RECIPES + TIPS = BRAIN FOOD
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme leaves
3 pounds starchy potatoes, such as Russet, Idaho or Yukon Gold, scrubbed but not peeled, very thinly sliced (about an 1/8 inch)
2 ½ cups shredded Parmesan cheese (or a combination of gruyere and Parmesan), plus extra for topping
1 large fennel bulb, cored and very thinly sliced (about an 1/8 inch)
2 cups half & half
4 tablespoons butter
Fresh thyme or parsley for garnish
Spray a 9×13 pan with nonstick cooking spray. Mix salt, pepper and thyme leaves in a small bowl to create seasoning mix.
Starting with ¼ of the potatoes, create a layer on the bottom of the baking dish, overlapping potato slices until the bottom is covered. Sprinkle lightly with seasoning and ½ cup of cheese.
Add a layer using ½ of the fennel slices. Sprinkle lightly with seasoning mix and another ½ cup of cheese. Repeat this process with another potato layer and another fennel layer. Add a top layer of potatoes slices, and then pour the half and half over the top. Sprinkle with seasoning mixture and remaining ½ cup of cheese. Dot with the butter.
Cover dish with aluminum foil and bake at 375 degrees for 45 minutes. Remove foil and test to make sure potatoes are tender. Add additional cheese over the top, if desired. Bake an additional 15 minutes or until top is golden brown. Remove from oven and let sit for 10 minutes before serving. Garnish with fresh thyme leaves or parsley if desired.
Serves 6 to 8.
For best results, potatoes and fennel should be sliced as thinly as possible – a mandolin makes fast work of this task.
Gluten Free / Vegetarianview post
2 pounds ground chicken
1 cup dry bread crumbs
4 green onions, sliced
1 tablespoon ground coriander seed
1 cup (or less) chopped fresh cilantro
1/4 cup sweet chili sauce
2 tablespoons lime juice
oil for frying
1. In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lime juice; mix well.
2. Form mixture into evenly shaped balls.
3. Heat oil in a large skillet over medium heat. Fry in batches until well browned all over. Dip in peanut sauce.
What You’ll Need:
Farro (1 cup uncooked)
Chickpeas ( 2 cans drained and rinsed)
Broccoli (1 head)
Cauliflower (1 head)
Yellow Bell Peppers (3 each)
Carrots (1 bag)
Garam masala (2 Tsp)
Garlic Powder (1Tsp)
Granulated Garlic (2Tsp)
Salt & Pepper (To Taste)
What To Do:
Cook the Farro according to package instructions, reserve.
Dry the Chickpeas and then toss them in about 2Tbs of Olive Oil, season with the Nutmeg, Garlic Powder, Salt, Pepper and Garam Masala. Roast in the oven at 425 for 30 minutes, shaking the pan once after 15 minutes. For super crunchy chickpeas, turn the oven off after the 30 minutes and let them remain in the over 30 minutes longer. Reserve.
Wash and Chop the Broccoli, Cauliflower and Yellow Peppers into large chunks. Slice the carrots into thin strips, then toss all the vegies together in 4 Tbs of olive Oil. Season with the Granulated Garlic, Paprika, Salt & Pepper. Roast on a large baking pan for about 40 minutes at 400, tossing every 10-15 minutes. Reserve.
Add 1Tbs of Olive Oil to a nonstick pan or wok, bringing the heat to medium, add about 1 cup of cooked Farro to the warm oil and salute for about 5 minutes. Layer in your roasted vegies to warm them through and garnish generously with the Spiced Chickpeas and chopped Parsley.view post
What you’ll Need:
Shiitake mushrooms (4 cups thinly sliced)
Bok choy (3 medium stalks)
Tamari (1/4 cup)
Mirin (1/4 cup)
Sesame Oil (3 Tbs)
Sugar (1 Tbs)
Chili Paste (Like Sambal Oelek, 2 Tbs)
Garlic (4 cloves)
Butter (a good knob)
Olive Oil (3Tbs)
Black Sesame Seeds (to garnish)
Salt and Pepper (to taste)
What To Do:
Wash and Dry the Radishes and Bok Choy. Chop the Bok Choy into large chunks, and quarter the radishes. Use a clean damp wash cloth to wipe any visible dirt off of the Shitake.
