Poke Bowls

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I have gotten slightly behind on blog posts, due to finals week, adding more to my work schedule, and deleting 2 weeks worth of content on my camera, but that does not mean that I’ve stopped cooking! So I am getting back into the swing of things with one of my new favorite summer recipes that is so easy and satisfying!

Ingredients

  • Sushi Rice
  • 1/2 TBSP Sushi Vinegar
  • Imitation Crab
  • 1/4 Cup Mayo
  • 2 TBSP Sriracha
  • Cucumber
  • Avocado

Let’s Get Cooking

This recipe is kind of like ordering at chipotle. You make it how you want it!

First, cook the sushi rice per the package instructions. Once it’s done, put into a separate bowl and add about 1/2 TBSP of sushi vinegar. I love the flavor of the vinegar so sometimes I add more into the rice.

While your waiting for the rice to cool, combine 1/4 Cup mayo + 2 TBSP Sriracha, if you want to up the heat feel free to add more sriracha! Toss the imitation crab into the Sriracha mayo.

Prep the other ingredients that you want to add in the poke bowl. Thinly cut the cucumber and dice the avocado. If you want to add carrots or radishes feel free to cut those bad boys up too!

To serve: place the rice in a bowl, add in the toppings & enjoy!

Made with Love,

Hannah

Grilled Lamb Chops with Asparagus

Categories Recipes5 Comments on Grilled Lamb Chops with Asparagus

It’s summer time so any excuse to start grilling I am in. My mom picked up these Lamb Chops at Aldi’s and of course it was my job to find out what we were doing with them. So I found this super easy marinade by Jessica Gavin for the Lamb, grabbed some asapargus & I got grilling.

Ingredients

  • Lamb Chops
  • Salt + Pepper
  • 2 TBSP Minced Garlic
  • 2 TSP Chopped Rosemary
  • 2 TSP Chopped Thyme
  • 1/2 TSP Chopped Parsley
  • 1/4 Cup Olive oil, + extra
  • Asparagus

Let’s Get Cooking

In a small bowl combine the 1/4 cup Olive oil + parsley + rosemary + thyme + 1 TBSP Garlic + salt + pepper. Mix to combine

Pour the marinade over the lamb chops and let sit for about 30 minutes.

Cut the ends off the asparagus and place on aluminum foil. Season with salt + pepper + 1 TBSP minced Garlic. Wrap the aluminum around the asparagus until it is completely covered.

Heat up the grill, & place the asparagus off to the side. Place the lamb chops on the hot grill. I only eat my meats rare to medium rare, if you eat your meats well done I have some questions for you. But anyways for med-rare you are going to do about 6 min each side. The time will also depend on the thickness of your cut.

Once the meat is done, remove from heat and let rest a little before serving. This allows the meat to soak up all the juices. Cook your asparagus to your desired doneness as well, I like it to still have a bit of a bite so I cooked it for about 10 minutes.

Hope you enjoy breaking out the grill, I know I can’t wait to see what I can create on the grill.

Made with Love,

Hannah

Sourdough Pizza

Categories Fermentation, Recipes2 Comments on Sourdough Pizza

If you’re like me & every other food lover, you made some sour dough starter during this quarantine. You can make so many delicious things with sourdough starter. I personally love the sour taste so I have been trying to find new ways to use the starter. Recently, I made pizza dough from my starter & omg it’s everything I could have wanted. I got the recipe from Little Spoon Farm, check them out! Enough talking, let’s get cooking.

Ingredients

  • 1/2 Cup/100 g Sourdough Starter (If you don’t have starter, check out the recipe here to make your own!)
  • 2 TSP/10 g Sea Salt
  • 1/3 Cup + 2 TSP/ 50 g Whole Wheat Flower
  • 3.5 Cup + 1 TBSP/ 450 g All Purpose Flour
  • 1.5 Cup/ 375 g Water
  • You’ll also need whatever pizza toppings your heart desires, I’m a cheese and sausage kinda gal but it’s your pizza so you run the show

Let’s Get Cooking

The night before: Add the pizza crust ingredients into a large mixing bowl. Using your hands, mix until all the ingredients are incorporated. Cover the bowl and let it ferment over night at room temp.

  • Fully Mixed Dough
  • Fermented dough the next morning

In the Morning: wet your hand with water and gently pull one side of the dough up & over its self. Turn the bowl and complete this on all sides.

Cover the bowl and place in the fridge up until about 36 hours until you are ready to bake. You can skip this step if you’d like and get right to cooking!

When you’re ready to eat: remove the bowl from the fridge and let sit for about 30 min.

