Shiitake Mushrooms and Leeks

One of my favorite combinations, check out just how versatile they are.

INGREDIENTS

• 3/4 pound Shiitake Mushrooms, stalks removed, sliced 1/4'' width
• 2 leeks, root and most of the dark green stalks removed, cut lenthways, finely slice semi circles
• 2 tablespoons Olive oil, add more if it gets dry
• 1 garlic clove, crushed
• 2 tablespoons butter
• big pinch Kosher salt
• 6 grinds fresh black pepper

DIRECTIONS

1. Preheat large skillet on medium heat, add oil, mushrooms and leeks, cook for approx 4 minutes 
2. Clear a space in pan, add garlic, let it sit until fragrant, then stir into vegetables – don't let it burn
3. Once cooked for 7-10 minutes in total, stir in butter, then season with Kosher salt and pepper

Serve as a side dish with juicy steak, creamy polenta, or a delicious Eggs Benedict.

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SHIITAKE & LEEK BENEDICT RECIPE

BEST CHINESE STIR FRY SAUCE

This is the 'little black dress' of stir fry sauces – good for chicken, beef, pork, veggies and seafood.

Makes about 1 cup

INGREDIENTS

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, chopped fine

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• 1/4 cup soy sauce

• 1/4 cup chicken broth, vegetable broth or even water

• 1 tablespoon sriracha

• 2 tablespoons sugar

• 1 tablespoon cornstarch

DIRECTIONS

1. Combine all ingredients in a small bowl or Tupperware and mix well

2. Stir fry about 2 cups any combination of diced vegetables and/or seafood, chicken or beef until protein is just cooked through

3. When just done, add 1/2 to 2/3 of sauce, mix and let thicken slightly – about a minute and serve

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Butter Sauteéd Carrots

Can anything better then these simply cooked carrots?

Makes a pound

INGREDIENTS

• 1 pound baby multi-colored carrots, halved lengthwise

• 3 tablespoons butter

• Kosher salt & freshly ground pepper to taste

• 1 tablespoon chives, finely diced

DIRECTIONS

1. Slice carrots lengthwise, trim green at the top, but leaving about ½ of the green at the top

2. Heat a large skillet on medium-high heat, add 2 tablespoons of the butter and the carrots

3. Begin to cook, slowly and season to taste with salt & pepper

4. Turn over every so often to get color on all sides

5. Cook until crisp/tender – and when they’re almost done, add remaining butter and chives - stir well

6. Plate and serve

Shiitake & Leek Benedict

No ham?  No bacon?  No chorizo?  Nope, none of that.  Just amazing sauteed shiitakes and leeks with a ridiculously good chive hollandaise.  And don't forget...to take the pressure off you for having to make perfect poached eggs at the last minute, you can always make 'em in advance (like the day before even) put them in an ice bath to stop the cooking, then simply store in cold water in the fridge.  Then slip them into simmering water for about a minute to serve.  Yes, I am here for you. 

Makes 4 poached eggs

INGREDIENTS

• 3/4 pound shiitake mushrooms, stems removed and tops sliced thin
• 1 large leek, white & light green only part sliced lengthwise, then into thin half-rounds
• 2 tablespoons olive oli
• 3 tablespoons butter
• Kosher & fresh ground pepper

Blender Hollandaise

• 1/4 cup chives, super finely chopped
• 4 poached eggs
• 2 English Muffins or whatever break-like product your heart desires - I used a great flat bread and it was effing perfect (just sayin)

DIRECTIONS

1. Put shiitakes and leeks in a pan with the olive oil and butter - cook over medium heat until beautifully softened, 7-10 minutes and season to taste with salt & pepper
2. While they cook, make the Hollandaise, and when it's done throw in the chopped chives and blend another 15 seconds - keep warm
3. Poach the eggs, and toast your bread product
4. Serve by topping bread with the leek mixture, topping with an egg and adding the hollandaise - but then you already knew that, right?

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Best tuna salad

This is the best ever tuna salad, and once you have it in the fridge you can make last minutes snacks. Like... turn it into fricking ridiculous bacon & tuna scrambled eggs - and I’m not kidding.

