According To The Board

Sunday Night Dinner: Pasta with Homemade Pesto and Roast Tomatoes Ingredients Pesto 2 cups basil 1/4 cup pine nuts 3/4 cup olive oil 1 tbsp garlic Ingredients Cherry tomatoes 2 tsp olive oil Salt & pepper to taste Pasta Directions  1.  Coarsely chop basil.  Add Basil with the rest of the ingredients to a blender or food processor. Blend to desired consistency. 2.  Preheat oven to 350 degrees. Toss tomatoes in olive oil, salt & pepper. Cook for approximately 10 mins. 3. Add pasta to rapidly boiling, lightly salted water. Cook for about 10 minutes. Drain. 4.  Toss pasta with pesto and tomatoes. Serve.
Jun 4

Sunday Night Dinner: Pasta with Homemade Pesto and Roast Tomatoes

Ingredients

Pesto

2 cups basil

1/4 cup pine nuts

3/4 cup olive oil

1 tbsp garlic

Ingredients

Cherry tomatoes

2 tsp olive oil

Salt & pepper to taste

Pasta

Directions 

1.  Coarsely chop basil.  Add Basil with the rest of the ingredients to a blender or food processor. Blend to desired consistency.

2.  Preheat oven to 350 degrees. Toss tomatoes in olive oil, salt & pepper. Cook for approximately 10 mins.

3. Add pasta to rapidly boiling, lightly salted water. Cook for about 10 minutes. Drain.

4.  Toss pasta with pesto and tomatoes. Serve.

Soy-Honey Glazed Salmon with Broccoli Mash and Rice Ingredients Salmon filet Bunch of Broccoli 2 tbsp honey 1 tsp Soy sauce 1/4 cup Greek Yogurt Directions 1.  Mix the honey and soy sauce and set aside. Preheat the broiler.  Blanch the broccoli. 2.  Broil salmon for about 2 min. Remove from broiler and brush with glaze. Place back in the broiler for another 5 minutes or so. 3.  Place broccoli in blender with yogurt, garlic, lemon and any other desired ingredient. Blend until smooth. Serve
Jun 4

Soy-Honey Glazed Salmon with Broccoli Mash and Rice

Ingredients

Salmon filet

Bunch of Broccoli

2 tbsp honey

1 tsp Soy sauce

1/4 cup Greek Yogurt

Directions

1.  Mix the honey and soy sauce and set aside. Preheat the broiler.  Blanch the broccoli.

2.  Broil salmon for about 2 min. Remove from broiler and brush with glaze. Place back in the broiler for another 5 minutes or so.

3.  Place broccoli in blender with yogurt, garlic, lemon and any other desired ingredient. Blend until smooth. Serve

Sunday Night Dinner: Skirt Steak Marinated and Seared, Grilled Tomatoes and Onions, Wedge Salad Topped with Homemade Caesar Dressing & Bacon
May 14

Sunday Night Dinner: Skirt Steak Marinated and Seared, Grilled Tomatoes and Onions, Wedge Salad Topped with Homemade Caesar Dressing & Bacon

Polenta topped with Marinara, Wilted Arugula, Shiitake Mushrooms & Poached Egg
May 14

Polenta topped with Marinara, Wilted Arugula, Shiitake Mushrooms & Poached Egg

Kale Salad with Black Beans, Tomato, Cilantro, Avocado, Onion, Tapatio and Yogurt
May 14

Kale Salad with Black Beans, Tomato, Cilantro, Avocado, Onion, Tapatio and Yogurt

Baked Fried Chicken with Homemade Honey Mustard and Cauliflower Mash
May 14

Baked Fried Chicken with Homemade Honey Mustard and Cauliflower Mash

On the Slate This Week: Monday-Kale & White Bean Stew Tuesday-Yam, Date & Ricotta Stuffed Manicotti with a Greek Yogurt, Browned Butter, Pine Nut Sauce Wednesday-Left-Over Soup Thursday-Left-Over Manicotti Friday-Salmon Steaks with Mustard Greens and Aioli Saturday-Beef Stew Sunday-Beer and Jalapeno Braised Short Rib Tacos
Apr 23

On the Slate This Week:

Monday-Kale & White Bean Stew

Tuesday-Yam, Date & Ricotta Stuffed Manicotti with a Greek Yogurt, Browned Butter, Pine Nut Sauce

