter as much as shopping locally. Ideally, you’d be able to satisfy both needs, but organic foods sometimes come from tens of thousands of miles away: exacting a huge price in terms of gas emissions. Check your local farmer’s market, consider joining a CSA, (Community Supported Agriculture), and if you only have access to a large-scale supermarket, take a look and see where your produce is coming from. Don’t be afraid to place pressure on your local grocery—consumers have huge voting power.

 

farmers_market_shutterstock_224947675

 

Unless it came from down the block, nix your meats.

As discussed above, it’s next to impossible, given the size and scale of our factory farms, to produce meat that’s not only free of disease, but free of externalities. Grass-fed beef produces the least amount of greenhouse gas, but that meat often travels from afar.  Your safest best is to probably skip the meats in favor of some green, or even carbohydrate-y, deliciousness.

 

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Buy in season.

It’s January, you live in New York, and you feel a big hankering for kiwi. Chances are that kiwi probably travelled tens of thousands of miles in a gas-guzzling airplane just to get to your mostly indifferent stomach. Find fruits and vegetables that match the season and the salad and maybe the dishware.

 

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Go raw.

Energy that would have otherwise been spent on cooking carrots can now be spent on eating them. Everybody wins. Except for the carrot.

 

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Make a lot of it.

Over 40 percent, or, approximately $165 billion dollars worth of food in America is never eaten, at an outrageously huge cost to the environment. Simplest solution? Double the amount you make and then—using all of your inner strength—eat it.

 

stir_fry_shutterstock_145551190

 

Grow it in your backyard.

The closest grocery store might be miles away, but the closest farm could be your grassy backyard. Cut down on travel time and eat shockingly local, all within striking distance of your bed. Or, if you live in a metropolitan area and have more of a “fire escape” backyard, consider joining your local community garden (or nagging a community garden friend).

 

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The best trick of all? Make something you won’t hate.

If there’s one thing we can learn from barely verbal toddlers, it’s that if our bodies don’t like something—they will reject it. The more food we waste by not eating (or by putting it in the freezer in cute little bags and “pretending to eat later”), the greater the cost to our environment. Sometimes, the secret to eating right is summoning all your strength, mustering all your courage, and just eating what you like.

 

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Pros and Cons of Going Paleo

It’s the diet craze du jour for celebrities and serious nutritionistas alike, but what does the Paleolithic diet, a.k.a. “going paleo,” actually entail? Broadly, it means eating only what our primitive ancestors did: meat and fish, eggs, nuts and seeds, vegetables and fruit. Strictly off-limits foods include dairy, grain products and anything processed. Sounds like it could be healthy…but how difficult is it to eat like a caveman in 2015?

Let’s start with the facts. The modern paleo diet was introduced in the 1970’s by a nutritionist and exercise physiologist named Dr. Loren Cordain. He contends that advances in food production and processing have changed food more rapidly than our digestive systems have evolved to process it. We cannot adequately digest many modern-day processed foods, he says, resulting in increased risk for a host of chronic diseases.

Cordain’s theory remains a topic of debate among nutritionists, but that hasn’t stopped the paleo diet’s boom in popularity. Dozens of variations exist, each with its own slightly tweaked set of rules and promises of unique health benefits. Among the most widely followed is the version espoused by Dr. Mark Hyman, who famously counseled the Clintons after Bill’s quadruple bypass surgery in 2004, which emphasizes diet as a means to detoxify the body and cure disease.

In spite of its popularity, however, the paleo diet recently placed dead last in U.S. News & World Report’s 2015 Best Diet rankings. Evaluated by a panel of dieticians and health experts, paleo came in at number 35 of 35 trending diet plans, based on a variety of factors including nutrition, safety and probability of weight loss.

If you’re thinking of going paleo, first weigh the pros and cons:

Pro: You’ll Eat Only Unprocessed, Whole Foods

While there’s much debate among nutritionists about the “ideal” diet, virtually all agree that there are major health advantages to eating fewer processed foods, especially those high in sugar.

Con: It’s Highly Restrictive

The list of forbidden foods for paleo dieters is lengthy, which could make it difficult to stick to long term. Beans and legumes are not allowed, a definite downer for non-meat eaters.

 

paleo diet

Pro: It’s a Nutrient-Rich Diet

Unlike cleanses and other hyper-restrictive weight loss plans, the paleo diet packs plenty of nutrients. Protein is definitely not in short supply and with proper meal planning you’ll also get loads of vitamins, fiber and even calcium (coconut and dark, leafy greens are good, paleo-friendly sources).

Con: Eating More Meat is Costly for You and the Environment

According to Cordain, over 50% of the paleo dieter’s calories should come from animal protein. That can add up to a hefty grocery bill. There’s also the steep environmental cost, including greenhouse gas emissions, deforestation and water pollution.

 

paleo diet juice

Pro: You’ll Probably Cook A Lot More

The paleo diet’s numerous restrictions, including butter and vegetable oil, make take-out and restaurant dining a challenge.