Serves 4

3 - 5oz cans solid white albacore tuna

1/3 cup chopped fresh dill

1/3 cup chopped curly parsley

1/3 cup chopped sugar snap peas

1/3 cup chopped dill picklesI

2 tablespoons dill pickle juice

1 tablespoon extra virgin olive oil for a little added richness

Kosher salt & pepper to taste, salt is important here btw

Mayo - I used about 1/3 cup of Kewpie, Japanese mayo which makes ALL the difference. But because mayo (like cowboy boots) is very a personal thing and what I like is not necessarily what other people like, I suggest whatever amount works for you is what you go with. Remember tho - you can always add more, you can’t take it out.

• Put the tuna in a large bowl and break up with a fork - it’ll be easier now before the other stuff is added

• Add everything else and mix. Keep it in the fridge for snack time.

 

MINI QUICHES

Bust these out for parties and NYE, they are quick and super delicious. Also, a great way to use up leftover pie dough and anything else in the fridge.

Makes 12 quiches

INGREDIENTS

• frozen and thawed pie dough
• 1 tablespoon extra virgin olive oil
• 1 red onion, diced
• 12 mushrooms, sliced
• 1 garlic clove, crushed
• 3/4 cup soft goat cheese or Monterey Jack
• 2 handfuls of spinach
• 4 eggs
• 1/2 cup cream
• 1 teaspoon Sambal chili paste (or any hot sauce)
• Big pinch Kosher Salt
• 5 grinds fresh black pepper

DIRECTIONS

1. Preheat oven to 350
2. cut out 12 pastry 4'' circles (I use a cup), shape into muffin baking tray
3. Preheat skillet on high, add oil, mushrooms and onion cook 3 minutes
4. Lower heat to medium, add garlic, cook 1 more minute
5. Add spinach, let it wilt for 1 minute, remove from heat let it cool
6. Beat eggs, cream, Kosher salt and pepper, Sambal chili paste
7. Spoon 1 tablespoon of vegetable mix into each, spoon 2 tablespoons of egg mix
8. Bake for 22 minutes, cool on rack for 2 minutes, eat!

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MAPLE CARROTS

1 pound small-ish, multi color carrots (with green leafy tops if possible) scrubbed

1 tablespoon butter

2 tablespoon maple syrup

1/3 cup water

Pinch Kosher salt

Freshly ground black pepper

Parsley for garnish

• Cut carrots lengthwise

• Melt butter & oil in a large deep skillet, and cook carrots on high 3-4 minutes until sizzling

• Add water and maple syrup, stir well and cook until still crisp tender

• Serve, garnished with parsley

GREEK CHICKEN WRAP

Proof you can eat healthy quickly, this takes 5 minutes. 

Serves 2

INGREDIENTS

• 1 cup deli roasted chicken breast meat, shredded
• 1/4 cup English cucumber, skinned, thinly sliced half rounds
• 1/4 red onion very thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• pinch Kosher salt
• 2 pita breads
• 3 tablespoons fresh parsley, finely chopped
• 3 tablespoons fresh dill, finely chopped
• 1/4 cup greek yoghurt

DIRECTIONS

1. Mix chicken, red onion, cucumber, fresh herbs (keep a pinch aside for garnish)
2. In small container mix oil, lemon juice, and Kosher salt, pour dressing into chicken/mix and coat well
3. Warm pita breads, 1 minute each side in dry skillet
4. Build: pita, chicken/salad mix, yoghurt, garnish with pinch of herbs

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LEFTOVER PHILLY CHEESESTEAK SLIDER

Next time you are cooking steak, cook and extra one or keep any leftovers and make this the next day. Love this. Love this! It only takes 10-15 minutes

Makes 2 sliders

INGREDIENTS

• 1/2 green peppers, sliced
• 1/2 yellow onion, sliced semi circles
• 3 teaspoons canola oil
• 1/2 lb pre-cooked chilled steak, sliced very thinly (I used ribeye... use whatever you have)
• 4 Crimini mushrooms, sliced
• 2 teaspoons soy sauce
• 4 Provolone cheese slices 
• 2 crusty rolls, oiled or buttered

DIRECTIONS

1. Preheat large skillet medium/high heat, add teaspoon oil, green peppers and onions, cook 5 minutes until softened
2. In separate skillet, add teaspoon oil, cook mushrooms 2 minutes
3. Add in cooked onions, peppers and soy, cook 1 minute
4. Grill your roll until golden
5. In separate skillet on high heat, add teaspoon oil, reheat steak 1 minute
6. Layer cheese slices on top of steak, cook 30 seconds
7. Build: roll, veggies, steak/cheese, veggies and eat!

