If your trying to get rich and famous, you'll need some fuel to sustain you through the process, and what better to do the job than therapy... or omelettes.
First we'll start with a juicy, baked tomato au gratin to replace the ketchup:
First we'll start with a juicy, baked tomato au gratin to replace the ketchup:
- Slice 2 ripe tomatoes in half & place in baking dish
- Stuff seedy/ pulpy area of tomatoes with garlic slivers
- Top with Italian seasoned breadcrumbs
- Drizzle with 2 tbsp of good olive oil
- Bake in oven at 375 for 35 minutes
- Slice a Yukon Gold potato into small cubes, boil in salted water until tender, strain and set aside
- In a big bowl, beat 6 eggs with a splash of milk
- Add cooked potatoes
- Add 3 heaping tablespoons of fresh chives
- Season with salt & cracked pepper and beat some more
- Heat 1 tbsp of good olive oil in a pan on med
- Pour in egg mixture and cook on med-low heat for 10 minutes, flip and cook for 5 more minutes
The origins of St. Valentine's Day are obscure. So obscure, that in 1969 it was axed from the church calendar because the dated tale lacked credibility and was deemed to be of purely legendary origin, pick your battles I guess. The one thing we do know however, is that it's all about expressing your love with chocolate, so let's get cooking.
Sauté onions until slightly brown (about 5-7 minutes). Add tomato purée, beef stock, chili powder, cumin, coriander leaves, and salt & freshly cracked pepper to taste. Simmer for 10 minutes. Add dark chocolate and stir until it melts. Turn the heat to low and simmer slowly for another 5 minutes
Onto the filet mignon: Cut the filet into 1-inch rounds. Massage the beef with some fleur de sel and freshly cracked pepper on both sides. In a pan, heat 1 teaspoon of good olive oil & 1 teaspoon of butter on medium. Add steaks and cook for 5 minutes per side
Plate the steaks & drizzle with our chocolate-chili sauce. Serve with love... or french fries, whatever.
Sauté onions until slightly brown (about 5-7 minutes). Add tomato purée, beef stock, chili powder, cumin, coriander leaves, and salt & freshly cracked pepper to taste. Simmer for 10 minutes. Add dark chocolate and stir until it melts. Turn the heat to low and simmer slowly for another 5 minutes
Onto the filet mignon: Cut the filet into 1-inch rounds. Massage the beef with some fleur de sel and freshly cracked pepper on both sides. In a pan, heat 1 teaspoon of good olive oil & 1 teaspoon of butter on medium. Add steaks and cook for 5 minutes per side
Plate the steaks & drizzle with our chocolate-chili sauce. Serve with love... or french fries, whatever.
This recipe is one of my favorites... crispy, fried ravioli stuffed with mushrooms & cheese, dipped in a fresh marinara sauce that's laced with fresh herbs, garlic and aged balsamic.
First, let's make the sauce: Pour tomatoes into a big bowl. Add olive oil, balsamic vinegar, onion, garlic, herbs and spices, sugar, salt and pepper. Squish it all together with your bare hands to mix.
Now onto the ravioli. If you're not making your own, always buy your ravioli/ pasta at an Italian specialty shop. For this recipe I used wop-shop mushroom & cheese ravioli. Boil ravioli in salted water until they start to float, strain and set aside. Dip ravioli in buttermilk & coat them in Italian seasoned breadcrumbs. Fry in olive oil until they're crisp and golden brown on both sides (about 2-3 minutes per side). Place ravioli on paper towels to absorb excess oil. Serve with fresh marinara for dipping
First, let's make the sauce: Pour tomatoes into a big bowl. Add olive oil, balsamic vinegar, onion, garlic, herbs and spices, sugar, salt and pepper. Squish it all together with your bare hands to mix.
Now onto the ravioli. If you're not making your own, always buy your ravioli/ pasta at an Italian specialty shop. For this recipe I used wop-shop mushroom & cheese ravioli. Boil ravioli in salted water until they start to float, strain and set aside. Dip ravioli in buttermilk & coat them in Italian seasoned breadcrumbs. Fry in olive oil until they're crisp and golden brown on both sides (about 2-3 minutes per side). Place ravioli on paper towels to absorb excess oil. Serve with fresh marinara for dipping
When I'm angry there's only one thing that can calm me down... taking it out on my loved ones. But cooking is the next best thing. Focusing on ingredients, aromas and textures takes my mind off the negative, and here's a spicy pasta dish that'll deliver the endorphins you need to get over it.
In a pan, heat olive oil on medium, and add: miced garlic, thinly sliced chili pepper, minced chipotle pepper. Sauté 5 minutes. Crush the tomatoes with your bare hands, and pour it into the pan. Stirring, add torn basil leaves. Add sea salt & freshly cracked pepper to taste. Simmer on low for 30 minutes. Boil a portion of penne rigate in salted water 'al dente.' Smother it in parmigianno and scoff!
In a pan, heat olive oil on medium, and add: miced garlic, thinly sliced chili pepper, minced chipotle pepper. Sauté 5 minutes. Crush the tomatoes with your bare hands, and pour it into the pan. Stirring, add torn basil leaves. Add sea salt & freshly cracked pepper to taste. Simmer on low for 30 minutes. Boil a portion of penne rigate in salted water 'al dente.' Smother it in parmigianno and scoff!
When your partner starts packing on the pounds it's rough. It seems like you're stuck between a rock and a squishy place. But changing your/their diet for the better doesn't mean you both have to suffer taste-wise. This chickpea stew is super-low fat but tastes amazing.
In a pot, heat olive oil, chopped green onions, julienned red pepper, cumin, paprika and crushed chilies. Sautee for 10 minutes, then deglaze the pan with a shot of lemon vodka. Add tomatoes, garlic, lemon zest, parsley, mint leaves, salt and pepper. Let this cook for another 5 minutes. In the last few minutes drop in 2 cups of chickpeas and heat through.
Garnish with strands of lemon zest and serve with toasted whole wheat pita wedges.
This recipe a staple in my kitchen. Regardless of the low fat content, you can enjoy it anytime, any weight ;).
In a pot, heat olive oil, chopped green onions, julienned red pepper, cumin, paprika and crushed chilies. Sautee for 10 minutes, then deglaze the pan with a shot of lemon vodka. Add tomatoes, garlic, lemon zest, parsley, mint leaves, salt and pepper. Let this cook for another 5 minutes. In the last few minutes drop in 2 cups of chickpeas and heat through.
Garnish with strands of lemon zest and serve with toasted whole wheat pita wedges.
This recipe a staple in my kitchen. Regardless of the low fat content, you can enjoy it anytime, any weight ;).
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