My Lavender Blues

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Summer Vegetable & Pork Zoodle Ramen

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First things first, i’m keeping my half promise. sort of like telling a half truth. which we all sort of know is a lie…… but then maybe this is a partial promise kept. i told you i would be posting 1-2 times a week. this is 1 of 2, and i can guarantee you there will not be more than that this week. at least now i am being fully honest 😉

but i’ve got a bachelorette down in Austin to tend to, and when i get super excited i tend to lose count of what i am eating & drinking, and suddenly everything tastes like chocolate and water and rainbows and butterflies and then the evening is over, wake up, repeat until the last day on my return flight home where there will be a 100 percent chance of me wanting to eject myself from the emergency exit door as i HATE flying (like seriously hate) and I’ll bring my laptop to make me feel like i could be a responsible adult, and write a second post, but instead i’ll just stare at it, unopened, while i’m profusely sweating and breathing deeply into a brown paper bag until i pass out.

anyone else scared poopless of flying? and if SO what do you do to mentally prepare yourself!? i fly Southwest so i try and sit next to either a child (because they are so innocent and so happy, i tend to feed off of others emotions… i also just realized that that statement sounds SO creepy, forgive.) or i like to sit next to a kind (okay, this is judging a book by its cover here) old person who is sitting by themselves who look like they might talk me through any turbulence, or maybe just give me some good life advice. i love advice. i always need it. and always welcome it about 25 percent of the time. the other 75 percent of the time i’m busy thinking of ways i can get out of the conversation. but whatever works.

Sidenote: like kind of a deep sidetone: if you have a fear of flying, why? (actually please DM me your answers unless you are okay with being open! I am seriously wanting to hear your response) I’ll open up to you. It’s not that I am afraid of the plane crashing…. but it’s more of what I will leave behind that scares me the most. I am of christian faith, so personally I pray that the good Lord has room for a woman with extreme sarcasm, but I am more afraid of what will happen to everyone that I leave behind. Like, my son. My life is messy, complicated. I don’t want to leave a mess. I want to leave peace, happiness, celebration of a life that has lived to it’s fullest,  instead of sorrow for those who may grieve….. or hell, maybe they will all just throw a bang out party. I approve.

((insert awkward silence here))

……

Anywho, after a long weekend of girlfriend fun and basically taking 10 years off of my life due to my flight anxiety, one of my MOST favorite things to have waiting for me when i get home is ramen broth (i keep my freezer stocked of all different soup liquids) and some fresh ingredients in the fridge.

And this time I have a fridge fully stocked and ready to go to make this Summer Vegetable & Pork Zoodle Ramen, perfect for a night in after a busy day when all you want to do is just veg out and relax. Which for me is everyday. but, i mean, does delicious ever really need an excuse?

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Recipe Notes:

Make the broth ahead of time and freeze it until needed! I love to do a double batch on the broth for this very reason.

USE UP ALL OF THE VEGGIES IN YOUR FRIDGE. Seriously. Anything goes! DO NOT WASTE. It is unnecessary when you have such simple recipes like soup! OR meatloaf. Anything goes here.

A tip on soft boiled eggs: I like to boil my eggs for about 5 minutes, and then instantly remove / place eggs into an ice bath and then peel. This gives the white to firm up enough without breaking the yolk. But you still need to be super gentle. Don’t go all out and hulk the crap out of the egg shell.

Use less, or more soy sauce. Less if you’re using regular. I am more of a salty kind of gal, so I usually use 1 tbsp more than what is asked below. I also use more salt, but I don’t want your lips to pucker up just yet so do it to what you feel tastes the best. Remember: you can ALWAYS add more, you just can’t take away.