Con: You Might Gain Weight

One of the diet’s major pitfalls is that it can be very high in saturated fat, which can quickly add up to extra pounds. If you’re considering the Paleolithic diet for weight loss, be sure to moderate your red meat intake.

 

paleo diet steak_edited

Bottom Line:

The paleo diet can be a useful tool to kickstart healthier eating habits, but it requires some planning and make-ahead meal prep. Load up on nutrient-rich veggies and lean protein, like poultry and fish, to keep saturated fat low and the odds of slimming down high.

Dinner, Delivered with a Side of DIY

City dwellers have always enjoyed the perks of delivery, an unspoken quid pro quo of eschewing the conveniences of Suburbia. While the novelty of 3 AM egg rolls at your door may have faded with age, a new generation of meal delivery services is aiming to take its place. The concept is simple, but genius: Deliver all of the nutrition and satisfaction of a home-cooked meal in a format that’s as easy as ordering take-out.

In recent years, a slew of new companies has started offering meal kit delivery, each promising freedom from the tyranny of meal planning and grocery shopping. A typical kit includes one recipe and everything you need to make it, down to that single tablespoon of vinegar (everything arrives pre-measured) or pinch of saffron. In addition to convenience, these services claim to be a waist-watchers best friend, thanks to fresh ingredients and strictly controlled portion size.

For the busy gourmet or the bloated Seamless addict, it sounds like it could be a dream come true. But how do these services stack up? And is it really worth saying “sayonara” to your grocery store forever? Before you make your decision, check out this review of five major players in the meal kit delivery game.

 

Blue Apron

Blue Apron

A pioneer in the field, Blue Apron has quickly grown a following of loyal customers around the country. It offers two meal plans, one for couples (or friends or roommates) and one for families, designed to feed four to six people. After choosing your menu type — either “meat and fish” or “vegetarian” — Blue Apron selects recipes for you, which you have the option to change. If you’re new to the whole “cooking” thing, don’t sweat it. Blue Apron’s recipes are virtually foolproof, thanks to easy step-by-step instructions and accompanying photos. Bite for bite, Blue Apron runs average to slightly less expensive than its competitors. The two-person plan costs $9.99 per serving with a minimum commitment of six meals or $60 per week; the family plan is $8.99 per serving with a minimum of two meals or $71.92 per week.

 


 

Plated

Plated
Plated

If you’re chefing to impress, Plated could be the service for you. Though pricier than other options — $12 per person for regular meals — Plated offers diners the ease of delivery combined with the flare of a special occasion. With menu choices like “Indonesian Beef Rendang” and “Roasted White Sweet Potatoes with Chinese Broccoli and Flowering Chives”, Plated is a sure-fire escape from the weeknight recipe rut.

 

 

 


 

Hello Fresh

Hello Fresh
Hello Fresh

With the meal kit delivery market reaching saturation, Hello Fresh sets itself apart by promising the very freshest ingredients possible. A recent informal survey of friends (who had used the service — and who also happen to be restaurant chefs) confirmed it lives up to the hype. All ingredients were top quality (they exclusively use premium brand Murray’s chicken, for example) and arrived looking and smelling just-off-the-farm. Hello Fresh has another distinguishing factor, for better or worse: the absence of calorie restrictions. While most delivered kit meals fall between 500 and 600 calories per plate, Hello Fresh averages around 900 calories, though the recipes are created by an in-house dietician and not lacking in nutrients. Hello Chef costs roughly the same as most of its competitors, around $10 per meal, but vegetarians take note: while omnivores can enjoy a range of meal choices, meat-free offerings are limited.

 

 


 

Green Blender

Box-and-ingredients_green blender
Green Blender

No time to cook, even if it’s kit-style? No problem. A service called Green Blender invites you to sip your nutrients instead. Created by a fitness blogger fed up with “glorified milkshakes” parading around as health food, Green Blender offers a rotating lineup of smoothie recipes with pre-portioned, seasonal produce and “superfoods”, like chia and flaxseeds. Each delivery includes five pouches to make five different smoothies. With flavors like Tropical Mojito and Sacha Inchi Orange Creamsicle, Green Blender offers a taste of the exotic delivered to your door. At $10 per serving, Green Blender costs about the same as other meal delivery services. Unlike those competitors, however, Green Blender does expect you to own a knife and a cutting board for basic prep like chopping.

 


 

Home Chef

Home Chef

More of a newcomer to the DIY dinner scene, Home Chef is gaining popularity with high-end foodies. That’s because the recipes, 10 different options per week, come from restaurant chefs. The instructions are definitely geared toward the home cook, however. This service also boasts the advantage of allowing diners to prioritize low carb or low-calorie menu choices, and to register any allergies or dietary restrictions, like gluten. Starting at $7.99 per serving, Home Chef is priced in line with the competition, but, sorry, California friends; it’s currently only available in 30 states across the East Coast and Midwest.

