NOTES Charring the cabbage comes from leaving it undisturbed, not flipping it constantly. Don’t salt mushrooms early. They’ll steam instead of brown. If your pan gets crowded, cook in batches. Browning = flavor. INGREDIENTS CABBAGE Green cabbage wedges (8 pieces, about 1¾-inch thick, core intact) Avocado oil (as needed) Water (½ cup total, divided as … Continue reading Charred Cabbage with Creamy Miso Mushrooms
NOTES Works equally well with other fish (e.g. salmon) One of my go-to healthy favorites INGREDIENTS MAHI MAHI Mahi mahi fillets (2, ~6 oz each) Olive oil (1 tbsp) Kosher salt (½ tsp) Black pepper (½ tsp) ROASTED SWEET POTATO Sweet potato, peeled & cubed (1 large) Olive oil (1 tbsp) Kosher salt (½ tsp) … Continue reading Mahi Mahi w/ Mango Avocado Salsa, Zoodles, & Roasted Sweet Potatoes
Notes Total Time: 4+ hours Very similar to the Braised Chuck Roast & Mashed Potatoes recipe. INGREDIENTS Braised Short Ribs Bone-in beef short ribs (4–5 lb) Kosher salt (to taste) Freshly ground black pepper (to taste) Avocado oil (3 tbsp) Yellow onion, chopped (1 large) Carrots, chopped (2) Celery stalks, chopped (2) Garlic cloves, smashed … Continue reading Slow-Cooked Braised Short Ribs & Saffron Orzo
Notes Total Time: 5+ hours When cooking with red wine, boxed wine works perfectly (e.g. Costco). INGREDIENTS Braised Chuck Roast Chuck roast (1 roast, ~3–4 lb) Kosher salt (to taste) Freshly ground black pepper (to taste) Avocado oil (3 tbsp) Yellow onion, chopped (1 large) Carrots, chopped (2) Celery stalks, chopped (2) Garlic cloves, smashed … Continue reading Braised Chuck Roast & Mashed Potatoes
Notes Keep fillings light, as overstuffing makes the rolls difficult to seal. Rice paper softens quickly. Dip briefly and let it finish relaxing on the work surface. Arrange shrimp presentation-side down so they show cleanly through the wrapper. If you include rice, prep ahead of time. Adding a spicy element inside improves the balance. INGREDIENTS … Continue reading Shrimp Spring Rolls with Peanut Sauce
Notes This dough is forgiving and high-protein thanks to Greek yogurt, but avoid over-kneading or it can tighten up. Let the filling cool slightly before assembling. Hot filling makes sealing harder. These are good for meal prep. They can be refrigerated or frozen; cook straight from frozen, adding 2–3 minutes. Roll the dough as thin … Continue reading Cheeseburger Hot Pockets
Notes Pumpkin puree adds both flavor and moisture; the dough will feel stickier than a standard sourdough. Trust the process. This recipe makes one loaf. I usually make two at a time and double everything below. If you’re mixing both loaves in one bowl, there’s no need to double the starter. A cold proof deepens … Continue reading Pumpkin Cinnamon Swirl Sourdough
Notes I ChatGPT cooking times so much I decided to post these here for easy reference. You may want to bookmark for convenience. A meat thermometer like a Thermapen is useful. Firmness Test: Use your hand as a guide. Meat firms up as it cooks. Clear = done Pink/cloudy = not yet Rest Everything: Tent … Continue reading Grill Times
Notes Superica makes one of the best salads in Atlanta. This recipe is a copy of it. For the dressing, I use a glass shaker bottle with a blender ball. There is no dressing on the salad in the picture. Substitute: Mix 1 Tbsp smoked paprika and 1 tsp cumin for a smoky-earthy flavor. Pickling … Continue reading Superica Salad w/ Creamy Oregano Dressing (Copy)
Notes The humidity & heat of your kitchen affect the dough consistency. Ingredients Sourdough Discard (1/2 cup) All Purpose Flour (1 cup) Cold Butter (8 tablespoons, grated) Jelly or Jam (or other preferred filling – I used Whole Foods Strawberry Fruit Spread) Cane Sugar (2 tablespoons) White vinegar (1 teaspoon) Egg (1) Salt Optional: Sprinkles Icing … Continue reading Sourdough Pop Tarts
