Tag: dinner

Sunday Supper with Chef John Tabone — Destination Sardinia!!

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If you haven’t had the pleasure of experiencing a meal prepared by Chef John Tabone @instinctivecook… what are you waiting for?!?!? The Sunday Supper event @barpazzo this past weekend was way more than just an #Italian meal; it was trip to #Sardinia without leaving Scranton. Each dish was so thoughtfully executed from the sourcing of ingredients to the wine or liqueur that was served with it. The tablescape was crafted from all things native to Sardinia; from the unique rocks to star anise to, my favorite, the juniper berry. There wasn’t a single detail Chef Tabone left out this one-of-a-kind dinner that has certainly left an impression in my memory.

It was a beautiful Sunday summer evening 😎to dine al fresco in #the570. One extra large table lined the sidewalk outside the restaurant and was set up with that beautiful tablescape so that everyone sat together. Outside of the five members of my family, I knew no one else at the start. Let me tell you though, it wasn’t long before we got to know so many others sitting along side of us. Another purposeful detail that left us feeling like we were eating a family dinner.

My two favorite dishes of the night were the #octopus salad 🐙 (I was so excited I forgot to take a picture!), which wasn’t even on the menu, and the stuffed #pasta course. The octopus was sliced thin with a light citrusy flavor that was very refreshing. The stuffed pasta with brigante cheese, potato and mint was served on top of a classic tomato sauce that paired so nicely with the wine, Vermentino “Costamolino” Argiolas…YUM!

Let’s not forget about the anti pasti and #Limoncello granita. If you’re wondering, he makes his own homemade Limoncello of course!

#Sardines…light, mild and prepared with the freshest radishes and fennel served family style. Another dish not on the menu. And left me pleasantly surprised and wanting more.

It was a first for me and #FregolaSarda; tiny little durum wheat pastas handmade with a gorgeous yellow saffron hue made with two different types of broth topped with shrimp, calamari, muscles and sausage. Delicious!

And how about that pig 😳🐽…it speaks for itself.

The dessert was made with Sardinian honey and cheese in a light fluffy pastry which balanced nicely with a creamy scoop of ice cream. The star of this course was the Tremontis Mirto Liqueur. My favorite drink of the evening because of how smooth and flavorful it was in relationship to the pastry.

Not all chefs come out of the kitchen to speak with guests…but Chef Tabone is no typical chef. With each course he provided a thorough explanation of the dish, its ingredients, where they came from, why he selected the ones he did and how it pairs with each wine. There is so much love that goes into his food and you can truly taste it!

#Cheers to you chef! Thank you for a fabulous experience! 🇮🇹🇮🇹

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Noodle Bowl with Seasoned Egg & Pan Fried Tofu

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Have I said I’m obsessed with “Bowls”!?!?! Well I am…for the last year or so. My newest creation wasn’t ramen…or soup…or with rice. This had a creamy peanut sauce covering the noodles, topped with pan fried crispy tofu, roasted baby bok choy, fresh carrot sticks, chopped cilantro, green onions and pickled ginger. Oooohhhhhh the pickled ginger I absolutely love! It’s a must have on any Asian inspired bowl I make.

Some details in case you would like to make your own:

  • I cheated and bought the peanut sauce. It was a quality one but there are tons of recipes on Pinterest if you’d like to make your own. Use it to coat the noodles and marinate the tofu before pan frying.
  • Roast the baby bok choy with olive oil and salt and pepper until they’re soft. That’s all you need here!
  • Cut all you fresh veggies while you fry the tofu and cook the noodles.
  • Put all your toppings on the noodles and enjoy – and I added a little sesame seeds at the last minute ☺️

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    Coconut Curry Cod and Vegetable Noodle Bowl (Dairy and Gluten Free!)

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    It’s been far too long since I last posted! I shouldn’t make a habit of that.

    So I have an obsession…bowls! Ramen, udon, rice noodle, curry, you name it; I want to make them or try them all. This whole thing started when I found Terakawa in Philadelphia and it’s been bowls galore since then. I honestly can’t get enough of them! I even got my mom hooked so she’s testing out her own skills with these as well lol. Keep it up TJ! You’re doing great and we’re learning from each other!

