Category: Main Dish

Breakfast Guacamole

Note: This post is sponsored by Pete and Gerry’s Organic Eggs. All opinions are mine alone.

Eggs are a big part of my cooking repertoire: they are a great source of healthy fats, protein, vitamins and minerals, all for a fairly affordable price. My husband is a huge fan of eggs, especially post-run. So I’m always trying to find new fun brunch recipes that star eggs as the main ingredient, like in this fun recipe for Breakfast Guacamole!

So when Pete and Gerry’s Organic Eggs contacted me about highlighting the health benefits of eggs for National Egg Month (May), I knew it would be a great opportunity to find a new yummy way to enjoy eggs!

source: peteandgerrys.com

Pete and Gerry’s Farm Free Eggs are organic and free range. The eggs are also certified humane, non-GMO, and have no added hormones and are antibiotic and pesticide-free. Eggs have 5 grams of fat, primarily from polyunsaturated and monounsatured fats, helping to fill you up and control blood sugar. Each egg has less than 8% of your daily value of saturated fats, or 1.5 grams. Eggs also have 6 grams of protein, high amounts of antioxidants lutein and zeaxanthin, along with vitamins D, B12, A, K, and riboflavin.

Despite all of the benefits of eggs, the current FDA definition of “healthy” stipulates that foods must be very low in fat (3 grams of less per serving) to meet the definition of healthy. This means that foods high in good fats, such as eggs and nuts, cannot technically be labeled as healthy. So, with the help of Registered Dietician and founder of Nutritious Life, Keri Glassman, Pete and Gerry’s Organic Eggs is petitioning the FDA to amend the definition of “healthy” to allow it to be used with eggs. You can read more about it here.

source: peteandgerrys.com

I decided to make a breakfast version of guacamole – guacamole topped with eggs and bacon – as a yummy hearty breakfast this past weekend.

Ingredients (serves 4):

  • 4 slices bacon
  • 1/4 small red onion, finely chopped
  • 1/2 small jalapeno, seeds and membranes removed, finely chopped
  • 1 tablespoon chopped fresh cilantro, plus more for garnish
  • 2 ripe avocados
  • the juice of 2 limes
  • salt and pepper, to taste
  • 1 tablespoon butter
  • 2 eggs, such as Pete and Gerry’s Organic Eggs
  • tortilla chips, for serving

Continue reading Breakfast Guacamole

Mandu (Korean Dumplings)

A few weeks ago, I became an aunt! My sister and brother-in-laws are new parents to a beautiful baby girl. My husband went up to visit them recently, so I sent him up with some frozen food options to stock their freezer, including some of these Mandu Korean Dumplings.

I thought dumplings would be a perfect freezer friendly meal that also doesn’t add much to the cook time. You can cook mandu straight from the freezer, no need to thaw!

This version has a mixture of ground beef, pork, and vegetables, but the recipe can easily be adapted to fit whatever you have on hand, or have a craving for.

Ingredients:

  • 1.5 cups finely chopped green cabbage
  • 1 medium sized zucchini, finely chopped
  • 1 (4 oz) package sliced shiitake mushrooms, finely chopped
  • 1 small onion, finely chopped
  • 2 scallions, white and light green pieces finely chopped, dark green pieces sliced
  • 3 garlic cloves, minced
  • 2 teaspoons minced ginger
  • 1/2 lb ground pork
  • 1/4 lb ground beef
  • 1 large egg
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • salt and pepper, to taste
  • 2 packages dumpling skins (I found these in my local Asian grocery store)

Continue reading Mandu (Korean Dumplings)

Eggplant Meatballs

The end of April can mean only one thing, Flavors on the Avenue is almost here! Held the last Sunday of every April, Flavors on the Avenue is one of my favorite annual events. The food festival is held on E Passyunk Ave from Broad St to Dickinson St this Sunday, April 28 from 11am to 5pm.

