Tilapia, Rice, Asparagus - Dinner in 10 minutes!

Let's face it, there are times that Rachel Ray's 30 minute meals just aren't in the cards. You're lucky if you've got the 15minutes to bake a frozen pizza. I made a meal tonight that was simple, delicious, fresh, and with minimal chopping!

Ingredients
Tilapia fillets
1-2 tbsp butter
salt, pepper, any other dried spice (thyme, parsley)
squeezed fresh lemon
dash of white wine
capers (optional)
asparagus ends trimmed
trader joes frozen organic brown rice (takes 3 minutes in microwave!)
parmesan shavings

So basically, pop the rice in the micro and meanwhile saute asparagus with salt and pepper. Remove to plate and then in same pan melt butter, sear seasoned tilapia on both sides for a minute or two. Add lemon and white wine. Put lid on for another minute or two. Top with parmesan, capers, and even diced tomato if you have it on hand. And thats a wrap! Enjoy!

Oh and of course the perfect wine pairing... Chilean Sauvignon Blanc. This region creates a white with nice acidity and a slight sweetness that will balance well with the salty capers.

Lemon Shrimp Risotto

This past Saturday was the warmest day in months. As a result, my taste buds have instantly shifted toward spring flavors - fresh, zesty, and light. Lemons are a fruit I keep around through the warmer months. Whether I use them or not, they make such a beautiful centerpiece in the middle of the table. A wonderful ingredient to add to sauteed vegetables, vinaigrette's, and marinades.

Tonight I made a risotto with lemon flavored shrimp and fresh farm stand zucchini. Many times when we think of risotto, the creamy buttery fatty part doesn't seem like the healthiest option mid-week. I've omitted butters and creams and replaced them with olive oil, milk, and Parmesan shavings. I think the thyme and lemon zest add a concentration of flavors that add a nice dimension to the dish. Enjoy!

Ingredients

2 tbsp olive oil

2 garlic cloves minced

1 shallot chopped finely

2 tbsp lemon zest

1 tsp dried thyme

1 cup dry white rice

2 cups low sodium chicken broth

1/2 - 1 cup milk

1/4 cup Parmesan cheese

1/2 lb frozen raw shrimp

1 lemon juiced

1/2 cup dry white wine

salt and pepper

1 tbsp olive oil

sliced zucchini

salt and pepper

In a deep saucepan, saute garlic and shallot. Add rice and saute for a few more minutes. Add thyme, lemon zest, and add 1/2 cup chicken broth at a time over med-low heat. Cook slowly, continuously adding more liquid. Finish with milk and let absorb into rice. Add Parmesan, cooked shrimp, and cooked zucchini. Let warm up together for a few minutes.

To cook shrimp, put in saute pan still frozen and add lemon, wine, and spices. Cook until pink. Saute zucchini for a few minutes on each side until bronzed.

Serve with Vernaccia - a crisp white from the Tuscan region of Italy.

Another Quick and Delicious Fix for 1

Tonight I got home at about 6 o'clock with a growling stomach and no energy to run to the store or even get take out. I put together this concoction with some essentials that I have laying around the house at all times..

Honey Mustard Chicken with Sauteed Spinach

- Spinach & Arugula blend (I have for sandwiches. Great peppery mix to add more flavor)

- Chopped Walnuts (Always keep on hand for baking and salads)

- Goat cheese (Great creamy mild cheese to add to all types of dishes)

- Honey Mustard (Another must have for daily sandwiches)

- Panko bread crumbs (Japanese style for a better crunch)

- Frozen chicken breast (A Costco necessity to always have)

Coat chicken breasts with honey mustard on both sides and then put a layer of bread crumbs over the mustard. Bake in oven at 375 degrees for about 30 minutes in greased pan. A great tip if cooking for 1... bake in toaster oven to use less energy. On the stove, saute spinach in dash of water and then add goat cheese crumbles and walnuts. If all of the water does no evaporate, drain before adding cheese and nuts. Serve with chicken and honey mustard to dip chicken. If you'd like a carbo fix, toast up some bread or bagel on the side. Bon Apetit!

Pair with fruity and slightly oaky chardonnay.. Santa Barbara Chardonnay is perfect!