 

5.0 from 1 reviews
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Summer Vegetable & Pork Zoodle Ramen
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • 1 lb pork tenderloin
  • 1 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 3 tbsp sesame oil
  • 5 garlic cloves minced
  • 2 tsp red chili paste
  • ¼ tsp white pepper
  • 6 cups chicken stock
  • 1 tbsp mirin (rice vinegar)
  • 6 tbsp lower sodium soy sauce
  • 1 cup milk
  • Salt & Pepper to taste
  • 4 eggs, soft boiled
  • 2 corn off cob (or about 1.5 cups kernels)
  • 2 zucchini, spiraled into "zoodles"
  • 1 bunch green onion, chopped
Instructions
  1. First, preheat your oven to 425. Next remove pork from fridge and sprinkle all over with kosher salt, coarse black pepper. Pat down into meat. Let sit for 20 minutes before adding to heat.
  2. Next over a grill pan, or any pan that is oven proof will do, heat over medium high heat and add 1 tbsp of sesame oil. brown sides of pork and then transfer pan into oven and cook for about 12-15 minutes.
  3. Remove pork from oven, slice into ½" medallions and then cover with foil until ready to use.
  4. Next place a medium/large pot over medium heat. Add 2 tbsp sesame oil and then add minced garlic. brown for 30 seconds and then add 2 tsp of chili paste and ¼ tsp white pepper.
  5. Next after about another 30 seconds add your 6 cups of chicken stock, 1 tbsp mirin and soy sauce.
  6. Bring to a boil and reduce boil to a simmer. Add your 1 cup milk and let simmer for another 2 minutes.
  7. Salt & Pepper to taste .
  8. Next arrange four bowls with zucchini zoodles (strands). Pour broth over zoodles and then divide topping ingredients into each bowl evenly. You may have a little bit leftover depending on bowl size. Eat immediately!

 

My Lavender Blues

Curry Roasted Cauliflower Salad w/ Crispy Chick Peas

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Annnnnnddddd now breathe. Can my titles continue to be any longer?

My Lavender Blues

Oh why, yes, yes they can.

Challenge: accepted.

Sidenote: anyone else here love to create challenges or goals after the task of said challenge/goal has already been completed? Nothing like good ol’ self trickery just to feel semi on top of ones crap. Sometimes I’ll go as far as  creating a checklist at the end of my day just so I can cross everything off and then reward myself with a big ol’ glass of the grape.

My Lavender Blues

let it be known: i reward myself for just simply waking up. and i reward myself two times if i throw on matching socks.

moral of the story: treat yo self always.

other moral of the story: so many rewards it’s time i invest in a bigger glass

And then*

Wash that wine down with a delicious bowl of Curry Roasted Cauliflower Salad w/ Crispy Chick Peas. Basically negative in calories and a solid 10 in flavor so it’s a vin-win.

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Recipe Notes:

When goal is to achieve extra crispy chick peas you must make sure to follow each step listed in the instructions below. Don’t skip steps. Just don’t. You need as much moisture out of your chickpeas as possible. Also if you enjoy picking your face (seriously don’t do it, so not good for you, I do it all of the time) you’ll probably enjoy the task of shelling the chickpeas. *yay*

also: chickpeas are garbanzo beans.

just sayin’

and i recommend doubling the chickpea recipe so you can store them in an airtight container in the fridge and continuously snack on them through out the week (okay hour).

Roasted cauliflower is pretty straight forward, definitely salt to taste. The chickpeas are a little on the saltier side so keep that in mind.

Creamy lime dressing: creme fraiche is perfect for this HOWEVER if you’re unable to purchase I think sour cream makes a fine substitute. Adding water is key to achieve a more “dressy” texture.

Okay. That’s all folks.

5.0 from 1 reviews
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Curry Roasted Cauliflower Salad w/ Crispy 1Chick Peas
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • ¼ tsp onion powder
  • ¼ tsp ground ginger
  • 1 tsp ground tumeric
  • 1 tsp curry powder
  • 15.5 oz can garbanzo beans (chickpeas)
  • 1 tbsp olive oil
  • ¼ tsp pink himalayan salt (or any salt will do)
  • 1 head cauliflower, chopped into florets
  • 2 tbsp olive oil
  • 1 tsp pink himalayan salt
  • ¼ cup sliced raw almonds
  • ⅓ cup creme fraiche
  • 1 - 2 tbsp fresh lime juice (1/2 lime)
  • 2 tbsp water
  • salt & pepper to taste
Instructions
  1. First preheat oven to 400 degrees.
  2. Next drain and rinse your chickpeas. Pat dry with a paper towel and peel off skin. Pat dry again and let sit for about 5 more minutes to ensure moisture is out.
  3. Next toss chickpeas with 1 tbsp olive oil and himalayan salt.
  4. Spread chickpeas out onto a baking sheet and place in oven for about 25-30 minutes, tossing halfway through or until chickpeas are a nice gold color and crispy to taste.
  5. Remove chickpeas from oven and toss with ½ tsp of seasoning mix (recipe below). Continue to let chickpeas cool at room temperature until cauliflower has finished roasting.
  6. On a baking sheet add your cauliflower florets, 2 tbsp olive oil, 1 tsp himalayan salt and the remainder of your seasoning mix. Toss until cauliflower florets are fully coated and then place in same 400 degree oven for 25-30 minutes, tossing halfway through.
  7. Remove from oven and place florets in a large bowl.
  8. Sprinkle with crispy chickpeas, sliced almonds and drizzle with creamy lime dressing (recipe below). Serve.
Seasoning Mix:
  1. in a small bowl add ¼ tsp onion powder, ¼ tsp ground ginger, 1 tsp ground numeric and 1 tsp curry powder. Stir together until spices are well blended.
Creamy Lime Dressing:
  1. In a small bowl whisk together creme fraiche, fresh lime juice and water. Salt & pepper to taste
  2. Keep in fridge until food is ready to serve

