Category: dinner

Posted on

Veggy and Shrimp Stir Fry

summer bulgur-heirloom tomato salad

  • 1 small head broccoli
  • 3 cloves garlic
  • 3 small bok choys
  • 1 box crimini mushrooms
  • 10 green beans
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp sesame seed oil
  • 1 tbsp apple cider vinegar
  • 10 shrimps
  • 2 tsp red chili flakes
  • generous squirts sriracha
  • 1 tbsp chicken broth
  1. in a frying pan or wok (ideally) add sesame seed oil, garlic and red chili flakes over medium high heat
  2. cut florets off of the broccoli and cut the tips of the green beans off then cut the beans into bite size pieces, clean the mushrooms and quarter them
  3. clean bok choy and slice off the bottom couple of centimeters, add to pan
  4. add chicken broth, apple cider vinegar and fish sauce and use tongs to turn constantly for a minute, remove bok choy from pan
  5. add broccoli and green beans to the pan and let cook on medium high heat for a couple of minutes, stirring occasionally
  6. remove and add mushrooms, sriracha, soy sauce and maybe a sprinkle more chili flakes, turn mushrooms with tongs until coated and cooked, about 2 minutes
  7. remove and add shrimp to pan. turn each shrimp once the underside turns pink and cook until white/pink throughout
  8. serve everything together with noodles or rice or on it’s own

 

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Posted on

(Mostly) Vegetarian Fall Stew

summer bulgur-heirloom tomato saladThere’s nothing like warm soup during these cold months and there is so much good seasonal produce to use. Another plus of slow-cooking a soup like this, is it makes your house smell really nice and cozy.

  • 1 small sweet potato
  • 2 small yellow onions
  • 1 large fuji apple
  • 2 cloves of garlic
  • 1 celery
  • 1/2 tsp cumin
  • 1/2 tsp curry powder
  • salt n pepper
  • 2 sprigs rosemary
  • 1 sprig each sage and thyme
  • 1 pat butter
  • 3 cups chicken broth
  • 2 cups water
  • 1 can canellini beans
  • 5 small carrots
  • 1 bunch kale
  1. slice onions and mince garlic
  2. add butter to large pot, add onions, garlic, spices and herbs to pot
  3. let cook at medium low heat until onions start turning opaque
  4. peel carrots and sweet potato, then slice them along with the celery and apple, into smaller-than-bite-size pieces
  5. add these fruits and veggies to the pot and add the chicken broth and water
  6. drain canellini beans and add them to the pot
  7. cover and let cook on medium low heat for 5 hours, the longer it cooks the more flavorful it will be
  8. clean and slice kale away from the stem and add to the pot
  9. continue cooking until kale begins to wilt, serve with hearty bread, with some garlic and melted cheese perhaps

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Posted on

Pumpkin and Black Bean Stuffed Poblanos

summer bulgur-heirloom tomato salad

  • 1/2 can pumpkin purée
  • 1 can black beans
  • 1/4 of a yellow onion, diced
  • 1 tbsp olive oil
  • 3 poblanos
  • 1/2 cup cottage cheese
  • 1/2 cup queso fresco
  • 1 tbsp chili lime seasoning (or substitute 1 tsp cumin and 1 tbsp lime juice)
  1. in a medium skillet, heat olive oil and diced onion over medium high heat
  2. add black beans, pumpkin puree and seasoning
  3. turn heat down to medium low and let simmer for 10 minutes, stirring occasionally
  4. pre-heat oven to 350°F and line a baking sheet or pan with parchment paper
  5. cut stems out of poblanos and remove centers with seeds
  6. take the bean/pumpkin mixture off heat and mix with queso fresco and cottage cheese
  7. stuff the poblanos with the mixture and put in lined pan or baking sheet
  8. bake for 25 minutes until peppers are starting to blister and cheese is melty

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Posted on

Stuffed Delicata Squash

    • 2 delicata squashes
    • 1 cup walnuts
    • 1/2 cup sage
    • 1 egg
    • 1/4 cup chicken broth
    • 1/2 cup asiago
    • 2 cloves garlic
    • 1/4 cup Caramelized Shallots and Apples
    • 2 tbsp olive oil
    • salt n peppa
    1. pre-heat oven to 350°F
    2. mince garlic, grate or shred asiago and chop the walnuts and sage
    3. cut squashes in half and spoon out seeds and insides
    4. lay them skin side down and brush with olive oil and sprinkle with salt and pepper
    5. in a mixing bowl, mix walnuts, garlic, sage, egg, chicken broth and caramelized onions and apples
    6. fill the squashes with the mixture then bake for 20 minutes or until starting to turn golden
    7. sprinkle asiago on top and put under broiler for 5 more minutes or until cheese is completely melted and starting to crisp

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Posted on

Fennel, Orange and Feta Salad

  • 1 fennel bulb
  • 1 orage
  • 1/4 head butter lettuce
  • 1/2 cup feta cheese (preferably the block one)
  • 1/3 cup slivered almonds
  • 3 sm yellow beets
  • 1/2 cup pomegranate seeds
  • 2 tbsp red wine vinegar
  • 1/4 cup grainy mustard
  1. cut tops off of fennel and remove outside layers, slice fennel thinly and place in a large bowl
  2. zest the orange into the bowl then halve and juice one half into the bowl; peel and slice the other half and add it to the salad
  3. slice the butter lettuce into bite sized pieces and add to bowl; peel and slice beets and add to bowl
  4. crumble feta cheese (if it isn’t already crumbled) into the salad bowl and add the almonds, pomegranate seeds, mustard and vinegar

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Posted on

The Cheesiest Mac n Cheese

This is arguably one of the most decadent dishes I’ve ever made but sometimes baked mac n cheese just hits the spot and we happened to have 10 kinds of cheese in the fridge so I thought what the heck, might as well just throw them all in. You can never have enough cheese.

