Category Archives: Dinner

Browned Butter and Caper Tilapia

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I ate at Paris Club a few months ago and I ordered the skate wing with lemon, capers, and brown butter.  I didn’t even really know what skate wing was, but it was on the seafood menu and I was feeling adventurous so I just ordered it.  And oh my goodness was it delicious!  Sadly I didn’t take any pictures that night, but I knew I would have to recreate the flavors later on from home.

Trader Joe’s carries a good selection of frozen, individually packaged fish-perfect for cooking for one!  This became one of my go-to recipes for cooking tilapia over the summer.  Just add some veggies and it is a quick, delicious meal!

Browned Butter Tilapia

Brown a few tablespoons of butter.  Pour over tilapia fillet in small ramekins or foil pouch.  Add a tablespoon or so of capers and squeeze lemon on top.  Bake at 350 for 15 minutes until flaky, or a little longer if the fish is frozen.  Enjoy!

Chile Rellenos

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I made dinner for the family last night and they all loved it!  Pleasing seven people, some of whom aren’t very adventurous eaters isn’t always easy!  I made chile rellenos, acorn squash, and guac.

Bacon, Avocado, and Tomato Salad

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I have been craving guacamole something fierce lately, so I picked up an avocado on my last trip to the grocery store.  I’m too lazy to actually make real guac for one though (I know, I know…), so I just threw this together because it all sounded good.  And it was!  A good quick and easy meal with minimal prep time involved!

Bacon, Avocado, and Tomato Salad:

  • 2 slices bacon
  • 1 avocado
  • Handful of grape/cherry tomatoes
  • 1 egg
  • S+P
Fry up your bacon.  While you’re doing that, chop the avocado into bite-sized pieces.  I sliced the tomatoes into halves/quarters as well, but you could leave them whole too.  Once the bacon is done, chop it and throw it into a bowl with the tomato and avocado, then season with salt and pepper.  Fry up the egg in the bacon grease and put on top of the mix.  Eat.  Love!

I actually didn’t take any pictures of this because I was too hungry to think about it, but I promise it’s pretty and colorful and delicious!

Spicy Sweet Potato Beef Soup

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I had other meal plans when I bought these ingredients, but then I got sick and decided I needed soup.  I was seriously annoyed that I managed to stay healthy all winter, but then got sick at the very end of April!  But I’m overworked, overtired and surrounded by people who don’t take very good care of themselves (med students).  A lot of sleep and this soup and I felt much better!

Spicy Sweet Potato Beef Soup

1 lb. ground beef
1/2 onion, chopped
5 cloves garlic, crushed
1/2 tsp. turmeric
1 tsp. cumin
1 tsp. paprika
1 jalapeno, seeded and chopped
1 green pepper, seeded and chopped
2 sweet potatoes, peeled and chopped
2 C. chicken broth
Avocado

Cook ground beef with onion and garlic for a few minutes until partially cooked.  Add seasoning and peppers and cook until beef is done.

Add beef mixture, sweet potatoes, and broth in a large pot.  Simmer on low about an hour.

Serve with avocado on top.

Aloo Gobi, or Mashed Cauliflower and Sweet Potato

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Dear Indian Food,

I love you.  Adore you, even.  You are rich and flavorful and full of whole, healthy ingredients that are so easy to manipulate.  Thanks for being awesome.

Love,
Danae

In all seriousness, this dish rocks!  I was browsing foodbuzz a few days back and saw this gorgeous picture of aloo gobi by Spicie Foodie.  It was simple and easy to paleo-fy, so I gave it a go!  I also used her recipe for garam masala and modified it slightly based on the ingredients I had available – it made more than enough so I definitely plan on trying more of her recipes!  Also, you can cut down on cook time by making the garam masala while the cauliflower and sweet potatoes are cooking if you don’t have some made already.

