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Veggies for Days


Roasted Zucchini with Parmesan


yummy yummy

Ingredients:

2 Medium sized zucchini, cut into 1/2 inch thick rounds
1/2 cup Grated parmesan cheese
1 tsp Garlic powder
2 tbsp Olive oil
1 tsp Salt
1/2 tsp Pepper

Directions:

Preheat oven to 450F
In a large bowl toss the zucchini with olive oil salt, pepper and garlic powder.
Arrange on a baking sheet,
Top with grated parmesan cheese
Bake on center rack for 5 minutes,
Broil the zucchini for 2-3 minutes or until cheese is golden brown.

Brussels Sprout Chips


yummy yummy

Ingredients:

1/2 lb. brussels sprouts, thinly sliced
1 tbsp. extra-virgin olive oil
2 tbsp. freshly grated Parmesan, plus more for garnish
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper

Directions:

Preheat oven to 400F.
In a large bowl, toss brussels sprouts with oil, Parmesan, and garlic powder
Season with salt and pepper.
Spread in an even layer on a medium baking sheet.
Bake 10 minutes,
Take out and toss
Bake 8 to 10 minutes more, until crisp and golden.
Garnish with more Parmesan and serve with caesar dressing for dipping.

Bang Bang Cauliflower


yummy yummy

Ingredients:

3 tbsp. extra-virgin olive oil
2 tbsp. sweet chili sauce
1 tbsp. sriracha
Juice of 1 lime
3 cloves garlic, minced
1 medium cauliflower, cut into florets
kosher salt
Freshly ground black pepper
1 tsp. Chopped cilantro, for garnish

Directions:

Preheat oven to 425F.
In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic.
On a large baking sheet, toss cauliflower in sauce until fully coated.
Season generously with salt and pepper.
Spread into an even layer and roast until slightly charred and tender, 30 to 35 minutes.
Garnish with cilantro and serve.

Garlic-Parm Zucchini Saute


yummy yummy

Ingredients:

1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
3 large zucchini, cut into rounds
1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
1/4 c. freshly grated Parmesan

Directions:

In a large skillet over medium heat, heat oil.
Add garlic and cook until fragrant, 30 seconds.
Add zucchini and oregano.
Cook until zucchini is tender, about 10 minutes.
Season with salt, pepper, and a pinch red pepper flakes.
Top with Parmesan and serve warm

Sauteed Brussels Sprouts


yummy yummy

Ingredients:

1 lb. Brussels sprouts, halved
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Juice of 1/2 lemon
1 garlic clove, minced

Directions:

In a large skillet over medium-high heat, heat oil.
Once hot, add your brussels sprouts and shake pan so all cut sides of sprouts settle cut side down in a single layer.
Cook undisturbed 5 to 7 minutes, until cut sides of sprouts become caramelized. Stir and continue to cook until sprouts have taken on color and become tender, 6 to 8 minutes more.
Season with salt and pepper, squeeze lemon, and add garlic. Stir and cook 1 minute longer.

Starches for Weeks


Easy Coconut Rice


yummy yummy

Ingredients:

2 c. long grain rice, rinsed and drained
1 (14-oz.) can coconut milk
1 1/2 c. water
1 tbsp. granulated sugar
2 tsp. kosher salt
Toasted sesame seeds, for garnish (optional)

Directions:

In a large pot over medium heat, combine rice, coconut milk, water, sugar, and salt.
Bring to a boil, then reduce heat, and let simmer, covered, 18 to 20 minutes or until rice is tender.
Remove from heat and let sit 10 minutes, then fluff with a fork.
Serve topped with sesame seeds, if desired.

Lemony Herb Couscous


yummy yummy

Ingredients:

1 c. couscous
1 1/2 c. low-sodium chicken broth
2 tbsp. extra-virgin olive oil
Juice of 1/2 a lemon
2 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper
Pinch red pepper flakes

Directions:

Rinse couscous under cold water until water runs clear.
In a medium saucepan over medium heat, bring broth to a boil.
Add couscous, then cover with a lid and remove from heat.
Let sit 10 minutes, then fluff with a fork.
Add oil, lemon juice, and parsley.
Season with salt, pepper, and a pinch of red pepper flakes.

