Tag Archive: dinner

Best way to cook Zucchini and Carrots... AMAZING! The zucchini is good, but the carrots are out of this world good...they taste like sweet potato fries!

Follow these simple steps and you’ll be on your way to making some shockingly delightful savory treats that you can feel awesome about.

1. Preheat oven to 220 C/425 F

2. Cut your veg into 8-cm/3-inch sticks, making sure they are even in thickness.

3. Line a baking tray with baking paper and a light layer of olive oil.

4. SEASON – go with the usual salt&pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once.

(Today I used salt&pepper + smokey paprika and crushed red peppers.)

Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.

5. Spread your seasoned veg over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.

Carnitas Breakfast Tacos

Orange Beer Braised Pork Carnitas 
for a 4.5 pound pork shoulder, feel free to halve recipe for smaller cut of meat

4.5-5 pound pork shoulder roast, cubed into 3-4 inch pieces
2 teaspoons salt
6 teaspoons chili powder
3 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons fresh ground black pepper
1 teaspoon cayenne pepper
2 teaspoons smoked paprika
1-2 tablespoons olive oil
4 slices thick cut applewood smoked bacon, diced
12 ounces beer (I used a New Belgium pale ale, any full flavored ale would work fine here)
2 quarts chicken stock
zest of 1 orange

juice of 2 oranges

In a medium bowl, combine salt, pepper, chili powder, cumin, garlic powder, cayenne, and paprika. Toss each piece of pork shoulder in spice mixture to coat lightly, rubbing gently into the meat with your fingers. Let the meat rest at room temperature for about 20 minutes to let the rub penetrate.

In a large dutch oven, heat the olive oil over a medium flame, and when it is hot, add the diced bacon. Cook, stirring frequently, until the bacon has rendered all of its fat and become slightly crisp, about 8-10 minutes. Be careful not too cook the bacon on too high of heat because it can burn. Remove the bacon with a slotted spoon, and any excess bacon fat from bottom of pan, leaving just enough to coat the bottom of your pot. In batches, over high heat, sear the pork shoulder pieces, until brown, about 2-3 minutes on each side. Remove the pork and set aside. When all pork has been seared, add the chicken stock, beer, orange juice, and zest to the pot, and bring to a simmer, scraping up all the browned bits on the bottom of the pot.

Preheat oven to 350 degrees F. When the liquid is at a simmer, add the pork and the bacon pieces back into the pot, cover tightly, and braise for 3-3 1/2 hours, until meat is falling apart. Turn meat over a few times throughout braising process. Remove pot from oven, then remove the pork from the pot, place in clean bowl and cover tightly with tin foil. Put your liquid over medium high heat and bring to a simmer. Reduce the sauce at a simmer for about 30 minutes. You will want to skim as much fat off the top of the liquid as possible, it will reduce the greasiness of your carnitas.

When the sauce is reduced to your liking, reduce your heat to low, and begin picking through your meat, removing the large pieces of fat, and returning the tender meat to the sauce. Take two forks and shred the meat into the sauce. I ended up having no sauce leftover, it was all soaked up by the pork, but if you do thats okay too, pour it over some rice or your pork when you serve it.

Baked Butternut Squash Fries

Baked Butternut Squash Fries with Ketchup

Baked Butternut Squash Fries

one 2lb butternut squash

2 tablespoons canola oil



Preheat the oven to 400 degrees F. Peel and cut the squash into long, thin french fry shapes (roughly 1/3″ thick). In a large bowl, toss the squash with oil, using your hands to evenly coat each one. Lay them on a wire rack set on top of a baking sheet and salt them generously. Bake for about 40 minutes, flipping halfway for even crispness. Serve immediately with extra salt and ketchup.

Broccoli Fritters


  • 3 cups chopped broccoli (1/4 inch cubes, steamed till tender)
  • 1 egg (beaten)
  • 1/2 cup flour (I used bread crumbs as a substitute)
  • 1/3 cup parmasean cheese
  • 1 small clove garlic
  • 1/2 tsp salt
  • Pinch of red pepper flakes
  • 2 tbsp oil


  1. Prepare, combine, and lightly mash ingredients. (except the oil)
  2. Oil pan and put on moderate heat. (Flick with water to see if it’s ready… It’ll sizzle)
  3. Plop mixture into 3” rounds, lightly flatten with spatula
  4. Cook for 1-2 mins per side
  5. EAT!

