breakfast taco

I’m Obsessed with Healthy California Breakfast Tacos: A Recipe

I’m obsessed with healthy California breakfast tacos. There’s something about the combination of flavors and textures that make me feel so good first thing in the morning. I love waking up to the smell of fresh tortillas cooking on the stove, and then stuffing them full of delicious ingredients. In this blog post, I’ll share my favorite recipe for healthy breakfast tacos, as well as a few tips for making them perfect every time.

There are a lot of reasons why you should make healthy California breakfast tacos for your next morning meal. First of all, they’re incredibly delicious and satisfying. The combination of flavors and textures is just perfect, and I guarantee you’ll love them. Secondly, they’re extremely healthy and packed with nutrients. I like to use fresh, locally-sourced ingredients whenever possible, which makes them even healthier. Finally, they’re easy to make and can be easily customized to your liking.

But beyond that, breakfast tacos are also a great way to start your day off on the right foot. They’re packed full of healthy nutrients and protein, which will help keep you energized throughout the day. They’re also a great way to fuel your workout, if you have one scheduled later in the day.

So if you’re looking for a delicious and healthy breakfast option, be sure to give these California breakfast tacos a try. I promise you won’t be disappointed!

So, without further ado, here’s my recipe for healthy California breakfast tacos:

Ingredients:

– 12 small corn tortillas

– ½ cup cooked black beans

– ¼ cup diced tomatoes

– ¼ cup diced onion

– ½ avocado, sliced

– ¼ cup cilantro, chopped

– Juice of ½ lime

– Hot sauce, to taste (I like Cholula)

– Salt and pepper, to taste

Instructions:

warm the tortillas on a comal or griddle over medium heat. Once they’re warmed through, place them on a plate. In a bowl, mix together the black beans, tomatoes, onion, avocado, cilantro and lime juice. Season with salt, pepper and hot sauce to taste.

Assemble the tacos by spooning the mixture into the tortillas, then folding them up and eating immediately. Enjoy!

So there you have it – my favorite recipe for healthy California breakfast tacos. They’re perfect for a quick and easy breakfast on the go, or a leisurely weekend brunch. I hope you enjoy them as much as I do!

– Jenni xo 

Café de Olla (Mexican Coffee)

Tips for choosing the Best Coffee beans

Here are a few tips for choosing the best coffee beans for you.

A cup of coffee in the morning can help you wake up, kick-start your day, and give you that boost to start your tasks. But how do you know what coffee beans will produce a good cup for you? There are plenty of options to choose from when it comes to coffee beans. Some people prefer the brewed variety from their local shop while others opt for instant coffee. To help you make an educated choice, I’ve collected some useful tips on choosing the best coffee beans.

Choose the best type of coffee for you

Coffee may be one of the most popular drinks in the world. It is one of the most important commodity in international trade. The popularity of coffee has spread all over the globe and has given rise to a number of coffee houses. Today, in fact, you can find coffee in almost every corner of the world. You can get coffee from different kinds of roasts. However, they all have their own distinct taste and aroma. For this reason, people should know their preference when they are choosing the best type of coffee.

There are different types of coffee beans that can be bought in the market today. Some are Arabica beans while others are Robusta beans. The Arabica coffee beans have high quality and have a stronger and more complex taste compared with Robusta coffee beans. For people who have no idea what kind of type of coffee they would like to use, it is essential to know their preference when it comes to choosing a type of roast for their cup of Joe or Java. They should consider factors such as price, flavor, bean type and brand before purchasing their favorite brew.*

What Caffeine level do you love

How much caffeine do you want in a cup of coffee? If you are like me, then you’re hooked on caffeine and want as much as possible. But if you’re like my wife, you don’t really need any caffeine, and three cups will give you a headache. The difference is not so much how long we brew the coffee, or how darkly we roast the beans; it’s how finely the beans are ground. A finer grind allows more caffeine to be extracted per unit time. One thing this means is that if your coffee isn’t strong enough, the problem may not be with your brewing technique. You may simply need to use more finely ground coffee. There are two other things that can determine strength:

How coarsely the beans were roasted (coarser roasts allow for stronger brews). How fresh the beans are (older coffees need more brewing time). If your coffee comes from a retail outlet in bags with one-way degassing valves, then most of their “freshness” claims have nothing to do with how fresh the coffee actually is — it’s just a measure of how much air was let into the bags after roasting. The less air that gets in after roasting, the fresher your coffee will be.

Choose the right bean

Choosing the best coffee beans is not terribly complicated. Indeed, it is one of those areas where buying expensive brands and paying attention to marketing is likely to make things worse, not better. The most important thing is freshness. If you grind your own coffee, that’s simple: grind it just before you brew it. But when you buy coffee in bags or cans, how do you know how long it has been sitting around? The answer is roast date. You want to buy coffee that was roasted within the last week or two; anything older than that is stale. Most supermarket brands don’t even indicate roast dates, making you think they have stock from every harvest for the past year or two; avoid them if possible.

If you are looking for a specific roast style (say, dark) you can limit yourself to a particular roaster or brand, but otherwise look first at roasters who indicate the roast date on their packaging. Cherry Street Coffee Roasters in Seattle and Kaldi’s Coffee Roasters in Kansas City are two examples of roasters who print a roast date on their bags; Starbucks often prints a “best by” date but doesn’t list the day of the month—you’ll have to look inside the bag to find out more precisely when.

The only way you will find a coffee bean that suits you perfectly is if you do a bit of tasting. When it comes to coffee, do not be afraid to ask questions and try things out. You might just find that your morning coffee can be even better than you thought before.

curry fish 5

Coconut Curry Bowl with Cod

Cod & Coconut Curry Bowl with Brown Rice: Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder. Smooth, sweet coconut milk perfectly soothes the spice of the sauce, which is absorbed by a bed of soft brown rice.

There are 5 simple steps for this recipe. First we chop garlic, sweet peppers and cherry tomatoes. Next we make brown rice and put to the side. Sauté vegetables and add curry coconut milk and finally the fish. Cook for about 10 minutes and you have a wonderful meal.

Prepare the ingredients:

Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.

Cod & Coconut Curry Bowl with Brown Rice 1

Step one cook the rice:

Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.

Next we cook some vegetables:

In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.

Now we start making the curry & cooking the fish:

To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.

Cod & Coconut Curry Bowl with Brown Rice

Finally we finish the curry & serve:

Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.

Recipes header
curry fish 5

Cod & Coconut Curry Bowl with Brown Rice

Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

Ingredients:

  • 2 cod fillets
  • cups light coconut milk
  • ½ cup brown rice
  • ½ lb cherry tomatoes
  • 1 lime
  • 2 cloves garlic
  • 6 small sweet peppers
  • tsps mustard seeds
  • 2 tsps curry powder

Instructions
 

  • Prepare the ingredients: Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.
    curry fish 1
  • Cook the rice: Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.
    Veggie & Sushi Rice Bibimbap 1
  • Cook the vegetables: In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.
    curry fish 2
  • Start the curry & cook the fish: To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.
    curry fish 3
  • Finish the curry & serve your dish: Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.
    curry fish 4

Please follow on Instagram and Pinterest

Sausage Bolognese 1

Sausage Bolognese with Fresh Pasta & Garlic Bread

Sausage Bolognese with Fresh Pasta & Garlic Bread: We made a rich, decadent meat ragu that tastes as if it’s been cooking for hours. Hot Italian sausage adds a savory depth of flavor to this Bolognese sauce, which is served over fresh pasta.

