Sweet Potato Hash

This might be the 2nd best use for frozen sweet potato fries.

INGREDIENTS

• 8-10 ounce frozen sweet potato fries
• 1 tablespoon cooking oil
• ½ cup each red bell peppers, red onions and white onions - all diced small
• 1 tablespoon butter
• ½ teaspoon Kosher salt
• ½ teaspoon fresh ground pepper
• ¼ teaspoon garlic powder
• ¼ cup green onions, chopped
• ¼ cup parsley chopped
• Poached egg
• Olive oil

DIRECTIONS

1. Cook fries according to package directions – but get 'em crispy
2. While they cook, heat oil in a skillet on medium-high, then add bell peppers and onions - saute until onions get a little caramelized, about 5 minutes
3. Take fries out, rough chop then add to the vegetable mixture
4. Add butter and a little oil to the hash and season with salt, pepper and garlic powder - mix
5. Add green onions and parsley, reserving a little to garnish at the end
6. Plate the hash and serve with a poached egg like I did, or do what you want
7. Garnish a drizzle of olive oil, green onions and parsley

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Homemade Hummus

Doesn't get much better than this.

INGREDIENTS

• 3 cloves garlic, peeled
• Juice of 1 small lemon
• ⅓ cup tahini
• 1 - 15 oz. can garbanzo beans, drained (reserve the liquid)
• ¼ teaspoon cumin
• ½ tablespoon fresh parsley, rough chopped
• 1 tablespoon extra virgin olive oil
• Paprika
• Pita

DIRECTIONS

1. Using a food processor with the metal ‘S’ blade, add garlic and lemon juice
2. Process about 1 minute, until garlic is minced then scrape down sides of the bowl with a spatula
3. Add tahini, garbanzo beans and cumin
4. Continue to process another 2 to 3 minutes - add reserved liquid until hummus is relatively smooth and scoop into a serving bowl
5. Make it pretty with a little parsley, a good drizzle of olive oil and a sprinkle of  paprika
6. Serve with pita bread/chips, vegetables...whatever your heart desires

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Quick Asian Chicken Broth

My go to drink of choice when I’m sick, trying not to snack on shitty, unhealthy stuff or just want something delicious.   

INGREDIENTS

• 4 cups chicken broth
• 4 green onions cut into 2 inch lengths 
• 10 or so sprigs of cilantro
• Four 1/8 inch slices ginger (skin in is fine)
• 1 clove garlic, peeled & rough smashed
• 15 or so Sichuan pepper corns
• 1/4 teaspoon kosher salt 

DIRECTIONS

1. Put everything in a pot and bring to a low simmer, then cover and leave for 10 - 15 minutes 
2. But check a couple minutes after being covered to make sure it’s not boiling - it does that after it gets covered sometimes
3. To drink, I remove the peppercorns, ginger & garlic but leave in the greens 

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Shoestring Sweet Potato Fries

Not to be a broken record…but these are totally simple & delicious. 

Ingredients

• 1 large sweet potato, rinsed (no need to peel)
• 2 teaspoons neutral oil - like vegetable or avocado
• ½ teaspoon each Kosher salt and pepper
• 1 teaspoon cumin  and/or curry powder
• 1 teaspoon curry powder, optional

Directions

1. Preheat oven to 400 degrees
2. Spiralize sweet potato using the small noodle blade, then place the spiralized potato in a large mixing bowl
3. Add oil, salt, pepper and cumin and/or curry powder if using (which you should be) to the potatoes and mix well so the seasonings incorporate evenly
4. Place spiralized potatoes on a baking sheet and bake 20-30 minutes (toss fries halfway through) or until nice and golden brown

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Fresh Tomato Sauce

The only way this gets easier is if someone makes it for you.

INGREDIENTS

• 1 tablespoon olive oil
• ½ cup diced yellow onion
• 3 cloves garlic, minced
• 5 vine-ripe tomatoes, roughly chopped
• ⅓ cup red wine (any wine you enjoy drinking will do)
• 2 tablespoons tomato paste
• 10 fresh basil leaves, chiffonade (stacked, roll like a cigar and then thinly sliced lengthwise)
• Kosher salt and pepper

DIRECTIONS

1. Heat oil in large saucepan over medium heat and add onion - cook about 5 minutes
2. Add garlic and cook another minute or so - just until fragrant
3. Add tomatoes, turn heat up and let cook a minute or two
4. Next add wine and tomato paste, mix then bring sauce to a boil, turn down heat and let simmer about 10 minutes
5. Add the basil then season with salt and pepper to taste
6. Serve on everything - pasta (of course), toast, eggs, polenta, pizza, grilled bread, chicken... did I say on everything?

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Spicy Honey Shrimp

Spice…honey & shrimp. Three of my favorite things all in one recipe. Gung Hay Fat Choy!

