Ever since I’ve had Antoni’s cookbook I’ve wanted to make these dates. I never knew the right time. I just moved into my own apartment and I thought, YES, I CAN MAKE THOSE DATES FOR A HOUSE WARMING PARTY. I know, what a necessary thing to think about when you are moving. Though my housewarming party got canceled due to weather, I still made these dates and enjoyed them on the couch. Antoni’s right, it really is the perfect bite. Salty, sweet, savory, and a multitude of textures as well. See if you agree.
24 Medjool Dates, pitted
1/4 lb Thinly Sliced Proscuitto
3 oz Blue Cheese
24 Roasted Salted Almonds, preferably Marcona
Let’s Get Cooking
Preheat the oven to 375F and line a baking sheet with parchment paper. [ I didn’t have a baking sheet yet so I used a muffin tin & that worked too].
Tear the pieces of Proscuitto lengthwise to get about 24 strips
Cut the dates along the side and stuff with about 1/2 tsp blue cheese and one almond. Gently close the date and wrap with Proscuitto. Place on baking sheet cut side up so the cheese does not melt out.
Bake for about 7-10 minutes until the cheese is bubbling. Let sit for a little before eating, it will be difficult to wait but you don’t want to burn your mouth.
I just had a huge move, from living with my best friend since pre-school to living alone. I have never lived alone before so it was a transition. I’m beginning to get back into some resemblance of a routine and part of that is making lunches for the workweek. I found this recipe in Antoni’s new cookbook Let’s Do Dinner and it is the perfect lunch that you can pop in the microwave [ if you want ] and you’re good to go.
2 TSBP + 2 TSP Extra Virgin Olive Oil
1/2 Small Onion, Chopped
2 Garlic Cloves, thinly sliced
1/2 TSP Chili Powder
2 15oz Cans Black Beans, rinsed and drained
1 TSP Grated Lime Zest
2 TBSP Fresh Lime Juice (about 1 lime)
6 Cups thinly sliced napa/green cabbage
1 1/2 Cups cubed Pineapple
1 Large Serrano/Jalapeño pepper, thinly sliced
2/3 Cup Chopped Cilantro
2 Scallions, thinly sliced
2 Cups Shredded cooked chicken, (can use rotisserie chicken)
4 Large Flour Tortillas
Hot sauce & Sour Cream (For serving)
Let’s Get Cooking
If you’re eating these at home now, preheat the oven to 400F. If making for the weekly lunches you can skip this part
Heat 2 TBSP of olive oil in a saucepan over MED heat. Add in the onion + garlic and cook until soft. Add in the chili powder + 1/4 TSP salt + beans and cook until warmed through. Stir in the lime zest + juice and remove the beans from heat.
In a large bowl, combine the cabbage + chile + cilantro+ scallions + remaining oil + salt + pineapple.
Lay out a piece of foil and place the tortilla on top. Layer the burrito beans + chicken + cabbage and then tightly roll and wrap in the foil.
If you’re eating these at home, place the burritos in the oven for 15 min.
If you’re eating at work, place it right in the fridge. Be sure to pack a plate or something to unwrap and reheat the burrito in.
I finally, FINALLY, got Antoni’s new cookbook, Let’s Do Dinner. As always, everything in the book looks so freaking good and I cannot wait to cook my way through it. While looking for a recipe to make for my grandparents, I came across Antoni’s recipe for Kapusniak. This soup focuses on cabbage and all things cabbage. You may be saying, that sounds boring and bland, but that is pretty disrespectful and you should really wait before you judge this dish. If you’re Polish/Slovak/eastern European you know what’s up.
1 TBSP Olive Oil
4 oz Thick cut bacon, cut crosswise
1 Medium Onion, coarsely chopped
1 Garlic Clove, thinly sliced [I did two]
2 Bay Leaves
3/4 TSP Smoked Paprika
1/2 TSP dried Herbes de Provence, or thyme
1 Medium Head Green Cabbage, cored and coarsely chopped
1 28.5oz Saurkraut, do not drain
1 Large Russet Potato, peeled and chopped
1 Medium Carrot, thinly sliced
1 Medium Parnship, thinly sliced, or another carrot
1 qt. Low-Sodium Beef Broth, I only had chicken and that worked well
1/2 Cup Finely Chopped Dill
Salt + Pepper
Let’s Get Cooking
The one thing I found super important before starting to cook this dish is to mise en place. Make sure to have all the ingredients prepped and ready.