The garlic bread not only serves as a delicious purpose, but also a practical one—use it to sop up the remaining sauce. Add a sprinkling of fresh Parmesan, the perfect finishing touch, and you have an amazing meal.

Lets begin with a little prep for the Italian sausage bolognese

The pasta is eventually going to go in the oven so make sure to preheat it 425°F. Also you are going to need to cook some pasta so bring a medium pot of salted water to a boil.

Sausage Bolognese 3

First step is to brown the sausage:

Peel and finely chop 2 large garlic cloves. Halve sausages lengthwise to remove from casing and heat 1 tablespoon oil in a medium saucepan over medium-high. Next add sausage, cook, breaking into smaller pieces with a wooden spoon, until browned and crispy on edges, 5–8 minutes before it is ready.

Next we build sauce:

Add half of your garlic to sausage and cook, stirring until fragrant, Should take about 1 minute. Add 1⁄3 cup of the tomato paste and cook, stirring, until it darkens slightly, 1–2 minutes. Next we stir in 2 cups water, broth concentrate, and just a little bit of sugar. Bring to a boil, then simmer over medium heat until flavorful and reduced to 2 cups, 16–18 minutes. Put a lid on top to keep it warm.

Sausage Bolognese 8

Lets make some tasty garlic bread:

Meanwhile, finely grate Parmesan. Split roll horizontally. Brush cut sides generously with oil and sprinkle with remaining garlic and 1⁄3 of the Parmesan. Season with salt and pepper and bake on a sheet of foil, directly on the center oven rack until golden and crisp, 5–7 minutes. Drizzle with oil and cut each into 4ths.

Sausage Bolognese 4

Finally we cook the pasta:

Stack fresh pasta sheets and cut crosswise into 1⁄2-inch wide strips. Add to boiling water and cook, stirring to prevent clumping, until al dente, about 2 minutes. Drain well and return pasta to the pot. Add half of the bolognese and toss to combine.

Finish & serve:

Serve pasta, topped with remaining sauce and Parmesan, with salad and garlic bread alongside. Enjoy!

How did spicy bolognese recipe come to be?

Bolognese known in Italian as ragù alla bolognese, pronounced “raˈɡu alla boloɲˈɲeːze; -eːse”, ragù bolognese, or simply ragù is a meat-based sauce originating from a little place call Bologna, Italy, hence the name.

In Italian cooking, its customarily used in preparing tagliatelle al ragù and lasagne alla bolognese. If you do not have tagliatelle, it can also be used with other flat pasta shapes, such as pappardelle or my favorite fettuccine.

The earliest documented recipe of an Italian meat-based sauce aka ragù served with pasta comes from late 18th century Imola, a city in Bologna region of Italy. A meat sauce recipe for pasta that is specifically described as being “bolognese” appeared in Pellegrino Artusi’s cookbook of 1891. The ragù alla bolognese that is now traditionally associated with tagliatelle and lasagne is somewhat different from Artusi’s recipe.

In 1982, the Italian Academy of Cuisine registered a recipe for authentic ragù alla bolognese with the Bologna Chamber of Commerce.

Sausage Bolognese 6

The Origins of Ragu

It looks like we indirectly have the Romans to thank for this appetizing way of creating a meat sauce…this, according to Livio Cerini Di Castegnate, one of the greatest Italian cookbook authors of the 20th century.


But the term “ragù” actually originates from the French verb ragouter. A word that can translate to mean something like ‘to add flavour’. During the Roman invasion of Gaul (aka France). The Gaulicians changed the recipe into a ragout, much similar to saucy stews we know today.

Sausage Bolognese 2

Initially, spicy ragu sauce were a kind of stew as a main course. But soon they started to be eaten when spread atop toasted bread.

All the earlier ragù dishes were made without tomatoes because tomatoes were not brought into Europe until the 1500s. Thanks to Hernan Cortes and the Conquistadores.

Sausage Bolognese 1


(The origin of tomatoes traces back to the early Aztecs around 700 A.D; therefore it is believed that the tomato is native to the Americas. It was not until around the 16th century that Europeans were introduced to this fruit. As a result of the colonization of the Americas.)

Recipes header
Sausage Bolognese

Sausage Bolognese with Fresh Pasta & Garlic Bread

We made a rich, decadent meat ragu that tastes as if it’s been cooking for hours. Hot Italian sausage adds a savory depth of flavor to this Bolognese sauce, which is served over fresh pasta.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

  • garlic use 2 large cloves
  • 12 oz hot Italian sausage links
  • tomato paste use 1⁄3 cup
  • 1 pkt beef broth concentrate
  • 3 ⁄4 oz Parmesan
  • 1 Italian hero roll
  • 1 head green leaf lettuce
  • 1 lemon
  • 1 ⁄2 lb fresh pasta sheets
  • coarse kosher salt
  • olive oil
  • sugar
  • freshly ground pepper

Instructions
 

  • Brown sausage: Preheat oven to 425°F with a rack in the center. Bring a medium pot of salted water to a boil. Peel and finely chop 2 large garlic cloves. Halve sausages lengthwise to remove from casing. Heat 1 tablespoon oil in a medium saucepan over medium-high. Add sausage, cook, breaking into smaller pieces with a wooden spoon, until browned and crispy on edges, 5–8 minutes.
  • Build sauce: Add 1⁄2 of the garlic to sausage and cook, stirring until fragrant, about 1 minute. Add 1⁄3 cup of the tomato paste and cook, stirring, until it darkens slightly, 1–2 minutes. Stir in 2 cups water, broth concentrate, and 1 teaspoon sugar. Bring to a boil, then simmer over medium heat until flavorful and reduced to 2 cups, 16–18 minutes. Keep warm.
  • Make garlic bread: Meanwhile, finely grate Parmesan. Split roll horizontally. Brush cut sides generously with oil and sprinkle with remaining garlic and 1⁄3 of the Parmesan. Season with salt and pepper and bake on a sheet of foil, directly on the center oven rack until golden and crisp, 5–7 minutes. Drizzle with oil and cut each into 4ths.
  • Prep lettuce & dressing: Remove any wilted outer leaves from lettuce. Half lengthwise, then cut crosswise into 1-inch pieces, discarding the end. Into a large bowl, grate 1⁄4 teaspoon lemon zest and squeeze 1 tablespoon lemon juice. Add 2 tablespoons oil and a pinch each salt and pepper and whisk to combine.
  • Cook pasta: Stack fresh pasta sheets and cut crosswise into 1⁄2-inch wide strips. Add to boiling water and cook, stirring to prevent clumping, until al dente, about 2 minutes. Drain well and return pasta to the pot. Add half of the bolognese and toss to combine.
  • Finish & serve: Add lettuce and half of the remaining Parmesan to dressing and toss to combine. Serve pasta, topped with remaining sauce and Parmesan, with salad and garlic bread alongside. Enjoy!

