Posts tagged gluten free
Posts tagged gluten free
Best way I’ve found to get good at a recipe is to practice. Here’s my 2nd attempt at a branzino recipe I made just a few weeks back (here’s attempt #1). This time used some fresh oregano instead of rosemary. As a side, I roasted some diced potatoes for about 25 minutes. You can use the same oven temp as the fish - just get the potatoes in while you’re prepping the fish and they’ll be done about the same time. After the fish came out of the oven I used the same pan to wilt spinach with dried cranberries tossed in for flavor. What’s the verdict of this 2nd attempt? It’s hard to be to prescriptive since it was delicious both times!
It’s a warm early spring day here in NYC, and I’ve been craving gazpacho. This recipe worked great. Since tomatoes still aren’t at their peak I followed the recipe’s advice and used canned fire roasted tomatoes. I also roasted my own red pepper, which gave a great bright red color to the soup. Finally, I had some nice mango salsa sitting in my fridge that added a great hot / sweet flavor. I saved a little bit of the chopped veggie mixture (along with some chopped avocado) for garnish. The soup went great with some black bean and cheddar nachos on the side.
Red Thai chili paste made these shrimp very spicy! Next time I might try mixing in some tomato paste just to get a good coating on the shrimp without too much heat. The dish was still pretty tasty, though. And I liked it with the cucumber riata and rice on the side (I added a little vinegar and fish sauce to the rice to amp the flavor). I’d make this one again.
Winner, winner, chili dinner: a delicious, quick weeknight dinner that’s also great for leftovers. I got home from work just in time to get this prepped and on the stove in advance of a late work call (we’ve been trying to coordinate with co-workers in Hong Kong, so there have been a lot of calls at odd hours!). Only substitution was using ground beef instead of ground pork (since that’s what I had on hand). By the time the call was done, the sweet potatoes were tender so we could sit down and eat. Not quite sure if this is what people are referring to when they talk about “work / life balance,” but I suppose it works for now!
Here’s a rif on my go-to black bean soup recipe. I had some time on my hands, so I mothered the ingredients a bit. I roasted and chopped the red pepper and sauteed the onion and jalapeno before tossing all the ingredients in a crock pot. Towards the end I added some diced ham that I’d saved and frozen from Easter dinner and served the soup over rice. The basic recipe is great, but these extra steps helped with the depth of flavor and made for a tasty Saturday dinner.
I forgot to snap a picture before plating, but this dish is a great “one skillet” meal. You broil the asparagus an onions in the pan and then push them to the side and crack 4 eggs in the middle. Another minute under the broiler and dinner is ready. I served the dish over polenta and dressed with lemon juice and grated parmesan.
So I’ve been trying to find a way to use these thin little cutlets of pork that are sold by Flying Pigs Farm and delivered by FreshDirect (my last attempt was this tasty little recipe for Sage Seared Pork Cutlets). I must say, this Thai Style Fried Rice recipe is a winner. The fish sauce, lime, and green chilies give the dish a beautiful salty, tangy flavor. Cucumber is a great contrast to the meaty bits of pork. I just finished eating, but I’m already craving it again!
Tacos are a weeknight standard in my house. This time around I decided cook fish tacos rather than our regular veggie or beef. I used some flounder that was on sale, though in hindsight I probably should have gone with a firmer fish. I cut the flounder into strips, and you can see it breaking-up a bit in the photo above. Still tasted delicious, and the cabbage slaw with red onions (I used shallots) and cilantro worked great with the fish. I served the tacos with plain yogurt (a good substitute for sour cream) and salsa.
I always forget how much I like Branzino until I try it again. It’s easy to prepare - just some sliced lemons, rosemary, butter and salt inside the fish. I made this a one-pan meal by charring some sliced cubanelle peppers in a cast iron pan. Peppers came out and fish went in. I seared my fish in a hot skillet and then roasted at 425 for 10 minutes. The peppers were tossed with feta cheese and I served everything with buttered rice. Fast and tasty.
It’s been more than a year since I last made this soup, so I figured it was overdue. One tip: this is not one of those soups that gets better the longer it’s cooked. I ended up letting it go a little too long this time and it ended up more “boiled green” than “bright green”. Still tasted fine, but next time I’ll make sure to add the greens late and not overcook.