Cooking | The Wannabe Chef

Tag Archive: Cooking

Chickpeas With Sole And Spinach

Written on February 23, 2011 by Wannabe Chef in Entree

“These chickpeas have sole, and they’re super bad”(bad as in good)

Sometimes when you make a winning dish, you know even before tasting it that you’ll make it again and again. Since sole is on sale, I used it to make a comforting bowl of food one night that won me over with all its merits: it takes 10 minutes; it’s healthy; it’s flavorful; you really can’t overcook any of it; the ingredients list is short and simple. You can even adapt the recipe by using a different fish, a different bean, or a different green. I omitted the dill because I didn’t have any on hand but that’s one of my favorite flavors for fish when I have it and I think it’d add another layer to this.

Chickpeas With Sole And Spinach

Ingredients(Makes 2 servings):

1/2lb sole(or any other flaky white fish)
3 Tablespoons olive oil
4 cups of spinach, chopped
1 can of chickpeas, water drained
2 Tablespoons lemon juice
1/2 teaspoon dried dill(optional)
1/2 teaspoon salt

Heat the oil in a pan over medium-high heat.

Add in the fish fillets to cook through, about 90 seconds on each side.

When the fish is fully cooked, add in the spinach and chickpeas.

Stir the pan and continue cooking until all the ingredients are warm and the oil has been soaked up.

Season with salt and dill before serving.

Maybe it’s because I’m part Italian but all fish needs a little lemon to make it complete.

I made this several times over the weekend because I couldn’t get over how fast and easy it was, yet still nutritious. Even though the fish is broken up you still get that fishy flavor in every bite. It was just as good as leftovers with a little salsa on top for some added flavor.

16 Comments - Leave a comment!

Chili-Rubbed Sole With Sautéed Kale And Avocado

Written on February 21, 2011 by Wannabe Chef in Entree

I’m a sucker for a sale. So when I saw sole on sale for 50% off at Whole Foods, my gut reaction was to buy it. Never mind that I hadn’t cooked/ate fish for probably half a year. It was on sale.

When I actually thought about how I wanted to eat it, fried and spicy seemed right. This dish has everything you could want: the fish is a soft; the avocado is creamy; the kale is a little tough and gives it all a bit of a bite. It felt like something you’d order at a restaurant.

Chili-Rubbed Sole With Sautéed Kale And Avocado

Ingredients(Makes 2 servings):

1/2lb sole(or other white fish)
1 tablespoon chili powder
3 Tablespoons olive oil
1 bunch of kale, chopped
3/4 teaspoon salt
1 avocado
Lemon for serving

Cover one side of the fish with half of the chili powder and rub it in. Shake off the excess and do the same for the next side.

In the meantime, heat a large pan over medium-high heat with the oil.

Lay the fish in to cook. After about 90 seconds flip the first side over. Use a wide tool and be careful not to break the fillet.

Cook for another 90 seconds or so until the center is cooked through. Gently remove the fish from the pan to rest but not the oil.

When the fish is removed, add in the kale to sauté in the oil. This is a great time to use frozen kale for a cheap but nutritious option.

Sauté the kale until it’s soaked up the oil and reduced to about half the size. Season with 1/2 teaspoon of salt.

To plate, first make a bed of kale. Next add a piece of the fish fillet and season that with a sprinkle of the remaining salt. Cut the avocado in half and then into wedges and lay them down among the fish, serving with a wedge of lemon.

I really really hope this sale goes on for a while.

20 Comments - Leave a comment!

Honey-Olive Oil Butternut Squash

Written on February 17, 2011 by Wannabe Chef in Side Dish

Even though Winter is ending, I still love eating any squash I can my hands on. They aren’t exactly Spring or Summer fare, but neither are the temperatures, so as long as it’s cold I’m going to figure out how to eat them in new, seasonal ways. Honey and olive oil are a natural pair for any dressing, but it turns out they work together well in this cooked recipe, too. The squash came out sweet and slightly fruity; if I closed my eyes I could almost imagine it weren’t 30 degrees outside.