My Lavender Blues

Broiled Lamb Rib Chop Thai Coconut Satay

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So. Mom was in town for the last two weeks, and you know what they say…

Rose (rose-ay) All day.

Nothing better than your skin feeling a bit like grape jerky after overdoing it in the alcohol + crappy food department. my face is basically a wrinkly raisin. total malepellent (male repellent).

*yay*

just kidding, i have a man friend right now, but i probably won’t have a man friend after he sees me. or this. or reads any of my blog posts.

#winning.

ANYWHO. I actually did cook and eat healthy one night in the last two weeks. So that must count for something. Duh. Just like oatmeal cookies, zucchini bread and veggie supreme pizza. The calories just don’t count when you throw some healthy crap in the mix.

Broiled Lamb Rib Chop Thai Coconut Satay. All Day. Or for like ten minutes. Because, Nommmmm.

Recipe Notes:

Broiled Lamb Chops. Arguably one of the easiest meats to cook and for sure looks like the fanciest. Or maybe  it’s just me but I’m for whatever reason so impressed when someone serves me lamb chops. Something about the bone-in factor that always brings up the class to a piece of meat. And the meat is very tender to begin with so you can’t really go wrong on the cooking time (unless you’re one of those people who need to kill their meat twice and like it well-done). About 4 minutes on either side and you getchoself a good medium-rare, tender hunk of meat.

I like to marinade the chops in some of the satay for at least an hour and barely pat down the marinade before broiling. When broiled with the marinade on your lamb will turn a nice golden brown color and create a subtly sweet char on the exterior.

I served my chops over cauliflower rice, however any rice will work, or a la carte. Also got a little carried away with the garnishes, but when serving anything with nuts (that isn’t visible to ones eye)  I try to incorporate them into the garnish so if someone has an allergy they’ll know to stay TF away. Unless they’re oblivious to life. Then maybe they deserve to eat that peanut.

AND this satay also tastes amazing with chicken, duh.

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Broiled Lamb Rib Chop Thai Coconut Satay
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 chops
 
Ingredients
  • 1.5-2 lb lamb rib chops (or 6-8)
  • 1 cup coconut milk
  • ½ cup peanut butter
  • 2 tsp thai garlic chili paste
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 bunch green onions, chopped
  • 1 lime, quartered
Optional:
  • 4 cups of cooked cauliflower rice (or any cooked rice will do)
  • ¼ cup crushed peanuts
  • Parisian Cucumbers sliced into ¼" rounds
  • 1 tsp Red Pepper flakes
Instructions
  1. In a food processor add coconut milk, peanut butter, garlic chili paste, fish sauce, soy sauce and sesame oil. Blend until smooth and then taste (add more soy if you want something a little more on the salty side).
  2. Next remove about ⅓ of the sauce and rub all over lamb chops. Place in a sealed bag or cover with plastic wrap and let meat marinade for about an hour in the fridge. Remove meat from fridge 15 minutes before broiling and let sit out at room temperature.
  3. Next turn on your oven broiler. Line a baking sheet w foil and place a wired rack on top of lined sheet. Grease wired rack with a little bit of nonstick spray (or I use olive oil spray) to prevent meat totally sticking - makes flipping much easier.
  4. Once oven is ready, lightly pat down marinade on meat (don't remove marinade completely, this just helps remove the thick globby bits) and place on wried rack. Set in oven 4 minutes on each side.
  5. Remove, squeeze a little lime juice over meat and drizzle with some of the peanut sauce.
  6. Garnish with green onions, crushed peanuts, red pepper flakes and serve over a bed of rice with cucumbers scattered through out (see images).