  • 1 pack of pasta to feed 8 (preferably something with some texture to capture the creamy sauce)
  • 1 head cauliflower
  • 1 tbsp butter
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup chicken broth plus 2 tbsp
  • 1 leek
  • 3 cloves garlic
  • a handful of cherry tomatoes
  • 2 tbsp olive oil
  • 1 tbsp mustard
  • 1/2 tbsp chili flakes
  • 1 tbsp brie
  • 2 tbsp bleu cheese
  • 1/4 cup goat cheese
  • 1/4 cup grated asiago
  1. cook cauliflower in pot of boiling water until tender
  2. cut cauliflower into bite size pieces and blend in a food processor or in a pot with an immersion blender
  3. mince garlic; slice leek thinly, removing rough outer layers
  4. heat olive oil and add garlic and leek, add the 2 tbsp chicken broth and tomatoes, cover and simmer over medium-low heat for 10 minutes, until fragrant
  5. place cauliflower in pot over medium-high heat and add butter and brie, stirring occasionally until butter and brie are melted
  6. while this is working it’s magic, boil water and cook the pasta in another pot
  7. pre-heat oven to 350°F
  8. add chicken broth, milk and heavy cream, mustard and chili flakes to the cheesy cauliflower sauce
  9. crumble the bleu cheese and goat cheese into the mix
  10. once pasta is done, drain and return to the pasta cooking pot, drizzle with olive oil and pour cheese sauce over it
  11. mix well, then spread into an oven-proof pan and bake until starting to brown, about 10 minutes
  12. sprinkle asiago on top and put it under the broiler for 3 more minutes until asiago is completely melted
  13. serve warm…also good cold as leftovers. if you wanna get really crazy, slice a piece off the next day, put more cheese on it and put it back in its’ rightful place under the broiler.

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Posted on

Celery, White Bean Soup

  • 1 bunch celery
  • 1/2 large white onion
  • 1 can cannellini/white beans
  • 2 cups chicken broth
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 3 sprigs each rosemary and thyme
  • pepper and salt
  1. mince garlic and add it to a large pot with olive oil
  2. dice onion and add to pan with 1/2 cup of the chicken broth and the herbs
  3. drain the beans and slice the celery
  4. add them to the pot along with the rest of the chicken broth
  5. add pepper and salt to taste
  6. great with some grainy bread

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Posted on

Green Papaya Salad


My friend/roommate/platonic partner went on a South East Asian adventure this summer and brought back this recipe along with 10 pairs of those comfy Asian pants.

  • 1/2 large green papaya
  • 2 medium carrots
  • 1/2 cup each; fish sauce, raw sugar, lime juice
  • 1/4 cup each; garlic, red chili
  • 1/2 cup chopped peanuts
  • 1 tbsp chopped basil
  • 10 cherry tomatoes
  1. squeeze lime juice into a jar and add fish sauce, sugar, minced garlic and finely chopped and seeded red chili
  2. grate papaya and carrots and chop or grind peanuts
  3. pour lime sauce over the carrots and papaya
  4. slice basil and tomatoes and add to mix

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Posted on

Sautéed Rainbow Chard

  • 1 bunch rainbow chard
  • 2 garlic cloves (minced)
  • 1/2 cup chicken broth
  • 1/4 cup raisins
  • 1/4 cup slivered almonds
  • 2 tbsp extra virgin olive oil

  1. heat olive oil and garlic in a large pan until  garlic turns opaque
  2. slice rainbow chard
  3. add to the pan and pour chicken broth over
  4. at medium low heat, let cook down to a bit, until chard starts turning dark
  5. add slivered almonds and raisins, add a little water if it’s wilting too fast

© 2014, domenicadreamsofcalamari. All rights reserved.

Posted on

Tahini Cauliflower w/ Caramelized Shallots

  • 1/2 head of cauliflower
  • 1/4 medium-sized eggplant (diced)
  • 1/4 cup red wine vinegar
  • 2 tbsp apricot jalapeno jam (optional)
  • 1/2 shallot
  • black pepper
  • 2 tbsp capers
  • 1 tbsp dijon mustard
  • 3 tbsp extra virgin olive oil
  • 1 pat butter

  1. caramelize shallot in the 2 tbsp olive oil and butter, remove from pan
  2. add remaining tbsp olive oil to pan at medium heat
  3. cut florets off cauliflower into bite-sized pieces and add to pan, drizzle vinegar and jam over top (optional, could replace w/ honey)
  4. after 5 minutes add eggplant and continue to cook at medium-low heat, making sure the eggplant doesn’t turn to mush but it cooked through (opaque-looking) grind pepper over top
  5. take off heat and mix in a bowl w/ shallot, mustard and capers

© 2014, domenicadreamsofcalamari. All rights reserved.

Related Posts Plugin for WordPress, Blogger...