A Day from Scratch

Concierge cooking - Tailored nutrition

Shrimp with Tomato Mascarpone Quinoa

by Filed Under: Recipes, Seafood 7 Comments

Holy cow Batman, did y’all watch the Grammy’s last night?

It was my jam!

When Jay-Z accepted his award and made a shout out to his daughter saying he was bringing home a gold sippy cup I couldn’t stop lauging. I mean a Grammy award sippy cup? I’ll take two please.

Since I am completely obsessed with music and watching the Grammy’s is just a given for me, I decided to make a yummy dinner to lure some girlfriends into watching it with me.

I’d like to introduce to you my new favorite meal. Little baby skrimps with tomato mascarpone quinoa.

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Don’t stop. Get it! Get it!

It’s scrum-diddly-umptious!

I also LOVED Katy Perry’s performance. I mean who doesn’t love a fist pounding power anthem? I think her performance and Kacey Musgraves’ light up boots were the highlight for me for sure.

Oh sorry, back to the yummy dinner. You should make this tonight, and bring some by my house because I want it again already.

K thanks.

Ingredients; serves 4

20-25 shrimp, enough for each person to get about 5

1 1/2 cup quinoa

2 cups chicken stock

1 cup tomato sauce

1 small zucchini, grated

1/2 cup onion, diced

1 large garlic clove, minced

1/2 cup mascarpone cheese

2 Tablespoons olive oil + more for shrimp

1 teaspoon ground coriander

1 Tablespoon butter

 

Recipe:

In a medium sauce pan add 2T of olive oil. Add the diced onion and cook about 4 minutes until translucent. Add the garlic and cook 30 seconds. Add the shredded zucchini and toss. Season with salt and pepper. Add the quinoa, chicken stock and tomato sauce. Bring to a boil. Reduce to a low simmer and cook until the liquid is absorbed into the quinoa, about 15 minutes.

When the quinoa is done cooking, add the mascarpone cheese and mix well. Add a pinch more of salt and pepper.

In the meantime season the shrimp with salt, pepper and coriander. In a large sauté pan add about 3 tablespoons olive oil. Add the shrimp to the pan and cook about 3 minutes per side. Hit the pan with 1 T of butter for some extra love and serve ontop of the quinoa.

Oh yea!

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Orzo Pasta with Grilled Corn, Chicken and Artichoke Pesto

by Filed Under: Pasta, Poultry, Recipes 1 Comment

Is it Summer yet?

I am so ready to be outside without having an allergy attack. Grilling, boating, soakin’ up the sun! Oh I just can’t wait.

But, since Summer is still a few months away I am just going to pretend it’s Summer with lunch. Once you make this pasta salad and taste it, you will be hooked. The grilled corn adds an incredible smoky flavor while the artichoke pesto lends such great richness to the dish.

Mmmmm Mmmm Good! Are you with me yet?

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This would be a great dish to serve at a ladies’ lunch, bridal shower, baby shower or any other small gathering. You could serve it as a side dish without the chicken thrown in, or as an entrée on it’s own. You can make it with shrimp, you can make it with salmon.

Basically the possibilities of this bad boy are endless.

You can have it for lunch, you can have it for dinner; this dish is sure a winner!

IMG_3152Sorry, I’ll stop with the shenanigans and just give you the recipe already.

I can hear you thanking me.

Ingredients: makes a whole lot (about 9 cups)

1 pound whole wheat orzo pasta

2 ears corn, shucked and silks removed

2 cups cherry tomatoes, halved

2 chicken breasts, grilled and cubed

1 1/2 cup fresh grated parmesan cheese to top

Pesto:

1 12oz package of frozen artichoke hearts, thawed

1/4 cup walnut pieces, toasted

1/2 cup flat leaf parsley

1/2 cup fresh oregano leaves

Grated zest of 1 lemon

1/4 cup fresh lemon juice

1 garlic clove, smashed

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 cup extra virgin olive oil

 

Recipe:

Start by seasoning your corn with a dash of butter. Season chicken breasts with salt and pepper on both sides. Grill the corn turning often about 10 minutes. Grill the chicken 8 minutes per side, rotating once each side to get the most even doneness. Remove the kernels from the cob once done and cube the chicken into 1/2 inch bite sizes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup pasta water.

