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French Onion Soup Portobello Burger

19 Aug

So I know what you’re thinking. Soup-burger? It really makes no sense, but it will. Allow me to explain.

I love french onion soup. It’s one of the unhealthiest of all soups, there’s tons of cheese, buttery-sauteed onions and a whole bunch of bouillon. It’s delicious for those reasons. I also love mushrooms. While there’s not a whole bunch of bouillon in this recipe, its essentially french onion soup, less broth, and the bowl is the portobello mushroom. One served on a bun, I thought that rather than making any dear lettuce or tomato get soggy from all the sauciness of the mushroom, that it would all taste best by serving it with cole slaw. I thought it paired phenomenally.

I hope you love it. Serves 2.

You’ll need:

  • 2 Portobello mushroom
  • 2 burger buns
  • 1/2 of 1 onion, sliced in thin strips
  • 1 clove minced garlic
  • sage or rosemary for sprinkling
  • 1-2 T butter
  • dash of salt and pepper
  • cole slaw
  • Gruyere cheese (2 slices)

For THE SAUCE you’ll need:

  • 1-2 t Worcestershire sauce
  • 2 T beef or chicken broth
  • Optional: a taste of a stout or dark beer

Directions:

  1. In a pan over medium-high heat, cook butter until its a bit browned (this gives it a delicious nutty taste), turn heat to medium and add minced garlic and sliced onions.
  2. Cook until the onions become translucent.
  3. Add THE SAUCE and allow to sauté for several minutes.
  4. Remove onions from pan but save THE SAUCE for the portobello mushrooms!
  5. Place the [cleaned] portobello mushrooms in greased pan that has a lid over medium heat. Pour THE SAUCE from the onions over the mushroom and lid it for several minutes to allow the mushroom to enter its sauna-of-savory-sauce state. After several minutes check the mushroom.
  6. When its nice and tender, top the mushroom caps with a bit of sea salt and pepper, sage/rosemary. Then, fill the caps with the sauteed onions and top with Gruyere cheese.
  7. When the cheese has melted, remove the mushroom caps and place them on toasted buns with whatever condiments you would like. Add coleslaw and top with the bun.
  8. Serve immediately, and enjoy!

Green Beans with Honey and Sesame Seeds

13 Jul

I love Asian Fusion. I think its because this past year I lived in China Town and my closest grocery stores were all Asian grocery stores. Whether or not that was the case, my roommates and I have found out honey goes well on EVERYTHING, including Asian dishes. We’ve made these beans with a butter-honey and slivered almond type of dressing, but in the spirit of our Asian Fusion dinner I decided to go with the sesame seeds.

You’ll need:

  • 1/2 lb of green beans
  • 3 T butter
  • 1 clove garlic
  • 2T honey
  • many sesame seeds
  • Salt and pepper

Directions:

  1. Bring a pot of water to a boil.
  2. Once boiling, throw the green beans in and blanch them for about 3-5 minutes. Pour them out over a collander or seive and set aside to cool for a moment.
  3. In a pan over medium heat, warm the butter and garlic until melted. Add honey. Then, add green beans.
  4. Toss the green beans in the melted butter and honey mixture for several minutes. Once the mixture has covered the green beans, sprinkle with sesame seeds. Serve immediately.

Better yet, serve with scallops!

Blackened Shrimp with Lime Zest and Mustard-Lime Sauce

11 Jul

Nothing is so refreshing as lime zest over a spicy dish. It certainly plays with your taste buds.Try this eat for the summer on the BBQ or just in your same old frying pan.

You’ll need…

For the SHRIMP:

  • 1/2 lb shrimp, peeled and deveined
  • 2 T melted putter
  • 1 T cajun seasoning
  • Zest of 1 lime

For THE {Mustard-Lime} SAUCE:

  • 3 T dijon
  • 2 T heavy cream
  • 1/2 t worshester sauce
  • 1 t salt
  • 1 t pepper
  • juice of 1/2 a lime

Directions:

  1. Place putter in a bowl and melt in microwave
  2. Add shrimp to melted butter, and add cajun seasoning. Toss until shrimp are covered.
  3. In a sauce pan on medium high heat, cook shrimp until done.
  4. Mix ingredients for mustard lime sauce in a bowl with a fork.
  5. Serve on a plate, add lime zest. Serve with mustard sauce. Enjoy.

