Tag Archives: Garlic

Week 31, Meal 2: Sea soup

I’m a Bay Area boy, so you know I love my seafood. Some of my earliest memories are spending time with family, shoveling clam chowder into my mouth from a mountainous bowl made of bread.

The second soup of our trio isn’t a creamy soup like my old favorite, but the smokey shrimp broth (which you make yourself) and sweet shreds of crab and fragrant slivers of fennel make this one unforgettable.

Here’s Week 31, Meal 2: Shellfish and tomato soup with grilled baguette. Continue reading Week 31, Meal 2: Sea soup

Week 31, Meal 1: Health food soup

Excuse the lack of a “finished product” shot for this post, but I went three days in a row to freakin’ Sprouts for a loaf of French bread and they were sold out each time so we just ended up chipping away at this one until there was nothing left.

For the first meal of Week 31: Souper soups, Chef Brian is going Italian, throwing a whole bunch of healthy ingredients and good-for-you spices into a pot (kale, turkey, lentils, fennel, paprika) and serving  it up piping hot. It probably would have been good with the parmesan bread on the side, but at  least I saved a couple of carbs.

Prep is fairly simple and if you want to turn this one out fast, you can use store-bought Italian turkey sausage like I did. But we’ve also included Chef Brian’s Italian turkey sausage recipe in the post in case you have the time. I didn’t when I was able to cook this particular time, but I’m going  to come up with a different way to use the recipe just so I can try it.

Here’s Week 31, Meal 1: Italian turkey sausage, kale, lentil and tomato soup with parmesan croutons.

Continue reading Week 31, Meal 1: Health food soup

Week 30, Meal 3: Mixed veggies

Chef Brian gave me the option of using bomba rice or jasmine rice for Week 3, Meal 3: Vegetarian paella, but I really wanted the bomba to keep this as authentic as possible.

Lucky for me, Dave was willing to take me on  a whim to La Espanola Meats in Harbor City to pick up the rice and nosh on some righteous paella. Theirs came with a charcuterie plate (with marinated olives I’m still dreaming about) and was packed with rabbit, chorizo, chicken and shrimp. It’s only served on Saturdays and if you’re anywhere close, you need to check it out.

But for the finale to our vegetarian menu, we’re ditching the meat and piling on the veggies. Everything is fresh, yet I’d file it under “stick to your ribs” because it’s so filling.

Follow the jump for the recipe and the how-to.

Continue reading Week 30, Meal 3: Mixed veggies

Real Simple magazine: Eggplant lasagna

In my continuing effort to cook most of my meals at home, I went through this month’s cooking calendar on the Real Simple magazine’s website. I put a menu together for the week and plan to link to the dishes each day, just to get back into the habit of blogging meals. This weekend I plan to pick up veggies at the Farmer’s market (SOCO Collection’s spread was incredible last Saturday) and I’ll finally knock out the remainder of the vegetarian menu.

But until then, here’s a vegetarian dish from Real Simple that I was iffy to try, but thankful I did. It’s eggplant lasagna, made with slabs of eggplant (they call for it to be broiled, but I threw mine on the grill), a simple tomato sauce and creamy, herb-spiked ricotta.

Add a side salad drizzled in balsamic vinaigrette and this is both hearty and healthy–for under 400 calories. Here’s the recipe for eggplant lasagna from Real Simple magazine.

Week 30, Meal 1: Mean green enchiladas

She’s gonna get pissed when I write this, but oh well. Wifey Nadia has some weird hang-ups about her Mexican food. She hates enchiladas because of the red sauce and can’t stand fajitas because of the seasoning. Both dishes are delicious to me, so her disdain for them baffles me.

She had a small panic attack when I told her we were having enchiladas for the first meal back, but I flipped  the script on her, like: “Boo. Chill. They’re salsa verde enchiladas.”

It’s true; she does prefer green sauce to red, though she still seemed a bit skeptical about Week 30, Meal 1: Black bean and spinach enchiladas verde. When it came time to eat, she couldn’t stop telling me how good these were.

And I agree. I’m a fan of black beans and cumin, and they work perfectly here. The smokiness of the cumin mingles with spice from ancho chile powder and a salsa packed with some sizzle from poblano and jalapeno peppers (and if you need more heat, add serranos or more jalapenos). I took one bite in the kitchen after taking the photo above and by the time I actually sat down at the table, I had already finished one enchilada. They look a mess in the pic, but I cracked those open to show you the delicious, meat-free goodies within.

Follow the jump for the recipe and the step-by-step.

Continue reading Week 30, Meal 1: Mean green enchiladas

Menu 30: Veggin’ out

I’m back in the kitchen this week after a long time away from Chef Brian’s menus, and while I have been cooking blog repeats and simple meals at home, I’m definitely glad to be back in the Fat Dude kitchen.

Chef Brian wrote this menu some time ago, meant as a way to get me back into healthy eating after I let my waistline go to hell for the last couple of months of 2011.