Wednesday-Left-Over Soup

Thursday-Left-Over Manicotti

Friday-Salmon Steaks with Mustard Greens and Aioli

Saturday-Beef Stew

Sunday-Beer and Jalapeno Braised Short Rib Tacos

Sunday Night Dinner: Homemade Roast Fennel and Caramelized Onion Pizza Ingredients(for pizza dough) 1 teaspoon white sugar 1 1/2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon active dry yeast 1 tablespoon olive oil 1 teaspoon salt 2 cups whole wheat flour 1 1/2 cups all-purpose flour Ingredients( Toppings) 1 fennel bulb 1/2 red onion Goat Cheese 1 cup sliced Kalamata olives 3 tbsp olive oil 1 tbsp balsamic vinegar 1 1/2 - 2 cups marinara or pizza sauce (I made just a basic marinara) Cracked egg Directions(for pizza dough) In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. Directions(for Pizza) Heat oven to 400 degrees. Toss sliced fennel with 1 1/2 tbsp olive oil & 1 tbsp balsamic vinegar. Roast in oven for about 30 minutes. Slice onion and caramelize with remaining olive oil. on the stove for the same amount of time. Let cool. Preheat the oven to 425 degrees . Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with marinara, onion, fennel, olives, goat cheese.  I also added some left-over BBQ chicken from the night before. Crack desired amount of eggs right on top. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top. Serve
Apr 23

Sunday Night Dinner: Homemade Roast Fennel and Caramelized Onion Pizza

Ingredients(for pizza dough)

Ingredients( Toppings)

Directions(for pizza dough)

  1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
  2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
  3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Directions(for Pizza)

  1. Heat oven to 400 degrees. Toss sliced fennel with 1 1/2 tbsp olive oil & 1 tbsp balsamic vinegar. Roast in oven for about 30 minutes. Slice onion and caramelize with remaining olive oil. on the stove for the same amount of time. Let cool.
  2. Preheat the oven to 425 degrees . Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan.
  3. Top pizza with marinara, onion, fennel, olives, goat cheese.  I also added some left-over BBQ chicken from the night before. Crack desired amount of eggs right on top.
  4. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top. Serve

Saturday Night: Chipotle Chile and Corn Chowder Ingredients 1 Tablespoon olive oil 1 small onion, finely diced  5 small red potatoes, diced 2 celery stalks, diced 1 sliced carrot 1 teaspoon chipotle in adobo, minced (canned) 4 cups chicken broth 5 ears of corn, kernels sliced off 1/4 milk Salt & pepper to taste 1 cup cup fresh basil, chopped Directions 1. Heat the olive oil in a large pot . Add the onions and sauté until golden. Add the potatoes, carrot,celery and chipotle and stir to coat. Let them cook over medium heat for a minute. 2. Add the broth. Bring to a boil, then reduce heat and cover, cooking for 5 minutes. Add the corn and basil.  Cook for another 5 minutes or until potatoes are tender. Remove from heat. Add milk, salt & pepper. 3. Let chowder cool. Transfer mixture to a blender in batches. Blend until smooth. Return to the pot. Heat & serve.
Apr 22

Saturday Night: Chipotle Chile and Corn Chowder

Ingredients

Directions

1. Heat the olive oil in a large pot . Add the onions and sauté until golden. Add the potatoes, carrot,celery and chipotle and stir to coat. Let them cook over medium heat for a minute.

2. Add the broth. Bring to a boil, then reduce heat and cover, cooking for 5 minutes. Add the corn and basil.  Cook for another 5 minutes or until potatoes are tender. Remove from heat. Add milk, salt & pepper.

3. Let chowder cool. Transfer mixture to a blender in batches. Blend until smooth. Return to the pot. Heat & serve.

Friday Night Dinner: Baked BBQ Chicken with Roast Potatoes and Broccolini Ingredients Chicken drumsticks and/or thighs 1-2 cups BBQ sauce (again I used Famous Dave’s) 2-3 medium sized red potatoes 1 bunch broccolini salt & pepper to taste 2 tbsp olive oil 1 cup cilantro Juice of 1/2 lemon Directions 1. Preheat oven to 400 degrees. Pat dry chicken, season lightly with salt. Chop Potatoes and toss with 1 tbsp olive oil, salt & pepper. 2. Sear chicken skin side only for a few minutes. Set chicken on wire rack place on tin foil line baking sheet. Paint each piece with BBQ sauce. Place both chicken and potatoes in the oven. 3. After 15 minutes, pull out the chicken and paint once again with the BBQ sauce. Put back in oven. 4. Cook the chicken and potatoes for approximately 30 more minutes.  Steam the broccolini for about 5 minutes. 5. Plate your chicken, potatoes and broccolini. Top the chicken with chopped cilantro. Squeeze a bit of lemon on your broccolini. Serve.
Apr 22

Friday Night Dinner: Baked BBQ Chicken with Roast Potatoes and Broccolini

Ingredients

Directions

1. Preheat oven to 400 degrees. Pat dry chicken, season lightly with salt. Chop Potatoes and toss with 1 tbsp olive oil, salt & pepper.

2. Sear chicken skin side only for a few minutes. Set chicken on wire rack place on tin foil line baking sheet. Paint each piece with BBQ sauce. Place both chicken and potatoes in the oven.

3. After 15 minutes, pull out the chicken and paint once again with the BBQ sauce. Put back in oven.

4. Cook the chicken and potatoes for approximately 30 more minutes.  Steam the broccolini for about 5 minutes.

5. Plate your chicken, potatoes and broccolini. Top the chicken with chopped cilantro. Squeeze a bit of lemon on your broccolini. Serve.