Saturday, July 31, 2010

Blueberry Pancakes

These are not your typical pancakes. I really wanted to make pancakes this morning but had none of the normal ingredients to do so. So I used a recipe from Marc Bittman's How to Cook Everything, and substituted, well...basically everything. They turned out to be yummy.

Walnut Lentil Burgers

I should just change this website to be cooking through Great Food Fast.  This is another amazing recipe from the Martha Stewart cookbook. I made these burgers last night for some friends. None of us are vegetarian but these burgers kick ass.  I served them with a side of sauteed zucchini and spinach. They are very filling and super healthy.

Summer Shrimp Gazpacho

This recipe is awesome. While it was inspired by good ol Martha again, I changed it up a bit. It is extremely healthy and fast. To make this you will need a blender at a minimum, but either a food processor or an immersion mixer will help to whip this up in a snap. I also served it with fresh pizza bread from the bakery down the street. I love brooklyn!

Extra Virgin Olive Oil
3/4 Large Purple Onion
1 14.5 oz can diced tomatoes
1 cucumber
1 Yellow and 1 Red Roasted Pepper (I bought a jar of them mixed)
3 cups tomatoes, chopped
2 cloves garlic
2 T parsley, finely chopped
2 T  cilantro, finely chopped
1 lb shrimp, fully cleaned and cooked
freshly ground sea salt and black pepper (to taste)

1. In the food processor chop onion. Heat a generous splash of olive oil in a frying pan. Saute all but 2 T of the onion over medium heat in the pan until it begins to brown.
2. In a blender, blend the can of diced tomatoes until it is smooth. Pour into a large bowl.
3. Peel cucumber. Dice half of it and set aside. Cut the other half into large chunks and add to the onions in the food processor. Do the same with the red and yellow roasted peppers, adding the diced peppers to the diced cucumber, and the large chunks of pepper to the food processor.
Add the chopped tomatoes and cloves of garlic to the food processor. Pulse all ingredients together until smooth (onions, cucumbers, peppers, tomatoes and garlic).
4. Mix the vegetable mixture from the food processor with the pureed tomatoes in the bowl. Add the cooked onion, and diced cucumber, pepper,  parsley and cilantro. Stir until well mixed.
5. Season with salt and pepper and one t olive oil. Add more cilantro or parsley if desired.
6. Serve topped with shrimp.

Tuesday, July 20, 2010

Rhubarb-Cherry Pork Chops (with mint sugar snap peas and sauteed potatoes)

These pork chops are killer. I have a thing for rhubarb and this sauce makes the pork super yummy. The mint peas are a nice complement. I have to thank Martha Stewart again for her recipe. Never thought I would like to cook so many of her recipes...but I can't stop raving about her new cookbook: Great Food Fast. If you are looking for a new cookbook I definitely recommend this one.

Monday, July 19, 2010

Orange Pernod Blue Fish, served sauteed fennel, and potatoes

 This recipe is not really healthy by any means because of the butter, but it is super flavorful. It is inspired from an Epicurious recipe I made last year. I found that recipe to be poorly worded and complicated. If you liked the easy fennel crusted blue fish recipe I posted last month on my blog, you will love this. The oranges and Pernod help to kick it up a few gourmet notches. The food processor makes this recipe a lot easier but everything can certainly be chopped by hand.

The blog takes its 2nd Trip!......Miso-glazed halibut (served with wasabi mashed potatoes and garlicky-spinach)

Quasi Mexican Breakfast for 2!

 This breakfast just fit my craving. I don't really know how Mexican it is....but it is basically eggs served with super yummy and quick tomato sauce, refried beans, and a tortilla. The tomato sauce is by far the best tomato sauce on the planet and is super quick. It is inspired from 101cookbooks' Heidi Swanson, one of my cooking heroes.