Spicy Pork Tenderloin with Apricot Chutney and Kale Salad

Moroccan-Spiced Pork Tenderloin with Apricot Chutney: Butterflying tenderloin can truly do justice to a amazing piece of pork. It creates more surface area for all those yummy spices to cling to, plus there’s more surface contact with the skillet, creating lots of delicious crispy bits. The apricot chutney does double duty as part salad dressing and part condiment.

Preparing the pork:

It is very important for you to Pat the pork tenderloin dry. Than using a sharp knife, cut pork horizontally (parallel to cutting board) almost completely in half. Open the pork up like a book and using a meat mallet, pound to even thickness (about 3⁄4- inch). Now you rub Pork with 1 tablespoon of olive oil. Ras El Hanout is one of my favorite spices for pork loin, add to the pork also with 1⁄2 teaspoon salt and several grinds pepper.

Moroccan-Spiced Pork with Apricot Chutney 5

Making the chutney for spicy pork tenderloin recipe :

To take this spicy pork tenderloin recipe to the next level we need to make a nice chutney. Take you apricots and finely chop into 1⁄8-inch pieces and transfer to a small saucepan. Add 2 tablespoons apple cider vinegar (or red or white wine vinegar), 1⁄4 cup water, and 1 tablespoon sugar, and bring to a nice boil. Turn down the heat to medium and cook until liquid is reduced to a syrup, 3-4 minutes. Season with salt.

Moroccan-Spiced Pork with Apricot Chutney 2

Time to Make the kale:

While chutney cooks lets take a few minutes to prep the Kale, remove stems and inner ribs from kale. Stack leaves, roll like a cigar, then cut crosswise into thin ribbons. Transfer to a bowl and toss with 1⁄2 teaspoon each salt and sugar. Using your hands, squeeze and massage the kale until softened, about 10 times.

Time to finish off the spicy pork loin:

Heat 1 tablespoon oil in a heavy, skillet over medium-high heat. Add pork to skillet and cook, turning occasionally, until golden and lightly charred in spots. It should take about 3 minutes per side watch closely. Transfer to a cutting board, cover loosely with foil and let rest, about 5 minutes.

Making the salad:

While pork cooks, use a vegetable peeler to thinly shave Parmesan. (Alternatively, cut it into very thin slices.) Coarsely chop almonds.

Its time to Finish & serve:

Combine 2 tablespoons apple cider vinegar (or red or white wine vinegar) with a 1⁄4 cup oil, stirring vigorously. Once emulsified, add oil and vinegar to the kale. Next, add the Parmesan and 1⁄3 of chutney and toss to combine. Divide between plates and sprinkle with almonds. Cut pork into 1⁄2- inch thick slices and transfer to plates. Serve pork with remaining chutney. Enjoy

History of Moroccan Food

Morocco’s location on the northwestern edge of Africa, gives Moroccan cuisine a distinctive amalgamation of different cultures. The food prepared in this region reflects the influence of centuries of unique cultures who have called it home, and who brought commerce and trade to this region’s shores. 

Indigenous peoples, traders, invaders, immigrants, and colonizers have all played a role in the development of the local culture and dietary habits, as each brought new ingredients, cooking techniques and styles still influential today.

Over 2,000 years ago, the first known inhabitants were nomadic Berbers who first gave us the combination of ingredients still found in today’s Moroccan soups and stews.

When Arabs invaded this land in the 7th century, they brought with them new breads, cereals, grains, and spices, as well as the sweet and sour flavor pairings favored by the Persians like raisins with lentils or apricots in couscous dishes.

Cinnamon, saffron, dried ginger, cumin, and caraway as well as nuts like almonds and walnuts found their way into the marketplace.

Moroccan-Spiced Pork with Apricot Chutney 1

When the Moors arrived at Gibraltar from Andalusia in the 15th century, they brought with them new varieties of olives, oranges, and lemons, all of which are still staples in Moroccan cooking today.

Moroccan-Spiced Pork with Apricot Chutney 3

Moroccan food is specifically known for its barbecuing and grilling meat on skewers, known as kebabs, which the invading Ottomans brought with them during their 16th century conquest.

Recipes header
Moroccan-Spiced Pork with Apricot Chutney

Moroccan-Spiced Pork with Apricot Chutney and Kale Salad

Butterflying tenderloin can truly do justice to a amazing piece of pork. It creates more surface area for all those yummy spices to cling to, plus there’s more surface contact with the skillet, creating lots of delicious crispy bits.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 10 oz pork tenderloin
  • 1 tsp ras el hanout
  • 1 oz dried apricots
  • 1 bunch curly kale
  • 1 1/2 oz Parmesan
  • 1 oz roasted almonds
  • olive oil
  • coarse kosher salt
  • freshly ground black pepper
  • apple cider vinegar or red or white wine vinegar
  • sugar

Instructions
 

  • Prep pork: Pat pork tenderloin dry. Using a sharp knife, cut pork horizontally (parallel to cutting board) almost completely in half. Open up like a book and using a meat mallet, pound to even thickness (about 3⁄4- inch). Rub all over with 1 tablespoon oil and season with ras el hanout, 1⁄2 teaspoon salt and several grinds pepper. Set aside until step 4.
  • Make chutney: Finely chop apricots into 1⁄8-inch pieces and transfer to a small saucepan. Add 2 tablespoons apple cider vinegar (or red or white wine vinegar), 1⁄4 cup water, and 1 tablespoon sugar, and bring to a boil. Reduce heat to medium and cook until liquid is reduced to a syrup, 3-4 minutes. Season with salt.
  • Prep kale: While chutney cooks, remove stems and inner ribs from kale. Stack leaves, roll like a cigar, then cut crosswise into thin ribbons. Transfer to a bowl and toss with 1⁄2 teaspoon each salt and sugar. Using your hands, squeeze and massage the kale until softened, about 10 times.
  • Cook pork: Heat 1 tablespoon oil in a heavy, medium skillet over medium-high. Add pork to skillet and cook, turning occasionally, until golden and lightly charred in spots, about 3 minutes per side. Transfer to a cutting board, cover loosely with foil and let rest, about 5 minutes.
  • Prep salad ingredients: While pork cooks, use a vegetable peeler to thinly shave Parmesan. (Alternatively, cut it into very thin slices.) Coarsely chop almonds.
  • Finish & serve: Combine 2 tablespoons apple cider vinegar (or red or white wine vinegar) with a 1⁄4 cup oil, stirring vigorously. Once emulsified, add oil and vinegar to the kale. Next, add the Parmesan and 1⁄3 of chutney and toss to combine. Divide between plates and sprinkle with almonds. Cut pork into 1⁄2- inch thick slices and transfer to plates. Serve pork with remaining chutney. Enjoy!

Please follow on Instagram and Pinterest

Four-Cheese Ravioli alla Norma

Four-Cheese Ravioli alla Norma with Crispy Garlic Breadcrumbs. Ravioli “alla Norma” translates into a delicious tomato sauce with pieces of fried or sautéed eggplant scattered throughout.

Four-Cheese Ravioli alla Norma

Here we combined cheese ravioli, then top it with toasted Parmesan-breadcrumbs for a cheesy crunch in each bite, and a scatter of freshly torn basil leaves. Cook, relax, and enjoy!