In a large mixing bowl add the chicken, corn, sliced cherry tomatoes and pasta.

For the pesto:

In a food processor, combine 2 cups of the artichokes, the walnuts, parsley, oregano, lemon zest, lemon juice, garlic, salt, pepper and oil. Blend, scraping down the sides of the bowl as needed, until the mixture is smooth.

Add the pesto and parmesan cheese to the mixing bowl and toss until evenly coated.

Serve warm or at room temperature.

Run! Hurry! This dish won’t cook itself!

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French Onion Soup

by Filed Under: Pork, Beef, Lamb, Recipes 1 Comment

“Cooking is like love; it should be entered into with abandon or not at all!” -Julia Child

Considering the fact that I am brutally single, I will enter the kitchen to make this soup with abandon. Julia would be ok with that, right?

I had never made French onion soup before I went to culinary school, but after I realized the staggering gap between effort and outcome of this soup it became a staple for me during the winter months.

It’s not a quick meal, but it’s definitely worth the wait once you get to slurp the soup into your mouth.

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Don’t slurp, that’s bad manners.

Or Slurp.

Whatever strikes your fancy.

Just let it cool for a few minutes when you take it out of the oven to avoid burning the the woo-ha out of the roof of your mouth on all the ooey gooey melty cheese…the restraint will be difficult but your tastebuds will thank you.

Ingredients: makes 4 small bowls

1 1/2 pounds (about 5 cups) thinly sliced yellow onions

3 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon salt, plus additional to taste

1/4 teaspoon sugar in the raw

3 tablespoons all-purpose flour

2 quarts beef stock

1/2 cup dry white wine

Freshly ground black pepper

3 tablespoons brandy

Topping: for each bowl

2 slices french bread, toasted

1/2 cup or 1 slice gruyere cheese

 

Recipe:

Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes.

After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar. Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown.

After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the wine, then stock, a little at a time, stirring between additions. Season to taste with salt and pepper. Bring to a simmer for 30 to 40 more minutes. Stir in the brandy.

Thennnnnn

Preheat oven to 325. Arrange four ovenproof soup bowls or crocks on a large, foil-lined baking sheet.  To each bowl, add the french bread slices and gruyere cheese on top of it; how much you use will be up to you.

Bake soups on tray for 20 minutes, then preheat broiler. Finish for a minute or two under the broiler to brown the top lightly. Grab pot holders, and serve immediately.

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Oh the ooey gooey goodness!

Turkey and Cabbage Bake

by Filed Under: Poultry, Recipes Leave a Comment

When you were little did you ever have a cabbage patch kid?

I definitely did, I don’t remember her name but it was probably Reba.

Cabbage Patch Kids are little baby dolls that are born in the secret cabbage patch. Some fairies called bunnybees fly all around and sprinkle magic crystal dust on the mother cabbages and that magic causes Cabbage Patch Kids to be born in the Cabbage Patch. Then they just wait around in a cabbage patch to be adopted.

Now that I think about it, that’s a little odd. But I’m sure I still begged my parents for mine.

Begged and begged and begged, until I got it.

Anyways, I digress.

But speaking of cabbage, It’s freezing in Austin today and I had a hankering for some comfort food. This turkey cabbage bake is one of my go-to’s.

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When I first lived on my own after college, but years before culinary school I cooked for myself a lot. I was very prone to making casseroles or pasta bakes and eating them for a few days at a time. This was one of the first hodge-podge bakes that I put together and I still love it.

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This cabbage baby isn’t very photogenic, but she’s still lovable.

Ingredients: serves 6-8

1 pound ground turkey

1 head green cabbage, shredded fine

1 cup cooked quinoa

2 tablespoons olive oil

1 cup onion, diced

1-2 garlic cloves, diced

14 oz diced tomatoes

14 oz tomato sauce

1 tsp red pepper flakes

1 tablespoon fresh thyme, chopped fine

2 tablespoons fresh parsley, chopped fine

 

Recipe:

Start by cooking your quinoa, 1/2 cup dry to 1 cup water until the water is absorbed. In a sauté pan heat the oil then add the onion and garlic and cook until the onion is translucent. Add the ground turkey and brown (you may need to spoon out some of the fat as it cooks.) Once the meat is browned add the diced tomatoes, cooked quinoa, red pepper flakes, thyme, parsley and a pinch of salt and pepper. Let this cook together for about 10 minutes.