 

5 Recipes for Your Next Hawaiian Luau

Need weekend inspiration that doesn’t break the bank? Almost any budget can enjoy a backyard tropical vacation without any reservations or TSA hassles.

Pin up some pictures of Hawaii to your vision board. Then, take a look at these simple recipes of Hawaiian food and BBQ specialties that’ll bring a little lei-sure time to your next weekend.

 

Main Dishes

Hoisin Honey Glazed Pork

Read full recipe at Delish.com

 

Hawaiian Ahi Poke

Read full recipe at A Spicy Perspective

 

Side Dishes

Lomi Lomi Salmon

Read full recipe at Hawaii for Visitors

 

Skinny Hawaiian Slaw

Read full recipe at The Skinny Fork

 

Dessert

Guava Cake

Read full recipe at Valerie Kukahiko of Kuki’s Kookbook

 

6 Spicy Dishes You Can Make at Home

Craving a taste of the exotic? Or just trying to escape the weeknight dinner rut? Turn up the heat tonight in your kitchen with these easy, spicy dishes.

Besides being tasty, the benefits of eating spicy food are numerous. Studies suggest that capsaicin, the substance that gives peppers their fiery punch, may temporarily increase metabolism. There’s also evidence to suggest capsaicin can reduce the amount of bad cholesterol in the body, in addition to having antioxidant and anti-inflammatory properties.

Now that you know why, you might be wondering how to eat spicy food. If you order extra mild for everything, try ramping up your heat tolerance gradually. Start by familiarizing yourself with the Scoville scale, the heat-curious diner’s best friend. Using Scoville Heat Units (SHUs), this scale measures capsaicin concentration and is the go-to guide for all things spicy. Jumping right into ghost peppers, for example – ringing in at a whopping 1,041,427 SHUs – might be traumatizing to uninitiated taste buds. Better to start with something milder like an Anaheim chili, clocking in at around 1,500 SHUs, before moving onto hotter cousins like the jalapeño, about 4,000-6,000 SHUs, or serrano, about 10,000-12,000 SHUs.

Now that you know the score, try your hand (and tongue) at these fiery recipes.

1. Piri Piri Sauce

This hot sauce hails from Portugal where it’s a go-to for sassing up grilled meat and fish dishes. Sometimes spelled ‘peri peri’ or ‘peli peli’, its named after the African birds-eye chili traditionally used to make it.

BW_Spicy_PiriPiri

Directions:

Combine all ingredients in a food processor or blender. Purée until slightly chunky. Keep sauce refrigerated in an airtight container for up to two weeks.

 

2. Chicken Vindaloo

This spicy chicken recipe from Goa, India gained its massive popularity in the UK. A hotter relative of madras curry, this vindaloo packs a punch thanks to a combination of red jalapeños and chiles de árbol.

BW_Spicy_ChickenVindaloo

Directions:

  1. In a small bowl or using a mortar and pestle, combine jalapeños, chiles de árbol, garlic, ginger and vinegar. Mash together until a thick paste forms.
  2. Season chicken with salt. Cover chicken completely with spice paste and allow to marinate for at least 4 hours, up to 12 hours (the chicken will become hotter the longer it marinates).
  3. In a large pan, heat oil over medium heat. Add onion and sauté for 3 minutes. Add mustard seeds and cook until they begin to pop, about 2 minutes.
  4. Add marinated chicken and any accumulated juices to the pan. Stir fry for 2 minutes. Add remaining spices and water, stirring well to combine.
  5. Cover pan and allow chicken to simmer until cooked through, about 30 minutes. Remove lid and cook for an additional 10 minutes to thicken sauce.
  6. Serve curry over basmati rice and garnish with cilantro leaves.

 

3. Vegan Thai Green Curry

Forget curry paste from a jar! It’s quick and easy to make your own at home using fresh ingredients. To dial down the heat on this five-alarm curry, remove the ribs and seeds from your chilis (but why would you want to do that?).

BW_Spicy_CurryPaste

BW_Spicy_GreenCurry

 

Directions:

  1. In a food processor, combine all ingredients for curry paste. Pulse, scraping the sides of the bowl occasionally, until mixture becomes a smooth paste.
  1. In a large saucepan over medium heat, add coconut oil and the top layer of fat from the coconut milk can. Once melted, add the green curry paste and cook, stirring continuously, until thickened and nearly dry, about 2 minutes.
  2. Add remaining coconut milk and 1/2 cup water and bring to a gentle simmer. Add the broccoli and cauliflower and cook for 4 minutes. Add snow peas and bok choy, cook for another 3 minutes. Add bell pepper and cook for an additional minute, until all vegetables are crisp-tender.
  3. Serve curry over warm rice, garnished with scallion.

 

4. Sriracha Pulled Pork

Throw a spicy curveball at your next backyard BBQ with this tangy, sweet-hot pulled pork recipe. The best part? Your slow cooker does most of the work.

