Salt and pepper your meat
Brown in a saucepan
Spoon the remaining liquid on top of your meat once you’ve removed it from the pan.
The miso mixture will be thick on each side
Scrape the miso mixture off the meat before cooking
Butter and white wine add a richness and depth to your meat
The addition of butter and wine will create sizzle and smoke! Feel free to cover the pan
Slice and serve!
For three years of my life, I was a “pescetarian,” a vegetarian who also ate fish and seafood. I realized during those years that eating that way wasn’t difficult, but the foodie in me didn’t like the restrictions. I’m glad I embarked on the culinary venture, but once and a while nothing sounds better than a little red meat!
I’ve been reading recipes from Bon Appetit’s “Food Lover’s Cleanse” and saw this one for Miso-Marinated Flank Steak. The recipe was the inspiration for my steak and Gordon Ramsay’s “How to Cook a Steak in a Pan” served as my guide for a cooking technique.
It turned out perfectly! I ate my steak sliced over a spinach salad. I plan to use the leftovers tomorrow night for steak tacos!
Butter and olive oil help to caramelize mushrooms, onions and to wilt the spinach
Once your water is rapidly boiling, salt it and let it boil again. Then add your pasta.
Leftover pasta water helps to thicken your sauce. Toss the noodles directly into saucepan and spoon a bit of water from the pasta pot
A bit more pecorino and some toasted sesame seeds and a subtle nuttiness and added texture. Enjoy!
Caramelized Mushroom Spirals
You don’t always need to follow a recipe to make something turn out deliciously.
In my refrigerator, I had mushrooms and spinach that needed to be used, and I just purchased a new balsamic vinegar that I was eager to try. A number of potential dishes crossed through my mind—spinach mushroom risotto balls? a healthy spinach salad with caramelized onions and mushrooms? Balsamic chicken tacos? I decided to just start saute-ing and see what happened.
The final product I served mine on a bed of butter leaf lettuce. Nice with a creamy chardonnay or light pinot noir.
All 5 ingredients, including salt and pepper
Mash the raspberries in the initial phase of reducing
The reduction will be thick and a bit gooey!
Fresh sockeye salmon
Flip your salmon. Skin should be crispy!
Raspberry balsamic reduction:
1/3 c balsamic vinegar, 1/2 c raspberries (fresh or frozen), 1 T honey, salt, pepper
Place all ingredients in small sauce pan and let reduce. Should reduce to half of what you started with.
I used a fresh sockeye salmon. Full of healthy Omega 3 fatty acids and a beautiful pinky-red color.
Let the salmon sit out for 20 minutes or so to get to room temperature, salt with sea salt.
Once pan is hot, add olive oil, swirl around to coat evenly.
Add the salmon and let it sizzle! Oil may come flying toward you. Step away from the pan! Cook skin-side down first for about 4 minutes. Then flip and cook the other side for about 4 minutes, too. You may need more or less time depending on the thickness of the fish.
For dinner, I served my salmon on a bed of organic butter lettuce. I drizzled the raspberry-balsamic reduction, added some slivered almonds and a little olive oil on top. A glass of either creamy chardonnay or a light pinot noir is perfect.
Citrus zest is where the flavor is. We need orange juice, too. Make sure you use fresh! Always better.
Fresh cranberries in a mix of orange juice, water and sugar. They start crackling as they cook.
The finished product is sweet with subtle tartness, and the perfect consistency for layering on top of turkey and stuffing.
I followed Joy The Baker’s recipe for Orange Zest Cranberry Sauce. It uses fresh zest and juice from a fragrant orange, and rich vanilla bean. Canned cranberry sauce just isn’t necessary. This is so easy to make, and so satisfying!
The second best part to eating this cranberry sauce on Thanksgiving night is figuring out how to create some other cranberry concoction. I’m currently debating between cranberry scones or cranberry jelly print shortbread cookies. I’ll let you know what I decide. What do you do with your leftovers?
The main attraction!
Homemade stuffing with sweet potatoes, mushrooms and lots of fresh herbs.
It’s all about the pie. Flaky, buttery, topped with homemade whipped cream.
The view from the dining room. A lot for which to be thankful.
Thanksgiving has come and gone but I continue to be thankful, and extremely grateful that hosting my first Thanksgiving went off without a hitch… almost! I love the smells and flavors of this holiday, but it’s really about the people. I think the most important part is the table, and being able to fill it with people you care about.
I used recipes from The New York Times, Joy The Baker, and Epicurious. These are some of my go-to sites for recipe reading and inspiration. I like to have a blend of light and healthy, and buttery and indulgent at my table. There must always be room for dessert!
I like for everything I eat to be beautiful. Even if I am starving and just want to dig in immediately, snacking on choco pita chips (my new obsession), I wait. I drink a glass of water and pour my wine, then start cooking.
Tonight, I really wanted Mexican food but decided to make my own twist. I came up with these healthy shrimp tacos! They were de-lish.
Protein Stir Fry
When it’s cold out, I crave comfort food. You probably do, too. Warm, cozy, savory food that makes you feel good from inside out. The worst part about “comfort food” is how you feel afterward.
Tonight, I made a protein stir fry that satisfied my craving for comfort but left room for me to have a little dessert, too!