Lightened Summer Vegetable & Chicken Sausage Risotto

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here in St. Louis, summer fever is at an all time high right now – no thanks to the sky for losing control of its bladder for the last, oh I don’t know, 1000000 days, give or take.

but just in time for the sun to come out for my most favorite and least memorable holiday (not because it’s no fun, but because…… tequila).

Cinco de Drinko.

Just kidding. I sat home drinking the most non-traditional beverage (red wine, gasp) eating Italian Meatballs in my PJ’s on the couch, attempting to watch netflix (no thanks to my crappy internet service that literally pauses every 5 seconds) as per every Friday of my current adult existence.

l-i-v-i-n.

But with this summer fever- post rain horror story, now chilly sunshiny weather-, all I have been wanting to create are summer inspired comfort meals. And what better than combining my two favorite loves. roasted summer vegetables + rice. Creamy rice. Sans cream. Lightened Summer Vegetable & Chicken Sausage Risotto.

And thanks to Uncommon Goods for having the most ridiculously awesome cookware for the kitchen & bar I was able to bring this recipe to a whole new level (flavor + aesthetics). I received the earthenware cooker, stoneware oil/vinegar dispenser and the steel herb chopper. And if that couldn’t be anymore risotto inspiring than I don’t know what is. Not only am I obsessed with all three items, but I love how the company sells goods from unique and independent artists/designers across the country. They even have a blog dedicated to the designers workspaces. Also about 1/3 of the goods found on their site are made from using upcycled/recylced materials. They also, being an independently owned company, have the ability to support causes that they believe in and so with every purchase, they will donate one dollar to the non-profit of your choice. Liiiiiike. Is this real life?

Oh, but it is. And anyone can get in on the action. I’ve already created a new shopping basket full of unique goodies for upcoming Mothers & Fathers day gifts. And for myself, duh. Check em out.

Recipe Notes:

Feel free to fire up the grill for these vegetables to get more of a summer vibe, but sometimes an oven is just so much easier.

Do not be afraid of risotto. It’s really quite simple. The only thing it doesn’t allow you to do is multi-task, but I mean, a dish is best made when sole focus is given, and this rice needs it. So stay in the kitchen, listen to music, dance yo pants off, while wearing a belt so they don’t actually fall off (or if you have a butt like mine, they will never ever have the chance of falling of their own, sigh). And maybe wipe down a countertop or two. Or don’t. Just stare at the mess and pray that it will learn how to clean itself. That’s what i like to do.

A little goes a long way. 1 cup of dried arborio rice makes enough to feed a good 4 to possibly 6 people. As it slowly cooks and stirs, the rice gives off an incredibly creamy texture that is also very filling in small amounts. No cream actually needed which is the best part. And then top this with the sausage and vegetables you are good to go, skip the dessert because you won’t have room.

 

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Lightened Summer Vegetable & Chicken Sausage Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 bunch skinny asparagus, stems trimmed
  • 1 yellow squash cut into ½” pieces
  • 1 red bell pepper chopped into small ¼” pieces
  • 1 tbsp olive oil
  • kosher salt
  • coarse black pepper
  • 1 sweet onion diced + 1 tsp olive oil
  • 1 lb italian chicken sausage (if available) sliced into medallions
  • 4½ cups lower sodium chicken broth, simmering
  • ¼ cup dry white wine
  • 1 cup arborio rice
  • 4-6 fresh basil leaves, chopped, for garnish
  • Olive oil for drizzle (garnish)
Instructions
  1. First preheat your oven to 425. In a large baking sheet lined with foil, add your asparagus, yellow squash and bell pepper. Toss with 1 tbsp of olive oil and sprinkle with kosher salt and pepper. Place into oven and cook for about 15-20 minutes or until desired texture is reached.
  2. Cover & set vegetables aside until risotto is ready.
  3. Next over medium high heat add onions, cook for about 5-7 minutes until translucent, add chicken sausage, saute until cooked through, about 8 minutes.
  4. Set aside until risotto is ready.
  5. Next in a heavy bottom pan/pot over medium heat add 1 tbsp live oil to pot, add rice and ¼ cup white wine. Stir immediately for about 30 seconds or until wine is absorbed.
  6. Next add 1 cup of your simmering chicken broth to risotto and continue to stir (more times than not) until broth is absorbed, this will take about 10-15 minutes. Continue to add ½ cup of simmering broth at a time, continuing to stir for about 10-15 minutes in between until broth is absorbed. Do this until desired texture is reached (creamy al dente) (I usually take about 45 minutes, adding about 4 cups total of broth, you might use a little more and take a little bit longer depending on heat and stirring).
  7. Once risotto has finished cooking, immediately divide into serving bowls and serve with your roasted vegetables, sausage and garnish with fresh basil & drizzle with olive oil.

