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cauliflowerfriedrice

 

This recipe is awesome. Especially if you are like me and LOVE Asian cuisine, but know it isn’t always so healthy. I got the Nom Nom Paleo Cookbook for Christmas, and I LOVE IT! I don’t eat paleo, but I like to try and find healthier versions of dishes that I enjoy. I have made this a few times and found it to be super satisfying – I didn’t even miss the rice.

This recipe calls for a lot of multi-tasking, so I was only able to get a final picture. You will need a food processor to get the cauliflower just right. I am sure you could chop it up , but it is a lot easier to use a food processor. I also used some boiled chicken that I had in the fridge. The nice part is that you can add whatever you want – shrimp, pork, beef, or tofu. Enjoy!

Nom Nom Paleo’s Asian Cauliflower Fried Rice with Chicken

  • 1 small head of cauliflower, separated in florets
  • Shredded Chicken Breast
  • 3 slices of uncured bacon, cut into small dice
  • 2 large eggs
  • 1-inch knob of ginger, grated with a microplane
  • 1 small onion, minced
  • 4 ounces of sliced mushrooms
  • 2 scallions, thinly sliced
  • 2 tablespoons of chopped cilantro leaves
  • 2 tablespoons of chopped basil
  • 1 tablespoon of chopped mint
  • 1-2 tablespoons of coconut aminos
  • Kosher salt
  • Freshly ground black pepper
  • Splash of coconut vinegar (optional)
  • Splash of Red Boat Fish Sauce (not optional)

1) Cook bacon in a large pan on medium heat. I used my large round Staub pot so I didn’t have to use multiple dishes.

2) While the bacon cooked I whisked together two eggs and added a few shakes of pepper in small bowl. I also cut the cauliflower up into same size florets, and added it to the food processor. Pulse the food processor until the cauliflower is rice like. Make not sure to pulse it too much, you don’t want it to be milky.

3) Once the bacon is cooked, remove it from pan. Add the egg to the bacon drippings. The egg will cook quickly. Remove it once it is done.

4) Add the onions and mushrooms to the bacon drippings. In the original recipe she says to add ghee to the pan, but I felt that there was plenty of fat to cook the veggies.

5) Once the veggies are almost cooked, grate some ginger on the veggies and add the chicken. Add the cauliflower, more pepper, and ghee to help keep the cauliflower moist.

6) Cover and let the mixture cook for 5 minutes.

7) Add all of the herbs, bacon, egg, coconut aminos, fish sauce, vinegar, scallions – to taste.

 

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I am squeezing this in just shy of Halloween.

Every year a group of my girl friends gather to watch Hocus Pocus, drink loads of wine and Google where the actors are now–this Buzzfeed. This year I opted to put a little more effort into my contribution. Past contributions just included wine or some sort of frozen pizza roll.

Ingredients:

  • 2 containers of Pillsbury present rolls
  • 2 packages of hotdogs (beef works best)

Directions:

Pre-heat the oven to 350°. Roll out the crescent roll dough in one sheet. Using a pizza cutter, cut thin slices of dough.

Mummies in a blanket

Next take the hotdogs and cut slits at the ends to form the legs and on either side to create the arms

mummies in a blanket

Next take the thin strips of dough and carefully wrap them around the hotdogs-making sure to include the arms and feet. Side note, I had extra dough so a made what turned out to be pathetic present rolls.

mummies in a blanket

Bake the hotdogs for 9-12 minutes, or when the dough starts to turn golden brown. mummies in a blanket

Serve warm with a side of ketchup or mustard for dipping.

Enjoy!

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Alright friends. Today I am sharing the best freaking chicken recipe I have ever made. Before you get all weirded out that there are anchovies in the dish, seriously get over it. If you try to make the dish without the anchovies it will not taste as good. The anchovies add salt and I promise you will not taste anything fishy. The capers/anchovy/garlic mix is the most delicious combination and you will want to lick the pan. Trust me I did. Just make sure you wait until it cools a bit, because I didn’t and burnt the shizz out of my tongue…..