Garam Masala: adapted from Spicie Foodie

  • 1 T coriander seeds
  • 2 T cumin seeds
  • 1 t cardamom seeds
  • 1 bay leaf
  • 1 T black pepper
  • 1/2 T ground cinnamon
  • 1/4 t ground nutmeg
In a small skillet, roast the coriander, cumin, cardamom and bay leaf for a few minutes until the seeds are fragrant and hot – don’t let them burn!  Once they’re toasted a bit, turn off the heat and let them cool a bit, then grind them up in a spice or coffee grinder.  Transfer the ground spices to a small jar with an airtight lid.  Add the remaining spices and shake to combine.  You can also add 1/2 t of both cloves and fennel seeds (roast them with the other seeds!), but I didn’t have either of those ingredients and just left them out – it was still delicious!  This made about 5-ish tablespoons, so you’ll have plenty leftover for future use!

Roasting the spices

Aloo Gobi: adapted from Spicie Foodie
  • 1 head cauliflower, chopped (don’t worry about making them perfect florets!)
  • 1 medium-large sweet potato, peeled and cubed
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 T garam masala
  • 1 t ground ginger
  • 1 t ground turmeric
  • 1/4-1/2 t red pepper (depending on how spicy you like your food!)
Start by boiling your cauliflower and sweet potatoes – I just threw them in together and they came out just fine.  Cook till fork-tender, drain and set aside (I just left mine in the colander).  While the water boiled and the veggies cooked, I made the garam masala and chopped my onion.  Hooray for multitasking!
Once the veggies are cooked, add a few tablespoons of olive oil to the same big pan and heat it up.  Add the onion and cook till translucent, then throw in the garlic and let it cook for another minute or two.  Add the veggies back in and mix in the garam masala, ginger, turmeric, and red pepper.  Stir to combine and mash with a potato masher, and that’s IT!
Easy, fast, delicious, AND healthy – I’m hooked!  I’m also looking forward to mixing this in with my eggs tomorrow morning, Indian food is SO GOOD cooked up with scrambled eggs for a savory breakfast.

Bacon-Wrapped Asparagus

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Alternately titled “The Best Thing You Can Make With Asparagus.  Ever.”

Grab three spears of asparagus and a thick piece of bacon (like the kind I wrote about here).  Using a few toothpicks to hold it in place, wrap the bacon around your bundle.  Cook at 415 degrees until the bacon is browned and crispy around the edges, about 20-25 mins but just keep an eye on it.  Flip after 10-15 minutes so that both sides get brown.


You’re welcome :]

Mango Curry Chicken

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I have to apologize for the terrible pictures of this, but I was too hungry and didn’t realize quite how bad they were until it was too late!  Despite that, this recipe is too good not to share.  I love Indian because it is so easy.  Once you have all the spices it only takes a little bit to add a lot of flavor to dishes. I got the recipe from this site.

Warning: I was told by a friend that I smelled like Indian food a few hours after I made this so probably don’t hang out in the kitchen while it is cooking like I did!

Mango Curry Chicken

1 lb. chicken thighs
Olive oil
Sea Salt
Pepper
1 T. curry powder
1 slab butter
8 garlic cloves, peeled and smashed
Mango-I used a half package of frozen mango from Trader Joe’s
A large glass of white wine-I used Two Buck Chuck Chardonnay from Trader Joe’s
Parsley

Coat the chicken lightly with olive oil, then season with salt, pepper, and curry.  Heat a little more olive oil in a large frying pan on medium-high heat, then add the butter.  When the butter gets foamy, add the chicken.  Cook until it starts to pale, then add in garlic.  Turn down to low-medium (should be gently sizzling) and  cover with lid.  Cook for 20 minutes, then flip over and cook 20 more.

When the chicken is done, take it out of the pan and add in the wine, mango, and parsley.  I let it simmer for about 5 minutes because the mango was still a little frozen.

simmering mango wine sauce

When done, pour over chicken and serve!  I ate it with sweet potato fries, which I thought was a good combo!

the finished product