Who thought restarting this blog right when I was starting a doctorate program made sense? Might as well just show pics of some of my meals I don’t have time to blog about!
A filet with sautéed onions and blue cheese…
Tagliatelle sautéed with onions, Rao’s marinara and shrimp…
Mussels with andouille sausage, onions, and olives in a spicy tomato sauce…
Cheesy pesto bread…
Breakfast potatoes, fried eggs, bok choy, and clementines…
Scrambled eggs, bratwurst, cauliflower pancakes, and broccolini…
Lobster Mac and cheese with spinach…
New Orleans style shrimp…
Tater tots with shaved steak, veggies, and pepper jack cheese…
String beans sautéed in miso butter…
Pork belly with cauliflower gnocchi sautéed in cashew pesto and spinach…
Air fryer chicken wings…
Beef and pork meatballs with spinach and blue cheese…
My version of jambalaya/gumbo…
Cauliflower gnocchi sautéed with pepperoni, broccolini, and cashew pesto…
When you have a craving, you have a craving! Today I fried up a quick batch of fishcakes which no matter how hard I try they’re not as good as my dad’s but they still hit the spot! I did alter the recipe by using cassava flour instead of regular flour and also used the codfish water instead of a larger amount of milk.
- 1 pound salted cod
- 2 cups of cassava flour
- 3 teaspoons baking powder
- 1/2 cup of chopped scallions
- 2 sprigs of thyme
- 3 tablespoons bajan hot pepper sauce
- 1 egg, lightly beaten
- 1 cup of cod fish water
- 1/2 cup of coconut/almond milk blend
- Oil for frying
- In a pot, boil water and place the salted cod to allow for some of the salt to boil off.
- After about 15 minutes, pour off the water and save a cup of the salted water for later. Add fresh water to the pot and let boil again for another 15 minutes.
- In a large bowl, whisk baking powder in flour to combine well.
- Add scallions, thyme, hot sauce, egg, pepper, the cod water, and milk and stir until incorporated.
- Break apart codfish with a fork into small chunks and flakes.
- Fold codfish into batter.
- In a frying pan, heat oil. Drop tablespoons of batter into the oil and fry until golden brown.
- Remove cakes to paper towel lined plate to drain. Serve warm.
Chia pudding is such a simple and interesting thing to make. Some are grossed out by the consistency and some are like me, amazed by how these little black seeds can make such a tasty treat! Currently I’m doing a round of Whole 30 and chia pudding comes in handy for either dessert or breakfast.
- 1 can of reduced fat coconut milk (about 15 ounces)
- 1 cup of blueberries
- 1/2 cup of Trader Joe’s
- 1/2 cup of chia seeds
- 1 tablespoon of unsweetened vanilla extract
- 2 – 8 ounces mason jars
- Pour the coconut milk into a nutribullet or blender. Add in the blueberries and mangoes. Blend.
- Take the blended mixture and pour half of it in one mason jar and the other half in the next (note these mason jars have a blue tint).
- Add a quarter cup of chia seeds to each mason jar.
- Add one half of a tablespoon of vanilla extract to each jar. Put the lids on and shake each mason jar for one minute.
- Place each mason jar in the fridge and let the chia seeds work their magic. Wake up in the morning and you have a great breakfast or dessert for later. You can add fresh blueberries or chopped almonds to the pudding for something extra.
It’s been a while since I posted mostly because I’ve been busy but also because I’ve been eating simple meals or items from my freezer. I consider this a simple meal but I still wanted to post it because there are people who say they can’t or don’t cook because it’s too challenging. This is an example of how EASY it is!
- 1/2 cup of sliced onions
- 1/2 cup of sliced sweet peppers
- 1 medium zucchini sliced in circles
- 12 medium sized shrimp
- Salt, pepper, onion powder, garlic powder, and paprika
- 1 tablespoon of olive oil
- In a skillet place the olive oil and onions and sauté.
- After a few minutes add the red peppers and continue to sauté.
- Add a few table spoons of water and then add the zucchini.
- Add seasonings and continue to sauté until the zucchini is softening up.
- Add in the shrimp and cook until the shrimp is pink in color and no longer translucent. If you want you can add in some coconut aminos but not necessary.
This is a super easy stir fry and while some might consider adding rice or some kind of starchy carb, it’s not really needed. Enjoy!
I remember the first time I made risotto. It was a boxed mushroom risotto from Trader Joe’s! While it was tasty, I realized after several episodes of Hells Kitchen that risotto wasn’t made from a box. One day I looked up a risotto recipe, got all of the ingredients, and thus began my risotto making life. Gordon Ramsay is regularly in the back of my mind to remind me of consistency and flavor and this recipe has to be one of my best yet!
- 1 cup of arborio rice
- 1/2 cup diced onions
- 1 cup of chopped mushrooms
- 1 chopped Wellshire Farms andouille sausage
- 5 cups of chicken or vegetable stock
- 1/2 cup of cheese
- 2 tablespoons of dry vermouth
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- Salt and pepper to taste
- In a pot heat up 5 cups of chicken or veggie stock. Due to what I had in the house, I used 4 cups of veggie stock and 1 cup of chicken stock. Once it comes to a boil, let sit aside to cool down.
- In a large saucepan sauté onions, mushrooms and chopped andouille sausage on a medium heat. Sauté until onions are nice and brown. Add a pinch of salt and pepper.
- Take out two thirds of the onion and andouille sausage mixture and place on a plate. Add two tablespoons of butter to the remaining mixture and melt.
- Add in the arborio rice and make sure rice is covered with the butter. Let slightly brown but do not let burn. After the rice is fully covered in butter, add in two ladles of stock and the vermouth.
- Continuously stir the stock and rice mixture. Let the stock evaporate and continue to ladle in more stock for roughly 20-25 minutes until all of the stock is used and the rice is softened. Add in the onion, mushroom, and sausage mixture that was on the side. Once the stock has mostly evaporated, add in cheese and stir until its fully melted.
Done and done! Some people like it a little bit creamier than I made with more cheese and possibly more stock but I like mine like this. This made about 4 servings of risotto.
The last two weeks have been a bit of a blur thanks to being sick, traveling to NYC for a weekend of all things black culture and then having a busy week of work while still also dealing with remnants of this cold. I’m finally back in the kitchen whipping things up and on this Saturday I made a quick one pan lunch using store bought tortellini. I also used my brand new Ballarini USA non-stick pan which is amazing! This probably took me about 15 minutes total to prep and cook. What are you having for lunch?
- 1/2 cup sliced onions
- 1/2 cup sliced mushrooms
- 2 cups of chopped broccolini (including stems)
- 1 cup of sliced Wellshire Farms pepperoni
- 1 serving of Trader Joe’s pesto tortellini
- 2 tablespoons of pesto
- 1/2 cup of water
- 1 tablespoon of olive oil
- Salt, pepper, garlic powder, and onion powder to taste
- In a nonstick pan add olive oil and onions and sauté until onions are relatively soft.
- In a separate pot, boil water and add in one serving of the tortellini. Cook for 3-5 minutes.
- Add in mushrooms and pepperoni and continue to sauté. Then add in the broccolini, water, and pesto. Continue to mix around all ingredients.
- Add in the tortellini and seasonings until thoroughly mixed together.
Done and done! A simple quick lunch filled with veggies. You can add whatever veggies you want and I used the pepperoni as a protein as I wanted to get rid of it.