1 Tbsp of Furikake Seasoning as a garnish (optional )
1.5 Tbsp of Low sodium soy sauce
1 Tbsp of Lemongrass Stir in paste
1 Tsp of Sriracha Hot Sauce
1/4th Tsp of Fish Sauce
Putting it together:
Using a stir fry pan or cast iron skillet, pre-heat your Coconut oil on medium heat. Add the garlic and shallots and saute for about 5 minutes. Stir frequently to avoid scorching the garlic.
Add your Cauliflower Crumbles and saute on high heat for another 5 minutes or so until the Cauliflower and shallots begins to look like their getting dark and Fried.
Add the rest of your ingredients and continue to cook for another 5 minutes until all the flavors meld together.
Garnish with the Furikake seasoning and enjoy!
Nourishment for your body:Cauliflower is considered a super food. It is rich in Anti-oxidants and considered an anti-inflammatory vegetable. Cauliflower is packed with vitamins C and K and promotes healthy digestion. Research has shown that a diet high in cruciferous vegetables can lower your risk of certain type of cancers.
Tips when cooking:I love making this dish as a healthy alternative to traditional fried rice. Between the condiments and the texture you will hardly notice you are eating Cauliflower instead of rice ! If you like making Asian dishes, these condiments are wonderful additions for really authentic seasoning. Each of them adds a depth of flavor and have a stable long shelf life. Furikake seasoning is a Japanese seasoning blend made with Nori Seaweed, white and black sesame seeds. It is perfect to sprinkle on chicken or seafood. If you cannot find raw cauliflower rice in your grocery store, simply buy a whole head of cauliflower , cut it into florets and pulverize them in a food processor until it reaches the desired size.
Pre-heat your oven to 350 degrees Fahrenheit and line 2 large sheet trays with parchment paper.
Using a standing mixer, cream together the soft butter and sugar until it’s creamy looking and ingredients seem well incorporated. Add the Hazelnut extract and mix for 30 more seconds or so.
Add the all Purpose Flour, continue mixing until the dough just about comes together. Add the almonds and continue to mix for about a minute or so until the dough adheres to itself nicely and sticks together easily.
Turn the dough out onto a counter that is dusted with some of the powdered sugar. Divide the dough in half and roll it into a log about 6 inches long and 1 inch in diameter.
wrap the cookie dough in plaster wrap and place the logs in the fridge for 30 minutes so they can firm up.
After 30 minutes, slice the logs into 3/4th inch round slices and place them on the sheet trays, making 4 rows of 5 cookies.
Bake them for 15 minutes and make sure to place them on a wire rack or clean cool surface to cool afterwards. Enjoy!
Nourishment for your body:Almonds contain an array of important nutrients for our bodies. Just 1 ounce serving of almonds contains 6 grams of protein, 3.5 grams of fiber, healthy types of fat, high amount of vitamin E , Manganese and Magnesium.
Tips when cooking:Toasting the almonds for about 10 minutes in a 300 degree oven before pulverizing them will enhance their flavor. I love making shortbread cookies because they are relatively simple and easy to make, are a crowd pleaser and go great with a cup of tea or coffee. I also love these cookies because I can experiment with different flavor profiles. Instead of using Hazelnut extract, you can consider the following extracts; Orange Blossom, Amaretto, Chocolate, Lavender, Vanilla.
Pre-heat a grill pan on high heat and set up a little station for yourself by putting down a piece of parchment paper and setting the grated cheese, Mayonnaise , Chipotle Seasoning and chopped Cilantro next to it.
Insert a wood skewer about 1-2 inches deep into the bottom of each corn ( you may have to cut the the skewer if it’s too long so the weight of the corn doesn’t snap it off). Using a pastry brush, brush each corn with a generous amount of vegetable oil and grill them for 15 minutes, turning them occasionally so all the sides could be seared with grill marks.
When corn is done, coat them with the Mayonnaise using your pastry brush over your parchment paper. Season each piece with as much Chipotle seasoning and as much Cotija cheese as you like. Set on a platter and garnish them with the chopped Cilantro. Squeeze some Lemon or Lime juice on them for added flavor and enjoy!
Nourishment for your body:Corn contains vitamins and fiber. Although it’s higher in carbohydrates then other veggies, it has a slow-to-digest type of carbohydrate which can help with weight control. It is naturally sweet (in fact contains less sugar then bananas and apples) and should not be confused with high fructose corn syrup or an inedible commodity crop that is used for highly processed sweeteners.
Tips when cooking: I absolutely love Mexican street corn! Clearly, I couldn’t wait till the summertime grilling season, when the corn is at it’s peak of season to enjoy this ! It tastes like pure creamy goodness with a flavor profile that takes traditional sweet corn on the cob to a whole other level! Growing up in a Ukrainian household, Mayonnaise was a standard condiment. When I came across Mexican street corn garnished with Mayonnaise I was blown away the first time I tried it. Prepared this way, the corn is sweet, smoky, savory, tangy and with the hit of the lime juice it will make you feel like there’s one big party happening in your mouth! Cotija cheese is a salty cow’s milk cheese from Mexico. It’s texture is firm and crumbly. It’s other uses are for grating on salads, tacos, into soups, and casseroles. The ‘Mesa Rosa’ chipotle spice blend is one I definitely recommend buying. It is just a combination of chipotle pepper, cumin, coriander, garlic and salt. If you don’t come across it, seasoning with smoked paprika or chili powder is typically the way to go !
