This is a very straight forward recipe that only takes minutes to cook. It’s so simple and so good for you. Most of the meal prepping I do is literally veggie dishes so I can easily heat up and only worry about the main deal. This recipe goes great with practically anything. Bake, pan sear/fry whatever it may be your favorite fish, or chicken breast, steak and lay it on top a bed of the Shredded Radicchio & Brussels. I’ve added a small handful of it to a rough chopped salad among whatever other random goodies I have in the fridge for a quick, lazy lunch or even dinner. BUT, my absolute fav is creating a circle of this in an oiled iron skillet, leaving a 4-5inch in diameter space in the center where I crack an egg or two in the center. Place the lid on top and let cook on medium-high heat for several minutes. Cajun seasoning sprinkled on top is divine! With toast and the oozing yolk, OH MY GOODNESS!
Sooo my point is, make a big batch of this ahead of time. Use it in all sorts of things. Make your life easy. Get your veggies. Be healthier, feel healthier. And life is good. Hey, feel free to add or replace ingredients too. I love it when you guys go outside the box, after all that’s the whole point of this food blog. Creativity and options is endless. Last thing though… To make life that much easier, I buy the bags of shredded carrot but by all means feel free to save some money by using the good ole cheese grater. You can do the same with the brussels sprouts. Personally, I prefer using a very sharp knife and making thin slices to each one. The radicchio though, you’ll have to use a knife to get the shredded effect. It’s about 1/4 of a radicchio head to get a solid cup of thin slices. Okay, I’m done babbling. Go make nowwww!
SHREDDED RADICCHIO & BRUSSELS
In a large saute pan over medium-high heat drizzle about a tablespoon of olive oil and add everything except the lemon juice.
Stir frequently for about 5-7 minutes or until the brussels sprouts turn a vibrant green.
Then, squeeze the lemon juice on top, add salt and pepper. Stir for about 30 seconds and remove from heat.
One of my favorite types of soups are bisques because they’re super warm in flavor (not just temperature), yield so much flavor, have a creamy factor without having to add cream or any dairy and can be rather good for you. So those who are lactose intolerance or vegetarian/vegan, this may be a go to for you! If you love roasted peppers then I promise you won’t be disappointed in this recipe. I put together a citrus lump crab salad to go with the soup but it’s not mandatory to make because you can do whatever you want. While the crab adds some elegance to the dish and would make for a great soup for guests, you can keep it casual like I did the other day. I paired it with a gruyere grilled cheese and it was so awesome! I’d imagine a quesadilla would do just as well too.
The brandy in the recipe is optional if you prefer to not cook with alcohol but it does make a subtle difference in depth of flavor. Keep in mind the alcohol does get cooked out. Also, depending on the size of your blender, you might have to puree in two separate batches. As always, I encourage you to make this recipe as fancy or casual as you like and please share what you come up with. I always love your new ideas. Enjoy!
CRAB & RED PEPPER BISQUE
In a medium bowl, mix together all of the ingredients for the citrus crab salad and refrigerate until ready to use.
Preheat the broiler on high. Place the 3 red bell peppers on a baking dish and broil until the skin is charred and blistered. Turn them often until all sides are done.
Remove the peppers from the oven and cover the peppers with a towel. Let cool.
Peel the skin from the peppers under cool water, remove the seeds, pat dry, rough chop and set aside.
Add 3 tablespoons of olive oil to a large pot over medium heat, then add 3 raw chopped bell peppers, leek, onion, garlic, and celery. Allow them to sweat for about 15 minutes, until very soft but not browned.
Add the bay leaf, thyme, salt, and pepper then stir. Pour the brandy into the pan, stir, increase the heat to medium-high and reduce the brandy completely.
Pour in the vegetable stock, stir and let everything come to a boil. Once it starts to boil, reduce the heat to low and let simmer for about 40 minutes.
Add the roasted peppers to the soup and run the soup through a high speed blender like a Vitamix until smooth.
Add any additional alt and cayenne to taste.
To assemble, arrange a few slices of avocado at the bottom of a bowl, and place the crab salad in the center. Pour the soup around the crab salad.
There are so many people today who have a lot going on in their lives and unfortunately home cooked meals are typically one of the first things that get sacrificed in those busy schedules. So dishes like this is another one to go on the list of “quick and easy” as well as a perfect leftover for lunch or dinner throughout the week. It keeps great for a full week in the fridge.
This is one of my favorite recipes I never get sick of that I tend to make double batches of because I’m slightly addicted to its flavor and the convenience. I have used gluten-free pasta too and it tastes just as great. If you’re struggling to find a good gluten-free pasta try out ones made of brown rice like Tinkyada. Between texture and flavor they’re really the best I’ve found yet. You can typically find it in most stores but if not Amazon.com is awesome!
SUMMER ITALIAN SHRIMP PASTA
Fill a large pot of water to start the boil for the angel hair pasta.
Heat a large pan on medium-high heat and pour in the olive oil. Saute the sun-dried tomatoes and leek for about 3 - 5 minutes until they start to soften.
Add the minced garlic stirring constantly a few more minutes to prevent burning. Add the shrimp, stir and allow them to cook half way before adding the chopped kale. Once the shrimp turns pink, toss in the drained angel hair pasta.
Drizzle any additional olive oil you may need to lightly coat everything. Add salt and pepper to taste.
Toss with desired amount of grated parmesano reggiano cheese right before serving.
Who doesn’t love comfort food? Comfort food is seriously some of the easiest dishes to make. They’re quick, full of flavor, filling and of course satisfying! With this being my favorite time of year I have to share with you a more basic meal I grew up eating. My Mom always whipped this up using those crunchy shoestring potatoes inside and on top and it was beautiful gluttony. Which you can do so if you like! But I love my veggies and it eases my guilt when I can mix them into a dish like this. I’m telling you though they add a fantastic gourmet flavor that you’ll be glad to have made a huge batch for leftovers.
And let’s face it… part of my mission in sharing this food blog is to make things a little more healthier without compromising flavor. If you don’t like leeks, use onion instead, actually add anything you like. If I have mushrooms in the fridge I’ll slice them up and add to the saute. And if you’re a garlic freak like me then try roasting a head of garlic and throwing them in the mix. YUM!
Place a large pot of water filled with water over high heat to get the water boiling for the macaroni.
Meanwhile saute the bell pepper, leek, jalapeno, salt, and pepper with olive oil over medium heat until they're almost soft. Then add the frozen peas. Stir the veggies around for another two minutes until the peas thaw then turn off the heat and set aside.
Cook the noodles from both mac 'n cheese boxes as directed on the box. Once you've drained the pasta and returned to the large pot, add the two cheddar cheese pouches that came with the boxed mac 'n cheese. Also add the can of cream of mushroom and milk. Stir everything together until it's well incorporated.
Lastly, fold in the 1/3 cup of grated parmesan cheese, albacore tuna, and sauted veggies. Place the casserole into a 9" x 13" baking dish (or a deep 9" x 9"). Sprinkle a thin layer of grated parmesan cheese on top with the remaining 1/4 cup.
Bake at 375 degrees F for 20 - 30 minutes or until it's bubbling and the top is golden brown.