Honey-Olive Oil Butternut Squash

Ingredients:

1 butternut squash, halved and deseeded
3 tablespoons olive oil
3 tablespoons honey
pinch of salt

Preheat your oven to 375 degrees. Roast the squash by itself for an hour until soft and tender.

Remove the squash from the oven and poke holes in the flesh. Pour on 1 1/2 tablespoons of the olive oil and honey on each side of the squash. Put it back in the oven and cook for another 30 minutes.

Pour off the excess liquid and serve hot with a pinch of salt on top.

I was impressed with how strong the flavors of honey and olive oil were even after cooking; they make the squash taste more Summery and less earthy, so it was a nice depart from plain butternut squash. And because it was olive oil and not butter, it felt light.

24 Comments - Leave a comment!

Lemon-Garlic Asparagus

Written on February 10, 2011 by Wannabe Chef in Side Dish

As much as I love cooking desserts and brownies, standing over a stove with a pan of olive oil and garlic and other familiar ingredients is just as comforting. The more garlic the better. The flavors reminded me of Spring and Easter, which is where my mind wants to be when the temperature is negative degrees with the wind-chill. I was a little heavy handed with the lemon when I made this so if you’re not in love with the flavor then I’d suggest going with less as more.

Lemon-Garlic Asparagus

Ingredients:

1 bunch of asparagus
4 cloves of garlic, minced
2 tablespoons extra virgin olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon salt

Start by heating heating the oil in a pan with the minced garlic. Let the garlic sauté for a few minutes.

Meanwhile, cut the asparagus into 1-inch long segments.

Add the asparagus to the pan and toss with the garlic and olive oil to coat.

Pour in the lemon juice and continue to cook for 5-7 minutes until the asparagus is tender. If you’re not sure if it’s cooked enough, taste one from time to time.

When it’s ready, sprinkle with salt to finish and serve hot.

I’m not sure what you could serve this with. Or rather, I’m not sure what you couldn’t serve this with. It would be great as a light side dish with some red meat or a perfect flavor pairing with Jenna’s Lemon Brown Sugar chicken and mashed potatoes(OK, I just love mashed potatoes, but who doesn’t?).

18 Comments - Leave a comment!

Maple-Soy Marinated Chicken Breasts

Written on February 9, 2011 by Wannabe Chef in Entree

There’s a reason that “tastes like chicken” isn’t usually a compliment: chicken without sauce or seasoning isn’t exciting. I don’t like to spend too much time working on meals(or rather, I don’t have too much time to spend working on meals), so this marinade is perfect for me. It’s 3-ingredients, takes no time to put together, and with a little patience makes the food taste incredible. The smell and flavor reminded me of a teriyaki sauce but with a New England twist. And no one will call your chicken bland ever again.

Maple-Soy Marinated Chicken Breasts

Ingredients:

1/4 cup soy sauce
1/3 cup maple syrup
1/2 juiced lemon(about 2 tablespoons of juice)
1lb boneless, skinless chicken breasts

Start by collecting all the marinade ingredients into a thin deep container or a Ziploc bag.

Add in the chicken and let it marinade for at least 3 hours or up to 48 hours(I let mine sit for 24 hours).

Drain the excess marinade from the chicken before cooking.

To roast, preheat an oven to 350 degrees and bake for 60 minutes. Then remove the chicken from the oven and let it sit at room temperature for 10 minutes to rest.

To grill, coat the grill pan with some cooking oil. Cook the breasts for about 6-8 minutes on both sides until the center has cooked through.

I recommend serving this with something like rice or spinach to absorb the juice for the chicken because it adds some unreal flavor. I know I’ll be making this again and again because I always have maple syrup and soy sauce on hand. You could also use this marinade for anything from pork to seitan to tofu.

15 Comments - Leave a comment!

Lunchtime Stir-Fry

Written on February 7, 2011 by Wannabe Chef in Entree

Lunchtime is a funny time. I usually just want hot food fast, that still tastes good but won’t take too long to cook(because that might interfere with watching Days of Our Lives). I usually opt for leftovers, quick-cooking quinoa, or—a big favorite of mine—a stir-fry. Start to finish, a stir-fry only takes 12-15 minutes to cook, and it usually has a lot of flavor. I make this with frozen veggies which makes the preparation even faster without changing the flavor.