 

** A big special thank you to Uncommon Goods for partnering with me on this post. The feelings are 100 percent my own and am incredibly excited to continue to support such an awesome business.

Pesto Shrimp, Broiled Tomatoes and Zoodles

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This last weekend teaser of 80 degree springtime weather?

Holy nuts and bolts. We’re screwed. 

Or if anyone else’s upper lip is perspiring just thinking about this past weekend then you are not alone.

Welcome to the beginning of six months worth of pure cheese sweats. It’s only downhill from here.

Unless someone comes up with scented air conditioned ventilated pants, I’m as good as dead. H.E.L.P.

But here is an upside to an early summer swelter. Herbs. Shell Fish. Zucchini. Okay technically I can get this all year round – thank you zones with warmer  climates – (coughshowoffscough) – but something about this Pesto Shrimp, Broiled Tomatoes and Zoodles dish just really gets me in the mood for the warmer weather months (spent safely indoors).

 

Recipe Notes

I like to purchase my shrimp already peeled and deveined – tails on – for ease and quickness. However feel free to peel your own shrimp….. ain’tnobodygottimeforthat.

The cilantro + arugula give this pesto a special bite as per the usual basil pesto.

The sweetness of the broiled tomatoes helps break up the sharp bite of the pesto and I highly recommend including them (plus it breaks up all of the green).

Here is another version of this recipe that I did with just the shrimp + tomatoes + bread. And then if you like pesto in general, here is a healthier pesto zucchini lasagna I made last year as well!

 

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Pesto Shrimp and Zoodles
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 lb peeled & deveined shrimp (medium sized)
  • 2 tbsp kosher salt
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tsp ground white pepper
  • 1 vine of smaller salad tomatoes (or about 6-8)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 2 zucchini, spiralized
  • ¾ cup cilantro leaves
  • 2½ cups arugula
  • ⅓ cup olive oil + 2 tbsp
  • ¼ cup pine nuts
  • ¾ cup parmesan cheese (shredded)
  • 1 garlic clove (pressed)
  • Salt & Pepper to taste
Instructions
  1. First bring a large pot of water to a rapid boil and add 2 tbsp kosher salt, 1 tbsp paprika, 1 tbsp garlic powder and 2 tsp ground white pepper.
  2. Once water is boiling add your peeled and deveined shrimp and let rapid boil 5-6 minutes, remove and drain shrimp and then place in a bowl in the fridge until ready to use.
  3. Next set your oven to broil.
  4. In a baking dish add your tomatoes, Drizzle with 1 tbsp of olive oil & salt and pepper.
  5. Broil tomatoes for 5-8 minutes until the top edges begin to darken. Remove from oven and set aside.
  6. Next in a food processor add your cilantro,arugula, ⅓ cup olive oil, pine nuts, parmesan & pressed garlic. Process until a chunky paste forms.
  7. Salt & Pepper to taste and process again until blended. Set aside.
  8. In a large pan (optional) over medium heat add a little salt and oil, saute your zucchini noodles for about 3 minutes (until just softened). Remove from heat. Toss with ⅓ of pesto.
  9. Toss another ⅓ of pesto with shrimp and add to zucchini noodles and then gently give a couple of tosses to just mix in some of the shrimp.
  10. Remove broiled tomatoes from the vine (if they aren't already) and place on top of zoodles and shrimp pesto.
  11. Divide zoodle meal evenly into bowls and serve with remaining pesto on the side (optional).P
Notes
This dish tastes great served with bread for dipping in the juices or adding the extra pesto.