    What you’ll need:

      8oz large rice noodles
      2 Tbls coconut oil
      1/2 red onion, chopped
      2 carrots, chopped small
      4 cloves garlic, minced
      6oz baby Bella mushrooms, chopped
      1 squash (green, yellow or patty pan your choice)
      10 leaves kale, chopped
      4 leaves bok choy, chopped
      3 eats corn, boiled and cut off the cob (or one small can drained)
      1 lb cod filets, no skin and deboned
      2 tbls better than bouillon chicken base
      2 tsp red curry paste
      2 tsp turmeric
      2 tsp ground ginger
      12 oz evaporated coconut milk
      8 cups water
      Fresh ground pepper
      Himalayan people no sea salt
      Fresh cilantro, optional

    Here’s what to do:

    1. Heat the oil over medium heat until melted

    2. Sauté the onions and carrots with a couple dashes of salt for 2-3 minutes

    3. Add the mushrooms and squash with a couple more dashes of salt for another 2-3 minutes

    4. Add the garlic, curry paste, turmeric, ginger and chicken base and sauté for about 2 minutes, or until fragrant, stirring constantly so it doesn’t burn

    5. Add the water, corn and cod with a couple more dashes of salt and turn the heat up to medium high

    6. Bring the pot to a bubbling simmer until the fish is completely cooked and flaky

    7. While it is heating up, cook the rice noodles according to their package. Set aside.

    8. Add the bok choy and kale and stir to combine while breaking up the fish into pieces if it didn’t already do that on its own. Turn off the heat.

    9. Serve in a bowl with chop sticks (or fork) and a spoon. Add the soup in first, then the noodles off to one side and garnish with a rough, small handful of fresh cilantro.

    Enjoy!

    P.S. My awesome husband got me special ramen bowls for my birthday because I made it so much these days 😊

    Chicken and Bean Burritos with Spanish Rice

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    What you’ll need:

    • 7 chicken breasts
    • 7 burrito shells
    • 1/2 cup dried black beans, hydrated
    • 2 avocados
    • 1/4 cup vegan cheese, shredded
    • 2 green onions, chopped small
    • 2 tsp cumin
    • 2 tsp coriander
    • 1 tsp garlic powder
    • Salsa of choice 
    • Salt

    Spanish rice:

    • 2 cups rice of choice
    • 4 cups chicken broth 
    • 8 oz tomato sauce
    • 4 tbls garlic powder
    • 2 tsp cumin
    • 2 tsp coriander
    • 1/4 cup of olive oil
    • 1 tsp salt
    • Cilantro, chopped

    What to do:

    1. If you’re using dried beans, start the night before and soak the beans in water and refrigerate overnight. Follow the directions on the bag. 
    2. Start the rice. Heat oil in a sauce pan and add the rice. Sautée until golden brown. 
    3. Add the remaining ingredients except the cilantro and cook on low until the rice is soft and liquid is absorbed. 
    4. In the mean time, season the chicken with cumin, coriander, garlic and salt. Grill and slice into thin pieces. 
    5. Preheat oven to 350 degrees. 
    6. Lay out burrito shells and layer all burrito ingredients including the chicken, beans, avocados, “cheese”, and onions. 
    7. Wrap the burritos as tightly as you can and place on a sheet tray sprayed with oil. 
    8. Bake for 15-20 minutes or until the shells are lightly golden. 
    9. Serve with your favorite salsa and top the rice with fresh cilantro. 

    Kale and Purple Cabbage Salad

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    I’m on a mission to eat healthier. By healthier I mean increasing the amount of fruits and vegetables, decreasing dairy and decreasing animal protein. Where will I get my protein do you ask? The right kinds of veggies and superfoods. For example, I just started using spirulina (it’s not in this recipe but could have been now that I think of it!) Here’s some info on it if you’re interested. Spirulina info. It’s loaded with more than just protein. 

    Not only is this salad full of veggies and nutritional value, it’s all raw and looks so pretty. The key to eating raw kale and Cabbage, in my opinion, is time. Give it time to soak in however you decide to dress it. Two to three hours and tossing it every 1/2 hour is how I do it. They’re both tough and hearty so soaking them softens them. 