Shred your cabbage while the turkey mix cooks (you can also cheat and use the preshredded cabbage in a bad if your grocery store has it)

Preheat your oven to 350 degrees. In a 9×13 baking dish layer the bottom evenly with cabbage, add a layer of the meat mixture, add a little more cabbage and a little more meat mixture and continue to do this until your meat is gone. Top with the tomato sauce and season with salt and pepper.

Cover the dish with foil and bake about 30 minutes.

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It’s also super healthy to boot!

Sausage and Egg Breakfast Casserole

by Filed Under: Pork, Beef, Lamb, Recipes Leave a Comment

Glückliches Neues Jahr! Happy New Year!

Over New Year’s Eve I worked at a client’s ranch outside of Austin and they had some of their German relatives in town for the holidays. In preparing what to cook for some German folk I decided on some Texas staples! Prime Rib, gourmet potatoes, breakfast tacos and a little sausage and egg breakfast casserole.

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What’s not to love? Sausage… yum. Cheese… yum. Bread… yum. Eggs… yum.

All the goods baked into a yummy casserole.

This was a hit with the Germans. One of the girls said it was a refreshing change from bread, butter and cucumbers for breakfast.

Cucumbers?

Yes cucumbers.

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Even though the holidays may officially be over, this is a great casserole for a weekend or to make at the beginning of the week for quick a quick breakfast.

Ingredients: makes one casserole

4-6 slices pepperidge farm white sandwich bread

1 pound breakfast sausage

1-2 cups shredded cheddar cheese

6 eggs

2 cups milk

Salt and pepper

Recipe:

Start by browning the sausage in a pan. Cut the bread into one inch cubes. Crack eggs and whisk with milk and season with salt and pepper.

Preheat the oven to 350 degrees.

In a 9 x 13 in baking dish layer the bottom of the pan with bread cubes. Add a layer of sausage, then cheese. Add another layer of bread, sausage and cheese. Then pour the egg and milk mixture evenly over the top.

Bake the casserole uncovered for 25-30 minutes.

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Enjoy!

Salmon with Kale and Brussels Sprouts Salad

by Filed Under: Recipes, Seafood 1 Comment

We wish you a Merry Christmas

We wish you a Merry Christmas

We wish you a… what’s that you say?

Christmas is over? NOOOO

I hope you had a wonderful Christmas!

I got back to Austin on Saturday after a week in my hometown of Katy, TX. Other than having the stomach bug make it’s way through my family, it was a pretty perfect week. I got to attend a baby shower for a sweet friend, went to my childhood church with my family on Christmas Eve, got to celebrate Christmas with my neighbors, woke up at my parent’s house on Christmas morning and spent the evening with my cousins, aunts, uncles and grandparents. Then the stomach bug took over, so we’ll stop there. But all in all it was such a special Christmas and I feel so blessed to have such incredible people in my life.

After all of the holiday indulging I really like to start a new year off with some serious clean eating. Now I’ve never been one to obsess about food, I typically eat what I want when I want just trying to keep it all in balance.

But after the holidays it’s green smoothies, veggies and protein all the way!

So let’s start our week off right together, shall we?

This is one of my go to’s when I am clean eating. A simple salad with a salmon filet.

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In this bad boy we’ve got kale, shredded brussels sprouts, red cabbage, a touch of shredded asiago cheese and champagne vinaigrette.

I like to make a big batch of these greens at the beginning of the week for an easy salad whenever I want one. It’ll stay fresh like this for a few days.

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Served with a little crusted fishy filet and you are good to go!