The key to this meal

What makes this meal special is its sauce. First you add 1⁄4 cup oil to same skillet and heat over medium-high. Add eggplant, 1⁄2 teaspoon salt, and a few grinds pepper. You should only need to stir occasionally, until eggplant is browned and tender. should take no more than 5-7 minutes. Add tomatoes, and remaining garlic, and let simmer. Than add 1⁄2 teaspoon salt, and 1⁄2 cup water. Simmer sauce, breaking up tomatoes with a spoon, until thickened, 5-6 more minutes and you are done.

Side not Pay close attention to this step

Toast breadcrumbs: Heat 2 tablespoons oil in a large skillet over medium-high. Add panko mixture and cook, stirring, until golden, 3-5 minutes. Add half of the garlic. Cook, stirring, until fragrant and breadcrumbs are crisp, about 1 minute. Return breadcrumbs to bowl; season with a pinch of salt. Wipe out skillet.

Four-Cheese Ravioli alla Norma 3

Pasta alla Norma is one of the most well-known Italian pasta dishes. It is typical of the Sicilian cuisine created originally in Catania, Sicily, Italy.

Four-Cheese Ravioli alla Norma

The original recipe is made with macaroni, tomatoes, fried aubergines, grated ricotta salata cheese, and basil.

Wine Pairing for Ravioli

Pinot Grigio

Body and Tannins: light-bodied

Pinot gris, pinot grigio or Grauburgunder is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the pinot noir variety, it normally has a grayish-blue fruit, accounting for its name but the grapes can have a brownish pink to black and even white appearance.Pairs Well With These Foods: pasta, raw dishes, light salads, coconut milk, gouda


Recipes header

Four-Cheese Ravioli alla Norma with Crispy Garlic Breadcrumbs

Ravioli “alla Norma” translates into a delicious tomato sauce with pieces of fried or sautéed eggplant scattered throughout.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

  • 1 ½ cups of Parmesan cheese
  • 1 large Italian eggplant
  • 2 large plum tomatoes
  • 2 large garlic cloves
  • panko
  • fresh basil
  • red wine vinegar
  • 1 heart of romaine lettuce
  • 1 pkg cheese ravioli
  • coarse kosher salt
  • olive oil
  • freshly ground pepper
  • sugar

Instructions
 

The Recipe:

  • Prep ingredients: Bring a large saucepan of salted water to a boil; cover and keep warm over low heat. Grate Parmesan. Trim stem end from eggplant, then cut into 1⁄2-inch pieces. Roughly chop tomatoes. Grate 2 large garlic cloves. In a small bowl, toss panko and 2 tablespoons of the Parmesan to combine. Pick basil leaves from stems and tear large leaves.
    Four-Cheese Ravioli 1
  • Toast breadcrumbs: Heat 2 tablespoons oil in a large skillet over medium-high. Add panko mixture and cook, stirring, until golden, 3-5 minutes. Add half of the garlic. Cook, stirring, until fragrant and breadcrumbs are crisp, about 1 minute. Return breadcrumbs to bowl; season with a pinch of salt. Wipe out skillet.
    Four-Cheese Ravioli alla Norma 2
  • Make sauce: Add 1⁄4 cup oil to same skillet and heat over medium-high. Add eggplant, 1⁄2 teaspoon salt, and a few grinds pepper. Cook, stirring occasionally, until eggplant is browned and tender, 5-7 minutes. Add tomatoes, remaining garlic, 1⁄2 teaspoon salt, and 1⁄2 cup water. Simmer sauce, breaking up tomatoes with a spoon, until thickened, 5-6 minutes.
    Four-Cheese Ravioli 3
  • Prep dressing & lettuce: While sauce simmers, in a large bowl, whisk vinegar, 2 tablespoons oil, a pinch each sugar and salt, and a few generous grinds pepper. Cut romaine crosswise into 1⁄2-inch pieces, discarding end.
  • Cook ravioli: Return water to a boil and add ravioli. (If stuck together, gently pull apart only if possible without tearing. Boiling water will help separate.) Cook, stirring gently, until al dente, 3-4 minutes. Drain ravioli, then add to skillet with sauce.
    Four-Cheese Ravioli 4
  • Finish & serve: Place skillet over medium-high heat, add remaining Parmesan in large pinches to avoid clumping. Toss and cook 1 minute. Add half of the basil to sauce and season to taste with salt and pepper. Serve pasta topped with breadcrumbs, remaining basil, and another drizzle of oil. Toss romaine with dressing and serve alongside. Enjoy!
    Four-Cheese Ravioli alla Norma 1

please follow me on Instagarm and Pinterest

Mushroom & Spinach Miso Ramen soup

Mushroom & Spinach Miso Ramen with Soft Boiled Eggs & Furikake. A steaming hot bowl of Ramen soup is pretty much the ultimate comfort dinner that takes the edge off those winter nights. This version includes umami-laden mushrooms, silky baby spinach, soft-boiled eggs, and a sprinkle of flavorful furikake seasoning.

Mushroom & Spinach Miso Ramen Recipes

History of Ramen soup

People consider Ramen to be a Japanese dish, but there is a historical controversy within local ramen shops about its origins.

What makes Ramen have that chewy texture and yellow color is the mixture of baking soda and water. But where did this combination come from. Some people say Ramen is a Chinese dish called Soba. According to Japanese lore, Ramen showed up between the 17th and 20th centuries. Local “Ramen shops” claim a scholar named Shu Shunsui brought the recipe with him when he escaped Manchu rule in China to serve as an advisor to Japanese feudal lord Tokugawa Mitsukuni.

That would give ramen soup a 300 year history in Japan. But there’s just one problem with that theory. There is no historical record of Shunsui actually cooking Ramen for Mitsukuni.

Another theory credits its origins to Rai-Rai Ken, a ramen shop in Tokyo. Opening its doors in 1910, the restaurant employed Chinese cooks and popularized what was then known as “shina soba”: shina for China. Shina soba caught on with blue-collar workers because it was cheap and filling—a major bonus for diners without much time or money.

Mushroom & Spinach Miso Ramen Recipes 1

World War II all but destroyed Ramen’s first wave of popularity in Japan. At the end of World War II, there were food shortages and famine. The government placed tight regulations on food supplies, and earning a profit via restaurants and pushcarts was strictly prohibited until 1949.

More History

Wheat flour made it onto the black market, and many of the country’s unemployed turned to hawking Ramen on the black market. Its kinda crazy to think that people went to jail for selling ramen.

In 1958, Japan had a Ramen revolution. Instant noodles invented by Momofuku Ando. He was a Taiwanese-Japanese heritage and the founder and chairman of Nissin Foods. Named greatest Japanese invention of the 20th century in a Japanese poll, instant Ramen allowed anyone to make an approximation of this dish by adding boiling water.

The early ‘70s, the product, advertised as a nutritious meal to nuclear families, was targeted at middle-class women and children.

Mushroom & Spinach Miso Ramen Recipes 2

Beginning in the 1980s, Ramen became a Japanese cultural icon and was a hit around the world. Local varieties of Ramen were hitting the national market and could even be ordered by their regional names. They even opened up a Ramen museum in 1994 in Yokohama.

