Tag Archives: Basil

Week 12, Meal 1: Pho with oxtail, flank steak and filet mignon

BWHAHAHAHAHAHA! I made stock (for the first time) and then an awesome soup with it!

For the first meal of Week 12, we’re whipping up one tasty bowl of noodles that is as comforting as it is hearty. If you’re a fan of Vietnamese flavors — citrus, spice, heat and fish sauce — this is one dish you won’t be able to slurp down quick enough.

Grab a bowl and some chopsticks, and warm up to Week 12, Meal 1: Pho with oxtail, flank steak and filet mignon. Continue reading Week 12, Meal 1: Pho with oxtail, flank steak and filet mignon

Week 11, Meal 2: Linguine with Italian salsa verde, grilled chicken, roasted cherry tomato and fresh mozzarella

We were supposed to have Week 11, Meal 1: Penne with pistachio pesto on the blog today, but I’m a dummy and left those pictures at home.

Not being one to show up to the party without a gift, I was quick enough to reshuffle and present to you Week 11, Meal 2: Linguine with Italian salsa verde, grilled chicken, roasted cherry tomatoe and fresh mozzarella.

The herb “salsa” bursts with freshness, the roasted tomatoes develop a deep flavor as they cook in their own sugar and the fresh cheese adds just enough creaminess to round out this delicious dish. Continue reading Week 11, Meal 2: Linguine with Italian salsa verde, grilled chicken, roasted cherry tomato and fresh mozzarella

Week 7, Meal 2: Turkey burger with balsamic red onion, basil yogurt, tomato and greens

I got sucker punched by a freakin’ turkey burger last night.

But this wasn’t the same ol’ onions, lettuce and tomato with mustard turkey burger that I’ve wolfed down on other weight loss attempts. This was Week 7, Meal 2: Turkey burger with balsamic red onion, basil yogurt, tomato and greens.

It’s a high-flavor take on the oft-overlooked turkey burg, which combines sweet and sour onions with a lemon-y basil yogurt. Dare I say it was as good, if not better than the previous night’s beef burger with bacon and egg? Continue reading Week 7, Meal 2: Turkey burger with balsamic red onion, basil yogurt, tomato and greens

Week 5, Meal 3: Grilled kalbi short ribs over Thai mango and peanut slaw

Though I’m partial to BBQ of the American variety, I’m not going to gripe about grilled short ribs marinated in soy sauce and sriracha one bit.

Though Week 5, Meal 3: Grilled kalbi short ribs over Thai mango and peanut slaw was an enduring run through my still-being-polished knife skills, the end result was worth all the slicing, chopping and julienne-ing (not a real word) that I put into it. Continue reading Week 5, Meal 3: Grilled kalbi short ribs over Thai mango and peanut slaw

Week 3, Meal 3: Grilled chicken caprese panini

Counting this morning, I’ve had pesto four days in a row with lunch and dinner (and breakfast today).

I’m not tired of it one bit. Not because it has plenty of salty Parmesan in there, but because the bright basil adds so much freshness to each dish.

For Week 3, Meal 3 Chef Brian succeeds with simplicity with a flavorful grilled chicken caprese panini. Continue reading Week 3, Meal 3: Grilled chicken caprese panini

Week 3, Meal 2: Whole wheat penne pasta with basil pesto, balsamic-marinated skirt steak, portobello mushroom, cherry tomato and fresh mozzarella

I love love love beef and since we started this here blog I haven’t had any.

Surprisingly, I don’t quite feel like this guy, but I was very excited when I saw not only beef, but skirt steak — MY FAVORITE CUT OF BEEF — on the menu.

Meet Week 3, Meal 2: Whole wheat penne pasta with basil pesto, balsamic marinated skirt steak, portobello mushroom, cherry tomatoe and fresh mozzarella.

And it ain’t even my birthday … Continue reading Week 3, Meal 2: Whole wheat penne pasta with basil pesto, balsamic-marinated skirt steak, portobello mushroom, cherry tomato and fresh mozzarella

Week 3, Meal 1: Roasted Chilean sea bass with basil pesto in tomato broth with squash and cherry tomato

Chef Brian told me I could use tilapia or halibut for his first fish dish, roasted Chilean sea bass with basil pesto in tomato broth with squash and cherry tomato, but I decided to splurge and go for the expensive stuff.

Nearly $20 later, I was the proud new owner of 10 oz. of Chilean sea bass from Santa Monica Seafood.

I questioned the steep purchase, which sucked up nearly 1/5 of my weekly grocery budget, all the way until I tasted the oily, decadent fish, bright broth and crisp veggies.

This, friends, is a winner — made better by the fact that I cooked this incredible meal at at home.

Go me. Well, Wifey Nadia helped a lot, so, go us. Continue reading Week 3, Meal 1: Roasted Chilean sea bass with basil pesto in tomato broth with squash and cherry tomato

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