Seared Scallops in Creamy Peanut Sauce with Cranberries and Pine nuts

9 Jul

My darling aunt Jen has recently been appointed as a federal judge. (Go aunt Jen!). For the past month or so, my aunt and my cousin Steve have been living nearby so that aunt Jen could get trained as a federal judge. Likewise, we’ve had more family time to enjoy each others company and do fun things like go out to dinner, brunch, and lunch. In fact, last week we went out to celebrate her judgeship by getting lunch at a fun Spanish restaurant. I got some gazpacho and bacalao (cod fish, something I’ve been dying to try because from what I can gather from Profesora Manuela [my Portuguese Professor], Portuguese  people basically eat bacalhau for breakfast lunch and dinner). Well, I’ve never had either bacalao (Spanish for cod) or bacalhau (Portuguese for cod, yes the two languages ARE different), but either way, I had to try the bacalao because it was on this menu… it was served with a white cream sauce and grapefruit? Interesting eh? It was fabulous. This Spanish restaurant was really good with adding hints of different flavors, savory and sweet, sour and salty…. genius.

Well get this, they served my mom a dish with scallops, peanut sauce (we think), raisins, and pine nuts. It was to DIE for. First moment we had to recreate it, we did. My mom bought the scallops and said “attack”. So, this is me trying to attack and recreate what was served to her, and the panel judges (my parents) enjoyed it quite a bit. Hope you do to.

Aunt Jen, congratulations on becoming a federal judge! I know you love seafood, hope you like this recipe too.

You’ll need:

  • 14-15 scallops
  • sesame seeds
  • butter
  • 1 clove of garlic, minced
  • 1/8 cup of pine nuts
  • 1/8 cup of crasins/rasins/whatever you desire
  • Parsley or cilantro to garnish

For THE {Creamy Peanut} SAUCE You’ll need:

  • 1/4 cup of peanut sauce
  • 1 T dark liquor, we used Pimm’s
  • 2 T cream (half and half worked great)
  • 2 t brown sugar
  • Pinch of salt
  • 2 t cider or rice vinegar
  • dash of lime
  • 1 clove minced garlic

Directions:

  1. In a pan on medium heat, warm butter and garlic until fragrant
  2. Pour sesame seeds onto a plate and place scallops in the sesame seeds, coating either side
  3. Place in the butter pan and sear until it gains a browned coating
  4. Next, place cranberries and pine nuts in the pan with additional butter and cook them. Add some brown sugar if you would like to caramelize the pine nuts and cranberries. Set aside.
  5. In a bowl, whisk together all the ingredients for the sauce.
  6. Finally, in a pot or in the same pan, warm up the mixture and allow to thicken slightly, and remove from heat.
  7. Serve your scallops with the cranberry-pine nut garnish and creamy peanut sauce. Side of beans would do it well too. Add parsley and enjoy!

Sweet Potato and Carrot Fritters

9 Jun

The perfect summer side dish! These are quick and easy to whip up, and very refreshing served with this yogurt-salsa sauce.

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Citrus Summer Greek Dressing

19 May

I saw something like this at a local grocery store in a sampling station. Using my trusted taste buds I tried to recreate it the best I could. Here it is!

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{Ginger Mint} Lemonade

19 May

Mmmm Lemonade the perfect summer treat!

You’ll need:

Directions:

  1. Cut peels off lemons and halve each lemon:
  2. Add cut lemons, water, sugar, and ice cubes into a blender.
  3. Blend thoroughly and pour over a sieve and into a large bowl to catch the lemonade.
  4. Pour into glasses and add Ginger-Mint Simple Syrup and serve!

Coconut Fried Rice with Okra and Tofu

27 Apr

I’m pretty enamored with coconut. I pretty much try to get it into everything I cook, and luckily my roommates feel the same way. We all love coconuts. Are we nuts?