Divide the dough into 4 pieces on a floured surface, shape the dough into a ball form and let rest for about 30 min. Cover with a towel

Turn the broiler on high and heat up a cast iron skillet. While the skillet is heating up, press the dough into about an 8″ circle (use as much flour as you need)

Remove the skillet once it is hot and place the dough into the skillet. Put on whatever toppings you desire and then place back into the oven for about 5-6 minutes, or until the crust on the bottom begins to char.

Remove from heat, slice it up, & enjoy with friends, family, or just yourself.

Made with Love,

Hannah

Lamb Rogan Josh

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Indian cuisine may just be one of my favorites. All the spices and aromatics, the fluffy basmati rice and naan, omg. I crave it all the time, but it can be daunting to make at home with a limited spice cabinet. A few spices can go a long way so I suggest investing in them! I got this recipe from Krumpli.co.uk, check them out! A kitchen scale, if you have one, is super helpful for this recipe!

Ingredients

  • 14 oz/400 g Lamb
  • 3.25 fl oz/ 100ml Natural Yogurt (I used Greek Yogurt)
  • 30 g / 1 oz Ginger
  • 30 g / 1 oz Garlic
  • 1 Star Anise
  • 6 Green Cardamom Pods
  • 4 Cloves
  • 1 TSP Black Pepper Corns
  • 2 TBSP Cooking Oil
  • 150 g Onion, diced
  • 1/2 TSP Ground Cumin
  • 1/2 TSP Ground Cinnamon
  • 2 TSP Chili Powder
  • 1 TSP Ground Coriander
  • 1 TSP Ground Turmeric
  • 1/2 TSP Salt
  • 2 TBSP Tomato Puree

Let’s Get Cooking

Cut the lamb into small cubes and place into a bowl. Add in the yogurt, and allow the lamb to marinate for about 8 hours, maximum 24 hours.

A couple hours before the lamb is ready to cook, blitz together garlic + ginger + a little water to make a paste. Mix half of this paste, in with the lamb and yogurt and let it marinate.

When you are almost ready to cook, prep the onions, dicing them.

In a dry pan add cardamom pods + black peppercorns + cloves + star anise. Toast the spices on med-high heat for about 3-4 minutes

Once the spices are toasted, grind them in a mortar and pestle, or a coffee grinder

Using the same pan, reduce the heat and add cooking oil. Once the oil is warm add in the ground up spice mix and let cook for about 30 seconds.

Add in the onions + ground cumin + ground cinnamon + remaining garlic/ginger paste. Cook until golden brown, about 10-15 min

Add in the lamb and yogurt marinate along with chili powder + turmeric + ground coriander + salt. Cook for about 10 minutes, moving the lamb around the pan.

10 minutes in add the tomato puree and about 75 ml of water and stir

Reduce the heat to low and allow to simmer for about 25 minutes.

Serve with basmati rice and naan!

Made with Love,

Hannah

Halušky

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To complete this weeks theme of recipes from the homeland I bring you Halušky! One of the most simple, delicious meals you might ever have and guess what, it’s a no waste recipe if you are using the leftover cabbage from the Stuffed Cabbage recipe! Let’s get into this recipe and be sure to salute to the motherland before eating.

Ingredients

  • 1 1/2 lb Cabbage, cored, boiled, and sliced into long pieces
  • 6-8 slices of Bacon, diced
  • 6 TBSP Butter, cut into individual TBSP
  • 2 cups Onion, diced
  • 1 1/2 TSP Salt
  • 1/2 TSP Black Pepper
  • 6 oz Egg Noodles

Let’s Get Cooking

If you are using the left over cabbage that you already used for the stuffed cabbage, you are good to go, just slice length-wise the remaining cabbage. If you haven’t already boiled, don’t worry about it! Just core the cabbage and cut into length-wise pieces.

Get out a large skillet and add 2 TBSP of butter, left that melt and add the diced bacon, cook until it’s slightly crispy. Add in the diced onion and cook until they lighten in color.

Add in 2 more TBSP of butter + cabbage + salt & pepper. Mix until everything is combined, lower the heat to med & cook for about 10 min.

During this time cook the egg noodles by the package directions.

Check and make sure the cabbage is to the doneness of your liking, I like mine a bit more crunchy but that’s completely up to you. Once at your desired doneness, remove cover and add the cooked and drained egg noodles.

Add the remaining TBSP of butter and cook until all is combined.

Serve hot & with all the salt and pepper you desire!

You’ll want to eat the whole pan, trust me it’s hard not to.

