Craving a simple low-carb meat and veg dinner? Here you go.
3/4 lb. slice of beef tenderloin (filet mignon for 2)
high-heat canola oil
kosher salt and fresh ground pepper
Preheat oven to 400°F.
Toss shaved Brussels sprouts with olive oil, salt and pepper. Roast on a sheet pan in a single layer until the edges start to brown.
Let beef sit at room temperature for about 20 minutes. Season beef on all sides with kosher salt and fresh ground pepper. Heat canola oil in an ovenproof pan over medium-high heat. Sear beef in oil on all sides to get a nice crust. The meat will be rare at this point.
For medium-rare, move pan to oven, cook about 3 minutes or about 5 minutes for medium doneness.
Remove beef from pan and let rest before slicing.
Arrange Brussels sprouts and sliced beef on a platter. Drizzle with balsamic reduction.
Wild-Caught Alaskan Cod, Heirloom Fordhook Lima Beans
Cherry Tomatoes, Kalamata Olives, Capers, Onion
Meyer Lemon, White Wine, Olive Oil, Oregano
Here are two of my favorite frozen foods in one dish: Cod from the freezing cold clear waters of Alaska and Heirloom Fordhook Lima Beans from California.
This one-skillet dinner is a variation of one of my most popular, Alaskan Cod/Mediterranean Flavors. Here, I replace artichokes with Fordhook Lima Beans – those delicious pale green, plump, plush succulent legumes.
I use the PictSweet Farms Lima Beans, “The Fordhook variety of Lima Beans was introduced in California in 1904. This variety requires warm days and cool nights to develop their large, firm bean with award-winning texture.”
Unlike my siblings, I’ve always been a huge fan of huge beans. Ever since I was a kid, I loved how my Nana would cook dried Lima Beans in her chicken soup. I adored those big velvety butter beans. I add them to my chicken soup now too, but cook them separately so the broth stays clear.
Lemony Alaskan Cod, Heirloom Fordhook Lima Beans Recipe
Got left over corned beef? Try corned beef & cabbage tacos. Yep, nestled within charred corn tortillas are cubes of tangy salty spiced leftover corned beef topped with seasoned green cabbage, a creamy caraway horseradish sauce and pickled carrots. These vivacious tacos are filled with an adaptation of the ingredients found in that classic St. Patrick’s Day recipe. Except potatoes. But if you are missing the potatoes, I have a recipe for that too (see below).
I started to write that this is the first time in almost 10 years that I am sharing a pancake recipe…but that is not true. I have posted several Potato Pancake recipes (latkes) AND Korean Pancake recipes (jeon), but those were savory pancakes, not traditional breakfast pancakes.
For those attempting to eat oatmeal every morning for its soluble fiber and cholesterol lowering benefits, good for you! But let’s face it…the whole-grain, high-fiber, gluten-free, steel-cut or old-fashioned rolled oatmeal in a bowl can get boring fast.
So you might be excited to see this recipe for oat pancakes! These oatmeal pancakes are made from two types – oat flour and rolled oats. It was adapted from the package recipe on Bob’s Red Mill Whole Grain Oat Flour.
I made a few changes to Bob’s recipe – leaving out the two tablespoons of sugar; substituting extra virgin olive oil for vegetable oil; and cooking the pancakes until the edges are nice and crispy.
These are not light and fluffy pancakes with a homogeneous spongy texture. They are super-hearty…and uber-delicious.
Although I photograph them in a stack of five, there is no way anyone would eat that many. Unless you are training for something big, or you are my teenage nephew.
Additionally, instead of the traditional big scoop of butter on top of the stack, I serve a dollop of non-fat Greek yogurt. It is equally satisfying, and healthier.
Red Lentil Penne, Coconut Red Curry
Zucchini and Sweet Peppers, Turmeric Yogurt
Basil Scallion Chile Garnish
Would you believe that this is not a pasta dish? Actually, it is a lentil dish! Courtesy of my good friends at Explore Cuisine, red lentils are masquerading as pasta with a shape reminiscent of a pen or quill, aka penne. This penne is packed with protein and fiber, and is organic and gluten-free too.
Zucchini Quinoa Meatballs and Green Lentil Pappardelle
Fresh Organic Tomato Sauce with Basil, Parmesan
Imagine a super-moist, super-tasty meatball that has the added health benefits from green vegetable and quinoa. Imagine a pasta that is packed with protein, high in fiber, lower carb and gluten-free. Imagine skipping jarred sauce and preparing an easy homemade tomato sauce made from organic tomatoes and fresh basil. This is spaghetti & meatballs for 2017.
Zucchini Quinoa Meatballs, Green Lentil Pappardelle Recipe
Made with Gluten-Free Lasagne Noodles
Creamy Spicy Cabbage Kimchi Sauce with Beef
Funky tangy kimchi makes a flavor bomb of lasagna. Kimchi’s spicy, salty, sweet, sour, bitter, umami, fermented flavors simmered into a creamy sauce with ground sirloin and gochugaru (Korean red chili powder) replaces the ubiquitous tomato sauce in this fusion-style lasagna.
My friends at Explore Cuisine make an extraordinary noodle for lasagna recipes. It is produced in Italy of green lentil flour (50%), green pea flour, and brown rice flour. These no-boil noodles soak up sauce to two-and-a-half times their size to a perfect al dente texture.
The noodles are full of plant-based pea protein, a lovely olive-green color, organic and gluten-free. They are also higher in fiber and lower in carbs than traditional lasagna noodles.
The lasagna is garnished with shilgochu (Korean chili threads), scallion, and toasted sesame seeds for a striking garnish adding texture and spice. Shilgochu are finely-sliced dried chilis that are reddish-brown in color with smoky red pepper and fruity flavors, and a medium degree of heat.
Exploding with flavor and seasoned with a secret ingredient (you’ll have to see below), this lasagna paired with makkoli (Korean rice wine) is perfect for a rainy (or snowy) winter day.
Since 1901, The Joint Congressional Committee on Inaugural Ceremonies has been responsible for the planning and execution of the swearing-in ceremonies and the luncheon for the Inauguration of the President of the United States at the U.S. Capitol.
I’m delighted to share my re-creation of The Luncheon’s Second Course below.
Stunning inaugural floral design by Toulies en Fleur: Garden roses, regular roses, stock, Spray roses, calla lilies, dusty miller, silver brunia berries, and cloni ranunculus.