In a large non stick sauté pan or wok, heat a knob of butter with 4 tablespoons Tamari and add the Shitake. Give a quick gentile stir to coat the mushrooms, and then cook on medium high for about 6 minutes. Reserve.
In the same pan or wok, Add 2-3 Tbs of Olive Oil, bring to high heat and sauté the washed, dried and quartered Radishes for about 5 minutes, tossing each minute or so. Add the Bok Choy to the radishes and Sautee about 5 minutes more, tossing often. Salt & Pepper to taste. Reserve.
For the sauce, wisk together the Mirin, Tamari, Sugar, Minced Garlic, Sesame Oil and Chili paste. Reserve.
Bring a large pot of salted water to a boil. Cook Soba per package instructions, drain and rinse with warm not cold water.
In a large wok or nonstick pan, on low heat, add the sauce to the noodles and gently coat the Soba Layer in the Shitake, Bok Choy, radishes to warm through and garnish with Black Sesame Seeds.view post
In case you missed the recent Harry Potter weekend, or have yet to catch up on re-reading your favorite book series, don’t worry: We’ve tried out something to tide you over as you wait, wand in hand, for the next magical movie marathon. In light of the newly released Harry Potter book, Harry Potter and the Cursed Child Parts I and II, I gave the famous witch and wizard drink, Butterbeer, a try. I found a very simple recipe here, but the site also includes various other recipes for this bewitching mixture. Try as many as you want (I know I will).
The recipe that I used was easy — even a muggle could figure it out. All I needed was cream soda, vanilla ice cream, whipped cream, and some butterscotch syrup or spread. I first took two beer mugs and set them in the freezer, to get them iced like those winter days in Hogsmeade. After they were perfectly chilled, I took one and half bottles of my favorite cream soda, filling the mugs about half way. Next, I brought out the vanilla ice cream. I put one and a half scoops in each mug. What happened to the other half? I think a Nargle probably got to it.
I used my spoon like a wand and stirred the mixture in my cauldron—I mean mug—so there would be no ice cream lumps. Nearly to the finish, I took my can of whipped cream and first squirted a little into my mouth prior to encircling the top of each mug with the fluffy confection. For the last bit of magic, I used some Smucker’s butterscotch spread for the topping. Having been to four different grocery stores to find the perfect syrup, I settled on Smucker’s. If only my ‘Accio Butterscotch Syrup’ spell had worked.
With the butterscotch drizzled on top, slide the mugs down to your loyal Hufflepuff, witty Ravenclaw, courageous Gryffindor, or sneaky Slytherin. This is a drink easy enough for a muggle and magical enough for Harry Potter himself. Mischief managed!
I have a love/hate relationship with pasta, but in all honesty I’ve never met a man named pasta I didn’t like. Buzzfeed’s Tasty has whipped up something that seems like it’s from an Italian grandmother’s kitchen but will make you feel like a five-star chef in your own Little Italy.
Sizzle five slices of bacon until they’re crunchy, crispy (or to your liking). Set that aside; snack on one slice. Next, using the same pan, panfry two chopped chicken breasts in the bacon drippings, adding dashes of salt and pepper, two teaspoons of Italian seasoning, and a teaspoon of paprika for some extra bite. The paprika adds a smoky flavor, but I could see myself using a smoked sea salt for future “experiments.”
I turned the chicken, browning all sides. (Think of it like getting a tan on your favorite Italian beach.) Next, I threw in two smashed cloves of sliced garlic and tossed them in the pan for that intense Italian flavor. Your kitchen will start to smell like a Tuscan eatery by this point.
Reveling in the renaissance, I added some color: spinach and halved grape tomatoes. Now, it’s time to pour the red wine because I’m halfway to becoming a Mediterranean chef.
What’s so great about this recipe is that everything is thrown into one pot. Next, I added one and ½ cups of cream and one cup of Parmesan cheese (but if you’re a cheese lover like me, I would add two. Or more). Half a teaspoon of red pepper flakes go in, for some bite. Mixing it all together, I added 10 ounces of penne, already cooked. Once the pasta is gently mixed, I added the chopped bacon. This is the sample stage. I took lots of “test” bites with the bacon incorporated, wanting to make sure it was perfecto.