Made with Love,

Hannah

Stuffed Cabbage

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We are bringing it back to my Polish/Slovak roots this week with these two recipes. First this week is Stuffed Cabbage! This comes from my Grandpa Hanigosky, it’s hand written and I am only given amounts, so the technique of bringing it all together was up to me (& my moms childhood memories of making these) to bring it all together. The only way to eat these is with a big gob of mashed potatoes and some corn.

Ingredients

  • 3 lbs Ground Beef
  • 2 Eggs
  • 1 TBSP Lawreys Seasoning Salt
  • 1 TSP Garlic Powder
  • 1 TBSP Parsley
  • 1 Cup of Rice, boiled for 2 minutes
  • 1/4 Cup Sugar
  • 2 8oz Can Tomato Soup
  • 1 Large Cabbage/2 Small/Medium Cabbage

Let’s Get Cooking

First things first, we need to boil that cabbage, it’s gonna make your house smell a little but just get over that now. Get the water boiling and core out the hard stem so that the leaves can be pulled off, drop the cabbage in one at a time. Be sure to watch the cabbage during this, removing from water to remove the soft outer leaves. While making this I noticed I would be removing the cabbage from the water and putting it back in. You’re making sure that these leaves will be able to roll. You won’t end up using the smaller cabbage leaves so leave them attached to the main stem, keep them we will be using them later!

Grab out a large mixing bowl and place all ingredients in, besides the cabbage. Make sure to boil the rice for 2 minutes before adding. Mix the ingredients well.

Preheat the oven to 350F

Once everything is all mixed together, scoop out some of the meat mixture and form a log. Grab a cabbage leaf and place the meat log [gross I know] on the end, where the stem would have been. Roll the stem side over the meat log, then fold in the two sides and complete the roll. Continue until you use up all the meat mixture. If you have any left over leaves, chop them up so they can be placed over the rolls in the pan.

Grab a deep roasting pan with a lid. Place cabbage rolls in the pan, you’re going to have to stack them on top of each other. Place left over chopped leaves on top if you have any. Pour over the tomato sauce & cover.

Cook for about 30 minutes.

When serving make sure you get all the yummy gravy over top everything! I hope you enjoy some of my family’s traditional recipes!

Made with Love,

Hannah

Antoni’s Cauliflower Steaks

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I’m not a cauliflower person, or a vegetable for a meal person for that matter. I’m a meat and potatoes kind of gal, always have been & always will be. BUT I am open to trying new things, and of course it’s Antoni’s recipe so I had to. I LOVED this recipe, it is spicy and seriously so good.

Ingredients

  • 1 Large Head Cauliflower
  • 1/4 Cup Olive Oil
  • 2 TSP Ground Turmeric
  • 1/4 TSP Kosher Salt
  • 4 Large Dates, pitted & thinly sliced length wise
  • 1/2 Cup Loosely Packed Cilantro Leaves
  • 3 TBSP Roasted Salted Almonds

Dressing

  • 3 TBSP Finely chopped Cilantro stems
  • 2 TBSP Gochujang or Sriracha
  • 2 TBSP Fresh Lime Juice
  • 1 TBSP Olive Oil
  • 1 TSP Honey
  • Pinch of Kosher Salt

Let’s Get Cooking

Preheat the oven to 425F

Remove any green leaves from the cauliflower, trim and discard the rough part of the stem.

Cut the cauli lengthwise into about 2-3in thick steak like slices. It will fall apart, BUT THAT’S OKAY!

In a small bowl whisk together oil + turmeric + salt. Place cauli on a baking sheet & drizzle with the oil mixture. Turn the cauli around to make sure it gets coated.

Bake for 25-30 min.

While the cauli is baking, whisk together the ingredients for the dressing.

Once the cauli is done, drizzle with the dressing, top with dates, cilantro leaves, & almonds.

This was a switch up from my normal meals & it was so so so good. I mean it’s Antoni’s recipe, you can never go wrong.

Made with Love,

Hannah

Champagne and Lemon Risotto

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While creating the future lesson plans for my dream counseling approach, Culinary Art Therapy, I am making sure that while touching on the topic of patience we will be making risotto. Patience is absolutely key when making risotto so make sure you know that going into this process or you are going to absolutely hate it. This is one of Antoni’s recipe… again. I’ve made this multiple times and it is always amazing.

