Category Archives: Recipes

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!

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Pumpkin Pie

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I absolutely love pumpkin pie!  Actually pretty much anything with pumpkin. In the fall I made it my mission to make a pumpkin pie completely from scratch, which I had never done before.  This was only my second time making homemade pie crust so it was a good challenge.

The crust tasted good but I didn’t roll it out enough so it was too thick.  Eventually I will make a perfect pie crust!!  But it didn’t matter that the crust wasn’t the best because the inside of this pie was heavenly!  Seriously the best pumpkin pie I have ever had.  And I have eaten a lot of them.  I think roasting my own pumpkin made a huge difference in flavor compared to the canned stuff.  I may never go back!

I looked up a lot of recipes but none of them seemed quite right to me, so I just combined them all and the result was amazing!

Pumpkin Pie

2 cups roasted pumpkin
2 eggs
1/2 cup brown sugar
1 1/2 cups half and half
1 teaspoon fresh ground ginger
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Make or buy pie crust.  I suck at it so can’t give any good directions.  Combine ingredients.  Don’t worry if it is super watery compared to pie from canned puree.  Bake for 50 minutes at 375.  Enjoy!

Coconut Flour Waffles

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I have had a griddle with changeable plates for almost 2 years now and finally used the waffle plates for the first time.  I figured I would never end up using it, since I don’t generally eat grains anymore, but then Joy the Baker posted these and I knew I had to make them immediately!

And I promise you they were every bit as delicious as they look!  The maple cream was delicious, so do not skip that part!  Also I recommend the bacon to go with it as bacon goes with everything, especially breakfast.

So just because you have given up grains does not mean that you have to give up delicious waffles!!

Avocado Ranch

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It has been waaay too long since I have posted!!  But second year of medical school, boards, and post-boards vacay are now done and I am settling into my family medicine rotation!  I really can’t even explain how exciting it is to have free time again!!

I actually made this a few weeks ago as a quick snack, but didn’t have time to post it.  It is super easy and delicious!  There is no reason to settle for all the crap in the bottled version from the supermarket when making it yourself only takes 5 minutes.  I based it on this recipe, but didn’t have all the ingredients so made a few changes.

Avocado Ranch
2 avocados
1 cup Greek yogurt (I used 1 package Fage Total Greek Yogurt)
Juice from half a lemon
1 TBSP parsley
2 tsp garlic powder
1/2 tsp sea salt
veggies for dipping

Mash avocados and mix in yogurt and seasoning.  Enjoy!

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!

Thai Coconut Chicken Soup

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Soup round two for me this week!  Other than being sick, I love making soup because it is easy and makes enough to last a few days.  I’m super busy with school right now so this is definitely needed!  I somewhat based it this on this recipe from The Nourishing Cook.  It turned out really well!

Thai Coconut Chicken Soup
1 can coconut milk
2 C chicken broth
3 C cooked chicken (I used most of a whole chicken I had cooked in the crockpot)
1 bag spinach
1 tsp red chili flakes
salt & pepper
1/2 onion, chopped
4 cloves garlic, minced
2 T coconut oil

Saute the onions and garlic in the coconut oil until onions are slightly translucent and mostly cooked.  Toss into a large pot with all other ingredients and let simmer on low for about an hour.  Enjoy!

Zucchini Ribbon Salad

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I was making dinner the other night when I found some zucchini in my fridge that I had completely forgotten about.  I was already making soup so wanted something cold to go with it and had just read Smitten Kitchen’s Ribboned Asparagus Salad with Lemon post so felt inspired.

It really wasn’t hard to do something similar with zucchini and it turned out delicious!  Perfect for summer because it doesn’t involve turning the oven on and is fairly easy!

Zucchini Ribbon Salad

2 zucchini
Sea Salt
Olive Oil
Basil
Pepper
1/2 lemon

Cut the zucchini in half and use a potato peeler to shred it into ribbons.  Put ribbons into colander.  I have this awesome one from Ikea and I love it!  Generously salt and let sit for 30 minutes.

Gently squeeze any excess moisture out and add to a large bowl.  Add enough olive oil to coat, probably about 2 tablespoons but I didn’t measure.  Squeeze in the juice from the lemon and season with basil and pepper.  Enjoy!