Dinner for 1

Many times during the work week we are all very busy and don't have time to spend hours on a meal. Many times the significant other isn't home and you may not even feel like cooking. You resort to a drive by deli or some other form of fast food because you don't want to think about it. My husband Scott is now deployed for 3 months and I really don't want to end up in a rut eating out or making quick boring meals. I came up with this easy and delightful meal tonight to get the ball rolling on a healthy new year. The best part... only a few ingredients needed and 2 pans total.

Coconut Lime Shrimp, Asparagus, and Rice
- Uncooked shrimp - 1/4 to 1/2 lb depending on hunger level
- 8 asparagus spears, ends cut, then chopped in half
- 1 cup dry rice
- Olive oil, vegetable oil, or whatever on hand to coat pan
- Light coconut milk
- 1 lime
- Salt and pepper
- Chopped green onion or cilantro if you have it

Prepare 1 cup dry white rice and 2 cups water in pan. Simmer until ready. Zest the lime and set aside. In a small bowl, squeeze half the lime and salt and pepper shrimp. Add 1/2 cup coconut milk. Set aside. Saute asparagus in pan with salt and pepper. Cover when finished to keep warm. Saute shrimp until pink with the juices. When rice is finished, add a few tbsp of coconut milk, lime zest, and other half of lime juice. Garnish with cilantro or green onion. Takes 20 minutes tops.

Feelin meaty?

As winter approaches and the weather gets chilly, lets face it we all want some heartier meals. The salmon breast and light salad with Sauvignon Blanc may have worked when it was 90+ degrees outside and humid, but that just isn't going to cut it anymore. When I think of good winter meals, they are generally meaty and preferably from a cow. In the last few evenings I have prepared these beefy meals and hope that you enjoy them also. Loos for special wine and beer pairings at the end.



Spicy Barbecue Meatloaf and Roasted Butter Potatoes




Meatloaf

- 1 tbsp olive oil
- 1 lb 80/20 ground beef
- 3/4 cup panko bread crumbs
- 1 egg
- 1 1/2 Tbsp. Worcestershire sauce
- salt and pepper
- 1/4 cup dried porcini mushrooms
- 1 carrot diced
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1 celery stalk diced
- 1 tbsp fresh thyme
- 1/4 cup chopped fresh mozzarella

Sauce

- 1 tbsp olive oil
- 1 cup ketchup
- 1/4 yellow onion diced
- 1 tsbp worcestershire sauce
- 1 tbsp honey mustard
- 1/2 tbsp chile garlic sauce (asian food section)
- 1 tsp smoked paprika
- 1 tsp Jamaican allspice
- 1 tsp garlic powder



Preheat oven to 375 degrees. Saute vegetables above in olive oil over medium heat - carrots, onion, celery in one pan, and onions in another for sauce. Soak mushrooms in bowl of water. Once vegetables are tender add all ingredients for meatloaf and 1/3 cup of mushroom liquid. Do not overwork meat. Add in fresh mozzarella last. Form log onto greased sheet pan. Combine the rest of ingredients for sauce and coat the meat log. Bake for about 1 hour or until internal temperature reaches 165 degrees. Serve with butter potato wedges coated in olive oil, cayenne pepper, and salt that are baked for 1 hour or so. Dip potatoes in a sour cream, chives, and honey mustard dressing.





Steak and Mashed Potatoes

- New york strip steak
- Minced garlic
- Salt and pepper
- Minced thyme
- balsamic vinegar

Marinate steaks and pre-heat oven to 450. In cast iron skillet, sear steaks for about 3 minutes on each side, high heat. Bake in skillet for 20-30 minutes or until internal temperature is at 140
(medium rare).

For potatoes...
- 3 red potatoes chopped in big chunks
- 1/4 cup salty cheese like fresh Ricotta, Gruyere, Blue cheese
- Red onions julienned
- 1 tbsp brown sugar
- 1/4 cup red wine
- 1 tbsp thyme
- 1 tbsp minced fresh Italian parsley
- 1 tbsp butter
- 1/4 cup sour cream

Boil potatoes until tender. Meanwhile, saute red onions, add red wine and brown sugar to caramelize. Add thyme and set aside. Mash all ingredients together and serve.



