Tag Archives: Olive oil

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

Week 2, Meal 3: Grilled pork chop with grilled asparagus over wild rice with a fig, port and balsamic reduction

Even though we’re using some of the same ingredients for three full meals, I don’t ever feel like I’m getting bored with what I’m eating.

Case in point is the lovely grilled pork chop with grilled asparagus over wild rice with a fig, port, and balsamic reduction I ate for dinner last night.

By simply reducing the balsamic fig jam in some port wine, I was able to further d-lish-ify something already in my fridge.

And yeah, I just made up a word. So, whatever. Continue reading Week 2, Meal 3: Grilled pork chop with grilled asparagus over wild rice with a fig, port and balsamic reduction

Week 2, Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam and bacon

If you didn’t notice by the headline, there’s bacon in that there sandwich. If that ain’t an advancement in healthy eating, I don’t know what to tell you.

But bacon is low in calories (40-50 per slice, though high in fat) and a little bit can totally be a part of a healthy diet.

For our second meal of week 2, we’re dressing that bacon with a bunch of great ingredients for our thyme-crusted roasted pork panini with balsamic fig jam and bacon.

BOOYAH. Keep readin’. Continue reading Week 2, Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam and bacon

Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce

One of my favorite things to eat is polenta (aka corn grits). It’s hearty, creamy and goes great with cheese, so really, what’s not to love?

Well, the cooking process, actually. I’ve always cooked polenta according to the directions on the package, but never ended up with anything as creamy and fulfilling as the results of Chef Brian’s recipe.

Here is Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce.

Grits gooey with nutty Gruyere, ginger-spiked pear chunks and juicy pork. Now that’s whassup. Continue reading Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce

Week 2: Pork, figs and wine

It was all about chicken and apple last week, so Chef Brian decided to switch it up. We’ve got a new protein (pork!) and new fruits to experiment with too (figs and pears).

Plus, you can’t go wrong when you’re cooking with wine:

Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce

Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam, bacon and arugula

Meal 3: Grilled pork chop with grilled asparagus over wild rice with almonds and fig, port and balsamic reduction

Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.

The shopping list is after the jump. Continue reading Week 2: Pork, figs and wine

Week 1, Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing

The last meal of Week 1 was a gentle end to the chicken-and-apple series as it struck the balance between the hard work I put into our first night’s sweet potato/kale/chicken dish versus the relative ease of making night two’s chicken/apple/onion panini.

It was also my first encounter with wild rice which I’ve learned 1) is not rice, but grass; 2) takes about an hour to cook; 3) is nutty, delicious and filling.

Keep reading for the recipe and directions to make Week 1, Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing. Continue reading Week 1, Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing

Week 1, Meal 2: Grilled herb chicken panini with apple butter, caramelized onion and gruyere

I went through a phase where all I ate were paninis.

Bacon and egg paninis for breakfast. Turkey and salami paninis for lunch. Media noches for dinner.

So, needless to say (but I’ll say it anyways), I was quite excited to put together this week’s second meal: Grilled herb chicken panini with apple butter, caramelized onion and Gruyere.

Sounds good doesn’t it? IT WAS. And easy too!

Keep going for the recipe (good for two portions) and directions. Continue reading Week 1, Meal 2: Grilled herb chicken panini with apple butter, caramelized onion and gruyere

Week 1, Meal 1: Grilled herb chicken with quick-braised kale over caramelized apple and sweet potato puree with sweet and sour apple reduction

Behold! Grilled herb chicken with quick-braised kale over caramelized apple and sweet potato puree with sweet and sour apple reduction.

It took me nearly four hours, mostly because I’m in a small kitchen and because I was watching football and talking to my dad during some of the time. One the plus side, Wifey Nadia and I got to spend a lot of time together.

And then she fell asleep, halfway into dinner, just after 10:10 p.m.

I didn’t have the timing down for making dishes, ran into some problems with equipment and ruined more than one component, but I’m okay with that. This is a learning process and Brian chose to start me with the final exam.

Keep reading for the recipe and directions. Remember, this recipe makes two portions. I doubled mine for leftovers. Continue reading Week 1, Meal 1: Grilled herb chicken with quick-braised kale over caramelized apple and sweet potato puree with sweet and sour apple reduction

Week 1: Chicken and apples

Update: Grab some extra chicken stock.

Chef Brian thought he’d kick off the festivities with recipes that celebrate fall flavors.

I’m a fan of Thanksgiving so I was all ears until he informed me that “pumpkin pie” isn’t a flavor.

His first menu features lots of apples paired with rosemary-and-thyme-marinated chicken breast.

It’s not pumpkin pie, but it’ll do:

Meal 1: Grilled herb chicken with quick-braised kale over caramelized apple and sweet potato puree with sweet and sour apple reduction

Meal 2: Grilled herb chicken panini with apple butter, caramelized onions and Gruyere

Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing

Our list is good for two portions of each meal. I doubled mine so I always have leftovers for the next day.

The shopping list is after the jump. Continue reading Week 1: Chicken and apples

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