Similar Recipes:

Today Ramen is arguably one of Japan’s most popular foods. Tokyo alone has around 5,000 Ramen shops, with more than 24,000 Ramen shops across all of Japan.
Tsuta, a Ramen restaurant in Tokyo’s Sugamo district, received a Michelin star in December 2015.

Recipes header
miso soup 13

Mushroom & Spinach Miso Ramen with Soft Boiled Eggs & Furikake

A steaming hot bowl of ramen is pretty much the ultimate comfort dinner that takes the edge off those winter nights. This version includes umami-laden mushrooms, silky baby spinach, soft-boiled eggs, and a sprinkle of flavorful furikake seasoning.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Japanese
Servings 2

Ingredients
  

  • 1 ⁄2 lb cremini mushrooms
  • 1 oz fresh ginger
  • garlic use 2 large cloves
  • 2 pkts chili garlic sauce
  • 5 oz ramen noodles
  • 2 oz miso
  • ½ lb of ground beef
  • 3 oz baby spinach
  • 1 Tbsp nori komi furikake
  • 2 large eggs
  • neutral oil such as vegetable
  • or safflower
  • coarse kosher salt

Instructions
 

  • Cook eggs: Fill a medium saucepan with water. Bring to a boil, carefully place eggs inside (the water should cover the eggs by a 1⁄2-inch), and cook, about 6 minutes. Using a slotted spoon, remove eggs from pot and place in a bowl of cold water. Once cool, remove shells and halve eggs. Reserve water and saucepan for step 3.
  • Prep veggies & chili oil: Trim stem ends from mushrooms, then thinly slice caps. Peel and finely chop half of the ginger (save rest for own use). Peel and finely chop 2 large garlic cloves. In a small bowl, stir together 1 packet of chili garlic sauce packet (reserve 2nd packet for step 5) and 1 teaspoon oil.
  • Cook noodles: Return reserved saucepan of water to a boil. Add noodles, and cook until just tender, 3–5 minutes, stirring occasionally. Drain, then rinse with warm water.
  • Sauté aromatics: Heat 1 tablespoon oil in a medium pot over medium-high. Add beef and cook until brown. Add mushrooms and Bok choy cook, stirring occasionally, until mushrooms are browned and dry, 6-7 minutes. Add garlic and ginger and cook 1 minute more.
  • Simmer broth: Add 4 cups water and 1 teaspoon salt to the saute aromatics and bring to a boil. Cover and simmer 5 minutes to allow flavors to meld. Remove from heat, then whisk in remaining chili garlic sauce and all the miso.
  • Finish & serve: Add spinach to soup and stir until wilted. Season to taste with salt. Divide noodles between bowls, then ladle soup and vegetables over top. Garnish with egg halves, and top with as much furikake and chili oil as desired.

Video

Shrimp lettuce wraps

Thai Shrimp Lettuce Wrap Recipe

Thai Shrimp Lettuce Wrap Recipe: Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.

Thai Shrimp Lettuce Wrap999

HOW TO MAKE SHRIMP LETTUCE WRAPS

Place the lightly sautéed shrimp on crisp lettuce leaves along with sticky sushi rice, chopped peanuts, and freshly torn mint for a light-as-air dinner that will have you on cloud 9.

Thai Shrimp Lettuce Wrap Recipe 28

The reason why i love this recipe is because of how easy it is to make. The first step is something every person can do cook rice. Place rice in a small saucepan or pot. Add 1 cup water and 1⁄2 teaspoon salt and bring to a boil.

Thai Shrimp Lettuce Wrap Recipe 8

Once the water is boiling reduce heat to low, cover and cook until rice is tender. it will take 15 minutes. Check every 5 minutes and stir to make sure the rice doesn’t stir. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork. Cover to keep warm until step 5.

The next step is to prep ingredients. Chop the ends of the shallot, halve, peel and thinly slice. Slice half of the Fresno Chile, remove stem and seeds. Make sure to cut the Chile in slim slices.

Next take a lime and Juice. A worth while investment is a Manual Citrus Press Juicer. Makes it so much easier to squeeze a lemon or a lime. I personally can not eat peanuts but if you are able just roughly chop peanuts. Trim end from lettuce, separate leaves, keeping them whole. Pat shrimp dry, then cut each into thirds. Season with salt and pepper and you are all prepped.

Key to this meal

To add that something special to this meal we need to make a tasty sauce. In a medium bowl, combine fish sauce, lime juice, 2 tablespoons of warm water, and 1 tablespoon sugar. Mix until the sugar is dissolve.

The final steps are sauté́ aromatics and cooking the shrimp. Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallots and the sliced chile and sauté́ until shallots are softened and golden brown, about 3 minutes

Add shrimp and cook, stirring, for 1 minute. Last but not least add sauce and continue to cook until sauce is slightly reduced, and shrimp are firm.

Spoon rice on top of lettuce, followed by shrimp. Top with chopped peanuts and torn mint leaves.

Today’s quote is by Confucius. He was a Chinese teacher, editor, politician, and philosopher of the spring and autumn period of Chinese history. The philosophy of Confucius, also known as Confucianism, emphasized personal and governmental morality, correctness of social relationships, justice, and sincerity.

Thai Shrimp Lettuce Wrap Recipe Quote

Wine Pairing for Thai Shrimp Lettuce Wrap

Sangiovese

Body and Tannins: medium to full bodied, tannic

Sangiovese is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, “the blood of Jupiter”

Pairs Well With: soy and teriyaki sauces

Thai Shrimp Lettuce Wrap Recipe 29

Tips for cooking shrimp

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.

RELATED RECIPE:  Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

HOW LONG TO MARINATE SHRIMP

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.


Recipes header
Thai Shrimp Lettuce Wrap Recipe 8

Thai Shrimp Lettuce Wrap Recipe with Mint, Sushi Rice

Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 512 kcal

Ingredients
  

Ingredients:

  • 5 oz sushi rice
  • 3 oz shallot
  • 1 Fresno chile
  • 1 lime
  • 1 oz cocktail peanuts
  • 1 romaine heart
  • 10 oz US Gulf shrimp
  • 1⁄2 oz fish sauce
  • 1⁄4 oz fresh mint
  • coarse kosher salt
  • freshly ground pepper
  • sugar
  • neutral oil such as vegetable or safflower

Instructions
 

The Recipe:

  • Cook rice: Place rice in a small saucepan with 1 cup water and 1⁄2 teaspoon salt and bring to a boil. Reduce heat to low, cover and cook until rice is tender, and water is absorbed, about 15 minutes. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork. Cover to keep warm until step 5.
  • Prep ingredients: Trim ends from shallot, then halve, peel and thinly slice. Thinly slice half of the Fresno chile, remove stem and seeds (save rest for own use). Juice lime. Roughly chop peanuts. Trim end from lettuce, separate leaves, keeping them whole. Pat shrimp dry, then cut each into thirds. Season with salt and pepper.
    Thai Shrimp Lettuce Wrap Recipe
  • Make sauce: In a medium bowl, combine fish sauce, lime juice (about 2 tablespoons), 2 tablespoons warm water, and 1 tablespoon sugar. Stir to dissolve sugar.
    Thai Shrimp Lettuce Wrap Recipe 1
  • Sauté́ aromatics: Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallots and the sliced chile (or less depending on heat preference) and sauté́ until shallots are softened and golden brown, about 3 minutes
  • Cook shrimp: Add shrimp and cook, stirring, for 1 minute. Add sauce and continue to cook until sauce is slightly reduced, and shrimp are firm and cooked through, about 1 minute more.
  • Assemble & serve: Line shallow bowls with lettuce leaves. Spoon rice on top of lettuce, followed by shrimp. Top with chopped peanuts and torn mint leaves. Use lettuce leaves to scoop up filling, if desired, or eat with knife and fork. Enjoy!
    Thai Shrimp Lettuce Wrap Recipe 8