Pork Bahn Mi Endive Boats

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When someone asks me to go on an impromptu swimsuit shopping trip with them:

Don’t ever ask me that. Seriously. Don’t. Or if you plan on it at least ask me a week in advanced so

a) I can work on eating air.

b) I can prepare to shave my legs because, well, winter = pants only = zero maintenance = 5 new razor heads needed for one shower period

c) I can spray tan on some abs & calves.

d) I can expose myself to a virus 4 days ahead so come D-Day I can cancel the whole death by shopping experience and feel zero guilt while having fresh legs and a skin color that is similar to an oompa-loompas.

Dramatic? No. I’m not. Plus. Store lighting is the worst. And I’m pretty sure all stores out there use the same lighting, flouresucks. And then you realize you simply can’t go to the pool naked or dressed in a full on wet suit (because, Missouri) so you are forced to buy an over priced piece of public lingerie and leave the store feeling horrible and poor.

Always look on the bright side of life? Said the most annoying human being ever.

But what isn’t annoying? This recipe I’m about to share with you. And it is actually something super yummy to look forward to with this warmer weather quickly approaching. Pork Bahn Mi Endive Boats. Light on the belly, heavy on the flavor.

Recipe Notes:

The longer you marinate, the better. So if you can prep this the day before (the marinating) DO it. And while you are at it you might as well pickle the vegetables the night before as well. Hell, why don’t you even just bake yoself a batch of cookies for being so damn productive.

Oyster anddddd fish sauce? Yeahhhh. Because they’re worth it. But for real. I mean, I’m not telling you to spoon feed yourself the damn crap out of the bottle. Don’t do that, gross. But they both are key ingredients for making the pork oh so tasty. Trust. Obey. Do it. And if you only have oyster sauce? Use soy sauce in replacement of the fish (bc it’s super salty). Or you can’t even begin to think about purchasing oyster sauce? Use black tar instead. Kidding (it just looks like it). Use brown sugar. Or honey. Something sweet. Again, these are for sure different flavored replacements, but they at least are on the same track of sweet vs salty.

And for those of you who just can’t handle the jalapeño heat (but really are missing out, wussies) go ahead and pickle them as well (separately from the carrot/shallot mix or else you’ll be left with spice all over the place). Just reserve about 1/4 cup of the pickling juice for the jalapeños.

Also. The thought of not making this as a traditional sandwich makes you want to write me a nasty e-mail? Don’t you worry. Check out the recipe  that I have here (also recipe notes are basically the same, because plagiarism isn’t a thing when you copy/paste your own writing).

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Pork Bahn Mi Endive Boats
Prep time: 
Cook time: 
Total time: 
Serves: 12 boats
 
Ingredients
  • 1 lb Pork Tenderloin, sliced into ½" cubes
  • 1 endive, stem removed leaves removed for "boat"
Pork Marinade:
  • 2 tsp minced garlic
  • 2 tsp fish sauce
  • 2 tbsp oystser sauce
  • 3 tbsp olive oil
  • ½ red onion minced
Pickled Vegetables:
  • ½ lb carrots, julienned (matchstick)
  • 3 large shallots, peeled & sliced into rounds
  • 1 cup water
  • ½ cup rice vinegar
  • ½ cup apple cider vinegar
  • 2 garlic cloves, minced
  • 3 tbsp honey
  • 1 tbsp kosher salt
  • Toppings:
  • Radishes, thinly sliced
  • Jalapeños, thinly sliced into rings
  • Sriracha sauce (optional)
  • English Cucumbers sliced thin (optional)
  • Garnish with Cilantro (Optional)
Instructions
  1. First prepare the marinade for the pork. In a large ziplock bag add all of marinade ingredients except pork and mix together. Next add your pork, seal bag, and shake untill each piece is fully covered in marinade. Let sit in fridge for as little as 3 hours or over night. Remove 30 minutes from fridge before cooking and let sit at room temperature.
  2. Once you are ready to cook, in a large pan over medium - high heat add your pork and cook for about 4 minutes (or until pork is JUST cooked, don't over do it) Remove and cover with foil until ready to use.
Pickled Vegetables:
  1. An hour before serving (may make this a couple of days ahead of time if you want) in a medium pot over high heat add water, vinegars, garlic, honey and salt. Bring to a boil. Add carrots & shallots. Bring to a boil again and then turn off heat and remove. Let cool to room temperature and serve (or fridge in an airtight container).
Assembly:
  1. Add about a ¼ cup of pork to each endive boat and then top with pickled vegetables and optional fresh veggie toppings. Drizzle on Sriracha if desired. Serve!