Wine & Beer: A spicy California Zinfandel or a Dark Stout would pair perfectly with these meals.
Santa Barbara Winery ZCS or Southern Tier Iniquity

Ultimate Pico de Gallo

Similar to all my recipes and thoughts on the cooking, home-made salsa truly is so much better than the jar. It truly doesn't take too much time or energy either. Having grown up in Southern California, the Mexican food mecca, I have tried many forms of this tomato based dip. Most recipes call for the traditional combination of the following... Spanish onion, jalapeno, lime, tomato, cilantro, and salt. Through mucho experimentation I have come up with this "ultimate Pico de Gallo". Take that Tyler Florence (for those that watch Food Network). Rather than using Spanish onion, I actually prefer the flavor of red onion or shallots. First off, I don't really like the idea of completely killing my breath for days after eating some chips and salsa. Unless sauteed, white onions are just way too potent for me. Red onion used in moderation is a bit more mild with a slightly sweet edge which I think accents the spice of the jalapeno nicely. Instead of sea salt or regular table salt, I like using garlic salt. Enough said on that one, anything garlic flavored adds an amazing touch. And now for my secret ingredient.... honey. With all of the spice and earthiness from the lime, cilantro, and jalapeno, the honey softens each bite while still preserving the spicy kick from the pepper. Finally, the ingredients are crucial but the technique creates perfection. Dicing by hand is a bit too chunky and the ingredients don't fuse to their greatest potential of flavor. Blending almost makes the mixture too watery. I truly believe the ultimate Pico de Gallo is achieved by pulses on a food processor. My advice... follow the recipe below, pop a light beer or make a margarita, and the fiesta is on!

Ultimate Pico de Gallo
- 7 Roma tomatoes
- 1/2 red onion
- 1-2 jalapeno depending on spice preference
- 1 1/2 limes squeezed
- 1 handful cilantro
- 1 1/2 tbsp honey
- 1-2 tsp garlic salt

Chop first three ingredients to make easier on food processor. Combine all ingredients in processor and pulse lightly until all chunks are gone.

Tasty Soups

I don't know about you, but I have had the same can of Progresso chicken noodle soup on my shelf for over a year. It can be chilly outside, my throat hurts, my nose is running, and I just can't bring myself to eat the salty excuse of a soup with rubbery chicken and mushy vegetables. This week for instance, being a perfect example. I feel so sick that it literally feels like my head is ready to explode and yet I conjure up enough energy to make my own soup. There really is no comparison to home-made vs. canned. I used to be very intimidated by this culinary challenge, but really making a tasty soup doesn't have to be that complicated. For me, the best soup is creamy and full of spice. I also love toppings and a perfect bread to dip. Both of the soups listed below are healthy, involve one pot, one blender, and some basic ingredients most of us have in our refrigerator, garden, and pantry.

Roasted Squash and Leek Soup

First off, roasting a vegetable to be pureed later creates an array of flavors in the soup. You get the earthiness of the vegetable, a caramelized infusion from the roasting... it truly is amazing.

I discovered leeks a while ago and have been in love ever since. Many soups call for onion, celery, and carrots as a base but in this soup I prefer onion, leeks, and a few parsnips. I feel these flavors are a bit more subtle and let the squash flavor really dominate.

Ingredients:

1 lb butternut squash (many grocery stores provide already chopped squash removed from skin)

2 parsnips chopped

cinnamon

nutmeg

olive oil

1 medium onion chopped

chopped leeks (green parts cut off, rinse thoroughly)

fresh thyme

2 cups good chicken stock

salt and pepper to taste

1/2 cup half&half

chopped salami

chopped shallots

sherry vinegar

1/2 tbsp brown sugar

Heat oven to 400 degrees. Coat squash and parsnips with olive oil, cinnamon, and nutmeg. Bake about 45 minutes or until softened. Meanwhile, saute onions and leeks until soft over medium heat in a large pot. Add thyme and chicken stock. When vegetables are finished roasting, add to pot and blend in a blender until smooth with half&half.