Video

Notes

Allergens Fish (1), Peanuts (2), Shellfish (3). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

Black Bean Chicken Nachos and wine pairing

Black Bean Chicken Nachos: These aren’t the nachos from your local watering-hole. Our version loaded with black bean and sweet potato chili making for a hearty, nacho you’ll actually feel good about eating for dinner, top toasted flour tortillas with melted cheddar cheese, cilantro, and sliced radishes for a fresh, peppery-crunch.

History of Nachos

Nachos first appeared in 1943 in Piedras Negras, a small Mexican city very close to the U.S. military base Fort Duncan, in Texas. A group of about a dozen U.S. military wives had spent a day shopping in Eagle Pass when they decided to stop for some dinner. All nearby restaurants were closed.

The maître d’hôtel at the old Victory Club in Piedras Negras, Ignacio “Nacho” Anaya felt sorry for the women. He decided to create a new snack for them. With what little he had available in the kitchen, tortillas and cheese. Anaya cut the tortillas into triangles, fried them, added shredded cheddar cheese. Added sliced pickled jalapeño peppers and put the concoction in the oven for a couple of minutes.

Black Bean Chicken Nachos

He then served the inventive snack to the ladies, naming it after himself—Ignacio, or rather the nickname Nacho. Hence, ‘Nachos Especiales. As word of the dish traveled, the apostrophe was lost, and Nacho’s “specials” became “special nachos”

Ignacio Anaya died in 1975. In his honor, a bronze plaque was erected in Piedras Negras, and October 21 was declared the International Day of the Nacho.

Black Bean Chicken Nachos

TIPS FOR COOKING CHICKEN

Chicken breasts should not be thicker than 1-inch, max. If your chicken breasts are thick, use a meat mallet or rolling pin to pound the chicken to a smaller and even thickness BEFORE cooking.RELATED RECIPE:  Hoisin Chicken Recipe with Buttery Soy Noodles


DO NOT stir or move the chicken breasts around while cooking. Let cook for 5 minutes or until you can easily flip them over. If there’s any resistance when trying to flip them, give it another minute before trying again.


Wine Pairing

Moscato wine is low in alcohol, sweet and a little bit fizzy. It is filled with aromas like vanilla, peach, jasmine and caramel. Some people consider Moscato as a dessert wine, I like to serve it with the main course. Because of  its sweet, mild flavors, pairing Moscato with a Mexican or spicy dish.

Please follow on Instagram and Pinterest


Recipes header
Black Bean Nachos 5

Black Bean Chicken Nachos

Our version is loaded with black bean and sweet potato chili making for a hearty, nacho you’ll actually feel good about eating for dinner, top toasted flour tortillas with melted cheddar cheese, cilantro, and sliced radishes for a fresh, peppery-crunch.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine American

Equipment

  • rimmed baking sheet

Ingredients
  

  • 2 large sweet potatoes
  • 1 medium yellow onion
  • 6 oz sharp cheddar cheese
  • 2 ¼ oz Tam-pico de gallo spice blend
  • 1 can black beans
  • 4 6-inch flour tortillas
  • 2 large radishes
  • ¼ oz fresh cilantro
  • 1 oz sour cream

Instructions
 

  • Prep ingredients: Preheat oven 400°F with a rack in the upper third. Peel sweet potatoes, then cut into ½-inch cubes. Halve onion, then peel and finely chop. Coarsely grate cheddar using the large holes of a box grater.
  • Start chili: Heat 2 tablespoons oil in a large skillet over medium-high. Add sweet potatoes and onions, and cook, stirring occasionally, until browned in spots and starting to soften slightly, about 5 minutes. Add all of the Tam-pico de gallo spice blend and cook 1 minute more.
  • Simmer chili: Add beans and their liquid and 1½ cups water. Bring to a simmer, then reduce heat to medium and cook until sweet potatoes are completely soft and chili is thickened, 10-12 minutes. Season to taste with salt and pepper.
  • Bake tortillas: While chili is simmering, stack tortillas and cut into 8 wedges. On a rimmed baking sheet, toss tortillas with 1 tablespoon oil, ¼ teaspoon salt, and a few grinds pepper. Spread into an even layer. Bake in the upper third of oven until chips are golden brown and crisp, 7-10 minutes (watch closely).
  • Prep garnish: While tortillas bake, trim ends from radishes, then thinly slice into half moons. Roughly chop cilantro leaves and stems. In a small bowl, thin sour cream by adding 1 teaspoon of water at a time, to make a spoonable sauce. Season to taste with salt and pepper.
  • Bake nachos & serve: Using a large spoon, evenly distribute chili over chips, trying to cover them as much as possible. Top with grated cheddar. Return to oven, and bake just until cheese is melted, about 2 minutes. Remove from oven, then drizzle with sour cream and garnish with radishes and cilantro. Enjoy!

Video

Keyword boneless chicken, chicken nachos, nacho

Garlic Steak Banh Mi Recipe with Pickled Carrots

Garlic Steak Banh Mi Recipe with A Nice Cabernet

Garlic Steak Banh Mi sandwiches are a staple in Vietnamese street food culture. This sandwich is stacked with meat—typically pork—pickled veggies, and fresh herbs. I’ve decided to change it up a little and use steak.

Garlic Steak Banh Mi Recipe

Thin slices are piled onto garlicky ciabatta rolls, along with creamy mayo, pickled carrots and cucumbers, sliced jalapeño, and fresh cilantro. It’s every bit as flavorful as it sounds! Cook, relax, and enjoy!

Sir Winston Leonard Spencer-Churchill (30 November 1874 – 24 January 1965) was a British politician, army officer, and writer, who was Prime Minister of the United Kingdom from 1940 to 1945 and again from 1951 to 1955. As Prime Minister, Churchill led Britain to victory in the Second World War.

key step to this meal

Pickle carrot & cucumber: Grate carrot on the large holes of a box grater (no need to peel). Thinly slice cucumbers into rounds. In a medium bowl, combine vinegar, chopped ginger, 1⁄2 of chopped garlic, 1 tablespoon sugar, and 1⁄2 teaspoon salt, whisking to dissolve. Add carrots and cucumbers and let sit until step 6, stirring occasionally.

Wine pairing

A Nice Cabernet: Who doesn’t love the occasional filet? Fatty meats like filet, skirt steak, and a New York strip, should be paired with a bold red wine. A Cabernet for example has a high tannins, and works as a palate cleanser when eating beef. Cabernet Sauvignon is one of the world’s most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada’s Okanagan Valley to Lebanon’s Beqaa Valley. The fatty beef  combines with the tannins creates a rich and delicious sensation in your mouth. This is the perfect wine pairing for a steak meal.