BW_Spicy_SirachiPulledPork

Directions:

  1. In a small bowl, combine sugar and spices. Pat pork shoulder dry and evenly apply spice rub all over.
  2. Add onions and garlic to the bottom of a slow cooker. Place pork on top.
  3. In a medium bowl, whisk together sriracha, vinegar, juice and stock. Pour mixture over pork.
  4. Cover and cook on HIGH for 8 hours, until meat is very tender and falling apart. Remove from slow cooker and cool for 15 minutes. Shred with forks.
  5. Serve pork piled high on potato rolls topped with coleslaw and an additional drizzle of sriracha, if desired.

 

5. Spicy Ceviche

This spicy shrimp recipe, with its no-heat cooking method, is a favorite in Peru. It’s made with habanero peppers, aka Scotch bonnets, which leave their burn for a while. Don’t rub your eyes after handling them!

BW_Spicy_Spicy-Ceviche

Directions:

  1. In a food processor, combine lime juice, celery, cilantro, cumin, garlic, habanero and salt. Pulse until completely smooth.
  2. In a large glass bowl, combine tilapia and shrimp. Toss with lime juice mixture and allow to marinate for one hour, until seafood is firm and opaque.
  3. Meanwhile, boil potatoes and yam separately until tender. Once cool, peel and slice into 1/2-inch pieces.
  4. Place onion in hot (not boiling) water and soak for 10 minutes. Drain and pat dry.
  5. Once the seafood is “cooked,” add wilted onions to the bowl.
  6. To serve, line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls, top with slices of potato and yam, and garnish with chives.

 

6. Chili Chocolate Truffles

Who says you can’t enjoy a little spice after your meal, too? These truffles feature a combination of cayenne and chocolate, a classic in Mexican cuisine.

BW_Spicy_ChiliTruffles

 

Directions:

  1. In a small pan over medium-low heat, bring cream to a gentle boil. Remove from heat. Stir in vanilla, cayenne, cinnamon and salt. Transfer chocolate to a medium bowl and cover with cream mixture. Let stand for 5 minutes, then stir until smooth and evenly combined.
  2. Pour mixture into a large baking pan or shallow dish. Refrigerate, uncovered, until just set, about 2 hours.
  3. Line a baking sheet with parchment. Using a tablespoon, scoop the firm chocolate mixture and shape it into a ball with your hands. Roll truffles alternatingly in cocoa powder and peanuts, so you end up with an even number of each.
  4. Return finished truffles to refrigerator for one hour. Bring to room temperature before serving. Store in an airtight container for up to one week.

5 Dinner Recipes that Make Great Lunches

Embrace the notion of leftovers. They’re one of the secrets to surviving hectic work week mornings, because let’s face it, it’s hard enough to remember all the things you need heading out the door. Forget preparing, cooking, and packing a lunch. Turning last night’s dinner into lunch makes busy weekday mornings a whole lot easier. Succeeding at it, takes some practice and planning. You have to be creative,  think about whether your dinner will reheat well in a microwave or can be eaten cold or at room temperature, if the dish will pack well, and if it can be consumed without making a mess. From corn chowder to chicken chimichangas, these chef-created recipes will step up your brown-bag game.

 

Cod and Corn Chowder

There is nothing like a chowder to warm your bones on a chilly fall or winter evening. This cod and corn chowder recipe from Rima Kleiner, owner of Dish on Fish, is easy to prepare and chock-full of vegetables that add depth to the chowder. And as a bonus it’s as satisfying reheated the next day for lunch.

cod-and-corn-chowder-by-dish-on-fish
Photo: Rima Kleiner, MS, RD of Dish on Fish

Makes 4-6 servings

What you’ll need

1 1/2 Tbsp. unsalted butter

1/2medium yellow onion, chopped

2 scallions, thinly sliced, white and green parts separated

4 cups low-sodium chicken or vegetable broth

2 cups potatoes, washed well and diced (keep peel on)

1 1/2 lb. cod, cut into 1-inch pieces

2 cups frozen sweet corn, thawed

1/2 cup half-and-half

½ cup skim milk

Dash of turmeric

1/4 tsp. red pepper flakes

Salt and ground black pepper, to taste

 

How it’s done

In a large Dutch oven or pot, melt butter over medium-high heat. Add onions and scallion whites. Sautée until softened, about 2 minutes. Add broth, potatoes, and cod. Cover, and bring to a boil. Reduce heat and simmer until potatoes are tender, about 8 to 10 minutes. Add corn, half-and-half, milk, and turmeric. Cover and bring to a light simmer. Add salt and pepper, as desired. Garnish with scallion greens.