Broiled Southwestern Skirt Steak over Corn & Red Pepper Hash

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you guys you.

adult placne (plagued acne, because I will shorten anything I can and then take an hour longer to explain the shortened version. life, made difficult, as per always)

but for rills. the last year of my twenties should be a glorious one, but alas, here i am just begging for some menopause to put these hormones into reverse. 60’s, i’m coming for ya.

also. tying into that death sentence: magnified mirrors aka at home capital punishment – they should be banned in america- and probably other places in the world where mutts like us have the ability to produce a pizza face at the ripe age of, well, wrinkling. you’re basically asking for a future crater face when looking into one of those bad boys. ter-ri-ble. sidenote: anyone else feel like a total chewbacca when catching a glance at your face zoomified to an unknown oblivion? kill me now please. a hairy pizza just isn’t a thing, and never will be one. god bless single woman and their cats. i’m coming for ya.

*yay*

……. no. just absolutely not.

any who. nothing like a good piece of red meat to cure my blemishing blues. like this Broiled Southwestern Skirt Steak over Sweet Corn & Red Pepper Hash. Mmm, mm good.

Recipe Notes:

Skirt stizeak. Must be marinated. Okay technically it doesn’t have to be marinated but… why wouldn’t you want a more tender and more flavorful piece of meat? Exactly. And more importantly? Let the meat marinade over night to give your taste buds maximus awesomus. Or at least a good eight hour bathing period. Worth it.

Also this dish is a LOT of fun to serve as an appetizer. Bring to parties for gatherings. The skirt steak is best served cut up (as pictured) and then scattered over some sweet corn and red pepper hash with a garnish of avocado and cilantro. Not only does it look delicious but the above combinations are so incredibly simple to throw together if you know you won’t have much time for prepping (hence the night before marinade, takes 2 minutes).

I shaved my corn off the cob however a bag of frozen sweet corn would be just fine. Feel free to add some red onion to the hash as well to bring up the flavor even more.

Also you need to sear the steak here before placing it into the broiler because a) it enhances flavor b) you need to use the same pan you seared your meat in for the hash.

My cooking time for the steak is searing for 2 minutes (total) and then in the oven for 4 minutes (total) as skirt steak is best eaten medium rare (around 135 degrees) This will produce the most tender piece of meat and prevent it from becoming chewy (my teeth hurt just thinking of an overcooked skirt steak). Depending on your broiler, you may need more or less time to achieve this. Also the steak will continue to cook once tented with foil.

**** also – bringing your steak down to room temperature before cooking is important. it isn’t going to kill you. i’m not asking you to leave your steak out all day. i’m asking for a good thirty minutes. it will take longer to cook otherwise and then you’re messing with the times and things can get ugly. so just do this. that’s all.

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Broiled Southwestern Skirt Steak over Corn & Red Pepper Hash
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 lb skirt steak
  • 2 tbsp garlic powder
  • 1 tbsp cumin
  • 1 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 4 ears sweet corn, kernels shaved off cob (about 3½ cups)
  • 1 red pepper chopped into ½" pieces
  • 1 avocado sliced into small chunks
  • Fresh cilantro, torn for sprinkling (about 3 tbsp)
Instructions
  1. First, at least 8 hours before cooking, in a large plastic seal bag (or any container that seals) add your skirt steak, garlic powder, cumin, kosher salt, black pepper, olive oil and fresh lime juice. Seal bag (or container) and shake, shake, shake until marinade is evenly distributed over meat.
  2. Place in fridge over night to marinade (at least 8 hours, i went 36 for this).
  3. When steak has finished marinating remove from fridge and let sit at room temperature for at least 30 minutes before broiling.
  4. Preheat broiler to high, Line a baking pan with foil. Set aside.
  5. In a grill pan (or any pan) lightly spray with some cooking oil and place over a medium high flame. Remove steak from marinade, gently pat to remove some of the access marinade (but do not pat clean as we want to use the juices of the steak for the hash).
  6. Sear both sides of steak until browned about 1 minutes per side.
  7. Place seared steak onto lined baking pan and broil in oven about 2 minutes per side or until internal temperature reaches around 130 degrees.
  8. Remove from oven and tent in the foil until ready to serve.
  9. Next using the same pan you seared your meat in, add 1 tsp of oil (if needed) and add your corn and red pepper chunks. Cooking for about 5-7 minutes over high heat until pepper has begun to soften and both veggies have some charring.
  10. Remove from heat and divide onto dishes (or serving platter).
  11. Next slice your meat against the grain and place meat slices on top of the corn and red pepper hash. Garnish with avocado chunks and fresh cilantro. Serve.