INGREDIENTS

• Canola oil
• 1/2 cup yellow onion, diced
• 1/2 red pepper, diced
• 4 green onions, cut into 1 inch lengths
• 1 tablespoon minced ginger
• 1 clove garlic, minced
• 1/4 cup honey
• 3 tablespoon soy sauce
• 1 teaspoon Asian chili sauce
• 1 pound shrimp, peeled & deveined

DIRECTIONS

1. Cook onions, red pepper and green onions in a tablespoon of oil in a hot wok or pan until starting to soften - about 3 minutes
2. While it cooks, combine honey, soy and chili sauce in a small bowl - mix well and set aside
3. Add ginger and garlic to vegetables and stir through for about a minute - remove vegetables to a plate
4. Put pan back on the heat, allow to get very hot, add a little more oil and then add shrimp - cook about 2 minutes or just until they’re almost done
5. Add vegetables and sauce - stir through to heat everything and let sauce thicken a bit
6. Serve on rice, noodles or just eat right of the pan.

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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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Pho

Serves 4

That really good Vietnamese beef and noodle soup...and it's pronounced 'fuh', like duh.

Ingredients

• 1 16-ounce pack of Rice Noodles
• 32 oz low sodium beef broth
• 2 inch piece of fresh Ginger
• 3 limes
• 2 Star Anise stars
• 8 oz bag bean sprouts
• 1 bunch green onion light green and white parts only
• 1 big handful Cilantro
• 1 pound beef
• 1 small red jalapeno or chili, seeds removed and diced small
• 1/2 cup Hoisin sauce

Directions

1. 30 minutes before you're ready to serve - put the beef in your freezer
2. To a medium pot add broth, Star Anise, juice of 2 of the limes and ginger - bring to a boil and continue to boil about 15 minutes
3. Bring a large pot of water to a boil and add noodles and cook for 10 minutes
4. slice green onion into thin vertical strips
5. Slice beef into very thin strips and set aside
6. Drain noodles well and separate into 4 bowls
7. Cover noodles with beef slices, and top with broth
8. Then to each bowl add some bean sprouts, cilantro, green onion, red jalapeno, fresh lime juice and Hoisin
9. Mix in hoisin and eat - damn it's so good

Chicken Soup with Rice, Dill & Spinach

Simple simple simple.

Makes about 8 cups

INGREDIENTS

• 1 tablespoon olive oil

• 3 ribs of celery, each sliced lengthwise down the middle then crosswise into thin pieces 

• 1 small yellow onion, diced small

• 8 cups chicken broth

• 1/2 cup rice, uncooked

• 2 cups shredded, cooked chicken

• 3 ounces (roughly 2 cups) packed fresh spinach leaves, rough chopped

• 3/4 ounce chopped fresh dill

• 1 teaspoon Kosher salt

• 1/2 teaspoon fresh ground pepper

• Lemon wedges for serving

DIRECTIONS

1. Put olive oil, celery and onion in the bottom of a medium pot

2. Cook until softened - about 5 minutes

3. Add broth (carefully cuz it'll steam) and bring to a boil and add rice

4. When it comes to a boil again, turn down to a simmer and cook about 10 minutes or until rice is softened

5. Add chicken, spinach and dill - stir and let simmer about 5 minutes more

6. Season with salt & pepper

7. Serve in bowls with a lemon wedge squeezed on top

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(in the video I use leek instead of onion, but you don't have to) 

Hummus 2.0

One of my favorite go-to lastminute appetizers, take a simple little hummus and make it party fancy. 

INGREDIENTS

• Spicy hummus (or whatever you have in the fridge)
• kalamata olives, chopped
• pita bread or flat bread
• extra virgin olive oil
• pinch Kosher salt
• pinch cayenne pepper

DIRECTIONS

1. Garnish hummus with drizzle of evoo, olives, dusting of cayenne and pinch salt
2. Toast bread and slice and serve 

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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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STIR FRIED STEAK & SNOW PEAS

Not sure much is easier (and healthier) than this. 

Serves 2

INGREDIENTS

• 3/4 lb New York steak – put in freezer 10 minutes, remove fat strip, finely slice across the grain
• 1 big handful snowpeas (remove the tough end)
• 2  1/2 tablespoons canola oil
• 1/2 cup beef broth
• 2 teaspoons corn starch
• 1 tablespoon soy sauce
• 1/2 teaspoon seasame oil
• 1'' cube fresh ginger, peeled, finely diced
• 1 garlic clove, finely diced
• 1/2 orange, zest and juice
• 2 teaspoons seasame seeds

DIRECTIONS

1. In a bowl, mix the broth, corn starch, soy
2. Preheat wok on high, add 1 tablespoon oil and snowpeas, keep them moving, cook 1 minute, remove
3. In same hot wok, add 1 tablespoon oil and beef, break up clumps, keep it moving, cook 1 minute
4. Add snowpeas back in wok with beef
5. Add 1/2 tablespoon oil add garlic and ginger, cook 30 seconds, mix well
6. Add broth mixture, add orange zest and juice, stir on high heat, cook 1 minute – until sauce thinkens
7. Sprinkle over seasame seeds and eat!