 

Uptown Tavern Mediterranean Salad

Dropping temperatures and shorter days always make me crave comfort food but those heavy meals put me to sleep at my desk. Enter this colorful salad from Lety Gonzalez of Uptown Tavern. Made with peppery arugula, cashews, and sundried tomatoes it’s filling enough for a weekday dinner with chicken or salmon on top, and the next day I have a mason jar full of pickled veggies and dressing.

mediteranean-salad-by-uptown-tavern

Makes  2 servings

What you’ll need

Arugula

1 cans white beans

1 cups marinated olives

Pickled onions

Goat cheese

Sundried tomato vinaigrette

 

Pickled Onions

1 cup vinegar

3 cups water

1 cup white sugar

1 tsp pickling spices

2 large onions

1 large red peeled beet

 

Sun Dried Tomato Vinaigrette

1 large shallot

1 tsp minced garlic

1 cup red wine vinegar

2 cups extra virgin olive oil

1/2  cup sun dried tomatoes

 

Spiced Nuts

1 cup raw cashews

2 tbs curry powder

 

How it’s done

Pickled Onions

Julienne the onions. Cut the beet into quarters. Place onions and beets into a 4-quart container. In a pot heat up the pickling spices, sugar, water, and vinegar. Bring to a boil and pour into the quart container with the onions and beets.

 

Sun Dried Tomato Vinaigrette

Place the tomatoes, shallot, garlic, red wine into a food processor. Slowly blend the oil in until emulsified.

 

Spiced Nuts

Heat a tablespoon of oil in a pan. Toss the cashews and curry powder until roasted to your liking.

 

Salad Assembly

Toss arugula, white beans, salt, and pepper in a mixing bowl. Place on a serving dish and top with olives, goat cheese, spiced nuts, and pickled onions.

 

Sweet & Sour Ribs

Days you know will stretch on, need ribs. Chef and author Jorj Morgan suggests prepping the dish the night before and then all you need to do is turn the slow cooker on in the morning. When you come home you’ll be greeted to a mouthwatering smell and a hearty dinner.  The next day you can turn the leftover sweet and sour ribs into an easy to pack and eat at your desk grilled panini.

sweet-and-sour-ribs-by-jorj-morgan

Makes 8 servings

What you’ll need

Sauce

1/2 cup honey

1/4 cup Ponzu sauce

1/4 cup Asian chili sauce

1/4 cup ketchup ¼ cup rice wine vinegar

Zest of 1 orange, about 1 tablespoon

1 teaspoon ground ginger

 

Ribs

2 tablespoons olive oil

8 country style ribs, about 4 pounds

1 teaspoon kosher salt

1 teaspoon coarse ground pepper

1 teaspoon onion powder

1 teaspoon garlic powder

 

How it’s done

Sauce

Whisk all of the sauce ingredients together in a small bowl.

 

Ribs

Heat the olive oil in a large skillet over high heat. Season the ribs with salt, pepper, onion, and garlic powders. Brown the ribs in the skillet until golden, about 6 to 8 minutes total. Place the ribs into the slow cooker. Pour the sauce over top. Cook on low until the ribs are quite tender and the meat is falling away from the bone.

 

Baked Chimichangas

There are so many ways to make these baked chimichangas from Jessica Braider of The Balanced Kitchen, it will become your new go-to recipe. Go vegetarian, switch up the protein, add an egg, or change up the vegetables depending on the season. No matter your preference you’ll have a savory, balanced dinner that works as an easy to pack, filling lunch that can be reheated or simply eaten at room temperature.

baked-chimichangaby-the-balanced-kitchen

What you’ll need

8 whole wheat tortillas

2 medium zucchini, chopped

1/2 tablespoon olive oil

1 can black beans, rinsed and drained or 2 cups homemade beans

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups chicken, shredded or finely chopped

1 cup shredded cheese (cheddar, Monterey jack, Mexican blend, etc.)

8 whole wheat tortillas

Cooking spray (optional)

 

How it’s done

Preheat oven to 425. Line a baking sheet with parchment paper. Chop the zucchini into small pieces. In a large bowl, toss the zucchini with the olive oil and a sprinkle of salt and pepper. Spread evenly on the baking sheet and roast for 10-12 minutes, or until some pieces are just starting to brown.

 

While the zucchini is roasting, rinse and drain the black beans and put them into the large bowl along with the chili powder, cumin, salt, and pepper. Stir well. When the zucchini is roasted, mix it into the black bean and spice mixture.

 

Lay out the tortillas. Put about 1/4 cup of the bean mixture in the center of each tortilla. Evenly distribute the chicken and cheese on top. Fold each tortilla as you would a burrito and place, seam-side down on the baking sheet. Spray each with cooking spray (if using); this will give them a nice crust and a golden color. Bake for 15-18 minutes, or until golden on top.