For a topping, saute salami and shallots. Add a dash of sherry vinegar and brown sugar to caramelize.

Bread pairing: apple cinnamon bread

Tomato Basil Soup

For this soup, I used carrots, garlic and onions as the base. Carrots are used in many tomato based pasta sauces and really bring out the earthy flavor in tomatoes. Garlic was a no brainer... considering tomato and basil is such a common Italian combination I figured it would be sinful to not include garlic.

Ingredients:

Grape tomatoes or tomatoes on the vine chopped

Fresh Garlic

1 medium onion chopped

2 carrots chopped

fresh thyme sprigs

fresh basil julienned

1 cup good chicken stock

1 can Cento tomato sauce

1/2 cup half and half

red pepper flakes

salt and pepper to taste

zucchini chopped and sauteed

goat cheese crumbles

shaved Parmesan

Similar to the soup above, roast the tomato and garlic first for about 30 minutes. Saute the onion and carrots. Add the thyme sprigs and chicken stock. Simmer for a bit and then add the tomato sauce and basil. Blend the roasted garlic, tomatoes, and simmering broth, and half&half. Add extra basil, red pepper flakes, salt and pepper to taste. Garnish with zucchini and cheeses.

Bread pairing: Sourdough

More Cheese Please

As I continue in my quest to explore the culinary world, I have grown to love cheese more and more. So many to choose from, so many different flavors, and this salty and sometimes sweet substance always seems to add that special touch to a dish.




Below are some experiments and lessons learned from cooking with cheeses...





Mozzarella is a perfect melting cheese . Very subtle in flavor and can be used in larger quantities.





Ricotta adds a creamy touch to a dish. Tired of red sauces? Add some ricotta and cream and you have a whole new sauce.





Parmesan adds a saltiness to dishes that I love. More crumbly by nature and better in smaller amounts. Great as a last addition to pasta, pesto, or alone with some wine.





Manchego is similar in texture to Parmesan but is not as pungent and originate from Spain. A fun cheese to experiment with. I created a Spanish style pesto listed below and substituted manchego instead of Parmesan.





Feta, goat cheese, blue cheese. These cheeses are creamy and perfect for salads or as a stuffing ingredient. For instance, I made the mistake of using mozzarella in stuffed mushrooms and I basically created a quiche inside of a mushroom. Any of these creamy cheeses would have been a perfect alternative.





Gouda and Gruyere. These cheeses generally come as a block and are easy to slice. They have very strong and sometimes bitter characteristics that go well with starchy products. I love adding these cheeses to make a potato gratin or specialty mac'n'cheese.





Brie cheese is extremely creamy and buttery. Tastes amazing baked with sweet ingredients like apricot preserves. Can be eaten as an appetizer but also tastes great melted on sandwiches.





Its amazing how an entire new world opens up once we get past processed and sliced american, swiss, and jack cheeses. Explore and enjoy!





Cilantro Pesto


In a food processor combine...


- bunch of cilantro


- roasted pine nuts


- onion powder, dash of honey


- 2 cloves garlic


- s&p


- 1/4 cup shaved manchego cheese





Tasted great on top of spiced seared scallops.


spice rub includes: ancho chile powder, smoked paprika, s&p, onion powder, cumin, coriander

How about giving French Wine a Shot??

Within the last decade, the French wine market has been gradually declining. Consumers seem to be more excited about all of the "New Age" wines out there from Chile, Argentina, Australia, California. From the "Old World", Spain has even reinvented itself and has been doing wonders with Tempranillo. People always love the sweet wines from Germany. Italian varietals are still going strong. For some reason, French wines have been lost in the shadows. Some consumers don't buy because they assume good French wine is expensive or the label is confusing.