Garliky Chicken

The capers, garlic, anchovies, and red chili flakes are cooked in the olive oil until the garlic is a brown caramel color. It makes the garlic almost sweet. It is incredible.

garlicky chicken 2

Make sure to let the thighs cook long enough so they get the crispy golden brown. I could have let mine go for a few more minutes. I am working on perfecting the crisp skin, but I am too impatient. Garlicky Chicken 3Garlicky Chicken 4

Adding the lemon and raw garlic pieces takes the sauce to a whole new level. This was seriously one of the easiest recipes I have ever made and the presentation is awesome. My husband was so impressed!Garlicky chicken 7Garlicky Chicken 5

If you have tried to make any of the recipes I have posted before you probably hate me because I alter every recipe I make, and give terrible estimates. I am a make it up as I go kind of chef. This recipe however, I followed every step and I wouldn’t change a thing. I served this over qunioa to sop up all the juices. A crusty piece of french bread would also do the trick. Garlicky Chicken 6

Garlicky Chicken with Lemon – Anchovy Sauce – Recipe by NY Times

INGREDIENTS

  • 1 ¼ pounds boneless, skinless chicken thighs (4 to 5 thighs) **I used bone in and skin on thighs
  • 1 teaspoon coarse kosher salt
  •   Freshly ground black pepper
  • 6 garlic cloves, smashed and peeled
  • ¼ cup extra-virgin olive oil
  • 5 anchovy fillets
  • 2 tablespoons drained capers, patted dry
  • 1 large pinch chile flakes
  • 1 lemon, halved
  •   Fresh chopped parsley, for serving

PREPARATION

  1. Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
  2. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
  3. When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
  4. Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.

We have been MIA for a few weeks now, sorry about that! Jess and I decided that the blog should always remain fun. So when life is crazy with life things, those come first.

Jess was in town two weekends ago, which was great! We did a lot of relaxing, which we both needed! We had every intention of making this recipe, but she had to jet out on Sunday to avoid the crazy snow storm that hit the next day. I didn’t want the bananas to go bad, so I decided to make it for my husband and I. I posted a pic to instagram (follow me @meljparrish)  and my followers/friends went crazy!! It was pretty spectacular if I do say so myself. Next time I would cook it for a little less, I love when it is under cooked. I would also add walnuts, chocolate chips, or both to take it to the next level. Happy baking!

nutella banan bread 3 nutella banana bread 4 Nutella banana bread

Recipe: Nutella Swirled Banana Bread – Original Recipe
Makes 2 loaves **I halved the recipe. 

Ingredients:
3 large or 4 medium (2 cups mashed) bananas, yellow with brown speckles
1 cup brown sugar, packed
4 oz. (1/2 cup) unsalted butter, melted
1/2 cup milk
2 large eggs
2 tsp. vanilla extract
1 tbsp. rum, optional
3 cups all-purpose flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1/2 cup Nutella

**Next time around I would probably add walnuts or chocolate chips. I like having a crunch. 

Preheat oven to 350°F. Grease two 8 1/2 x 4 1/2-inch loaf pans with butter, lined with buttered parchment. Mash the bananas with a potato masher, so they still have some small lumps, set aside.

In a stand mixer fitted with the paddle attachment, combine the sugar, butter, milk, eggs, vanilla and rum. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the sugar/butter mixture, just until smooth. Add the bananas and mix just until they are combined. Place the Nutella in a bowl and microwave for about 20 seconds to soften it. If you don’t use a microwave, you can heat the Nutella over a double boiler for a couple of minutes. Drizzle 2/3 of the Nutella over the banana bread batter. Using a rubber spatula, gently fold the Nutella into the batter, trying not to over mix, so you can see the swirls when it’s baked. Add the rest of the Nutella and swirl into the top of the batter. Bake for about 45 minutes or until a tester comes out clean.

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A snowy day calls for comfort food, and there is nothing more comforting than chicken pot pie. I had full intention of making grilled chicken salads. But after a viewing an episode of Barefoot Contessa, Ina Garten had me scrambling in the kitchen to see if I had all of the ingredients. And I did! Better yet I had PUFF PASTRY! Now I could just bake the puff pastry plain and call it a day – but a recipe that really needs it?!

Chicken Pot Pie 4This was my first attempt EVER at chicken pot pie. The flavor was delicious. It certainly is not something to eat everyday (so  much butter), but it certainly was a nice treat.

 

Chicken Pot Pie 3

I should have put a little more flour to get a thicker consistency, but the flavor was oh-so-good!Chicken Pot PieChicken Pot Pie 2

 

Chicken Pot Pie by Ina Garten 

Ingredients ***I halved everything. 
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves

**I used Trader Joes Puff Pastry. If you are feeling ambitious enough to make the pastry yourself – GO FOR IT!

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

**I put into one corning ware bowl. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour (Puff Pastry cooked quick 25 – 30 min), or until the top is golden brown and the filling is bubbling hot.