  • 1 butternut squash, rind removed and cubed
  • 2-3 large potatoes (or about 15 small new potatoes), cubed
  • 3-4 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 6 slices of bacon, 1-inch pieces
  • 1/2 tablespoon unsalted butter
  • 1 shallot, thinly sliced
  • 1/2 cup water
  • 1/4 cup chicken stock
  • 1 apple, peeled and finely cubed
  • 1 teaspoon brown sugar
  • 1 teaspoon kosher salt
  1. Preheat your oven to 400 degrees F. Toss your squash and potatoes with your olive oil, salt, pepper, and red pepper flakes. Place on a baking sheet and roast for 30 minutes or so, until the squash and potatoes are tender.
  2. While the vegetables roast, melt your butter and cook your bacon in a medium sized skillet over medium-high heat until crisp. Remove the bacon from the pan with a slotted spatula and place on a plate lined with a paper towel. Drain all but 2 tablespoons of bacon fat from the pan, and add in your shallot. Cook over medium heat until caramelized and softened, about 5 minutes.
  3. Add the water, stock, apple, brown sugar, and salt to the pan and bring to a simmer over medium heat. Simmer for 10 minutes, stirring every so often, then taste, and adjust seasonings as necessary. Toss the roasted squash and potatoes with the sauce and serve hot.



  • 5-6 pounds brisket
  • kosher salt and pepper
  • 2 tablespoons canola or vegetable oil
  • 3-4 large carrots, cut into 1/2-inch pieces
  • 3 stalks celery, cut into 1/4-inch pieces
  • leaves of 2 sprigs of rosemary, leaves only, finely minced
  • 2 dried bay leaves
  • 25 pitted prunes
  • 2 large onions, thinly sliced
  • 2 heads of garlic, cloves removed and peeled
  • 2 cups dry red wine
  • 1/4 cup plus 2 teaspoons red wine vinegar
  • 1 14.5 ounce can crushed tomatoes
  • 1/3 cup packed dark brown sugar
  • 2 cups beef or chicken stock
  1. Preheat the oven to 325 degrees F. Season the brisket on both sides well with salt and pepper, at least a tablespoon of salt per side and 2 teaspoons of black pepper per side (more or less depending on personal taste). Heat the oil in a large skillet (or the bottom of your roasting pan, like I did, because my 6-pound brisket would not fit in any of my pans) and brown well on both sides, about 6-7 minutes per side. Transfer the brisket to the rack of the roasting pan and surround with the carrots, celery, rosemary, bay leaves, and prunes.
  2. Add the onions to the same skillet (or a separate one with some oil, like I had to do, because, as I said, I bought a giant freakin’ brisket) and saute over medium-high heat until well browned, about 8 minutes. Add in the whole, peeled garlic cloves, red wine, and 1/4 cup of the red wine vinegar and stir to combine. Reduce the mixture until the pan is almost dry, about 10-15 minutes, stirring often, then add in the tomatoes, brown sugar, and stock. Stir to combine.
  3. Pour the onion mixture over the brisket in the roasting pan, and cover entirely with foil. Place in the oven and roast for 4 hours, or until tender (I found that 4 hours was perfect for my 6-pound brisket).
  4. Remove the brisket from the oven and uncover. Allow it to cool for 15 minutes, then transfer it to a cutting board and cover to keep warm. Discard the bay leaves, and use a slotted spoon to remove the prunes and set them aside. Strain the cooking liquid into a large bowl, and reserve 1 cup of the cooked vegetables, discarding the rest. Allow the fat to rise to the top of the bowl of cooking liquid, then skim it off with a spoon and add in the reserved 1 cup of vegetables and half of the prunes (you can cut up the prunes and add them to the sauce later, but I just used half of the prunes and discarded the rest). Place in a food processor, a blender, or use an immersion blender to puree the sauce. Add in the remaining 2 teaspoons of red wine vinegar, taste, and adjust seasonings as needed.
  5. Slice the brisket very thinly, against the grain, and serve with the sauce.

Original Post:http://crepesofwrath.net/2012/09/24/braised-brisket-with-red-wine-prunes/#more-6846


30-Minute Mongolian Beef

PF Changs Mongolian Beef

Yield: 2 servings

Prep Time: 20 min

Cook Time: 10 min


Vegetable oil
1/2 teaspoon minced fresh ginger
1 tablespoon minced garlic
1/2 cup low sodium soy sauce
1/2 cup water
2/3 cup dark brown sugar
1 (1-pound) flank steak
1/4 cup cornstarch
3 scallions (green parts only), sliced into 1-inch pieces


Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.

Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.

Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.

Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the wok.

Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine.

Transfer steak and scallions with a slotted spoon to a plate and serve.