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PUMPKIN MAC AND CHEESE

This nice and easy switch up from the norm, will have the whole family coming back for more. With the added bonus, of the nutritional benefits, pumpkin is rich in Vit A & K and packed with fibre.

Serves 4

INGREDIENTS

• 1 pound pasta - elbow, curly, penne – it’s up to you
• 1/2 medium yellow onion, diced
• 1 clove garlic, minced
• 7 tablespoons butter, divided (means you"ll just use it at different times)
• 1/4 cup flour
• 2 cups milk
• 2 tablespoons Dijon mustard
• 1 cup Monterey Jack cheese, shredded
• 1 cup white cheddar, shredded
• 1 ½ cups canned pumpkin puree - be sure it's not pumpkin pie filling
• 1/4 - 1/2 teaspoon cayenne
• Salt & pepper to taste
• 1/2 cup panko bread crumbs

DIRECTIONS

1. Preheat oven to 350 degrees
2. Cook pasta in a large pot of boiling, salted water - about 1 minute less than directions
3. While the pasta cooks, melt 1 tablespoon of butter in a medium sized pot, add onions and garlic and cook over medium heat until softened - about 5 minutes
4. Add 4 more tablespoons of the butter and when it melts sprinkle flour over the top then whisk in to make a thick & relatively lump-free paste
5. Stir in the milk until smooth and slightly thickened – then add in the Dijon, both cheeses, pumpkin, cayenne & salt & pepper
6. Stir well until you have a rich, thick & beautiful sauce - then add drained pasta and combine well - place into an oven proof dish
7. Melt the remaining butter in a non-stick pan, add breadcrumbs and mix well to coat - add to the top of the macaroni
8. Put in the oven and bake 30 minutes or until golden brown & serve

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Quick polenta with Spinach & mushrooms & fried egg

Under 15 minute and only approx 300 calories, gets you a healthy and totally delicious breakfast... I think it's worth it, for school mornings or before work. Honestly, the time could easily be wasted going to drive-thru.

Serves 2

INGREDIENTS

• 1/2 cup polenta
• 2 cups water
• 1 tablespoon salted butter
• 1 teaspoon olive oil
• 3/4 cup Crimini mushrooms, sliced
• 1 clove, finely diced garlic
• 4 big handfuls of spinach
• 2 eggs
• Kosher salt
• Fresh ground pepper

DIRECTIONS

1. In a bowl, add polenta, salt, water, mix well, cover with cling film, microwave high 8 minutes
2. While that cooks do the rest....
3. In hot pan, add 1/2 teaspoon oil, mushrooms, cook 2 minutes, turn down heat, add garlic, cook 2 minutes 
4. In another medium heat skillet/wok, add 1/2 teaspoon oil and spinach, cook 1 minute
5. Season spinach and mushrooms with pinch Kosher salt and 3 grinds fresh pepper
6. Fry 2 eggs over-easy
7. Remove polenta (careful of the steam!!) whisk polenta until smooth, season pinch Kosher salt, 5 grinds fresh pepper, add butter, mix well
8. Serve it up! Polenta, spinach, mushrooms and top with fried egg (or Poached if you want to be super healthy). 

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HUEVOS HANDCHEROS

Healthy on-the-go breakfast for early starts like school or work – tasty protein and only approx 200 calories. To make it fast, just prep at beginning of the week sautee the veggies and keep them in the fridge. 

Serve 1

INGREDIENTS

• 2 tablespoons pre-sauteed chilled veggies: onions, red onion, green onion, fresh green chili, red bell pepper (make a bunch of this and store in the fridge)
• 1 tablespoon salted butter
• 1 tablespoon shredded Monteray Jack cheese
• 1 teaspoon salsa verde
• 1 light flour tortillas
• 1 egg
• 1 teaspoon Cholula

DIRECTIONS

1. Preheat skillet medium heat, butter, chilled veggies, cook 30 seconds
2. Remove from heat, crack in the egg mix quickly for 30 seconds, add cheese, salsa verde and mix
3. Warm your tortilla
4. Build: tortilla, Cholula, egg mix, roll it up.... and off you go!

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KALE QUESADILLA

Don't overlook Kale for a quesadilla filling, it stands up well and holds it's texture, I love this. Try it.