 

 

 

Italian Sausage, Kale & Egg Drop Soup

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guys. allergies. what in the hell shmell. or i might just be getting sick, for the ten thousandth time this year. WHICH. means i’m basically going to be pushing daisies over the weekend so that’s something to look forward to.

*yay*

thankfully my son is a skilled balance bicyclist soo i’ll be sending him off like a pigeon to fetch me my meds. and by meds I mean a bottle of whiskey to kill the germs. and by whiskey i’m actually referring to a big box of sale chocolates, tissues, and some sappy love movies. if you can’t beat death, you might as well join it. and there is nothing like a Freddy Prinze JR movie to really send you straight off the edge.

the good news is that I basically expect to get sick every 6 weeks or so and was fully prepared for this death sentence. Hence, this Italian Sausage, Kale & Egg Drop Soup. The perfect meal that transitions you into these cooler spring days with a healthy dose of deliciousness. Adios allergies, smell ya later.

Recipe Notes:

If you want to kick the heat up a notch on this recipe I suggest using spicy Italian sausage. And adding a little more white pepper. Nothing like clearing out those early spring sinuses in a healthy way.

If you aren’t a huge fan of kale I recommend using another big leafy green. Big leafy spinach works well here and softens up much much more however I like to use kale for the texture and I love the way it stores in soup for leftovers.

Anything goes! Have carrots that are being neglected? Add em. Soup is the perfect way to get rid of all the vegetables that you were initially so proud of yourself for buying in the first place, and then suddenly finding yourself to be avoiding them like a plague come mid-week. Happens to the worst of us. and I just happen to be the worst 99 percent of the time, so soup has become a staple.

 

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Italian Sausage, Kale & Egg Drop Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 lb sweet italian sausage, sliced into ½" medallions (it's okay if the shape is a little wonky)
  • 1 tsp olive oil
  • 3 cloves of garlic, diced
  • 1 sweet onion, chopped
  • ¾ cup dry white wine
  • 8 cups chicken broth
  • ½ tsp ground nutmeg
  • ½ tsp ground white pepper
  • 1 tsp dried oregano
  • 2 tsp garlic powder
  • 4 cups kale, cut into large chunks
  • 4 eggs, beaten
  • ½ lemon, juiced
  • ½ cup grated parmesan + more for sprinkling
  • 2 tsp lemon zest
  • salt & pepper to taste
Instructions
  1. In a large soup pot over medium high heat add 1 tsp oil and sweet italian sausage. Cook until sausage has browned and then drain fat, leaving a little less than ½ tsp in pan and remove sausage. Set aside.
  2. Next in same pot (using the fat from sausage, after drained, that has already coated the pan) over medium heat add your garlic. Saute for 30 seconds and then add your onion. Saute for five minutes.
  3. Next add your dry white wine and continue to cook onion and garlic for an additional 5 minutes (this will help burn off alcohol and strong wine flavor).
  4. Next add your chicken broth, nutmeg, white pepper and garlic powder. Bring soup to a boil and then reduce heat to low.
  5. Add your kale chunks and let simmer for about 5 minutes, or until kale has begun to soften a little. Add sausage back into soup.
  6. Next slowly add your eggs to soup while continuously whisking soup as eggs cook and mix in (basically creating a whirl pool for the eggs as you pour them)
  7. Add lemon juice and grated parmesan. Stir together.
  8. Salt & Pepper to taste.
  9. Serve soup with a little lemon zest and parmesan on top.