Ingredients: serves 2

Salad:

1 bunch dinosaur kale, shredded

2 cups brussels sprouts, shredded

1/4 head red cabbage, shredded

3 Tablespoons shredded asiago cheese

2 Tablespoon champagne vinegar

1 teaspoon agave nectar

1 teaspoon fresh lemon juice

1/4 teaspoon dijon mustard

1/4 cup olive oil

salt and pepper

Salmon:

2 4oz salmon filets

1/4 teaspoon raw cane sugar

1/4 teaspoon salt

1/4 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon garlic, minced

1 teaspoon mustard seeds

Recipes:

Salad:

Start by shredding the kale, brussels sprouts, radish and asiago cheese. Set aside in a bowl. In a separate mixing bowl place the vinegar, agave nectar, lemon juice, and mustard and whisk to combine. While continuously whisking, slowly add the oil in a steady stream and continue whisking until the mixture is creamy.

Toss the dressing with the greens and cheese.

Salmon:

Preheat your oven broiler to 500 degrees. In a mixing bowl add the sugar, salt, onion powder, paprika, garlic and mustard seeds. Combine well.

Top each salmon filet with the seasoning mixture. Broil in the oven for about 8-9 minutes.

Serve with the salad and enjoy!

Pinto Beans over Polenta Cakes

by Filed Under: Recipes, Vegetarian 2 Comments

Beans, beans the magical fruit, the more you eat, the more you…

Oh sorry.

Hey there!

Can you believe Christmas is LESS than a week away? How the heck did that happen?

I have been a busy busy bee the past few weeks and I am so behind on Christmas shopping. So today after work I am going crazy all over Austin to get my gifts for my little loved ones!

Making a big ole pot o beans is perfect during the winter months. You can just throw them in the trusty crock pot and then head out to finish your Christmas shopping.

My dad makes some of the most incredible pinto beans. They are hearty with a swift kick of pepper and are simply delicious so I’ll be sharing his recipe with a little twist from muah.

 

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Oh hey Frosty!

I made some polenta cakes and served a heaping spoonful of beans right on top.

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Deliciouso!

Ingredients

For the beans:

1 pound dry pinto beans

1 small onion, chopped

1 1/2 thick sliced ham, chopped (you can also use bacon)

1 teaspoon garlic powder

1 Tablespoon cracked black pepper, divided

1 Tablespoon salt, divided

pinch of cayenne if desired

For the polenta cakes:

2 cups polenta, fine corn meal

4 cups water

4 cups chicken or vegetable stock

pinch of salt, or 2

2 Tablespoons grapeseed oil

 

Recipe:

For the beans:

Wash the beans and pick out any rocks or other foreign pieces. Soak overnight in about a quart of water. Make sure there are about 2 inches of water over the beans.

To the crockpot add the chopped onion, ham, garlic powder, a pinch of salt and pepper. Add the beans and their soaking water to the pot. Cook on medium low for at least 5 hours. Sometimes I even let mine go for 10 hours! Stir occasionally, and add more salt and pepper to taste.

Just remember the beans will get spicier the longer they cook, but the longer they cook the better.

For the polenta cakes:

Spray a 9×13 baking dish and set aside. In a large sauce pan bring the water and stock to a boil. Season with salt and gradually pour in the polenta. Reduce the heat to low and continue stirring until the polenta absorbs all of the moisture.

Transfer polenta to prepared baking dish. Cover with saran wrap smoothing it right on top of the polenta. Place in the fridge for about an hour to set up.

To make the cakes: cut the polenta into large squares. Heat a large sauté pan over medium heat and add about 1 tablespoon grapeseed oil. Once the oil is hot add your polenta squares and cook until the cakes are golden brown on both sides, about 3-4 minutes per side. Transfer to paper towel and let cool about 1 minute.

Lentil Tacos

by Filed Under: Recipes, Vegetarian Leave a Comment

Friiiiiiday!! It’s Fri-day, fri-day, gotta get down on Friday!

In celebration of Friday, let’s have a taco party!

There is an abundance of tacos in Austin. Breakfast tacos? We’ve got you covered! Street tacos? We’ve got you covered! Fish tacos? We’ve got you covered! Mexican tacos? We’ve got you covered! Pork tacos? We’ve got you covered! Soft tacos, crispy tacos… we’ve got ’em all!

I’m sorry I’ll stop.

Ok, one more.

Looking for a good vegetarian taco?

Look no further!

Using lentils instead of ground meat, these little babies are yum yum yummy.

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Tortillas are king in my house. I use them all the time to wrap up just about anything, except cereal because that would be gross.