Original Post: http://www.justataste.com/2012/10/pf-changs-mongolian-beef-recipe/

Summer Succotash

  • 4 tablespoons unsalted butter
  • 4 medium cloves of garlic, halved lengthwise
  • 1 sweet onion, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 3 cups sweet corn (about 4 ears of corn)
  • 1/4 pound fava beans, blanched
  • 15-20 small cherry tomatoes
  • 3 tablespoons extra virgin olive oil
  • 1 pound carrots, cut into thick 1/2-inch slices
  • handful tarragon leaves, roughly chopped
  • 1 lemon, halved
  • sea salt and freshly ground black pepper
  1. Place the butter in a heavy, wide pan or pot with a lid. Turn the heat up to medium-high, and let the butter melt until frothy. Add in the garlic and onion, along with about a teaspoon of salt, stir, and cover. Turn the heat to medium-low and cook for 5 minutes or so, stirring every other minute, until the onions are soft, but not browned.
  2. While the onions cook, blanch your fava beans. Bring a pot of salted water to a boil, then add in the whole beans. Cook for 5 minutes, until they have turned a bright green, then remove from the hot water and place in an ice bath. When the beans are cool to the touch, remove them from the pods. Add to the corn kernels and set aside.
  3. Keep the water, if it is clean enough, to blanch the tomatoes in. First, poke each tomato through the skin with a knife. Bring the water back to a boil, and add in the cherry tomatoes. Let them cook for 10-15 seconds or so, then remove and place in a bowl. When they are cool to the touch, simply peel away the skins. Set aside.
  4. Remove the lid and turn the heat back up to medium-high. Pour in the wine and let it evaporate, then pour in the cream and let it reduce by half, stirring every so often. Add in the corn and fava beans and stir until the kernels are tender, about 5 minutes. Remove the pot from the heat and set aside for the time being.
  5. Drain the water from the pot you blanched the beans and cherries in. Add in 3 tablespoons of olive oil and heat over medium-high. Add in the chopped carrots, cover, and cook, stirring every so often, for 10 minutes or so, until softened. Sprinkle with a teaspoon of sea salt. Set aside.
  6. Place the pot with the corn and beans over low heat. Add in the cherry tomatoes and carrots, then add in the roughly chopped tarragon, the juice of half a lemon, and freshly ground black pepper (and more salt, if needed). Taste and adjust seasonings as necessary.


Makes eight 2-and-1/4-oz. popsicles

· 3 cups cherries (weighing 1lb)
· 1 large green apple (weighing 6oz)
· 1 lime (weighing 3 1/2oz)
· 1 cup whiskey
· ½ cup of sweet and sour mix (homemade recipe follows)

1. Pit cherries; set aside. Peel away apple and lime skin and cut fruit into quarters.

2. Place all ingredients in a food processor or blender and process until mixture is pureed. Mixture will be thick.

3. Pour mixture into popsicle forms and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Sweet and Sour Mix

· 1/2 cup water
· 1/2 cup sugar
· 1 cup lemon juice

1. Place sugar and water in a sauce pan and heat until sugar dissolves. Add lemon juice and stir to combine. Set aside to cool before using.


For the Shrimp:
  • 1 lb. rock shrimp, rinsed and patted very dry
  • 2 tablespoons olive oil
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

For the Avocado:

  • 3 ripe avocados, peeled, pitted, and cubed
  • 3-4 scallions, thinly sliced
  • juice of 1 lime
  • 1 jalapeno, minced
  • 1/4 cup cilantro, leaves only, roughly chopped
  • salt and pepper, to taste

For the Bruschetta:

  • 2 baguettes, thinly sliced and toasted
For the Shrimp:
  1. Heat your olive oil in a large pan or wok. Add in the shrimp and sprinkle with the spices. Cook over medium-high heat for 5-6 minutes, until the shrimp are pink and cooked through. Remove from the heat and set aside to cool. If there looks like there is a lot of liquid in the pan, drain it from the shrimp.
  2. Be sure to let the shrimp cool to room temperature before storing them – you never want to put hot food directly into a container and into the fridge. You can serve the shrimp at room temperature or chill them in the fridge to serve later in the day (the shrimp can be stored in the fridge for up to 24 hours).
For the Avocado:
  1. Half the avocados, remove the pit, and cube. Place in a large bowl and toss with the lime juice, scallions, jalapeno, cilantro, salt, and pepper. Taste and adjust seasonings as necessary. Serve immediately or store in the fridge for up to 24 hours.
For the Bruschetta:
  1. Place your sliced bread on a baking sheet and brush with a little oil. Bake at 450 degrees F for 4-5 minutes, until toasted and golden. Top each slice with a bit of avocado, then with the shrimp. Serve within 24 hours of making.
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