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You may have noticed that this winter I have been slightly obsessed with some form of tomato soup in combination with grilled cheese. So my latest dance with this devil (this recipe) was never meant to reach this blog; just bypass the photo shoot and straight to the mouth. However, it was so delicious (and I may have run out of time to do another post) I had to share. So today I lack pictures, but trust that it is worth at least one turn on the merry-go-round.

Ingredients:

  • Approximately 16 plum tomatoes-just depends on how tomatoey you want the soup
  • 6 red bell peppers
  • 1 head garlic (roasted)
  • 1 onion (julienned)
  • 4-5 leaves fresh basil (finely chopped)
  • drizzle balsamic vinegar
  • drizzle extra virgin olive oil
  • 1 dash hot sauce or 1/4 tsp Crushed red pepper
  • dash salt (to taste)
  • 3-4 cups Vegetable broth
  • greek yogurt, goat cheese, sour cream ((optional))
  • crusty bread ((optional))

Directions:

  • Halve the tomatoes and quarter them
  • Cut the pepper into chunks. Make them as big as the tomato chunks so they roast at the same time
  • Arrange the tomatoes and peppers in two baking trays. Suggest roasting the garlic while everything is in there getting all roasty and what not
  • Drizzle them with balsamic vinegar, olive oil and add salt to taste
  • Turn your oven’s broiler on and broil both the peppers and tomatoes at 450º until they look charred. NYC apartments are notorious for having whack ovens, so this took an hour and half. Just be mindful of how everything operations and don’t start this at 10PM. mmmkkk?
  • While the peppers, tomatoes and garlic are roasting heat some olive oil in a saucepan and when it’s warm, add the onion and fry until fragrant
  • Add the tomato and pepper chunks, as well as the roasted garlic (you have to squeeze it), the basil and the vegetable broth
  • Simmer for 5-10 minutes
  • Add a dash of hot sauce/crushed red pepper and more salt if needed
  • Puree with an inmersion blender until desired consistency is reached

soup 2 big

Source

Sorry I had to borrow an image, so you could get the picture.

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It is a new year and like almost every January I start off trying to eat as healthy as I possibly can. This usually tapers off into cheeseburger tunnel vision by mid-February. However, while on our drive up and down the east coast (woof), my fiancé was listening to Alton Brown’s podcast, which pretty much made me terrified of meat. If you know anything about me, you know one of the top three loves of my life is meat-heartbreaking. So in an effort to each healthier, and my new fear of meat (let’s be honest, I will probably throw caution to the wind before the end of the month) I decided to make  this recipe for dinner. Honestly I am not mad at how it turned out, not one bit.

Ingredients:

  • 1 c uncooked brown rice
  • 1 large carrot, about 1/2 c diced
  • 1 small white onion, about 1/2 c
  • 1 and 1/2 c diced baby potatoes I used red potato type C
  • 6 c liquid ( 4 c vegetable broth, 2 c water)
  • 2 containers of tomatoes, quartered
  • 1 can Cannelloni beans
  • 2-3 cups fresh spinach

*This recipe calls for celery, which I despise, but feel free to add one stalk of celery diced if that is your jam.

Directions:

Begin cooking the brown rice in a separate pot. In recent history i have been burning my brown rice (the pot gets too hot, I am not watching, etc.), so I opted to try this new method. Never going back to the old ways.

Slice carrots into coins, and *dice celery and onion, into a soup pot with some olive oil- sautéing until soft (I got overly excited and accidentally put the potatoes in too- no biggie)

Add the vegetable broth and water, stirring until the cooked on flavor incorporates into the broth. Add cubed potatoes and cook on medium-low for 15-20 minutes or so until the potatoes are almost soft.

Add the chopped tomatoes and the white beans with their juice to the pot, mixing everything together.

broth

Add in spinach and let cook down until soft. Then the drained brown rice to the pot.

rice

Let it simmer for another 5-10 minutes. Season the soup with salt and pepper and add more water if you need additional broth liquid.

bowl

If you feel like putting the party into this dish top it with some Parmesan!

*Note to self, work on food photography*

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KATE WANDERS

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