Ingredients

  • 7 Cups of Low-Sodium Chicken Broth
  • 4 TBSP Unsalted Butter
  • 1 Cup Finely Chopped Onion
  • Kosher Salt
  • 1 1/2 Cup Arborio/Carnaroli Rice
  • 1 1/2 Cup Champagne or Dry White Wine
  • 3/4 Cup Grated Parmesan
  • 1 TBSP Grated Lemon Zest
  • 1 1/2 TBSP Lemon Juice
  • Fresh Ground Pepper

Let’s Get Cooking

Bring the chicken broth to a simmer over a medium heat, once hot reduce heat to low

In a large saucepan, melt the butter over medium heat. Add in onion + 1/2 TSP salt. Stir the onions until they have softened and become almost translucent, about 8-10 min. Add in the rice and stir constantly until the rice starts to lighten in color, about 4 min. Add in the Champagne/Wine and increase heat to med-high heat, stir constantly until all the liquid has evaporated.

Once all the liquid is gone, add in 3/4 cup of the hot broth and stir gently, scrapping down the the edges of the pot as well, until all the liquid is absorbed. You’ll continue to add 3/4 cup at at time, allowing it to get absorbed each time until the rice becomes tender and slightly creamy. Keep a fork close by for taste testing but this is where the patience comes in.

Once the rice is at the proper texture, remove from heat. Add in cheese + lemon zest + lemon juice. Stir to make sure all the cheese is melted. Then add in salt and pepper.

To serve: place in small bowls & top with more cheese & pepper.

Made with Love,

Hannah

Homemade French Fries

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God’s gift to the culinary world has to be french fries. They are probably my favorite potato form to exist, thought it is hard to choose. You can make these beauties at home and trust me you will want to make them over and over.

Ingredients

  • Potatoes
  • Frying oil, pick your poison, veggie, castor, peanut whatever you like.
  • You’ll also need: lots of paper towels

Let’s Get Frying

Wash the potatoes, peel them if you please.

Cut off the two ends of the potato, then the sides, making it almost like a box. From there cut the longer side cut into about 1/4-in thick slices. Cut these slices again into little potato sticks

Place the potato sticks into ice water for at least 5 min to get the starches off.

Heat the frying oil to about 325F [This is round 1], while this is heating up lay out paper towels and dry off the potato sticks. Making sure these bad boys are dry before dropping them into the fryer.

In small batches, drop some potato sticks into the oil, don’t let them get brown, let them go for about 5 minutes and then remove with a metal slotted spoon and place on a paper towel. Continue this until all fries are done.

REMEMBER BE CAREFUL THIS IS HOT OIL WE ARE TALKING ABOUT

Now for round 2: Crank up the oil now to about 375F and start with small batches again. This time you’re going to want to them to brown, this will be for about 3 minutes or more. Again, continue this until all the fries are golden brown and crispy, trust me you’ll know when it’s right. Remove from the oil when you think they are done and place them on paper towels to remove excess oil.

Once all fries are done, place in a bowl & sprinkle with salt & whatever other goodies you like.

Trust me this is the only recipe I use for french fries & it goes perfectly with the Bob’s Burgers recipes on my blog! *Wink Wink Nudge Nudge, Chèvre Which Way but Loose Burger & Do the Brussel* It also makes it better knowing you know all the ingredients in your french fries.

Made with Love,

Hannah

“Chèvre Which Way but Loose Burger”

Categories burgers, Recipes8 Comments on “Chèvre Which Way but Loose Burger”

Time for another amazing burger recipe from the Bob’s Burgers Cookbook! The same old same old can get boring and who knows, an exciting burger may be just what you need to bring back the excitement; I don’t make the rules.

Ingredients

  • 1 4oz Chèvre Log, room temp. [goat cheese]
  • 1 tsp Chopped Fresh Sage
  • 2 tsp Chopped Fresh Oregano
  • 1 tsp Chopped Fresh Thyme
  • 1 tsp Chopped Fresh Rosemary
  • 1/4 Cup Mayo
  • 1 English Cucumber, half of it finely sliced, the other half diced
  • 2 Tomatoes, seeded & finely diced
  • 2 Garlic Cloves, minced
  • 1 lb Ground Beef
  • 4 Vienna rolls, or any hamburger buns
  • 1/2 Red Onion, sliced

Let’s Get Cooking

Mix goat cheese + herbs + mayo. Mix until it has a cream cheesy consistency. Add in 1/4 cup of diced cucumber + tomatoes.

Add garlic into the ground beef and form into 4 patties. Season the patties with salt + pepper.

Cook burgers on a hot skillet until desired doneness. I prefer med-rare but do your thing!

BUILD YOUR BURGER: start with the bottom bun + burger + goat cheese spread + sliced red onion + sliced cucumber + top bun

This burger gets a little messy but trust me it’s totally worth it. The goat cheese spread is also an awesome leftover on a pita!

Made with Love,

Hannah