Serves 2

INGREDIENTS

• 1/4 red onion, diced
• 1 tablespoon olive oil
• 1/4 red bell pepper, diced
• 1/2 Green Hatch Chile, diced
• 1  1/2 cups Organic red Kale leaves, washed, middle stem and vein removed, finely diced
• 1 clove garlic, crushed
• 4 small flour tortilla
• 1/2 cup shredded Monteray Jack cheese
• 1/4 cup Sour cream
• squeeze lemon
• pinch Kosher salt
• pinch cumin

DIRECTIONS

1. Preheat large skillet/wok on medium/high heat, add oil, onion, red pepper, chile, cook 4 minutes
2. Turn down heat, add garlic, mix cook 30 seconds
3. Throw in kale, mix and keep it moving in pan cooking for 2 minutes
4. Warm 4 tortillas, evenly sprinkle half the cheese on two of them, then layer kale mixture, sprinkle another layer of the remaining cheese, top with tortilla, flip and cook another minute or 2, until cheese is melted 
5. Mix sour cream, lemon, Kosher salt and cumin
6. Slice quesadillas, dip and eat

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SUMMER SALAD WITH ANCHOVY DRESSING

Before you say no effing way because of the anchovies – try it. It’s ridiculous. 

Serves 2, as main

INGREDIENTS

• 2 boiled eggs, quartered
• handful asparagus spears
• 1/2 romaine lettuce head (the crunchier bottom half), chopped
• 1 large tomato diced (I used a yellow tomato)
• big pinch fresh parsley, finely chopped
• few grinds fresh black pepper

DRESSING

• 3 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1/2 tablespoon Dijion mustard
• 4 anchovies finely chopped, or 2 teaspoons anchovy paste
• 1 clove garlic, crushed
• 1/2 teaspoon worcestershire sauce
• small pinch Kosher salt
• 5 grinds fresh black pepper
• 1 tablespoon fresh lemon juice

DIRECTIONS

1. In microwaveable dish, add asparagus and few tablespoons water, cover cling film microwave 2.5 minutes, place in ice bath to keep them green
2. add all dressing ingredients into a jar, shake well to emulsify
3. cut asparagus into 1'' pieces
4. In a large bowl, throw in asparagus, lettuce, tomato, eggs, parsley – coat with 3-4 tablespoons of the dressing
5. season with pepper, sprinkle over the parsley, eat!

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QUICK ROASTED CORN

This is awesome way to have that roasted flavor without laboring 40 minutes over a hot grill....

Serves 2​

INGREDIENTS

• 2 fresh corn cobs (husk and silk threads removed)
• cling film
• 2 tablespoons butter

DIRECTIONS

1. Wrap and seal corn in cling film
2. Microwave for 7 minutes (maybe 10, if you have an old microwave)
3. Remove with towel, beware the steam!
4. Brush butter all over
5. Turn gas up high, place cob directly on the burner, turn every 5 seconds allowing to roast a little on the surface (if you dont have gas, place in hot dry skillet).

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Stir Fried Veggie Cous Cous

Enjoy your summer evening without feeling heavy. Try this light and amazingly delicious meal, it is a great way to use up the summer veg you have sitting in the fridge. 

Serves 2

INGREDIENTS

• 2 tablespoons olive oil
• 1/2 red pepper, sliced lengthways
• 1/2 medium red onion, thinly sliced semi circles
• 6 asparagus spears, tough ends removed, 2'' pieces
• 5 shiitake mushrooms, sliced
• 1/2 large zucchini, cut lengthways into 1/2 strips
• 1 cup cous cous
• 1 cup water
• 2-3 tablespoons EVOO
• Kosher salt
• fresh black pepper
• 1 tablespoon chili oil

DIRECTONS

1. In a large bowl, add aparagus and 4 tablespoons water, cover with saran wrap, microwave 5 minutes (be careful of the steam!)
2. In medium pot on medium heat, add cous cous, water and pinch salt, stir and remove from heat, cover for 5 minutes, then fluff with fork
3. Preheat wok on high, add oil, add red pepper, onion, cook 2 minutes 
4. Add mushrooms and steamed asparagus, cook 1 minute
5. Add zucchini, cook 1 minute
6. In large bowl add cous cous, EVOO, big pinch kosher salt and plenty black pepper, fluff and mix well
7. Serve cous cous topped with stir fried veg and drizzle with chili oil.