Heat the oil in a large pot on MED-HIGH heat. Add in the bacon and cook until it’s golden and getting browned around the edges. Add in the onion + garlic + bay leaves + paprika + dried herbs + 1 TSP salt and cook until the onions gets translucent, don’t let the onion brown.
Add in the cabbage and cook it down for about 5 minutes. Add in the saurkraut and the juices + potato + carrot + parsnip + 1/4 TSP salt.
Add in 2 qts of water and then the broth, bring up to a boil. Once boiling, reduce the heat and simmer for about 45-50 minutes. Stir in the the dill and season with salt and pepper.
I LOVE Indian Cuisine; the spices, the flavors, it truly goes unmatched. The hard thing about Indian recipes is that at times, to get such these amazing spice profiles, they take quite a while to complete. This recipe, Antoni’s of course, has such amazing flavor in such a short time. Not only that, but if you are working to incorporate a meatless meal here and there, this is a great one!
2 TBSP Extra Virgin Olive oil
2 TBSP Unsalted Butter
2 Medium Onions, Finely chopped/ about 3 cups
4 Garlic Cloves, thinly sliced
2 TBSP Ginger, Finely chopped & peeled
1 1/2 TSP Ground Coriander
1 1/4 TSP Ground Cumin
1 1/2 TSP Ground Turmeric
1/8 TSP Cayenne Pepper
1 28 oz Can Whole Tomatoes
2 15 oz Can Chickpeas, rinsed and drained
1/3 Cup Dried Apricots, thinly sliced
1/2 Cup finely Chopped Fresh Cilantro
1/2 Cup finely Chopped Red Onion
Let’s Get Cooking
Heat the EVOO and butter in a large pot over med-high heat until the butter is melted. Add in onions + garlic + ginger and cook, stirring until the onions have softened. Add in the remaining spices, coriander + cumin + turmeric + cayenne + 1 TSP Salt.
Add in the tomatoes with their juices, and 1/2 cup water. Using a wooden spoon, break up the tomatoes. Add in the chickpeas and use the spoon to mash up a quarter of them. Stir in the chopped apricots and increase heat to high. Once the mixture has come to a boil, reduce the heat to a simmer and stir occasionally. Let thicken for about 18-22 minutes. Once the time is up, taste and adjust for salt and remove from heat.
Serve the masala ASAP with some jasmine or basmati rice. Top with, if you’d like, some red onion and cilantro on top with lime wedges and a scoop of yogurt!
Scallops can seem pretty daunting, right? They are this super delicate ingredient that can seem scary to cook and easy to mess up. I am going to change your mind with this delicious recipe, by who else but Antoni of course. This recipe features carrot butter, which believe me is super good, and these crispy capers that add a bite of saltiness which is just what every meal needs. Don’t be scared now, let’s get started!
Okay first off we are going to start with the capers. Line a plate with paper towels and add about 1/2 inch of olive oil into a skilled over high heat. Make sure the oil is HOT, simmering almost and when it is, carefully add in the capers. Fry the capers until the edges puffed and they are lightly golden, about 30-60 seconds Antoni says. Remove with a slotted spoon and place on the paper towels.
Next up is the carrot butter, it sounds different and taste different, but different is good! Cut 2 TBSP of the butter into cubes and return to the fridge. In a small saucepan, bring the carrot juice to a low boil over med-high heat. Cook until the juice is reduced by half, for about 10-12 minutes. Reduce the carrot juice to a simmer and whisk in the chilled butter cubes one at a time. Whisk constantly allowing each butter cube to blend in before adding another. Add in the orange juice + 1/4 TSP Salt + pepper, whisk and remove from heat.