    What you’ll need: 

    • One bunch of kale, coarsley chopped
    • 1/2 head purple Cabbage, sliced thin
    • 1 carrot, shredded
    • 1/2 red pepper, sliced small and thin
    • 1/2 yellow pepper, sixes small and thin
    • 10 dried figs, sliced thin
    • 1/4 cup sliced raw almonds
    • 1/4 cup raw hemp hearts
    • 4 cloves garlic, minced
    • Juice of one lemon
    • 1/2 cup (or more depending how much you like) extra virgin olive oil
    • 1/4 cup apple cider vinegar
    • S & P

    What to do:

      1. Prepare and mix all ingredients in a large bowl. 
      2. Cover and refrigerate for a total of 2-3 hours minimum, tossing every 1/2 hour the first 3 hours. 

      Enjoy!

      Turkey and 3 Bean Chili

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      This was a perfect meal for the weekend considering it was damp and “chilly” outside. Even if you don’t like my jokes I guarantee you’ll like my recipe. I always say to feel free and make it your own how you choose! 

      My goal is to stop eating canned goods. So, I use dried beans and a mix of fresh and jarred tomatoes for this recipe. 


      The only thing missing from the pic is my husbands homemade crusty bread. Yum…


      My very special spicy sauce is the white sauce you see here. It’s Greek yogurt based but feel free to use what you like i.e. Sour cream. The red is a Mexican hot chili sauce…wowza its spicy! I can’t even tell you how to make it; it’s my momma’s. 

      Here’s what you’ll need:

      • 2 1/2 cups dry black beans
      • 2 cups dry kidney beans
      • 1 1/2 cups dry great northern beans
      • 1/2 cup dry green lentils
      • 2 lbs ground turkey
      • 2 tbls olive oil
      • 2 1/2 sweet bell peppers, coarsley chopped
      • 1 red onion, chopped, plus more for topping
      • 1 carrot, chopped
      • 8-10 garlic cloves, minced
      • 24 oz Campari tomatoes, quartered
      • 24 oz strained tomatoes 
      • 4 tbls nutritional yeast 
      • 4 tbls cumin
      • 4 tbls coriander
      • 5 tbls chili powder
      • 4 dashes of franks hot sauce
      • 1/2 cup fresh cilantro, reserve some for topping
      • S & P

      Here’s what to do:

      1. Hydrate the beans and lentils according to their instructions. If you’re not using dried, canned are fine too just skip this step and rinse them all clean. 
      2. Heat the Dutch oven on medium heat with some olive oil and, once hot, brown the turkey. Season it with S & P and some cumin. 
      3. Set aside and add some more oil to the Dutch oven. 
      4. Add the onions and sautée for 2 minutes. Add the peppers and carrots, more S & P and sautée another 5 minutes stirring occasionally until soft. 
      5. Add the garlic and stir continuously for 1 minute. Add the Campari tomatoes and stir to combine. 
      6. Add the strained toms plus a little water that I used to rinse out the jar. 
      7. Add all the spices, nutritional yeast, cilantro, S &P and stir to combine. 
      8. Let the pot reduce a bit and then add in the browned turkey and beans. 
      9. Summer on low for an hour stirring occasionally. 
      10. Top with fresh cilantro, red onion, and/or any of your favorite toppings. 

      Enjoy!!

      Coconut Curry Chicken

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      If you’re not sure if you like curry or if you’ve tried it and on the fence, this is a good dish to start experimenting on. It’s lightly flavored with curry but combined with other Indian and Asian spices that blend nicely. Give it a try!!

      First prep the chicken and season it with salt, pepper and brown rice flower. If you don’t have brown rice flour, feel free to use whatever kind you have in your pantry. Sear the things skin side down in coconut oil until they become brown and crispy in a Dutch oven. Flip and repeat on the other side. 

      Prep the veggies and sautee them in the same pot as the chicken. I used a whole white onion, red bell pepper and king oyster mushrooms. Again, feel free to use what you like if you don’t want these exact ingredients. Half way through add two stalls of lemongrass, fresh ginger and fresh garlic. 


      Add coconut milk, curry paste, sambal oelek (or any chili garlic sauce), a good amount of curry powder, ground turmeric and S & P. Bring to a simmer. 

      Nestle the chicken breasts back in and bake in the ove with the lid on at 275 for 2 hours. 