Over two dozen of the region’s best restaurants will fire up street food, small plates, and signature dishes along the Avenue, ranging on average from $3.00 to $6.00 and will be pay-as-you-go. Craft beef, wine, and seasonal sips will also be available, sold by select restaurants, plus a Founders Brewing Co. Tasting Tent. Restaurants participating include:

  • Barcelona Wine Bar
  • Bing Bing Dim Sum
  • Brigantessa
  • Cantina Los Caballitos
  • Chhaya Cafe
  • El Sarape Restaurant
  • Essen Bakery
  • Fond
  • Fuel
  • ITV Philly
  • Izumi
  • Le Virtù
  • Mamma Maria Ristorante
  • Manatawny Still Works
  • Noir Philadelphia
  • Paradiso Restaurant
  • Pistola’s Del Sur
  • Plenty Café
  • P’unk Burger
  • Redcrest Fried Chicken
  • Saté Kampar
  • Stogie Joe’s Tavern
  • The Bottle Shop
  • Teas n’ Mi
  • Tre Scalini
  • Vanilya Bakery

In addition to all of the yummy food options, look for live music and entertainment throughout the festival, plus bring the kids for free family fun activities in kid zones up and down the avenue.

Source: EPABID

Retail, family, and fashion shops along the avenue will also be participating; look for shopping, sidewalk sales, special events, workshops, and much more!

Source: EPABID

This is an event that I’ve been attending since it first began as Flavors of the Avenue, under a tent. In 2017, the event moved along the avenue itself and has become the largest event on E Passyunk.

Source: EPABID

To read some of my past posts highlighting this event, check out:

This year, I wanted to highlight one of the many vegetarian options that will be offered on Sunday: Eggplant Meatballs from Brigantessa! I attended a media event for Flavors this year and was struck with how many delicious meatless options will be offered this year.

Every Sunday is pasta night in my house, so we went for a meatless Sunday, substituting in these yummy Eggplant Meatballs for our usual Meatballs in Tomato Sauce.

Ingredients:

  • 1 large eggplant
  • 1/4 cup olive oil, plus more for drizzling
  • 1 small onion, finely chopped
  • 6 garlic cloves, minced (or use a garlic press)
  • 2 (28 oz) cans tomato puree
  • 1 bay leaf
  • 4 tablespoons chopped basil, divided, plus more for serving
  • salt and pepper, to taste
  • 2.5 cups bread crumbs (I used Italian bread crumbs)
  • 2 large eggs
  • 1/4 cup grated Pecorino Romano cheese, plus more for serving
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup flour
  • 1 tablespoon cornstarch
  • crusty bread or pasta, for serving

Continue reading Eggplant Meatballs

Medium Rare Sous Vide Steak

Note: I was sent jars of Le Sauce & Co Finishing Sauces in order to write this post. All opinions are mine alone.

For the last few months, I’ve been messing around with a new toy: a precision cooker that allows me to cook sous vide (which means “under vacuum”).

To cook sous vide, you add ingredients to a sealed plastic bag (or glass jar) and cook it in water that has been brought to a specific temperature. Cooking using this method takes considerably longer than sautéing, roasting, or grilling, but the result is a perfectly even and tender meal! I’ve made a few things sous vide so far, but wanted to first share the most common recipe: Sous Vide Steak. This cooking method seals in moisture and results in a super flavorful steak, so you only need a simple sauce to complete your meal.

I drizzled my Sous Vide Steak with a sauce from Le Sauce & Co.: Classic Green Peppercorn Sauce. Le Sauce is a boutique, craft food company that believes every meal should be an experience. They have four different finishing sauces that elevate a meal with little effort! The Classic Green Peppercorn Sauce is the perfect complement to a perfectly cooked steak, and is made with cream, butter, shallots. cognac, and green peppercorns. Other finishing sauces include Coconut Thai Red Curry, Roasted Poblano & Garlic, and White Wine Lemon & Garlic, and all can be found on Amazon.