Tips for cooking steak:

MAKE SURE THE STEAK IS AT ROOM TEMPERATURE:

Before you start cooking the perfect steak, get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently.

SALT STEAK BEFORE COOKING:

Salt steak for 30 minutes before cooking. This is the best option for those nights when you’re cooking steak on a whim. Salting relatively close to cooking seasons the steak and helps create a dry surface for searing

Salt steak for 24 hours: Salting your steak overnight also creates a dry surface for searing, but with the added bonus of a bit more concentrated flavor in the interior tissue.

RUB STEAK WITH A CLOVE OF FRESH GARLIC:

Cut a clove of garlic in half and rub the entire steak with the cut side. Fresh garlic makes for a quick and delicious steak rub. After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.

Recipes header
Garlic Steak Banh Mi

Garlic Steak Banh Mi with Pickled Carrots & Cukes

Scott
Banh Mi sandwiches are a staple in Vietnamese street food culture. This sandwich is stacked with meat—typically pork—pickled veggies, and fresh herbs. I’ve decided to change it up a little and use steak.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 736 kcal

Equipment

  • large skillet
  • cutting board

Ingredients
  

Ingredients

  • 1 oz fresh ginger
  • garlic use 2 cloves
  • 1 ⁄4 oz fresh cilantro
  • 1 jalapeno
  • 4 oz carrots
  • 6 oz cucumbers
  • 1.7 oz rice vinegar
  • 12 oz grass-fed sirloin steaks
  • 2 ciabatta rolls 2
  • 1 oz mayonnaise 1
  • sugar
  • coarse kosher salt
  • neutral oil such as vegetable
  • or safflower
  • freshly ground pepper

Instructions
 

Recipe

  • Prep ingredients: Peel and finely chop 1⁄2 of the ginger (save rest for own use). Peel and finely chop 2 cloves garlic. Coarsely chop cilantro leaves and stems. Thinly slice jalapeño and discard stem
    Garlic Steak Banh Mi 5
  • Pickle carrot & cucumber: Grate carrot on the large holes of a box grater (no need to peel). Thinly slice cucumbers into rounds. In a medium bowl, combine vinegar, chopped ginger, 1⁄2 of chopped garlic, 1 tablespoon sugar, and 1⁄2 teaspoon salt, whisking to dissolve. Add carrots and cucumbers and let sit until step 6, stirring occasionally.
    Garlic Steak Banh Mi 1
  • Dry brine steaks: Split steaks horizontally and pound to a 1⁄4-inch thickness with a meat mallet or heavy skillet and rub with oil. Sprinkle with remaining garlic, 1 teaspoon salt, and several grinds pepper and let sit until step 5.
    Garlic Steak Banh Mi 3
  • Toast rolls: Heat a grill or grill pan over high. Split rolls. Reduce heat to medium high. Open rolls and grill, cut-sides down, until lightly toasted, about 2 minutes. Flip rolls and grill, turning once or twice, until outsides are lightly toasted, 1– 2 minutes (watch closely).
    Garlic Steak Banh Mi 4
  • Grill steaks: Rub grill or grill pan grates with oil. Add steaks and cook over medium-high until lightly charred about 11⁄2 minutes. Flip and cook just 1 minute more. Transfer to a plate (or cutting board to slice if desired).
    Garlic Steak Banh Mi steak
  • Assemble & serve: Spread mayo on rolls and top each with 2 steaks. Use a slotted spoon to add some of the pickled carrots and cucumbers to sandwiches. Garnish with jalapeños and cilantro. Close sandwiches and serve with remaining pickled veggies alongside. Enjoy!

Video

Notes

Allergens
Egg (1), Wheat (2). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Nutrition per serving
Calories 736kcal, Fat 29.3g, Proteins 43.4g, Carbs 75.4g
Keyword garlic steak, steak, steak sandwitch
Salmon Provençal with Tomatoes

Salmon Provencal with Zucchini & Olives & Pinot Noir

Simple, clean, classic is the best way to describe this dish. Timeless Provencal-style dishes is considered the best of the Mediterranean. Served alongside zucchini, grape tomatoes, red onion, and briny Kalamata olives. The tasty salmon pan-roasted and squeeze of lemon and a few basil leaves.

Salmon Provençal with Tomatoes

What is this dish based on?

The Mediterranean diet has a long history of being  one of the healthiest diets. The history and tradition of the Mediterranean diet come from the historic eating and social traditions of the southern regions around Italy, Greece, Turkey and Spain.

Many people consider the Mediterranean diet a way of life. For thousands of years people living along the Mediterranean coast have indulged in a high-fiber diet. That include fruits vegetables, and including quality fats and proteins in small doses. This dish is ideal for the traditional food pyramid and a Mediterranean diet food pyramid they would look very similar.

Salmon Provençal with Tomatoes

Wine pairing

Pinot Noir and Freshwater Fish: Conventional wisdom is red wine with fish is a non starter, but that’s not always the case. Red wines have high tannin that makes the bites of fish taste like metal. Some red wines can be paired with specific types of fish, and actually strengthen the tastes from both the wine and the fish.

One red wine Pinot Noir has that ability. Pinot Noir is a light bodied red wine that is not as strong as many other varieties of red wine. Its lower amounts of tannins contribute to the idea that you can pair it with lighter foods such as seafood. The unique properties of Pinot Noir can be paired with almost anything. For fish, it’s best to go with a freshwater fish like salmon or trout that has dense, meaty flesh. Additionally, your fish dish should be on the heavy side served with a thick tomato or cream based sauce for maximum effect. With the right fish, the more complex flavors of a good Pinot Noir can be brought out mimicking the flavors of vanilla, clove, licorice and caramel.

TIPS FOR COOKING WITH SALMON:

Before you start cooking this meal here are some Tips about cooking Salmon that will take your meal to the next level.

Make sure you do not season the fish too soon before cooking. Seasoning the fish with salt and pepper before cooking will add some great flavor, but it’s also important not to season your fish to early. When you season too soon before cooking, the salt will start to break down the proteins in the salmon and draw moisture out of the fish.

What temp should Salmon be cooked? When the salmon flakes easily with a fork, it’s ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet. Serve immediately.