Here's a tip... all of these varietals you see from the "New World" wines were initially established in France. These winemakers know what they are doing."Shiraz" from Australia is the same thing as Syrah and tastes amazing from the Rhone Valley in France. In fact, if Shiraz is too intense for you, try a French blend from this region. They generally take Syrah and add Grenache to balance the wine out. Syrah can be a very full bodied, jammy wine and the Grenache adds a black cherry component that can soften the wine. Bordeaux blends are generally a combination of Cabernet and Merlot with a few other smaller varietals like Malbec and Petit Verdot. White wines can also be great values and are generally a blend of grapes as well. Loire Valley makes great blends of Sauvignon Blanc and Chenin Blanc. I think these wines also have a great balance of citrus and herby flavors. Recently I have had a Colombard and Ugni Blanc blend from Southern Rhone with a nice hint of lemon that pairs perfectly with salmon. All of these wines listed below are perfect food wine. Hosting a dinner party? Red varietals are perfect for end of summer barbecues and when the weather starts to cool off. White varietals are refreshing for a hot day but will pair perfectly with fish year round.

Many winemakers from France have started putting the varietals on the front label to make it easier on consumers. Twist caps are more prevalent in the market and provide a quality control method against spoilage that can be caused from defective corks. French wine truly has become more user friendly and most importantly creates an unbelievable value for the economy we are in.

Wines worth trying that retails at $10 or less: Chateau Teyssier Bordeaux blend, Plume Bleu Rhone blend, Cuvee Jean Paul Rouge and Blanc Rhone blends

A New Trial : Interesting Spices and Roasting with a Greek Flare

I have been reading this cookbook on culinary techniques in Mexico. The first segments are completely on roasting. Poblano peppers, garlic, tomatoes... you name it. Roasting brings out sweet and smoky characteristics and almost creates an entirely new flavor profile than these ingredients being raw. I have done peppers and garlic but never realized tomatoes could be roasted also. I had a steak to cook up so I decided to do a Mediterranean flare. I created an overnight rub and made a hearty sauce to go with it.

The rub consisted of some new spices that I have been wanting to experiment with. I started with salt and pepper of course and then added marjoram, cumin, Jamaican all spice, garlic powder, and smoked paprika. Marjoram is a new one for me. Apparently it is often confused with oregano but truly does have its own uniqueness. It is indigenous to the Mediterranean... what a perfect inspiration for a Greek style sauce to go with it?! Marjoram is very earthy like oregano but a bit milder. It is part of the mint family and often compared to thyme. This spice truly shines when used to flavor meat. Cumin is a member of the parsley family. This herb creates warmth in a dish that is hard to replace. Combines well with other spices, often used in middle eastern cooking and barbecued foods. Jamaican allspice is one that I recently came across also. I visited Jamaica a few years back and the jerk chicken was truly amazing. The combination of spices was so unreal, I for once felt no need for a sauce. Interested in really spicing up your meats?? Add Jamaican allspice. Garlic powder... do I cook anything with out a garlic taste - no way jose! Smoked paprika is a very common spice used in barbecuing meats so this one was just a given for me. I spiced up both sides of the meat, threw it in a plastic bag, tossed in some red wine vinegar and called it a night.

Tonight I created the sauce and cooked the meat in a way I have watched numerous times on the food network. Lets face it, men may be pyros but most women want nothing to do with an outdoor grill. I love steak, Scott is gone a lot, so I have figured out a way to still make it good. I sear it on both sides on medium high heat in a cast iron skillet. Meanwhile, I have pre-heated the oven to 375-400 degrees. After searing, I put the skillet covered in foil in the oven for about 10 minutes depending on the thickness and how rare I want it.

For the Greek style sauce...

3 roasted tomatoes chopped

3 roasted garlic cloves minced

1/2 red onion chopped

1/4 cup dry white wine

1/2 cup feta cheese

1/4 cup marinated artichoke hearts chopped

salt and pepper to taste

chopped mint and parsley

To roast the tomato and garlic, lay on baking sheet and put in oven at 400 degrees for about 30 minutes. Check on them periodically. The garlic and tomato should be soft. When cooled, chop and get ready to include in sauce. I start by sauteing onion, adding garlic, tomato and white wine. I simmer together for a few minutes and then add the feta and artichokes. At the last minute I add the herbs. Pour over steak and serve. I pair with sauteed zucchini and rice.

Wine Pairing: Nicodemi Montepulciano d'Abruzzo

Montepulciano is an Italian grape varietal grown south of Tuscany. This varietal has characteristics of blueberry and dark cherries but also has a somewhat herby and spicy backbone that pairs well with the course listed above.