Best-Ever Homemade Biscuits


yummy yummy

Ingredients:

2 1/2 c. all-purpose flour
2 tbsp. baking powder
1 tbsp. granulated sugar
1 tsp. kosher salt
1/2 c. (1 stick) butter, very cold, plus more for brushing
1 c. cold buttermilk

Directions:

Preheat oven to 425F.
Line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, sugar, and salt. Using a box grater, grate butter over the flour mixture and quickly toss with your hands to incorporate.
Then, using a wooden spoon, make a well in the middle of the dough and pour in 1 cup buttermilk. Stir until just beginning to come together, then dump out onto your work surface.
Bring your dough together into a rectangle, about 1” thick. Fold the dough into thirds, like folding a letter to put into an envelope.
Using a rolling pin, gently pat back into a 1” thick rectangle, and repeat the folding process two more times. Work fast so the butter does not melt.
Once dough is folded three times, roll into a 1” thick rectangle again.
Using a 2 1/2 round biscuit or cookie cutter, quickly press down (don’t twist!) to cut out the biscuits and place onto baking sheet, about a half inch apart. Bring together dough scraps and cut out more biscuits.
Brush tops of biscuits with melted butter and bake until flaky and tops are lightly golden, about 20 minutes. Serve warm.

HOMEMADE SCALLION PANCAKES


yummy yummy

Ingredients:

DOUGH
2 1/4 - 2 1/2 cups (310-345g) all purpose flour
1 cup (235g) boiling water
1 tsp (5g) salt
FILLING
2 tbsp all purpose flour
1 tsp black pepper
1/4 tsp salt
1/2 tsp red pepper flakes (optional)
3 tbsp hot vegetable oil
1 bunch scallions, dark and light green parts thinly sliced
Oil, to cook

Directions:

Mix the flour and salt together for the dough, pour in the boiling hot water and mix together with chopsticks or a wooden spoon to make a dough.
Then, knead the dough using a stand mixer for 5-8 minutes to make a supple and slightly tacky dough.
Oil a mixing bowl and place the dough ball in the bowl, turning to coat the dough with oil.
Cover with a damp towel or plastic wrap and let sit at room temperature for at least 30 minutes but ideally 1-2 hours.
Alternatively, wrap dough in plastic and place in fridge to rest overnight.
When ready to shape the pancakes, mix together the flour, salt, pepper, and red pepper flakes if using in a small dish. Carefully add the hot oil and stir together.
Lightly oil a silicon mat or a clean countertop and turn out the dough.
Divide into 6 pieces, and place them back in their covered bowl or under a damp towel. Take out one piece of dough at a time and roll until the dough is thin into large rectangle shape. Brush the dough with the flour-oil mixture and sprinkle with sliced scallions.
Roll the long edge of the dough over the scallions to make a rope, then roll the rope starting at one end to make a spiral shape. Tuck the second end of the rope under the spiral to hold it in place.
Flatten the spiral with your hand to make a disk, then roll out until the pancake is about 6-7" in diameter. Place the rolled pancake on parchment paper and top with a second piece of parchment paper.
Repeat the shaping with the remaining pieces of dough. You can stack the shaped pancakes, sandwiching them between parchment paper.
To cook the pancakes: heat a skillet (two to make it go faster) or griddle over medium heat. Add a layer of oil and once hot fry the pancakes.
Cook the pancakes 3-5 minutes on each side, flipping as needed to keep them from burning (turn down the heat if cooking too fast). Add more oil or use a silicon brush to push the oil back into the center as needed.
Place the cooked pancakes on a paper towel lined plate or cooling rack and let rest for a few minutes before eating!

EASY GARLIC KNOTS


yummy yummy

Ingredients:

olive oil spray
1 cup all purpose or white whole wheat flour
3/4 teaspoon kosher salt, less for table salt
2 teaspoons baking powder
1 cup fat free Greek Yogurt, drained of any excess liquid
2 teaspoons butter
3 cloves garlic, chopped
1 tbsp grated parmesan cheese
1 tablespoon finely chopped fresh parsley

Directions:

Preheat oven to 375F, Line a rimmed baking sheet with a silicone liner or Silpat.
In a large bowl combine the flour, baking powder and salt and whisk well.
Add the yogurt and mix with a spoon until incorporated. Then use your dry hands and knead about 15 times.
If it's too sticky you can add a little more flour. Roll into a ball.
Divide the dough into 8 equal pieces then roll each piece into worm like strips, about 9 inches long.
Tie each breadstick into a “knot-like” ball; place on the prepared baking sheet. Spray the top with olive oil.
Bake on the top third of the oven until golden about 18 minutes. Let them cool 5 minutes.
Meanwhile, in medium nonstick skillet melt the butter, add the garlic and cook until golden, 2 minutes.
Toss the knots in the skillet with the melted butter and garlic or use a brush to cover the knots with the garlic.
If the knots are too dry, give them another mist of olive oil. Sprinkle with parmesan cheese and chopped parsley.