The dish takes about 30-35 minutes to make, and is well worth it. This pasta has a kick to it that a big Italian family would gladly welcome. My favorite part was how much I was able to make. I had leftovers that lasted for two days (one meal each day). Unlike the video, my sauce ended up creamy, but with more cheese this is easily rectified. Turn on some opera.. It will transcend you to a villa in Italy. Bravo!
With my impending senior year on the way and adulthood just around the corner, I figured I should learn some facets about what more “mature” and older people call “being an adult.” That’s right, turn off your stoves and put your sharp objects away because this 21-year-old is making dinner.
I decided to start simple: Shrimp and Avocado Taco Salad — courtesy of the really popular Buzzfeed “Tasty” videos. Starting out with one pound of jumbo shrimp, cooked or uncooked (I went with cooked and sizzled it up in the skillet), I season it with salt, pepper, and lime juice. (While the salt and lime is out, go ahead and do a shot of tequila.)
Decked out in its seasonings, I move on to those leafy greens.
Chopping up two counts of Romaine Lettuce (I overestimated with three), followed by the same action with grape tomatoes, and finally some cilantro for that Tex-Mex vibe. Next, it’s one avocado — sliced in half. Using a spoon, I took the original guacamole goodness out and cubed it up. (Take one tortilla chip. Place spare avocado on top. Eat.)
For the last movement in this salad symphony — the dressing. No one wants to eat his or her salad naked. I took 4 tablespoons of olive oil followed by a squeeze of lime juice, a dash of salt and pepper, half a teaspoon of chili powder, and finally the piece to hold it all together: a tablespoon of honey. Sticky, sappy mess to get this in a tablespoon, but worth it. The dressing turned out so light, I wish I would have doubled the batch. I might even add olive oil next time. (Also, I can’t think of another salad this might “go good on.”)
Mix the greens and the dressing together and throw in the shrimp.
This salad took about 30 minutes to make and served about three people. It’s not that filling. The next time I make this, I’ll add more shrimp. And avocado. Maybe salsa. Probably chips. (Or invite fewer people)
Cabernet BBQ Sauce
2 cups ketchup
¼ cup Dijon mustard
2 tablespoons Worcestershire sauce
1 bottle Pennsylvania Cabernet Sauvignon
1 tablespoon chili powder
Salt and pepper to taste
1. Place a large pot over medium low heat. Add the ketchup, mustard, Worcestershire sauce, Cabernet Sauvignon and chili powder to the pot and whisk to combine. Bring the sauce to a simmer, stirring occasionally.
2. Cook the sauce for 1 hour or until it reduces by about half. Season with salt and pepper to taste. Allow the sauce to cool, pour into an airtight container and store in the refrigerator. Serve with burgers, ribs or roast pork.
1 pound local ground beef
¼ cup Pennsylvania Cabernet Sauvignon
1 teaspoon salt
½ teaspoon pepper
½ cup sautéed onions
4 hamburger buns, sliced
1 cup Cabernet BBQ Sauce
1. Preheat grill to medium high heat.
2. In a large bowl, combine the ground beef, Cabernet Sauvignon, salt and pepper. Mix the meat with the wine until well combined. Divide the meat into four portions and form into patties.
3. Grill the burgers on each side and cook to desired doneness, about 4 minutes per side. Allow to rest for 5 minutes before serving.
4. Place the bottoms of the hamburger buns onto a serving tray. Top each bun with a burger patty, a portion of onions and Cabernet BBQ sauce. Top with the other half of the bun and serve.
1 (750 ml) bottle Pennsylvania Chardonnay, divided
1 Tbsp caraway seeds
2 Tbsp Dijon mustard
½ cup olive oil
2 pounds local tricolored fingerling potatoes, medium dice
2 stalks celery, small dice
1 bunch local scallions, thinly sliced
Salt and pepper to taste
1. In a small bowl, whisk together 1 cup of Chardonnay, caraway seeds, Dijon mustard and olive oil. Season with salt and pepper and reserve.
2. In a large pot, combine potatoes, a pinch of salt, remaining wine and water to cover the potatoes by an inch. Bring the water and wine to a boil and cook the potatoes until soft, about 20 minutes.
3. Once the potatoes are cooked, drain from the water and place them back in the pot. Pour the dressing over the potatoes and stir to combine. Add the celery and scallions to the potatoes and gently stir. Season with salt and pepper to taste. Serve slightly warm or at room temperature.