      Yum!! 

      What you’ll need:

      • 4 bone in chicken thighs
      • 8 oz king oyster mushrooms, chopped
      • 1 medium sweet onion, chopped
      • 1 red bell pepper, chopped
      • 2 stalks lemongrass
      • 2 tsp fresh ginger, grated
      • 3 cloves garlic, diced small
      • 2 Tbls brown rice flour
      • 2 Tbls Coconut oil
      • 1 can coconut milk
      • 2 Tbls Curry powder
      • 2 Tbls turmeric 
      • 1 Tbl Curry paste
      • 1 Tbls Sambal oelek and more for topping (optional)
      • 2 cups dry jasmine rice
      • Cilantro, chopped for topping (optional)
      • Green onion, chopped for topping (optional)

      Put everything over some rice, I prefer jasmine rice, and top with fresh cilantro, green onions and/or chili garlic sauce for an extra kick. 
      Enjoy!!

      Cast Iron Vegan Chili

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      I made this for all my vegan and vegetarian friends and family. Not all meals have to have meat and some taste even better without it. If you are a carnivore, just give this a try and you’ll realize what I mean.  Look at the vibrant colors! You see onions and red, yellow and purple bell peppers. 

      Add the carrots for some orange…

      Put everything together…

      I’m really enjoying a local farm stand this summer that’s right down the road from me. All ingredients came from there and I believe one of the reasons this dish tasted so delicious. The fresher the better! 

      Serves 8

      What you’ll need:

      • 1 cup each dry black and pinto beans, rehydrated according to the instructions (or use canned beans and will equal about 3 cups total after draining)
      • 2 ears corn (or 1 can of corn)
      • 2 carrots, diced
      • 1 onion, diced
      • 3 large garlic cloves, chopped small
      • 3 bell peppers, largely diced 
      • 3 fresh tomatoes, diced
      • 13 oz can of diced tomatoes
      • 3 oz Tom paste
      • 28oz can tomato sauce
      • 1 tsp coriander
      • 1 tsp cinnamon
      • 1 bay leaf
      • 1 tsp ground mustard
      • 2 tsp cumin
      • 2 tsp chili powder
      • 1/2 cup nutritional yeast
      • 2 Tbls olive oil
      • Pink Himalayan Salt
      • Fresh ground black pepper
      • 2 jalapeños, roasted and diced small for garnish
      • red onion, diced small for garnish
      • cilantro or parsley, for garnish

      What to do:

      1. If you’re using the dried beans like I did, you’ll need to start this the night before or follow the instructions for the quick cook. 
      2. In a large cast iron Dutch oven, heat the olive oil on medium. 
      3. Sautée the onions and bell peppers with some salt and pepper about 5 minutes until slightly soft. 
      4. Reduce the heat to medium low and add the the carrots and garlic. Sautée another 5 minutes stirring frequently. 
      5. Add the fresh tomatoes, a little more salt and pepper, stir and simmer until you see the liquid expel from the tomatoes. 
      6. Boil the corn, let cool, slice off with a knife and add to the pot. 
      7. Add the tomato sauce, diced tomatoes and paste, stir until combined and add all the spices and nutritional yeast. Reduce the heat to low and stir again. 
      8. Simmer on the lowest heat for an hour to hour and a half stirring occasionally. 
      9. Serve in a bowl with the garnishes listed or whatever you choose. Feel free to add some hot sauce for some heat if you don’t do the jalapeños 😉

      Side note: You can roast your own jalapeños directly on your stove top. Be sure to char all sides, let cool, peel the char and diced away. Very simple and can be done with any kind of peppers. 

      Enjoy!

        Tomatillo Verde Sauce

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        Talk about a versatility…this sauce is the epitome of it. You can put this on top of tacos, eggs, salads as your dressing, dip, you name it. 

        What you see above is the Verde Sauce on top of a salad I threw together with the various things I had in my refrigerator. I also had left over shredded pork from pork tacos the night before (which also had verde on it 😉) that you see on top. 

        The pork tacos were quasi tacos because I’m really trying to cut carbs and sugar from my diet. I used Boston Bib lettuce for the wrap but a mini romaine lettuce would also be perfect. The recipe for the pork is here. I topped everything with tomatoes, avocado, red onion, fresh cilantro, carrots, and a little extra salt and pepper to the pork. 