 

Yellow Squash Fettuccine Bowls

Squash is the ultimate busy-weeknight go-to. Healthy, quick, and easy to cook, and with so many ways to do it up it’s impossible to get bored. Sarah Adler, founder of Simply Real Health and author of the Simply Real Health Cookbook uses a spiralizer to turn yellow squash into noodles for an alternative to traditional fettuccine. The result is a savory dinner that turns into a leftover lunch without being so heavy you’ll be nodding off in that 3 p.m. meeting.

yellow-squash-fettuccine-bowls-by-simply-real-health

Makes 2 large servings of fettuccine

What you’ll need

 

4 yellow squash

1 cup tomato sauce

1 zucchini

1 bell pepper

1 eggplant (or other assorted veggies) sliced into bite sized pieces

sea salt and pepper to taste

Greek Chicken Meatballs*

 

*Greek Chicken Meatballs

Makes approximately 30, ½ inch meatballs

1 pound organic ground chicken (or turkey or beef)

1/2 cup almond meal or almond flour

1 egg

2 tablespoons fresh chopped fresh dill or 3 teaspoons dried dill or Italian seasoning

1 teaspoon dried oregano

2 teaspoons dijon mustard

1 clove garlic, chopped

1/4 teaspoon sea salt

1/2 teaspoon pepper

 

Combine all ingredients together in a bowl and mix well to combine. Roll into small ½ -1 inch balls.

Heat coconut oil or butter in a large skillet and add a few meatballs to the pan at a time, turning so each side browns for approximately 5- 7 minutes each.

 

How it’s done

Preheat oven to 400-425 degrees and line a baking sheet with parchment paper. Add veggies, toss to coat with olive oil and sprinkle with sea salt and pepper. Roast for 25 minutes or until done to your liking.

To prep the noodles: spiralize 4 yellow squashes. When veggies and meatballs are done, heat noodles in a pan with sauce, and add veggies, meatballs, and a generous sprinkle of pecorino cheese to serve.

The Perfect Cuppa Joe: Different Brewing Methods For Coffee

There is nothing like the perfect cup of steaming (or cold) coffee to kick start the day; but of the different brewing methods for coffee, which is the best for the right combination of strength and flavor? Depending on who you are or where you live, there may be more to making a great cup of java than meets the eye.

Do you prefer intensity, a smooth flavor, or a lower acidity level? Did you realize that different brewing methods for coffee influence the extraction process in their own ways? Here is a breakdown of a few inexpensive and user-friendly methods that are currently trending.

brewing methods for coffee

 

Drip Coffee

Also known as the pour over method, drip coffee is made by pouring hot water over ground beans that seep through a filter and into a pot or mug.

As home brewing becomes more popular, we’re seeing instruments pop out from every corner, like the Kone and Chemex. The flavor, strength, and oiliness that result will depend on the filter and dripper, the amount of coffee used per brew, the water temperature (hotter water causes a quicker extraction), and the manner that the water is poured (all at once or in small intervals).

drip coffee
Drip coffee

Some of the various drip processes may make us question whether we’re coffee drinkers or home scientists.

 

French Press Coffee

The French press is a popular and recognizable choice after the automatic coffee machine. In a nutshell, ground coffee is completely immersed in hot water and plunged down before the liquid is poured.

To prevent your drink from turning murky and bitter, use coarsely ground beans. (They stay trapped by the plunger.) Also, as with other methods, it is recommended to heat the water to approximately 195-200 degrees Fahrenheit, or just below boiling point. Ballpark this temperature by setting the boiling water aside to cool for just a minute. Then pour the hot water over your ground coffee.

french press coffee
French press coffee

The longer the grounds sit in the water, the stronger, richer, and bolder (or bitter) the drink will become. Also, you may want to start with a 1:10 coffee to water ratio (and adjust from there) to find the flavor that will satisfy your palate.

 

AeroPress Coffee

Another full immersion method requires a little tool that looks like a French press and syringe hybrid, called an AeroPress. Unlike the French press, you won’t need to worry about small bits of grounds entering your drink. It’s also quicker (requiring a few short minutes) and creates a crisp taste with little oils or acidity.

aeropress coffee
Darrick Leom / Shutterstock.com

This is among the newest devices on the market and comes with a scoop, funnel, plunger, and filters for an easy experience. The scoop will help you measure just the right amount of coffee for the cup or serving size and the filter will ensure only rich, smooth, eye-opening liquid enters your mug.

 

Cold-Brewed Coffee

Has the term “cold-brewed” been buzzing around your head lately? Few drinks are more refreshing on a hot day than iced coffee, and this is currently one of the most popular brewing methods for coffee; but the cold brew is something a little extra special. It produces a smooth, mild flavor that is low in acidity.

cold brew iced coffee
Cold brew iced coffee

Unlike old-fashioned iced coffee that is brewed hot and cooled down, this method requires the ground coffee to sit in cool water for a longer amount of time. In fact, cold brew takes around 12 hours, so beginning the process at night will ensure your cup is ready by the time you’re running out the door in the morning.

Starting with coarse coffee, measure out a close bean to water ratio (around one parts coffee to four parts water) since cool water extracts coffee slower than hot water. Pour the water over the ground coffee and store covered on the counter or fridge overnight. In the morning, strain the liquid from the grounds and you’re all set!

