INGREDIENTS Kale (large bunch, chopped) Olive oil (1 teaspoon) Kosher Salt Lemon juice (1 tablespoon) Apple (1 large, chopped) Avocado (1 large, chopped) Dried strawberries or craisins (handful) Almonds (chopped) Goat cheese (3 oz, crumbled) Wild rice or brown rice (1 cup) Dressing Olive Oil (1/4 cup) Balsamic vinegar (2 tablespoons) Lemon juice (1 tablespoon) Maple … Continue reading Salad #2 (Kale Apple Goat Cheese)
“Not only does answering questions about burgers help you to cook your burgers better, but it also reveals applications to all sorts of other situations. Once you start opening your mind to the wonders of the kitchen, once you start asking what’s really going on inside your food while you cook it, you’ll find that … Continue reading The Basics (Cooking)
A teacher asks a class a question: There are ten sheep in a pen. One jumps out, how many are left? Everyone except one boy said nine are left. The boy said none are left. The teacher said, “You don’t understand arithmetic.” He said: “You don’t understand sheep.” — Charlie Munger (Former Vice Chairman of … Continue reading Charlie Munger
INGREDIENTS Sweet Potatoes Harissa paste (2 tbsp) Maple syrup (2 tbsp) Lemon, zest & juice (One) Yogurt (200 g) Tahini (4 tbsp) Pomegranate seeds Coriander / Fresh Cilantro (diced) DIRECTIONS Heat your oven to 425°F. Wash, scrub and dry the sweet potatoes. Cut them in half lengthways and place on a chopping board flesh-side-down. Using … Continue reading Sweet Potatoes (Over-the-Top)
INGREDIENTS Scallops Avocado oil Rosemary Garlic, crushed Butter (4-6 oz., cubed) Shallot (1, minced) White wine (2 oz.) Salt & Pepper Heavy cream (2 fluid oz.) Lemon (1/2, juiced) Parsley (garnish) Scallops DIRECTIONS Salt & pepper both sides. Dry with paper towel. Heat pan, add oil. Place the scallops in the pan. If using a … Continue reading Scallops & Beurre Blanc Sauce
Note: Makes about 4 bowls Ingredients Butternut Squash (one large) (or yam/sweet potato) Black beans, rinsed & drained (2 cups) Quinoa or rice, cooked (2 cups) Bell pepper (1, diced) Cherry tomatoes, quartered (2 cups) Avocado, sliced Seasoning Mix Chili powder (1 tbsp.) Garlic powder (1 tsp.) Onion powder (1/4 tsp.) Dried oregano (1/2 tsp.) … Continue reading Butternut Squash Burrito Bowls
Note: This tastes significantly better than it looks (unless you don’t like mushrooms). INGREDIENTS Optional: Add 1 lb. of cremini or wild mushrooms (cleaned, trimmed, sliced) Chicken Stock (5-6 cups) Farro (1.5 cups) Olive Oil (2 tablespoons) Onion (1/2 cup finely chopped) Garlic, minced (2 large cloves) Fresh Rosemary (2 teaspoons, chopped) White wine, dry … Continue reading Farro Risotto with Mushrooms
Notes The recipe calls for 1-2 cups of water for the soup. You can make it more of a risotto if you use less water. I use about ~1/4-1/2 cup and prefer this consistency. INGREDIENTS Zucchini noodles (use a spiralizer or buy pre-made) Chicken Breasts and/or Thighs (5, skinless/boneless, cut in larger than bite-sized pieces) Rice … Continue reading Chicken Lemon Soup (Instant Pot)
Notes This makes about 5 bowls. I store them in separate glass containers. Store the toppings separately (e.g. chopped bell peppers, cheese, avocado) and add when serving. I started using half chicken thighs & half chicken breasts because when I did chicken breasts only, the meat would be comparatively dry. The half & half combination … Continue reading Chipotle Bowl (Meal Prep)
INGREDIENTS Brussels sprouts (1.5 lbs, trimmed & halved) EVOO (1/4 cup) Shallot (1, thinly sliced) Fresh Rosemary (1 tablespoon, finely chopped) Red Fresno chili (1/4 teaspoon, finely diced – or substitute chili) Honey (2 tablespoons) White wine vinegar (2 tablespoons) Lemon (1, zested) Salt & Pepper Flaky sea salt for serving Equipment Large cast iron … Continue reading Tangy Seared Brussels