Now is the time for scallops, there is no turning back now! Season the scallops with salt on both sides. In a large nonstick skillet, add in the remaining 2 TBSP of butter over med-high heat. Heat the butter until it is melted and foaming. Add in the scallops and cook, tip the pan to the side so the butter pools and you can baste the scallops. Cook until a golden crust forms, about 2-3 minutes. Flip the scallops and continue to cook for about 30 seconds to 1 minute. The tops should be golden brown, trust your gut.
Remove the scallops from the heat and place on your serving plate.
Drizzle over the carrot butter and garnish with the crispy capers and your herbs (if you have them, if not no sweat)!
And now look at that! You made scallops and it was not as scary as you thought!
This is my new favorite summer side, I have already made it so many times! Once, I just ate it straight out of the pan, I mean who needs to waste a bowl anyway. Of course the recipe comes from Antoni’s cookbook, seriously, go buy that cookbook now! Enjoy this side with your friends at a picnic, or by yourself, you do you!
1 7oz package of Chorizo, cut into cubes, about 1 2/3 cups
3 Ears of Corn, shucked & kernels cut from the cobs
1/2 Cup Coarsely chopped Cilantro, leaves & stems
1/2 Cup Grated Parmesan
2 TSP Grated Lime Zest
1 TBSP + 2 TSP Lime Juice
Lets Get Cooking
Heat a large skillet over medium heat until very hot, but not smoking. Toss in the cubed chorizo and cook, do not move the chorizo around, let it cook undisturbed and get all crispy for about 5 minutes. Stir occasionally after 5 minutes until crispy all over.
After shucking the corn and removing the kernels, add the corn into the pan with the chorizo. Cook for about 1-2 minutes. Add in the cilantro + cheese + lime juice + lime zest + pinch of salt.
Stir together and cook for 1 minute. Remove from heat and add salt & cheese to taste.
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.
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
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.
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.
7 Cups of Low-Sodium Chicken Broth
4 TBSP Unsalted Butter
1 Cup Finely Chopped Onion
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.
It seems like my posts all have a common thread, the quarantine, but we are going to get past that. My moms friend had a birthday coming up and requested something lemony. I have been dying to make this recipe, but it makes it hard to cook a dessert for yourself. I mean it’s not hard, but I have no self control & will eat the whole thing. Her birthday was a perfect reason to make these squares. The recipe is super easy & was a hit.
Another recipe from Antoni’s cookbook, and I am not sorry about it at all. If I have one goal with this blog it is to convince everyone to buy this cookbook. It has so many good recipes and I am slowing using this quarantine to Julie/Julia my way through it. This is an easy weekday recipe and you get to feel a bit summery when you break out the grill.
Set colander over a plate. Add the chopped cucumbers + toss with 1/4 tsp salt. Let sit for 15 min
Mash and chop the garlic + 1/4 tsp salt into a paste. Put in a bowl and combine with yogurt + lemon + dill
Transfer about 1/2 of the yogurt mixture into another bowl. Add the chopped chicken and ensure that all of the chicken is covered. Cover and refrigerate for 45 min to 4 hours. I let it set for about an hour & it was perf!
While the chicken is in the fridge, squeeze the cucumbers, getting out the rest of the liquid. Stir in the cucumber into the left over yogurt mixture.
Once the chicken has marinated: heat the oven to 200F and warm the pitas on the oven racks. Pick out 12 skewers. ** If using wooden ones let them soak in water for 10 min***
Remove tzatziki from the fridge to allow it to get to room temperature. Place shallots in a bowl with red wine vinegar and salt. Let sit for 15 min then drain
In another bowl, mix together feta + oregano + olive oil
Skewer the chicken and season with salt + pepper
Heat the grill to medium-high. Grill the chicken, turning once about halfway through, about 8-10 minutes. Once complete, slide the chicken off the skewer.
Time to Plate
Start with a Pita + spread tzatziki + chicken + feta + tomatoes + pickled shallots + more tzatziki + chopped dill + mint
This is a great meal, super filling, and leaves you with easy to put together left overs. I hope you enjoy this recipe like I did. I know that I will be making it again!