Little baby lentil tacos, comin’ right up!

Ingredients: makes enough for 12 tacos

1/2 pound brown lentils, rinsed

1 yellow onion, minced

2 large carrots, chopped

3 garlic cloves, minced

2 teaspoons dried oregano

1 teaspoon crushed red pepper

3 bay leaves

3 cups water

1 cup of pureed tomatoes

1 Tbsp tomato paste

Corn torillas

Shredded romaine lettuce

Shredded pepperjack cheese

 

Recipe:

In a large pot of sauté your onions, carrots, and garlic until translucent. Add tomato paste and incorporate with the veggies. Add your lentils and stir well. Add the water, tomatoes, bay leaves, oregano, red pepper and season with salt and pepper. Let the mixture come to a boil on a medium hight heat and then bring it down to a simmer. Simmer for about 30-40 minutes or until most of the mixture is absorbed.

Assemble tacos with tortilas, lettuce lentils and cheese.

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Enjoy!

Ultimate Health Elixir

by Filed Under: Home, Recipes Leave a Comment

Yesterday I was at my whit’s end with my allergies. They have been so bad in the past few days that my symptoms have resembled more of the flu than allergies. My head felt like a thousand pounds and cloudy, my throat was scratchy from all of the phlegm and coughing, my body ached and I was seriously lacking in energy. 

I was trying anything and everything that would cart off these symptoms in a dump truck; antihistamines, nasal spray, vitamin supplements, emergen-c. Gosh I was trying it all.

After doing some research, I decided my last ditch attempt to feel better would be a health elixir. A concoction of ingredients brewed together to create an all-in-one get well drink. 

And using the word elixir makes me feel smart.

One of the most important things you can do when you’re sick is drink plenty of fluids to replenish what your body has lost, but this brew takes things to the next level. Not only does this concoction soothe your symptoms with cayenne’s anti-infammatory powers, but the apple cider vinegar boosts your immune system and energy levels to help you heal.

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Even with one deep breath of this warm pungent drink, I was able to breathe through my nose again and felt less cloudy in my head. It worked that fast! I took a few sips and after the initial blah taste I actually grew to like it.

Even better, after I drank it I felt soooo much better. 

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Ready to give it a go?

Ingredients, makes 1 serving

1/2 cup water

1/4 cup apple cider vinegar

1 Tablespoon honey

1 teaspoon cayenne pepper

1 Tablespoon lemon juice, about 1/2 lemon

Recipe:

Start by bringing your water to a boil, if you have a tea kettle that works perfect. Combine the honey, cayenne, lemon juice and apple cider vinegar in a cup. Add the hot water and mix well. Note: the cayenne has a hard time dissolving in the liquid so you’ll have to mix it up a few times while you drink it.

Take a deep breath of the mixture and start drinking.

Ultimate Prime Rib

by Filed Under: Home, Pork, Beef, Lamb, Recipes Leave a Comment

Christmas Thanksgiving is this Thursday! I cannot believe it’s already holiday season. Lifetime is playing holiday movies, there are Christmas lights up all over town, and it’s reallllly cold outside. This is Texas, so it may be 80 degrees next week, but right now it’s a tad chilly here my friends.

I am so looking forward to pigging out at my Grandparents’ house this week and laying on the floor watching football through a food coma. However, I am still reliving this Prime Rib from the other day. This may not be a traditional Thanksgiving meal, but as you prepare for holiday parties and Christmas; this hunk of meat would be really delicious to serve your friends and family.

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I made this for a group of people in town during the Formula 1 race and it was definitely a hit!

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14 pounds of meaty goodness for 10 people. This is serious business. Please believe me.

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Ingredients: serves about 10

1 whole bone in prime rib, 14 Pounds

4 Tablespoons Olive Oil

1/2 cup Kosher Salt

4 Tablespoons Tri-color Peppercorns (or Any Peppercorns)

3 sprigs Rosemary

3 sprigs Thyme

1/2 cup Minced Garlic

Recipe

IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.

Preheat oven to 500°F

Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.

Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)

NOTE: If you’d like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don’t let it cook past medium rare!

**USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***

Remove from oven and let rest at least 20-30 minutes before slicing.

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