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FROZEN FRUIT SMOOTHIE

We usually have this for work mornings, our on-the-go breakfast. It's fast and refreshing. If you have fruit going a bit on the soft side, zip lock or vacuum seal a portion and throw it in the freezer, I tend to make it convenient with individual cup size portions of mixed fruit, maybe some ginger... whatever you like. Oh and if you have fresh fruit only, just throw in some ice.

Serves 2

INGREDIENTS

• 1 cup frozen fruit: peaches, strawberries, blackberries
• 1/4 lemon, rind removed
• 1'' piece fresh ginger, chopped roughly
• 1 ice cube frozen passion fruit pulp (i use the silicone trays)
• 1/2 cup water
• splash cranberry juice

DIRECTIONS

1. Throw it in a bullet or blender, blitz until it starts forming a smooth vortex in the middle and continue for 30 seconds, then drink. 

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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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GRILLED STEAK SALAD

This is a staple meal in our house – protein with a bunch of greens, so quick and delicious. I can get it on the table in 10 minutes.

Serves 2, as an appetizer

INGREDIENTS

• 1 boneless New York steak
• 1 teaspoon olive oil
• Kosher salt
• Fresh black pepper
• 10 grape tomates, halved
• 1/2 avocado, diced
• big handful watercress
• big handful baby arugula
• big handful frozen peas
• 1/4 sliced onion
• handful blue cheese crumbles

DRESSING

• 1/3 cup olive oil
• big pinch Kosher salt
• 6 grind fresh black pepper
• 1 tablespoon grainy Dijion mustard
• 1 teaspoon honey
• 1/2 lemoon

DIRECTIONS

1. Preheat dry cast iron pan or skillet until smoking hot
2. Throw all dressing ingredients in a jar and shake well
3. Rub steak with little oil and season well on both sides
4. Cook steak for 3 minutes, flip cook 2 minutes – let meat rest 3 minutes
5. While thats cooking, defrost peas in a collinder under running hot water for 1 minute 
6. In large bowl, drizzle 3 tablespoonsof dressing over leaves, onion, avo, tomatoes and peas, toss the salad
7. Crumble over the blue cheese
8. Serve the salad, topped with sliced steak (cutting against the grain), drizzle over a little more dressing.

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(btw... in the video, I forgot the red onion and blue cheese, doohhhh!) 

asian green bean salad

Holy shit! This is an amazing summer salad, it really packs a punch of flavor. Say no, to boring salads, and make this instead. 

Serves 2

INGREDIENTS

• bag french green beans, trim off tough ends
• 2 cups ice
• 2 garlic cloves, finely diced
• 1'' fresh ginger, finely diced 
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• pinch red pepper flakes
• 4 green onions, tops and tails removed, diagonally finely sliced
• 3 tablespoons fresh cilantro, finely chopped
• handfull Frech Fried Onions

DIRECTIONS

1. Blanch in boiling water for 3 minutes, drain
2. drop beans into an ice bath – keeps the color and stops cooking, pat dry with paper towels
3. in a small bowl mix asian dressing: garlic, ginger, rice vinegar, sesame oil, soy
4. in a large bowl throw in green beans, green onions, cilantro, red pepper flakes and pour over all of the asian dressing, coat everything
5. garnish with French Fried Onions
    

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Poached eggs in advance

This is essential if you want to remove the stress from a big family breakfast or brunch, you can make these eggs up to 2 days ahead of time!

INGREDIENTS

• eggs (however many you need...)
• 2 tablespoons white vinegar
• 2 cups ice

DIRECTIONS

1. Fill large bowl with ice and cold water - put to one side
2. Crack eggs individually in to a small bowl
3. In medium pot simmer 8 cups water – little bubbles at the bottom – if you want use a thermometer, 198 degrees (not boiling, 212 degrees)
4. Spin the water creating a vortex, slip one egg into center
5. Simmer for 3 minutes, maybe gently nudge it to stop it sticking to the bottom
6. Using slotted spoon gently scoop out egg, whites should be firm to touch and yolk area soft
7. Place in iced water, then repeat cooking steps 4-7 for each egg
8. Store eggs and water in fridge for up to 2 days
9. To reheat: gently place eggs in a pot boiling water, boil for 1 minute ONLY, serve!  

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HONEY SAUTÉED FIGS WITH LABNE

I have two words for this dessert: holy shit, cuz this is insanely good. Don’t like figs? Well you better start.

Serves 2

INGREDIENTS

• 5 ripe figs, stem removed, sliced in half...and I used white Kadota figs
• 3 tablespoons slice almonds, toasted, chopped
• 2 tablespoons butter
• 2 tablespoons runny honey
• 1/2 cup Labne (strained Greek yogurt)
• pinch Kosher salt

DIRECTIONS

1. In med/large skillet melt butter and honey on medium heat
2. Place figs face down in skillet, coat in syrup, cook 2 minutes, flip cook 2 minutes
3. Serve: labne, figs, drizzle over honey/butter syrup, top with toasted almonds and sprinkle Kosher salt

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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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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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