Lunchtime Stir-Fry

Ingredients:

1/2 block extra-firm tofu, cubed
1 tablespoon sesame oil
2-3 garlic cloves, diced
1 1/2 tablespoons soy sauce
1/2 cup steamed broccoli
1-2 handfuls spinach
a pinch of salt

Heat the oil in a pan with the garlic. Let it sauté for a few minutes over low-medium heat to flavor the oil.

Once the garlic starts turning slightly browned, add in the tofu, soy sauce, and salt. Keep stirring the pan as the ingredients cook and the tofu browns.

Once the tofu has browned on all sides, add in the broccoli and spinach and continue to cook until they have absorbed the liquid.

All the flavor and none of the fuss. To steal the words from Ina Garten(and actually mean them), “How easy is that?” My favorite part is the broccoli after it has sucked up all the salty sauce and is tender and juicy when you bite in.

19 Comments - Leave a comment!

Coconut-Crusted Tempeh

Written on February 4, 2011 by Wannabe Chef in Entree

Tempeh is one of those foods I never thought I’d be eating just two years ago. Just the thought of fermented soy isn’t exactly appetizing. Thoughts aside, it’s nutritionally great and easy to prepare and eat. You don’t even have to cook it, but this recipe adds some sweet and saltiness to it. The coconut coating reminds me of coconut shrimp. And it couldn’t be easier to make.

Coconut-Crusted Tempeh

Ingredients(For 2 servings):

1 block of tempeh
1/4 cup shredded, unsweetened coconut
2 tablespoons agave nectar
a pinch of salt

Preheat an oven to 350 degrees. Cube a block of tempeh into bite-sized pieces and combine in a bowl with the coconut, salt, and agave nectar.

Toss the tempeh to coat it in coconut. Next, line a baking pan and lay out the tempeh in a single layer.

Bake for 30 minutes or until the coconut begins to toast.

The flavor is really nutty and a little sweet. The texture doesn’t really change from raw tempeh which is good because it has a “meaty” bite to it. It goes good on its own or with a salad.

And don’t forget today’s the last day to enter the giveaway!

20 Comments - Leave a comment!

Lentils With Potatoes And Caramelized Onions

Written on January 28, 2011 by Wannabe Chef in Entree

Comfort food rarely looks appealing, and yet there’s nothing we want more. It’s warm, thick, and often rich with flavor; who cares what it looks like? This has been my favorite comfort food lately. It’s not really a stew because there’s no liquid. Instead, it’s a thick, creamy bowl of flavorful carbs. And that is the most comforting thing in my eyes.

Lentils With Potatoes And Caramelized Onions

Ingredients:

1 cup dry lentils
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
3-4 starchy potatoes, diced and cooked
1 onion, julienned
2 tablespoons olive oil plus more for finishing

Start by cooking your lentils to completion with the bay leaf, salt, and pepper. When the lentils are done cooking, remove the bay leaf and discard.

Meanwhile, caramelize onions in a large frying pan with the olive oil. Once the onions are loose and translucent, add in the potatoes as if you were making a hash and cook for 10-15 minutes until they start forming a crust.

Add the onions and potatoes in with the lentils and mix the contents together well. Don’t worry if the lentils start mashing and the potatoes break apart; that just means the flavor will blend together more. Serve hot and drizzle with good extra virgin olive oil(the kind Ina’s always pushing).

I didn’t promise a pretty bowl, but I will promise that you can’t eat this without smiling. It’s thick and hearty and can please the cravings of a meat and potato lover. I like to eat this with ketchup, which is weird because I don’t normally put ketchup on anything. I’d also suggest eating this on the couch watching trashy TV wearing old sweat pants, because it’s that kind of comfort food.