1 Pound of skinless and boneless Chicken Breasts (I like Murray’s organic chicken)
1 Pound of White Asparagus
Persillade Marinade (see below)
1.5 Tsp’s of dried Herbs de Provence
3 garlic cloves (finely grated)
2 Tbsp’s of finely chopped Tarragon
2 Tbsp’s of finely chopped Flat Leaf Italian Parsley
2 Tbsp’s of finely chopped Chives
1 Tbsp of Fresh Thyme
2 Tbsp of White Wine Vinegar
1 Cup of Extra Virgin Olive Oil (plus 2 Tsp more)
Salt and black pepper to taste
Putting it together:
Make your Persillade marinade by grating your garlic cloves and finely chopping all your herbs and putting them in a small round bowl. Add your White Wine Vinegar and whisk in your Olive Oil. Add salt and black pepper to taste. Marinade your Chicken for 2-3 hours.
Pre-heat your oven to 400 degrees Fahrenheit and line a small sheet tray with parchment paper. Prep your Asparagus by trimming off 1 inch from the bottoms and peel the outside layer using a vegetable peeler.
Place them on sheet tray, pour the 2 Tsp’s of Olive Oil on them and the 1.5 Tsp of herbs de Provence. Add some salt and black pepper to taste and roast in the oven for 20 minutes.
About 10 minutes before your asparagus is up, grill your chicken for about 6 minutes on each side .
Carve your chicken after it’s rested for a few minutes at a 25 degree angle and serve with the asparagus. Enjoy!
Tips when cooking: It is best to marinade your meat for as long as possible. Marinating overnight would be ideal . This would also make a great chicken sandwich. Just like any good steak, letting your chicken rest after cooking allows the meat to redistribute it’s juices. Both Persillade and Herbs De Provence are French herb mixtures that I routinely use and can be used in so many different dishes to enhance flavors significantly. You can buy Herbes De Provence in the dried herbs section of your supermarket. You can make Persillade and seal it in an air tight container in your fridge for weeks on end and just pop it out when ready to use.
Nourishment for your body:White Asparagus contains antioxidants and is loaded with potassium. In case your wondering what sets it apart from green asparagus it’s that it is grown underground, preventing the sunlight from producing chlorophyll in it which gives green asparagus it’s color .
8 Ounces of fresh blanched Spinach (with stems removed)
48 Wonton Wrappers
2 Egg Yolks (plus 1 egg for egg wash)
2 Shallots (finely chopped)
3 finely grated Garlic Cloves
Zest of 1 Lemon
2 Tsp of fine table salt (plus more for cooking Spinach and Ravioli)
1 Tsp of Black Pepper
1 Tbsp of fresh Thyme leaves
1 Tbsp of finely chopped Tarragon Leaves
2 Tbsp of thinly sliced Sage leaves
2 Tbsp of finely chopped chives (reserve some for garnish)
2 Sticks of Unsalted Butter
Parmigiano Regiano Cheese for garnish
Putting it together:
Using a medium stockpot, blanch your Spinach in salted water for about 2 minutes. Remove them and set them in an ice bath. Afterwards, strain the spinach well in a colander and then wring out the excess water in a dish towel. Give your spinach a rough chop and set in a large glass or metal bowl.
To that bowl add your Mascarpone Cheese, Shrimp (that have been finely chopped), Egg Yolks, Shallots, grated Garlic, Zest of Lemon, salt , black pepper, Thyme, Tarragon and Chives. Mix all the ingredients well.
While you are prepping your Ravioli, you can add 2 sticks of butter to a sauce pot that’s on medium heat. Swirl your saucepan as the butter gets frothy, add your sliced Sage leaves and stir occasionally until the butter achieves a rich nutty aroma and is speckled with dark brown spots. Squeeze some lemon in it to stop the cooking. Turn the heat off and keep warm.
Have a lined parchment paper sheet tray handy, a large 4 inch deep braising pan or medium stockpot with salted boiling water ready. In addition, make a little egg wash using 1 egg in a little container.
Place 2 wonton wrappers in front of you on a clean, dry cutting board. Spoon 1 Tablespoon of the Ravioli filling on top of the middle of a wonton. Brush the edges of both wontons with the egg wash, place one on top of the filled wonton and seal them closed/crimping the edges using a fork. Transfer them to the sheet tray to hold.
Submerge them (4 at a time) into the boiling water. Boil on medium to high heat for about 6-8 minutes. Using a slotted spoon, take them out and transfer to a dry clean kitchen towel to collect any extra water. Transfer them to a serving dish of your choice and spoon the Brown Butter Sage sauce all over them. Garnish with some chopped chives and grated Parmigiano Reggiano. Enjoy!
Nourishment for your body:Spinach is one of the healthiest vegetables you can eat! It is loaded with nutrients. Spinach contains vitamins K, C, A, B1, B2, B6, folate, magnesium, iron, and calcium. Shrimps are a great source of protein, contain antioxidants, vitamins and minerals. It is best to avoid consuming them in large quantities routinely due to a higher amount of cholesterol then other types of seafood.
Tips when cooking: Using wonton wrappers will save you time on making pasta dough from scratch. To add a great textural component to the dish, you can finely chop up some toasted nuts ( hazelnuts, almonds, walnuts are some nice ones to consider). To make an ice bath for blanching your vegetables, simply combine about a cup of ice cubes in a medium sized bowl filled halfway up with water. Shocking your vegetables retains their bright color and stops the cooking process. Having a pastry brush in the kitchen is a great tool but not a necessity. You can get away with sealing your wonton wrappers using your finger but it will take longer. I was inspired to make this dish after recently completing an online seafood course with legendary chef Thomas Keller. I was incredibly inspired and found myself in the mood to make a seafood dish using brown butter sauce (A.K.A Beurre Meunière) . Making this was a relaxing way to spend an afternoon. Especially with some Pink Floyd playing in the background! This is also a great dish to make with your partner and/or your kid(s). Everyone can get in on the fun!