I cook often. If I could blog as easily as it seems for me to whip something up to eat in the kitchen, I’m sure I could fill another four blogs with my recipes. But as most of you know, I cook with more intuition than I do with recipes. Recipe writing is an art, a skill, a talent and I’m trying my hardest to be able to do more of it, but sometimes it’s very difficult for me to do so because I was never taught to cook from recipes; I was taught by watching the people I love, make the food they love. I hope even if there aren’t recipes per se on my blog about everything I cook, if you’re curious about how to make something or how I’ve made something, you do a little research – say hello, drop me a tweet, facebook comment, e-mail, or whichever way we chat, let me know and I’ll come up with a way for you to make it happen. Here are some of the dishes I’ve photographed in the last week of ideas and meals we’ve enjoyed at home. I want to come back and write recipes for them all, hopefully one day I will. But here are the descriptions and a couple of quick recipes. I hope you enjoy these tasty ideas.
Romaine Hearts and Arugula Salad with Minced Beet, Pears, Pistachios, Avocado, Cucumber and Honey-Balsamic Vinaigrette
1 romaine heart, cored and sliced into small pieces
8 oz arugula
1 large beet, boiled or roasted, peeled and minced into small pieces
1 avocado, diced
1/4 cup of shelled pistachios
1 pear, peeled and thinly sliced
½ hot house cucumber, sliced
3 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
¼ cup extra virgin olive oil
To make dressing
Add balsamic, honey and Dijon together and add a pinch of black pepper and salt. Mix together well and then slowly pour in extra virgin olive oil till incorporated. Use less or more oil for your desired consistency.
Combine all vegetables in large bowl, except for beets, and toss with vinaigrette.
Before serving, sprinkle on minced beets and consume.
Black Pepper and Herb Roasted Turkey Breast with White Wine Cherry Tomato Basil Sauce and Lemon Zest served aside Roasted Red Potatoes
Roasted Red Potatoes
Approx. 3 lbs of medium to small-sized red potatoes, quartered and washed, but not peeled
½ cup extra virgin olive oil
2 tablespoons minced sage
1 tablespoon minced rosemary
4 cloves garlic, minced
In a large pot, add red potatoes, cover with cold water and add salt to taste.
Preheat oven to 400 degrees.
Cook potatoes in water until almost done, about 15-20 minutes, but still having firmness when poked with a fork.
Drain water from the potatoes.
Place the potatoes in large bowl and add a couple pinches of salt, pepper, garlic, herbs, and ½ of the oil, incorporate well and place on a large baking sheet. Then pour the rest of the oil over the top of the potatoes.
Put the potatoes in preheated oven and cook for about 15 minutes. Take potatoes out and shake and stir them loose to roast other sides another 10-12 minutes, till crunchy on the outside, but soft on the inside.
Serve with your favorite meat or vegetables.
Carrot California Chile Colorado with Braised Beef served over Black Rice with Roasted Beet Greens and Garlic and Romaine topped with Avocado
Sliced Turkey, Roasted Zucchini, Mushrooms, Almond Butter, Spicy Carrots and Rice Noodles topped with Almond Cilantro “gremolata”
New York Strip Milanese (New York Steak seasoned with cumin, coriander, black pepper and lemon, then breaded in panko and deep fried) served with Slow-Cooked Black and Pinto Beans with Roasted Garlic and Tomato Spanish Rice
Potato, Sausage and Kale soup with Red Pepper Flakes and Parmesan