Ingredients:

  • 2 (8 to 12 oz) boneless beef tenderloin steaks
  • salt and pepper, to taste
  • 2 garlic cloves, peeled and smashed
  • 1 tablespoon vegetable oil or other oil with a high smoking temperature
  • 1 tablespoon butter
  • Le Sauce & Co‘s Classic Green Peppercorn Sauce
  • Freshly chopped parsley, for garnish

Tools:

  • Large pasta pot or other large container
  • Precision cooker (I used an Anova)
  • Medium freezer zip top bag, vacuum seal bag, or silicone bag
  • cast iron skillet

Continue reading Medium Rare Sous Vide Steak

Pressure Cooker Carnitas

Who doesn’t love carnitas? Tender, juicy, and crispy all at the same time, they are definitely a favorite of mine!

They tend to come off as not exactly home-cook friendly though, because the meat used (typically pork shoulder) can take quite a bit of time to prepare.

This recipe for Pressure Cooker Carnitas using a multi-pot with a pressure cooker considerably cuts down the time, although I still consider this a make-ahead meal — perfect to make on a weekend and enjoy on a weeknight.

Ingredients:

  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, peeled and minced
  • 1 chipotle in adobo, finely chopped
  • 1 teaspoon sauce from chipotle in adobo
  • 1 (3 lb) boneless pork shoulder
  • 1 pound pork belly (you can also just buy a 4lb boneless pork shoulder and omit the pork belly)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth

For serving:

  • corn tortillas (my photos show blue tortillas because that’s what I had on hand. I suggest using traditional yellow corn tortillas)
  • pico de gallo
  • lime wedges
  • fresh cilantro, chopped

Continue reading Pressure Cooker Carnitas

Overnight Chia Seed Breakfast Pudding Jars

My husband really likes chia seeds. He will even just add them to water and have them that way. As (un)appealing as that sounds, I’ve been trying to incorporate them into some recipes that make the most of chia seeds while being a bit more… tasty, like this recipe for Overnight Chia Seed Breakfast Pudding Jars.

Chia seeds are pretty bland, so they are easy to add to recipes without impacting taste. When soaked in a liquid, they expand and thicken whatever liquid they are added into, making them perfect for pudding or jam.

This recipe for Chia Seed Breakfast Pudding is an easy make ahead recipe for breakfast on the go. My husband and I just grab one of these pre-made jars and bring with us to work to eat.

Note: this recipe makes 4 (16 oz) jars or 8 (8 oz) jars, depending on how large you want your servings

Ingredients:

  • 1 (32 oz) container Vanilla Greek Yogurt
  • 2 (14 oz) cans light coconut milk
  • 1 cup chia seeds
  • pinch of salt

Optional toppings:

  • granola
  • fresh fruit (I used blueberries and strawberries)
  • coconut flakes
  • sliced almonds

Continue reading Overnight Chia Seed Breakfast Pudding Jars

Indian Spiced Chicken and Potatoes in Tomato Cream Sauce

I’m on a pretty good streak of making a bunch of meals on weekends so that we have quick and easy meals on weeknights. Last weekend, I came across this recipe for Indian Spiced Chicken with Tomato and Cream and knew it would reheat nicely. It takes some time to make, so it’s best for cooking on a weekend. But it’s a one pot meal!

This adapted version is awesome over cooked rice. If you like a thicker sauce, you may want to add some water mixed with cornstarch at the end to thicken.

Ingredients:

  • 3 tablespoons butter
  • 8 drumsticks
  • salt and pepper
  • 1 medium onion, chopped
  • 4 garlic cloves, grated
  • 2 tablespoons grated peeled ginger
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 3/4 teaspoon ground cayenne pepper
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 8 cups low-sodium chicken broth
  • 1 (14 oz) can tomato puree
  • 3/4 cup heavy cream
  • 1 pound Yukon Gold potatoes, thinly sliced
  • Plain Greek yogurt, for serving
  • Fresh mint, chopped, for serving
  • Naan, for serving (omit for gluten free)
  • Cooked rice, for serving

Continue reading Indian Spiced Chicken and Potatoes in Tomato Cream Sauce

Thai Basil Vegetable Dumplings with Spicy Peanut Sauce

Note: This post is sponsored by Nasoya. All opinions are mine alone.