Since a greater quantity of ground coffee is used in the cold-brew method, you may want to dilute it first with milk, water, and/or ice. It all depends on your taste and caffeine preferences.

 

Moka Pot Coffee

The best coffee that I have ever tasted was in northern Italy, so I’m not surprised that Italy is where this method originated. Unlike drip coffee, which relies on gravity, the Moka pot creates steam that travels up into the filter with the ground coffee and collects in a separate chamber.

The Moka Pot, which is short for macchinetta or “small machine,” is made up of three main parts: the lower chamber, the filter, and the upper chamber. Pour water into the bottom chamber (the pot should have an indication line). Then pile a loose mound of coffee in the filter, so it pokes just above the top, and fit the filter inside the bottom chamber. Screw on the top part and place your pot on the stove over low heat. Once you hear a soft hissing sound, sneak a peek inside the top chamber (just be careful, it will be hot) and if the coffee is sitting inside, turn off the heat and enjoy!

Moka pot
Moka pot

In addition to a regular mug, the Moka pot can be used to make espresso. Of course, you won’t get the same punch that you would experience from a high-quality espresso machine, but for fractions of the cost, this little wonder does a nice job.

Early Fall Food Trends

Cooler days and longer nights are quickly approaching, but you don’t need to wait any longer for harvest and cooking season. There are a few fruits and vegetables that are ready and waiting to be picked and cooked or baked. And while sweating over a hot stove is the last thing that anyone wants to do during the dog days of late summer, there are some recipes that require little to no heat. Read on for a taste of late summer and early fall food trends that can be enjoyed right now.

Apples

autumn foods

Who doesn’t love apple picking at a local farm? While the crowds are sure to gather in late September and early October, there are still varieties that are ready to be collected around Labor Day. And depending on where you’re located, you may be able to head to the farms right now!

Storage tips: Once apples have been picked, it’s important to store them appropriately. The best conditions are dark and cool, generally between 35 and 40 degrees Fahrenheit. If left on the counter, keep apples away from windows.

Simple harvest recipe: Apples add a sweet crunch and hint of juice to salads, making them a nice substitute for croutons or dressing. Wash, peel, and slice apples, then toss them on top of a bed of spinach, onions, and carrot slivers. Add some blue cheese, walnuts, sea salt, and a little olive oil, and you’re ready to enjoy a delicious and healthy meal with fresh ingredients.

Also, try baking them for 15 to 20 minutes at 300 degrees F. (Sticking them with a fork will tell you if they are ready.) I prepare each apple by removing the core, cutting them in quarters, sprinkling cinnamon, and pouring a shot of Port wine. Enjoy as soon as they leave the oven.

Blueberries

fall food trends

The mid to late summer months are the best times for picking these powerhouse superfoods. Blueberries are easy to grow, surviving in many soil types and under full sun. Depending on where you live, the blueberry season may be at its tail end or in full swing.

Storage tips: Blueberries are another fruit that stores well in cool temperatures, and will do fine in the fridge. Keep them covered in a container, but don’t pack them in. (Storing them loosely will help prevent damage.) Only wash blueberries just before consuming, since moisture can make them spoil quicker.

Simple harvest recipe: These are a great ingredient and topping for smoothies. I like to mix a handful of blueberries with half a cup of coconut water, half of a chopped banana, and a couple spoonfuls of coconut-flavored yogurt. Depending on how sweet you like your smoothies, you may want to add a little honey.

If you want a warm treat on a cool night, incorporate a few blueberries to your favorite muffin recipe.

Carrots

fall foods

Another wonderful veggie that grows nearly year-round (especially in mild climates) is carrots. Like apples, they may also get us excited for the fall season. Carrots work wonderfully in soups, cakes, and stews.

Seeds can be planted in the spring, summer, and fall, and the only real obstacles are frosty, soil-hardening winters. They only take up to two months to grow and are ready to be picked once they reach a one- to two-inch thickness near the top.

Storage tips: Once they have been harvested and/or store bought, carrots are easy to keep. Simply place them in the fridge, immersed in clean water (they can last for a few weeks or longer). Larger batches can be frozen for up to six months.

Simple harvest recipe: Carrot soup is comforting while also being light on calories. (You can enjoy it without guilt, and head to the beach the next day.) In a pot, heat a tablespoon of olive oil with a medium-sized onion, chopped, and a bay leaf. After the onion has caramelized, pour 3 cups of water (I heat it first in an electric kettle), and submerge 3-5 carrots. Let the soup cook until the carrots are soft enough to pierce with a fork (after almost an hour). Once cooked, remove the soup from the burner, fish out the bay leaf, puree the soup with an immersion blender, and place it back on the burner for an additional 5-10 minutes.

For an extra kick of flavor, slice an inch of ginger and add it to the pot when you add the carrots.