        As for the Verde Sauce itself…

        What you’ll need (and remember I make in bulk to freeze some for future so feel free to cut it in half):

        • 18 Tomatillos 
        • 2 jalapeños 
        • 4 cloves of garlic
        • Juice of one lime
        • fresh cilantro to taste
        • S & P

        What to do:

        1. Boil a pot of water that will hold tomatillos and jalapeños. 
        2. Remove the husks off the tomatillos and run them under water until clean.  Also, clean the jalapeños.
        3. Boil the tomatillos and jalapeños for 10 minutes and strain. 
        4. Place them in a food processor with the remaining ingredients. 
        5. Pulse until smooth. 

        Use it for whatever you want and enjoy!

          Teriyaki Chicken Stuffed with Napa Cabbage, Eggplant & Shiitake Mushrooms

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          I’ve been feeling a bit creative in recent days but I’m not an artist by any means, except when it comes to food. I decided it was time to come up with a new original recipe and so here is where I landed. 

          I’ve learned that fabulous tasting food takes time…sometimes. This is sometime. There are several steps and it takes a good amount of time and patience to make this dish but I promise it will be worth it. I wouldn’t be able to make this on a work day simply because it would mean we would eat dinner about 8pm and my toddler wouldn’t be to happy with that. This is on top of the prep the day before.

          I hope you enjoy this as much as we did!!

          I also served this with a Cucumber & Cabbage Slaw that I found on Pinterest.

           

          What you’ll need:

          • 6 chicken breasts, pounded thin and/or butterflied 

          Teriyaki Marinade…

          • 1/2 cup soy sauce
          • 2 Tbls rice wine vinegar
          • 4 Tbls sesame oil 
          • 1 Tbls brown sugar
          • 1 Tbls quality honey (see P.S. below)
          • 1 tsp ginger, minced
          • 2 garlic cloves, minced
          • ground black pepper 

          Stuffing…

          • 1 medium eggplant, cubed small
          • 1/2 Napa cabbage, sliced thin
          • 8 oz shiitake mushrooms, sliced thin
          • 2 small chilies, your choice of how spicy, diced very small 
          • 1 medium onion, diced
          • 3 cloves garlic, minced
          • 1 Tbls ginger, minced
          • 1 tsp olive oil
          • 1 Tbls butter
          • ground coriander
          • dried oregano 
          • S&P

          Coating…

          • 6 rice paper wraps or spring roll skins
          • 2 eggs, beaten
          • panko bread crumbs, white or wheat 
          • fresh ground pepper

          Topped with…

          • Roasted red peppers, diced
          • green onions, diced
          • cilantro, optional

          What to do:

          1. Prep the marinade by whisking all ingredients in a bowl. Place in a freezer bag to which you will add the chicken. 
          2. Butterfly and/or pound the chicken and add to marinade. Put in fridge for at least 6 hours and up to 24 hours. 
          3. Later on or next day, preheat the oven to 375 degrees. 
          4. Sautée all the ingredients in the “stuffing” by first heating the olive oil, then onions, mushrooms and eggplant for 5 minutes. Next add the chiles, garlic and ginger for 2-3 min ties stirring constantly. Next add the Napa cabbage (you may need to add a little water to stem for a bit) and cover for 2-3 minutes. Set aside for next step. 
          5. Prep to stuff and wrap the chicken. Take out the chicken marinade, put some water in a shallow plate to rehydrate the rice paper, layer a sheet tray with foil and spray with oil. 
          6. Lay out each chicken breast and layer 1/2 with the stuffing. Hydrate one wrap in water. Fold over the chicken and, once limber but not mushy, wrap with the rice paper. THIS IS DELICATE! Take your time and don’t rip the wrap. Place on the sheet tray. Repeat for each breast. 
          7. Prep the rest of the coating and lay it out. Starting with the breast you wrapped first, dip each breast in egg and then in panko. (The wrap needs time to set and stick to itself. If you do this step too soon the rice paper will come off.)
          8. Bake for 30-40 minutes depending on the size of the breast. The liquid should be clear when done. 
          9. Plate and put on the toppings. 

          Enjoy!


          P.S. This is great quality honey!!!