I’ve been sharing fairly meat-heavy recipes recently, so it’s about time I shared a meatless (and vegan) option that is perfect for busy weeknights, so here’s a yummy recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce.

Nasoya, the nation’s leading brand of tofu, has two flavors of Vegan Dumplings (Tofu Vegetable and Thai Basil Vegetable) that can be ready to eat in as little as 10 minutes!

Source: Nasoya

The Tofu Vegetable Dumplings (filled with tofu, mushrooms, bok choy, carrots, ginger, green onions, and sesame oil) and the Thai Basil Dumplings (filled with tofu, red bell peppers, green peas, carrots, and basil) are USDA Certified Organic and also contain 6-7 grams of plant-protein per serving. Nasoya can be find at most retailers, including Acme, ShopRite, Giant, Weis, and Wegman’s. Check out Nasoya’s retail finder here to find your nearest location that sells Nasoya products.

This quick recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce uses the Thai Basil Vegetable Dumplings, but the Tofu Vegetable Dumplings can definitely be substituted.

Ingredients (serves 4):

Peanut Sauce:

  • 1/4 cup creamy peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced fresh lemongrass
  • 1 tablespoon chile garlic sauce
  • the juice of 2 limes

Toppings (optional):

  • peanuts, chopped
  • fried shallots
  • fresh cilantro, chopped

Continue reading Thai Basil Vegetable Dumplings with Spicy Peanut Sauce

Harira (Moroccan Lamb, Tomato, Chickpea, and Lentil Soup)

Harira is a wonderfully filling and hearty soup originally from Morocco. It can be made with many different ingredients (and can be made vegetarian), but it’s typically made with lamb, chicken, or beef, lentils, and chickpeas in a lightly spicy tomato broth.

This dish is a staple during Ramadan to break the daily fast, and also makes for an awesome dinner on chilly nights!

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 lb lamb chunks
  • 1 large onion, diced
  • 3 stalks celery, diced (or if you’re like me and don’t like the texture of celery, keep large so you can remove later)
  • 3 carrots, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon ground ginger
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cinnamon
  • ½ to 1 teaspoon harissa paste, depending on your heat tolerance
  • 1 (28oz can) crushed tomatoes
  • ½ cup parsley, chopped, plus more for garnish
  • ¼ cup cilantro, chopped, plus more for garnish
  • 1 cup brown lentils, rinsed
  • 1 cup red lentils, rinsed
  • 1 (15 oz can) chickpeas, drained
  • 6 cups chicken broth
  • 4 oz vermicelli, broken into smaller, 1-inch pieces
  • 2 tablespoons all-purpose flour (or 1/2 tablespoon cornstarch to make gluten free)
  • 1 large egg
  • The juice and zest of 2 lemons

Continue reading Harira (Moroccan Lamb, Tomato, Chickpea, and Lentil Soup)

Dublin Coddle

I thoroughly dislike rainy, cold weather. The only perk of this crummy weather is the awesome comfort food that typically emerges from it! Dublin Coddle is one of those dishes.

This slowly simmered dish uses all of the traditional Irish fixin’s — bacon, sausage, and potatoes. Dating back to the 1700’s Dublin Coddle makes use of leftover rashers (bacon), bangers (sausage) and potatoes and turns them into a wonderful winter comfort food dinner.

This dish is a great Saturday dish… it takes while to cook but is well worth the wait!

Ingredients:

  • 12 oz thick cut bacon
  • 1 lb breakfast sausage
  • 2 large onions, sliced
  • salt and pepper, to taste
  • 2 (24 oz) bags small potatoes, quartered
  • 2 teaspoon dried parsley
  • 3 cups chicken broth
  • 1 pint Guinness, if desired
  • 1 tablespoon freshly chopped parsley
  • Irish soda bread, for dipping

Continue reading Dublin Coddle

Sweet Potato Pancakes with Brown Butter Pecans

Note: I was sent a box of Krusteaz Buttermilk Protein Pancake & Flapjack Mix in order to write this post. Opinions are mine alone.