Potatoes

autumn food trends

Did you know that the potato is America’s favorite vegetable? Its versatility and mild flavor make it a wonderful ingredient for many dishes and recipes. And depending on where you live, it may be around harvest season!

While potatoes are growing, they form a leafy stalk that shows above ground. The vegetable is only ready to dig up when the leaves dry. Just be careful when digging for potatoes so you don’t bruise or puncture them.

Storage tips: Potatoes should be left in a dark, cool place like a cellar. Exposing them to warm and moist environments can lead to rotting.

Simple harvest recipe: After a summer of light breakfasts, you may be itching for something a little hearty. So, why not saute some home fries? Clean, peel, and cube 3-4 potatoes. In a pan, heat just enough olive oil or butter to coat the bottom and throw in chopped garlic. (The quantity will depend on your taste, and I enjoy more garlic.) Once the garlic begins to turn a light golden (be careful not to let it burn), add the potatoes and be sure that each cube has a chance to touch the pan bottom. Cook, stirring often. I also enjoy adding a small handful of dry oregano at the same time that the potatoes enter the pan.

Autumn Eats: Simple Recipes to Break into Fall

With autumn in full swing, you may find yourself tempted by store-bought apple cider and pumpkin pie. To truly capture the season’s essence, though, challenge yourself to more creative, non-traditional activities, such as baking apple pie from scratch, or visiting a local apple orchard for fresh cider. If you’re bored by the customary, try your hand at these recipes that’ll give the whole family new take on fall.

 

Sweet and Sour Apple Salad

Preparation Time: 10 minutes | Serves: 1-2

apple salad

What you’ll need:

2 granny smith apples, diced

1/4 cup toasted almonds

1/4 cup dried cranberries

8 oz. vanilla greek yogurt

 

How it’s done:

Combine tart apples, almonds, cranberries and yogurt in large mixing bowl and mix until evenly distributed. Serve chilled.

 

Mushroom Fontina Pizza

Preparation Time: 45 minutes | Serves: 3-4

mushroom pizza

What you’ll need:

1/2 lb. mushroom of your choice, sliced

3 tbsp. Extra Virgin Olive Oil

2 tbsp. garlic powder

1/2 tbsp. thyme, fresh or powdered

1 tsp. paprika

3 oz. sliced fontina cheese

1 lb. pizza dough of your choice

Pinch of salt and pepper

Optional: 1 large egg

 

How it’s done:

Preheat oven to 450F and lightly grease a large baking sheet.

Combine oil, mushroom, salt, pepper and garlic in large skillet and fry until fully browned on high heat.

Place one layer of Fontina cheese on dough.

Transfer contents of skillet to a second layer.

Top with a final layer of Fontina.

Place pizza in oven and cook for about 15 minutes until crust is golden brown.

For additional flavor, add a fried egg with a slightly runny yolk to center of dish.

Sprinkle thyme and paprika over entire dish and enjoy.

 

Zesty Cheese Tortellini

Preparation Time: 15-20 minutes | Serves: 1-2

zesty cheese tortellini

What you’ll need:

1 cup tortellini of your choice (Recommended: Buitoni Three Cheese)

1 tbsp. low fat butter

2 tbsp. garlic powder or fresh garlic cloves

1/2 cup spinach

2 tbsp. fresh basil

Optional: 1 cup mixed mushroom

 

How it’s done:

Boil tortellini, spinach and mushroom in medium saucepan until fluffy.

Drain.

Mix butter and garlic in small bowl.

Add butter and garlic to mixture, stirring well.

Serve warm.

 

Rosemary Portobellos

Preparation Time: 30 minutes | Serves: 1-2

portobello mushroom

What you’ll need:

1 large portobello mushroom cap

2 tsp. Extra Virgin Olive Oil

3 tsp. grated rosemary

1 tbsp. fresh basil

1/2 tbsp. crushed red peppers

 

How it’s done:

Remove stem from portobello to make room for spread.

Spread oil, rosemary, basil and peppers on underside of mushroom.

Bake at 400F for 15-20 minutes, or until soft.

Enjoy with sauce of your choice.

 

Homemade Cinnamon-Spice Pumpkin Bread

Preparation Time: 90 minutes | Serves: 5-10

pumpkin bread

What you’ll need:

2 8×4 inch loaf pans

2 cups all-purpose flour

1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground cloves

1 tsp. ground nutmeg

1 cup sugar

3/4 cup unsalted butter, softened

15 oz. pure pumpkin

2 large eggs

 

How it’s done:

Preheat oven to 325F.

Grease loaf pans thoroughly with unsalted butter.

Mix together flour, baking soda, salt and spices in a large mixing bowl. Mix well and set aside.

In a separate bowl, mix butter, sugar, eggs and pumpkin. Combine and mix both bowls.

Evenly pour mixture into loaf pans, a little more than half way.

Let bake 60-75 minutes using a toothpick to check consistency.

Let cool 10 minutes and serve with milk or coffee.