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WARM SCALLOP SALAD

Bacon and scallops, 2 of my favorite things. This salad makes perfect summer evening eating and super impressive looking, but it's really quick and easy. 

Serves 2 as main, 3 as appetizer

INGREDIENTS

• 8 scallops (fresh from Catalina Offshore Products)
• 6 bacon strips, diced
• 8 cherry tomatoes, slice in half (from Specialty Produce) 
• 1/2 bag mixed leaf lettuce

Dressing

• 6 tablespoons EVOO
• 2 tablespoons lemon juice
• pinch Kosher salt
• 6 grinds fresh black pepper
• 1 garlic clove, crushed
• 1 tablespoon Dijion mustard
• 1 teaspoon worcestershire sauce

DIRECTIONS

1. Allow scallops to get to room temperature, pat dry with paper towels
2. Pan fry tomatoes in a little oil for 2 minutes, put to one side
3. Cook bacon until crispy but still soft, put to one side, keep 1 tablespoon fat in pan
4. Heat bacon fat on medium/high, sear scallops 2 minutes each side
5. Mix all vinaigrette dressing ingredients, shake well
6. Dress the lettuce leaves - toss in the vinaigrette
7. Mix bacon, tomatoes, lettuce, top with scallops and drizzle over a few tablespoons of vinaigrette 

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SUCCOTASH

Could this be the perfect hot or cold accompaniment to any summer meal? Me thinks yes!

Serves 4

INGREDIENTS

• 1 medium yellow onion, diced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 medium garlic cloves, crushed
• 1 cup canned corn (drained) or fresh
• 1 red pepper, diced roughly 1/2'' pieces
• 10 oz frozen lima beans, rinsed
• 1 zucchini, diced roughly 1/2'' pieces
• huge pinch Kosher salt
• 6 grinds fresh black pepper
• 1/2 teaspoon ground cayenne pepper
• 1 tablespoon fresh basil, chopped

DIRECTONS

1. In large skillet on medium heat, add oil and butter cook onions until soft 
2. add red pepper, garlic, lima beans cook 2 minutes, stir occasionally
3. add zucchini, corn, Kosher salt, pepper and cayenne then cook for 10 minutes stirring occasionally
4. Serve garnished with basil. Eat while hot or chill in fridge for later

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SHIITAKE MUSHROOM RISOTTO

Serves 4

This is the most delicious risotto. And while shiitakes are certainly not 'magic' mushrooms, the effect will be nearly the same. You'll be like "oh crap...what just happened?

INGREDIENTS

• 2 cups shiitake mushrooms, sliced

• 2 tablespoons butter

• 1 small onion, diced

• 2 garlic cloves, crushed

• 5 cups of chicken broth

• 1 3/4 cup Arborio rice

• 1/2 cup dry vermouth

• 1/2 cup frozen edamame

• 1 pinch Kosher salt

• 6 grinds fresh black pepper

• 1/2 cup Parmesan cheese

• 1/4 cup of butter

DIRECTIONS

1. In large pot on medium/high heat, add 2 tablespoons butter add shiitake and onion, stir, cook 2 minutes

2. Add garlic, cook 1 minute

3. Add rice stir to coat with butter, let it toast a little for 1 minute

4. Simmer chicken broth in a separate pan

5. Add vermouth to rice mixture, stir, cook 1 minutes or until absorbed

6. Add chicken broth about a half cup at a time to rice mix, wait until absorbed each time – stir frequently throughout

7. Add one pack of frozen edamame, cook 2 minutes

8. Add Kosher salt, black pepper, Parmesan cheese, butter and stir well.

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CANNELLINI BEANS AND MUSTARD GREENS

Side dish – yes. On its own for lunch – yes. Cold outta the fridge late night after some cocktails – oh hell yes!

Serves 2

INGREDIENTS

• 1 can Cannellini Beans, drained and rinsed
• 1 yellow onion, thinly sliced
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 5oz Mustard Greens, roughly chopped
• 1/4 - 1/2 teaspoon fresh black pepper (I used smoked black pepper)

DIRECTIONS

1. In a large skillet on medium heat 1 tablespoon oil cook onions 5 minutes 
2. Add rest of oil and garlic, cook 30 seconds
3. Add beans, cook 1 minute
4. Add greens mix until wilted and season with black pepper

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