But, as it turns out, I don’t need a kick start because I’ve been hitting the gym since the beginning of the year. And now that I have an exercise routine down, it’s time to get the knives out once again. Here’s what’s cooking for Menu 30: Veggin’ out:

Week 30, Meal 1: Black bean and spinach enchiladas verde

Week 30, Meal 2: Veggie-tofu stir fry with umeboshi plum vinegar soy sauce

Week 30, Meal 3: Vegetarian paella

As always, each recipe makes 2 servings, though you might have some leftovers with these recipes. But when has that ever been a bad thing? Follow the link the shopping list. Continue reading Menu 30: Veggin’ out

Week 29, Meal 3: Salsa verde grilled chicken, roasted beet and goat cheese salad

Week 29, Meal 3: Grilled chicken tossed in pistachio and herb salsa verde over arugula salad with roasted beets, goat cheese and lemon vinaigrette

(Yield: 2 servings)

Chicken
12 oz. chicken breast, butterflied
1 clove garlic, minced
1 small shallot, minced
1/2 T tarragon, chopped
1/2 T parsley, chopped
1/2 T chives, thinly sliced
1/4 c pistachios, chopped
1 T olive oil
1 lemon, juiced

Salad
5 oz. wild arugula
6 baby beets, different colors if possible
salt and pepper, as needed
1 t olive oil
1 oz. chevre goat cheese Dressing
1 lemon, juiced
1 T vegetable or grapeseed oil

1. Preheat the oven to 400 degrees. Toss beets with olive oil, salt and pepper. Place on a rack in a small roasting pan, with enough water in the pan to cover the bottom of it. Cover the pan with foil and roast the beets for 30-40 minutes, until easily pierced with a pairing knife.

Remove from the oven and, using paper towels, rub the outer  skin and stem off. Cut beet pieces into wedges.

2. In a Magic Bullet or blender, mix the lemon juice and oil to make the vinaigrette. Reserve.

3. In a small bowl, mix together the garlic, shallot, tarragon, parsley, chives, pistachios and olive oil. Reserve.

4. Preheat your grill to high. When ready to grill, cook chicken until cooked through, 3-5 minutes per side. When chicken is cooked through, slice  into strips and toss with the salsa verde. Season with salt and pepper to taste.

5. Mix the arugula and beets  in a bowl and dress with vinaigrette.

To plate: Lay the greens out thin over the whole plate, as  opposed to a mound  in the middle. Disperse the beets evenly. Top with half of the chicken and sprinkle each salad with 1/2 oz. of goat cheese.

Cheap ‘n’ easy: Marinara (or meat) sauce and parmesan polenta

A bunch of my ingredients for Week 29: Salads that don’t suck went bad prematurely, and because I’m on a budget like most everyone else, I chose to postpone the blogging and use my remaining food dollars on meals that I could stretch over a few days.

One of my favorite cheap meals is homemade marinara sauce or meat sauce over parmesan polenta. If you buy grits or polenta once,  you pretty much have grits or polenta in the pantry for a while. Marinara sauce can be made with a couple of cloves of garlic, an onion, tomato paste and tomato sauce.

You can add meat, or pretty it up with fresh parsley or a couple of extra ingredients, but if you need to be cheap about it, you can get outta dodge with a handful of meals-worth of flavorful sauce for about $3, maybe less.

Keep reading to see how easy it is. Continue reading Cheap ‘n’ easy: Marinara (or meat) sauce and parmesan polenta

Week 29: Salads that don’t suck

Back in November 2010 when I started this blog, I facetiously wrote that this was for “people who hate the gym and think salads suck.”

It’s been a year now, and while I’m still struggling with that whole gym thing, I will readily admit that salads don’t suck. A year ago, my vegetable intake seriously consisted mostly of french fries and grilled onions. (I just asked Wifey Nadia and she couldn’t think of anything past those two either.)

In that spirit, I asked Chef Brian to whip up a menu of “salads that don’t suck.” I’ve known for some time that Brian is a salad machine, but surprisingly, he said that this menu stumped him a little because he’s turned a lot of his favorite salad combinations into dinner entrees for this supposed salad hater.

But here we are, and here’s the menu:

Week 29, Meal 1: Glazed salmon over spinach salad with mango, avocado and coconut-peanut dressing

Week 29, Meal 2: Smoked paprika dusted chicken “milanese” with mixed greens, manchego, dried cherries, pine nuts and orange-sherry vinaigrette

Week 29, Meal 3: Grilled chicken tossed in pistachio and herb salsa verde over arugula salad with roasted beets, goat cheese and lemon vinaigrette

As always, each recipe makes two servings. Follow the jump for the shopping list. Continue reading Week 29: Salads that don’t suck

Chef Brian’s tri-tip chili

I was running low on grocery money this week so I chose to skip Week 29: Salads that don’t suck and instead bought meals I could stretch into many portions like pasta and polenta.

This was the most expensive dish I made all week, but I got five portions  out of it, and I split the provided recipe in half.

A little background, since tri-tip chili with bacon fat in it isn’t really what we do around here (though it should be, every week, lol): I recently needed a big bowl of chili for a work lunch and turned to Chef Brian for a killer recipe.

All I told him was that it had to have tri-tip in it, and you work your magic from there.

The chili didn’t take a lot of effort to make and turned out absolutely delicious. So delicious that I decided to make it again, and this time, I wrote about it.

Keep reading for the recipe and instructions. Continue reading Chef Brian’s tri-tip chili

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