Happy National Pancake Day! Also known as Shrove Tuesday, coincides with Mardi Gras, the end of Carnevale, and the beginning of Lent. It’s a day to indulge, but you can indulge while still eating something nutritious!

To celebrate National Pancake Day, Krusteaz sent me a box of their new Buttermilk Protein Pancake & Flapjack Mix. This mix is packed with 15 grams of protein per serving! This pancake mix needs just water to become light and fluffy pancakes. For added protein, you can substitute in milk and add eggs to the mix as well!

I decided to up the nutrition of these pancakes with the addition of mashed sweet potato. Not only does it add a bit of sweetness to the pancakes, sweet potatoes are a great source of Vitamins A and C.

With all of the protein and vitamins in this recipe, a little bit of browned butter won’t hurt, right? 🙂 I topped these pancakes with a bit of browned butter chopped pecans and a drizzle of maple syrup to make these Sweet Potato Pancakes with Brown Butter Pecans.

Ingredients:

Continue reading Sweet Potato Pancakes with Brown Butter Pecans

Slow Cooker Chicken Enchiladas

I’ve been trying to use my Sundays to prepare better for the week ahead. I’m not exactly a master of food prep, but I am getting a handle on preparing a few meals (or parts of meals in some cases) ahead of time for quick reheating or assembly on weeknights.

One of the easiest ways to prepare an awesome make ahead meal is to use your slow cooker, like in this recipe for Slow Cooker Chicken Enchiladas. You just throw the ingredients for the chicken into the slow cooker and wait. Later that day, assemble the enchiladas and either cover and store for a weeknight, or cook for that evening’s dinner!

Ingredients:

  • 1 lb boneless skinless chicken breasts
  • 1 lb boneless skinless chicken thighs
  • 4 tablespoons taco seasoning mix
  • 1 medium red onion, chopped
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 (14.5 oz) can black beans, rinsed and drained
  • 8 flour tortillas (I used the “fajita” size); can substitute corn enchiladas to make gluten free
  • 2 (10 oz) cans enchilada sauce (I used one red, one green)
  • 3 cups shredded Mexican cheese blend, divided
  • 1/4 cup sliced green onions
  • 1/4 cup chopped cherry tomatoes
  • optional toppings: sliced black olives, sour cream, cilantro

Continue reading Slow Cooker Chicken Enchiladas

Pressure Cooker Coq Au Vin

When I first began learning to cook, Coq Au Vin was one of the first recipes I attempted to make. And boy, did I fail miserably. So I’ve stayed away from the recipe since — I haven’t tried to make it in over a decade!

I figured it was time to finally try making it again, and use my trusty multi-cooker to make it fail-proof!

This one-pot-wonder for Pressure Cooker Coq au Vin takes about 80 minutes to prepare, so I’d suggest saving this for a weekend. I made this on a Sunday and saved it to eat during the week.

Ingredients:

  • 2 tablespoons olive oil, plus more if needed
  • 4 ounces pancetta, diced
  • 2.5 lbs chicken, assorted pieces (I used bone-in and boneless chicken thighs and legs)
  • salt and pepper
  • 2 large carrots, peeled and cut into 1-inch pieces
  • 1 (8 oz) container sliced mushrooms
  • 1 large shallot, thinly sliced
  • 3 garlic gloves, minced
  • 1/4 cup brandy
  • 1/2 (375 ml) bottle dry red wine
  • 1 cup chicken broth
  • 10 fresh thyme sprigs
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 tablespoons all-purpose flour
  • freshly chopped parsley, for garnish
  • buttered egg noodles, cooked (optional)

Continue reading Pressure Cooker Coq Au Vin

Lemony Broccoli Pasta

For whatever reason, I do not cook with broccoli. In fact, the last recipe I posted on my blog that included broccoli was in 2012!