23 Comments - Leave a comment!

How To Make Food Tastier With Just 1 Ingredient

Written on January 21, 2011 by Wannabe Chef in Highlights, How To, Recipe Round-Up

There are certain secrets to cooking. Seasoning is one of them.

My favorite way to think of seasoning is that it shouldn’t flavor the dish; instead, it should make the dish taste more like itself. Certain ingredients are really good at that, especially in the right recipes. Here’s my quick list of “secret” ingredients that you can add to any dish to make the flavor pop. Look out because the cat’s coming out of the bag.

Salt is probably the most common seasoning. It’s also one of our taste sensations. We all salt our dinner plates but do you salt your desserts? A little bit of salt in sweets makes the flavor irresistible.

Example:

Banana Chocolate Chip Blondies with Peanut Butter Frosting

We all know a spoon full of sugar makes the medicine go down. But we don’t all know how good it works in savory foods. Most of the time when we’re cooking dinner, we don’t think to use sugar. Even if the flavors you’re working at aren’t sweet, a little sugar—just like a little salt—can go a long way in making savory flavors pop.

Example:

Vegged-Out Quinoa and The Best Quinoa Dressing

I’m always(OK, once) asked what’s the secret to making brownies taste good? Well, here’s one of them: instant coffee. The bitterness in coffee pairs really well with the bitterness in cacao and helps to make the flavor richer and deeper. Add a teaspoon of instant coffee to any brownie mix to boost the flavor.

Example:

Outrageous Triple Chocolate Brownies

January 16th 037

Most of the time, none of us think of nutmeg. We use it in pies and pumpkin bread in the Fall and that’s about it. But a pinch of nutmeg with any earth flavor like chicken, potato, or greens can enhance the overall dish.

Example:

Sautéed Spinach With Silken Tofu

Bay Leaves are the unsung hero of great tasting beans and marinades. You never see them because they’re not edible and need to be discarded after cooking. But adding a bay leaf when cooking beans or lentils, or when marinating chicken adds a strong earthy flavor that only enhances everything that’s there.

Example:

Mediterranean Chicken Marinade

Now I’ll open it to you: Do you have any secret ingredients that make people say “This is so good! What did you do to it?” that you’re willing to share?

39 Comments - Leave a comment!

Sautéed Spinach With Silken Tofu

Written on January 20, 2011 by Wannabe Chef in Side Dish

Really good food speaks with it’s flavor. It was hard to pick a name for this recipe because it’s not like anything else. At first I was tempted to call it a low-fat creamed spinach but if you were looking for creamed spinach and came upon this you’d probably be disappointed. At the same time, it’s so much more robust and filling than regular sautéed spinach.

You know what I’d call this? Delicious. It’s a rich spinach dish bursting with flavors that’s good as a side to something like roasted chicken or baked seitan. The “secret ingredients” in this are cinnamon and nutmeg which enhance the earthiness of the spinach.

You don’t need to call it anything, really. Just grab a fork and dig in.

Sautéed Spinach With Silken Tofu

Ingredients:

2 tablespoons olive oil
4 cloves of garlic, diced
2 tablespoons green onion, diced
1 bag of frozen spinach, thawed and drained OR 6 cups fresh spinach
1 16oz pack silken tofu
2 tablespoons non-dairy cream(optional)
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Start by heating the oil in a pan over medium heat. Once hot, add the garlic and the onion and let it toast in the pan for about 3-4 minutes.

January 16th 074

Add in the spinach and mix it with the ingredients in the pan.

Next, open up the tofu and add it to the pan as well. Break it up with whatever tool you’re using to stir the pan and start to incorporate it as you pour in the cream.

Once the pan is homogenous, let it sit and the excess water start to boil off.

As it thickens up and gets ready to be served, season the pan with salt, cinnamon, and nutmeg and toss the ingredients again. Remove from the heat and serve hot.

All the different flavors come together to make one cohesive, delicious dist. The nutmeg and cinnamon add an unrecognizable warmth that really enhances the spinach. And the tofu makes this rich and hearty with a slightly creamy texture. Go ahead and call it what you want; I’m too busy eating.

35 Comments - Leave a comment!