Recipes header
Salmon Provençal with Tomatoes

Salmon Provençal with Tomatoes

Simple, clean, classic is the best way to describe this dish. The flavors of Provençal-style dishes are considered timeless in the Mediterranean.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 490 kcal

Equipment

  • microplane or grater
  • rimmed baking sheet

Ingredients
  

  • ¼ oz fresh basil
  • 1 oz Kalamata olives
  • 10 oz pkg salmon fillets
  • garlic use 1 large clove
  • 1 container grape tomatoes
  • 1 lemon
  • 1 zucchini
  • 1 medium red onion
  • kosher salt & ground pepper

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with a rack in the upper third. Halve, peel, and cut all of the onion into ½-inch thick wedges through the root end. Trim ends from zucchini, then halve lengthwise and cut into ½-inch thick half-moons. Finely grate ¼ teaspoon lemon zest into a small bowl, then cut lemon into quarters.
  • Roast vegetables: Transfer onions, zucchini, grape tomatoes, and 2 of the lemon quarters to a rimmed baking sheet (save remaining lemon for your own use); toss with 1 tablespoon oil and season with salt and pepper. Roast on upper oven rack until vegetables just tender, 10–12 minutes.
  • Prep salmon: Peel and finely chop 1 teaspoon garlic. Pat salmon dry; season with salt and pepper. Into the small bowl with lemon zest, add half of the chopped garlic and 1 teaspoon oil, and stir to combine. Season with a pinch each of salt and pepper.
  • Roast salmon: Transfer remaining chopped garlic to baking sheet, then stir with vegetables to combine. Transfer salmon, skin-side down, to the baking sheet, then spread lemon-garlic oil over top. Roast on upper oven rack until salmon is cooked through and opaque, about 8 minutes.
  • Prep basil & olives: Meanwhile, coarsely chop olives, removing any pits, if necessary. Pick and coarsely chop basil leaves, discarding stems.
  • Finish & serve: Transfer olives and basil to the baking sheet, stirring to combine with the vegetables. Using tongs, squeeze the roasted lemon wedges over the vegetables; season to taste with salt and pepper. Drizzle salmon and vegetables with a little olive oil, and serve.

Notes

ALLERGENS
Sulphur dioxide and sulphites and Fish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
NUTRITION PER SERVING
Calories 490kcal, Fat 32.0g, Proteins 34.0g, Carbs 24.0g
Keyword rice, salmon, simple vegan stir fry

Rosemary Monster Pork Chop and wine pairing

There is nothing more americana than pork chops. And there is nothing more american than your appetite craving comfort food and a regular-size cut of meat just won’t do. For this recipe we sear a giant, bone-in pork chop. We finish it off with some creative and tasty sides. Cheesy, comforting polenta and roasted balsamic Brussels sprouts.  Finished off with a shallot based gravy and you have  an amazing family meal.

Why we love pork chops

Pork chops are one of most popular meats. They come from the loin section of the pig. From the loin, a cut is made to the pig’s spine section perpendicularly and an individual meat piece is drawn out from it that contains a vertebra or a rib. Pork chops are considered to be a more tender section of the pig. They are also considered to be more flavorful as well as the priciest part of a pig.



Tips for the perfect pork chop

Tip number 1: There are many ways to season pork chops properly. There is the traditional salt and pepper always good in a pinch. But you can take it up a level and brine the chops before cooking. A nice quick brine takes only 30 minutes. The brine will season the meat nicely without it tasting too salty.

Tip number 2: If you have spent good money on a nice piece of meat, make sure you treat it well. Take the pork chops out of the refrigerator for about 15 minutes before you plan to start cooking. Bringing the meat up to room temperature helps it cook more evenly throughout.

Tip number 3: Do not skip the ‘Rest’ Stage: Its key to let your pork rest once you get it on the cutting board. Even after it has reached the recommended temperature leave it alone. I recommend it to let it sit for 10 minutes. Cutting into the meat too early will allow all the flavorful juices to escape onto the board instead of getting redistributed into the meat. By giving the chops this necessary time allows the fibers of the meat to relax and soak up the yummy juices, resulting in a tender, juicy pork chop.


Wine Pairing

Grenache: Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together.

Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork.  


Tips of cooking Pork:

When pan-frying, the best cuts to use are boneless. Boneless cuts will lay flat on the bottom of the pan and allow the meat to cook more evenly. When the bone is left in the chop or steak, the meat around it cooks slower. Frequently, when trying to thoroughly cook the meat around the bone, the outer edges will become over done.

Do not overcook pork or it will become dry and tough. The threat of trichinosis is eliminated when the pork is heated to 137°F but the USDA recommends cooking pork to 145°F to be safe. Cooking to 145°F will result in clear or slightly pink tinted juices and provides meat that is juicy and tender.

A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat.

Cut into the meat and check meat to see that it is white in color. When cooked to medium doneness there may be slight traces of pink in the middle.


Recipes header
Rosemary Monster Pork Chop

Rosemary Monster Pork Chop with Cheesy Polenta

There is nothing more americana than pork chops. And there is nothing more american than your appetite craving comfort food and a regular-size cut of meat just won’t do. For this recipe we sear a giant, bone-in pork chop
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 2
Calories 1030 kcal

Equipment

  • large skillet
  • meat mallet (or heavy skillet)
  • rimmed baking sheet
  • small saucepan

Ingredients
  

  • garlic use 1 large clove
  • 1 pkt turkey broth concentrate
  • 1 lb pkg bone-in pork chops
  • 3 oz quick-cook polenta
  • 3 ¾ oz pieces fontina
  • 3 oz shallot use half
  • ¼ oz fresh rosemary
  • ½ lb Brussels sprouts
  • balsamic vinegar or red wine vinegar
  • butter
  • kosher salt & pepper
  • olive oil

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with rack in the upper third. Trim and discard stem ends from Brussels sprouts, then halve (or quarter, if large). Pick and finely chop 2 teaspoons rosemary leaves, discard stems. Peel and finely chop half of the shallot (save rest for own use). Peel and finely chop 1 teaspoon garlic. Cut all of the fontina into small pieces.
  • Roast Brussels sprouts: On a rimmed baking sheet, toss Brussels sprouts with 2 tablespoons each oil and vinegar, any remaining whole rosemary sprigs, and a generous pinch each of salt and pepper. Roast on upper oven rack until golden brown and tender, about 15 minutes.
  • Cook polenta: Meanwhile, in a small saucepan bring 2½ cups water and ¾ teaspoon salt to a boil. Gradually whisk in polenta and return to a boil. Cover and reduce heat to low, stirring occasionally, until grains are tender and polenta is thickened, 8–10 minutes. Remove from heat and stir in fontina. Cover to keep warm until ready to serve.
  • Cook pork: Pat pork dry. Place between 2 sheets of plastic wrap and pound meat to an even ½-inch thickness. Season all over with chopped rosemary, salt, and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add pork and cook until well browned and the internal temperature reaches 145°F, 2–3 minutes per side. Transfer to a cutting board.
  • Make sauce: Add chopped shallots and garlic to skillet and cook over medium-high, stirring, until softened, 1–2 minutes. Add turkey broth concentrate and ½ cup water; simmer, scraping up browned bits on the bottom of the skillet, until sauce is thickened and reduced to ¼ cup, 5–6 minutes. Off the heat, swirl in 1 tablespoon butter and season to taste with salt and pepper.
  • Finish & serve: Serve polenta topped with pork chops and pan sauce spooned over top. Serve Brussels sprouts alongside.

Notes

ALLERGENS
Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword healthymeal, pork, pork chops

Recipes you might like

A Delicious Introduction to Black Pudding (Blood Sausage)
If you're looking for a unique and delicious way to start your …
Lemon-Marinated Grilled Pork with Greek Salad
There is nothing more American than pork chops. And there is nothing …
The Wonderfulness of Spam: 5 Fun Facts
Although I only eat it about once or twice a year, I …
Liverwurst You either like it or you hate it
Eating liverwurst is usually an acquired taste. A spreadable sausage, liverwurst is …