You’ll Need:

  • 1 cup brown rice (plus 2 1/4 cup water)
  • cilantro, diced
  • 1 tomato, diced
  • 1/2 a medium sized onion, diced
  • a handful of okra (I used about 5-6 okra, sliced)
  • 2 cloves of garlic, minced
  • Olive oil or butter for sautéing vegetables
  • 1 package tofu
  • Salt and pepper

THE SAUCE:  Fried Rice Sauce / Tofu Marinade:

    • 1/2 cup coconut milk
    • 2 T sriracha
    • 2 T soy sauce
    • 1 T lime juice
    • 1 t seseame seed oil
    • 2 T freshly grated ginger
    • 2 t sherry
    • 2 t curry
    • 2 t cajun seasoning
    • 1 T corn starch
    • 2 t salt
    • 1 egg (Add this for the fried rice sauce only)

Directions:

  1. Cook the rice! In order to cook brown rice, place the rice and 2 and 1/4 cup of water in a pot, and bring to a boil.
  2. Once the rice as reached a boil, set heat to a medium-low and place a lid on the rice. Put you’re timer on for 40 minutes.
  3. Whilst the rice is cooking, whisk all the ingredients (except the egg!) for the fried rice sauce in a bowl. Slice the pieces of tofu for bite-sized pieces. Discard the liquid and pour the fried rice sauce over the tofu, let sit for 20 minutes.
  4.  Cook olive oil/butter with garlic in a large sauce pan on medium-low heat. Once it becomes fragrant, add the remaining vegetables and sauté until the onions become somewhat translucent and fragrant, and dress with some salt and pepper. Set aside until rice is cooked.
  5. In a separate pan, cook marinated tofu in a pan with olive oil until sides are browned. Set aside. Reserve the marinade from tofu, whisk the egg into the liquid to use for the fried rice.
  6. Once the rice is cooked, add it to the vegetable mixture. Return to heat and pour the fried rice sauce all over the rice and vegetables and fold through the pan until the fried rice sauce covers the rice. Add tofu atop each serving of fried rice.
  7. Serve with fresh cilantro and enjoy!

White Wine and Turmeric Mussels

13 Apr

Ohhhh Mussels, so delicious. They’re so easy and fast to make.

Did you know?

Mussels have more iron than red meat.

If you are cutting red meat out of your diet, this is a great option to maintain your iron. Also, at $2 a lb (at least, here in Toronto) they are a relatively inexpensive way to get protein without damaging your wallet.

You’ll Need:

  • 1 pound of mussels, washed and scrubed

For THE {White Wine Turmeric} SAUCE:

  • 1 cup of white wine (or chicken stock)
  • 2 cloves garlic, minced
  • 4 T butter
  • 1/2 a lemon, juiced
  • 2 t turmeric

Directions:

  1. First, put garlic, butter, and lemon in a large non-stick saucepan on medium heat. Cook until garlic is fragrant and butter is melted.
  2. Then, add the wine/stock to the mixture. I recently found out the key to making these right: When cooking mussels, you need to conserve the natural juices that they release when opened by making sure they are not submerged in liquid.
  3. Carefully, add your mussels into the pot.
  4. Turmeric… I have an unearthly love for this spice. It’s known for turning things yellow, and was used as a dye back in the day. Turns your food yellow too. If you don’t have turmeric, consider purchasing- its the cheap man’s solution to saffron, great for paellas and anything Persian. Also- its just fun. Add some to  your mussels.
  5. All you really have to do now is cover the mussels. Like a nice friend, they’ll open right up for you. If any of the mussels don’t open up to you, they’re bad. Discard them. Only friendly mussels allowed.
  6. Mmmm. They’re ready to serve after they’ve opened, so just pour the mussels with juices into a bowl.
  7. Scoop up some of your broth with each mussel, and enjoy!

White Bean & Sun-dried Tomato “Mac and Cheese”

13 Mar

I was on a role making sun dried tomato pesto and putting sun dried tomato in just about everything when I realized, it could taste phenomenal with mashed beans. Beans are great, they can adapt tastes pretty nicely, they’re cheap (yay!) and they have lots of protein and are quite filling when buying meat isn’t in the stars. After all, meat can be expensive.
So, I decided on a casserole for this idea, added some pasta and threw some veggies on top. I ran out of cheese when I was making it, so we decided to do the vegan thing… just this once. Needless to say, if you aren’t lactose intolerant and love cheese, add some into this recipe on top. If you are a vegan, adding some nutritional yeast on the top of the casserole can give it a nice cheesy zing.  Hope you enjoy!

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