Zucchini Patties

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I was at a friends house and spied a library book called 21 Day Sugar Detox. Never being one to pass up a book, much less a cookbook, I flipped through it and was immediately intrigued. The cookbook lays out a 21 day plan for curbing your sugar cravings, and not only that gives three different levels of detox plans. I snapped a few photos of some recipes and figured I find the book at my local library later. I immediately went home and made these delightful little snacks/sides!

Ingredients:

4 cups grated zucchini or carrots – well drained
3 eggs
1/2 teaspoon garlic
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/4 cup coconut flour
1/4 cup coconut oil

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Pork Chops Stuffed with Prosciutto

We found this recipe in the great Italian Gourmet Cooking magazine that’s out on the newsstands now!

Ingredients:

4 bone-in, thick-cut pork chops (center cut rib chops)
8 sage leaves, cut into ribbons
8 thin slices mozzarella
4 slices prosciutto
olive oil
kosher salt
freshly cracked black pepper

 

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Squid Ceviche

Ready to eat!

Thanks to Local Catch Monterey Bay for another week of seafood adventures! This week we were lucky enough to get a bag of squid, when we had a big bag of limes that needed to be used. Hence the ceviche! It’s a very basic recipe, made from referencing a few different websites, and adapted to the ingredients we had on-hand.

Ingredients:

1 lb squid 
6-8 limes
1 bunch cilantro 
3-4 tomatoes
1/2 – 1 large onion 

Instructions:

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Honey Spiced Brussel Sprouts

These days, being in grad school, I need things that are fast an easy that I can make while soon other things. In an attempt to make cooking brussel sprouts easier and also copy some of the best brussel sprouts I’ve ever had from Michael’s On Main in Capitola I came up with this ridiculously easy method.

Ingredients

Brussel Sprouts
2 tablespoons olive oil
Salt and pepper
2 tablespoons of butter
2 tablespoons of honey
1 teaspoon of cinnamon
handful of roasted pecans

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Instructions

Preheat oven to 400 F
Chop the brussel spouts into quarters, making sure to remove the bottoms
Coat the brussel sprouts with olive oil and then season with salt and pepper
Bake for 20-30 minutes total, stirring half way through
Meanwhile, melt the butter, honey and cinnamon in a sauce pan 
Once the brussel sprouts are done cooking, pour the honey butter over them
Top with chopped up pecans
Enjoy!  

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James Brownies

After such a long hiatus, you’d think that we’d come back with some gourmet recipe to impress y’all with. Instead we’re offering this recipe in honor of James, a dear friend that died far too young. James had a penchant for good food, indulgent desserts and most all alcohol… with a soft spot for good vodka. This combines two of those loves quite beautifully.

Prepare the box mix of brownies as directed and add a tablespoon of vodka. Once you’ve taken the brownies out of the oven, let them cool just a couple minutes and then prick them all over with a toothpick. Brush a thin layer of vodka over the top of the brownies and let cool completely.

Slice and enjoy with a shot of your favorite vodka!

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Zucchini Crustless Quiche

Ingredients:

3 small zucchini
1 onion, chopped
2 pieces of bacon (cooked)
6 eggs total
1/2 cup parmesan (shredded)
1/2 cup feta (shredded)
8 oz Monterey jack cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup fresh parsley
2 pieces of toast cut up into small pieces

 

Instructions:

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Tomato Dill Soup

Ingredients:

1/2 red Onion
2 small leeks – white and light green pieces only
3 Tbls butter
2 lbs tomatoes (from our garden!)
2 cups chicken stock
1/2 tsp fresh ground blk pepper
sea salt and pepper
1 1/2 tbsp dried dill
herbed goat cheese to top it off

 

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Green Omelet

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Spinach
Celery
Asparagus
Eggs
Tomato
Cucumber
Salsa
Waffles (optional)

Sauté the spinach, chopped up celery and bite-size chunks of asparagus
Add the eggs and scramble
Top with sliced tomatoes and cucumbers, smother with salsa!
Serve over a waffle or two!

Spinach, Black Bean, Pesto Sausage & Egg Breakfast

Here’s an easy recipe for busy mornings… pre-make individual serving egg dishes! Here’s what we used, per person:

3 eggs
1/4 cup chopped spinach
1/4 cup black beans
1 chopped up sausage (optional)

Mix everything together in individual oven-safe dishes

Bake at 350F for 45-60 minutes
(or until egg has cooked through)

Let cool.
Refrigerate if you’re going to eat them in the newt couple days, freeze if longer.
To reheat, place cold dishes in oven
Reheat at 250F for 30-60 minutes (cover with foil to prevent additional browning)
Now you have time to go for a run or get the kids out the door while your breakfast cooks!
Or simply microwave if you’re in a hurry!

Lemon Cheesecake with Honey Topping

Last minute invite to a party, currently without a functioning oven, still needed to make a yummy dessert… wanted to make the Fresh Blueberry Pie, but couldn’t find blueberries at my local supermarket. So… no-bake cheesecake to the rescue! Stirred up the crust as instructed but added lemon zest, added 2 tablespoons of lemon juice to the filling and refrigerated for an hour. Mixed up some greek yogurt and honey to spread over the top, drizzled with a bit more honey and decorated with lemon slices! Fabulous last minute dessert!

“Man Salad”

Over a bed of lettuce, layer chopped up cucumber, celery, tomatoes, garbanzo beans, avocado and, of course, bacon. Dress with a pre-made vinaigrette or olive oil and balsamic vinegar.

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Steak fajita bowl with taco

Dinner time! Grilled up some chunks of steak from trader joe’s, sautéed the onions and bell peppers, layered all that on top of black refried beans and quinoa. Served it up with a taco filled with sour cream, avocado, cheese and bell peppers. Easy, yummy dinner!

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Caramelized Brown Sugar Pumpkin Pancakes

Whipped up some pumpkin pancakes (if you don’t want to make them from scratch, TJ’s has a decent box mix) cooked them normally on the first side but before I flipped them, I sprinkled a fine layer of brown sugar over the dough. Once flipped, they cooked up nice and sticky! A perfectly indulgent Sunday morning breakfast!

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Waldorf Chicken Salad

Ingredients:

2 large boneless, skinless chicken breasts
1 tablespoon olive oil
Salt
2 medium celery ribs, diced
green onions, minced
1 large crisp apple, cored and diced
6 tablespoons chopped, toasted walnuts
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons juice from 1 lemon
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper
1 teaspoon celery salt

 

 

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Ceviche

Ingredients:

1 lb petrole sole
6 limes- juiced

1 tomato chopped
1/4 of a green pepper chopped
1 celery stalk chopped
1/2 red onion chopped
1/4 cup chopped cilantro
1/4 cup chopped parsley
1 tbsp white vinegar
1/2 tsp each salt & fresh cracked pepper
A few shakes of Tabasco

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Hummus

Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1 teaspoon salt
2+ tablespoons olive oil