I don’t exactly love broccoli, but I started feeling bad about my lack of broccoli in my cooking. So. Here’s a simple but delicious pasta recipe that comes together fast enough for busy weeknights!

This recipe is basically Pasta al Limone with broccoli thrown in. (I love pasta and lemons together. I’ve made Spinach Lemon Ricotta Pasta, Squash Ribbon Pasta with Lemon Herb Cream Sauce, Creamy Lemon Pasta with Vegetables, Linguine with Lemon Sauce, Spring Vegetable Penne with Lemon-Cream Sauce… are you sensing a theme here?)

Ingredients:

  • Salt and freshly ground black pepper
  • 1 head of broccoli, cut into florets
  • 16 ounces long pasta, like spaghetti or fettuccine
  • 1/4 cup olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • the zest and juice of 3 lemons
  • 4 tablespoons unsalted butter
  • 1/2 cup freshly grated Parmigiano Reggiano, plus more for serving
  • 1/2 cup chopped fresh parsley

Kitchen Ingredients Used:

Continue reading Lemony Broccoli Pasta

Pressure Cooker Mango Chicken

I’ve mentioned before how awesome the Philadelphia food scene is, and it seems to only be getting better! One of the latest additions to the Philadelphia restaurant scene is Makhani, which just opened in Old City. Owned by restaurateur Shafi Gaffar, the restaurant includes a 34 seat dining room as well as a private space on the second floor for up to 50 for special events. The restaurant also provides delivery throughout Philadelphia.

Makhani, which means “with butter”, specializes in North Indian curries that usually have thick, moderately spiced and creamy gravies. The use of dried fruits and nuts , as well as the incorporation of dairy products like milk, cream, home-made cottage cheese, ghee (clarified butter) and yogurt, play an important role in the cooking of both savory and sweet dishes. Everything in the kitchen, from the breads, to the sauces, to the desserts, are made in-house and from scratch using high quality, fresh ingredients from Chef and his culinary team. Makhani will also offer authentic Indian dishes in a specially designed Tandoori clay oven brought over direct from India. On the menu, look for an extensive list of notable vegan options, as 50% of the menu is vegan.

Source: Society Hill Films

The made-to-order, farm-to-table menu from executive chef Sanjoy Banik is a relatively uncommon approach to Indian restaurants in the region. The flavors of Indian food can take up to ten hours to develop, so many restaurants pre-batch their preparations. The menu includes modern spins on traditional North Indian cuisine, and also features some unexpected ingredients, such as lobster, scallops, and lamb shanks.

Source: Society Hill Films

Gaffar is originally from Bangladesh, where is family owns a mango garden/farm and works as inspiration for many dishes on the menu,  including Indian Mango Chicken (shown above)- a dish made of  “spiced chicken breast cooked in our homemade mango sauce with fresh mangoes.” I decided to try to make my own version at home using my multi-pot to mimic the flavors of a dish that requires cooking for a long period of time to fully develop its flavors.

My version uses chicken thighs and differs in overall flavor to the version at Makhani, so I strongly suggest trying out their version as well!

 

Ingredients:

  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground sweet paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 1.5 lbs boneless skinless chicken thighs
  • 8 oz frozen mango chunks
  • 1 (14 oz) can light coconut milk, thoroughly shaken
  • 1 medium onion, chopped
  • 3 garlic cloves
  • 1 teaspoon chopped ginger
  • 0-2 dried red chili peppers, depending on your spice tolerance
  • 1 teaspoon fennel seeds
  • 2 tablespoons oil (to make dairy free) or ghee
  • 6 cardamom pods, smashed
  • 2 cinnamon sticks
  • 4 tablespoons tomato paste
  • 1 cup chicken broth or water
  • 2 cups cooked rice
  • fresh cilantro, chopped, for garnish
  • fresh mango slices, for garnish

Continue reading Pressure Cooker Mango Chicken

Exit mobile version